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lizziee

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  1. Cheesecake CRUST 1/2 c (1 stick) unsalted butter, room temperature 1 tsp vanilla extract 1 c all purpose flour 1 c almonds (about 3 1/2 ounces), llightly toasted, coarsely ground 1/2 c packed dark brown sugar 4 oz semisweet chocolate, chopped 2 T (1/4 stick) unsalted butter l 1/2 tablespoons water FILLING 2 lb cream cheese, room temperature 2 c packed dark brown sugar I tablespoon vanilla extract 4 large eggs TOPPING 1 c sour cream 1/4 c packed dark brown sugar 20 whole almonds FOR CRUST: Preheat oven to 350'F. But- ter 1O-inch-diameter springform pan with 23/4-inch-high
  2. Cheesecake CRUST 1/2 c (1 stick) unsalted butter, room temperature 1 tsp vanilla extract 1 c all purpose flour 1 c almonds (about 3 1/2 ounces), llightly toasted, coarsely ground 1/2 c packed dark brown sugar 4 oz semisweet chocolate, chopped 2 T (1/4 stick) unsalted butter l 1/2 tablespoons water FILLING 2 lb cream cheese, room temperature 2 c packed dark brown sugar I tablespoon vanilla extract 4 large eggs TOPPING 1 c sour cream 1/4 c packed dark brown sugar 20 whole almonds FOR CRUST: Preheat oven to 350'F. But- ter 1O-inch-diameter springform pan with 23/4-inch-high
  3. Once and for all, we will find out who the supertasters are at Egullet. Click here to find the brutal truth: http://www.gayot..com/tastes/newsletter0403.html
  4. Gareth, Have a wonderful time and if the eggs mollet is on the menu, be sure to have it. I think they will do a split - one for two. There is no prix fix so it is all a la carte.
  5. The trick with creamed spinach is to wring as much water out of the spinach as possible otherwise the spinach can't absorb the cream properly.
  6. "Taste is about the ability to notice things properly. I can't stress the word properly enough, especially the ability to notice which elements are present and work in harmony with other elements. And while that might include noticing and appreciating enhancements, which change perceptions, it will always be about the ability to notice what is actually there, not what is only perceived to be there." Steve, taste is just not finite. How we taste things is very personal and according to Helen Bauch "may very well be as individual as our fingerprints." To quote Diane Ackerman, "A Natural History
  7. Claude, Do you find that when you get wines by the glass that you don't really have a chance to "experience" the wine? I enjoy noticing the changes of a wine over time from that first sip to the last.
  8. Let's take an example where presentation is not only equal to but often more important than taste. The Kaiseki dinner is a ritualistic series of 7 to 10 tiny courses that follows a prescribed order that Dorothy Kalins in Saveur describes as "with so many art forms, style is key and presentation is all." The chef not only expresses himself and his style through the food, but in the artful way he presents it. This even extends to the "vessels themselves, a different one for each course: Are they rough pottery, red lacquer or fine blue-and-white porcelain? Round, square or oblong?" In fact, many
  9. In 100% agreement. And that's the point: Taste is perception.
  10. "This is a sad statement if it is true. This is certainly not the case at Arpege where the presentation is pleasant but in reality the food is plated very simply." Steve, That's the point. Arpege's statement is one thing, Veyrat another, Bras another, Adria another, Trio another, Keller another, JG another, and on and on and on. You have an exceptional palate. Why not let each chef speak his own language and let us as diners learn it their way?
  11. "Taste is perception. If you've modified the diner's perception, you've modified the taste." Stone, I am in complete agreement. Further, what the new modern chefs as evidenced by Blumenthal, Chefg, Adria, Gagnaire, Veyrat are trying to do is push this even further and alter your expectations, change your perceptions, push the envelope as it were. "What you and everyone else keeps on saying is, in an example where your tastebuds are impaired (and that can be done visually as well) you will taste things differently." Steve, taste buds weren't impaired. In the wine example, sensory clues were giv
  12. Robert, Remember this IS eGullet. Steve, The point is by changing the environment ie the appearance, I can change your perception of flavor and taste. I don't have to manipulate the food at all.
  13. Jonathan's mention of Chefg at Trio is an important distinction to make in this discussion. First Chefg's words: "I believe people do not come to Trio for nourishment or sustenance. I doubt whether they come because they are hungry. People are making reservations long in advance, how do they know they will be hungry? In fact I would say people plan their schedule to become intentionally hungry to go to high end restaurants to eat. If you make a reso at TFL 2 months before you actually dine, I would think you will plan your meals the day of your reservation accordingly as to not spoil your din
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