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bentherebfor

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  1. I just recieved an email that Tru is offering a menu based entirely on Tomato for the rest of September. 12 courses I believe it said. $120
  2. I believe Trio Atelier is now offering a twenty dollar discount through their website. You may have to be an email subscriber to acess it though...I'm not entirely sure.
  3. I had very mixed feelings about the show. As much as I desperately wanted to like it, I couldn't help but find it a little boring. It wasn't particularly informative or exciting, and Tony wasn't exactly doing anything out of the ordinary. And while I did enjoy scenes at the Meatmarket and Bakery, I thought the scene with the alchohol was horrible. Not only was boring and continued on for what seemed like hours, but the crude camera "effects" just made the show look stupid. I think Tony was going for a low budget look, but the show was full of cheap camera tricks and effects, that just distract
  4. It really was just the piercing bitterness of the grapefruit that knocked out the taste of any other flavors. The broccoli, I thought, had a great texture, and potentially amazing flavor. In my mind, I can see the grapefruit flavor working well. It seems to me that perhaps the reason it was so overwhelming was the fact that there was so much tartness in so little--the grapefruit being dried and all. I think that if the broccoli was allowed to shine through, with the grapefruit playing the role of a backup flavor, still pronounced, but not mouth-puckeringly tart, this dish would be a real winn
  5. There must have been some form of miscommunication. Flash photography is strictly prohibited, other forms are tolerated. ← I apologize. I'm not sure where the miscommunication could have been, but clearly it was somewhere. As I pulled my camera out of my pocket our waiter took note and politely informed me that cameras where not allowed at Alinea. I asked whether it was the flash or the camera itself that was the problem. Again, he politely informed me that pictures of all types were no longer allowed. Either way, again, I apologize. ← Never doubted you for a minute, Ben. Your accoun
  6. There must have been some form of miscommunication. Flash photography is strictly prohibited, other forms are tolerated. ← I apologize. I'm not sure where the miscommunication could have been, but clearly it was somewhere. As I pulled my camera out of my pocket our waiter took note and politely informed me that cameras where not allowed at Alinea. I asked whether it was the flash or the camera itself that was the problem. Again, he politely informed me that pictures of all types were no longer allowed. Either way, again, I apologize.
  7. I made it to Alinea last night, and while I won't dwell on individual dishes that have already been covered, I thought I'd throw in my ten cents. Right off the bat I'd like to say that this was the best meal I have ever eaten in my life. Period. End of Story. Never have I experienced such perfect service, flawless cuisine, and encouraging atmosphere all in one restaurant. Truly sensational. The only dish I found to be only marginal was the broccoli stem. It was too bitter, and I think the rest of my table agreed. It was delicious, and the stem was awesomely tender, but the grapefruit seemed t
  8. Just keep your eye out for this.
  9. I too have eyed this product as I often stumble across its informecial on the television (does it play 24 hours a day or what?). It has one of the cheesiest informercials that I have ever seen, though I will admit that it is also the only one I've ever seen which had a "plot". To me, it seemed like a typical infomercial product: something that makes an attempt at appealing to time-stretched moms and people who think that having one tool to do everything is the solution to all ones problems. I will, however, be interested to see how it works. I read the reviews (or some of them) and found them
  10. Glossyp, WOW! Your loaves are gourgeous! If you are dissapointed with the crumb you acheived wait till you see the one I was stuck with. Anyway from the beginning. I made the biga ciabatta and made the biga yesterday, gave it an overnight ferment, and yanked it out today. I think this is where my problems began. As I was kneading the dough, I decided that it was too wet and went ahead and added a little bit of flour (I knew I was looking for a wet dough, but I had added the optional oil and PR had said that some extra flour might be necessary). Anyway, I must have added too much flour because
  11. Well I just pulled my ciabatta and right off the bat I can say that I think I burned the tops a bit. I just really wanted to make sure I didn't get another wimpy crust! We'll see how the crumb is...
  12. Alrighty, I tried out the BBA for the first time the other night with the French Bread recipe. Overall, I'm pleased with the results, but not blown away. I followed the recipe as precisely as I could, and made the pate fermente the day before, giving it an overnight ferment. The taste was good. Good flavor. Initially I was dissapointed with the crumb, as it didn't have large gaping holes like I was hoping (Should I have been expecting these?). After tasting it though, I became more pleased. It wasn't dense or overly chewy. Here are a couple shots of the bread: You can see I made them pretty s
  13. One point you made that really hit home with me was the idea of protien juices running all over a plate. I whacked myself in the head when I realized that if I would just lead the meat rest prior to plating, this would fix the problem. I always figured that the meat could do its resting while I plated. DOH! I'll second the earlier question though, what does one do about food getting too cold?
  14. Well, I am happy to report that I have, after an excruciating wait, gotten my hands on BBA. I love it. Today I went out and bought myself some bread baking equipment that I have been desperately needing for a while now: A pizza stone (which I plan to leave in my oven at all times, is this a good idea?), a peel (not essential, I know, but helpful) and a quality kitchen scale. I have been working off an old non-digital model and I just couldn't put up with it anymore. This one actually has an interesting feature that allows you to measure liquids (water based) by volume using the scale. I tested
  15. Hot chocolate. Intriguing.....I think I'm gonna have to give that a try. Maybe even with a touch of chili powder?
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