Jump to content

bentherebfor

participating member
  • Posts

    222
  • Joined

  • Last visited

Everything posted by bentherebfor

  1. I agree. But it was fun to see Flay almost wipe out a few times, not to mention the burning himself and the flying knife. Is it wrong of me that I giggled? ← Even when not contrasted against the sovereignty and sangfroid of Armstrong, Flay comes across like an amateur. I suspect the Foodnetwork is playing this up so people like us get irritated and write about it on sites like this--so who's got the last laugh (or giggle)? But that only adds to my suspicion that the whole thing is rigged to an extent the original never was. Again: a characteristically American perversion of a simple pleasure. ← I certainly was hoping that Flay would fall into his saucepot or something but I think that you are right banco, FoodNetwork is really playing this up to annoy people, and at the same time, keep them interested. And its working on me. Every time Flay wins a battle it makes me want to never eat again. I'm just falling into the trap I guess..... But oh man was that ice cream glob hideous! How could he get by with something like that? It looked like a three year old put that together while he was sleepwalking! Here I go again....
  2. Been there , done that . But it was a prospective romantic partner. Run and hide 4 times over. ← LOL! Great writing too.
  3. As I have mentioned before, I am at Carlos', about thirty feet away, on Saturdays. I usually leave Carlos' between 9:00 and 9:30 and walk down past Miramar on my way to the train. And after six months of walking right past Miramar every week, I can assure you, the place has only increased in popularity. It was busy in December; it is mayhem now. B.
  4. I tried to eat here last night, the place was absolutely overflowing with people. I called just over an hour ahead to take advantage of the "reservation" policy ( A.K.A. get my name on the wait list) and was told that there was a two hour wait, starting at the time I called meaning that upon arriving at the restaurant I would have something around a one hour wait. Well, I showed up at the restaurant just over an hour later and was quickly informed that the wait had increased to over three hours. For some reason, my companions had it in there heads that we would be sitting down to dinner before midnight ( ), and we left. Just for kicks I called Prarie Grass Cafe to see what kind of wait they were experiencing (we are, after all, talking about prime time on the busiest dining day of the week), and their's was only 45 minutes. Either way we ended up at a small Highland Park chinese place....and had an enjoyable, but not fantastic meal. Looks like I'm gonna have to shoot for Miramar some other time.
  5. Some of you may or may not have heard about the cookbook, The Carlos' Restaurant Cookbook, which is due out in August. I thought I might quickly share what I knew about the book. The most recent news is that the cover picture has been found. I am, however, under strict orders not to reveal it. The book will feature 80 something pictures, which have proven a massive undertaking to find (spots for the pictures are pre-assigned, and then filled later). The book will feature only two or three recipes from the actual restaurant menu, one of them being the hot and cold foie gras. Other than that, the only other recipe that stands out in my memory as having noticed was a lobster pizza of some sort. It should be an interesting book, highlighting some of the restaurant's history and past (and present) glory. I think it is a promising cookbook, and I am certainly looking forward to it. B.
  6. With its current popularity, is this a place that one needs a reservation for? Or can I just walk in here unannounced on a weekday? From what you guys have been saying, it sounds pretty busy every day.
  7. I'm headed for Costa Rica too, for spring break. I was looking forward to trying out the cuisine, but I have to say, I'm feeling a little pessimistic about it at this point. Is there a dish that is frequently served that is worth knowing about in advance? What about a dish that absolutely must be avoided (In terms of an American palate)? Thanks for the help. Also any notable restaurants in the San Jose area would be greatly appreciated.... B.
  8. Great Cartoon! I've always found free range turkeys to have a different flavor, one that I appreciated very much. I have met others who didn't care for it quite so much, though. Either way, I buy them not so much for their flavor, but in an effort (misuided as some people seem to think it is) to be more humane to animals in general, and to show companies like Tyson that if they start treating their birds more humanely (a.k.a. free range) people will indeed take notice.
  9. Wow! =R= ← I saw this too. I wonder, will this be open to the public. I've heard nothing about it other than this...
  10. Congrats to all involved with Alinea. The article is fantastic and will certainly attract even more interest in what is sure to be the greatest thing to hit the American culinary scene since sliced bread.
  11. I'm happy to report that I have my reservation as well. May 29th. I honestly don't think I am going to make it.
  12. bentherebfor

    Superbowl Food

    I baked a glazed salami that turned out to be pretty good. I also made the beef satay with a peanut sauce that I saw on America's Test Kitchen. That was a big hit.
  13. I hate to say it folks, but after watching this video, I have to say that Anthony Bourdain has us all beat.
  14. Someone mentioned Alton Brown's first book already, but his new one, I'm just here for more food, also has some neat stuff for baking.
  15. I made it out to Hot Doug's to day. The line was long, but at least we didn't have to wait outiside in the 10 degree whether for too long. Anyway, after a long wait, the food was worth it. I'm a first timer, but the new place seemed looks pretty nice. Anyway, I had a Chardog which was good, a pork dog, which was really really good, and a smoked rattlesnake dog which was very good. Its definitly a cool place and I can tell I'm going to love the "Game-Dog" of the week. Looking forward to getting down there again.
  16. I finally got a chance to read that NYT article, which can be read here. Thank goodness I read it after I watched the episode. Anyway, I am dissapointed that the chefs know that it is one of two ingredients. Interesting article though.
  17. I thought the show was very dissapointing. I mean the cooking was impressive, good presentations, and great job on the part of Chef Bayless. I'm just so furious that Flay won. I did have a blast with the online setup though. I have to admit, it was fun. Anyway, I have hope for the rest of the series, but not if they continue to let the Iron Chefs win no matter what.
  18. Holly, the Iron Chef is chosen by the challenger. At least that is how it worked in the original series. I have to admit, I am quite excited for the series. Especially Bayless!
  19. I subscribe to the magazine. Its okay. The recipes are generally good, especially for simple, easy to find ingredients. I saw that the show was now on PBS, but haven't caught it yet.
  20. Personally, I stick to using the zagat "guide" as a phone book, not as a review guide. I have to say, as a restaurant phone book its gets 3 stars for price and 4 for efficiency. No stars as a guide.
  21. I just got my copy. I LOVE IT! Fortunately, all the recipe titles are in orange, making them much easier on the eyes. Clearly the publishers realized quickly enought that the bright yellow font is a real nuisance. I made Ruth's Pancakes this morning and I loved them. They were about 50% butter so it would have been difficult for them to not taste good, but nonetheless, so far so good. As everyone has been saying, the introductions to the recipes are so enthusiastic that one can't help but be excited to try them. Anyway, 1 down, 1000 to go.
  22. I guess I'll throw in my ten cents worth... Top 5 Meals of '04 Charlie Trotter's - Chicago I mean c'mon. Should food really be allowed to be that good? The coconut ice cream was to die for! Trio Atelier - Chicago Because the flight of salt was so cool. Carlos' - Chicago Area The meal was amazing. The crab rissoto was better. Moxie - Cleveland For the best creme brulee I've ever tasted. Francesco's Hole in the Wall - Chicago Area I stumbled into this place for lunch one day and left having one of the best meals I've ever tasted. The menu changes twice a day! Amazing pasta. And Then There Were Those Who Came Close Spring - Chicago Because the escargots were so good, but nothing else was particularly amazing. Sergio's -Cleveland The coconut cake is truly inspiring. I'm not sure exactly what it inspired me to do, but I can tell you that it was definitly inspiring.
  23. bentherebfor

    Smoked salmon

    I remember Alton Brown smoking salmon on one of his shows. It was a pretty cool technique. I think he did it in a cardboard box. This isn't quite the recipe I remember, but it still gives the brining and refrigeration process. Good luck!
×
×
  • Create New...