jdanton
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Posts posted by jdanton
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The sweetbreads and oysters were excellent when we had them there in January.
Sorry about your August experience.
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Why not just get a subway/bus pass? Walk where you want to, but you can cut transit time and get around a lot more of the city that way.
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Different presentation, but I found the recipe.
http://www.lomejordelagastronomia.com/recetaselec.asp?key=93
I like the presentation you were given better for egg yolk integration.
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Bryan--what were the vegetables in that false risotto--and what were the dots. I might try to give that one a shot at home.
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I too have had the Moto briquette dish. As you say, however, this Mugaritz dish takes the same idea and magnifies it by several orders of magnitude. The Moto dish is cute. This was downright bizarre.
Was there much influence on the flavor of the veal?
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And, of course, any questions or comments are welcome and appreciated. The reason I choose to blog on eG and not just a Typepad or Blogspot account is the interactive nature of the beast.
I had a dish a bit similar to that "burnt" veal at Moto in Chicago. It was barbequed pork with a "charcoal" briquette, which was actually squid ink dipped bread. I like to playfulness in both dishes, but the Spanish place clearly takes it to another level.
All that cheap foie, I should be going to Spain instead of France this fall...
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A belated report on my finds from last Saturday:
Those bargain limes at Iovine Brothers, which had been 10/$1, were 5/$1 last time I checked. Still less pricey than the lemons @3/$1.
Limes were 5/$1, but the dollar rack this weekend was amazing. In addition to the standard 8 oz bag of buttons, I got four bags of great peppers (Orange, Red, and a variety pack) and two big eggplants for $1. There was a roasted pepper salad, baba ganuj in the jdanton household this weekend.
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Can any one tell me whether beef marrowbone is an acceptable substitute for veal marrowbone, when making, say, Fergus' marrowbone & parsley salad? No butchers near me seem to have, or be willing to get any veal marrowbone.
Charlie
Where are you? It would be expensive, but you could get some osso bucco.
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You can find lamb and goat at almost any Halal butcher. There are Halal butchers in nearly every city in the country.
Sounds rather dogmatic to me. I haven't seen a halal butcher anywhere here in the Carolinas, Virginia, Georgia or the Florida west coast.
I wonder if there is a an association that might tell us how many there really are in the country and where.
There's a halal butcher (probably more than 1) in Raleigh, off of Western, not far from NCSU's campus. They even have organ meat, but I'm not sure they know what lamb sweetbreads are.
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I just bought a Fisher IsoTemp 730 off of eBay. I tried to use it today, and the circuit breaker switch on the back keeps tripping. Anyone out there have any ideas??
Thanks.
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Todd Price pointed me towards Cafe Freret for a Muffaletta - they make their own olive salad. You may need a GPS to find the place - I did - but it is definitely worth seeking out. Unfortunately, I had the mother of all colds for that trip and couldn't make it back for their soft shell crab poor boy. The owner boast on it some. There bread pudding is awfully good, too.
Though I guess some shun it as touristy, I had a first rate etouffee at Bon Ton.
Hit Commander's for a lunch (bargain), MiLa for a meal (new, but am thoroughly impressed with Mr/Mrs Slade-Rushing) they are doing great thing, Central grocery for a muffaleta, and hit Restaurant August. Besh Rules...he's the best in NOLA right now.
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My friend just sent me this link to NYE at Cipriani.
http://www.cipriani-newyearseve.com/?gclid...CFQMsFQod53rZ6Q
She's no longer my friend.
Cipriani's ahem, reputation not withstanding, $165 and not even real Champagne (no knock on prosecco, but more on their margins).
Anyway, Bryan we may end up doing 5 courses at a friends in N NJ--PM me if you're interested.
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Good food--we went Saturday night--I enjoyed everything. Two things--the service, I won't go there (read Varmint's blog) too badly, but it was atrocious and smugly unapologetic.
But, I think it time that stuff will get worked out. All of the food and drinks were very good, though I dislike the chalkboard menu--either have it visible from the whole place, or print menus.
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From what you are saying Wd-50, but Per Se and JG rule too..
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Moto in Chicago does..
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Roasted sweetbreads, artichoke jam, rosemary oil, arugula
One of the best sweetbreads dishes I've ever had. They were pefectly cooked, buttery but with a solid texture...not mushy like a lot of examples I've had lately. The artichoke jam was insanely flavorful.
I have not yet had sweetbreads at Jean Georges. Sigh
How was service?
My service was awesome. The sweetbread was prepared perfectly--any idea how they cooked that?
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If you ate that much as a solo diner I have much respect. Next time you need a partner just let me know.
I didn't finish the desserts and skipped breakfast and dinner
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My lunch menu from last Wednesday. I was solo, and the waiter was awesome. Brought me a copy of the NYT, and mutually complained about Bruni reviewing Katz's.
The Constant Bliss cheese from Vermont was one of my all time faves.
Mango Gazpacho Ginger Oil, Herb Spring Roll, Shrimp w/Pickled Fennel and oil
Sea Urchin, Brown Bread, Yuzu squeeze, Sliver of Jalapeno
Foie Gras Brulee (embedded strawberries) over toasted brioche with strawberry jus, 25 yo Balsamic, micro something
Nut crusted black bass, Fingerling Potatoes, Grape Tomatoes, Sweet and Sour broth, Pearl Onions
Roasted sweetbread, Artichoke Jam, Rosemary Oil
Cheese (constant bliss, blue) Walnuts, Walnut Raisin Breat, Rhubarb Ginger compote
Spring Dessert (Melon Sorbet with Diced Cantelope) hazelnut tort, nutella type spread
Citrus Dessert (Grapefruit cream, Lemon Sorbet, dried Orange) Chocolate Lemon tart.
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Hello all...first post for me. Truely a geat site !! WD-50 has a great appetizer, it's their foie gras w/ liquid nori caramel center. When you cut into the foie gras the nori caramel oozes from the center of the foie.
How does he get the liquid center?? Any ideas?
He was doing it with a reduction of beet juice for a while. My guess (and Wylie is on here every now and then) would be using a syringe, but that's just my thought.
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What kinds of hot sauce do you like best, Sara? Many eGullet Society members love hot sauces and have strong opinions about which ones they like and dislike.
. I add Tabasco to my tuna fish.
Don't forget Crystal--as native (non-resident) New Orleanian we prefer it to Tabasco...
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I have a producer friend who tried to pitch them some new shows and he was told, "no chefs please, nobody with any training"
Sara--
Have always enjoyed your shows--you (via Cooking Live) were instrumental in the development of my cooking skills.
Anyway--what will the format of your PBS show be?
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Getting back to Daniel's observation, I find that woman judge hard to watch. I know I'm being judgemental, but I really don't think she should be on the show. She just doesn't exude any class to me and just rubs me the wrong way.
My wife absolutely can stand her, agreed would like to see more actual food critics and/or chefs. Just not Rachel Ray
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Worst ingredient ever--Tilapia sucks...ground beef or turkey would have been far better.
Anyway, I think you have to get WD, a lot of his food hits every part of your palate in one bite. I think his stuff was a little too out there for the judges, but I was impressed at what he pulled off in an hour.
quality pork belly
in Pennsylvania: Cooking & Baking
Posted
I got some from Martin's Quality Meats & Sausage in the RTM a couple of weeks ago, that I braised.
I don't think they usually have it, so you might want to call or stop by in advance.