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Phatlouie07

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Everything posted by Phatlouie07

  1. from reading the newyork magazine article..V steakhouse is JG's first one star restaurant in eighteen years...whoa. exactly how long does he spend in each of his restaurant, like he's actually there...before handing authority etc. to his other people?...i don't really think that he's putting enough time and effort to move V steakhouse to at least maybe two stars from the ny times. i read one time that JG said that he opens new restaurants etc. because he doesn't want his cooks to be leaving. one more thing...who are the chefs in charge at V while JG's not there??
  2. i've read kitchen confidential...it's a great read...favorite chapter is about that a man named bigfoot...for someone like bigfoot to remember the lifetime guarantee on pots and pans...that's pretty damn cool...hmm..it'd be cool to meet bigfoot...anyways..this book changed my perspective on eating out at restaurants.
  3. i wish i have gotten to meet her. a legendary woman amongst a male dominated buisness. anyone who has gotten the chance to have met and known her..you are extremely lucky. while she is cooking for god up there...i hope that she is joined not only by her husband, but by other lumenaries such as escoffier, james beard, the late gilbert le coze and jean louis palladin. Julia, you will be forever missed.
  4. when making vanilla extract, is there a prefarable vanilla bean(tahitian or bourbon?) and what brand of vodka to use?
  5. where's the goldilocks and red ribbon bakeshops located in california??
  6. balut are pretty good...it needs some getting used to...there's also the usual tripe, oxtails...but as for blowfish(which i think is called fugu in japanese), i'd pass on that.
  7. Paul Lemieux swoon and right here in puddletown. regards, trillium ...and gale gand. and francois payard. and lee napoli is famous in boston. johnny luzzini of jean georges....read that he was named Crown Prince of pastry by new york magazine last year.
  8. If one argues that JGV is slipping, what exactly are you comparing him to? You're surely correct to say that 66, Spice Market, and V Steakhouse aren't as good as Jean-Georges. But did JGV intend these restaurants to be as good as Jean-Georges? I don't think so. Jean-Georges is his four-star flagship, and by most accounts is still performing at that level. But JGV's other properties are meant to fill different niches. Whether deserved or not, most reviews of Spice Market — not just Amanda Hesser's — have been extremely favorable. I'm writing from memory, but no reviewer in my recollection gave it less than two stars, and at least one other gave it three. V Steakhouse has earned at least two stars from every reviewer in town that awards stars except for Frank Bruni. So, it is no evidence of slippage that JGV's other properties aren't on the level of Jean-Georges: they aren't meant to be. i don't get it....how come it's not meant to be that his other properties(66, SpiceMarket, V Steakhouse) aren't on the same level as Jean Georges???
  9. i see your point...and i apologize if i have upsetted you in anyway.
  10. can kelp(seaweed) be turned into pasta or something?? does anyone know what restaurants in nyc serve those types of food?
  11. If one of JG's strengths are consistancy, keeping a high quality level in his restaurants even when he's not there...well that's just bullshit(sry for my use of a deragotory term)...he's definately jumped the shark and bit off more than he can chew...he's classically trained and now all he's doing is opening one and two star restaurants around the globe?..has he lost it?...is he focusing on opening more and more restaurants than keeping the quality etc that he's known for?..i think that JG needs to get out of his own little world and face it that he's spreading himself too thin.
  12. i think that blonde was chowdorow's wife.
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