-
Content Count
268 -
Joined
-
Last visited
Contact Methods
-
Website URL
http://
Profile Information
-
Location
DC Metro Area
Recent Profile Visitors
1,046 profile views
-
Just a minor critique... can the Chefs and Bravo take a couple steps off the "We LOVE you Rick Bayless" bandwagon?!?! This Bayless love-fest is really starting to irk me... (this from someone whose copy of Mexican Kitchen is very dog-eared and gnarled up.) BTW, I think I'll start cooking up burgers using Chiarello's method. What an off-beat idea... but I am packing the middle with Roquefort. Burgers without bleu cheese are just plain naked.
-
Now THAT, Sir, would make for a good spin-off show to watch (unlike FN's cheesey 'challenge' shows). I'd love to see the likes of Charlie T, Susan Wallace (a magnificent P-chef here in DC) and Elizabeth F go head to head.
-
Well as long as you apply the floor / ceiling method as consistently as you can. (not that the original data was treated the same way... ) Migrating back to topic - summing up two episodes of viewing: /Ep 6/ I would be interested in Johnathan W's plate the most. I like Art's sensibilities as far as offering the diner a "complete" plate (for lack of better def). No faulting the technique, there. /Ep 7/ Wow did Anita put up a gorgeous plate. Not going to discuss the Scottish egg dish (nice idea though). Hubert played it a little too close to his roots when doing a rework of Anita's. I guess
-
Ok... so doing the maths: You would need to show three sig' digits for precision when reporting computed 'Elimination' score else correct the rounding errors. All scores of N.37 were rounded the wrong way.
-
Yup... color me daft. Thanks.
-
Another one to review... A Day at El Bulli - for obvious reasons. Has anyone bought it? How is it?
-
Just got the copy this week... without cooking any of the challenging recipes yet, I'll give the book 4.5/5 stars. A few thoughts... 1.) At 704 pages the cookbook is a BRICK, a lot like LaRouse but the typeset is very nice and clean to read. There are color photos and the food in them hasn't been over-stylized. Most recipes are presented as not requiring a long list of exotic ingredients and the explaination of method is concise and clear. 2.) Throughout the book, there is some nice, not-to-fluffy commentary on each of the Greek regions, the eating lifestyles, and how recipes and menus change
-
Yeah, I agree; it doesn't test any relevant skill. ← Aww... you just made Ferdinand Point (RIP) weep.
-
Result = Fail. Let's hope the winner knows not to name a restaurant something like "Gorbles".
-
Could the whole malfunction/less-than-superior equipment issue be one of those show "elements"? If I wanted to put the screws to a group of chefs trying to play king-of-the-hill, surely a simple tweak of the fridge and freezer temp controls seems like a very low-tech and effective (albeit cruel) way to go.
-
Give the producers a little credit. Rocco as judge was a brilliant move.
-
My G/F and I just got back from a trip to Seattle and Portland. One of our fave's was the Pomegranate Bistro in Redmond. Very, very tasty meals and the service was excellent.
-
Portland Restaurants: Reviews & Reccomendations
C_Ruark replied to a topic in Pacific Northwest & Alaska: Dining
Just a quick note to say thanks to Portland folks who posted recommendations. My girlfriend and I came out to the city for a wedding and used this thread to get dining ideas. We ended up selecting Veritable Quandary for brunch, and all I can say is "Wow". Great food. Smart staff. And brunch eats were very satisfying. -
You can still watch Adam's concept. I believe FN will be airing it this season... just watch Ask Aida.
-
IMHO, maybe develop a really good French Onion Soup? I think you'll find there a ton of ways to make it and all will taste pretty good as long as the onions are deeply caramelized (but not burnt). I can't give a recipe but how about the notes from my journal? I. ) One of the tricks I use is how I make the bouquet garni. I follow my instructors method for this: 2 x leaf sheaths of Leek which are wrapped around... 1 x carrot sliced into long julienne 1 x celery stalk sliced as same 2 x springs of Rosemary 1 x bay leaf Secure the lot with some cooking twine and drop into the broth. Other B.G's