Luckylies

I took my loaf out of the oven an hour ago. It is beautiful and exactly as Leahy said it should be . I used a 5 qt oval le Creuset and had no problem. I think 4.5 qt might work but definitely nothing smaller as the dough might hit against the lid. I think the recipe does not call for enough salt. That is the only fault I can find with it and easily remedied. Ruth ← I'm with you two. Too wet, not enough salt. Really not very good except for the crust. I wonder if more salt would kill the yeast and prevent the proof?

sacre bleau!!!!!! zeee cayt??? mon dieu! -this is how I would speak if I were french, of course. I actually more of a tail girl, as any part of an animal that essentially fries as it roasts is good in my book.

I've sat before him a number of times, that's why I was so dissapointed. I think they wanted to give the spot to a whale, which just doesn't fly with me...they could've called. they had my number.

I failed to reconfirm my res for last night and they gave away my spot in front of Yasuda (without calling me) They seated me infront of another chef (which leads me to believe that they still knew I was coming, I'm still PISSED. Same price, (actually more) for less. I should have walked out- but I really love Yasuda, so I'm not burning any bridges even if they do cost 260.00. Hiro was out chef, and mind you, he's good, but he doesn't know my taste, and made a few assumptions... (for one, that I was kidding when I asked him to make me an uni, toro and eel tasting- I didn't laugh when I said it so you'd think he'd've known I was serious.) It was a good meal, but I had perhaps 4 or 5 pieces of toro, and really could have eaten twice that happily. salmon, yellowtail etc...all good but of course, not what I was in the market for. I don't know if there is any protocol on twisting the sushi chefs arm to get what you want, but I made it clear what I wanted and he didn't give it to me. I don't like this attribute in my men or my chefs. Next time I'll play by their rules, remember to R.S.V.P, and dine with the Big Daddy.

yup, you clued me in and randomly today it ws confirmed by one of my associates. doi. I should'a just googled it. It's now called Cook's right?...they dropped the illustrated....

Cipriani Dolce in grand central.

ooh, hadn't thought of this one.

what about a cold or hot borsht? you could add a kick to that! and what a festive color....

Not the same, right?

Even though I swore NEVER to go back-after a plastic in a dumpling episode, that was handled badly by a manager, yet... I can't help it. I'm hooked. I really enjoy the frozen mai tai's, as well as the shrimp w/ rice noodles. Yesterday we had the crispy chicken with 5 dipping sauces. I was really, really good. it was half a fried chicken hacked in the chinese style and served with a scallion, ginger, hoisin, 5 spice? and garlic sauce. It was perfectly crisp, really juicy and covered in fried garlic crumbles. It was served with pickled green beans which were rather yucky and out of place (they were also unwelcome on my shrimp plate) It was a $19 fried half-chicken though. For something so crazy expensive I want it to be this good if not better. We also had the ribs which were not much to write home about, they were just fine. I like to go to CB on saturday or sunday mornings, they're usually empty at 11ish and beginng to fill tables later in the day. The management is usually kind but bumbling, and the ambience non-existant at the hours that I go. There were some children and babies drooling about at 1ish yesterday, and I made a note to myself that this is likely going to become the next stroller convention restaurant (like Otto)...ick. I also hate that the tea is 6 dollars a pot, that's really bullshit. They should offer a less premium tea for less or free.

ooh good question. If you're baking it America's test kitchen always rates butterball highest. I know it seems low class but something worth considering. As for me I need a non-injected turkey, as it will be heading into the deep fryer.

the yusually have a very good selection of mushrooms, but you must have a good eye as some are not always at the peak of freshness. Actually, this goes for all their produce. The also carry lots of mini things which are cute for entertaining (mini cor, mini aspagus etc) They always sseem to have that one thing I can't find anywhere else...

Oh yeah, not only did I meet them, but there was plenty of standing around time to chat, it was fun. Not everyone was interested in being social though. My dad was in the audience alot of the time, and was really able to get his ear on tons of gossip and backbiting for me, nobody knew he was my dad! I got along really well with most folks, and the ones who weren't into me just ignored me. I hope to be able to meet some of these guys on the circuit some time

aint happenin'!!!!!! WWMD*? * What would Martha do? maybe next year....

wow this stuff sounds fantastic...can you send me a sample?

and morcilla, and black pudding, and blutworst....

I didn't find the cauliflower to be that interesting, probably because I'm used to caramelizing my own at home, so it wasn't really a leap of the imagination for me. you didn't like the ginger mochi?? It was like a white rabbit crossed with a ginger snap with ice cream in the center! And the lychee?!!!!! diff'rent strokes... ← The mochi when I was there was chocolate, coffee, vanilla and pistachio. I liked the quality of the icecream, but I didn't like the rubbery thing outside of it. I'd rather just have a good old fashioned cone with sprinkles on top, but that's just me. I caramelize my own cauliflower at home too ← ooop! I wan't trying to be a jerk, I re-read my post and realized it could come off that way. Anyhow, ,the flavors that they had while I was there were ginger, lychee and red bean. The rubbery thing on the outside was the mochi, I usually don't like it too much but in this case found it quite pleasant. I was also a bit tipsy, so that could have helped I hope they add boudain noir to the menu. I asked the sous chef...perhaps he will feel inspired by my plea

I didn't find the cauliflower to be that interesting, probably because I'm used to caramelizing my own at home, so it wasn't really a leap of the imagination for me. you didn't like the ginger mochi?? It was like a white rabbit crossed with a ginger snap with ice cream in the center! And the lychee?!!!!! diff'rent strokes...

my favorites were the apple salad with jowls The terrine sandwich (a bahn mi type dealie) the mochi ice cream (which I don't usually like but came in really fine flavors)

yeah, I guess that's what I'll do. The cake texture isn't terrible, it could just be better. After a few months maybe the funnyness will relax a bit. These can mellow until christmas right? Kris thanks for all your help, it's really helping this project run smoothly for me

I've baked my black cakes for this year, but I encountered a probelm that perhaps a more experianced baker can help me out with. The first batch I overmixed a bit and they turned out a bit rubbery. I didn't soak them straight out of the oven, and now they won't take on liquid, if I leave them soking do you think they will finally absorb the booze, or is it a lost cause? My second batch I didn't overmix and the got soaked the minute they came out of the oven. They drank up the liquid quite quickly too. Is the first batch doomed? I used a recipe where the flour wasn't added last and I think that contributed to the overmixing. For the second batch I summoned up some courage and followed my intuition, adding the flour last. thanks for your help guys.

If I could replace the fat in carbonara without effecting the taste, I would. I get enough fat in the rest of my diet that if I replaced the most eggregious offenders- it would be a very good thing.

cholorophyl.

I have sucha love/hate with uptown. Hated Le Cirque/ loved le Bernardain. Is it old uptown or new uptown ie. Do young people and hot girls get treated like merde? I'm a midtown laborer these days, so my impression of myself is shifting..I may be losing my badass.... On topic. I can't believe Jewel bako kept it's star. Good on Jack, but really, the only thing fresh coming out of that place is the fish....

Really? I keep floundering on wether to go one of these days...I keep hearing such mixed reviews.