phaelon56

Pre-shaved dark couverture from Fran's Chocolates I haven't tried the product yet but we're now stocking their entire line in our new cafe, including the referenced hot chocolate. If it's available in wholesale sizes by request it may be worth looking into. We've had their truffles, bars and other selections on the shelf for a week or so and are getting raves from customers. Admittedly, Syracuse is not the greatest reference point but we do have what appear to be some confirmed choc-o-holics lining up to buy the little bars at $2.95 so it must be good. I tried one of the mint sugar dusted chocolate truffles. It was outstanding. Way better than the Belgian stuff I used to get on occasion at Leonides in lower Manhattan (not that Leonides is pretending to be direct competition with Jacques Torres but they are a respected upmarket brand).

Folks... I'm going to start a separate thread on Home Roasting - should I do it? Pros and Cons. It appears that there are loads of both good questions from potential roasters and useful feedback from those who've been doing it. We can benefit from having a general discussion in that vein while keeping this thread focused specifically on the new I-Roast. It truly has been a much anticipated machine, as Hearthware's last product (the Precision Roaster) was problematic at times but well respected and widely used. I think it warrants its own discussion.

All points extremely well taken. Fresh beans, proper machine cleaning and maintenance, accurate grind and tamp... these are but a few of the starting points as the skill of the barista is the determining factor. Just as the highest quality foodstuffs and kitchen equipment cannot yield a work of true culinary art, so goes the art of espresso production. Although it's produced by a relatively new company and a limited number of these machines are out in the field at present, I suggest that the Synesso Cyncra should be included on your list of candidates for house machine. The fragility of straight espresso shots and the short-lived nature of the precious crema present huge challenges for presenting the beverage in its finest state in the restaurant environment. Milk based drinks- far easier.

I agree that it's flawed but for a non-coffee oriented publication, not too bad. I haven't tried or seen the Nespresso system but can advise that, according to a fairly recent write-up at CoffeeGeek, the Francis!Francis! machines have changed. The internals are now radically different and although light duty cast aluminum portafilter assembly is still in use, the innards are beefed up, temp control is much better and they're capable of producing good shots. I'm puzzled that they left the Rancilio Silvia out of the equation and failed to mention that there's a wealth of greta machiens available at the $1,000 mark. When the Starbucks / indie coffeehouse habit is chewing up close to $1,500 per year out of your wallet..... $1,500 for a machien and grinder almost seems like a baragain. yes, one has the cost of milk, beans etc. but I calculated payback on my gear (at a cost of $1,380) to be about 18 months and I'm a single drinker household. He also cited a "long warm-up time on the gaggia" as an issue. Duh. It actually has a shorter warm-up time than any of the competing machines (e.g. the Silvia) due to its small and unique boiler design but all the heavy duty brass used in the portafilter and brewhead assembly takes awhile to heat up. So be it. The heat makes good espresso.

I you should happen to visit Sripraphai Thai restaurant in Sunnyside... Donovan's is just a short walk away. I'd start with the burger and then move to Thai food

More to the story... the grinder Costco is selling is actually the Solis 166. Apparently Solis has rebadged their own grinder with a new name! They're now calling the 166 the "Maestro Classic". A bit sly if you ask me. The 166 was the predecessor to the Maestro - it's a good machine but most consider the Maestro to have some worthy improvements including a more functional and less easily clogged dispensing chute where the grounds drop into the hopper. The Maestro Plus is a more robust versio of the Maestro with heavier construction and some other beefed up features (albeit at a higher price - roughly $150 vs the $115 or so that the Maestro sells for). So.... the Costco.com offer is for $79.99 but adds on $9.00 for shipping plus (if you live in a state where Costco has any operations) the state sales tax. If you're not a Costco member add $5.00 for the non-member surcharge. That leaves most of us at about the $100 level. If I could find the regular old Maestro at $110 - $115withshipping included I'd jump on that deal instead. Or check your local Starbucks for the Barista grinder. It's the exact same thing but if I recall correctly comes with a two year rather than a one year warranty.

FatGuy hit it on the head: because they're buying from and supporting the efforts of a domestic producer, i.e. the money stays at home. Can't speak for anyone else but I'm aware that I already buy many imported goods. I'll continue to do so when it's all that's available or there's such a price discrepancy re/value that it makes sense. If the quality is the same, $5 on a $15 or $20 bottle of wine isn't much of an upcharge. Carrying that percentage difference over to higher priced goods it does become an issue for most of us, as the difference per bottle creeps uo to $10 Oddly enough, perhaps due to marketing strategies or their position at the lower end of the price spectrum, Bully Hill is the one NY wine I've seen consistently in states outside of NY (but it's also one that I hear no raves about).

Mon Petit Cafe - up near Bloomie's on or near Lex and 59th - would seem to meet most all of jgould's criteria except for the lighting level (it's a bit bright for my tastes). That said... I've never seen anyone raving about it although I've had a few solid and consistent meals there. despite the fact that it would seem to meet nearly all the specified criteria... it doesn't say bistro to me - not really sure why.

I presume this question is best asked here rather than on the Food Lab thread? As an espresso enthusiast, life-long coffee drinker and lover of all things related to the humble bean, I've been consistently disappointed in the coffee and espresso/cappuccino offerings proffered in most restaurants. Although my high end dining experience is extremely limited, feedback from fellow coffee lovers who've dined far and wide at all levels of the culinary spectrum seems to concur: it's tough to find an exemplary cup of coffee in restaurants and nearly impossible to get truly good espresso (kudos to Gramercy Tavern in NYC for the Yauco Selecto coffee I had when dining there - best cup I've ever had in a restaurant). Does the Alinea team have specific plans to ensure consistency and excellence on this small but crucial detail of the dining experience? This of course includes not only the choice of roaster/bean supplier, the type of beans or blends... brewing equipment used... grinding gear... process control. Please share with us all the great news about how good your coffee and especially espresso will be and why so I can begin making my Chicago travel plans

By "raising the bar" I refer to the impact Starbucks has had in many areas where espresso and "better quality" coffee were previously unknown. There are so many places in the US outside the major metro areas where gas station and diner coffee was (an in some cases still is) the standard reference point. Anything slightly better was considered to be "gourmet" and espresso thought of as a terribly bitter beverage served mostly at a few Italian restaurants and cafes. I don't happen to care for Starbucks roasting style or method of coffee preparation - I typically have to add about 20% hot water and a fair amount of milk or cream to make their coffee drinkable enough for me. But I'm a sucker for a Coffee Frappuccino on a hot day The positive impact I'm referring to is the process by which espresso has, to some extent, been "demystified" or perhaps I should say... made more "accessible". Regrettably, people who try Starbucks espresso as a straight shot may still be disappointed if they dare to try a straight shot or they'll have a 1 oz super-auto shot drowned in 16 - 20 oz of whole milk. Despite this sad scenario, I still believe that the whole 'bucks phenomenon has opened the door for more independent coffeehouses. The better ones, perhaps small in number in most areas but growing yearly, actually benefit greatly by comparison when peopel try them. If you've been dissatisfied with the coffee you make at home I can suggest three things: 1) fresh roasted beans from a good local roaster or by mail order froma reputable source who ships on or just after roast date 2) high quality grinder - Solis Maestro or better 3) Melitta manual pour-over drip system, French Press or better yet a vacuum pot With a minimal amount of effort I consistently make coffee at home that is better than the coffee I can buy out in a shop almost anywhere. Not only are you in an unusual minority as a straight espresso drinker but you're stuck in an even more perplexing situation - how to get a good espresso in a decent restaurant. Let me know when you've found one. I'm not sure there's even a single restaurant out there at any level of the dining strata in the US that serves stellar espresso.

Perhaps a comprehension issuue on my part but I haven't sensed that sentiment appearing as a trend in this thread. Among serious coffee drinkers and espresso enthusiasts there is often general recognition that many people who visit Starbucks are there for the "dessert drinks" and don't really have a clue about "real" coffee. That's perfectly okay with me and with most other people in the industry because we all had to start somewhere. Of those peple who visit a Starbucks and get the sweet foamy dessert drinks, there will always be a certain percentage who develop an interest in and appreciation for better coffees. Many of them will branch out to exploring other types of coffee drinks and begin seeking out better quality independent coffeehouses. One can hope that eventually this sort of industry growth will benefit all - the quality bar is raised and results in better drinks for consumers, higher prices for growers and a lasting committment to sound and ethical practices in the entire production/sales/consumption chain. Perhaps I'm too idealistic but the situation is in general better than it was as recently as 4 - 5 years ago in many parts of the country. To an extent we have Starbucks to thank for that. I think the point has been well made that despite the negatives many people perceive about them (which are true of nearly any corporate monolith in some sense or other), there are many favorable points as well.

It's conceivable that deep frying could be involved but the ones Lava Bistro was serving did not appear to have been fried (it doesn't mean that they weren't but if so they were fried expertly with a light hand). My current and initial dilemma is that despite overnight chilling and even cooking down the grits so they're denser than normal before chilling, they still don't have the consitency necessary to cut them into wedges or rounds and get them into a fryer or a pan without coming "unglued". I can recall pulling leftover cheese grits out of the fridge years ago that my former GF made. They were darn near as dense as hockey pucks and could have been sculpted if necessary but would have lacked the light and almost puffy consistency that my desired end result should have. Hers were made with lots of margarine, loads of cheddar cheese and ordinary white grits. I'm not sure which of those factors accounts for the difference in density or if they all do.

I think it's just a clever homonym used for marketing terms. It prompt you to think of the warm and fuzzy stuff (unrefined, natural, organic, unadulterated etc.) when it reality it refers to the "hole" in your pocket that appears after they've relieved you of your $$. A friend of mine, whose wife insisted on buying everything there whether it made sense or not, suggested that the name resulted from the fact that it costs "a whole lot of money" to shop there.

Thanks Nadine. That's very helpful . A bit under 60 miles is okay for a Saturday afternoon jaunt but it's still a hike. I guess that means Charlotte is still ready for some really good barbecue right there in town.

Having on two separate occasions had some remarkably good grit cakes with shrimp in restaurants, I decided to recreate the dish at home. With eGullet, Epicurious and some common sense as my resources, how difficult could it be? Very. I've seen a variety of recipes and suggestions for technique but they all seem to have refrigeration in common. The cooked grits are chilled until firm, then cut into wedges or rounds and typically fried or baked until crispy on the outside. Some recipes do not call for any additions such as beaten egg and seem to rely on thick grits that are poured out on a sheet into a thin layer. When they're fried the body comes from the crispiness of frying on both sides - not from any inherent body in the grits themselves. I am using steel cut grits for flavor and texture, reasons, have tried the thin layer technique and have also tried adding beaten egg and baking powder. The result seems to be a slightly creamy mess. If I strive for thicker pieces they don't hold together and the innards are darn near gooey after I bake them. I do add fresh grated Parmesan, roman, asiago or some combination of same and some seasoning before chilling and frying/baking. Should I be cooking the grits longer or adding less liquid when I first cook them? Should I use just egg whites and leave out the yolks? Is baking powder necessary or desirable? The restaurant whose grit cakes I'm most interested in reproducing is Lava Bistro in Charlotte NC but I won't be in Charlotte for another month or so and also not sure if the chef would be willing to share the recipe. Theirs are served in wedges a bit smaller than a pizza slice but about 1 1/2 " thick. Perfectly crispy on the outside with out being oily and the inside has a sort of light, almost fluffy texture that I don't typically associate with grits.

I'm not sure. It was at the bottom of a hill on a side road heading east from the main drag and highway that goes up through the Perimeter Center area. Location was a small shopping center and the staff appeared to be Iranian. I had a fantastic chicken dish with raisins or currants, almonds and that marvelous golden rice that almost had a slight crunch to it. I'm intrigued by the phenomenon that you both describe as being a significant part of Atlanta's transient population (obviously not everyone and certainly not applicable to hometown folks or those who've made a real cimmittment to the community). I've been spending a fair amount of time in Charlotte recently, which my GF relocated to two years ago and where I intend to move in early 2006. There are some who claim that Charlotte is going to be the next Atlanta but I sense a very distinct awareness and desire in that community to not let that happen. Charlotte does have a vibrant economy and mushrooming growth but there seems to be a committment to handling traffic and development in such a way as to minimize some of that growth's impact. Charlotte has a limited number of fine dining options, none of which I've yet explored but I'll be curious to see what the scene is like. New Jersey, the state where I lived most recently until relocating back to Syracuse, has had such an explosion of consipicuous consumerism that the statre government has toyed with the idea of passing a "McMansion tax" - sort of a special luxury tax on those overly onstentatious and enormous homes that are building in droves. I'd be curious to know if this sort of "eating in fancy places for the sake of saying one has been there" phenomenon has reached suburban NJ.

I agree in regards to the typical white grits that restaurants serve but the steel cut grits I use at home have a distinct yet subtle flavor from the corn. Do any restaurants in Charlotte serve that style of grits? I'll still use 'em for the yolks but I like the flavor more.

Not in Charlotte unless I've overlooked it in my research. The Queen City is full of chain joints like Bubba's and also has some great soul food and southern breakfast options but I have yet to hear about a really good BBQ place there. Yes it is an option to drive two or three hours to places like Mitchell's but not as a regular excursion for lunch or dinner.

At the Syracuse location the only way to get a table without much of a wait on most days is to go mid-afternoon on a weekday or get there before they open on a Saturday. I have also been successful in getting seated quickly by having an early dinner (5:30 - 6:00 PM) on a Monday. After being open for years in Syracuse the waits seem to be as long as ever. Last winter we tried to go at 3:00 PM on a Saturday afternoon when there was an SU basketball game in progress at the dome and every other joint in downtown was empty. The Dino had a 60 - 90 minute wait for tables and they had opened at 2:00 PM that day! Rachel - was the cornmeal coating ont he fried green tomatoes seasoned much? This past winter in Syracuse they were doping them cajun style with a good spicy kick in the cornmeal. It was different and I really enjoyed it. As I read people's reactions to the NYC food and think back on my experiences, trying their food at various points in the evolution of their operation, I'm more impressed than ever. It appears that rather than just sit back and earn a decent living by serving up the same stuff year after year with no changes to the process, they've continued to refine their techniques, source ever better raw materials and pursue a higher standard for the finshed goods and delivery system. If they'd just open their next branch in Charlotte NC so I can have good 'cue when I move there next year....

FoodTutor - I'm not terribly familiar with Atlanta culture or food, having been there only a handful of times and always on short business trips (but I did have a memorable and inexpensive meal at a Persian place near Perimeter center on my last visit. I'm really surprised to hear of the phenomenon you describe. Syracuse NY, where I currently reside, is a smallish city in the center of the state and traditionally a blue collar culture. We have had a fair number of more upscale and slightly more inventive restaurants appear in the community in the past 4 - 5 years. I've eaten at the majority of them and never noticed diners here behaving as you describe. Atlanta would appear, at least to the outsider like me, to be a reasonably upscale metro area with far more discretionary income than people in this area enjoy. Do you have a theory for what might be the cause of the phenomenon you describe?

Good idea. Let's not go there because it's OT not to mention that addiction and the propensity to spend money for consciousness/mood altering substances is hardly confined to the poor. Addiction knows no class or econmoic boundaries - it's truly an equal opportunity curse. It also turns out that there are lots of people of modest means who save their money, go to upscale restaurants and truly "get it". They understand what is and isn't appropriate and are there for the same experience that the more affluent customer is seeking. The eGullet community is chock full of such people and I doubt that we're in a small minority. If my financial circumstances were radically altered so as to allow me the luxury of high end fine dining on a regular basis I'd go far more often than I do but not regularly. I'm far too fond of various ethnic cuisines and simple ingredients to be satisfied with eating at luxe places regularly. But I would get a really serious professional kitcven at home and spend more time cooking.

My favorite thus far is Jason's suggestion of "The Grilled Cheese Experience" but with other food items on the menu.... do you want the slogan to focus just on grilled cheese? I really like the remarkably simple and memorable slogan that Heid's Hot Dogs in Liverpool NY uses (just outside Syracuse): Food You'll Like Here's what the sign looks like Heid's pic Edited to add: "Melted, Shaken and Fried - Not Stirred" You should get over to the new Dino BBQ in Manhattan. They have very good fresh cut fries that are worth checking out (you should actually go just for the food but this way you can call it a work related research project )

I'm fortunate enough to have a Wegman's about three miles away but if Whole Foods opened locally I'd probably go there as well. But I'd cherry pick my items and outside of the major metro markets that's what many other people would also be likely to do. In a small market where it's quick and easy to get from one store to another by car and you're already out running errands... people DO "shop the specials", going to several different store to get the promotional or specialty items they need. Keep your eye on Balducci's for significant growth. Marc Ordan, the Balducci's principal quoted extensively in the article, was the CEO of Fresh Fields and played a key role in their growth before Whole Foods acquired them. He's a very sharp cookie.

Ben... ya should PM'd me for a coffee recommendation! There's a new place in the lobby of the Charlotte Design Center about 3 or 4 blocks from the Coffee Cup. They have excellent coffee and the best espresso in Charlotte (correction - the only really good and consistent espresso in Charlotte). I imagine the Coffee Cup would let ya sneak in a paper cup from somewhere else. I plan to go there for breakfast in late December when I'm in Charlotte again. And who need has browns when you've got good crisoy almost burnt home fries with onions? Not me. I don't need no stinkin' hash browns.

I agree. Perhaps we can discuss it on this thread The price of dinner diminishing returns thread, Is it really worth THAT much?