iheartoffal

I'm making a carrot "essence" sauce that calls for quite a bit of carrot juice to be reduced down to a syrup. This can be quite toilsome without an electric juicer. I've tried pureeing them and pushing them trough a chinois but the yeild isn't all that high. That, and the blisters on my hand are starting to get annoying. Anyone know of a good way to do this?

My favorite place in Sono is most likely Relish. Simply mindblowingly good food--not overwrought or too high concept. The only thing that was lacking was the service (our waiter was pretty tanked). Also, don't dismiss Match. I've heard a lot of people knocking it lately esp with the arrival of Relish, Meigas, Mecca, etc. The last meal I had there was a real eye-opener. I have yet to try Meigas but I've heard nothing but amazing things about it.

To the best of my knowledge, Thomas Keller is generally credited with the person who invented this dish, so while it may be standard by now, he has a right to be serving it. Joel Robuchon can still make his mashed potatoes, although others may be doing it as well, and Jean Georges can make his flourless chocolate cake. ← I don't think Keller came up with the idea of poaching lobster in butter. Are you talking about poaching it sous vide?

I received an email from someone from an anti foie gras site (gourmetcruelty.org) not so long ago claiming that they had an "internationaly recognized" chef willing to put his weight behind their cause. Now that I think about it, I wonder if it was Charlie. Either way, this incident proves unequivocally--once and for all-- the Charlie Trotter is, in fact, a douchebag. His followers claim he's just "very passionate about his line of work". No. Douchebag.

Who do you think will portray you in the movie version?

Salmon Ella Seafood Restaraunt and Jazz Lounge (Sorry, I just can't stop)

I just read the excerpt. Fascinating...can't wait to get my paws on a copy! "Nice brunoise." Classic....

T.G.I.E.Coli's

Did you and I eat at the same restaurant? Did they really seem put off by your dress? My friends and I were obviously not gentry. We didn't have Versace suits or Rolex watches. I daresay we probably even looked pretty humble--at least me, with my old wool jacket and tenuously matching attire. This didn't even seem to register with the staff there at all. As a matter of fact, I think it made it all the more apparent that we were there purely for the overall experience; not just to be seen--a fact which all of the staff we dealt with seemed to appreciate. The service, from my perspective, was nearly flawless. There was a seemingly lengthy wait to be given menus etc once we were seated, but after that they didn't skip a beat. There was someone there whenever we needed anything, whether or not we realized we needed it. The waiter had an informed answer for every question we had--informative but never pedantic, enthusiastic but never annoying. It was truly remarkable. I don't know. I believe you when you say that your evening was less than stellar, but it's just so sharp in contrast to the evening I had there, which was only a day or two before you went.

I know. From what the FL cookbook said, though, they buy large quantities in season, poach them in mushroom stock, and then freeze them for later use. I was just a bit suprised. I didn't mean to make it sound like huge deal--my food was just fine without them.

At least they had truffles when you were there. They were conspicuously absent from the menu when I was there not four nights ago.

Hey, if you didn't like it, you didn't like it. Nothing wrong with that. I happened to like every aspect of my meal there, though I haven't eaten at ADNY or most of the other NYC heavy hitters. As far as the caviar, I think that Sevruga caviar is a little softer than Beluga or Osetra, hence, the no "popping" thing.

Hahah..well, looks like I'm the only one who still likes 'em.

By request of one of the members of my party, I'm just seeing if there is anybody who would be able to fill a possible vacancy. This person is not feeling well, but will come in the event that I can't find anyone else. I told him I'd at least look for a substitute, though. If there is anyone who like to eat at Per Se this coming Monday, March 21st at 9:45pm, please pm me. No guarantees, obviously, but there's a chance. Evan

As for me, I want to be able to taste every nuance in Keller/Benno/Rouxel's cuisine. I find that after several glasses of wine--or any form of alcohol--my palette only really notices the sweetness or saltiness of a particular dish. Maybe it's just me. The one question I think I'll ask the sommelier is what course(s) he believes should absolutely have a wine accompaniment. I'll probably go with his recommendation. Either that or I'll just sneak in a flask of Thunderbird.

I'm going to try and post some pictures and descriptions of the food as well as the ambience this week sometime. Stay tuned!

My friend Zach used to eat bagels with garlic hummus and peanut butter. I used to sit there and watch him eat these things with a look of disgust on my face, until one day he forced me to try one. By george, it was actually pretty good! I helped myself to another.

Cadbury eggs, how I miss thee... Who am I kidding, I still eat them all the time.

It seems so ridiculous, but I can totally identify.

Chodorow's Choad Chowder Pot Coprophagia Panini and Wine Bar

I'm still looking for one more person to fill out my table at Per Se on March 21st at 9:45pm. Anyone interested, please pm me! I don't want to cancel! :-)

The food is basically New American, though we try to draw on a lot of influences. Our philosophy is basically to take the best ingredients and pair them in interesting ways without being too esoteric. check out our site here . The menu on the site is bit out of date, but it'll give you an idea of what we do.

Ok, so our reservation for above is for 4 people. Two people decided to drop out of it because of either money or other obligations. I have one more "maybe", but I'm looking for a couple of people possibly fill in the empty slot(s). Ultimately, I know a lot of people I could ask, but I figured I'd ask my fellow egulleteers first. So, if you're interested in having a fantastic meal with some laid back people, feel free to message me. Again, we definitely need one person, possibly two.

I agree with Fat Guy reguarding the food. I found it somewhat underwhelming, especially for a restaurant of its supposed pedigree. I also felt quite rushed by the waitstaff there--as if they just wanted to turn our table over as quickly as possible. If you want to go to restaurant in that neighborhood, I'd go to Tabla, right next door. edit: To their credit though, they did let us finish the rest of the wine that the table next to us didn't finish.

I love it, too! I used to just camp out by that stuff at family christmas parties and the like. You know what? I think I'll make some tonight! lol