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Posts posted by mikeczyz

  1. from your post, would it be correct to assume that the men and women had different amuses' and then the rest of the menu was the same for members of both sexes? if so, what do you think the reasoning could've been behind this move?


  2. Is it me ? or did the 5 star list shrink considerably?

    There were 14 last year as well, although a few restaurants closed during the year. Lespinasse....Ginza Sushi-ko. I wonder why Daniel Boulud's place lost it's star. That's pretty surprising isn't it? Mary Elaine's in the Phoenecian (sp?) is also no longer on the list.


  3. but i think a key point in that respect, to all 3 of you, is that you're all into food.  much of FG's post that you're responding to I took as being about young hipsters that are less into food, and more into the scenes and partying, etc. 

    not that you are not into scenes and partying, but the additional draw of the food has more value to you, such that you are willing to save up for these precious meals.

    Good point. you're right. i never go out to the bars after work cause i'd rather save my money for restaurants. next time people ask me how i can afford to eat out all the time, i'll have an answer for them.


  4. braising season is back and i'm kicking it off with a pot roast. my question is about adding pigs trotters to the pot. i've seen a few recipes that add them for extra gelatin and collagens that eventually lead to a 'silkier' final sauce. since i don't wanna go out and find pigs trotters, can i add a few oxtails instead? i hear those are loaded with gelatins and such. and they taste great!


  5. I think the other thing that's relevant on this tangent -- and if we go any farther let's have a new thread and recap all this to get it started -- is that there's a huge amount of redistribution of wealth that can't really be tracked but that benefits young people and women in particular. If you're a downwardly mobile Gen-Xer, chances are your doctor/lawyer/banker Baby Boomer parents take you out to dinner at upscale restaurants on occasion -- especially if you live in a place like New York where that's such a part of the culture. Women get taken out all the time by men, and sometimes vice-versa too, especially when there's a large wealth gap between the two people involved in a dating situation. I mean, I'm sure if you walk into the dining room of -- ugh -- Per Se on any given night you'll find that at most of the tables there's one person paying. Who knows if the other one, three, five, or seven people have any money? The reality is that if you're young and attractive and you run with a certain crowd and being out there is a priority for you, you can eat and drink for free (as in paid for by someone else at the table) at the best places all the time.


    I would agree with most most of that. When my parents visit from Philly, I usually get in a least one great meal. However, most of my other expensive meals are paid for by me generally. But I do wonder, sometimes when I go to the 3 star restaurants and there are considerably young people dining how they got the money or if they are being treated, most people that I know, in the their early mid 20's wouldnt spend $100 and upwards on a meal, but food is something I live for, so I spend it,, I dont even want to think about retirement yet,,,,,,,,,,

    I know I'm continuing to add to the off-topic-edness of this thread, but as another young (early-mid 20's) poster, I have to agree with FG that careful budgeting, and an unholy obsession with eating can lead to a few pricey meals spread out through the year. Basically, I have a choice between spending my limited discretionary income on a lot of inexpensive meals, or saving for the rare big one. I'm about 50/50 at this point, so I'll have a really big deal meal about once every month and a half or so. Of course, "big deal" to me may be very different from "big deal" to someone in a more healthy financial situation.

    As yet another early 20's poster, saving up and not eating at a handful of three stars is the only way i can afford to eat at some of these four star restaurants. one downside tho is that saving up for a big meal heightens the anticipation, but can lead to colossal disappointment if the meal sucks.


  6. Just some intel from a bay-area insider...

    RE: Roxanne's, the service may be spotty due to some high turnover in their staff.  Locally, there's a movement to boycott it due to their alleged ill-treatment of their employees.  I'm not taking sides on this one, but you might want to do some digging before you commit to trekking up to Larkspur. 

    RE: TFL, they're closing in Jan. to go open their NYC location (name TBD), so resos of any kind are hard to come by, regardless of who you think you know.  The 2-month window of reservations is shrinking, so unless you've worked with Chef Keller personally, they probably won't give up a manager's table.

    Good luck!

    do you have any other information regarding the treatment of their employees? feel free to pm me


  7. That said, I haven't been to Roxanne's.  For raw foodists, it sounds like a great choice.  But for the rest of us...

    Just to play devil's advocate, how do you know the food at Roxanne's doesn't both serve the niche group of rawists, and taste great? I admit, I am skeptical as to how good the food can taste, but then again, i've been eating cooked meat my whole life. I think it'd be an interesting experience.


  8. trio of cheeses, which were divine (although all European.. I was hoping for a local cheesemaker to be represented?).

    i've heard the same complaint from a few people now. seems puzzling doesn't it? a restaurant that preaches seasonality, freshness and local produce is getting cheese from 5000 miles away when there are excellent cheeses being produced instate?


  9. A well marbled piece of pork cries out for a long, slow cook. If you don't have a smoker, I would suggest putting it in one of those Reynold's baking bags and giving it a go at 225 for a good long time. Season it liberally with salt and pepper and maybe poke some garilic in there. Sage and rosemary are welcome additions. Maybe pour a little white wine or beer into the bag. You want it to get to the "pulled pork" stage where all of the fat has rendered and the collagen has broken down to gelatin.

    could you put some potatoes or other root vegetables in the bag along with the pork? it seems to me that the root veggies might absorb some of the pork 'juices'.


  10. Mike, I am not sure if George Morone has settled his shoes yet, and the name of where he was going is slipping my mind, but i feel he has been one of the more consistent chefs in SF over the years.

    I wouldnt classify his food as avant garde, but a wonderful meal indeed.

    Also a good meal at Zuni last time I was there( May 03)

    I hope all is well with you.

    Touch base soon


    i may do zuni for lunch. i do have one lunch to use. i may go back to chez panisse cafe where i had an EXCEPTIONAL experience. i have business to attend to in berkeley so it makes perfect sense. who knows! so many choices, and so little time.

    and this manresa place. i seem to recall an article where i heaard about all sorts of off the wall offerings, like scrambled eggs with maple syrup. kinda like alain passard at arpege.... was he recently reviewed by gourmet magazine? i think he was....earlier this year


  11. I have had good, solid experiences at the 5th, but I wouldnt label it avant garde. Roxannes is more cerebral to me, which is what I prefer.

    have you been to roxanne's? the raw food movement holds only slight interest to me. i might see i can somehow squeeze the laundry into my schedule. if i can somehow get a reso.


  12. I'd braise it slowly in a little stock (is that redundant?) or, better yet, put it on the smoker.

    Add some sweet potatoes and mac and cheese and you'll be in 'hog heaven'...

    sweet potatoes sound good. i was already thinking sweet potatoes or a butternut squash element. will be making a apple-onion marmalade straight out of chez panisse fruits. pork came in a few minutes ago. TONS of marbling. i've never seen pork like this. sure beats my local supermarket.


    maybe a cabbage dish with the pork? i know its a cliche, but it tastes good!

  13. I've got a pork roast from flying pigs farm coming in a few days. every cookbook i own seems to advocate a different approach from brining or just a salt rub to nothing, high heat, low heat....i'm confused! so many choices! i guess i'd like to hear a few experiences from others and see what successful or unsuccessful methods they've been used in the past.



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