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mikeczyz

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Posts posted by mikeczyz

  1. Mike...I had a "fair" dinner at Farallon last visit-by any chance was your "not good at all meal" dinner...I perused the most recent dinner menu and thought to myself I would have to make a meal out of the apps, as the entrees did not really do much to make me think "Wow...I have to have this (insert entree here)....

    no. my fair meal was at lunch. the food was just a lot worse than the previous 'good' lunch.

    mike

  2. mike-they have the 3 course @ 19 (this time it was Sweet Fennel Bisque, Seared Hawaiian Mahi-Mahi with Belgian endive, red grapefruit, French green lentils and French Apple Puff-caramel sauce, candied pecans and creme fraiche)...and the 5 course menu @ $40...Comice pears & proscuitto di Parma-butter lettuce, black pepper almonds, sherry gastrique; Potato Gnocchi & Butternut Squash-Dungeness Crab and sagebrown butter; Pan roasted Atlantic Cod with baby beets, mache, horseradish gremolata; seared Hawaiian Mahi-Mahi-french lentils, baby spinach, shallot compote; Chocolate Paradise-champagne sabayon, fudge sauce.

    thanks...

    i should add that my first meal there was fabulous, but my second was not good at all.....strange how up and down it was.

    mike

  3. i roasted a medley of vegetables to accompany some braised meat. all of them turned ot wonderfully, exccept for the parsnips. they were sort of stringy.....strange texture. are roasted parsnips always like that? is roasting not a great technique for parsnips? were the parsnips of inferior quality?

    mike

  4. Here's the link to one of the Japanese ones:

    http://press.elbulli.com/scripts/fitxa.php...id_article=1651

    And what Adria cookbook are you waiting for that isn't already here, Ryne?

    Mike--I'm not so sure about the pictures or who wrote or translated that Great Chefs thing about the quail egg.  Ferran did do caramelized quail eggs, and it's usually encased in very thin, very hard caramel--what Ferran calls caramelos--so it simulates eating the egg in its own shell.  I thought he did those quail eggs the same season he did polenta helada, which was a 1999 tapa, but now I'm not sure.  I can't find the recipe. In the "El Bulli 1998-2002" there is a nice recipe for Huevo de oro--it's number 741 on the CD-ROM and pictured on page 362 of the book.  It's a different picture and without a spoon. He cooks it to 160--I read through it quickly and I think he uses gold dust (or powder) not leaf.  It's like 1 g to 100 g of the caramelo. The caramelo base is also glucose+fondant+isomalt.

    you could be totally correct. i read the article and just typed it here off the top of my head. either i or the article could be at fault...

    mike

  5. anyone here ever go to campton place? 

    mike

    Never went to Campton Place, but I did have Manrique's food when he visited Lake Placid last summer. I enjoyed it and made a mental note to visit CP next time I am in San Francisco. I guess I can cross that off my list...

    yah, i was thinking of goign to campton place last summer, but went to la folie instead. good food there, btw...

    mike

  6. am plannign on roasting turnips tomorrow. i've heard that turnips have two skins, the outside skin, and one on the interior. how do you know if you've peeled off both skins?

    mike

  7. Do you recall appealing non-dessert, non-breakfast egg dishes you have sampled at other restaurants?

    Cabrales - I've been curious about this dish by Ferran Adrià for some time now...sounds good eh?

    5.jpg

    The latest issue of Great Chefs magazine has a small piece on how the eggs are created. Quite simply, quail eggs are poached in the common manner and then the egg white strands are cut/cleaned up with scissors. To create the gold leaf, discs of glucose are painted with gold leaf. one disc is placed on top of an egg and then it's placed under a salamander so the disc melts and envelops the egg. the egg is flipped over, and another disc is placed and under the salamander it goes, so the whole egg is enclosed in the gold leaf. any comments on how it might taste other than the glucose being sweet? from my experience, gold leaf does not have much of a distinguishable taste, maybe because it's used so sparringly?

    mike

    edit: i should add that i'm fairly sure the eggs in question are the same.

  8. mr. schraw

    halibut dish with rutebega-mustard that is a take on sushi.

    other than the obvious of fish being wrapped in a green, vegetal wrap, in what way does the trio dish remind you of sushi?

    mike

    btw, good reading....stop being so shy and post more often!!!! :raz:

  9. what to readers think of judy rodgers of zuni cafe fame of using a small 3 1/2 pound chicken and roasting it at 475-500 degrees? she claims that you can crank the heat up really high so that the skin crisps, but because you're using a smaller bird, the meat is cooked as well. i'm gonna try it on monday. as for brining, is there a consensus on whether it's worth it? i plan to liberally salt and pepper my bird, stuff with half a lemon, and rub thyme butter under teh skin and on the outside as well. does that sound acceptable?

    mike

  10. i would like the vegetables to give their liquid and make a more flavorful cuisson

    mike, go back and read my first post again. this is exactly what will happen

    you are in effect finishing the flavor of only that portion of sauce which you will be consuming immediately.

    this can be repeated continually until the shortribs are gone

    i see. my critical reading skills need improvememt. thanks

    mike

  11. Aside from the texture question, it also depends on where you want the flavor to end up. If you cook the vegetables in the braising liquid for a long time, most of their flavor will end up in the liquid; if you cook them for only a short while, they will retain much more of their flavor. I've sometimes done both, adding half the vegetables at the beginning, discarding those and adding a new batch toward the end (or roasting them separately and adding them at the very end).

    exactly. i would like the vegetables to give their liquid and make a more flavorful cuisson.

    mike

  12. my preferred method would be to roast your vegetables (carrot, onion, parsnip, turnip, potato, celery, whole garlic cloves) with color. 

    roast in the oven? like just toss them into a 350 degree oven?

    mike

  13. it's been suggested here that shortribs be braised in mirepoix and stock, and potatoes and other veggies be cooked seperate. some seem to favor a more 'stew' like approach by adding potatoes, carrots, and other vegetables for a sort of one pot meal. anny commments? i think i favor the second method, but when do you add the potatoes and other vegetables? if using a crock pot, should i just shove them all in at the beginning and let it all cook together? will teh veggies turn to mush after a few hours?

    mike

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