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  1. Fried Morels (just coated in flour and fried in oil and/or butter) Pork Tenderloin Sandwiches (Grilled and Fried) Fried Catfish Bread and Butter Sweet Corn Corn Dogs and Elephant Ears at the state fair Tomatoes (the BEST tomatoes come from Indiana!) Sugar Cream Pie Frozen Custard
  2. Ming Dynastie (not new but always great authentic Chinese which is not easy to find in Berlin) Kuchi (great affordable modern sushi in a cool relaxed environment) Reinstoff (Higher end, haven't tried it yet, but when I get a chance, this is first on my list. Modern cuisine, getting great reviews) Ma or Uma (Tim Raue, Ma is high end modern east asian influenced, Uma is high end sushi)
  3. Got any suggestions for suckling pig (leitão) around Sintra, or do we have to drive up to Mealhada?
  4. We are spending our honeymoon in the Penha Longa Resort in Sintra and we want to experience great local cuisine in Lisbon, Cascais and Sintra. Any suggestions?
  5. Blue Hill at Stone Barns for its self sestainability BLT Steak for its influence in the opening of all the modern steakhouses in the wake of its success. Mini Bar, if you are going to have wd-50 and Alinea, who have to put it on there
  6. 44 in the Swissotel is a very good restaurant (one star) with a modern take on German cuisine. The cuisine has a great sense of place which I really enjoyed. Although, when I ate there the chef was Tim Raue who has since departed for another restaurant yet to open. To be honest with you most of the "high-end" restaurants (with stars) in Berlin are more French influenced.
  7. Remember hollandaise is one of the five mother sauces. It is ment to be very basic on ts own, and you must add lemon juice to it to be a true hollandaise. The idea of the mother sauces is that they are bases for other, more "advanced" secondary sauces. Adding things to hollandaise like the vinegar and tarragon reduction to make a Bernaise Sauce or a bit of tomato puree to make a Sauce Choron are just a few examples. How about a bit of truffle juice and chopped truffles, or soy sauce and wasabi, or chopped jalepeno and cilantro, or pureed carmalized onions and chopped chives. You can also substitute a bit of foie gras fat, chorizo fat, parma ham fat, or bacon fat for the butter for another demension of flavor. There are thousands of sauces that can be made from this one mother sauce.
  8. My whole family, with exception of myself, loves dead green beans cooked forever in a pressure cooker with bacon and onions. I know that this is a very "southern" way of cooking beans, but I can't stand it!
  9. www.schlossbensberg.com - Vendome www.schlosshotel-lerbach.com - Dieter Müller Both are three star restaurants in the same village of Bergisch Gladbach, very close to Düsseldorf. www.hummerstuebchen.de www.im-schiffchen.com Two very good two star restaurants in Düsseldorf.
  10. During the month of December, the best place to eat is in the Weihnachtsmarkt. There, you will find the traditional German cuisine you seek, along with the regional fare. It is inexpensive and in a beautiful atmosphere. Most of the large cities have more than one, and they are usually not all the same, so you can find something different to try in each one. But, if I were in Frankfurt, and I wanted a special dinner, and price was not an option, the obvious choice is Amador. It is about thirty to fourty min. southeast of Frankfurt, but well worth the travel. They were just awarded their third star this year.
  11. A while back, two fellow cooks that I worked with, took a short road trip to Illinois to eat at Trio (when Achatz was there). They had one extra day to tour Chicago. One of the stops they chose was Charlie Trotter's. They had no intention of eating there. They just wanted to check out the restaurant since they were both, as many cooks are, big fans of Trotter's work. When they were there, they were also taking pictures and looking inside, trying to get a peek of the dining rooms, like a couple of kids looking into a toy store. Then, a man appeared at the door. He was the restaurant manager. He asked them what they were doing, and they told him. He said something to the effect of, "Why don't you come back tonight and have dinner? It'll be on the house." Of course, they accepted the offer. They showed up and were presented with the grand tasting, wine included, free of charge. But, that's not the best part. Out of the kitchen, into the dining room, comes the man himself, Charlie Trotter, with two bags in his hands containing a personalized autographed copy of every book he had published up to that point. So, you are not alone in this feel of jealousy that you experienced. I still feel it about four years later, everytime I read something about Trotter's. There are may things said about Trotter, both good and bad. But, one thing is for sure, there are few chefs or restaurant owners that can compare to his generosity.
  12. Berlin has its first two star restaurant "Fishers Fritz", located in the Regent hotel. It is funny to me that the largest and richest city in the country with the second most three star restaurants has only had one star restaurants until now.
  13. My money is on Aqua in the Ritz Carlton Wolfsburg as the next 3*, but we'll have to wait until next November for that.
  14. I read an interview today in Conde Nast Traveller with the chef of Texture and I hope that he was only mis-quoted but when asked where his favorite foodie destinations were, he replied"New York and Miami." He mentioned that there is a very good French restaurant in Manhattan called WD50. His favorite place in Miami was a place called Per Se. I'm sorry but this made him look like an idiot. WD50 is not even a French restaurant and Per Se is nowhere near Miami!
  15. That's the problem. If you're slower than me, stupider than me and you taste good...tough shit." - Anthony Bourdain "Anything that gets cut into four pieces, and the pieces move independently? That's one dumb fsckin' creature." -Anthony Bourdain, referring to lobster
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