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Everything posted by kpzachary

  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
  16. http://www.restaurant-amador.de/# Amador is a 2 *, progressive restaurant located about 20 km southeast of the Frankfurt airport. Well worth the trip. It is the best restaurant in the Frankfurt area.
  17. Sarah Weiner has a restaurant here in Berlin. I believe it is Ausrtian based cusine and very casual. She is on a cooking show here in Germany as well. I caught an episode of her Arte show. It wasn't my style, and I was surprised that she is doing a show about culinary adventures in France, but anything that gets Germans more interested and educated about the culunary world outside of Germany is ok by me.
  18. kpzachary

    Recipes with Dates

    Medjool dates are the best you can get. I think they will meet all of your requirements.
  19. The Four Seasons and the Ritz Carlton are the best hotels in Philly. I don't know if I would call them cool, but the service is next to none. In my opinion, the Lowes hotel is a great, cool hotel, in a great location at a decent price. The one thing I have to ask is why are you not going to Vetri? This is in many peoples opinion, includng Mario Batali's, the best Italian restaurant in the US. Don't get me wrong, I loved everything about Morimoto, but Vetri is one of my top five in the world.
  20. You might also go through Throwntown to Stuckie's, where they are famous for their fried catfish but serve up a mean t-loin.
  21. It was not that strict when I worked at Tangerine. Although, that was a few years ago (the first three years of opening). After about two or three weeks trailing, the servers would be tested on the menus. One thing I do remember is that the really good servers could walk out with anywhere from 600 to 1000 a night. That is with an army of bussers and back waiters. So if they know that they will be making that kind of cash every night, I think they might be willing to go without tips. Not that they wouldn't get tipped out from the servers like the bussers or the back waiters.
  22. I personally was finding my own Steinpilze in Hinterzagen in mid July, and then again, here, just north of Berlin, last month. July is not late summer, or fall.
  23. The next time you make your trip to Inidana, stop in Crawfordsville(about 45 min. northwest of Indy), and go to Uncle Smiley's for the "Big Oink". I'm sure it is not too far out of the way, and if it is, it's worth it anyway!
  24. This year in Germany, the Steinpilze(porcini) season was unusually long. They were available in markets as early as July through the second week of September). Same for the Pfifferlinge season. They first appeared the first week of August, and are still showing up in the markets in good condition.
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