BryanZ
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Posts posted by BryanZ
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Susannah looks eerily like Rachel Ray. It's kind of disturbing.
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Where is Durham's farmer's market? Anyone have an address?
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Had lunch yesterday.
As always, the F & the P is one of the most consistently great restaurants in the state.
Kudos to Betsy and Jim, GM Jim Mullen, Chef Lefebvre and the entire staff for continuing to create great food in Central NJ.
Phil
This thread conviced me to take my family to TF&TP after my daughter's HS graduation from Pingry this Sunday.
Thank you.
Cirilo
If you dont mind me asking, who's your daughter? I graduated from Pingry last year and am now home for the summer. It's good to see local posters on this board.
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I think that Harmony girl is hot. A terrible cook but damn hot.
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I did the cauliflour pasta dish from the above cookbook. Turned out quite well, very subtle. It gives new life to cauliflour beyond boiling or roasting.
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If you can get black cod do that. Both the Epicurious and Nobu Matsuhisa recipes are based off of a Japanese staple recipe. Every housewife in Japan makes this dish and it's nothing earth shattering; essentially any firm, dense fish works.
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In somewhat related news, the Food Network is featuring a "Mario Batali Bootcamp" as part of its "Next Food Network Star" show next week. Somehow the clip of Mario Batali with a coache's whistle is not as intimidating as Ramsay.
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Matthew Grant, that is insanely good looking.
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Kind of in the same vein, is there a raw foods restaurant anywhere near the Triangle. Am I, as usual, asking for too much?
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I'd be curious to see this birthday list. My birthday is in the middle of July and I'm going to WD-50 and...Per Se. The anticipation is killing me.
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Pan Roasted Chicken Breasts with shaved truffles beneath the skin and a dark truffle infused gravy is one of my favorite meals. I haven't made this in a while, and now I'm inspired.
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This summer I've started to play around with smoking meat. I have a pretty standard Weber gas grill that I can regulate at about 225 without a problem. I smoke with both corn husks and hickory wood chips. When I smoked some baby back ribs and some boneless "country style" ribs last week, I had great results. The meat was tender, smokey, and flavored well from my dry rub and vinegar/brown sugar based glaze.
When I tried to smoke a couple beef briskets last night, however, the meat was not as tender. The flavor was right on but it did not have the falling apart quality of good barbeque. I smoked for about 7 hours and each piece of meat was only about 1.75 lbs. How do I obtain a more tender piece of meat? Perhaps brining first overnight would help to tenderize. Do I need a a fattier, higher quality brisket. Any advice would be greatly appreciated
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So I finally went to the branch in Morris Plains and am still feeling the effects 7 hours later. This place is very similar to Todai, a perhaps better known Japanese seafood buffet chain, in terms of offerings, quality, etc. I recommend getting the handrolls at the sushi bar, as they're made fresh. Generally, the quality of fish is certainly acceptable and the setup of the restaurant allows for small samplings of a lot of things. I also enjoyed the hibachi station, as this was also made to order. On the night I went, they didn't have lobsters and featured jumbo head-on prawns in their place. These were suprisingly unpopular with the diners but were very good. All in all, not something I would be able to repeat on a regular basis, but fun for the experience.
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I pretty much refuse to eat with people who dont order as a table and then share all their dishes. In all but the most upscale of places, I'm guilty of actually passing plates around my party of 2, 4, 6+ people in a clockwise motion. It works well. And we NEVER order the same thing. To do that would be sacrelige.
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what i mean is that you can label a restaurant's menu as being stereotypically "fusion". and they're everywhere. of course all cuisine is evolving but i think there's a difference when it progresses naturally and out of curiosity as opposed to when the driving force behind it is money and looking for a market
Fortunately I don't think I've seen wasabi mashed potatoes on a menu in the last couple of years...
Union Square Cafe, a very respected restaurant in NYC, is currently serving a seared sashimi-grade tuna with wasabi mashed potatoes. Like many people here, I immediately thought "passé", but I ordered it to be nostalgic. It was surprisingly good. Just because a trend might now be over popularized, it is not automatically bad. Think about Nobu Matsuhisa's Miso Black Cod. That dish is essentially a Japanese classic, broiled miso cured fish, renamed by a celebrity chef. Now every fusion Japanese place has something like it.
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One day I was looking forward to lunch at Tomoe but was disappointed to see they were closed. Walking a few steps further, I chanced upon Lupa. Of course, I had read a lot about the restaurant but had no idea it was so close to Tomoe. I managed to get one of the last tables for two and enjoyed a very satisfying and not that expensive lunch with the g/f. We had Seabass Milanese and the special, Pork Shoulder Braciole. The pork was especially nice. I look forward to going back here frequently.
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I knew that one isn't supposed to serve wine and asparagus together, but was wondering if anyone knew the scientific reason for it. I'm wondering the same in terms of the artichokes. Do they share a similar chemical that interacts poorly with the alcohol or tannins in wine?
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After seeing A Southern Season, Whole Foods will be a joke. As a whole (no pun intended), Whole Foods doesn't really seem like a destination for me. It's really not that cool. Guglhupf is a good, albeit not Middle Eastern, bakery that is worth checking out for a quick snack.
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While I agree the Ryland Inn is a very good ( no longer great ) restaurant, I'm wondering Bryan if you have been ot the other restaurants on the list..how would you compare RI to Nicholas, or SHI, or Rat's?
I've been to the Ryland Inn and Stage House Inn multiple times. Although Stage House is certainly enjoyable, I find that Ryland Inn blows it out of the water. I will be going to Nicholas this summer at some point. I have not been to Rat's, however, and do not know much about it.
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Stage house is good but not amazing. What about the Ryland Inn. It's not that far from you. I have a hard time recommending anywhere else for "destination dining" in New Jersey.
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I made a reservation at Open Table just to accumulate the points. The g/f almost has 10,000 and is one the verge of getting that $100 gift certificate. We made the reservation for 4:00 but were running late so didn't get there until 4:30. We called ahead and they had no problem with this change. By around 5:30, the Bar Room was nearly full and the first seatings in the main dining room were just underway. If you're going for lunch or an early dinner I don't think you need reservation. If, however, you want a prime dinner spot, call ahead or use Open Table.
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I'm not sure if this is relevant but the Beef Cheek Ravioli can also be made with braised beef short ribs with excellent results. It's worth trying at home for those of us who have a hard time sourcing beef cheeks.
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They were not reconstituted, I know that for sure. Since they were in a composed salad it was hard to say, but they seemed fresh. I'm a big fan of lychee and these had a nice firm bite to them, not a texture that seemed like it came out of a can.
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411 West is okay. If you/they're not picky and like "standard" Italian, it'll work. Definitely check out A Southern Season during the day, it's worth seeing.
Medieval Times
in New Jersey: Dining
Posted
I went there in 6th grade for a school field trip. Now I really want to go back.