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detlefchef

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  1. For what it's worth... Certainly I never take the news that somebody had a poor meal at my place in a cavalier manner and always look specifically into the concerns raised as best I can. While I'm not sure which noodle dish you are talking about, nor the server, the only thing I can suss out it is the mushroom soup. That dish is a rather curious situation for me. The same guy makes it every time in large enough batches that I can only assume that what you had is how we serve it. To be honest, I agree that it's quite spicy and frankly, thicker than I prefer, but I fear that if I ever change
  2. First off, execution is not just "the most important thing". It is far-freaking away the most important thing. Not even a contest. Throughout my entire career, I've been exposed to more "innovative" 20 year olds who want to start writing menus on their first day than I'd like to remember. Give me someone who understands how to sear a piece of fish over that any day. Cooking schools should be turning out kids with line skills. Let them figure out the rest over time. As for your microgreens comment. Are you kidding me? I've seen those things at Harris Teeter! If you're going to point t
  3. Went there Saturday night and have to say that I can't remember the last time I had as nice a meal out. We started off with a scheurebe (sp?) trocken that went great with the beet salad with horseradish quark, my keilbasa (that was delicious and a much lighter color than I'm used to) and even the seemingly simple butter lettuce salad (dressed with a delicious herbed dressing). We also tried the pork belly with poached pears. Super tender with a crispy browned top. Entrees were also great. I had the pumpkin perogies with shrimp and browned butter. Interesting addition was the browned milk
  4. I can't imagine a worst time to hold a farmer's market then 10-2 on a weekday. Sure you overlap lunch, but that only covers one hour of the market and what is someone supposed to do with their produce when they go back to work? There aren't enough food industry people and stay-home parents to make a market thrive at that time of day. Mid week markets work but they need to go 3-7 or something like that so people can hit them on the way home. Obviously weekends are ideal, but back home in Santa Cruz, the Wednesday afternoon market was by far the bigger deal than the Saturday morning one.
  5. Make sure you get the dosas. They're really great. Word of warning, don't expect to get a beer. They don't serve alcohol nor do they allow BYOB. It's against their religion. That said, it's a wonderful meal none-the-less and they are very kind people.
  6. I'm not a big fan of Sant Pau. Excellent execution, great product, but IMHO nothing to write home about. ← Wow, must be tough to please. I've never seen "excellent execution" and "great product" used to describe a restaurant that doesn't merit a positive review.
  7. How long was the "old Savannah" place there. Didn't it just open in the last year?
  8. I went last night and had the 3 course meal as well. Endive, Fennel, and Goat Cheese Salad which was particularly nice. Dressing was bright but had a curious richness. The cheese itself was delicious. Also had, and enjoyed the gnocchi while my companion had the crepe. The duck was very tender and the dish was all together good. I should say that my wife started with the mushroom soup which was gorgeously rich and mushroomy. My Tuna with picholine olives was great. One thing that caught my eye about it was that it wasn't fashionably uber-rare, rather cooked to about Medium Rare but it r
  9. Guessing by your description of the shredded pork on baguette that it was rillettes (sp?), essentially seasoned pork braised in pork fat, then shredded and stored in the same fat it was cooked? At any rate, it would make sense based on your description. Sounds like an outstanding meal.
  10. Can you all elaborate on this distinction? I am definitely a food amateur, and at times this thread of Bryan's has intimidated me, especially given the fact that he too is an amateur and yet is clearly so talented and putting together some incredible meals, by any standard. But in the end, I lean toward a variation of what Duke Ellington said: if it tastes good it is good. So help me understand what is going on here. I'm not talking about educating me on the techniques. I'm more interested in, What are we gaining by this direction in cooking? Is it something analagous to what, say, a postmoder
  11. BTW, I feel terribly remiss in not having posted my thoughts from my evening at Z Kitchen. Unfortunately, unexpected circumstances have forced me to be exceedingly busy at Jujube of late so I simply have not finished my report. Long story short, I thought the meal was outstanding as did the rest of my party. Besides serving interesting but more importantly delicious food, Bryan is very charming and a fine host. Any critques I have (which I will at somepoint finally share) were minor. As I said to him that night, I really thought his meal was much better than the one I had at Mini-bar in DC
  12. Saffron serves Indian haute cuisine and was at least quite full last friday night. My guess is that these places are making their bread and butter during lunch while hoping the area grows in terms of housing developments (which it appears to be doing). That, of course, should result in better dinners as well. But yes, the shopping center where 9n9 is all about lunch.
  13. So, anyone have any tips on wine pairings? ← Riesling is always a good choice because it is, basically the single best food wine out there. Nothing pairs so well with apps and meat courses alike. Go down to your boy Chrish's place and grab a bottle of 2002 Nigl Privat Riesling. At $40 it would hardly qualify as cheap, but I had some this weekend and saw god. That tends to happens for me at higher price points than that. Another thought is a rueda. Much cheaper (I know you well Varmint) but super versatile. Casa Moro is somewhat readily available and really good for the money ($10 or
  14. Actually, paying for Bryan to experiment is exactly what I expect my dollars will be doing when I go in a couple of weeks. I expect to get some culinary enjoyment out of this, but let's be honest, I'm going to be eating cutting edge food in a college apartment. To do so under the impression that I'm going to get some comfy food that I know will be right up my alley would be nothing short of naive. I would imagine that if Bryan truly messed something up, he'd be stand up enough to discount the meal. On the otherhand, I think that in good faith, people should not complain if a well executed d
  15. This might be only partially relevant as this experience does not specifically apply to z-kitchen, rather to the hyper-modern movement as a whole. I dined at mini-bar in DC this weekend and had a very enjoyable time. That said, the "pushing of the envelope" was more interesting that satisfying. The words, "that's cool" were uttered far more often than . "wow, that was delicious!" My point? I was in DC for two nights. One night at mini-bar, the other night we cooked for ourselves. Both dinners were over the top for different reasons. Mini-bar for intellectual reasons, the next night when
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