rhinopias
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Posts posted by rhinopias
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Cooked my first items in my new SVS. Momofuku's 48 hour Short Ribs set at 140 f w/ Pickled Carrots, Braised Dikon, and Pickled Mustard Seeds. The cooking process extended to 52 hours because I couldn't get out of bed and it was outstanding. The machine is very east to use, and the flexibiity of timing for some dishes is a relief! I love mine. Currently using vaccum Ziplocks which were messy, but worked well.
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I made the 48 hour Short Ribs last night in my new Sous Vide Supreme. Outstanding for the first use of the machine. Pickled Mustard seeds are a revelation for me. They will used for all kinds of things.rhinopias1@me.comrhinopias1@me.com
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Invited to a party with eight couples. Each couple was to bring a small plate and a pairing. We served first...Amuse, albeit a large one....
Pomegranate seed and Mango Guacamole w/ a Plantain chip
Salmon ceviche spoon w/ Orange and Capers
Masa boat w/ Goat Cheese Chipolte salsa and Watercress
paired w/ Corzo blanco Agave margarita
Very happy with the results.
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Holy Crap, one hand in a cast and the Trumpet and Maitake mushroom pate just took five hours. I've got five more courses to complete by Sunday 1:30pm.
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Anyone else having Bastille day parties? We used to have a great place here in Chicago that would have the nicest street party for Bastille day, however they have now gone big time and it sucks. As a result, I'm hosting my first Bastille day, or in the states another reason to be outdoors drinking Bubbles.
I'm disabled as a result of a bike crash and only have one hand, however this is what I am trying to pull off....
Breakfast Radishes w/ a Tarragon Berre Blanc and Sea Salt
Leek and Camembert Tartlets
My 1st Attempt at Wild Mushroom Pate'
Fennel Vichyssoe
Pan Bagnat
Goat Cheese Ice Cream w/ Balsamic Strawberries
Whatchu think?
Jim
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Hot Doug's is a must visit. If you like Neopolitan pizza then a taxi ride to Spacca Napoli is well worth it as I don't care for our deep dish.
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Does Urban Belly fill the request?
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I love the food at 112 Eatery.
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Sure Empanadas count, love them. That sounds like a great lunch. Will try.
I travel to LA or Santa Monica a few times a year for business and have had many nice meals at upscale and/or trendy restaurants. Staying in Santa Monica with my husband this trip and thought we'd try something different if available. We are from Chicago where we are surrounded by wonderful BYOB and/or ethnic restaurants that make for a great night out. We are open to any suggestions or links where we could do our own research. Thanks.
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I have tried a search and have come up empty. Anyone know of a source of or have information on ethnic BYOB restaurants in Santa Monica. I would also be interested in moderately priced dining that's not BYOB. Any help would be much appreciated.
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I just received a 4 qt Mario Batali oven for Christmas and gave it a try last night. While letting and Turkey and Buternut Squash soup simmer I put the lid on and within a few mins noticed a significant amount of steam escaping from the edges. Did I have the heat up to high, or is it not such a great brand? Anyone have experience. Soup was way satisfying though.
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The release party held at Thomas Masters Gallery here in Chicago was a great surprise. Guests at any one time was probably 60 to 100 guests plus a number of Alinea chefs and servers including Chef Achatz. There was six food "stations" some direct from the book including Bacon w/ Butterscotch, Apple, and Lime....Foie Gras w/ Spicy Cinnamon Puff, and Apple Candy....Wine Poached Quince w/ Fall Aromas, plus a few others. Louis Roederer champagne was flowing freely the entire evening. Quite a steal for $120.00 a couple including a copy of the book generously signed by the chef however you requested.
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Anyone going to the Alinea Cookbook release party at Thomas Masters gallery here in Chicago tomorrow? It's a $120.00 a couple including a signed copy of the book, some small bites, and reserve wines. I'm looking forward to it.
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Tomorrow night for 5 people I'm planning a tasting of summer produce.
Basil 3 ways - Basil Blini w/ Salmon roe, Leaves stuffed w/ Chevre and Pine Nuts, and Pancetta wrapped Peaches with Basil and Aged Balsamic
Roasted Red and Yellow Pepper Terrine
Platter of Grilled Zucchini w/ Buffalo Mozzarella
Watermelon Gazpacho served in it's own bowl
Eggplant Ravioli w/ a Reisling sauce
Corn cake with Ricotta and Arugula
Scallop "Sandwich" w/ Plums - there is no bread here
Smoked Pork Chop w/ Pickled Watermelon Rind
Boysenberries w/ Black Currant Tea Creme Anglaise
5 Herb Ice Milk
Thoughts on the progression? Anything you've been making this summer that would fit in nicely. Ideas on wines that would be a little unusual? I'll take what ever thoughts you have, although tomatoes are absent for one guest. Harsh, I know.
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Cheese pizza!! Even delivery.
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I,also, need one restaurant in Atlanta for a large group of 12 or more. What's the local opinion of Woodfire these days? It looks great from the website
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I will be making my first paella tomorrow. I have a 22" carbon pan that fits perfectly over a Weber grill with no grates, the handles supended it perfectly. My question is how much flame should be touching the pan, and could I use a combination of charcoal and wood? Also, when purchasing my pan I was told it would hold enough for 16 - 19 people, however a recipe I'm using states a 22" pan will make enough for eight? Any ideas?
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I apologize, a Friday in September.
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In town for a convention and looking for a place for 8 to 10 cheerful people for Friday night. What's your thoughts on the Bon Appetit picks in the March issue. Location is not an issue as is not cost, however I wouldn't say we are looking for fine dining. One of our group had mentioned a South African spot, but thought it wasn't reviewed very well and one of our group is South African.
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Thank you both, this is a great source.
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For the States I've found http://willpowder.net/index.html , thank you Egullet.
Does anyone have suggestions for finding recipes using these powders for first timers. I would love to host a dinner consisting of some fun new concepts that many of my friends have not been exposed to but the ideas on that site are to much for me doing a multi course dinner using brand new techniques.
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For everyday I do the same blanching and quick saute as most here. For a special evening Elizabeth Schneider"s recipe for Fiddlehead Custards w/ Baby Vegetable Garnish is time consuming but a real jaw dropping and beautiful first course for your guests. Having said that, having to puree 2/3rds of the cute ferns nearly breaks my heart. Interesting Elizabeth says chopping and pureeing them greatly improves their flavor.
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From David Lebovitz's The Perfect scoop I fell in love with Goat Cheese ice cream drizzled with honey and sprinkled with crushed walnuts. It's slightly sweet and very savory. A wonderful combination of the cheese and dessert courses, and truly impresses your guests.
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Just back from 5 days in Largo. Mandalay's has just opened oceanside (mm 99?). We had two meals there and enjoyed both. Oysters were cold and briney, sautéed conch was rich and came with key lime butter, and the grilled grouper sandwich on a freshly steamed bun allowed the fish to shine. Here as I find true at most places in the keys simple is better. The restaurant itself is a tiny shack with lime green tables and chairs out on the patio, super cute and somewhat chic, for the keys anyway.
Rounding out my Chicago Itinerary
in The Heartland: Dining
Posted
Hot Doug"s = Yes
French Market = not a chance
See "The Bean" = totally and across the street The Gage is worth small bites, but not full plates
Second City = across the street on North Ave is Old Town Ale House, a legendary pub....Bordain was just there filming
Boat tour = only the Architecture Foundation, the boat should be green, not blue.
Skip Blackbird and head straight to Avec next door.