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jsmeeker

eGullet Society staff emeritus
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Everything posted by jsmeeker

  1. lets see.. I used a standard boston shaker. So, there was plenty of head space. I DID actually use some simple syrup. (1:1) When I quoted the receipe, I deleted the line with the sugar, but forgot to add one for simple syrup. Maybe I neededa little more? Ice was straight out of the freezer. It's just regular home freezer ice from an ice maker. It's pretty hard and as cold as my fridge cna make it. (it's usually bone dry when it comes out). I'll say that I always thought having very dry ice was a good thing. I don't understand the bit of getting rid of the foam. I thought that was part of the drink.
  2. So, I made an attempt at this today. Didn't work out at all. For one, I think I over did it with the orange flower water. But the huge problem was that it wasn't at all creamy. I shook it dry for a minute or two, then with ice for a minute. When I poured it into a champagne flute and added the club soda, it seems like the cream and or egg got all clumped up. It's like it's all curdled or something. I have done drinks with egg white before, and they have worked. But never with heavy cream and a citrus. What went wrong here?
  3. I assume Orange Blossom Water is the same thing? I picked up a bottle of Cortas Orange Blossom Water today because I wanted to make a Ramos Gin Fizz. Reading through this topic, it seems that the French stuff is preferred over the stuff from the middle east (Cortas is from Lebanon) Off to find the topic on the Ramos Gin Fizz
  4. They seem to be doing a nice job over at Charlie Trotter in the Palazzo. Just expect to pay a LARGE amount of money.
  5. I returned from Las Vegas late last night.. I'll run down all the places I dined at for various meals during my 4 night stay. I arrived Friday. We had the chef's table reserved (a group of 10) at Table 10 at Palazzo (this is Emeril's newest place). Before goign to the restaurant, some of use wandered around the Palazzo a bit. We found Charlie Trotter at the back of the casino and went in for a drink at the bar. The Bar Charlie "restuarant within a restaurant" was off to the right of the host stand as you entered the restaurant (through doors, so it's not really open to the casino). Popped my head in there. It bascially looks like a sushi bar/counter service place. But with what seemed like a full kitchen. We parked it at the bar bar for a drink. Very expensive drinks. Many were $20+ on the menu. I had a nicely made Pimms Cup for abour $14, IIRC. Big KoldDraft ice cubes were being used. Friend just got a rum and coke (his standard drink). The Coke came from a mini classic shaped Coca-Cola bottle. Dinner at Table 10 was pretty good. I think there were 5 savory courses, followed by a dessert course which was a presentation of a whole ton of desserts. Everyone really liked this meal. Many in the group had never done anything like this before. So, I was happy they liked it. Of course, I never saw a regualr menu, so I don't know what was offered there in the main room. But the place was pretty busy. Only meal of note on Saturday was Red 8 at the Wynn. This was a little dissapointing. Not so good. Not horrible, just so-so. Only one dish out of all the stuff ordered was pretty good. Sunday, a few of us went back to Wynn to have breakfast at Tableau. This is within the Wynn tower suites section, so it's a bit off the beaten path. This was very nice. I enjoyed my breakfast. We did choose to sit outside. It was a little warm and only got warmer. Still, every thing was good. Nice service. They were even serving breakfast to guests at the pool. People just standing there in the pool with their plates french toast or whatever resting on the deck. Later in the day, we were up at Bellagio with more people and decided on lunch at Noodles. Again, another so-so Asian meal. They were doing dim-sum, so we also got several things from those carts. They may have been the best things we had. As a side note, soda re-fills were NOT free. $4.50 for a Diet coke and they won't re-fill it for free. Seemed kind of odd for a place like that in a big ritzy casino. It's not like it's some little independent joint someplace. Weird. Sunday dinner tunred out to be one we did late because of the late lunch at Beallagio. Two of my friends wanted a steak joint. I always resist going to steak joints when I travel since Dallas has so many. But instead of dining alone, I decided I would join them. We just happened to select the steak place at Planet Hollywood. We all sort of like the general vibe of the P-Ho and wanted to spend some more time there. So, that's where we went. As mentioend previously, Vegas has lots of steak joints. And normally, I find ALL nice steak joints to be pretty much about the same when it comes to food. And this was no exception. It was GOOD, for sure. Everything was done well. Service was good and friendly. I shared a large steak with a friend and they did a nice table side carving of it. This place doesn't really stand out in anyway over other steak places I have been too, but it certainly wasn't dissappointing either. I guess if anyone I knew was staying at P-Ho or wanted to check it out and wanted a steak, I would give it a thumbs up. Not too crazy expensive, either, which was pretty nice for new place right in the middle of the Strip. On Monday, I did my only "repeat" meal of the trip. Went to Bouchon for breakast (been there several times now). We got there right at closing time, but it was no problem. This visit might have yielded the best service for breakfast that I have ever had there. Food was fine. As good as I have ever had it. I didn't eat much this time as I was still recovering from the past two nights. Just a yogurt parfait and some of the pastries (which are always really good. everyone always loves them). Didn't even eat lunch Monday. I wanted to find a way to get everyone in the group that was still in town for one last dinner together. We wound up down at MGM and then once there, decided on Wolfgang Puck Bar and Grill. Place was pretty busy, but they were able to seat a party of 8 right away. The menu had a nice enough variety to make everyone happy. Good food. The corn soup I had to start was especially good. So, that's a pretty good choice at MGM Grand if you are looking some something casual that isn't the buffet or coffee shop or the damn Rainforest Cafe. I left on Tuesday, but had a late flight. Checked out of my hotel (TI) and went to Bellagio. Stored my bag and made my way to Sensi for lunch. I had been wanting to go there all weekend based on reviews from here at eGullet forums. I'm glad I made it because I thought it was excellent. My meal was pretty much all asian. Won ton soup, then some assorted sushi rolls. Followed up by a nice dessert that was basically like a semi frozen lemon merinque pie. I really like the setup of this place with the large kitchen in the middle. To whole restaurant is far larger than I was expecting it to be, too. The fresh baked Nann bread they served was outstanding. I was seated across from the kitchen area that had the tandoori oven. The cook there was making the bread to order for each new table that was seated (which wasn't many people. The place was empty). I really recommend this place, too. I'd like to go back to dinner some time. Looks like they have some sort of "chef's table" there. Or at least, a large private table right off one of the entrances to the kitchen
  6. La Duni is fantastic. Save room for cake. (really, save room for cake). I've only been to the location on McKinney off of Henderson. If you want to make the trek to Ft. Worth, Lanny's Alta Cocina Mexicana should be worth it. Aurora is supposed to be fantastic. And has the distinction of being the most expensive place in town, supposedly. Lately, I have been getting lots of emails from the Adolphus hotel with lots of talk about stuff going on at the French Room. I've been there once, a few years ago, and it was really nice. It's a FORMAL place, but I guess there is a new chef there and they want it to be known for a place you can go to to get great food without it being a really special occasion. (just a guess)
  7. Haven't been back yet. Haven't seen recent reviews, either. But they have renovated the restaurant recently. It would be good to go just to see what it looks like now.
  8. I am planning on hitting Sensi when I am out there this weekend. Not sure when. Probably for a lunch, but could be a dinner. I hear lots of great things about it here at eGullet forums. I'll suggest MM. Been there. It was nice. Good meal (our table had the tasting menu)
  9. Jsmeeker, your statement typifies the challenges BLT faced. You're a Dallas "foodie". You live near BLT's former location. Yet you never went. I'm wondering why? Did your perception that it wasn't the "usual" steakhouse deter you? Did you/do you patronize the other steakhouses? Perhaps you're just not a big steak eater? ← Thanks for the insight. I never went because I just never got around to it. Living alone and all that means I typically don't go to really fancy expensive joints by myself. I actually DO like a steakhouse and like to find ones that do things "new and different". This one looked like it could had fit the bill from the outset. I think your assesment of Dallas diners is fair. Even in a lot of othe cities, I still see the filet and salmon on a ton of menus. Dallasites certainly aren't alone in not being adventurous.
  10. Anyone ever been to Tableau at the Wynn for BREAKFAST? I always like to squeeze in at least one *nice* breakfast when I am in town and have always done so at Bouchon. But Wynn is pretty close to TI, too (I won't go far for breakfast), and wanted to try something new. Anyway, heading to L.V. on Friday. A group of friends and I have a reso at Table 10 at Palazzo for the chef's table. We've had good experiences with that at other Emeril places in town, so we're looking forward to this. Also plan to hit Red 8 at the Wynn after seeing Le Reve. Thought something a little more casual might be nice. Other than that, those are the only two dinners I have planned so far. The rest I'll probably play by ear. I would love to get over to Sensi at Bellagio, though I was thinking of that more for lunch. But really, for dinners, the rule will be "everything must be new [to me]" And I'll try that as much as I can for other meals, too.
  11. I've been to Michael Mina once and L'Atelier twice. I had good expereinces all three times. MM is far more traditional when it comes to the actual dining setup. You sit at a table with a table cloth and all that stuff. L'Atelier is far more modern. Counter seating. No table cloth. etc. But it's cool and modern and I think it's executed pretty well. And the food is really fantastic. I've heard so many great things about Alex. It's on the top of my list for places I want to check out. I don't think I'll be able to do it during my upcoming trip, though. I don't think there is anyone in my group of friends on this trip that would be up for it.
  12. The location certainly wasn't ideal. (thought it is close to where I live. And just two blocks or so from Del Frisco's) I never went, but after reading some reviews, it seems it wasn't exactly the typical steak joint like Del Frisco's, Bob's, III Forks, Nick and Sam's, etc. were. I think you are right that Dallas diners may be fickle and less adventuresome. I guess that's even more true for the steakhouses.
  13. What's the deal with "foreign" steak joints in the Dallas market? Recently, BLT Steak shut down. It wasn't opened very long. Before that, Smith and Wolensky came to town to open a place and it too closed. What are they doing wrong? Do us Dallas folks prefer our steak joints to be "home grown"? Or is the market over saturated? I never got a chance to got to BLT Steak. I never went to Smith and Wollensky, either. We are blessed with many fine locally based places here. Personally, I prefer to patronize those places. I guess I am not alone. But the larger national chain places seem to hang on. I'm not sure what is going on here.
  14. I haven't been there, but if you are looking for superb, authentic Italian cuisine, you might want to consider Valentino over at The Venetian. There is a bar and more casual cafe out front-the fine dining room is in the back. It doesn't get as much press as some of the newer places but it should-it's wonderful. ← Thanks for the tip. I'll be going to Las Vegas in two weeks. One friend was thinking of Italian one night. He says he likes Italian that's heavy on the red sauce. I suggested he look at the menu for B&B, as it's a place I was interested in. He took a look at the menu and it didn't appeal to him. He found some other place at venetian, Canaletto. Then suggested Rao's. I think he wants to go there since the one in NYC is supposedly impossible to get into. Personally, I would prefer something other than heavy red sauced American Italian food. I'll suggest Valentino.
  15. Anyone been to Rao's at Caesars Palace?
  16. I've actually heard people suggest the opposite. That a fresh egg from a local farm is better to use and even less likely to be an issue. Personally, I use eggs from the grocery store. But that's personally. I'm not doign any commerical cooking/baking.
  17. Hmm.. I thought i have seen salted capers in bulk at CM in Dallas/Plano. I think they are in the portion of the deli case that sells smoked fish and pates and the like. Maybe that's where they are down in Houston?
  18. I would like to dine at a place Richard was involved with. I've actually experienced Tre Wilcox's food. Once before Season 3 even started and once after it was all over. Got to meet him on the second visit, too. I haven't had been to the place where Casey works, though. But I think she is still there.
  19. that is some heavy eating right there.
  20. Wow.. 12 courses! That sounds very ambitious. How many guests will you have? Good luck, though. And do your best to document this and keep us updated.
  21. Yeah.. Getting into the cocktail thing has cost me a lot of dough. I don't buy tequila like I used to.. Good stuff, like Herrudura Silver, is so damn expensive. I can get the same amount of good gin (like Plymouth) for half the cost. Really, there are a lot of affordable base spirits out there. You can create a whole plethora of cocktails from them. You don't always *need* to have really expensive things. Plymouth gin is great, and not expensive. Laird's Applejack is affordable. Also, a bit "unique" to many people. I can make a tasty Sidecar with E*J VSOP Brandy (of course, I use Cointreau in it, and that stuff is expensive). Vodka? For me, it's Tito's Handmade. Good. Affordable. And "local". This thread will certainly get me to look at alternate stuff, especially in the category of rums. Something I really know little about. (and I just go and by Bacardi) One thing about bottle size. I buy the 750 ml size. The 1.5 L sizes can be a batter value, but their larger size means few bottles (therefore, fewer varities) fit in my storage cabinet. Also, I find the 750 ml sizes much easier to work with and pour from.
  22. Congrats to Stephanie! I was pulling for Richard, but am still very pleased with the winner. She's was one of my favorites from the start. Lisa surprised me. She seemed to do pretty well. What did Richard ever do with his frozen Tabasco? I don't think he ever used it. But it sure was cool seeing Chef Riepert learn something from him.
  23. last I checked, the show is also available for free on-line viewing at Hulu.com
  24. This isn't "Top Server" or "FOH Hell". Really, the actual serving of the food to the "customers" is totally ancillary to the show. Hells Kitchen GR doesn't care about the FOH unless it's goofing on Jean-Phillipe or yelling at a "customer" that comes up to the pass to confront him. Topless swimusit models? I'm down with that.
  25. finale finale? Will the winner be announced? Or do we have to wait a week?
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