coquus

...and don't hold back, I'm in the business, and I'll know anyway, then I'll blame you for not telling me. ← way to make friends and influence people, coquus~! ← Hey, I try at least.

How do you rectify your approach to cuisine to the "grows together, goes together" people? And, unrelatedly, have you and will you try to limit yourself in anyway with the raw material you use, seasonal, organic, etc., and if so, to what degree?

My mistake, I assumed you were more for the Italian style Providence pizza. It's funny thin crust is all they have down here in Olean practically, I would describe a Buffalo pizza as a pie much as a Chicago, but less saucy more crusty. I for one have only had a good one staying with friends and they ordered it so I'm at a loss, Pasquale's?? I haven't been to Ming's on Main, but for authentic chinese the town of Ft. Erie is right up there, not exactly Toronto, but it's right across the bridge (peace), first exit, and head towards the water eventually, sorry that's the best I can do I'm sure you can google it. I remember a place called Happy Jack's, but I'm not gonna swear to it being the best there, there are a few. I imagine Niagara Falls has some spots too, but I haven't checked them out as much, it's too far.

But you've already done that for me, Thanks.

Cuisine is art when it's not repetitive, if you are following a recipe, even if it is one you created in the past, it is a craft. The same with painting, you have "artists" who simply reproduce the same style over and over, now that's not a bad thing, but it becomes more of a craft as the creativity isn't necessarily at a maximum. That said, as a diner, the first time you try something new, it is art to you. ← I like that. Another thing to consider is that not all art is equal. Some paintings are more appealing or provocative then others, some music more evocative and some cuisine more stimulating than others. ← Exactly, there is good art and bad art, it's all up to the eye of the beholder.

That sucks, I haven't really had the desire to go there yet, saving for a Toronto birthday (thereabouts) trip right now and also still haven't made Rue F. Have you tried Tempo? Nobody's mentioned it lately, but I had my birthday there last year and the service wasn't great but the food was decent. My problem with alot of what Buffalo is about is the same as Gordon's with Rochester but to a greater degree. They are totally serving a meat and potato's crowd, while trying to wow the food critics as well. It's like making pictures with a blurry lens a bit. I guess that's why I stick so much to the ethnic and pizza. Have you found a good pizza shop yet ErinB, there is bound to be one nearby. They don't sell the Naples style, but it's good anyway if you like the cheese, as you already are used to thick crust I imagine. Has anybody been to the Eastern European Butcher shop, I hear good things about from some people. Also, water boiled ham for Christmas?

I like the way you are driving the bus veggrl.

Cuisine is art when it's not repetitive, if you are following a recipe, even if it is one you created in the past, it is a craft. The same with painting, you have "artists" who simply reproduce the same style over and over, now that's not a bad thing, but it becomes more of a craft as the creativity isn't necessarily at a maximum. That said, as a diner, the first time you try something new, it is art to you.

I assume Lai Wah Heen will be open, I think that's already where I decided to go. Just wondering, and this thread sounds great, if there is something else unique for this part of the country in T.O. Or if anybody has any inside tips for me like Sunday is the chef's day off etc:nudge, nudge, wink, wink:, and don't hold back, I'm in the business, and I'll know anyway, then I'll blame you for not telling me.

What is the best place to eat on Sunday, November 12th? And why?

Marlon Brandon, interesting name how was it acquired.

I have also been to Papaya, it was interesting as I recall, but our service was so bad (at one point the guy just stopped coming over and I had to get the bartender to get us our bill and cash us out). It was too surreal, and they did apologize and knock something off our bill. I think the Jasmine you are referring to is Jasmine 2. Toro, Mother's are a couple other good bets, or so I've heard. It's probably a good idea to go visit your favorite restaurant right now. Mob hit?

I'm pulling for Emily.

Yeah, those are the other three I refer to above. It also doesn't hurt to have the Farmer's Market right down the street.

RE Dijon Bistro Wow, they really did it! I'm definately going to go there next time I am in town, menu looks great, nice and simple Bistro fare. I am very familiar with the spot they chose it should go over very well, best of luck, that's definately getting to be the nice restaurant area which 3, now four of the best F.D. restaurants in town call home.

I am fairly happy with my Wal-Mart (6qt?, stainless, Presto, rocker weight(15lb)), and though it would be nice to have a larger capacity sometimes and variable pressure, I've pretty much figured out how to do everything I ever wanted to with this model (though I will be trying to cook rice in it now). All beans I've cooked take about 35 minutes at 15 lbs. pressure. I have had it for a couple of years now and the seals are still holding up.

I have had the same experience with the Moose as you have, minus the warm nostalgia. I'm sorry but, that place is the worst, if I want some healthy eats I would much rather go to the ABC Cafe, it's not fancy and the ambiance is lacking, but damn it's good, and just what are we talking about here? Heurriger looks nice and comforting, I wouldn't really drive the hour and 2/3's to check it out, but certainly will make my way there when passing through. It's also nice to hear someone is trying something unique back there in the city Phaleon.

Good advice Tracey. Or you could do what I do and reduce the stock to a more managable quantity and add water as you need it. Some would argue that the overall taste is diminished, but I don't really notice it.

Don't make stock or soup or stew? Are you kidding me? I've never had food poisoning. I make a lot of stock. This kind of paranoia is beyond me. Paranoia would make sense if you lived 100+ years ago in any American city, when the risk of dying from tainted foods (ie spoiled milk) was quite high. Compared to most any other time in history, our food supply is incredibly safe. I'm much more concerned about the decline in the quality of food production due to overzealous health dept. rules-making sushi chefs wear gloves, new EU regulations killing artisinal products in Europe, etc. ← I'm just saying for the home cook making vast quantities of anything is asking for trouble, unless you keep it warm until service. How are they going to cool this down, more often than not they stick it in their fridge which, more than likely, is poorly equipped to handle large quantitys of steam and heat radiation it causes. A quart or two of leftovers is one thing, a couple of gallons of hot stock you better have an ice paddle, shallow pans, or some serious cooling set up or your asking for trouble especially if you are serving anybody who is at risk. I for one don't know any home cook who has any of these things. And the argument that it was much easier to die 100 years ago, sure, but are we comfortable with what we acheived? I hear you on ridiculous rules however.

These things have been around for a while now. They are really interesting to me, but not for the use you mention, but for disinfecting surfaces. I forget what the other one is called, however it probably costs the same or more.

Hey, I also have that pin. You have to post your results here if you had any of Tyler's entree's you know. http://forums.egullet.org/index.php?showtopic=93963

I don't know if the cognoscenti really deride RR, they probably simply dismiss her as someone who has nothing to offer them. They are cognoscenti after all. Buford's fundamental observation seems to be that the FN has turned it's focus from teaching to entertainment, does he really think or say this is bad, or is he just defending his buddy Molto a bit. Or, perhaps, he's looking at the big picture (yes I recognize the irony) and realizing TV as entertainment is a vice and therefore is bad.

It's better than that dried up monstrosity, it's "cooked under a brick" unfortunately my rendition didn't have really crispy skin, so while it was probably cooked under a brick once, it was definately not reheated under said brick.

There is a (much)better place in the regional market on Jefferson Rd - Korea House! ← Is this the same folks from the Bflo. establishment of the same name? Much?

I went back and read your posts, I think you had the same chicken I had so here I'll post the score. chicken 1pos., 1neut., 0neg. pasta 1pos. burger N/A, I hope it stays this way other chicken paillard with creamy parmesan dressing N/A, ditto above This is kind of futile I know because it's not really being judged against a normal, but I guess I am just rating my overall sense of will this or will this not beat out the riblet phenomenon which propelled ABee's to national fame on par with O.G., Chili's, TGIF's, Ruby Tuesday, Red Lobster and other unsavory family chains.