Macarons&Mozart

To 'brown' a piece of meat usually means to first get a pan with some oil (one with a high smoking point) and heat it 'till it is very, very hot. Then sear and brown only the outside of the meat in the hot oil. The inside should still be un-cooked. Depending on the size of the meat, this should take just a few minutes. So basically, the idea is to achieve a nice, brown outside quickly.

I frequently use thinly sliced garlic. To get nice, thin slices, I use a truffle slicer. Yes, it may go dull after a while, but it definately is more safe than a mandoline. Like other fellow eGulleters, I have had many a cut from those things! -Robert

WOW! I want a taste! I'm over here still struggling with macarons, while you're making that fab. dessert. Pshh Thanks for sharing- perhaps I'll try my hand at it if I feel up to the challenge.

Nice to talk to one of the guys responsible for the many fabulous Bellagio pastries that I have enjoyed! I very much doubt that I will be dining at Mix, at least during this trip. Alex Stratta has never failed to take my breath away- the food, service, and ambience were all wonderful at Renoir. I hope for more of the same at Alex. Picasso is another one of my favorites. The seared scallop with potatoes mousseline and veal jus- one of my fav. dishes! (Even though ONE scallop is a bit stingy... ) -RK

Anyone familiar with the teas of Mariage Freres? They are a Paris institution that makes, IMO, the best flavored teas in the world! Although I generally prefer traditional (un-flavored loose) teas to flavored ones, I do occasionally have a craving for something different. Mariage Freres never fails to impress! Anyone else like MF?

I have also searched for a decent review of Mix, but couldn't find one. Here is a site (LV Review Journal) that did a little piece on Mix. The menu (probably not updated) is posted. http://www.reviewjournal.com/lvrj_home/200...g/25989256.html One thing that the above article does not mention is their tasting menu. I called Mix, and they told me that they offer a 5-course tasting of their "best dishes" for $180. I would have to consider shelling out 180 bucks for five courses. I have yet to dine at Alex (I will be next week!), but I am sure that he will impress. I knew him for a few years when he ran Renoir, at the Mirage- it was my favorite restaurant. I hope some of the staff made the move from Renoir to Alex...lots of nice people working there. -Rob

Hello all! I am a frequenter of Vegas (I visit at least 2 or 3 times a year.) Each time I go, I absolutely fall in love with the dining. So many great restaurants! Before I go, I even have a dining 'schedule' that I loosely follow. Its the only way to stay on track! We usually stay for about a week, so I have time for a decent amount of sampling. I will be in Vegas next week, and will give some details of my dining trips. Rob

I dont really seem to have a problem with falling whipped cream. Perhaps it is because we always eat it all up before it can sit for too long! This may also have something to do with it: I always stiffly beat ann egg white and fold it into the whipped cream. This probably gives it added stability. And, depending on the recipe I'm whipped cream in, I may flavor it- vanilla of course, or maybe some peach brandy. Whipped cream flavored with the latter is divine with fresh summer fruits! (We have fresh white peaches in the yard right now ) Cheers, Robert Kim

Hello all! This is my first posting here on eGullet. I am very pleased to find such an extraordinary group! I hope to learn a lot here. Just a little it about me: I'm 20 years old, and live in the Los Angeles area. I enjoy all types of food and cooking, be it French classics, like the elusive Macaron, or fusion cuisine, which I am still new to. My girlfriend is a better baker than I am, but I am still trying! I seem to be a bit more confident when cooking savory dishes. I also enjoy traveling (going to Vegas next week- great restaurants there!!), classical music (kinda obvious by my username ), and gardening, where I love to grow as much of my produce as I can. Its summer, and the garden is glorious! I have tried to make French macarons a few times before, and got mixed results. The very first time I tried, I had pretty decent ones...no cracks, glossy, but a bit flat. My next trial came out horribly- flat, cracked, and dull. On my third, and most recent try, they were about 25% good, and 75% ugly. After reading this thread, I picked up alot of tips and a new recipe to try. I will try my hand at macarons again, either today if I have time, or tomorrow. I will be sure to post my results! One question: Should I keep the door open a crack with a wooden spoon? I remember reading that somewhere (i think the alacuisine site). Have people here tried this before? Thanks a lot! Robert Kim