
M.X.Hassett
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Everything posted by M.X.Hassett
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Sweet Nick , Barista Food , the Joy of soup Good listing of food blogs by region Just a few I have come across although I have not realy had time to look over them completely.
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Great you will be one of my first stops when I return home. Look forward to sampling your winter menu. Do you offer extended tastings, i.e. charge a supplement for additional courses, I have done this at a numeber of NY restaurants? Jasper: Out of curiosity how would you define your cuisine chef? Thanks
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If you have acces to the DrinkBoy Forums check out the "Tasting menu Pierre Gagnaire, 02 October 2005, for BOLS Molecular Mixology Group" under the documents section although I have a feeling you may have already heard about it.
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Dale says....
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Yes...yes ten points for all. Sorry for hijacking this thread.
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eG Foodblog: Zucchini Mama - A Merry Zucchini Christmas
M.X.Hassett replied to a topic in Food Traditions & Culture
This is one of the most mouthwatering things I have ever seen. -
The Blizzard Fizz: Wait for your ice machine to break. Go outside and find the snow that has melted and refrozen into thick chunks of ice use these in your shaker. Shake the drink just hard enough to incorporate the egg white [+yolk=flip] you can realy "hear" the ice tell you when it is done, as some would say. Then take a few handfulls of loose snow and press it down until you have a few dense golf balls of ice, use these as you would cubes in the glass. I have used Rittenhouse and Lairds bonded (the Wild.T. Rye was just ok) anything highproof will work to counter the over dilution due to low density of the compressed snow. Desperate times call for desperate measures. Edit: It's Late
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How can someone break into the restaurant industry
M.X.Hassett replied to a topic in New York: Dining
I have not commented on this until now due to the fact that I am not a pro. I do though know many peolpe on all ends of the industry from health inspectors, investors, all the way down to dishwashers and there is nothing like experience (honestly I think this applies to all aspects of life but that is another topic for another place). I truly do not think you can have a true understanding of the rest. business unless you have some fundamental understanding of all the aspects of it and I realy see no better way of doing that then getting your ass in the weeds for a lttle bit. To put it in crass terms it is the difference between "street smart" and "book smart" and with out the combination of the two I realy do not think one can succeed. -
I will have to try this with a slight tweak of dark or red miso it might add some more hauntingly deep flavor. Hmmm...thinking out loud anyone ever try adding shaved bonito to gravlax or chevice (yeh I know they are different cultures but I find many similarities between the two methods of curing/cooking)? Anyone every try using the same method on whole or thinly sliced scallops?
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Wow between the two of you I think I am going to have to go over there again to try the holiday menu anyone know how long it runs for. I am out of town until the 29th or so.
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WD-50 also lets you add the three course dessert menu to the tasting menu therefore giving you a total five dessert courses. Here is the dessert portion of my last tasting menu: Lemon curd: basil meringue, huckleberry Butternut sorbet: pumpkin seed cake, chocolate soil, mole Toasted sesame creme brulee: tangerine soup, tangerine segments, micro shiso, sesame madelines Pineapple braised in caramel infused with banana & ginger: pineaplle tuile, poaeting liquid, coconut milk foam, mustard greens, mustard ice cream. Manchego cheesecake: pineapple foam, quince, fresh thyme, thyme oil, Manchego chip The two standouts. Manchego C.C. wonderfull mouthfeel with a muted flavor that developed as it warmed in your mouth and oozed across the palate. The thyme played a nice balancing role to the richness of the manchego. The pineapple I enjoyed. I can not quite pin down why, considering I normally do not enjoy pineapple but something about the dance between the flavors and textures in this dish truly made me look at pineapple in a new light. Edit: Meal taken in 12/7/05
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and how could I forget Minibar (feh...I am booked to fly out to ATL tmrw if I had remembered I would have AmTracked it down and spent the night in D.C....an exellent way to travel, decent sleeper cabins IMHO.
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One eGullet dish which was so alluring, enticing
M.X.Hassett replied to a topic in Food Traditions & Culture
I searched the recipe database and did a few topic searches yet I can not locate your recipe or the "chewy chocolate chip cookie thread". If you could either post it to the RecipeGullet or direct link it to this topic it would be appreciated. Thanks. -
Yes...Yes of course. But I have had a few (one of which you know about) incredibly upsetting white truffle experiences this season so this ended looking like manna to me.
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AMEN to that, sir! And why did I never run into the Red Hat ladies on Vashon? ← This strikes me as very funny considering the lunch I have coming up and the very self-degrading comments made by my lunch companion who is in no means an old lady and is very young at heart IMHO. I did though hold out for a wee bit more then whisky and corned beef So here here, what would the world be if this very essence of life was ended. On the other hand there are a number of places I frequent that I can no longer bear to eat or imbibe at on Fri and Sat due to wild women and men.
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Great close up of those truffles.
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Between everyones coments, photos, and offline comments this is now on my 2006 restaurant wish list
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Wow 30 points in under 5 minutes. One of the main places on my list this coming year is Studio Kitchen
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Hopefully by the end of the year I will have relocated to Hyde Park, NY. Where I will experience a few restaurants and hopefully one for an extended period of time. 10 points if you know what I am talking about.
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One eGullet dish which was so alluring, enticing
M.X.Hassett replied to a topic in Food Traditions & Culture
Ok so we have the BoH and bar staff for "Restaurant eG" now who is going to take care of the FoH operations. -
One eGullet dish which was so alluring, enticing
M.X.Hassett replied to a topic in Food Traditions & Culture
Ah, this is why one must never ever under any circumstances no matter how dire ever read eG while hungry unless you have food very close to the proximity of your computer. This is one reason why it is dangerous to read the Fine Spirits and Cocktail forum to early in the day Luckily I am on a powerbook so I have actually read and posted on threads while cooking or digging in the fridge in the kitchen . It is probably how this thread came into being Click -
I did not realize it was open yet, weird because I was meeting some people from out of town at Oscar's the other day. Interesting slightly out of date info on the chef http://www.a-r-n.net/people.asp-catid=1141...d=114165811.htm And the good old quote for posterity Looks promising I shall have to try it when I return Edit: Wow I finally figured out that quote box thingy and it only took me 596 posts
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One eGullet dish which was so alluring, enticing
M.X.Hassett replied to a topic in Food Traditions & Culture
As others have said there are many recipes I have used. But my favorite part of eG is when there is a discussion of one recipe (Carbonara comes to mind) and it branches into the multitude of variations and tweeks different people have used. I also enjoy the commentary and insight offered into the history of some recipes, i.e. how it evolved from the "classic" or "authentic" recipe to the "modern" or "adapted" version and what caused these changes culture, sourcing, economics, etc... -
Yes, this is how it was explained to me from what I recall I'll dig out some of my menus and see if I noted it down to confirm (sorry I am a little rushed packing now) Edit: Yes confirmed as a similar prep as the canneloni and the noodles. Great prep. of shrimp Edit2: link to the dessert's I wrote up on the Dessert Tasting Menu thread
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Seegers is excellent, I have not been since the new opening but I was never one of the people who had a problem. Joel has a tasting menu but you must ask for it and it changes during the course of service, no set print menu. You basically put yourself in the chef's hands, well worth it IMHO. Canoe? never knew they had a tasting menu and have not been since the new chef took over. The Dining Room Ritz(Buckhead) is great but I have only dined there when chef Menard was at the helm. Bacchanalia is good and do not forget to stop in their shop (Star Provisions) for some fantastic cheeses and whatnot.