M.X.Hassett

well that effin sucks. At least you enjoyed the duck and found out before Thanksgiving.

In regards to Brassiere Le Coze and Le.B. they are apples and oranges. BLC is just that a Brassiere Bistro whereas LB is certainly not that.

Churrascaria Tropical the thread http://forums.egullet.org/index.php?showtopic=72874

I hope their food is as good as their website is annoying! Holy zounds that thing stings my sensibilities. ← Was it the spelling ("two coarse meal") or the Brazilian flag perpetually waving behind the text that got your goat? But just look at all that meat! ← Maybe it was the repetitive 8 second loop of music. Edit: to fix my own spelling

A friend of mine did just that. He then realized he was working more than before he retired. He ended up closing up shop and moving to Fiji. When closing his store he offered me my pick of books and what do I find gem of all gems a first edition Julia

Diva I just realized you have not posted since the post on this thread we are getting nervous, hope all is well.

Getting of topic but I also know a popular sumo dish is a type of stew. With which I gather forks, fingers, or chopsticks would not work. Unless you eat the solids and drink the rest.

I am always amazed when going through my books(all) how many dupes I have. The funniest thing was when moving out of my parents house (they were moving at the same time) my father and I discovered we had 4 copies of "Pencil" by Petroski between us. Now how two people in the same house ended up forgeting we had each bought a copy and then each bought another on of all things the pencil, is a mystery for the ages.

60 kilos. This post maybe belongs in the what to feed a sumo thread. What forks do sumos use when dining in your home.(yes I know they use chopsticks)

Yeh, that would be closer to the ratio I would use Yet my friend also thinks that vodkais the finest of spirits. So live and let live I guess. I will have to do some research. I'll report back in a few months

The apple infused vodkA my friend makes is normally 3 chopped fuji apples to 2 liters(left for 3-4 months). I have not been able to discern any heavy dilution.

Yes

What would you think would be a good amount of malted to add to the second formula. Edit: or would the malt be added to the mash. (sorry I'm an amateur still with distillation. NOT THAT I EVER WOULD IT IS ILLEGAL HERE)

Hmmmm....Meat orgy dare I guess rodizio(spl) ← Or Peter Luger? A pastrami on rye from Katz's? Craft with no sides, all meat? ← The evidence is contained within this blog

Hmmmm....Meat orgy dare I guess rodizio(spl)

Thanks again Brad this is the exact type of info I was looking for. I have had d'Yquem before. Sauternes are one of the few wines I know a decent amount about chalk it up to a foie addiction . I assume by "Whoever put the wines together is making a statement." you mean that they are strongly foccusing on tradition or is this a deeper issue. These wines are going to be served at a White Truffle tasting at Cru NY with different chefs such as Esnault, Barber, Gallente. The full menu can be found here http://forums.egullet.org/index.php?showto...dpost&p=1049591

I don't consider it a failure if a restaurant accurately describes itself, and by so doing, dissuades customers who wouldn't have been happy dining there. Actually, a website that filters out unproductive customers might be viewed as a success. What self-respecting chef wants to attract customers who will be unhappy? OTOH, if a website isn't user-friendly, or the visitor can't easily find the information s/he's looking for, than that's a failure. ← Exellent point Oakapple I think that many chefs including Wylie would like to weed out "unproductive customers". On the "Ultra-luxe" end I beleive many chefs are catering to a different clientele and are looking for open-minded customers. I know many people who would never be happy with a tasting menu(anywhere) due to the fact that they just do not care for that many foods. I find websites to be very useful for gaging the atmosphere, menu selection, wines, upoming events, etc...

There are websites that have caused me not to eat at a restaurant they normally include loud techno music.

That's interesting, Matt. In the scenario you describe a website actually loses business for a restaurant. From a consumer (and maybe a journalistic) standpoint, a website is certainly a good thing. From the restaurant's perspective that might not always be the case. ← Unless you considered that it may be losing more business from the negative reviews found on many websites (small portion size, weird food, no shrimp in the shrimp noodles, the olive oil was dried up, etc...) Edit: I like WD and I find they have a superb site.

I am just recently starting to take wine seriously and therefore seek as much knowledge as possible . By seriously I mean that I love wine and have for years, but at this stage I am trying to learn to propely describe the flavors and textures of wine and learn more about ?viniculture?. I take extensive notes when dining out on the food and am trying to branch out into wine. I have found it usefull to consult a number of references before seriously tasting a wine such as the CIA's "Exploring Wine" I find it helpfull in learning how to properly describe the wines and I also learn interesting things about the land and people who produced the wine.It also helps me to look for more subtle flavors I may have missed otherwise while expanding my pallete. I try not to let it influence me but use it in the same way someone would hopefully learn from an organized class/tasting. There may be a thread in this post as to whether one should go into a tasting "blind" or with research. Edit: Thanks for the info Brad

I wish more people would read a restaurant's website before visiting. I.E. WD-50: if some of the people over on citysearch and other sites, looked at WD-50.com and the food pictures they could have made the decision that maybe the cuisine was not suited to them. Instead there are some pretty confused people. IMHO

Hopefully I will be attending a dinner and the following wines will be served: 1) Krug ‘Grande Cuvée’ 2) Meursault 1er Cru ‘Charmes’ Domaine Comtes Lafon 1997 3) Hermitage Blanc J.L. Chave 1994 4) Barolo Bartolo Mascarello 1971 5) Barbaresco Riserva ‘Santo Stefano’ Bruno Giacosa 1982 6) Barolo Riserva ‘Monfortino’ Giacomo Conterno 1978 7) Chateau d’Yquem 1983 8) Madeira Boal 1863 Barbeito If anyone has had any experience with these wines any input would be appreciated. I like to have a few notes when dealing with wines to help guide my education in them. Thanks.

Who would one contact to make a reservation? Cru or is there a seperate # or website? Edit: Just call Cru to make a reservation they still have some tables open.

You win. I like many others have many many forearm oven burns, chest burns from shirtless cooking, a few knife nicks, severed nerves in one hand,etc............

It is selling on amazon for 14cents.