M.X.Hassett

The open kitchen thing everywhere is also starting to wear a little thin imho. There are some places where this works, but I think it needs to be the proper setting. Edit: I do not need to see the kitchen at cafe grey I know chef Kunz is running a top notch kitchen without having to see it.

I thought about it, but it was just too embarrassing..... ← Maybe next time. I am more interested in the production than the finall product pics.

I would like to see more tasting menus not neccesarily on the high end of dining but more in mid-range local venues, I guess we are seeing this with the "tapas" concept such as the bar at MoMa were one can create there own tasting menu per se(no pun). I am also getting tired of the "too much noise, too little light." concept which to me stems right to the see and be seen type establishments(I.E. Amy Sacco's new rest) Edit: Not that saccos is low on light but it is one of the see and be seen type places

I agree it just took me a few more words. Edit: So how well trained could Bruni's pallete truly be? Edited for clarity.

1) I do not think that is necessary to cook to be familiar with basic(how are we defining basic: Saute, Braise, roast,?) I am sure there are food historians out there who are familiar with above and beyond basic methods who have never cooked anything using the methods. 2) That is very subjective, by cooking that could mean slow braising a pot a feu(spl) or cooking ala sandra lee. There is also a % of people who can cook amazing meals from scratch, who do not know a recipe and could not define methods of cooking.(I.E. my grandmother) 3) If you are familiar with the methods they use one might enjoy the meal more just by knowing "Oh boy they used a pacojet for this dirt" Quotee: "On one hand, nobody expects a music lover to know how to play an instrument or a art critic to know how to paint, it's perfectly normal in those fields to be able to judge the merit of a work without knowing the technical details. On the other hand, I simply can't imagine how one could fall in love with food without a grounding in it's making." I would argue that one could appreciate an artistic(painting, sculpture, music, etc...) piece to a greater(different) degree by knowing something about the basic technical overview. I do not believe it to be a must to enjoy good cuisine to understand method, but I do think it could elevate the meal. Edit: spelling etc... It is getting pretty late

I have been to both. I have picked up on a fishy smell at the place on teaneck road(fine for packaged goods though). I forgot about Han Ah Reum in englewood. Looks like it is time for a korean soft drink tasting.

Late last night early this morning I saw an ad on tv for alba, ada, something like that farm in westwood in the ad they said they have candied apples.

I have not had much experience with korean soft drinks, I believe there is a store in tenefly down the streat from old "Villa Cortina" before the salon on the corner. I think I used to buy korean drinks there, I will have to check it out next time I make it over there. Edit: the place is downstairs from mr.wok I think

For a second I thought Bourdain had a cookie recipe out I would try lowering oven temp, I have an oven that you can toggle the fan on and off and find the best results at around 325-350

My vote would be for a morel cream sauce with capellini that used to be served at Chillingsworth on Cape Cod.

Used to be "toppers" I think

Have not seen "cherries" do you have any info on "reginas" former location of "saints cafe" Edit: where is cherries towards popeyes or walgreens?

Is this the location that used to be "Marva's Southern Cuisine".

Pics please

I also use both for onion soup, and also rissoto.

This is eg-member curlz's sig ""I'm not eating it...my tongue is just looking at it!" --My 3.5 year-old niece, who was NOT eating a piece of gum" My niece loves french fries so I asked her one time why, she said "Oh I really don't like french fries that much, they are just a good way to get the ketchup into your mouth".

Hitmanoo In about a week or so, they are a bit slow on getting their Sunday NJ content to the web. ← upthread

After reading the article I guess put your pizza stone in the oven set to 140 on convection(for air circ.) and watch until done. Damn now I need to go buy grapes and start making raisins

Just found this http://www.wsu.edu/~gmhyde/433_web_pages/d...ing/raisins.htm "The oven should be set between 140 and 150 degrees to ensure even drying."

Real McD's french fries, repeat after me............beef tallow

Great "Quick Bite" as always Jason, kudos.

Abra I start low 100 and slowly increase to just under 200, same increments as you. Of course if the sun is shining................ Edit: Going through some old notes of mine I think I did a batch one time at 150 for 20 hours or so.

Abra your method is the one I have always used with great results. Holy s*^t Market same thing happened to me years ago, I have tried to replicate and all I get is moldy bitter goop or little rock hard pebbles. Anyone know how to non sun dry raisins.

No reflections on current museum dining to offer, but I do have some strong memories of that old cafeteria in the Metropolitan, as that museum was one of the perennial favorite field trip destinations for public schools throughout the New York metro area (probably still that way to this day, but right now I'm talking way the heck back in the 1960s). Even as a kid I remember thinking the Met cafeteria's food was a major bummer, and a major mis-match with the grandiosity of the room's decor. I guess I was a little food snob already at age eight, eh? And I was also enough of a wise-acre at that age to notice how outrageous the prices were. Plus they served you hot water for tea in those little heat-proof glass carafes, which are a hazard to life and limb in a cafeteria setting--ever try to jockey a full tray of food, plus one of these little glass hand-grenades full of near-boiling water, through swarms of school-kids while searching desperately for an unoccupied table? Recipe for disaster, that was. ← The meat plate I had at the Met was at the second floor cocktail lounge-like area, I can not comment on the cafeteria having never eaten there I have never found a caf I like.