M.X.Hassett
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Posts posted by M.X.Hassett
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We finished with the sweetbreads shown above - very good but to me it had lost the consistency I am used to of the semi-unctuous texture. Still, excellent and that lemon puree had some real citrus pop.
Great report Evan. I am also used to the semi-unctuous texture of sweetbreads I normally describe them as meaty tasting foie. How would you say the texture of these sweetbreads compare to those at Casa Mono or SK?
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yummmmm.......where those yummy chicken hearts on one of thos skewers.
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Drinking the last bottle of this years Rogue "Santa's Private Reserve Ale" nice and hoppy with a nice bitter finish. It tastes best at about 50f or so. It also goes well with compound butter(unsalted Vermont cultured butter, equal part raw egg yolk), chopped Wagyu tenderloin, smoked Brittany sea salt, smoked Spanish pimente paprika, and fresh ground black pepper, on toasted Balthazar baguette slices. Nice little 'round midnight snack.
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If memory serves, there was a great article in... um... the early 1990s perhaps about marketing vodka.
Your probably talking about the Sept. 12, 1994 "Annals of Advertising" article by Arthur Lubow. It discuses how Stolichnya tried to recapture the vodka market after Absolut began to dominate it.
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I like to put them on orange gelato, I always lightly toast them in a pan first.
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What should I order and stay away from in an Ethopian restaurant?
I am going to admit my ignorance of Ethiopian cuisine, and reiterate AzianBrewers question, what should I order and what should I avoid? What is an exemplary Ethiopian dish?
Also welcome Aji, what do you order when you are at an Ethiopian restaurant?
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Thanks for all the advice. I decided to order both since they each have there plus' and minus' depending on the application so I ordered the PolySci circulator and the small size bath, and since I couldn't resist I sprung for an ant-griddle also. Thanks for the feedback folks.
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Jamie its in the "Talk of the Town" July 28, 1934 (disc 8), it make for a good read heres a brief abstract:
Lengthy talk story about St. Pierre Smirnoff Fils, herediary vodka-makers to the Czar, who have opened a new plant in Bethel, Connecticut. The word vodka, means little water, and ka, affectionate diminutive). It is nothing but alcohol & water, and its quality depends on its refining In Russia, vodka used to be made mostly from alcohol distilled from potatoes, but here grain alcohol is used. The mixing is done in a kind of turbine, after which the liquid goes through a labyrinth of tubes & cylinders filled with special charcoal whose character is a deep Smirnoff secret. -
I have heard freezing it in a pacojet or similiar device is the way to go
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It is an exellent resource. When you start thinking of the wealth of contributors in the food and spirits/wine genre, you trully realize what one has at there fingertips. The search feature on it is also very well done. I was reading an article last night about the introduction of Vodka to the US market (feh). I also like the fact that it is a full archive including adverts I actually found an ad for my vintage "rumidor" Good stuff indeed.
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I will never again forget about bottle blowback when adding alcohol to food. If you are not familiar with this, when adding alcohol to a pan the fire can move up the stream of alcohol and blow the back of the bottle off. Always break the stream or add the alcohol to a seperate container and then to the dish.
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Freezing and even refrigerating most cheese kills them, cheese is a living thing in a sense.
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Thanks ChefCrash, I thought maybe there was some "secret" popeye spice. Great looking chicken.
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This is
The chicken is sprinkled with a heavy dose of Cajun seasoning (which has cyanne) i.e. essence. It's mixed thoroughly and is held briefly.
What else does the Cajun seasoning contain?
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Just wondering, but is the original Parisian branch closed?
Yes,
Wine Spectator aricle May 31, 1995After closing the Paris side of their transatlantic duo, Gilbert and Maguy plunged into America, not only putting Le Bernardin at the top of the New York restaurant scene but opening Brasserie Le Coze in Coconut Grove, Fla., and Atlanta; Maguy left New York to oversee them. -
is this the place that advertises half price sushi and oysters? it always looks more like a seedy bar/truck stop than a place that i'd eat raw fish. is it really that good???
Yes it is. I had the same impression of its looks. I will now have to try it
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Right now for me its got to be a tie between Daruma in Englewood........
I have yet to go to to Daruma. Do you prefer Daruma to Wild Ginger in Englewood
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How long do you think does it takes before your taste buds begin performing like non smoker taste buds? Any ideas?
Anyone... Anyone?
I beleive the taste buds fully regenerate after about 3-4 weeks. The sinus' which are essential to taste probably take longer to clear out but I am not sure about this.
(I'd hate to waste a bottle of Bordeaux on my stinky underperforming smoker tastebuds.)
I "wasted" plenty of bottles before I stopped
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Lets try to keep this conversation on Bette. Comments on other restauraunts can be made on their respective threads unless the are relevant to the discussion of Bette.
Thanks
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BTW. The other place I've heard over and over again is Da Silvano. It sounds fun, but we have a show at 9:30. I'm afraid we'd get to Da Silvano for a 7:00 dinner and have to wait an hour or two for a table. Usually that would be fine, but not when there's a show.
The Da Silvano thread I have never been so I can't comment on it.
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Sandwich pic please I am about to head over and am wondering what you had.
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Andys corner bar in Bogota does a great St.Pattys day. Best beer selection in Jersey and free corned beef, how can you beat that.
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I don't think there's enough critical mass of active members that live around here to visit that restaurant. As far as I know only Rachel and myself, you and Hank live in the immediate area.
Demarest ex-pat in Teaneck and in my opinion Harvest is not worth a return trip, the food was decent, but the crowd is a typical "Bada Bing crowd" with some mixed wannabe teenies. If I return to that area again it will be to try Sanzaris.
Andiamos is pretty hard to miss considering it is covered in lights at at the intersection of two major roads in Demarest, not that it is worth finding.
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Yes, I've discovered that the trick is to go into Pegu with only an hour or two left before your dinner reservation...it's the only way to make it out alive.
I would beg to differ
Pleasantville, NY restaurants
in New York: Dining
Posted
Cool, it might be helpful if you shared what restaurants your search turned up. What type of cuisine are you looking for?