M.X.Hassett
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Posts posted by M.X.Hassett
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I prefer Starwich to wichcraft both for the variety, the custom sandwich option, and the quality. You make a good point on the staff, I have never been to a "storefront" shop where they have remembered my name after the first visit.
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Having moved from New York where there are pretty stringent anti-smoking laws, to Philadelphia where there aren't any,
In the last few weeks the only major slip I had was in Phila. for the exact reason you stated.
My sense of taste has improved, at this point I can distinguish slight tweaks to seasoning and am using much less salt. The strangest part is when you notice the smell on other people, and think damn I used to stink.
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My vote would be for the tartare at Blue Ribbon, it's a classic french prep with a few tweaks.
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I think they have some truffles left
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I currently have a Lauda thermal circulator which I am not happy with and am planning on upgrading to a Polyscience Model anyone know the plus and minus of a thermal bath as opposed to the circulator units?
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For the Mango recipe cited the addition of sodium citrate is also needed as in most of Adrias "sphere" recipes from El3 to lower the acidity.
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Ahh...but did she peel them also.
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this thread has lots of great ideas for places that have "really good steaks". however, does anyone think that any place in NJ is serving the quality of USDA Prime dry-aged beef that the better restaurants in NYC (and elsewhere) are serving?
Prime butcher in Ft.Lee has the best dry aged I have come across in NJ, and they now offer dinner by apointment at a small bar/kitchen area that seats eight(communal) that they have set up in the store. One of their inhouse dry aged steaks, salad, dessert, BYO. I will get more details next time I stop in. Other than that I see no viable options, other than ones own kitchen.
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When a restaurant closes, does that automatically mean it failed?
Well, I don't know too many that would say that closure is an indicator of success...
I think Rachel meant if a restaurant closes because an owner moves, health problems, burnout etc... not because its business plan failed or it did not have a customer base to support it. .
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This reminds me of the pre-peeled shrink wrapped oranges that are coming out, because people dont have time to peel an orange.
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I've read that a mangosteen juice is coming into the US market - anyone know about this? Why the fruit itself is not legal for import (principally from Malaysia and Indonesia) is an affront.
Finding a fordidden fruit in Chinatown
A fresh mangosteen is very, very hard to come by. Buying or selling one from the places it grows best is downright illegal.Why, then, at the sparkling New York Supermarket in Chinatown, nestled under the arch of the Manhattan Bridge on Henry St. between Pike and Market Sts., might one find a single Styrofoam box of mangosteens? Even the workers there, who referred to their small mangosteen bushel as “Thailand fruit” and said they imported it themselves, balked when asked if they knew whether it was legal. One, looking off into the street, quietly said that it was “bu hefa,” Mandarin for “illegal.”
As it turns out, this particular box of mangosteens was frozen solid, and according to Jim Rogers, a spokesperson for the United States Department of Agriculture, frozen mangosteens are exempt from strict import bans blocking their fresh brethren.
Looks like it will be an interesting ingredient to play with.
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What a shame.
Best wishes for a quick recovery.
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Blended scotches can be fantastic too. By far the best I've had is Johnnie Walker Blue (~$300?). Here there's a big difference between the blue and the lesser Johnnie Walker blends, in my opinion.
Its about 150 a bottle. I prefer the gold as opposed to the blue, and red as opposed to the black, so call me backwards I guess. The green is also an interesting spirit, the version sold now does not taste the same as it did before it became highly available in the US.
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Wow Megan that was some night. Brava
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It is also tres cool that R4D is selling items like their teas and things like calcium chloride and sodium alginate that not good hypermodern kitchen should be without.
Congratulations, Akwa and best wishes! I'll be back.
Awesome
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Let me sneak a question in real quick. I was curious how do the supplements sell I.E. the Wagyu, Truffle, Filet, etc... are there any plans to introduce any other lux ingredients I am thinking of some sort of Foie sandwich with a fruit preserve maybe.
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I have heard that many of these companies will send out a small sample if you inquire about a purchase.
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I just wanted to mention I found these links helpful Ride of a Lifetime , foodcast , A Hero Ain't Nothin' but a Starwich for following along with the the conversation and coming up with questions.
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if i only knew how to make the egullet link to amazon...but i bet someone will help me out...?
eG Amazon link he New Spanish Table by Anya von Bremzen http://www.amazon.com/exec/obidos/ASIN/076...X/egulletcom-20 you can buy it now with Jose Andres Tapas http://www.amazon.com/exec/obidos/ASIN/140...5/egulletcom-20
The Andres book is great I will have to check out the Bremzen one.
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"Bacon and Eggs" ala The Fat Duck.
edit: vanilla, aged balsamic and cocoa nibs
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I have been re-watching the Sopranos and have noticed that Junior is always saying things smell like feet; wine, food, etc...
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I tried the Hiram Walker rock and rye and was not pleased. But I have never been pleased with there products.
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Isn't there a Hirsch rye out there, too? I would swear I've had Manhattans with it.
yep its a 13year rye, I was sipping some in a bar in Phila yesterday. The phrase "When its gone its gone" entered the conversation a few times.
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Spiro thanks for being here. I was curious about the airport to-go concept that was touched on in the foodcast. I currently end up spending 8-9 dollars on Nathans at LGD, would you be able to keep the same price points you currently have or is the airport rent going to force you to raise prices? Or is it not rent but the fact that the current airport vendors know they have a "captive" customer base that causes higher prices? Would you be using the same to-go bags currently in use at airports? Basically I am just curious as to your overall thoughts on the airport and to-go concept i.e. the logistis of working out of an airport as opposed to a stand alone shop.
Thanks
Morimoto's in Manhattan
in New York: Dining
Posted
Right on topic, thanks for the report. You mention the food experience how did you find the service?