ulterior epicure

I'm still reading through all of the posts above. Excellent information! I have a question that I'd love to get some eGullet expertise advice on: How can I ensure that an olive oil in the store is "fresh" - is there an expiration date? Are their (national) vendors in particular that are reliable (ie. Whole Foods, Trader Joe's, Dean & Deluca, etc...?) Particularly, I want to make some olive oil gelato and need a really fresh fruity extra virgin olive oil. Thanks! u.e.

I say, let them eat cake. Give me my PIE! Top 5 (in descending order of preference) 1. Pumpkin 2. Pecan 3. Key Lime 4. Cherry 5. Blueberry ulterior epicure. [edited to add: I also love savory pies, but I don't think that's what this thread is about.]

I'd love to get a eGullet poll: It's coming down to the wire and I need to decide whether to spend my last evening in the Bay area at Ame or The Dining Room. While I'm almost convinced on the TDR, a lot of arrows have been pointing toward Ame lately. Any thoughts/suggestions. I know that Ame doesn't do a tasting menu, and I'll be eating alone, so that really puts a curb on Ame... but, if the food and the experience is truly that great, then I could be convinced. Thanks everyone! u.e. [edited to add: I called Ame and was told that they do offer a tasting menu, but the person who answered the phone didn't know the number of courses involved or price. I was told that's up to the diner and generally it's $10-$15 per course. Can anyone help clarify?]

joiei Yes, milk punch - without the punch... ... in gelato form. Really, it was like milk gelato. u.e.

Two gelato updates: 1. Zingerman's has got the best burt sugar gelato right now... it's uber bitter and has delightful shards of the burnt sugar laced throughout... It's very very good. 2. I had a chance this week to drop by Zenaida Chocolate Lounge in the Ashley Mews Building. Between my friends and I we ended up tasting every flavor they had. If I remember correctly: Gelati: (a) Gingersnap Cookie: tastes more like molasses and has nasty consistency - kind of like molasses cookies soaked in milk and then pureed - a little grainy... didn't like at all. (b) Cognac: minimal Cognac - tasted more like icy milk - very creamy/milky. © Dark Chocolate Brandy: The dark chocolate was very dark and the Brandy did stand out - but the consistency was a little grainy/pasty... (d) Vanilla Bean: pretty good, a tad on the milky-creamy taste side. (e) Dulce de Leche: I didn't try it but my friends thought was very caramel-y. (f) Amerena Cherry: probably my second favorite gelato - although it was just a twee sweet. (g) Spiced Apple Caramel: my favorite of the gelatos - nice spicey apple flavor - but the consistency was just a bit syrupy-pasty. Sorbetti: (a) Rose Petal: delightfully rosy by nightmarishly sweet. (b) Pink Champagne Sorbetto: by far the *best* In fact, my friends and I all agreed that this was the hands-down winner. Of all of the liquor/alcoholic flavors, this was by far the most potent. © Pina Colada: Very pineapple-y with a slight hint of coconut. No rum taste at all. *Boo* (d) Tangerine Triple Sec: citrus-tangerine-y, but couldn't taste the Triple Sec... probably my second favorite sorbetto. Overall, I was pretty happy. If I were to go again, I think I'd be satisfied with just a scoop of the Pink Champagne. ($2.99 for 1/2 cup portion; $1 for each additional flavor). u.e. [edited to add: The owner told me that she doesn't make her gelato in-house (and I think it shows in the consistency). Rather, she sources them from two companies - one in Italy and one in Chicago.]

Good one Chef Cantu!! Right, the blue pill... would the tiny red ones be Beluga caviar? u.e.

I haven't found a thread discussing SoRedux, so I'm taking initiative. Does anyone know if the restaurant has a website? If I remember correctly, the Sour Octopus did. Has anyone been recently? Reports? Would love to hear what the restaurant/Chef Peterman is up to. Chef Peterman? u.e.

Thanks CM. ronnie - or TBTP, can someone please merge this thread with the other one on the ban on foie gras in Chicago... I'm getting really confused, and they seem to be running identical issues... u.e.

and depending on how old it is, I'd add. ← The older the... ??? u.e.

Sadly, not that I think it'll make a difference anyway (although I would wish differently), I seriously doubt that the Mayor's Office will take seriously any petitions by non-Chicago residents... non-constituents don't mean diddly to elected officials... u.e.

They didn't dare!! Really, I'm shocked - shocked!!! Is this the same table that...? wench... to be sure, there will be pictures. Thanks for holding off on the paean - the rest of eGullet and I are eagerly awaiting your report... perhaps we can tag-team it like molto e and docsconz! Patience, dear grasshopper - believe me, the anticipation is killing me!! u.e.

Not to get legalistic or technical... so this wouldn't preclude a chef from presenting a foie course as an complimentary amuse? u.e.

Perhaps... Any suggestions ...and, it's "u.e." - as in "ulterior epicure" (no offense taken).

Elrushbo. To answer your questions posed here, 1. Yes, in fact, I will be flying to Chicago for one night just to eat at the Avenues in the coming week. I'm literally arriving in the afternoon, taking care of some shopping downtown, scooting over to Chef Bowle's bar and leaving at the butt-crack of dawn the next morning. ...Die-hard Avenues fan? *Where?* 2. Yes, I believe that for gents, jackets are preferred, but not required. 3. As you can read above on this thread - the decor is getting addressed soon. u.e.

Yup - see here. Thanks - I only wish they'd hire me to take photos for them! I'd do it happily. If any restos out there are on the look out for a food photographer, you know where you can find me! To keep this topic on track, I've answered your questions here.u.e.

Thanks for the catch. I stand corrected. u.e.

Lookout Cleveland, you're next.Let's hope Michael's way with charcuterie isn't an index on his ability to foretell the future!

Alas, I have not made it to St. John's, but I would have to agree with you on C.T.'s... My one dinner there was unremarkable - not disastrous, just really deflating. I could name a dozen other restos that are more worthy that didn't make the list!u.e.

True, true... but I think the issue here is one of morality (or characterized as such). Although the government can warn us of certain dangers, we, as consumers, ultimately have the choice in what we eat: ie. shellfish, raw meats, unpasteurized dairy products, tobacco products, etc... Now, there are certain things that the government/FDA has identified as so toxic that no reasonable consumer should consume them, unpasteurized under-aged cheeses, for example - and these are legally banned. But, even many of these items are questionable - and new scientific studies are constantly wavering. The one product that comes to mind is Szechuan peppercorns (a Chinese spice), which were outlawed until recently on the claim that they were highly carciniogenic. Our government has also banned foods on the basis of environmental/natural preservation (e.g., forbidding certain products derived from endangered animals). Beluga caviar jumps off the top of my head right now. Here, I think that Nina C. has identified the more cogent issue: morality. And to tell the truth, other than alcohol, I can't readily think of another food item that the U.S. has banned on the basis of morality. ulterior epicure.

I found a link to all the Korean restos I mentioned above. The one on S. University that I mentioned is called "Rich J.C." - I was close... u.e.

You're gonna laugh... One of my favorite Korean spots is on the U. Michigan campus - it's on South University Street. There are three Korean restos on that street alone... One is actually called "University Cafe" (it's actually on Church right off of S. Univ., if I'm not mistaken) - that's not the one. There's another one that's called "Coffee Shop" (not kidding) - that's not it either. The one I'm talking about has a very Anglo name - something like "J.D.'s" or "Mr. J.R.'s" or "Jimmy's," you get the point. You'll know it because it's literally a long deli counter. The only way you'd know it's a Korean resto from the outside is that the window is plastered with picto-menu of their dishes (as many Korean/Asian restos do). There's another good Korean resto on the campus - it's kind of awkwardly located. It's called Seoul Korner (yes, it's spelled with a "K"). It's on the corner of E. William and Liberty streets, I think. It's a tiny little hut, just down from Cottage Inn Pizza... they're good for soups. Otherwise, for something higher end with a LOT of options, try Seoul Garden. Located on Boardwalk (near the Briarwood mall). It's a little pricey - but actually not that much more than either of the other two - you just have to pay for service here. The advantage: 1. Lots of choices - I mean, the menu goes on like a book. 2. Love their dol sot bi bim bop. 3. You can grill meats on your table and share. 4. They do amazing hot pots - big enough for a family to share! 5. Price of the meal usually includes a cornucopia of traditional Korean side-dishes. Other ethnic eats: sadly, can't recommend any that I've found satisfactory. I've been to Tuptim Thai out in Ypsi a couple of times, and they're okay... but nothing spectacular... but then again, I'm not the biggest fan of Thai food. Blue Nile: substandard Ethiopian fare at unjustifiably high prices... I've heard that Amadeus is good for Austrian food, but have never been. Haven't found any Indian places that have really pleased me either... u.e.

Personally, even thought I'm not the biggest fan of foie gras, I would have to admit that the texture is remarkably different. Fattened goose foie gras is much silkier and more delicate that duck liver. But, as a point of clarification, does anyone know whether foie gras, technically/legally refers to gavaged goose liver, or if it just refers to the liver of any gavaged fowl... that is, has the city of Chicago banned fattened goose liver specifically (meaning fattened duck liver is okay), or have they banned the liver product of any/all gavaged fowl? 1. Laughable, indeed! 2. With this sorta nonsense, Chicago has permanently conceded itself to the backseat - living up to its hard-earned title! With the recent storm of super-star chefs coming out of Chicago, I was really thinking that Chicago was poised to be a new gastronomical capital... it seems that it can't be that now. Not that foie gras is the be-all end-all of good food, it's more of the city's attitude toward the diversity of food that is limiting, and that I (and I suspect others on this forum) find troubling. u.e.

That's too bad! My first encounter with sea cucumber was circa age 5, and I've loved it ever since! Here are some others: 1st gold (leaf, or otherwise): Paris, France, age 6 1st steak tartare: Aix-en-Provence, age 21 1st durian: Los Angeles (at a friend's home), age 23 - loved that ever since too! 1st lobster: Paris, France, age 5 1st seaweed: pre-dates childhood memory 1st lamb: Egypt, age 5 1st artichoke: Greece, age 5 ulterior epicure

tupac. If I'm not mistaken - there were only two supplement options as I recall from a recent meal. None in our party ended up supplementing, so I can't speak to which preparations or supplements are "the best" - although, even if we did order them, I suspect "the best" involves a lot of personal taste. Both supplements are printed on the menu. There may be other "special supplements" that I don't know of - regardless, they weren't printed on the menu and they didn't offer any to us if there were. 1. Foie gras for $30: You can have it prepared either hot or cold. They will explain the preparation and accompinaments. It's offered as a supplement to the salad course. 2. Australian Wagyu Beef for $100 (compulsorily split between 2 people): The Wagyu is offered as a supplement to the meat course (last before desserts). Because everyone in my party loved lamb, we all stuck with the regular offering - a pretty generous rib chop from Elysian Fields. cchen (and others?) can probably speak better to the actual taste of the Wagyu beef and the foie at Per Se. u.e. P.S. ccchen, glad to see that they spared you the awful sausage!

Isn't this where chef Brian Polcyn teaches? =R= To answer my own question from above... if you're interested in hands-on, Sylvia Rector of the Detroit Free Press just wrote this feature on a seemingly pretty hands-on Indian cooking class taught by a woman out of her home in Novi. u.e.