ulterior epicure

You know that commercial where a woman reads an ode to her favorite candy bar, and talks about how she's "cheated" on it with other candy bars in the machine (by vending number - e.g. E4, D8)? She ends by coming back to her one true love, and tops it off with that line, "Caramel me E3" (or some other coordinate)? Does anyone know: 1. What candy bar it was? 2. Whether it was a TV or radio advert (I honestly can't recall - I just know I've heard it a dozen times). 3. Where I can find a copy of that commercial online or just the transcript of it? Clearly, the commercial failed (on me) in one crucial respect, I don't remember the name of the product! Thanks.

Smoking and alcohol consumption does dull one's sense of salinity... I'd be curious to know which NYC chefs smoke (or their line cooks) and whether it correlates with the levels of saltiness in their food.

ISO pomegranate molasses. Al Habashi? I can't imagine any of my local markets will have them.

Are you sure your sweettooth isn't growing, Nathan?

*Waving arms frantically in Kansas City, Missouri* And, there you have it... you folks are truly lucky. Don't take it for granted for a second.

I echo the preceding two posts (doc's and samgiovese's). The food and my experiences at The French Laundry and per se, both, were sterile and musem-like. Precise, perhaps, but engaging? No. I felt like I was being swept along a mechanic conveyor belt of culinary iconicity.

Just curious - how long was your meal at Justus? Oh, and HAPPY BIRTHDAY! How long ago was your meal at The American? (Not fishing for age, rather, trying to find out which chef was cooking there on your 21st).

Having been to both Justus and Michael Smith, I'll be interested to hear about your experience, Kendix.

I sure hope so!!

I have only read about the delights of the French poularde bresse and I imagine that the richness and complexity of what French Laundry is producing is similar in quality and complexity. The meat itself was obviously tender but surprisingly moist and delicate. It easily could have been eaten with a fork (and probably was). Thanks, Carolyn, for the photos and descriptions. Building on tupac's inquiry, I am most interested in what, exactly, is in the "poularde" composition. From the photo, it appears to be pieces of poulard cobbled around a cooked mousse/custard studded with onions and herbs (and perhaps mushrooms?) and then wrapped in chicken skin. Juniper and chicken is a combination I have not experienced, if I recall correctly. Certainly, I have had juniper with other (game) fowl, but not with chicken. The taglietelle does look good. How was the torchon? It certainly looks like a generous portion. Was there a supplement for the torchon?

Same here. I was only able to go once since it was a road trip, but my server at Bouchon: Vegas was an only slightly amusing asshole. I don't use that term lightly. I at one point considered pulling him aside and tell him to cut the ****.... and I wasn't even paying the bill. The food was ok. The beef tongue sous vide was almost 1 star, the roast chicken was maybe half a "star", and the espresso pot de creme probably between 1 and 2 stars. At an average, since both savory dishes were below 1 star to me, didn't merit a star. Especially when the service was just annoying. Would a Frenchman think so? Perhaps, that's not (an entirely) fair question... does anyone know if the Michelin employs French or American judges for the U.S. guides?

Haha. That reminds me of something our waiter at the French Laundry said to me after I'd cleared every plate, tried one of every chocolate, killed off the remaining petite fours, etc: "You are an inspiration to us all" ← tupac, I think that if we were ever to eat together, we'd do some serious damage to some poor restaurant.

Seriously, doc, take a lesson from a professional glutton... ← Those take home caramels were seriously good too, though we didn't have them that night. ← Yes, the box was full of house caramels.... but, you see that Ritz Carlton bag in the background? That was filled with petite fours that the server insisted I take.

Seriously, doc, take a lesson from a professional glutton...

I am attempting a recipe which calls for dulce de leche. I want to make my own. I know that I can boil and simmer cans of sweetened condensed milk in water for a couple of hours... however, the idea scares me. It just seems like a highly combustible activity. I know that I'm supposed to keep the cans fully submerged. Any advice/reassurances?

Thanks, CXB, for that explanation. I have seen Americanized versions that include peanuts. BTW, I do know that the four happinesses are: blessedness, wealth, longevity, happiness.

This may be a dumb question (or starkly obvious to most) - is kau fu the same as "seitan?"

I can't speak for Bruni, but I know that professional restaurant critics will often scope out a fledgling in order to get a more accurate sense of "how far the restaurant has come" by the time the formal reviewing process begins. There are restaurants who need a year to get into the "marathon," and those who only need a couple/few months. I would think/hope that those who can manage to ramp up and shave off the rough edges quicker, are more highly esteemed, in the end.

Oh, I saw potential too. But I'm not sure whether the pro reviewers take that into account. Most of the time, they seem to review what the restaurant is, not what it could be. Usually, "not gushing or wanting to rush back" translates to a one-star review (or its equivalent). ← Yes, well, the truly sad thing is that (in my opinion) a "pro reviewer" really should know better than to do any formal reviewing before the first month or two of the restaurant's opening. Every restaurant should be allowed some time to get up to speed.

Yes, but even early visitors, like myself, was able to read p-o-t-e-n-t-i-a-l into the operation. I can't say that I left gushing, or wanting to rush back, but I did see more than just a faint glimpse of hope for Tailor. On this forum, at least, it seemed that most of the (early) disappointment/disagreement over the restaurant wasn't with the food as much as with the volume and the threads.

I don't have my SFO Michelin handy - did Bouchon Napa get 1 star?

Nobu in Las Vegas... haven't been... but really, though? One star? I'm not surprised to see no three stars in Los Angeles. I think that is correct. Glad to see Urasawa get two stars.

I was wondering the same thing... it was left vaguely at "the holidays..." You know, holidays are year-round occurances... I'm looking at Christmas 2020, but I doubt that's what they have in mind. To answer your (and my) question, we shall have to summon Chef CAG from his slumber...

Make no mistake about it, they were potato-looking like stems and leaves. I ended up cooking them and eating them last night. I'm still typing.

Uh, coming from one who names himself "Fugu," I'm not sure I find this reassuring.