ulterior epicure

I don't know how to effectuate the phoenetic spelling in English, but from the sound, the best I can do is "jio niang." I first experienced this sweet porridge/soup some years ago, and fell in love with it again last year in China. I recently had it and I'd love to make it at home. I know it's not difficult because my friend showed me once, and I know where to get all the ingredients. Here's the method I know: 1. Cook four cups of glutenous rice. 2. Grind/pound and thoroughly mix in one "ball"'s-worth of some substance - I'm not sure what it is exactly, and my friend didn't know the name in English... I'm guessing it's a yeast cake of some sort? Anyone can help me out on this? 3. Pat the rice down into a non-reactive container (not plastic) and make a well in the center. 4. Dust the top of the rice with flour. 5. Cover tightly and place in a warm dark spot for at least 3 days. What you end up with is a soupy mix of fiberous rice and a sweet slightly alcoholic fermented liquid that tastes a lot like nigori (unfiltered) sake. The rice kernels are still intact, although all of the starch has leached out and fermented, so really, the kernels are just "empty" structures of the basic fibers of the grain. I've had it served plain, both cold and hot, or mixed with tapioca, or other glutenous/gelatinous ingredients. Can anyone tell me if: 1. This process is correct? 2. What that "yeasty" stuff is? (The catalyst, if you will) 3. Would love to hear about variations, etc... especially, if you have any tips on making the stuff extra sweet. Thanks! u.e.

I just watched Chef Bowles' battle with Bobby Flay. I can honestly and objectively say, I think Elliot was robbed. The judges seemed to like Bowles' dishes a lot better (at least from the edited comments) than Flays... I also noticed that Flay only edged Chef Bowles out by 2 points over-all. They tied on Plating, Chef Bowles won on Originality, but Flay took more points on the Taste . BUT Flay made no less than 2 desserts with chocolate (the secret ingredient) which I thought was kind of a cop out. I thought Bowles did a better job of trying to make a "regular meal" - with only one dessert, proper, out of the five courses. Regardless, great job Elliot, and your Alex as well!! Cheers to you! Enjoyed the show. Nice way to throw the gauntlet!

Alas, my glance at the empty restaurant (I went in before service) was very brief and limited. They had no menu to speak of, other than wines (by bottle and glass). So, I can't say, but I seriously doubt it. I'm pretty sure the hostess said that they don't have a menu because it's just the Rodizio service - the Fogo format where it's meat-fest and a salad bar. Now, if I remember correctly, I spent almost my entire time at Fogo at the salad bar - which was stellar. Not $60 worth, but certainly, stellar. Fresh and fat heart of palm, smoked fishes, cured meats, and just about every salad ingredient and salad green you can think of. Cheese, galore, and I think some soups... and fresh fruit. But, if you're looking for good feijoada or acaraje, I think you'll be sorely disappointed. u.e.

Haven't eaten yet, but I dropped in to check out the restaurant. They offer one "Rodizio" (sp?) service for dinner only - $29.95 for all you can eat salad buffet and different cuts of meat. So, like Fogo, but half the price... of course, I don't know if the buffet and variety of meats is as fresh and wide-ranging. u.e.

Not in New Brunswick, but I had a taste of it here in Kansas City (at bluestem). It's immensely grassy and fruity - and sightly bitter, with an interesting heat-kick that hits the back of the throat as it goes down. I can see how someone might use it to singe down the hairs on one's legs. Fascinating. u.e.

From the Northland, Em Chamas opens at the Tuileries along the Tom Watson Parkway (aka MO-45 Highway). I wonder if it will be similar to the Fogo de Chão chain restaurant? Menu is not yet online for Em Chamas. u.e.

Ooops... thanks Judy.... I guess I'm not up to speed.

The proverbial grapevine squeezed out this bit of juice: Terry Barkley, the EC who helped create, design and opened the menu at Nara is now former... Not confirmed as to whether the departure was voluntary, a release due to Chapin's review or other circumstances... or a combination thereof. I wish Chef Barkley the best and hope that the parting was amicable. I wonder what will become of nara, its menu and its food?

I'm happy and proud to be the first to help announce and congratulate the birth of Mylo Ignatius Bowles! Looks like the next generation of foodie-rock stars have a new darling to dote on! Cheers to you and yours, Elliot. u.e.

From these pictures, I guess it means substantial appetizers... or meat without much garnish. How many ounces would you say that duck confit was? Or the lamb loin? Prices for "half-entree" sizes?I'm planning a trip to NYC within the next few months, and The Modern has been on my short list. The back-and-forth on this thread is really insightful - I appreciate it!

I thought they looked rather smallish in the photos to be full main courses, actually.

Grapevine told me that the Ducasse deal is off - fell flat. No Ducasse at Trump.

That sounds, at once, both terrifying and stupendous. I'm constantly amazed by the creativity of chefs. Conch and tripe together in bakeoffe... Alsace meets Caribbean.

From Lauren Chapin's review of Trezo Mare from today's edition of the Kansas City Star. A few thoughts: 1. She's start reviewing other diners' meals? I know the Star's under a financial crunch, but goodness... 2. Sous vides is so much the rage with New York chefs that it's illegal - I wonder if she knows this??? 3. "Accouter..." who? "Accouterment" is technically correct... but why bother when you're using other schmancy French terms like "coup de grace?"4. How many times can she talk about one dish? A few paragraphs later... A few paragraphs later... Now, for the black cod sous vide: A few paragraphs later... A few paragraphs later... But, I guess when you visit only how many times?? I think not more than two... I suppose, there's not much to talk about...

You beat me to it, tetsujustin. I was thinking this morning that he just might find a location outside of the city just for that reason... unless, of course, he or others might have a clue that the ban will lift? That being said, Robuchon seems to be much more into milking for money than to stay true to any one form... thus he'd, for financial stakes, be better off, I think within a certain sector of the city limits... in fact, I'd venture to say even within a specific twenty-block area.

To be sure... My admittedly tongue in cheek comment emphasized by

Yes, well, I guess it's just that Robuchon is so French... and Chicago, though I love it dearly as a former home, is decidedly ... not. But then again, I guess it's a lot closer to being French than LV...

I'll take a stab: The new Trump building...

I just got my email installment of "The Dish" - a weekly e-letter sent by Chicago Magazine. Apparently.... u.e. P.S. Ronnie, if you need a link, please amend as necessary. Sorry, I only got the text from the email....

molto e, you feed me! Thanks for that delicious post. I have always wanted to visit Vie, and now I'm convinced I must.

Not crumudgeonly at all - I think I would be happy to leave the aioli out. The blue cheese, however, I did enjoy with the "'cue" - but I'm the type that love blue cheese in and on everything... *drifting off to daydreaming about the wonderful gorgonzola gelato I had....*

Because I really love you all. Pictures from my recent soup and "sanditto" (like moosnsqrl, I just can't type that word without the quotes) run to Souperman.

1. Can we change the title of this thread to "1924 Main?" *hint* 2. Correct me if I'm not mistaken, but in it's early days, diners used to get a free cookie at the end of the meal regardless of whether dessert was ordered???

I couldn't remember from my last visit...were they pre dressed as well? and what vinaigrettes are they offering? ← Because I *lurve* me salads, I scrutinize them to no end... 1. No, they are no pre-dressed, the dressing (Caesar or the vinaigrette) comes in a little capped-cup that's inside the to-go box. 2. re: vinaigrettes. No clue.

I'll tell what did (and always does) turn me off: those side salads were pre-made and refrigerated in see-through to-go boxes by the checkout in a stand-alone refrigerator with drinks. Everytime I see salads like that, I think - airport. And, those tiny boxes of greens were, IMO, way over-priced ($3.50).