beandork
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Posts posted by beandork
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my recommendations come from living in port melbourne 2 years ago, so apologies if these places still aren't open
The Palace on the corner of bay street and pickles street had some good food and dishes, as well as an interesting interior
The Railway club hotel (not 100% about the name) is just off bay street next to the 109 tram's tramline, and do great grills. You'll know it if you wander past, it screams steak and red wine.
Can't think of much else. You're sorted for fish&chips tho!
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Years ago, worked in a big kitchen at a sports ground with a reasonably high insanity level. The chef was a big fat bald dude who coincidentally sang for a band called 'Festers Fanatics' and the dude was an excellent mix of evil and entertaining.
My two highlights are when he came into the kitchen one time, ripped on everyone before finally telling the wait-staff: "Don't smile. It makes me angry when I see you smile"
The other would be when he'd call orders to the deaf chef without moving his lips, something he was totally talented at. Great days.
*sits in the corner of the shower giggling*
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Kudos to how Meredith handled the call.
I definitely would have been classless, tacky, AND inappropriate.
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Rediscovering potato salad just now, with mackerel, celery, apple jelly, and truffle oil. If I could serve it to myself in a trough, I just about would.
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the sauce from the french laundry cookbook for the crab sandwich...a mix of egg yolk, cornichon juice, oil, capers, chicken stock...I frequently ditch the rest of the recipe and just make the sauce
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Got my rejection email a couple of days ago. Had no date preferences and sent the email on the morning reservations opened.
No bother, I'll have to catch up with some buddies in Seville instead and check out Hacienda Benazuza
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there's some berzerk cheese place in richmond, bridge road maybe, forget what it's called...The Pantry?
That place will definitely cure any cheese woes you have
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I was freaked out by how much effort went into the treacle tart. I had no idea that something that simple could stand 10 zillion degrees of analysis
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I always thought moto's homaro cantu would be the ideal choice to cater for space-travel, seeing as though he's already nitro-vacuum-lasering everything back down here on earth
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wrap some asparagus with the pancetta, pan fry until crispy, serve with bearnaise
*dribble*
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I certainly goes against several interviews he has done of late where when asked about cooking he said he now loathes it and has no pasion for it any more.
just as long as he still has a passion for tormenting underlings I'm gonna love watching this
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It would depend on your location and how much variety you've got there I guess.
If the others were only just getting into dining I'd be wanting to hit them with a different theme each visit...one week spanish tapas, another week modern french, another week molecular gastronomy...
Sounds like a great chance to have a lot of fun
*looks at my impoverished vindaloo-obsessed colleagues and friends*
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hmmm...by posting your reviews and experiences here at egullet?
I envy you your dining buddies, I am seriously stuck for 'em where I'm at
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It's a balance. There are a variety of weird tastes and people can be such psychos about their food, so there always needs to be some leeway for that.
But on the other hand, some people seem intent on destroying their food experience and quite often will ask for a refund or refuse the meal after disregarding a server's advice. To take it to the extreme, what would you do with someone who repeatedly sends their slab of foie back to the kitchen to get it 'proper well done', then refusing to pay for the resultant puddle?
The customer is not always right
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If there is something genuinely wrong with the food, then I'll mention it if asked.
This makes the times I tell servers "It's fantastic" a bit more genuine, if anything.
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I've had great meals at DiStasio.
I offer that with the following qualifiers - this was a couple of years ago now, I had their lunch specials, and I sat outside on some nice days. I remember having some very nice whitebait fritters, pork poached in milk, a divine carpaccio dish...
Whether it has gone downhill in the last few years, I'm not sure. The waiters have always been cool, including one incident where one admonished a fitzroy street baglady who'd approached our outside table to nick our roast potatoes.
Ragazzi...is that in albert park? Does the divine pizzas?
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That is certainly phrased better and with less bias than the original question, although it still contains some pro-foie bias.
Trust me when I say that pro-foie bias is very intentional
If I was doing the polling it would take all my self control not to start the question with "Foie is a foodstuff essential to everything good and worthwhile about mankind and the universe..."
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I wonder what the response to the zogby poll would have been in the question was phrased thus:
Foie gras is a food item served worldwide. It was first served in ancient Rome, when noticed that duck and geese livers swelled as they gorged themselves before migrating. This gorging process is now reproduced on farms for commercial purposes. Foie gras is banned in several states and countries, but so are raw milk products. Do you agree or disagree that force-feeding geese and ducks to produce foie gras should be banned in New York State?
And do you think that should translate as a blanket ban for all foie gras products in the New York State?
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God forbid it's the person you're dining out with who's talking on his or her mobile.
This is my usual course of action:
1st call received - Playful verbal ticking-off
2nd call - ticking off beginning with "duuuuuude, I'm serious......"
3rd strike - YOU'RE OUT! As they begin yapping into the phone I indicate that I'm going to the toilet. Then I walk out of the restaurant, then call from a bar on the other side of town about twenty minutes later.
I've only had to implement step 3 twice so far.
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I'll add my voice to the Kewpie crowd, that stuff is white magic. In chicken hamburgers it raises them to a new level entirely.
I use hellmans though for doing my poor man's version the blumenthal salmon: I mix vanilla essence in with the hellman's mayo, flambe salmon in sambucca, and serve with asparagus and coriander seeds. The hellman's mayo works brilliantly with the vanilla. It's not as awful as it sounds.
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I usually don't drink when I go fine dining, I stick with still water.
Some of the more forward thinking places can actually suggest non-alcoholic drinks that go with the various courses, and that's something to keep in mind.
I understand what you mean about saving money for food and food only, especially because although a lot of places are upfront about the cost of the food, occasionally they may not be quite so forthcoming about the cost of drinks such as the predinner champagne for instance. I haven't experienced either bad looks or lesser service due my refusing the winelist, but I'm no michelin star veteran or anything. I personally feel that any worthwhile restaurant understands diners who don't drink.
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Good luck with the car, cooking, and the move. I find everytime I move overseas it's usually preceeded by disaster or strife of some sort, so hopefully this is yours out of the way.
....waiting anxiously for the photos....only 10 hours of le grande bouffe left now eh?....
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i surprised myself by drooling while reading that
Jamie Oliver
in United Kingdom & Ireland: Dining
Posted
[pointed sarcasm]
I'm going to open a restaurant - with tv show - where I beat up underprivileged kids and use their bones to make stock, and use the profits to buy bentleys
You will all love me and rain plaudits upon me
[/pointed sarcasm]