tb86

yes i question my own sanity, on a daily basis, it was 30 days 7 have passed kitchen is finished very nice all electrolux the works, foh is gonna be done by the first, i live in thailand so we have about triple the amount of skilled workers at about 1/4 the price working 24hrs a daycrazy to go home at night, come back in the morning and the place looks totaly different. This will be my 4th opening, bernardus lodge in carmel, providence in la, the new aquavit in nyc, so im ok with the process. were running a friends and family for a month before we launch, just feel like beating my head against a wall sometimes like when you hear the sure we can get those for you,,,,,,, in 90 days....

Yeah herring week is a big production, i can still smell it on me, there will be a much wider range of herring dishes during the week than they offer on sundays and less non herring food, we used to do a couple of different dishes for herring week they change from year to year 3 years ago we did, tacos, pizzas, herring in green apple soup, and a couple of others in addition to the traditional styles its always a good bargain, get some beers makes for a good time.

I have acess to tons of mangosteens, and can ship to the US but lets just say they wont be cheap, they are in season here in thailand now, in the fall they will be avaliable but t a much higher price ← we also have mangosteen wine in thailand pretty good stuff, never seen it in the us, my minimum shipment for fresh is about 60 kilos so if you guys are reaaaly hungry let me know

I have acess to tons of mangosteens, and can ship to the US but lets just say they wont be cheap, they are in season here in thailand now, in the fall they will be avaliable but t a much higher price

Have any of you guys attempted to open a place in less than a month? this includes all construction staffing training, ordering, planning and costing..... not the ideal situation i know, but its what i have been dealt. Any advice and or tips??

inn at south bridge is pretty good,

I'm guessing by the look of it, that that was probably built upside down in a bowl, then flipped over and covered with marzipan. That's my best guess anyway. ← That's what I would have thought as well, maybe that might work. But traditionally when you take the cake out of the pan, you drape it over a bowl about the size of the cake you're making. ← assemble the layers 1.) cake 2.)syrup 3.) jam, 4.) cake 5.) syrup 6.)jam 7.)pastry cream 8.)cake 9.) syrup 10) jam 11.) pastry cream 12.) cream 13.) marzipan <classic green> to get the dome shape simply mound the cream, use a offset to even the dome effect, dape the marzipan over the top after its all done... used to have nightmares about princes cakes, 4 years hundreds of them...... just seeing the name brings back all kinds of sunday aquavit nightmares.....

ha, didnt think he would call you on it, sad attempt above ← I completely stand by my assessment of the dish, but that doesn't mean that I don't love lots of what Wylie does. I would certainly count myself among a small population of NYers interested in making sure that avant garde cuisine exists in NY. If there's not room for discussion (or "calling me out" as you put it), then there's no reason for sites such as egullet. I'd be happy to drop off a few bags of my pizza pebbles at your house for you to enjoy. ← maybe i am the only one that liked them, tasted pretty good at starchefs he did a video demo on them, im sorry I still think its funny,

ha, didnt think he would call you on it, sad attempt above

last time i ate for dinner it was closer to 8k for two ppl, just lke going to any "4" star style place in a hotel I would save my money and go at at daniel, jg, ducasse.... if its view you wnt just go to vertigo or any other of the placs in bkk for sky high veiws

I am a expat pastry chef from nyc < alto , limpero, aquavit, daniel> living in bangkok, if you guys want to set up a group ,ill do a tour for you guys in bkk or chiang mai/ chang rai....... let me know i have spent the last 6 months eating out 3 time a day in bkk so we got some stuff that bourdain wishes he got to see and eat.... plus pom poot pasa thai, "i speak thai" we actually have been toying with doing food tours in bangkok. But we just keep on getting side tracked with other projects, and my girl also a former pastry chef from nyc, was born in bangkok, so were a thai / farang combo, my email is tbpastry@yahoo.com if anyones interested

just call or walk in, its not exactly a busy restaurant,,, kinda pricy for most thais, and most expats kinda dont bother eating there much, lunch is really cheap dinner on the other hand is much more $$$$$$$$, but do you really want to waste a meal in thailand on old school french? i wouldnt advise ot saying anything bad about the m.o., but lotsa french places where your from no?

oh yeah dont eat it the first day, let it sit for day or two its worth the wait ←

1 pig leg, front with feet as needed Oil about a gallon of water 3 ea Star anise 1 pieces cinnamon stick (2 inches long) 1/4 cup Garlic, pounded 1 1/2 teaspoons pepper seeds, pounded 1/4 cup black soy sauce 1/3 cups soy sauce to taste tablespoons sugar to taste salt lots of pickled mustard greens plenty of fresh greens about a dozen hard boiled eggs, whole lotsa chilli sauce and of course khao just dont take any fat or skin off, for that "aroi" taste cook it forever better if you add a little cartilage to it for that chewy taste khao kah moo is my fav eat it about 3 times a week at or to kor market in bangkok (sp?)

Ill be in changmai next week ill post some pic of good issan food for you guys if i can figure out how to im kinda slow when it comes to posting pic on this site, as a matter of fat i have about a hundred pics of real thai food from angkok, ayutha, cm, chang rai, ect if some one is willing to post for me, happy cooking to all.......

Yes, several times a week (I am in Bangkok after all!). Why do you ask? Austin ← HA im a expat chef living in luksi right by villa market, spend alot of time at ot market

FORGET THE DAMN BOSTON LETTUCE, if you want thai style no holds barred let your protien set out out for at least 4 hours at room temp, the main reason you cant get any real thai in the us is because of sanitation parinoia we here in l.o.s. <land of smiles> know that flavor is derrived from a little bit of temprature induced funk...... no other way of replicating it.... fish paste shrimp khao soi, som tum you will never get it right if your not willing to replicate the cooking enviroment that means no refrigeration..... AND FOR SOM TUM A KNIFE WILL DO JUST FINE, ALL YOU NEED IS DECENT DRY SHRIMP, GOOD PRIK, AND A LITTLE SUAI FACTOR, KRAB..... Can you describe the shredder? Last time I made som tam, I used a julienne peeler, and oh my, what a disaster. It produced nice long strands of green papaya, and did a nice job of julienning my wrist and thumb. This peeler is like a weapon of torture! ← OK, if you really want to avoid bits of thumb in your salad, I have been quite happy with the Kiwi Pro Slice blue wavy-edged tool, available from Temple of Thai (and many other places besides). The first pass with the tool forms sheets rather than shreds, but the second pass and beyond forms nice, long shreds quite quickly. http://www.templeofthai.com/fruit_carving/...kiwi_peeler.php ←

Im going to cm next week for a few days of relax and eating as usual will take some pics of khao soi spots and where ever we end up eating 3 days 10 or 11 meals gotta love it

Yeah lenotre isnt the best option anywhere for pastry, stuff is just ok, not really worth the trip if your just going for sweet....... its ok to hang out for espresso ect.

yeah thanks I know, I have spent a couple of days eating around the city, Its just nice to see some one step outside the norms, but hey if you didnt like it then dont go again. as far as ppl not seeing marcus there i guess if your not in the kitchen/offices you cant really honestly say one way or the other

Run of the mill NYC Food? I thought it was a place to grease up your hair, throw on too much cologne and head through the tunnel to Manhattan... ← yeah I avoid the mpd like everyone else, but at least its something more interesting than another japanese, french bistro, ramen world, ect ect places that opens every 10 minutes in nyc

Actually, speaking of printing utterly false statements, Josh Ozersky has nothing to do with Eater. ← Im sorry your right got my sites mixed up, but cmon really, to give a place such a short time to find their footing is kinda weak.

No different? I beg to differ...the food just isn't that good, and I doubt you'll find that at Per Se, The French Laundry, Daniel, Jean Georges or Perry St. when the chef isn't in the house. ← of course the food isnt as good as jg or the others is it suppose to be? its supposed to be a fun place to try something a little different than the run of the mill nyc food. And yeah the food tends to be better when chef is in the house. My bad about the eater grubstreet thing,,, but arent they one in the same really, splitting hairs

Yeah Death watch, coming form Ozersky and Co. I mean come on really? You take that gossip as fact?? The guy cant go three weeks with out printing some statement that is utterly false. The guys a 2 bit tabloid pusher..........

Yeah, he is not there every service, thats why he has a chef de cuisine.. Marcus has a crazy busy schedule with aq cafes, aquavit, aquavit sweden, riingo, 55, tokyo in the works and the chicago gig, lots on his plate, he manages a large company no different than daniel, or jg, or thomas keller thats why they employ chefs and other managers. Just because he wasnt there the opening night does not mean that he dosent give the place any attention,