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Everything posted by Shaya

  1. Shaya


    Told you I was rusty...
  2. Shaya


    Hubbie and I had a 7 hour layover at Newark on the way back from Milano. Hang around at EWR with our iPads or go visit longtime eGullet friend at his latest venture...no contest. It was a journey to get there, buses and trains and a lot of walking... but it was well worth it. Had to push through the crowds at security to avoid missing our midnight flight home...but that's another story. In a word: this place is awesome. Everything I imagined and more. There was a lady sampling truffle products...back from a week eating truffles in Italy and missing them already, I dove right in. Dani
  3. Hi Prawncrackers, Great to see your process up close. Your food is always gorgeous. I have been through those actuarial exams so I know of what you speak! Best of luck to you. During those gruelling study days I used to throw some chevre inside of a half avocado for my 5-minute allotted lunch. I saved the good food for the evenings.
  4. I've heard about a place in town where some of the moms I know like to go. They say it's great because it takes care of the parts of cooking they enjoy the least: deciding what to make, shopping for ingredients, and prepping. Here is the link: click
  5. This is beautiful Really inspiring, thanks for sharing. Now if only I could convince my sweetie to piece it all together for us...
  6. Marlene, I second Keller's boeuf bourgignon. All those extra steps, straining, making the sauce clean...after all that my husband declared he much preferred my usual version (ala Julia Child). This version loses a lot of its character through the process.
  7. Shaya

    Dinner! 2010

    Those tostadas look great, Kim.
  8. I loved seeing these photos Peter. You make me homesick for Thailand.
  9. I know my husband left a tip on top of the service charge, we were thrilled with the service and wanted to do so.
  10. That is really strange. Is this typical? Have others noticed their eggs losing their shape?
  11. Faine, thank you for this wonderful report. Did your travels in Italy take you all over the country or were you in Roma the whole time?
  12. Thank you for the welcome. What to say about butter and oil. Of course it seems intuitive that butter would be better; I tend to use a combination of the two. My Mom only ever uses oil, corn oil actually (you may recall the zero-cholesterol tolerance ) and her rice always has a lot of flavor. She also adds a fair amount of salt which no doubt brings out the flavors. How lucky for you that broadbeans are already out. I adore them, the kids do too - although I know that these can be dangerous for some kids as I believe middle easterners have some sort of strong allergy to them. I found
  13. That sabzi polow rice looks great, Melamed. And congratulations on getting a nice bit of crust on your white rice. Yes, 10 minutes does seem like a lot of boiling time. The rice should be strained while still quite al dente; my grandmother always broke a piece with her nail to test for readiness; I tend to taste, and I tell people it should still taste firm but not inedible. As for getting it all off in one piece...I have certainly seen my grandmother turn the whole pot upside down and have the entire crust come off in one piece, but I have to admit I think that dates to the time they were
  14. Ghormeh Sabzi at my Aunt's in LA last week. It has the traditional pieces of meat (beef in this case) but for a change my uncle suggested she also add meatballs - very untraditional - but made for a great stew. you can see the kidney beans and dried limes floating on top.
  15. We ended the evening by selecting some of the house-made chocolates to take home to my Aunt and Uncle as a thankyou for looking after the kids. A great evening, I would recommend it. Thank you to those who offered your recommendations.
  16. At this point in the meal it occurred to me - and I even mentioned it to my sweetie - that there had not been even one amuse bouche throughout the meal. I found that odd given the type of restaurant it was; is this not something we have come to expect in certain types of establishments? Anyhow, either my whispers were heard or the restaurant has a habit of offering these toward the end of the meal, but sure enough a surprise platter was soon put before us. It was a platter of Cippolini onions. Not something I ever would have ordered, as I am not a fan of lightly-cooked onions, but the elem
  17. Continuing along the sandwich theme: Philly Cheesesteak; air bread, cheddar, wagyu beef - another winner! One bite into the crispy shell reveals a glorious melted creamy cheese; the whole is topped with shavings of melt-in-your-mouth wagyu beef. my sweetie said he could have eaten a large plate of these! Bite: Cotton Candy Foie Gras - delightful, whimsical, sweet and buttery; made me wish the kids had been with us; my hunny thought the cotton candy should have been caramelized (is that even possible?) Tortilla de Patatas "new way" ; potato foam, egg 63, caramelized onions; very cool pres
  18. We also ordered the Watermelon Tomato Skewers with Pedro Ximénez reduction and Cherry Tomatoes. Anyone who knows me also knows what a tough choice this was...tomato seeds are one of my few food phobias (along with mustard and cilantro). My hunny, on the other hand, goes out of his way to eat tomato seeds whenever the opportunity arises. So we ordered the dish, he got my portion of seeds, and everyone was happy. What a wonderful marriage between the sherry reduction and the watermelon. Made me wonder why I had never before served watermelon with balsamic and olive oil...definitely will do
  19. The first impression that struck me - after I'd absorbed the whimsical and surrealist vibe - was how large the place was. We were seated in the Blanco section of the restaurant, which is decorated a little more traditionally. From there we could not even really see the rojo side. We had a nice table in the corner, right by the window facing the valet parking (although the windows were darkened so we could not see outside) and our waitress was lovely. Unfortunately, after a few minutes a strong smell of cigar smoke began to permeate to our table - we told our waitress and she agreed it was
  20. Alex, that is a great audio show. It gives viewers a really good idea of the experience at Bazaar. As I mentioned above, I had dinner there nearly two weeks ago, and found the meal was a wonderful experience. We enjoyed every dish that we ordered, but with a menu so large, I think we were smart to read up on various dishes before going so we had a good idea of which dishes would appeal to us. The experience begins as soon as you walk through the door. The place is rather surreal. You enter, expecting perhaps to see the lobby of the hotel, but instead the restaurant is right in front of
  21. Persiancook, I hear you on the paranoia. My family never cooked with garlic growing up, but if ever I had dinner outside the home that had garlic in it, my grandmother would say-not in the nicest tone- "You had garrrlick"! Has made me paranoid for life.
  22. Victornet, you can expect to have a lot of fun. We just got back from our meal and it was really great. We ordered carefully after reading whatever reviews we could find, and were not disappointed with a single dish. We were initially seated at a corner table in the lovely Blanco section but there was a pervasive smell of smoke coming from the other side of the window (an exterior wall) that led to our being moved. The new table was much more centrally placed but the new waiter was low on service. After the meal we chose to move to the dessert bar and our waiter named Gabriel was extremel
  23. Thank you to all of you for the input. It looks like there is a lot of positive reaction to what Jose Andres has created in LA. It seems like we will be going this Thursday night. I'll let you know all about our experience!
  24. Melamed, I'm sorry to hear this. 1/2 cup of oil sounds like an awful lot. If I were you I would try to make a plain white rice using only oil/butter, with no yogurt or anything else that can burn! As for the burning...after the rice is strained and returned to the stove with the oil/water, the pot only needs to be on high heat for about a minute or two- as my grandmother says, when you see the steam coming through the top, turn the heat down and put on the lid. At this point the heat goes really low, one notch above the lowest on my heat. If you need to re-heat the rice later on to serve
  25. We have an opportunity to have dinner here next week. I find my self hesitating. I have read some reviews on other websites and blogs, but have any eGulleters been here yet? Does anyone have any feelings about the experience here? My husband and I will have one night out "sans enfants" so we are hoping for a very special meal. I look forward to any thoughts from you.
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