LPShanet
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Posts posted by LPShanet
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On 6/9/2017 at 0:38 PM, innerbooty said:
Hi,
Thanks for the additional info, and for the Google research. It's interesting that you dug up some info on Sweet Papaya Mustard through Google. I could fine not a trace, but maybe my Google skills are not up to snuff. Well, at least that means I hopefully wasn't just hallucinating the existence of Sweet Papaya Mustard. It does sound likely that the less hot version of the Hot Sauce could be in the ballpark of what I knew as Sweet Papaya Mustard. Wonder if it was a different product, or just a re-branding of the less hot version of the sauce. I also love the taste of the "Real" hot sauce, but the Sweet Papaya Mustard was great in almost ketchup-like quantities on chicken sandwiches and the like. Something like that would be dangerous with the hot sauce. Thanks again! Might try my hand at Googling again, see if I can find what you found...
Ah, so I did another Google search, this time with quotes around "Sweet Papaya Mustard" and found a "Massachusetts Specialty Products Directory" from 1995 that lists all the Inner Beauty products at the time, which include the Hot sauce, Real Hot Sauce, Sweet Papaya Mustard and Blue Marlin Fish Sauce, which I had forgotten about (and didn't use much). Have now confirmed it wasn't all in my head. Now I'm curious if there is any way to find out what the ingredients were in the Sweet Papaya Mustard. I imagine not. Who ran the Inner Beauty company back then? Was it Chris Schlesinger...?
That is the name I've heard. Don't know him personally.
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5 hours ago, innerbooty said:
Hi,
Thanks for the link. I'd actually stumbled across that in my travels. But I think that's the original recipe for the Inner Beauty Hot Sauce, which I had thought about undertaking in the past. But Todd's new version means now I don't have to. What I am really curious about is if anyone can shed any light on the Sweet Papaya Mustard mystery. Todd seemed to think there had been two versions of Inner Beauty, one less hot than the other. I don't recall that. And this "other" sauce had it's own name. But maybe the Sweet Papaya Mustard was in fact just the hot sauce with way less scotch bonnet peppers, and a new name? Again, thanks for any info anyone might have...!
I don't remember the Sweet Papaya Mustard personally, but I mostly purchased original Inner Beauty outside the Boston area at various gourmet shops that carried it. But a thorough Google search does show that Sweet Papaya Mustard existed in the early 90s. Maybe it was only distributed in a smaller area. There were, in fact, two versions of the hot sauce as well. One was called Inner Beauty Hot Sauce, and the other was called Inner Beauty Real Hot Sauce. The names are deceptively similar, but the sauces were definitely different. The regular Hot Sauce was much more mustardy, and basically tasted like it had a hot papaya mustard base, as it happens. But the Real Hot Sauce was not only hotter, but had a different flavor profile, with less acid/mustard and sugar flavor, and more actual Scotch Bonnet/habanero flavor. I preferred the Real Hot Sauce personally, even though the heat level was a bit high for use on some foods. I still have a bottle of the original regular Hot Sauce in my fridge and can confirm that it has a definite mustard and papaya flavor to it.
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1 hour ago, Chris Amirault said:
My memory is not as good as yours, I fear, but it seems to be based on the IBRHS. It's very good, to be sure! I went through one bottle quickly but am saving the next. When I crack it open I'll report back.
And how does the new one compare to your homemade version?
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On 12/1/2016 at 10:20 AM, Chris Amirault said:
Well how about this!
I gave up hope for sating my Inner Beauty jones long ago... until this morning!!
So what's the report? Does it taste like the original? And are any of the same people involved or did someone just buy the rights to the name (or steal it)? Also, is it meant to be like the IB Hot Sauce or the IB Real Hot Sauce? The two had different flavor profiles, not just heat levels. Any info greatly appreciated, since I was also a HUGE IB hot sauce fan (especially the Real Hot Sauce).
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I did a search here, didn't find anything.
Has anyone here been there? $500 + per person?
Comments?
dcarch
I went a few years ago, and thought it was really wonderful. You have to decide for yourself if you can handle the price point (I think it's $450 for the basic meal, plus booze, etc.). If you're the kind of person who feels no meal is worth that, and need to be convinced otherwise, then don't go. But if you can handle the expense, definitely try it. Both the experience (sit at the bar) and the food itself are really top notch. And if you're a fan of this style of cuisine, it will not disappoint. Will happily provide further detail if you like.
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Thank you both so much.
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I'll be in New Orleans for a wedding, and am a first time visitor. I've been wanting to go for years, but only have two free days before wedding events start. So assuming I only have two lunches and two dinners (plus possibly one more of each in various windows), what are the can't-miss places these days. Price is no object, so I'm not looking for bargains, just the quintessential NO experience at any price point. Please include classics (Commander's, etc.) as well as anything that's at the top of its game right now (Peche?). Also appreciated are additional experiences worth having (breakfasts, po boys, treats, etc.)
Also, I haven't seen as much talk about cocktails and booze on this thread, so please provide suggestions on the best places for cocktails, both classic and newfangled. Can't go to NO without getting my Sazerac/hurricane/other on! Thanks!
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If Austrian food counts, then I'd add Wallsé, where I had a couple of excellent meals (admittedly, this is a few years back). What are you including in the 'Eastern Europe' category?
Totally agree on Wallse if Austria is being included. Another good option is Hospoda. (Modern Czech food)
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I haven't dined at Corton in about a year and a half. Tonight's dinner was so great that I may become a "regular". Service was friendly and attentive. Bread choices (8 of them) were excellent. Two choices of butter: sweet and a delicious seaweed flavored butter. Both butters were replenished without request. We had the 7 course Summer Tasting menu for $115. Even though when I called the restaurant to ask whether the menu posted on their website was current, the person to whom I spoke said the on-line menu is merely representative, the actual menu matched the on-line menu. Thank goodness since the on-line menu sounded delicious, and it was! We asked to substitute the maple dessert from the 12 course tasting for the listed chocolate dessert since maple is one of my favorite flavors. I loved all of the courses. The only sad part was that there were only 4 tables occupied during our early dinner from 6 - 8. Hope it filled in later. One point to note: Corton imposes a $50 per person cancellation charge for weekend reservations cancelled with less than 48 hours notice. Maybe that is keeping some people away. Maybe the threat of bad storms kept people away, but we lucked out with surprising sunshine! Nice touch is that our captain left a copy of the menu on our table. At the bottom of the menu was a nice note: "Please feel free to take this card home with you"--no need to take notes during dinner. Nice selection of amuses and mignardises. Also a small take home gift. No problem making nice menu adjustments for my sister's "no pork" restriction.
Is it possible to substitute another sister, who does eat pork?
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Although others seem not to care much, I personally do still have a major issue with the use of "biodynamics". While there are quite a few accidental benefits that sometimes may occur to the same people who employ biodynamics, the actual requirements of biodynamics are 100% nonsense. It's all poop-filled animal horns, magic spells, bogus "energy" manipulation and disproven homeopathy, and very little tangible farming technique, despite what people think. There is more misinformation about biodynamics than there is correct information out there, and presenting it as science or reality is a total sham. If biodynamic wines turn out well, it has nothing to do with biodynamics, and everything to do with the fact that people who care that much about their crops will treat them better and give them more attention of the relevant kind. Credit should go to them and not the fakery, and being biodynamic should not be held up as a mark or standard of quality.
The benefits of organics on the end product are debatable enough, but biodynamics takes it to the level of pure bunk, on par with saying that the wine was raised via unicorn blessing. Time to start understanding why a particular wine came out well in a way that is reproducible and therefore useful.
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Pretty much sums up my experience as well - an oversmashed steamed burger with too much bun!
I'm with SylviaLovegren RE: their ingredients being good, but not loving the cooked food. I got a rotisserie chicken from the bowery whole foods a few days ago and it's been a slog to get through- not well seasoned, and plenty dry.
It looks like they just want to totally eliminate any possibility of a customer saying they got sick from something that wasn't cooked enough.
This, of course, greatly increases the probability of a customer feeling sick because the food is so crap.
NB: I've been mostly unimpressed with their seafood offerings as well. The fish isn't nearly the quality or freshness that is found at Citarella and some others.
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Ponte's is not much good these days.
Bamonte's in Williamsburg is pretty tasty if you order right. Same for Ecco on Chambers Street.
I enjoyed Parm fine but it's definitely an evolution from the classic, and the same goes for the rest of your suggestions (I haven't been to Piccolo Angolo for 10 years, so I can't speak authoritatively on that one).
Have not been lucky enough to eat at Torrisi yet.
And underrated, forgotten place is Marchi on East 31 Street. Literally lost in the mists of time. They only serve one meal, and it's been the same since 1925 or whenever they opened. About six courses, starting with crudités, through cold cuts, a salad of tuna with capers and chopped celery, homemade lasagna, fish, chicken, and desert made out of these rather tasty deep-fried lemon crostoli with powdered sugar.
It's spread among several rooms of old attached townhouses, and though it can comfortably seat maybe 250 people, you might be the only ones there. I think the food & the experience are great, but not everyone may agree. Not expensive at all for what it is. Ask for James, and get him to tell you his stories of his acting career in heavy metal videos, etc.
Sorry for the long absence from this thread. On the night in question, my guest ended up having already eaten his fill of Italian at earlier meals, so we ended up doing something else. However, the mention of Marchi's brings back some great childhood memories for me, so many thanks! Hadn't even thought about that for decades, but used to go there with my parents. Glad to hear it's still alive.
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A friend of mine, who used to live in the NY area, is visiting currently, and said he wanted to eat "New York Italian". In my mind (and I'm pretty sure his, too), this refers to the sort of old school, red sauce driven style we all used to think of as Italian food. While we've moved on from that style in many ways, it can still be really good and satisfying, so I was wondering what people thought were the best places to get that kind of fare currently. Specifically, we're looking at Manhattan spots (not Bronx/Arthur Avenue, etc.), preferably downtown, or easily reached parts of Brooklyn.
My first thought was that a good option would be Torrisi and/or Parm, since they are essentially odes to that style of food, but executed better. And I guess to some extent, places like Roberta's, Frank, Piccolo Angolo, and Franny's might be evolutions of the style. Il Mulino, Emilio's Ballato and Ponte's are still open, though I never hear anyone mention them much these days. Any thoughts on these and others?
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If you think Yasuda can add up, don't go anywhere NEAR Kurumazushi.
Totally agree. Just as expensive as Yasuda, if not more so, and they usually have a much less extensive selection. It's not nearly the place it was 5-10 years ago, mostly due to an unadventurous customer base, though the quality is still very top notch.
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Price no object, or are you looking for best price-to-performance?
In purely food terms, I'd say my first choice would be Chef's Table at Brooklyn Fare for "price no object", and suggest you consider Degustation for a value-oriented "price-to-performance" pick. I'd put Per Se, Momofuku Ko, L'atelier de Joel Robuchon, and Jean Georges right after BK Fare for the no object category.
Also, if price is truly no object, and you're a fan of Japanese food, you probably have to consider Masa as well. (Also in the kaiseki vein, Brushstroke, Kyo Ya and the omakase bar at Morimoto are great. Note: the omakase bar is a totally separate experience and has a different menu from the rest of Morimoto and shouldn't be confused with ordering the "omakase" in the main restaurant.)
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Masa is amazing but prices are in the stratosphere. I'd love to head to Yasuda next time around though.
Yeah it's something like $400 for the food isn't it? Nuts! I think I'd rather save a bit and do Yasuda
Beware, Yasuda can add up pretty quickly, too, if you're a big eater. It's not uncommon to spend $250-$300 per person for the food alone there.
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Thanks all
Kajitsu looks excellent! I usually run a mile from vegetarian food but that looks amazing
Sho also looks good - very reasonable prix fixe lunch should do nicely. I think those two, with some sushi, visits to momofuku, WD-50 and either Brooklyn Fare or possibly 11 madison park should just about fill us up
May have to be a bit longer than a long weekend!
Kajitsu is indeed excellent. You might also take a look at Kyo Ya, which has similarities to Kajitsu but isn't vegetarian. And Bouley's new Brushstroke in Tribeca is doing a pretty nice kaiseki right now, too. And I second Newbie's suggestion of Ippudo, if you're interested in ramen.
As stated earlier, SHO's food is still good and a good deal, but their service is WAY below par for this level of restaurant. If that doesn't bother, then give it a shot.
As for sushi, I'd suggest eliminating Bar Masa from consideration. It's very overpriced for what it is, and doesn't confer any of the benefits of dining at Masa (which is amazing, but way out of most people's price range). Your best straight sushi bets are probably Sushi Yasuda and Ushi Wakamaru. Soto is also fantastic, but not quite traditional sushi. The real stars there are the specialty dishes, although the sushi itself is also excellent.
Can't speak highly enough about Brooklyn Fare, but agree that the price hike (and difficulty of actually getting reservations) has meant that I haven't been able to go back in ages. As far as the actual food on the plate goes, I personally would put Brooklyn Fare slightly ahead of Eleven Madison Park, though it's less of a fine dining experience in terms of ambience and service.
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For high-end places other than Per Se, you could try:
Le Bernadin
Eleven Madison Park
Del Posto
SHO
Agree with most of these, but do have to say that I had a truly horrible/despicable service experience at SHO recently. Service there was never good, but this time what happened was beyond the pale, and their handling of it (or lack thereof) even worse. That said, the food is still good.
I'd add Corton, L'atelier de Joel Robuchon and Marea to this list.
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Any thoughts on places to get a drink before dinner at Marea? Looking for a place that does serious cocktails, and has a good atmosphere without being too touristy. Was hoping to do better than Stone Rose at Time Warner, and anyplace too touristy. (For reference, my downtown preferences are in the PDT/Pegu/Milk & Honey/Mayahuel vein.) Thanks!
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Very helpful...thanks for posting!
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Although it's a different kind of place, Brooklyn Fare is even smaller. I think it used to be 12 seats, and is now about 18.
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Can't speak for Azurmendi or Zuberoa offhand, but I'm guessing any of them would accommodate your diet with a little notice. Arzak is very good in the service department (and one of the most amazing restaurants in the world), so I'd say try calling or emailing them and asking. And Etxebarri, since their cooking style is so simple, is an easy place to navigate without having to eat meat. They have tons of seafood and vegetable options. I'd also inquire at Akelarre and Mugaritz among others. Lastly, make sure you consider a separate meal at Kaia. They specialize in simple seafood plucked fresh from the sea, and it's fantastic. Michel Bras once referred to their langoustines as the single best food ingredient in the world. You can have a great semi-casual lunch or dinner there composed solely of perfect grilled seafood.
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We will be in NYC Thanksgiving weekend. Anyone know a restaurant that will have very good menu offerings, staring fresh imported White Truffle?
Definitely Del Posto would be my first thought. I had a stunning, truffle-studded meal there last year.
Other options are Felidia, SD26 and maybe Ai Fiori. But Del Posto would be the place to start.
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Well perhaps Sam Sifton's 4 star review in Wednesday's Times will provide enough proof of our non-disappointment.
Boy, he's really milking that expense account before leaving, huh?
The Last Bottle of Inner Beauty Real Hot Sauce
in Ready to Eat
Posted
So I finally got my hands on a bottle of the current "Todd's Inner Beauty" version. And I'm glad to say that it's really good. It tastes much more like I remember the Inner Beauty REAL Hot Sauce tasting, which I preferred to their regular Hot Sauce. In the intervening years I had searched various boards around the web for what people had considered the closest other commercially available hot sauces in flavor to the original Inner Beauty sauces. The ones that were repeatedly mentioned were Rasta Fire Hot Hot Hot, and Lottie's Yellow. The Rasta Fire was actually fairly close to what I remembered and quite good, with a notable habanero/Scotch Bonnet flavor to it. The Lottie's was more specifically mustardy and less integrated than I remembered the Inner Beauty (or the Rasta Fire). Lottie's does also make a red version called "Original" that has no mustard, but I haven't tried that, as it seemed a different style.
Anyway, since I now have the Lottie's and the new Todd's Inner Beauty, I was able to do a side by side taste test, and for me the Todd's Inner Beauty is the clear winner. It's very balanced, with a bit of sweetness (presumably from the papaya and tropical fruit elements), and the mustard works as part of the whole without dominating. The Lottie's is good, but definitely more of a mustard sauce, and to my palate not nearly as special or as versatile. The Todd's is quite hot, and much closer to the former Inner Beauty Real Hot vs Inner Beauty regular. I feel like I successfully time traveled. I highly suggest getting some of the Todd's Inner Beauty, which can be had on Amazon (shipped from Todd's) or directly from Todd's on the web.