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lucylou95816

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Everything posted by lucylou95816

  1. I got my reservation on Open Table, two months to the day I wanted to go. Good luck.
  2. My boyfriend doesn't eat oysters, and I typically don't...but it was an amazing dish. They did offer a truffle mushroom substitute for him that was equally amazing. There was one course that I didn't like, it was a scallop made into a weird sausage thing, with what I would say was a very rubbery texture. I only ate half, and the waiter came up to ask if I would like them to make something different, which I said I was fine, since we had several more courses to go. We did leave an additional tip, they were very attentive. My boyfriend wore a tie and jacket, the tie could have been left off
  3. lucylou95816

    Dinner! 2009

    Try using Port Wine, gives them a totally unique flavor.
  4. I had a GREAT dinner there....didn't photograph anything but the dessert. Don't know if I'd go again... a good experience...better made by the weekend.
  5. A little bakery/cafe in Tokyo had this on the wall: I always thought it was a great idea, but am much too lazy to actually do it. ← My plan is to take my stuff to Michaels and have a 3D type of thing built up, kind of a shadow box thing. If I do it, I'll post it on here.
  6. I think with the ones I got, the menu, a picture of my man and I, I may have a collage frame put together to always remember the event.
  7. First, please enjoy this special dinner and have a great birthday! Comment on wine: I think I mentioned this earlier but FYI, the Laundry has been distinguished by what I call a "full-service" sommelier dept. (by analogy to the once-common "full service" US gas stations where employees filled your tank, cleaned windows, checked tire pressure, etc. etc. and you didn't even have to know how to do any of those tasks). So that someone who liked wine but knew little about it could describe tastes and budget, and the sommeliers would come up with something very satisfying. (The sort of service th
  8. First, please enjoy this special dinner and have a great birthday! Comment on wine: I think I mentioned this earlier but FYI, the Laundry has been distinguished by what I call a "full-service" sommelier dept. (by analogy to the once-common "full service" US gas stations where employees filled your tank, cleaned windows, checked tire pressure, etc. etc. and you didn't even have to know how to do any of those tasks). So that someone who liked wine but knew little about it could describe tastes and budget, and the sommeliers would come up with something very satisfying. (The sort of service th
  9. I started reading this thread, and plan on finishing it, but had a couple of etiquette questions for dining at the French Laundry. Luckily, I had no problem getting a reservation on the day I wanted, April 17th, my 40th birthday, this coming Friday! I can't wait. I was able to secure a 9pm seating while on line from Michigan on a slow internet connection. So my questions are, I obviously saw from the great review a few posts up, they offer a wine pairing menu, which I a wondering was it worth it? It would be a no-brainer, then going through a 100 page wine list, which is usually overwhel
  10. Does anyone know of an online source for purchasing cashews that were processed in peanut free plants? Thanks in advance.
  11. not sure if this helpful, but I wanted slider rolls last year, and rather than go with the Hawaiian rolls that a lot of people use, I asked a cupcake bakery if they were able to make some, and she did. Call around to some of the restaurants in your area that serve sliders and they may be able to direct you to their supplier.
  12. wonderful scenic pictures.....they could be postcards, the food looks pretty good too.
  13. very cool....I have an iphone with that app...I'll need to try this out.
  14. I got 7 out of 11....almost the worst out of everyone here
  15. out of the three pilots, I really liked the concept of Adam's. A little different than the rest and more watchable in my opinion. Aaron is too Neely like for me, and they grate on my last nerve. Oh well, another fn show to not watch.
  16. since the downward spiral known as Food Network, a channel that was very much a part of my just getting out of bed Sunday mornings, watching, actually LEARNING new techniques and innovative recipes....it's kind of sad that it's come to what it is today. I cannot stand more than 5 minutes, no, take that back, 5 seconds of the Neelys. I didn't think that anyone would grate my nerves more than Rachael Ray, but she takes the cake in that department. The only contestant on this show that might be worth watching is Shane. He has a likable quality about him and he seems more "real" if that makes
  17. last week, I had lunch at dos coyotes. I had the cheese enchilada (thought I'd go off low carb), not very remarkable. Saturday night dinner at Formoli's, sorry no website. Had an awesome Pork chop with a madeira and green peppercorn sauce, awesome! Yesterday for lunch, Chipolte (the chain) Awful, will never go back. I had a free coupon in the mail, so I figured I'd give them a try again. The meat was fatty and not very tasty at all.
  18. I for one was happy to see Corey go, she was about as appealing to me as Lisa from Top Chef. As for Christina, she's a little green, but I do give her credit as some mentioned above, she was trying to dissect her dish that he made, figuring that she'll probably have to re-construct it. That is pretty smart thinking, considering a table over, Petrozza was gurgling on with his dad.
  19. beautiful beautiful pictures...you have actually made me want to travel to India. As I am a picky eater, everything looks fabulous.
  20. Yea Stephanie!!!!!!!!!!!!!! She just got me a couple of free drinks. I am excited for her, since she is so unassuming....and comes out like the badass that she is.
  21. Stephanie---- A Class Act, being considerate on who she picked for everyone. She could have really screwed with Lisa Richard--Another class act, but I want Stephanie to win..I too was wondering how they were going to get his car home. Antonia--A good cook, but really didn't show her skills this time around, her food looked uninspiring and I was not impressed. Lisa--I will admit a much better attitude, and the scrunched up face wasn't as present this time around. Her attitude at the end was not desirable, looking for congrats, and Richard was funny, "for a bronze?"...I think at that stage of
  22. I too agree with Padma's lumpy ass....I was saying WTF? I really really really wanted Lisa and that nasty look on her face to go home, but I will not fret, since she really can't go much farther. My dough is on Stephanie!!!!!!!!!! She rocks. As for Spike, he should have known better to use frozen scallops, but like others have said, was it a mistake in a delivery, or a plant to see who would bite, because why else would there be something frozen in a restaurant of that caliber. Great episode. Thanks to the person who added the Bourdain link.
  23. Maybe you were my inspiration to making it. Were there alot of crunchy bites in it? I just didn't like that part of it, I'd rather it was a softer texture.
  24. I made Thomas Keller's cauliflower gratin the other night, for a change of pace. Usually I mash up the cauliflower, add lots of cream and butter, put in a dish and cover with cheese and bake. This one was very tedious, and I really didn't care for the hard crunchier pieces of the cauliflower, since you only blanch the florets for 2 minutes or so, and I actually did for about 5 and they were still pretty crunchy. Luckily, my BF had started boiling some cauliflower the night before, so I mixed the soft with the crunchy and got a little variation. I did like the bit of curry taste his recipe
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