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orangeman747

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Everything posted by orangeman747

  1. Ah so true! It's so wonderful when you bite into a big, juicy cherry and you just perfectly miss the pit and get a big piece of delicious cherry without the pit... its somewhat similar to the experience of biting into a tortellini and having it explode in your mouth. It's fabulous. Just though I'd share that.
  2. wonderful pictures! that first photo of bread made me so hungry! how delicious!
  3. Thanks everyone... these all look great. Can't wait to read up on Japanese Food!
  4. I will be traveling to Japan this summer, mostly to eat. I know some of the basics of Japanese food, but I am looking for some type of book that has information on Japanese food history, food culture, types of food, customs, etc... Not so much a cookbook as a Japanese Food Overview book. Any suggestions? Thanks!
  5. sounds good! The chef from dante (his name is Dante i believe?) is opening a more casual Italian restaurant in Belmont Center soon... I'll have to try dante soon however.
  6. I will be in Claremont, CA (where the Claremont Colleges are) and I am looking for a good restaurant for dinner. I can't seem to find much online. Does anyone have any suggestions? Thanks!
  7. So I've run into a bit of a problem: I am catering this weekend, and somehow ended up telling the client I would make "Mocha-Chocloate Crumble Cookies." The only issue is that I have no idea how. If anyone has a recipe for them, or a guess as to how I might go about making them, that would be greatly appreciated. Much thanks! Will
  8. I am looking to buy Escoffier's cookbook, but see that there are at least a few English translations. Does anyone know which one is the best to buy? Thanks.
  9. I second Webster House... really great for lunch, as well as Cafe Sebastian at the kemper which I think has some of the best food in KC.
  10. Whole foods also has the large "grapenut" ones you described in the bulk section. However, this size can be quite useful at times... I use them to coat crabcakes and they give the exterior a wonderful crunch that the other kind cannot.
  11. I would say that the most important thing for a grill that you plan on using a lot is durability, which I think Weber provides the best. Lots of fancy plastic gimmicks can just break. Though I cannot speak for other brands, I know that Weber will lasts for years and years and years and provide the same result each time... Weber may be more expensive but at least you wont have to buy another grill in 5 years.
  12. I know of two shows that covered it at lenth. It also has been glossed over on a few others. ← Does anyone know where copies of these episodes might be available?
  13. Gabe... I very much enjoyed reading this! Am I mistaken or were they recently featured in Gourmet magazine? Thanks!
  14. When I was in Tuscany this summer, near Sienna, we went to a small family owned restaurant called "Il Catini" in a tiny village where I had some of the best pasta of my whole trip. The dish was called "penne al pino" they said, and all I know is that it had penne pasta, saffron, bacon fat, and cream. It was simple, creamy, perfectly cooked... it was delicious! I have looked in many cookbooks and online and haven't been able to find a recipe for it. Does anyone know how to make this or have any ideas on how I might go about attempting to cook it? Here is a picture of it from Italy: Thanks!!!
  15. does anyone know if/when season 2 of no reservations will be released on iTunes...
  16. After the last episode, everyone who I liked, besides Elia and Mike, I now dislike. Sam was a bit of a jerk who in fact just needs to grow up (ie. he thinks he's super mature and he's not), Ilan is boring and not that great of a chef, Cliff for the first time came off as a very cold person and clearly had not idea how to handle the front of the house (he probably just didn't want to be stuck in the back of the house with Marcel). The fact that they kicked Mike off for forgetting olive pit bowls is ridiculous. And Kraft?! Please people, have some class. And, of course, Bravo Network just has to add the "interior decorating" element to it, which served no purpose...
  17. Re: theater, I highly recommend "Avenue Q", Sesame Street for adults as it were. Howard ← Avenue Q is basically the most amazing show ever.
  18. I have to say I never really understand these... how the hell can you have "top 10 flavor pairings"... its like saying the top 10 smelling flowers of 2007... its a ridiculous idea. and yes, wasabi and maple sounds terrible! who thought this thing up?
  19. I go to Maine every summer to a place called Sullivan, about an hour from Bar Harbor. I find that as far as eating you can tell a lot from looking at the place (ie. what's a bad run down lobster shack, what's a good one, what's fancy)... however one great place near sullivan (near ellsworth if you know where that is) is Tidal Falls restaurant. It is probably the most beautiful setting around. The tables are outside and the food is quite good, it overlooks a lighthouse and bay with seals. I would HIGHLY recommend it if you are in the area. Blueberries are mostly in august. have fun!
  20. I don't remember the specific restaurants that we went to, but I remember in Lima we went to a cool restaurant that was near some historical reproduction thing... it was really good. Also, I know this might not be the type of food you are looking for in Peru, but there was also an excellent French restaurant in Lima with a Peruvian twist (I'm sure if you asked around for it they would know what it was). In Cusco, we went to a tiny pizza place that was on some back alley in a dark building on the 2nd floor (it sounds scary, but its actually really cool!)... they make some of the most interesting pizza I have ever had: the dough is made out of quinoa.... I would highly recommend this place if you can find it, it was probably the best eating experience I had in Peru. If I can find the name of it I will try and post it. Also, its fun to eat at the restaurant at the hotel that is right next to Maccu Piccu... In Aquas Calientas, the town below Maccu Piccu, in the famous hotel there (again, dont remember the name)... there is an excellent lunch buffet with a nicely prepared selection for fresh food. Have fun!
  21. overall I thought it was an OK episode... the quickfire produced some fairly interesting dishes. The elimination challenge wasn't that inventive I didn't think, and they could've focused on the food a lot more. I wouldn't have liked to see elia or mia go, but overall mia was the one who shouldve gone between the two (but mikey NEEDS TO LEAVE!). HOWEVER, on top collichio's blog on topchef's website, he implies that elia would have been the one to go....!
  22. these look great1 cdh, i have to have the yeast carbonate it because its for a science class assignment where we have to show the effects of short term fermentation on a food or drink... thanks!
  23. I need to make homemade ginger ale for a class... I've seen a few online, but I need one that is not just mixing mashed ginger with sparkling water and sugar. Any suggestions? Thanks!
  24. Haha, that's absurd. It's so sad that Americans are so lazy about cooking.
  25. the food code requires that it all be thawed in the refrigerator (unless it is under 4 hrs)... but usually you should be fine (assuming this is not a restaurant)....
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