gfweb
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Posts posted by gfweb
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Yes it has.
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My only Baxter's experience is with their outpost on Amelia Island in FL. Not promising, if that place is representative.
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More...
29 South- in Fernandina, a modern bistro sort of place. Some of the food is playful eg a lobster corn dog, but all is very good. It can get a bit noisy, as can LeClos for that matter. Close tie for 2nd on the island with Horizons.
Thyme- An oddly decorated restaurant just as you come on the island on A1A. Looks a bit like a victoirian bordello to me (however I must confess that I have never actually visited an victorian bordello). Food is Italian-ish and merely adequately prepared. Its OK.
Barbara Jean's is a Southern cuisine place with home cooking-type dishes (if home is somewhere on the Georgia coast). Good food.
JDs Chophouse- On A1A just before the island, JDs is as close to a steakhouse as Amelia gets. Food is very good as is the service.
Jade's Bistro - A noisy "asian fusion" place with mostly american-chinese dishes. General Tso, Peking Duck. Nothing special.
Brett's Waterway Cafe- downtown Fernandina with great views of the river/harbor. This is your grandfather's restaurant. Food is OK, nothing special or particularly well done, and very pricey.
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Le Clos- menu has changed recently. Still very good. The meat pie should be avoided but the rest is still fine and the best on the island.
Joe's 2 nd St Bistro- continued slippage. not at all of the quality it used to be. Now it is a tourist place at best.
Horizons- a newish place on A1A. Nice wines by the glass or bottle. Menu is a nice mix of fish and meat. good wait staff. This place deserves more attention. # 2 after Le Clos.
Beech St Grille- Better than in the recent past. Still a serious place with good food and staff. Great wine list.
Salt at the Ritz- very pricey not that good/
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Ruhlman"s Blog
Shola's Blog
and Amy the -pretty-cook-at -le Bernandin"s blog
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I love this book. Got it free from the Amazon Vine program (which means I have to write a review ... which will be a pleasure). It's a food geek's dream. My favorite thing about it is that Eric Rippert seems completely candid about everything. It doesn't read in the least like propaganda for the restaurant. He's forthcoming about the chaos at the saute station, the total dependence on re-used plastic crab containers, and all the typical front of house issues that come up all the time ("1:00pm: VIP walks out because another VIP is at his favorite table").
A great read. And great affirmation that I don't want to be a line cook at a 4 star restaurant. I haven't even looked at the recipes, but plan to soon.
What's this Amazon Vine deal?
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Prepare to be horrified:
And for some fun, check out these demented pizza ads from Japan.
Those pizza ads are so, uh...Japanese. Hilarious.
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I just made a pizza with avocados on it. Is that ok?
An avoca-do or an avoca-don't?
They are fatty enough to qualify as legal.
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Scrambled egg + Sausage + Cheese with ketchup and significant pepper (absolutely vital for some reason) on a hoagie roll is the perfect restorative after a night of excess.
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I fear that there will be lots of lectures about fresh food, locally sourced ...which is too expensive for the average family.
He'd best not mess with Philly and cheesesteaks!
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The code is a good idea. It is thorough without "straining at gnats".
It will serve to remind people what ethical behavior is and keep the honest ones on the straight and narrow. Unfortunately it won't change the behavior of the dishonest ones who know that they are cheating and do it happily already.
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The sushi joint I go to, Okura, to makes a couple deep fried rolls by dipping the unsliced roll in tempura batter and flash frying it. Served with spicy mayo.
They also make an Elvis Roll- banana + peanut butter wrapped in soy wrapper then battered and deep fried and served with choc syrup and ice cream. Kids love it.
They are not bound by tradition.
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Overworking was the culprit. I did the Alton Brown hand toss with store ground meat and got perfect consistency. They were clearly underseasoned, but this can be remedied.
Thanks!
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I didn't think I was overworking the meat. I salt and pepper it and form it into burgers about 5/8ths inch thick, about 1/4 lb per burger.
I've noticed that many restaurant burgers are two layer affairs. They look like a one piece thing but in reality they have been made from two thinner layers. Any idea why?
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I do use preground. Would home grinding solve my texture/swelling problem?
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Mu burgers are horribly inconsistent. I use seasoned 80/20 ground chuck. Sometimes they are of a nice consistency and others they swell on the grill and become rounded while cooking and end up tough and dense. What am I doing wrong?
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A egg, cheese and sausage breakfast sandwich on a italian roll with ketchup and LOTS of pepper. (leave out the pepper and you have nothing worth eating for some reason) Any place that does good cheese steaks is trustworthy.
Kung Pao chicken from the cart by the VA hospital.
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who knows why that happened. apologies....
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I had their flatbread reuben. For me it wasn't right. Flatbread just isn't rye bread. The effect on taste is marked. It was OK, just not what I expected in a reuben.
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I had their flatbread reuben. For me it wasn't right. Flatbread just isn't rye bread. The effect on taste is marked. It was OK, just not what I expected in a reuben.
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I had their flatbread reuben. For me it wasn't right. Flatbread just isn't rye bread. The effect on taste is marked. It was OK, just not what I expected in a reuben.
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I just read the review. $14 for two cups of gazpacho does seem a bit extravagant for an apparently funky vegan joint. I think that a Michelin 3 star might not charge quite so much for such a simple and cheap dish. The review didn't sound mean-spirited or ax-grinding. I think that the reviewer just thought she was ripped off.
why the website owner posted is another issue entirely
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Interesting question. I don't like the idea of paying big bucks for what is essentially well-plated airline food. Probably it tastes fine, but there is an element of deception that doesn't go down well. I think that there is a universal expectation that food at a high class joint is cooked on site.
Tim Hortons
in Ready to Eat
Posted
This is apparently part of a settlement between Dunkin and the Riese group in NYC. A few years ago there were newspaper pix of vermin in Riese's Dunkin outlets and lawsuits back and forth. Rat hair filled timbits anyone?