gfweb
-
Posts
11,738 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by gfweb
-
-
Cora won by 1 point, which didn't seem to reflect the judges comments. She had at least two big negative remarks.
-
Uggh. Spectacularly terrible. Almost a spoof of a FN show. Summers must be the worst voice-over guy on TV with his bizarre and monotonous phrasing. And Fieri....
-
Recent trip to St Thomas and St Johns...
Herve's- Just OK. Great location, decent winelist, food was tired and not well-prepared or presented.
Oceana-Very good meal in a nice outdoor place at night. I suspect that the neighborhood is a bit scruffy, so night-time dining hid all of the local defects.
Mongoose Junction on St Johns- Nice place good menu
-
anybody here ever actually work for him in a kitchen?
-
FN has taken his name off of the list of chef/host bios on their website. Hmmm.
-
As a customer, I love Open Table and use it frequently when traveling. Unless there is a specific restaurant that I absolutely want to dine at, I will use OT to assess my options. If a restaurant is not on there I will not usually consider it unless, as I mentioned, the restaurant is really a specific reason for the trip. All else being equal though, I will always choose an OT restaurant over one that isn't.
That goes for me too. A favorite restaurant recently dropped OT. We dine there much less often now.
Who wants to get busy signals or be put on hold when OT is so easy?
That 3K sounds like a lot to me as well, but balanced against the cost of even one PT reservations person it is actually cheap and gives vastly better customer service. OT never gets the flu and calls in sick, OT is never cranky or has bad phone manners. OT doesn't put the phones on hold so they can catch a smoke or talk on their cell phone. OT is the kind of computerized service that actually makes it cheaper and more efficient to do business.
-
Whether or not it is safe, double-dipping shows tremendous disregard for your companions' sensibilities. Knowing that some feel strongly against it, double-dippers are about as inconsiderate as it gets.
-
Salmon is "medium fishy" to my taste. The dark bits are the fishiest tasting. I trim them.
My favorite salmon is poached in water which has had a mirepoix (shaved carrot, diced celery, chopped onion) cooked in it for 30 minutes along with a clove, bay leaf, & salt. Lay salmon fillets on the veg and simmer, covered, gently till done...about 5 to 10 min depending on thickness. There should be enough liquid to come up to near the top of the fish, but not cover the fish.
Poaching mavens may have better techniques, but this works well for me.
I serve over spinach with a lime vinaigrette and spiced pecans.
-
Marinate diver scallops in 1:1 balsamic/light soy for 15 min.
Saute in butter.
Remove scallops when done and reduce pan juices with a splash of heavy cream, a 4 finger pinch of sugar, salt and pepper till the sauce coats a spoon.
Eat.
-
I really don't know what it should be. I only know what I've been served as mofongo.
-
I've had mofongo that was wonderful, but most has been a greasy little pile of fried cubed plantain that is just yucky. Anybody know the secret?
-
I just did that too, but without the nutmeg and with a bit of mustard and grated cheddar on top.
-
Check out this site http://studiokitchen.typepad.com/studiokitchen/
Shola has some amazing ideas.
-
We eat there a lot. Wonderful place. Very fair prices, great food.
-
MD,PhD
-
There have been a lot of bugs going around that are not necessarily from food poisoning. I wouldn't jump to any conclusions.
Listen to the Doc. Often people conclude that they are suffering from food poisoning when they are suffering from the flu. Just make sure that your husband remains rested and hydrated.
Listen to this doc. Public health only works when diseases are reported. Of course there could be other causes of his sickness. Let the pros decide if they get a lot of reports from one place. Otherwise it stays hidden until there is a big problem later.
-
Call the health dept. Seriously.
Too much of this stuff gets missed. What if your husband was a cancer patient, or an old guy with shakey kidneys? The story might well have turned out differently.
-
Please keep in mind that there is a huge difference between hands with shit on them and double dipping a spoon.
Well, yes. Of course. But considering how quickly bacteria multiply, if a double dipped spoon is put into a dish that isn't kept HOT (ie 56C-ish) it had better be served soon to have no food poisoning risk. What bugs might be in the mouth or lips that could cause trouble? Staph aureus for one.
Though distasteful, double dipping isn't much risk if a dish is to be served immediately. It is a bigger risk if the dish is put out on the buffet line.
-
hmmmm...I wish him all the luck in the WORLD. And I hope I dont offend anyone w/ the following remarks: As a chef myself, and based what I saw on the show.. I'll wager it will be out of business in under 18 months. WHY.... OHHHH WHY would anyone want to bankroll a chef of average talent in what I would term an almost guaranteed failure?
Matter of fact...we should start to track what I believe is 8 restaurants from Top Chef contestants. Any guesses on a failure rate?
I'm not so sure a chef's talent is critical for the sort of place he's pitching..."affordable" etc. Marketed right it could do great. It could even be franchisable.
-
Here's a croquette filling that I like...canned tuna, jalapeno, corn, touch of garlic, handful of ground parm, bound in a thick white sauce. The jalapeno cuts through any greasiness and the whole thing tastes great...to me anyway. My 16 y/o still slops ketchup all over it.
-
The solution to leftover potato gratin is to eat it as you clean the table!
-
I said nothing about pounding on the table. Very dramatic of you. But at a high end joint I do expect that the experience will be a good one and I do hold staff accountable to maintain the atmosphere or at least try to.
Saying that my thoughts are juvenile is inappropriate. BTW I am a very tolerant man and have never stiffed a waiter. We were speaking hypothetically.
Frankly I do not care if the server is pleased with me and thinks I'm a classy guy based on how much I pay him. Why in the world are tips seen as a waiter's right? It is still just a tip. In europe, the home of fine eats, they do not have this mania. They pay the waiters a fair wage.
I would say that stomping out and making a bit of a scene myself would be a sign of no class at all.
I am amused at the restaurant people who assume no responsibility for the decorum in their place whilst seeing no problem in cheerfully overserving loud guests. A problem that I've seen more than once.
-
Being thought of as stupid by a people who venerate Jerry Lewis ....
:-! ...but I guess their food counterbalances the Jerry factor
-
You have given a sound legal reply. I am not persuaded.
Ultimate Recipe Showdown
in Food Media & Arts
Posted
Actually I find that encouraging. Some of the winning recipes so obviously sucked that I was concerned for TGIF...their cuisine might fall even lower.