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Everything posted by ckruse

  1. Dont see what the excitement is all about, only the original (dubbed in English) was worth watching. Any of the chefs were worthy on any given day although Besh and Symon were perhaps more worthy. What would be worth watching would be having the judges and Alton Brown go through the ordeal and have the chefs give them the business.
  2. I think Carbon steel is better even if you have to maintain them, they also make better crust.
  3. I went there on the 3rd of march (last week). After walking along St Pau from Ramblas through a sketchy neighbourhood, I arrived at the street (Flores) and thought for a moment that I was in the wrong place. Walking up to the exact address cleared things up, the facade looked alot better than all of its neighbours. Inside it was like a different world, very nice very fancy. The staff was very professional and friendly. The waiter spoke excellent english (though we could have gotten by in spanish) and explained what items on the menu were in season locally. THere were 3 of us and we had the following starters Chipirones (small squid) with favas, Tagliatelle with mushrooms and truffles, and artichokes with mushrooms all were excellent. I had the cabrito (roast leg of kid) which was perfectly done and in an excellent sauce. My party also had the monkfish which was excellent and the steak which was good but not dryaged steakhouse good. Desert was fantastic I had a chocolate sabayon mixture in eggshells, the others had the souffle which was more like a molten chocolate cake and the Brownie. I am sorry I couldnt be more descriptive but I enjoyed this restaurant, it is expensive but the food is impeccable in quality and preparation as was the service.
  4. try kanal kaffeen in K havn for lunch
  5. salt and pepper cook it rare to medium rare then top with: after the flip put some gorgonzola or blue cheese of choice chimichurri sauce
  6. roast chicken, roast pork, any meat with potatoes and onions. best results are with a ceramic or cast iron vessel
  7. I concur with the kyocera recom just go slow at first because that puppy is sharp.
  8. Is there really a point in going unless its in Harlem?
  9. ckruse

    Pomegranate Molasses

    I am assuming that it is the same as pomegramate syrup, I use it to make bean (egyptian fava or pinto bean) salad along with lemon, garlic, cumin onions, peppers and olive oil. It also makes a great drink with soda water, vodka, lemon juice and simple syrup.
  10. Got those, too---sweet or salty/sour? ← bit of both
  11. I will be having some tourtiere tommorow. We always topped our with a relish made out of pickled green tomatoes.
  12. My Danish Dad used to flatten it out and roll it aroud a a cylinder of nougat and then coat it in semi sweet chocolate. Making a Mazarin is also a possibility (kindof a butter tart shell filled with marzipan and then topped with chocolate.
  13. That whole turnstyle cattle ramp atmosphere was depressing. I did like the Ben's special drink.
  14. this may not work on Michelin bagels (NYC) but on Montreal bagels nutella is very good. Balsamic/garlic vinaigrette is nice. Sometimes plain buttered bagel dipped in hot chocolate or cocoa will cure almost anything. Oh I forgot Tzatzik (sp) or cacik is also excellent.
  15. A high school friend of mine N. Richler, worked there and he had some horror stories, there was one about a vat of cole slaw..........
  16. Everytime I go back home to Ft. Lauderdale, I bring home a dozen bagels. I put them in ziplock freezer bags( uncut). They defrost( I take one out the night before I want one) and toast up fine, nothing like a fresh bagel, but better than anything around these parts. ← Hopefully you ordered them not only from Mtl, but from St Viateur st. as well. I find that it helps to have them in a paper bag inside a plastic bag. When it comes time to use them I microwave them fro about 5 secs and them slice them for toasting. Although not traditional Nuttella makes a fine schmear (sp). For those who dont know a bialy is a bagel without the whole.
  17. i am a potter living in new hampshire and i am sure there are many pottersin the vicinity of underhill who would gladly make a cassole for you. just don't experct it ready for xmas. i know there is a group of potters in montpelier and in burlington and i think you should get in contact with them. if they can't do one they can probably recommend someone who could and who is willing to make it.. btw, my husband wants cassoulet badly but i have been too lazy to cook it for him. in two days we are off to nice, france to spend the holidays with our son and his family. they knew of their father's wishes and told me they are preparing an authentic toulouse cassolet for him. maybe that will get me off the hook good luck, alienor ← If you could give me the name(s) of those potters in Vermont I would really appreciate it. Thank you
  18. Great wienerbrod is pretty ubiquitous if you go to a konditori (the pretszel looking sign is an indicator) if you want a change of pace try a mazarin. veksegudt (sp)
  19. I have had cassoulet in France on numerous occasions, so I was delighted when Ms. Woolfert's latest book offered a source for the required pot. I wondered if anybody knew of any others?. I already have a number of sources in France, so I am really looking for a US or Canadian source (preferably Quebec, since its close). R.S.V.P.
  20. I havent read all the previous posts but for smorbrod I would suggest Kanal Kafeen, I found it excellent in terms of ambiance and food quality. I suggest leverpostej (liver paste with bacon and mushrooms) and fleskastej (sp) (pork with cracklings) go to any konditorei and have a wienerbrod or a mazarin
  21. ckruse

    Rachael Ray

    There is much to not like about Rachel Ray: the chirpiness, the EVOO, the "How..... is that!, but there is a remote and she does fill a niche for something. Perhaps we should save our vitriol for the people who allow E-coli to exist in our food chain, the people who introduced and keep high fructose corn syrup in our food chain and perhaps most importantly those who take fresh artisanal bread and put them in plastic bags.
  22. It comes from the Third Edition of The Foodlover's Guide to Paris, by Patricia Wells (pp. 246-248). I halve it with some changes that have evolved over the years. It's an antsy bread, won't rise in the frig or a cold kitchen (I've finally started putting it into the microwave with 1 1/2 cups of water brought to a boil in the winter, when the kitchen is cold); no yeast, just a starter that takes four days to make, and then a piece of old dough is kept for the next batch of bread. If you want my actual recipe, I'd be delighted to give it to you. (My theory is that good cooks should be able to be generous with recipes -- unlike a woman I knew years ago, who always left out one ingredient when she gave a recipe!). ← thank you
  23. I have folded it into turkey stuffing
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