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iriee

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Everything posted by iriee

  1. Basquecook where is Yunnan garden located?? sounds and looks great!
  2. iriee

    Labor Day cooking plans

    Here in Connecticut lobsters are $4.99 a pound. They are soft shell now so 2 each should be nice. Farmstand butter and sugar corn, roasted golden beet and nectarine salad.
  3. iriee

    Connecticut Hot Dogs

    Woodys in downtown Hartford. Look them up.
  4. iriee

    Carnevino

    We just got back from a 5 night stay at Palazzo and loved it! As far as Carnavino we had 2 apps,,1 arugula salad and 1 house made pastrami and both were good but nothing great. For the entree we had the ribeye for 2. $70 pp. and we both thought it was good but nothing crazy. for $140 for the steak i wanted beefy buttery ribeye and i was a bit disapointed. the sides were very nice though and the service was very nice. Just my opinion but i thought the beef would have been much better.
  5. omg does that look sweet! how large was it? and please tell us more about the courses!
  6. iriee

    The Egg Sandwich

    egg salad on both sides of toasted kaiser roll with 4 ounces of fried bologna in the middle. please do not knock it until you try it! yummmmmmmmm!
  7. yes you can reheat ganache with no problem. you can on a double boiler or just gently stirring in a low heat sauce pan. it keeps for months anyways.
  8. iriee

    Green Onions

    i have seen pre-peeled garlic turn green from being old but never onions???
  9. iriee

    Bottarga

    shaving it over a light salad gives it the flavor like anchovies in a caesar salad.
  10. try the whole bellys at the summer shack in mohegan sun. nice crispy and light.
  11. iriee

    Cocoa

    where and what is it??
  12. iriee

    Quick dry-aged steak question

    if its cryovacked i cant see any rush in cooking it. it should be fine.
  13. iriee

    Turkey Redux - leftovers you love

    omg! i cant even print my fav after seeing fat guys! that sounds so good! next thanksgiving were going to have to meet up,,im in ct to. thank you!
  14. iriee

    ISO: Perfect fish-frying batter

    look up thomas kellers batter that he uses on salt cod cakes in the bouchon cookbook. its real easy and stays nice and crisp. cake flower,baking powder, corn starch salt and beer.
  15. iriee

    New Haven Pizza

    try pepes basic tomato pie with anchovies,,,its the best!
  16. iriee

    Pizza in CT

    pepes is in manchester also and coming to mohegen sun any day.
  17. going to be in vegas this next week. in all your opinions what are the best value-quality restaurants on the strip. any options,,seafood,steakhouses,italian,french. thanks!
  18. thanks to all of you. rj,,there is no big price limit. its more what you get for the buck. im a chef at an upscale restaurant and i know what things cost. this is why i don't mind spending but some of the upscale restaurants prices are just too crazy. david,,,we are going to rm seafood one of the nights (i have connections with the chef so im really looking forward to that night. another night we have reservations at circo in the bellagio (anniversary) i just seen that strip steak in planet hollywood won best of las vegas. anyone been there??
  19. iriee

    Bitter herbal element to a dish

    fresh sorrel,,,wild arugula,,dandilions? sp check lol?
  20. thank you m&m. have you been to any of the other restaurants at bellagio with a fountain view?
  21. going to vegas in october. we have one open day (anniversary) and are thinking a fountain view restaurant at bellagio. we were thinking jasmine but haven't heard much about it on recent posts. any recommendations or opinions of jasmine or any of the other fountain view restaurants at bellagio? also does jasmine have a tasting menu or just ala carte? thanks!
  22. thank you js. i was more curious about jasmine. we have been to prime on another visit and it was great! have you ever been to jasmine?
  23. iriee

    Beef

    sous vide that??? you gotta be kidding! cheap beef coated in salty chemically marinade??? if i knew what was in it then thats one thing but this "filet" is not worth it!!
  24. iriee

    Pork cheeks...

    sear and braise low and slow like you say. i have never braised cheeks in milk but i have braised pork butt in milk and it works out great. the milk will seperate a bit but you can blend your remaining liquid with a touch of cream in a blender and strain. let us know how it works out.
  25. go to vegas.com,,,there is a section on bars and lounges. some pretty good ones besides dd in old vegas. let us know what you do.
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