aaustin
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Posts posted by aaustin
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Along those lines of thinking--ie, the kitchen wants such-and-such on the menu because it's fun, new, daring....yet few people are ordering it--what is it at Hearth that you feel this way about? I used to work in the kitchen and there were always dishes that my chef and I liked to see ordered. It was usually something a bit offbeat or daring in the eyes of the everyday diner. I'm wondering what you'd have us order if we came to Hearth.
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Call your local Sur la Table store---I used to work at one (though not in your area) and we always had great resources for our customers.
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Caramello! Those things are awesome. I like Twix too. And Mounds--love that coconut filling.
Maltballs are good too...especially when they're double-dipped in chocolate. You know, malt is underrated, in my opinion. A good chocolate malt is pretty damn terrific.
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toss them in butter, brown sugar, a good amount of salt (or even seasoning salt, if you like), a bit of cinnamon and a tad bit of worcestershire sauce. Salty, sweet, spicy....yum. You may want to put some parchment down because they get a little sticky.
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I made a 6-layer coconut cake for my sister's baby shower that involved a ton of work and fed 20 and was a stunner.
But, the one cooking moment that taught me the most and that I'm most proud of is this: I was working in catering and had a lunch for 80 to get together that morning--mostly last-minute stuff like plating fruit, etc. Except...for the shrimp bisque I had to make from scratch. I had to make stock, then I had to figure out how to make a roux, which I had no idea how to do. I was too proud to ask how to do it, so I figured it out under fire. And I did it.
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I don't know how to describe the taste of the celery salt in rice...it just gives it a little something more than kosher salt.
I have this theory--I used to cook for a living, but was never formally trained, so I'm sure this isn't only my theory--that in every good dish there is usually some layering, a complexity. When a dish doesn't have it, usually you'll hear comments like, "this needs something."
So the trick might be a twinge of cinnamon in a lime marinade for chicken, but it can also be a bit of celery salt in otherwise plain rice. It's that "what is that? it's good!" thing.....
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That is interesting! And odd. But they also list bacon bits and butter powder as spices, which is pretty hysterical! I really posted a great link....
So... the spice I use all the time in all sorts of things is celery salt, which I'm not sure is a spice...but it's especially good in rice. Not very exciting, but it's good. I also really like anise seed in marinara sauce--I usually make a tea of sorts out of it so I don't have to get the seeds in my teeth....
Herbs: both fresh cilantro--in all my Asian cooking, and basil, which I cannot get enough of. My basil plants are starting to get black with the cooler weather, so I'm using them up with the last of my tomatoes....
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Thought it might help to have a list of spices --even though this list is surely missing a few.
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I can't say for certain--you'd have to call--but I really don't think the bbq pork has 5 spice...I don't particularly care for 5 spice, so I think I would've noticed.
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For the money, I think Linda's does a fine burger. Plus, I'm a sucker for their back deck. Six Arms burgers are better, I think, in general. But I can't think of a burger that is better than what I cook myself. And as for the idea of doing less makes a better burger, I think that's the case. Don't slam the meat together...just pack it so that it is firmly joined. And don't use the leanest hamburger meat. And add barbecue sauce and mustard and worcestershire sauce and lots and lots of Johnny's seasoning salt.
Now I'm hungry.
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I really prefer the bbq pork to the duck also--by far! It's the best. I can eat a pound in one sitting no problem. As for the creepy-crawlies, I prefer to live in denial because I like that pork so much.....
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I grew up eating peanut butter and pickle sandwiches on Wonder bread...and I still like it.
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This is too easy: peanut butter.
We kept a tub of it in each of our cars. Scooped it onto our fingers, licked it off, and we were set.
But oops--then dad finds a half-rack of Milwaukee's Best in the trunk and throws it in the fridge. Nice greeting the next morning.
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Trader Joes---annoying because if you need lemons, they won't have them on the day you go or you'll have to buy 4 when you need 1...AND--at least at my local store--you've really gotta watch the expiration dates on salad packages, breads, juices, etc. They're often expiring within 2 days of purchase so you've got to dig to the back for the fresher stuff.
But I'm a sucker for some of their stuff: Tofutti Cuties--so yummie. There's an EVOO packaged in a gold wrapper and I use it for salads constantly--it's so mild and quite nice. It's not dipping-bread worthy, but good. Great green fruit juice--not sure what it's called, but it's by the orange juice. I've been buying soy wheat bread (trying to get my fiber) for toast lately. The salmon steaks are pretty good as well, nice to keep in the freezer for a fish craving--my dad makes trips 4 times a year to Alaska so I get plenty of the good, wild stuff, but when it runs out the craving doesn't.
Also--this may be tacky (I've been known to enjoy the trashy foods now and again), but their TJ brand vodka marinara is the perfect thing when I'm craving a big, hot saucy bowl of spaghetti. Top it with some parm or even some fresh moz (get the melting going) and you're in heaven.
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My list of good to great places that always get overlooked...
La Medusa--maybe it's the location. I love it. Always great.
Sostanza--in Madison Park. It's romantic, good food--not great, but I liken it to Maximilien, as it's one of those places where the food can suffer a bit for the ambience and I don't mind as much.
Sanmi--probably the best sushi I've had in 2 years.
Monsoon--maybe not underrated, since everyone seems to think it's good, but overlooked in general. Very good food.
Brad's Swingside on the hill on Fremont Ave. What a cute spot. Sort of reminds me of Marco's Supperclub, another of my personal favorites.
Ok...I can't think of any more off the top of my head.
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Thanks for the welcome....
Looks like I'll have to wait for my magazine to know which places they choose. Won't it be nice if it's not just the same list of over-hyped (under-performing) places around town....
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Just a quick note to let you all know--the Malay Satay Hut on 12th is back open. I just found out, so I apologize if this is old news. But I, for one, cannot wait to go to dinner there! I missed it.
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Want the Seattle restaurants...my mag hasn't reached me yet.
Geisha
in New York: Dining
Posted
What I find most interesting is that this is the second review of Geisha in what? 6 months? When the NY Times does just one major review each week, I find it very hard to justify going to Geisha to re-review within a year, let alone a half-year. I would guess that Ripert's good reputation is the reason for such benefit of the doubt re-reviewing.