Greystreet
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Posts posted by Greystreet
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And, as Bourdain has stated, there were other issues, too - the show's format was too short, his producers were constantly pushing him to do "performing seal" kinds of things, and FN wanted him to do more "barbecues across the backyards of America:" kind of thing, which he refused. So, basically, he took his marbles and left. His antipathy towards FN has only grown, because of their foisting of RR, Sandra, etc., down our throats - compounded with the addition of shows like The Next Food Network TV Star (being rerun as a marathon today, as a matter of fact), and the discontinuance of primo chefs programs (Mario Batali's, being one prime example.)
Is this right before "Decoding Ferran Adria"?
Bourdain has balls.
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Can someone give me the inside scoop on why Bourdain is not signed on with the Food Network anymore?
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Another excellent meal at Szechuan Gourmet tonight. For the non-spicy-food/unadventurous eaters we got unimpressive scallion pancakes, the very good young chow fried rice, and sesame chicken that was a better rendition of sesame chicken than I'd have thought possible. The one new (to me dish) we tried was the "Chef's Sichuan pickles" appetizer, number 18 and yes for this particular dish it's spelled Sichuan on the menu even though the restaurant is called Szechuan Gourmet and, as best I can tell, uses the Szechuan spelling everywhere else on the menu. Also had the fish filets with napa, the crispy tofu with pork, and the crispy lamb with cumin. All terrific. I wonder how they make the lamb. It seems like it may be velveted, then dredged in cumin and other stuff and deep fried, then stir-fried with peppers and such. Does that even make sense?
Fatguy, you are quite correct in the cooking technique of the lamb dish. It's basically, sliced lamb dredged in a mixture of flour, cornstarch, cumin and seasonings, flash fried until medium to crispy, rested afterwards to drain the oil, then stir-fried on a dry wok with chili and scallions. Delicious!
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Had another great dinner here last night:
Steamed buns
Benton's country ham
Honeycrisp apple kimchi -- JOWL. That is all.
Grilled sweetbreads -- a giant piece with lots of salt. I think I like the larger pieces as to maximize the contrast between crispy outside and sweet inside.
Spicy Pork Sausage and Rice Cakes, with thail chile, chinese broccoli, and fried shallots -- amazing, just a big pile of crumbled sausage and little bite size pieces of rice cakes. We basically licked the bowl clean. Note to future patrons: ask for a spoon. It was just past my level of spiciness tolerance but I couldn't stop eating it.
Amish Cheddar Shortcake -- I think they crisp it slightly in the oven now so the apple compote gets a little bit browned, a nice touch.
PB&J -- continues to be awesome. They have dialed down the saltiness of the saltine ice cream, which strengthens it in my book.
Also spotted belly ssam on the menu, now renamed, but hopefully the same as I had last week. Also a new spicy: spicy squid and shrimp stew with sweet potatoes. I wanted to try, but dearest boyfriend hates sweet potatoes. I have faith he will come around as he previously hated brussels sprouts pre-Ssam Bar.
The kitchen crew seems to have grown in number by leaps and bounds. We also witnessed 3 practically simultaneous Bo Ssams behind us. One of the servers mentioned that they'd done 4 the night before and 2 the night before that! Insanity, especially as the party directly behind us at the bar was trying to fit 12 people around the table. Plus, it was 7pm on a Sunday, cold as hell outside, but the place was packed.
Photos please...
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First off, I had the marinated grilled calamari and it was great!
The big news is that Saturday December 15 from 9am - 9pm, the Christmas bash is going on at Andreoli:
Christmas Menu
he told me that there are a couple more addtions to the menu but I can only remember one because after he mentioned whole roasted suckling pig all I could think of was crispy skin.
I agree with the grilled calamari. I had a plate on my second visit. Where do you think he sources his fresh calamari? It is quite tender.
On my second visit, he had specials on the white board but $20 for roasted chicken? I thought his pricing was quite outrageous.
When will the suckling pig be served? I need to get my share of that.
He is treating the restaurant like his own supper club at dinnertime, cooking some dishes that he used to feature at Lecabaffi and the pricing is reflects that. Last night whole roasted sea bass for $28 but it was delicious and of a quality not served at most restaurants. At dinnertime, he has a crowd of regulars that have been with him for years and pay for his quality.
I'll have to try the specials some time.
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First off, I had the marinated grilled calamari and it was great!
The big news is that Saturday December 15 from 9am - 9pm, the Christmas bash is going on at Andreoli:
Christmas Menu
he told me that there are a couple more addtions to the menu but I can only remember one because after he mentioned whole roasted suckling pig all I could think of was crispy skin.
I agree with the grilled calamari. I had a plate on my second visit. Where do you think he sources his fresh calamari? It is quite tender.
On my second visit, he had specials on the white board but $20 for roasted chicken? I thought his pricing was quite outrageous.
When will the suckling pig be served? I need to get my share of that.
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Anyone willing to overnight me couple of ounces?
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:Drool:
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The new pork belly ssam is great. Grilled pork belly, sliced thick, in long strips. Like giant bacon! And tasty razor clams (cut into small pieces on the bias) with tiny bits of more bacon and some thai (?) chile in there too. (Hello, I'd like my bacon with bacon, please.) And mustard seed - a creamy cold slaw with a hint of horseradish. Mmmm.
I'm lukewarm on the new spicy chocolate cake with banana, but I generally feel that bananas are a breakfast food.
Pictures please...
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So who submitted Matt's Big Breakfast to "Diners, Drive-Ins and Dives"?
My first visit to MBB was today around 1:30ish PM and found the a sign outside that taping for the show was being held.
I sat on the counter watching the camera crew cramp themselves in the tiny kitchen and being in the way of the cooks.
The Chop and Chick was delicious though. I could have eaten a second plate.
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45$
American Country Ham
Castell Roig Rose Cava, Brut NV (Penedes)
Steamed Buns and Seasonal Pickles
Fried Brussels Sprouts
Buchegger 'Holzgasse' Gruner Veltliner 2006 (Kremstal)
Spicy Pork Sausage and Rice Cakes
Marinated Hangar Steak Ssam
Valdehermoso, 'Roble' 2005 (Ribera del Duero)
Wine pairing 25$ supplemental
75$
Cured Hamachi -- edamame, horseradish, pea leaves
Momofuku Nama Honjozo
American Country Ham Tasting
The Black Chook, Sparkling Shiraz N.V. (McLaren Vale)
Honeycrisp Apple Kimchi -- Burgers' smoked jowl, maple labne, arugula
Steamed Pork Buns & Seasonal Pickles
Bruder Dr. Becker, Spatlese Scheurebe 2006 (Rheinhessen)
Grilled Veal Sweetbreads -- pickled roasted chilies, lime
Spicy Pig's Head Torchon (Newman's Farm, MO) -- red adzuki beans, spicy mustard
Scholium Porject, 'Heliopolis' 2006 (Suisan Valley)
Spicy Tripe Salad -- poached egg, frisee
Dessert
Carbonated Nigori Sho Chiku Bai
Served Family Style
Menu Priced Per Person
Only Available For Entire Table
Wine pairing $40 supplemental
Can't wait any longer...the ache in my craving glands...
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I was excited to have dinner at Zinc Bistro last Friday night.
My SO and I had the following:
Pommes Frites
Duck Cassoulet
Short Ribs
Profiteroles
Overall, I was quite disappointed with the taste of the food. It was bland and blah. Pommes Frites were good but I salted my fries on my side plate. Duck breast was tasty but the white bean and crispy leg was blah. Short ribs were so so, potatoes were good and cooked perfectly. Profiteroles were tasteless.
Presentation and Service was superb though.
For almost $100, it was quite expensive for a unimpressive meal.
I will be re-visiting Zinc Bistro several more times before closing the book on it.
that is disappointing but perhaps something was off cause I never have had issue with the amount of seasoning on the frites
In terms of cooking method, it was blanched and fried properly. But lacking on the salt side. Maybe that's why they have a good quality salt served on each table.
The following Monday, my SO and her co-worker were chatting about Zinc Bistro and she also had a similar blah experience at Zinc Bistro.
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I was excited to have dinner at Zinc Bistro last Friday night.
My SO and I had the following:
Pommes Frites
Duck Cassoulet
Short Ribs
Profiteroles
Overall, I was quite disappointed with the taste of the food. It was bland and blah. Pommes Frites were good but I salted my fries on my side plate. Duck breast was tasty but the white bean and crispy leg was blah. Short ribs were so so, potatoes were good and cooked perfectly. Profiteroles were tasteless.
Presentation and Service was superb though.
For almost $100, it was quite expensive for a unimpressive meal.
I will be re-visiting Zinc Bistro several more times before closing the book on it.
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Greystreet, I assume you're looking on East 11th or East 12th between 2nd and 1st.
Doesn't matter where it is, as long as I am near Momofuku. I can sleep on the sidewalk for all I care.
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I'm moving to NYC just because of Momofuku.
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(or were you asking for pictures of the interior?)
Food. Just food. I need my food porn!
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Mark, I'm very disappointed to hear that you had a bad meal at Zinc being it the best bistro in Phoenix.
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Somebody start taking some pictures, I want to see.
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no mayo either...I know it sounds wrong but you must order it their way
oh my bad. the lady slathered tons of mayo on my dogs. I could still feel my arteries palpitating.
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glad you liked it, I saw a few plates of the marinated grilled calamari go out the last time that I was in there and they looked gooood - must try
After dropping off the SO at her work, I was tempted to go back to Andreoli's to order a plate of the grilled calamari. I parked the car and sat inside for a minute and realized I had a spare tire, So I drove home.
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Just came back from Andreoli's.
Had:
Panino Ala Caz_Miei - parma cotto ham, artichokes and mozzarella
Calamaretti di suora celeste - deep fried calamari (I wanted the grilled calamari but my SO said she wouldn't eat calamari grilled, when the plate came she barely even touched the fried calamari)
Patatine e porri fritti - italian french fries ordered extra crispy
I'm happy.
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No beans, no bacon?
Just bacon.
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no the dogs are not deep fried
Got off work past 8pm last night and drove by Indian School and 20th St. Picked up 2 dogs with tomatoes, onions, white cheese, guac and salsa. Dogs were good but on the salty side. Going back to Ted's soon.
Thomas Keller Video
in Food Media & Arts
Posted
Thanks for the great find!