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Andrew Chalk

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Everything posted by Andrew Chalk

  1. Andrew Chalk

    Persimmons

    Does anyone have any recipe recommendations that use Persimmons in savory cooking? Many thanks.
  2. Andrew Chalk

    Pig Testicles

    You may already have eatren them by now but at 'Santa Rita' winery in Chile they served them chopped up into crisp-sized slices and then sauteed. Very good.
  3. Here is one I came across last week at Fearing's in Dallas. Pull off the leaves and wilt them. Use as a base for sauteed scallops (with your choice of sauce if you wish). This preparation bought out the flavor of the brussel sprouts and provided a texture contrast with the scallops.
  4. As somebody who wants to see chef-driven restaurants succeed may I add: 1) Put together a really good web site. Here is an example of a bad one, from a restaurant/hotel that is allegedly the best in St. Albans: http://www.stmichaelsmanor.com/ On here, see how hard it is to 1) Send them an e-mail (where is 'contact us'?. Hidden!); 2) Get the menu or wine list (clunky .PDFs that don't load); Maintain your site. Menus and wine lists must be out of date. e-mails sent by users must be answered within two hours during open hours. Put specials on the web site. Get a professional to help you get good ratings in the search engines. Put the URL on the bills and sign of the restaurant.
  5. I am looking to a guide to pubs based on their food. Something that is as rigorous and reliable about the food as CAMRA's guide is about the beer. It may be that a general restaurant guide (e.g. The Good Food Guide) is better than a pub-specific guide. I don't know. Many thanks.
  6. How? What provisions of his contract with FN are you referring to?
  7. Andrew Chalk

    Fearing's

    Just went there. It was the best restaurant meal I have had in DFW for a long time. I have started treating Bill Addison reviews as being as relevant as Sudanese government policy on Teddy Bears. He belabors reviews of burger places (where reviews are barely relevant) while coming to baffling and unsupported conclusions about more substantial restaurants. Fortunately, old media (newspapers in particular) is dying. eGullet and other user-driven sites are replacing the corrupt and unqualified field of 'professional restaurant reviewer'. Now, some specific comments on Fearing's: The 'reference' menu is here http://www.ritzcarlton.com/en/Properties/D...arings/Menu.htm, but Dean has tweaked it in several respects. Appetizers: Foie Gras. Perfectly prepared and superb with the Sauternes by the glass; Bob White Quail. New appetizer. Recommended by Dean. The combination of the quail and the black pig bacon was brilliant. We know how small birds can be dry. Well, the bacon contributes flavor and moisture to the quail. This is new, and recommended. Mains: Pheasant w Oregon Truffles (new): Juicy and conforting. Oregon doesn't get the recognition that it deserves for its truffles despite the professional following of James Beard award winning author and chef Jack Czarnecki (http://www.joelpalmerhouse.com/Script... This dish showed them at their best. Scallops: "Griddled Wild Sea Scallops on Wilted Brussels Sprout Leaves and Smoked Virginia Ham with Tangerine Essence". The scallops were recommended by Dean Fearing as being particularly good. He was right. The flesh was sweet. I am going to steal the idea of a base of brussel sprout leaves. I have always been part of the 0.00001% of humanity who loves brussels sprouts and this adds a whole new use for them. Dessert: Banana Pie. Perfect ending. Try the Tokai after this. Wine: Well chosen list that doesn't force you to spend a fortune to get a good bottle. Recommend the Taittenger Brut and Schaffennerger Brut by the glass to start. The Sauternes by the glass with the Foie Gras (see above). The Tokai with non-chocolate desserts.
  8. So these things aren't just Sodium Chloride. What is the chemical composition? - Thanks.
  9. We did an orange marmalade tasting once, just for grins. Wilkins: A little too sweet; Duerr: Way too sweet; Robinson's: Is this marmalade. It looks like orage silicon implant. No fruit at al; Frank Cooper's 'Oxford': Da best. Thick rinds.
  10. Ate there a few weks ago. Had the three course PF menu. I was full at the end. Recommend the pork belly, also the squab. Main course: duck breast and the rabbit choices. The wine list has a broad selection but the usual high Dallas markups (3.5+ times retail).
  11. I just found out last week that Visa Signature card holders can access the US Zagat restaurant guides online ay visa.com/signature. You can also go to this address to verify that a Visa card is a 'Signature' card.
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