nextguy

Is all that juice on the cote de boeuf plate added or was the meat not well rested? It looks good but also a real mess. Thank you for the review BTW. I actually have a reservation tonight at KG.

I think the mistake is to call it a sushi pizza since it is neither. You basically have ingredients characteristic of sushi in a pizza shape. Purists will probably think it is absurd while those with no preconceived notions will judge it only by its taste. There is a sushi restaurant nearby that sells a dish that I didn't recognize so the waitress explained to me that it was a specialty. It was basically a dish composed of tempura fried in a disk shape topped with spicy salmon, wasabi mayo, and roe. So it is essentially the same as the OP described except that this restaurant doesn't call it a pizza. Did I like it? Not really. But if it was named sushi pizza I wouldn't have ordered it in a million years!

Could you tell me the cost of the tasting menu without wine? I don't see it on their website.

Ok thanks everyone. I will probably try to reserve an early dinner for either a Wednesday or Thursday.

I just have a quick question for those that have eaten at Alinea. How hard is it to get a reservation? I am hoping to visit sometime in the fall and I am curious about how far in advance I should call. Are there any days of the week that are easier than others? Also, is Chef Achatz still in the kitchen? Thanks!

I only make my homemade past with WW flour. I used to use a cheapo brand from my grocery store that had pretty large bran flakes. I found that by adding maybe 25% more water to the recipe the dough rolled out well after a bit of rest. Angel hair pasta was out of the question since the noodles kept breaking but anything larger was ok. For the last few years though I have been using a higher end organic flour which is much finer. Ironically this flour actually needs more water than the cheaper one I used to use and requires a bit more resting. I am able to get thinner noodles though.

Must have just been an off day for the service. I was there three weeks ago for an early dinner and the staff was charming and attentive. Although towards the end of the meal I excused myself to use the men's room and the waiter failed to pick my napkin off my chair and refold it. How dare he miss that I always do that by the way at starred restaurants just to see what happens. They didn't miss it when my wife used the ladies room btw.

That's funny. I ate at Per Se 2.5 weeks ago and pork belly was on the menu. I don't remember clearly but I think the skin was on. A picture of the plate is included.

Do the grains come out long though? That is the problem I have with my current cheapo Black and Decker rice cooker. The grains come out separated but broken.

So what is the latest consensus on the best rice cooker? Are the fancy Zojirushi models worth the price? In particular I have been looking at these models: Zojirushi NP-HTC10 Zojirushi NP-HBC10 They are very expensive but I read that these induction models are the only ones made in Japan and that the induction heats the entire pot evenly. I primarily cook Basmati rice and I have heard that no rice cooker is able to cook Basmati without the grains becoming mushy or damaged unless you soak and then cook using the "hard" cycle.

I have the le creuset mold. I have nothing negative to say about it. However I am now wishing I had a metal one with straight vertical sides and a removable bottom. Lately I have been doing terrine en croute and it is very hard with the standard cast iron molds.

Yeah the episode did not make we want to visit Ecuador. Prior to seeing the episode I had occasionally thought about visiting but now I am not so sure. Then again, it would be silly of me to base my entire view on that one show.

I wonder if the air movement helps distribute moisture on the surface of the meat, thereby increasing the rate of evaporation and creating a better crust.

My wife and I are planning a trip to Vegas at the end of March and are deciding which restaurants we should go visit. The choices are tough since there are so many great ones in Vegas now. Then she asked me a question that really got me thinking. Which restaurants are in my bucket list of must visits before I die. I thought about this for a good amount of time and noticed that I am very french heavy. This is definitely not my preferred cuisine for every day or for comfort. For that I would probably choose foods with simpler preparations and possibly more Asian inspired. My list also made think that I've associated fine dining and exclusivity with high-cost. Is this necessarily the case? Does exclusivity and excitement need to be expensive? Then again, we are talking about a bucket list. You wouldn't put an Olive Garden here would you? In any case, here is my list ranked in order: The French Laundry The Fat Duck Mugaritz Per Se Le Bernardin Alinea Joel Robuchon (I will have the opportunity to eat at the Las Vegas outpost this month) El Bulli would have made the list in fourth place if they weren't shutting down. So that is my list. What is on yours?

Would you guys say the Michelin experience is worth it? I am trying to decide between either Robuchon or L'Atelier de Joel Robuchon and Guy Savoy or the Guy Savoy bar. I realize they share the same kitchen (or at least I think they do) so what it comes down to I guess is the level of service. I have never been to a starred restaurant before so what should I expect as the difference? I prefer discrete service and don't really like to be asked every few minutes if I am enjoying my meal. Is that a hallmark of the Michelin experience? I like my waiter to know the menu but I guess that would also be expected of a waiter at L'Atelier or the Guy Savoy bar.

Not sure about the grade of the beef. I will try to take a picture of it when I can. Sadly my butcher only started selling this cut and is not as informed about it as I would like. He didn't know the specifics of how the cattle were raised or of its exact provenance. Only that it comes from Alberta. In any case, it looks nice. Not as marbled as some other pieces I have seen. I will perhaps try cooking it sous-vide at maybe 118 for half an hour. That method would probably result in the least fat loss. Maybe I'll finish it by searing with a torch.

Hi all, I just purchased a 6 ounce piece of Canadian Wagyu strip loin. The butcher says it comes from Alberta so I suspect it must be an Angus/Wagyu mix. How would you guys prepare it? The steak came frozen in a vaccuum bag and is very thin. My wife wants to try it sashimi style but I am not a fan of that. Rare is fine but raw is not too interesting for me. TIA!

I am probably in the minority but my wife and I actually laughed at the credit card scene. In a way it came off as ironic and (I assume) purposefully awkward and cheesy. The fact that it was so brazen is something I can respect. More subversive placement, like in Seinfeld when George holds up a bag of Rold Gold pretzels, annoys me much more.

Before I answer that you should know that I am a huge fan of SVing food and would SV toast if it worked I think it makes sense in this application though since it ensures perfectly even cooking without the risk of burning the pastry. Since the meat went into the dough already cooked, I never had to worry about the state of the meat or pull out a thermometer. So does meat of lesser quality or aging retain its juice less?

It still tasted great by the way... except for the soggy dough underneath.

Hi all, I made a Beef Wellington yesterday using a recipe I've used before. I seared a beef tenderloin very quickly in grapeseed oil and then let it rest for 30 minutes. I then cooked it sous vide at 128 degrees for 2 hours with some salt, pepper, rosemary, and garlic. I removed the meat from the water bath and let it sit for just a few minutes while I rolled out the puff pastry. I then wrapped the fillet in Serano ham, spread some mushroom duxelle on the puff pastry, placed the meat on top of it, and then rolled the puff pastry up with a few slits on top to let out steam. I brushed the pastry with egg wash and then cooked it on a baking sheet for around 15 minutes at 425 until the dough was golden brown. I must have done something wrong because the fillet bled out like crazy. There must have been at least 3 or four tablespoons or juice that WASN'T absorbed by the pastry dough underneath the beef. Lifting it out of the pan obviously was a challenge and it wasn't very pretty. As I said, I've made this exact recipe before and didn't have this issue. Should I have baked the Wellington at a lower temperature? The meat was already cooked so the baking was only to brown the dough. TIA!

Has anyone ever tried the gift certificates from restaurant.com. I noticed that they have great deals at Stripsteak and Mix. Is it possible to stack these certificates?

I don't see any mention of the riserva steak at Carnevino. I only see aged steaks. Is it the same thing?

Has anyone been to all the big steakhouses? Off the top of my head I can think of CUT, Steakcraft, Stripsteak, Delmonico, and Charlie Palmer. I am wondering which is the best.

I am still waiting for the Big Green Egg to go on sale. I'll probably be waiting a long time