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  1. I've heard the Gray Kunz spoon is great for making quenelles and for saucing, but what about functions in the kitchen? Is it too short to baste the top of food with butter when you're cooking it on the stovetop, a la Fatguy method for steaks?
  2. I'm just being paranoid because I've been the past victim of getting my computer infected with viruses so can anybody confirm first confirm that the link is safe before I download it.
  3. My bad for not being clearer but I was referring to all the stuff in the Telegraph article: how his life was in danger when they poured gasoline on him or when those cars tried to block him in to when they lined him against in a wall and threatened to shoot him. I saw the meeting at the end with the Chinese restaurant, but I wanted to know if they ended up showing all the other stuff in the Telegraph article in England. That footage would have been gripping, exciting stuff and I don't understand why they wouldn't show it here in America.
  4. Did you get to see Gordon Ramsay's documentary, Shark Bait, over in England? Because I watched it here in America, and I didn't see any of these things in the documentary they aired here in America: http://www.telegraph.co.uk/culture/tvandradio/8237505/Gordon-Ramsay-threatened-at-gunpoint-during-illegal-fishing-investigation.html I'm wondering if any of it was shown originally in England but then edited out here because of timing or content like when English shows are given more leeway with nudity. Mabye, this stuff was too shocking to air in America?
  5. So, Columela is the best sherry vinegar you'll find in a grocery store? You might also want to try to look for sherry vinegar at sites like these: http://www.tienda.com/food/vinegar.html They speciliaze in Spanish ingredients so I'm sure whatever sherry vinegar they carry is going to be good.
  6. I believe the Cosmopolitan is the ' new' casino. Is that the best buffet, or have they already started to cut corners and food costs already?
  7. I know Lotus of Siam eventually ended up expanding to NYC, and I'm curious if there was any difference between their Las Vegas and NYC locations? (I also know that the owners later disassociated themselves from their NYC branch, but they were still involved and owners when those reviews were written). I had a trip lined up to NYC so I was reading different restaurant reviews about their NYC location to find which dishes to order. But, now the trip to NYC has been postponed. Instead, I'll be going to Las Vegas first and I'm wondering if I can use the NYC reviews to guide me what dishes to pick in Las Vegas. Normally, I'd stick to the Las Vegas reviews but I can't seem to find most of them. Jonathan Gold and David Rosengarten both wrote reviews about Lotus of Siam but I can't find them. And, what the hell ever happened to David Rosengarten?
  8. Impressive in the sense in how much its grown compared to where they were just a couple of years ago, or impressive in the sense that its just as delicious as what you will find in Chinese restaurants in San Gabriel Valley in Los Angeles? I live around LA and I can get really delicious Chinese food here so I've always been indifferent to the Chinese food in Las Vegas in years past. It always seemed I was paying more in Vegas only to eat inferior versions of the food I could eat back in LA.
  9. I know foodies look down upon buffets, but going to Las Vegas without eating at buffet would be like going to San Francisco and not getting sour dough bread or going to San Gabriel Valley and not eating at a Chinese restaurant. Right now, in 2011, what's considered the best buffet and the best value buffet in Vegas? I've read older posts about it but the quality of the buffets seem to shift with time- they start off with a big splash with good quality to draw in the locals but then decline. Years ago, the Paris buffet was a very good bargain but it seems their quality has dropped since then.
  10. The pictures of the pastries look absolutely stunning and jewel-like, but to me, the more important question, is how do they taste? Too often, especially for pastries, the pretttier it looks, the duller it tastes. Are there any can't-miss, must-try items for this shop?
  11. Other than the special blue handle, is that the same Victorinox knife as this? http://www.amazon.com/Victorinox-47513-6-Inch-Boning-Fibrox/dp/B000QCNJ3C
  12. How sharp are their fish knives? I'm reading Bourdain's Medium Raw, and one of the essays was about Justo Thomas, the fish butcher at Le Bernedain. Thomas is so good and so efficeint that when he's on vacation, it takes 3 sous chefs to do the same amount of work. You might have also seen him on last week's Top Chef episdoe, where he broke down and filleted a fish, and then later judged how fast the contestants could break down 2 fishes in 10 minutes. And, in the essay, Thomas makes a point that he always uses a dull fish knife to break down fish. Does anybody do this?
  13. In other words, get the pliers because they're more versatile. You need the pliers for heavy boned fish, and you can also use them for more delicate fish. Whereas, you can only use tweezers for delicate fish but can't use them for heavy boned fish.
  14. What would you suggest for a coffee grinder for coffee that will exclusively be drip? I've heard that burr grinders are superior to blade grinders, but will they still make a difference for drip? For drip coffee, do I want to buy the most expensive grinder that I can afford like I would with espresso? Or, should I concentrate on other things like the coffee machine or coffee beans instead of the grinder? If there was a hierachy of importance for drip coffee, where would the grinder fall on that list?
  15. Oh... That's what that thing is for: http://www.homevillage.us/trfisc.html I didn't know what that boxy thing was for, but I guess it prevents those scales from flying everywhere. I've never heard of Triangle before, but the design seems sufficient.
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