Jamon.Iberico
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Posts posted by Jamon.Iberico
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It's a shame that they're done taping for a while. I need my No Reservations fix to function properly. Otherwise, I might just go crazy and brutally assault a fellow employee. It happens.
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Have y'all seen those bagel twinkies? Bagels that look like Twinkies, but stuffed with cream cheese. What the fuck kind of tripped out, strung-out, drunk of his/her ass chimp came up with such a thing? When I saw those in the freezer section of my grocery store, I almost had an epileptic seizure.
Bagel stuffed with cream cheese
(not my photo).
But apparently you bought some.java script:emoticon(':rolleyes:')
Uhh, no, I didn't. Read the post. Notice the "NOT MY PHOTO" addmission.
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This is a unfortunate list -- just as their top 100 was an unfortunate list. The two combined have quite honestly made me never want to pick up another issue of Saveur again. It just shows complete cluelessness regarding the actual focus of the entire publication (in general; food).
Just leaves me cold. I get the same type of feeling watching Rachel Ray try to extoll the virtues of fine food.
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Have y'all seen those bagel twinkies? Bagels that look like Twinkies, but stuffed with cream cheese. What the fuck kind of tripped out, strung-out, drunk of his/her ass chimp came up with such a thing? When I saw those in the freezer section of my grocery store, I almost had an epileptic seizure.
Bagel stuffed with cream cheese
(not my photo).
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Ce'nedra - it's easy to make black ink pasta. Just add several drops of squid ink to your fresh pasta, knead until the color is distributed evenly and then cook the same way as you would with regular pasta. My mother would make arroz negra (squid ink rice) and bihon negra (squid ink rice noodles). The latter is a favorite of my brother where the savory black sauce is complemented with the addition of squid rings all throughout the noodles. We've always got fresh squid ink (from the squid heads themselves) and never tried the bottled ones. The squid ink adds a distinctive flavor to the pasta/dish/meal.
Ahh thanks for the tip! What's it best served with -meat wise?
This is actually from a few days ago. I love the subtle, clean taste of this noodle soup (hu tieu). Anyone know what these eggs are actually called?
They're obviously not yet developed enough to be laid. The texture is fabulous! We often have this noodle soup with quail eggs but those are sooo expensive and these are a really good alternative.
The meat you're seeing is char siu.
That is gorgeously vibrant! Well done!
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Grilled cheese sandwiches. Chicken noodle soup. Cocktail sauce. Caesars (the cocktail). Almost every single marinade I make.
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I agree wholeheartedly, Linda.
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Although I have tried to post this at other boards as well (CH) the dictatorship over there for some reason likes to delete posts without rhyme or reason.
This information MUST be shared so it never happens again!
Long story short -
After phoning ahead to let them know one of our diners was anaphylactic to peanuts and being reassured they do not use them, we headed out to this cheap sushi place for a quick bite.
They first brought out some salad, and after again, confirming with 3 different staff members, they said they make everything in house, and do NOT use peanuts - -
3 bites of salad later, said party's lips start to go numb, as does her tongue - at which point we dial 911 and administer her Epi Pen.
I ask to see this jar of sesame paste - second ingredient....peanuts.
Thank god she is still alive -
Please, I urge you to tell friends and family, stay AWAY from Yama sushi at Yonge and Sheppard (assuming I don't get them shut down in the mean time!)
Seriously noted. Having a dear family with a peanut allergy certainly makes this experience of yours frightening to hear of. I shall not even consider dining at Yama. Nor shall anyone even remotely considered to be in my dining circle. I'll get the word out -- something like this is intolerably irresponsible and deserves no sympathy.
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Holy shit. That is a thing of beauty! Congratulations!
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This WAS a closely guarded secret (except for Chowhound), you party-crasher!
In all seriousness, Buster's is a gem. In my humble opinion, it's the best BBQ in Ontario. That may be a broad claim, but if you tasted a good sampling of the crap that passes for BBQ in the GTA, you'll agree. Actually, I know you've done exactly that jayt90, what's your take? Would you agree it's the best Ontario has to offer? Especially their pulled pork. And their bottle sauces are delicious to take home and use on your own attempts at channeling the South.
Anyway, contrary to my opening statement, thanks for getting the word out. Buster's deserves all the business it can get. Being located in Whitby (in an industrial area no less) doesn't help, I'm sure.
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THanks for the review. I've always been a fan of Chef Greg Argent's cuisine. He was an integral part of the success of Rain, and played a pivotal role in the TV series Made to Order as well. Since he's been at Forte, I've dined there 3 times and have been delighted increasingly with each visit. I look forward to going back in a couple weeks and your review made me reconsider going much sooner. Cheers!
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What Susur does well is promote. People are always talking about him, whether good or bad. He's always on people's minds. Some want to eat at his restaurants because they love his cuisine and the dining experience he tries to create, while others are curious and motivated by these raves and make a reservation to try it for themselves and end up be disappointed. He is very inconsistent. Some services are spot-on and the flavours are bright and vibrant, while others are a shit-show with retarded staff and food without any vibrancy. More specifically, some DISHES are phenomenal, while even more dishes are mediocre at best. The whole experience is like playing the lottery. He can't cut it in New York. He doesn't have the chops. It's as simple as that. But contending this reality are all the fanboys and fangirls that have won the Susur lottery when they've dined there and ended up with a positive experince , and it's causing a buzz. Again, people are talking about Shang, and people are making reservations. How long it'll last... my guess is not very long. New Yorkers don't have patience when it comes to their restaurant scene. In Toronto, we were pretty content to have Susur be a luck-of-the-draw experience, because we don't have the depth and/or quantity of alternative choices to fall back on. If Susur is having a good night, there are few restaurants in Toronto that compare, so it's always tempting. Unfortunately, I've experienced the bad Susur more than the good Susur and have learned to take my business to establishments that I know I have a better shot at being fed a delicious meal and leaving happy.
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Here's a nice site that shows. w/a pic or two, how it's done:
http://www.deliciousdays.com/archives/2007...ne-egg-ravioli/
Wicked. Thanks for that link!
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I make a Blood Orange & Tomato Gastrique that I serve with veal that is really simple, and produces a really deliclious final result:
1/2 cup champagne vinegar
1/2 cup blood orange juice
4 Tbsp sugar
1/4 cup blood orange segments
1/4 cup petite diced roma tomato
Combine vinegar and orange juice in small saucepan. Bring to boil and reduce by 1/3. Add sugar and cook until mixture begins to lightly coat a spoon. Remove from heat and add orange and tomato segments.
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I'd stuff it with some chinese greens, ginger and lemongrass. But I suppose that strays pretty far from the original recipe. It would, however, be delicious.
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I forgot to add that you should cook the soy and mirin together a bit first - and maybe add a bit of sugar to it - reduce it until it's to the thickness of your liking. This is an excellent "tare" for wings, meatballs, and any other pieces of chicken you see fit to grill.
Agreed completely - I also like to add a squeeze of fresh lemon/lime juice.
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Salmon that is served as sashimi/sushi has been smoked.
That is absolutely, 100% incorrect.
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Nice sounding sandwich. Did the bread allow you to appreciate the subtle flavors of the Iberico bellota? I am guessing you bought the ham outside the USA?
Thank you!
Indeed, the bread allowed for the flavour to shine. I actually purchased it in Ontario, but why? It's still available all over the place in the US, is it not? I know they've doubled the price and now require the black hoofs of the bellota legs being imported are removed, but I hadn't heard of any import implications.
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Best. Sandwich. Ever.
Fresh baguette, organic butter, Iberico bellota, charred artichoke hearts.
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Add me to the pickling choir. Sweet/sour shallots are a thing of beauty.
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Having had Brussels sprouts every way imaginable (including with chestnuts, water chestnuts, and every other nut on the face of the Earth) and have deemed walnuts to be my ideal accompaniment. Walnuts, bacon and Brussels are a threesome created in heaven, I'm certain.
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I agree. This is pure trash TV. Some of the competitors are so ridiculously idiotic (culinarily and otherwise) that my faith in humanity suffered a tiny blow. I don't know that I'll ever be the same.
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I'm only speaking for 2008 here.
CORTON
Turbot
Brioche Crust, Sweet Onion, Razor Clam Chowder
BLUE HILL WASHINGTON SQUARE
This Morning's Farm Egg
Beluga lentils, root vegetables and house cured lardo
LE BERNARDIN
Black Bass
Crispy Black Bass; Braised Celery and Parsnip Custard; Iberico Ham-Green Peppercorn Sauce
Halibut
Poached Halibut; Baby Brussel Sprouts; Sea Urchin-Mustard Sauce
LANDMARC
Roasted Marrow Bones
Onion Marmalade, Grilled Country Bread
MORIMOTO
Kobe beef carpaccio
Yuzu, Soy, Ginger, Sweet Garlic
Duck, Duck, Duck
Foie Gras Croissant, Roast Duck, Soft Duck Egg, Red Miso Sauce
PER SE
Saddle of 24 Carrot Farm's Rabbit
"Farcie à la Mousse au Poivre", Watercress "Subric," Red Watercress Leaves and Parsnip Purée with Rabbit Jus
GRAMMERCY TAVERN
Sirloin & Braised Flat Iron
Burnt Toast and Celery Root
Black Tagliatelle
Chorizo, Lobster and Calamari
Big steak list
in Food Traditions & Culture
Posted
You did this for fun?