Jump to content

eatingwitheddie

participating member
  • Content Count

    555
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://eatingwitheddie@aol.com

Profile Information

  • Location
    Brooklyn, NY

Recent Profile Visitors

1,034 profile views
  1. RedFarm is opening for dinner (only) Tuesday August 30th.
  2. Coming from out of town and looking to arrange a formal chinese banquet dinner. We will want to have 4-5 tables, 8-10 courses served one at a time, and a menu that would please a knowledgeable and well-traveled eater. Fairfax country is strongly preferred. Suggestions anyone?
  3. Irene Kuo's The Key to Chinese Cooking isn't new just full of recipes that give first class results Pei Mei's books are better for an individual with some background in the field or perhaps for a Chinese person whose whose inherent knowledge of the subject is strong
  4. I don't post often these days BUT BLU in Montclair is worth the journey from anywhere. When owner/chef Zod Arifai cooks a special menu for you it's seriously good, as in 3-star Michelin good: as good as Keller, JG, Bouley, Passard etc. - fabulously good, plus original and clean. Can't get his vision of great food in NYC. Try the cured foie or perhaps his salmon tartare with smoked ice cream and soy caramel. As with other great chefs, Zod has achieved a super high level of craft and puts his own signature on his dishes. For my money I am just as happy eating his food as I am eating at Jean Geor
  5. you might want to check out: http://www.rameria.com/englhome.html based in montepulciano italy signore mazzetti is one of the last great copper artisans in europe - his cookware is tinned using a process handed down from his grandfather - he crafts every piece himself and uses hand hammering techniques that create a superior durability, better than his competitors - he does fabulous old world work and makes custom pieces using your choice of copper guage and details - his tinning is the best and most durable I have ever seen - he has many pieces in stock - great products and designs - made me
  6. Why? What happened? ?
  7. You're right. It's a shame that CB doesn't serve chicken feet, because really good chicken feet are something that I would gladly pay a premium for. I haven't had any really good ones since the last time I was in Malaysia.
  8. Can anyone who has had dimsum in Hong Kong (or Singapore) comment if it would be more comparable to dimsum there? ← At the risk of 'self-serving' accusations I have some comments to make and would like to set the record straight on certain issues. First let me say that I’d don't own or have a continuing interest in CB, but as a consultant I did set up the food program there, and I clearly am part of the family. To start with, in my professional opinion I think the overall work done at CB was absolutely first-rate, excellent in fact. By this I mean the team assembled by the owners, John
  9. what are the best dishes?
  10. Has anyone tried Chanto (7th Avenue South) or know what they're about? The owner/chef in Tokyo is well known in Japan (where he has 50 restaurants) and purportedly has aspirations of being the new Nobu or Megu of NYC.
  11. That black cod dish is unpretentious and stellar. Nuggets of melting goodness. . . ← ......and a very good example of a classic Chinese recipe being used with an especially succulent American fish and yielding an exceptional result.........it may sound like 'regular' Chinese food......and it absolutely is: in the sense that it is sliced fish with vegetables in a brown sauce.......but I would suggest that it is an example of taking the best of what the Chinese kitchen has to offer and using it to create an inspired and uncommon dish.....black cod cooked this way is simply terrific......we'
  12. Think you'd be wise to sample a bit more of the main menu before drawing such conclusions. Chinatown Brasserie is not about esoteric or competing in value with Chinatown. It's about preparing and serving delicious food made with superior recipes, ingredients and Chinese cooking techniques while making best use of the resources of the chefs working there. Chef Ophaso and his team have developed and are preparing many special recipes. One of the reasons they're special is because when properly executed, they produce terrific food. They're innovative because (among other reasons) they DO go back
  13. Haven't tried them but please tell me what they're like. Do they have a sesame paste-based sauce, or a peanut butter-based sauce? Is the sauce creamy and emulsified or does it separate into liquid and oily parts? Are there vegetables in the dish? Beansprouts? Cucumbers? Green soy beans? Does it have cold shredded chicken? Chili Oil?
  14. Cold Sesame Noodles used to have a certain Szechuany cachet. Somehow they've morphed into the not-very-special & sometimes even given away or we'll-substitute-one for-your-eggroll category. Who curently makes really good sesame noodles? What makes them special?
  15. In my (biased & educated) opinion the dim sum program at Chinatown Brasserie represents the highest quality authentic Cantonese cooking available. Not in NY. Anywhere. The dim sum assortment (40 items/day) is definitely tailored to the marketplace: there are fewer air bladders and intestines and more dumplings and short ribs, but that being said the textures and flavors, the subtleties of skin making and fine artisinal craftsmanship, the variety and spirit of invention sets a standard that is world-class. Would be great in Hong Kong, Guangchou or Shenzhen. Daily dim sum servcie will begin
×
×
  • Create New...