pastameshugana
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Posts posted by pastameshugana
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Well, last week we ended up at Rosemary's for a 5-course tasting menu. We were meeting local friends and they really wanted to try it. I must say, we were extremely happy and had an excellent time.
From the outside, it's a very unassuming place on the west side of town, a store-front operation. Inside, very nice, casual but well put together.
The tasting menu (which I didn't get a copy of...) was a great experience, and at $80/head was a great deal.
My memory has become fuzzy...but there was:
Salmon Tartar w/Watercress, Saffron Sauce & Caraway Cracker - memorable and spicy - would love to have on a lunch plate
Seared Sea Scallops w/Parsnip Potato Puree, Apple Cider Beurre Blanc, Crispy Prosciutto & Parsnip Strips - softest scallop I've ever put in my mouth - amazing.
Pan Fried Veal Sweetbreads w/Black Beluga Lentils & Bloody Mary Butter - 1st time for sweetbreads, and was apprehensive - I must say it was a highlight. It's hard to describe that flavor (any takers) but now I'm craving it!
Roasted Rack of Lamb w/Kalamata Olive Creamed Potatoes & Balsamic Reduction Sauce - the lamb was cooked just right, and was quite nice, but not very exciting after what had gone before.
Dessert trio: Chocolate mousse, Creme Brulee, and a Lambic beer concoction that was put together at the table with ice cream to make a sort of 'adult' root beer with a raspberry zing.
We were very pleased with the food/atmosphere/service.
Give it a shot!
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Do you remember how much you paid for the kaiseki menu at Raku ? We liked our dinners at Raku but a kaiseki menu would be even better.
I just got an email from Raku - the 10 course Kaiseki is 100, 15 course is 150, per person.
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I've now moved to a Mag Blok and couldn't be happier...
That looks beautiful! I've got a metal mag strip, but might have to upgrade to the mag block...
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...I'd love a bread-baking book, but not sure which one yet...
Erin, I've fallen in love with 'Secrets of a Jewish Baker' - it's a tad eclectic, but as a non-baker, it's certainly opened up new avenues for me.
My $0.02,
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For shame - Sage is dark the days we'll be in town...
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Robert,
Do you have any experience with Rosemary's?
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A new vent hood and a tap by the stove!
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I feel sick...
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My wife and I are headed back to Vegas Dec 20th, and are looking for an experience. Being as our culinary voyeurism didn't develop until after we had left Vegas (go figure) and were living overseas, we really don't know where to turn.
I'd love a French tasting menu (but I'm a French food virgin), or really just something *wow* for an evening experience. Japanese tastings sound exciting...Italian we love...
The problem is that every restaurant sounds amazing when you're reading about it online.
For a hands-down great experience, with new flavors, where to go?
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Hyperpalate - glad to hear about Esoji and the 'cheesecake place.' That's run by a dear friend of mine and his wife (his wife makes the cakes).
So sorry to hear that Genovese's has suffered so badly these days. It's been a few moons (years probably) since I've been.
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Thanksgiving Sandwiches - turkey, stuffing, cranberry sauce, a little dash of gravy and swiss on rye. I like that meal more than the actual dinner.
The sandwich is tradition on the day of and day after.
-Then we did Turkey quesadillas
-A pot of turkey posole
-Turkey Alfredo for dinner (basic alfredo sauce, rehead the chopped turkey w/garlic & onion & chilli, serve over fettuccine)
-Today (since I've been sick) Mrs. Meshugana made a pot of Turkey Noodle Soup
Forgot to save the carcass for stock - but I've got a spare turkey we may cook up next month and I'll try my hand at making my first pot of stock.
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If you want to make your carbonara with cream or sausage or mushroom or Egg-BeatersTM, who's to say it's "wrong". The whole eating business has become so attenuated and rarified as to make one sick. Chefs in glass cages! Ingredients found nowhere else! Chickens raised on the roof of my homemade smoker! Stop, please stop. One should read and ask and take it from there. And tell proselytizers to shove it.
Clap clap clap.
Bravo, mi amigo!
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I nearly shed a tear looking at those pictures...
Ha! I was just browsing backwards and realized that was the second time in this thread in one year that I referenced crying.
Am I overly sentimental? Or is beef just that beautiful?
Now I'm positively facing an existential dilemma...
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I nearly shed a tear looking at those pictures.
Bravo!
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Ok - I prepared my compound butter with garlic, portobello, and garlic. I also fried some leftover (store bought) pancetta and poured the drippings in and ground the meat really fine into it. It smells heavenly, hopefully it turns out as good as I hope!
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It looked like a Twister game and to this day is known as Twister Turkey.
You know, you could market that to kids...
Along the same lines I often tuck bacon slices or loose raw sausage meat under the skin. People tend to fight over it at carving time.
That sounds wonderful! We're doing two turkeys this year, so maybe I'll do a couple varieties...
Thanks for the tips!
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I remember reading somewhere (now I can't find it) a recipe in which they made a mixture of butter and truffles (chopped I believe). He then carefully peeled back the turkey's skin and 'stuffed' it (between the skin and meat) with the mixture before baking.
I must say, it sounds entrancing. Of course, truffles are not to be had here, but I was thinking about some other mushroom/spice combos with the butter. I have this vision of a crispy/buttery skin, and all that yummy goodness running down into the drippings below.
Has anyone ever tried anything along these lines - how did it turn out - what do you recommend?
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...Mini-size, too, so you don't feel guilty about snarfing 5 (or 10....) of them.
Bhuwhahahahaa! Reminds me of a comedian talking about the deception of 'mini' muffins. "I think I'll have a muffin or twelve!"
It's true, though, isn't it? Last night I stood in front of the kids Halloween candy bowl and consumed a silly amount of 'little' candies because they were all so cute and bite sized...and missed my alarm this morning.
Oh well...
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Peanut butter scooped on a spoon, and your favorite chocolate syrup dripped on at each bite - or with a handful of mini bitter chocolate chips works in a pinch!
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After reading this whole thread - I just had to make it today for company (I always experiment with new dishes with guests - I hate making 'old' stuff for some reason).
2 Lb Spaghetti
12 oz thick bacon (can't get the good pork products in my little town easily)
5 eggs lightly fork-whipped (sounds like a punishment!)
Rendered the bacon down while boiling the pasta, put 5 whole cloves of garlic in while rendering the bacon - then discarded. Not sure if that helped or if it was all in the head.
Drained the pasta and tossed with the egg, bacon and fat, about 1/2 cup Parmesan and lots of coarse fresh ground pepper.
Was probably one of the finest pastas I've eaten, very powerful in how simple it is. I can understand the temptation to complicate it, but what a beautiful dish it is!
Of course, this was two families, so the 'main' was stuffed chops (also an experiment). I had the butcher cut me 8 center cut chops 1.5" thick.
I then made a stuffing out of sauteed portobella and garlic and grated romano, with butter for liquid and paprika for color, blended smooth. Made a discreet pocket and stuffed them full. Baked at 170 for one hour, 200 for 20 minutes, then finished in a red hot cast iron skillet till golden. I used Cavenders Greek seasoning to dust the chops. They also turned out amazing.
We all ate much more than we should have, and it was a real tragedy I didn't get pictures... oh well.
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Agreed with most of the above. I'd add that in the 2.5 years we lived in India with our three kids (now four) the waiters and general populace were *MUCH* more friendly with the kids than we were often comfortable with. It was no issue for them to touch them, their faces, try to pick them up - etc. I had one waiter lead my daughter away from the table at the Hard Rock Bangalore (we were a big crowd) and he and the two managers got more than an earful from me.
I've had waiters try to intervene when I scolded one of my children, and all sorts of mind-bending stories in our time there!
So - I would add that there may be a cultural thing also happening.
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for the first time in my life, the server had put the lid on the coffee cup correctly, so that the lid opening was at six o'clock, directly across from the cup's seam at twelve o'clock.
Yes! Yes a million times over! My father taught me the 'proper' way to put a lid on a coffee cup when I was a wee little bean sprout ordering hot chocolate, and I have since indoctrinated my wife and three of my four kids (#4 isn't crawling yet).
Of course - everyone thinks we're crazy - but it's really everyone else who is so crazy (uncaring? unkind?) as to not pay attention to proper disposable coffee cup lid etiquette.
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Sorry to dig up an old thread...but I've been running across a lovely flavor combo since we moved to New Mexico.
Mustard and Green Chillies. On a burger, it's amazing! I'm going to try this with some grilled chicken soon, it seems like such a great combination, and I'm not even a mustard fan.
I do believe there are some flavors (much like the thread in the pastry forum) that belong together, like tomato & basil...
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Where can I get a Disco?....
Don't know where you're at, but here in SE New Mexico we got ours from a guy who hand makes them and sells them in front of walmart. $100 for the whole thing.
We're headed up into the hills this weekend with some families, I'm gonna make discada for about 20. I'll try to get pics!
Where to eat in LV?
in Southwest & Western States: Dining
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I'll 2nd Robert on Rosemary's. Was just there a couple of weeks ago and had a wonderful meal.