Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by mig

  1. mig

    Baker's Couche

    went there and got what i needed - thanks!
  2. mig

    Baker's Couche

    hello! i found plenty of sources for baker's couche online, but i'd like to buy it in NYC if possible (and not from a fabric or craft store.) does anyone know for certain of a place where it is stocked in NYC? I have done some preliminary calling around to the usual suspects, and struck out thus far. i don't know much about bread baking (this is for a gift) so i figured i'd ask the experts
  3. since there was no reply, i assumed no we at lunch at Gelonch today. friend had the 52 euro tasting menu; i wanted the iberian piglet, so i had the 62. 1. strawberry gazpacho amazing, ethereal. 2. tabbouli salad with "24 hour" Iberian sous vide pancetta, scallop, and prawn scallop perfectly cooked. 3. cracker with tuna belly and olive foam (this was special to the more expensive tasting menu) 4. Waygu carpaccio with smoke, parmesean and spinach presented with a dome for extra drama. the first bite was unpleasantly smoky; the rest was better. 5. cuttlefish taligelle with deconstructed pesto one of the best things on the menu - actually had some acid punch to it, which the meal in general lacked 6. squid, quail eggs, chorizo and asparagus incredible, so much umami in this dish. masterful combination of flavors. the tiny bits of asparagus were the most asparagusy i have ever tasted. squid was tender and delicious. 7. codfish with morels neither my companion nor i could eat the fish in this dish. we both love cod but it did not taste good - i wondered if it might be off, to tell you the truth. we both scraped the morels off and ate them, though - they were extremely good. 7. 14-hr Waygu with salsify, lactose and beets I'm not sure why you would sous-vide Waygu. having tasted this preparation, I would argue against the choice - the beef is so soft already. it also created an unwelcome, canned-beef flavor that both of us remarked upon at the same time. the rest of the dish was delicious, however. 8. suckling pig as others have said, this dish is incredible. 9. desserts: various. a green tea foam cake stands out. Thanks for the recommendation.
  4. thanks for all the recommendations. we leave on Monday! i've successfully booked a lunch reservation at Gelonch - they were very responsive, even when i needed to change my reservation time. so far it's the only reservation i've made. is that crazy?
  5. is it really true that good jamon iberico isn't imported to the US? what i had, i ate in a restaurant that i thought was a temple to Spanish food - at Boqueria on 19th street. Was i mistaken?
  6. Thanks for all the responses. I did email Gelonch to inquire about reservations - I wonder if they will respond. I couldn't find an English version of their site at http://www.gelonch.es/.
  7. hello! i am taking my first trip to Spain over Thanksgiving, and we will be staying the entire time (5 days) in Barcelona. we rented an apartment in Born. i'm thinking one or two "fancy" meals during that time, with the rest tapas and casual/rustic/etc. i tried to get a reservation for ANY day during our stay at Sant Pau, but were advised they are booked. aside from Gelonch's place, i'm interested to hear other recommendations. my particular personal interests are: -seafood, especially octopus and shellfish (will definitely take the tip to sit down at the fish market in the Boqueria and eat whatever grilled freshness is offered - i do adore sardines!) - all variety of pork and all kinds of braised meat - regional specialties -cheese and the Spanish dessert cheese-with-honey - desserts in general - sweets made by cloistered nuns - good coffee (the monster must be fed) my companion would very much love to find some excellent churros. i am not super interested in: liquor (i don't drink, but my companion will have wine with dinner, etc) jamon iberico (i know it's a travesty to admit it - what i've tried at Boqueria in NYC hasn't made me loose my mind. i prefer speck, to be honest) bread and pasta (touch of trouble with gluten) thank you very much for your recommendations.
  8. I've never seen nor had greens-noodles as you describe... will try that. I would eat several cups of greens a day if I had time to prepare them!
  9. i get so many useful crockpot ideas from that site - not everything, but many winners.
  10. Dr. Kurt Harris, one of the best thinkers in the movement, recently renamed his approach "Archevore," and while this is unlikely to catch on as "Paleo" did, the name and his definition of it make a ton of sense. The definition also goes a long way to explaining why people who eat this way, many of us at least, don't get hung up on the impossible attempt at historical re-enactment of a long-ago diet/lifestyle. That is a huge waste of breath; I don't go there at all anymore (it was fun when I was a newbie, but now... eh.) http://www.archevore.com/archevore/ I have seen incredible benefits from eating this way and don't plan to stop. Regarding the practical question of FILLER STARCH: 1. i use mashed sweet potato a LOT. i put it on the plate as a bedding for short ribs and their delicious sauce, as well as pot roast and many similar large joints of roasted meat. it is indispensable. 2. taro, plaintain and other similar tropical tubers fulfill a similar role. if you are also attempting to keep your carbs down, all these look less practical. if you're not, eat 'em, preferably swimming in fat. 3. i admit i also use italian-style slow-cooked greens in the same way.
  11. harney Hot Cinnamon Spice for that 11 AM slump.
  12. at Harney and Sons this weekend i asked for a tea well-suited for iced tea. (optimistically, thinking of summer.) they sold me a tropical green tea that smelled strongly of pineapple - big citrus nose. i was dubious when i tried it hot, but properly brewed and chilled, it is extremely refreshing.
  13. delicious Hot Cinnamon Spice from Harney and Sons today - no wonder it's their best seller. yum.
  14. mighty leaf Orange Dulce, with a spot of half+half. a fluke purchase, but glad i tried it. very good for packaged tea bags.
  15. i had my virgin foray to the Harney flagship in Soho this weekend and was going to recommend that book - from the minute i picked it up, i imagined myself drinking my way through all the chapters, tea by tea. the shop itself is utterly gorgeous, beautiful airy space, uncluttered (unlike English-style tea establishments) and full of light. when i went in, i noodled around for a bit, then went straight to the back to the tea lounge, sat down and inquired if i could order some kind of tea tasting. the response was that they didn't do that, so i monopolized the server for 20 minutes trying to decide which tea to order and have them brew. i probably smelled 30 teas, much to my nose's confusion. i also ordered a very good snack from their nicely-curated short menu. having finished a small pot of something i liked but did not love, i went back into the main shop area and was dismayed to find that the staff at the LOOOONG tea bar offers (1) tastes of ANY of the hundred or so teas and (2) FLIGHTS of tea tastings, which was exactly what i wanted. gee, thanks cafe folk! so i tasted a bunch of things, bought two ounces of something i liked, and promised myself i'd go back next weekend.
  16. hello tea people. i find myself suddenly interested in tea. so i marched myself to McNulty's on Christopher Street here in NYC and said, please educate me. i emerged with a half-dozen bags. so far my favorite was something called Ceylon Silvertips, which was my tea this afternoon. now, as i do every night, i am drinking a very pedestrian but much-loved pot of Sleepytime. i have tried to upgrade my chamomile/peppermint nightly experience, but so far i always come back to this old standby.
  17. i would like a recommendation for a cookbook as a Christmas gift for my mother. i am someone with a pretty serious collection myself, but the parameters here are a bit confounding. i apologize for all the criteria i am about to list. she is in her early 60s, a widow, and recently convinced to switch to a healthier diet - low-carb, gluten-free. she cooked for our family as we children grew up, but struggles to find the energy to "cook for one." she also does not enjoy spicy food or esoteric "ethnic" food. she watches Rachel Ray on TV and asked for Ray's new "look and cook" book for Christmas. I got it, but cringed the whole time. way too much crappy carbohydrate, and lots of the flavors aren't even really what my Mom enjoys. but there must be a better cook who has published a book like this. i learned to cook from Cook's Illustrated and Mark Bittman myself, but she needs more pictures and less story. so i'm looking for a manageable-sized tome that has: - lots of photos - basic techniques - not a lot of esoteric ingredients - American focus in terms of flavor focus - not vegetarian or vegan - bonus would be with a low-carb focus but that might be too much to ask. I looked at "The Pleasures of Cooking for One" but that's not right either. i know that's a tall order... any suggestions would be very much appreciated.
  18. thanks. you can find lacinato everywhere at this point, thankfully - so i won't need to pay Citarella type prices for it. darn. could've gotten it at the co-op for even cheaper this morning
  19. you must be right. i had tried the dish with lacinato, found it a little off, then found some "tuscan" at the farmer's market. the dish made with THAT kale seemed right. but i think they must be the same....
  20. Hi there. I am looking to source a couple pounds of TUSCAN KALE in NYC (Manhattan or Bklyn only) in the next 48hours. It's rougher to find than other varieties (purple stem, lacinato, green) and I have been struggling a little. Retail, not wholesale. I'm using it to recreate the lovely Tuscan kale with grana, hazlenuts and red onion salad that is on the prepared foods bar daily at City Bakery. Anybody know?
  21. i had dinner at Ko last night for the first time. There were a few standouts, things we moaned over - the biscuits in the amuse bouche, the brioche in comte-infused broth, and the duck+mustard greens - but overall we were disappointed. I didn't finish the pasta dish, which was underseasoned, and found the fluke inexcusably bland. I also had an unremarkable scallop. We went to Veniero's afterward (and they sure did hustle us out of there ungraciously.)
  22. I don't blame the schools or the lunch ladies - if children had any foundation in real food, they would be able to identify basic vegetables like potatoes and tomatoes. Clearly the schools 'get away with' what they do because there is an utter vaccuum of knowledge about whole foods on the part of the majority of adults.
  23. I am watching this. It's an issue I care a lot about - not the "children" issue specifically, but overall. The producers have used the cultural issue (British chef) to create friction and tension in the series, which is unfortunate. Jaime seems like the opposite of the cartoon of the snotty Englishman, but they've set him up to be seen that way. The ignorance of the people in the town, while I"m sure also overblown for effect, is astounding.
  24. i love a little bitter and spicy in my greens, though - i will eat the bitterest dandelion raw, any day of the week. ideally with added heat. i guess that's why i put red pepper into my gai lan!
  25. who else here is eating Paleo? it's tough for a foodie but i'm transitioning, and would love to pick some brains....
  • Create New...