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La Niña

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  1. Sour Cream Pound Cake 1/2 lb (2 sticks) unsalted butter (no substitutes) 3 c sugar, sifted 6 egg yolks 3 c flour, sifted 1 c sour cream 1/2 tsp baking soda 4 tsp vanilla zest of one lemon 6 egg whites, stiffly beaten Ganache 1 c heavy cream 8 oz good quality chocolate 1 tsp kirsch or cointreau Beat butter, sugar, egg yolks until creamy. Sift flour with baking soda Alternate adding flour mixture and sour cream to butter mixture, mixing thoroughly in between Add vanilla and lemon zest, mix thoroughly. Fold in stiffly beaten egg whites. Bake in 10" tube pan (greased and floured) at
  2. You're hanging out with the wrong rich people.
  3. Jonathan, that's a silly thing to say. A foolish generalization. Having or not having money has nothing to do with taste. Money simply affords one the opportunity to experience a broader range of things.
  4. What are the differences you speak of between these audiences?
  5. From the Babbo website: ...at Babbo we cook as an Italian might in the Mid-Atlantic/Hudson Valley region. At Babbo you will rarely find your favorite regional classics as you have eaten them in osterie, trattorie and ristoranti throughout Italy. What you will find is delicious simple food that hopefully tastes as good as you remember from your last visit to Italy because we strive in the Italian fashion to shorten the time and distance any ingredient spends from the soil, or the water, or the air, to the plate. We import pasta, Parmigiano Reggiano, balsamic vinegar, sea salt and Prosciutto Sa
  6. But you still haven't answered his question.
  7. Yes, the food at Bread Bar was more enjoyable than the food at Diwan.
  8. Do you mean that the Indian diners at Tabla don't eat "real" Indian food too? All I know is that the seven people at Tabla would call their meal Indian. Saying that Tabla isn't an Indian restaurant is like saying that Nobu isn't Japanese, or that Patria isn't Latin. I Danny Meyer: "Tabla is a very American restaurant. We're using American ingredients, and Western culinary technique, but we're seasoning with Indian spices." Also found: "Cardoz emphasizes that rather than experimenting with Indian food, he is embellishing American and French dishes with Indian spices. Tabla certainly has ec
  9. gjohnson, I disagree about the butter and the cream on a larger scale - cumin is a bigger, bolder flavor than butter or cream. Butter and cream can be more about texture and mouth feel than flavor. Indian spices TASTE bigger than everything else, including the ingredients they're surrounding. French cooking (good French cooking - I'm not talking about lousy French cooking) - has to work to keep a balance, whereas Indian cooking, by its nature, has bold, big spicy flavors in the front, right away. It's easier. And that's why it costs less. But if you're just going to make light of my comme
  10. I don't know, Stone, I've never eaten Keller's food. But sure, it's possible.
  11. I wouldn't bother with Manducatis, based on lots of reading and lots of conversations I've had (if you're talking about food only) - for wine, Manducatis is worth the trip. You're not going to be a regular there in one visit. And let me assure you, you will be having meals in Queens.
  12. I love Indian food, so let's get that out of the way. I was at dinner at Bread Bar the other night (my first time there), and I've been to Diwan twice - once for the egullet banquet, and one other time. I did like the food at Bread Bar better. It was "brighter," as Toby said. The food was more fun, the food made more sense to me, the flavors were more accessible. And the quantities weren't obscene. And I liked the room and the service better. One reason people pay more for French food is because it's SUBTLE. The flavors sometime have to be discovered, worked to comprehend, and effort ha
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