Bond Girl

I've not had a tasting menu in the bay area in all my visits to SF. However, if you are willing to drive to Los Gatos, Manresa's tasting definitely has most of the restaurants I know beat.

I've enjoy all the books from Gordon Ramsay. Just dessert seemed intersting though I don't care for much of the desserts in there.

Just ordered 1/2 lb of Tahitian Vanilla from them. Keeping my fingers crossed on quality.

Really looking forward to this show. Here is a link from AIWF: http://www.aiwf.org/national/index.asp?chapter=1

Not that I like ducks, but if I do, I'd be saving the labels from D'artagnan. Between now and June 30, send in five labels and get a complimentary copy of the "Glorious Game Cookbook". Even if you don't like ducks, here is a few fun event to chase away the winter blahs. During the week of February 20 through 28th, there will be a dinner series of Les Nouvelles Meres Cuisineres, during which A group of women chefs-the "meres"-will prepare special dinners at restaurants around the city. This year, there are two honorary male "meres", and the list of participating restaurants include: Alain Ducasse, Per Se, Gaby's, Tribeca Grill, Aureole, Daniel, Oscar's, Dumonet and MOMA. On Saturday, February 26, from noon to 4pm, it's the Duckathlon. For $20 per person, you get to join a team of four and visit a series restaurants or shops. At each stop, you will be asked to perform a task or answer a question and given the direction for next stop. Points are gathered throughout the day and the winner gets a grand prize. On Sunday, Febrauary 27, there is a Decadent Lunch. This one benefits the Jean-Louis Palladin Foundation. The same "meres" will prepare one course at some of the most prestigious restaurants in NYC (the list includes Jean George, Per Se and Mix among others), and you get shuttled from one location to another on a chartered luxury bus. Of course, we all know that d'Artagnan is more than just ducks. For more info: check out http://www.dartagnan.com source: press release from Teuwen One Image

Gosh guys, I need to stay home more. Still didn't get to the macaroons.

When I worked for the Bank of Scotland many years ago, my boss used to tell me that a Haggis is an animal that has three legs and runs backward, so you need to chase it down the hill to catch one. Never got to taste the thing though....

The leek and potato soup is a slight refinement from the average versions I know and learned many years ago. It adds a bouguet garni and has the complexity of onions and garlic. It definitely takes it to the next level. The lemon tart came out well too. I substituted lemons with meyers and the end result was heavenly. Next up: Vanilla Macaroons!

Great suggestions. Keep it coming. I think the local restaurants will be missing my business for the nest few weeks. I am going to use the pate brisee for a lemon tart this evening. Will report back.

Thomas Keller's Bouchon just arrived in the mail after 4 weeks delay from Jessica's Biscuits. I'll be cooking from it over the next couple of weeks. Anyone out there care to trade notes on successes and failures? Leek and Potato soup tonight.

I thought this thread was dead but today I had something that really pissed me off...Tiramisu that didn't contained mascapone. Not one bit. Zero. Nada. It was all whipped cream! What pisses me off even more is that the place is across the street from a cheese shop. How much work is it for the pastry chef to walk across the street and get a tub of mascapone cheese?

The simple things: Fresh raspberries from the Greenmarket an assortment of heirloom tomatos Beer steamed shrimp and corn bread a hot bowl of extra spicy gumbo Rancho Gordo Cannellini Beans a thali plate from Dimples sweet english peas tosssed with butter, parmesan and some pasta sweet sugar snap peas tossed with mint grilled marinated octopus with chickpeas margharita pizza from pizza fresca fresh home made peah ice cream tart tartine made with northern spy apples and Mega bucks Tasting menu from Le Restaurant Frou Frou du Jour

Dinner is all about experimentation these days. Tonight it's a Octopus and White runner bean salad. I baked the beans in the oven for two hours with some bay leaves. a meyers lemon rind and some garlic and onion, Tossed that with grilled octopus and olives....Sometimes, even I surprise myself.

While waiting for my dog at the pooch beauty parlor, I swung by Claude's this afternoon, and told him about the thread. He merely shrugged and went back to his eclairs. Bought home a bag of his cookies and after 20 years, they are still as delicious as ever.

Agree with bpearis on this one. Don't like the sushi and find the offering of the sashimi rather uninspiring. I like the chef to think about how he offers the dishes as much as what he offers.

I second the pizza bianca from Sullivan Street Bakery. The only thing that came close was the pizza bianca from a small bakery off Rome's Campo di Fiori. By the way, a few years ago, there was an article in Vogue that talked about replicating the Pizza Bianca, not sure if it was from Steingarten, but supposedly, imported water from Italy was involved. I wonder if there are any eG members who might take up that challenge. Someone from the pastry board perhaps.

Aah, that explains why I love coke, and the real thing too, not that wimpy diet stuff that comes in a silver can.

Good luck! Taiwanese are hardly big drinkers (speaking as a Taiwanese), but if you really want to get creative, you can make some concoction with red beans and milk (so many be a red beans with harveys or red beans with kaluha, or red beans with rum etc.) Or, you can do something with Lychee or melon etc.

I was in Bed in Miami four years ago. Don't like the concept then, and don't like it now....But, business apparently thrived in Miami so much so that they opened in New York.

I am the wrong person to ask about Payard. I don't like them, think he is over rated. The chocolate stuff is too rich and sickeningly sweet. overall, I think the pastries there lack depth and gets really boring after a while. I buy a lot from Balthazars but I don't love it. The old Bouley's bakery was fantastic but that's no longer there. I heard Lady M supposedly do a decent job but I've never been there.

This is going back 10 years ago...but Claude used to go on about the "super size" trend in america ("everything is big and too sweet...so the people get big..."). You'd think he's on a personal crusade or something, but may be that is why his pastries and pear mousse are a world apart.

I've been going to Claude's for the past 15 years, practically watched his daughter became a young lady. The pastries does not look picture perfect and this is definitely not the highly stylized stuff of Francoise Payard, but they sure do taste good...and I always make a stop there wne I am in the area.

I can add 20 more now and I've not even been there.

Wow, those pictures are wonderful. It makes me want to book the next flight out.

I think the length of time is relative. The way I see it is if I never had a bad meal there for over two years running, it's good enough. My taste is constantly changing so for me over two years would be a very long time.