Bond Girl
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Posts posted by Bond Girl
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Thanks FG for the tip, I will check it out sometimes this week.
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I use a thin paste made of powdered wasabi, pressed the seeds into it. Make sure you oil is really hot and smoking and take the tuna out as soonas the outside is cooked if you are aiming for rare. Also, get the quality tuna you can find, I find that quite often tuna tasted yucky because the fish is not up to par. If you live in the east coast area, and have a good fishmonger, you know it's blue fin season until the end of November.
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I use a mixture of cream and water as well. I don't think this is very authentic polenta but it yeild s pretty delicious results. Also, you want to use a nice thick bottomed pot to prevent burning.
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I think I'll call them and inquire about my reservation. Do they serve lunch?
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Thank you Mimi for providing us with one of the most interesting and thought provoking Q&A discussions. I hope you will come back and visit eGullet from time to time and keep us posted on your future projects.
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Now that it's tuna season, Marco has these really delicious blue fin tuna, caught off the coast of Massachusettes. It's served seared with a sprinkle of sea salt with a frisee salad and black radish and Asian pears. The appetizer is worth a trip to Hearth in and of itself.
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What do you think of those vegan restaurants that serves only raw food? My view on this is that Raw Vegan food are okay when they are part of a more comprehensive menu, because part of the pleasure in eating our is the variety of choices. However, others have argued that an all raw vegan menu is an interesting culinary challenge for the chef. What are your thoughts?
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I made some of the chewy-est oatmeal cookies by substituting half of the white sugar with brown sugar and using egg whites instead of whole eggs. So if the recipe called for two eggs I use one egg and two egg whites. It works somehow. I don't know the science aspect of it.
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I believe (from an art history course back in the stone ages) the Dadaist in the 30's were really be on the experience of eating and served strange things like live lobsters and ball bearings. Not edible but experiential.
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As a food critic, how do you feel about experiential cuisine? How would you judge food that were may be experiemental and creative and gives you a different experience of dining but does not necessarily taste good?
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Eating Mimi Sheraton's Words
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As a food critic, Mimi Sheraton was know for uncompromising standards, boundless dedication, and controversial reviews. When accused of having reviewed a restaurant too soon after its opening, her reply was that those were not the concerns of a public paying top dollar. During her tenure as the New York Times food critic, she discovered Rao’s, then a little known place in Spanish Harlem; demoted Le Cirque to one star (“the real travesties were the service…”); and thought Regines, a former celebrity hangout, was “poor” and Alfredo’s, frequented by Times editors, “fair.” Her reviews have resulted in hate mail from readers, advertising cancellations, and lawsuits. One television show taping even ended in a brawl with Paul Bocuse, about which Sheraton’s comment was “My only regret was that the tussle did not happen while we were on camera.”
In her new book, Eating My Words, Sheraton leaves little doubt that her assessments were always well founded and fair. It is a glimpse of a gutsy, spirited journalist and food critic, whose passion for food and genuine concern for public interests led to some of the best and most interesting food writing in recent times. The book also answeres the 20 most frequently asked questions that Sheraton received as a food critic, including: What is her favorite restaurant? What’s it like to be at the Times? Why did she leave? And, has she ever been pressured to give a favorable review from advertisers?
Those who have encountered Sheraton's reviews know that her analysis of food and connoisseurship bordered on scientific. In Eating My Words, she talks about the “constant and overwhelming pressure to be absolutely sure of every rating, even if it took eight or ten visits to a particular restaurant.” To keep her objectivity, Sheraton went to great length to avoid socializing with restaurateurs and painstakingly protected her identity through a collection of wigs and disguises. She writes that, “The longer I reviewed restaurants, the more I became convinced that the unknown customer has a completely different experience from either a valued patron or a recognized food critic; for all practical purposes, they might as well be in different restaurants.” It is these “unknown customers” that Sheraton’s review aims to inform.
As a native Brooklynite, Sheraton grew up in a family of avid cooks and food lovers. Her mother was a great cook and the basis for one of her earliest books, From My Mother’s Kitchen, and her father was in the wholesale fruit and vegetable business. The book recounts her early childhood with a grandmother who gave detailed specs when sending her on the grocery store errands, and her parents who loved to dine out. One of the most interesting aspects of the book is Sheraton’s recollection of being taken to the legendary restaurants in her childhood, places like Luchow’s where “the menu was always herring or pea soup, sauerbraten or schnitzel….” It is these dining experiences that later formed the foundation for her food writing.
At its core, Eating My Words is really about Sheraton’s lifelong passion for food, from her husband’s exclamation of “Eating at home is boring,” to her travel stories (where her initial reaction to cilantro was that it tasted like soap, and she described the smell of Durian as a “mixture of rotten cheese and overcooked cauliflower”), to her account of eating with Saul Bellow (when he said, “I see nouvelle, but where’s cuisine?”). The book serves up every morsel with irreverence and a generous sprinkle of dry wit. Where else can a reader learn how to turn a chicken Jewish?
What emerges from the pages of Eating My Words is not just the story of a food critic but of an immensely likable person who happens to be a food critic. It's a great read for foodies, of course, but also for anyone who likes a great book.
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I'd bet that db bistro would arrange a tasting menu if you called in advance and asked.
I am sure they would as well. In fact I think the tasting menu at DB is the best deal in town and the guys there seemed to really enjoy doing that with wine pairings.
If you're willing to do fish, I'd offer Oceana as another fine choice. I think the regular three course menu is $72.Oceana is my all time favorite restaurant of the moment, but I would hardly call it French.
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That butter thing is a true crime against food. What about take out places that crushes your containers and half your food is at the bottom of the bag.
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Ordered Andrea Immer's book and the Wine Avenger from BN.com. Will keep you posted.
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Hey guys, thanks for the rec.
Caroline, I wish I know where to start...The problem is I can't drink, I mean I can but not a whole lot so wine tasting is out. And, of course I don't know enough to ask the right questions. I guess a general overview would be nice.
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I am thinking of embarking on a project that will require me to cram some wine knowledge fast. The problem is I know Jack S**t about wine. So, it's time to hit the library! Does anyone out there have a recommendation of books that I should start with?
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grungey?
i don't agree (i live 10 blocks from there)
if you go down like 4 streets on 1st ave. there are places
4th and 1st is a bit far don't you think? Then again, I'm not one for walking beyond a few blocks.
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Unfortunately the area around Hearth is rather grungey. I know because I live on the next block. Your better bet is to catch a drink at some of the more trendier establishments in the Flatiron and then get to Hearth. Try Lucy's or the Flat Iron Lounge or even Batali's Bar Jamon on 17th and Irving. Otherwise, the wine list at Hearth is rather good.
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Hmm, must have gone to DBs on some strange night. ...Oh well, here's another one for you: Aix. I've not been there but have heard good things about it.
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DB Moderne see www.danielnyc.com
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Okay here is a really dumb one that I should know but can't seemed to remember, what exactly is a consomme? And, what is the eggwhite to stock ratio to create a raft?
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Don't take my word for it, go try it yourself. I've never had Shea's food up till this point (never been to Bouley the second reincarnation though I do like the first one when David Bouley was actually in the kitchen) Then again, jogoode, my dining companion at Cru hasn't posted his opinion yet. So you guys will just have to bug him on what he thinks about the meal.
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No tasting menu there. It's all a la cart. Menu is divided into 4 sections, I got a dish off each section.
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Quinces
in Cooking
Posted
There was a thread where Jackal10 showed su how he made aquince paste in the cooking forum. I love making quince jam in the winter and I save the pip and peel for a lemon quince tea that works miracles for sore throats.