Bond Girl
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Posts posted by Bond Girl
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I totally forgot about Farallon. I met the Emily Luchetti, the pastry chef, from there once. I remember being very impressed by her desserts.
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I'm staying at the Palomar near Union Square, but I might just trek up to Tartine for pastries. Has anyone been to Copia? Is it worth going?
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Dorie Greenspan's Paris Sweets book has recipes for marshmellows. It worked pretty well, even for novices like me who play with candy thermometers about twice a year.
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I do a modified version of Suzanne's recipe, which is to layer the salt and sugar on each lemon. Then top it off with olive oil and stick it in the fridge. I use the lemon oil for my salad, or as a flavoring to my seafood ceviche. The lemon, I use on everything from fish to vegetables like brussel sprouts and spiced carrots.
Sean, will you share your lemon emulsification recipe with us?
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You guys are awesome. I am definitely going to the cigar store, was there last year, and loved the place. Never been to the Ferry Plaza, now I definitely will go.
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Thanks! This is really helpful. I am now inspired to go to these places, and will make reservation at Quince as suggested. I love little places like that.
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Thanks everyone. Just one more thing, if I want to treat myself and my friend out for one night where should I go? The Slanted Door or The Fifth Floor Room?
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This is really embarrassing considering my nationality, but Chinese food. Never did it well, and always end up tasting weird.
So now we know being a good cook isn't genetic.
It's either fate or practise. It certainly isn't. Some of those techniques that culinary students have trouble with I can do, but Chinese Cooking has always been the bane of my culinary non-expertise.
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This is really embarrassing considering my nationality, but Chinese food. Never did it well, and always end up tasting weird.
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From what I heard last night, it seemed that Cru will be more than just an upscale Italian place. Some of the recipes that are currently being developed sounds pretty innovative, and the place will offer one of the largest wine list in NYC.
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Not wild about their sandwiches, but the ice crean sandwich rocks!
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Probably I can get good Ethiopian in New York, but I heard from friends who live in Berkely that there is a huge surgence of Ethiopian restaurants there, and since it's one of my favorite cuisines, I thought I go to look for it. I will also try to get hooked up in Napa or Sonoma but since I don't drive, that may be a bust.
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Mexican is definitely on my list, so is Swan's Oyster Depot and Ethiopian.
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I will be spending a long weekend (4/23 to 4/26) in San Francisco, and I'm looking for recommendations of your favorite places to eat. While I've been to SF many times in the past and have eaten at some of the best places (Aqua, Gary Dankos, The French Laundry etc.), I want to find the local hunts this time around. The unassuming little places that has delicious food and wouldn't bat an eye if I decide to bring my 2 year old god daughter with me. So, any recommendation you have would be utmost welcome. And, any egulleter who would like to meet up with me please feel free to PM me.
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The place is owned by a Japanese restaurant group. I haven't been myself, but so far, reports from foodies who's been there have said that it is a beautiful place decor wise. The food, while not bad, is equivalent to Matsuri's, which I did not like.
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As an aspiring restauranteur, I firmly subscribe to Danny Meyer's philosophy that you can prevent mistakes from happening, it's what you do to fix it< However, I'm afraid to say that the Spice Market isn't doing a whole lot to fix this problem.
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I agree with FG and normally would have reviewed the bill before giving them the credit card. But, try doing that in the dimly lit corner that we were seated were damn nearly impossible. In fact, I had to hold the bill up to the little table candle to see what where I sign my name.
Today, my many attempts to call the manager at the Spice Market were met with futile resuts. The manager was either doing lunch service or was unavilable or was preparing for dinner service. I asked if she would call me, and was told that they do not know if she returns calls.
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Actually, here is a more interesting question: Being that this is the second time I got charged at the Spice Market for things that I did not order, should an establishment like the Spice Market be allowed to get away with errors like this? Even though, in the grand scheme of things, an $8 menu item is really negligible when it comes to a three digit sized check.
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Went to the Spice Market tonight at the request of a friend. My fourth time there. This time the place succeeded in pissing me off big time. As I was 10 minutes late, we were seated very quickly. We barely even sat down when the server came by and asked if we knew what we wanted. I told him that we needed a few minutes to browse the menu and he begrudingly went away (okay, I can understand this kind of attitude from some actor wannabe server. Afterall he needs to get home early to work on his lines. But, this is a guy with a mid 70's salad bowl haircut for god sakes. I wanted to tell him to get over himself.) He returned two more times in the space of five minutes to check if we had decided what we wanted. On the third time, we ordered a few appetizers just to get rid of him. He proceeded to rush us through the ordering, and then disappeared and you practically have to beg to get a glass of water.
The spring rolls were the first to arrive. The rolls themselves were deep fried to a crisp, and meant to be eaten with bibb lettuce and mint, so I picked up a piece of bibb lettuce, but wait.... where's the mint?!! All there was on the plate was a few straggily pieces of cilantro. Okay, so we do without the mint, but that sort of defeats the purpose of the dish, doesn't it?
Next to arrive was the shaved tuna and the lobster roll. Am I the only person in New York, who doesn't like that tuna? Today I finally figured out what did and did not like about it. I love the idea of Asian pears with tuna. It provided a very interesting texture and a fresh taste. I hate the sauce the tuna was sitting in. Anyone who knows a thing or two about Thai cooking knows that the right balance of Kaffir lime and thai basil can make a dish taste absolutely beautiful while too much kaffir lime can make a dish taste soapy. The sauce of the shaved tuna tasted just that-soapy. I didn't like it the first time around, and I didn't like it this time either.
In contrast, the lobster roll was very nice and simple. A good twist on the classic vietnamese summer rolls.
The squid salad was next. This used to be one of my favorite dishes during my three previous visits. I liked the contrast of the crunchy squid against the softness of the tomatoes and pineapples. No such luck this time. The squids were soggy and greasy, and the dish was overall inedible.
Then came the monk fish with the coconut and tamarind sauce. This was good but not extraordinary. It was an interesting way to prepare monkfish, but at the end of the day, it was simply fried fish with tamarind sauce. What made the dish more interesting is the garnish that came with it-a salad of of Asian pears and basil, and that really shined against the darkness of the tamarind sauce.
Of course, the minute that the last dish was cleared away, the server with the salad bowl haircut jumped on us to order dessert with suggestion of the Ovaltine Kulfi. I told him that I had tried and did not like the Kulfi (too single noted, no depth and gets really boring after a while). Nonetheless, an order of Kulfi arrived at the table with the rice pudding and the thai jewels.
We sent the kulfi back, telling the busboy that we did not order it. The thai jewels has definitely went downhill in quality. The last time I ordered it, I remember the dish as a fresh delightful drink with Asian Jelly candy in it, kind of like those bubble teas on a hot summer day. This time the drink tasted heavy handed, and after a few spoonful my friend and I gave it up.
The rice pudding was like a rice pudding creme boulee with passion fruit sorbet. The tartness of the passion fruit sorbet contrasted well with the creaminess of the rice pudding. As far as dessert goes, this was well executed.
The meal was definitely uneven and neither Jean George or Gray Kunz was anywheres to be seen. Stanley Wong graced the dining room a few time. I've noticed that as with 66, the quality of a JG restaurant always seemed to go downhill when JG stopped being there.
Despite all the issues, everything that happened in the Spice Market tonight didn't really piss me off. It was when I got home and found out that we had been charged for the kulfi, which we didn't order or eat, that really annoyed me.
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Here's another two from my grandmother which are Taiwanese dishes: Bitter Melon sauteed in black bean sauce and stuffed Bitter Melon. My mother also never quite learn how these were done. I should experiement with these sometimes and try to figure it out.
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and here I thought this thread would be about steak cooked BLT style, a la Chicken-Fried Steak.
I often wonder what is the public perception of BLT. Cello was a place that denoted luxury and exclusivity, while BLT couldn't be more casual. Is there a stigma attached when a chef went from fine dining to casual? And, has Laurent Tourondel did himself a dis-service by calling the place BLT?
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I'm probably a first cousin to all you guys. If my mother was not the worse cook in the world, she's close contender for the title. Before we settled in New York, my grandmother used to marinate soy cakes in really spicy chili for months, and sent it to us. We would spread pieces of it with chopsticks on our congee. It was the best treat we had as kids. However, no one in the family ever found out how she made it.
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Today's page six is continuing the public flogging of Amanda. For the most part I agree with Lesley about keeping things separate. I once reviewed a restaurant where my insignificant other ran the kitchen, and I thought the food was over rated for what it's worth because the food was over rated. But, all our mutual friends just thought I was being a bitch.
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Here is the latest from some insiders: The restaurant will be called Cru and Shea will serve upscale Italian food.
Preserved Lemons
in Cooking
Posted
I know a chef that used preserved lemon uncooked on top of his sushi as a substitution for salt. Though I never tried it, or tasted it, I think it's pretty good on top of some shaved fennel or finely minced in a scallop ceviche.