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Everything posted by weinoo
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Try orange bitters and a twist. Do you have a WF near you? The one I shop at stocks the cherries. Or here, perhaps.
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I stopped at Union Market last week. They didn't have veal knuckle or bones, but they had beef marrow bones for about $3 a pound.
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15th Anniversary trip to NYC – Looking for a special meal
weinoo replied to a topic in New York: Dining
I don't think you'll leave any of those places hungry. 11 Mad is one of my faves - but for sitting and dining at the bar. And really - bettter than Le B - no way (it's also $225 and you're there for many hours). -
15th Anniversary trip to NYC – Looking for a special meal
weinoo replied to a topic in New York: Dining
I like Hearth a lot. Fun place, great wine list. But for a 15th anniversary dinner, there are places I would choose over it. -
15th Anniversary trip to NYC – Looking for a special meal
weinoo replied to a topic in New York: Dining
Contra is quite "modern," whatever that means. Wells reviewed it a month or two ago in the Times. Tough choice. Do Contra for dinner and GT or JG for lunch - that'll fall within your budget . -
15th Anniversary trip to NYC – Looking for a special meal
weinoo replied to a topic in New York: Dining
And don't forget, once you start drinking, your tab can easily double. -
15th Anniversary trip to NYC – Looking for a special meal
weinoo replied to a topic in New York: Dining
I'll ask a few questions that are asked on another board when someone asks the same thing as you... Is that your budget before or after tax and tip? And $100 - $150 is a broad range; can you be more specific? What types of food do you like? Jean-Georges is probably one of the most reasonable tasting menus on the planet. At lunch, especially, it's $39 for 2 courses, and $19 for each additional course. Dinner is slightly different; they do a 3-course prix fixe for $118. Le Bernardin - 3 course lunch is $76; 4-course dinner is $135. We loved our anniversary dinner there this year. Here's my blog post about that meal. Gramercy Tavern's lunch tasting is $58. Dinner is a 3-course menu for $92, or a tasting for $120. Still great food after all these years. Then there are set menu places like Contra, which has been very well received. It's around $60 for their 5-course menu. Or another favorite, because Dave Santos is just a fine chef/cook, is Louro. On Monday nights (if you're here on a Monday), they often do a Nossa Mesa supper club. For example, May 19th is pig & uni, and it's $75 a person. It's also bring your own wine and beer, which makes it an outstanding value. I don't think you can go wrong with any of the first 3; As a matter of fact, you'll have to wear a jacket at Le Bernardin. GT is not quite as fancy; Danny Meyer casual fancy. -
Didn't they state on the website that they are trying to work on the shearing problem, which appears to be related to how much use the glass gets in a commercial environment?
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It's not actually a "heater." It's a precision circulator.
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I think an old-fashioned can be made with any of those spirits. Do you have any of Wondrich's books, Dale's, Gary's, PDT's?
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Give the guy a break - there's nothing that was done out of the ordinary or because they wanted to screw over their followers. Anyone that doesn't like the way it was handled - well, don't buy the product.
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Both the sulfur and chlorine rinse sound delicious.
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Copper vs Stainless Steel Clad Cookware: Is it worth the $$$?
weinoo replied to a topic in Kitchen Consumer
Sometimes (and sometimes often) people don't want to listen to those who know more about a specific subject, like the knowledge you and Sam possess about cookware. You just gotta let it go. -
That's bull. There's Brooklyn Copperware. There's Rocky Mountain Retinning. There's East Coast Tinning. There's Metal Man Restoration. But please, go on...
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Copper vs Stainless Steel Clad Cookware: Is it worth the $$$?
weinoo replied to a topic in Kitchen Consumer
This has been explained upthread. I find the same thing to be true of cooks; a great cook can cook on pretty much anything, using available cookware. A not such a great cook needs help from the stove, from the cookware, etc. -
Copper vs Stainless Steel Clad Cookware: Is it worth the $$$?
weinoo replied to a topic in Kitchen Consumer
When did you upgrade? I always thought you had the 3000... -
My refrigerator/freezer. Cause it keeps stuff cold and supplies me with ice.
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Does the sorrel leach a lot of liquid inside the bird? And breakfast radishes? For dinner! quelle horreur -
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I imagine it's nowhere near as good as a Vitamix or Blendtec.
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Not at DeHellerin. Most everything is already scratched and/or dirty.
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Funny, with your name I thought you'd be a Mets' fan.
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There's something to be said for that, Kerry.
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I like to use parchment on the bottom and foil on the top.
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Yeah - not enough liquid, in my opinion. 3.5 times liquid for the amount of rice and a bit more won't hurt. Even with a heat diffuser, a paella pan is a bit difficult to get evenly heated, because it's slightly concave (or convex, I forget my science), and doesn't sit flat on the surface. That's why moving the pan around and/or rotating the pan is suggested.