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Everything posted by weinoo
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Great job, Hassouni. Imagine, all that without a sous vide rig, an app, or some Jetson's like apparatus. Just don't try to slow cook an egg with that thing .
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Do you use a little bit of alcohol in your sorbets? Because I make (not professionally, only at home) lots of sorbets using sugar, fruit/fruit juice, water and a small bit of alcohol and never run into that problem.
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I'd bet Mike Mills and Ed Mitchell are getting a big laugh from some of the suggestions in this topic. Apps, sous vide, etc...
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That's not barbecue or smoking.
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Food Products That Really Suck and Should Never Be Made
weinoo replied to a topic in Kitchen Consumer
I'm wondering if there might not be a vast difference in salmon-jerky quality between what one might get while in, say, the Pacific NW vs. what one might get in an airport shop or pre-packaged at Trader Joe's? -
Yes. I used to smoke pork ribs, butt, duck and chicken (or 2 or 3 of them) all at the same time. Just remove things as they are done or put ribs on for last 3-4 hours or so of smoking time.
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Food Products That Really Suck and Should Never Be Made
weinoo replied to a topic in Kitchen Consumer
Ostrich jerky, too... . -
Manzanilla - just reviewed in the NY Times. Tertulia I don't think you'll have a bad meal at Casa Mono. I've had some good paella at Socarrat and some not-so-good paella at same.
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Food Products That Really Suck and Should Never Be Made
weinoo replied to a topic in Kitchen Consumer
Stop. Agree. -
Food Products That Really Suck and Should Never Be Made
weinoo replied to a topic in Kitchen Consumer
Exactly...what's wrong with Beefeater? -
Of course, depending on where you live, spirit prices can vary tremendously. I think it's too bad more people can't get their hands on, for example, Pikesville Rye, which I am able to grab for about $11 a bottle. And Hassouni - let's not overlook plenty of other bourbons which are reasonable priced and are perfectly good. Hello, Old Grand Dad!
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OK - when you want to try and make a Beefeater Rickey on a plane, and you ask if there is any lime and the flight attendant says yes and brings you this, run for the hills... Because you know what? It's not anything like fresh lime, young lady.
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I need a drink.
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What did you buy at the liquor store today? (2013–)
weinoo replied to a topic in Spirits & Cocktails
Might have to start a new topic. Here's something I didn't buy at the liquor store last night... Anyone have the opportunity to taste this yet? I think there's an event showcasing it tomorrow night at Dead Rabbit. -
What did you buy at the liquor store today? (2013–)
weinoo replied to a topic in Spirits & Cocktails
A bit over $10? It was $15 (I bought a few bottles there last week)! Which, btw, is still way cheaper than here in NY at Astor where it is around $18. -
Stupak has changed the menu considerably and EC is now offering no main-course options...
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No, not at all...just two posters arguing about each of our points of view . From my first post in this topic, all I've been trying to do is answer the OP as best I can.
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Where Will it All End - Guy Fieri to Open Restaurant in Times Square
weinoo replied to a topic in New York: Dining
From my point of view, I don't want anyone's knowledge of food to come from a cartoon-like character who thinks everything he tastes is "money," although by now he's made tons of it. If it makes you inspired to cook, then by all means that's a good thing. -
A trip to D.C. this past weekend to see the cherry blossoms was a bust. For cherry blossoms, that is - because the bums weren't open. So I blogged about Jaleo instead... In Washington, D.C. 20 years ago, Chef José Andrés opened what was then one of the first restaurants in the U.S. to focus on serving tapas...that restaurant was, and still is, Jaleo. It sparked a revolution in dining here, and we know where that has led us to today - restaurants where the menu categories read like weather reports: sun, soil, water, earth, moon - and on and on. I mean, at some places it's actually difficult to cobble together what was once considered a meal: starter, main and dessert...because evidently, that's not the way we want to eat today. I guess that's why whenever we dine out, we have to hear the obligatory "how the menu works" spiel - as if we'd never ventured out of our caves to eat. Whatever. Now chef owns/operates at least a dozen restaurants, not just spanning "the district" but across the U. S. as well. Some I've loved and some I haven't, but that's neither here nor there. This past weekend, we had the opportunity to revisit Jaleo, which is celebrating its 20th birthday, and which recently had a makeover. The place looks good. And whatever they've done (lots of fabric, absorbent surfaces, etc.) it sounds good, too...the four of us could actually carry on a conversation without shouting. But what really blew us away was the food - we must've tried 15 or so items, and there wasn't a clunker in the bunch. Take the Aceitunas, the liquid olives that are a tribute to José's mentor Ferrán Adrià... A fun way to start the meal, to be sure. Here's another delicious one... A perfect combo of oranges, almonds and goat cheese happily nestled in an endive leaf, topped with some fine olive oil. Then some more serious stuff... A special of fried artichoke hearts atop a pool of tasty olive purée led to this... A warm brussels sprout salad with apricot, apple and crisps of Serrano ham was really delicious, though I'd hate to be the prep cook who has to peel the leaves off of the brussels. Next up... A lovely crabmeat salad and of course a classic, the garlic shrimp... I didn't get a chance to photograph, before our group started scarfing them down, some of the best tasting mussels I've had in years (and Significant Eater agreed). These were simply steamed with olive oil and bay leaf, but man were they good. We then moved on to what might've been my favorite bite of the night... Warm oysters with potato, sweet pimentón and olive oil. Sadly, I didn't get the odd one, but that's ok. To finish our savories... A paella of fried fideus (Catalan for noodles), perfectly cooked shrimp and squid - this was the surprise hit of the evening. A couple of desserts followed, including a fine gin & tonic sorbet with tonic espuma... Oh, the drinks were good too - my delicious Picon Punch went down easily, and at $9, a bargain. Sig Eater's cocktail (a fancy gin thing) was prepared with a flourish tableside, and was tasty too. For many restaurants, 20 years is a lifetime. Often, they get stale and predictable. But even though we've had some of this food before, most of it tasted as fresh and as vibrant as it did back in '93. On that note - happy birthday, Jaleo...you're looking good.
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This post above is why I wonder why people think Californians are a happy bunch. And whether I'm taken seriously, whether by you or anyone else, matters not a whit to me. And Shel_B, now you know what the smartest person in the Bay Area knows, so you're much better off taking sigma's advice.
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Actually, I've blogged about it more than once. That's neither here nor there, however; not with you having the ability to regale us with "they suck" or "are not very good." I'll agree on this point - I'm pretty sure the steakhouses are not up to the quality of Bern's in Tampa or one of a few choice places still left in NYC. But as I said above, I've had a great steak at Ruth's Chris in Boca Raton, so I wouldn't count that out.
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I tried the Eberle chicken last night and it's really good (WF seems to be in the process once again of messing around with the types of chickens they sell and how they sell them, but that's another story). I probably won't be part of the "poll" above since I'm not following the format, but the dry-rub worked nicely .
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And why is that? Because they pretty much suck. If you want a good steak, go to Kokkari, but not one of the steakhouses. Kokkari only has one steak on its menu, though it is an allegedly dry-aged rib eye. I doubt it's a better product than the steak houses I mentioned above are getting, though.
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Rutabaga. Even the guy at the checkout didn't know what it was (he rang it up as beets, but they were the same price so I let it slide). Simply roasted in a 425℉ oven, with salt, pepper and olive oil - quite good.
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Why do you want a steak house if you don't want huge portions and drinks are of minimal interest; that's why you go to a steak house! In all seriousness, you might be better off asking at what restaurant might you get the best steak, steakhouse be damned. I just took a cursory glance, and many of the restaurants considered happening a bit right now basically have 1 steak on each of their menus. Of course, San Francisco is a tough one for great steaks, but I think your best chance for both choice of steak (hopefully one of you will have a rib eye ) and quality of beef might just be Ruth's Chris (which I like a lot in Florida) or Harris' (an old classic), both on Van Ness. They won't fuck up your steak, that's for sure...and they both have that steakhouse mood you're looking for.