Dan C.

I love the gelato at Chocolat, reminds me of the gelato in Italy

upgrading to a burr grinder made the biggest difference in brew quality for me. I'll second the recommendation for Capresso Infinity, it's a nice entry level burr grinder that produces good results for non-espresso needs. oh and also utilizing a digital scale to ensure I get a good bean:water ratio while I thoroughly enjoy using my Technivorm, I do love a nice pour over occasionally, the entire process is very therapeutic for me haha

Had one of the most incredible dinners at Saison a few days ago. I accompanied guests that frequent other well-known establishments around SF, and they even said their experience here was better than at Benu. Each dish utilized a combination of modernist and classic techniques, presented meticulously and enjoyed within a few bites, as it should. The courses beautifully highlighted the local ingredient chosen while providing all the perfect complementary textures. While I normally don't eat seafood, I was able to thoroughly enjoy each roe and fish course of this meal. The style of cooking had a slight asian flair to it, but just a flair and not overly crossing into the "fusion" territory. eggs Sturgeon caviar on chicken gelatin Trout roe with a dash of bonito broth, served as a shot Grey mullet roe on fire oven baked crostini, topped with creme fraiche and foraged herbs ~ Chef's surprise: fresh oyster with a sliver of cucumber, topped with a "PK" foam (pineapple rinds, chili, pepper) seated on a bed of salt Kalamata olive roll baked in the residual heat from the fire ovens cru Bluefin tuna and scallop topped with a sauce reduced from the bones, sinew and head, paired with a rice cracker dusted with sea kelp powder brassicas Poached quail egg in a bonito bouille with bits of barley, topped with toasted brassicas ~ Milk bread roll crustacean Lobster tail with lobster butter topped with foraged herbs Lobster knuckle poached in lobster bouille, served with meyer lemon cream and crustacean sauce, (basil, tarragon, mandarin orange, and espellete pepper) wild spotted deer Poached wild spotted deer with fall fruits: fig, pear, plum, persimmon, kalamata olive, with a hint of citrus salad Foraged herbs with crusty pork jowl served with a vinaigrette Brioche filled with cheese (a type of pecorino, starts with "N", name escapes me) topped with honeycomb and almond preserved lemon 1:27 Lemon sorbet with preserved lemon (preserved Jan 27), topped with a chrysanthemum foam nawlins New Orleans styled coffee poured over baked caramel and dehydrated milk Raspeberry pate of fruit

the human brain has remarkable plasticity, even into old age! as student of neuroscience I've come across countless examples of "remapping" of senses, it seems entirely plausible that we could improve our sense of smell as well!

I've never made bolognese sauce but been planning to in the near future. I've been doing my research on eG and there was a great thread about this in the Regional Cuisine - Italy section of eGullet, one post I think worth noting, based on its supposed origin, is by eG member "GordonCooks":

I was fortunate enough to visit Florence this September, I actually did not check eGullet before the trip but after reading, it looks like my recommendation is shared with fellow members (I must be part of a good crowd ). One real mind-trip was that the photo of the couple in front of the Cafe are acquaintances with an eGullet member! (see: http://egullet.org/p1302667 ) anyways, been itchin' to share my photos with people and I figured it would be appreciated here Had a wonderful time at La Cantinetta Verrazzano, excellent wine and snacks that complemented beautifully. this is the only one I remember the name, it's tete de moine with aged balsamic right next door is also a great little restaurant, Ristorante Paoli, had a delicious black truffle risotto: and not a restaurant, but every eGullet-er should definitely visit the San Lorenzo market:

i keep frozen beef stock in the fridge (anchovi stock works well too, probably more authentic) and have 4 go to soups: daikon (sliced diaikon cooked till soft), mung bean, soybean (soybean paste, pepper, squash, enoki, tofu), or kimchi (kimchi, tofu)

wow that is hardcore, but sounds fun! gochujang and dwenjang (soybean paste) get better with age!

We ate around 6/17, a nice group so we were able to share the selections. Unfortunately did not get to try the rissoto, definitely will need to go back and try. Had I known I would be posting on eGullet I would've been more prepared with more sophisticated tasting notes but heres some observations from the evening Pommes Frites, Truffle Oil & Parmesan - addicting, the truffle aroma absolutely intoxicating Wild Mushroom Ravioli, Port Wine Sauce, Aged Parmesan - excellent La Milpa Farms Organic Spring Salad with Extra Virgin Olive Oil & Balsamic, Panisse Croutons - the croutons were a pleasant cheese-filled surprise Seared Salmon, Celeriac Purée, Broccolini, Shaved Apple Salad, Red Wine Sauce - salmon was moist and perfectly cooked (always fear overcooked/dry salmon) Beef Tenderloin, Black Peppercorn Sauce, French Fries - very tender with a great sauce Roasted Duck Breast "à l'orange", Glazed Mushrooms and Daikon Radish - the duck itself was delicious and not too gamey, roasted beautifully Ribeye Special for the evening - well marbled meat that melted in your mouth, nice classic steak Creme Brulee - very rich vanilla bean flavor with the thickest brulee crust I've seen! delicious

I'm not sure if the new chef has moved in yet or not but recently ate here (after reading this review) and everything was excellent!

Favorites in SF include Gary Danko, Americano, and Boulevard Within the Bay Area (~30 min from SF), theres Madera, Village Pub, and John Bentley

I'm curious to know how one would judge a new release and predict how well it will develop? I've read reviews where an "optimum to drink" year is listed and how certain elements present in the young wine will develop in a number of years. What sort of observations should I be making with a young bottle in order to determine whether it's worth putting away in the cellar? Are there any factors that develops predictably as wines age?