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SethG

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  1. SethG

    Steven Shaw

    I just learned the news this morning. I am still in shock, as I expect many of you are. My condolences to Steven's family. He had a very positive influence on my life and helped open the world of food up to me. The institutions he built introduced me to many wonderful people. I am so sorry for this tragic loss.
  2. You folks on the flat cookie team should try the Chocolate Chunkers (page 70). There's so much chunky stuff in these that there's no way they can flatten out. I made them the other day and they're delicious. I had some misgivings shortly after they came out of the oven. I used salted peanuts (as the recipe suggests), and when I tasted a cookie I felt the saltiness of the nuts was overwhelming some of the other flavors. I know both Dorie and Pierre Herme like to combine salt with sweet, but seeing as there's salt in the cookie batter already, it occurred to me that maybe there's a typo in t
  3. I find soaking bowls in hot soapy water gets the stuff off-- and the sooner you soak, the better. Do not ruin your towels and sponges by using them to clean bits of dough off your work surfaces. Instead use a bench scraper to just scrape the bits off.
  4. Haven't been here in a while. I had no idea Dorie's new book was out. I just read through this thread in one sitting and ordered the book. Congratulations Dorie! Looks like another great work. I can't wait to receive my copy. Any chance your promotional tour will swing through NYC?
  5. Can you eat: chocolate mousse (often made with uncooked egg whites)? classic Caesar salad (raw egg)? Pasta Carbonara (made by mixing cooked pasta with raw eggs)? Not doubting, just curious. I don't associate any smell with eggs or with fresh chicken. If raw chicken has an odor to my nose, it's been sitting around too long.
  6. We had a thread along these lines a long long long time ago, here, if you want to check it out for some ideas. A small group of us did some work with Julia and Jacques Cooking at Home. It was fun. I still use the book a lot.
  7. Becca, your first picture looks like the work of a pro! No need to criticize yourself. I like that squiggle on the top of your pave, FoodMan.
  8. Thanks for all the tips here. We just got back from Montreal, where we had a wonderful time. We loved the city. We ate a ton. We were very pleased with the food we found there. Right after we arrived on Friday we looked for a suitable lunch location near our hotel in Vieux Montreal. We tried to eat at both the Cluny ArtBar and Olive & Gourmando, but it being after 2 p.m., the food at both places was rather picked-over and unappealing. We ended up at Versus, the restaurant belonging to the Hotel Nelligan. The restaurant has large banquettes and enormous windows that open to make the whole
  9. Thanks for the confirmation. I guess I did the right thing.
  10. Well, after some more thinking I changed our reservation to A L'Os for Sunday.
  11. Our trip to Montreal is one week away and I've been dilly-dallying over making our reservation for Sunday night. Lesley's suggestion that we try Le P'tit Plateau was a non-starter since they're closed Sundays. Looking over recommendations here and elsewhere, I decided to try Chez L'Epicier, an ambitious restaurant that isn't one of the three or four you always see mentioned everywhere. I'm still open to changing it if anyone has any other strong recommendations, or has something really awful to say about Chez L'Epicier! Here's some information about Chez L'Epicier for the curious.
  12. Why don't you name the restaurant? I'm sure they'd be happy with the publicity.
  13. Good luck! I wish you well. You are starting with a challenging sort (but also the best sort) of bread: wild yeast sourdough. But with Jack looking over your shoulder you should be fine, since even the most challenging bread is actually easy. It is a very forgiving process that usually comes out well under many less-than-ideal conditions. But making bread is different than other cooking; in some ways it more resembles animal husbandry. This may be why it has presented you with more difficulty than other cooking. Once you get to recognizing what your dough is telling you, however, you'll
  14. There's no view, but the Bubble Lounge is just a block away, and it has a certain New York-ness to it. It's a very pleasant room in which to have a glass of champagne. Another bar that's very New York, and very close to Nobu, is Grace. It has a beautiful, long bar. I haven't been in a while, but they used to make tremendous martinis with huge olives. Again, no view, sorry.
  15. So we've reserved a table at Au Pied De Cochon for Friday night and Toque! for Saturday. Do we need a reservation if we decide to try Le P'tit Plateau? I read somewhere that the restaurant is tiny. Also, I keep reading good things about L'Express, but I guess my initial impression was that it was a Montreal equivalent of Balthazar here in NYC: bustling scene, convivial atmosphere, beautiful people-- and not necessarily the best food. Are my impressions wrong? The great wine list is tempting. I also was wondering about Wilensky's, which somehow managed to get two mentions in Gourmet. Can
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