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Keith A

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Everything posted by Keith A

  1. Keith A

    Frying Tomato Paste

    I do this making short ribs and other meats braised in tomato sauces and will usually let it almost completely blacken (scraping fond off the pan and letting it reform, if necessary). It looks disgusting at first but the depth of flavor it adds to the sauce is incredible, especially after deglazing.
  2. Hi all! Been lurking for a while but was finally inspired to register because I couldn't find a complete answer to my question in this thread (at least with recent information). In about a week and a half, my best friend and I will be making the drive from Michigan to Chicago for a dinner at Alinea. We've been looking forward to this for months, and specifically booked our reservation for the end of august so we could see Chef Achatz's take on our favorite late-summer produce. Our issue is that we are both 25 years old, and quite frankly a meal of this caliber/price is quite an expense for both of us. We really are interested in wine pairings for their effect with the food, but financially, purchasing two pairings is simply out of the question. Has anybody successfully ordered a split pairing recently? And would you have any information on the current price? I'm considering trying to contact the sommelier or wine director during the week before our reservation to inquire as to a more suitable beverage option for our price level, to both spare us the embarrassment of trying to explain in the restaurant (and having service staff thinking they're going to get shorted on a tip by some amateurs - which we would never do), and sparing wine staff the trouble of putting something together last minute. Perhaps more experienced diners could advise me to the propriety of such a phone call? Thanks so much in advance, I've been gleaning from this community for years and I'm excited to finally start participating!
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