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Really Nice!

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Posts posted by Really Nice!

    Making French Laundry Cornets

    in Cooking

    Posted

    what kind of gloves? I'd need to be able to do the fine finger work of getting the batter to roll up around the cornet molds ...

    I've made these cones dozens of times (including wedding receptions and a 50th wedding anniversary) and use the good-ol' yellow Platex gloves normally used for washing dishes.

    Two other things I do:

    1. Just before rolling the cone onto the cornet mold, dab a little of the raw batter on one side of the cone, then roll starting from the other side and finishing with the raw batter side. The raw batter acts as a glue to help keep the cone together. Do them one at a time as it dries quickly in that heat.

    2. Don't stand the cornet mold up after rolling it; they more often slide down and apart than stay perfect. Just keep the mold on its side with the 'glued' side down. After doing the last one slide them back in the oven and close the door. Start watching it after 2 minutes and remove them when they have the color you like.

    The gloves also help when removing the cones from the molds.

    Foods you prefer at room temperature

    in Food Traditions & Culture

    Posted

    Totally agreed on grape leaves and on potato salad with vinaigrette. I

    Funny you should mention potato salad with vinaigrette- I was thinking about the mayo based one. Did you differentiate because of all the mayo = food poisoning tales?

    Mayo does not equal food poisoning. Compare the pH level between potatoes and commercial mayo to find the culprit.

    Great English Language Cookbooks Published Outside the US

    in Cookbooks & References

    Posted · Edited by Really Nice! (log)

    Go to Amazon.com for Michel Bras' Essential Cuisine and you can pay either $410 new or $449 used.

    Now go to Amazon.fr for Michel Bras' Essential Cuisine, édition en langue anglaise (English version) and you can pay 56 Euros plus 10 Euros shipping and have it delivered within three weeks for the going exchange rate, which currently puts this at $82.50. Mine came to me for under $78 when the Euro dipped under $1.19.

    Now this becomes a title worthy of attention at an affordable price.

    And if I had the energy I'd buy 10 and sell them on Amazon.com for $300... such a bargain!

    [Seattle] Farewell & Welcome: Closings, Transformations, Openings (Part 3)

    in Pacific Northwest & Alaska: Dining

    Posted · Edited by Really Nice! (log)

    Entrée Nous on Stewart closed its doors today. I know it wasn't the best of places, and service was definitely lacking, but as a neighborhood place it served us well. We enjoyed the food and we'll miss it. It appears that some all-nite dive is moving in that will appeal to the Nightlite and Noc Noc 3 AM revelers, I'm sure.

    [Seattle] Farewell & Welcome: Closings, Transformations, Openings (Part 3)

    in Pacific Northwest & Alaska: Dining

    Posted

    "Kate Joncas, president of the Downtown Seattle Association, said the restaurant's presence will help transform a stretch of Pike Street between the Market and the downtown retail core that still is seedy in places."

    Let's see, within 200 feet of this location there's a porn shop/strip club, the King County Needle Exchange, a Seattle Parole Office, and a dive bar offering PBR happy hour between 5-9 daily (does this place ever close?).

    Is bringing in yet another business that serves alcohol the answer? No. I'll still wake up 3 or 4 times a night to 1. hearing guys yell F-you at each other, 2. the screeching mating call of drunk women "I'm sooooooooo drunk!", 3. the nightly ambulances and police tending to the seedy nightlife clientele etc. etc.

    Why not bring in a day care or a kindergarten? They'll then have to move those seedy businesses out (yes, even the iconic Deja Vu), it'll be labeled as a 'drug-free zone', and it might even bring in some respectability to the area.

    The Hard Rock Cafe is not a transformation-assisting business.

    Sorry for the gripe... I'm venting to yet another sleepless night in Seattle due to the reasons stated above...

    Where is Sue McCown

    in Pacific Northwest & Alaska: Cooking & Baking

    Posted

    Post-closing of Coco La Ti Da, has anyone tracked Sue McCown? Internet searches have yielded nilch. Does she still have her wholesale place on Queen Anne?

    As of April 2008, Nancy Leson reports that she's working for Starbucks.

    Speaking of Sue McCown...

    I've had umpteen inquiries from people wondering what's become of McCown after the closure, a year ago, of her wholesale baking company and much anticipated signature dessert lounge, Coco la ti da. After spotting her in the flesh at a chef's conference earlier this month, I got the answer. McCown, long known for her stellar work for the W Hotel's Earth & Ocean restaurant, has hooked up with another big corporate outfit: Starbucks. Yes, she's still baking, but her business card now bears the famous mermaid logo and reads "Senior Product Developer, Global Food Solutions, Research & Development."

    Sorry...

    The French Laundry 2006 -

    in California: Dining

    Posted

    1. There was no music, speech was in a hushed tone, and we had no connection to the kitchen.  I leaned over to Sarah and said, "This feels like a funeral home".  I was half-expecting to be ushered into the next room to view the recently deceased.

    2. Sarah and I opted for a 175.00 (each) pairing option that included tableside service by the sommelier. 

    1. Actually, I like the quiet tone. I've been there when the guests had a rather noisy demeaner and it really distracted from the experience.

    2. Does anyone know if charging $175 for a wine pairing is something new? The times I've been there I've asked to just match the wines to the food and haven't had that much of a charge for wine by the glass.

    The French Laundry 2006 -

    in California: Dining

    Posted

    1. Stick to plan with visiting Napa and book another restaurant (recoomendations please)?

    2. Blow it off and head somewhere else (will be leaving from my base in LA) like southern California

    3. Try Per Se in NY instead?

    Any tips would be most welcome

    Thx

    You're in the same situation with Per Se in needing to call two months ahead to make a reservation so Per Se is not a good alternative but NY is.

    Don't have anything to offer about Southern Cal but others here might.

    You could go to Napa and call TFL at the number (previously posted) three days before you want to be there. People need to confirm their reservations three days in advance. You might be able to get in as there's always the probability of cancellation, and at $240 a seat they want to fill those cancellations.

    The French Laundry 2006 -

    in California: Dining

    Posted

    If, say, you were hoping to make it to TFL during your honeymoon this October, and if, say, you had a 4-day window of opportunity within which to dine, either lunch or dinner, how would you rate your chances of securing a reservation?

    You need to call two months to the day ahead of when you want to go there. You should pick the first day of your 4-day window so you have a little flexibility if you can't get in that first day. If you're in Dublin start calling at 6 PM your time of day, it'll be 10 AM in California. Dial 00 1 7079442380. Hang up when you hear a busy signal (phone's engaged) and hit redial. Repeat until you hear a recording that you are in the queue.

    Good luck!

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