pixelchef

Thanks Steven. I'm always quite amazed by your ability to remain objective when it comes to reviewing/critiquing food. Even though you're obviously a consummate New Yorker, you're still quite able and willing to give everyone their fair shot as opposed to remaining "loyal" to any given restaurant simply because it is based in the city you live. To be totally honest, if someone were to ask me whether the Canadian wine is better here in Ontario or in British Columbia, I would quite automatically claim Ontario as far superior when in all likelihood they are probably quite equal. I lack the ability to remain objective. I guess that is probably where the 'professional' aspect comes into play.

I know you've spoken about Montreal smoked meat numerous times in this thread Steven, but have you tried Schwartz's? If so, how do you rate it against Katz's?

Mr. Rosengarten, Thank you for taking the time to participate here at eGullet. I too was a loyal and devoted fan of Taste. Apparently FoodTV decided to go the way of... well, idiots. My question for you relates to the "product development brainstorm session" you sent out via your mailing list a few months back. What is your relationship to the products you were seeking opinions on? Are you actually involved in developing them, a spokesperson, or simply using your resources to help steer a company in the right direction given the feedback you receive. Are we going to see any of them hit the market any time soon? Again, thanks so much for your time. Best, Chris

Twinkimisu! Hehehehehe. ... I'm drunk. ... again. ---------------------------------------------- Twinkimisu! 1 box of Twinkies (10 each) 16 oz of Ricotta Cheese 8 oz of Marscapone Cheese 1 lb of Powdered Sugar 2 oz of Dark Rum 6 oz of Kahlua 1 Hershey's Chocolate Bar (milk or dark chocolate) 1 tablespoon of Cocoa Powder Method: Line a 9" x 13" x 3" pan (or similar size) with Twinkie. Distribute for even coverage. Drizzle Twinkies with Kahlua and let them soak. Next, combine Ricotta and Marscapone with a large spoon until smooth. Slowly begin to add Powdered Sugar (reserve 1/8th package of sugar for garnish) and whisk until mixture is smooth but heavy. Add Dark Rum and continue to whisk until fully combined and mixture is fuller and lighter. Taste mixture for desired sweetness (do not add more rum or Tiramisu will not set properly). Pour cheese mixture evenly over Twinkies in pan, use a soft spatula to smooth mixture and distribute in-between Twinkies and into corners. Cover and place pan in refrigerator for four hours to set. To finish, sprinkle Cocoa Powder liberally over top of Tiramisu. Then grate Chocolate Bar and drizzle shavings over the top as well. To serve, cut into pieces and dust with powdered sugar. Enjoy! For something different, try Frozen Twinkie Tiramisu by freezing overnight (just remember to cut pieces out with a hot, butter knife) it's decadent!

This may shed some light on the subject.

Oh how I've missed eG. That Q/A kicks ass.

I'm afraid I'm not qualified, but I would like to mention that I think the food served along with the wines sounds absolutely delicious.

You did!? You're one good searerer..er.. you sear well! :) And yes, that ice cream is insanely good. Do you sell it by the gallon? I know the Sea Bream isn't on the menu anymore, but when it was, how was it prepared?

Ketchup. Dill Pickle. mmm.

Simply wow. You live an incredible life, Tony. I absolutely envy you. Couldn't have happened to a cooler guy, though. Next time, take me with you. I fit nicely into a large suitcase.

Here ya go! http://importfood.com/mortarpestle.html

Wow. Your "office food" is more sophisticated/elaborate/well-planned than my "home food". :) You could throw one hell of a dinner party from within your office.

The entry-level FDA-approved android SheMale SuperChef™ will run you approximately $12,000.00 USD. The price increases with added features which may include: talent, skill, and increased sex-appeal. Tuna salad not included.

Would it also be of interest what restaurants in NYC specifically draw foodies from other parts of the world to the city?

This thread is an absolute treasure! Okay, in my desk I always have: bowls of instant Kimchee noodle soup, Pringles, a bottle of Tabasco, and usually some Pocky. :D

Haagen Dazs Mango Sorbet (hangover, hot, need coldness) It is quite delicious, by the way.

Kraft cheese slices and ketchup sandwiches (Wonder bread). Strubb's pickles wrapped in cold cuts. English muffin pizzas (english muffin, canned sauce, a cheese slice, sliced up "pepperettes").

Haha, this thread is hilarious. However, after a weekend of much drinking and a string of hangovers, this was the last straw in completely obliterating my appetite.

I've been dying to post this here, so here we go: --- It was a beautiful night tonight. The heat was finally tolerable again, and the rain seemed to be holding off. I've had a bit of a difficult time lately with family stuff, so Amanda (girlfriend) offered (make that insisted) that she take me to dinner at a restaurant of my choosing to help take my mind of some of the more negative things going on this weekend for me. I chose Bymark. Amanda bought a new dress for the occasion and looked absolutely breathtaking. I was honoured to be dining with such a beautiful woman. In short, it was wonderful. Everything from the valet parking attendants, to the hostess, to the sommelier, to our server was wonderful. The room has great ambience. Very subdued lighting, clean lines, almost Asian in feel. Comfortable banquettes and chairs, and big, beautiful oversized plates to be used as a canvas for some pretty amazing food. Service was efficient without being intrusive. My only complaint was that they were a little stingy on the bread. I like bread with my meals. They don't offer a basket of bread for the table, but a bread "sommelier" walks around and deposits a few pieces on your side plate as it empties. However, mine emptied after about ten minutes and I never saw another piece. Eventually I requested more bread to help mop up the sauce left from my venison dish. Great bread, by the way. The amuse tonight was actually a mini version of the famed Bymark burger (Chef McEwan also served this at Toronto Taste 2003). Grilled Prime U.S. Burger, 8 oz. With Molten Brie de Meaux Cheese, Grilled Porcini Mushrooms, with a Crisp Rosemary Onion Ring skewered along with the burger. Oh, and a small dollop of truffle aioli to accompany. Incredible. This made me want to order the large version of the dish, but I wanted to explore some more of Bymark's flavours. Seared Tuna Sashimi with Endive, Avocado, Watercress, Sweet Onion & Yuzu Soy Dressing. Really nice. A little skimpy on the portion size, and slightly heavy-handed with the Yuzu, but still relatively balanced. The tuna was PERFECT. Absolutely stunning. Seared along the outside with a bright ruby red interior. The avocado salad it was served atop of was a nice buttery counterpoint to the otherwise bright flavours of the dish. Oven Cured Tomatoes With Buffalo Mozzarella, Bay Leaf, Basil & Orange Marinated Olives. This was Amanda's choice for a first course. It was good, but it was salad. :) The tomatoes were absolutely BURSTING with flavour. Perhaps the best tomatoes I've ever had, actually. The mozzarella was average, in my opinion. The orange-marinated olives worked, but the pits make them a challenge to eat "elegantly". Roasted Venison Loin ( Medium Rare - Rare ) With Roasted Baby Beets, Cipollini Onions, Truffled Risotto and a natural jus. This was astoundingly good. Cooked perfectly medium-rare as requested, it almost melted in my mouth. The accompanying risotto was BY FAR the best risotto I've ever had. It was creamy, rich, yet still had texture all at the same time. I could've eaten a bucket full of that stuff. The vegetables were nicely done as well; nicely caramelized and deep with flavour. A blueberry compote was also served alongside the dish - a really nice foil to the rich gamey flavour of the venison. Great course. Roasted Pickerel with Sake Maple Marinade, Peruvian Potatoes, Organic Carrots & Scallion Fritters. Beautiful. The sake maple marinade works VERY well with this fish. I only had a small taste, so I can't comment in any great detail. It was gorgeous on the plate, though. The Peruvian potatoes (blue) were a gorgeous contrast against the red beets, white fish, and green fritters. Amanda was very pleased. We then opted for the cheese course to share (5 cheeses). I have no idea what they were, but I loved every single one of them. Specifically, I really enjoyed the blue they served, as well as a triple-crème cheese that was absolutely sinful. Honeyed walnuts, grapes, apple slices and baguette came along with the cheeses. Warm Chocolate Torte with Roasted Banana Ice Cream & Crisp Banana Tuile. Some of you may be familiar with me affinity for banana. This ice cream was SOOOOOO delicious that I have no words to describe it. It was rich, creamy, buttery, and had the clearest banana flavour I've ever tasted. It tasted more like a banana than a banana. The torte was light as air; almost soufflé like. Semi-sweet, and incredibly rich. It worked well against the somewhat "fun" ice cream. I really loved this dessert. Crisp Pear Fritters With Milk Chocolate Sauce & Poire William Spiked Ice Cream. This was Amanda's dessert choice. It was good, but I wouldn't say it rose to the level of my dessert. She was pleased, but not "wowed". The pear fritters were a little TOO crispy to be easily manipulated. The ice cream was good, but the Poire William had a hard time shining through the rich cream. We drank a Vineland Riesling (2000) throughout the meal. I love this wine. Disregard anything I've said about other Canadian Riesling offerings in the past, this is my favourite. Perfect Riesling. I'm going to buy a case, actually. It was showing wonderfully this evening. The portions were a little small, especially for the prices they're charging. The flavours were worth the money, but I certainly could've used bigger portions -- especially with their apps. The entire meal with 2 apps, 2 entrees, a cheese course, 2 desserts and a bottle of Vineland Riesling was $270 before tip. Would I go back? Absolutely, but I'm looking to try some more of Toronto's top tables first. 8/10.

Thanks Jim. Your notes are always incredibly tasty. I've noticed you almost always have very positive things about Riesling. Would you say it's your favourite grape? It absolutely is mine.

"She was the apple of my eye. A real peach."

Pineapple soup w/ bacon Watermelon gazpacho Sweet potato and gouda Asparagus and parm Tomato water with roasted tomato and basil oil mmmmm.

And farting out the mouth - can't forget that. Great description, Jason. However, I can't say that it has made me want to seek out Durian. I will however try it if given the opportunity... and nose plugs. :)

Great thread, as always Robert! For me personally, familiarity does indeed play a crucial role in my determining whether or not a meal was to my taste. When eating foodstuffs new to me, I do have a difficult time rating how good or bad that meal truly was to me subjectively. I mean, obviously I'm able to determine whether I like or dislike something on a very elementary level, but I find it hard to determine how much I like or dislike a new dish or flavour without having something similar to compare it to. I think that in searching out new and exciting food we are seeking to find our culinary personalities, to define our palates so much that meals in the future can continue to better and better suit us, therefore making the meals we enjoy progressively more successful. My benchmark dishes include: duck confit, tuna tartare, ceviche, butter-poached lobster, steak frites, pasta & red sauce, and crème brulee.

Was one in Farenheit and one in Celsius?