jogoode

Has anyone tried Pearson's in its new space? I'm sure it will get lot of: "It's good but not as good as its previous location, which was not as good as the original location." So will Keller's Per Se. But I'm surprised that I haven't heard anyone's account, especially since it's now more accessible to Fat Guy.

I've been to L'ecole -- for the free dinner they offer after you tour FCI and express interest in going. I was not impressed -- it was satisfying but nothing more. I'm not sure about that kitchen's consistency. The food at the CIA's restaurants in the Hudson Valley was consistently lauded by most people I've spoken to, but almost everything I ate was horrifically overcooked. Sometimes you get A students, sometimes you get the dregs. As for value, I'd rather spend the same for the pre fixe lunch at Bouley or La Carevelle. Or eating cheaply at Balthazar.

Atelier used to have a tempting pre-theater...they offered their quail praline w/o the foie and the salmon in champagne sauce among a couple of other choices. anyone know if they still have a pre?

You are better with links than I. Thanks...

Amma I'm not sure why this hasn't reach the New York forum yet...(maybe it has?) Our own Suvir Saran has teamed up with his friend and renowned chef Hemant Matthur to open Amma at 246 East 51st Street(212-644-8330). They recently finalized their menu, and their food was lauded by Gael Greene in NY Mag. Almost a month ago, after insisting that Suvir tell me what to order at Diwan, he told me to come to Amma, where, he confided, he and Matthur were now working. He was nice enough to offer an experimental version of the tasting menu. He, and occasionally Hemant, came to my table to explain each dish, all of which were wonderful. My favorites were Stuffed Chicken (which, he explained after the meal, was a dish served in 14-17th century India), the Indo-Chinese Cauliflower, and an assortment from the tandoor - halibut (a Parsi dish served at weddings), prawn, and lamb chop. Unfortunately, I came before the pear chutney. So, since the present menu is different, let's hear about it! Anyone go yet?

I've been down as a "maybe" for a while...but I'm almost positive I can come..."jeez, can't you just commit already or not come at all"...ok, put me down for definitely coming and I guess if I can't come, I can't come....Is there anything I can bring that hasnt been offerred...maybe extra napkins and stuff....or Korean snacks?

Read the NY Magazine review of Box Tree. Never tried it and the review is not very informative. Worth a try I guess. Box Tree

Hope I don't come off sounding ignorant, but the Colombian food I've eaten - in NJ - at breakfast has taken the form of generous plates of steak, eggs, sausage, chicarron, beans, and corn cakes...Is this a traditional breakfast? Does this even sounds Colombian to you? What kinds of food characterize Colombian cuisine?

i just found a bottle of 1963 sauternes 1er Cru in my basement....Is this something i should drink, save? Should I be excited? I can't find this vintage listed anywhere

From Sept 2-7, Danube is open for lunch. Bouley will be closed for that week and Danube menu will offer some stuff from Bouley. I've never been to Danube and always thought Wallse would be my introduction to this Austrian-French (correct me if I'm wrong) food. But now I might have to go for Danube. Any thoughts on food at Wallse vs Danube?

I hate you. I really love the behind-the-scenes, front-of-the-house-strategy info. It would be relatively easy for me -- a youngin' -- to turn down an expensive bottle because no one expects much from me...The downside, though, is the I- know-you-won't-order-shit stare I get from managers and waiters -- in fact sommeliers don't step within twenty feet of my table.

Hi Mr. Ruhlman, Thank you so much for being here. About a year ago, I sent a letter to Gourmet commenting on an article you wrote, and you were nice enough to email me. I asked you for some advice about becoming a food writer, and you gave me the best advice I have received: "Become an expert in something you love." Your work is so varied. How do you prepare for a new project? Do you quickly become an "expert" before entering a chef's kitchen, or do you do most of your learning while you're there?

I finally got to a computer.... Thank you everyone, especially Suzanne F and her man behind the scenes, for making my first egullet event memorable. So memorable, in fact, that I'm still thinking of larb balls for a large part of every hour. Wonderful food and great to finally see faces. I'm sorry I had to leave so early, and I'm sorry that my only contribution was a baguette. And I wish I'd taken a couple lbs of brisket, pecan pie, and watermelon ice for the road

I'd like to rsvp, tentatively ....or maybe i should just ask when the latest I can rsvp is....

my damn computer is too slow to allow it....I assume there's no forum devoted to possible get togethers. Maybe there should be...for my sake

How did I miss this!!!

How did I miss this!!!!!

And depending on your idea of romance, Yasuda's corner at the bar in Sushi Yasuda is a wonderful spot.

Annisa is a good idea. Dinner with wine will be well under two hundred, food is great, and its atmosphere is ideal for an anniversary (i.e. quiet, attractive interior, and lots of room between tables).

-The Larousse entry on 20th century France notes there was "a fashion for local bistrots, run by natives of Auvergne and Perigord, and also by gastronomic associations". These mysterious gastronomic associations are also mentioned in Sonnenfeld's Food: A Culinary History as among the groups who, along with the regionalist movement and people in the tourism and restaurant trades, pushed for the promotion and preservation of regional cuisine and family recipes in France in the 1930s. -Toward the end of the 18th century, French tavernes and guinguettes, located outside city walls, were serving stews, meats with sauce, and organ meats. Rotisseurs and traiteur and charcutiers had been granted a monopoly on all cooked meat other than pates. In 1765, Boulanger served lamb at his shop and a lawsuit followed. He won the suit, somehow, and the scandal lead to the proliferation of restaurants, most of them expensive and "elegant". In the early 19th century, "dairy shops and soup kitchens", offering home-cooking at modest prices, appeared throughout the provinces. Restaurants of this sort in Lyon are called bouchons (defined in Larousse Gastronomique as a small bistro) and Sonnenfeld says they were the "most distinguished" and served strong cheese, leg of lamb salad, breaded tripe, quenelles, and chilled young beaujolais. People of Lyon seem more likely than those of Aveyron to be the people behind bistros in Paris since neither Aveyron nor its towns have come up in my research. Of course, as Patricia Wells says, "bistro cuisine knows no boundaries" and different French cities (i.e. Paris, Lyon, Marseilles, etc...) have their own style of bistro cooking. Some websites say the "oldest" Parisian bistro, the "first" Parisian bistro, and "where the term bistro apparently started" is A La Mere Catherine in Montmartre (founded in 1783). Anyone know anything about this place???? Where the owner is from???

Larousse implies natives of Perigord and Auvergne started it but a website for Aveyron claims it is the birthplace/inventor of bistro cooking...No ideas?

Can we put one finger on its origin or is it too complicated?

When ever I consider trying to make bread, I'm discouraged because of my crappy oven. The Hearth Kit can't cure a bad oven (the internal temperature fluctuates uncontrollably), can it?

You can find these half-moon quesadillas in a tiny restaurants in Poughkeepsie, NY. They are served with a choice of three fillings -- flor de calabaza, cesos ("veal brains"), or cuitlacoche.

Does this mean I should use less coconut milk or cook the milk down at some point in the process? Also, mamster advises precooking tougher cuts of beef for curry. What's the best way to do this to get tender chunks in my curry?