bilrus

Nope. It closed four or five years ago I think.

No dobut that San Francisco could keep any visiting eGulleter happy for an extended visit. Hell, I live on the East coast and am already plotting my third trip in the last year and a half.

In my experience, spring rolls can be either of two things -- the ones we are referring to as summer rolls or a fried one. ← That's the main differentiation I've seen. Spring rolls I've seen in restaurants (and in a Thai cooking class I took) are fried - more like an egg roll - but using the rice paper, rather than a wonton. Summer rolls use just the soaked rice paper. Good in their own way, but much healthier.

Tonight I made Tom Yam Kung (Thai Lemongrass soup with shrimp) and summer rolls with shrimp. Dipping sauces were store-bought peanut and sweet chili. (Besides I wanted the chance to use my cool little two sided dipping bowls). I'm not quite a master at rolling with the rice paper and the broth was a little cloudy, but both tasted just right.

Tonight's dinner was light but lots of flavor. I made Tom Yam Kung (Thai Lemongrass soup with shrimp) and summer rolls with shrimp. dipping sauces were store-bought peanut and sweet chili. (Besides I wanted the chance to use my cool little two sided dipping bowls). I'm not quite a master at rolling with the rice paper and the broth was a little cloudy, but both tasted just right.

I've only eaten in the Cafe, but this is a place that makes me happy when I am there and for hours after. I'd never think to include a meal there in a list of my "best meals ever". It's just so simple. But I always include it on any list of my favorite restaurants.

Bucatini all'Amatricana from the Babbo Cookbook and Vanillia Ice Cream (Edy's Dreamery) with Caramel Sauce from the Inn at Little Washington Cookbook.

I also ususally put hooks on my wall over my prep area and hang my measuring cups and spoons on the wall under my cabinets.

It's funny how just seeing a nice looking tomato in February can get the pulse racing.

I'm glad to see this post. I've had some really good meals at 2941 but lately the reports we've been seeing haven't been up to the early standard, especially in terms of service (although I've never personally had bad service there). They've got a beautiful room and I think Chef Krinn turns out good food. I hope they can get back some more of that positive buzz they had early on.

My favorite little space-saving, convenience adding thing I did was to purchase one of those 3M adhesive plastic hooks and affix it to the front of the cabinet door that I do most of my prep work under. I bought a pants hanger that I can use to hang my recipes in front of me, at eye level, saving valuable counter space. All for a cost of about 5 bucks.

My wife doesn't really like sausages of any sort, so since she is out of town I took advantage and used some turkey Italian sausage I had in the freezer and made Sausage Parmesan. On Monday I made a big batch of Batali's basic tomato sauce. I added just a little mozzarella and broiled it for a bit. Served with angel hair pasta.

Wouldn't that be ironic?

According to USA Today at least one NY restaurant will be receiving ***.

And he reports back with 2 stars. Sure seems like there are a lot of 2 star restaurants in this city.

I'm not a pro, but to cool down stocks (not only to put in the fridge, but also to aid in fat skimming) I put ice or ice packs in plastic baggies which I then put in the container holding the strained stock. I then put this in a sink filled with cold water. Works pretty quickly.

I had these for lunch a few weeks ago and in addition to the curry aioli the second dipping sauce was a sweet and sour vietnamese/thai fish sauce. Was much better than the romesco sounds, although I too preferred the aioli.

So far, it sounds to me like Michael and the new crew could shoot for that fourth star.

I made dinner for myself (wife's out of town this week) with things hanging in my refrigerator. I bought an AllClad non-stick pan this weekend so of course, I had to make an omelette. Used the leftover mushrooms and onions from my burgers on Sunday and a simdge of goat cheese. Served with a spinach salad with a mustard vinagrette and a little bacon.

Not having been to England, I'm curious. Do pubs there serve Nachos and Calamari too?

I made a gumbo-style soup tonight. I know the people on the gumbo thread might scoff, but it is made without a roux - hence, not real gumbo. But it does start with a trinity with shrimp, chicken, andouille and a spicy broth served over rice. Anyway, here it is.

Wouldn't some sort of spicy italian sausage work? Not exactly the same, but it could be a good approximation.

Sometimes only a burger will do. So that's what I had. Virginia Kobe beef, mix of mushrooms and onions, a slice of swss cheese and a small dab of mayo. FWIW, the "Kobe" beef was not as good as I'd hoped - the grind was a little small. Flavor was good, but I think I'll stick with a regular 80/20 or 85/15 ground beef in the future.

After the meal jenrus and I had last night, I'm kicking myself that I waited a year and a half to finally make it to Komi. We went with the tasting menu. I think they said seven courses, but it took some serious thinking to remember that in reality we ended up with what amounted to 13 courses when you count multiple amuses, sorbet and several desserts. And lots of really good wines with the wine pairing. The course I can't get out of my head was a piece of tuna, wrapped in speck and served over a grain pilaf of some sort. One of the richest most flavorful fish dishes I've ever been served. And my first epoisses courtesy of Sebastian's enourmous cheese course made me realize what the allure of runny stinky cheeses are (although the one he described as smelling and tasting like a barnyard was a little much). This is the type of place we need more of in this town. It's not a big, glossy corporate showplace and it's not overwhelmingly expensive. And most of all they are turning out really good cooking. That's what's really important.

Nick, I just buzzed through this entire thread and haven't seen anything you wrote that would be considered rude, offensive or unprofessional - did you edit them before I got a chance to read the dirt? ← I'm with you on this one Rocks. Posters should feel free to speak their minds as long as they aren't calling out someone in particular in a personal manner. If you have an opinion, back it up with facts and its on. Unfortunately, I don't drink coffee - think its nasty stuff - so I can't comment any further on topic.