docsconz

While I had my criticisms, one thing I didn't experience was bland food. I am not saying that the food you ate wasn't bland, I didn't taste it. The interesting thing is that I don't recall much of a disconnect in the past between my palate and either yours or Kathryn's though depending upon your views of Ssam Bar, there may be, as I didn't find that restaurant to be anything particularly special (perhaps its time I try one of the Momofukos again). However, if the food you and Kathryn had on separate occasions was truly bland and the food I and Oakapple had on separate occasions wasn't, that may speak to some consistency issues, which may be expected in a restaurant as new as Shang. If that is the case, I will expect to see that ironed out down the road as it appears the service issues I initially criticized seem to have been resolved.

The current economy is unprecedented in recent history.

Great job! Your friends took wonderful photos. Thanks for sharing. The dish I am most curious about is the fried frog skins.

The doll heads were simply bizarre. This wasn't my favorite episode, though it did have its moments.

Lucky you. I called six Hannaford stores on 12/31 and they were all sold out. Maybe I'll try again this weekend. Edited to add that I just saw your previous post on 12/31. Glad you were finally able to get them. ← They were going quickly again. I wasn't really planning on getting lobsters, but when I saw them at that price, I couldn't resist. ← see here for what I did with the lobsters. ← It looks delicious. Thanks for sharing the recipe and technique. (The ingredient list should state 9 oz. of shrimp, not 0.9 oz. ) ← Thanks!

Each individually is something. Together, I can only imagine. ← Shaw, Curtas and Ross. It was wonderful. ← You don't happen to be a lawyer, do you? Sounds like a good law firm.

Check out Frederic Robert's pastries at The Wynn and now Encore Hotels.

Each individually is something. Together, I can only imagine.

Conversely, the upside to creative cooking is excitement and discovery. The downside is a potential mish-mash that doesn't always work. One has to separate the medium from the practitioners.

I agree that fusion and convergence are different phenomena, but migration and convergence are the same thing just on a different scale or time line. The difference between migration and convergence as defined by Steven is one of time. Migration is a slow incorporation and evolution of ingredients within a cuisine. Convergence is much more rapid, but essentially the same thing. he difference between the two is that we have a much more rapid availability and assimilation of various products from around the world. Fusion as a concept has become overly maligned because it is difficult to do well and many who have tried failed. When done well, such as Susur Lee appears to be doing at Shang in NYC, it is a wonderful style. In this way it is not unlike Technoemotional cuisine (aka "Molecular" to many). When done poorly, it is insipid and brings down those who do it well. When done well, it is on another level.

I am quite pleased to read this as those were my biggest criticisms.

Lucky you. I called six Hannaford stores on 12/31 and they were all sold out. Maybe I'll try again this weekend. Edited to add that I just saw your previous post on 12/31. Glad you were finally able to get them. ← They were going quickly again. I wasn't really planning on getting lobsters, but when I saw them at that price, I couldn't resist. ← see here for what I did with the lobsters.

Shoot, I didn't realize Mike Mills had a place in Vegas! Next time.

For a failing business maybe not, but for a business on the edge as many restaurants always seem to be, it may make all the difference in the world, especially if other costs go down. We are currently in a deflationary economy for better or worse. As a result the current pressure on prices across the board is downward. ← I am just pointing out that a hypothetical 10% reduction of an item that's only 33% of the cost, amounts to about 3% overall. I doubt that any restaurant that closes has a mere 3% problem. A lot of things would need to change (though rent could be one of them) to keep such a restaurant in business. ← Agreed.

Yes, except for a few of the vertebrae, the hip bones and shoulder bones, everything was chopped into pieces about 3/4 inch long. So, certainly we noticed them. They had meat on them as well, so we just ate them like small pieces of ribs. ← Those bones might make good fodder for a Vita-Prep

Landlords, like restaurants, are in business to make money. If it is in their enlightened interest to reduce rents, they will. (Free months and other incentives are rent reductions by another name.) If it is not in their interest, they won't, and shouldn't.Rent, of course, is only one element of a restaurant's operating cost. If a restaurant is paying 33% of its costs in rent, and gets a 10% concession from the landlord, how significant is that? It means that 1/3rd of their costs just got 10% cheaper. For a failing business, that might be nowhere near enough. ← For a failing business maybe not, but for a business on the edge as many restaurants always seem to be, it may make all the difference in the world, especially if other costs go down. We are currently in a deflationary economy for better or worse. As a result the current pressure on prices across the board is downward.

What's the bread service? And they charge you for it?? ← It's an à la carte format, and I'm fine with that. For instance, the Naan in Indian restaurants is usually not free. You could also make a case for giving it away, especially as it's only 37½ cents a slice. Then again, maybe not everyone wants bread; or maybe some folks want rice instead. ← I felt no need for bread here. I don't have a problem with family style service even if it isn't my preference in a restaurant, but I do want and expect adequate service utensils. Marc, I think your assessment is spot on, as usual.

Steven, you will eat very well and be vastly entertained. I'm envious.

Bravo, Percy! you gave a great perspective on a very important place at a very important time in India's history.

I think everyone here seems to be discounting that food costs will come down, but I thin it is likely that they will for several reasons. First, they are not immune to the laws of supply and demand. If people or businesses are not buying the products at higher prices, then the prices need to decline in order for the product to move. Second, the other major element that pushed food costs higher is energy. As that has declined so has the cost of raising the food. Of course, there is a delay there so with the exception of some products like lobster, that has yet to fully manifest itself. Third, with the real estate crash, rents are bound to come down making restaurant expenses likely to come down as well. Of course some restaurants are locked into expensive long term leases and may find it difficult to decrease that expense. Should they find themselves in trouble they should attempt to renegotiate those leases as the landlords may not have any better prospects should they lose that tenant. The situation is bleak, to be sure, but it is not without hope.I believe it likely that some favorites will be lost in the shuffle, but those with good food and good business acumen should prevail. Those likeliest to fold are those who were already in trouble.

Elie, you mentioned that the bones were chopped up and added back with other ingredients into the stuffing. Did you use all the bones? How were they chopped and how finely? Lastly, did you notice them in the final product?

Amazing and beautiful, Elie. Nicely done, indeed! How long did it take you to prepare that?

Lucky you. I called six Hannaford stores on 12/31 and they were all sold out. Maybe I'll try again this weekend. Edited to add that I just saw your previous post on 12/31. Glad you were finally able to get them. ← They were going quickly again. I wasn't really planning on getting lobsters, but when I saw them at that price, I couldn't resist.

The latter surprises me a little. I found the food to be a little uneven when I was there. You must have ordered well. Did you try Canteen? That is one that I would guess that you would like as well.

Bought 1.5-2lb lobsters today at Hannaford for $4.99/lb. I plan on making them with pasta, garlic, parsley, saffron, clams and Maine shrimp.