Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Recent Profile Visitors

1,379 profile views
  1. My favorite sous vide dish right now is chicken breasts wrapped in swiss chard - with a nod to Thomas Keller's recipe from Under Pressure. It makes a beautifully presented dish, wows my guests and is super easy to make. Next time I will take pictures.
  2. With any reviewer you either agree or disagree with their tastes. Liking a restaurant is subjective what I find disagreeable you may be fine with and vice versa. He did a similar take down of Daniel by using a third party to see if his treatment was the same. I think that is a good tactic but signaling out only one restaurant to do that seems vindictive. But for specifics he gave two stars to La Promenade (Chelsea area). We had a very good meal there, it may not have been three stars but better than his review suggested. He gave three stars to Nomad, 5 months later, my meal was good there but not as good as La Promenade and not a three star restaurant (I have been back and yes it is good but not equal to other three stars). He gave one star to Lafayette and our meals there have been equal to NoMad (but less ambience). He gave two stars to Russ & Daughters and for a brunch spot it was better than that - but one shouldn't compare brunch and dinners spots. A similar comment about Santina. He gave three starsto Cosme, I could see why but I rate the food as good as the best fine dining establishments in NYC. My main complaint is that he usually gives two stars in a review (48% of the time) and those ratings are all over the place.
  3. Actually I don't put much stock in Wells' reviews. He has been very generous during his tenure (one of the most generous of all time) and only lately started to slam restaurants. His and my opinions are probably the least correlated of the recent Times columnists. I suspect per se has dropped a bit but not to the extent he claims. Wells is probably going more for the press.
  4. and also missed my anniversary May 27, 2003. I have learned a lot and miss my old friends, what a long strange trip its been
  5. I tried green beans with bacon, cooking sous vide melted the bacon onto the beans - excellent
  6. I do not eat meat and use this book a lot. I recommend following mikeycook suggestions or just concentrate on non-pork dishes - they are many
  7. Try Kittredge on Avenue D in Williston for best deals of what you are looking for.
  8. I have been playing with Tartine 3 for the past year , the no-knead method has had me stumped but last weekend the oat porridge and toasted almonds worked
  9. Great nostalgic thread, the first 5 of mine would be The Vegetarian Epicure vol. 1 & 2 by Anna Thomas (counts as I) The Silver Palate (all three also counts as 1) - Rosso & Lukins Aquavit by Marcus Samuelsson Mario Batali - probably Simple Italian Food The Arrows Cookbook by Clark Frasier and Mark Gaier but things are changing with The Art of Cooking with Vegetables - Alain Passard
  10. Definitely Kees for the chocolate and go to the 39th Street shop
  11. We have the Leifheit cherry stoner and it works great and is small
  12. Sunday I made this olive loaf from Hamelman's book.
  13. Interesting that people quote Wikipedia for a reference, why not go to the source and end it. From Escoffier's Guide to Modern Cookery The Principal Kinds of Fonds de Cuisine (Foundation Sauces and Stocks) The principal kinds of fonds de cuisine are :— 1. Ordinary and clarified consommes. 2. The brown stock or " estouffade," game stocks, the bases of thickened gravies and of brown sauces. 3. White stock, basis of white sauces. 4. Fish stock. 5. The various essences of poultry, game, fish, &c., the complements of small sauces. 6. The various glazes : for meat, game, and poultry. 7. The basic sauces : Espagnole,- Veloute, Bechamel, Tomato, and Hollandaise. 8. The savoury jellies or aspics of old-fashioned cooking. To these kinds of stock, which, in short, represent the buttresses of the culinary edifice, must now be added the following preparations, which are, in a measure, the auxiliaries of the above : — 1. The roux, the cohering element in sauces. 2. The " Mirepoix " and " Matignon " aromatic and flavouring elements. 3. The " Court-Bouillon " and the " Blancs." 4. The various stuffings. 5. The marinades. 6. The various garnishes for soups, for relev^s, for entries, &c. ("Duxelle," " Duchesse," " Dauphine," Pate a choux, frying batters, various Salpicons, Profiteroles, Royales CEufs fil6s, Diablotins, Pastes, &c.).
  14. Depending on what you are straining, cheesecloth or muslin may be fine. I have also used coffee filters to strain infused oils - and they work quite well. You can get a melita stile cone very cheap (check garage sales) and they make a good strainer.
  15. I use the All-clad and have not had a problem. It works very well
  • Create New...