Charles Smith
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Posts posted by Charles Smith
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In a word, funk.
For reds I like leather, tobacco, tar, barnyard, horsey, merde,
, with violets, bacon fat, smoked pork, bramble berries, raspberries, blackberries, ollalieberries. I also like pencil lead, cigar box, green bell pepper, black peppercorns, and black fruit. I do not like herbal, jammy, hot, alcoholic, fruit bomb, cedar, woody, oaky, or toasty. I do not like cherries, cassis, or cola.
For whites I like minerally, gun flint, chalky, bracing, acidic, austere, but I also like citrus, melon, honeyed, petrol, rubber-band, grassy and stone fruit. I do not like buttery, toasty, vanilla, oaky, butterscotch, creamy.
What he said.
what they said, plus stewed fruits in the southern Italian style.
and Most importantly, "it works well with food"-
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I hate it when there's not enough room at the table for everything that's being served.
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I would try to get to the as yet unopened Joel Robuchon place as reported in the NYTimes- it's now an archived link requiring payment, but I'm sure that there some more info somewhere
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another point that it took me years to learn, was that it cooks faster at lower heat, because the stock is being absorbed by the grain, as opposed to evaporating- experimenting and tasting is the only way to get this right on your stove-
It's worth the fuss IMHO
Cheers,
Charles
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He's changed the name of Alva to Kitchen 22.
It's, not surprisingly, on 22nd St.- East, not west-
It was in Daily Candy today
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I had a professor who claimed that anyone creative and intelligent should be able to spell words in multiple ways and that it didn't matter, as long as the word was understood.
Seems the same rules should apply to prononciation of foreign words in any language.
FWIW, I say Reesawwtoe.
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Thanks for the responses. Still have to convince my wife, but hoping to make the trip.
As for Michelin, There work in Italy (as previously suggested) dismisses them in my mind from outside of France- The three stars there are French meals in Italy- Delicious, but not up to Parisian standards, and not what we look for in loacl cuisine.
Cheers,
Charles
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I thought most retaurants made risotto by cooking it in advance about 85% of the way there (with stock), then spreading it onto a cookie sheet to be finished when ordered with a few last turns of stock
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people in America
Pedantry: I would make that "Americans." I mean, I've got a passport.
as originally stated :-)
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I don't- that's a number used pretty regularly in advertising sales for travel packages referring to non-expired passports- if you count all passports issued the number is more like 18%. It's very misleading in one since, b/c a lot of foreign travel (Mexico, Carribean, etc.) can be done without a passport in many cases.
I'll look at my old media kits for the source.
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We should stop focusing on risotto as an alternative to pasta and think of it as a type of noodle, which seems to me the role that it fills on many menus. I'd guess that it's also more expensive to make well than pasta, so it's unlikely that it will ever become extremely popular in any form other than rice-a-roni (which used to make a very good "Saffron" (that is, yellow) dish referred to as risotto).
I also think that a number of us discovered risotto in Italy and then looked to have it here- since only 12% of Americans have passports, I doubt that this "Perillo" method will influence the market either.
BTW, remind me to hide when the blonde Northern Italian hordes start showing up.
Cheers,
Charles
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food college?
now that's something I might be able to handle.
But I imagine you don't grade on a curve ;-)
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I've been following this thread with fascination as a confirmed PL lover- heck, I've never been to S&W- why go?
I actually think PL is the perfect opportunity for a new reviewer to pan it- chance to make a name, etc. I just don't see it happening- the place is simply too good.
Cheers,
Charles
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My wife and are are considering a trip to Sevilla early next spring-
Any great restaurants that might push us over the top?
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As someone who's lost 75+ pounds and kept it off, I am a firm believer is a balanced diet and exercise as the only way to be healthy. I worry about the Atkins diet's ability to keep you healthy, as opposed to just thin. Fiber and vitamins are so important in cancer prevention and long term health, and that's what you miss most in the Atkins approach. Losing weight is a simple formula- Use more calories than you consume. Being healthy is another matter. I also think that each person has to develop a diet mix that works- everyone's body deals with things differently- some will burn carbs more readily than protein, or vice versa.
Cheers,
Charles
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Oh yes- the junior's rolls are amazing.
the best lunch in the world is a flounder sandwich- the flounder from Blue Moon, the bread from Tribeca Oven-
heaven.
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My favorite (not already mentioned) is the Tribeca Oven stand at the Tribeca Greenmarket. excellent focaccia rolls- multigrain, onion and tomato, as well as great multigrain loaves. most of their business is wholesale
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Not sure about a single meal, but the worst dish I had, (and I had it a lot) was a babysitter's english muffins, which she buttered in advance of putting into the toaster.
absolutely disgusting.
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I think this is very different when talking about B2B vs. B2C.
When selling to businesses, you typically have a much better ability to determine whether or not a customer is profitable and adjust your behavior accordingly. This is almost impossible when dealing with the "general public." Very few, if any, B2C establishments know the lifetime value of a customer when dealing with them-- A first time eater that sends back a perfectly cooked (to the chef) piece of meat and gets it back charred (they way they like it) with no attitude and in a reasonable amount of time might become a long-term, very valuable customer. When you have an established relationship with a business customer, you can evaluate the profit vs. hassle and decide accordingly.
Cheers,
Charles
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I recently had two couscous dishes that could have easily been made into a dessert- start with either apricots or dates (medjool) in double the amount of water that you'll need for the couscous- reduce by half, remove the fruit, and make the couscous.
From there, the ones I had went in the savory direction, but could easily have been dessert- chop the fruit, or the apple compote- add it, plus some mascarpone maybe-
sounds delicious to me
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I eat a lot of cereal, but it has to be mixed- home-made granola, mixed with an assortment of stuff is the best and served on, or into, Total yogurt, or maybe Emmi swiss yogurt- I think it's delicious and I can't really handle a big greasy breakfast most days.
The yogurt is the key-
Cheers,
Charles
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This is a great topic that had all the potential to be awful.
I can's pick, so I list four-
The first was at La Grenouille (NYC) in oh, 1977 or so, I was 10 and they served us frog's legs- Eating out went from a bore to something to desire in an instant- I will never forget the feeling of that service and how welcoming they could make a family with a 9 and 10 year old.
Second was on my 17th birthday at Harry's Bar in Venice- carpaccio and risotto. I was in heaven, feeling very old for 17 and will never forget the site of the Italian gentleman (in the true sense of the word) next to me flipping an entire pastry puff of carpaccio sauce in his mouth at one time- had my first bellini that night as well- good clean livin'
The third was at a dim sum "palace" in Central, HK. Don't remember the name, but it was my first trip to Asia, they thought I was nuts to be eating dim sum alone, and the overall giddiness of the place combined with jet lag and the carts and the families and the ...- amazing.
Last was on my honeymoon at La Chiusa, Montefollonico, Tuscany- all veggies grown on the premises, all the meat from within 10 miles or so- we had the dining room mostly to ourselves- along with a great bottle of '90 Percarlo- Wow.
IMHO opinion meals are like wines- I don't remember the great ones because of the taste, rather I remember the taste beacuse of the great meal and that means the entire experience- company, surroundings, milestones, etc.
Cheers,
Charles
Decanting
in Wine
Posted
I would think that you could harm an older wine by roughing it up. I've not seen an older Bordeaux go through a strainer, but have poured older ports and some other older wines through cheesecloth with no ill effects.