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Posts posted by Stone

  1. I tried this tonight.  Tor the praline cream, the recipe calls for mixing sugar, flour and salt in a pan, adding cream and butter, heating to simmer and simmering for 20 minutes.  I checked a couple versions of the recipe online and they’re all the same. When I tried it, the butter didn’t incorporate with the dry ingredients/flour.  I ended up with a sugar mixture and a pool of melted butter on top.  Anyone know what I did wrong?


  2. Chopped the carrot and celery pretty small to begin with.

    I didn't chill and defat the broth. There didn't seem to be much fat in there. The pieces of tail were pretty fatty, although the butcher and I trimmed much of it. After the braise, I pulled out the fatty bits.

  3. Here's how it came out.


    I should have cleaned up the cutting board for the picture.

    Obviously, I skipped the foie and went with quail eggs in the center. Surprisingly easy the whole thing. Browned 5 pounds of ox tails, sauteed mirapoix, added bay leaf, thyme, rosemary, oregano, red wine and beef stock. Braised for 4 hours. Took out the bones and removed the meat, strained the broth and reduced to about 2 cups. Loaded the terrine and poured the cooled broth on top.

    Did pretty much the same thing for rabbit rillettes. Picking out little rabbit bones is a tedious process.

    they both went over quite well.

  4. I'm making my first terrine this weekend. I've found a bunch of recipes for ox tail terrine, but since I'm in the Hudson Valley, I figured I'd try to a foie in the middle. Anyone have a good recipe for how to do this? I've never dealt with foie before. I assume I need to cook it before adding to the terrine?

  5. According to Eater:

    EAST VILLAGE—East Village restaurant The Brindle Room (277 East 10th) has a new special: free bruschetta with any purchase of win. The bruschettas are smoke trout and white bean puree and English pea and Parmasian. [EaterWire]

    [Photo courtesy The Brindle Room]

  6. I think the problem was that it wasn't the type of place that was going to get a lot of repeat business and it was in the middle of nowhere. The block was empty. There aren't many people who are going to head out for that kind of cooking on a regular basis. (I've never been to WD50, but I don't know that it's food is quite as outlandish as Tailor's.)

  7. Greetings, and apologies for a bit of a shill. My buddy Jeremy Spector is opening Brindle Room this Friday night, in the East Village. It's on 10th St. between 1st and Ave. A (the old Persimmon space). Jeremy has previously been at Employees Only, Schiller's and other places around the city. Happy to answer any questions about the food, to the extent I can. Here's a shot at the menu:


  8. I drive by here a lot. Sometimes I think it was a little unfair that the title of the thread I started advertises that it's bad bbq. Perhaps the title should have been something neutral. So I stopped in again (I think I've been in at least one more before this) for a quick meal before a movie.

    It's bad bbq. Not negatively bad -- It's not too salty, too fatty, or offensive. It's just not good. I wouldn't have thought it possible to cook meat, much less bbq, with so little flavor.

    The brisket (flat, which I prefer) was good to a good texture. That's about all that could be said about it. Not only was there no smoke ring, there was no smoke flavor. There was no flavor at all. I wouldn't think it possible to make such bland brisket unless it was just braised in water. It's billed as served with caramelized onions. Apparently, the kitchen doesn't know the difference between caramelized onion and sauteed onion. Again, no flavor whatsoever.

    The ribs were pretty much the same. Well cooked and meaty but with no taste, other than from the brushed on bbq sauce.

    The best part of the dinner was the sweet corn.

    I guess it's popular because the restaurant has a great design, it's comfortable and the service is friendly. But really, buy some wood and throw it in the oven.

  9. My friend Paul Wegimont just opened up the Bridge Vineyards Tasting Room in Williamsburg. This is the tasting room "annex" of his vineyard out on the North Fork of LI. It serves all New York state wines, from Long Island, the Hudson Valley, Finger Lakes region and elsewhere. It's a great space, with a nice selection of wines and food. Down at the bottom of Broadway (down from Lugars and Marlowe & Sons). Because it's an annex of the vineyard, it has a retail license, selling bottles and cases at the "vineyard" price. Eventually, they will be holding tastings and mixing wine on premises.

    I think it's open Thursday through Sunday nights. Worth a stop by.


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