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Found 10,000 results

  1. david goodfellow


    Drive down Upper Brook Street past Le Gavroche and the US Embassy into Grosvenor Square. Deep in the heart of Mayfair this is one of London's poshest address's. Gordon Ramsays Maze (or should that have been Jason Atherton's Maze?) is on your left, but we see no other restaurants among the grand old buildings on the square. So where is it? Its at least fifty metres off the square into South Audley Street, thats where. No, dont ask I don't know, but I can guess. 34 bills itself as a meat, game and seafood restaurant with a bespoke charcoal grill imported from Argentina taking pride of place in the kitchen. Its the latest opening from the same group who own famous names, The Ivy, Le Caprice, Scott's, Daphne's, J Sheekey etc, etc. I admit to it having slipped below our radar but it has received some good reviews so we thought, why not? The room is long with a bar at one end and an open kitchen at the other, where you can watch the chefs beavering away prepping the food. At the kitchen end is a small private-ish return which seats about fifteen. We found a comfortable spot looking down the room. The greeting was in line with all (except Scott's) of mega bucks Richard Caring's establishments, big happy faces with acres of teeth and a warm disposition. The menu makes good reading, lots of untaxing comfort food with more than a smattering of interesting dishes for us. Eleven starters, eight mains, six salads, twelve grills including a burger for £16.50. Or how about a 240 gram Aussi Wagyu sirloin steak for £85? etc, etc. There is cover charge of £2 per person which seems dated but includes things like bread and butter which was decent quality. Octopus is not something we eat much of at all, if at all, come to think of it. My version came with some soft peppery and highly seasoned chorizo, and some sliced waxy Roseval potatoes, lying in a moat of herb flecked butter. I found this enjoyable and worthy of its £10.50 price tag. My wifes starter was something altogether different, Foie Gras and garlic torteloni with chicken livers. This sounded a lot better than it actually tasted. The chicken livers were blasted into oblivion, there lightness destroyed by overcooking. The pasta was touching on leathery, thick and far from pleasant and the foie gras? Don't ask, I did not get any thrill of in the three tastes that I tried. Far better was her main, a trencherman portion of Rump of Glencoe Venison served with beetroot and sour cherries. My god did she enjoy this, barely surfacing for air. I did manage a taste, but best not disturb her too much whilst she is enjoying herself so much. I was pleased to see Slow braised Short ribs on the menu and when they arrived tableside it did not disappoint. Yes presentation wise the dish would not win any beauty contests but it lifted my heart with the generosity in portion control. "Winter roots and horseradish" proclaimed the menu, and the roots were wintery, they were hard, as in undercooked. I did assume the ribs would be prime given the pedigree of the other meat on the menu, but this did not hit the target. Beneath the layer of fat the meat was strangely dry and very stringy. One of the ribs was very heavily fat laden and should have been trimmed further. The bite of the veg irritated me more and more and in the end I left half of the dish uneaten. We had a couple of side dishes which in honesty were not really needed as portion size and composition of the dishes largely rendered them a little overkill. The sprouts and tops were delicious. Good mash. Service, which had been excellent throughout, seemed to falter a bit at this stage. It was if the staff breathed a big sigh of relief in having got through another service unscathed. It seemed an age before our plates were cleared and I wondered if our "new" shift change? waitress would comment on the half eaten plate of food. She did not and I had to bite my tongue initially not to say anything. About to make haste from the table I told her of the faults with the dish, she shrugged her shoulders and made no comment whatsoever. I could not be bothered to make a fuss but I'm positive the top brass in this well oiled machine have based part of their success in getting feedback from customers through their foot soldiers. They clearly did not get any here. We thought to share a dessert, and with plenty of choice available plumped for apple tarte tatin with cream brulee ice cream. After a not too long wait (20 mins) said tarte arrived tableside looking as good as expected. Good pastry, chewy toffee rim giving way to the sweet, slightly tart apple, crispy buttery base and a decent ice cream to boot. Whats not to like? Well. A mixed bag. It all started off so well, great feel to the place, service slipped and dropped off the edge at the end. I left disappointed with some of the food and some of the service. Its not cheap of course but its managable on a budget, not that you will find many budget concious diners in this area. Expect to pay about £60 per person without cocktails or any after meal drinks. You will be able to buy an entry bottle of wine with that money but the list soars skyward thereafter. If you fancy a steak with a name to it, (think Creekstone Farms USDA) expect to pay over £100 a kilo for it. The million dollar question, would we go back? I don't think so.
  2. Hi, I'm heading south from Vancouver BC to Portland for a weekend. My sweetheart is meeting up with some of his friends and I'm planning on wandering around and eating as much as possible (with or without them) I've booked a table for 2 at Andina for Friday night. Saturday I'm planning on going to the Farmer's Market and wandering around the Pearl district - any good lunch spots? Dinner - no idea, the guys are going to Kell's and I admit I'm not that excited about it. Sunday breakfast - I was thinking Simpatica but... open to suggestions. Thank you!
  3. liuzhou

    Lunch 2019

    Lunch today was leftovers from yesterday's New Year dinner. Cold chicken sandwiches mainly. No pictures.Not very visually interesting, but filled the hole.
  4. Award-winning pastry chef and eGullet.org member Sam Mason, of wd50 restaurant on the Lower East Side in Manhattan, NYC, is often spoken of as a "Pastry Provocateur" or rebel because of his willingness to explore and experiment by combining solid pastry technique with new ingredients--at least new to non-food scientists that is. All of this comes together in an explosion of taste, temperature, and textures that have garnered Sam a ton of media exposure nationally and internationally, including a Rising Stars Award from Starchefs.com as well as a 2005 Pastry Arts and Design "Top Ten Pastry Chefs" award. Sam also finds time to teach a course or two at the French Culinary Institute in New York City, give demos across the country and participate in various seminars abroad. Mason wrapped up 2005 with trips to Japan, a brainstorming session with Chef Heston Blumenthal of the forward-thinking UK restaurant The Fat Duck as well as providing a dessert course to the World Gourmet Festival in Bangkok. A website, his work in progress, features some great pics of his desserts as well as some of the places he's been in the past and is well worth a visit. This article on wd50, written by eGullet's Andy Lynes will give some additional insight into Sam and his restaurant work. It's with great pleasure we welcome Sam Mason in the sophomore edition of the Pastry & Baking Forum 'Focus'! Welcome, Sam!
  5. teonzo

    Cookbooks 2019

    Many people will be happy to know that this book will get an English translation: Cédric Grolet - "Fruit" Teo
  6. liuzhou

    Breakfast 2019

    First breakfast of the year, on a freezing morning. 三鲜馄饨 (sān xiān hún tún) Home made three taste wontons (pork, shrimp and shiitake) in a spicy broth. Photos taken through a filter of steam.
  7. Akiko

    Mash Po's

    So I'm looking to improve my mash. I usually make two types for Thanksgiving. A sweet potato casserole with pecan topping that is excellent, silky sweet, the kids will run away and hide with the casserole dish so they don't have to share. But my mash... I'd love to see what versions other people do, I'm never happy with mine. I'd like to make a very light, creamy, mash. I also want to be able to put a cheese (probably do some kind of blue? like a gorgonzola or dolce?) in it. I've seen a recipe from a french chef, I think he chunked his up, boiled it in a saucepan and then rubbed it on a very fine mesh (one of those flat circle frame things) into the bowl... What do you think? boil, or bake/ heavy cream or milk / food mill or mesh ? How do you do it? Thanks for your help!
  8. DeliGirl

    POS Advice?

    Hey EGulleters! I own and operate a deli-gourmet grocery-bakery-sandwich shop-wine store-breakfast establishment. We sell prepared foods (breakfast, sandwiches, salads, soups), inhouse baked goods, beer, wine, imported food stuffs, charcuterie, cheese, gifts, beverages, etc. It's gotten busier and more complicated over the past 9 years that we are desperate to add an effective POS system that doesn't cost us an arm and a leg. We currently take orders manually and run excel spreadsheets and quickbooks for everything else, but we need to streamline the whole shebang. I'm hoping to come in under $5k all in. Does anyone have any experience, pos or neg, with any of the new IPad systems? Any customer or user input would be welcome. I've located a company in the Bay Area called Revel Systems. Anyone have experience installing one of their systems? Thanks so much!
  9. liuzhou

    Dinner 2019

    Happy New Dinner! I spent a small fortune yesterday on a beautiful organic* chicken. Today decapitated and de-feeted it and slow poached it. It should feed me for a few meals, but I'm sitting now thinking it might end up being eaten later tonight - just by me. It's sitting resting now, and I'm going to be adding the neck and head to the poaching medium for stock. The extra fat was removed and will shortly be rendered for purposes yet unknown, The gizzard and kidney will be the chef's reward. * "Organic" has no legal definition here, but I've tried birds from this supplier before and they sure taste better. BTW, I have one Chinese good friend who, despite being fluent in English and French alongside her three Chinese languages, always gets a little confused about one linguistic point. A few years ago I cooked for her and she asked me, "Is that an orgasmic chicken?" I told her that I had tried my best, but it was up to her to decide!
  10. lancastermike

    17 days

    Last week my wife visited her oncologist for her six month checkup. She recieved very good news that all is well and she is doing fine. However, the doctor recommended that she loose a little weight so at our house we have now embarked on the 17 Day Diet. I can certainly stand to lose some as well so I am on the trip. I am now on day 6 and I am just screaming for some carbs. It has been six days since I had any bread and that may be the longest since I started taking solid food I have gone. I love bread, I adore bread, I bake bread. I know it will make me lose weight. I have lost 8 lbs already. But I want bread!!!!!!!!!
  11. rejuvelac


    has anyone been to p*ong, pichet ong's new restaurant yet, or planning to go in the next week? i have a reservation for april 28.
  12. Chris Amirault

    Ceviche--Cook-Off 34

    Welcome to the eGullet Recipe Cook-Off! Click here for the Cook-Off index. It's still warm in the hemisphere in which the vast majority of our members reside, and so we turn, again, to a cool dish from down south: ceviche, the marinated seafood dish from Peru. It may be a popular item these days, having made appearances on Top Chef and prompting a Food Traditions & Culture topic here, but I've gotta say that I've never found a solid home recipe. That's too bad, because when they're good -- and the octopus ceviche I had at Ken Oringer's Toro in Boston last weekend was very, very good -- they're transcendent, balancing acid (usually citrus, with some help from vinegar in certain recipes), capiscum heat, salt, allium, and seafood flesh. We've got a topic or two in eG Forums (click here, e.g.) on the subject, but we've a dearth of recipes and techniques. Traditionalists, how do you find the balance in this world of lame limes and flabby fish? Innovators, how do you honor that balance with your yuzu, szechuan peppercorns, and lemongrass? Let's see what you've got!
  13. Double 0

    A&P Fresh

    I know that alot of people are pissed at A&P but a "new" A&P has opened up here and it looks pretty good. The grand opening was yesterday and it was packed with suits from corporate and customers. The store is on the smallish side and it appears to be copying the Wegmans/Kings model. High grade cheese, cold cuts, meats , poultry and fish. A nice looking bakery with in store baked breads(Ace brand) and a good looking produce section. They have heirloom tomatoes and baby veg. The store is a little confusing because it is small. I think they should have put this in their flagship Woodcliffe Lake store and just renovated this store. They're open 7am to 12 midnight and carry enough gourmet varieties to make it a decent choice around here, although there is a kings two towns away.
  14. TAPrice

    Po-boys gone by

    In honor of the Po-Boy Festival this Saturday (see this eGullet Calendar entry for more info), let's talk about great (and not so great) po-boys that are no longer with us. Let's here those memories...
  15. Prawncrackers

    Dong Po Pork

    Dong Po pork is one of my favourite things to eat. There are a couple of preliminary steps to ensure that the skin in the finished dish it is soft and melting. First blanch the pork in some boiling water for ten minutes to remove some of the impurities and set the flesh a little. Remove and pat dry before frying the skin in a wok or skillet on a moderate heat till the skin is evenly brown all over, you can if it’s more convenient deep-fry the whole piece instead. If this isn’t done then the skin will be too chewy, it should be very soft and delicate. If you find that your piece is curling up, either cut into smaller pieces or make deep slashes into the flesh side. It is better for presentation purposes that the pork is as flat as possible. Now the pork is ready to be braised. Choose a suitable sized pot that is just big enough to hold the pork and line the bottom with spring onion and slices of ginger. Place your pork on this bed of aromatics then add the braising liquor. For the size of pork you see in the photo (approx 1lb), I use 100ml of Shaosing wine, 75ml each of light and dark Soy Sauce, 100g of Yellow Rock Sugar, one whole star anise and just enough water to barely cover the meat (do not dilute the mixture too much). Simmer gently, covered, for three to four hours. Turn occasionally, but be careful near the end as the meat will be very soft. To serve, let it cool a little before slicing, then pour the strained braising liquid over the meat. The meat should be sliced almost but not quite all the way through. When you dig in with your chopsticks to take a piece then the meat should be so soft that the chunks should pull away easily. Of course as with any braised dish it will taste better the next day. You can slice it much more easily when it’s completely cool and you can skim the fat off too. Simply steam the pork on the serving plate and finish with some of the liquor warmed through.
  16. Florida Jim

    FR, AU, PO, IT

    Guests from the north came to enjoy our 70 degree days and some of Diane’s cooking. First: Salomon spread with crackers Edamame beans N/V Jean Milan, Champagne Blanc de Blancs Spéciale: Crisp, clean, lively and a long lasting bead, good acidity. Perfect with the salmon spread and good with the beans. Second: Broccoli rabe with white beans and olives with crusty bread with EVOO 1998 Salomon, Gruner Veltliner Reserve: One of my favorite producers for their consistency and balance; great harmony from first sniff to clean finish. Outstanding with the dish. Third: Pasta with gorgonzola and sautéed wild mushrooms: 2001 Quinto do Infantado, Douro: Decanted several hours but still quite oaky; until one has a bite of the pasta and the wood just disappears. The food saves the wine. Last: Assorted cheeses: 1995 Hoffstätter, Pinot Nero Mazon: Mature, resolved pinot with cheese is such an easy combination; especially when it also has character. Best, Jim
  17. Nola

    Po-Boy Sandwich

    New Orleans does a sandwitch on french bread with plenty of stuff, the Roast Beef usually the best, full of gravy and the small bits of meat called "debris" and hot sliced beef. Does anyone else do such a sandwitch, and where to get it?
  18. jmolinari

    Ma Po Tofu

    I love Ma Po. A restaurant here in atlanta makes the best...but i'd like to approximate it at home. I'm basing this on Dunlop's "Land of Plenty"..the sauce is good, but i can't get the texture of the tofu right. I've used hard, medium and soft tofu, i've tried simmering it before using it (as Dunlop says to do), and also not, but my tofu always comes out a bit "spongy"...the one at the restaurant i go to is sort of slimy (in a good way), and soft and has a really nice texture... Any ideas? SHould i be using silken tofu? I thought that stuff was basically a paste... thanks jason
  19. chocolate lover

    Lao Po Bing

    Hey guys, just wondering...do any of you have any good recipes for Lao Po Bing???
  20. cnspriggs

    comparison for 02 Ch Margaux

    Hello! My mother splurged and got a gift for my other half -a 2002 Chateau Margaux (this along with Ch Palmer are his favorites) but her condition for buying it is that it is to be opened blind (in the next month or so and no I can't convince her to age it) beside another wine that would make an interesting comparison with price being less than $70. It would be preferable to get something of a similar makeup and nonfrench. I've been looking at some selections from Chile or S.Africa but am open to any country. Can anyone suggest a wine that would be interesting for this tasting? Cheers.
  21. Kerry Beal

    The Great Freezer Clean: 2019

    It's cold - really, really cold - today. And my garage is not heated. I've been thinking for a while that it's time the upright got cleaned again. Going down the rabbit hole - I discovered the reason it needs a clean is that the last time it was done was 2010 - report here. Hubby looked at all the ice buildup in there and suggested perhaps we needed a new freezer but when I explained that 2010 was the last time it was defrosted he decided we could keep it! In 2010 I did it a shelf at a time and tried to make use of what I found - this time I decided it was all or nothing - and in about 4 hours I had it all clean. And I had a sink full of chunks of ice, one hair dryer that had taken a bath in the melt and 6 towels in need of a good wash.
  22. MelissaH

    NYC steakhouses 2019–

    My husband and I would like to eat a really good steak on our next visit to NYC. The kicker: we'd like to eat with a friend who will eat seafood of all kinds, but not meat. (We were surprised to hear that steakhouses often have good seafood options, in our friend's opinion.) Who is doing a really really really good steak these days, with good fish or other options for vegetarians? Our original thought was Peter Luger, which I've always heard of as a classic. But I'm a little turned off by the difficulty of getting reservations there (the line seems to be busy every time I phone), and somewhere that takes credit cards would be easier to deal with than somewhere that famously does not. But first and foremost is getting a good meal. I've never eaten a dry-aged steak, and am looking forward to the experience. Sides (potato and vegetables) are also important. FWIW, our friend will be coming from work, which is just west of Union Square. Bonus points if it's easy to get to from there. Thanks! Melissa
  23. MetsFan5

    California Dining 2019

    I think Danko will win out over Zuni, since Zuni is open for lunch. I’ll be solo most days (3) so if any local members are down to have a nice long boozy lunch let me know! 😗 I’m still eying Lilholo Yatch Club since it’s basically next to my hotel. Weee spending two nights in Napa, one we should probably eat then sleep before a day long tour and the one to have dinner after a tour. We will be right in downtown Napa. Is Morimoto worth it? Does anyone recommend an Italian place to soak up the wines on Friday night? I’m down to Uber.
  24. TAPrice

    Parasol's Po-boys

    I shudder to pass along anything featuring Guy Fieri, but this complete breakdown of how Parasol's makes its roast beef is worth it: Video: Making Parasol's roast beef (FoodTV) Did anyone else's heart fall when they saw the Kitchen Bouquet go into the gravy? I kind of felt the same way when I learned that Prejean's uses it in their dark roux gumbo. How much of that stuff do you think is used in this city?
  25. buckZiner

    Vineyard blog '06

    Greetings; I have been asked to do a wine blog about our vineyard and winery here in Sonoma Valley. Let me start by introducing myself; My name is Will and I have been making wine, or at least learning how to make wine, since 1983. My first job was as an intern was at Kenwood winery, I was very green and they called me “Won’t” My second internship was at Chateau Lafite Rothschild; there they called me Regan. Then I was off to Australia, Mendocino, the Russian River and finally Oregon, where I was winemaker at King Estate for eight years. Slowly, the inexorable force of family ties pulled me back home to our ranch near Glen Ellen. Here we have two ranches, Old Hill and Oak Hill. Oak Hill is a ninety acre flower and vegetable farm that my mother manages. She has a retail store on the farm, she sells at local farmers markets and she has a retail space at the ferry building in San Francisco. Old Hill is a 40 acre vineyard located across the highway from Oak Hill. Old Hill is not on a hill, it is in the Sonoma Valley on rolling terrain. Hill is the name of the founder of the vineyard, William Mcpherson Hill and he settled here in 1852. Old Hill is one of the oldest vineyards in California and the history is rich. I will save it for later. In 2000, my three siblings and I pooled our resources so we could make wine off of this vineyard. We decided to call the winery Bucklin which is our sir name. We make almost 2000 cases of wine. After 20 years working in wineries, pulling hoses, wearing rubber boots and wearing the enamel off my teeth tasting wine (I know, I know, cry me a river!) I am now driving tractors and pruning grapevines and I truly love it. Today I am off to the winery, it is too wet to do much in the vineyard. More to come.