Jump to content

Search the Community

Showing results for '전라북도출장샵예약【카톡: mss42 】〖mss41.com〗출장만남콜걸만남Y✄☝2019-01-13-00-56전라북도✗AIJ╜출장몸매최고흥출장안마출장맛사지◦안마♤출장오쓰피걸█전라북도'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 10,000 results

  1. 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.
  2. 2001 Ridge Syrah/Grenache Lytton Estate, 14.8% alc.: This dark garnet is a 50 – 50 blend of syrah and Grenache, but you can hardly tell that from the aromatics or flavors, which are all about red wine from Ridge. The nose explodes with beautiful Draper perfume in all its glory, bursting with blackberry, black plum, blueberry and just the right amount of oak. These follow through in the somewhat fat, somewhat creamy flavors, where a little chocolate emerges with air. The tannins try to fight it out with the big fruit and Mr. Ridge personality, but finish in 3rd place, as this is drinking so well already. It reminds me of the ’95 Ridge Pagani Mataro, which was also gorgeous when it was released, but showed almost no varietal character whatsoever. Kim and I love this wine, and while it will improve over the next three to five years, we’ll have a hard time keeping our hands off until then. 2001 Ridge Geyserville, 74% Zinfandel, 18% Carignane, 8% Petite Sirah, $30, 14.4% alc.: This was my first taste of this dark garnet Geezer since ZAP '03, and perhaps the time has helped it come around some. Initially less aromatically effusive than the ’01 Syrah/Grenach (which it was tasted immediately after) it shows less overt Draper perfume over blackberry, black raspberry and blueberry, accented with a subtle note of chocolate. The nose brightens up noticeably with air, and the flavors echo in a somewhat subdued kind of way, not being as sweet and forward, but rather more claret – like, and with a nice touch of that ol’ bramble and briar. With an hour’s worth of air, the flavors start to open as the bouquet did earlier, becoming somewhat sweeter and more expressive, gaining a little leather along the way. The tannins can use some time, but this is drinking quite well right now. Classic Mr. Ridge claret, with not a Bordeaux varietal in the mix. Reporting from Day-twah, geo t.
  3. teonzo

    Cookbooks 2019

    Many people will be happy to know that this book will get an English translation: Cédric Grolet - "Fruit" Teo
  4. 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.
  5. 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!
  6. Bill Miller

    01 Marcarini Brunate Barolo

    Drinkable, tannins still fierce--at least 2 more years! I think it will be great--I just couldn't wait to try it!!
  7. Padurescu Vlad

    Pasta ! Semola or 00 flour ?

    Hello guys , i am wondering how do you make yor fresh egg pasta ? What is your egg to flour and yolk to white ratio . How much salt and what about the olive oil ? Yes o no ? Do you prefer semola or 00 flour ?
  8. Does anyone here have exact weight measurements for making pasta with Farina 00 flour? The chef that I work for only wants yolks, 00 flour, and salt as the ingredients. He told me to just add the yolks to the flour in a robo coupe till it forms a dough but I've found that if I add too much yolk, the dough starts to buckle and warp as I roll it out. Any suggestions?
  9. Ten Interesting Things About This Week: 1. I peeled grapes today for cod veronique. I thought peeled grapes were one of those things somebody made up, that nobody actually did. I was wrong. (They’re actually not that hard!) 2. I finally turned out a perfect rice pilau, and the first perfect glazed carrots I’ve done since the first test. 3. I watched a video on Jean-Louis Palladin yesterday. He looked like “Weird Al” Yankovic and I immediately developed a simultaneous crush on him and feeling of sorrow that he is no longer with us and enlivening the DC culinary scene. 4. Corduroy is unable to commit to giving me hours for my externship. As a result, I am heading to Ortanique tonight to check them out. 5. I feel a little sick and accordingly sluggish. Many people also feel this way. Today two people were out and three people left school early. I am tempted to chomp on some horseradish root to clear my schnozz. Kristin is coping by eating more of the Thai chiles Chef Somchet grows than usual. She scares me. 6. I saw a durian at the Thai market yesterday. I visited with Chef Somchet during lunch prep so she could pick up a few items. I wanted to buy it but she kept telling me it stinks and the flavor isn’t worth the stink factor. I told Amy about it later and she agreed it was cool and she wanted to see what it was like. I’d rather open it up at school than at home, where I might have to live with the aroma. 7. I have a test on Friday and have barely had time to prepare my notebook, much less study. This is the second to last test we will be given. I am a little tired of the tests (perhaps bored is a better word to use?), but I am not at all ready to start externing. I just want school to last and last, even if it means I don’t get paid and I have to take a test every week. 8. I forgot my apron for the first time today. Kristin kindly loaned me one of hers. I’ve never forgotten any necessary item before. I think it’s because I’m under the weather. I’m embarrassed by this. 9. I will be assisting with a culinary student-pastry student collaboration: the annual gingerbread house. Every year, students get together, decide on a theme, plan the house, and build it out of entirely edible materials. (Well, you may not want to EAT things like pastillage, but they are technically edible. Just not very palatable.) This week, we picked our theme: Harry Potter. One of the pastry students has already sketched some general ideas, and we hope to decide more about who does what after class tomorrow. I hope I can make enough time for the project, and I look forward to learning more about marzipan, pastillage and sugar work through my contributions to the project. 10. For all of these reasons, I wrote this post in about 5 minutes before running out the door. I apologize for the brevity of my entry, and promise much more substance and detail on Sunday.
  10. dave88

    Which '.com' has Better Recipes

    I prefer Epicurious of course. [ed. really, egullet has the best.]
  11. Hi.....i thought i would throw this out and see if anyone has any suggestions. I have a friend comming who has been a raw foodist for many years. Does anyone have any suggestions on raw food resturants or cafes in the sea/tac area? Or... does anyone know of anyplace doing raw food takeout ? I have tasted some of her dishes and they are very creative and quite good. She is excited about the northwest and i thought there might possibly be a thriving raw foods community in this area. I have a week till she gets here...any suggestions you have would be a help. Thanks
  12. Fat Guy

    Restaurants Since 9/11/01

    What are your favorites that have opened since 9/11, and which of the ones that have closed do you miss the most?
  13. #AndNew @TheNotoriousMMA in 13 seconds! Congrats!

  14. Thursday, October 10 I have continued to pursue possibilities for my externship over the past week. The research continued tonight when I trailed at Grapeseed, a bistro and wine bar in Bethesda, MD. I was familiar with Grapeseed before trailing there; I wrote up the desserts Steve Klc designed for them back in July, and both the chef and two of their line cooks are graduates of L’academie. I showed up around 4:30pm to find chef Jeff Heineman was not in the restaurant. I spoke to a fellow named Steve, one of the saute cooks from L’academie, and he suggested I return after the chef came back around 5. I asked if I could wait at the bar overlooking the kitchen and watch him prep; he said that would be fine. I waited there until Chef Jeff called in and asked that Steve bring me into the kitchen to help him prep. I was introduced to the other people in the kitchen. Steve started out by saying I’d be shadowing him, but I ended up spending most of my time talking and working with Tim. Tim is 19, has been working in kitchens for several years, and plans to attend Johnson and Wales next year. He’s very chatty, and it was easy to get him going on any subject I asked him about. Tim and Steve set me up on cutting root vegetables for a hash. They seemed impressed that I’d brought my knives and had my own peeler (I don’t know if they are easily impressed or if they don’t see many people trailing there or what). I tried hard to keep everything evenly sized, and took my time about the job. Once I finished with that, Tim had me cut a brunoise of mango and pear. The mixture was for topping a panna cotta dessert. I was thinking about Steve Klc and his standards, and I used my paring knife like Robin had shown me at Café 15 last week to cut the fruit precisely. I then spooned it atop the panna cotta glasses and added vanilla syrup to the desserts. Later, I helped to get the family meal of fish, chips and tartar sauce together. The restaurant was quite dead; there were only seven covers on the books, and between the rainy weather and the local skittishness with an unknown sniper picking off innocent people in the area, there wasn’t much of a walk-in clientele. Tim and Steve kept themselves occupied by doing advanced prep for the weekend, but there wasn’t much for me to do a lot of time. Chef Jeff showed up and talked to me briefly, but it was mostly just Tim and Steve around the kitchen. Eventually people trickled into the restaurant, and I watched as orders came in, were cooked off, plated, and carried off by servers. The plating is not as elaborate or precise as in some restaurants, but the plates are attractive and the food quite good. I liked watching the guys move in the small open kitchen space. There’s a small “chef’s table” bar overlooking the open kitchen, and some regulars sat there. Chef Jeff talked to them for quite a while, and they recognized that I was new and asked me to introduce myself. Later, a former cook came by for a glass of wine and chatted with me for a while. His name is Chip and he just graduated from the French Culinary Institute. He showed me the documentation for his final project, a multi-course meal with chips of some form in each course that he prepared for his family. Late in the evening, I asked Chef Jeff if we could have a discussion about the possibility of my externing at the restaurant. He said he didn’t think we should talk about it until I came by the restaurant while it was actually busy, and he suggested I call him next week to set up a time to have the discussion. I agreed to do so and left. Friday, October 11 I got back my certification from National Restaurant Association today: I am now ServSafe certified as a safe foodhandler. What excitement! I scored a low 86% on the test, which happened because I didn’t crack a single book the whole time I was in the sanitation course. I have a certificate to prove my ServSafe status in case anybody needs evidence. We gave presentations on our cheese papers yesterday and today. My presentation was this afternoon. My cheese was parmegiano-reggiano, so I prepared little canapes of baguette slices, shaved parmegiano, balsamic glaze, torn basil and strips of sun-dried tomatoes. The papers and presentations for this round of papers were much shorter and less involved than previous assignments, and if it hadn’t been for the widespread popularity of my cheese it may have been difficult to find enough information to cobble together a good paper. Our next papers are on the subject of a culinarian; I will be reporting on Jacques Pepin, so I am now reading his Complete Techniques book and I hope to interview him before my paper is due. I’m not sure what will actually happen after I graduate in June, but I think I should try to make the most out of the externship period in case it is the only time period I end up working in a restaurant fulltime. The big question about the externship has become: do I work in a more prestigious restaurant where I won’t be able to do as much but everything I do will have to be exact, or do I work in a lesser restaurant where I get to do more things but I don’t learn as much precision? There are some kitchens that combine both qualities. I am leaning towards having the chance to do more in less time by going with a smaller, more casual kitchen. Grapeseed seems like a good candidate so far. I spoke to several of my classmates about this question during the day, and everybody I talked to about it said they considered that same question to be the important one they were grappling with. A few students have found externships already (at Persimmon in Bethesda: Chris; at Yannick Cam’s new restaurant: Ivelisse; at Restaurant Seven: Drew) which makes the rest of us more anxious. Sauce Tartare Make mayonnaise: Egg yolk Dijon mustard Oil Lemon juice Sea salt and white pepper Whisk yolk and add mustard. Whisk while drizzling in oil. Season with lemon juice, salt and pepper while incorporating oil. Add finely brunoised capers, cornichons, shallot, chives, parsley, sea salt and white pepper to mayonnaise to make sauce tartare. Serve with fish and chips.
  15. Chris Amirault

    Emulsions: Better Cooking Through Science 01

    We live in an era when the conversation between science and cooks is more vibrant than ever before, a conversation that has been alive and well here on eG Forums for years. Though fascinating, most of those conversations have been buried in topics on other matters -- on sourdough starters, say, or poultry handling -- making their insights hard to find. It seemed to me that topics devoted explicitly to specific concepts and their useful application might be lively, interesting ways to learn, so... Welcome to the first "Better Cooking Through Science" topic. The purpose of this series will be to talk, ask, and learn about an important concept in food science, how that concept functions in specific foods and recipes, and what you can and should do in your own cooking to incorporate those insights into better practices. If it works, we can all figure out how to tackle seemingly challenging scientific knowledge and bend it to our uses! There are several resources we can bring to these conversations. The two that I will turn to most often (and that thousands of others turn to regularly) are Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen and Shirley Corriher's Cookwise: The Secrets of Cooking Revealed. I would urge anyone who's interested in these matters to grab a copy of each book, if you don't have one already. In this inaugural topic, I thought we could focus on emulsions. While mayonnaise is a well-known example, many don't realize that butter, cake batter, milk, cream, and even many sausages are emulsions as well. Lots of cooks are familiar with emulsions as the frustrating mess that results when a sauce breaks just as dinner is to be served; I have a sad memory of watching asparagus spears reveal their embarrassing nakedness as hollandaise cracks into slime and slithers onto the plate. So what is an emulsion? As Corriher states, it's "combination of two liquids that ordinarily do not go together" -- what McGee calls "the container and the contained." These "basically unstable" concoctions, McGee writes, require that cooks both form the emulsion and then "prevent the emulsion from being undone by the basic incompatibility of the two liquids." Corriher writes that an emulsion requires three elements; I'll use mayonnaise as an example: 1. one liquid that gets obliterated into billions of tiny droplets by whisking (such as oil); 2. a second liquid that doesn't dissolve into the first and that stays around and between all the droplets (such as lemon juice, vinegar, water -- even a scant tablespoon is crucial in mayonnaise); 3. an emulsifier that keeps the droplets from ganging up to form bigger drops like the bad guy in Terminator 2 (such as egg yolks). The emulsifiers in egg yolks are lecithins and proteins, either of which would do the trick; having both makes egg yolks super-emulsifiers. The egg yolks dissolve and coat the oil so it remains in separate droplets that stay suspended in the water. And elbow grease is a decided plus: the smaller the droplets, the more likely it is that they'll not go to the trouble of coalescing into larger ones and break the sauce. In addition, says McGee, smaller droplets "also produce a thicker, finer consistency, and seem more flavorful because they have a larger surface area from which aroma molecules can escape and reach our nose." So why, when making an emulsion, should you add item 1 in droplets to start but then later can dump in gobs at a time? As McGee explains, "When little or no oil has yet been emulsified, it's easy for large droplets to avoid the churning action of the whisk and collect at the surface." Later, though, you can add it more quickly because "the existing droplets work as a kind of mill, automatically breaking down the incoming oil into particles of their own size. In the last stages of sauce making the cook's whisk need not break up the oil drops directly, but has the easier job of mixing the new oil with the sauce, distributing it evenly to all parts of the droplet 'mill.'" That's a quick -- and perhaps, in parts, inaccurate, so correct away -- overview of the basics of emulsions, and it barely covers the rudiments of preparing them: start with droplets; more whisking is better than less; that tablespoon of water in mayonnaise is really important. But there's so much more to discuss, such as temperatures, sauces breaking and being recovered, other emulsifiers, oil separation in gravies and gumbos, and the like. I know that my own current questions move away from liquid emulsions, for example. Over in the charcuterie topic, I've been trying to figure out how to achieve the sausage emulsion known as a "primary bind" with regular success, and experimenting with temperatures has answered some questions and raised others (click for an example of that battle). How do emulsions of solids differ from those made from liquids? What role does the addition of ice water have to this emulsion? And how does the heat generated by paddling affect the bind? So: care to join me in figuring out what these emulsions can teach us?
  16. I took the opportunity to attent a most enjoyable wine luncheon the week before last, where I renewed acquaintances with Tom Burgess and Catherine Eddy, of Burgess Cellars. Besides tasting through their regular lineup, I also got to try the pricier Enveiere and Catherine's Ilona. (Prices reflect discounts currently available in Michigan.) 1999 Burgess Enveiere, $45.99: This deep, dark garnet is the third vintage of Burgess' proprietary red blend, created in 1997 to celebrate the 25th anniversary of the fully matured Estate vineyards. All six Bordeaux varietals went into this, including Cabernet Sauvignon, Merlot, Cabenet Franc, Petite Verdot, Malbec and Carmenere. The wine saw 100% new French oak, and approximately 800 cases were produced. It's all about rich, creamy sweet oak, red currant, cassis and black cherry in flavor and aroma, with soft tannins and a nice, earthy finish; with air, a hint of vanilla ice cream cone emerges on the nose. A very nice Napa - esque Bordeaux blend, this (and the following selection) paired quite well with 220's excellent beef panini. In the early '90s, Catherine Eddy bought ten acres of land on top of Howell Mountain, situated between the Bancroft, La Jota and Liparita vineyards, at a little over 1,700 feet above sea level. She told me that "ten years ago, buying land up there was doable for a normal person," which is no longer the case. She planted vines that are now eight years old, and produced the following lovely wine, made at Burgess Cellars, of course. Tom laughed when asked if he purchased grapes from Catherine, saying, "No, they're too expensive!" 2000 Ilona Howell Mountain Estate, $34.99, 13.1% alc.: Ilona is the westernized version of Elaine, Catherine's mother's name. Consisting mostly of Merlot, with lesser amounts of Cabernet Franc and Cabernet Sauvignon, this pretty dark garnet colored claret shows a more feminine personality than the Burgess reds, and is undeniably charming. There's a more delicate perfume here, though no less lovely, showing red currant, black cherry and the faintest hint of rhubarb. These impressions carry over into the ultra - smooth, medium - to - medium full - bodied flavors with nice intensity, soft tannins, balanced acidity and a somewhat earthy finish. Sleek, streamlined, elegant and delicious to drink now, and over the next five years; 800 cases made. Reporting from Day-twah, geo t.
  17. Redwinger

    WTN: '00 Cuilleras Visan/'95 Heitz Bella

    2000 Olivier Cuilleras Visan VV This is very, very nice. I picked up a single bottle of this on a retailer's recommendation a few years ago and kinda lost track of it in the cellar until this week. The label simply mentions this is a Grenache/Syrah blend (I'm guessing this is at least 85% Grenache). The nose had very little of the Rhoney funk, so NJ enjoyed this wine as much as I did. Clear, bright cherry/red fruit with hints of anise and pepper. The cleansing/fresh acidity, a lingering follow and no discernable oak made this a perfect match to the hastily thrown together dinner of a tomato and basil based shrimp/pasta dish we enjoyed while the local plumber worked to replace our water heater which experienced a very premature death on Saturday. I think he ultimately earned enough to send his first born to an Ivy League school for a year. BTW, it threw a bit of sediment so careful pouring/decanting is recommended. This is my first Cuilleras, but I'll definitely be looking for more stuff from them in the future. A Robert Kacher Selection priced at ~$15 IIRC. 1995 Heitz Bella Oaks Cabernet Sauvignon Appears dense and dark in the stem showing absolutely no signs of its' age. Full bodied, with plum and other black fruits, tending toward the slightly sweet side, dominating the nose and palate. Little, if any, secondary flavors except for a suggestion of cedar/cigar box. Tannins are still pretty firmly in control, which along with the primary foward fruit suggests there is no hurry to drink these up. OTOH, I wouldn't bet the ranch that it will improve with additional time either. Not a bad wine, just not a great wine. I think the asking price on this was ~$55. For that kind of money, I'd much rather have 4 bottles of the Cuilleras. Redwinger
  18. Susan in FL

    May 13 2005 Friday the Firkinteenth

    Wish I could be at The Grey Lodge Pub in Philadelphia on the 13th. It's the only Friday the Firkinteenth of this year. Great line-up! For more information, including the new start tapping time of 2 PM, check out the website. There are new menu items that look really good, too. My postcard to you all is, "Have a good time. Wish I was there."
  19. Bu Pun Su

    Japan trip report in Nov '13

    It’s been our dream to visit Japan. We’re supposed to be here 2 years ago for our honeymoon, but then a huge tsunami and Fukushima incident forced us to change our plan - too risky to go. And this month finally we had a chance to make our dream become reality. We arrived in the morning, and began our meal with lunch at Shima steakhouse. Shima Chef Manabu Oshima gained his experiences by working in Europe, mainly France, Germany and England. The restaurant is in the basement of Nihonbashi MM building and it’s not too far from Takashimaya. Oshima is helped mainly by his 2 sons and his place would fit at most 20 people. The steakhouse menu was quite simple (in fact he has not changed them for more than 10 years), but don’t be fooled by it – he has plenty of off-the-menu items. For us, it’s simple and easy: we come here for the steak. I ordered a sirloin and my wife E had a filet. Prior to that, we tried a home-made onion gratin soup (rich with thick cheese layer on top, the chopped onion was not too much) and salad (fresh with clean dressing, my wife loved it). Then come the steak. My sirloin was tender and flavorful, it’s not really melt-in-your-mouth kind of beef but very well prepared; the fat thankfully was not too rich. E’s filet was a bit saltier than mine, but about equally delicious. Both of us had no problem finishing nearly 200 gr of steak each. The dessert was home made vanilla ice cream, petit four and musk melon. Oshima-san spoke good English and very approachable. It was a quiet lunch, only 4 people including us. At the end, we’re given the copy of the beef certificate we consumed. A good way to kick off our meal in Tokyo Rokurinsha Having ramen for dinner at Solamachi was actually unplanned for. Initially, we’re supposed to dine at Toriki but the map we got from our hotel was not that clear: no info which exit to take, and it’s too “broad”. If you don’t have any GPS with you, ideally, you should have 2 maps: one showing the restaurant location with respect to the nearest train station and secondly, the zoom-in map of the restaurant neighborhood so that when you lost, the people there can easily put you back on the right track. In short, we’re late and Toriki staff did not allow us to dine there unless we’re willing to wait for 2 hours or so. It was a freezing night, and since I was not too desperate to eat there, well – let’s forget it. Another lesson learned: give yourself plenty of time for the next restaurants. Tokyo sky tree was not too far from Kinsicho area. It’s almost 9 PM and luckily there’s no queue at Rokurinsha. Only tsukemen was available here and we ordered Ajitaman tsukemen with egg, Tokusei tsukemen full toppings and shared an additional order of chashu. We were surprised by the huge portion of the cold noddles, but I liked these thick noddles chewy texture. They ‘absorbed’ the broth (I wish it had been hotter) depth flavor well. My favorite part was actually the 3/4-boiled egg that remains soft with gelatinous center; the chashu was a bit tough to my likeness. Apparently, neither of us managed to finish the noddles. A nice casual eating, my best tsukemen so far Gora Kadan On the third day, we left the hustle and bustle of Tokyo for a day retreat. For this trip, we really wanted to try onsen (hot springs). Late Autumn or Winter should be the best time to stay in the open-air and soak ourselves in the Japanese hot bath. Hakone is probably the closest destination for natural hot bath from Tokyo. We were staying at the famous ryokan named Gora Kadan (GR). I think I shall not talk much about our general experience there, so let’s jump directly to the food part. In many elite ryokan, having dinner is a must – well, without which your ryokan experience would not be complete. I read several reviews praising the food here. The dinner was actually quite solid, but clearly it’s not at the level of Tokyo’s 2 & 3 star restaurants serving kaiseki. The highlight of our meal were: ankimo wrapped in spinach, grilled sawara and roasted wagyu beef yet none of these dishes really wowed us. I would say at most GR’s cuisine is worth 1-star michelin. The breakfast, however, was awesome – a very extensive Japanese style. There were tofu, miso soup, tamago, nori, orange juice, hot ocha etc. For the main, I had grilled Cod with miso sauce while E had Salmon with chef’s special sweet sauce. It was arguably the best breakfast we had of the entire trip. You can see the pictures below, https://picasaweb.google.com/118237905546308956881/GoraKadanHakoneJapan# To be continued ... At the other topic, you should be able to find my Ishikawa’s dinner review
  20. jrufusj

    TN: '00 Breton Chinon Les Picasses

    2000 Catherine et Pierre Breton Chinon Les Picasses - France, Loire Valley, Touraine, Chinon (1/28/2006) Tasted over the course of three nights. Still a deep and pretty purple straight through to the the rim. On the first night, the nose has a heavy green element that combines with mineral and cassis to make a very typical but lean Chinon. On the palate, gentle tannins and medium concentration with a lighter green element, plus cassis and a little berry, all kept bright with good acid. On the medium-short finish, a little mineral and a touch of tobacco come out. On day two, this has picked up a little body and the greenness has receded some. Tobacco has picked up a little and shown up on the nose. On night three, a huge difference. Suddenly there is lovely sweet raspberry fruit on the nose. The nose has also picked up much more tobacco and the greenness has turned almost entirely to a pleasant minty herb character. Much more mid-palate depth, with juicy raspberry and cassis as well as a nice dose of graphite that also carries through to the finish. This seems twice the size and depth of the first night, but still has enough acid and mineral to be completely refreshing. I'll buy more, but I'll either open a day or so ahead of time or give it a few years to rest. Posted from CellarTracker
  21. Craviation: Gordon's gin maraschino dash yuzu few dashes angostura bitters splash of elderflower syrup Served up with no garnish Whoops. Needed that craviation
  22. geo t.

    WTN: '02 & '01 Ridge Lytton Springs

    2002 Ridge Lytton Springs, 75% Zinfandel, 20% Petite Sirah, 5% Carignane, $50 (Beverly Hills Grill, Beverly Hills, MI), $30 from the winery,14.7% alc.:We took the opportunity to get our first taste of this dark garnet while dining out with Scott “The Geek” Tobias, and we were most delighted with it. It exudes plenty of that Draper perfume, with luscious flavors and aromas of reduced raspberry, black raspberry and a little blueberry, prettied up with just the right amount of sweet oak and little hints of coconut and dill that compliment, rather than detract from the character at this point. Scott added impressions of “coffee, caramel; really spicy, almost picante.” It shows good acidity and a nice long finish, along with tannins that will take it quite a way down the road, but if you’re one of those who prefer Zinfandel in all of it’s young and vibrant expression, this has more than enough lovely fruit to charm your socks off right now. As “The Geek” put it, “This is refined, yet powerful, what I look for in a really good Zinfandel.” 2001 Ridge Lytton Springs, 76% Zinfandel, 17% Petite Sirah, 7% Carignane, $30, 14.7% alc.: The color hasn’t changed since the last time we tried it, but there never was nearly as much coconut and dill to the big oak as there is with this particular bottle. Flavors echo with added raspberry, blackberry and even a little blueberry. Substantial tannins can’t quite restrain the big fruit or the big oak; as it opens there’s more and more big, luscious, almost jammy fruit, literally exploding on the palate, with a good long finish, but the coconut and dill never dissipate. Much like the ’97 Geyserville, this needs five years or so to sop up all the oak, judging from this bottle; the fruit is killer and the tannins I can handle, but the oak is just too much right now. Reporting from Day-twah, geo t.
  23. SWISS_CHEF

    2007 top 13 restaurants in Italy

    Restaurants awarded 5 tastvins (highest rating) in 2007 by the Association of Italian Sommeliers 1. VISSANI Civitella del Lago Terni 2. GAMBERO ROSSO San Vincenzo Livorno 3. LA TORRE DEL SARACINO Vico Equense Napoli 4. DAL PESCATORE Canneto sull'Oglio Mantova 5. LE CALANDRE Rubano Padova 6. DA CAINO Manciano Grosseto 7. COMBAL.0 Rivoli Torino 8. IL DESCO Verona 9. GUALTIERO MARCHESI Erbusco Brescia 10. ENOTECA PINCHIORRI Firenze 11. LA PERGOLA DELL'HOTEL HILTON Roma 12. LA STUA DE MICHIL Corvara in Badia Bolzano 13. VILLA CRESPI Orta San Giulio Novara
  24. Word has it that I get the honor of welcoming our humble crew to St. Louis in 2019 for the next workshop. I relocated to St. Louis about two years ago (born and raised here, but gone for 30 years), and already know all the chocolatiers and culinary school staff, so this should be fun. At this point I'd love to hear your thoughts on a few things: 1. Dates. Typically in May. Often there are conflicts like the NRA convention and weddings. The facility may drive this answer but I'd like to hear what you all would prefer. 2. Content. What would you like to see covered and what maybe hasn't worked so well in the past? 3. Here in town we have Rick Jordan and Nathaniel Reid in addition to a bunch of casino chefs and other artisanal chocolatiers. Christopher Elbow is across the state (5 hours). No question, just throwing that out. 4. Does anyone live nearby who can help with planning, or even if not close can support the planning from afar? I know that when Ruth and I worked on Vegas neither of us were on-site, but Ruth made a few trips so the work can be done from anywhere. 5. Any must or absolutely nots from previous events? As always I hope we have a great mix of new and old, experienced and novice. St Louis is central, and being a secondary airport you can normally get really cheap flights!
  25. Auf zu den 13. Wiener Zitrustagen!

×