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Member Since 16 Mar 2004
Offline Last Active Today, 08:29 PM

#1073162 Instant Coffee

Posted by Orik on 11 February 2010 - 10:11 PM

Who invented this and why? You need boiling water anyway so why not make proper coffee?

#1053175 Working at the co-op

Posted by Orik on 24 October 2009 - 06:45 PM

QUOTE(Wilfrid @ Oct 24 2009, 12:06 PM) View Post
I think it's a metaphor for public health care. ninja.gif

Exactly. The problem with the grocery market is that there isn't competition, the capitalist businesses conspire to create an oligopoly, and a social option is needed to help the market be more free.

#1050985 Japan Premium Beef

Posted by Orik on 10 October 2009 - 09:30 PM

They do only Wagyu (or whatever the American version is called) beef, and they do it with the pharmaceutical cleanliness you might imagine a Japanese butcher would practice. Initially selection was small and the beef couldn't really compete with good dry aged USDA prime, but they've been gradually expanding and they've now finished the first round of 30 dry aging. Since it's experimental, they're selling the dry aged steak at the same price as they do the non-aged. They also have weekly specials such as custom ground beef for, I think, $4.99/lb.

We have a fabulous looking tongue (that they managed to peel uncooked ohmy.gif ) curing in the fridge.

#805070 Kyo Ya

Posted by Orik on 27 May 2007 - 01:03 AM

Tucked away in a basement between 1st Ave and Ave A, a new(?) Japanese with beautifully presented upscale Izakaya mainstays and a very good sake list.


Cold beef tongue - portions of the back and tip of the tongue - the best tongue dish I've ever had and the first time I see it not boiled/grilled to death, fatty goodness.
Yuba+Uni dish - yuba, uni, seaweed, wasabi and something red.
Kurobuta belly - the usual stew preparation, very tasty.
Ice fish with egg in broth - angulas like tiny fish with egg poached in broth, delicate and very good.

good to very good:

Anago and tofu - excellent quality eel, but some dangerously thin bones not removed.
Wild snapper sashimi

They offer a $38 prix fixe before 7pm and a $120 (I think) Kaiseki that requires reservations.

#795597 Madrid

Posted by Orik on 16 April 2007 - 04:47 PM

I am doing Madrid at the end of next month so this is really helpful. Is La Broche worthwhile?

The attempt to create a modern French style haute cuisine restaurant in a city that clearly isn't (or at least wasn't) about that at all is a bit amusing and rough around the edges, but the food is very good.

We had their "intuition" menu, which was what everyone seemed to be doing. This is composed of 3 tapas, 4 appetizers, a fish dish, a surf and turf dish and a meat dish, followed by a cheese course and three desserts (for 125 euros I think). Our menu included:

Mussel (?) "in ceviche", really a very smooth mussel custard topped with ceviche flavored jelly
Squid sandwich - a bite size warm squid and aioli sandwich
3 sirloins - small cubes of strip steak, flavorful and surprisingly soft, one topped with foie, one with tarragon sauce and one with blue cheese

Sliced crayfish (was this really crayfish or a langoustine?) with porcini ice cream
Semi salted partridge cold cuts with muscatel salad
"Royal" of black chanterelle with tempura snails and "gravy"
Green-ish beans from Llanes stewed with morcilla, served with sea urchin and sea urchin ice cream.

Monkfish in creamy garlic sauce/foam, with almonds coated in tomato powder and cabbage juice
Turbot stewed with cocks comb and blanched onion shoot marmalade
Roasted Teal with cacao and a sandwich (more like a mille feuille) of artichoke and veal marrow

Greens pudding "Jacques Maximin" style (?) with Idiazabal ice cream.

Lemon sorbet and blood orange soup
Pears gratine with vanilla sabayon and lemon ice cream
Chocolate sphere with coffee mousse and cacao soup (and evil nasty vile fizzy candy)

A few of the dishes were too salty for me (in particular the snail dish would have been stellar if not for the salt), the Teal was excellent, not as strongly flavored as wild or even domestic duck, but well prepared and went very well with the cocoa sauce.

I forgot to mention - three excellent dips (judging by the texture I assume they had something molecular in them) were served at the beginning of the meal - pesto, tomato and olive oil, and truffled cheese, along with paper thin crisps. There was also an olive oil, butter and salt (tomato salt, cheese salt and pepper (?) salt) tasting and probably an amuse I'm forgetting. Bread was simply horrible (as it is in most places here).

#710161 Vince & Tamar

Posted by Orik on 28 June 2006 - 04:46 PM

I was quite ill on the day we met friends for dinner at V&T, so my account of the food and wine is going to be partial (company was, as usual, lovely). Anyway, the menu would make some people I know very happy - appetizers include brains (steamed in lemon butter?), braised tongue, sweetbreads on lentils, home cured* coppa, goose and (?), bone marrow, baby red snappers and a few vegetarian dishes. We ordered most of the list and everything I tried was well prepared (the brain, in particular, was terrific). Main courses included a few pasta dishes (spaghetti with ragu, some wide noodles with chicken livers), salsicce (sp?) with cheese, and some meat and fish dishes that we were too full to consider. Others may want to chime in with more details on the food and the very good wine.

Recommended if you're in that part of the world.

* Vince is a swiss charcutier and ex-footballer, while Tamar has allegedly given up curing animals and focuses on cooking them.

#701345 sayings that make no sense

Posted by Orik on 26 May 2006 - 03:59 AM

what are you talking about? :(

#657895 Zucco French Diner

Posted by Orik on 08 January 2006 - 04:46 AM

Anyone been to Zucco yet? There is cassoulet.

Cassoulet at Zucco contains duck leg, garlic sausage, saucisse de toulouse and bacon, all adequate, with some okay beans and just enough breadcrumbs so that neither camp in the crumb debate will be happy. It's better than many versions you can get in town, but not exceptional.

Burger, served with egg and mashed potatoes was quite good (served medium rare as requested, pronounced sirloin flavor, meat not spiced with anything except salt) and a first course of smoked herring with potatoes was also nice.

Overall at a similar level to other bistros in the area, inexpensive (Under $40 for food) and byo. Wine glasses are as tiny as the place, which only seats about 15 overall (proably half the size of Tia Pol). The owner is very nice.

#636507 Shake Shack

Posted by Orik on 17 October 2005 - 06:27 PM

Yes! maybe flat meatballs with Mozarella style cheese, in a bun.

#612319 Tides

Posted by Orik on 29 July 2005 - 05:33 PM

Shills. No wonder they kicked you all off CH. Even M. Gorbachev couldn't take it.


#599974 Depressing stuff

Posted by Orik on 23 June 2005 - 08:36 PM

rose, sure--in these kinds of instances (and the one orik cited) cultural familiarity helps (literally). i'm not sure if this sort of thing makes up the bulk of customer service calls or the general agitation against outsourcing--but i have no evidence either way.

I agree regarding the agitation, obviously there's nothing rational driving that, but the evidence I've seen in other areas indicates that lack of cultural familiarity can have an impact of several hundred percent on productivity (and this is true not just in an outsourcing scenario)

edit: anyway, this is really off topic, not that I'm sure what the topic really is anymore

#599918 Depressing stuff

Posted by Orik on 23 June 2005 - 07:42 PM

you do realize that distance and location has no bearing on their ability to solve your problems? my worst customer-service experiences have been on the phone with best buy etc. reps located not very far away from me.

That's inaccurate. For example, HP tried to send me a package to "Grand Central, NY", because the person on the other end of the line got that city name based on the zip code and insisted that he cannot use New York as the city name. I imagine local reps would be slightly more clued in. Cultural context is hard to fake and it comes in handy even in trivial situations.

#599872 Depressing stuff

Posted by Orik on 23 June 2005 - 07:00 PM

Four different answers from four different kids. All seniors in high school (at the end of senior year).

These students have taken history as a high school subject. If they were paying attention, and there was a section on WWII and its aftermath, no reason why they shouldn't know about reparations.

I still don't see what point is being made. That there are some high school students who don't pay attention in class (if they even show up)?

#574871 Israel

Posted by Orik on 01 April 2005 - 05:37 PM

The proprietor of Taboon was waxing poetic about Israeli wines and he told me that there are currently a lot of Israeli wineries (I don't remember the exact number but it was surprisingly high- something like 120?).

That's possible, but many of them may be no more than a couple of vats in someone's back yard. Grape supply is very limited and there are still serious issues with how they're handled on the way to the winery. I saw many new vines being planted, but overall I would imagine that very few of those 120 currently produce anything worthwhile. Again, other members may know better, but apart from the odd success by this Rosenbaum guy and maybe Flumm (sp?), I'd imagine that the well established Golan Heights/Yarden, Tishbi and Castel are still the most reliable.

One note for bloviatrix - I'm not sure Andre mentioned on eG that at least in some cases, wineries producing kosher wines cook the wine that's meant for export for some religious reason that I'd rather not understand. As a result, it's possible that the reviews you read based on Israeli products will have little to do with what you get here. Some wineries still cook the wine for the local market as well - if you want to teach someone how to identify cooked wine, seek them out :lol:

#574416 Israel

Posted by Orik on 31 March 2005 - 02:19 PM

Some general observations:

It's 85 degrees outside, the mediterranean is perfectly clear and mirror smooth, but still on the chilly side for a long swim. Sand on the beach, however, is warm, smooth and clean. :lol:

Israelis don't drink? Heineken under the bridge. Dozens of bars and pubs (many of them as faux-Irish as the ones in nyc) have popped up over the last couple of years. Time to buy shares of Israeli rehab centers.

There's only one restaurant left where dinner will run you more than $60 for food. On the other hand, supply of $10-$30 meals and of very inexpensive fast/street food (McD is considered expensive) has skyrocketed.

The best way to define what the local cuisine is shaping up to be (with noted exceptions) is "lack of ingredients based cuisine", although marketing has labeled it "chef centric cuisine"

Descriptions of meals at Catit ($54 for a 20+ course tasting menu), Mul-Yam, Orca, Hatachana and other places to follow.