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#537609 Sripraphai
Posted by
on 01 December 2004 - 12:48 PM
Or that Thai people can be foodies, or even "nouveau-foodies".
#536595 Le Bernardin
Posted by
on 24 November 2004 - 04:31 PM
I guess I'd lend mine to Champale. After all it is the champagne of ales*.
*Ales in this case referring to malt liquor of course.
*Ales in this case referring to malt liquor of course.
#531799 Apples
Posted by
on 01 November 2004 - 02:26 PM
Had my first honeycrisp this weekend. Very good.
#525423 Dane County Farmers Market and L'Etoile
Posted by
on 29 September 2004 - 12:37 PM
In the early 90's I had the good fortune of visiting my sister several times while she was a student at the University of Wisconsin. This Farmer's Market is amazing, and it is huge. It rings the block that surrounds the State Capitol building, and the protocol is to get into the counter-clockwise moving line and slowly make your way around past each stall. THe most glorious way to construct a meal is to have no preconceived ideas, and just pick up what looks good that day. I remember beautiful morels, perfect goats cheese, organic pork and lamb, and hearty vegetables.
The article also mentions Odessa Piper and her devine restaurant L'Etoile. I've dined there several times, but my favorite meal was New Years Eve 1994. In my opinion one of the top 10 or 15 restaurants in America.
Farmer's Market
The article also mentions Odessa Piper and her devine restaurant L'Etoile. I've dined there several times, but my favorite meal was New Years Eve 1994. In my opinion one of the top 10 or 15 restaurants in America.
Farmer's Market
#360668 The junk food thread
Posted by
on 09 June 2004 - 04:08 PM
Bologna and Kraft American single with Plotchman's yellow mustard on cheap grocery store bread. :ph43r:
#339778 The junk food thread
Posted by
on 01 June 2004 - 07:23 PM
Krispy Kremes are at their peak fresh out of the fryer. Time is not on their side.
#320564 Balthazar
Posted by
on 26 May 2004 - 12:30 PM
Hesser has relatively benign review of Balthazar in today's Times. While she doesn't have anything particularly outstanding or negativve to say about, she gives it 2 stars (was that what it had before?).
I've never been for dinner because I've relied on those who have told me to skip it. However, I always stop in at least one morning for breakfast during my trips to the city. As Hesser notes in her final paragraph, it is a lovely place begin the day. Excellent cappucino or latte and a great place to read the paper.
I am curious as to what you guys think about it as a destination for dinner. Is it 2 star food?
I've never been for dinner because I've relied on those who have told me to skip it. However, I always stop in at least one morning for breakfast during my trips to the city. As Hesser notes in her final paragraph, it is a lovely place begin the day. Excellent cappucino or latte and a great place to read the paper.
I am curious as to what you guys think about it as a destination for dinner. Is it 2 star food?
#315575 The farmers market thread
Posted by
on 24 May 2004 - 10:21 PM
"what grows together, goes together" :lol:NOW in - rhubarb and field strawberries.
Repeat after me: what grows together, goes together...
I agree, and thats why I plant my basil in the same pot with my tomatoes.
#268528 Louisville, Kentucky
Posted by
on 10 May 2004 - 12:43 PM
Upper End
Le Relais
610 Magnolia
Equus
Oakroom at Seelbach
English Grill
Upper-Middle ( :blink: )
Jack Fry's
Club Grotto
Lilly's
211 Clover Lane
Porcini's
Artemisia
De La Torres
Fusion
Jicama Grill
Asiatique
August Moon
Ethnic Eats
Vietnam Kitchen
Mayan Gypsy
Manoosh's
Mambo Cuban
Chez Seneba Senegalese
Tacquerias
Santa Fe Grill
Rancho Alegre
Luna's Rosticeria
Bar Food
Flabby Devine's
Mazzoni's Oysters
Bambi Bar
Check's
Granville Inn
Irish Rover
Steak
Pat's
Park Place
John E's
Fish Sandwiches
Stan's
The Fishery
Mike Linnigs
River Creek Inn
Cunninghams
Le Relais
610 Magnolia
Equus
Oakroom at Seelbach
English Grill
Upper-Middle ( :blink: )
Jack Fry's
Club Grotto
Lilly's
211 Clover Lane
Porcini's
Artemisia
De La Torres
Fusion
Jicama Grill
Asiatique
August Moon
Ethnic Eats
Vietnam Kitchen
Mayan Gypsy
Manoosh's
Mambo Cuban
Chez Seneba Senegalese
Tacquerias
Santa Fe Grill
Rancho Alegre
Luna's Rosticeria
Bar Food
Flabby Devine's
Mazzoni's Oysters
Bambi Bar
Check's
Granville Inn
Irish Rover
Steak
Pat's
Park Place
John E's
Fish Sandwiches
Stan's
The Fishery
Mike Linnigs
River Creek Inn
Cunninghams
#234326 Currently Reading...
Posted by
on 27 April 2004 - 12:13 PM
Outlaw Cook by John Thorne. I didn't like it at all. His writing annoyed me, and there seemed to be no logical organization to the order of the essays in the book. Plus, his essay defending Martha Stewart seemed hypocritical given his self-claimed "everyman" status as a foodie.
I can appreciate that this guy is well-respected, but I doubt I will be picking up any more of his writing.
I can appreciate that this guy is well-respected, but I doubt I will be picking up any more of his writing.
#153846 Great bourbon
Posted by
on 05 April 2004 - 05:47 PM
around here we use the term "straight up" to refer to a particular style of man-to-man defense in basketball. :blink:
#153332 Great bourbon
Posted by
on 05 April 2004 - 03:55 PM
The correct term is "neat".
"Up" means a drink that has been shaken or stirred with ice, but then served without any ice cubes. "Neat" means a drink that is served without being chilled with any contact with ice, nor with ice cubes. Manhattans are served either "up" or "on the rocks".
Water back refers to a glass of water served on the side. Depending on the establishment this is served either with or without ice cubes.
If I am drinking bourbon as an aperitif or cocktail, I usually drink one that lends itself to being served on the rocks, like Makers or Jeff Reserve. Or I may have a Manhattan "up", meaning shaken with ice and strained into martini glass.
If I am having my bourbon after dinner, I will go with something like Pappy Van Winkle 20 year and have it neat, perhaps in a snifter with a water back.
"Up" means a drink that has been shaken or stirred with ice, but then served without any ice cubes. "Neat" means a drink that is served without being chilled with any contact with ice, nor with ice cubes. Manhattans are served either "up" or "on the rocks".
Water back refers to a glass of water served on the side. Depending on the establishment this is served either with or without ice cubes.
If I am drinking bourbon as an aperitif or cocktail, I usually drink one that lends itself to being served on the rocks, like Makers or Jeff Reserve. Or I may have a Manhattan "up", meaning shaken with ice and strained into martini glass.
If I am having my bourbon after dinner, I will go with something like Pappy Van Winkle 20 year and have it neat, perhaps in a snifter with a water back.
#95354 Supper
Posted by
on 23 March 2004 - 07:14 PM
Chicken braised with mirepoix, two hot cherry peppers, morrocan spiced olives, san marzano tomatoes.
Served with gruyere and yukon gold potato gratin.
Wine: 1996 DeBoysset et Chol St. Joseph.
Served with gruyere and yukon gold potato gratin.
Wine: 1996 DeBoysset et Chol St. Joseph.
