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GrantK

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About GrantK

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    Advanced Member
  • Birthday 09/01/1961
  1. GrantK

    Ice Cream

    It's going to be a sad, sad day when my friend takes her Gaggia Gelatiera back, but in the meantime I made fig-blackberry brandy ice cream and peanut butter frozen yogurt. Both good!
  2. Congrats on a great event! The food was good and the kids ridiculously cute. It was fun, even if it was a much harder shoot than the cooking demos were. I think you should have these more often!
  3. There was some Meatpaper food thing happening and then more food downstairs with the Giants' game on so I didn't look at any art at all. What a waste! Yeah, I really don't look like Jerry Garcia does now!
  4. No, I do not "get Jerry Garcia all the time" and there was really no reason to yell that at me from across the crowded room at the SFMoMA even if I did.
  5. GrantK

    carnitas

    Spread it out on a sheet pan and broil it until it's as crisp as you like it. Easier than frying.
  6. Fig-blackberry and fig-raspberry jams in a cream cheese pastry crust. 1 lb fresh figs, 6 oz berries (about 1 cup), 1/2 cup light brown sugar, 1/4 cup water, cook until thick and jammy. The original recipe called for two doughs, but I use half the batch (like a double pie crust recipe) and half the jam. Roll out the dough, cover half of it with jam leaving a 1" border, then fold the other half over and crimp with a fork. Looks like a giant turnover. Bake in a 350 oven for about 40 min or until browned. Let cool and eat.
  7. Bauer's a douchebag! Pretentious is the last word I'd use to describe my experience here tonight. One of my best meals ever in a totally pleasant, unaffected setting. I went with my parents so we were able to order tonight's entire menu, three choices for each course. I liked everything and would be hard-pressed to name a favorite. I was too busy eating to think about it too much but here's a sketchy summary of what we had: An amuse bouche of a poached egg yolk on onion infused cream and some finely diced crunchy dates and I think green onion or chives. Starters were beet salad with shiso leaves and sauce of some sort; the raw albacore with pickled onions, coriander berries, and a pepper puree; and a fennel soup poured over butter beans and nasturtiums and some other stuff Mains were grilled Hake seasoned with fennel pollen on some kind of puree; chicken breast with sauteed lobster and porcini mushrooms in a rich jus; and slow cooked sirloin on smashed potatoes with broccoli and an eggplant puree Desserts were panna cotta with candied almonds, a foam, some raspberry stuff and madeleines on the side w/ a birthday candle because mom outed me; compressed melon cubes covered with a melon soup and some lemongrass snow; and the cheese course of a goat's milk cheese, cow's milk cheese and a sheep's milk blue and some caramelized honey and cherry preserves with thin slices of toasted hazelnut bread I forget what you call the after dessert but it was absinthe gelee.
  8. As my late father used to say, consider the alternative. HB, youngster. Oh yeah, definitely beats the alternative!
  9. Thanks! So far so good. Great lunch with my better than I deserve girlfriend at a dive hole in the wall Asian Bistro [sic] and in about half an hour I'm off to Commis! Still not ready to be this old, but good food takes some of the sting away.
  10. Oh, you so do not want him there. The whining will kill you or at least make you wish you were dead.
  11. Oh that sucks, all the embedding seems to have been lost here. Let's see if this works. http://www.youtube.com/watch?v=aNfbX6uvA6s&feature=youtube_gdata
  12. Fresh off of the tree figs, left-over fig galette, brie and coffee.
  13. Show up between 5 and 6, especially during the week and you'll likely be seated. That's what we did the one time I ate there.
  14. I had the same thing for dinner as Thomas Keller last night!
  15. The sun's finally peeking through the fog today. Must be in the mid-60s, perfect in other words.
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