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spaetzle

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Everything posted by spaetzle

  1. I'm not talking about putting peanut butter on a bagel. I'm talking about slicing open a bagel, scooping out maybe 50 percent of the middle, putting in some cream cheese, sprinkling some chives or green onions and then laying a few slices of lox on top, then closing up the two halves to form a *sandwich*, all the while using traditional fillings. Very nice marriage of the flavor of a bagel with the flavor of lox, cream cheese and chives, yet (provided that the hole is small enough to prevent cream cheese seepage), not too sloppy to eat.
  2. A bagel sandwich is as bad as a blueberry bagel, unless you're calling a bagel with lox or salad (egg salad, tuna salad, white fish salad, etc) a sandwich. The size of the whole shouldn't matter when your topping gets spread over the bagel- how can it fall through? I like bagel sandwiches. I really don't get what your problem with them is. Please explain.
  3. I don't have a problem with bagels as sandwiches. I enjoy them. I have a problem with a hole that's too large.
  4. I have a problem with bagels where the hole is too large. Then, if I want to make a sandwich the contents come spilling out the hole. I find that irritating. I like a small compact bagel with a discernible crust that is not too dark. I'm a semi-scooper. I like the starchy interior a little bit, so I scoop out most of the center but leave a little bit behind. Given these criterion, where should I buy bagels?
  5. US: When I was born - Carl Douglas' "Kung Fu Fighting" On the day I turned 18 - Whitney Houston's "I will always love you" UK: When I was born - Barry White - "You're the first, the last, my everything" On the day I turned 18 - Whitney Houston's "I will always love you" AUS: When I was born - Olivia Newton John - "I Honestly Love you" Turned 18: - Boyz 2 Men - "End of the road"
  6. I really appreciate the science behind a good cocktail. There's a certain level of balance in flavor that needs to be achieved, a specific sized ice cube often is required for best results, there are specific ways to shake or stir to yield best results, high quality ingredients (fresh juices as opposed to mixes) and good quality spirits need to be used - and that's probably not even half of it. Lots of thought is given to the quality product that comes out of places like Death&Co, PDT, Pegu, etc.. Many people on this board are aware of this and enjoy the end result. I am one of them.
  7. spaetzle

    Ssam Bar

    The lamb loin that I think I've mentioned up thread is on the menu now: the fried lamb belly dish has changed into a "lamb two ways" with fried lamb belly and lamb loin, served with the same accompaniments from the original lamb belly dish (violet mustard, black olives, etc.). I really enjoy this dish. Also, the tomato salad is back: Eckerton tomatoes, pickled shallots, opal basil and fried tofu "croƻtons", seasoned with just the right amount of salt. It's as good as it was last year and I'm glad this dish is back! New on the menu is a pasta dish with shaved Australian black truf
  8. spaetzle

    Mamma Mia

    I saw a clip of Streep singing "Winner Takes it All" on Letterman the other night. Definitely worthy of a wince (or several). Ouch. But Streep has a long history of being spectacular and off key or not, I just like her anyway. I'm looking forward to seeing it...
  9. I meant to post about the Benton's that I had on Monday. I agree with you 100% about it - the infusion of the Benton's this time around was much smokier. The overall result was more complex - the orange flavor was less prominent as well. Probably the best Benton's Old Fashioned that I've had. The bartenders on Monday night were mixing up some experiments that we happily ordered. The "Eldridge & Houston" was refreshing and quite enjoyable: rye based cocktail with strawberry preserves a few drops of simple and I think some lemon juice (Sneakeater, please correct me if I'm leavin
  10. spaetzle

    Ssam Bar

    Fava? They looked like fava beans but that wasn't what was said on the menu... It's possible that what was written on the menu was a different name for fava bean - but I really can't remember what was written. It was a small sample - I didn't spend a lot of time with the beans so it's hard to say for certain based on taste or appearance, but they did look like favas. sometimes favas are called broad beans. or could they possibly have been edamame? Nope - they were bigger and darker (and maybe a little flatter) than edamame and possibly a little bit starchier. I don'
  11. spaetzle

    Redhead

    The fried chicken may be the best fried chicken I ever had - not greasy at all, perfectly fried and crispy. I loved the biscuit with honey and the spinach salad with pickled onions offered a nice contrast to the chicken and biscuit. As an appetizer, I got the side order of asparagus- very nice, plain asparagus with a touch of butter and some herbs. The fresh flavor of the asparagus was really able to shine through. However, I was jealous of my dinner companions for their one eyed Ceasor salads - that is one good looking salad. I had the jala pina cocktail - excellent. It was ha
  12. spaetzle

    Tia Pol

    not necessarily. a lot of times, if the kitchen crew is the same, they can execute the dishes just as well as they did under the name chef, esp. if they had been making those dishes for a long time and the sous/chef de cuisine is the same. new chefs generally want to change the menu... The menu has been the same. Generally the specials were pretty constant, but now a few new dishes have been popping in. The quality of the food is as wonderful as always, so I believe the sous chef (who was taking over?) has been trained extremely well.
  13. spaetzle

    Ssam Bar

    It was a very virtuous lamb. (Elysian, not Elysium). Elysian Fields = Elysium....they refer to the same thing. so it was a very virtuous dead lamb. And I was very happy to eat it
  14. spaetzle

    Ssam Bar

    It was a very virtuous lamb. (Elysian, not Elysium).
  15. spaetzle

    Ssam Bar

    I just remembered that the lamb loin I had the other night was from Elysian Fields.
  16. spaetzle

    Ssam Bar

    No. I think that they call it "ssam?" Yeah... I forgot about that...
  17. spaetzle

    Ssam Bar

    Remember that burrito?
  18. spaetzle

    Ssam Bar

    With the understanding that blondies don't need to have chocolate chips in them, I've always imagined something like this when someone says the word "blondie" http://www.flickr.com/photos/lilgreen/407796076/
  19. spaetzle

    Ssam Bar

    It didn't say butter beans on the menu either... You know, for all intents and purposes, the beans looked so much like fava beans they may as well have been. I'm wondering if somehow when I was skimming the menu to review the branzino sample, maybe I misread something. But I wouldn't mind just making up a bean variety...
  20. spaetzle

    Momofuku Ko

    My sister and I were at Ssam Bar on Friday and Cory came over and said there was a cancellation at Ko. Since we hadn't yet started eating, it was a viable option and we were happy to go. I also liked the fluke more this time. The sriracha buttermilk dressing was spicier on this visit, which I enjoyed. The pea soup was very nice, but I especially enjoyed the egg dish, the shaved foie, and the lasagna with mushrooms and ricotta foam - a delicate yet earthy dish. There was a halibut dish that came with bruleed onions and a pepperoncini sauce - the halibut was pretty good, but it was th
  21. spaetzle

    Ssam Bar

    Fava? They looked like fava beans but that wasn't what was said on the menu... It's possible that what was written on the menu was a different name for fava bean - but I really can't remember what was written. It was a small sample - I didn't spend a lot of time with the beans so it's hard to say for certain based on taste or appearance, but they did look like favas. sometimes favas are called broad beans. or could they possibly have been edamame? Nope - they were bigger and darker (and maybe a little flatter) than edamame and possibly a little bit starchier. I don'
  22. spaetzle

    Ssam Bar

    Fava? They looked like fava beans but that wasn't what was said on the menu... It's possible that what was written on the menu was a different name for fava bean - but I really can't remember what was written. It was a small sample - I didn't spend a lot of time with the beans so it's hard to say for certain based on taste or appearance, but they did look like favas.
  23. spaetzle

    Ssam Bar

    Tonight, the lamb loin special may have been the best thing I've ever eaten. Nicoise olives, heirloom summer tomatoes, yellow wax beans, violet mustard, chick pea chat, some greens and the juiciest most flavorful lamb loin. So savory and the texture was very soft and tender. Hannah graciously provided a small glass of syrah which paired perfectly with the lamb. Pig heaven is overrated, I prefer to be in lamb heaven. The branzino has changed slightly. The kitchen sent out a small sample: the branzino is still grilled, it is now served with lovage and some beans instead of the crispy
  24. spaetzle

    Tia Pol

    Sounds very much like this recipe for Malaga Almond soup. Pretty easy to make and is always popular. Yes! And it looked exactly like that (without the shrimp). Thanks!
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