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spaetzle

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Everything posted by spaetzle

  1. Because if they don't, maybe the director says "CUT!" and he says... 'you know, we really need you to answer that question. m'kay? ROLL IT...' That makes sense. Shrug. For all we know the directors are telling the mushroom girl that she needs to top her burnt blueberries with parmigiana cheese, so the judges can have something to make fun of at judges table. And by the way, that girl needs to go. I can't believe what was going on with her macaroni and cheese. She knew it was going to be a problem even while she was making it!
  2. Even the judges seemed to be saying "Bellinis". I'm catching up on my dvr'ed episodes so I'm a little bit late with this... But, it's not too hard to say "blini". That was so strange that they all kept on talking about "bellinis".
  3. His given name is Evangelos. You'd change it to Spike (or whatever) too, wouldn't you? I may be in the minority here, but I think the hats are kind of funny. Nothing wrong with being a little quirky. Spike once came out of the kitchen to offer some recommendations on what to order and spent some time chatting about the menu (it was in the middle of the summer, not too busy). Seemed like a friendly, good guy so I'm rooting for him. I also really like Stephanie. She sort of represents a theme that I appreciate: slightly under confident, leaning towards easily intimidated, who gai
  4. I thought that was a dirty trick to ask that woman to choose which of her team-mates she'd prefer to 'have on her team.' I would have declined to answer the question. Who knows what we don't get to see, but the contestants repeatedly seem to fall for this question. It's so not necessary to answer it and I don't understand why they always play into the drama.
  5. spaetzle

    Ssam Bar

    I know!!! That branzini is completely amazing!
  6. spaetzle

    Ssam Bar

    It's okay . Care was taken to describe the cheese to us, so I'd feel bad if I did not at least remember that the Mahon (thanks for the spelling Wilfrid!) was from Spain and the other cheese was from France. We were told that the cows used to make the Mahon were fed a special kind of grass and that is what leads to the saltier taste in the cheese. I think he said it was "salt grass". The French cheese was very nice as well, but I preferred the Mahon.
  7. spaetzle

    Ssam Bar

    I said it was Spanish. There was another cheese that was French.
  8. spaetzle

    Ssam Bar

    I went last night - Easter Sunday, so not much of a wait. The new branzino is tremendously good. Charred leeks, lots of olive oil, crispy salsify which added a perfect crunch to the dish as well as a nice level of salt. I hope it stays on the menu forever and that it never gets changed - it's my new favorite dish. They are also looking to put some cheeses on the menu. Last night we had a sample of some soft French cheese (not too overwhelmingly funky - just right for me) and some medium textured spanish cheese which I liked more - I believe it was called "Majon". Slightly salty
  9. spaetzle

    Ssam Bar

    Here's Quino! http://nymag.com/restaurants/features/45083/ Sounds great - yay for him!
  10. This issue is close to my heart. My Dad was highly educated, very successful, never ate fast food, but he had 200 pounds on his 5'6" frame. Obviously he was making a lot of poor choices on a regular basis. From my observations, those poor choices were in terms of his portion control (or lack thereof). The portion control was most notable in the absolutely humongous slice of pie he'd cut himself for breakfast every morning. However, his resting heart rate was always very low - around 65. He moved very quickly, especially on the tennis court. I think that these two things prevented him f
  11. spaetzle

    Ssam Bar

    I just pm'ed someone about how much I enjoy Sneakeater's posts and that he really makes such an excellent contribution to this site of information and insight. You deserve a cookie. you don't.
  12. spaetzle

    Ssam Bar

    I just pm'ed someone about how much I enjoy Sneakeater's posts and that he really makes such an excellent contribution to this site of information and insight.
  13. spaetzle

    Ssam Bar

    Actually, no one at Ssam Bar actually said the word "en croute" to me, but I do believe I'm using the term correctly . I do know for a fact that the pate was neither "sous vide" or "soubise".
  14. spaetzle

    Ssam Bar

    A great dinner at Ssam Bar last night. The usual suspects (brussels sprouts, skate, oysters) were as good as always. I also enjoyed one of the specials: pate en croute. The pate was delicious, similar in taste to the pate that I had there about 2 weeks ago (described up thread) and the crust was perfectly done. The loaf of pate en croute was brought over to me so I could admire the charming little vine of peaches cut out from left over dough and used to decorate the crust. That there is such attention to detail, even in places where it may not be possible for the customer to notice,
  15. spaetzle

    Ssam Bar

    A very nice dinner here the other night. Amongst other dishes which have already been described on this thread, I had a dish that the kitchen is still working on: some slices of "country rib" served with some miso-apple sauce and creamed broccoli rabe. I enjoyed the extremely savory flavor of the meat and was thankful this dish came with a knife and a fork: at first i was just using my chopsticks and under those circumstances, my jaws got a little bit too much exercise. Things got easier and more enjoyable when I realized I had silverware right in front of me!! I was told that the garnis
  16. spaetzle

    Momofuku Ko

    OMG, I forgot about those! They were incredible. And I'll let Sneakeater's earlier post speak for me as well. The foie was revelatory. The egg was wonderful (although I didn't get much smokiness- they told us they cook it in smoked water). Most of what I have to say is redundant. Sneakeater imagined the chopped bacon on top of the english muffiins though- just a bit of chives. I think the english muffins had chives, bayleaf and maybe some pork fat.
  17. spaetzle

    Momofuku Ko

    Yes - you are right - it's riesling gelee.
  18. spaetzle

    Momofuku Ko

    The onion was spiked with purple potato vinegar (benimosu), one of my favorite kitchen condiments, a really great dish. And the short ribs seemed like a very successful twist on a classic French meat presentation (with carrots, mustard sauce and greens to match). And that kimchi consomme Excellent food with wine pairings that worked very well (the kome kome sake with the foie in particular). Great fun too. Now they should get the reservation system to work. Orik, were you there on Friday or on Saturday? I was there again on Friday evening.
  19. spaetzle

    Momofuku Ko

    fwiw, I heard the music get turned down last night at Ssam Bar.
  20. spaetzle

    Momofuku Ko

    The onion was spiked with purple potato vinegar (benimosu), one of my favorite kitchen condiments, a really great dish. I had been wondering what was giving that faint reddish hue to the onions. Thanks Orik! Very tasty, very pretty.
  21. spaetzle

    Lost

    I think they are probably now in some location not too far from the island where they can stay young for ever...
  22. spaetzle

    Lost

    I think it's probably Michael or Walt but it would be interesting if it is Sayid. We know that Sayid is currently on the ship and we also know that Sayid eventually works for Ben. It could be that Ben has also been exposed to radiation and he can jump around in time. He may already be setting the wheels in motion for Sayid to be manipulated to do his bidding. On another topic: I'm confused about the differences in the way that time passes according to whether you are on the island or off the island. Remember how we learned that a full day on the island is roughly equivalent to 40 minu
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