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Everything posted by Orik

  1. If I may express a dissenting opinion, we came to Eastern Surprise last Tuesday at 3pm. The restaurant was closed, but after knocking on the door relentlessly for an hour they let us in. Tried to tell us the kitchen was closed and it took almost 2 hours to get their special of the day - jamon de mi culo (I think it means very best pork). The food was very good with some special brown sauce, but expensive and the service was so slow. Maybe I will go back in 4 months.
  2. do you like arepas? there are very good arepas somewhere
  3. help me rank the following for my out of this world New York City dinner: City Lobster Heartland Brewery Lasagna Ristorante Boboo
  4. I used banana leaves last time I made this (back in Minneapolis - where do I get them here? could probably use foil). Marinated overnight. The most important tip - do not be tempted to sample too much of the Tequila while this is cooking...will impair your ability to appreciate the results.
  5. That's interesting. I would be discouraged by the fact that existing examples for success vs. failure seem to have little to do with quantifiable UI properties. Also, the rate at which successful paradigms are immitated can be staggering, often making the original effort seem wasteful. It's also quite unclear how a codified process would come up with a completely new concept (such as the virtual shopping cart, which by the way has been whored by many and now contains things such as "maybe I'll buy this some other time" and "these are things that got stuck to what you're buying, maybe you shoul
  6. Thanks for reminding me how much I love cochinita pibil. The first and third recipes look good. Second one seems like it had its spicing adjusted for gringos. One detail that it does give is the use of Seville orange juice or combination of citrus juices - plain orange juice tends to be too sweet and not acidic enough around here.
  7. Looks like I'm going to be in Den Haag on business, including some relatively late and early meetings, meaning I'd rather not make the trip back to Amsterdam (or any other trip). Better options in Den Haag/Rotterdam appreciated.
  8. Abby, they take it out of a can that you can purchase there. I can't see why it would ever be unavailable (unless they don't think they can sell enough before it goes bad).
  9. I think the major problem with the Atkins diet, greatly ignored by the media, is that it turns its followers into diet geeks, capable of ruining any party by going on and on about ketosis and the merits of Macademia nuts. Even people who were formerly on Atkins and failed can often be triggered into an endless rave about it. A former boss went as far as coming into my office with a ketostick [1], shoving it in my face and asking "is this a good color?" [1] for those not verse in Atkinspeak, ketostix are little paper sticks that you pee on, if they turn purple it means something is going on
  10. Orik

    Shad Roe

    I haven't had any serious problems with simply frying them (in a non stick pan), a few breaks here and there as some of the eggs blossom, but no disasters. The 'fancy' method I mentioned was half curing them in kosher salt - takes about 6-8 hours. After curing wash them well (about 4 times as long as you think and pat dry). You can now safely bake or fry them with smaller spillage than with raw ones. I've used them in vietnamese lettuce rolls, guess they could work as well in summer rolls. Wilfrid's suggestions are all great, although I tend to only bring them to medium doneness, rather than c
  11. I try to make my own (currently in stock - rabbit+pork, beef, shrimp heads), but most of the brands mentioned here (Eli's, D'Artagnan, Citarella) are acceptable when the dish doesn't rely on stock quality too heavily. Never tried Maggi, but stock/bullion powders I've tried before always tasted like celery salt + msg (and sometimes onion and or garlic powder), not of soup.
  12. Orik


    no, mud tastes of Tilapia.
  13. This does not mean that the difference beterrn 19 and 22 is less or more significant than the difference between 25 and 28. By the way, Amazon could easily resolve his issue by associating a (probably logarithmic) sales tier with a book, but I guess most shoppers don't base their decisions on whether a book is ranked number 1 million or number 2.5 million in sales
  14. Orik

    Bouley (merged)

    Did your dish contain salmon eggs as well? As reported elsewhere (but no longer accessible) I also found the combination of the granite and the and salmon eggs in this dish overwhelmed the urchin.
  15. Orik


    Actually, I clicked on most of their "seasense" list, seems like they only want me to eat Tilapia and farmed oysters To add mad cow style fear - recently, a 60 year old woman in Israel died of bacterial infection after handling (not even eating) Tilapia. There have been many cases of severe infection before (in some cases leading to removal of limbs), but this is the first reported death there. But what really amazes me is the huge marketing success in selling this fish where better options are available. Tilapia is something you eat because it's effectively free and consistently ava
  16. Orik


    Yes, it is very sea-friendly and absolutely sustainable (although not very lake friendly), but that still does not mean it's a very good idea to eat it.
  17. Orik


    A lot of the Tilapia you get here is farm raised in Israel, where many people wouldn't go anywhere near it due to recent health scares: http://www.globes.co.il/DocsEn/did=758883.htm in brief, farmers were repeatedly caught using banned carcinogenic compounds in farms.
  18. Orik

    Slow cooked lamb

    I prefer the long cooked version, but skewered, grilled cubes of marinated shoulder can be very good.
  19. I suggest Michael A. Laderman
  20. By the way, this appointment is also a sign that they've given up completely on reviewer anonymity.
  21. Yes, Brooklyn has traditionally been considered part of this city
  22. have you dined at sketch? I found it very disappointing, like a child's (and not a very smart child) concept of Pierre Gagnaire's food.
  23. Gawker reports that Frank Bruni, NYT Rome bureau chief, is the new restaurant critic, while Eric Asimov will be the chief wine critic (not limited to wines under $25, I hope) http://www.gawker.com/topic/frank_bruni_an...itic_014888.php
  24. Very similar to making limoncello: Prepare about 15 short shots of espresso (about 375ml/13oz). Let cool. (you can cheat and use about 2 oz of instant coffee dissolved in boiling water, but don't) Pour espresso into a glass bottle and fill with your favorite 96% pure drinking alcohol. If you like vanilla, you can cut open a nice vanilla bean or two and add them to the mixture. Cap and store in that infamous cool dark place for about a month. A month later, prepare simple syrup, let cool and then mix with coffee/alcohol to a ratio of your liking. (tasting this while mixing may impa
  25. If they could only spike it with some Nicotine they'd have a sure winner. Reminds me I haven't made my own coffee liqueur in a while.
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