I've always been anti-eggplant (and happy to see it's not just me), but it's been ever so long since I've eaten it I might try it next chance I get.
We certainly had Wiener Schnitzel (true about the rest), but I do miss the lake fish.
I hear you but I don't think that 'restaurant' would have lasted more than 3 months in Madrid.. Not saying there aren't bad restaurants over here but, generally, the bad ones are dirt cheap and I mean McDonalds cheap. In any case not as bad as that one. The salmon burger, OMG, I wanted to cry.
The older I get, the more I realize how spoiled I was growing up in Vancouver. Things I didn't appreciate until now. I can't imagine saying anything like Jack just has.
The show goes on, they even have a favorable review from yesterday from a customer that was previously thrown out.
Amy's Baking Company owners could get reality show
Still can't believe that Amy's Baking co thing 😱 I really pity the staff.
Crazy Salam reminds me of a restaurant near my parents' place. The chef is damn good and an expert at finding meat cuts you cannot find anywhere anymore. His prices are very reasonable too. But he's a bit of a lunatic.
My favorite: two older ladies had just finished their main course and were checking out the desserts' menu. The chef is doing a tour of the restaurant and stops at their table, asking if everything's allright. Thus one of the lady asks what he would suggest as dessert. Looking down, the chef sees that she didn't eat all of the course and comments: "well, we clearly didn't have the same parents. At home, I was always told I wouldn't receive any dessert if I didn't finish my plate." And leaves.
Crazy Salam reminds me of a restaurant near my parents' place. The chef is damn good and an expert at finding meat cuts you cannot find anywhere anymore. His prices are very reasonable too. But he's a bit of a lunatic.
My favorite: two older ladies had just finished their main course and were checking out the desserts' menu. The chef is doing a tour of the restaurant and stops at their table, asking if everything's allright. Thus one of the lady asks what he would suggest as dessert. Looking down, the chef sees that she didn't eat all of the course and comments: "well, we clearly didn't have the same parents. At home, I was always told I wouldn't receive any dessert if I didn't finish my plate." And leaves.
Last weekend, we went for a quicky dinner nearby.
For a restaurant, the place serves a grand Allioli Catalan (anything You can do, I...).
Carpaccio entrée quite OK, comes the main dish.
*** (add a lavish bouquet of Tourette's to your heart's desire) :
The grilled fish I ordered and ....RHUBARB !
Couple of months after checking in at boarding school, the evening menu included rhubarb. Never had that stuff, 1st try made me gag.
This scene comes close : Ghost Town (7/10) Movie CLIP - A Sensitive Gag Reflex (2008) HD - YouTube (1m:45s).
I refused to eat the rest, so the plate went into the fridge, and I wouldn't get any untill I finished the lot.
After three days no food, some * (ample Tourette's bouquet garni) talked me into swallowing it down quickly, so I could get some proper food next.
The home front recalled me before rhubarb round 2.
Still regret I ate it once, but never ever again.
All that cheese talk got me in the Swiss mood, not alpage.
I make cold-smoked garlic on a regular basis. Paste it with a kitchen knife and a little salt, and throw all of it in the fondue.
What to say, I like garlic, a lot.
(thing I noticed with kitchen gear, is the regret of not having shelled a hundred more for the largest size model)
For a restaurant, the place serves a grand Allioli Catalan (anything You can do, I...).
Carpaccio entrée quite OK, comes the main dish.
*** (add a lavish bouquet of Tourette's to your heart's desire) :
The grilled fish I ordered and ....RHUBARB !
Couple of months after checking in at boarding school, the evening menu included rhubarb. Never had that stuff, 1st try made me gag.
This scene comes close : Ghost Town (7/10) Movie CLIP - A Sensitive Gag Reflex (2008) HD - YouTube (1m:45s).
I refused to eat the rest, so the plate went into the fridge, and I wouldn't get any untill I finished the lot.
After three days no food, some * (ample Tourette's bouquet garni) talked me into swallowing it down quickly, so I could get some proper food next.
The home front recalled me before rhubarb round 2.
Still regret I ate it once, but never ever again.
All that cheese talk got me in the Swiss mood, not alpage.
I make cold-smoked garlic on a regular basis. Paste it with a kitchen knife and a little salt, and throw all of it in the fondue.
What to say, I like garlic, a lot.
(thing I noticed with kitchen gear, is the regret of not having shelled a hundred more for the largest size model)
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I think I am related to that chef. How many times did I miss dessert because I couldn't eat one of the super stinky dishes as a child. Veggies or WHY that could have been made in an edible way. That's ok, I'm making up for lost time now. 😉
Madeline Kamman made a beautiful quenelles of salmon with rhubarb sauce. Trust me it can be done. I love rhubarb deserts, my grandmothers apple kuchen with strawberries and rhubarb instead was to die for. Care must be taken to discard all the parts high in oxalic acid. The intent with fish I think is a substitute for sorrel, this stuff only works in the hands of an expert.
Rhubarb is a cathartic so you got it backwards in any case.
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Dessert was never a part of our regular dinner menu, so I still prefer the sweets in the afternoon or for late night snacking.
I can relate to Jack's comments. My parents were committed to planting fruit trees wherever we lived, and having a vegetable garden of varying size every year. But no veal around and the artichokes were Jerusalem.
I can relate to Jack's comments. My parents were committed to planting fruit trees wherever we lived, and having a vegetable garden of varying size every year. But no veal around and the artichokes were Jerusalem.
mmm rhubarb.
That dessert is absolutely superb (comes from here: Charlotte bavaroise à la rhubarbe - Recette du bavarois à la rhubarbe ). This is a quick translation, sorry for my poor vocabulary when it comes to cooking.
1. Put rhubarb (about 600gr, cut into pieces, weight without the skin) in a bowl with 250gr of sugar and a pair of vanilla sticks (cut open), mix well and cover for a few hours.
2. The juice of the rhubarb will be extracted in this manner. After a few hours, separate the pulp and the juice. Keep both.
3. Put the pulp on gentle fire. No need to add more sugar normally.
4. Take about 16gr of gelatin sheets, put in cold water.
5. When the rhubarb is really soft and comes apart, add the gelatin
6. Blend the mix and put in a cold place.
7. While it cools, whip 50cl of cream, into a firm whipped cream.
8. Incorporate in the rhubarb (cooled but not yet solid).
9. Put the mix in small round bowls (covered with plastic foil, for easy removal). Let it overnight in the fridge.
10. Prepare a cover by adding gelling sugar into the rhubarb juice and heating up to the boiling point.
11. To serve, put the rhubarb cream on some speculoos based biscuits (blended speculoos+butter, 2parts/1parts, cooked 8min at 180°c) and cover with the rhubarb jelly.
The sweetness of the cream and biscuits is nicely balanced by the bite of the rhubarb juice.
That dessert is absolutely superb (comes from here: Charlotte bavaroise à la rhubarbe - Recette du bavarois à la rhubarbe ). This is a quick translation, sorry for my poor vocabulary when it comes to cooking.
1. Put rhubarb (about 600gr, cut into pieces, weight without the skin) in a bowl with 250gr of sugar and a pair of vanilla sticks (cut open), mix well and cover for a few hours.
2. The juice of the rhubarb will be extracted in this manner. After a few hours, separate the pulp and the juice. Keep both.
3. Put the pulp on gentle fire. No need to add more sugar normally.
4. Take about 16gr of gelatin sheets, put in cold water.
5. When the rhubarb is really soft and comes apart, add the gelatin
6. Blend the mix and put in a cold place.
7. While it cools, whip 50cl of cream, into a firm whipped cream.
8. Incorporate in the rhubarb (cooled but not yet solid).
9. Put the mix in small round bowls (covered with plastic foil, for easy removal). Let it overnight in the fridge.
10. Prepare a cover by adding gelling sugar into the rhubarb juice and heating up to the boiling point.
11. To serve, put the rhubarb cream on some speculoos based biscuits (blended speculoos+butter, 2parts/1parts, cooked 8min at 180°c) and cover with the rhubarb jelly.
The sweetness of the cream and biscuits is nicely balanced by the bite of the rhubarb juice.
In a Catholic mon(a)stery, annex private boys boarding school, catharsis more likely.
I think the early European settlers tried mightily here in Texas but the weather is just too unforgiving at times and they tried to plant at the same time of year as they did before.
However, I do have parsley, basil, swiss chard, and arugula growing quite nicely around our home. You just have to know how to do it around here. Temps already hitting 96 around here on a regular basis!
One of the things I miss most as NY restaurants roll over are the quenelles of pike at La Cote Basque -- here's how they do it in Lyon:
Raymond Blanc - Quenelles of Pike with Crayfish Sauce - YouTube
LCB became a bistro a few years after they moved from their East Side location, it's still there but not to the former standards. There was one "transitional" day in which they had not yet received their NY liquor license so they allowed patrons to byob -- and it was amazing -- one of my sons brought a cooler with the best fruits of the Cote d'Or, and another 2 bottles of Margaux.
Ah yes the pounding through the sieve, still have mine purchased for one use. I like the argument over the name/shape familiar ground in geekdom.
IIRC pike is used because it is virtually impossible to de-bone. The only source I had at the time very proudly had one of the only fish mongers up for the task, seemed like a waste he did a perfect job must have taken a long time. I used Maine lobster instead of crayfish, you should have seem the fun putting the hard shell in my Cuisinart.
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I use flour sieves to dry fresh made pasta (also easy to stack)
Oldfashioned way here is to clean pike, then place in water with a little vinegar & salt. To rinse the sand flavor out and soften the remaining bones.
Pikes can be somewhat overzealous at times.
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That's a lot but it is in accordance with the fact that increasing the number of yokes inreases the ' sapidity' of the ice cream.
In my experience, the quality of an exeptional ice creams comes from:
number of eggs
cooking the eggs up to 83°C
cooling with fresh cream
quality of vanilla of course
and, very important for the texture, use a 'sorbetière' old style with a tinned pot plunging and turning in a bath of salted ice with scraper blades inside.
The scrapping action and the correct cold temp of an ice bath gives you a wonderfull texture after 20 minutes. Ice cream is never as good as eated immediately when made. Conservation one or two days max . It is impossible to eat this even in a three stars restaurant because of regulation. So DIY
it is a bit messy and you must be carefull not to drop some salted water in the can when you remove the lid;
A small remarke, sauce choron is not with mayonnaise but it is béarnaise mixed with a reduction of tomato
...and the next time you get to Pennsylvania -- you've got to try "The Creamery" at Penn State University -- probably the best in the U.S.
I like Berthillion -- just down the Seine from Notre Dame:
Maison Berthillon : la qualité est notre passion