Posts by mgm9128

Great. It's a great combination. I helped make these little spinach "subrics" at Daniel, which is basically just a sheet pan of a spinach custard mixture cooked in a steam oven, then cut into squares. They finish them with a little...

Spinach and ricotta cannelloni, artichokes, parmesan foam(!!!)

Yeah. It is starting to split. His other book, 101 Creations, the spine totally detached from the book itself. The guy at KAL suggested rubber cement, since the French don't like dealing with replacing books, or dealing with much of...

That looks and sounds like a very nice plate of food.

Quote:Originally Posted by shibbel What's your favorite book right now? I've only made a few recipes each from the Alleno, and Frechon books and while some were great, others were just good. The L'Ambroisie stuff however has been...

Quote:Originally Posted by indesertum that bad? or did they snub you No, the service is fine. The dishes just had too many technical flaws for a restaurant that charges you $40 extra for a slice of poorly seasoned foie gras.

Keller just pisses me off. His food is not interesting, and Per Se sucked the fat one.

Quote:Originally Posted by mordecai When the guests are waiting and the fish is running late, do you ever think of running yourself through with the closest estoc? Try to read this without getting dizzy:

Have never seen them. We get mandarinquats, but I've never tried them. I am quite frankly getting fed up with all these hybrid citrus fruits.

Quote:Originally Posted by Manton I can no longer tolerate cook books that measure by volume rather than weight. What, you don't like measuring 1/4 cup of sliced onions?