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Posts by foodguy

is that beurre de baratte?
it is a little surprising, but considering how scott has been shuffling the lineups, nobody's been getting consistent minutes. and it's not like they have another go-to guy
i know what you're saying, but i'd also say that businesses that remember that often don't last too long. chefs may regard themselves as artists, and a few of them may be, but they are still in a service industry. As God says, "the customer isn't always right, but the customer is always the customer."
we had 5-inch red oak installed when we redid our kitchen. our floor guy called and said he'd found this great wood that had been rescued from an old church that was being taken apart. It's lovely wood, but it certainly cups like a MF. and i would never again put wood in a kitchen. wood and moisture do NOT mix well. and since our kitchen extends into our laundry room, that's doubly true.
it was my impression that that was simply the difference between an american and a japanese measuring system. neither is "wrong". just meters and yards.
i agree with manton. the low stones are to correct abuses. after they've been corrected, as long as you treat your knives respectfully, you shouldn't need them again. i'm not as down on microserrations as some. i find they're pretty handy as long as you use a slicing motion when you cut rather than a simple up-down.
uh oh. i really like two chairs that Foo likes!
i know i should. but just like in LA ... i'm at the point where i've eaten at enough new restaurants. i want to go someplace that i'm pretty sure will make me happy. #olddog
loved felidia. a classic restaurant. stopped in for a drink and ended up having a terrific dinner. perfect service.
i didn't take a lot of pictures. but here's what i've got.miniature gougeres (my jokey plating to send to TK)beet-marinated hamachi with a kishu mandarin rolled in japanese spiced peppersweetbreadsroasted turbot tablesideTRUFFLES and potato gnocchiguinea hen demi-dueil carved table sidebirthday boy!
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