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Technique Special on No Reservations Tonight - Page 3

post #31 of 37
4/6/10 at 2:46pm
Quote:
Originally Posted by DNW View Post
I generally agree that the show was way dumbed down for anyone who's been paying any attention to food and cooking. That said, I learned the infused oil technique for the red sauce, and that Keller puts the chicken directly on a pan, sans oil.

I was hoping for moar, though.

What technique were you hoping to learn? I don't know if you've looked through the what are you eating thread, but this guy named DarknWorn used to post pictures that you could probably learn from.
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post #32 of 37
4/6/10 at 2:55pm
The best part of the show for me was Bourdain getting pissed at people cutting into a steak right when it gets off the grill without letting it rest. I made sure to call my dad and have him watch that part of the show as I always get pissed myself when I'm cooking for others (him) and he wanders on over with a knife when the steak is on the grill, or if I've just taken it off and it hasn't been allowed to rest.
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post #33 of 37
4/6/10 at 3:00pm
Quote:
Originally Posted by kwilkinson View Post
What technique were you hoping to learn? I don't know if you've looked through the what are you eating thread, but this guy named DarknWorn used to post pictures that you could probably learn from.

I wish I have more time to cook. This working thing is detrimental to my health.

Now I go into that thread to look at other people's food pron, but nobody wants to post homemade food anymore.
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post #34 of 37
4/6/10 at 6:02pm
Quote:
Originally Posted by kwilkinson View Post
What are you expecting to hear back?
Yeah, Keller has a great kitchen with top of the line products. Even though the restaurant looks like it sucks, Bourdain's Les Halles probably has a great kitchen with top of the line products too. This show was about technique, it wasn't 30 minute meals with Rachael Ray. Did you want Keller to use a shitty electric range and a tiny piece of shit non-convection oven like people have at home? I promise you, promise you, promise you, promise you, that even if Keller was using a $2/lb Perdue mass-produced bird and a shitty oven, his product would still come out better than anyone you've ever met because of his attention to detail and his perfect.......wait for it...... technique.

Oh, I like Les Halles. I've been eating at the Park Ave location since befoore I kne what a bourdain was. My usual no-fuss go-to in the City. The mushrooms with Salsify is great, as are the crepes, and it is the only place I've ever been that has d'Yquem......by the glass.
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post #35 of 37
4/6/10 at 7:47pm
Quote:
Originally Posted by Huntsman View Post
Oh, I like Les Halles. I've been eating at the Park Ave location since befoore I kne what a bourdain was. My usual no-fuss go-to in the City. The mushrooms with Salsify is great, as are the crepes, and it is the only place I've ever been that has d'Yquem......by the glass.

How much?
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post #36 of 37
4/7/10 at 2:16am
Quote:
Originally Posted by GQgeek View Post
How much?
Like $30, I think? For me, the first time I saw that it was a no-brainer that I would try it, as I hadn't had d'Yquem at that time. I think it was a '96 which is not excellent, but d'Yquem doesn't release if it isn't good. ~ H Edit: Ok, it's $45 -- maybe it was less when I had it. Menu: http://leshalles.net/menus/LHP_Dessert.pdf ~ H
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post #37 of 37
4/8/10 at 12:52am
http://www.ninjavideo.net/video/62779

for those of you that haven 't seen it
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