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Random Food Questions Thread - Page 367

post #5491 of 7365
Quote:
Originally Posted by impolyt_one View Post

Dear styleforum,
Please plan my wedding out, but make it nice. We like nice things. Thanks. If it helps, I'm in LA.

Quote:
Originally Posted by mordecai View Post

Someone is salty this morning.

Bouchon?
post #5492 of 7365
Quote:
Originally Posted by ehkay View Post

Bouchon?

Only seats 12 unless you rent out the whole restaurant, which is at least 3 times the size we need and costs $40,000. If they had a 25-40 seat private room would do it in a heartbeat. I've contacted half a dozen places this morning and hope at least one of them responds with something promising. It isn't a bad problem really. We just have way too many options right now.
post #5493 of 7365
Quote:
Originally Posted by ehkay View Post

Bouchon?

i just looked at their wine list and it isn't nearly as insulting at Per Se's (which Manton and I discussed earlier today)
post #5494 of 7365
Quote:
Originally Posted by impolyt_one View Post

Dear styleforum,
Please plan my wedding out, but make it nice. We like nice things. Thanks. If it helps, I'm in LA.

Quote:
Originally Posted by mordecai View Post

Someone is salty this morning.

Quote:
Originally Posted by mordecai View Post

Quote:
Originally Posted by ehkay View Post

Bouchon?

Only seats 12 unless you rent out the whole restaurant, which is at least 3 times the size we need and costs $40,000. If they had a 25-40 seat private room would do it in a heartbeat. I've contacted half a dozen places this morning and hope at least one of them responds with something promising. It isn't a bad problem really. We just have way too many options right now.

Was more of a salt joke. Will they let you rent the winebar that's on the lower level on the Canon side?
post #5495 of 7365
I'm renovating a kitchen, and need to buy an induction cooktop and wine fridge. Does anyone have any recommendations? Price is basically irrelevant on the cooktop, and I want precise temperature control of a pot of water if possible to use as a sort of immersion circulator, but I'd like to keep the wine fridge as cheap as possible for a good one.
post #5496 of 7365
Quote:
Originally Posted by erictheobscure View Post

Going to Taylor for oysters and wine during happy hour was one of the highlights of my Seattle trip early in the year. (I'm guessing we're talking about the same place.)

I live right across the street from there. icon_gu_b_slayer[1].gif
post #5497 of 7365
Quote:
Originally Posted by alexg View Post

I'm renovating a kitchen, and need to buy an induction cooktop and wine fridge. Does anyone have any recommendations? Price is basically irrelevant on the cooktop, and I want precise temperature control of a pot of water if possible to use as a sort of immersion circulator, but I'd like to keep the wine fridge as cheap as possible for a good one.

Do a search on gardenweb. I had a cooktek countertop unit for a while that was very good, but not sure how their drop-ins are.
post #5498 of 7365
Any suggestions for making beef carpaccio at home? Best cut? Aging? Would a light smoking be a terrible idea?

I've also heard that freezing is a good idea for slicing - any good ideas for shaving as thinly as possible?
post #5499 of 7365
I use filet, wrap it in plastic pretty tightly to give it a nice form, freeze then slice on a meat slicer. If you are slicing by hand, I think you have to get it somewhere between cold and frozen, but I'm not sure. I also imagine you could smoke it, but not at too high a temperature. I don't know if there is a threshold for how long something needs to smoke before it takes on flavor, but you might want to find out to see if it is worth it.
post #5500 of 7365
Quote:
Originally Posted by ehkay View Post

Do a search on gardenweb. I had a cooktek countertop unit for a while that was very good, but not sure how their drop-ins are.
when I did my kitchen I read gardenweb extensively. Man that was fascinating, no snark.
post #5501 of 7365
Quote:
Originally Posted by alexg View Post

I'm renovating a kitchen, and need to buy an induction cooktop and wine fridge. Does anyone have any recommendations? Price is basically irrelevant on the cooktop, and I want precise temperature control of a pot of water if possible to use as a sort of immersion circulator, but I'd like to keep the wine fridge as cheap as possible for a good one.

Miele.
post #5502 of 7365
My upper wine fridge is GE Monogram, very nice 60 bottles, my lower one is quite a bit cheaper but much larger.
post #5503 of 7365
I have a Marvel wine thingy with two temps and I don't recall it being that expensive but my wife bought it so she may have lied to me
post #5504 of 7365
i know wine fridges are popular, but i'm afraid i don't really understand why. i'm talking about wine fridges here -- 60 bottles or so and designed to chill, not wine cellars that will hold many cases and are designed for long-term storage. granted, about half the bottom shelf of my fridge is wine (particularly this rose time of year), but i've never found it a big enough problem that i'd install a separate fridge. when it comes to long-term storage, i really believe that you need to have room for at least 10 cases or so in order to be able to have an assortment and be able to track wine through its lifespan. i've got a 20-25 case cellar and i've got to say that i don't pull from it all that often. over the years my cooking has changed and my palate has changed so that i prefer fresher wines. but that's a personal taste thing. this winter i'll have to make a project to drink up those old bottles.
post #5505 of 7365
Quote:
Originally Posted by foodguy View Post

i know wine fridges are popular, but i'm afraid i don't really understand why. i'm talking about wine fridges here -- 60 bottles or so and designed to chill, not wine cellars that will hold many cases and are designed for long-term storage. granted, about half the bottom shelf of my fridge is wine (particularly this rose time of year), but i've never found it a big enough problem that i'd install a separate fridge. when it comes to long-term storage, i really believe that you need to have room for at least 10 cases or so in order to be able to have an assortment and be able to track wine through its lifespan. i've got a 20-25 case cellar and i've got to say that i don't pull from it all that often. over the years my cooking has changed and my palate has changed so that i prefer fresher wines. but that's a personal taste thing. this winter i'll have to make a project to drink up those old bottles.

Project Plan

Step 1: Invite Douglas
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