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Things that are making you happy*******food and drink edition****** - Page 166

post #2476 of 2970
Quote:
Originally Posted by mgm9128 View Post

I will definitely be there the 22nd if you would like to come to critique my brunoise.

we'll see. luckily that might happen just after first round of prelims
post #2477 of 2970
Quote:
Originally Posted by indesertum View Post

we'll see. luckily that might happen just after first round of prelims

Great. Be sure to bring some measuring tape with you.
post #2478 of 2970
Quote:
Originally Posted by indesertum View Post

good luck brah. hope it really does turn long term. would be really great
might be wrong, but i don't think mgm is really looking at this as a job try-out. i think the last thing he'd want would be a full-time gig demonstrating his brunoise skills.
post #2479 of 2970
i feel like max could do well at something like a consultant to chefs and restaurants. help creating menus, sourcing products, etc
post #2480 of 2970
Quote:
Originally Posted by foodguy View Post

might be wrong, but i don't think mgm is really looking at this as a job try-out. i think the last thing he'd want would be a full-time gig demonstrating his brunoise skills.

Correct. It will be a good experience, and I will learn a lot from it, but I will probably not pursue more than that. I'm quite content right now cooking for dinner parties once or twice a month. There is a tremendous amount of work that go into each one, as I am only one person, but this way I receive the benefit of being able to have total control, which I very much like.
post #2481 of 2970
Quote:
Originally Posted by indesertum View Post

i feel like max could do well at something like a consultant to chefs and restaurants. help creating menus, sourcing products, etc

I watched the Paul Liebrandt documentary again last night, and he did consulting work while between jobs.

Granted, he had already earned 3 stars from the times at that point.
post #2482 of 2970
I was actually watching the trailer for that yesterday. Have you been to Corton/know people that have been? Opinions?
post #2483 of 2970
i have been. When they're firing on all cylinders, the restaurant is easily among the best in NYC, and I'm not the only one on here that thinks so.
post #2484 of 2970
Cool. I've wanted to check it out, but have heard mixed things. Hopefully I will catch them on a good night.
post #2485 of 2970
Liebrandt is one of the guys who will tell you to aim for the non Friday and Saturday nights as they tend to be less conservative for the bridge and tunnel crowd. He said that in the documentary at least.

IME, they can be a little spotty when it comes to consistency, but as you know even the best restaurants can suffer from that.
post #2486 of 2970
post #2487 of 2970
just found out that a new (to me) choclatier opened up in Atlanta recently (to me).

Stuff looks good and isn't hard to get to on the way home from work or on the way to Mass.

www.chocolatesouth.com
post #2488 of 2970


Yep, again. Kneading the dough by hand is such a mess... glad it worked out again though. I used some of the excess dough from rolling out the 38x28cm rectangles for the third (left) krantz. So I scaled the syrup up a little. Maybe a tad too much. Now it's a bit too soggy for my taste but comes closer to desserts like halva etc.
I replaced the lemon with orange zest for the dough. I'm no fan of lemon and chocolate, so it only seems to be a logical decision.
Again, didn't find pecan nuts, so I used walnuts. The small one, I filled with hazelnuts and some pine nut oil.
post #2489 of 2970
Blinis for breakfast.

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Clockwise from top left. Salmon roe with sour cream, chocolate covered bacon, feta cheese cream sauce, strawberry and whipped cream.
post #2490 of 2970
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