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How dare they leave the stem on that cherry! It's not edible.
Last night was my final evening in New York. Had a going away dinner with my fiancee, sister, mother, and sister's boyfriend at Daniel. After four years of eating in New York (including at all of the other NYT Four Star and Michelin Three Star places), this was, dollar for dollar, the worst fine dining meal I have ever had. Bland (salmon that tasted like nothing), over-stylized (extra components simply muddying the water), improperly prepared (huge bone in my ceviche), and lacking both precision and excitement. Pacing from hell (45 minutes between some courses, 45 seconds between others). Services was painful.
I'm not sure what the meat is, but it is very difficult to get something that thin to brown nicely. If it were brown, it would look a good bit better. The sauce looks very nice.
I'm not sure what the meat is, but it is very difficult to get something that thin to brown nicely. If it were brown, it would look a good bit better. The sauce looks very nice.
it's lengua, good for French kissing
What time were you there, and where were you sitting? Sorry to hear you had a bad experience.
Right. It's tongue. I cooked it yesterday the way the Le Cordon Bleau cookbook describes it. Went to the fridge though because we didn't want to eat it yesterday. So today I put it in the pan on low heat, I actually didn't want it to get crispy because I wasn't really sure whether you want tongue crispy. It tasted very good, very tender. The sauce is espagnole sauce, a simplified version from Le Cordn Bleus' cookbook. Reduce veal stock, thicken it. Add some finely chopped mushrooms and tomato paste (I think I added a little too much but I don't really know how it's supposed to taste..), let it simmer for a while, then strain it.
What the **** could this possibly matter?
So, nmprisons, did you see a young man with a very stately air about him at dinner last night?