Has anyone here been lucky enough to go to Thomas Keller's French Laundry? I used to fantasize about it when i'd go to napa but i haven't been in years. I hadn't thought about it much when i saw this article,
http://www.oneforthetable.com/oftt/stories/oysters-and-pearls.html
now i'm obsessed with it again.
i don't know if I'll ever get a reservation or ever be able to afford it, but I'm living vicariously through others so please tell if you've been
by John Byers
Every Christmas I used to cook a pecan pie from a recipe
I found in one of Ann Landers holiday columns sometime in the sixties. Since I was thinking of making it again this year, I was thrilled to learn that Dear Abby also had a pecan pie recipe. Hoping to combine recipes to create my own distinctive version of the dessert, I got a copy of each.
After studying them carefully, here are the only differences that I could find: Ann tells us to use white corn syrup; Abby suggests using light corn syrup. Although both women's recipes call for a cup of dark brown sugar, only Abby wants us to make sure the cup is firmly packed. Ann tells us to use a pinch of salt and a dash of vanilla; Abby, clearly wanting to leave nothing to chance, recommends using 1/2 teaspoon of salt and a teaspoon of vanilla. Otherwise, the recipes are exactly the same.
Since neither women, to the best of my knowledge, ever thanked the other for teaching her how to make what I consider a near-perfect pecan pie, I have decided that their dueling recipes prove beyond the shadow of a doubt that, no matter how famous you become, sibling rivalry never dies...
For the recipes and a cool website go here:
Sibling Rivalry
Being a San Diegan born and raised, and now transplanted a hundred miles or so north, I have still yet to find better fish tacos than in my hometown. Thank you so much for coming to your senses and making the trip south. For the party-goers, definitely try Taco-Tuesday's at Fred's in Pacific Beach. It might not be the best taco's, but the extensive tequila menu will definitely make up for that. Cheers!
yeah i keep a journal of dishes i make and what i like or didn't like about it so when i go to make it again i can change things and make it better.
thats hilarious. i like how he references the colors being like the mexican flag instead of the italian flag. haha
I grew up in arizona eating indian fry bread covered w/ powdered sugar. it's a lot like funnel cake. i used to love it! it was always at fairs and carnivals and i think i even got it outside the san xazvier mission once. i didnt know there was somewhere you could get it year round. im going to have to go there when i visit next. it looks awesome!
i saw a little thing, mostly pictures but talked about a few places that might work for you called november in paris
http://www.oneforthetable.com/oftt/articles/november-in-paris.html
if it doesn't work for you at least look at the pictures, they're beautiful.
You have to check out Pig Heaven. It's on 2nd ave and 80th st. It's got the best spare ribs i've ever eaten and believe me, I've tried to find one's that even compare. The rest of their food is amazing too.
Pasta is amazing! It can be done so many ways, but I love the traditional the best and i just found an amazing Bolognese sauce:
Sardi’s Bolognese Sauce
I like candied citrus in cocktails, especially a greyhound (if you had grapefruit). But it's great as a garnish in cocktails like a screwdriver, any gin or vodka w/ soda or tonic, tom collins etc.
the link didnt show for some reason. Here it is:
http://www.oneforthetable.com/oftt/articles/sibling-rivalry.html
I's have to agree with most people here and say the Joy of Cooking. It's incredible. Never leave home without it. Haha.
I recently read a piece by Loraine Newman about her nineteen thirty-something copy. Very funny. You should read it here:
http://www.oneforthetable.com/oftt/articles/the-joy-of-cooking.html
To JeremyPB; 100 miles north of SD sounds like you are probably in L.A. I too am from San Diego, North County actually, and am now in L.A as well. You may already know about it, but if you are looking for fish tacos up here, try Tacos Baja Ensenada. IMO, better than anything SD had when I lived there. Might be worth a shot. A bit divey, but many swear by their cuisine.
I'm also a native San Diegan and love that you put together this list! I've been to El Zarape but I haven't tried their fish tacos yet. If you go, add some lobster dishes to your group's selection -- they're awesome!
I have to go to San Diego in a few of weeks for a conference and had not been looking forward to it, but you've given me a new lease on my trip, especially since I didn't do well in the fish taco department last time I was there. So many thanks, Erin!
I have one of those little Moleskine day-at-a-glances and I write down what we have for dinner every night. Nothing fancy, no recipes, but I list the full meal, even if it's takeout or at a restaurant (both of which are rarer than not).
I loved it when he said "betta than yo mama's titties" Ghetto cooking for real!
Sous Chefs are for weenies.
Where can I get a couple of Sous Girls, I wonder?
Hmm.. we could source the frybread from Blue Smoke.. but where to get the lamb... Thoughts?
dbdtron
BaHa - the best (nationwide) comparison I can make to frybread(since I haven't had the new england type) is (oh my goodness can't believe I'm mentioning this here) it is similar to the bread/tacoshell thingy served at Taco Bell- called a "chalupa". ( I know- gross!!!...but as far as I know Taco bell is nationwide and in "horrid non-authentic chain way" it compares somewhat) I wouldn't compare it to a elephant ear for the most part- that would be too sweet. AZ. Fry bread is able to lend itself to sweet or savory toppings. Save yourself from this google frybread= then make it at home you will see.
Ah fried dough semantics... my favorite topic of conversation! :-)
I'm so confused. To this NYer, elephant ears are a very flaky, very sweet puff pasty rolled in on itself in many layers. Kinda looks like a pageboy without a head in the middle. No toppings, always sweet.
Frybread, to me, looks more like New England fried dough, which can be served with either sweet or savory toppings. Can anyone clarify for me?
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