Hi everyone! I'm going skiing in Breckenridge for a week, and need some help with restaurant recommendations. I've tried trusting the reviews on tripadvisor before, but they have done me wrong time and time again. I need recommendations (and places to avoid) from people who KNOW FOOD -- that's you, serious eaters!
I just threw together a VERY simple dinner of leftovers and got a pretty surprising result. Here's what i added to the pot:
cooked penne pasta
bottled organic tomato & ricotta pasta sauce
grated emmenthaler & gruyere cheese from a fondue experiment
ketchup (yes, i like ketchup in my pasta sauce, horror of horrors)
Mixed it all together over a low flame, just enough to heat and melt the cheese. Dumped it in a bowl, took a bite... and it tasted like i had covered my penne in warm milk & honey. Huh? It was downright SWEET and rich -- almost dessertlike -- and had that unmistakable smell/taste of warm milk & honey. The tomatoes, ketchup and cheese really didn't come through at all.
Does anyone have any idea what happened here? I promise i didn't brush my teeth or eat anything weird first that might throw off my sense of taste!
I"m going to have to be the dissenting voice here. Never have i seen a paella that is just a bunch of rice with the seafood sprinkled ON TOP rather than cooked together. And the chef telling you to wait 10 minutes to let the flavors mingle? Isn't that because he didn't put it together right in the first place??? Like if Momofuku brought you a small boiling cauldron of short ribs and told you to let them braise for JUST 3 hours before assembling your pork bun. I don't think so.
what's all that oil in there for? its not to thicken the soup, since the recipe states to water it down if it gets too think. its not for flavor, since canola oil is pretty bland.
any ideas?
That Bittman recipe pissed me off. Its basically guacamole diluted wtih milk. He even suggests adding chopped tomatoes, shrimp, and cilantro. Voila! Guacamole! Er, ... Soup! Thanks, Bittman, that's great.... ugh.
If everyone is so convinced that this is fake, how come no one has mentioned how its done? What's the trick?
I do kind of have to agree with kerosena. I like to cook/eat seasonally, but do expect a restaurant to do more than i can do on a weeknight at home. A plain turnip as an amuse, fine, i wasn't paying for it anyway and its a cute gesture. But fiddleheads just sitting there on a plate? Really? I bet they were delicious, but again, i figure i'm paying for someone to prepare something i can't, or to prepare it better than i can, or to combine ingredients in a way i would never think of, not to steam my broccolli for me.
All that said, i will still very likely go to Blue Hill soon...
Also notable: This same location opened up a 1950's style creamery last weekend, selling homemade ice cream and retro sundaes. Tasty.
Man, i love japanglish. "american cheese dog"? I love it. (btw, the Japanese language doesn't have any individual consonant sounds except for "n", so all other consontants have to be paired with a vowel, which is why you get chiiZU dogGU. Awesome. Also, their "L" sounds like "R" to us, and so you get "chocorotto keeki" for chocolate cake.) Now i'm hungry.
I actually saw mangosteens for sale on the street in chinatown a few months ago and thought "wow! i guess the mangosteen revolution has begun", and didn't bother to buy any because they were a little far away, there were big crowds, i was in a hurry, and i figured i can just come on down to chinatown anytime and get a few. Needless to say, I HAVEN"T SEEN THEM SINCE! Talk about kicking yourself...
A friend took me to La Nacional before they had a public restaurant at least 15 years ago and though he knew they required membership, we sauntered in anyway. At the time it was just a bar with some old guys hanging around drinking. I also think they have an excellent paella, better than what I had in Barcelona, not as good as Santander, and on a par with the paella made by a famous flamenco dancer in Sanlucar de Barremeda.
gosh, i wish i had had the money to eat great spanish food while in SPAIN itself...being "poor" (relatively), traveling, and alcohol all lessened my opportunities to really eat well.
mh330 and livetotravel, I don't claim to be a paella expert. Alex from Tia Pol certainly knows her way around Spanish food in a way very few people do,so if she regards Lolo's paella as authentic and delicious, that's good enough for me. In me experience Lolo's paella is incredibly delicious. Please go and taste for yourself if you can. As far as the "wait ten minutes remark" Lolo said it in a way that wasn't patronizing or condescending at all. I didn't convey his remark in the appropriate way. Frankly you have to wait five minutes to eat the paella, black rice, or the fideua because it arrives at your table in an insanely hot paella pan.
I'm with @mh330 here - would love to see a response
yes! i ate here just a few weeks ago with my family. it was excellent! i'm glad to see some exposure for it :)
@sstrudeau: You might be onto something. We had a place like that in Lawrence, Kansas, when I was going to college. You had to be a "member," or a guest of a member. Most students were members or knew someone who was, so the place never hurt for business.
I wonder if the "private club" thing is a liquor-license work-around. I don't know NYC rules on this, but in many places "fraternal organizations" (think Moose Lodge) have a different set of liquor license rules than traditional restaurant & bar establishments, and this classification of license is typically easier to get. The idea is only "members" of the organization can purchase alcohol on the premises.
They have cheap brie and those 100 calorie chocolate bars. Also, the dried fruit and veggie chips. Oh! There's also almond milk, trail mix, spinach pies when I'm too lazy to make my own...
@mh330: Up until now, I've been using collagen casings ordered from Butcher & Packer, but I'm making the switch to natural hog casings, which I get from my local butcher. Most butchers who make their own sausage should have casings they can sell you if you just ask.
The collagen casings were great for starting out, since there's no extra prep before stuffing, but I've had problems with them bursting too easily while cooking. I think a natural casing will hold up better in that arena, which would be worth any additional effort they require.
Subscribe to our feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes, New York
Subscribe by email:
Website:
Location:
About:
Favorite foods:
Last bite on earth: