Random question once removed from food but I wasn't sure where else to post this: Does anyone know what the music playing in the video on Anthony's site here?
I only had a chance to eat there once before he closed shop (it was incredible) and there was similar music playing at the time. I asked his coworker what it was and I could have sworn he said it was "Photographica" but I've never had any luck finding any information on that name or similarly-named groups. Thoughts?
Howdy fellow eaters,
I'm leaving on a 10 day roadtrip tomorrow up the West Coast's scenic 101 highway. I have plenty of places to stop between LA & SF but from SF to Portland I'm perplexed. Suggestions?
Once upon a time I had an absolutely delicious wedge salad at "Ted's Montana Grill" served with a creamy basil vinaigrette.
I've tried desperately since to mimic this dressing to no avail. The few basil vinaigrette dressing recipes I've found haven't compared, especially in the creamy department.
On Ted's site they have a section listing what allergens are in which foods and here's what I can conclude about the Basil Vinaigrette dressing:
Does not have: Dairy, Egg, Peanut, Tree Nut, Gluten, Fish, or Shellfish
Does have: Soy
There wouldn't happen to be any Ted's employee browsing SeriousEats that could enlighten me? Or any dressing-adept participants who would like to share their version of a creamy basil vinaigrette...
A couple years removed from my Upstate NY upbringing I desperately miss Gianelli Sausage. Who here's had the pleasure of biting into a crisp, hot, grilled Gianelli sauage?
Now I can find it here and there in the area (DC/NoVA) but it's not always fun to trek 30-40 minutes to the nearest Wegmans.
Anyone have thoughts on recreating the seasoning in this matchless meat?
Serious eaters, I need your help!
I attempted to recreate Heston Blumenthal's bolognese last night and it's not what I expected. The final result is quite a bit sweeter & a bit too vinegar-y than desired.
I stuck to the recipe as closely as I could, substituting anise for star anise, and using a 28 oz can of plum tomatoes rather than fresh. I couldn't bring myself to make the full tomato compote- rather I simmered the strained, crushed tomatoes with the bouquet garni which I then combined with the sauce base and simmered overnight.
I was hoping for a much earthier and well rounded sauce. I need your tips & ideas, what would you do to turn this sauce around?
P.S. Next time I'm sticking to the tried & true, simple & classic recipes.
As you've probably guessed by now I'm taking a trip up the West Coast this May. I have no specific plans for places to stop, so any and all suggestions are welcome, and appreciated. Trying to find some tasty places in each of the aforementioned cities, whether local favorites, or national best-of's.
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