synaesthesia

There are some recipes accompanying this article, I think. LA Times article

I'm trying to figure this out today, but the restaurant is closed so I can't call. Does anyone know what the price is for a side order at lunch?

It was hunted. I think I am getting backstraps(?) to make jerky with. Ground venison probably... so venison burgers probably mixing in some fattier meat. The rest I'm not sure. Apparently it's a struggle between the wife who is sick of it and wants to get rid of it, and the husband who wants the steaks.

Anyone have any suggestions for what to do with venison? Someone from work is giving me some. I was thinking braising.

Mussel chowder was a substitution on the menu today. Mussels, chowderyness with celery, onions, potatoes. Mmm... of course now it's making working very difficult. I'm feeling very drowsy and full. New menu will start next week. Word is potato pancakes, beef on weck, probably mussel chowder, and fourth item is still being decided upon.

I'm just going to assume that's what happening and be a bit late.

Well, I used to buy this fantastic mix (yes, I know) from Oetker. I don't know if they still make it anymore, but I think they still sell a packet glaze (gelatin-like). I've seen it at Rodman's. As for pastry cream... well that's another story.

Teatro Goldoni bar lunch... 12:30. Who's in?

Went in last night with a friend, and split a fried chicken wing dinner with mac and cheese and collards. I'm not sure about how Oohhs and Aahhs was before, but we both thought it was good. The wings were nice and light (for fried chicken), though I think they could have been slightly more seasoned. Collards were great, despite the meatlessness. In fact, I think that the vinegaryness cuts through some of the bitter, brackishness I associate with collard greens. (But maybe that's the flavor some folks like.) Mac and cheese was decent, not the best I've had. Perhaps runnier than I would have liked, but still nice. I would like to go back and try the beef ribs. They looked amazing.

Anyone know anything about these Bamn Vending Machine things? They look SO cool. I'm sure it's more novel than tasty. http://www.nycnosh.com/?p=192

This should probably kinda be in the News and Media section, but it's actually just a journal study. Cooking Garlic? Crush It First CBS News Feb. 16 (WebMD) Got a recipe that involves cooking garlic? You might want to crush the garlic first — that may be the best way to preserve the herb's healthy compounds during cooking, a new study shows. Garlic contains compounds shown to help prevent blood clots. But most garlic studies have tested raw garlic, and cooking can damage those anticlotting compounds. Crushing garlic may help prevent that damage, report the researchers, who include Claudio Galmarini, Ph.D., of the agricultural sciences faculty at Argentina's Universidad Nacional de Cuyo. Galmarini's team found that garlic cooked for three minutes in boiling water or in an oven at about 400 degrees Fahrenheit has the same amount of the anticlotting compounds as raw garlic. But cooking uncrushed garlic for six minutes "completely suppressed" those compounds' anticlotting effects, the researchers write. Galmarini's team then tried crushing the garlic by putting it through a garlic press before cooking. That helped preserve the compounds, although they still lost much of their anticlotting effects after three to six minutes. The study appears in the Journal of Agricultural and Food Chemistry.

I do know that the baked beans there are not as sweet. I presume it's simply just another way to get protein. They're quite popular with "jacket potatoes."

Blackcurrant Ribena is available in concentrate form at a lot of Asian grocery stores. (Concentrate is never as good.) It's also been years since I've had it, but I know that Vitasoy makes a blackcurrant drink (found only at the Chinese grocery stores, at least in MD). Their other drinks are pretty darned good, so my assumption is it's probably similar. And darn it, I forgot how good the Welsh rarebit at tea at Fortunum and Mason is.... grr... and if you're looking into English breakfast... http://russelldavies.typepad.com/eggbaconchipsandbeans/

Green beans with mini dried shrimp and garlic Green beans or spinach sauteed with garlic Spinach Korean-style - soy sauce, sesame oil, sugar Broccoli with oyster sauce but the best is watercress with oyster sauce

What is this strange place you speak of?

Black chickens are pretty cool; they're more nutritious and have a mustier flavor. They tend to be given to women after they've had babies. If you're cooking for a bunch of people go traditional on this one since black chicken may be an acquired taste. Don't let anyone crossing over a bridge flip the fish. It's bad luck, because then the fish will come and flip your boat (car). Don't share pears.

My parents told me there is a special New Year's menu at Bob's Noodle. Six people for $80, I believe. I don't know if there's a Chinese menu, and I don't know the duration. I'm not very helpful now, am I? But I'm sure it's awesome, and I think the menu is only in Chinese.

there's even more to be in awe of here

This is a pretty cool post from Consumerist. It lists and has in the comments secret menu items. Some of them are from fast food places (I know boo-hiss), but others are places like Jamba Juice.

Mmm... sacrilicious

Holborn is nearish the British Museum. I would suggest Fryer's Delight as a good fish n'chips spot. They still fry in beef fat. I don't know if they have it at Fryer's, but a lot of chippies have saveloys - kind of like a red hot. Also... kebab shops. Particularly the ones with the rotating doner meat. I used to like the one on Southwark Street near the Old Vic because they have really good chili sauce. As for Vic & Albert, seeing as it's near Kensington, I know there's high concentration of Frenchie places near there. I couldn't name any off the top of my head, but maybe that will refresh someone's memory. It's chain food, but I love Nando's chicken. Their peri-peri sauce and fries... mmm... and it's halal! Also walking into a Marks and Spencers food hall or Waitrose... there's usually a nice selection of prepackaged foods and it's always fun to explore. I'm a big sandwich person, and I love the chicken avocado basil from Pret-a-Manger. May not exactly be what you're looking for when trying to pack in a foodie vacation, but does well in a pinch.

Escoffier - We're all Chinese in God's eyes. [duck]

Sorry. Two words: charcuterie board

Thursday. Happy Hour. Restaurant Kolumbia. I am ready to kill some brain cells. NOW.

I think overall, he made some valid points. But I think what was rough was that 1. he didn't even really answer the question posed by the chatter, which implies he might have had his own agenda in his rather meandering response 2. he made rather unkind summary statements that the board was full of floggers and provided little to no useful information. As a "journalist" it did not seem like he really provided a balanced response. Of course there are those people who flog their own "sacred cows." That's the nature of people. If you go to a restaurant frequently enough, the staff will begin to notice, and they become your friends. Of course you will only want to say nice things about your friends. While some might make that quasi-insider relationship a priority, I think those people are a small percentage of the board population. Yes there are people who don't read carefully, but, I would say given the quantity of responses on any given topic on this board, you might receive more information and at least some varying points of view. Plus, I would also point out that the frequency of posting here versus the updating of reviews provides better or at least more recent information. Somehow he seems to be missing a paragraph in there that says: Some of these people are people who just like to eat good food. The quality of their opinions may, of course, vary. But it can be useful for getting the feel of a place. Let me add an edit here: Yes they expect too much. or No they expect just the right amount. Or... It varies.