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Pool Boy

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Everything posted by Pool Boy

  1. Pool Boy
    You guys are making me HUNGRY.
  2. Pool Boy
    I think the a la carte menu prices were insane in Paris. <sigh> We shied away from much and instead focused on the unexpectedly expectedly awesome.
  3. Pool Boy
    Dude I am a 10-minute walk from Pupatella. It's sad to say this, but I think I have only been there twice in 18 months - my job is so freaking busy that it is very rare I can leave the office at all. <sigh>.
  4. Pool Boy
    So classy. And so completely out of touch.
  5. Pool Boy
    I still stand by my suggestion. Other places were expensive. Pronto Pesce near the fish market is great, but strikes me as a lunch or nibbles place and IIRC has no seating or very little. http://www.prontopesce.it/about.html
  6. Pool Boy
    I would say watch the season he was on Top Chef. I'd say names here to describe said individual, but DR hates that, and I know TV good vs evil is easily manipulated and extreme. But I am far more trusting of journalists that did the massive legwork to identify, find and extensively interview folks surrounding that maelstrom that is this guy at the center of it.
  7. Pool Boy
    Nope - it was magnificent.
  8. Pool Boy
    This is a ridiculously short walk from my office. Worth a visit? Lunch seems deep-fried-things heavy.
  9. Pool Boy
    You can have a lot of fun at the sub $20, sub-$15 and yes even the sub-$10 per bottle wine range. It's also easy to get together with friends where everyone brings a bottle, themed or not, to hang out, eat and catch up. Exposes you to stuff you may have not considered before. I get to dine out, just my wife and me, 90% of the time. I'm lucky and never distracted.
  10. Pool Boy
    Training for getting better at recognizing seriously good food and drink is in some ways easy (go drink and eat more in places you have not tried, regularly and a lot) and in some ways difficult (where to eat, what to eat, what to try, what to learn, when to dine, when to cook, when to bake,AAAAAAAH!). But the internet in general helps. Cookbooks help. But this board helps enormously. And your own palate. Trust it. Prime it. Test it. CHALLENGE IT. I was a hater of tomatoes until I was maybe....30, maybe a little sooner. But, in reality, my tastes evolved. My access to amazing product be it raw or out dining, surpassed all possible experiences with it. Just because you think you 'hate' all of such and such (say, broccoli), probably means that you have not had a preparation you like and are enthralled by. I encourage everyone to keep trying. You never know when you have evolved, You never know when the world has evolved to meet your palate. When those two things meet, it can be a beatiful wonderful thing. And do not get me started about my wine evolution - it it embarrassing. Haha!
  11. Pool Boy
    That is direct but vague on the details. If you have an unlimited budget, it is hard to go wrong with going to Fiola Mare (as you indicated seafood). If not, some idea of what is an acceptable budget and what you look for in a dining experience would be helpful in order to suggest something that might fit what you are looking for.
  12. Pool Boy
    Some say the fish rots and smells from the head down. Not a surprise for the financial/legal maneuver. That restaurant group will do what it can to salvage its losses I am sure. But honestly, if I was an investor, I'd have the guy at the center of the bad press removed.
  13. Pool Boy
    My wife makes a variation of this cake but typically in sheet pan form with caramel frosting. mmmmm
  14. Pool Boy
    chewy chocolate ships for my wife's work. Plaummenkuchen (for me) the other day. Oh and Tomato Pie for this past long weekend's lunch.
  15. Pool Boy
    I read about a cold rise pizza dough for a while now. I keep wanting to make it but keep putting it off because it's a little bit of a pain. I need to dust that recipe off finally and try it.
  16. Pool Boy
    Charcoal Pit for burgers, fries and especially shakes.
  17. Pool Boy
    Low to medium heat. Attention is the key. But sriously, whisk the hell out of them in a bowl with a pour spout and then...chill. Watch the edges, Slowly flip the done bits inwards in a slow motion thinger dinger. NO ADDITIONS. Whatever you do....take them out at LEAST 30 seconds before you think they might be done. Soft scrambled eggs will be consumable, but ruined, if you go to far past the 30-second rule. Salt and pepper at the end. AFTER plating. I have spoken. lol
  18. Pool Boy
    Just graze and have fun. Try to remember to have A Ric Flair!
  19. Pool Boy
    Cat food.
  20. Pool Boy
    True. The actions this person took sucks and he's pulling down people who worked for him - which sucks even worse.
  21. Pool Boy
    I tend to prefer ordering things that are -- Difficult for us home cooks to source Things that are a apian in the ass to prepare (like lobster bisque (not hard, but time consuming and annoying) or Frank Ruta's Consomme (purely becase it is magic and partlybecause I suspect it is annoying to get done right, reeeeally right)) Things that are ridiculously shortly seasonal Things that I adore AND are hard to do (or are just a pain in the ass) - say, like amazing raviolini Parts I can't get (think heart, brains, livers, whathaveyou) - partly because I'd have no idea what to do
  22. Pool Boy
    Hey Isabella, karma's a bitch isn't it?
  23. Pool Boy
    I was there this past weekend - no meat. It was so sad. I thanked the staff profusely, took a picture of the mpty meat case and said goodbue. I am so sad. And I want the cow, too.
  24. Pool Boy
    Meh, I am enjoying the ride.
  25. Pool Boy
    yesssss
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