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What is your favorite way to prepare duck?

Recently I made duck and I think it was the best thing I ever made. What different and new ways have you seen duck being prepared? or cooked yourself?

Pan Roasted Duck Breast, Shaved Asparagus, Carbonated Golden Raspberry, Radish, Summer Truffle

The direction behind the dish was to balance out the fatty duck with light and acidic counterparts. Citrus is typically paired with duck, but I opted for something new and different with the golden raspberry. By carbonating the berry it became extremely refreshing.

After I cooked the duck there was residual fat left over that I used to toast some shredded bread. These were awesome, the flavor of the duck really came through.

Next, I made a quick vinaigrette by juicing golden raspberries and mixing that with some lemon juice, salt, pepper, and a little duck fat.

I was really happy with the final plate. Aesthetically, there were different colors and shapes that really made the plate pop. The different textures were exciting and the fat was balanced out well by the acid.

http://teenchefteddy.blogspot.com/

Jun 07, 2011
tldmatrix in Home Cooking

Ultimate Steak - Whats yours?

Who doesn't love beef? Really, besides vegans, who does not dream of fatty, well marbled steak, cooked so the exterior is crispy and the interior is a devilish medium rare. It is pure paradise. My favorite steaks, first and foremost must be dry-aged.

Mastering the art of dry-aging beef takes copious amounts of time. Every aspect of the process is crucial to the success of the final product. All factors must be precisely monitored; some of these factors include temperature, size of beef, humidity, air flow, time, etc. Primal or sub-primal cuts of beef are let to sit uncovered in highly controlled refrigeration systems for about one to seven weeks where enzymatic and biochemical reactions take place. These reactions intensify the beef's flavor and also tenderize the meat. The only negative effect of dry aging beef is that you lose a lot of yield due to moisture evaporation and the necessary trimming. It's a factor of quality vs. quantity. Would you rather have a 12 oz weakly flavored steak, or a 8 oz assertive and incredibly delicious steak? For me, I would choose the latter every time.

Now back to my ultimate steak........ My favorite cut is the rib-eye, but specifically the spinalis dorsi, also known as the cap of the rib-eye. This heavily marbled piece of meat runs around the "eye" of the rib and is oleaginous and divinely beefy. If you have never tried this cut I would deeply urge you to do so. I guarantee that you will thank me.

Once you acquire the ultimate steak most people would go and grill it. I wouldn't. When a piece of fatty steak gets grilled a good percentage of the delicious fat leaves the steak and plummets down into the charcoal (This is where the charcoal flavor comes from). Since you just spent a ton of money on the perfect steak, why would you want to waste all of that fat? This is why I pan-sear my steaks in a smoldering hot pan. This develops a marvelous crust and I use the rendered fat to baste my steak. After I flip my steak I add some butter, herbs, and garlic to the pan to add some aromatic flavors. After my steak reaches about 120 degrees I remove it from the pan and let it rest for at least 5-8 minutes. I know how tempting it is to want to just dig in right away, but if you do so you will lose a ton of moisture and flavor. Let it rest!!!!

Steak is a very personal subject, as is food in general. I prefer rib-eyes, but the guy next to me might prefer strips or flat-irons. Figure out what you like best and cook it with care and I assure you it will be delicious.

May 17, 2011
tldmatrix in Home Cooking

Group dinner For 40 in somerset, union, Hudson, morris, or Essex?

Uproot.....The food is great and the atmosphere is stunning. I would reccomend Uproot 100% Delicous food.
http://teenchefteddy.blogspot.com/

May 08, 2011
tldmatrix in New Jersey

Dessert Mirepoix???

Carrot Cake + Carrot Chips, Caramelized Onion Jam, Celery Sorbet

What are your thoughts? I have never made this, but am very curious to try it out. I think it chould be delicous.

http://teenchefteddy.blogspot.com/

May 08, 2011
tldmatrix in Home Cooking

Birthday Meal at Elements

It looks like your meal at Elements was stunning. I see a chefs table for me in the future...

May 08, 2011
tldmatrix in New Jersey

Birthday Meal at Elements

Thanks!!! I am glad you enjoyed your meal.

May 08, 2011
tldmatrix in New Jersey

Birthday Meal at Elements

Thank you I really appreciate it!

May 07, 2011
tldmatrix in New Jersey

Birthday Meal at Elements

When you are stuck in New Jersey and are not willing to muster the effort to trek all the way out to the city (NYC of course), do not panic! The past few years the restaurant scene in New Jersey has really became excellent. One of the reasons this is so is because Elements opened in 2008.

Its seemed fitting that for my birthday I would enjoy a fabulous meal at a groundbreaking restaurant, Elements. Stepping out onto the parking lot I could not help but notice the beautiful herbs, vegetables, and fruits sprouting up. The fact that Elements grows some of their own produce shows how passionate and devoted the staff are.

The amouse bouche for the evening consisted of a trio of bites. Eating from left to right the flavors voyaged from a subtle vegetable soup to a robust goat cheese mousse. The soup's texture was opulent, but it's flavor was somewhat bland. A touch of salt and acid could have made the soup more enjoyable. Secondly, a simply cooked maitake mushroom was seasoned to perfection and very tasty indeed. Lastly, the final bite was my favorite - rich, tangy, and fresh.

Vegetable Soup, Roasted Maitake Mushrooms, Goat Cheese Mousse with Cranberry

After the delicious "bites" our first courses shortly arrived. A perfectly cooked pheasant egg had a bright orange yolk that oozed all over the plate when cut into. The addition of the gluttonous lardo was transcendent. Fresh asparagus and pickled yellow pepper brought brightness to this masterful plate of food.

Pheasant Egg with Lardo, Asparagus, Aji Amarillo

After the great high of the first course, I was hoping for the bliss to continue and my first couple bites did. Unfortunately, I bit into a mushroom that was filled with grit that upset the mood. This was very displeasing because besides the gritty mushrooms the dish was wondrous. The scallops were cooked better than I have ever had, and the tart apple was the perfect accompaniment.

Scallops with Apple, Mushroom, Bok Choy

Once all the savory courses were finished and our plates were cleared, our desserts arrived. The sour lemon flavor went well with the sweet meringue. I also enjoyed the various textures that excited my palate. This was a refreshing and clean end to a very satisfying meal.

Lemon Tart with Meringue, Sable, Sorbet

Service was genial and very attentive to our needs. I have to give a shout out to my friend Sam, who was the runner for our meal. I worked with him for over a year and a half at Uproot before he left for Elements.

I want to thank Chef Scott Anderson and the rest of the staff for a delightful and pleasing meal.

http://teenchefteddy.blogspot.com/

May 07, 2011
tldmatrix in New Jersey

L'espalier Review

Neptune oyster was great. The oysters were awesome and really tasty. The lobster roll was to die for.

Toro was also really good and was really cheap. Heart tacos were delicous and only three dollars. The sea urchin bocadini was tasty, but did not really taste like uni.

I will write more in-detailed posts in the near future.

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Toro
1704 Washington St, Boston, MA 02118

Apr 24, 2011
tldmatrix in Greater Boston Area

L'espalier Review

yea I definately reccomend it.

Apr 12, 2011
tldmatrix in Greater Boston Area

L'espalier Review

It was a cold oyster, but not liquid nitrogen cold...

Apr 12, 2011
tldmatrix in Greater Boston Area

L'espalier Review

The oyster dish was not frozen.

Apr 12, 2011
tldmatrix in Greater Boston Area

L'espalier Review

The meal took a little over 3 hours and is in the sequence listed above. The dessert mid courses were there to refresh your palate for the upcoming meat courses. I did not order any courses I let the chef cook for me. I have to admit there was a lot of sorbet and pineapple on the courses that I got.

Apr 12, 2011
tldmatrix in Greater Boston Area

L'espalier Review

Thanks, I will be ready to answer.

Apr 11, 2011
tldmatrix in Greater Boston Area

Boston Trip Advice

here is the review of l'espalier
http://chowhound.chow.com/topics/777997

i ended up eating at l'espalier, toro, and neptune oyster

Apr 11, 2011
tldmatrix in Greater Boston Area

L'espalier Review

Last Wednesday I treated myself to a feast at L'espalier in Boston. I was lucky enough to get a spot at the chef's table and have an experience that will never be forgotten. Executive Chef Frank Mcclelland and Chef de Cuisine Shane O'neil run one of the best kitchens in the northeast. It is organized, clean, and well-managed. The cuisine is primarily French with accents of New England produce. All of the members on staff are dedicated and passionate professionals. They know what they are doing.

Eating at the chef's table is more than a meal, it is an experience. Chatting with the cooks was a blast and I got to see how the restaurant functions. Eating alone was not awkward what so ever. The staff made me feel welcome.

Service was the best I ever had. One person's job was to wait on me, that's it. I had my own personal server! He was very knowledgeable about every course that was served to me and answered all of my questions. When I had to use the restroom I was escorted to the bathroom, which made me laugh a little. When are you going to be escorted to the bathroom? I was treated like a celebrity in the kitchen, it was a surreal experience. To put it simply I was pampered and loved it.

Since there were sooooo many courses I will not comment on all of them. If you have any questions about any course that I did not comment on don't hesitate to ask.

When they say that you eat in the kitchen they are not kidding. Look at that view!

Torchon of Foie Gras with Candied Kumquats, Cocoa Bubbles, and Toasted Brioche
Goat Cheese Gourges

The Goat Cheese Gourges was light and airy, yet still decadently cheesy. It was a magnificent morsel of food. The foie gras was equally as delicious. The rich foie gras paired well with the bitter cocoa bubbles and sweet kumquat. So far an incredible start.

Island Creek Oyster with Cucumber Salad and Cucumber Foam

This dish was light and refreshing. The pure flavors of the oyster and cucumber shined through in this simple preparation. The addition of liquid nitrogen looked really cool, but did not add anything to the flavor of the dish.

Lemon and Lime Fizz

The lemon and lime fizz paired perfectly with the oyster dish. The bright lemon flavor and the cool cucumber was a match made in heaven.

Pretzel and Foccacia with Apple Street Farm Butter

The foccacia was good, but the pretzel was fabulous. I have been craving the pretzel ever since I left L'espalier. It was doughy, salty, and just right.

Baby Red Beets with Compressed Strawberries, Rhubarb Mousse, Vermont Chevre, Cabernet Sauvignon Vinaigrette

This plate of food showed a lot of finesse. Aesthetically it was gorgeous; the vivid colors were strikingly beautiful. Everywhere on the plate there were big flavors, especially the compressed strawberry. It was fresh and intense.

Butter Poached Maine Lobster with Pear and Rutabaga Puree, Celery Leave, and Sweet Pepper Emulsion

Due to the butter poaching the lobster was really tender. The smooth puree of pear and rutabaga had a great body and was super flavorful. The clean celery flavor from the under utilized leaf was a nice touch. The monotonous texture was a small fault in this tasty dish.

Blood Sausage with Potato Bilini, Duck Egg, Truffles, Roasted Tomato, and Hollandaise

This was one of my favorite dishes of the night. The blood sausage was astounding on it's own. The potato blini added the comforting flavor of mashed potatoes in an elegant fashion. As I have stated before in this blog, "Does a runny egg ever fail to delight? I don't think so.". The luxurious addition of the black truffles gave this dish a depth of flavor.

Virgin Bloody Mary

A Virgin Bloody Mary was spiced accordingly and well suited for the "breakfast" course.

Roasted Foie Gras with Pineapple

Roasted Foie Gras was lush, meaty, and well seared. The savory flavors of the foie were so tasty with the acidic and sweet notes of the pineapple. However I felt as if this dish needed another garnish, something to bring the foie and pineapple together.

Housemade Gingerale

This drink was delicious and nothing like the commercial ginger-ale found in supermarkets. The ginger flavor was not over-powering, it was subtle and refreshing.

Lime Sorbet

The lime sorbet was served with the foie gras and helped to balance out the fat from of the foie.

Coconut Linguine with Candied Olives, Coconut Powder, Lime Fluid-Gel, and Roasted Pineapple

I have to say this dish emphasized technique over flavor. Nothing on the plate was offensive, or delicous. The olives were cut too big and tasted pretty weird with a gel and powder of coconut.

Rhubarb Fizz with Strawberry Explosion

Roasted Amish Chicken with Spring Vegetables and Apple Street Farm Maple Sap Nage

This might sound strange, but this chicken tasted like chicken! When you get a great product, like L'espalier does, the flavor is so much stronger than the enemy's (Purdue). The vegetable garnishes were simple and tasty. This was another favorite of the night for it's simplistic deliciousness.

Blood Orange Bubble Tea

Veal Sweetbreads with Confit Ox Tongue, Pickled Shimeji Mushrooms, Fava Beans, Horseradish Cream

This dish was beyond amazing, bordering perfection. Every bite was explosive in flavor. I wanted this dish to last forever, but sadly it couldn't.

Roasted Dry-Aged Lola Duck with Sweet Onions, French Breakfast Radish, and Poached Green Garlic

Oat-Crusted Loin of Lamb with Roasted Garlic, Escargot and Asparagus

A perfectly cooked piece of lamb loin was grassy and moist. The nutty oats brought out a distinct flavor in the lamb that I had never tasted before. This dish was interesting and new. I loved it.

Painted Hills Beef Tenderloin with Chanterelle Puree, King Oyster Mushrooms, Bearnaise, and Crispy Potato

Raspberry Fizz

Selection of Nine Cheeses

The highlights on the cheese board were the Azeitao Dop from the Arrabida Mountains, which suprisingly tasted like booze, and the tartufo flavored cheese, which had an intoxicating aroma of truffles.

Raspberry with Sorbet (Forgot Flavor), Dehydrated Pineapple Filled with Granola

Fromage Blanc Curd with Compressed Rhubarb, Strawberry Balsamic Tuile, Pink Peppercorn Sable, Pineapple Sorbet

Petit Fours

A common criticism of L'espalier is that it is good for Boston, but not good for New York. I am a huge fan of the NYC dining scene, but I would have to disagree with that statement. My meal at L'espalier was the most consistent meal I had ever had. What I mean by that is that everything was good, there were no major flaws.

I left L'espalier happy and stuffed. It was one of the best meals of my life, and I look foward to coming back.

http://teenchefteddy.blogspot.com/

Apr 11, 2011
tldmatrix in Greater Boston Area

Boston Trip Advice

Don't worry I will.... I am working on the reviews right now.

Apr 11, 2011
tldmatrix in Greater Boston Area

Boston Trip Advice

will do

Apr 04, 2011
tldmatrix in Greater Boston Area

Boston Trip Advice

That link is so helpful, I am now going to Neptune Oyster, L'espalier, gargoyles, and coppa. I really appreciate all the helpful advice you gave me. I will be sure to check out Formaggio Kitchen as well.

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Neptune Oyster
63 Salem St Ste 1, Boston, MA 02113

Formaggio Kitchen
244 Huron Ave, Cambridge, MA 02138

Apr 04, 2011
tldmatrix in Greater Boston Area

Boston Trip Advice

Wow! Thanks so much for all of the information! I really appreciate it.

Apr 03, 2011
tldmatrix in Greater Boston Area

Boston Trip Advice

Going Tuesday to Friday

Tuesday - DInner at parsons table
wednesday (blowout meal) - chef's table at l'espalier
thursday - lunch at market by jean georges and dinner at hungry mother
friday - lunch at blue ginger and dinner at Coppa

What are your thoughts and what are some other food related things to do in Boston? Any great markets?

Thanks in advance!
http://teenchefteddy.blogspot.com/

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Coppa
253 Shawmut Ave, Boston, MA 02118

Apr 02, 2011
tldmatrix in Greater Boston Area

Modernist Cuisine at ICE......Anyone else there?

I believe the yield is higher and all of the oyster liquor is mantained. The shucking is also more precise and "clean".

Mar 29, 2011
tldmatrix in Food Media & News

Modernist Cuisine at ICE......Anyone else there?

oysters or other molusks are dipped into liquid nitrogen for 20-30 seconds and then put in the fridge to thaw for 30 minutes. After this they are able to be easily opened with a spoon.

Mar 29, 2011
tldmatrix in Food Media & News

Modernist Cuisine at ICE......Anyone else there?

I was very fortunate to have been invited to The Modernist Cuisine Gala at The Institute of Culinary Education in NYC. I was one of the first to arrive, and was happy to see the book on display. I flipped through some of the pages and all I have to say is, WOW! Everything you would ever want to know about savory cooking can be found in the book. A notable guest list included many of my idols - Johnny Iuzzini, Michael Laiskonis, Paul Liebrandt, Marcus Samuelson, Gail Simmons, Nate Appleman, Marcel Vigneron, and Stephen Shaw.

Nathan Myhrvold gave us a quick overview of the book and then took some questions. Following this we were escorted to the 14th floor to enjoy some truly fantastic food. The corned beef was my favorite dish of the night; I have never eaten meat so tender in my life. The acidic sauerkraut tingled my tongue in the most pleasant way. A close second was "the most creamy" polenta I ever had that was paired with a strawberry marinara. Pretty cool stuff. The only dish that did not blow me away was the carrot soup, which was too sweet and heavy for my tastes.

This book is going to change food for the better; techniques like nitro-shucking and centrifugal seperations will revolutionilize food. I have already started saving up.......

Roasted Corn Elote
freeze dried with N-zorbit, brown butter powder, lime and ash powder

Oyster Cocktail
cryo-shucked kusshi oyster, centrifuged pear juice, shaved foie gras

Mushroom Omelet
constructed egg stripes, steamed in a combi oven

Polenta and Marinara
pressure cooked in mason jars

Caramelized Carrot Soup
pressure-cooked with baking soda

Pastrami, Sauerkraut, Cognac Mustard
cooked sous vide for 32 Hours, precisely cured, brined, and fermented

Goat Milk Ricotta and Peas
fresh ricotta, centrifuged pea juice layers, essential oils

Anyone else there? What were your thoughts on the book?
http://teenchefteddy.blogspot.com/

Mar 28, 2011
tldmatrix in Food Media & News

What spring produce wil be available in the Ny/Nj area by 3/25?

Having a dinner party and want to know what I can hope to be available?
http://teenchefteddy.blogspot.com/

Mar 14, 2011
tldmatrix in General Topics

Meme Review

Thank you and I completely agree.

Mar 06, 2011
tldmatrix in Philadelphia

Meme Review

When executive chef David Katz decided he wanted to open a restaurant he wanted it to be the type of place where he would like to eat in - a casual spot where the food speaks for itself. David Katz uses locally sourced produce to create rustic, yet contemporary food. The menu is small and is dictated by what is available in the market that day.

Mussels arrive at the table singing and dancing with joy; sizzling in a cast iron skillet the aroma is redolent. These plump beauties are devoid of their shell and suprisingly crispy. The flavors are strong and come from lemon, garlic, and fresh herbs. Can I get some more?

Sizzling Mussels with Lemon, Olive Oil, Herbs

Agnolotti were expertly crafted into little pillows. Instead of being stuffed with feathers these pilows were stuffed with a farce made of pig's face. I don't know if I would want to sleep with these, but I definately loved eating them. If I had a small complaint it would be that the dish was slightly underseasoned.

Pig's Head Agnolotti

Roasted Bone Marrow was stunning. The fatty goodness of the marrow played of well with the sweet onions. Scooped on a toasted baguette this was a morsel of food that will be remembered.

Roasted Bone Marrow with Toasted Baguette and Caramelized Onions

The only dish that failed to wow my palate was the garganelli. The dish was crying for acid and just didn't leave me craving for more.

Garganelli with Broccolini, Chilies, Parmesan

The safe dish on the menu of "meat and potatoes" was shockingly exciting. The strip was cooked perfectly and seasoned well. Every garnish on the plate was so flavorful and complemented the beef.

Roasted Strip Steak with Grilled Asparagus, Roasted Potatoes, and Chantrelle Mushrooms

A massive Pork T-Bone was well marbled and opulent. The meat near the bone was divine and the fat was super crispy, almost like a "pork foie gras". The sweet potato puree was comforting and incredibly smooth. This dish was a perfect example of how cooking on the bone greatly enhances the final product.

Pork T-Bone with Sweet Potato Puree and Caramelized Onions

A moist chocolate cake was gooey and warm, served with an intense vanilla gelato it was sublime. How can that not make your mouth water?

Chocolate Ganache Cake with Vanilla Gelato

´╗┐Pound cake, studded with lemon zest, was refreshing and rich at the same time. The kumquats had a nice acidity and an interesting chew. Fresh whipped cream brought the whole dish together.

Toasted Pound Cake with Candied Kumquats and Whipped Cream

Service was amiable and very down to earth. Our server was joking around a lot and having tons of fun with us. The only mistake was a forgotten dessert, but that was fixed upon notice.

Meme is a restaurant where there is no pretense in sight. You can go and eat great food while feeling welcomed. If you are in Philadelphia and are craving exciting food in a cosy atmosphere this is the place.

http://teenchefteddy.blogspot.com/

Mar 06, 2011
tldmatrix in Philadelphia

Top Chef All-Stars - Ep. #12 - 03/02/11 (Spoilers)

Incredible episode, so pumped for next episode with sbraga voltaggio and izard
http://teenchefteddy.blogspot.com/

Mar 02, 2011
tldmatrix in Food Media & News

Can I go to Minibar?

I am going to call tomoro morning at 10 am to try and get a reservation for the that day in an excact month. If I am lucky enough to get a reservation I will follow up with a call about my restrictions. Since they only have 6 seats and 2 diner services a night it might be too much too ask. Hopefully not though. will see.....

Can I go to Minibar?

If I have food allergies will Minibar be able to accommodate?

I am allergic to all fish with scales, tree nuts, and seeds?
http://teenchefteddy.blogspot.com/