p

Polisax's Profile

Title Last Reply

New York itinerary - stand out dishes?

I returned to NoMad a couple nights ago and thought that chicken was not close to what it was a few months ago. They stuffed heavily herbed bread crumbs under the skin which prevented tasting the truffles and kept the skin from crisping (or staying crip), they overcooked the breast, they put some kind of white sauce or cream on the chopped thighs which totally masked the fois gras. I had love this dish on previous dishes and now I am worried.

+1 on Marea, LB, Empillon Cocina

Apr 21, 2014
Polisax in Manhattan

Luksus or contra

I am trying to decide which to choose. Anyone have comments?

Apr 06, 2014
Polisax in Manhattan

Which NYC Cheese Shop is your favorite? [Split from Melkbus125 thread on Cheese]

+1 murrays but dean and delucca's cheese section is also great.

Jan 31, 2014
Polisax in Manhattan

Somethig Decent Near East 4th

Wasan is excellent on e 4th.

Jan 19, 2014
Polisax in Manhattan

Three Nights in the East Village

incidently, for the OP, I would agree with Ssam (though it is loud and very variable in quality), and Empillon cocina (which is really very original as a mexican place) but would suggest looking at some Izakawa places which can be fun and interesting (and also pretty variable). I like Wasan and Bohemian (what would you call that?), and Hakata tonton (which is a pork restaurant with lots of other things).. not sure if these things are found in toronto but they are interesting. then there are the neo scandinavian places like Skal and Luskus and Aska which are not in the EV but are a happening in NYC and, if I were visiting the city, would want to know about.
And, if I were visiting, I would want someone to tell me about the roast chicken at NoMad.

Jan 11, 2014
Polisax in Manhattan

Three Nights in the East Village

jack told me that it was a problem with the lease... I think it would only be renewed at a much higher price. I miss the place -- it was a great location through several different chefs. Jack is really talented at finding really good young chefs and keeping them for a while.

Jan 11, 2014
Polisax in Manhattan

Three Nights in the East Village

Jack's luxury oyster bar has been closed for months. Alas. One of their former chefs was at degustation a couple of months ago.

Jan 11, 2014
Polisax in Manhattan

What's the best sushi restaurant I can actually get into?

Sushi azabu is not well known. But excellent.

Jan 02, 2014
Polisax in Manhattan

Where can I find the best and most diverse mushrooms in new york?

sorry. I've no idea about brooklyn. If you really want to get the mushrooms I would be a bit dubious about Greenmarkets... it depends on who shows up and the weather. SOS chefs is pretty dependable... you will find what you want (if anyone can source it, they can since chefs count on them)...and veggie place at Chelsea market always has myatake and chanterelles (girolles) and oysters... usually they have black trumpets and sometimes other things (even cepes on occasion). greenmarkets are hit or miss. very good when they have what you want (and if they have a good mushroom guy) but otherwise you may strike out.

Dec 18, 2013
Polisax in Manhattan

Where can I find the best and most diverse mushrooms in new york?

sorry. I've no idea about brooklyn

Dec 18, 2013
Polisax in Manhattan

Where can I find the best and most diverse mushrooms in new york?

Japanese markets generally have myatake and han shemiji and of course, shi take.

Dec 18, 2013
Polisax in Manhattan

Where can I find the best and most diverse mushrooms in new york?

+1 SOS chefs .. They supply restaurants so quality is very good and not picked over or exposed to warm air.

Chelsea market veggie place is pretty good but get there early because they are picked through.

Union square. Get there early. They disappear.

Dec 18, 2013
Polisax in Manhattan

5 nights in NYC (from San Francisco!) - Feedback please

I went up to try his food at solo farm and table when it first opened. At that point it was very good but not at all the same small plates concept as Wesley practiced at Degustation. pretty location and he and his wife are just as welcoming as ever...but it really Vermont not NY and Wesley thinks that a different kind of restaurant is required (a bit more comfort food, etc).

I do wonder what happened to the Chef at Falai (on Clinton).. I think his name was Marco and he was always aching to get out from under Falai...I loved his food and hope he has succeeded. I think he went to a ski resort near Brentano Pass but I have not been there and have no idea if he is still there. He was a restless and ambitious soul and I am not sure he can work for other people for very long. He needs to become eponymous.

Sep 21, 2013
Polisax in Manhattan

5 nights in NYC (from San Francisco!) - Feedback please

have you considered Sushi Seki? Not traditional sushi but it is open quite late (til at least 2 AM I think... maybe later) and I think it is very good post opera or ballet.

Jun 05, 2013
Polisax in Manhattan

5 nights in NYC (from San Francisco!) - Feedback please

The trouble with txikito is that it is loud and chaotic... Ichimura is fantastic... A bit pricey but very very good. Neta can be good if you sit at the bar... Otherwise i think they tend to mail it in sometimes. Also really loud for sushi.... Though they do more than sushi... That is what is best there....

Jun 05, 2013
Polisax in Manhattan

5 nights in NYC (from San Francisco!) - Feedback please

I disagree a bit about degustation. I think wesley was great and he had a spanish focus ( he is from mallorca). The new chef now is nick (they went through two others who were just ok.). who cooked for a couple of years at jack's luxury oyster bar and is terrific. Still small plates but not really spanish...i think it is again excellent... Not sure it is better or worse than with wesley. Fairly quite place, corkage policy, good prices and they are quite friendly...bar seating only.

Jun 05, 2013
Polisax in Manhattan

Country ham in New York City

I thought the op wanted a whole ham...

May 17, 2013
Polisax in Manhattan

Country ham in New York City

Costco sells a johnson county (nc) country ham bone in for $50 online... I bought one last xmas and it was great... They will ship it to you.

May 16, 2013
Polisax in Manhattan

Brisket Help - No Grill, No Smoker

I was simply answering the question of whether or not it is possible to cook brisket to medium rare. I am not advocating that you do it. I have done it several times successfully and I have liked the result. Obviously when handling raw meat to you need to be careful of hygene and even then there are no guarantees. Other preparations (at oven temperatures) are obviously quicker and entail fewer risks..but then you achieve a different result. It is up to you whether you want to do this.

May 16, 2013
Polisax in Home Cooking

Brisket Help - No Grill, No Smoker

yes. at 130 I have done 48 hours and it worked well.... then sear it afterwards...you might only do this on one side if you want to avoid getting it overcooked (the point is to get it medium rare which means just a bit above 130.

if you want rarer do it at 125 or even a bit lower but then I would go 72 hours. ... i have not tried at that temperature/time.

you can google around to find out more experiences with sous vide and tough meats like brisket..Thomas Keller does it at 148 in one of his books which for me makes it a bit too cooked and misses some of the point of sous vide cooking. But hey... he's Thomas Keller and I'm not. Doug Baldwin (which has the classic book on sous vide (in the US) does it at a lower temp and I think he may go to 72 hours.. I cannot recall.

the point is that you need to break down the connective tissues in the muscles and the lower the temperature the longer it takes.

May 16, 2013
Polisax in Home Cooking

Brisket Help - No Grill, No Smoker

Yes
Several times... at 130 at 48 hours... it is medium rare after searing...with much clearer beef flavors than you get by braising... which is at much higher temps.

May 14, 2013
Polisax in Home Cooking
1

Brisket Help - No Grill, No Smoker

as I said above, you can make brisket rare or medium rare. they key is to break down the collegens which takes at least 48 hours at 130, and possibly longer if you go for 125. You can do this in 6 hours in a 200 degree oven. The result is not tough and certainly not dry... it just has a different flavor and will never get to teh falling apart stage (and a flat brisket would be hard to get there anyway even at higher temperatures (which would risk drying it out...not a problem for sous vide.)

May 13, 2013
Polisax in Home Cooking

Brisket Help - No Grill, No Smoker

you can make brisket medium rare (or rare) by cooking it sous vide at (say) 130 (or 125) fahrenheit for at least 48 hours... and then drying it off and quickly searing a crust on it. you can get a smoky flavor by rubbing it with spanish paprika or else dried chipotle.

May 13, 2013
Polisax in Home Cooking
1

Polisax [Bay Scallops?]

Does anyone sell peconic or nantucket bays in the bay area?

Dec 23, 2012
Polisax in San Francisco Bay Area