PommeDeGuerre's Profile

Title Last Reply

Boneyard Bistro, has anyone been recently ?????

I find it to be about 25% overpriced, but to each his/her own.

Feb 20, 2014
PommeDeGuerre in Los Angeles Area

Hinoki & the Bird?

The only thing a chef should be worried about is how successful a dish is.

Feb 12, 2014
PommeDeGuerre in Los Angeles Area

Would you wait 2 hours for a table at a restaurant?

I would only wait more than 30 minutes if they didn't accept reservations, and I was in a town which I would not be visiting again for more than a year, AND the food was EXTREMELY well recommended. So in short, no, I wouldn't wait two hours to be seated. At the end of the day it's food, my time is more valuable than that, and the best meal ever created is still not that unique or life changing.

Feb 10, 2014
PommeDeGuerre in Not About Food

Would you wait 2 hours for a table at a restaurant?

I'm sorry.

Feb 10, 2014
PommeDeGuerre in Not About Food

knife to cut fresh/soft bagel

If it's really, really soft, fork it open.

Jan 25, 2014
PommeDeGuerre in Cookware

Farm raised salmon Whole Foods or Costco

There's little if any difference between the two. Buy whichever is cheaper.

Jan 13, 2014
PommeDeGuerre in San Francisco Bay Area
1

8 days to fall in love with Seattle (with a day in Portland & Vancouver)

Honore is small and not a "fancy" atmosphere at all. Maybe a touch hip. I find the coffee to be delicious, but I'm not that big a connoisseur. It's just good at what it does and comfortable (though a bit cramped). I hope you enjoy your trip the Pacific Northwest. California Street in West Seattle has good places to eat as well.

I've also enjoyed Tilth and Mario Batali's dad's place (can't think of the name, but it's essentially a Salumeria). Both are in Seattle, proper.

Jan 07, 2014
PommeDeGuerre in Greater Seattle

8 days to fall in love with Seattle (with a day in Portland & Vancouver)

I would recommend Delancey's in Ballard. Amazing pizza.

Edit: And if you get there early enough (before 4P), go to Honore and try the Kouign Amann and macarons.

Jan 06, 2014
PommeDeGuerre in Greater Seattle

Which nuts with dried strawberry for cookies?

Whichever nuts you think taste best with strawberries.

Dec 31, 2013
PommeDeGuerre in Home Cooking

The best Neapolitan pizza in LA?

Pizzeria Mozza isn't Neapolitan, nor does it claim to be, and if you found it disgusting...

Dec 30, 2013
PommeDeGuerre in Los Angeles Area

Bottega Louie

To my knowledge they do not make macaroons (at least I have never seen them there). However, they do make decent macarons in several flavors.

Dec 27, 2013
PommeDeGuerre in Los Angeles Area

where is n/naka's michelin star?

Mexican food in SF is better than in L.A.? Enjoy your Chipotle. "Dismissed..."

Dec 24, 2013
PommeDeGuerre in Los Angeles Area

What I do NOT want in a Cookbook

Just read J Kenji's Food Labs on Serious Eats, memorize and understand the principles and concepts, and you won't ever need a cookbook again. You'll simply be able to execute your own ideas for preparing food...well. :)

Dec 21, 2013
PommeDeGuerre in Home Cooking

Hole in The Wall Fish & Chips

I'll throw in a vote for Malibu Seafood.

Dec 19, 2013
PommeDeGuerre in Los Angeles Area

are ya thrifty, frugal, or almost CHEAP!?!

We have relatively low color sensitivity, so not frugivores, and the primary evolutionary force for front facing eyes is for preying not watching out for prey, and ALSO happens to help with focused navigation. Thanks for playing.

Nov 16, 2013
PommeDeGuerre in Home Cooking

are ya thrifty, frugal, or almost CHEAP!?!

Our ocular orientation, visual light vs color sensitivity, canines, and evolutionary ancestors all say we're omnivores, but believe what you will.

Nov 14, 2013
PommeDeGuerre in Home Cooking
1

How to adapt recipe--plain shortbread to pumpkin shortbread?

Water is the enemy of any shortbread (gluten development and the ability to fry instead of steam), so I would use ghee instead of straight butter, vanilla powder instead of vanilla extract, and dehydrate the pumpkin as much as possible before adding by roasting fresh sugar pumpkin in a very low oven (200 degrees), or cooking down pumpkin puree over very low heat in a skillet or in an open vessel in the oven (also at 200 degrees), to drive off the water, and then cooling before adding to your batter. Start by adding 1/4 cup of the finished pumpkin product to your original recipe and adjust from there. Also, a little salt really makes a shortbread "pop." Add cinnamon, nutmeg, allspice to your preference (or none at all).

Nov 13, 2013
PommeDeGuerre in Home Cooking

Best Patty Melt in New York?

A patty melt is a subset of cheeseburgers.

Nov 12, 2013
PommeDeGuerre in Manhattan

So what's the average Chowhound's Race / Ethnicity?

Cockasian, as in Your Rope Peein', but 11th generation American.

Oct 26, 2013
PommeDeGuerre in Not About Food

Which restaurants will take kindly to requests for doggy bag?

I was speaking in generalities that I tip well (where the front of the house is not already compensated for it), not a reflection on the non-tipping culture of France, and I still own the food. :P

Oct 25, 2013
PommeDeGuerre in France

Which restaurants will take kindly to requests for doggy bag?

If it comforts the two of you to believe that, please have at it.

Oct 25, 2013
PommeDeGuerre in France

Which restaurants will take kindly to requests for doggy bag?

You bought the food. You own it. In any country. I can't believe we're arguing this basic point of business.

Oct 24, 2013
PommeDeGuerre in France

Ground Chuck = Boring Burger

The description for what you are getting reads like it would actually be considered a cold, red interior. If completely cold on the interior but blackened on the exterior then that would be called a "black and blue" preparation, the rarest of rare. Red is used to describe the center of rare or medium-rare. Pink is used to describe medium or medium well cooked meat and that interior is never cool or cold unless the entire burger has been cooled after cooking.

Oct 23, 2013
PommeDeGuerre in General Topics
1

Burrata season?

By "seasonable" do you mean when THEY they think it should be consumed? Unless they're eating it, who cares what they think? if they want to lose the sale, let them.

Oct 22, 2013
PommeDeGuerre in Cheese

Burrata season?

This is 2013. Summer heat is only an issue if a producer chooses to let it be a problem.

Oct 22, 2013
PommeDeGuerre in Cheese

Which restaurants will take kindly to requests for doggy bag?

You own the food. They have to give it to you. The next time I give a rat's ass what the staff at a restaurant anywhere in the world thinks of me will be the first. It's a business transaction. not a friend making convention, and i paid for the food (and tip very well).

Oct 22, 2013
PommeDeGuerre in France
1

Burrata season?

It's made from milk. Milk doesn't have a season. Perhaps some producers are persnickety about when they deign to make it or that the cows being milked have to be eating a certain "in season" grass, but there is no legitimate reason why it would have a season.

Oct 19, 2013
PommeDeGuerre in Cheese

Best Chicken and Waffles in LA

Just under $12, and I hadn't noticed a remodel the last time I went, but that was a few months ago. No sides when I've had it. Just chicken and waffles, though you could order sides on the side. ;-)

Oct 18, 2013
PommeDeGuerre in Los Angeles Area

Butterscotch pudding ????

Didn't Pizzeria Mozza open sometime in 2006, and weren't they serving butterscotch budino from day one?

Oct 17, 2013
PommeDeGuerre in Los Angeles Area

Best Chicken and Waffles in LA

I may get shelled for this, but I like the chicken and waffles at Brite Spot . Four pieces of chicken and a BIG waffle, and I'm not a quantity over quality guy.

Oct 16, 2013
PommeDeGuerre in Los Angeles Area