vyieort's Profile

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Scandalous Restaurant Review Prompts the Question: Is Good Service Dead?

Vindictive or not, I think he is dead-on for the entitled attitude of hipster-scene restaurants and their service staff. I have experienced the exact same feeling over and over again at many of the self-aggrandizing up-and-coming NYC-area restaurants.

Sep 06, 2011
vyieort in Features

PolyScience gadgets

Three years later and the "fleeting fad" is growing, immensely. It's a technique, not a gimmick. Hopefully that's being realized these days by those who doubted its early adopters.

Jan 08, 2010
vyieort in Cookware

Flower lollipops (cut-rock candy) from ages ago

You are totally right, monk. I certainly left out some details that you've resurrected from my days blowing glass at art school. Thanks for the refresher.

Feb 01, 2009
vyieort in General Topics

Lamb belly - recipe suggestions?

Ruhlman's book does not have a recipe for lamb belly bacon.

Jan 31, 2009
vyieort in Home Cooking

Spirited Spirt Storage

Thanks. I totally agree—what's sold as bar furniture cannot even begin to accommodate the true spirit enthusiast.

Jan 29, 2009
vyieort in Spirits

Flower lollipops (cut-rock candy) from ages ago

These are made similar to the way that designed cut glass is made.

The internal design is created by making many at the same time, in a long cylinder, and once hardened cutting them to the desired thickness. The various design elements are composed of long rods, each being stacked according to the design and then rolled together to form one large cylinder. Ideally these are all semi-molten at the same time, though the entire cylinder can be reheated to help with solidification.

I hope this helps!

Jan 29, 2009
vyieort in General Topics

New flavor combinations you really enjoy

I've been dying to try this—thanks for reminding me!

Jan 27, 2009
vyieort in General Topics

Holley Knives—What Happened?

Holly Knives, the "World's Largest Mail Order Knife Sharpening Service," seems to have gone out of business. They were so fantastic, say it ain't so!

Does anyone know the story behind this? It saddens me. Their website is down, their phone number is disconnected, their emails bounce.

And, where do I turn to now for quality mail order sharpening? Any recommendations from personal experience?

-adam

Jan 02, 2009
vyieort in Cookware

Chef Knife size considerations?

I used the Wusthof 8" for almost a decade, and then after a knife skills class at ICE in NYC I was introduced to the 10". For me, the 10" is much more comfortable and productive. It's a workhorse, naturally, but the extra weight and the small amount of extra space before the main curvature allows for quickened chopping, imo. Furthermore, when needing to split squash, or other large items, the 10" spans the distance where the 8" sometimes falls short.

But I also agree with thew—it needs to be comfortable in your hand. I ended up purchasing the 10" for my sister and mother, both of which were a little put off by the size, but after spending some time with it they are now converts.

Good luck!

Jan 02, 2009
vyieort in Cookware

Basic Savory Mochi (Age Mochi)

Let's just get a whole new recipe, taking into account all the notable comments.

Jan 01, 2009
vyieort in Recipes

Salade Lyonnaisey

I've made this, and it's great, and easy.

One question—why is the frisee link go to endive?

Dec 18, 2008
vyieort in Recipes

Knife Sharpening in SW CT

Holley is such a great service, but recently their website has been down, so I'm not sure if they are operating still. I need to send my stuff off and am looking for a replacement service.

Babbo -- Twice in One Week Too Much?

Amen.

Dec 09, 2008
vyieort in Manhattan

Spirited Spirt Storage

Word. Cheap, not distracting, and around the corner from me. THAT makes for a solid recommendation. Thank you, oh ShadowedOne.

Dec 08, 2008
vyieort in Spirits

Babbo -- Twice in One Week Too Much?

Would you recommend Casa Mono? It sounds like you're a repeat customer.

Dec 08, 2008
vyieort in Manhattan

Moderation on Chowhound

I totally agree with the concerning Orwellian tone of the moderation defenders in this thread.

Dec 08, 2008
vyieort in Site Talk

Babbo -- Twice in One Week Too Much?

I was surprised that Babbo would not accommodate a table of four, three of which wanted the non-pasta tasting, and one the pasta tasting. They have the same number of dishes, they pace is the same, our wine was going to work; it really shouldn't have been a problem.

Alinea will make you a vegan tasting if you want it. I think that's a bit extreme, but I appreciate the accommodation.

Dec 08, 2008
vyieort in Manhattan

Babbo -- Twice in One Week Too Much?

steakrules85:
I love music. Like, almost as much as I love food. So, naturally, I love eating to music. But—feel free to call me weird now—I don't want to eat an expensive Italian meal to bad hair bands, 80's rock hits, and one-hit wonders.

Cpalsm:
I like the Stones, and if that was all they played, well, than it would probably be a better—though stale after a while—vibe. Neither the decor nor the food matches the musical vibe. The only thing that does is the rock-star attitude of some employees there. Babbo ain't for me, but it has more to do with the mediocre food and the attitude.

RCC:
There is nothing about the food at Babbo or Lupa (I've never been to Casa Mono) that would lend itself for a wonderful pairing with the Cars, Poison, or Heart. Stellar dishes, debatable. Stellar pairing, far from it.

Dec 08, 2008
vyieort in Manhattan

Disappearing Posts?

How can you find out if your post was deleted / moderated? Or, is its lack of presence just supposed to be enough notification?

Dec 08, 2008
vyieort in Site Talk

Moderation on Chowhound

I agree. Moderation is one thing. Shaping the threads and overall "big picture" message to fit an aesthetic of Chowhound seems overbearing and counter to the expressive and excitable nature of food and its followers.

Dec 08, 2008
vyieort in Site Talk

Moderation on Chowhound

This is a sad statement: like it, or leave it.

Dec 08, 2008
vyieort in Site Talk

Moderation on Chowhound

Amen.

Dec 08, 2008
vyieort in Site Talk

Finding a Feuerzangenbowle in New York

So, in case anyone was wondering what happened to this hot topic, I ended up purchasing one from the German Ebay site, www.ebay.de. You can check it out here: http://snipurl.com/7nay6.

Happy Holidays!

Dec 07, 2008
vyieort in Manhattan

Spirited Spirt Storage

I'm in a pickle: I have too much alcohol without an efficient way to store and access it. The bourbons, whiskeys, and ryes are mounting, and the old staples of rum and tequila never seem to wain. And, of course, my pathetic storage option has a polarized relationship with my curiosity for flavor combinations.

Now, I'm sure my paltry 60+ bottle collection pales in comparison to some people on this site, but it still presents a need for a dedicated apartment corner—until it deserves its own room that is.

Does anyone have any recommendations for spirit storage, with a modern—or just not f'n ugly—design? I've been searching high and low for vintage, new, custom, and the likes and it seems to be a pool of bad suburban home decorations and other forms of tackiness. There is one bar cabinet on Crate & Barrel which is (sigh), okay, I guess, but ugly in style and not really diverse in storage capacity.

Suggestions, anyone? Your help would be much appreciated, maybe repaid in the form of a drink?

TIA,
-adam

Dec 07, 2008
vyieort in Spirits

Take-over Advertising on Landing Page

I understand that the site needs to be funded—or ad-driven, per se—but the egregious take-over-style advertising on the main landing page (www.chowhound.com) is a poor threshold for the site to present to visitors. Right now the MasterCard advertisement—which ironically is showing a supposed tranquil scene of meditation while actually effecting my experience in the complete opposite—interferes so dramatically with the branding and content of Chowhound that I think it's a huge mistake on the part of the site owners to allow such broad strokes.

This is especially concerning for first-time visitors who get a marred impression of the value and content of this amazing site by the immediate poor-taste left after the landing page loads.

Other people's thoughts?

Nov 23, 2008
vyieort in Site Talk

Finding a Feuerzangenbowle in New York

Hi,

You're very right—making the drink isn't the problem; It's the traditional accouterments that are difficult to procure. There are ways to accommodate it without them, but my search is for the traditional equipment to add to the experience.

Nov 12, 2008
vyieort in Manhattan

Finding a Feuerzangenbowle in New York

Hey Fellow Foodie Friends,

I'm on the hunt: The object of my desire is a German Feuerzangenbowle, which means "fire-tongs punch" in German. It seems much more difficult to track down than I would have suspected, and I'm hoping to surprise my mother with one at Thanksgiving, in preparation of our Christmas festivities.

Anyone have any advice on where to look? I've spent some considerable time, but any info is always appreciated.

Take care,
-adam

Nov 12, 2008
vyieort in Manhattan

The Best Cheese Accessories

Don't forget making your own cheese! Ricki, at www.cheesemaking.com, offers great tools and kits for cheese making. And her classes are a blast!

Nov 12, 2008
vyieort in Features

Babbo -- Twice in One Week Too Much?

Are they still playing classic rock during the meal? I was definitely turned off to be eating my app during a thrashing guitar riff and then eating my entre to The Cars. Our waiter was a prick, the maitre'de was obnoxious and the food was unfortunately mediocre.

The sommelier, however, was fantastic. Maybe I should have ordered pasta instead of cockles or the lamb entre, but nonetheless, I expected the food to be stellar, especially considering the difficulty of getting in.

Maybe I'm a fluke customer. I hope so.

Apr 29, 2008
vyieort in Manhattan

Eggs Florentinesque

Apr 27, 2008
vyieort in Recipes