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cayuga's Profile

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8 people in their forties, love good food & great wine & fun, in Manhattan

Thank you very much!

You have confirmed some of what I have already thought and given me some good new ideas.

I hope they can get into 11 Madison....

Feb 04, 2012
cayuga in Manhattan

8 people in their forties, love good food & great wine & fun, in Manhattan

Where would you recommend that they make a reservation?

Is 11 Madison to staid?

They like to laugh.

Any suggestions?

Feb 01, 2012
cayuga in Manhattan

Cake Bakeries for 14 year olds?

Are there any cake bakeries in Manhattan that would be as fascinating to a 14 year old girl as the Carlos Bakery in Hoboken?

Any advice would be much appreciated!

Apr 13, 2011
cayuga in Manhattan

How to avoid sous vide?

So, you wouldn't like sous vide barbeque, would you?

I am trying to figure out how to "do the legwork" on something that is being sneaked in on unknowing diners.

I don't want "everything", what ever that means, I simply want to know how food is processed before I eat it. And, Blue Hill at Stone Barns is coy and cagey about it and it puts me off.

Apr 09, 2010
cayuga in General Topics

Restaurants everyone loves--except you

Momofuku - may I pile on?

I don't get Momofuku and I don't like Momofuko.

Overated and not so good.

Jan 04, 2010
cayuga in Manhattan

Bar Dining at the Minetta Tavern?

Is it possible to dine at the bar of the Minetta Tavern? Is it the kind of place where someone dining alone will enjoy eating at the bar?

Thanks!

Oct 16, 2009
cayuga in Manhattan

How to avoid sous vide?

Thanks, you offer lots to consider.

And, I agree, it's another "tool" and does not deserve to be exhaulted or snorted at. But, if a chef or restaurant is hiding the use of sous vide, it makes me uncomfortable and suspicious.

I don't want to have to ask how a meat or fish was prepared. I don't want the waiter to look at me with suspicion and concern. I would like the information on the menu - or told to me when presented with the dish.

I realize now that I have had sous vide fois gras - and enjoyed it. But, as someone who loves food and food preparation, it annoys me that I was not let in on the secret so that I could fully understand what I was eating - and that understanding is part of the enjoyment to me.

Nov 29, 2008
cayuga in General Topics

How to avoid sous vide?

At least when you have a braised dish they tell you that it is so.

Sous vide is kind of a secret. They tell you if you ask.

I don't like food preparation to be a secret.

Nov 23, 2008
cayuga in General Topics

How to avoid sous vide?

Thanks.
I think I will kiss off the restaurant BH@SB. But not their farm and gardens!

The servers acted so uncomfortable and suspicious when I asked how the food was prepared. I got the impression that they thought I was out to get them - but I just wanted to know how a piece of chicken could look and taste the way they served it.

Yes, in the future I will ask when I make reservations.

My fear now is that the sloppy, messy, not so precise, chefs in the rural-ish area I live in will take up the technique and there will be deadly and icky consequences.

Nov 23, 2008
cayuga in General Topics

How to avoid sous vide?

Interesting, thanks.
Yes, the sv chicken was served after a sv walleye. It looked the same, like a squared off marshmallow. It needed some crunch, crisp, carmelization, chickenizing! Just not right. Thanks.

Nov 23, 2008
cayuga in General Topics

How to avoid sous vide?

I understand that it is a method. I am very well-educated, in general and in regards to sous vide.

Sous vide and braising cannot be compared - and I would not make snide remarks towards someone who didn't like braising, we are all entitled to our own tastes and preferences, and if someone said that they do not like braising it is not silly it is a personal expression.

I explained some of my objections to sous vide. And my reasons are not silly. They are personal.

I have had rack of lamb done sous vide at The French Laundry and found it repulsive.

If I did not like braised food and I was in a restaurant that offered a braised dish vs. a grilled dish, I could avoid the braised dish. You cannot do that with sous vide. It's hush hush.

I'm not telling you or others that they should avoid food prepared that way. But I find it to be a great boon to restaurants and a loss to this particular consumer. I'd prefer to avoid it.

Nov 23, 2008
cayuga in General Topics

How to avoid sous vide?

I was not clear. I liked the experience. The farm at BH@SB is remarkable, beautiful, inspiring. We spent a long afternoon touring and studying the farm, admiring the gardens, and watching the pigs wallow. I bought some delicious and beautiful produce at the little "farmer's market". The buildings are stunning and the restorations done to them are well-done. Afterward, we had dinner. So, yes, it really is a remarkable experience.

The sous vide portions of the food are served with sauces and vegetables, so there are good flavours and bites around the unfortunate textures. When I experienced that texture and mouth-feel before I thought it was just my reaction to a certain cut or preparation. And politely removed the meat to my companion's plate. I did not realize that it was the way all the protein was supposed to be like.

Also, the wine was good and the bread was really good, so my objection is to just the sous vide portion of the meal and experience at BH-etc.

That, and the dim lighting.

Nov 23, 2008
cayuga in General Topics

How to avoid sous vide?

Right, how do you do that?
The restaurants don't tell you in advance. They don't advertise it. It is not on the menu.
I was surprised to find that a place like BH@SB would use that technique. The farm, the gardens, the natural process of how the food is grown, did not lead me to suspect that they would then process the harvest in plastic bags.
If restaurants don't tell you, how do you avoid it?

Nov 23, 2008
cayuga in General Topics

How to avoid sous vide?

We had dinner at Blue Hill At Stone Barns the other night. What an amazing place, and yet they keep the dining room so dim that we have to have flashlights to see our food! And the flashlights are so dim they are no help reading the menu. But, then, you have no choices so why do they give you a menu anyway?

We ate there before, just over a year ago, and I liked it - except for the darkness, I wrote the restaurant about that, but received no response - but, I just realized the other night that almost everything is "cooked" sous vide.

I don't like sous vide. Everything feels the same in your mouth. It is too perfect looking and uniform feeling. I am not confident with the health safety issues. I think it is icky. And I strongly believe that if a restaurant is going to serve you sous vide food you should be told (warned) in advance.

The first time that I was aware of having sous vide was at The French Laundry. We were so looking forward to the lamb dish! And it arrived, perfect, uniform, blah. We were shocked. I did not realize that it was sous vide until later. I called the restaurant a few weeks after we dined there and they confirmed it was a sous vide preperation.

When you go to a restaurant they tell you if your meat or seafood is grilled or steamed or baked - sometimes they even give you a choice - but sous vide is kept secret until you ask "how did you cook this?"

Life is messy. So should be food. I don't like sous vide. I don't want to eat it. Is it taking over? Is there anyway - other than letters that will be ignored - of letting the restaurants know that not everyone is taken in by this emperor's new clothes of cooking?

Nov 22, 2008
cayuga in General Topics

Fog City Diner...is it really that good?

My first trip to San Francisco and everyone says go to the Fog City Diner.
Is it really that good? Or a tradition? Is it a tourist trap?

And, in Napa, is there anything "new & exciting" that New Yorkers may not have heard about yet?

Looking forward to this visit and all the good food!

Apr 05, 2008
cayuga in San Francisco Bay Area

Opera Cake?

Where in Manhattan would you go for some really delicious Opera Cake?

Thanks!

Dec 30, 2007
cayuga in Manhattan

Does The Finger Lakes area have ANY good restaurants?

Here, check this out, reviews of the Aurora Inn from TripAdvisor! They are similar to the sort of bizarre experiences that my family and I have experienced there.
http://aurorany.org/Visit.html

Q Tonic? Is it a hoax?

YUP, been there tried that.
I have *begged* them to sell me some tonic, but so far nothing. I am willing to buy as much or as little as they want me to......still ignored.
To heck with them!

Sep 19, 2007
cayuga in General Topics

King Arthur AP Flour in Toronto (or other good brands)

Demand that Loblaws stock King Aruthur Flour!

Oh.

I forgot. Loblaws doesn't care what its customers want.

Sep 19, 2007
cayuga in Ontario (inc. Toronto)

Blue Hill at Stone Farms - what else is there?

Has anyone been to the cafe at BH@SF? Is there a take home food shop? What is available in the cafe and store?
Thanks!

Does The Finger Lakes area have ANY good restaurants?

The Aurora Inn that you visited has been demolished and rebuilt - it is beautiful but cold. The service is brutal and suspicious. The food is inconsistent, at best. And any complaints are dealt with by making you feels somehow responsible. Too much money went into making this a mediocre food and scenic experience.. And, it is very pricey!

Q Tonic? Is it a hoax?

Back in November (I think, maybe early December) there was an article in The New York Times about a company making their own tonic water. The company is Q Tonic.

I contacted them just after New Year's, thinking that their tonic would make a great gift for my brother-who-has-everything and loves gin and tonics in the summer (but hates all the high fructose corn syrup in the store tonics.)

Well, it has now been 5 1/2 months and still no tonic. They have called me back twice to say "oh! Soon!" but they haven't responded to my most recent calls.

Has anyone else had any luck getting Q Tonic?

Usually I would just turn my back on a company that operates that way, but I really want to give my brother an unusual gift. grrrrrrr...........

Jun 11, 2007
cayuga in General Topics

"sweet gallery" on mount pleasant, anyone been?

"A year"??? I've been driving by it for ....25 years? Yikes, that place has been around forever and I can't even remember how long ago it was that I walked in, sampled, and shrugged. There is a reason for driving by.

Mar 30, 2007
cayuga in Ontario (inc. Toronto)

Babbo Reservations ... Help!

Why bother with all this? I ate there. It is good, most definitely NOT great. I was totally underwhelmed.

Mar 06, 2007
cayuga in Manhattan

what happened to the sullivan street bakery?!

I went to buy some bread the other day and it had another name - Grandaisy - but looked almost the same.

Is it the same bakery with a different name?

Is the sullivan street bakery still in existence?

Thanks.

Mar 04, 2007
cayuga in Manhattan

best brand mixer for at home artisan baker

Do NOT get a Kitchen Aid. It is useless for "artisan" bread.

He would be better off using some of the no-knead methods than ripping the gluten apart with a stand up mixer.

There are good, small, spiral mixers, but you would have to find one on line (I did), Toronto has no retailers for them.

Jan 21, 2007
cayuga in Ontario (inc. Toronto)

Timing of dining alone.

If you want to sit at the bar, and you are alone, what is a good time to get to a restaurant? Or, does it matter?
Also, NYC restaurants, are the busier during the week or on weekends?

Jan 17, 2007
cayuga in Manhattan

Alone, hungry, and prefer sitting at the bar.

I have searched the archives, under "solo", but I am wondering if you have recent suggestions? What about The Modern....any good? Babbo?
I'm coming in from the sticks and would like to go some where bright and alive! And delicious!
Thanks.

Jan 15, 2007
cayuga in Manhattan

So, what about that Inn At Little Washington?

Thanks everyone !

Since we are going to be driving right by there, we are going to take a chance on the restaurant. I hope we are happy and hope we are there on a good night.

We eat at North 44 often! (Not so much now since a family member is a part owner of the competition just down the street!) And we loved the tuna at North 44.

Thanks again and I will let people know what we think of The Inn at Little Washington.

So, what about that Inn At Little Washington?

We have a reservation for next Thursday night. And I can't decide whether to cancel or not.

I've heard and read about it for years, we will be travelling and passing right by there.....but is it as good as "they" say?

It is $128 per person on a Thursday evening.

Has anyone been there recently?