Your recent purchases

[ddohnggo]

Re: Your recent purchases

we've had the wd-50 desert prix fixe which was great. definitely want to try the tasting course next. that sushi samba prixe fixe sounds great, but the other half is a vegetarian. so it's probably a no go.

[bakla]

Re: Your recent purchases

Well, since we're talking food purchases, I bought a white truffle to shave over fresh Rafetto's pasta this past holiday with friends. Mmm, truffles.... there's something so nicely decadent about buying something that is so damn pricey nowadays, for about 10 minutes of sheer bliss...

[Chinorlz]

Re: Your recent purchases



Bakla, what's a good market in NY to purchase fresh white truffles? In all of Boston there is only ONE place to get honestly good, deeply fragrant and delicious truffles. Ridiculous no?

[Chinorlz]

Re: Your recent purchases



I've actually never cooked with white truffles before. Only black ones and various truffle oils. Delicious little things!

haha, Merz, I guess I know a little about a lot of various things... I'm pretty good with foods. I sometimes have dinner parties for my friends and it's a lovely opportunity to cook with some nice ingredients. Food is best when shared no?

[bakla]

Re: Your recent purchases

Believe it or not, we ended up getting ours at Dean & Deluca because the the other sources (we were originally going to get one at Chelsea Market, among 7 others, including Garden of Eden and Whole Foods, even) were all sold out. Tis the season, I suppose. Funnily enough, the truffle shaver cost more. My friend who prepared our menu scoured most of the places for the freshest one, since they're best fresh (and start to shrink the older they get), but so many places were sold out.

[Chinorlz]

Re: Your recent purchases



The thing about truffles is how amazingly little it takes to bring about that earthy aroma and flavor. Just a liiiiitle nugget goes quite far.

I'll have to stop at D&D next time I'm in town. Truffle freshness is critical even moreso than raw meats!

Thanks Bakla!

[bakla]

Re: Your recent purchases



[quote user="merz"]i love it how albert busts out DIY luxury practically every moment.. I mess with black truffles when they're in season, but this is another game entirely.
[/quote]

He's a sibarite, that one, but we like that. After things are said and done with our love for clothing, experiences can be the most luxurious things out there, especially when shared with like-minded individuals. And with the current caviar embargo, truffles have become the ingredient du jour. Although interestingly enough, sea urchin seems to be getting a lot of trendy airplay nowadays.

[bakla]

Re: Your recent purchases

[quote user="Chinorlz"]

The thing about truffles is how amazingly little it takes to bring about that earthy aroma and flavor. Just a liiiiitle nugget goes quite far.

I'll have to stop at D&D next time I'm in town. Truffle freshness is critical even moreso than raw meats!

Thanks Bakla!

[/quote]

Anytime! Damn, I'm getting hungry again....

[Chinorlz]

Re: Your recent purchases



caviar was always something I thought was overhyped... truffles are a flavor that should be more common... it really is a strikingly unique taste.

Haha, sybaritic I suppose... there is luxury in everything in life (cost is but one kind of luxury). I like experiencing it all and then deciding for myself what should (and shouldn't) really be a "luxury."

*currently wearing a faux fur russian winter hat with a t-shirt while I write this* weeeeeee

[Servo2000]

Re: Your recent purchases

[quote user="merz"]

i'm a die-hard proponent of ???????-chic myself. thats one thing that struck me about those photographs of altieri rummaging through st. petersburg rubbish - he strangely seemed within his own element.

[/quote]

Require more photo reference of OG ???????-chic. If it's what I'm thinking, it's a similiar sort of idea to what I've noticed many of the designers that are oft discussed on SZ use, and one which I'm very interested in myself.

[Chinorlz]

Re: Your recent purchases

hahaha yep! My girlfriend's friend's red corduroy outside, acrylic "fox fur" inside. Best $5.98 ever!

[Chim]

Re: Your recent purchases

what exactly is molecular tasting food? its always sounded really cool, but I'm not entire sure what it entails

[JohnFG]

Re: Your recent purchases

multi scull ring + cuff links

from

<WERKSTATT MUENCHEN>

JF

[maldoror]

Re: Your recent purchases



[quote user="Chim"]what exactly is molecular tasting food? its always sounded really cool, but I'm not entire sure what it entails
[/quote]

Molecular gastronomy refers to a style of cooking which attempts to bring the tools and techniques of the scientific laboratory into the kitchen. If this sounds broad, that's because it is, and for this reason there is no real single descriptor of "molecular tasting food". The chemicals themselves, for example, used in preparation should be ultimately flavorless. In fact, a central part of the dogma of molecular gastronomy is the distillation of the fundamental elements of a particular flavor. Or at least it is in some circles of praxis, but the interpretation of the tenets of molecular gastronomy and the manifestations of its application are as broad as its definition. The style is generally used to describe the approaches of a number of haute culinary establishments sparsely dotting the globe, albeit with a special concentration in spain, where arguably the foremost example of molecular gastronomy and inarguably the source of the current global consciousness of the discipline is: El Bulli. However, although El Bulli is most prominent in the spotlight, there are other people who are doing equally if not more impressive things than Adria. See, for example, Pierre Gagnaire whose cuisine has benefitted immensely from a close working relationship with the French chemist and culinary theorist Herve This.

Both El Bulli and Pierre Gagnaire have excellent websites, with an abundance of food porn and lengthy theoretical description.

If you're interested in trying out some of the techniques in your own kitchen, which is likely a better place to find out if you're into this field or not than laying down x hundreds of dollars on a meal, then check out: blog.khymos.org & hungryinhogtown.typepad.com/hungry_in_hogtown/molecular_gastronomy/index.html

+

Albert: Rob Truitt also just got back from El Bulli and is making ice cream with Will Goldfarb (also El Bulli alum) over at "Dessert Studio" inside ABC carpet and home on Thurs, Fri. and Sat. nights. It's low key, inexpensive, and _very_ good. Check out one excellent example with caviar (your previously voiced reservation about the stuff not withstanding) although it's damn near impossible to beat the white chocolate, olive oil, and sea salt with a glass of champagne.

[redmalva]

Re: Your recent purchases



Hi dunaj,

What size did you get in the coat? It fits your perfectly.

Thanks in advance.