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I mean id have to see the size of the pitcher
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Mar 3, 2016 18:29
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I should really start posting warnings about Wolfgang Puck eateries in this town. Don't get me wrong - I love Wolfy to death, he's a wonderful man who's done a fair bit for American restaurant cooking and food culture. But his corporate structure in Vegas is loving dire. The catering wing is a joke; they've been fired from several large venues for going exponentially over-budget and/or under-performing on food quality, presentation, service standard, etc. The Wolfgang Puck Cafe in the MGM Grand is where dreams go to die - everything there tastes like cold, limp failure. Sadly even Spago isn't immune to the Puck-brand malaise. And it's a drat shame. Mon Ami Gabi is better than it should be, both food-wise and for peoplewatching. The prices are the only downside, and the main reason I didn't mention it. Last time I was there (it's been a couple of years) they had an excellent salade niçoise with seared salmon. The salmon was perfect, crispy skin but still medium rare inside. Did you have the beignets at Bouchon?
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Mar 3, 2016 18:44
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bartolimu posted:
Indeed I did! They were so drat good. I was sorely tempted to stop by the bakery window every time I walked by.
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Mar 3, 2016 19:20
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bartolimu posted:I should really start posting warnings about Wolfgang Puck eateries in this town. Don't get me wrong - I love Wolfy to death, he's a wonderful man who's done a fair bit for American restaurant cooking and food culture. But his corporate structure in Vegas is loving dire. The catering wing is a joke; they've been fired from several large venues for going exponentially over-budget and/or under-performing on food quality, presentation, service standard, etc. The Wolfgang Puck Cafe in the MGM Grand is where dreams go to die - everything there tastes like cold, limp failure. Sadly even Spago isn't immune to the Puck-brand malaise. And it's a drat shame. Maybe that's all Puckeries? No one I knew ever liked the one in Hoboken, NJ before it closed down. It was in a goldmine location, too.
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Mar 3, 2016 20:50
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bartolimu posted:I should really start posting warnings about Guy Fieri eateries in this town. Don't get me wrong - I love Guy to death, he's a wonderful man who's done a fair bit for American restaurant cooking and food culture. But his corporate structure in Vegas is loving dire. The catering wing is a joke; they've been fired from several large venues for going exponentially over-budget and/or under-performing on food quality, presentation, service standard, etc. The Guy Fieri Kitchen & Bar in the LINQ is where dreams go to die - everything there tastes like cold, limp failure. Sadly even Tex Wasabi isn't immune to the Fieri-brand malaise. And it's a drat shame.
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Mar 3, 2016 22:08
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You just implied I like Guy Fieri. I've killed men for less.
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Mar 3, 2016 22:17
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FishBulb posted:I mean id have to see the size of the pitcher Guy Fieri is the pitcher
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Mar 3, 2016 22:31
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bartolimu posted:I like Guy Fieri.  Have you ever seen Guy Fieri and Wolfgang Pock in the same room at the same time?? makes you think Discendo Vox fucked around with this message at 22:49 on Mar 3, 2016 |
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Mar 3, 2016 22:47
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I like Guy Furry better.
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Mar 3, 2016 22:52
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Discendo Vox posted:
They can't even be together. Wolfgang Puck loves everything he ever encounters. Guy Fieri is objectively unlovable. They'd annihilate like matter and anti-matter.
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Mar 3, 2016 22:53
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Marta Velasquez posted:Wolfgang Puck loves everything he ever encounters.  edit: dammit, the morph software is choking on making a gif out of the two of them in that arms crossed pose. Discendo Vox fucked around with this message at 00:24 on Mar 4, 2016 |
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Mar 4, 2016 00:07
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Made hasenpfeffer! It is delicious. Definately need to make up some egg noodles to put it over though, it's super rich just on it's own.
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Mar 4, 2016 00:30
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Do all advertisements for alcohol have a gambling help-line at the bottom in Vegas? Do they think people are going to be gambling and then go hit up Guy's Bar 'n "Grill" for $20 pitchers after losing a bunch of money at the casino? Instead of going to some shady liquor store to pick up some fortys with the change in their pockets?
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Mar 4, 2016 02:43
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Marta Velasquez posted:Maybe that's all Puckeries? No one I knew ever liked the one in Hoboken, NJ before it closed down. It was in a goldmine location, too. I went to 560 in Dallas here a few years ago and enjoyed it.
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Mar 4, 2016 15:54
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bartolimu posted:You just implied I like Guy Fieri. I've killed men for less. Oh, I didn't mean to imply that at all! The Linq was so oddly obsessed with Fieri. The mirror in my bathroom had decals that you could move around to make it look like you had Guy Fieri hair, goatee and/or tattoos. Not creepy AT ALL!
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Mar 4, 2016 15:54
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Ben Nevis posted:I went to 560 in Dallas here a few years ago and enjoyed it. Good to know. Maybe I'll give it a shot again next time I come across another location.
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Mar 4, 2016 16:06
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Phummus posted:Oh, I didn't mean to imply that at all! HE MEANS NO HARM, GREAT LORD BART. SPARE THEIR PITIFUL SOUL!
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Mar 4, 2016 19:05
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Phummus posted:Oh, I didn't mean to imply that at all! The Linq was so oddly obsessed with Fieri. The mirror in my bathroom had decals that you could move around to make it look like you had Guy Fieri hair, goatee and/or tattoos. Not creepy AT ALL! 
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Mar 4, 2016 20:02
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Lest anyone think I'm making poo poo up.
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Mar 4, 2016 20:59
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I was at an anti-flag show on Wednesday, and the drummer looked suspiciously like Guy Fieri.... Suspect Bucket posted:Made hasenpfeffer! It is delicious. Definately need to make up some egg noodles to put it over though, it's super rich just on it's own. What recipe did you use?
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Mar 4, 2016 21:12
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Phummus posted:Oh, I didn't mean to imply that at all! The Linq was so oddly obsessed with Fieri. The mirror in my bathroom had decals that you could move around to make it look like you had Guy Fieri hair, goatee and/or tattoos. Not creepy AT ALL! loving. Yes. Lmao. Anybody else seen the episode of Triple D where he visits one of his own restaurants and his parents are the guests? It's perfect in every way
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Mar 4, 2016 22:35
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The Maestro posted:loving. Yes. Lmao. Do you have a link to this? The closest thing I'm finding is Guy's Family Cruise, but that doesn't sound right.
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Mar 4, 2016 23:07
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Phummus posted:Lest anyone think I'm making poo poo up. That's some weird loving theming.
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Mar 4, 2016 23:31
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Mr. Wiggles posted:What recipe did you use? I took inspiration from the one on allrecepies, but modified it to what I had on hand. So two small yellow onions and green onion tops from my garden instead of shallots, pork belly and smoked salt instead of bacon, apricot jam instead of whatever they called for, and some drinkable gallon cheapo red table wine. And a shot of elderberry vinegar. I also did not take out the meat from the stew at the end, the gravy was very thick. Oh, and I threw in some frozen corn at the end, because it was in the freezer and needed to be used up. Probably not the most authentic, but this used up some of the pantry and freezer backlog. It's hella tasty! Big brassy and boozy. I'll be making it again. Oh, and I only used one rabbit, because it was a giant beast of a New Zealand. I'll be eating good for a week.
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Mar 5, 2016 00:36
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Mr. Wiggles posted:
I like Hank Shaw's recipe http://honest-food.net/2012/12/04/hasenpfeffer-recipe-dumplings/
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Mar 5, 2016 00:47
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Casu Marzu posted:I like Hank Shaw's recipe http://honest-food.net/2012/12/04/hasenpfeffer-recipe-dumplings/ Ooh, that has some good ideas too. Mine did not get much of a marinade, as it was a very mild and faaaaaaaat rabbit. Seriously, the dude was massive, young, and had a ton of fat. The dog ate well both at the slaughter and the cooking. Nothing like bunny fat and innards and and bones for the healthy hound. Looking forward to raising more.
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Mar 5, 2016 01:33
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Marta Velasquez posted:Do you have a link to this? The closest thing I'm finding is Guy's Family Cruise, but that doesn't sound right. Unfortunately it's one of those things where I was too awestruck to hit record on my tv and the only clip I could find was here: http://www.foodnetwork.com/videos/guy-visits-johnny-garlics-0185964.html I've found that it's the episode Unexpected Eats from season 14 if that helps you find it elsewhere. It's seriously worth tracking down. Just the idea of him shilling his own dumb restaurant amd his own dumb recipes on his own dumb show with his own poor parents is hilarious and so very wrong.
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Mar 5, 2016 07:15
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Eeyo posted:Do all advertisements for alcohol have a gambling help-line at the bottom in Vegas? Do they think people are going to be gambling and then go hit up Guy's Bar 'n "Grill" for $20 pitchers after losing a bunch of money at the casino? Instead of going to some shady liquor store to pick up some fortys with the change in their pockets? I think it's a "here is signage in a casino" thing.
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Mar 5, 2016 07:32
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In searching for images of Fieri for those mspaint hackjobs above I've encountered a number of his fine products that I'd be happy to share. Conceptually good, 9/10  Pushing it, but a surprising array of flavors work in sausages, could be OK maybe? 8/10  Umm... 5/10  No- no! Pull up, Guy! 3/10  Going Full Fieri 1/10 Does anyone have a Fieri cookbook? Discendo Vox fucked around with this message at 11:35 on Mar 5, 2016 |
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Mar 5, 2016 11:23
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My family got me his tripple D book I've yet to look in as a fun little jab. I was him in Halloween one year.
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Mar 5, 2016 14:01
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Discendo Vox posted:In searching for images of Fieri for those mspaint hackjobs above I've encountered a number of his fine products that I'd be happy to share. Signs of a decadent society.
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Mar 5, 2016 14:28
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Casu Marzu posted:I like Hank Shaw's recipe http://honest-food.net/2012/12/04/hasenpfeffer-recipe-dumplings/ A good recipe. I've long been on the hunt for a recipe for this German spit roasted whole rabbit stuffed with onion and bacon. If anyone comes across something like that kindly post it, please.
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Mar 5, 2016 16:18
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Mr. Wiggles posted:A good recipe. Could you be more specific on the composition?
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Mar 5, 2016 19:33
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One rabbit, on a spit lengthways (like, the spit bar inserted mouth to anus), the body cavity filled up with diced onion and bacon and assorted herbs, the body cavity being sewn up so that the contents stay inside. The whole thing is then roasted on a rotating spit until the outside is uniformly brown and crispy and the inside is tender and delicious. Served whole on the platter with sauce.
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Mar 5, 2016 21:10
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Mr. Wiggles posted:One rabbit, on a spit lengthways (like, the spit bar inserted mouth to anus), the body cavity filled up with diced onion and bacon and assorted herbs, the body cavity being sewn up so that the contents stay inside. The whole thing is then roasted on a rotating spit until the outside is uniformly brown and crispy and the inside is tender and delicious. Served whole on the platter with sauce. I dunno man, sounds like you got the makings of a recipe right there. I've seen ones like that where it's baked, but I've never really specifically looked up spit cooking. Get experimenting! I know I will, because I got 12 babies in the nests.
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Mar 5, 2016 21:59
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Mr. Wiggles posted:One rabbit, on a spit lengthways (like, the spit bar inserted mouth to anus), the body cavity filled up with diced onion and bacon and assorted herbs, the body cavity being sewn up so that the contents stay inside. The whole thing is then roasted on a rotating spit until the outside is uniformly brown and crispy and the inside is tender and delicious. Served whole on the platter with sauce. Perhaps try this marinade, and then just fill the hare with onions and bacon? Hase am Spiess Das geht am Besten mit einem handelsüblichen Kaninchen oder "Stallhasen". Man benötigt nur einen Spiess auf 2 Spiessgabeln, ein schönes Glutfeuer und folgende Marinade: Kräutermarinade zu Kaninchen oder Hase 6 Esslöffel Öl (Erdnuss, Soja oder Olive) 2 Esslöffel Verjus (saurer Traubensaft, oder Traubensaft mit Zitrone 1:1, oder Most, oder Apfelessig 1:1 mit Wasser verdünnt) 1 Esslöffel Balsamico Essig 2 Esslöffel Honig 1 Teelöffel Pfeffer 1 Teelöffel Salz 1 Messerspitze Zimt 1 MSP. Nelken 1 MSP. Ingwer 1 MSP. Kardamom (nach Wunsch) 3 Esslöffel Kräuter (was da ist, also Petersilie, Majoran, Oregano, Liebstöckel, Ysop, Rosmarin, etc.) möglichst frische Kräuter und feingehackt. Alle Zutaten vermengen und warm stellen, gut macht sich der Platz direkt am Feuer, da wo auch der Wischwedel liegt. Vorsicht vor allfälligen Tierchen - die mögen das Zeug auch. Am Schluß dann mit Orangensaft vermischen und noch weitere 2 Esslöffel Honig dazu, oder den Kräutersud wegschütten und nur Orangensaft mit Met verwenden. Macht bisserl Arbeit, aber der Erfolg ist es wert! Den Hasen über der Glut drehen und ständig mit der Marinade einstreichen (dazu verwendet man den Wischwedel) . Wichtig ist, das das Fleisch immer feucht gehalten wird. Am Ende sorgt die Verwendung von Honig oder Met für eine Wunderbare Kruste. Ein sehr leckeres Gericht für die Feldküche. edit: Perhaps to translate it too: Hare on a spit It is best made with the bunny or "Stallhasen" that is common to buy. You only need a spit with two forks, a good ember fire going and the following marinade: 6 tablespoons oil (peanut, soy or olive) 2 tablespoons verjus (sour wine-grape juice or wine-grape juice mixed with lemon 1:1) or Apple most (well - I've never seen most in the states, so just apple juice) or apple vinegar 1:1 with water 1 tblspoon balsamico 2 tblspoon honey 1 teaspoon ground pepper 1 teaspoon salt 1 pinch of ground cinnamon (MSP - Messerspitz - or a knife tip) 1 pinch of ground cloves 1 pinch of ground dry ginger 1 pinch of ground cardamom 3 tablespoons of herbs (what you have - meaning parsley, marjoram, oregano, hyssop, lovage or rosemary, fresh is best, and finely chopped) Mix everything together, and place warm (something about bugs liking it - so hygiene thingie), marinade the meat in it. Then when you remove the meat - add another two tablespoons of honey and some orange juice, and use this to baste the hare when spit roasting. It is a bitch of job, but it is worth it. Turn the spit constantly and keep the meat basted with the marinade constantly - the meat should be wet at all times - keep turning until it is done. The usage of the honey gives a wonderful crust. A very delicious dish for the field kitchen. edit the second: Sorry - it's been 20 years since I last had to translate something from German, and translating it to english makes it extra hosed up.. Happy Hat fucked around with this message at 23:06 on Mar 5, 2016 |
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Mar 5, 2016 22:06
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Going Full Fieri 1/10 I was just in the facility that made this product this week! The thing about this pizza is that it had a strong spicy component that is mentioned exactly nowhere on the packaging so it tasted very different from what people expected. Evidently it tasted strongly of chilie peppers and consumers were supposed to just figure that out??? Because, Guy?
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Mar 6, 2016 04:56
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The Maestro posted:Unfortunately it's one of those things where I was too awestruck to hit record on my tv and the only clip I could find was here: http://www.foodnetwork.com/videos/guy-visits-johnny-garlics-0185964.html Quoting this because seriously it's like staring into the sun
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Mar 6, 2016 07:56
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Happy Hat posted:Perhaps try this marinade, and then just fill the hare with onions and bacon? That's the ticket, I think. The honey and spice mixture is the component I was needing. Thanks, HH!
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Mar 6, 2016 08:33
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pile of brown posted:Quoting this because seriously it's like staring into the sun "Asian-Mexican-Italian fusion" 
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Mar 6, 2016 09:43
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