French Laundry

While in the South….

One should always pay proper homage to their southern roots. What does this mean folks???? A trip to the FloraBama and Waffle House!

Recall when Sean Brock and Anthony Bourdain went to Waffle House and these words were muttered?

“You don’t come here expecting the French Laundry,” Brock says. “You come here expecting something amazing.” “This is better than the French Laundry,” Bourdain replies.

No disrespect to Thomas Keller (Landlord and Mr. 3 First Names – Cover your eyes) but in the south the Waffle House kicks the shit out of French Laundry and twice on Sunday Morning! After a quick trip to the Florabama RJ and I asked our driver if they would drop us off at the Waffle House for a small meal. We arrived just before midnight and after a brief wait were ushered to a seat at the counter.

In proper respect to Sean Brock & Bourdain, I ordered a Pecan Waffle as an appetizer which puzzled RJ and settled for the 2 eggs fried, Scattered, Smothered, Covered X 2, Bacon and toast breakfast. I believe that RJ chowed down on a Philly Breakfast plate but when I recalled looking over there it was gone!

Maria – is there a Waffle House around these parts? I see a couple in PA.

The Florabama was warm and very GOP’ish to say the least!
Talk about a dick move by the Florabama. You ain’t in Brooklyn Bitch, you in the South!
It is about to go down!
Yes Please
The Nerve Center of Waffle House – The kitchen
Now that I look at this sober I realize we got screwed!
Oh my Cholesterol is hitting high Triple digits!
RJ’s Plate – Now I know why he was singing Ring of Fire the next morning – Jalapeno Peppers!
Wonder why I was so thirsty!
I am ashamed of the bill. It was high!
The Next morning I had a party scar and I was eating Imodium like it was Pez

Again apologies to Jenn for forgetting the hashbrowns in the Uber. I blame RJ for leaving it!

Yeah, Yeah, Yeah I know – Bonus Tuesday Post!

I am guessing that some of you are wanting a refund because I am blogging so infrequently these days. With all due respect when we don’t do much on the weekend it really doesn’t make for good blog material. Last week Momma was busy with a work trip and I had a training downtown so we really didn’t do much that weekend. Now this past weekend we didn’t do much but I was able to get out and about a tad.

Anyway here are some bonus pictures on a Tuesday

IMG_2759Got to Love Thomas Keller and his joints here and on the Left Coast. This was posted at “the pass” at his French Laundry restaurant.

IMG_2765Already spoke to my Mermaid Parade Date for this year. She is going to bring out the crown again!

IMG_2781Look at the focus that Red Dog has right now. What you don’t see is that Mrs. Trumpet has a slice of cheese in her hand. Maya is a cheese whore to say the least.

IMG_2777Why am I on Brain Detail?

IMG_2758Sent this to A-Cup because not only is it a damn shame that they make vegan hot dogs but that someone is going to spend $6.00 on this is a real shame. I guess cardboard is expensive.

Have a good day!

You may be a Nobel Laureate but can you take the top of an egg off clean?

If you have lived south of the Mason Dixon line for any amount of time you probably have heard of the expression; “Well if you have gone to the trouble.” This saying rings very true anytime that I go to a restaurant that has on the menu a dish that is a pain in the ass to make, prepare and repeat consistently. Don’t know what I am talking about? Go ahead and make yourself a Soufflé and serve that sucker before it dies. The dishes that I am always in awe of may include; lamb chops that have been Frenched from the bone and served at the perfect temperature. Have you ever served a Turducken or had one that was overcooked? Ever get tennis elbow from whipping Béarnaise Sauce? How many of you have almost burned down the house making a Baked Alaska dessert?  To me, the hardest would be to serve Beef Wellington and not overcook the damned thing.

One dish that should be added to this list is Thomas Keller’s award winning French Laundry’s  Amuse-Bouche of White Truffle Oil-Infused Custard with a Black Truffle Ragout. *Oh wait did I just lose you? Let me back up. First WTCBF is an Amuse Bouche?

An amusebouche [aˌmyzˈbuʃ] (plural amusebouches) or amuse-gueule [aˌmyzˈɡœl] is a single, bite-sized hors d’œuvre. Amusebouches are different from appetizers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef’s selection alone.

Now that we have determined what an Amuse-Bouche is, I am sure that there are a couple of you who wondering who hell Thomas Keller is and why is he doing laundry for the French? Ok, that was a little bit funny. Anyway here is a proper back story on Keller’s joint called Per Se that is on the West Side of town. On the menu that the kitchen serves is a very simple and very French dish of Egg Custard with a Black Truffle Ragout. It is served in the same egg shell that once held the yolk. Friends let me tell you something….it is ethereal and worth the price of admission.

If you call yourself a foodie and are worth your weight in sweetbreads you have to appreciate this presentation. The egg shell is perfectly cut at the top and is the daunting responsibility of the junior chefs in the kitchen. Remember cartoons growing up of the army private peeling potatoes? The job of cutting the top off of the egg is the equivalent of that in the kitchen at Per Se. *Ok, I will come clean, we ate there this past weekend and it kicked ass! When this dish was served again this past Saturday, it really got all of us talking about the presentation. Homeless Tim as luck would have it, happens to “know a guy” and inquired about how this job was performed. He further negotiated that since we all were a little short asked if we could help out and chop some egg shells in payment for our dinner.

Now before you start to think that the kitchen staff gave us knives and a dozen eggs let me stop you right here. The ‘egg topper cutter off-er’ is a little cup that sits on the top of the egg and you pull a plunger like a morse code machine. To keep us from stealing all of the chocolate candies (Yes I am looking at you MC Hammer) they brought out 2 eggs and the showed us how to crack the egg. Let me cut to the chase, it is harder than one would think.

2010_04_the_french_laundry-54Served it is a very simple and very French Dish. The story is that Keller over ordered eggs for the restaurant and since he didn’t serve breakfast he had to come up with something quick. Notice how all great menu items start as a solution to a kitchen problem?

egg-custardNotice how the top of the egg is cut clean? Try that ish the next time you make eggs for breakfast in your BVD’s.

img_0053Close up of the Egg Top Cutter Off’er

img_0052Schroeder working her magic on the egg.

img_0051Tim you had ONE JOB! I am kidding, trust me when I say that this is no easy task and we figured that Per Se holds roughly 75 seats in the main dining room and the private room so some poor Shmo in the back is breaking at least 100 eggs a day to make service.

img_0054Yes I stalk the Instagram of the French Laundry and Per Se. I love the quotes or remembrances that are on ‘the pass’. My all time favorite is still after they won another 3 star Michelin award that read “Work Hard, Stay Humble”

img_0056In case you were wondering a gastronomical orgasm happens to each patron who dines there behind those doors.

Don’t hate the player, hate the game. Oh and it will take us a year to get the money to pay for next years dinner. *if we make the cut.

Thanks to a great dinner and great conversation again. Merry Christmas

 

 

 

 

What’s the name of the butter again?

Remember that post a while back when I said that this blog isn’t a food Blog when we dined at that French seafood joint? Well we did it again! No we didn’t dine at Le Bernardin, we went big balls and dined at Per Se. We were invited to dine with a group  of friends who had a standing reservation the last Saturday before Christmas and this year were celebrating their 8th year of doing so. For those of you scratching your head wondering what is Per Se, it is the top, it is the summit, it another 3 star Michelin rated restaurant owned by Thomas Keller. Keller owns a another famous joint over on the left coast called French Laundry, you may have heard about it. Still got nothing? Let me put it into words you can understand, after dining there last night, if the grim reaper, no not the skydiving guy from California, the actual angel of death were to come up and tap me on the shoulder, I am ok with that.

My fellow foodie who dresses up her cat told me that I had to be better in describing the dishes and I plan on scanning the menu and wine paring and sending to her but for me to describe the 11 courses we at last night? Forget about it! This place is insane for foodie fans, I mean they name the freaking butter! The butter is churned specifically for Per Se on a farm outside of New York and they have names for the cows for Christ sake!  Seriously, Per Se is one of the top 5 restaurants in the world and I am very appreciate of Mr. 3 First Names and his Lady Barrister friend for the invitation.

IMG_9972I am sure she is cussing me and putting on a different outfit for her cat right now.

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Good Looking Group! We had a blast!

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You got to love a joint that has their own Duck Press!

IMG_9968

Sober as New Orleans’s Supreme Court Judges

 

They say that one can measure your wealth by the number of great friends you have. Mrs. Trumpet and I are some rich SOB’s!

Thanks to DS, JAM and Tim for the invite and we hope to make the cut next year!