Food you haven't tried?

[cape chef]

Chef Mark hayes, Not many seafood restaurants serve sea urchin. Also you haven't missed much,unless you like the texure of raw egg yolk. As for being a loser-get a grip,there are just to many things to try in our field,and to have not tried something even if you in the line of buisness does not make one a loser. Just gives us something else to look forword to

[shroomgirl]

Yep!
Foie Gras.....pretty darn great in the hands of someone that knows what to do with it.....
Not livery at all.
I had uni at the Beard house served as an ice in a cracker cone for an app....interesting.....great dinner.

Foie gras and truffles...I really would love to try truffles.

[mudbug]

Add truffles to my list too!

[This message has been edited by cchiu (edited 11-12-2000).]

Mezzaluna - what did you think of Charlston? I used to work in the same building and they didn't pay us enough to go in there to eat <g>. I was so excited when Cindy Wolf opened the place and I was green with envy when Julia did an event there.

We will serve no soft-crabs until their season, guys - we just have to wait until late spring now!

[Mezzaluna]

Maryeo, it was fabulous. I had a soup with crab and curry, duck with a fruit/wine reduction (can't remember the details there, sorry) and a satisfying cab sauvignon. It was a wonderful reunion with two of my brothers and their wives, plus two of our birthdays, so that added to the enjoyment. FOH staff was top rate. The six of us ate for about $550, including HDs and a bit of wine. We went to Little Italy for dessert, so we missed that. I'd recommend it strongly!

It does sound great . . . I'm not sure if I'd have room for cannoli afterwards, though! The next time you make it to Bawlmer, you should try and make it to the Helmand - deeeee-vine Afghani food.

Cchiu - I think I will just have to go for the foie gras . . . any prep recommendations for first-time effort? Remember! I'll be trying this at home!

[KyleW]

MaryeO, Best crabcakes I have ever eaten come from Faidley's in the Lexington Market. I
have a healthy appetite and I can maybe get through 1 1/2 of them!

Food I most want to try? I've been pretty lucky so far! I'd really have to reach :-)

The best crabcakes I've ever had were in a restaurant that closed last year. Rather a sad event in Bawlmer; Haussner's was a real city institution - they'd been in business for 70+ years. They had an amazing art collection that went for auction at Sotheby's and here in Mobtown as well; it brought in around $10Mil if I'm not mistaken. The Haussner family wanted to donate the property (equipment and all) to the culinary school here, but I heard that they turned it down. Mrs. Haussner passed away last month, and one of the nicest stories that they published was about how during WWII, if she found out that one of her regular customers (who was in the military) was going to propose to his honey, Mrs. H. would go to a local pawnshop and buy an engagement ring for them.

Current best crabcakes (on my list anyway) are at the G&M Lounge not far from BWI. They are nearly the size of a softball with just enough breading to hold them together; all lump meat. The ambience of the place is non-existent, and unless you're havin a brewski, I wouldn't bother with the bar, hon.

[mudbug]

MaryeO,

Don't you hate that when a business closes and you loved their food? I once read an article recipes from long gone restaurants. There should be a website devoted to this if there isn't one already.

Yeah, cchiu, it's a shame. That particular situation took some interesting turns - they announced their closing about a month or so before it was scheduled. They were completely floored by the response . . . people were standing in line for hours to go and have one last meal there. I can vouch for that, because my husband and I were standing there along with them for 2 1/2 hours one night. In the rain. They wound up closing a week earlier than scheduled because they just couldn't handle the business that was coming in the door. What a nice tribute! It isn't that the food was fabulous; there were some stellar dishes there, but you would sit down in this incredible dining room that was literally artwork from floor to ceiling; paintings, statues, porcelains - you name it. The service was wonderful - most of the waitresses had worked there for decades, and each one a true Bawlmer hon. You could sit there for a couple of hours and by the time you had dessert (nearly all of the desserts were incredible comfort-food stuff), you would have to be rolled out the door. It was a real experience!

[cookM]

I've always wanted to try menudo, the Mexican stew with tripe. I've had foie gras, truffles, sweetbreads, soft shell crab. Love 'em all. No monkey brains, though...

[Bayou]

One meat that seems to be OK in France that I haven't had the opportunity to try is - horse. The other meat that I've heard great praise for is - moose.

Soft-shell crabs are great - when they are prepared right.

[cape chef]

vanity? Interesting. I will always be open to taste new and old wines. I as well have had every first growth a number of times and every super second as well. I have enjoyed the finest wines of italy,spain and the usa and all of europe and latin america, and I love the ability to taste the efforts of the men and women who bring these wonderful wines to our table.It is not bragging rights it's about the joy. I also feel that Foie Gras to many are easy to prepare, like anything after you have done it or learned from a pro or read it in a book any thing becomes less intimadating. Don't forget to remove the blood lines from your liver and buy a vacum packer
cc