- look - sleek and modern
- good - turkey chili, fried oyster app, burnt end beans
- bland - curiously under-flavored meats, cornbread and slaw
- not quite right - smoky, sour mac & cheese
- portions - large
- beers - lousy selection
- "hot chocolate puddin' cake" - molten chocolate cake in blue-collar drag
- bbq purists - don't bother
- verdict - still a decent meal, even if it ain't real 'cue.
Thursday, April 16, 2009
Bulldog BBQ Redux - The Pros Check In
I gave my thoughts on Bulldog BBQ a couple months ago. Now, on the same day, the pros from Miami Herald and New Times check in. You'd think everyone had the same crib sheet.
What's That Growing in the Fridge?
I think the area of fermentation is an under-explored genre of food manipulation. At our recent visit to Akelaŕe, a dish described as "milk and grape, cheese and wine in parallel evolution" promised to explore the subject, but while the concept was there, I thought the execution was somewhat lacking.
I've always generally understood how the fermentation process works with wine, with yeast acting to convert the sugars in the grape juice into alcohol. I understood it less with regard to fermented vegetables (i.e., kim chee) and meats (i.e., sausages) until doing a little research. My naive understanding now is that it is in most respects essentially the same process, but instead of sugar converting to alcohol, it is the conversion of carbohydrates into lactic acid by means of beneficial bacteria. It is this lactic acid which both acts to preserve the foods and helps eliminate bad bacteria.
In any event, here's an interesting little interview with Sandor Katz, fermentation maven, on the topic of home fermentation, which in turn led me to his website, Wild Fermentation. I suspect I've had some unintentional home fermentation projects going on at one time or another - this suggests a more purposeful approach.
I've always generally understood how the fermentation process works with wine, with yeast acting to convert the sugars in the grape juice into alcohol. I understood it less with regard to fermented vegetables (i.e., kim chee) and meats (i.e., sausages) until doing a little research. My naive understanding now is that it is in most respects essentially the same process, but instead of sugar converting to alcohol, it is the conversion of carbohydrates into lactic acid by means of beneficial bacteria. It is this lactic acid which both acts to preserve the foods and helps eliminate bad bacteria.
In any event, here's an interesting little interview with Sandor Katz, fermentation maven, on the topic of home fermentation, which in turn led me to his website, Wild Fermentation. I suspect I've had some unintentional home fermentation projects going on at one time or another - this suggests a more purposeful approach.
Stop Me If You've Heard This One Before
Big name N.Y. restaurateur opens fancy restaurant in great big new Miami hotel. First reported in MenuPages, now with more detail - and a preview menu (sorry - link appears to be screwed up) - from UrbanDaddy, Eos in the Viceroy Hotel, a product of restaurateur Donatella Arpaia with a menu from chef Michael Psilakis, will be doing a soft opening starting next Tuesday.
At least it's not a steakhouse.
Eos
485 Brickell Avenue
Miami, FL 33131
305.503.4400
At least it's not a steakhouse.
Eos
485 Brickell Avenue
Miami, FL 33131
305.503.4400
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