How They Make Soup Dumplings

Since one of the posted comments about Beijing Noodle #9 concerns how soup dumplings are made and references the insufferable, pseudo-macho food guy Anthony “The Shoemaker” Bourdain,* we at ELV thought we’d post a couple of videos about how these bad boys are constructed:

Here is an excerpt from AB’s program, and here’s one way you can eat them.

FYI: We agree that China MaMa’s soup dumplings are thinner and finer (not to mention cheaper) that BNN9’s, but there’s no denying the overall strength of BNN9’s menu.

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* “Shoemaker” (cordonnier) being a pejorative term French chefs use to denote a kitchen hack.

Vegas Uncork’d 2009 Kickoff – Chefs In The Sky

Here’s a quick little quiz for all you uber-foodies out there:

Quiz Question #1: What do Hubert Keller, Eric Bost, Paul Del Favero, David Werly, Kerry Simon, Francois Payard, Paul Bartolotta, Kamel Guechida, Rick Moonen, Anthony Amoroso, Marc Poidevin, Adam Sobel, Mike Minor, Theo Schoenegger, Martin Heierling, Alex Stratta, Carla Pellegrino, Vincent Pilon, and Michael Mina have in common?

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VINTNER GRILL

Vintner Grill oenophile update: beginning this week (2.20.09), VG now features 50 wines for under $50 on its list. Bravo…and some of our criticism below should be (re)considered accordingly.

We like everything about the Vintner Grill except the wine list. To our oenophilic sensibilities, it’s unfocused and strangely priced, and there’s too much going on and not enough at the same time.

There’s lots of wine from lots of countries, but look on any single page you’ll find a few bargains, precious few bottles in the $50-80 range, and then a number of big hitters that’ll set you back a least a Benjamin.

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