I like art. I like art museums. But the Louvre is a monster. It’s HUGE! And it’s CROWDED! All the time! And [spoiler alert!] the Mona Lisa is smaller than you think it should be! After waiting in line for hours, one feels compelled to see as much as possible, which means that by the end of the day you are tired and cranky and probably didn’t understand most of what you saw (unless you studied art history). That is where the Private Tour comes in. Tickets are procured in advance (no waiting in line). The tour edits the museum down to a reasonable amount of art to see in a day. And since the guide explains what you are looking at, you will probably have a much more fun than you would trying to figure it all out for yourself.
The Private Tour I went on put a pop culture spin on the Louvre – it was the DaVinci Code Tour provided by Paris Muse. When I went on this tour, I had already been to the Louvre on three different occasions (experience all three times outlined above) so I was not head-over-heels excited to go again. But I was intrigued by the DaVinci Code part of the tour. Not only did the tour guide show us the sites and debunk some of the details in the book, but also took us on a tour of sacred feminine artwork throughout history. In two hours I had more fun at the Louvre than on my previous three visits combined! This was a good choice and made me a Private Tour convert.
There are many companies that provide private tours with various services or perks. Some, like Paris Muse’s DaVinci Code tour, are short (2.5 hrs) and relatively cheap (about $150). Others are longer, offer after-hours services, or offer many other perks/higher level of access. Generally speaking, the greater the level of access, the smaller the group, and the exclusivity of the activity increases the cost. There is an experience and a price-point for everyone.
Private Tours – recommended.
Tuesday, August 25, 2009
Saturday, August 8, 2009
How to Perfectly Cook a Hard Boiled Egg
In honor of Julia Child, The Julie/Julia Project, and Paris, I shall share with you the method for making a Perfect Hard Boiled Egg. It is quite simple really...
Put some eggs in a pot. You can use old eggs - after they are cooked they are easier to peel. Cover with water that the is same temperature as the eggs. Now, there is no need to bust out your thermometer - let common sense prevail. If the eggs are cold from the fridge, use cold water. If the eggs are room temp, use room temp water. The idea is that as the water temperature raises, the eggs temperature raises at the same rate, ensuring even cooking.
Enough with the science. Put the pot of water and eggs on the stove. Bring JUST to a boil. Cover and immediately remove from the all heat. If that means taking the pot off the stove, by all means, do that. Leave covered and off the heat for exactly 15 minutes.
In a separate bowl, or perhaps the sink, prepare an ice bath. As soon as 15 minutes are up, drain the eggs and plunge into ice water. Leave them there until the ice has melted and the eggs feel cold. Bravo! You have stopped the cooking and have perfect hard boiled eggs!
Now your hard boiled eggs are ready for any number of preparations! One of my favorites is Deviled Eggs. Here is my recipe. Sorry there are no measurements - I always add to taste.
Hard Boiled Eggs
Fresh Squeezed Lemon Juice
Dijon mustard
Tabasco
Cayenne Pepper
Chives - minced
Salt
Mayonnaise
1) Cut the eggs in half; carefully separate the yolk from the white. Put the white aside on a plate & put the yolks in a bowl.
2) Mash the yolks with a fork to break up; add lemon juice, Dijon, Tabasco, cayenne, chives, & salt. I would start with the juice of 1/4 of a lemon per 3 eggs and increase from there if needed.
3) Taste - what else do you need? More tang - add lemon. More heat - add Tabasco. Too much tang or heat - add mayonnaise (starting with a teaspoon per 3 eggs). If you have mashed and mashed and mashed and the consistency is still not smooth, add a little mayo.
4) When you've got the taste to your liking, fill the egg white halves with the mixture. Feel free to heap it on top of the egg.
As Julie/Julia would say, Bon Appetit!
Put some eggs in a pot. You can use old eggs - after they are cooked they are easier to peel. Cover with water that the is same temperature as the eggs. Now, there is no need to bust out your thermometer - let common sense prevail. If the eggs are cold from the fridge, use cold water. If the eggs are room temp, use room temp water. The idea is that as the water temperature raises, the eggs temperature raises at the same rate, ensuring even cooking.
Enough with the science. Put the pot of water and eggs on the stove. Bring JUST to a boil. Cover and immediately remove from the all heat. If that means taking the pot off the stove, by all means, do that. Leave covered and off the heat for exactly 15 minutes.
In a separate bowl, or perhaps the sink, prepare an ice bath. As soon as 15 minutes are up, drain the eggs and plunge into ice water. Leave them there until the ice has melted and the eggs feel cold. Bravo! You have stopped the cooking and have perfect hard boiled eggs!
Now your hard boiled eggs are ready for any number of preparations! One of my favorites is Deviled Eggs. Here is my recipe. Sorry there are no measurements - I always add to taste.
Hard Boiled Eggs
Fresh Squeezed Lemon Juice
Dijon mustard
Tabasco
Cayenne Pepper
Chives - minced
Salt
Mayonnaise
1) Cut the eggs in half; carefully separate the yolk from the white. Put the white aside on a plate & put the yolks in a bowl.
2) Mash the yolks with a fork to break up; add lemon juice, Dijon, Tabasco, cayenne, chives, & salt. I would start with the juice of 1/4 of a lemon per 3 eggs and increase from there if needed.
3) Taste - what else do you need? More tang - add lemon. More heat - add Tabasco. Too much tang or heat - add mayonnaise (starting with a teaspoon per 3 eggs). If you have mashed and mashed and mashed and the consistency is still not smooth, add a little mayo.
4) When you've got the taste to your liking, fill the egg white halves with the mixture. Feel free to heap it on top of the egg.
As Julie/Julia would say, Bon Appetit!
Sunday, August 2, 2009
Momofuku
Noodle Bar: 171 First Ave, New York 10003
Ssam Bar: 207 2nd Ave, New York 10003
http://www.momofuku.com/
American (according to the website) with heavy Korean influence (according to me)
Rating: I’ll be back
These two spots are also worth the wait. And what are we waiting for? Two words, my friends: PORK BUN. Don’t be a tool and trim the fat off the pork belly. This is not, nor will it ever be, a diet friendly dish. Accept that fact and give in to temptation - eat the pork bun, fat and all. You will not be sorry.
Ssam Bar also has a dish called Bo Ssam that I look forward to trying. I haven’t yet because it’s a large dish recommended for 6-10 people and advanced notice is required. I don’t live in New York, so the only way this might be a reality is if I planned a trip around this meal. The wheels are turning…
Momofuku has a couple other versions that I have not been to yet (also on the LES)– Bakery & Milk Bar and Ko. The Bakery is, well, a bakery that has baked goods – AND PORK BUN. Could be good in a pinch for a Pork Bun fix if you just can’t wait. Ko on the other hand is a restaurant like Noodle Bar and Ssam Bar, but with a tricky reservation system. I have not been there yet, but someday luck will smile upon me and I will get my chance. But until then, PORK BUN.
Ssam Bar: 207 2nd Ave, New York 10003
http://www.momofuku.com/
American (according to the website) with heavy Korean influence (according to me)
Rating: I’ll be back
These two spots are also worth the wait. And what are we waiting for? Two words, my friends: PORK BUN. Don’t be a tool and trim the fat off the pork belly. This is not, nor will it ever be, a diet friendly dish. Accept that fact and give in to temptation - eat the pork bun, fat and all. You will not be sorry.
Ssam Bar also has a dish called Bo Ssam that I look forward to trying. I haven’t yet because it’s a large dish recommended for 6-10 people and advanced notice is required. I don’t live in New York, so the only way this might be a reality is if I planned a trip around this meal. The wheels are turning…
Momofuku has a couple other versions that I have not been to yet (also on the LES)– Bakery & Milk Bar and Ko. The Bakery is, well, a bakery that has baked goods – AND PORK BUN. Could be good in a pinch for a Pork Bun fix if you just can’t wait. Ko on the other hand is a restaurant like Noodle Bar and Ssam Bar, but with a tricky reservation system. I have not been there yet, but someday luck will smile upon me and I will get my chance. But until then, PORK BUN.
Subscribe to:
Posts (Atom)