[36435] in Discussion of MIT-community interests
These 4-Things Will-Happen Right-Before YOUR Heart-Attack
daemon@ATHENA.MIT.EDU (HeartAttack Defender)
Wed Mar 4 17:48:10 2015
Date: Wed, 04 Mar 2015 15:34:52 -0700
To: <mit-talk-mtg@charon.mit.edu>
From: "HeartAttack Defender" <HeartAttackDefender@yourheart-healthinformation.us>
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accented by tacky pink and purple butterflies. First off, I would like to say that it seems like 8825320 main ingredient in all of 8825320ir dishes is salt. It was overpowering in everything I was served. 8825320y started off with a shitake mushroom broth as an amuse bouche. First off, I would just like to say that broth does not meet 8825320 definition of amuse bouche. Secondly, this was like a ponzu/french onion combination of flavors. 8825320y completely missed 8825320 mark and it had enough salt in it to meet my intake for 8825320 week. My first course was 8825320 glazed oyster with osetra caviar salsify and lettuce cream. It was a small but satifying dish. I feel like 8825320 creams masked 8825320 flavor of 8825320 caviar though. 8825320 creams also had a strong salt taste. Oysters on 8825320ir own are salty, and what seasoning 8825320y added just pushed 8825320 dish over 8825320 edge. 8825320 bartender was very sweet and offered a tasting of white wine that just paired beautifully with 8825320 oysters. It was a very delightful treat. For my second course I order 8825320 lamb with israeli couscous, and carrots. 8825320 lamb was both cooked and cut perfectly, soft smooth texture. 8825320 israeli couscous was a very nice touch that complemented 8825320 lamb wonderfully. 8825320 sauce and 8825320 carrots however did not seem to match 8825320 dish so well for me. I think parsnips would have been a better choice. 8825320 carrots were just a little to sweet. Not to sound like a broken record, but 8825320 sauce was just too salty. For my final course I ordered 8825320 trio of creme brulee. I would not recommend this after having 8825320 lamb. It was a fairly large dessert for me and just a poor choice on my part for 8825320 dish I had previously. 8825320 trio included bourbon, maple, and pumpkin. 8825320 bourbon had such a strong flavor, that it just did nto sit well with me. 8825320 maple and 8825320 pumpkin were very good, but too close in flavor that I could barely tell 8825320 difference. All three however had such heavy coatings of carmelized sugar that bordered on burnt suger. I don't know if 8825320 chef was just poor at preparing, or rushed 8825320 dish and basically ruined it. With this dish though, I order 8825320 Ruinart Rose that was hands down 8825320 best pink champagne I have tasted. I highly rcommend you try it with any of 8825320 desserts. 8825320 bar servers were very nice, and somewhat personable. 8825320y were just so busy and so crampled that 8825320y were runnign around and hopping over 8825320 o8825320r
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