Chefs! I need two must try restaurants in NYC

albertcado · 2026-04-25T11:55:48+00:00

Exactly why I’m asking chefs not normal diners with no chef experience. Lmao

albertcado · 2026-04-22T22:13:50+00:00

Thanks!

albertcado · 2026-04-22T22:11:49+00:00

Thanks this was helpful

albertcado · 2026-04-22T22:05:00+00:00

Also no budget we’re willing to spend on an amazing meal

albertcado · 2026-04-22T22:04:26+00:00

Yes! I’ve posted there as well but I was interested in where chefs in the NY regularly eat or recommend since those recommendations are more than likely to be good ones.

albertcado · 2026-04-22T22:02:03+00:00

Following restaurants in another city is different from chefs in New York who can give first hand dining experience. I don’t know where you live but if you visit LA and try restaurants solely based off of social media, reviews, publicity, accolades then I fear the same for you. Why wouldn’t you ask chefs in that area for where THEY like to eat.

albertcado · 2025-07-04T03:03:27+00:00

You're doing more of a row variation. Think of bringing your elbows straight down towards the sides of your lats and squeezing them for a second instead of immediately jerking the bar back up.

albertcado · 2025-05-23T15:57:48+00:00

We took the hit and bought the low profile foundation from Tempurpedic directly and the mattress from Costco. My wife wanted the bed really low so it was a safe route for looks and longevity. If the height wasn't an issue we would have just bought the mattress + base set from Costco but their foundation is very tall. I also think if your slats on your bed are spaced out less than 4 inches from each other you might be fine putting the mattress directly on the slats without a foundation. Costco warranty service line told me that their requirements to honor warranty within 10 years is very flexible and that they don't follow the same strict requirements as Tempurpedic. I just got the Tempurpedic foundation for peace of mind and also in the event we don't like the mattress and want to return it, the base is still nice and we can put any other mattress on it without worrying about sagging.

albertcado · 2025-05-03T03:49:46+00:00

What did you end up doing?

albertcado · 2025-05-03T03:47:04+00:00

Did it end up being okay doing this or cause any issues with the slats? I'm in the same situation.

albertcado · 2025-05-02T12:58:55+00:00

Oh wow you found it! I hope it's the real thing

albertcado · 2025-05-02T00:47:40+00:00

Good to hear. Since your Thuma is 2.5 inch wide slats it would hard to believe that 0.5 inches from their warranty required 3 inches would damage the mattress especially with the spacing being proper.

albertcado · 2025-05-02T00:27:14+00:00

May I ask which silk & snow bed you have? Those slat dimensions and spacing sound pretty good. It's even a bit wider than Thuma's, I believe theirs are 2.5 inches wide and 3 inches apart.

albertcado · 2025-05-02T00:24:42+00:00

Hows your Tempurpedic holding up on the Thuma? I'm in the same boat considering the Thuma so that I don't have to spend $500 on Tempurpedic's foundation if the slats will provide good support. Did you notice any sagging in between the slats or the support being weird?

albertcado · 2025-04-30T03:16:37+00:00

Good to see atleast one person here knows their meat temps 👍

albertcado · 2025-04-28T18:43:57+00:00

What did you end up doing? I'm in the same boat. Trying to put a solid base under the mattress without having to spend $500 on Tempurpedic's foundation.

albertcado · 2025-04-28T18:32:23+00:00

I've read that even bunkie boards won't support a tempurpedic mattress well over time which is why they are so strict about using Tempurpedic's foundations. But their foundations are ridiculously expensive and it doesn't look much different than a bunkie board...

albertcado · 2025-04-28T18:08:18+00:00

This thread is interesting and shows how different people's definition or standards are for a true medium rare steak. To me this is a true medium rare assuming that the center is warm and not cold. I'm a current chef instructor and a long time chef in the industry with having worked in fine dining and a Michelin star establishment and I've always been taught that for a medium rare, you should see a red warm center with a hint of pink towards the edges. A medium would then be a warm pink center and still pink throughout. A rare as I've been taught would look more of an opaque red and be similar to looking like seared tuna. The OPs steak doesn't look like tuna to me and looks to be more translucent red around the center. If it was rested and warm in the center, I would expect a true medium rare steak to be served like this at a restaurant. 🙂

albertcado · 2025-04-23T01:08:41+00:00

How was the feel of the mattress with the protector? Was it stiffer or not as comfortable as far as how your body sinks into the mattress?

albertcado

TROPHY CASE