191 replies to this topic

[judiu]

Nice job with the Wegman's pix, they're strangely nudgey about that and usually within about 4.5 milliseconds of pulling a camera out, there's a staffer there, politely informing you of their no-photo  policy.

But then, you need to get your outlaw mode revved-up for Z-Kitchen anyway...

I've always found that if you don't use a flash, and think "invisible" you can get away with a lot, especially if you have a tiny little digital camera instead of some big honkin' 35mm with a telephoto lens... Discretion is all!

[Hiroyuki]

I work part-time for my mother's trading export company.  Currently we're working on trying to get export rights to Japan for the AeroGrow, a hydro/aeroponic indoor growing system.  If anyone has any experience with this product I'd love to hear from you.  I think it's a cool idea, though perhaps a little gimmicky.

Interesting! I learned about the gimmick from this thread (no replies up to now). How much will it be in yen and when will it be available in Japan? What other items does your mother's company deal in? I want to try AeroPress and Toddy (both coffee makers)!
I hope this is not off topic...

[Mallet]

Tonight for dinner I'm doing an updated take on a steakhouse meal.  I've got a great looking three-pound porterhouse that I've been dry aging for the past several days.  I'm vacilating between grilling it or broiling it.  You guys have any preferences?

I'll be interested to see what you do with this (I have a 5 pound prime rib in the freezer...)

[mrbigjas]

Perhaps fittingly, in Anguilla we stayed at the Cuisinart Resort and Spa, a great luxury resort owned by the Cuisinart kitchen appliance people.  I'm not sure if this is directly relevant to food per se, but I'm more than willing to reflect on the meals of my recent travels if anyone is interested.

were a lot of things there... uh... pureed?

[Carlovski]

Wow - when I was a student (in the real Durham got to get my British Snobbery in somewhere) I was considered a culinary icon just because I'd knock up the occasional bowl of pasta in the college kitchen!

I love the look of Wegmans, just wish we had something similar here.
I think our style of cooking are poles apart, but I'd like to think I share at least a fraction of your enthusiasm.

[MarketStEl]

I know we sort of discussed writing about food in another thread a while back on this board.  Have you done anything else in this regard since then?  And have you given serious thought to doing so?  You are a good solid writer, and while the pay's not fabulous (unless you work those Duke connections to land at a top-tier newspaper or magazine), it's very rewarding work.

In fact, I have. I'm the food and dining editor for The Chronicle, Duke's daily independent newspaper. If you're so inclined you can click on the link and type my last name, Zupon, into the search bar to read some of my work. In the past year I've covered everythign from restaurant reviews, to food sustainability, to molecular gastronomy. I might try to do some writing for the local city paper, but I'm not sure if I'll have the time.

Just took a look at your work for The Chronicle, and I'm glad to see you've developed a regular beat. I really like your writing style and your no-nonsense approach to explaining good food. (Judging from the front page images on the Web site, The Chronicle is also a very handsome publication. However, your Web site manager should be told to use ASCII character codes

(&#nnnn;)

for the accented letters in online stories, for they don't render properly viewed through my browser (Netscape 8.0, based on Mozilla).)

As I believe I said over in that food writing thread, one of the good things about attending an Ivy-class university is that the undergraduate student newspaper is independent of both the administration and (in the case of Columbia; does Duke have a J-school?) the journalism program, which frees you to do things you might not otherwise be able to, like (in your case) diss Aramark. (Speaking of Aramark, did you see my post describing dining at Widener in my foodblog?)

I really hope that, whatever you do, you at least continue to do this sort of thing on a freelance basis.

[racheld]

This allows you to serve hot tea orbs or orbs of melted butter.

Takes bubble tea to the stratosphere. And how do you regulate the "hot" of the contents so it's just a comfortable heat on the tongue and not like a jelly donut right out of the microwave?

[ghostrider]

Where exactly is this Wegman's that you frequent? (I keep hearing about them, never seen one, I am beginning to think that they are mythical, but your enticing pix seemed real enough.)

And as long as I'm asking questions, who did you see at Bowery Ballroom?

Do you have any favorite places in the vicinity for a quick & satisfying pre-show meal? (We usually wind up eating in the East Village & then stomping down to Delancey.)

Edited by ghostrider, 11 July 2006 - 06:37 PM.

[Susan in FL]

Bacon, egg, and cheese on an everything bagel

That looks crazy good! Everything does. However, the fact that this turns you on as well as duck and foie gras terrine is just awesome.


I loved seeing your Wegmans pictures. In my dreams...

I'm sorry to keep referring to your age, but I am admittingly wow'ed and impressed by your talent; and, get such a kick out of it when, almost on the eve of your 20th birthday, you write something like this...

I haven't bought cirminis or white mushrooms in years, just not my thing.

Tonight for dinner I'm doing an updated take on a steakhouse meal.  I've got a great looking three-pound porterhouse that I've been dry aging for the past several days.  I'm vacilating between grilling it or broiling it.  You guys have any preferences?

I'm sure I'm catching up with this too late to reply with my preferences, and I'm also sure that however you cook it will be sensational, but we loved "broasting" -- I guess you might say -- our biggest porterhouse. It was positioned on its side in the oven. I've always thought I would like to get a three-pound or so porterhouse hooked up onto our rotisserie on the grill.

Perhaps fittingly, in Anguilla we stayed at the Cuisinart Resort and Spa, a great luxury resort owned by the Cuisinart kitchen appliance people.  I'm not sure if this is directly relevant to food per se, but I'm more than willing to reflect on the meals of my recent travels if anyone is interested.

were a lot of things there... uh... pureed?

Too funny!

[mizducky]

I work part-time for my mother's trading export company.  Currently we're working on trying to get export rights to Japan for the AeroGrow, a hydro/aeroponic indoor growing system.  If anyone has any experience with this product I'd love to hear from you.  I think it's a cool idea, though perhaps a little gimmicky.

Heh. Fascinating gadget, that. You wouldn't happen to know if it's possible to load one of the gizmo's little grow pods with seeds of one's own choosing, would you? Erm ... for those of my friends who are "seedy" ... Bet there would be a huge market for that kind of thing.

(I really am paying attention to the food, too ... )

[carpetbagger, esq.]

for a second, i didn't think bryan ever ate anything normal. i'm glad he can enjoy something as simple as a bagel sammich.

[BryanZ]

Heh. Fascinating gadget, that. You wouldn't happen to know if it's possible to load one of the gizmo's little grow pods with seeds of one's own choosing, would you? Erm ... for those of my friends who are "seedy" ...  Bet there would be a huge market for that kind of thing.  

I learned about the gimmick from this thread (no replies up to now).  How much will it be in yen and when will it be available in Japan?  What other items does your mother's company deal in?  I want to try AeroPress and Toddy (both coffee makers)!
I hope this is not off topic...

It does seem like a cool product. I think where they're aiming to make their money is with the seed cartridges (kind of like the good ol' shaving razor example). I'm pretty sure they're patented and all that. I should have a sample in the next couple weeks and will probably end up posting about it somewhere on eG. In terms of Japanese export, we're just in preliminary correspondence now, so there's nothing to get excited about quite yet.

Where exactly is this Wegman's that you frequent?  (I keep hearing about them, never seen one, I am beginning to think that they are mythical, but your enticing pix seemed real enough.)

And as long as I'm asking questions, who did you see at Bowery Ballroom?

Do you have any favorite places in the vicinity for a quick & satisfying pre-show meal?  (We usually wind up eating in the East Village & then stomping down to Delancey.)

The Wegmans I go to is in Bridgewater, New Jersey, about 20 minutes from my house. It's kind of a drive, but I'm completely used to it by now.

I saw Make Believe and Cursive at the Bowery. This is kind of off topic, but you have to love Tim Kinsella and Tim Kasher.

In terms of food in the area, there's not a ton there. I guess the best bet would be THOR. wd~50 and Room 4 Dessert are close by but not exactly what you're looking for. I agree, just grabbing a bite in the East Village is the way to go.

[MarketStEl]

Restaurant Week Day 1, cont'd.

[...](Somewhat) refreshed, we headed over to Aquavit, one of my favorite restaurant in the city.  Aquavit's Scandanavian cuisine is radically different than much of the French-infuenced fare served in nearly all of the city's top restaurants.

Entrance


[...]

This was the restaurant where Marcus Samuelsson (one of those rarities, an Afro-Swede) first got noticed.

Then Philly restaurant impresario Stephen Starr lured him down to his 13th restaurant, Washington Square, giving him the keys to the kitchen amid much hype about a menu that would feature "global street food."

I'm not sure anyone around here ever figured out exactly what "global street food" was. And whatever it was, the locals weren't impressed by it. Things quickly went south, and pretty soon, Samuelsson was on his way back to New York.

What's he doing now, and where?

And segueing from this tale to another question:

I realize it's easier for you to head into New York City from where you live, but Philly isn't that far away. Have you ever thought about sampling this city's favorite foods (some of which probably do qualify as "street food" of sorts, as you can find carts all over town serving up cheesesteaks) or checking out its dining scene?

[Bueno]

Most recently, Riingo.

[BryanZ]

Dinner tonight was a relatively simple affair. I wanted to do something that people could relate to rather than go completely out there (that'll be lunch on Thursday).

So tonight we had the huge porterhouse, split between the four of us, and a few other updated steakhouse classics.

I ended up grilling the porterhouse. I like how porterhouses look but there's so much meat-to-bone area that it's hard to get even doneness. I'm especially spoiled by how easy it is to cook everything evenly via sous vide that grilling a a huge bone-in piece of meat seems more hit-or-miss.

Anyway.

The porterhouse in its raw state. This is after I had been dry-aging it wrapped loosely in a kitchen towel since Saturday. After the aging, I cut off any dry, leathery bits. The improvement in texture and depth of flavor is marked, though with a steak this large I could've easily gone twice as long.


Grilled porterhouse, smoked corn puree, sweet potato puree, roasted maitakes and chanterelles

The decision to leave the corn puree not completely smooth was a conscious one. Usually I'm a stickler for PERFECTLY smooth purees, but I thought this would work better in a somewhat more rustic preparation. The inspiration for this smoked corn puree came from something very similar at Aquavit last night.

Sweet potatoes are a personal favorite of the Girlfriend's. I usually boil them until tender then puree and season with the requesite salt and pepper, then a touch of nutmeg and brown sugar.

For dessert, a blueberry crisp made from local berries. This is a really simple and really tasty dish. A summer staple in our house.

[BryanZ]

I realize it's easier for you to head into New York City from where you live, but Philly isn't that far away.  Have you ever thought about sampling this city's favorite foods (some of which probably do qualify as "street food" of sorts, as you can find carts all over town serving up cheesesteaks) or checking out its dining scene?

Indeed, I was recently in Philly to eat. The city is full of charm and some great food. I had lunch at La Croix, gelato at this really great place whose name is now escaping me, pork sandwiches at Tony Luke's, and picked up some local produce at the Reading Terminal Market.

It was a great mini-trip. I'm trying to get down to La Croix for brunch before I go back to school, too.

[BryanZ]

Earlier I had said that I would post some food-related pictures of my very recent travels to Anguilla and St. Martin. I think some good and entertainment can come of this without it turning into a vacation slideshow.

For those who are interested...

The Cuisinart Resort and Spa in Anguilla as seen from our balcony


One of the better dishes at Santorini, Cuisinart's fine dining restaurant.
Sauteed Jamaican prawns, caramelized hearts of palm (part of a very nice six-course tasting menu)


Local crayfish over pasta at a restaurant literally right on the beach (Shoal Bay West for those who know the island)


It's hard to say how this next picture is at all food related, other than the fact that the property was located on the same beach as the restaurant that served the pasta dish seen above.
Covecastles Resort (unlike anything I've ever seen before)

Supposedly this place has won a lot of architectural awards. I really want to know who was judging.

Grilled calamari on a rosemary skewer, stuffed piquillo peppers at Michel Rostang in the Mallihouana Resort. Michel Rostang is a relatively famous Michelin 2-star chef.


If you ever find yourself in French St. Martin, I recommend this delicatessan, Le Bounty. Great cheeses, charcuterie, breads, and other French goodies.

Notice the sister carrying the requesite baugette

Finally, I include this picture because I really recommend this hotel in French St. Martin. It lies in Grand Case, the purported gourmet capital of the Caribbean. Undoubtedly, the area has a great number of good restaurants and this hotel is the nicest, and certainly most charming, in the area.

Edited by BryanZ, 11 July 2006 - 09:51 PM.

[snowangel]

Brian, please let us know more about the smoked corn part of the puree! And, on what did you grill the porterhouse (equipment question). Do you use the same aparatus for smoking, too?

[BryanZ]

Brian, please let us know more about the smoked corn part of the puree!  And, on what did you grill the porterhouse (equipment question).  Do you use the same aparatus for smoking, too?

So I had a smoked corn puree last night at Aquavit. It was both smokey and sweet and, naturally, very tasty.

I just smoked a few ears of corn over hickory for a couple hours at about 250F, then shaved off the kernels and pureed with some butter, cream, and chicken stock. Very simple, very deep flavors.

I do both my smoking and grilling in my completely uninspiring Weber Silver Genesis grill. I find it can maintain a decent 230ish for smoking meats and gets decently hot for high-heat grilling.

For now, good night. Tomorrow a bunch more meals in the city and who knows what else.

Edited by BryanZ, 11 July 2006 - 09:55 PM.

[FabulousFoodBabe]

I have been told that New Jersey's number one export is college students.  Apparently they make up a surprisingly high percentage of students in most other states.

Most of my husband's fraternity brothers come from NJ and NY; many of them from the same general area. I always found that kind of interesting.

And Varmint, I hear that there is a food-related reason for the Tarheels being called what they are. Didn't they follow road-paving trucks around in the old days and chew on the tar to whiten (or maybe lighten) their teeth? Bryan, any truth to this? <--my most innocent smile.

We were going to go to CuisinArt in early July this year, but had to postpone. When you say "local crayfish," is that the same as "carribbean lobster"?

Aerogarden: Do you have a link to this, is it sold online?

[lexy]

Wow - when I was a student (in the real Durham    got to get my British Snobbery in somewhere) I was considered a culinary icon just because I'd knock up the occasional bowl of pasta in the college kitchen!

I'll say - I like to think I eat rather well for a student, but I'm not anywhere near your level of technical ability and experimentation.

What sort of kitchen set-up are you going to be working with at school next year? I'm living out in a house next year, and I was pleasantly surprised when moving some of my things into the house to find a gas oven in the kitchen and a grill in the back yard!

[BryanZ]

I have been told that New Jersey's number one export is college students.  Apparently they make up a surprisingly high percentage of students in most other states.

Most of my husband's fraternity brothers come from NJ and NY; many of them from the same general area. I always found that kind of interesting.

And Varmint, I hear that there is a food-related reason for the Tarheels being called what they are. Didn't they follow road-paving trucks around in the old days and chew on the tar to whiten (or maybe lighten) their teeth? Bryan, any truth to this? <--my most innocent smile.

We were going to go to CuisinArt in early July this year, but had to postpone. When you say "local crayfish," is that the same as "carribbean lobster"?

Aerogarden: Do you have a link to this, is it sold online?

The Cuisinart is an excellent resort. I highly recommend that you go, and the food isn't too bad either. Crayfish and Caribbean lobster are in fact different; the latter is somewhat larger, but the general anatomy is the same. They taste quite similar, too, but I was assured that they are in fact different things.

AeroGrow

I'll say - I like to think I eat rather well for a student, but I'm not anywhere near your level of technical ability and experimentation.

What sort of kitchen set-up are you going to be working with at school next year? I'm living out in a house next year, and I was pleasantly surprised when moving some of my things into the house to find a gas oven in the kitchen and a grill in the back yard!

To be perfectly honest, I haven't seen my kitchen yet. My roommates, who have, say it's pretty rough, but I'm just doing my best to outfit it now. I know I'll have a four burner coil stove with terrible oven and a fridge. Beyond that it's all up in the air. I'm looking into buying a kitchen cart to increase my counter space and will have to buy some kind of table for plating. Although this Z Kitchen project is relatively small in scale it still seems like a ton of work and won't be cheap. I'm thinking of it as a spiritual investment of sorts.

I will be back tonight. I hope everyone has a nice day. Be hungry for me, I've got a lot to eat.

Edited by BryanZ, 12 July 2006 - 06:24 AM.

[I_call_the_duck]

Bryan,

I'm loving the blog so far.

The gelato place you went to in Philly is most likely Capogiro.

I think Daniel recently bought an Aerogrow.

Re: the Weber grill--is it a gas or charcoal grill? Do you have a preference?

[Daniel]

I work part-time for my mother's trading export company.  Currently we're working on trying to get export rights to Japan for the AeroGrow, a hydro/aeroponic indoor growing system.  If anyone has any experience with this product I'd love to hear from you.  I think it's a cool idea, though perhaps a little gimmicky.

I currently have two aerogardens.. I have one growing lettuce and one growing tomatoes.. The lettuce has been going for about three weeks and when I return will be ready to eat.. Its really an amazing thing.. It requires very little effort or skill, which is perfect for me Right now the choices are few.. You can grow flowers, tomatoes, international herbs, peppers, and lettuces.. But they are planning on coming out withy other seed packets.. Different berrys and things.. I am very happy with the product..

[Jean Blanchard]

Can you tell me more abou the dry-aging process? Did you start with a prime cut? Did you change the towel?

[Daniel]

The Cuisinart Resort and Spa in Anguilla as seen from our balcony


Local crayfish over pasta at a restaurant literally right on the beach (Shoal Bay West for those who know the island)

Bryan,

I might have found some time on my business trip to read your blog. I have really been enjoying it.. I just saw something on Anguilla last night.. And the crayfish really stood out.. Yours looks equally as pretty... I have also heard Anguilla is known for its BBQ.. Did you happen to go to any shacks selling any Cue?

[Sancerre]

[quote name='FabulousFoodBabe' date='Jul 12 2006, 07:39 AM']
[quote name='tammylc' date='Jul 10 2006, 01:35 PM']

Aerogarden: Do you have a link to this, is it sold online?

[/quote]

They sell the AeroGarden at the kitchen store where I teach classes (both online and in the store). It sells for $149.95, with additional cartridges going for $19.95. You can choose from herb, cherry tomato, international basil, petunias, salad greens, and chili peppers. They have one set up and growing for demo purposes. It's a cute product, but only about 15" high, leaving only about 8" of growing space. As far as purchasing one, I'd have to say that the amount of herb production would be better for garnishes than for any real cooking purposes. Not to mention at that price, you would probably come out ahead just putting pots on a windowsill, and purchasing any other herbs as you needed them.

If you are interested in their website, please PM me, since I'm not sure of the ettiquette of promoting a product on this site when I am technically an employee of this company, although I would make no money from any sales.

To address MizDucky: they don't sell "blank" cartridges, but I would imagine that an enterprising herb gardener could easily remove the provided seeds to replace with the seeds of their choice.

Loving this blog completely!

[Daniel]

I got my aerogardens at Frontgate.. I had a 10 percent coupon.. Frontgate.com

[aeschylus]

Interesting foodblog so far -- I'm excted to see more of your experiments with molecular gastronomy!

Could you talk some about your experiences cooking on campus while at Duke? I spent a semester there (heading back in the fall for grad school), and had to walk over to a neighboring dorm even to find a kitchen to use; the RA came by to check on me while I was working because it was so strange for someone to be cooking in the dorm. Have things improved? Have you found creative ways around the limitations? Do you get a sense that the average undergrad at Duke cares enough to seek out dining beyond what's offered on campus?

[MarketStEl]

I realize it's easier for you to head into New York City from where you live, but Philly isn't that far away.  Have you ever thought about sampling this city's favorite foods (some of which probably do qualify as "street food" of sorts, as you can find carts all over town serving up cheesesteaks) or checking out its dining scene?

Indeed, I was recently in Philly to eat. The city is full of charm and some great food. I had lunch at La Croix, gelato at this really great place whose name is now escaping me,

Capogiro, probably. In which case, given that you also stopped at the RTM, you were in my neighborhood and stomping ground.

pork sandwiches at Tony Luke's, and picked up some local produce at the Reading Terminal Market.

It was a great mini-trip.  I'm trying to get down to La Croix for brunch before I go back to school, too.

You stopped at all the right places. You might want to check out a rather fascinating insiders' discussion on the Pennsylvania board about the aftereffects of Jean-Marie Lacroix leaving his namesake restaurant as well.

Oh, and watch your PMs.