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markabauman

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  1. Has anyone been to Moro's Table in Auburn? I believe the chef used to be at Mirbeau, in nearby Skaneatles, where we will be in August. No menu on website.
  2. Some friends who sell sheep milk cheese and do some selling of lamb meat were searching for some pimenton d'espellette to make merguez. Tried every spice shop in NYC without luck and spoke with a wholesaler of French products in NJ. Apparently a bit of it was held up in customs somewhere and combined with what was apparently a low crop of the peppers this year, made availability very difficult. This was a couple of weeks ago; don't know what the current situation is.
  3. Thanks; that's what I thought. I have had the KA roller attachment for a number of years and it's great. Most likely for the types of shapes it makes I'd probably just go buy some quality artisanal Italian pasta anyway.
  4. Has anyone seen or used the apparently new KitchenAid tubular pasta maker (not the old extruder which doubled with the meat grinder attachment)? Saw it featured in La Cucina Italiana magazine. I use both a hand-crank and have used the KitchenAid roller/cutter, which is very useful, especially when making pasta by yourself. This new attachment looks intriguing, considering the types of pasta it purports to make, but I have always been a bit skeptical regarding extruders, also considering the shapes it makes are not, at least to me, the types of shape that lend themselves to the application of f
  5. Not sure there's anything really new or different from last year. Top choices might include: Beekman Street Bistro, Max London's, Chianti, WineBar.
  6. That's correct. That incident was at Fiamma. As mentioned, I didn't complain or make a stink about it- that's not my style. At least at Marea, it appeared that the presented the whole fish prior to cooking, then they presented the filets at service, which would be fine.
  7. A recent posting on another Cape May thread: A quick recounting of our recent week in Cape May: As mentioned, we did a little non-cooking "cooking" in our B & B. We can use their refrigerator to store some food/wine, etc. but not their stove, etc. Our room was on the second floor, with a private porch overlooking the beach and ocean and had an inside and outside table, so we prepped inside and ate outside. Got some excellent smoked fish from the Lobster House (mackerel, blue and salmon). Also some jumbo lump crabmeat, cooked shrimp and lobster for salads, cocktail, etc. Also got some fresh
  8. By chance, has anyone who has been to Marea ordered the "whole fish", which they price by the pound? A few years back when Michael White was still at Fiamma, we ordered the "whole roast branzino". The fish came out headless. When I expressed disappointment to the server (I would hardly call it a complaint) that the head was not present for the visual presentation, for the tender morsels to be found in the cheeks, and that it had been presented as "whole", the server said "Our typical customer doesn't want to see the head, so the chef just automatically removes it" With a shrug of the shoulders
  9. I also was going to provide the link and the recommendation to Carol Murphy Clyne's school, but suzilightning beat me to it! I also took their Spanish class at CIA and thought the teaching was excellent.
  10. Don't know if this is current information: Gertrude's restaurant
  11. If it's the same place/people- George and his brother may have a couple of places. Their upscale restaurant, Pier House, is actually attached to and adjacent to La Mer. This was the site of the other restaurant, The Water's Edge.
  12. I am totally a-morel. How about Fairway in Paramus?
  13. One of the disappointments was going to the West Cape May Farmers Market, which is held on Tuesdays from 3-7 PM, last Tuesday in June until September. We've stopped at a couple of local farmstands over the years- blueberries, Jersey tomatoes, etc. and was hoping for a good market. Turns out it was much more of a flea market with just a couple of prepared food vendors and just two produce vendors without a whole lot more. We have so much more in the Albany-Troy-Schenectady-Saratoga area. On the other hand, the restaurants don't seem to have a problem getting good produce. And, of course, what I
  14. A quick recounting of our recent week in Cape May: As mentioned, we did a little non-cooking "cooking" in our B & B. We can use their refrigerator to store some food/wine, etc. but not their stove, etc. Our room was on the second floor, with a private porch overlooking the beach and ocean and had an inside and outside table, so we prepped inside and ate outside. Got some excellent smoked fish from the Lobster House (mackerel, blue and salmon). Also some jumbo lump crabmeat, cooked shrimp and lobster for salads, cocktail, etc. Also got some fresh scallops for making ceviche (lime, onion, ja
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