markabauman

There are many issues just beyond whether someone has or doesn't have an allergy versus a dislike preference. Some bordering on the legal, or at least ethical as well as social. Sometimes they are humorous. Many years ago, I invited a new friend and his wife over for dinner for the first time and virtually everything I made were things he did not like. We had a good laugh and his wife apologized for not pre-warning me. Now, it's a matter of course when inviting someone over whom I do not know well to ask about possible allergies, preferences, religious observances, degrees or not of eating meat vs. vegetarianism, etc. A number of years ago I unknowingly made a seafood paella for my step-father not knowing he was highly allergic to shellfish. One of the only times in my life that I was grateful for my mother's being nosy. I find this different from casually tricking someone by incorporating an ingredient in a dish that they allegedly don't like, but that you know would be safe for them to eat- e.g. anchovies, fish sauce, even onions (my brother-in-law says he hates onions-at Thanksgiving, they are diced so fine that they are unrecognizable in the dressing-he can't get enough of it), and having a perverse, if slightly guilty though satisfying feeling of putting something over on someone and countering their neurotic tendencies.

I've only been once, when as a dutiful son I gave my mother the choice of where she wanted to eat while visiting her. I at least voted for a Carabba's, which I have not been to, but thought would have been better, but I was overruled. Regardless of the quality of the food (or lack thereof, which has been covered above), the most objectionable aspect is their implication through their advertising, etc. that their food is the real deal from an Italian point of view, where you'd enjoy and celebrate with your family, and that it represents "authentic" recipes, etc. All of that is far more distasteful than the food.

Not to get too far afield from the food aspect of the definition, but has anyone ever heard of "schmear" being used in the following contexts: 1. To grease the palm, say, of a maitre 'd, in hopes of getting a good table or 2. In reference to using suntan lotion, which I've heard referred to as "schmearitz" or something like that.

Not in Albany- but Sal's Market on Guilderland Ave. in Schenectady is very good. A lot of people swear by Fred The Butcher in Clifton Park. Not sure if they are still there, but there's Rolf's Pork Store, Lexington Ave. in Albany and the Troy Pork Store on 4th St. Another popular place is the Latham Meat Market, New Loudon Road.

"A shmear of cream cheese" would appear to be a redundancy. I agree with FG et al about the distinction of quantity- I remember working at a snack bar in Atlantic Beach back in the '60's and there was a difference in pricing between a shmear and what they considered more of a bagel and cream cheese sandwich. Woe to someone who would put the wrong amount according to what the order was supposed to be.

A while back when on a visit to Scottsdale, AZ, my sister took me to a Baja Fresh (which I discovered was owned by Wendy's). I was initially skeptical about it being just "fast food", but was pleasantly surprised. The salads were especially good and light. Baja Fresh Salads

NO. But if you do go to Girasole in AC be sure to give us a report. ← As requested by Rosie, I’m providing a report of our dinner at Girasole Ristorante in Atlantic City this past Saturday evening. Let me preface this by saying that this was our first trip to Atlantic City. We have been vacationing in the summertime in Cape May for almost twenty years, but have never stopped in Atlantic City. Although we have many friends who think that AC and Las Vegas are the ultimate in fun, we are not casino types and haven’t thought of those places as desirable for us to visit. But that’s what makes the world go round. Actually, we were staying in nearby Absecon, and only went into AC for dining. Upon a friend’s recommendation, we went to the White House for subs. Fun, local experience. Friday evening, we went to Dock’s Oyster House for dinner. Convenient, free parking right next door. I had forgotten that this was St. Patrick’s Day and they were even busier than usual, per our server. Oysters were fresh and sweet, at least ten varieties available. Excellent fish specials that evening- halibut and red snapper. Excellent wines by the glass for pairing. Great service. However, conversation a bit challenging. Saturday evening was dinner at Girasole Ristorante. They advertise “Valet Parking”, however, you leave your car off well around the block (for a $5 fee) and have a substantial walk to the restaurant (on a cold and windy evening). Might have tried to park on the street first, if I had known that. We were warmly welcomed and seated without delay. I thought there might have been some delay and crowding as there was, unbeknownst to me, a major boxing event and convention were going on that evening. However, the restaurant was not at all overcrowded. After passing through the bar, we were ushered into the main dining room which was softly lighted, tastefully decorated and had an interesting fabric draping on the ceiling which apparently softened the noise. Our server, who was not Italian (actually she told us she was originally from Poland) had a good command and understanding of all the Italian nuances of the menu. At the end of the room was a large wood-fired brick oven, which they used for various dishes, including some interesting pizze that we saw. Save those for a returning lunch. The menu, although it emphasizes fish, is also strong in meats, both of which seem to be offered as daily specials, rather than usually listed menu items. For our antipasti, we chose a carpaccio di tonno. Beautifully prepared sashimi grade tuna was accompanied by a sun-dried tomato/black olive tapenade. Very clean and fresh. Quite a contrast to a recent dinner at a well-known Manhattan Italian seafood restaurant known for their crudo, where most of the fish seemed drowned in salt and oil. This was seasoned perfectly. A second antipasto was the Tortino di vegetali con frutti di mare. I mistakenly assumed that this was a typical cold seafood salad. However, it turned out to be a warm dish of beautifully prepared shrimp, calamari, tiny clams and some of the most tender, flavorful octopus that I have ever tasted. The seafood was over a mélange of roasted vegetables-zucchini, potatoes and peppers. All in a very delicate yet flavorful fume. For primi, we chose two of their homemade pasta dishes. I had the pasta alla chitarra with seafood and she had the tagliolini with shrimp, arugula and diced fresh tomatoes. One interesting note- both the pasta alla chitarra and the tagliolini looked identical. When I make pasta with a chittara, they come out square; these seemed round. Not that important a point, however. As a secondo, we shared a dish of spigola baked under a salt crust. The fish was incredibly moist, tender and flavorful. A little olive oil and pepper was all that it needed. Perfection. They have just started a cheese course and had their selection on a sideboard nearby. I wasn’t sure how they would serve the course. When I told the server I would like to try the cheese course, she had the chef himself come out (who is from Italy) and he served. He actually gave us a generous sampling of all the cheeses they had to offer- at a very reasonable price probably since they were new at this. The cheeses were all of excellent quality. However, unlike my ideal cheese plate (different types of milks, consistencies, etc.), this was somewhat partially like a flight or vertical tasting of wines. For milk, there was a wonderfully crystalline Parmigiano-Reggiano and a marzolino di tartufi. However, that was followed by probably four or five different types of Pecorino: a semi-stagionato from Pienza, a Sardo, one from Basilicata, one from Abbruzzo and another whose origin I don’t recall. All great, but repetitive. I would have loved a great dolcelatte gorgonzola, fontina, a caprino or some other soft cheese. It reminded me of a time I had a sample tasting at DiPalo’s in NYC, in trying out different pecorini. Perfect accompaniment of figs, apricots, walnuts and red and white wine jellies. The wine list had a couple dozen each of reds and whites. I was a bit disappointed in that their Italian selections were limited and not terribly interesting. An adjoining table and we were surprised and disappointed that a couple of the Chiantis listed were not available that night. We had asked to speak to their person in charge of wine. He tried to be helpful and earnest, but it appeared that his knowledge of wines was still somewhat limited. He actually recommended a wine that was not listed- an old favorite of one of Livio Felluga’s whites, which went well with most of what we ordered. For the one dish that really demanded a red-the pasta-a glass of the house Chianti worked just fine. We noticed that a nearby table had ordered Prosecco-one of our favorites and another table ordered some type of sparkling wine, yet I did not see either listed on the wine list. We were there for a little over two comfortable hours and could have stayed longer if we wished. As I mentioned before, this was our first trip to Atlantic City and had no real basis of comparison, especially to the restaurants in the casinos, which we might try if we ever return. I wouldn’t necessarily consider this a destination restaurant-unless you live within a short distance, but I do feel it is worth considering if you visit Atlantic City and don’t want to eat at one of the resorts. All of this was not inexpensive. Dinner, wine, coffee, tax but no tip was about $185 for the two of us. By the way, I discussed the fact that there are multiple restaurants with the name Girasole (sunflower, in Italian) that aren’t related. We concluded that since it is a noun, rather than a name, as such (e.g. Famous Ray’s), that there were likely no legal issues to contend with, at least for now.

Does this make any sense to anyone? I have used a Boos for a number of years. One side I use for aromatics, the other side for cheese, veggies, etc. Wiped down occasionally with diluted bleach solution, re-oiled with mineral oil. When it gets too nicked up, light sanding and re-oiling. Have a separate poly/plastic board used only for cutting up chicken/fish. After each use, it goes into the dishwasher. When it gets nicked up, it gets tossed, get a new one.

I just happened to see two friends who are native Latvians. I showed her the downloaded recipe that Swisskaese linked. She said that recipe is quite authentic, except that she used a filling mixture almost identical to that referred to previously- not just bacon, but ground pork as well. Their mouths were watering. She added that sometimes she adds just a little bit of chopped garlic as well.

Braise the greens, drain and squeeze out as much water as possible- mix with your choice of drained ricotta, chevre, parm, little nutmeg, etc. Use as a ravioli filling with beet pasta.

I concur; the Tuscan Room is very nice and just the right size- they can hold up to 35; 20 would be a comfortable fit. Last time I was there the food and wine were up to the standards set over the years. It would be my choice. Thanks for the info on Delmonico's.

I came across this show totally by accident last night. Hadn't previously heard nor read anything about it; after watching it, I decided to search the site. I have never actually watched a so-called "reality" show before- cooking or otherwise. No, I don't live under a rock- I actually have a "life". This show, however, did catch my attention. I have to totally agree with LindaK. It seems unlikely that this is the best talent they could come up with. I've seen better in some of my recreational cooking classes that I take. Lots of unprofessional behavior. Wonder if these people are selected not because of their "talent" but what controversy and tv presence they can generate with their odd personalities and behavior. Did I just answer my own question? Anyway, like other guilty pleasures, I may be enticed to watch further. At least the judges have some credentials and credibility.

Some of the places Docsconz and I originally considered are, of course, steakhouses or so-called "fine dining". He and I will probably do some thinking and try to come up with something "casual, Italian". Only question if whether you'd prefer a separate party room. There is a quite decent casual Italian restaurant only minutes from campus named Cornell's which is quite popular (the college has a number of reunion dinners there, etc.). They do have at least one, if not more private rooms. They've been around forever, but built a brand new restaurant only a few years ago. That would be very nice. If you wanted to gravitate towards Albany, my favorite is still Cafe Capriccio. Food is a bit better. Older place in terms of decor, but still nice. Not sure if they have a private room, but if you go with a group of 20, you might fill much of the room. Their link: Cafe Capriccio. Needless to say, whatever you decide, book early. I'll try to come up with some other possibilities.

Yes John- That would have been likely my number one choice, pending their choice of cuisine. Was thinking also of Jack's Oyster. Keeping it in the family, Angelo's flagship, Glen Sanders has a couple of private rooms (we had our office Christmas party in their wine room-very nice). Delmonico's Italian Steakhouse just received first place in the Metroland Reader poll for steakhouse category, just over 677, but I'm not familiar with it.

Are they graduating from Union (my alma mater)? What type of cuisine are you looking for? There are a few places that have private rooms. Send a few more details, I'll do some thinking and try to come up with some recommendations.

Just bought a diamond steel; I believe the brand is Diamonox. When you're in a hurry and can't take it your stone, for example (mine suggests soaking in water for a period of time before using), it seems great. I was advised by where I bought it (Warren Cutlery, Rhinebeck, NY- frequented by many from CIA), to be careful- it can remove metal aggressively. Then, of course, follow with a honing steel to true the edges. So far, so good. I had looked at a Global (have lots of their knives), but was told this was just as good, half the price.

My favorite sign is the one that says "FOOD/GAS". Not sure I want to eat there.

Just made a reservation for two weeks from yesterday. Here is their link: Girasole- Atlantic City

Is this a branch of the same-named restaurant in Atlantic City? We're visiting near AC soon and this restaurant was recommended.

Drove by there for the first time since closing while visiting this weekend (my folks live across the road at Horizon House). Sign did indicate other locations still operating. By the way- anyone know of decent (not expecting DiFara's, Lombardi's, etc. quality-only "decent") pizza in the Fort Lee area?

We had similar results, but of a slightly different nature. We specified when making the reservation that we were dining pre-ballet, but did not want to eat and run as many pre-theater goers do. Therefore, we took a 5:30 reservation to dine at a relaxed pace. As you said, food was good, esp. the amuse. However, pace was still rushed or poorly timed; waiting, served, then plates swept away and the next course brought all to quickly. Granted, it was Saturday evening, but tables were still available at that hour, so turning the table quickly shouldn't have been an issue. Not wild about the sommelier's pairings either.

Anyone know if they are open for lunch?

Just slightly off topic- can anyone tell me the proper pronunciation of "omakase"- which I've heard a number of different ways by non-Japanese. Which syllable is emphasized?

Just another day to eat your heart out.

Many years ago, there was a pizzeria on Broadway in Saratoga Springs, NY named "Roma Pizza". One day the "R" fell off the sign. Henceforth, and still following a few changes of location, the business has become known as Oma Pizza.