markabauman

I have made sushi at home in the past, but haven't done so in a while. Thinking about starting again. At the time, I used whatever ingredients were probably available, without regards to quality. I'm looking for some specific brand/product information, if people have their favorites. Not talking about the fish- I know there are other threads here about that; likewise, rice cookers. I do have access to the Asian/Japanese markets in the greater NY/NJ metropolitan area to choose from. Sometimes, however, if I'm in a place like Mitsuwa, for example, the number of choices can actually be confusing and overwhelming. I'm looking for brand recommendations for such things as: sushi rice, rice vinegar, mirin, nori, shoyu, ponzu, sake for food prep (not drinking) and anything else anyone might think of (barbecue sauce for unagi, for example). Thanks for any help.

Saw with Max's dad less than an hour ago! Yes, despite their long involvement in the food business, like many ventures, there have been a number of unanticipated surprises along the way- some having to do with the zoning requirements, etc., but $$ is always the problem. I've been hesitant to ask, since it has become a sore subject, and many anticipated opening dates have come and gone. He seems to think they are well on their way- hopefully later this spring/summer. Anxiously awaiting. No, I don't plan to go to David's new place when it opens. It will probably do well, however.

Many new developments in the local dining scene. Dine has new owners; haven't been so don't know what, if any changes, have taken place. Some Broadway establishments (e.g. Wheatfields-and their associated steakhouse-Doc's, as well as Professor Moriarty's and Maestro's) all rumored to be possibly changing hands. even closing. Nothing definite yet. No great losses in terms of "fine dining", but is symptomatic of the "success" of town and rising rents which has forced out other locally-owned businesses, just to be replaced by more corporate, generic entities. David Zecchini, owner of Chianti and Il Forno Toscano will be opening an Italian seafood restaurant in place of his current bar Luna on Maple Ave called "Mare Mare" later this year. Of course, the re-location of Chez Sophie to the Saratoga Hotel has been reported on already.

If your interested in a casual lunch- it might be a little early in April for an al fresco picnic- you can eat in or take out at Al Ducci's in Manchester- great breads, make their own fresh mozzarella, soups, salads, etc. Nice selection of Italian products.

What a shame and loss if they do not reopen. Quintessential New York. One of the last times I was there I took two women friends, neither Jewish, in fact, one was a nun dressed in habit. We were seated next to an African-American family that was really enjoying themselves. Next to them was a good old boy from Texas, the size of a football lineman who was devouring everything in sight and commenting loudly to the waitress about this being the first time he'd ever had this type of deli food, how much he liked it and that he'd be back on his next visit to the Big Apple. Think I was the only Jewish person in visual range, but everyone in the room was certainly fressin'.

After using a manual crank type pasta machine for the last 30 years, I just used the pasta roller/cutter attachment for the KA. The first time using it was a pleasure- I usually have to make the pasta solo and always found it a little difficult trying to load, crank and capture the pasta at the same time. It's like with the KA attachment that I grew an extra set of hands. By the way, I don't know what the expiration date on the offer is/was, but a $25 rebate form was readily available in many stores. Picked the form up in a store but then ordered it online (about $100, no tax, no shipping) so the final cost was about $75. Think it lists for about $129 or so. Will probably be making fresh pasta more frequently.

I agree. It would seem you would lose the "freshness". Will just have to do a simple experiment the next time I make some to see if I notice any difference.

Was reading Scott Conant's "New Italian Cooking" today. He makes an interesting statement in the chapter on pasta. When making fresh pasta, he pre-freezes it to make it "tender but strong". He states that the frozen pasta doesn't absorb as much liquid as would fresh, resulting in the pasta holding its shape better- not so much expansion, without it becoming "flabby", and that the flavor is less diluted. When I make fresh pasta, I usually try to make just enough for that meal, so I don't often wind up with that much extra. I have frozen excess at times- especially when making stuffed pasta, such as ravioli. Not sure that I've ever made such an empirical observation that the frozen was all that different from when I had it fresh. Has anyone heard this before? Tried it, or had any experience with fresh/fresh vs. fresh/frozen?

I may have the opportunity to take a cooking class this winter with a Japanese woman who is both a sushi-chef (one of the few, I understand-there's a reputed bias having to do with something like their hand temperature, etc) and also, of course, a cooking teacher. Normally, I would address the chef as itamae-san, if that is correct, but I've only encountered males (in the US, I haven't been to Japan). What would be the proper way and term to use addressing a female chef? Teacher? Arigato.

I don't have a matched set, as such, but I have purchased separately a Messermeister carving fork (straight, not curved) and a Messermeister hollow-ground carving knife. Relatively reasonably priced (don't remember exactly). Very smooth.

This question indirectly came up this morning when I was in a local Italian foods specialty store inquiring about truffle oil. The clerk asked "white or black?". I wasn't quite sure- I know I've used it before for flavoring, say, a mushroom risotto. Probably used the white. Do I assume that the uses for the oil are similar to the truffles themselves? I've heard that buying truffle oil can be a gamble as to varying quality, etc. Anyone have any favorites? Sources? I am frequently in NYC.

Got an interesting parallel triple liner, from-you guessed it- a mandoline. Wimped out and now use a glove.

We went to a very nice bistro-type restaurant (not in NYC, name is not important). Point is, their wine list was online. The list was surprisingly extensive. Yes, part of the fun is to sit and peruse the list and menu, speak with staff regarding signature dishes, etc., but sometimes, especially if it is a busy restaurant, it can be a little nerve-wracking to go through a long list. Therefore, it was wonderful to be able to study both menu and wine list ahead of time to gather some potential selections, then (in our case, to discuss with the chef/owner and staff as well) what our final choices would be. I don't think restaurants should worry about what the "competition" is doing. They probably know anyway and it could only help them further having educated diners, not keeping us in the dark. I've seen some restaurants with very extensive lists just put out partial or sample lists and that has given me enough of a feel to decide whether to go there or not. In fact, when they indicate that more selections, reserves, etc. are available, the "tease" may make that place more intriguing.

Does anyone check the website after they've made a decision to dine at a particular restaurant from recommendations, reviews, etc. just for anticipation, check out the menu, etc. or is visiting the website crucial to whether or not to dine at said restaurant. I know you can view the menus elsewhere (e.g. menupages), but the restaurant may be located in another city, where the menus may not be available. I've considered dining at particular restaurants that I've heard of. After viewing the website, it has often reinforced my decision to dine there (comparing the reality of the experience afterwards is an entirely different question) , but there have been times I've decided against considering going to a restaurant after viewing the site, based sometimes just on menu alone, but other factors which may or may not be attractive and relevant to the decision.

A Thermapen

The Albany Times-Union newspaper recently reported that Ronald Reda, who spent five years as a White House chef, has taken over as Executive Chef. A new menu will be in place by the end of the month. John LaPosta has departed to "pursue new interests".

Omakase shimasu. Domo arigato!

We have a reservation at Morimoto for a weekday night in October when we will be visiting Philadelphia. Was looking at the sample menu in their website. Noticed different price levels of sushi/sashimi and separate listings for the omakase. Like other "tasting menus", we sometimes have a problem since we eat fish, but not beef/pork, etc. Obviously, omakase refers to chef's choice, but does the diner have any input/selection at all? Should we just stick to the sushi choices plus perhaps some ala carte?

This is, indeed, very good news that he will be staying in the area. Likewise, despite good intentions and because of procrastination or other diversions, I never got to dine there. I "owe" some good friends from Glens Falls a dinner and had hoped to take them there, as I believe they would have been appreciative of his talents. Question is, what do you think will happen to Erlowest? Many places obviously survive the loss or change of a chef, others not so. Most unusual example is when Melissa Kelly left the Old Chatham Sheepherding Company a number of years back and the owners just decided to close up. They didn't need the money and from what I gathered, they wanted to go out on a high note without the concern of living up to her past accomplishments.

We were on Arthur Avenue this past Saturday taking a guided tour from the Institute of Culinary Education on 23rd St. The author of "The Arthur Avenue Cookbook", Ann Volkwein, was supposed to have given the tour, but at the last minute, they had a substitute tour guide in the person of Giovanna La Marca. Sicilian born, Bronx-raised since age 10, she has written cookbooks and gives small food-oriented tours to Sicily. She was a wonderful guide to the neighborhood. When we inquired why Ferragosto was to be held on Sept. 11, rather than on the traditional Aug. 15, we were told a number of times that "everyone was on vacation in August and it wasn't a good time to have a festival". Strange explanation, but we heard it repeatedly. By the way, does anyone know if Roberto's takes credit cards?

Agreed. We've been going to 410 for the last 15 or 16 years on our annual summer visit to Cape May. I used to dream about 410's crawfish bisque, etc. on cold winter nights. Last time there, we found the food to be overly complicated, too fussy and the service a bit overbearing. Black Duck much better. Went to Louisa's twice that week- half the price, simple, clean and fresh. Homey, friendly, caring.

Correction- Restaurant 1919 is run by the former chef/owner of Water's Edge- not Copper Fish- although that's a pretty decent place as well.

Jennifer- Are you familiar with the "Taste of the Hudson" benefit held annually at the CIA to benefit St. Francis Hospital? It's been a great way to familiarize myself with restaurants/chefs in the Hudson Valley as well as sample some great wines and attend interesting, informative short cooking/wine demos/tastings. Here's the link: Taste of the Hudson

410 and Peter Shields both good. For simpler, but excellent- Louisa's is always a favorite. Cash only-need a reservation, but this time of year should be easier. Also- Tisha's- good food, ocean view; Lobster House (we usually only do the raw bar, the fish market or for takeout-not the restaurant itself); Copper Fish (same people as the former Water's Edge; also- new place Island Grill- casual "Key West" style place-same chef/owner as Daniel's on Broadway. A great place to check out a bit north of Cape May is a place called Crabby's- a Maryland style crab house without the drive to the Chesapeake. A little tricky to find- route 50 in Belcoville- worth a internet search.

What sad news. They were great supporters of the SlowFood movement and their restaurant truly embodied the phrase "fresh,local,seasonal". They'll be deeply missed.