markabauman

At Rensselaer Polytechnic Institute in Troy, NY, there is a cart from "Thunder Mountain Curry", run by Mike Gordon, a CIA graduate. RPI has a significant Indian/Pakistani student/faculty population. Mike shows up about three days a week and they line up, both Easterners and Westerners. Some first-timers are a bit skeptical about a non-Indian making their cuisine, but they are quickly converted. Comments such as "This is better than my mother makes!" are not uncommon. He's usually at the Troy Farmer's Market on Saturdays (not this one, however). It's often my Saturday morning late breakfast/early lunch.

If your stay is for longer than a weekend, keep in mind that Beekman St. Bistro is closed Tuesdays (dark day at the track). Hattie's has an interesting buffet on Tuesdays.

This sounds very much like the borscht my grandmother used to make. It would often contain marrow bones and possibly some flanken. There would be loads of sliced garlic and plenty of fresh ground pepper. Beets were very chunky. Usually contained both meat and potatoes together. It would make you sweat.

John- Thanks for the great review. This might be a great place to dine during track season, if they haven't been discovered or over-exposed yet. Many of us locals just avoid dining out at all this time of year. Might be good for visitors who might not appreciate the often rushed service, higher prices and dimished quality of food that can so often occur during the season.

Concur about Yoshi's. Might also want to consider Saso's for their noodles. Saso's Noodle House

Had a pre-ballet dinner recently at the "new" Eartha's. Really haven't been since Max departed. They are now trying to be a "tapas" bar- mostly spring rolls, lettuce wraps, fried ravioli, etc. Good, not great. Felt like I was at someone's wedding. They used to have a relatively decent wine list. Although they have a bar, the wine choices were only a couple of relatively uninspired selections by the glass. Not sure we'll return. Stick to the Wine Bar.

I've used a similar, if not the same product with varying results, depending, as stated, on the strength of the label adhesive as well as peeling technique. I've tried the following which has sometimes worked a little better: a combination of first soaking the label, letting it dry out, then use the sticky tape.

While having lunch recently at the CIA's Caterina d'Medici, I noticed on the wine list a Pomino Rosso, Castello di Pomino, Toscana, 1999 from Marchesi di Frescobaldi. I was told it was a blend of Pinot Noir and Sangiovese, a combination not heretofore seen by me. Lunch included some typical spring fare- asparagus, fave and morels, etc. so it was a rare non-red wine day. I tried to find some single bottles at some usual reliable sources, to no avail- they offered to special order a case and have me pay shipping, no thanks. Just wondering if anyone has tried it and what they think. Might be a justification to return there soon just to try the wine.

Among other reasons, also being from Saratoga, home of two tracks, eating horsemeat is not appealing to me. However I was intrigued recently reading in "Last Chance to Eat" by Gina Mallet about a dish of horse filet and duck leg called "Quack and Track". Not sure if she was serious, however.

Mulino's has been recommended to me by a reliable source for good Italian food. However, I have not been there personally.

"Tell me what you eat, and I will tell you what you are" -Brillat-Savarin

Between viewing the photos and checking out the menus at menupages.com, one could have a wonderfully vicarious, surrogate dining experience.

Well, she still has her "day job" as Executive Chef at Gourmet magazine, for whatever that entails. She's written cookbooks and may continue to do such. She has appeared as a celebrity chef for a number of culinary travel events. Don't think she'll lack for things to do- her family will probably appreciate having her around a little more.

I concur with Toliver. I met Sara a couple of years ago at a charity event at her alma mater, CIA, where she gave an excellent demo and stayed around to chat and do book signings. She indicated in no uncertain terms that the days of instructional cooking shows, hers included, were numbered as the network was moving in a different direction. I can't speak for her, but I surmise that she might be surprised that she lasted this long. I disagree with the programming executive from the network that people can't get enough of Rachel Ray. Like Emeril, the same worn-out phrases and routine gets old and tiresome fast. What's initially cute gets irksome and I'm afraid that overexposure might wear their appeal a bit thin. But what do we know. The programming is only filler in between commercials. I find it ironic to watch Giada try to convey an "authentic" Italian dish followed by a commercial for Olive Garden. I'm afraid FTVN is more for people who would rather go to the Olive Garden than try to make some of her dishes. Maybe they're just guilty of giving people what they (or what the network thinks) people want.

Just a couple of observations. Regardless of the brand, the "cooking time" on any pasta box is only an approximation. I usually start checking the pasta 4-5 minutes ahead of their recommended time. Especially if I want to finish the pasta cooking in the sauce or condiment, perhaps with the addition of a little pasta-cooking water. Not sure of Barilla has changed- there may be seasonal variations of where and when the grain was harvested. When Barilla was first introduced into the US, I believe it was all "Product of Italy", after a while, checking the box indicated that they had now been producing it somewhere in the Midwest. I also usually stick to DeCecco for "everyday", then one of the artisinal makers for something a little more special. Have especially been enjoying Pasta Setaro from Torre Annunziata near Napoli for the last year or so.

We’ve just returned from our fourth trip to Provo. First, a little about the island. There has been a tremendous amount of development in the last few years. The main highway of the island has recently been completed. There are million-dollar condos available, being built or planned along beautiful Grace Bay, described rightfully as one of the world’s most beautiful beaches. There are no traffic lights, but lots of high-speed internet available as well as cell-phones. The people are extremely friendly; there seems like there is little racial undercurrent and you are not hustled by anyone trying to sell you things. Crime is very low. Much is likely attributable to history, economic well-being and political stability. Great resorts, but no “chain” hotels. Likely not to see any “chain” restaurants either. They are committed to development and progress, but with a strong attempt to include locals and preserve their culture. Big in offshore banking. Destination for great diving, snorkeling and fishing. But to the food. Little is grown there, much is imported. Many excellent products are available in the local supermarkets, but expensive. Our best bet has been our experience with the local. native cuisine. Fish was always excellent- conch, of course, is the main local dish. There is even a Conch Farm, which helps insure a good supply- interesting place to visit- seems to fit in with the SlowFood philosophy. We had it prepared any number of ways- conch salad, essentially a seviche, grilled, “cracked”- slices breaded and fried, jerk conch, conch “burgers”, fritters, even a spicy conch sushi, different variations on conch chowder, etc. Also excellent were local tuna, grouper and snapper- all in varying presentations- enough different styles of preparation never to get boring. They make a big deal out of the local Caribbean lobster, but with due respect, doesn’t compare with Maine lobster. There are a number of excellent local, native restaurants that offer great food at relatively modest prices. Our favorites: Bugaloo’s, Smokey’s on the Beach, Mackey’s Café, Hole in the Wall (excellent jerk dishes), Club Sodax, Bonnie’s and Go Fish! Excellent baby conch and good coffee at Barefoot Café in Ports of Call shopping plaza. Good sushi next to the IGA Market. Yoshi-san is from Tokyo; used to be the sushi chef at Beaches Resort, went out on his own. That’s where we had conch sushi, as well as some other decent local fish in nigiri or rolls. “Fine dining” presents the usual challenge for the eGulleteer. Many of the higher end places change chefs, service can be casual, food can be expensive and I would venture that many people on this website would be presented with a dish and say “I can make this dish better, cheaper, less fatty, less salty, etc,” So what else is new? Wine lists tended to be disappointing- many of the restaurants seem to be stuck in old, boring California chardonnay/cabernet mold instead of more interesting, food-friendly selections. So what else is new? Not sure what the corkage situation is-didn’t ask. However, if you wanted some wine for back in the condo, or if you brought food in, we were able to get some very good wines, in different price ranges at some local wine shops as well as at the IGA/Graceway market. Think the grocery store had more turnover, better storage conditions than some of the restaurants. However, on vacation, maybe you don’t want to, or cannot cook and you just want to go out for a nice enjoyable dinner with great ambience- many places are near or on the beachfront. We had good meals at Gecko Grille, Bay Bistro at Sibonne Resort. Seaside Café at Ocean Club West; nice lunch at Aqua Bar/Terrace in Turtle Cove. Magnolia Bar and Hemingway’s also good. We usually stick to island cuisine/fish. Why go to the Caribbean for steak, Italian or Asian cuisine (sushi excepted)? Hope this helps. Looking forward to our next trip back. Any questions- post here or e-mail me. Sorry that Parrot Cay didn't work out- looked intriguing as we drove by on a boat trip. Went on a snorkelling, conch dive outing with one of the local boat tour companies. Possibly one of our more memorable culinary experiences was having the captain dive for conch, then within minutes make conch salad on the beach- diced it up after cleaning, some lime juice, peppers (green and red bell, little bit of Scotch Bonnet or Habanero), onion, S&P. Yum!

I recently bought and tried some of La Valle's Pomodorini di Collina from BuonItalia. Not DOP, as far as I know, but still an excellent product. Not sure exactly what the cost was. Have used them on their own or mixed with other products for sauce.

When eGullet.org is the main bookmark on your web browser.

Jennifer Hewes has been the chef for some time now. She seems to be keeping the high standards up. We used to enjoy the tasting menus in the separate next door facility billed as the "Cafe Capriccio Wine and Food Society", where about a dozen guests would be entertained as Jim and staff cooked, told stories, listened to Italian opera, etc. These dinners were usually Thurs-Fri-Sat evenings. It appears that they are slightly re-naming the concept and moving it to Tuesday. The themes seem to be similar. Not sure why or what they may do with the space otherwise. I know it was a lot of work, thought fun, for them. They also do a lot of private parties, etc. Always a great experience. A little disappointing personally since those kind of things tend to be harder to attend mid-week.

Sorry, wrong link-try this: NY Times article on smoking ban in Italy

Article in today's NY Times: Smoking Ban in Italy

A Vita-Mix.

That's the whole point-even if accepting the former owners' certificate "costs" them something- just from the point of view of creating good will as the new owners would return their investment many times over, just as much as their dumb move has cost them- not just from me, but from others who heard about it. By the way, the restaurant is located in upstate NY.

As a variation on a theme- has anything like this ever happened to anyone? Went to a restaurant to which I had received a gift certificate. After the certificate had been purchased, the restaurant had been sold to new owners. The name of the restaurant and the menu basically remained the same. When we tried to present the certificate, they insisted that they would not honor it, since it had been issued prior to their ownership. It wasn't worth making a big scene over their "policy", but I let them know that not honoring the value of the certificate would cost them many times its value in the long run.

Might you be thinking of the Bear Cafe in Bearsville, just outside of Woodstock? Great place.