markabauman

Anyone been to Deseo in the Kierland Westin?

One of my sisters works for some very observant people in NYC and they always give her a box of shmura matzoh before Passover. A number of years ago, she re-gifted them to me. I was very excited at the idea of something a little more artisanal, but I have to agree with FG that they tasted awful. Now each year, either they are re-gifted to me, or one of the local Chabad rabbis drop some of to me. They lovingly adorn the seder table and are meaningful, but for consumption, the good old store-bought mass production kind are just fine.

Could it sometimes be how they are salting rather than amount? Anyone who's ever taken a cooking class has been taught to season as you go-in layers and even with finishing salt at the end, you have adequate seasoning/flavor without that much total sodium. I wonder if some aren't doing this and just trying to compensate for not enough during the cooking process by over-salting at the end (not just finishing salt). Comes out just tasting salty. One cooking instructor told me that many cooks tend to develop tolerance, and a type of palate burnout (especially among those who smoke) and they tend to over-salt more.

What does this imply, what is the significance of how this relates to the concept of "signature dish"? In some places, it's hard to get away from such dishes (e.g. lobster rolls), but in others, these dishes get them in the door, but it seems there are usually way more interesting things on the menu.

Looks like they had to change the name to "Pimp That Snack"- patent name conflict. Still hilarious.

Maybe they could consider a new series called "Pimp My Food".

December 4 had been scheduled for the opening. Has that date been pushed back?

Forgot to mention that my friend whose dad makes squirrel stew refers to the dish as "Rocky Ragu"

I have a friend here in upstate NY whose father makes squirrel stew- basically a Brunswick stew. I believe you cannot purchase any meat that has been hunted- I once inquired about this-maybe USDA regulations or something-which of course doesn't pertain to something you have hunted or were given- unless, of course, it was domesticated and raised for food. Don't know if there are any commercial squirrel farms out there- but it could be an opportunity for a whole new growth industry...

Thanks to both of you for a quick response. Will give it a try. Got to keep her happy!

I made a cranberry/orange sorbet for Thanksgiving. Very tasty, but my official taste tester didn't like it that there were some small seeds in it. Would anyone know if you can thaw the sorbet (probably in the refrigerator)- then I would sieve it- and then refreeze? Thanks.

I'm not an attorney, but I think names are usually trademarked or construed as intellectual property. A number of years ago there was a little independent Mexican restaurant in our town named "Margaritaville" and Jimmy Buffett's lawyers got wind of it and made them change the name.

I've noticed also at Buon Italia in Chelsea Market, in NYC, that they sell different varieties of "00" flour for different purposes-same Italian brand, different color bags; one "per pasta", the other "per pizza". I mentioned this to one of my cooking instructors and they were disbelieving-thought all "00" was the same.

A hunter friend just dropped off a large, de-boned, apparently skinless goose breast sealed in plastic. Any suggestions for how to cook it? Some sort of braise?

As an enthusiastic, avid home cook, I have been offered a gift of a chef's jacket by friends/family, but have politely declined, as I would find it pretentious and smacking of a "wannabe", which I don't want to be. It's interesting that CIA dresses their Boot Camp participants in whites, but that's probably just part of the whole vicarious experience. However, I did see an interesting use of a chef's jacket recently at a Halloween party. The individual was dressed in a chef's jacket, with dried spaghetti tucked in the pockets, wearing one of those multi-colored knit caps with fake dreadlocks attached. They were, of course.....a Pastafarian.

So maybe there's some justice afterall.

There's another thread currently running about making online reservations- mostly focusing on OpenTable, which I enjoy using. Would anyone know-especially if they are in the restaurant business- how they handle no-shows, especially the chronic abusers? Any consequences- even if just receiving an e-mail about their breach? Also wonder if they have any way with their software of dealing with that insidious customer practice of booking multiple simultaneous reservations for the same date/time at different restaurants because they can't make up their mind- choosing one, then not cancelling the others?

I use Open Table very frequently. Like most online commerce, it's certainly convenient to make a reservation late at night, rather than spend a lot of time speed-dialing, being put on hold and using up valuable time if busy at work. The dining cheques you receive are a nice bonus. The only minor problem I've noticed is that certain restaurants in some cities limit the openings. Had to settle for an early time at a popular San Francisco restaurant recently if by Open Table (one month ahead) or get a better time via phone. But I don't think this happens that much.

Many Italian markets sell 00 as well as durum, sometimes labelled "Pasta Flour". Not to confuse things further, I've seen one Italian market sell durum labelled "Fine Semolina". As stated, King Arthur AP works great; they also sell 00 as well as their "Pasta Blend" which is a proportioned mix of AP and durum. I save the coarser semolina for making a thicker textured pasta like orecchiete, or semolina gnocchi.

If I may make a suggestion about rolling out the pasta dough. I took a pasta class with a chef who spent much time in Italy- first in the long Slow Food-related ItalCook program in Jesi, then did a stage with a master pastina in a little family-run osteria. We used a large wooden board and instead of a conventional rolling or French pin, we used a very long dowel (can get at a local lumber supply store). Instead of rolling the dough just as you would a pie crust, we would start with a small piece, roll it first pie-crust like, but then after some thinning out, the flattened piece of dough would be gradually rolled around the pin, stretching it laterally outward as it was curled around the pin. The piece of dough would be unrolled, turned 90 degrees and the process repeated a number of times until the desired thickness was achieved. The dough was then cut by hand to the desired shape. Although AP makes great pasta by itself, it's fun to vary and make your own blend- add a little "00", some durum, etc. depending on the thickness, desired shape and tenderness of the final product. Have fun!

I haven't had a chance yet to peruse the list and compare it to the printed Slow Food Guide to NYC published a while back. It certainly is a bit more useful and up to date to have it web-based. I have used the guide in the past as one more source, among many, to discover new places, to make decisions as to where to eat in NY, etc. to answer Megan's question. Still trying to decipher what criteria, based on Slow Food principles, that they use to make their choices. Certainly these days, many places are trying to be "fresh, local, seasonal", etc. "Sustainable"- another buzzword. Avoiding endangered species, etc. It's also a little difficult to compare the preservation of foodways, traditions, heirloom products in this country to a place like Italy. We're trying- we just don't have quite the same things to conserve as they do. Does a place make the list because they support artisinal wine producers who truly espouse "terroir"- another abused concept; is a place left off because they serve mass-produced wines? Be interesting to see how it works out.

I am a bit obsessive-compulsive when it comes to my cookbook collection. Like Steve, I rarely cook directly from the books-maybe just a framework for ideas, a list of ingredients to be varied, etc. I often don't even bring the cookbook into the kitchen-I often leave it on a table outside the kitchen, in a clear, acrylic bookstand to protect it. I'm fortunate to have a large number of signed-by-the-author books-shlepped to restaurants, cooking classes, demos, etc. and I'd like to keep them as pristine as possible. I know some friends would like to have their stained, battle-worn cookbooks as a sign of usage and remembrance of wonderful meals, but I treat cookbooks like any book-almost an object of reverance.

Has anybody seen The Oxford Companion to Italian Food by Gillian Riley ? Saw an ad in a cooking magazine and a reference on Amazon, but don't know anything further about the book and would appreciate anybody's feedback if they've seen or read it. Thanks

I believe the chain was founded in Scottsdale, AZ by Paul Fleming (hence the P.F.). Chang is thrown in for effect. He also has Flemings Steakhouse and who knows what else. I've been by them in Scottsdale and elsewhere, where family lives, but didn't eat there. Not quite Olive Garden in the sense that they shoot for a more upscale decor and clientele, but in a way the same- Americanized, sanitized and packaged. I. too, live in the Capital District- go to Emperor (or any eGullet-recommended local Asian restaurant in any other locale) over this.

Anything new since these posts? We will be spending a week in San Antonio for a conference, staying by the Riverwalk. Some of the travel info they sent about Riverwalk seems to indicate that there are a number of the usual chain suspects, likely to be avoided. Any further Riverwalk recommendations (Tex-Mex or otherwise)? We won't have transportation, but are sure willing to take a taxi or public transportation to find some decent places-at any end of the spectrum. Thanks.