markabauman

I might have asked the question a little differently. I'm sure many of us can tell the difference between dried pasta artisanally made, through bronze dies with textured surfaces over regular industrially made pasta.It's just a matter of buying choices and spending a little more money. I guess you answered the question analagously. Not sure, although I make a lot of fresh pasta, that I'm about ready to trade in the Kitchen-Aid for a mattarello, but who knows?

Not to get too far off subject, but there's one thing I'm not sure I think got answered in the book. He goes to Italy to learn the art of hand-made pasta. He mentions about Mario's Italian mentors walking out of a restaurant because the pasta was machine-, not hand-made! The author's other teacher laments not being able to find a pastina- a person to make the pasta in the traditional way. And yes, like so many things, it's the ingredients (in this case- finding "real" eggs). However, my question is- has anybody had "handmade" vs. great machine made pasta and found a major difference?

I also recently took the book out of the library, out of curiosity. I’m a CIA “Enthusiast” in many ways- that’s the term they use. I’ve taken many day classes there (and elsewhere- especially the Institute for Culinary Education in NYC), have been many times to their restaurants, bakery, bookshop, benefits, dining events, etc. and know a few alumni. Still, I wanted to know what Boot Camp was about and whether it was worth it for me to take. How much would one learn not experienced previously? I was a bit surprised that the author, being a culinary professional (author, cooking class teacher, recipe-tester) didn’t seem to know certain facts and details about some aspects of cookery. It seems that many of the things most important about the experience- the principles taught (knife skills, organization/mise en place, timing, sanitation, professionalism as well as many specifics (stock making, dry/wet, types of heat cooking) could be picked up from previously taken classes or experiences. It seems as if you’ve not had any CIA experiences in terms of dining/wine-pairing, or instruction and feel you need a bit of fundamental basics, it could be time well spent. I’m still not sure I can justify it (like many people, although the cost is a consideration, it’s more the time). It’s one thing to go there for the day on Saturday- I can drive there in about an hour and a half-it’s another thing to give up a week of work, unless, of course, you are coming from a great distance. I’m sure that no matter what your skill level is, there is always much to learn (you quickly realize in these classes not how much you know, but how much you have to learn and that you can always improve on something you think you know). I have taken a couple of courses with one of the subjects of the book- Chef Von Bargen. He is, as the author indicates, knowledgeable, enthusiastic, tough but fair- a great teacher. The programs sound great, but one still has to justify the “return on investment” of time/money. CIA does have some specific classes that may help fill in the gaps for some (e.g. Stock-Making, Knife Skills). Glad to see that they are now offering some “Advanced Classes” as well.

Haven't been to Grey Gelding yet; just walked by-looks inviting. Limoncello isn't open yet, but here's an article about from our local newspaper: Limoncello article

I have not been to the new location, but it appears that they are only running the hotel location; the "diner" appears closed. Something new- they are serving breakfast, lunch and dinner for the first time.

Will be stopping at Crabby's in Belcoville this Friday; hopefully, they will still have some. Otherwise we'll console ourselves with the garlic crabs.

There used to be this great little bar/restaurant on the upper East Side of NY called The Recovery Room, popular with the doctors from the nearby hospital. May be the only place where the food matched the level of potential medical attention.

My mother had occasion to be admitted to the Mayo Clinic in Scottsdale a couple of times this past year. I must say, both the food in the room and the cafeteria was quite decent. Since my mother was on a low-fat diet, the dietician told her that they had to "hold the Mayo". Must be some sort of standing joke there.

Does anyone know of some good internet sites for the purchase of sashimi-grade fish? Not always convenient to get down to NYC/NJ and I'm not so sure of the local fish purveyors in upstate NY. Did a quick internet search without good results. Thanks.

I can ask around. Like many tourist destinations, we have people in town who are into the horses and enjoy going out during the season and those of us (like me) who avoid the restaurants (higher prices, lower quality, service, etc.) at that time of year. I'll ask around and re-post. Some possibilities, however, include some traditional places like The Wishing Well, The Lodge, possibly Chez Sophie.

Summer before I was at a restaurant on Fish Creek in Saratoga named Chameleon. Didn't know who the chef was, as it was my first time there. Saw a couple of menu offerings- eggplant with fouir cheeses, spicy black pasta with calamari and one more which I don't remember. Asked the server if the chef by any chance happened to be Dom Colose and they said "Yes, how did you know?" I'm sure we have all had those "deja vu" experiences when chefs move around and take dishes with them (although in this case, I don't believe they were necessarily his dishes, but existing signature dishes of the restaurant and its original chef/owner Jim Rua.)

That's the part of the book that I'm up to reading- where he goes ballistic over the staff not recognizing a record producer; or the complainers letting slide since they ordered a very expensive bottle of wine. Unfortunately, this seems to be a very common phenomenon- the power trip relation between customer and restauranteur- the special treatment, the doting and being doted upon, the "inside phone numbers", etc. Written about extensively elsewhere. My democratic egalitarian self really abhors such things and really enjoys the story about the California restaurant. I've always enjoyed restaurants that treat all patrons as "special guests", even if they don't know you. I'm getting a little ahead, since I haven't read any further in the book. One thing I'd like to find out about- it seems that Mario is a "born-again" Italian who has successfully Italianized much of America. My favorite persona is where he waxes eloquently and professorially on "Molto Mario" about regional cuisine as if he was born there and has travelled, lived there much of his life. Don't know- a lot of us know a bit about regional Italian cuisine without having ever even visited some regions. An interesting contrast to Giada, a "born" Italian who seems to Americanize Italian food a bit too much in the other direction to make it accessible. I enjoy her and applaud her trying to introduce and de-mystify the cuisine to those who may want to try new things- but I find it a bit too much of a compromise at times. I've enjoyed the couple of episodes where her family members pick on her for straying from the "Italian way" to cook too much of the "American way". Maybe I'll get some more answers by the time I finish the book.

Glad you liked it; it remains a favorite. If you are ever in Saratoga Springs, there's a cute new place called Gotchya's Trattoria on Beekman Street. Their chef, I believe his name is Dom Colose, is a former chef at Capriccio. If imitation is the sincerest form of flattery, there are a number of dishes there similar to those at Capriccio. As a side note, Chez Sophie has finally opened in their new home in The Saratoga hotel.

Anybody in the Rochester area know how Max of Eastman Place is doing? Had a wonderful tasting menu a couple of years back put together by Chef Tony and was wondering if it was still open/good?

Don't remember where I read about this (perhaps on another eGullet thread?) about someone having a dish called "Quack & Track", alternatively "Feather & Leather" comprised of cheval and a duck leg at a restaurant called La Pallette in Kensington Market.

The restaurant where the Water's Edge used to be is called the Pier House. Not bad. A little expensive (so what else is new about Cape May?). Don't think any more pr could make Louisa's any more difficult to get into. Just start speed-dialing at 4 on Tuesday for that week, or just show up and take your chances as to when (or if) to come back later that night.

I've long been aware of the eating with the left hand prohibition in certain countries. Being left-handed myself, I realize that one on hand (pun intended) many of us learn out of necessity to be somewhat ambidextrous. On the other hand (pun intended), I would think that many of us lefties are ass-backwards (pun intended) and probably do with their right hand what you should do with your left hand in those countries and not the other way around. Got it?

Check out Suzanne Fine Regional Cuisine near Interlaken.

Coincidentally, we had fish tacos for dinner. Couldn't find any mahi-mahi, so in a pinch I used tilapia. Actually, was pretty decent.

You might also want to try to combine the pasta & sauce differently- as a "condimento" like Mario or Lidia would show- ladle a small amount of sauce into a wide skillet or saute pan, add the pasta (cooked a bit al dente), then finish it off in the sauce. Pasta should absorb the excess water (you can also control by the addition of some of the pasta water).

How about the feasting scene in the 1963 Tom Jones with Albert Finney.

Where online have you found good prices, service? I've only used Amazon, cookwarenmore, etc.

See NY Forum; recommend Warren Cutlery in Rhinebeck.

Forgot to mention that we also had the Portugese fish chowder. Flavorful with a nice level of heat. There are a number of websites devoted to Burgoo. It seems like it is one of those dishes originally containing whatever game was locally available, but has evolved into something literally a bit tamer- I believe a number of contemporary versions are made with lamb, etc.

Well, I thought I was being clever and original by bringing a bottle of Silver Oak to Silver Oak for a little serendipity. Chef Gary pointed out a small collection of empties above the kitchen door- so it's already been done. By the way, Sue noticed a place almost next door named "Opus One"! For starters we had the crawfish etouffee and the Crabby Chicken. Really enjoyed the boudin. Fish of the day was a nice grouper over caponata with a chimichurri sauce. For "dessert" we had an order of the mac 'n cheese. Would like to go back for dinner sometime. Also brought a bottle of a nice pinot grigio from Trentino that went well also. Was a little worried about the cab- our "cellar" is literally that- a cellar in upstate NY. Although it is generally around 55 degrees, it certainly isn't climate controlled and we've had a few things go bad over the years. This one held up fine and we were happy to share some with the guys at the restaurant while chatting, since we were the last of the lunch service. They certainly are excited and passionate about what they do. I jokingly suggested to Gary via e-mail that since he is originally from Louisville, KY and I saw so many squirrels running around near the restaurant that he consider putting Burgoo on the menu. Varmint stew might be a little much for a conservative place like Ridgewood.