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adegiulio

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Everything posted by adegiulio

  1. I'm with Oakapple. A great read. Three of my favorite subjects, food, history, and NYC.
  2. I just saw a headline on my newswire saying that Conde Nast is going to be shutting down Gourmet, as well as a few other magazines. Anyone have any more info on this? It was just a headline with no story behind it.
  3. Well, judging by the complete lack of discussion on eG, there must not be must interest, implying it's not such a great idea.... FWIW, I love Ronzoni, even better than the pricey stuff at the import store...
  4. Sam, I hear what you are saying, and if most home extruders suck, then I will avoid them. But, there are people, like me, who enjoy doing things for themselves at home. It isn't always about better quality, its about satisfaction. Now, if the quality of homemade extruded pasta is that bad, then that's a different argument.
  5. Not a lot of discussion about extruders here. So far, most people say the KA extruder sucks, and the Kenwood attachment is fine. Anybody else have a standalone extruder they can recommend??
  6. I just started using the Kitchenaid rollers. I love having the extra hand free, but have a bit of an issue with the spaghetti cutter. instead of cutting individual strands, it cut strand pairs. I could pull the pairs apart, but that would be tedious. Any hints on what is wrong? I have a feeling my dough may have been a little too moist... tia
  7. A Scottish acquaintance once told me a of a first date gaffe. When asking the waiter whether or not the venison was aged, she inquired "The deer, was it well hung?" Nuff said
  8. Yeah, the brisket is probably the worst thing on the menu. I'm not praising Max's here, but their pork is much better than their brisket. I've heard decent things about the barbecue place on 28 in Kingston. That might be a bit of a hike for you though....and I've never actually tried it to recommend it...
  9. I went for lunch many months ago. I don't know if it was the bass fishing on tv, my overcooked burger made from low quality meat, or the lamest martini I've ever had, but I won't be back...Go to Prime right around the corner. It's lightyears better...Actually, McDonalds is better too... Yeah, that's a big thumbs down
  10. I mentioned it to the waiter, but it wasn't bad enough to send back. I have a hard time sending something as high cost as a steak back, unless it's really bad. This was certainly edible, just not as enjoyable as it could have been.... One would think with the CIA a few towns south that we would have more restaurants. I guess we need a more vibrant local economy for that... Honestly, I think this place has a chance to be quite good. The problems I noted are all easily corrected, and not totally uncommon for such a new establishment.
  11. Our lovely town of Red Hook suffers from a severe lack of local culture. The handsome downtown area has a difficult time supporting anything worth going to. For dining, most people head down to Rhinebeck, or up to Hudson. Recently, a new restaurant called Flatiron opened, and judging from the menu, it has promise.. I heard good things about Flatiron from two different people whose opinions I respect. The pair who opened it have some strong restaurant and hospitality experience, so I was looking forward to a nice experience. The menu is mainly steakhouse a la carte fare, with a very nice select
  12. In the years since I first arrived in this lovely upstate NY town, I have seen a bunch of restaurants come and go. Some just changed names, but not their mission. One place that has used several names is the current Starr Place, just north of the light in Rhinebeck NY. Passing by, it doesn't look like much, with tables outside an old Rhinebeck building. Even the first impression of the space inside does not give an indication of the quality of this joint. Belly up to the bar, and all preconceived notions of what this place is fly out the window. Stocked higher than Yao Ming can reach are a wid
  13. Kelloggs just announced that they will be bringing back Hydrox for a limited time. Due to popular demand, the cookie will make a comeback for its 100th anniversary. Over 1300 telephone calls and 1000 petition signatures pushed them over the edge... I'll post a link to the story when it becomes more widely disseminated
  14. during this whole thread I was sure mine would have been a big piece of beef tenderloin with a huge slab of foie gras on top...but now I think I am going to sit down with you instead...
  15. Slightly off-topic question here, but does Benoit offer takeout? I'm donating a kidney in a couple of weeks, and the thought of a charcuterie plate as my first full meal afterward is very appealing...
  16. There is a very large Turkish population in Clifton and parts of Paterson. I've been to a few places, but don't remember their names (we were brought by Turkish friends). I'd post in the NJ forum for very good recommendations...
  17. The menu changes so often, it's tough to recommend specific dishes. He is very good with his pastas, both in cooking the pasta and the saucing. The chicken from North Wind Farms is always terrific. He makes a pork saltimbocca that I order whenever he is making it. Start things with a salumi plate, which always changes, but is made with top quality stuff. The last one had porchetta on it that practically melted in your mouth. The overall theme is: serve quality food, prepared simply with a nod toward tradition. You'll never see veal parmigiana on the menu. Shoot, now I want to go.. How local
  18. Comments like this one imply that you see the waitress as someone who can do no wrong. Without even knowing the full details behind the level of service, you feel it is your right to assume that she was an excellent server, providing above average service. What made you think that she was deserving of 20%?? How often do you ask to speak to management when 87 cents worth of your experience is not quite right. I'm sure it's all the time. And as for the fact that "you must be right because everyone agrees with you", you can save that BS for someone else. A few people on eGullet is hardly a repres
  19. You're only talking in circles because you are convinced you are right. Some of your points border on ridiculous, others are complete hyperbole. If it is your opinion that these diners entered into a contract, entitling the server to 20%, what about the other side of the contract, where the server is expected to fulfill basic services? Oh wait, she is a server, so she can do no wrong. She is hard-worker, exploited, and underpaid. Clearly she deserves 20% when she only provides 5% worth of service. Your point of view as a server is inhibiting your ability to see both sides of the story. I wonde
  20. You are preachin' to the choir. ← But I think you put the server in a weird position not willing to cough up the 80 odd cents, the charge is probably in the servers till and she/he probably has to drop the 145.80 odd cents no matter what you give him/her so its not necessarily that you are shorting them the 80 cents but actually 1.60, ← The way I see it, the server doesn't have to pay 80 cents, it's 80 cents less that they earn. Just the way it should be, considering the poor service. Stand your ground Boagman...don't let these head in the clouds people bully you..
  21. I'm not trying to bust your chops Mark, but how do we know that the 87 cents didnt mean a lot to the individuals at that table? Maybe the server makes more money than those folks?
  22. I think a lot of people are being a little rough on Boagman. Making him out to be a demon versus the angelic waitstaff just doesnt portray reality. In my experience, most waitstaff aren't worth 20%, and plenty aren't worth 15%. For the restaurant to charge them 20% is exorbitant. And, just as some people think Boagman is wrong/cheap/an asshole for not paying the 87 cents, you can just as easily flip the argument around and say the waiter/restaurant is the cheapskate for making a stink. Apparently eGullet is made up of the world's elite hospitality workers, where every person is entitled to 2
  23. The menu changes so often, it's tough to recommend specific dishes. He is very good with his pastas, both in cooking the pasta and the saucing. The chicken from North Wind Farms is always terrific. He makes a pork saltimbocca that I order whenever he is making it. Start things with a salumi plate, which always changes, but is made with top quality stuff. The last one had porchetta on it that practically melted in your mouth. The overall theme is: serve quality food, prepared simply with a nod toward tradition. You'll never see veal parmigiana on the menu. Shoot, now I want to go.. How local
  24. So, I've been making breaded chicken breasts in the same way for the last 20 something years. Dredge in flour, dip in egg, into the bread crumbs, and fry. While it produces tasty, juicy chicken, the crust doesn't adhere the way I would like, particularly as it cools I've noticed commercially made chicken doesn't have this problem, nor does it seem like the coating itself is that thick. So, anyone got any better ideas? Since this was merged with a good thread, it makes my question somewhat moot..
  25. I don't think that is "obvious". I have absolutely no problem with a server pouring me more wine. I consider it part of the service they provide me to keep me topped up. I have a feeling I am not alone in that either. I have been fortunate enough to dine at some pretty excellent restaurants in my life, and I would venture to bet that I rarely get asked if I would like some more wine or bottled water. We ordered it, why wouldn't we want to drink it?
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