adegiulio

As a few people have mentioned, using a serrated knife makes life much easier. Each cut into the block creates a shaving action, which helps break each "slice" into small shavings.

I'm sorry if this is seems overly obvious, but how about wearing one of those white paper-ish masks when doing things that make you sneeze (weighing, mixing, sifting flour). Cheap, no drugs, reusable.

Do the subways go to City Island? There is a place there that is both inexpensive and quite tasty...Unfortunately I forget what it is...

Leaf lard is rendered from the fat around the kidneys of the pig. The fat itself is pretty interesting looking. The lard is used in pastry, and is supposed to be finer than regular lard... It can be purchased from Flying Pigs Farm... Click Me!

What is the big deal with some breading touching your food? You think that there might be some cross contamination from breading? You think that from scallop shell to that little plastic tub your scallop has been held in a vacuum? I can't imagine the number of contaminants that likely touched those scallops before a small bit of breading landed on them. In my opinion, people over-react to supposed cross-contamination. The food supply in this country is incredibly safe, though it is getting less and less tasty.

Is it possible to make future recipes as their own post, without pictures or other commentary. It would make it a world easier to print just recipe to bring to the kitchen. Mmmm, caramel... Thanks!

i can't imagine they care where the noisy drunks live. worse than a foie gras ban though, definitely. ← Amen to that...

I posted many favorable reviews of one restaurant. The one time I posted something SLIGHTLY negative, they told me not to come back!! Of course I think it is important to hear the bad, as well as the good. When I only see good reviews of a restaurant, I get suspicious. No place is perfect all the time to everyone... In the end, post what you want. If the petty, incompetent chef/owner takes offense at it, they don't need your money...

I'm with you. After putting up some sour cherry jam last weekend, I have also caught the canning bug. Now that the garden is finally starting to produce after a cool wet spring, I'm going to have more vegetables than I know what to do with. So, I too would like to know some secrets...

We've been feasting on those wild black-cap raspberries for a few weeks now. Yeah, they are seedy, and you have to be careful of prickers, but they sure are tasty and sweet. Walking around your own property and finding free food is one of life's simple pleasures. I went outside today for some more and, lo and behold, we also have blackberries ripening and red raspberries too. Holy cow, I am a veritable fruit stand up here! And all for the pickin's. I'm so excited right now, it makes the purchase price on 14 acres seem small in comparison. Is anyone else out there enjoying free foraged food? Care to share some tips? Field guides? Anecdotes? Mmmm, nothing tastes better than free.

The steaks are prepared by roasting them, not braising...

Restaurant is pretty good also. If you havent been there, its worth the trip. On your side of the river, I would try Red Onion in Woodstock...Other than that, you're right, its slim pickins west of the Hudson...

I have no clue about the connection to the cemetary. Santa Fe is so-so. We've had some good meals and some lousy meals. Now that Madalin is open, I doubt I will be going to Santa Fe again. Osaka, the sushi joint, is also so-so. The fish is hit or miss, and the rice is too vinegary. But, they are friendly, and close. Tivoli is only about 3 miles from the house....

That's a piece of cake to handle. When you set up the plumbing, (which is also very simple to do), you will be installing a filter and a softener in-line with the machine. They will clear up any issue with minerals. Call Chris, he is honest and cares. He will hook you up with whatever is right for you....

First, let me say that the recommendations to buy a quality burr type grinder are right on. As for machines, I have the Andreja premium. With the plumbing accessories, grinder and the machine, it's right around 2k. I am extremely happy with my set up. When you say you have a lot of stuff in your water, what exactly do you mean? If it is just sediment and some minerals, the filter kits that attach before the machine will work fine. If you have bacteria or chemical pollution, you may need to stick with bottled. Either way, you can use the Andreja. The number one rec. I would make to you would be to deal with Chris Coffee in Albany NY. Not only will they help you with the perfect setup you are looking for, their service is nothing short of perfect. Whether it's how to install, or use, or repair your machine, the people at Chris' (including Chris himself, its not just a name ) are top notch, friendly, and very knowledgeable. Chris' Coffee....Chris' Coffee

I want to go real bad, but it seems like cool weather food to me. I'd still like to hear about your meal though, just to make sure they are still as good as everyone says..

I'm sure you will be able to find them, but I doubt they will be local. We are seeing the last of our local sugar snaps up here, and frankly they aren't very good. This entire growing season was lousy due to the cooler and wetter spring and summer. Sweet cherries and strawberries were lousy and waterlogged. The sour cherries are a little better but still too watery...I think we will be enjoying the first tomatoes sometime around Thanksgiving the way things are going!

Northern Dutchess County has undergone a reverse culinary renaissance of late. A number of good restaurants have closed while a few chain and un-inspired restuarants have moved in. A few quality restaurants remain, Le Petit Bistro in Rhinebeck and Swoon in Hudson come to mind as consistent eateries you can count on when you don't feel like cooking. Well, we can add Madalin's Table in Tivoli to the list. The newly opened restaurant shares its existence with the Hotel Madalin, the renovated and reinvigorated hotel in the middle of Tivoli. No expense was spared by the owners in either the front or back of the house. The front is divided into two rooms, one a cozy dining space, the other a well stocked bar. There is plenty of space at the bar, as well as tables throughout the room. An interesting circus theme pervades the walls, which I didn't particularly care for. In the dining room, softer antique-y paintings adorn the walls. It is an attractive place to enjoy a meal. The menu runs the gamut from hamburgers to various fish dishes. Soups and salads have been very good each time we have dined, as have the other appetizers. If I had one complaint, it would be that the food is occasionally in need of a bit of seasoning. This may clear itself up as the kitchen breaks itself in, or it may just be my personal preference for salt. Either way, the food is always well cooked and presented attractively. One glaring weakness is the wine list. For such well designed restaurant, the wine list offers no reason to consider its contents. Stick to cocktails until they work this issue through. Add Madalin's Table to your group of go-to restaurants, you won't be disappointed...

No more bizarre than refusing a well done request...

I would call that medium...

I agree with you 100% Not only will the meat taste better, but it is more tender and juicy at the right temp. Medium rare beef is definately juicier and more tender than rare. Medium rare pork (and even worse, chicken) have a very unpalatable texture (in my opinion).

Yeah, I read that somewhere too....

I personally think that the more difficult the dish, the more is shows off the chef's ability. To pull together a myriad of flavors, textures, and techniques into one presentation is truly art. In deference to the previous poster, I think admiring simplicity is almost cliche. I've heard many a chef say the true test of a cook is how they prepare an egg or roast a chicken. I think they are being polite, as well as attempting to be profound. To me, it doesn't work on either count. I do love roast chicken though.

Las Vegas craftsteak wine list If this list is good enough for Vegas, it should be good enough for NYC....

Sure, I'll agree that 1983 is a well regarded vintage. It's just that I wouldn't expect an '83 offering and NO 1982's. Or 1990's. California Cabernets were restricted to 2001-2003 vintages, with a few 1998s thrown in. It's possible to find nice wine on this list. It just doesn't have the depth I would expect from a premium steakhouse... Oh, and don't apologize...you make a legitimate point