adegiulio

Thanks for the advice Tommy, I did indeed ask for no thyme on our steaks. We split a grade 10 wagyu ribeye and an Hawaiian grassfed strip. Obviously, the Wagyu was like eating beef infused butter. I prefered the flavor of the Hawaiian, as well as its heartier texture. For my taste, neither steak was better than a dry aged prime strip from Lobels. At $320, the ribeye somehow makes Lobels look like a bargain. The big issue with craftsteak is their lousy winelist. Odd vintages (who sells '83 Bordeaux?), strange wines, no big names. I think their white selections are better than their red, a silly focus for a steakhouse. Their list at the Las Vegas shop seems much more complete and in line with the premium beef they are selling. Overall, a nice "gotta try it" experience. I doubt I will be back. I can get better (IMO) meat and better wine at other places, for a lot less $$$

I'm going to craftsteak tomorrow with a buddy. I checked out the wine list online and I have to say....it looks kinda weak. They are offering these wonderful cuts of beef, but no first growth Bordeaux? There are 9 bordeaux listed...Is the list they have on their website REALLY their complete list? Or is the website just not updated??

another brand is Softasilk...also in a box

Yep, thats a bouncer alright... It seems like the older I get, the more it dumbfounds how difficult it is for me to give other people my money. Sometimes you have to practically beg people to do business....

Most panini I have ever had were served on ciabatta bread...Which should be relatively easy to find..also very easy to make...

I don't know where you got your info, but that just isnt true. They make much more than a penny per gallon...

It has something to do with the bacteria, or rather the toxins the bacteria secrete, being able to fester in an oily environment. Something acidic like acetic acid or citric acid added helps prevent this, but I believe even then the garlic and oil should be kept refridgerated. ← Botulism grows in an anaerobic environment. The garlic is "sealed" from oxygen by the oil, and the botulism that exists naturally in the garlic thrives. Though botulism itself isn't harmful, the toxins it puts out can kill. Or at least that is my understanding....

Mario Batali just seems like such a warm, friendly guy...

Well, it seems like everyone likes their machines. Just what I was afraid of, now I need to get a new toy! Keep those comments coming...

Liquid smoke is hardwood smoke that is condensed into a liquid. There is no salt in liquid smoke (if there is, the quality of that brand is suspect). Smoked salt is kosher salt that has been exposed to hardwood smoke for a few hours...

I tasted my first smoked salt today. Amazing stuff, I'm looking forward to trying it with caramel. I found it wet and noticed on the ingredients that it listed soy oil. I'll try making some next time I smoke fish. I wonder if any type of oil would be better than any other. ← It doesnt require any kind of pellicle, so the oil/water/moistening isn't necessary. It's simply coarse kosher salt and smoke...

Yeah, Swoon continues to put out good food in a terrific atmosphere. This time of year is special in the Hudson Valley, as the baby produce starts showing up and chef can really begin to showcase what makes this area so special...

Thanks everyone for the replies. For those who have had the chance to compare with Kitchenaid, to you like it better, worse, or the same. Keep in mind I plan on using it predominantly for bread....

I was researching the Viking stand mixer when I came across this machine. Apparently it is made by Electrolux in Sweden and imported and sold here in America by a company called Magic Mill. It's got a 450 watt motor, but thats really all I can figure out from the various websites I looked at. While a number of websites sell this product, not very many really describe it well, including the Magic Mill Website. So, who has one of these machines and can tell us about it. I have a Kitchenaid stand mixer and I am moderately happy with it. I will be using it predominantly for breadmaking. Thanks for any input...

Please educate me on this. What is the problem with bottles facing forward at the bar? How else will I know what is in them? ← the lables of the bottles should be facing forward so they can be clearly read. it also looks neater. ← Ah, this makes more sense. The way you wrote the post, you were listing negatives. You get annoyed when bottles AREN'T facing forward, which is normal...

Please educate me on this. What is the problem with bottles facing forward at the bar? How else will I know what is in them?

Unfortunately, the first thing I look at when I sit down is whether there is lipstick or other gunk on my glass. The last two NYC restos we went to were guilty of this mis-step, ADNY and Ouest. Heck, ADNY replaced my lipstick stricken glass with another, slightly less smudged version. Really pretty gross....

Simple Green!! I gotta know if it will work on tuna stank...

I know this sounds crazy, but Simple Green will get it out. I use it on everything that has a strong smell and it has never let me down (it gets out diesel from clothing....diesel!!). Spray the stuff like crazy, let it soak in, and wash. It will work, much better than baking soda, which I think is hugely over-rated.

If you want a special rum, try this one. It's definately got more "body" than others...

OK, I know this is going to sound strange, but I think shrimp is changing before our eyes. Shrimp nowadays has a totally different texture than I remember. It cooks up still translucent, and the texture seems slightly raw, even though it is fully cooked. It's also missing a lot of flavor, in my opinion. The old shrimp turned opaque when cooked, similar to lobster tail or crawfish, it browned when cooking, and had quite a bit more flavor. Are shrimp producers fishing different waters? Different species? Am I nuts?

Sounds like sage advice indeed...

If I still lived in NJ I would be crying right now at the loss of this fine institution. No wait, I can't stand these people. I wonder if this means I am allowed to come back? The new chef says he is happy to accomodate diners requests. What a novel idea...

Definately go to Warren. It's only 20-25 minutes, and it is a pleasant drive.

I agree....