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adegiulio

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Everything posted by adegiulio

  1. adegiulio

    Blu

    Peanut crusted peanuts? Edited because I just saw that you mentioned it is BYOB...
  2. Yeah, and they were gummy and lousy....
  3. I would think Fascino would serve papardelle from time to time. They might even be able to make them for you special since they are so easy to make. I'd give them a call, tell them its a special occasion, and see what they say. Even if they dont do it, you should go there anyway...
  4. Gul, I have a great deal of respect for your thread. I often contemplate the fact the the steak on my plate used to be a walking, living cow. I love meat, but definately don't think I could kill one (unless a pig was charging me ) Sometimes when I eat a lousy piece of meat (tough chicken, gristly beef), I think about the animal that contributed said meat. It must be annoying to them to be born into a factory farm, live their lives in fear and horrible conditions, only to result in a tough chicken breast. Kinda makes you think "what a wasted life". Or how two cows can live next to each other, one to be labelled "prime", and the other "canner". I just hope the prime cow doesnt tease the canner cow too bad... I joke, but I am (mostly) serious. If an animal has to go through the whole process, it would be nice if their soul was rewarded with a positive response from the jerk eating its flesh... Damn, where's that coffee??
  5. Thanks Doc! Since you are upstate, there is a store in Great Barrington that sells it also. If you are interested i can get the name... Any stores in Manhattan carry it?
  6. My friend just presented me with a can of this tuna belly from Italy. Holy moly, is this stuff good. Now I need a way to feed my addiction, though my friend says it is difficult to find. Any ideas where in the city or surrounding area we can score some...
  7. I recently bought the Toddy. I was a bit skeptical, but I'll waste money on just about anything. Truth be told, it makes an excellent cup of coffee. Smooth, full-bodied, and flavorful. I highly recommend it....
  8. I bet that looks purty next to your gas grill. ← You're right, I should start smoking my meat under the tailpipe of my big honkin' motorcycle....Vrooom vrooom!!!
  9. I bet that looks purty next to your gas grill. ← ooooo. SNAP!!! ← Tommy, this is a discussion between New York State residents. Don't you have an italian restaurant you need to go try or something??
  10. I put my pork in at 10-11pm for lunchtime or 5am for dinnertime. I don't have to monitor nothing since I have one of these bad boys...My sweet wife got it for my birthday. Love that girl... Mmm mmm mmm...smokey Ant
  11. Clearly we are going to have to do something about this. PARTY AT STONE'S!!! I'll bring the smoked butt.... Everyone in the pool!
  12. Oh, I forgot to mention, one of our favorite events of Autumn is the Depuy Canal House Road Rally. It's an all day affair, starting with brunch and ending with dinner. We won a couple of times and have had loads of fun. We will be going this year for sure... Click here for more info... Ant
  13. We live in the heart of the Valley in Red Hook, Dutchess county. There is a Wine Festival up here next weekend at Greig Farm. Unfortunately, we will be away for the weekend (we will be in Paris, so I guess it isn't too unfortunate). Wine fest page We too are always looking around for fun thing to do and eat. Where are you located and how far would you travel? Ant
  14. Some sad news to report from Northern Dutchess county. Mina in Red Hook will be serving its last meal tonight, Sunday August 28th. This superb restaurant (I have often said "the best NY restaurant outside of Manhattan") has tantalized diners for several years. The owners, husband and wife, have decided to pursue different artisitc opportunities. They are truly leaving on top, with high marks from Hudson Valley Magazine, Gourmet, Zagat's, and other publications. We will miss their locally grown cuisine and creative flair. I personally hope they decide to come back to the restaurant world soon...
  15. Pub Club. They make the worst of everything, Vodka, gin, tequila...
  16. adegiulio

    Anchovies

    Holy cow, I love anchovies...I've been buying them from my Italian market in a resealable glass jar. I use them all over the place, from long cooked stews to quick pasta dishes. They add a round saltiness that is so much better than just plain salt. The brand I use is Agostina Recca. Love 'em. I've been eating those white, marinated anchovies a lot also. They aren't salty like the kind of anchovy we are accustomed to seeing, these are mild, tangy, and fishy. I dig 'em on salads, sandwiches, and as a garnish on pasta (though I don't cook them). Strangly, I don't care much for anchovies on pizza...
  17. I will have to research every school to find out the exact level of education thay provide. My own experience, I graduated from cooking school and then went to the CIA, and the education at the CIA was a lot better. Three times better? Probably not, but it did have a better library, more labs, restaurants, etc. And the rest is paid by the reputation and credibility. Like I said in an earlier post, coming from the CIA opens more eyes when they check my resume... that can lead to more doors opening. Now, is it worth it? It was for me, but I think only you can answer that question. ← I like the point you are making here. It's such a highly personal thing. I wouldnt look for a 1-1 ratio on anything that costs more. We spend multiples of lower priced items all the time without expecting an equal multiplication of the quality. A 50,000 BMW is not 3 times better than a 16,000 Kia. $1000 spent at per-se doesnt get 10 times the meal of $100 spent at your local restaurant. But, we still spend the money. So dont think you should be getting 3 times the school for 3 times the price... Just think of it as the price you pay to see that beautiful Hudson Valley foliage...
  18. Let's say you're a chef looking for a sous chef. They two applicants seem fine, similar experience, and so on. One went to Kendall, the other went to Big Jim's Cooking school and Halfway House. The person who went to Kendall will get the job a majority of the time (unless of course the chef is Big Jim's brother). With a big school, you have a greater chance of meeting someone who also went there, or at least know of its reputation. Just the networking ability of a big school is worth the price of admission. In a perfect world, we wouldn't judge people based on the college they went to. In reality, we have to rely on the reputations of these top institutions to help fill in the blanks of a person's abilities. A restaurant can't possibly know all the intimate details of an applicants strengths and weaknesses, but it is safe to assume that the guy who went to CIA learned the basics pretty well, had some real world exposure, and is, on average, better qualified (here comes a post from someone who went to Big Jim's saying they can cook circles around any CIA grad )
  19. It's not NYC, but its close, Corrado's in Clifton carries them all the time. Love them...
  20. Well, I'm not related to the co-owner, but can definately vouch for Mercato Tavolio. It doesn't have the atmosphere of Gigi, but the panini are definately better. Plus, Francesco is friendly and if you are lucky enough to be there at the same time, his son is adorable. You can also buy some of their stuff at the Rhinebeck Farmers Market on Sunday... As for Gigi, there are plenty of better restaurants in the area, though the menus are much different. For the best restaurant in the area, head to Mina in Red Hook (around the corner from Mercato Tavolio). Or le Petit Bistro in Rhinebeck. I think Terrapin is better for some things than Gigi, they are right across the street. There are plenty of tasty options in the area...
  21. Is this locally made chocolate? I go with Jacques. ← Well aren't I stupid (yes). I overlooked the "made" part of local. Though they do make lots of other delicious items locally....some of which have chocolate.
  22. Tommy, for a foodie, you can be pretty obtuse. "Char-broiled" means it has those little lines on it. Just look at a can of Chunky "Sirloin Burger" soup. Char-broilicious!! What NJ needs is more Mina....
  23. I had the best gimlet of my life at Pal's. Come to think of it, I had four of the best gimlets I ever had. Food was forgettable though, but after 4 gimlets, who can remember anything??
  24. What, no Rigatoni Pomidoro?? Linguini with clams? Spaghetti Puttanesca??? Please tell me they make Puttanesca...
  25. adegiulio

    Cru

    I can think of a few surgeons I work with who I wouldn't mind preparing sous vide! ← I was thinking of a lawyer myself...
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