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mikeycook

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Everything posted by mikeycook

  1. As a Maine-native, I can say that I have yet to find a quality, traditional baked-stuffed lobster (w/crabmeat, or lobster, and Ritz-cracker stuffing) in the city (an unfortunate omission). If someone finds one, I would LOVE to know about it.
  2. It is not French, but I always like to put in a plug for one of my favorite pre-theater places, Russian Samovar (W 52nd between 8th and Broadway), which is pretty close to your theater.
  3. My wife and I just recently moved to Putnam County (Carmel), so your last article was very helpful in learning about area restaurants. We appreciate it. We have also gotten good input from the folks at Kitch 'n' Kaffe in Mahopac (including a recommendation for Stoneleigh Creek Restaurant, which we will probably try next).
  4. Never mind. I didn't read slkinsey's post closely enough. However, why is it possible to taste differences before the salt is dissolved as opposed to when it is dissolved in water? Why do top chefs insist on fleur de sel for finishing, as opposed to other varieties of sea salt (like sel marin or generic atlantic sea salt) if there is no difference in taste?
  5. I must disagree with the salt comment. There are definite differences between table salt and various types of sea salt other than their shape. If you put Sel Marin, for instance, in a pot of boiling water, it will dissolve and some greenish/grayish material will float to the service (similar to the algae you see floating in the ocean.) While the salt component itself may be chemical the same, there is more in the crystals that just salt, there is whatever else dried into the salt crystals while they were being formed. If you grind different sea salts (fleur de sel, sel marin, hawaiian sea salt, Maine sea salt) to similar consistency, you will find that they have distinctly different tastes. Of course, I am leaving iodized salt out of the discussion entirely, because iodine obviously has a particular taste. That being said, there are cases where the type of salt will matter less, particularly if other flavors overpower the natural flavor of the salt (for instance, in a blackening spice).
  6. Sorry to digress - but I hope you make sure that there's another and regular source of iodine in your diet (common table salt is iodized to prevent goiter - it used to be endemic in the US - but has basically disappeared). On the other hand - we all probably get a lot of iodized salt in the processed foods that we eat. Robyn Lots of fish in my diet (originally born in Maine), including a lot of cod (fresh and salted), but I appreciate the concern.
  7. I have never been there, but I happened to be looking through Hudson Valley magazine and Bill Brown's Restaurant in Garrison seems to be the only one listed in Putnam not mentioned in your article. FYI, on a side note, my wife and I went to Marco for Valentine's Day and the food was excellent... but the service was not good. I have since been told by others who live in Putnam County that this is par for the course at Marco, unfortunate because the food truly was excellent. We will probably give it another go some night, but if the service is similar to the last time, we will not be returning.
  8. At the current time my extravagances are: Butter - Celles sur Belles (To me it just tastes better and I found a decent price on the large rolls at my local supermarket.) Salt - Sel Marin for boiling veggies and Fleur de Sel for finishing dishes and on the table. I like trying different salts when possible (price determines how liberally I use it), but I avoid iodized at all costs. I use a cheaper kosher salt if a large volume is needed (such as dishes wrapped in a salt crust). Oil - Extra virgin Olive whenever possible. Sometimes other oils for frying (depends on how much I need). Cookware - Copper and cast iron are the only metals I use for cookware, except for my non-stick fry pan, which is All-Clad. Nothing against stainless, but I just like the feel and look of the copper.
  9. In my opinion, if it deteriorates for drinking, it will deteriorate for cooking. If I wouldn't drink it, I wouldn't put it in my food. I've never frozen wine, though, so I can't speak to its effectiveness.
  10. I have gone to half bottles for cooking where possible to avoid some of this problem.
  11. Just got a cancellation call for Mar. 23. They said they would be calling to reschedule in 2 weeks.
  12. mikeycook

    Dinner! 2004

    Last night found head-on Maine shrimp at Citarella, so I got a pound and a couple of 2 pound lobsters. Had... Maine Shrimp w/Vanilla, Garlic, and Coconut Milk Pan-Roasted Lobster with Chervil, Tarragon, and Chives Corn-on-the-Cob
  13. Anyone willing to give us some selected info from their issue of Previews? (I suspect many hold it close to the vest.)
  14. Restaurants of good quality at a decent price in the immediate theater district/Times Square area can be hard to come by. One option if you want to be within a short walk that is decent is Russian Samovar on W. 52 between 8th and Broadway. They have a number of traditional Russian specialties (Georgian BBQ, Pelmeni, etc) and infused vodkas.
  15. Personally, I would like to see our dear friend Mr. Bourdain take a shot at the Times critic post. What should be the qualifications of the Times critic anyway? 1. Ability to write (check) 2. Appreciation of many types of cuisine (check) 3. Knowledge of the restaurant industry (check) 4. Willingness to eat anything (check and check) Am I missing anything (other than the fact he might not want the job)? Obviously he is recognizable, but most times restaurants know who the critic is anyway. Can we start a write-in campaign?
  16. mikeycook

    Wine Paring

    I would think a Syrah-based wine such as Hermitage or Cote Rotie would go well. If you want a wine with Grenache as well, go for a Chateauneuf-du-Pape.
  17. 2nd Sevilla. have been eating there for 30 yrs. never consider anyplace else when going for Spanish. ???? : " Honorable mention: Florent (in the meatpacking district), for their absolutely wonderful ... , rillettes, and daily specials. " had the rlllettes, served as 2 scoops similar to an ice cream scoop, absolutely terrible, tasted like dog food!!! manager was very gracious. Who are you quoting about the "honorable mention," J? What are Sevilla's prices like? Do they make a good paella? Paella's good. I think most are in the $16 to $22 range, but it is a ton of food (I don't think anyone I've gone with has ever finished one.) They have 4 different paellas and 5 different marascadas. I personally go for the Bacalao, usually in green sauce. I know several people who have had the veal dishes and enjoyed them as well. The only negative is they charge you a little extra to share a dish (I think it's like $4 or $5), but given the portion size it often works out better that way. Here is the menu. Unfortunately they don't include the prices. Most entrees are between $12 and $22.
  18. For a meal I made for my wife, when she didn't want to drink alcohol, I served Coke in Champane flutes. Assuming it is very cold and has not begun to go flat, Coke behaves in much the same way as Champagne and is a fun alternative.
  19. One of our family's long-time favorites is Sevilla, located on West 4th and Charles. Excellent, decently priced Spanish food and great Sangria. My wife's family has been going for over 20 years. It is certainly not in the Adria or Arzak mode, but good Spanish comfort food at good prices.
  20. For what it's worth, in Eat This New York, Daniel Boulud states that he doesn't think food/cooking is art, but rather a highly tuned craft.
  21. Just checked my Larousse and it turns out I was wrong. No Valence (not sure what I was thinking.) Regarding the wine, Hermitage is one of my all-time favorites, either Red (preferred) or White (also excellent.) Other favorite Rhone wines would be Cote Rotie (Red) to the north and Chateauneuf-du-Pape (Red and White) to the south. If price is the issue and you are looking for a red, Chateauneuf is more reasonably priced, but Hermitage is the closet major appellation to Valence, so I would highly recommend it. What price range are you interested in for wine and maybe we can suggest some producers?
  22. I will not claim to be any expert on this region of France, but it does strike me that you have chosen a particularly challenging area. I like to collect cookbooks from various regions of France and the Rhone Valley is one of my favorite areas, but I have had a hard time finding books specific to Rhone Valley cooking. More often, books are dedicated to the chefs of Lyon to the north (including Bocuse, Troisgros, etc) or to Provence in the south. My recommendation would be to do one of two things (or both). 1. Look in Larousse Gastronomique. I seem to remember there is an entry for Valence, but I can't remember exactly what it says. 2. Look for restaurants in the Rhone Valley, particularly in the area around Valence (including Tain l'Hermitage) and try to see what is on their menus. If you cannot find them online, try Michelin. Michelin will usually have listings for the signature dishes of the better restaurants. Of course, if you are choosing Valence, I would definitely serve a nice Hermitage (or two or three).
  23. Very much appreciated.
  24. Can someone tell me if Iron Chef Michiba is still running his restaurant, Ginza Rokusan-Tei?
  25. My career counselor at school recommended this to me today as well, and I am going to start to look for opportunities (i.e. go to various establishments in NY and see if there are unpaid intern opportunities). There are a number of charcuterie establishments in NY, although most are Italian. I would ultimately like to participate in a program in France (I have always loved going to charcuteries in Paris and elsewhere) and am trying to acquire the type of of background necessary to get those opportunities. My current professional experience is minimal, although I have been making charcuterie of my own for several years (mainly confits, rillettes, pates, fresh sausages, etc.) Regarding hams, I am a fan of the Spanish (Iberico, Serrano) and Italian (Parma, San Domenica), but I am also a big fan of Jambon de Bayonne, so I thought the southwest might have some opportunities (although obviously most regions of France have a ham of their own) and several other types of charcuterie (like confit) seem to have their roots there as well. I also know that there are several fine dried sausage varieties in Lyon and further south, which is why Lyon seemed like a possibility. I am diligently working on my French and hope to make it happen eventually. Thanks so much for the input.
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