simdelish

I've had both Red's and Five Islands, both excellent, but yes, Red's is merely lobster piled on, so 5 Islands edges out, due to the added prep. I make it my mission for the 10 days every summer I am in Maine to eat lobster, or try to find the best lobster roll, so I have had a few experiences. I had a waitress at a private club tell me the best were at the General Store in West Point (go straight south from Bath, i think it's 216? towards Small Point. Take a right towards West Point and follow the signs). I did indeed make it over there, this was 2 summers ago, and the place was pretty questionable looking. Typical old general store, with sodas, ice, ketchup, bait, etc. Sandwiches to go or eat in. Mind you, this is on the end of the pier with all the lobster boats/traps busy and piled up. The 3 tables needed wiping off. A nuisance fly pestered around in the air that summer day. But I was rewarded indeed! By far the best lobster roll I have ever had. One hugely piled mountain of pure sweet deliciousness. On a soft but lightly toasted Nissan roll, of course, with plenty of chunks as well as little bits of sweet tender lobster, a thin binder of mayo, touch of celery salt/seasoning,... perfect in every way! Hmmmm... now I am not so excited about my dinner plans tonight.

For you adventurous types, hop over to Pastry & Baking forum for a thread that includes discussion of BACON ICE CREAM!!!

we are quite a bacon family... my boys love going out for brunch, because it's the only time they can eat bacon endlessly, and I am not counting/looking. (When I do ask them how many pieces they have eaten, like all good kids, they lie!) anyway, bacon sandwiches are very common in our house for breakfast. The kids will often make them for themselves, before school (I have my kids very well trained, you see) My eldest, who is now 16, 6'4" and 265, has been known to put at least 8 or 10 slices on a toasted sandwich. One time he did make one with 16 slices, very similar to those photos! we affectionately call him "the nitrate kid"

Michael, What plans are there for future seasons of this? You went to Chicago, Seattle, and NO in search of these 12 contestants. Will you go to another 3 cities next time around? We all saw from the American Idol-like first episode that there were clearly some very unqualified people trying out (and wasting your time?). Just like the other reality shows, the competition gets tougher with each new season. Perhaps now that one season is out of the gate, more people who really have that drive, passion and hopefully more knowledge, will try out. I certainly know of one feisty and talented young gal I worked with a while back that would easily be in the top 3 or 4 of your current group. I am looking forward to the coming weeks, and predicting who will get 86'd and who will make it! Thanks! btw, is it only broadcast on Wed nite, or is there another time slot it gets repeated in?

That peanut chicken looked too good last night... so I am making it tonite. Along with some rice and green beans. In anticipation of my okra tutorial, I am warming up to your okra subzi... by making "green bean subzi" instead how's that?

Monica, From the curry leaf plant discussion on the preceding pages, I got the impression you used them like bay leaves, that is to say, they flavor the dish, but you do not eat them. Now, from that last photo of the rice dish, I am wondering if that's so. Do you eat the curry leaves, or "leave" them on the plate. (ha ha, I am in a goofy mood this morning!)

I would recommend keeping your list of options short: to either CPS or BB. You won't go wrong with either, and both would be quite delicious and memorable for your group. I had an excellent dinner recently at Charlie Palmer Steak (I would say, in the top 3 meals of the last 12 months). It would be a very different atmosphere than the ILW, and the menu, although it has about 6 or 8 different incredible meat offerings, it also has numerous fabulous non-meat/seafood things as well. I am not sure of the guest minimum needed, but CP Steak also has a killer view from their private rooftop garden, quite a treat for even the locals with the view of the capitol dome in all its glory...(nighttime illumination is stunning). Very sleek, modern and elegant place, whites and neutral tones, not the usual dark wood clubby atmosphere of most steakhouses. Wine list is all American. Service was excellent and professional. Bis is also a good choice, and would give more of that intimate atmosphere you will get at ILW. Delicious French bistro fare, but with a decidedly upscale twist.

Oh my gosh... You would do that? (You must REALLY love okra! LOL) Maybe you should be the spokesperson for the National Okra Association... Seriously, tho, yes, I would love for you to cook okra for me! I am honored! We will work something out. I will come bearing gifts (pastry) in return! edited to add: Waitaminute! "Nutella reigns?" Now we're talkin' ! But, hmmmm... you aren't going to put the two together are you??? That would be a waste of good Nutella!

Okay, I am going to admit something here, but it is only to support my plea in asking for help. So... good will come of this... right? (deep breath) I hate okra. There, I said it. I can't stand the sight of it. When I hear the word okra, I think Slimy. I couldn't even imagine or remember the taste (which was at least 40 yrs ago), all i think is yuk, slimy, no thank you. OK, everyone, calm down, and don't yell at me or think I am stupid. I eat, and LOVE, just about every other food out there... you name it. But for some reason, okra is not ok. I guess it is because I never had good okra. Maybe if I had it with Indian spices, which I LUV, I might eat it. So here's your chance Mon, help me. change me. Turn my life around. What on earth do you do to okra to make it taste good? Your pics of dinner the other night (okra 2 ways, sheesh!) actually looked good. (Honestly tho, when I first read them, well, I stopped, and said Oh God, no, not okra! no, no, not TWO ways! -- so I skimmed/blah blahed until we got off the okra. But I have grabbed myself by the shoulder and gone back and re-read that page today, so I am trying to improve, really I am). I think the sliced/chickpea flour/fried version looks more palatable for me, but I am willing to try either, or another recipe even. can you steer me, and could you pm me with more exact ingredient amounts? If I am going to make it, I want to be sure it's done right and good. Can you make me a non-hater of okra?

I am enjoying hearing what you make for dinner. I have loved Indian food for years (eating and cooking it), but it has been self-taught. I always wished/wondered what it would be like to be a dinner guest in an Indian home (here in the States), so now I am finally getting an idea! thank you My love for Indian food began as a child, when my mother made curries she learned from other military wives (my parents never had the chance to travel to India). My first cookbook, believe it or not, as a teenager (college) was Madhur Jaffrey's. That copy is now so stained and dog-eared these many years later. I loved Julie Sahni's Mogul Microwave, when it came out, because i had babies and toddlers at the time, so it really seemed to cut back on some steps, making life easier, without sacrificing taste. Several of her recipes are now part of my usual day-to-day repetoire, when I want Indian food, but need shortcuts. I still love cooking from Madhur's book though. Do you use the microwave much in your Indian cooking?

Precisely. Exactly. THAT is what I want!

a couple extra comments... DTB had good suggestions,particularly Jalapeno's (skip the mexican, and do the tapas or paella) and Chickn'Ruths for atmosphere, breakfast at least/best.(they say the pledge of allegiance every morning!). You could easily do Jalapeno's with the kids, just go a bit early. Les Folies is good French, albeit a bit stuffy. Don't be put off by the ugly exterior. Galway Bay (on Md. Ave) has the best food of the many Irish places around town. For your "nice dinner"... I think Lewnes' is the best, if you like steak...very professional staff, excellent aged beef, and other good menu items to choose from if you are not into beef. (do not go to Ruth Chris') I would stay away from any of the MD historic inns (treaty paris, md inn, etc). Food is mediocre-to-bad. Yellowfin does have a fantastic view of the South River, but I don't think it getting in the car for. I have been for drinks several times, which is fun, but VERY LOUD, horrible acoustics I guess. The noise carries over to the rest of the dining rm unfortunately. Food has been mediocre the 2 times I have dined there, and at a private party I attended there, the food was horrible. Harry Browne's has great atmosphere, on state circle, but the excellent chef (formerly Pesce and Galileo) has left, and the menu has been dumbed down. Still ok tho, just not the best place in town anymore. Valet pking on weekends. Aquaterra is a hit or miss... they have had several kitchen shakeups... they seem to have a very hard time holding onto people. The menu changes A LOT. I would categorize this cusine as Confusion (to borrow from another thread!). Things like white chocolate-rosemary mashed potatoes... yech! If Der Brucer's daughter is local... does she not have suggestions/choices? For crab and atmosphere, staying close, Cantler's is the place to take visitors, altho it is not nearly as good as it used to be. Sit outside. Carrol's Creek,on the Easport side, has been renovated, and the setting is lovely,with the view back over to Annapolis Citydock. Decent food. I had an excellent dinner not too long ago, and it is one of my usual lunch places. Yin Yankee gets good press, but for the life of me, I don't have a clue why. Funny, odd little place, not clean-looking, mmaybe that's what makes the food/experience not good. Food is ok. Convenient location tho. For sushi, and anything Asian, I prefer Tsunami, on West street. Joss has good sushi, but I prefer the sushi, the atmosphere and the rest of the excellent menu at Tsunami. Great meeting place, excellent cocktails, Dark blue interior, changes over after dinner to a very hip, happening place, with dj and crowded bar. The whole crispy fish is Fabulous, and also order the Yamato Tofu... it looks as if it's alive and moving when it is served (if they do it right)... delicious and fun. HTH, Woody.

Andie, what a tragedy! That story is making ME sad. As a the owner of several hundred, actually probably over a thousand, cookbooks, and a foodwriter as well, I feel the same way. Yes, there are a few crummy books out there, often the brand-name junk or commercial compilations. Now that I am working on more than one book, I have a great respect for what has come before. It's the unknown little book I often pick up out of the pile, and when it has stories to go along with it, making it a very personal approach, I too get sucked up by the idea of what work/toil/sweat/history had gone into the book. When I am looking at the sale/remainder books, and there is also someone else perusing, and I see one or two books that ARE fabulous (that I already own),... I will turn to the complete stranger and recommend the book. Everytime, they buy it. Most often, it's because they too, are into food, or are cookbook collectors. One time the person was looking for a gift for someone, and I talked them into TWO books on the shelf, both fantastic. (I recall saying, "at this price, how can you NOT buy both? Your friend will be thrilled!")

That may not be a paid sponsorship, in Roberto's case. RD is/has been long and heavily involved in the Gruppo Ristoratori Italiani, which is (a non-profit) group of Italian chefs in the US whose intent/mission is to further Italian cusine in this country. Among the many things they do (which is mostly just educating the public in America's number one favorite ethnic food), they also provide scholarships, fundraising, and even get involved in politics a bit... as an example, I know the Gruppo testified in front of Congress about some big tax imposed on imported dried pasta. So, I wouldn't be suprised if RD had lots of patches like the one you saw. He gets plenty of benefit, no doubt, from those connections,but most of it is NOT paid in dollars, like actual an sponsorship or spokesperson role like the avocado gig. (That's not to say either, tho, that he would turn down $ offered!) Barilla IS the biggest pasta maker in Italy, so it would be no surprise if RD had lots of connections with them. In addition, don't forget, anytime chefs do a charity gig or competition, their jackets come with the sponsor's name patched or embroidered on them. I am quite sure RD (and Jose) have a closetful of those things. I know when I have been hard pressed for clean whites, and my usual jackets are all at the cleaners, I have had to sometimes resort to wearing one of my extras -- altho, not in public, just the kitchen. (Just like the rest of my wardrobe, I have different sizes depending on my current "disposition" ) edited to add... oh yeah, just remembered Thomas Keller is a spokesperson for the California Raisin people...no harm-no foul there.

I truly am amazed, and saddened by that. As for the tv angle, the resounding advice, albeit tongue-in-cheek, from the Greenbrier this year was, "if you want a best-selling cookbook, get a tv show!" TFN is a powerful force these days, but I am hopeful that will not be permanent, and the wave will crest, crash and then head for shore. To add to Pam's comments, right now, SIX of the top ten cookbooks on Amazon are food network people. At Borders and Waldenbooks for 2004, HALF of (12 of the top 25) were by TFN authors. (Don't forget our buddies Emeril and Alton). The most amazing,frustrating, and truly horrifying, and tragic thing is the whole Rachel Ray phenomenon: She is not a cook, nor is she a writer. sad commentary on what the public wants, and the downward spiral and dumbing down of TFN. The newest "It Girl", according to this article in this week's Washington Post, is that gal who clenches her teeth as if they've been wired shut, Giada Delaurentis. (Someone on another eG thread I remember, called her the little girl with the big head, LOL). Her book Everyday Italian has sold 250,000 copies in the last 7 weeks. Which brings me back to Archestratus... I love your little book Cucina Rapida, and I must tell you it has become the book, believe it or not, that my kids go to when they want to cook dinner (or I tell them it's their turn!). It truly is a "family" favorite -- they will pick out a recipe, and call me on my cell to pick up any extra needed ingred. on my way home. Delicious, fresh, and fast. And how old is that book? And, btw, if I remember correctly, I was always intrigued/amused by the jacket note that said (I think it was this book, I am not home right now) that you "wrote the book because you needed to"?

(BUMP) I keep hearing terrific things about this place, as a matter of fact, just twice this past week. And now, the RAMMY's have included Chef Rob Klink as one of its five contenders for top Rising Star (along with Cathal Armstrong of Restaurant Eve, Katsuya Fukushima of Café Atlantico, Johnny Monis of Komi, and Bryan Voltaggio of Charlie Palmer Steak). Anyone been lately? What can you report?

RLB has an excellent angelfood cake in the Cake Bible. It's a chocolate angelfood, and it's so moist and wonderful... (gosh, now I'm thinking I may have to whip one up today!) It uses cocoa, which helps to balance the oversweetness of typical angelfood. Rose's recipe takes 16 whites, if I remember correctly, but I always have uses for lots of whites, as well as lots of yolks, with all the cakes, bearnaise/hollandaise I make fairly regularly, and big batches of lemon curd when lemons are cheap. I also keep sandwich baggies of whites in the freezer, as Ruth suggests, usually in lots of 4. Very handy. My kids make the plain vanilla box angelfood mix, and it's not bad, pleases pretty well, very moist. I must admit tho, the entire cake is consumed within hours, (sometimes less than the time it takes to get from "hour" to "hours"). I prefer it with fresh macerated strawbs, but my bunch likes to dip cubes in chocolate fondue. That's one of their favorites in their "kid" repetoire.

Steve, what lengths must you go through to pour the liquid flan in, and keep it LEVEL, and not bumped, before it firms up? Do you set the plates/sheetpans up all ready in the w/i, and then pour carefully, going bottom to top, adding the next empty sheetpan and filling, one at a time? That's the only way I can figure. I tried doing something just like that at my last job (although I didn't have nearly the cold storage you are obviously given). With the crappy warped sheetpans, people bumping the speedrack, unlevel floors, etc. it ended up being a lot of trouble... because you don't want the still liquid flan to wash up the sides too much, and therefore making it look uneven. I could never get a 'clean' enough result, so I had to abandon my idea. Granted, I worked with subpar equipt, and morons to boot, and instead, I imagine you have pretty nice stuff working at the new Oyamel, and with Jose as well. Is what I suggested your method, or just what exactly is the secret?

I had dinner in the tasting room the other night, and can tell you at least what stood out and is worth looking for even on the Bistro menu, as often there is some overlap between the two. (slightly different presentations, and a greater amount of food on the plate in the bistro, I know) * foie gras, as always, is yummy, served on toasted brioche and topped with a confit/marmalade of cape gooseberries *the roasted skate wing with ramps and manilla clams was incredible -- my favorite item of the evening *and I also had the tasty "spring lamb tasting" as mentioned above. For dessert, my guest really enjoyed the chocolate cake, although I thought it delicious but nothing extraordinary. But I LOVED my little apricot baked alaska. The best part of the evening was the wines, particularly the Thierry Thiolet Grand Reserve Champagne, and the Hendry Ranch Pinot Noir from Calif. As for the dress, I believe bistro patrons are still a fairly well-dressed bunch particularly on a Sat nite, but perhaps not as much as in the tasting room, where all the gentlemen wore jackets last Wed. except for one obnoxiously noisy (early-dining-and-gone --thank goodness) bunch. One sweet older couple seated in the corner clearly were celebrating... the lady wore a corsage. It was quite touching.

I think that's the Havens Syrah, from Napa, a 2000, if I remember correctly. I had a wonderful dinner there this past week, (that's why I remember the wine list still!). The fried oysters were, I think, the BEST I have ever had. For our entrees we had the lamb (fabulous, flavorful and juicy), but the pork was heavily salted. Never mind, as the rest of the experience was terrific as always. To drink we had the EXCEPTIONAL 2002 Scott Paul Pinot Noir, from Willamette Oregon. It was "Cuvee Martha Pirrie" if I have the spelling right. Luscious, berry overtones, satiny, and elegant. Tastes like something twice the price. I need to now look for this in the stores.

I am at the Delaware beaches quite regularly, as I have had a year-round home there for many many years. During the summer, I (and my friends)have a tendency to never eat out on the weekends(or even go to the store for that matter!), only weekdays, due to the enormous population swell and just general traffic congestion and gridlock. (You'll instead find me Lord of my backyard grill on Fridays & Saturdays!) -- Unfortunately, more and more, I've been known to stay home in Annapolis on the weekends, and only go to the beach during the week. I don't always read it, but I get a e-newsletter every week, (maybe it's every 2 wks during the deep winter months)about dining on the Delaware shore. It announces everything from charity dinners, wine tastings, to even just special happy hours and menu changes. It also announces whenever a new restaurant opens, with a link to the menu, etc. Here's the link to the homepage, which I am sure you can follow somewhere to sign up for the newsletter if you like. Delaware Dining

And here I was just thinking this week would be more productive because I would cut back on my eG addiction. Oh well...... Who's got the strap? Wendy, this is so mah-valous! So excited to see your workspace, and everything else. I feel we are soul sisters long distance, so your blog makes it all the closer! thank you! I'm all for a ROAD TRIP on your day off, definitely! I can't imagine anyone not wanting to peek into some of your local bakeries. My only complaint: Your kitchen. Whoa!!!!!!! Too big. Waaaaaaay too big. NOT FAIR! (she types as she stomps her feet! ) REALLY NOT FAIR. Harumph! (But I guess that's the diff between us restaurant pc's and you countryclubbers!)

Had a very disappointing dinner there Friday nite. Although I had made the rez a week earlier and said it was a special occasion, we were seated in the bar. After asking about another table, told only thing that was available, sorry. Before even sitting down, I noticed a definite chill, wind actually. We were right under the a/c vent which was BLOWING THE PLANTS on the window ledge wildly. We asked if possible to turn down the air, and the host said no. Because my friend was upbeat and excited to be there for her birthday as my treat, (and it was clear we were celebrating something, as I had a wrapped present with me to present at dessert), I tried to stay positive. I have had many fantastic meals at i Ricchi, but have not been back in the last few years so I was hoping for a repeat performance. here's a (long) summation: Waiter had an Attitude (notice capital A). Short, abrubt, kept talking VERY fast, even when we asked him to slow down a bit. He was AWOL half the time, and when he did approach our table, i.e. to ask us if we had chosen a wine, I asked one short question. He answered with a recommendation of a $150 bottle. When I said that was a bit out of our budget, and did he have an alternate suggestion, he said "I have hot food waiting for me. I must take care of that." Poof, gone again and we're left stranded. When we finally were able to place our order, we went on to eat our primi piatti with no beverage, even after asking again for the wine, and only AFTER our entrees arrived, did our wine finally arrive. The cold breeze from the a/c was pretty unbearable, and I asked twice during the meal if there was any way we could be moved when another table became available. Just to prove how windy our table was, the 12' taper candle that the waiter lit after we were seated, kept blowing the wax and burning the candle down unevenly and too fast. We concientously kept rotating the candle so as not to have the table catch on fire. The waiter REPLACED our candle after it burnt all 12 inches right down to the nub, FOUR more times during the meal, that is, we went thru 5 candles during the meal!!! We both got so cold, at one point we both went to the restroom to warm up our numb hands under the hot running water. I put my coat back on and wore it for the duration of the meal. The bar, of course, filled up and got quite crowded, making conversation impossible. Apps were good, tortelloni and risotto. Entrees were lamb chops and filet (the latter you could cut with your fork and it melted on your tongue like butter). Service sucked however, was terribly slow. Dinner took over 3 hours, and we were not dawdling, as we had someplace else to go after. Server made a real ass of himself with the dessert list. After trying to bring us the check after our entrees, I instead said we were hoping to order dessert as we were celebrating my friends b'day. i asked for the list, but he said he could tell us better. He then proceeded to give us only 3 options, when I well knew there had to be others. When I again asked to see the list, he was very pompous and rattled them off as fast as he possibly could, in Italian only, with no translations. Of course my friend looked like a deer in the headlights listeningto him, but fortunately I not only speak Italian, but am a pastry chef. SO! I asked him once again in Italian to repeat for my friend's sake, and after he would give his superfast 25-word description in Italian for each, I would say merely look at my friend and interject "cheesecake", or "plum tart" etc. His arrogance was astounding. (the tiramisu was not great, made with sambuca strangely, but the "cheescake" was delicious) And, surprisingly, no candle/attention about the birthday. the waiter also brought us the wrong check. I said nothing, just quickly glanced enough to notice and threw down my cc. 20 min after taking the cc, he finally returned, admittting the mistake, but not apologizing. When we finally got up to leave, on the way out I asked the same host who had seated us 3 hrs earlier(and who I first asked about another table) if I could have a copy of the night's specials (as the sheet stuck in the menu was dated, and I knew they are thrown out for the next day's.) "Why on earth would you want the menu?" he asked "So I can at least remember the food, as opposed to the horrible service we had." "What? Did you eat dinner here?" "Yes, we are the ones who have been freezing at the table in the bar, where YOU sat us 3 hours ago for our special occasion!" So clearly, he hadn't remembered, had never gotten word from the waiter that we wanted to move, nor had ever walked the restaurant checking on customers. No comment, no apology, just a look of shock on his face. With no reply from him, we turned and walked out to find that the valet had lost my car keys.... (which were later turned into the restaurant, thank goodness). My friend went back to retrieve them, not I! Needless to say, I will not return. It is so amazing that poor service and unapologetic attitude can ruin a dinner. As diners, we can have ok food, but a great server, and still go back, as we might tell ourselves the kitchen was just having an off nite, but the experience was still pleasant. But -- when we have a dinner that was good, and the rest of the experience miserable, it makes it so much worse, and therefore, memorable in a bad way. There's no way I'll go back to i Ricchi, especially when I can have, as I did last week, an INCREDIBLE meal at Corduroy, with IMPECCABLE service, for $100 less. (And, I recently went to CPSteak, where I had one of my best meals of 2005, for amazingly only $10 more than I spent at i Ricchi.)

More importantly, tell us(me!) more about the pastries. I understand Nancy Kirschner from NY (Tuscan, Daniel) is running the pastry kitchen. Do they have the full array of classic Viennese desserts, or a more contemporary mix? the cases full? what's your impression of the pastry shop overall? The front of the house belongs to a "real" Viennese guy, they imported directly from Vienna. (no... not Virginia! ) It sounds like he hasn't completed his training of his staff. They have been advertising for help for quite some time (a few months) both B&FOH, so I assume they haven't found everyone they are looking for... Regardless, with that location, and the local $ clientele, the place should do very well. I remember reading about it as a smart business move in a business journal back in the fall.

That is, if you call running the show, not being directly involved. As I understood, this was her/their concept, did the traveling and devised the menu, hired the chef de cuisine, (and everyone else too I thought, including the amazing new bread guy, and also brought a few from Charleston over), along with Tony's business acumen and wine expertise. Cindy/Tony run a VERY TIGHT SHIP: they are savvy, serious and perfectionists in their endeavors, and it shows. Their training is quite rigorous and demanding. I can't believe Pazo's success is not due to her DIRECT involvement.