NHCountryGirl
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Posts posted by NHCountryGirl
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I go to what we call the "farm stand" fairly often in the summer for fresh produce and flowers.
But the only actual Farmer's Market around here is held every Sat. where local farmers and tradesmen set-up next to the Capitol and sell their goods.
Last time I bought: herbed goat cheese, NH maple syrup and some home brewed ginger beer.
The goat cheese was great. NH maple syrup is always good. (personally can't tell the difference between NH and Vt syrup, but it's a big marketing differentation around here.) Couldn't even finish the ginger beer - too strong and earthy tasting.
Looking forward to the fall goods coming soon to my local farm stand.
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Yes, Peanut Butter Cups, how could I forget about those?!?! Mmm...
Charleston Chews - haven't had one since I don't know when. But, seems to me that freezing them ruined the fun of biting off a piece and being able to stretch it kind of like taffy, before you slowly chewed it up. I think that one was longer lasting and better flavor by being room temp.
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Mustard, ketchup or relish on hot dogs seems pretty routine to me, but mayonnaise??? The hot dog's so bad for you to start with, who cares what you put on it! (yes, I do occasionally indulge. Wouldn't it be unAmerican not to?)
I 've never understood ketchup on scrambled eggs, but as long as I don't have to eat them that way, who cares?
What I really don't understand is why so many chefs have a thing against ketchup and mustard (unless it's Dijon or such). Yes, I realize it smothers and/or adulterates the exquisite tastes the chef prides him/herself on, but really! I've worked in places where the chef wouldn't even allow ketchup in the house. You know the customer is always right.
And, it's not really a condiment, but I sometimes like to mix milk with Pepsi or rootbeer (a la Laverne). That seems to gross some people out - not sure why?
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I used to love liver. My father would cook it with bacon and onions. Even as a kid I liked it. As I recall he used to kind of overcook it, though, so maybe it was the bacon and onions that I really liked so much.
When I was pregnant I was slightly anemic, and remember eating liver and spinach fairly often for a month or so. (Dr.s and mother's suggestion)
The few times I cooked it for my kids they barely ate it and smothered it with ketchup.
At the restaurant, I've had calves liver so rare and tender, one could cut it with a fork. Mmm - makes my mouth water thinking of it.
But, I gave up eating liver at all a couple of years ago. The idea of eating that glob of stuff that all of the poisons in the animal's body filter through just doesn't appeal to me.
I tried sweetbreads once (thymus gland). Didn't taste like much except the marsala they were cooked in. The consistency was kind of mushy and unappealing.
I know they used to eat all of those organ meats out of economic neccessity (or in some cases, maybe ritualistic ordeals - but I won't go there) now some people consider them delicacies. Others, like me, mostly say yecch.
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Girl Scout cookies - Thin Mints or grasshopper cookies
Water - seriously
We keep a few bottles of water in the freezer. Take them out to bring
with on a hot summer day. They'll be just right temp. in no time.
Rootbeer popsicles
And, my mother's homemade coffee ice cream. She used to make it in those metal ice cream trays (without the dividers). It never froze solid - don't think it was supposed to - just a nice slushy, cold and creamy, flavorful consistency.
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Wow - some serious posters here with the glorious pictures. Are those restaurant servings, or just what you do at home?
I made fried zucchini - fresh zucchini from the garden, organic eggs, and just plain old store brand Italian seasoned bread crumbs. The kids love it!
Also extra lean ground sirloin burgers with melted cheddar topping. Trick I learned in the restaurant is to put either shredded cheddar or sliced in a bowl to melt in microwave, then drizzle it over burgers just as they're done.
No dessert, but my son (a growing boy) had frozen waffles with real NH maple syrup about an hour later.
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Yeah, Rocco has defintely "been there done that" at least according to his biography.
A brief synopsis from memory (didn't take notes)Graduate of CIA, time in Europe, a couple of years in Boston, several spots in NY.
CIA teaches all about kitchen safety, staff handling etc as well as how to cook. Any experienced chef has to be both familiar with and manage many HR issues.
Most of those cited from madziast's post would directly fall under executive chef duties - cold food, slippery kitchen floor, and especially incompetent staff. Chef is responsible for BOH staff, and usually complains vehemently if there are any FOH staff that lack in competence. They don't want them screwing up the orders and their food.
The blatant favoritism, good workers suffering frustration, overall miscommunication, even payroll glitches - anyone who has had years of experience at several restauarnts, would have encountered all of that at some point, either as a victim, perpatrator or innocent observer.
Disclaimer here: If anyone out there is the one in a million who has worked in an establishment where none of this has happened - well, I don't believe it. All of this is "life in the REAL restaurant world" ,like it or not!
I still give Rocco credit, though for stepping up there and giving it a shot. Can't help it, the whole deal intrigues me!
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undefinedWhat happened on screen wasn't funny or real looking anymore.... to see incompetence, cold food, people falling on slick floors, overt favoritism, good people so frustrated they were compelled to quit, Mama get sick, ...
To play devil's advocate, maybe it was just a little too real! I know I've seen all of those things happen at one time or another in my history in the restaurant world. ( And, even, unfortunately the bathroom trysts.)
Maybe most of us are irate at that exposure, 'cause we know better. Every restaurant suffers growing pains. Of course, with Rocco's supposed stellar background and experience he should already have "been there, done that".
Think everyone expected or would have liked a more highly evolved representation.
But, that's entertainment (according to TV, anyway).
I think Zenial said it best - going for the lowest common denominator!
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OK Mabelline, I think I know what you're saying. I don't completely agree, but that's all right. Just not used to evoking such a harsh response, but I realize it wasn't all me!
Nick - who the heck is Susie? Are you doing a parody of Mabelline's and my discussion? Or is she for real?
I wouldn't discount the effect of shows like Rocco's on modern culture. It may be a waste of time, so may egullet, but look around - Television, and now the Internet have had a tremendous influence on many of life's daily activities. It beats doing the laundry, paying the bills, and writing a proposal - all of which I've been neglecting to enter into this discussion. (I did make dinner, though.)
And, since I haven't found direct access to immediate feedback from Rocco, this is the next best thing!
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Just finished a piece of watermelon. Now I have to make dinner - that chicken salad I was going to have for lunch, and fried zucchini.
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Wow, I'm flattered two dueling opinions over me!
MatthewB's response that I need to get out more: I thought yeh, he's probably right. I'm showing them all what a real country girl I am. I should at least go to Boston once in a while. I've heard of the Blue Ginger in Wellesley. Think that chef has a TV show. I could experience it first hand!
Then fresco (cool name - wasn't he on General Hospital a long time ago? oh, maybe that was frisco. I know short for al fresco. See, I really do know a lot about food and the overall dining experience, just not big on the trendy stuff) Anyway fresco says maybe the problem is I get out too much to be an effective couch potato (don't know if that was a jab at MatthewB or any other "foodies", but I'm playing neutral here). I thought yeh, he/she's right I don't stay home much. And I definitely don't watch that much TV. I keep very busy with a myriad of activities, leading a pretty wellbalanced life. (except when I can't get away from the computer)
So, I'll just happily stick with my original answers, and chat with the ladies at the farmer's market this weekend about their favorite food celebs. And, I'll check in here once in a while to see if there's anyone who sounds interesting enough to check out.
Thanks for your feedback!
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ooh! How could I forget - saltwater taffy, especially from Goldenrod's, the shop in Maine that makes it and you can watch them in the window!
Even better - peanutbutter kisses!
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Have you ever worked on a line with 4 or 5 guys - the chef calling for more eggs or oysters or whatever, the middleman calling out orders (yes, even with computerized ordering, there is still need for a lot of verbal communication in a full service restaurant), the expediter calling for tables, the busser asking the dish people for more whatever, a server or manager bringing back a complaint, and on it goes. Add to that, the noise of the ice machine, the dishwasher running, the clatter of stacking plates, hanging pans, and so it goes...
Oh, but the rush of the activity and the rare perfect synchronization of the performance is its own kind of music!
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"Mabelline"
Don't crap me about that. I said business, and that means any kind you care to name. If you shit in your own nest, it'll come back on you. "I don't really understand what you're trying to say here? I thought I gave an honest response. Did I miss something?
You seem a little peeved!
I don't think anyone needs to feel sorry for any of the workers at Rocco's. Many of them have appeared on this board stating that they could (and in some cases did) go back to their old jobs. And others have their own boards where they make it clear that they were as interested, if not moreso, in getting the acting exposure, as the actual restaurant job.
My position all along has been, that in general, "The Restaurant" was a misrepresentation of the restaurant industry. Maybe we have the age old management vs worker conflict going here. I don't know what to say (and that's unusual!).
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Julia Child ?? - I don't know, she's certainly well reputed, but watching her used to freak me out. She's kind of like a charicature of herself. Shouldn't a food celeb, like any other celeb, have good presentation and audience performance?
That brings me to Rocco! Like it or not, he's a celeb now. Can't say his performance or presentation was that great either, but he does intrigue me. He's definitely got people talking about going out to eat and the whole restaurant experience more - the good, the bad, and the ugly of it! (yes, it's a boost for the marketing.)
Anthony Bourdain - He's probably my favorite. He writes well (big credit in my book) and makes a good presentation - not too stuck on himself, not too wierd, almost like "everyman", but uniquely his own man.
Martha Stewart - does she qualify, or will this boo me off the board? I don't think I would want her to be my neighbor, but I admire her business empire, and she puts on a good show. Makes me realize I really don't need to go to all that trouble, and wonder why others would? But, if you want to know how to make some good oldfashioned dish from stuff gathered from your backyard, she's the one.
Don't think I have any least favorites. I'm kind of a neophyte in the food celeb category. Have heard of people like Iron Chef and Naked Chef, but don't really know what they do, or why they do it!
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MabellineOkay, things being how they were, let's see how many hands go up for someone serious about cooking, eating, or business, for that matter, who volunteer to join Rocco II as one of his Strange Parade?
You mean for someone who knows what they're doing, can be a professional and is willing to stand up for themselves (and the industry)? Well, it's much easier to be an armchair quarterback, you know.
I would love to be an advisor, but they'd have to keep in contact via email and cell phone. It would be too much culture shock for me to be plunked down in the big city!!
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Interesting question. I enjoy telling people I don't cook much, which is true. But, when I do I'm pretty good at it, and do enjoy it.
First thing I can remember making is oatmeal cookies. Then, as a young wife and mother I got up and made breakfast for my husband every morning, and prepared well balanced, traditional meals for the family ever day. (rare were the trips to McDonald's - partly 'cause the nearest one was 30 miles away!) Still fondly recall making blueberry pancakes on Sat mornings from freshly picked blueberries. But, I had better things to do after a few years of that.
When I started working part-time in a restaurant I watched and learned from CIA trained chefs. (I didn't work in the kitchen, but liked to know what I was serving, and have always had an inquiring mind.) That led me to make things at home like quiche, roast duckling with blackberry sauce or stuffed mushrooms, that I otherwise might have thought too complicated.
I still stick to pretty traditional dishes using fresh ingredients whenever possible. I like to read new recipes, but usually improvise as I go along.
My friends and family give me credit for being a better cook than I claim to be (or want to admit to anyway,
that way I can limit my time in the kitchen to my own choice). -
In a busy restaurant kitchen there's already more than enough noise hindering effective communication without introducing more.
OK, I'll relent a little, you can listen to anything except heavy metal or opera during prep and clean-up - but nothing during service! -
Man, do they still have those?
I'd forgotten all about a Zero bar! Wasn't it covered in white chocolate with some sort of light, fudgey inside?
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Fresh blackberries served with cream (not whipped cream) but a pitcher on the side so customer can add as much or a slittle as desired - the absolute best!
After that, blackberry jam, blackberry shortcake (berries don't hold up as well as strawberries, but the color and flavor is great!) or blackberry/peach crisp (a crisp absorbs the berries juices better than a cobbler).
As a kid, I used to pick buckets of them, growing wild out back, and sell them to a local jam producer.
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Well, lunch time has come and gone, and I'm back at my computer. Exploring this site is just too much fun.
For some reason, just in the space of a couple of hours, I changed my lunch plans. It's my day off so I'm eating at home. I made scrambled eggs with cheddar and fresh asparagus.
The chicken salad will wait for tomorrow.
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Just to clarify - I never labeled Rocco as "sexist/racist." I referred to his behavior pertaining to the last episode with the black women, that had already been commented on as sexist and racist.
If I were to label Rocco, I would say he's an unprofessional and unsophisticated, risk taker. (good, bad or indifferent - take your pick)One might say how could a chef with an already successful restaurant in NY City be called unsophisticated? Well, I think he's probably been swimming in his own little fish bowl for too long. He may be well versed in certain types of cooking, certain areas of NY City and his Mama's Italian heritage; but there's a whole big wide world out there beyond that. It happens to all of us - call it a case of egocentrism complicated by ethnocentrism.
Maybe he should come to New England for the Fall and observe a whole different way of life. Or, maybe "The Restaurant" should be called "The Restaurant, NY City" a la "CSI, Miami." I supoose I should take that back - don't want to offend all the New Yorkers. Never actually been to the Big Apple, except in transit to somewhere else. So, yep, I suffer from my own brand of ethnocentricity. I love New England and the South - just keep me away from the city!
Interesting point - most of my restaurant friends haven't seen the show. They've been too busy working. In NH the weekends are heavy with tourist traffic. No days off for trips to the beach - at least not on the weekend.
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Mmmm! I usually only make mac & cheese in the winter, but reading this thread has got my mouth watering.
Might have to get some evaporated milk to try it that way ! I've always made a white sauce, melted some cheese in and added thin slices to bake in throughout. Have to say my family always seems to tell the difference if I skimp on the quality of cheese - has to be VT extra sharp cheddar!
This orange thing?? Must be some New York cheese? Oh, wait it's coming to me. Is that the color of the packaged stuff?
Think having roux too hot and too much flour can add to graininess problem first mentioned here. It has to be nice and smooth, thick and creamy, then baked to perfection with light topping of seasoned bread
crumbs.
Mmmm....
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What Fun! Happened to catch the end of some show on Food Network last night documenting history of and all time favorite candy. If I recall correctly the top five included:
5 M & Ms (popular with soldiers in World War II)
4 Flavored Wax (fake lips, and wax bottles filled with sugar water)
3 Good & Plenties
2 Can't remember - sorry
1 Penny Candy (even though it's now more like 5 & 10 cent candy)
My candy favorites vary. Probably put Peanut M& Ms and Hershey's Milk Chocolate at the top of list. Like a good crunchy Butterfingers every once in a while. And for the holidays, a small box of Godiva chocolates!
Oh, can't forget peppermint lifesavors.
Maine and New Hampshire holiday
in New England: Dining
Posted
Oh WHS - I beg to differ! Too many peopel think that civilization ends at Manchester. As was previously mentioned there are some wonderful restaurants in the Dartmouth/Lake Sunapee area!
Actually, Simon Pearce is in VT I believe, but food and service is excellent, on a par with any city restaurant. They also have hand blown glassworks there - beautiful.
In NH more towards Lake Sunapee LaMerridianna (sp?) is a fine Italian restaurant run by Pierro, a chef from Italy. Ambiance is unassuming, but food makes up for it. Service sometimes lacks a little. It's on rte 11 in Wilmot.
In New London about 20 min. east of Hanover is Millstone, well worth a stop. Beautifully done decor and gardens, fine wines and fantastic menu. Always run by CIA trained chefs.
Have to agree with Chefette that it is a bit of a drive from White Mts., but much less touristy. More bed/breakfasts and Inns, fewer motels, hardly any franchise type places. Dartmouth College is in Hanover.
Happy traveling.