picaman
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Posts posted by picaman
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le jardin bistro - not worth the trip, unless in the area
I'd suggest Tournesol, but that's all the way over in Long Island City. One entire subway stop out of Manhattan. Never mind.
Jamie
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Jarnac is also another favorite of mine, again haven't been there in a while. Their rendition of cassoulet is amazing.
Soba
I'll second Jarnac--I've eaten there several times and have never been disappointed.
Jamie
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Sounds like badly done pot roast to me.
Jamie
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Here is a link to the Mr. Cutlets method of cooking steak, which I've employed several times with outstanding results. It's stovetop cooking finished in the oven.
Jamie
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For what it's worth, I dined at Raoul's last year. We went early without a reservation and were treated very nicely, even though they were tremendously busy. I had the short ribs and bison carpaccio to start--I thought the food was well presented and uniformly flavorful. Desserts, coffee and kir were all good as well.
I know a lot of people are down on Raoul's as being past its prime, but I thoroughly enjoyed my meal there. It was a bit expensive, but to my mind was a decent enough value for the price given the ingredients and preparation.
Jamie
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My family ran this grocery store! Were you a customer?
You ARE yanking my chain aren't you?
Yes I am
What town was the store in that you are talking about?It was a mom-and-pop grocery in a small town in north central Florida.
Jamie
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Preferably, you buy them from the corner grocery (where Dewey or Hazel would write down you purchase in a little book of receipts and hopefully your parents would pay it later that month)
My family ran this grocery store! Were you a customer?
They have to be Tom's or Lantz peanutsForgot about that detail--you are correct, sir!
Jamie
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With this recipe I want to pay tribute to beef which is, and always will be, the most popular dish on Juniper’s menu. But not all beef is good. Rib eye is just a disgraceful, scrappy, chewy, over-rated meat. It’s a cut cheap restaurants use so they can say they’ve got steak on the menu. But, in my opinion, all the top restaurants should serve fillet steak because it is the king of meat and no other cut can get close to toppling its crown. Generally fillet gets a hard time because it’s expensive and has less taste than sirloin. But fillet is more delicate, has less fat and cooks more quickly, therefore retaining all major proteins, vitamins and minerals. The unusual way we cook it at Juniper – by slow baking – puts the flavour back into the meat. The end result is a fillet that is wonderfully tender, moist and has very little colour because it is baked so slowly any blood is cooked throughout the meat, unlike when you fry or grill when the outside of the steak is seared but when you cut it you’re left with blood all over your plate
Feh.
Jamie
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Had roasted cauliflower this weekend--delicious! It went well with my steamed okra
Roasted brussels sprouts are awesome as well--now I'm off on a cruciferous vegetable buying spree!
Jamie
EDIT: spelling
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Yes, indeed. Steamed and served with butter and salt.
Thanks for the suggestion! I shall have it this weekend and report back on its wubbiness.
Jamie
Steamed and served with butter and salt
Jamie
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Used to do it when I was a kid in north Florida (late '60s), but as I remember, the rule was that you had to use the small (6 1/2 oz.?) Coke. Big bottles of RC were off-limits
As I remember, I didn't like it much and didn't get the point, but I did it anyway because older kids and grownups did.
Jamie
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A sweet little inchworm on my salad.
This happened to a good friend of mine at, of all places, Esca.
The oddest two things that happened to me personally:
1) Cockroach on a burger from A&W when I was a kid. As I think back, that had to be intentional.
2) Large packing-box-sized staple in a Domino's pizza. I was older then, and able to complain. Along the lines of the Campbell soup story, they mailed me a coupon for a free pizza
Jamie
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I've always made my own from gluten flour aka vital wheat gluten.
Very easy to make and much, much cheaper than buying it pre-made. I just combine vital wheat gluten with spices (often various flavors of sausage seasoning) and water, until it's firm but a bit sticky. Then I boil the "dough" in a broth made of tamari, water and a bit of kombu (optional) for about an hour. It will swell up, but shrinks when cool.
It's very versatile, and does make a yummy BBQ sandwich when thinly sliced.
Jamie
EDIT: Added cooking time.
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If you want rich food, rough wine, noise, and smoke - go.
Sounds like my kind of place! I've just printed this page and added it to my "Paris restaurants" folder
Somehow the smoke that bothers me in NYC doesn't bother me nearly as much in a Paris restaurant. I'd swear that there's a difference in the smoke--maybe it's the quality of the cigarette? And, as an ex-smoker, I'm easily irritated, both physically and mentally, by cigarette smoke.
But I digress. I too enjoyed reading about your visit to Chez Denise. You have a great way of making description informative and germane rather than flowery.
Jamie
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Upstairs..."Men" and "Women" with attendent hands pointing to the opposite door. Separates the locals from the tourists quite effecively. Well, it was funny the first time. Less so later.
Also at Maguire's in Pensacola, Florida.
Very interesting place, this. On your first visit you sign a dollar bill, there's a bit of a ceremony, and then you staple it to the wall, ceiling, etc. Hundreds of thousands of dollar bills, supposedly. The ceiling is so thick in places that it's hard to staple.
They also have the last case of Tullamore Dew in a glass case--always loved to see this as it was my grandfather's "special" whiskey.
Jamie
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Zen Palate is completely vegan.
Souen (E 6th. St @ 3rd Ave.) is good though it's been a while since I've been there. I've also heard good things from friends about Red Bamboo (W 4th @ 6th Ave.), though I've never been there. Not sure, though, that either of these are completely vegan, if that's what you are after.
I miss Zenith, which was on 8th Ave. @ I think 53rd. and was vegan--they could do some amazingly tasty things with various meat analogs, mainly seitan.
Good luck with your search.
Jamie
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Yes, indeed. Steamed and served with butter and salt.
Thanks for the suggestion! I shall have it this weekend and report back on its wubbiness.
Jamie
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Pickled =
Raw =
Stewed/Gumbo =
Fried =
Have I left anything out?
Jamie
P.S. Wazzup with all these people downing offal at every opportunity but who won't eat okra?
P.P.S. Saute sliced okra in a bit of oil and all the mucilage disappears magically. Okra and tomatoes prepared this way is delicious and mucilage-free
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Feud Over Michelin Guide Grips French Food Sector
"A French restaurant critic has lifted the lid on the secretive inner workings of the Michelin guide, alleging that a third of the top-rated venues in France's foremost gastronomic handbook are not up to scratch.
Pascal Remy, sacked in December after 16 years as an inspector at the illustrious guide, smashed an industry taboo by giving a series of interviews to French media on Thursday."
"Establishments are not visited every year," Remy told the weekly Le Figaro Magazine in an interview due to be published on Saturday. "More than a third of three-star restaurants are not of the standard expected."
Michelin is denying much of this, of course. Disgruntled ex-employee? Does anyone have more info about this?
Jamie
EDIT: minor inaccuracy
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Plus, their product mix didn't strike me as much different from any other store of this kind (such as the now defunct Healthy Pleasures on the UWS).
I stopped in Columbus Circle Whole Foods this past Sunday afternoon to pick up some King Arthur flour. After a 10 minute wait to go down the escalator to the store (!) I found that their selection of this particular line of product was far narrower than that of the Chelsea store. The prices were definitely higher for this item as well. I got the sense of that being true in general, though it's somewhat supposition on my part.
That said, the rest of the joint was surprisingly dead. Lots of folks walking the aisles and window-shopping, but few people seemed to be actually buying in Hugo Boss and Sisley.What she said
Lots of shoppers, no one really buying. Even at Whole Foods, there were lots of wanderers (my group among them!) and a short checkout line. Jamie
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Thanks for this very comprehensive update--it's very useful information to me, and I'm sure others as well.
Jamie
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Whoa! Buy this, and buy it now before they run out. Buy two and give one to a friend. I have a Mafter mandoline -- which I prefer to Bron's -- and, while I don't use it all the time, it is absolutely indispensable when I need it.
Thanks for the tip, everyone--got one of these today. I'd estimate that 15-20 of these remain.
Jamie
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I keep telling myself that I'd like to go out to Long Island to make a personal comparison. But somehow I never seem to make it past Williamsburg. Glad to know you enjoyed it, though. I've read on various forums here that they are roughly comparable.
Jamie
Storing Miso
in Japan: Cooking & Baking
Posted
I have two plastic tubs of miso, one red and one white, that, (thank you for reminding me!) have been in the back of various fridges of mine for at least ten years. I haven't looked at them for around two, but I recall making a very nice soup then out of what would have been ~8 year old miso. And I survived to post the tale.
I'll check out my miso tonight and get back to you.
Jamie