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Susan in FL

eGullet Society staff emeritus
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Everything posted by Susan in FL

  1. On second thought, I'll drink one right now and make a toast to him. I know he would like that.
  2. What a shock. Those dinners do seem like yesterday. I'm so sorry to hear this, but thanks for letting us know. We'll raise our glasses of beer in honor of him tomorrow night at happy hour.
  3. I am of two minds about this, and maybe three or four after reading Carp's post. And Malawry, I didn't read the Washington Post article... I'm not a member and I didn't feel like signing up. Please let us know if they published an interesting slant. Personally speaking, (1) I would be glad to see the prices of the imported become higher because I don't think they are good in the first place. It doesn't surprise me at all that farm raised imported shirmp are grown with stuff that is not approved for human consumption. Maybe it will get our markets here in FL back to stocking mostly local shrimp. And, (2) I think it would suck if people who don't have access to good local shrimp would have to pay the rising prices. I love shrimp (and crabs) and use them a lot in my cooking, and it's well worth the "work" to me... Actually I don't consider it work. What I can't imagine being worth the work is those little tiny corn kernel size clams that is the topic of another thread. That was amazing to me.
  4. The brats were real fine! I started another topic, thinking though they're all sausages, perhaps brats are a different food than hot dogs... I guess if you think they're different, you would reply here. The daily storm came right when it was time to cook, but we're die-hard grillers. This is my die-hard griller husband, outside the back porch...
  5. Robyn... Staff... I considered posting this under a prior thread on Palm Beach County dining, but I thought this thread had more to do with reporting on restaurants tried, rather than asking for advice before going. However, if the masses think they should be merged, that's fine with me. Brewzzi was an unexpected treat. They had several GABF medals on display, and from what I tasted, they were well earned. As I mentioned, I really enjoyed the conversation with the brewer. I don't know if the same brewer works at different locations... maybe that would account for the difference in the Boca location and this one.
  6. ...What a novel idea! Reading the directions?! i tore through that packaging so fast there could have been a 10 carat diamond tucked away in the styrofoam and i wouldn't have seen it. Yes, that describes it! I am laughing out loud at the images of all of us tearing into hot dog packages.
  7. Susan in FL

    Dinner! 2004

    That looks good! I had never heard of stuffing a duck neck. I surely would be interested if I had some necks on hand. I too am posting from a few days ago, but this time I have no good excuse. In Orlando Friday we stopped at a specialty food store and bought some USDA prime strip steaks for like $26./pound and a good bottle of Stag's Leap Cabernet. We're usually so disappointed in supermarket steaks that we've decided to eat them less often and buy the good stuff. These were wonderful, well worth it. So Saturday night we made them part of a "classic" steak dinner, with snails in a traditional garlic butter sauce cooked in our new snail-mold-thingies as a first course; truffled mashed potatoes and mushrooms with the steak; salad: a wedge of iceberg lettuce with homemade blue cheese dressing, set on top of mixed baby greens and garnished with cherry tomatoes and pine nuts; and to finish off the last bit of that Cabernet, some good chocolate. Our 4th of July feast was Mojitos, Kobe burgers, various Usinger's hot dogs, sweet corn risotto, coleslaw, green bean and fresh mint salad, and red wine. Monday's dinner was unremarkable and last night was dinner out. But tonight.... Usinger's fresh brats, grilled!
  8. I appreciate the follow-up. ...What a novel idea! Reading the directions?! It's a good thing what's left will freeze well. If not, I'm afraid I would submit to the temptation to eat one a day.
  9. Tommy, thanks for the question about freezing, and John, thanks for the answer. We were wondering about freezing part of ours. The order which came Friday is still in the fridge, and we're having the fresh brats tomorrow night... I sure hope they are OK.
  10. I'm enjoying this topic. There is Assouline in the Philadelphia airport?! I may have to get stuck in there and buy a sandwich or sushi or .... ! I'm flying in and out there next month. I feel a delay coming on! Thanks for that heads-up.
  11. I haven't organized travel plans for that reason, but I have gone to the Orlando airport, just to eat dinner at Hemisphere. The food is really good, and the view of the runways is great!
  12. Please pardon me for being so late in following up on the restaurants in the Palm Beaches, after several of you were so kind in giving information and recommendations. My friend and I had several good meals, during our three-day girls'-night-out in April. I'm hoping to go again with my husband, and welcome any more information about dining in the area. The highlight of the trip was our dinner at Cafe L'Europe. It was one of the best meals in a restaurant I've ever had. The service was impeccable from the moment we entered, when they offered to take our pictures, to when we left and they offered to photo us again, getting into the limo to return to our hotel. They probably could tell it was our first time there, when we walked in all dressed up and wide-eyed, with our digital cameras in hand. Food and wine were awesome, but I've let too much time go by to remember the wines. We each ordered a glass before dinner and with every course, and the selection of wines by the glass was very good. I am a sucker for sweetbreads, so I couldn't resist the first course of Sauteed Duck Foie Gras with Pear Raisin Compote, and Crispy Veal Sweetbreads, Wild Mushrooms, and Asparagus. My friend got a quartet of chilled soups. For the "pasta" course we split Maine Lobster Risotto with White Truffle Oil. As the main course I ordered Sauteed Chilean Sea Bass Fillet with Braised Leeks, Shiitake Mushrooms and Baby Bok Choy in Kafir Lime-Lemongrass Broth. There was a cheese course, which I couldn't finish, and I brought some of it back to the hotel, where we enjoyed it with a Champagne brunch in our room the next morning. It was Roquefort, Camembert, Petite Livarot, Caprifeuille, and Lincet -- the last two of which were new to me. I do recall that I had a glass of fine vintage Port with that. I skipped dessert except for tastes of Vicky's trio of creme brulees. Everything was delicious and the atmosphere was wonderful. More briefly... Another very good dinner was at Carmine's -- not as upscale, but lots of good choices on the menu, including sushi, raw bar, seafood, steaks, chops, pastas, homemade pizza, etc., and a fairly good wine and cocktail selection. I went for sushi, and stone crab claws, oysters, and clams from the raw bar. We had gotten a recommendation for a certain server to ask for, and she took real good care of us. We had a fine lunch at Cafe Chardonnay. The service did not start out good, but after we commented to some of their staff about it, it quickly improved, and by the time we left, we had enjoyed conversation with our server and were each given a complimentary glass of wine and dessert. The wines were great. We each got a Grilled Kobe Beef Burger with Portobello Mushrooms, Gorgonzola, and Truffle Fries. I have seriously been trying to duplicate those truffle fries at home since then, and I have it almost down pat. While we were at Cityplace, we stopped into Brewzzi for beers and snacks. I was surprised at how good their beer was and enjoyed talking with the brewer. Fortunately for me, a hophead, the Brewmasters's Special was an IPA. The calamari and the gorgonzola chips were very tastey... We would have eaten more if we weren't trying to save our appetites for three meals a day. The other meals, eaten at the hotel and random places on the road while sightseeing were good, but unremarkable. Again, thanks for the recommendations. When I go back to Palm Beach County, it will be hard not to repeat eating at these places, but there are still several others I want to try.
  13. When Disney sets out to do something first class, they deliver. Maybe the key is what they set out to do, whether it be dining, accomodations, service, landscaping, exhibits, Mission Space, or whatever. I have found that the dining in resorts lives up to that reputation. There is some good food to be had in the theme parks, but generally speaking, that is not where they are setting out to deliver fine dining. We have eaten at a few places in Epcot, for example, and they were good, but not very-very good or excellent. Victoria & Albert's was excellent. Thursday we ate lunch at the Rose & Crown Pub, in the United Kingdom, Epcot. It was OK, a good example of bangers and mash and a nice sampler of British draft beers, but it was a typical theme park meal. I think Downtown Disney is more a reflection of the particular restaurant than of Disney in general. I would be interested in what others think about that. I absolutely loved a lunch I had at Wolfgang Puck's a year or two ago, and Friday I liked our lunch at Bongo's but was not wow'ed by it; I attribute those impressions to Puck's and Bongo's more than to Disney. Anyway, yes, Helena, you are right... Disney is quite capable of doing it! After our dinner at Victoria & Albert's, I want to go back and eat at the Chef's Table. For our anniversary, we were interested in the more private, romantic setting, but I think a return trip at the Chef's Table for the two of us or with friends or family would be really fun. And Marlene, I can imagine that they would treat a young person especially like royalty... what a great experience for a kid! Our sons aren't kids anymore, but I would love to take them. Suzanne, I hope you have an opportunity to dine there someday!
  14. We did the Deus. It was a couple of weeks ago, along with appetizers. I failed to post right away, nor did I write notes, so I can't give a detailed description. However, I can say thank you, Lloyd, for one of the best Belgians I've had! I usually find it hard to appreciate them because of the banana bubble gum flavors of some. This went down much easier than most Belgian beers do for me. Another new-to-us brew from Lloyd's gift that I neglected to mention trying was the Allagash Grand Cru. This was a similar tasting in that spiced beers are not one of my favorite styles, and again, this I enjoyed. I think these varied selections have helped to expand my tastes. Cheers!
  15. Oh. ...Now I know what real good hot dogs are. Thanks to everybody who recommended Usinger's! My order arrived Friday and they were included in yesterday's 4th of July Feast. They were the best hot dogs we've ever eaten. They were grilled to perfection. To each his own, but I second the notion not to split the hot dogs or brats, especially those with natural casing. We tried the three different hot dogs yesterday, beef franks, beef weiners, and Certified Angus Beef franks. If we were forced to pick a favorite, it would have been the CAB. Next up... We're looking forward to the fresh brats. Just too good!
  16. Maybe the better question would be "what are your favorite ethnic comfort foods based upon your own personal experiences growing up?" GG, very interesting! I, too, have noticed that there are so many posted inquiries and so many meanings to comfort food. Home food.... usually that conjures up ideas to me of what I don't care for. I avoid any restaurants whose claims to fame are home cooking. For us, comfort food has come to mean favorites of ours, in our adult life together, rather than memories from childhood. When I make white truffle risotto, for example, my husband makes a comment about this being comfort food to him! Potatoes are comfort food to me, and the memories are not from childhood. (I guess if I were to make connections between comfort food and childhood, it would be Italian-American dishes like spaghetti and meatballs and other pastas... funny, when I think comfort, I think starches.) I agree that comfort food for each individual is quite personal, but I tend to think of it as individual to one's past or one's history more than to one's childhood. I know I'm weird about this... I tend to have less favorable childhood memories than most, and the same is true for my husband. Thanks for the snippet from your reading!
  17. Our dinner at Victoria & Albert's was the perfect special occasion, from the making of the reservation to the time we departed, menus and chocolate anniversary card and long stem red rose in hand. For anyone unfamiliar with the dining experience at this restaurant: When the reservation is made, they give a full explanation of what you can expect, such as the appropriate attire and the cost of the meal, and ask several pertinent questions in order for them to prepare to serve you. They check on such things as the correct spelling of your names, so they can personalize your menu, and whether you have any food allergies or restrictions. The menu changes daily. Service by the "Victorias" and the "Alberts" is exceptional. We were told ahead of time to expect to dine for about two and a half hours, and throughout they neither rushed nor slowed the pace we desired. It was as though they had radar, sensing our thoughts before we spoke them aloud. They were able to provide this kind of service, yet locate themselves at a distance, giving us privacy. When we spoke with staff, they were knowledgable with just the right amount of humor. The food was superb. Everything tasted so good, and looked beautiful. There were six courses, preceeded by an Amuse and followed by coffee, etc. It was Prix Fixe, $95.00 each, a very reasonable price for such food, service, and setting. We took the suggested six wine pairings, which again at $50.00 per guest was well worth it. I tried and tried to photograph our menu so that it would be readable, but couldn't get it clear enough, so I made the shot smaller just to give you an idea what it looked like. The Amuse was a crab cake with tasty garnishes; however, it wasn't named on the menu, so I can't remember the description. With it was served a glass of Iron Horse "Fairy Tale Cuvee" Brut, Green Valley 1995. We did order cocktails before that... my husband, a Bass Ale and I a Cosmopolitan. These were my menu selections, and the wine pairings (beer with the soup): Lemon Grass Poached Lobster with Pickled Papaya and Tat Soi Monchof "Astor" Kabinett Riesling, Mosel 2002 Roasted Quail with Heirloom Tomatoes, Candied Potatoes and Tomato Water Marques de Arienzo Reserva, Rioja 1998 Brie Leek Maui Onion Cream Soup Chimay Ale Peres Trappistes, Belgium Roasted Duck with Mission Figs and Consomme and Foie Gras Tortellini Hartford Pinot Noir, Sonoma 2002 Colston Bassett Stilton "Cheesecake" with Bing Cherry Compote Croft Fine Tawny, Porto Pyramid of Tanzani Chocolate Mousse "Celebes" Coffee, Tea and Friandise Russ chose a different third course and main course: Barely Seared Ivory King Salmon with Asparagus and Ramps Villa Maria Sauvignon Blanc, Marlborough 2003 Grilled Prime Filet with Brentwood Corn Risotto, Natural Jus Wynns Cabernet Sauvignon, Coonawarra 2001 He ordered Grand Marnier Souffle, and we shared desserts with each other. It was an awesome celebration!
  18. That's too bad... You're right, the bread is an important part. I don't use a sandwich press. I've had good results placing the sandwich in my larger cast-iron skillet, and covering it with my smaller cast-iron skillet containing a brick. I don't know Inverness, but then again, I don't know lots of FL between here and the Gulf coast. I'm sure you do miss the Cuban food. So would I, and I didn't begin to really appreciate the great Cuban food until I moved down here. Some places sure are better than others... Today we ate lunch at Bongo's, the Cuban restaurant in Downtown Disney. The Cuban sandwich was good, but not great.
  19. LOL, hell no! But just make sure you use the Jiffy on a night you use the Savoie.
  20. Sure! This is the recipe I use. It's based on a recipe from an old Bon Appetit. 3/4 cup yellow cornmeal 3/4 cup all purpose flour 3 tablespoons sugar 1 1/2 teaspoons cream of tartar 3/4 teaspoons baking soda 1/2 teaspoon salt 1 cup sour cream 1/4 cup snipped fresh chives 1 seeded and finely minced jalapeno, or to taste 3 tablespoons unsalted butter, melted 2 tablespoons milk 1 egg, beaten to blend Preheat oven to 425 F. Butter 8 inch square baking dish. Mix first 6 ingredients in large bowl. Whisk remaining ingredients in another bowl to blend. Make well in center of dry ingredients. Add sour cream mixture and stir just until blended. Spoon batter into prepared dish. Bake until cornbread is golden brown and begins to pull away from sides of pan, about 20 minutes. Cool slightly. Cut into 9 squares. Serve warm or at room temperature.
  21. Thank you! I was very pleased. They were wild, frozen. Making such dishes surely is gratifying, a fun labor of love. And we ate until we were stuffed.Welcome, SmrtAss. I would agree... it's not a sacrilege if it tastes good to you. For me, in this instance, all the chopping and stirring and simmering and tasting, etc. was as much part of what I was in the mood for, as the eating.
  22. Susan in FL

    Dinner! 2004

    You know how to do the single thing! Way to go. I am sort of single tonight, too. Russ moonlights at a package store two nights a week, and tonight is one of them, but I also worked at my other job. My second job is better, though... tonight was just a two hour meeting, over dinner, and he has to work until 11:00. I had French onion soup for the first time in I can't remember how long, and a Caesar salad. I'll probably go indulge in some frozen custard at one of my favorite ice cream places a little later. Last night we made our all-time favorite Pasta Puttanesca recipe. It's an uncooked sauce. Sunday night I made duck gumbo, chive-jalapeno cornbread, and salad of (pickling) cucumbers and onions. Saturday night we grilled a boneless lamb roast. It was butterflied, and we spread a little tapenade on it, and placed a few anchovies, sundried tomatoes, and pine nuts in there, rolled it up, and rotisserie-grilled it. Yum. The pasta to go with it was good, too... sort of a wine and stock reduction sauce with just a hint of tomatoes and garlic and fresh herbs. Then, salad of lettuces, tomato, onion, with vinaigrette, gorgonzola, and pine nuts. Friday night we had our own wine tasting and appetizer/tapas - style foods. The night before the store where Russ is working had a wine tasting, and he got to bring home left-overs. We had samples of 13 wines. We decided ahead for after work, at our regular day jobs, him to bring home surprises to go with white wine, and I would bring home surprises to go with red wine. We had edamame, sushi, a lobster, cheeses, pate', bread, bruschetta, and raspberry chocolate truffles. Quite different than our usual Friday night happy hour out and about. We're getting ready to go to Orlando/Disney World for a few days in celebration of our anniversary, and have a reservation at Victoria and Alberts! See you when I get back... Cheers!
  23. I made the Duck Gumbo for dinner tonight, and it was sooooo good. I appreciate the input of all. I brought together all the good advice, and made up the "recipe." I'm not sure I can remember all that I did, but this is the main idea... I made the roux with equal parts goose fat/butter, and flour, and got it medium-dark. I thought is was a beautiful rich color. To that I added the trinity, using both green bell and red pepper, and adding garlic. After that was ready, in went the duck stock, bay leaf, cayenne, a little salt, smoked andouille sausage and tasso ham which had been sliced, browned and drained on paper towel, and it simmered quite a while. Somewhere in there I added a little fresh oregano, and a seeded and chopped tomato. Later, the duck went in, and at the end, a little okra and parsley. I think that's it.... I served it around a timbale of rice, sprinkled with scallions, and then file at the table. To go with it we had a salad of cucumbers and onions, the best chive-jalapeno cornbread I ever made, and a big ol' red wine. As for my Cajun style cooking plans, next I hope to make a shrimp etouffee, and sometime later in the summer or fall, the Brooksie's Seafood Gumbo. I'm not real sure what the distinguishing characteristic of etouffee are... What would be the main differences between shrimp gumbo and shrimp etouffee and shrimp creole? Thanks again. Edited to laugh at myself... the second picture shows that I had gone "BAM" with the file on my serving. My husband said it looked as sloppy as Emeril's garnishes.
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