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challah-baker

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    102
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    http://www.nonprofitvideo.com

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  • Location
    In the Kitchen, North Carolina
  1. challah-baker

    Hell's Kitchen (US) Season 3

    Bonnie over Jen? That was a wierd decision. What was Gordon thinking?
  2. challah-baker

    Best Pizza in the Triangle

    For NY style pizza, my favorite is Anna Maria's in Hillsborough. I just go in to listen to the boss's NY accent. It isn't fancy or gourmet or anything like that. Just the pizza-by-the-slice-you-fold-up-and walk-around with. Of course, you can only really walk around the parking lot, but...
  3. challah-baker

    Hell's Kitchen U.S. Season 2

    The Red Rock website now says Heather is "Senior Chef" at the resort's Italian restaurant, working under the leadership of Executive Room chef Renato DePirro. Fans can watch her work in the restaurant's open kitchen. I don't remember the term "senior chef". Wasn't it something else? http://www.stationcasinos.com/templates/ho...orp_ia.aspx?p=7
  4. We have really been enjoying Thai Cafe in Durham. It's not on 9th St, but unless you are stuck walking which I guess you aren't since Bullocks to Locopops is a healthy hike, the food is great! The potstickers are the best I have ever eaten. Just avoid the Thai Basket appetizers. I know the N&O guy loved them, but we just think they are wierd. challah-baker
  5. challah-baker

    Hell's Kitchen U.S. Season 2

    I have to ask whether or not others on this forum think that anyone would really be willing to work under an executive chef (which is the prize, right?) who won their job on a TV show? Generations of classically trained French chefs would roll around in their graves. It seems typical of the view of how one achieves "success" that is all too typical these days. You don't need hard work, years of experience, etc. Just a quick jolt from a reality show. Having said that, I think the show is great "entertainment", despite the repeated material. It shows people at their nastiest, and I don't just mean GR. It's not really about food or what it is really like to work in a restaurant. It's about "human nature". I apologize if this has been said before, but it is American Idol meets the Food Channel, with GR playing Simon what's his name.
  6. Not to change the topic too much, but has anyone eaten at Pao Lim lately? I went a few times after it first opened and liked it. But, I went back yesterday and was really shocked. The food was awful to the point of being inedible. The hot and sour soup tasted like something LaChoy would put in a can. The Tofu in Hot Bean sauce, to quote Sam Sifton, came in a sauce that could only be described as yucky. The tofu had a bizarre texture and tasted slightly sour. Even the spareribs were disappointing. Any ideas on what gives? They had so much promise. Did they change chefs?
  7. On speaking with several people lately, Mr. BryanZ, both those who work in restaurants and those who eat there, the same question has come up. How do you fund these excusions to all these restarurants? I remember from my college days being confined to either dorm food or ramen. Not to pry, or anything, but enquiring readers want to know...
  8. Has BryanZ tried Lantern yet?
  9. challah-baker

    Mel's New Bakery

    I do a lot of volunteer work with Amnesty International, and I just found out our annual meeting next year is in Portland! I may come by with several hundred friend for coffee and cake! I have been reading this forum from the first posting, but never thought I would get out that far. I can't wait! It is only a year away...
  10. challah-baker

    Best Restaurant in the Triangle (NC)

    I was also disappointed in Four Square. I can't remember what we ordered now, but nothing stood out. And quite a few things we had missed the mark. If we paid half the price I might have been more tolerant, but when you are paying top dollar you expect more. Service was also not what you would expect for the price. They "lost" the flowers I had sent to be put on our table. The host on duty said he didn't know anything about it, even though I had called earlier in the day to make sure they arrived. Luckily a waiter intervened and found them. The host didn't even care to look, nor did he apologize. I have nothing but wonderful things to say about Starlu!!!! Really great food. Great service. A nice selection of both beers and wine. OK the location is the pits (it is the same bldg as our mortgage broker !?!?) but maybe the rent was right. Once your inside the atmosphere is great!
  11. challah-baker

    The Pecan Pie Topic

    I have made the Cook's Illustrated recipe, but omitted the corn syrup and substituted 3/4 cup of homemade ginger syrup (chop up 16 oz. of fresh ginger, add to 2 1/2 cups water and 2 1/2 cups sugar. Boil until it reaches 225 degrees) and 1/4 cup Lyle's golden syrup. I have also tried the same substitution in other pecan pie recipies. The ginger and the pecan and the Lyle's go perfectly together. Kind of a ginger-butterscotch-caramel-nut effect....
  12. challah-baker

    Cookbooks for Kids

    Beats me, my five year old likes Alton Brown and Tony Bourdain... Seriously though, we love "Kids Cooking" from the Klutz publishers. Ours came with its own set of color coded measuring spoons. Lots of fun recipes....my son loves it!
  13. challah-baker

    Best Korean BBQ in North Jersey

    Well, we are about to make the big trek north from down here in North Carolina to visit my mom who lives in Fort Lee. (Yes, in THAT building. Don't worry, we are bringing our own water) I was thinking it might be nice to walk to dinner, something we can't do down here where BBQ has a different meaning and you can't really walk anywhere except for out to the garage. Anyway, me and Missus Challah-baker have been craving the Korean kind of BBQ and were wondering if there were any truly fine luminiscent examples of this in Fort Lee (we have seen several signs on previous trips) or if we should just hop on the Red and Tan and go into the big city. (While we can't walk around here, no meal would get me to drive up there. No offense. Well, maybe if someone was willing to pay for a meal at Per Se...) Thoughts? (p.s. oh yes, and China 46 is one of my favorite restaurants on the planet, although Cecil took offense once when I asked for Red Bean Paste balls for dessert. He said he didn't serve peasant food. He did serve us a mighty fine substitute, which I believe contained Lotus Seed. It sure beats any Chinese food around here...)
  14. This just in..... Hot News From Matzah Rising Farm: 1. Fresh Turkeys! We will now be able to have the turkeys quick chilled, which will allow them to remain fresh, not frozen, until Thanksgiving. They will be soft to the touch, with no need to defrost, and the great taste of a fresh free-range bird. Turkeys of all types and sizes are still available. Send in your order today to assure availability. 2. Remember about our annual open house next Sunday, Oct. 17th from 12-5. Gobble with the toms, sample pies beneath the falling leaves, get your hook shot ready for the new season, meander down to the creek, and marvel at the allure of Sammy, our new goat buck. Check out the website later this week for new pictures, directions to the open house, and the updated fresh bird news you heard here first! http://www.snowcamp.org/matzah Gerry Cohn/Jessica LaMontagne Matzah Rising Farm 1105 W. Greensboro-Chapel Hill Rd. Snow Camp, NC 27349 336-376-8765 corncrib@netpath.net http://www.snowcamp.org/matzah
  15. challah-baker

    Lyle's Golden Syrup

    I think it is best right out of the jar, but just last night I added it to a tarte tatin (Birenbaums recipe from Pie and Pastry Bible) I substitute 4 tbs of it for 4 tbs of the sugar and it was divine! Also add 1tbs of vanilla. I echo the suggestions for subsituting it for corn syrup in pecan pie, but also in any caramel recipe where corn syrup is called for. I used it in classic creme caramels. butter crunch toffee and popcorn balls. It really takes them to another level. It costs more, sure, but since you already have it... I also tried it instead of simple syrup in a mint julep. Yummmmm! challah-baker
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