Kahrs
-
Posts
65 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Kahrs
-
-
Greenfield is past Sq. Hill. Foodwise, it's absolutely nowhere. But very cheap and reasonable for housing.
Hell, if you want food, live in Bloomfield (Little tiny Italy) and go to the strip. Or live in the strip!
Now I really want to go and visit....and eat. The last time I went I visited two restaurants near UPitt, a mexican one in a slightly shady neighborhood...good but not wonderful and sushi at a sushi place near the school too. The sushi was awful, awful. So I guess I don't have good impressions of eating at Pitt. Will try places when I go visit to get an apt. Mel, I have heard of the other neighborhoods but never Greenfield...what's the scoop on that one? Thanks!Sus
-
Let me weigh in on Sushi Kim: it's not even close to a good Korean restaurant. As far as I know, Korean food in the 'burgh just isn't that good. And I love Korean food.
If I go out to eat (which is seldom, I admit), I like Dish. Price performance ratio is excellent.
In Sq. Hill, I recommend both the Malaysian place and Rose Tea Cafe for down home Taiwanese cooking. Good prices, efficient service, and the waitstaff is pretty good.
I've heard that 9 on 9 is excellent, but I can't vouch for it myself.
(And yes, I'm on the Slow Food list but I haven't done anything with them except the dinner at Lidia's)
-
Let me add my vote for Checcino: It has a fabulous cellar. We had a 20 year old Barolo for about $30. And as for meat, we had little tiny baby lamb chops. I don't want to think about how cute they were. Arbeccino as I recall. And, as an additional bonus, for ordering the dish of the night, we got a plate!
Interesting neighborhood as well. Vecchia Roma -- indeed.
-
I have a recipe for a chocolate tart with clementines, peels and all. My simple question: the clementine box always has a note about the use of fumigants and culinary grade wax. Can I use the peel directly or should I (a) scrub peels carefully or (b) skin and forget about the peel?
-
I think Cho Dang Gol is a good option for vegetarians, especially if they like tofu, and they have other options for meat eaters as well.
damn dootin'
cho dang gol has the best tofu I've ever had.
But not a charcoal place as I recall.
-
I think Paris in the winter is superb. There are no tourists (OK, next to none) and the Ile de Paris has the bird market (or did...).
Some snow, but geez folks, compared to Helsinki, it's positively balmy...
-
Cho Dang Gol is a great place. It's not the normal BBQ place, but rather specializes in home made tofu and stews. The first time I dined there it was undiscovered and the owner told me her mother made the tofu (she waved from the back). It is so good. Friendly service too. Excellent for lunch. Damn I miss it.
-
Stuffed Zucchini flowers (Fiori di zucca farcito?)
This is a quintessential summertime dish. You have to be able to acquire fresh zuke flowers, preferably from a grizzled Italian man from Calabria.
- 1/2 c ricotta
- 1 egg
- ground pepper
- grated parmesan and pecarino romano
Mix the ricotta with the egg well; then grind in some fresh pepper and then the grated cheese. The texture should not be too runny. Meanwhile, extract the stamins from the flowers --- this is probably not necessary but I do it -- the petal may break -- don't worry. Then, using a small spoon (like a 1/2 teaspoon), spoon the cheese and egg mixture into the flowers.
You should also have a very fresh tomato sauce ready. Add a chiffonade of basil to it. Then, heat up a frying pan, add olive oil then fry the flowers. If you are ambitious, you could coat them in flour; most of the time I don't bother. Fry them until they turn lightly brown and then turn them. This takes no longer than 5 minutes. Serve with the aforementioned fresh tomato sauce.
Keywords: Appetizer, Dinner, Easy, Cheese
( RG1124 )
- 1/2 c ricotta
-
Stuffed Zucchini flowers (Fiori di zucca farcito?)
This is a quintessential summertime dish. You have to be able to acquire fresh zuke flowers, preferably from a grizzled Italian man from Calabria.
- 1/2 c ricotta
- 1 egg
- ground pepper
- grated parmesan and pecarino romano
Mix the ricotta with the egg well; then grind in some fresh pepper and then the grated cheese. The texture should not be too runny. Meanwhile, extract the stamins from the flowers --- this is probably not necessary but I do it -- the petal may break -- don't worry. Then, using a small spoon (like a 1/2 teaspoon), spoon the cheese and egg mixture into the flowers.
You should also have a very fresh tomato sauce ready. Add a chiffonade of basil to it. Then, heat up a frying pan, add olive oil then fry the flowers. If you are ambitious, you could coat them in flour; most of the time I don't bother. Fry them until they turn lightly brown and then turn them. This takes no longer than 5 minutes. Serve with the aforementioned fresh tomato sauce.
Keywords: Appetizer, Dinner, Easy, Cheese
( RG1124 )
-
Poking my nose in here, I concur most strongly with the recc. of Upton. I know I should branch out, but they are so efficient and easy to deal with I just go for it.
I drink mainly Chinese black teas of the Yunnan variety; Lapsong is also a favorite to consume with bagels and lox. I also keep Assam and green teas for the afternoon.
I used to contribute to rec.food.drink.tea but after reading anodyne's posts, I gave up.
Drinking Chinese black teas is so much like drinking red wine... tannins, body and ... flavor!
-
I agree with FG, my Russell Hobbs is great. Totally reliable. Long ago, as a gradual student, I obtained a small "brown betty" that brews about 2 cups.
That's about right. If I don't use it, then I use one of the strainers.
-
I'm sorry, I have to reminisce... I first had Mugi-cha in Kyoto; I was staying at a an inn, and when I came back from my day (in August, so hot, so humid) and the innkeeper offered me a cold glass of Mugi-cha; on a semi-tropical day, could it be the most perfect iced-tea? On that day, I certainly thought so.
I have made it in the states --- as the previous authors have noted, it does go weird after a while. I just added lots... I bought mine in Edgewater, NJ where they also had bags. But I always prefer making a larger amount.
Now I'm thirsty.
-
I agree 200% about using Je voudrais <infinitive>... It's a crutch but it will enable you to ask for more things than you can imagine. Totally useful. I learned French the hard way (living and working there) so my vocabulary is heavily oriented towards foodstuffs
Once, during a trip I was having real problems speaking. I apologized (in French) for the evil french ... The waiter replied (in french) "Oh please, I'd rather have you speak French than anything else". What a relief.
Oh, and learn how to ask for a table for n people for tonight. And be prepared for disappointment...
Have fun!
-
Ciao Alberto, thank you for all the information. I hope, of course to return to Venezia (and Padova) as soon as I can, but alas, I have not been invited. Soon I hope.
I'm not holding up the Roner Myrtillo as an example of a sophisticated drink, rather as an example of a blend, much as the russians put fruit peels in vodka.
Tell us more about visiting a distillery, can you just show up and say "ciao, let's sample?" I am afraid I've always been a bit timid to visit wineries and distilleries...
-
Yes, grappa could be used as a method of time travel...
And yes, the blueberry "grappa" is sweet and quite easy to consume.
And, interestingly enough, my wife agrees with yours; she can't stand
Armagnac but willingly consumes grappa; is there a linkage?
-
I know you're the expert, you live there after all, but here on the Roner bottle
it says, and I quote "Myrtillo liquore con frutti e con grappa", bottled by Roner srl,
Tramin, Termeno, BZ.
So, it looks like a mix of blueberry juice, fruit and grappa, no?
And don't get me wrong, I've had the good Grappa too, but for some reason
it seems to land me on the wrong side. That's not to say I'm not willing to try
more.
Last time I was in Venezia, I went to dinner at a friend's house in Mestre and
floated all the way back to Padova courtesy of a very fine Grappa. (and FS Italia
of course)
-
Until an Italian friend came to visit, I didn't know about flavored grappa.
In particular, he brought a Roner Myrtillo grappa (blueberry). I confess,
it was smooth and easy to drink. And, it was only 30%, which made it even
easier.
In my opinion, grappa is a truly wicked concoction, not even on the same level
as Armagnac or Cognac, but completely wild and unless corralled, leads to the
worst hangovers...
-
You should see the other thread about just general eating in the 'burgh:
You will be in the heart of Oakland, student ghetto; however, you will be close
to the Original and also Primantis.
If you're serious, you need a Strip tour. (getting "stripped" I call it just for funsies). It's foodie central.
Dunno who else is stranded here but me.
-
I dislike Woo Lae Oak myself (gas grill, ordinary aps); I prefer real charcoal. My favorite place is a tofu place and even though I am 100% non-Korean I have always had a very warm welcome. It is... (thanks again to google) Cho Dang Gol... 35th street. Gawd I love their food and miss it terribly.
-
I said that commenting on pizza would lead to intense disagreement. Guess I was right.
I neglected to add that an obvious place to take children of all ages is Dave and Andy's Ice Cream on Atwood. -
I confess, a flour coating is not a batter to me. So, in a sense, I agree with the opposition. However, I have had many a soft shell with a thick coating of batter (whatever that is...). And, if you can only taste the batter and not the crab, then what is the point? If you check out the Union Sq. recipe I mentioned, you will see that the crabs are coated in a curry flour. As a saucier, I would demand a vehicle for my sauce...
-
Oooooh, do I disagree. They are easy to screw up. Method #1: Batter it
and fry it. The batter overwhelms the taste. Method #2: Freeze 'em; mushy
useless pieces of semi-crab.
Personally, the soft shell recipe in Union Sq #1 is just delightful; curry flowered
crabs with a carrot sauce. Really tasty.
-
Mysterious mexican = Mad Mex?
(Haven't tried it meself)
I agree 100% with JPW's comments.
(I adore the crust on Mineo's pizza, but I am sure this is a matter of intense disagreement)
-
For Fallingwater, I suggest checking out Nemacolin --- hopefully you will find something to your taste there. You can also consider getting spa'ed.
Cuisine Spontanee
in Cookbooks & References
Posted
I really really like this book. It's better than fancy book in my opinion --- dishes are
simpler and aren't as complex. I don't cook out of it enough.