hathor
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Posts posted by hathor
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We are also planning on spending some time there...so hope you get some good beta! My only word of advice is: be sure to dip that hard bread in water before you try and eat it!!
buono viaggio!!
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Fine...go ahead bring up milkshakes...now I've got the song stuck in my head, and there it will remain for days and days....my milkshake brings all the boys to the yard.....
Vanilla malteds. Its been years and years and years. I used to work as a waitress and I would just eat the malt powder straight. mmmmm.......
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and this runny, oozy Italian 3 leche cheese, that I do not want to remember the name of because then I would get it every day!
Was it La Tur? from Piemonte cow, goat ,sheep blend- really great
about a 2-1/2" diameter.
hello! no, it was an Italian name, about a 5 inch square. and now you gone and made me hungry!!
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Fresh, cold shell peas from Greenmarket
Blueberries when they are 2/$5.00 like they were at Gourmet Garage the other night
The first good watermelon of the season
The first local corn
Eating outside (preferably in a garden, not at a sidewalk table..unless I'm in Paris, but that belongs on another forum.
) Think Bistro le Jardin in Soho, or Acqua Sante in BrooklynCan you tell I'm ready for summer???
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I peel them like oranges, but I also remove all membranes so that it's just pure grapefruit sections. I peel about ten grapfruit at a time ...
Does this take you all morning and into the afternoon? Do you have a method to share? I love grapefruit, but echo everyone else's complaints about it. I once made a wonderful recipe of grapefruit, ginger, and star anise compote, it was truly delicious, but I'd never do it again because it took forever to peel those *%$ grapefruit!!
It's not difficult, after a bit of practice. The epiphany for me was . . .
USE A KNIFE! (duh, but I'm a slow learner)
Cut off the top and bottom of the grapefruit so you can see the actual flesh (no membranes) Cut down the sides, again so you see flesh.
Working over a bowl, hold the grapefruit in your left hand (right hand if you're left-handed). Pick a membrane, any membrane, and start there. Cut down as close as you can along one of the membranes, then move to the next one and cut along it, cutting out the section of grapefruit. Continue around until you're left with nothing but a big lump of membranes. Squeeze out the extra juice and you're set.
Works for oranges too.
Now, for me, the way-too-much-work-for-what-you-get food is fava beans -- shell, shell, shell; blanch, peel, peel, peel -- two hours later, you have. . . beans. Great.
Anyone know the cooking term for this? I seem to remember someone on Food TV refer to these as imperials (or something similar) when refering to a lime cut in this manner.
I think you are looking for the word "supreme". Messy, but fun.
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(although I will eat the tail on fried shrimp
). OHHHH...my husband eats the shells too! YUK. I thought he was unique in the universe.....
Adox: you must train the SO. Deprive him of food, let scent of bbq shrimp waft over to him and when starvation overtakes his aversion to touching the peels, he will come to understand the tactile pleasure of ripping those shrimp bodies apart!!
I used to travel to Hong Kong with my designer who had an aversion to pulling the shrimp head from the body, so I would have to rip all the heads off for her. After, say 4 or 5 years, I had her finally trained so that she could do it all by hersef. So, if she's trainable, anything is possible!!
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Do you still ice the burn, or just put lavender oil on it? Is it actually oily? Or, is it used afterwards to help heal the skin/scar?
Its an essential oil, lavender oil, and you can ice for a few minutes and then douse directly with the oil. Here's a link that explains more about lavender: Camden-Grey. Scroll down until you get to lavender.
I also use aloe vera directly from the plant, but the lavender seems to take the "ouch" out quicker, and the healing/scaring is better. (I've gotten some doozy burns on my hands over the years...haven't we all??). Please, PM if you want some more info.
Regards!
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Extra stupidity alert: last night I had preheated one end of my double burner cast iron griddle/grill plate. This was to keep stock hot that was being held in a pyrex measuring cup. Later, I needed to turn over the griddle to use the grill, that went fine, the front was still cool, no issue. However, it wasn't quite as far forward as I liked. Guessed yet? I had flipped the thing top to bottom, so the hot part was now in the front. Dumb ass that I was, I grabbed the handle to adjust it. OUCH!
Hand straight under running cold water then onto a bowl of ice water, for hours. I was expecting to have blisters on the pads of two fingers and the thumb of my right hand (I'm experienced with burns of this type, unfortunately). However, keeping my hand in the ice water for as long as I did must have done the trick. Although I needed lots of tylenol last night for the pain, this morning the skin just feels a little numb and stiffened, rather than blistered -- no, it's not 3rd degree, I know the difference.
Anyway, Jason yelled at me for not having potholders next to the stove, but I'm sure I would have made this brilliant move regardless.
ICE THOSE BURNS IMMEDIATELY PEOPLE. And for way longer than is comfortable.
PS -- I had all my mise en place ready, so Jason was able to follow the recipe for Israeli Couscous Risotto without too much help from me.
Keep a bottle of lavender oil around...just dump some on the burn. Its miraculous.
At least you got to drown your sorrows with the couscous. I HATE burning my hands!
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Dinner tonight here way down on Lonely Street consisted of:
Hearts of Romaine Salad with grapefruit, avacado, and a strawberry vinegarette (it worked very well together, thank you)
French Bread from Lejeune's Bakery in Jeanerette, LA
Sliced Tasso, fresh shrimp, onions, red bell peppers, garlic sauteed in evoo and finished with fresh cream from Mauthe's Dairy-served over penne pasta. Very Spicy, but not too.
This was a great meal. Plenty of leftovers for lunch.
Oh, Dinner at Cafe Lonely St.
Where there are only tables for one
But the food is fine if not divine!
The wife left you, she took the kids and the camera...but have no fear: THEY WILL BE BACK!
And then you'll have a reason to have a great celebratory feast. So, its all good. Our 'ragazzi' all went up to the country to enjoy the sunshine...they even took the cats, so I share your pain. We had some soy/sesame porkchops over a bib lettuce salad, very tasty.
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sunday night. post sopranos and bottle of wine planned for dinner:
sugar snap peas (from garden!) blanched for 30 secs. tossed w/olive oil & a squeeze of oj.
golden beets that i roasted earlier in the day, sliced and left to marinate with raspberry vinegar, fruity greek olive oil, shallot, tarragon & dill. topped with goat cheese
seared scallops topped on the plate in drunken (and surprising delicious) inspiration - drizzled very slightly with truffle honey. outstanding with the beets. i should drink more often.
Our Soprano Supper was a very retro ravioli, meatballs and sausage. Comfort food for the masses as we watched Tony and crew! Come on....you can't go wrong with meatballs!
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I LOVE the blogs... one week in Lyon... a week in Dallas...now we even get Venus thrown in!!
I would be your eternal slave if I could have cinnamon roles like that every morning. I would be your eternal obese slave...but oh, so happy.
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This belongs in the what I learned on eGullet thread!
A tour of Tobasco....what did it smell like? What type of peppers do they use?
What is a 'salt dome'? I'm picturing a giant sink hole. How horrifying!
Hathor, they use the Tabasco pepper, which as I understand grows natively on Avery Island.
The Tabasco is different from the Cayenne, which is used in other types of Louisiana Hot Sauce such as Crystal and Red Hot.
thanks! I 'googled' it up...and you are right. You can buy seeds, find medicinal preparations (said to "reduce pain preception"??) etc. etc.
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Many thanks for the explanation. I grew up around strip mines, so I understand what you are saying. And they store oil in the abandoned salt mine?? They don't leak??
Interesting juxtaposition of salt mine and Tobasco.
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This belongs in the what I learned on eGullet thread!
A tour of Tobasco....what did it smell like? What type of peppers do they use?
What is a 'salt dome'? I'm picturing a giant sink hole. How horrifying!
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David Mamet (who should know/think about fame) has a line about how the product of the artist has become less imnportant than the fact of the artist. We wish to absorb this person. We wish to devour someone who has absorbed the tragic/sublime/epitomized experience and in this society that person becomes more important than anything he/she might create...
Leave it to Mamet ... what a brilliant line. So, so true in these days where marketing trumps all.
Interesting points. However, the fact remains that artists such as Mamet and top chefs are charging a premium price for their product and in turn are making hefty profits (maybe not so much for chefs). As such, they have a certain responsibility to the consumer! Obviously, for each genre of art this responsibilty varies, in Mamet's case it would be to turn out quality movies etc...
Justin
So, we should ask ourselves, why the desire to eat at a 'celebrity chef' restaurant? How did we ever hear of Keller in the first place? I believe marketing places a major factor in any of these top end 'celeb chef' restaurants. Do you think Jean George does not have a publicity staff? To what extent are the 'bragging' rights a component in choosing a restaurant? Why do restaurants sell lots of 'name' wines when comparable and cheaper wines sit untouched?
A t-shirt by Karl Lagerfield for Chanel, has more cachet, but the same amount of cotton as the t-shirt from the Gap.
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David Mamet (who should know/think about fame) has a line about how the product of the artist has become less imnportant than the fact of the artist. We wish to absorb this person. We wish to devour someone who has absorbed the tragic/sublime/epitomized experience and in this society that person becomes more important than anything he/she might create...
Leave it to Mamet ... what a brilliant line. So, so true in these days where marketing trumps all.
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If we can throw a time machine into this phantasy -- I'd like to be with Andre Soltner at Lutece sometime in the mid-60s
What a lovely idea! May I join you?
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A million dollars won't open the same kind of restaurant. It takes twelve million and a bank won't lend an unknown sous chef that kind of money.
So I guess the high prices we pay at some of these restaurants are not for the marquee chefs but for the debt service on the loan?
Long story short: it's a business.
If the chef were in it soley for the love of cooking, he would cooking for his friends.
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'nessa, those Central Market photos are something else! From a New Yorker's perspective, the most amazing thing about the store is the width of the aisles! It looks like you could drive a truck through that store and do no damage.
Funny...that was my impression too...look at all that room. I'm used to climbing over bodies at Gourmet Garage....
What a great blog! To be Texan for a week. Thanks 'nessa!!
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Why all this defense of absentee-chefs? I think its a matter of perspective: some people expect the chef to have a physical hand in the preparation of their meal, some apparently don't care. I think that if the price of dinner reflects, at least to some degree, the chef's name and reputation, then the chef should have some direct role in its preparation. If pricing is not a factor, then I don't care who cooks my food as long as it lives up to the restaurant's reputation.
On a side note, we once dined at an "acclaimed chef's" restaurant and the food was sub-par. The chef normally is in the kitchen along side his crew but was not that evening. A friend suggested that perhaps that was the reason for our disappointment but I disagreed - food quality shouldn't matter at a restaurant of that caliber merely because the chef took a night off.
It's not that I don't care... I do care and I do fully expect the chef to have completely trained the staff to execute his/her vision. I do expect that the chef has had a direct hand in the creation of the dishes on the menu.
Armani doesn't stitch every dress...but I do expect his influence in the quality and design. ( I know.. I know...an analogy....).
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"Water Ice"....
After reading page upon page about onion confit...and roasted cauliflower....now I thought there was a debate on what was the best water to make ice with.... -
I am just concerned that pretty soon the young crop of aspiring chefs will all want to be "celebrities" and we the diner will end up with "generic" experiences.
Turning out consistently beautiful and tasty food at any restaurant involves teamwork. I would expect the chef, celebrity or not, to train his staff to execute his vision. Although it might be somewhat titillating to have a 'celebrity' cook for you, the real issue is the overall experience, which again relies on the team that has been built.
Given our celebrity driven culture, of course young chefs want to be stars. But the discrimminating diners will naturally cull out the 'generic' experiences. And those diners that may not be so confident in their taste will welcome the affirmation that comes with choosing a 'celebrity' chef.
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I think thats brilliant! I will remember it when I have to haul some wine to an unlikely place. Thanks!
A few of my favorite things
in New York: Dining
Posted
Can you describe a mango proseco cocktail?? Sounds fabulous, two of my favorite things!
And a mango 'bath' would not sting at all, it would be deluxe!