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Everything posted by Daniel

  1. Thanks for the advice.. I forgot about the fine folks at Moore Brothers.. They did a lot of our wine pairings during the early days of Bite Club.
  2. So we have spoken with a few villa owners.. One looks like it might be perfect for us.. Its owned by a professional food writer and photographer.. He is very knowledgeable and will to help us down to picking the wines for the wedding.. I wanted to share his email with you and get your impressions: "Alba is really the center of the universe in the region, the VinCafe is a fun place to stop and have something to eat, we know them well. They are related to the Vietti's based in Castiglione Falletto. A good "view and food" restaurant is The Belvedere in La Morra. An absolute must is Osteria da Gemma in Roddino. My two favorites near us are Osteria dei Binelli and Il Verso del Ghiottone, both in Dogliani, the town closest to us. Binelli are our very good friends and they are not open. These are the people I would have cater your wedding. To put it simply, it is one of my favorite restaurants in the world and if they were to cater for you, it would be like having a restaurant at the Villa, not a catered event. It would include little bites, at least 4 antipasti, 2 pasta (or 1 pasta and 1 risotto), a meat course, and desert, cafe, etc. I can also assist with wine if you'd like. Il Verso del Ghiottone is also spectacular (both Binelli and Ghiottone you won't hear about from anyone but you'll just have to trust me) and they should be open in February. What I've learned as a resident of the region is that people who come and visit, no matter how much of a foodie or critic, they don't have their pulse on the region and they tend to be drawn to the places they get sent. And truthfully, being in Italy is so magical, and the owners wherever can be so charming, that sometimes they forget about the actual food or place. I've shot a number of features on the region and I always get sent to the same places because they are more well known, not better. Another definite to try is Ca del Re in Verduno (another Barolo village). And Boccandovino is the restaurant located within the Slow Food compound in Bra and worth going to. In terms of wine, there are many directions you can head....not sure you want to get me started on this one! As you can tell I'm passionate about Food and Wine as well as photography. I would need to know if you prefer the modern approach or traditional approach. The wineries that you listed are basically half and half. Traditional Barolo winemaking doesn't include any aging in Small Barriques, it is always done in Grande Botti (large slovenian oak casks). By the way, we have led food and wine tours of the region.....a word of caution, Barolo wines really are best with a bare minimum of 10 years of age (they are babies at that point) but really should be drunk between 15-30 years depending on the quality of the vintage. In other words 1999, 2001, 2004 (the last great years) are infantile and are too young to be appreciated. 2000 was a warmer year and thus more approachable young. Other vintages to seed out while you are there are 1998, 1997 (good now), 1996, 1985, 1982, 1978, 1971, 1967, and 1961....and 1931. Roagna is one of my best friends of the region and we may be planting vineyards with him on our property. Definitely go see him in Barbaresco, one of the most staunch traditionalists you'll find, Luca is the son's name, just tell him I sent you. He is just now selling his 2000. When you tell people I sent you, just say the photographer from Bonvicino. Scavino is one of the best producers in the modern style and well worth a visit. Brovia, I've never been too and is in the modern style, check it out since you love it. Mascarello is another friend of mine, assuming you are taking about Mauro Mascarello, he is a staunch traditionalist. Morino I don't know as well. Conterno, well there are a lot of Conterno's and they are all generally in Monforte d'Alba, but I'm assuming you mean Giacomo Conterno, another good friend of mine who came to dinner in the hayloft this past October. His wines, for me, are nothing short of brilliant. He only makes a Barbera (his is by far the greatest I've ever had) and two Barolos (Cascina Francia and Monfortino). Also a staunch traditionialist. Another three suggestions from me.... E. Pira in Barolo, a wonderful female winemaker named Chiara Boschis, she works in the modern style but in a wonderful way. Her brother owns the famous Borogogno in Barolo as well. Tell her I sent you. Bartolo Mascarello, for me up there with Roagna and Giacomo Conterno, and located also in Barolo across the street from E. Pira. Another spectacular femaly winemaker, very small producer, and phenomenal wines. Tell her I sent you. Also Vietti in Castiglione Falletto, a great winery to visit. More in the Modern style. I hope I haven't bored you!"
  3. Though, I use a higher priced olive oil, Goya makes a decent one that is not too expensive.
  4. Daniel

    Fish stock

    Made a fish stock last night.. I started with three pounds of bones.. To a pot I sweated leeks, carrot, celery, garlic and onion.. Added some wine and the fish and then let the wine nearly evaporate.. Next I added the water and some herbs.. Bay and parsley, no thyme in the house and white pepper.. (Why tie herbs together if you just mash everything in a chinois?) Let it cook for about 30 mins.. Then took off the heat and let it sit for another 15 minutes.. Mashed through the chinois.. It was cloudy I guess because it wasnt clear.. But I was not serving a clear soup.. I have a photo of it if someone wants to pm me on the proper way of sending a link. Cooked some shrimp in oil, cooked some cabbage in oil and then stock, then added some butter and a little creme fraiche.. Then added the shrimp back in.. Through in some tagliatelli I had made while the stock was cooking.. It was fantastic..
  5. I have received this link in my email box by no more then 20 people in the last two days..
  6. Its a cute idea that has to look better than it taste.. Seems all a little one note.. Looks like a lot of fun though.. I would guess a quick version would be to wrap bacon around a link of sausage.
  7. Beautiful photos Chufi.. So happy to see you are traveling and doing so well.. Looking forward to reading more about your trip.
  8. Wow thank you so much 2Pac.. Really appreciate the effort and time you took to share that with us.. Thanks for the congratulations.. We are really excited and are so happy that we are able to share this with our guests.. We are going to make this a fantastic experience. I did not know that your blog was a A Life Worth Eating.. I have read some of your wonderful entries unknowingly. I will definitely go through it more carefully.. I must ask, if there was one place to visit or do with a group of people there, what would you suggest? Do you remember any particular areas or special places that you could imagine a ceremony..
  9. So, I am planning a wedding in Alba.. The wedding will take place October 11, during truffle season.. I am headed out that way in 9 days from now to do some planning and check out some places. No decisions have been made yet and I have very little knowledge on the specifics.. Yes, there are truffles, snails, cheese, and the best wines in Italy.. But that's all that I know.. I would love to know if anyone knows of any great places to get married, Vineyards, Castles, Villas, Restaurants... Does anyone know of any wonderful caterers or cooks. I am thinking of renting a villa or castle for the guests.. I want there to be a main house where all of the younger people can stay. Here I would like to have a cooking class or go to cooking classes.. At least one nice dinner or lunch prepared there.. Which will hopefully include a roasting of several animals. I also know there is a large market and will be making at least one dinner for the wedding group by myself..Also, I need to find a place or person that will help me stock all the houses with groceries and wine.. Best bakeries, ice cream, breakfast, lunch, pizza, dinner places are all needed. Since there will be all out of town guests, I am responsible for filling there time.. Any fun group activities would be appreciated.. Like touring cheese caves, going truffle hunting, tours of vineyards(eh, been there), or anything you can think of.. We obviously want there to be one large truffle feast. If anyone can share experience and tell me what there perfect dinner there that would be great. Thank you Egullet, I have no doubt you all will assist on making this amazing..
  10. I think everything is going to drop.. If I was a betting man, which I am, I would wait to buy your new cookware at William and Sonoma's brankruptcy sale.
  11. Right, right. I was talking about the loin.. But the tenderloin was hiding in there somewhere.. I have been getting some really wonderful tenderloins as well.. I feel star anise really goes well in pork brines.
  12. I cooked 10 pound untrimmed, skin on tenderloin and did nothing to it besides basting the skin with a simple syrup that was salted and seasoned with thyme.. It might have been the best pork dish I have ever eaten.. If your pork tenderloin is flavorless you need to get a better butcher.. There are some really wonderful pigs out there these days.. Black Pig, Peanut Fed, Mangalitsa to name a few.
  13. I met Guy at an airport prior to Triple D.. He was a nice guy.. But there is something very feminine about him.. Maybe its his hair or something but, he reminds me of my old high school gym/health teacher.. Ms. Peterson. And there wasnt anything too feminine about her. He is as rock and roll as Donny Osmond. Never heard of Kitchen Bouquet before.. That sandwich didnt look particularly good but, I certainly respect the opinion's of its fans.. One thing I did miss while looking at the po boy is the amazing Bread down there.
  14. This is a great thread and I am happy to get messages about replies in my mailbox.. New Orleans is a wonderful city and am so happy to see everyone sharing such great memories..
  15. Daniel


    Really, it was a strange night.. We were kind of hanging out and didnt want to cause problems. If I say something and nothing happens then it just gets me angry.. I was with the little one and didnt want her night to be ruined.. She was happy sitting there drawing and talking. Rather write to the restaurant later.
  16. Perhaps my letter to the restaurant could be used as my review "I just wanted to tell you what a horrible experience I had at your restaurant last night. We were a party of three with an eight year old child. I had read on Chowhound, egullet, mouthfulsfood.com, yelp, and menupages about your food and restaurant.. I have also heard wonderful things about Menchanko-tei during the years.. This is why we were so shocked by the horrible service, the off food, and the over all lack of cleanliness of the restaurant.. Our first complaint was the huge cockroach that crawled down the wall right next to the eight year old.. I quickly stood up, killed the bug and handed the napkin with the cockroach in to the hostess/manager? She took the napkin without saying anything and we never spoke again.. I don't know if this is common place to have bugs going through the dining room but, we were expecting some sort of reaction. We did not receive an apology, or even a new napkin.. We had to bus our on table. We ordered several different things and during the course of dinner, not one plate was ever cleared.. The sauces for the tempora, the plate of pickled vegetables, we finished a bottle of sake and were never asked if we wanted more, or water glasses refilled.. Finally, when the udon arrived, the table was so cluttered, I had to get a tray and clear the table myself. Meanwhile, my waiter watched me do it and thanked me.. We ordered the broiled yellowtail collar and it was probably the worst piece I have had in a restaurant.. It was dried out, with fatty grisly pieces.. Half of the fish was inedible.. Somethings we had were very enjoyable but, the whole dinner and night was killed not just by a cockroach running around the child's head but, just the indifference of the staff. I dont know if anyone reads these emails but,if I were the owner I would really like to know.. I myself run a few businesses and these types of things keep me up at night.. Thank you, Daniel"
  17. I have found that there is really no substitute for real lard in making the dough. It makes such a lighter, crisper, better empanada.
  18. El Chalatego 503 Elizabeth Ave Elizabeth NJ 07206 908-355-2800 Just one of the many Central American spots popping up along Elizabeth Avenue.. I spotted a new Mexican Place that will bring me here hopefully tomorrow.. Ok, so these are the first papusas I actually have not liked.. I felt the pork was way too salty and the dough itself was way too dense.. Pork was way too salty.. Even with the regular toppings of coleslaw and a mild sort of bland red sauce. Besides pork I also ordered Queso and Queso Y loroco.. Loroco which I did not know at the time, is a Central American vine plant which is essential in certain cuisines.. To me I found the loroco to taste minty and green and kind of take away from the flavor.. Like eating a papusa while chewing gum.. I don't think I will be going back to eat papusas. However, there were a few guys eating these huge bowls of soup that I wish I ordered.
  19. Chorizo and potato tacos are really big. Also in Jerzy they have this thing called Italian Hot Dogs where you get a hot dog with potatoes, peppers, and onions on a roll.. French fry sandwiches are common.. But I really like the idea of the potato latke sandwich.. We made this cold potato puree the other day.. We ran it through a fine mesh tamis and it was a sticky sort of puree.. It was obviously filled with butter and were thinking about how good it would be cold on crusted sandwich or even mixed with gravy in a hot turkey or beef sandwich..
  20. I have eaten raw chicken on a few occasions.. Its been awhile since I had food poisoning so, the horrors of it all are not so fresh.. In Manhattan the two places I have eaten it are Tori-Shin and Yakitorri Totto.. Both pleasant experience but, nowhere near the wonderfulness of raw beef, venison, or fish. .
  21. I mean college is fun.. You certainly will drink a lot of beer and meet lots of pretty girls.. Thats reason enough.. Work in a kitchen as you go to school.. Then when you get out of college maybe you find that you would rather be a DR.. Or maybe you can take business courses so you can learn how to open a chain of restaurants, or a restaurant supply company, or learn how to do the books for one small restaurant.. Take accounting and business classes.. Then go to cooking school and learn how to cook.. You have a long life ahead of you and you can never go wrong learning things.
  22. I dont know, you might be missing out on the flavor of the vegetables roasting. Maybe not. Last night I made a pork stock.. I used 6 pounds of bones, two smoked pigs tails and an equal, leek, onion, carrot, celery ratio and a couple cloves of garlic.. I roasted the bones and tails with vegetables and garlic.. Then added the vegetables and bones, then added some vegetables and some thyme, peppercorns, and a little salt.. Brought to a slight boil and then cooked on low while skimming.. I put the pot on at 8 o'clock last night and took it off the stove this morning at 7 am.. It is so good, I am sad I am making it for other people.
  23. The Modern is pretty spectacular. And people over on Mouthfulsfood.com are discussing Veritas as a wonderful place. Though, I think the people at Veritas would not dare allow you to disgrace them by brining your own wine.. I have tried to Veritas a few times and felt they were stuck up asses.. You might have better luck..
  24. Back to Migueleno today: They changed locations oddly enough.. I dont really understand this town.. There is so much moving around and places are closing all the time.. The restaurnat will change owners one day and be a completely different restaurant.. The cost of signs are expensive, so they dont change the sign or the restaurant name.. One day its a Mexican Restaurant, the next day there are Dominicans in there.. In the old Migueleno spot there is a Peruvian place opening.. Looking forward to that. Oh well. Though the place has changed locations and owners I believe but, they have kept most of the menu the same.. The did move the sign with them across the street Tacos de Res.. Not as much meat as they originally had.. However, the meat is flavored really well and there are crunchy bits... Really nice tacos.. Tomtatoes were surprisingly really fresh and juicy.
  25. Haha.. Finally, we have found a good use for this internet thingy..
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