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Everything posted by johnnyd

  1. I just found an old pack of matches from CAFE BRASIL in Newark. Bingo! Mystery solved. I'd like to mention that the waiters there were gracious when asked for rarer cuts off the spit and made a point of bringing those over. The place was not tooooo busy, even on a Saturday Lunch, which is when Feijoada is normally served. The "Salad Bar" there was made up mostly of feijoada add-ons like orange slices, coconut flakes, farofa (manioc), sauteed collards, and two rice styles, but had the usual suspects too, even cole slaw and fries. There were mostly large families in the spare dining room dominated by a jumbotron airing soccer game highlights, and then a long counter in front of the churasqueria. We got snookered on caipirinhas. Traditional deserts offered there looked like they could have been made at the bakery across the street. I can't wait to go back!
  2. We try to get to Ironbound once a year for good churasco and always end up at a place UPSTAIRS in a downtowny kind of area but I don't remember the name. Is that the place? It was very friendly, not that expensive, and good quality.
  3. I'm sorry, but I have a problem with mixing Harvey's Bristol Cream and all that citrus. Hmmm... I'll probably make it another JulepDay since the ones I made for the KDerby were so good.... or hang out with balmagowry and sip negroni! I didn't know the connection w/secretariat! That's awesome! What else is awesome is Katies endlessly cool emoticons! How did you get all those???
  4. 'nessa, you've solved the mooshu sauce mystery for me, thanks! I've been trying to figure out what that stuff was for a while. My SpringRoll all-time favorite diiping sauce is the MAE PLOY sweet chili sauce, cut with a smidge of rice vinegar. YUM! Thanks for your pics and tours of Dallas. The scoop on the ethnic diversity there is illuminating, and your writing is a riot to read:
  5. johnnyd

    Masa Review

    Thanks anyway, Amanda, but Tony Bourdain's review (3/18/04) was much better...
  6. Ooooohh, I got so sick from Dona Maria, I thought I was going to die. I love mole but was defeated by one 'from-scratch' debachle. So I bought the damned jar, added fresh stock 1:1, used fresh ingredients as always from reputable sources, and I haven't had cramps/poisoning that bad since. Needless to add, I'm casually shopping for mole recipes...
  7. ... but seriously folks, getting back to New England.... September is right at the beginning of harvest time so the restaurants who are in-the-know will be loaded with specialties like heirloom tomatos. Maritime Canada is a beautiful place and the attitude there is refreshing. Then you can drive the Maine Coast and stay at a B&B or two, on your way down to Boston or West to Vermont. The Shelburne Museum is probably the most comprehensive collection of Americana in the country, located 7miles from Burlington, VT where you can sample amazing artisinal cheeses and Vermont specialties. I89 in the autumn is a visual feast, and if you are so inclined you can stop just about anywhere for a hike up a hill or rent bikes or a kayak on the coast.... or, if you're not so inclined, there are some award-winning micro-breweries to visit! Plus, if you hit it right, there is talk of an eG pigroast in NJ around mid-Sept!
  8. Hey, my pleasure, but a project compiled like that: simple, logical, and all-encompassing of it's subject (one of my favourites!) deserves a nod at least - great pictures too. Beats the hell out of some of the crazy sites devoted to cocktails. I have to email it to my pal who runs a martini bar here in Portland. He's always looking for exciting recipes.
  9. Owing to it's extreme age, and as a precautionary measure, I think it should be sent directly to the eGullet team clubhouse for immediate testing, thus sparing you or your dear son-in-law any ill effects....
  10. More on "Batidas"... Probably the definitive site (in english): Maria's Batida Page The one posted y'day was from a Brazilian cookery website, and I botched the translation at the end, big time. The "xicara de cha" is tea-cup. so the prospect of mixing iced tea with passion fruit, condensed milk and cachaca is mercifully unnecessary. The last ingredient should be "cold water". Evolving Cocktails is a wonderful collection. Thank You!
  11. BEANS: Your Blueberry Smash has a future here in Maine! Big glut of the damn things in market, like 2lbs for $3. What sort of rum do you use? Looks white-ish. Also, if you/anyone is a fan of cachaca, "Batidas" are a great drink. "Batida de coco" uses coconut; "Mango Batida", metioned elsewhere on eG uses mango puree, lime juice and cachaca. By far the most interesting uses "suco de maracuja", a passion fruit concentrate that I almost feel cachaca was invented to accompany. I just found a recipe: Ingredientes: - 3 colheres de sopa de leite condensado - 3 colheres de sopa de suco de maracujá concentrado - 3 colheres de sopa de pinga ou vodka - 1 cubo de gelo picado - 1/2 xícara de chá de água fria ...essentially translated: 3 tblsp condensed milk 3 tblsp maracuja concentrate 3 tblsp cachaca or vodka ice 1/2 cup of iced tea Wow, I don't know man!!! My mom didn't make 'em like that when we lived in Brasil!!!
  12. I couldn't believe they chose the Portsmouth stuff. I had a pint of the very same at the Portsmouth BrewPub two weeks ago (okay, two pints) and thought it was just okay. Shipyard IPA is better Perhaps I'm missing the subtle differences vs. pale ales? D.L. Geary's here in Portland being a spectacular one.
  13. Beer. Done. (kuh-shwop...sssssssssss!) AAhhhhhhahaha!!! It's only a Molson but it is gooood, soooooooooo ggooooooood!
  14. johnnyd


    On my way back from Europe I picked up a bottle of Caraway Vodka, or Eau de Vie in Iceland. It was a green bottle with a black label that used characters I'd never seen before, so I don't really know what it's called. It is very interesting. I fill a small flask with it when we go X-skiing.
  15. What shall we make, Nero?
  16. johnnyd

    Pop or Soda

    (Python Francaise) Them's arr Eeeng-lish type-sa! (/Python Francaise)
  17. ...especially since the stuff is sooooo cheap!! Drank a bunch of it when I lived in Portugal and was shocked to see it here, let alone at $6/ea! Your grog looks intriguing. Just bought a bottle of Pernod for oyster stew and various lobster dishes. I like a smidge with a drop or two of water every now and then... Hmmm. Is it too early for a nip???
  18. I posted this on the Lillet thread a couple weeks ago: 1oz Vodka 1oz Lillet Blonde 1oz Italian Lemon Soda Mint Leaf JAZ suggested Meyer Lemon Juice which worked well until they became unavailable locally. LUDJA gave it a name: Limone Pavlova or Bolshoi since it has an amalgam of cultural origins I threw it together for an Easter party and *POOF* I'm all out of Lillet...
  19. johnnyd


    I have a couple of friends that run a mussel farm here in Casco Bay, Maine. They use forty foot ropes that they wrap baby mussels (spat) in a biodegradable netting around. After nine or so months, they haul them out, wrestle the full grown mussels off the rope, then run them through a "cleaner" that takes the barnacles and beards off. They pack them in net bags with a dated ID tag, and off they go to New York and beyond. They have slowly gained new markets and shipping knowledge, because w/out beards, the shelf life is shorter. They sell lots before even stepping foot on the raft. I worked on the raft one day and took home fourteen pounds as a gift. I steamed them for supper in onion/bayleaf/WWine and they came out big and fluffy. Amazing flavour. My guess is that you are getting some really fresh, aquaculture mussels. The next day I cooked the rest in batches and packed them in a tapas style affair: EVOO/pimento/can't remember what else, but I had quarts of the stuff.
  20. I think the jury is still out on the subject. I read that article. I see Sociology 301 teachers in twenty years lecture on the "early years" of blogging. We might all be unwittingly creating some sort of "classic" here on eG! You can't beat having a good conversation with great people all over the planet at once. Hey Seth, that cheese shop had my wife drooling. I've never met a girl who didn't like cheese... ...nessa just proved my point!
  21. We have one in Portland ME. Forced to go by my boss who lives nearby so we can "talk". Their egg dishes are endless. They look good on large platters and give 'em an A for garnishing. I'm partial to the poached egg w/latke. We went once for lunch and it was a disaster for all except me who stuck with the spinach salad. One guy got spaghetti when the dish called for linguini; sauces were leaden and tepid... can't remember what else, but if you order bacon as a side, you get a huge, rockin' pile on a 10" oval. Here's hoping it's a good experience for you guys. Fill us in, in egg-cess... I'd stick with breakfast only
  22. That explains how nicely the story is laid out on Rob's website. Hmmm, I'm always the last to know! C'est la vie!
  23. HUGO's Rob Evans chef/owner named among top ten best new chefs in July issue of Food and Wine magazine. Their website features menus which look delicious...
  24. Most informative. First, you've helped me distinguish between growers and vintners. The Association containing both interests seems to quash possible disputes, bravo! The article I read (NYT?) told of Napa areas running out of growable land sparking zone issues and complaints of water-course contamination. Seemed so foreign in so idyllic a part of the country, but hey, that's progress. When I was a teen, my dad retired to the Algarve, Portugal where he tried his hand at three varieties of Muscatel. The vinyard was right on top of a 100ft cliff facing the Atlantic wind. He used to make me put fishnet bags on the bunches to keep the birds from eating 'em, a long, painful slog for a bored, dumb teenager! What I would give for that job now! Saw the promo poster for your WineFest 5/14 on the Association site; very beautiful! Cheers!
  25. A friend told me the story about how the Patrons in Agave country sit around on Sundays, sipping Anejos and a little fruit concoction that included a hit of tabasco. I've forgotten what it's called and what exactly is in it. Anyone? I think, tomato, grapefruit and orange are parts. Whatever it is, it's a surprisingly good complement.
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