rozrapp
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Posts posted by rozrapp
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My days of waiting to get into anyplace are over. Remember when the Outback first opened? And people waited "173 minutes" to get seated? What a dump!
Well, at the Outback located at the intersection of Routes 9 & 34 in Old Bridge, which has been open for a number of years, that continues to be the case. This particular Outback is in a stand alone building with a large porch. (It used to be Clare & Coby's, a very popular restaurant until the owners decided to retire and sold the property -- for a pretty penny, I suspect.) In good weather, it's always jammed with those waiting for their tables.
Like you, I've permanently scrapped waiting to get into restaurants. No place is so terrific that it's worth a long wait, and those that are special usually take reservations.
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Or are all the smokers fleeing into hip and smoky New Jersey?
If they are, that might not be for too long because state-wide smokefree legislation is currently pending in the NJ State Legislature. And, btw, the NY State smoking bans signed last week by Pataki are much stricter than those in NYC; therefore, they will supercede the NYC laws when they go into effect in a couple of months.
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Caught the last half of the new "How to Boil Water." The chef, Frederick van Coppernolle, was instructing his novice sidekick, Lynne Koplitz, on how to prepare pasta and a red sauce. The two seem pleasant enough, and there are additional helpful hints printed on the screen. I thought the last segment where she asked him how to correct certain mistakes -- sauce too thin or too dry -- was a good idea.
Immediately following was the supposedly new show, "Lighten Up." I say supposedly because as soon as it came on, I recognized the episode as a repeat of an old series. It's a sort of female version of "9-1-1" with the added twist that the woman who comes to the rescue -- I don't remember her name -- was formerly overweight and now, slim and trim, goes around showing overweight people (men and women) how they can change the way they cook in order to lose weight.
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Passover is an interesting festival, and it seems to have this ability to make all Jews, of all levels of observance, remember their religion and their roots. Yom Kippur is another holy day that has a similar effect. It's noteworthy that observance of both festivals is primarily related to food --- not eating it in one case, and heavy restrictions in the other.
I'm not sure that the term "festival" is quite the appropriate one for Passover. Since the first two days and the final two days of its 8-day length are holy days with the same restrictions as the Sabbath, I think "holiday" suits it better. Chanukah is a minor "festival"; indeed, it is often called "The Festival of Lights."
As for Yom Kippur, while it's true that fasting is one of the important elements, the taking in of food does play an important role: the meal prior to the start of the fast and, of course, the breaking of the fast. Many people observe certain "rituals" when putting together these meals. For example, for the meal before the fast, my father always wanted very bland foods (e.g., plain boiled chicken, no spices, etc.) because he found it made him less thirsty. And he always broke the fast with soft-boiled eggs which he felt were easy on the stomach. This was then followed by a dairy meal of appetizing, cheeses, etc. For most of the families I know, this is the "traditional" break the fast meal.
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I've said it before, but with the exception of Doris & Eds in Highlands you pretty much have to avoid proximity to water when trying to get good seafood down on the central Jersey shore.
Frankly, I've never quite understood the tremendous popularity of Doris & Ed's. We have been there a number of times over the years, and each time we've come away disappointed. We never found the food to be more than just average, particularly considering the extremely high prices. You may ask, then, why we kept going back. Well, we kept thinking that maybe the next time, the food would shine. However, no such luck, and we finally gave up.
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I had two very good meals at Vincent Scotto's previous venue, Scopa, before it morphed into a place with headache-inducing cacophony
(they expanded and built a new bar area from whence emanated said noise), after which the cuisine totally deteriorated 
, and that was even before Vincent left. On my second visit, Vincent came round to our table, and we talked briefly. A very pleasant fellow. I told him that the Venetian-style liver and onions main course I had had was delicious. 
He said that it was an authentic preparation. Wilfred, Is it on the Gonzo menu?
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VivreManger Posted on Mar 31 2003, 11:21 AM
Even for Sefardim, couscous is not considered kosher for Passover.Oops! You're right. But rice is o.k. Here's a link to a list of what's kosher for Pesach for Sephardim.
http://jsor.org/pfoods5762.html
Jason Perlow Posted on Mar 30 2003, 10:56 PM
I like chocolate covered matzah.Jason, I've tasted ordinary chocolate covered matzoh, and this Buttercrunch is in a category all its own!
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Anyway, my point was, does anyone know of any acceptable Ashkenazi grain recipes (barley, quinoa, spelt, etc.) There's got to be something!
Well, unfortunately, there isn't. For Ashkenazis observing the rituals, all grains are out, as are legumes such as peas and beans, as well as corn. Anything fermented. And, btw, olives are out as well. And only pickles specially prepared for Passover are permitted. Yup, the list is long.... I have seen Passover noodles, but I don't know what they are made of, and I don't know how they taste. Frankly, if it's not a real noodle, I'm not interested.
If you bake, take a look at this recipe for Marcy Goldman's Matzoh Buttercrunch which I discussed on the other Passover thread. Trust me, if you bring it to the dinner, everyone will be thrilled.
http://www.arthurschwartz.com/diary/archiv...s/00000102.html
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Here's some background info:
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We had dinner at La Fonda a very, very, very long time ago, right after it opened. I guess we didn't find it appealing since we've never gone back. I had not even thought they were still in business until a couple of months ago when we were in Highland Park to have dinner at Seven Hills of Istanbul. As we were driving out of town, I noticed La Fonda and commented to my husband how surprised I was that it was still around. It appears others found something in it over the years that we missed way back when. I suppose Pete Genovese would say it's the chicken and garlic!
I have not been to Passage to India, but I have the NY Times review of Feb. 11, 2001, in my NJ restaurants file. Karla Cook rated it "Very Good." She says "the menu parallels that of its sibling restaurant in New York, Salaam Bombay," offering tastes from various culinary regions of India. Reading the review again, the food does sound very tempting.
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If you have never tasted Marcy Goldman's Matzoh Buttercrunch, you have missed the all-time most fabulous Passover treat. And I don't say this lightly because the Passover baked goods that I like are the proverbial very few and very far between. However, this one is outrageously delicious. It's oh-so easy to prepare, but I warn you that, once you have made it, you will have a very difficult time not immediately gobbling up the whole batch. So, as Maida Heatter wrote about a cookie in one of her recipe books, if you have no willpower, don't make it!
Marcy has a web site -- betterbaking.com -- and I thought the recipe was there, but I can't find it. (It is in her wonderful Jewish holiday baking book, along with lots of other terrific recipes.) However, Arthur Schwartz has it on his site -- actually, it was on Arthur's radio program that I first heard about it -- and I am providing the link here. This goodie gives true meaning to the wish: A ziesen pesach!
http://www.arthurschwartz.com/diary/archiv...s/00000102.html
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The calendar I looked at says Passover is on April 17th, that means the first Sedar is on the 16th, right? Jason wants to do a Sephardic Sedar, what should we serve?
Yes, the first seder is on the 16th. If you are going Sephardic, you are permitted to serve rice, couscous or other similar grains, which Sephardic Jews do eat during Passover but which are verboten for Ashkenazi Jews. Lamb and couscous are an excellent combination. So, perhaps you might do a braised lamb shanks recipe.
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Adam Platt reviews Brasserie 360 in next week's New York Magazine.
http://www.newyorkmetro.com/nymetro/food/r...535//index.html
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I love olives, including those.1. Pimento stuffed olives
I stopped using it years ago. However, keep in mind that kosher brands are useful to those who adhere to kashruth.2. Margarine
Never had it.3. Cheez Whiz
Amen!4. Anything that says "fat free". Gimme fat (in moderation) any day.
Canned tomatoes are a staple in my pantry. I also take the easy route and use canned beets to make cold summer borsht and pickled beets. They taste just fine. And I always have a small can of French string beans on hand because they are an essential ingredient when making mock/vegetarian chopped liver.5. Canned green beans. (Or canned vegetables, period.)I can't remember the last time I bought bottled salad dressing. I always make my own.
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I loved Rosengarten's show too--the one sans Rudy's ex-wife. He could trash bad food trends like a champ. Now he's editing film on public television or something equally as banal and demeaning. Just goes to show you can't speak up without repercussion...
I, too, always enjoyed his show. And I even liked the one he co-hosted with Donna Hanover, particularly the cooking segments with well-known chefs. As for what Rosengarten is doing now, I hadn't heard about him editing film, but I know he has his own subscription publication, The Rosengarten Report.
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1) Does this taste good?
2) Is this a good dish?
3) How does this dish reflect on the cuisine?
If I am confronted with any cuisine that I know nothing about, there is, obviously, no way I can judge how authentic it is. So, I fall back on what I do even when I am eating familiar cuisines. I ask myself, "Does this taste good to me."
I have had exactly two experiences with African cuisine. The first was at Adulis in NYC, which, if I recall correctly, was specializing in Eritrean cuisine. (The restaurant recently morphed into Lamu, and it's now out with African and in with Mediterranean.) I ordered a shrimp main course; my husband ordered a stew. I also recall some thin bread-like item being served, the taste of which I didn't care for. However, the shrimp dish was absolutely delicious, and my husband said his stew was also very good.
My second experience was in a restaurant in White River Junction, VT. The chef was from Africa, though I don't know which region, and the menu reflected his background. We had some deep-fried appetizers (can't recall the fillings) and a meat stew for the main course. Everything was well-prepared and very tasty.
As I said, I have no clue as to how authentic these experiences were. All I know is that the food tasted good to me.
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How about Corningware? Can it be used on top of a gas burner?
Yes.
Re: pyrex pots. In the late 1960's, I purchased a pyrex double boiler for use on a gas cooktop. While the larger, bottom pot broke a long time ago -- not while in use though -- I still have the smaller top pot and cover and do use them occasionally.
Btw, people who keep kosher find pyrex pots extremely useful because they can be used to cook both dairy and meat (though not together, or course). Any item made from glass -- including dishes, glasses, etc. -- is considered pareve. Pots like stainless steel, copper, etc., can only be used for either dairy or meat.
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Monica, I hope you will consider this suggestion before speaking to your husband. Since you say that the Inn at Little Washington is a bit too steep -- we stayed there for a special anniversary quite a while ago and it did, indeed, cost a bundle! -- I can highly recommend another inn about 45 minutes outside of Washington which is quite wonderful and not nearly as expensive. It's L'Auberge Provencale, located in White Post, VA. We have been there twice, and it does feel as though one is in a lovely auberge in Provence. (Since we have been to Provence, I can make that comparison from experience.) The chef/owner is from France, and his food is superb. Not only are dinners terrific, but he makes the most sensational breakfasts. There is a range of prices for rooms -- all quite charming -- in the main house. I think we stayed in what is considered the best one, a lovely "suite" on the second floor. In addition, they have a couple of more sumptuous accommodations on a property about a 2-minute drive from the main house where there is also a swimming pool. They have a web site:
http://www.laubergeprovencale.com
Happy Anniversary!
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Stellabella, that sounds wonderful. But you'd better duck now (no pun intended) since, as Ariane Daguin of D'Artagnan quotes her 2-Michelin-starred father,Cassoulet is not really a recipe, it's a way to argue among neighboring villages of Gascony.
Funny thing is, while I like the food at D'Artagnan (the restaurant) -- though I have not had the cassoulet -- the people I know who have had it there have all said that it is not a particularly good version.
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Speaking of inferences and reasons for not having dessert Steve writes:
"That's because as the missus said, 'nothing looks good'"
This gives the impression that the desserts were not good. If they were not sampled I think it unfair to give that impression.
(By the way, I happen to like the desserts at Babbo.) Nothing against Mrs P. or anything.
I think I understand what Mrs. P. was getting at with her response here. But, perhaps, she might have phrased it differently. Although I generally look forward to having dessert when dining out, sometimes I will look over a restaurant's dessert choices and come to the conclusion that "nothing appeals," that is, to me. Thus, it is not a disparagement of the desserts themselves.
[Don't ask me why I am seeming to defend Mrs. P. here since I don't know her from (Mrs.) Adam, aka Eve.
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And Mrs. P. after eating the Mint Love Letters (about which she commented while shrugging her shoulders, "tomato sauce, without really enough kick to it") and having Stuffed Pork Loin, gave the restaurant a resounding there is no reason to come back here again rating. Which is as good as the kiss of death in my book.
Add it to her "kiss of death" for Otto:
Well I can sum up Mrs. P's reaction (it was her first time which is why we went) by three of her comments;1) There is nothing to eat here
2) What there is to eat I can buy in the deli in 5 minutes
3) There's no reason to come back here
Mrs. P has spoken.
Steve, So that leaves Batali's Lupa and Esca. Does she like either of those? (Please note that the only Batali restaurant I've been to is Esca.)
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DIGEST seems to be a summary of the food related magazines with links as available. The affiliates haven't precisely specified the purpose as far as I can tell...
This is what Fat Guy wrote on another thread in response to Laurie A-B when she asked if there was any protocol for responding to the DIGEST:
Laurie, we've been talking quite a bit about that issue, and also about how to improve the digest format so as to provide maximum information content and discussion opportunity. Jinmyo and I are working on some comments and one of us will post them soon.
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You misread my post.
If that is the case, I apologize.
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Is there a problem with his eating meat? I understood that he just had to eat pureed foods, not change his diet. If this is the case, why not make stews and soups? If he doesn't have any dietary restrictions, you can puree almost anything he is used to eating.
If I had to change to pureed food, I'd be far more willing to eat if the taste was familliar rather than bland nasty spooge like most pureed foods. Make the changes slowly in this regard.
Elyse, Although 201 doesn't explain it, the reason the doctors taking care of his grandfather did a swallowing test was to ascertain if difficulty swallowing was allowing food to aspirate into his lungs, thereby causing his pneumonia. (I am not a physician, but I know about this because I had a family member who had a swallowing problem and extreme care had to be taken that no food got into the lungs.) Thus, the necessity to puree the foods. And making the transition gradually is definitely not an option here. Stewed meat might be soft enough for someone with a chewing problem, but it would still be dangerous in this situation.
If you are saying that all pureed foods taste nasty, I strongly disagree. As I indicated in my previous post, lots of foods can be wonderful in a pureed state, and they certainly don't have to be bland. I think we do agree that soup is one such item. But, again, it can't have small pieces or chunks of anything in it that might aspirate into the lungs.
NYC Smoking Ban
in New York: Dining
Posted
It's my understanding that if a business invests in making improvements of any kind, the cost is tax deductible. Perhaps that will be the case here.