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NancyH

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Everything posted by NancyH

  1. When I traveled to Florida in February, I noticed that Publix was selling a "dishwasher safe" bamboo cutting board, unfortunately, I didn't save any of the details. I wish I had!
  2. Wow! That brings back memories - it looks like you ate very well. Did you notice whether the cormorants had rings around their necks to prevent them from swallowing the fish? We saw that when we were in China years ago.
  3. Well its been four years - time to bump this thread up again! We spent two weeks in Destin in February. We enjoyed some fabulous (and less fabulous) eats from Fort Walton Beach to Rosemary Beach, with a northern detour to Crestview for Bamboo Sushi (well worth the drive). We learned that Ferrell Ship of the Silver Sands Breakfast passed away last year, but got to enjoy the rebirth of breakfast served at Harbor Docks. Newer restaurants of note included A La Carte and Stewby's in Fort Walton Beach, and Christiano's on 98 in Santa Rosa Beach. Check out my four blog posts if you want to see more photos: Fried Mullet Lunch at Harbor Docks Shrimp & Grits Lunch at Marie's Bistro Tuna Tartare Stuffed Avocado part of Omakase lunch at Bamboo Sushi in Crestview. Post 1, Post 2 (Marie's), Post 3, Post 4
  4. Stuart - were you inspired by Ruhlman's post or have you not yet seen it? I have the cookbook he mentions; I'll check it out when I get home.
  5. That was theworst episode in the history of Top Chef. As if the "borrowed" kitchens weren't set up, as chefs with camera crews showed up as a "surprise" to cook there? And carrying the cooked food with them in Texas heat without temperature control? Can you say "food poisoning?" And what about the one carrying the hot pan in her hand while cycling? A simply horrible episode - yes, the shark has been jumped.
  6. When in doubt, throw it out.
  7. I know that I posted in another thread about this a while ago, but we use the Misto when needed, loaded with a combination of oil and grain neutral spirits (usually Smirnoff's Vodka). A bunch of pumps yields a nice even coating with no clogs, and the gadget lasts a lot longer than they used to when we used straight oil.
  8. Thank you, Lior, for this wonderful blog! Wishing you a healthy and happy New Year!
  9. NancyH

    Luchen Kugel

    If it is to be served with a meat meal, your Bubbe probably made something parve - so no cheese or butter. I'd also be interested in a great savory recipe, so I hope someone posts one!
  10. Thanks from here, also. Is it usual to have cellophane noodles for the noodle course? I always thought wheat or rice noodles were de riguer for the noodle course at a banquet.
  11. Thank you for starting this thread. I discovered Barbara Tropp through the China Moon cookbook first, and I've never understood the criticisms of it - it remains my favorite Asian cookbook. So sad to realize she's been gone for 10 years.
  12. We routinely bring our green tomatoes into the house at the end of the season. Set them out on some newspaper or in a dish - they will eventually ripen, and yes, they are worth it.
  13. We gave honing lessons to those in the group who were interested - but it takes time and practice to learn to hone, and there will be some trial and error for our friends. In the meantime, I'd like to be able to recommend a more fool-proof alternative for them, if anyone thinks that any of the gadgets out there are worth it. The Spyderco looks like it may be too intimidating for this group.
  14. What about a device to help novices keep their sharp knives honed? We just sharpened up a whole co-housing community's worth of knives, but since no one there knows how to hone, we fear they'll be back to dull in no time.
  15. NancyH

    Cold pizza

    Have you ever heard Christine Lavin's take on this? One of my favorite songs: There is something about cold pizza or cold pasta that is magical (assuming that the source material is good - come to Cleveland for pizza you wouldn't want to eat hot or cold). Pack yesterday's pie remains with some ice packs if safety is a concern -but cold pizza rocks!
  16. This is classic comfort food for me also. My mom's twist was to use medium sized shells instead of the noodles - the cottage cheese would get into the center of the shells so you could get it all in one bite. Must use real butter and never margarine. Lots of fresh ground black pepper (my grandpa was Hungarian - we put pepper on everything). Most important for me is the brand of cottage cheese - to me, the only acceptable brand is New York's Friendship brand, preferably Pot Cheese (which is large curd and 2% fat) though either the "regular" 4% fat or the "lowfat" 1% cottage cheeses from Friendship are also acceptable. I find other brands of cottage cheese too soupy for my taste (and mostly tasteless).
  17. NancyH

    Caterer?

    Don't know what kind of budget she has, or whether she's already got the venue, but if it makes sense, have her contact Ellis Cooley at the West Palm Beach Marriott (he's director of food there now) - he's just relocated to Florida from Cleveland's AMP 150 and he is an amazing food person and Chef - he can make her dream come true no matter what type of food she wants, and I believe the Marriott is beach front.
  18. I hope to post some photos shortly. For those of you who missed me at the Sunday Brunch, I've been pretty sick with a fierce stomach virus since early Sunday morning (my doctor assured me it was NOT food-related; this little nasty has apparently been "going around" the local area. Lucky me.). I want to thank everyone who helped the group to have a great time - especially Edsel and Tom, who worked on the pre-event planning in addition to everything they did during the weekend, and Scott, Alicia and Michelle at The Chubby Cook who donated their time and space (and amuse and ice cream) so Saturday's feast could be extraordinary; hope they join the Society. I also want to thank the wonderful chefs and restaurants who hosted us: Rocco Whelan and Fahrenheit Tremont. Michael Symon, Matt Harlan and the crew at Lolita. Dante & Monica Boccuzzi and Phil Hockey at Restaurant Dante. Chris Hodgson of Dim and Den Sum and Hodge Podge Food Trucks - make sure you tune into The Great Food Truck Race to cheer him on beginning this Saturday, August 14 at 10pm/9c. Paulius Nasvytis and the Velvet Tango Room. Jonathon Sawyer, Jonathon Seeholzer and Jennifer Plank at The Greenhouse Tavern. Jeff Jarrett and Manager Nathan White of AMP 150, who (I heard) kicked bacon-and-egg butt Sunday morning, and who also arranged for our awesomely priced hotel room block at the Cleveland Airport Marriott.
  19. My jao zhai (Boiled Dumplings) were made of beef.
  20. Total number of mouths to feed should be 35. Total budget for food and beverages is $700.
  21. Bob is collecting a nice load of stuff from our garden, which we'll bring - hot peppers, basil and thai basil, and Chinese flowering garlic chives. Karen is bringing assorted herbs from her garden - sage, thyme, oregano and mint. So no need to buy any of those!
  22. We are on e 9th in front of the pier around the corner from the rock hall. Lookforthe dimand den sum truck and us'nz.
  23. The Eventbrite window is now closed. If anyone still needs/wants to pay for tonight or Saturday by credit card, please PM me.
  24. is a just-posted interview on Northeast Ohio's Cuisine Scene, with Chef Chris Hodgson, who will be meeting with us for a chat, then serving our lunch tomorrow off of his Hodge Podge Food truck. Note at the last minute of the interview, when asked who the great Cleveland chefs are - we are eating this weekend at establishments owned/operating by almost all of the folks he mentions (we just don't have time for Flying Fig and Lucky's, though I wish we did).
  25. We can work this out tonight; I had asked Edsel to pick up folks for the WSM; we might also need a driver for Shaker. See you all at Happy Hour - Chef Rocco Whelan of Fahrenheit was on Fox 8 News this morning making cool Grilled Cheeses - can't wait to see what he's cooking up for us!
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