phaelon56

Just want to be sure I'm understanding this statement correctly. Are you stating or implying that "what goes in NYC" (by that I presume you mean something that is enjoyed, appreciated and widely accepted in NYC as a standard of excellence?) is or shuold be accepted as a defacto standard in the rest of the world? If that's the case.... we need to separate the NY Forum in a big hurry and have a distinct and unique discussion area for cetrtain parts of Manhattan and its residents alone! I say this mostly in jest but on a personal level I coinsider to be important that we continue to have free-wheeling and wide ranging discussions but maintain respect for each others differences. I'll tell you right now that I've never tasted truffles or foie gras, have eaten in only one real "destination" restaurant in my life and will go home tonight to cook "beef stew in a bag" straight from the McCormick's package I got in the local supermarket. It doesn't mean I can't enjoy reading and where appropriate participating in discussions fo far more esoteric culinary expriences. It does mean that there's rom for everyoen here at eguelt and we need to work at making people feel welcome. It is not and never will be for everyone - I don't think we're looking to eb the AOL of fod discussion but the surface of the potential use rcommunity has barely been scratched and we need to build things up. My only real suggestion is that folks wanting to be on a high horse should enjoy that sort of horse play on the appropriate threads and maintain a respectful or appropriately low-key presence on threads relating to more mundane topics. A a forum host who is sharing responsibility with Docsconz for trying to stimulate and maintain more involvement and discussion in the NY forum by folks from outside of Metro NYC.... I can assure you that the topics of interest will in some cases be far from hoity-toity but we'll try to keep them lively and interesting. It's worth noting that in smaller communities such as Syracuse where many people are a bit less worldy less affluent and less well traveled, they tend to be less inclined to chat about cultural topics, politics and the arts and more inclined to talk about family, the weather or local sports. Interestingly enough.... food, cooking and dining inevitably also become active topics of discussion when acquaintances or coworkers gather together in social settings or during break times in the workplace, especially when it is a gathering of mixed genders. I know this trend is not unique to Syracuse but having lived in some other places for a few years, including the NYC area, I think it's more prevalent outside of major metro areas. If just a small percentage of folks with that sort of inclination can discover Egullet, feel welcomed here and become active participants in our community - we will all be enriched.

About eight years ago I purchased my first house - a tiny (650 sq feet) one story place built partly on wooden pier foundation with crawlspace, partly on block foundation, a rear laundry room on a slab and a "utility room" with a dirt floor. I wanted to gut it, add a second story, open up the first floor space and completely rebuild all but the shell. The first two contractors advise me to get a bulldozer and knock it down. I got lucky on the third guy - he was young, newly in business for himself and shared my vision. I did the bulk of the detail work and all the demolition but by acting as my own general contractor I save a bundle of money and made the project work. This approach is not suitable for everyone nor do they have the skills, time or flexibility to do it but it worked for me. I went low end on all but the cabinets as I knew I would resell the house. I knew what price the neighborhood would support I did resell it two years later and eked out a small profit despite a sagging reals estate market at the time). Even the cabinets I got at a steal by waiting for the right sale. I'm including some pics here just to stimulate discussion (pics aren't too great - it was pre-digital camera era for me). The kitchen and rest of the house were not completely finished but the overall plan is visible. First I took what was a confined and boxy space and opened it up by putting in 2x10 headers to eliminate the two load bearing walls at the front and back of the kitchen where it previously had doors into the laundry room and rather cramped dining room. Note that on the header face towards the front end of the kitchen (above the peninsula), I put multiple small cabinets that are originally designed to go above a refrigerator. They weren't terribly convenient but were perfect for those rarely used items that still need to be in the kitchen. They did wonderful job of covering the header and visually pulling together that space with the rest of the kitchen. I also put an angled cabinet in the 90 degree corner where the small cabinets met the rest of the kitchen, a butcher block counter top between the stove and refrigerator and had the under the peninsula cabinet equipped with rollouts for pots 'n pans. I bought a conventional cabinet with rollouts and hired a very competent part time cabinet maker to farbicate a false door for the back side of the peninsual cabinet (where it faced the dining room - that's the room in the pic with the black chair in it). He also built me a maple front panel and a curved center support for the side of the peninsula cabinet, which was now under the peninsula overhang (where the stools are in the pic). I did the finishing myself with Minwax "Wipe-On Poly" and the finish was indistinguishable from a factory finish. That tactic alone (fabricating the peninsula cabinet myself) saved hundreds of $$. Despite the relatively small space, this was a really easy kitchen to work in. Friends who visited were just wowed and loved it plus the open space in front and behind gave people a place to hang out when I cooked. The butcher block top was the only feature that really didn't get used - the space was too cramped and I ended up doing my cutting on a block set on the peninsula. Look around for novel ways to save money. I knew I needed to have formica counters due to the cost factor but I wanted a maple beveled bullnose edge. The counter shops charge about $3 per linear for for this feature. After inquiring, I discovered that the price is so high because they must wait until evening hours when there's no production dust in the air before they can aply the coatings. I got mine unfinished at about 85 cents per linear foot and finished them myself after installation with careful taping and Minwax "Wipe-On Poly" (a miracle product if ever there was one).

Ithaca NY based coffee roasters and masters of the truly amazing espresso shot, Gimme! Coffee, have now opened thir first NYC location. Gimme! Coffee Williamsburg Brooklyn info If you've read discussions here or elswhere about the elusive "godshot" or wondered what the big deal is when people discuss legendary Seattle espresso cafes like Vivace, Vita or Hine Public Coffee..... make a trip to Wiliamsburg. IMHO this is at the moment some of the best espresso on the east coast bar none. Their espresso roast is a bit dark for my taste but they have use "Schomer modified" and PID controlled La Marzocco machines and pay great attention to the imnportant details of process - worth a visit. They also make a great cup of plain old coffee.

Actually.... there are still some good wall mounted mills and knee grinders (box grinder with crank for use while sitting down). For press or drip pot coffee you'l get a better quality set of burrs for $100 or under than you wil in an electric grinder - just a little more work required. The real shortcoming of the hand grinders is that most of them are not really suitable for espresso grind. If you dont' make espresso I think they're a great choice.

Good to hear that you had such a nice evening. Just curious - was the $25pp entry fee good for both sets? If so.... that was actually a good price - lots of shows at the Blue Note are $35 - $55 pp for the evening. I really like the atmopshere at La Lanterna and it's a good afternoon place for a small salad or panini. Skip their cappuccino and espresso, however - like most of what else is available in the Village and Little Italy, it's not up to snuff.

Yes... the Solis grinders, either the Maestro at about $100 or the Maestro Plus at about $150, are good grinders. They'll do a great job for press pot and drip coffee and are about the least expensive grinders that are suitable for getting good results with a decent espresso machine. A few folks report static problems with the grinds sticking to the hopper but I never had this experience. A more common report is that the burrs wear a bit too quickly for heavy users, i.e. those grinding a pound a week or more. If you're a press pot drinker the burr wear means a bit less consistency in the grind and a bit more of the powdery grounds resulting in extra sludge in the bottom of the brew. The burr sets can be replaced but for heavy users interested in a good long term investment and willing to commit a bit of extra counter space, a higher end grinder is a very good investment. In the used or discounted new market, a Rancilio Rocky, Cunill Tranquilo or Anfim is a good choice. All are heavy duty, do a great job for coffee grinding and are an ideal partner for a higher end espresso machine. Expect to spend $175 - $275....

If you love dogs and also have an appreciation for food and fine dining.... "Spotted In France" is a must read. A absolute must.

Obviously you have not eaten cow's foot soup or you'd know what's wrong with slime! My former GF's stepfather did a great job with okra. Small pods, freshly picked and handled as little as possible, Slice on the diagonal about 1/4" thick, slice fresh corn off the cob, dice some red and yellow and green peppers and some onion. Get a cast iron skillet sizzling hot with some oil, throw in the goodies, saute and serve as a side dish. Best okra I have ever eaten.

The bold type is the point I was trying to make and failed to express it accurately. Using a manual drip or press pot allows the brew time to be properly controlled - typically to about 3 1/2 to 4 minutes. Most consumer auto drip makers take much longer to brew a 10 or 12 cup pot - often as long as 8 -12 minutes - the brew ends up being bitter. One might make a full pot on an auto drip maker and assume that the type or amount of the coffee (two tbsp per 6 oz cup) was the problem when in fact it was the brewing time. There are a few 10-12 cup auto drip machines that brew quickly but among those, the majority brew at too cool a temp - another serious problem. Yes... this makes sense. I know folks who make four cups at a time in their auto drip machine and pour off the results into a thermal carafe until they have a "full pot". There are some four cup coffee makers that brew quickly enough and also at about the right temp (I think the Kitchenaid four cupper may be one of these). When I switched from using an auto drip maker back to a Melitta I found myself using more coffee and getting a much smoother cup that was also fuller bodied and more robust (my auto drip maker is not too competent).

I'm very curious because my mom's cousin had a full time hydroponics greenhouse operation in Sarasota FL and raised only lettuces. She sold exclusively to local restaurants and apparently had a good business going. They moved due to her husband's job relocation (I think they're in Louisiana now?). She now has less space and has switched over to growing only basil - several different varieties. Once again it is a full time business and she sells only to the trade - seems to be going very well for her.

I do think so much depends on brewing method. Made with this ratio in a manual drip cone like a Melitta or with a press pot and brewed for the optimal (and relatively short) amount of time.... it yields a very ful bodied and satsifying cup. When lesser grades of coffee are used, brewing temps are not exactly right or brewing times are longer (a common problem).... this ratio can yield a bitter cup. The SCAA (Specialty Coffee Association of America) shows 7.5 to 8.0 grams of grounds per 6oz cup to be the sweet spot for ideal extraction of the solubles. Not sure who this compares to the weight of grounds that fits into an industry standard scoop but I think it's probably closer to two tablespoons than one.

Also worth noting - if you'll actually be using the cups and aren't just buying the complete gift box set to save as an unopened "collectible" with value increase potential... wait to find some that are in a set that was opened and missing the can of Illy coffee. The collectors pay a premium for the complete and pristine sets - no need to do that if your['e going to drink from them.

Actually, I would disagree with that; a good espresso should not be overly bitter. Bitterness in coffee means that the beans are overextracted, regardless of brewing method. I also disagree. A really, really good espresso shot is not bitter but in some cases actually has a character some might decribe as a sweetness with undertones of chocolate and/or fruit. Not a sugar sweet in the tradtional sense but if the proper roasting, blending and extraction are done, the resulting espresso contains elements of the caramelized sugars from the coffee bean. That said.... I have yet to encounter any restaurant anywhere that makes a really, really good espresso shot and I'll add sugar to mine on the rare occasions I bother to order it when dining out. I'll sip good black coffee with a dessert but a realy good espresso shot? I'm more likely to drink it, enjoy the aftertaste for ahile and then eat the dessert.

Me, too, fifi. There's just a vibe about that place. Have been fortunate enough to visit there many times. And I think my daughter is going to get married there this summer. If so, I'll probably rent a house for about a month to get everything ready. I love the El Presidente, as well. So stately. I'm thinking about it for the wedding. And those "jungle casitas" are really romantic. Good idea might be to visit The Cozumel Forum The webmistress Carey and her husband own a place in San Miguel that they rent out. I've walked by the outside of their house and it's quite remarkable looking. If it's too big or too pricey she can point you to some other good rentals. I am also envious - both of the time you'll have to spend there and the notion of having a kitchen at your disposal - how cool is that (rhetorical - it is very cool). The people who claim that cruise ships have ruined the town never seem to get past the main street, the tourist trap restaurants or the junky shops. Lots of great stuff there. be sure to visit Caffe Chiapas for your coffee - they have excellent fresh roasted Mexican Altura Tollan organic beans. My favorite thing in Coz is the Sunday evening music and dancing on the plaza - what a treat.

What kind of items are you referring to? Can you be more specific? E do have some large Asian markets here in Syracuse that have good produce at fairly competitive prices during the winter and there's always Andy's Cah 'n Carry over near the Regional Market. He's a wholesaler who opened a retail operation a few years ago. I'm starting to think that a hydroponics operation to supply freshe herbs and exotic lettuce products might fill a need in upstate and central NY. Do you agree?

This may seem too simplistic and far too inaccurate a barometer but in any Thai or Vietnamese restaurant I look at the cleanliness of the men's bathrom. If it's spotless and obviously cleaned and maintained relentlessly, I assume that at least some of that diligence carries over to the kitchen. Beyond that I can't hazard a guess.

I think this is a GREAT idea. I have some kind of off brand imemrsion blender with a bunch of attachments and have never even taken it out of the box (yes... a gift).

Hmmmm.... I'll need to do some thinking on this. Not so surprising to folks who live in places where there is a giant Wegman's grocery but the newer and bigger Wegman's have a surprisingly good selection of gourmet items and foodstuffs that are not found in typical grocery stores. Other things... all in Syracuse or the immediate area: Freedom of Espresso for excellent micro-roasted coffee Middle Ages Brewing store for English style ales, porter and beer Fins and Tails seafoood store for exceptional fresh fish Leah & Steigerwald for specialty meats and German style sausages Eva's European Sweets for European style pastries and desserts Biscotti's for Italian pastries and great biscotti Pasta's Daily Bread for the most amazing stretch bread Regional Market Farmers market for general produce, cheese from the Buttercup dairy farm (5X cheddar - incredible stuff) and also maple sugar candy Macoun apples from any orchard in the Lafayette area just south of Syracuse - these are available for a limited season but blow away any other apple anywhere Lombardi's for Italian cheeses, deli meats etc.

I would not rule this guy out for that reason but it's safe to assume that not a single one of the contractors will really bid accurately (they will all be under but by differing amounts). I would rule out the guys who say it's too small a job - even if they hint that they might "do you a favor" by taking on the project. Three words: references, references, and references. If you can speak to folks your prospective contractor has done work for, they say he brought them in remotely close to on schedule and with no more than a 20% overrun on budget - you got yourself the right guy. On projects like this I add 30-40% to what I think it will cost and double the time. Recognizing the worst case scenario and actively working against it helps me reel in the spending and tighten up the time. I did a far smaller and less grand kitchen myself but did bring it in far under budget - even my own rather parsimonious budget of the time - it can be done.

Unquestionably. I switched over to caffeine many years ago and really never looked back but this intriguing thread resurrected the not so fuzzy memories.

Some acquaintances of mine did this just for the sake of getitng the style and quality of breads they wanted in their restaurant. It took on a life of its own, outgrew the small space they had allocated for it and moved into its own storefront across the street. Rumor has it they're nowlooking to open a second bakery location (which may be conveniently close to where I now live!). Pasta's Daily Bread As much as I hate to use cliched and worn-out phrases.... this bread is to die for. Their stretch bread is the best bread I've ever eaten.

I just went on my first cruise this fall and Coz was one of the stops. I had spent a week there last winter doing some diving so already had a bit of familiarity with it. I love Cozumel and yes.... the cruise ship traffic has altered the character of the town but for the most part only the main drag by the water and the area right around the town plaza have become infected by touristy glitz. There are loads of little loncheria's with excellent food on the side streets once you get a very short distance past the plaza in any direction. If you speak Spanish it's immensely helpful when dinign inthe smal local places. If you're going to be on Princess Cruise Lines I can offer some info on food and coffee that may be helpful. Also - if by chance one of your stops is Costa Maya Mexico - please advise as I have a good tip for a place there with amazing conch seviche and fresh fish/lobster. At La Choza it's recommended, if you speak Spanish, to ask for the "local's menu". I had breakfast there and although the coffee was horrid the meal was excellent. There is a new loncheria recently opened on Calle 5 between Avenida 3 and Avenida 5 if I recall correctly. It's across from Villas Las Ancles, where we stayed, and the villa proprietor tells me it's very good - open for lunch only. Here's a review of it - sounds really good Sabones Loncheria A great choice for breakfast is Coffelia's - they're on Avenida 2 (I think) just a half block or so from the water. Very good Belgian style breakfast crepes and a tasty Mexican breakfast - artsy atmosphere and very much a place for locals At the back side of the plaza is the best of the places that tourists do frequent - Cafe Denis - cheap and good. IMHO the absolute best restaurant in town is La Cocay, run by a chef from Montreal and his wife. It's only open for lunch but they also run a small casual place with a few outdoor tables, right next door. It specializes in authentic Yucatecan dishes and is said to be excellent. Can't recall the exact location but it's on the main avenue that runs east from the Chedraui grocery store and is very close to the lovely and historic Corpus Christi church. I had great tacos (the real thing not the American style) for lunch at El Morrito III - I think it's on Avenida 6 a a few blocks up from the water. You can get lots of great Coz info on the Food and Drink section of the Cozumel My Cozumel Forum Folks there will also be able to provide exact directions. It's a great town to walk in but you'll need to get a cab from the cruise ship pier unless you're at the pier that's right near downtown San Miguel (most of the ships go to the pier that's a few miles out of town). Also.... if you rent a car and drive around the back side of the island (which is quite beautiful) - stop for grilled shrimp or other food at Coconuts up on the bluff - skip Playa Bonita (Playa Bonita is right by the road - small white structure with a great beach and awful food). If after all of this information overload, you're still looking for more Coz info... here's an article by someone very close to me (hint, hint) Searching for the perfect cappuccino in Cozumel Please note that Cafe Manati, referenced in the article, has a new chef and reports are that food quality has suffered.

Holly beat me to it. I rarely if ever order burgers when dining out but I lived in Ithaca for several years and my coworkers (who were all locals) raved about the burgers at Glenwood Pines. They also raved about the pizza at The Nines in College Town but I never tried it. I think they were just wowed by the fact that it comes up the bar from the kitchen on a special little pizza dumbwaiter. Here in Syracuse I'm told that Riley's restaurant on Park Street has amazing burgers. The fact is that their other food is so consistently good and moderately priced that I never tought about ordering the burger.

The Anfim is a good grinder and wil serve you well. The stepless adjustment of the Mazzer Mini and the quiet operation are niceties but you'll now have all the ingredinet necessary for making god espresso. I was droolign over the Rituale myself but can't justify an upgrade from one HX vibe pump machine to a snazzier looking one of the same brand. That is one cool looking machine and you'll be amazed at how quickly, easily and consistently you'll be able to produce great drinks. I typically make espressos only for myself unless company is over but just doing the math on the five times a week to Starbucks (or its superior local cafe equivalent).... plus a few drinks on the weekends.... makes the payback period very realistic, even when cost of coffee etc is factored in. Getting up on a weekend morning and making a great espresso while still in my bathrobe? Priceless.... Just in case you once again run out of coffee related things to spend money on.... I think you need some Frabosk Cups I cringed at the price but finally broke down and bought a set. Oh, am I glad I did. Preheat them with the water from your grouphead flush and by the time you pull the shots (best pulled directly into the cup) the cups will have enough retained heat that your drink stays wonderfully warm for an extended period of time so you can sip and enjoy. This is directly related to the bathrobe on weekends scenario.

Some folks use the phrase godshot instead. Kind of separates it from the specificaly religously connected imlication and simply identifies it as an espresso shot so memorable and superior that it is raised far above the ordinary and sits in a pantheon. I'm curious as to what terms have been coined to describe other remarkable food and beverage items? I've made "killer ribs" on a few occasions but apart from the now ubiquitous terms like evanescent, incadescent, sublime, ethereal etc.... how does one categorize a food or beverage items that is highly elevated above the ordinary? No... no.... not my intent to suggest this at all. I've used on in a pinch and it made a passable very strong coffee beverage that was enjoyable in the right context. However... if you make some "espresso" with this device and then dance around the room proclaiming yourself to be the "coffeemeister" or the "espresso king" whilst telling me how uncool I am.... I'll call you a poseur I'm thinking that the Tia Maria and half 'n half deal sound mucho delicioso. We have a small cheap superauto espresso machien here in the office. It is also unable to make real espresso, just like the steam toys can't, but I make a really strong cup of regular coffee with it, mix in some Swiss Miss and just love the heck out of my psuedo mocha. I love cheese balls and beef sticks - wanna send me yours?