phaelon56

Owen, the person who thought up the concept, and runs the website, lives in Rochester. Jeepers Mike..... I'm flattered but not sure what concept I thought up (not being facetious - I really don't know). I was a very active regular in the Coffeegeelk Forums but the credit the entire concept of Coffeegeek rightly belongs to the founder Mark Prince. Meanwhile.... I'm slaving away at my day job here in Syracuse, a bit east of Rochester... waiting for spring weather to arrive. It was bitterly cold with driving woind and snow yesterday but it appears that things may improve rapidly. I actually plan to do some roasting this weekend and will try out some version of Jim Schulman's WTC (Way Too Complicated) espresso blend. The plan is to document the blending and roasting process with a pictorial post here in the forum.

The fire brick solution was discussed at lenght in the Pizza Peel Thread Should be helpful and there's info on using ceramic kiln supports also. The racks on most home ranges won't support the weight of multipel pieces of firebrick but these supports should solve that dilemma.

I'm not into excessive ornamentation but a minimalist I am not (although after two months in the house my bedroom still looks rather spartan with nought but a platform bed, a chest, a rug and a chair). Tuesday dinner - I'm not running out of steam yet but the leftovers are piling up with a vengeance and I'll have to start packing and freezing some tomorrow. Appetizer: Chicken liver mousse from Alton Brown's recipe. I had half a batch left in the freezer - whipped up some heavy cream and mixed. Went easier on the cream this time so the density was heavier and more to my liking but I was tired and completely forgot about the cornichons in the fridge. This stuff is soooooo good with a cornichon, a few bits of red onion and a caper or two on cracker or bread. Served today with some thin slices of the stretch bread from Pasta's bakery and some Carr's table water crackers. Main: Bouillabaisse - a hybrid recipe - took a bit from the Epicurious recipe and also the one in Recipegullet. Used shrimp, dry packed scallops, some tilapia and sea bass. This is the first time I made the rouille - you can see it spread on the croutons but I forgot to snap pics of the finished dish with the additional rouille on top. It was a great addition to this dish - incredibly garlicky and rich. Stage 1: The preparation is nearly complete - ready to build the entrees Stage 2: Ready to eat This meal was outstanding - unquestionably the best of the entire blog thus far.

Perhaps someone can help me identify a dessert I used to get at a local Jamaican restaurant? It was sold as "sweet potato pudding" but was closer to being liek a very dense and dark cake. Almost rubbery in texture.... it had an intense flavor, perhaps from molasses and some ginger?

Point well taken. I suppose the point I was trying to make was that some of the junkier foods I might have eaten in a given time period.... Chex Mix... a few quick pizza slices.... movie popcorn instead of dinner.... huge late night bowls of ice cream.... all seems to have been supplanted byt the meals I've been making, buying and consuming for the blog. I'm eating better in spite of myself! Syracuse really is a small town - it seems that nearly everywhere I go, especially in the food and beverage business, I know someone when I get there. I needed some fish stock for dinner and was thinking that my local seafood specialty vendor might have better quality clam juice. I stopped at Fins and Tails Seafood store I've been in here a few times in the past but did so little cooking back when I previously lived in Syracuse that it wasn't a regular stop. As it turns out.... the co-owner, Tom Farmer, is a guy who was one of my great pals when we were four or five years old. He spent a number of years as a seafood department manager and buyer for one of the local grocery chains before launching this business. I'm so glad I stopped back in..... they have an excellent selection of fish from Stephen Connelly, a very reputable Boston fish merchant. This store is really the only place in this entire area where you can walk in any day of the week and be assured of getting the absolute freshest fish. Not cheap but worth it. They also have frozen home-made fish stock - quite concentrated and just over $1 for the pint. I got some tilapia, chopped fresh clams and a bit of sea bass for the bouillabaise and some Japanese bread crumbs for the rouille. The store: The fish case:

What with all this cooking, eating, writing and picture taking..... some of you may wonder if I actually have a real job. Yes I do, but thankfully, this is a very slow week and I can squeeze in some extra activities. Lunch: The remains of the stewed fish from Friday's takeout. It was just as good today as it was yesterday and made for a very satisfying meal. A bit on the salty side but I think this goes with the territory in Dominican cuisine. Tonight the menu calls for some sort of a bouillabaise dish. I'll scale back the varieties of fish but needed to get a few fish items, some frozen fish stock and also the right bread for toasting and serving. First a quick trip to Pasta's Daily Bread was in order. It's owned by Pastabilities Restaurant, across the street. The restaurant was founded twenty years ago by a friend of mine, now deceased, with whom I waited tables in a previous lifetime at Phoebe's Garden Cafe. Our manager at the time was Peter Lord, a talented CIA grad who was, in my humble opinion, not in his ideal element as a front of house manager but a true wizard in the kitchen. I, of course, was an obstinate and frequently hung-over young waiter, thus my opinions were far from relaiable It was nothing short of remarkable to watch the transformation when the chef called in sick on occasion and Peter jumped in to run the line. Seeing the change when he went from suit and tie to chef's whites and a toque was akin to watching Clark Kent change to Superman. Sooner than later we all migrated out of Phoebe's and on to other things. Peter ran a few places around town, had one or two of his own and finally landed at Pastabilities, where he launched an in-house artisan bakery. It quickly outgrew the space and moved across the street, where it remains today. I think he's really in his element here. To me, there is something very satisfying about watching a true artisan pursue their craft. His "stretch bread" is quite unlike the bread sold as "points" or "Italian bread" in other local bakeries. This has a wonderful hint of sourdough taste and an amazing texture, supported by a crustiness that is flavorful rather than just crusty (words are failing me). It's the best bread Ive ever had. I mentioned that I was putting this visit into my eGullet foodblog and he gave me the loaf for free! How cool is that? Pasta's exterior: this is what Spring looks like in Syracuse - it was ten degrees outside last night and is snowing like crazy today. The work area: Peter ringing up another happy customer:

I agree that the texture of ackee is similar to scrambled eggs and I found the taste to be vaguely similar as well. I've wlays eaten it in a restaurant and can't comment on the cooking smells. If the salt cod is properly rinsed and flaked it provides a nice textural and taste contrats to the soft egginess of the ackee. I suspect that if the cod is not rinsed enough times or not flaked well enough, the chunks would be prety intense and might ruin the subtlety of this dish. I happen to enjoy salt cod in bacalao but it is strong and salty - not for everyone's taste. There were some situations that occurred here in the US with some bad canned ackee - not sure if it was canned at the wrong stage of ripeness or if it was just a canning issue. Either way.... it was not legal here for quite some time (at least in NY state) and could be purchased only from "under the counter" if you were a known quantity to the grocer.

Mmmmmm.... ackee and salt cod with those little hard dough biscuits - I love that stuff for breakfast! I forgot to mention collaloo - mmmmm! What I have never develped a taste for is the Jamiacan treat of a sweet and dense raisin style bread sandwich with that orangey-yellow velveeta style cheese filling. My GF insisted that when I tried it the bread wasn't exactly the right type but I still think I wouldn't like it even with exactly the right bread.

Which two laws are those? I want to revel in my lawlessness and anarchy should I ever get a chance to have conch here in upstate NY - but when and if it happens I'll appreciate knwoing the details!

I recently became aware of a product that looks very promising for apartment dwellers - the Savu smoker bag. It's a Finnish product that looks much ike a regular plastic oven roasting bag but actually has two layers of plastic. Powdered alderwood and seasonings are in between the two layers - tiny perforations on the inside layer allow smoke to be generated and permeate the meat. I have read of very good result with this product but have not perosnally tried it. There's a carton of 24 on Ebay right now but it ships from Canada - may end up being costly due to freight and duties. I have also located one US based online store that sells them in smaller quantities. At $2.99 each they're not cheap but if the best barbecue you can get locally is in your own kitchen.... it's worth trying out Smoker bags at Hotdiggitycajun store

I may jump in on this eventually but I need to work down my current stash first - I'm at about fifty pounds of green beans and haven't roasted all winter due to the weather.

My list is very long.... bacalao, ropa vieja, cheese flan, rice 'n peas Jamaican style (actually pigeon peas, which are a bean), curry goat, stewed oxtail, tostones, sopa de pollo.... Apart from tripe based dishes and cow's foot soup I have yet to meet a Caribbean dish I didn't enjoy. I'll confess that I haven't tried Mannish Water or Goat's Head soup but I'm not rushing out to do so. I also love Ting soda and Ginger beer. The tragedy (as far as I'm concerned) is that two of my past girlfriends were Jamaican (by coincidence only) yet neither of them liked to cook. I stumbled across the El Boricua web site last week when looking for a sofrito recipe - lots of wonderful stuff here about Puerto Rican history and culture and an especially good food section with great recipes and links: The Rican Emeril

I'm cutting and pasting a bit here from my foodblog. Iif you haven't yet visited my fabuolous blog you should hang your head in shame - it's chock full of colorful pictures and witty repartee. It's also fun for the entire family and you can bring the kids - Janet Jackson has failed to make her promised guest appearance, thus the only breast pictures I've included are of the chicken variety. [sHAMELESS SELF PROMOTION LINK] phaelon56: the foodblog [/sHAMELESS SELF PROMOTION LINK] Monday dinner - finally a visit to the Dinosaur BBQ! Most folks who've been to Syracuse in recent years have made a stop here as it's on most "must do" lists for visitors. The restaurant had its genesis with a few guys who cooked barbecue for their biker friends on occasion and grew that endeavor into a full time business. It still has some biker bar aura in the trappings and any summer night is sure to see a fair number of bikes in front but it has a broad appeal. It would be unfair to categorize the crowd, as Syracuse is a bit too diverse for pigeonholes of that nature. Their appeal seems to cut across all lines and despite having now been around for some years and grown to the point where they do a substantial volume (in a remarkably small space), they still turn out very respectable barbecue. Success has brought them national distribution for a full line of their own barbecue and hot sauces (I'm particularly fond of mixing the Wango Tango 50/50 with the standard issue Slathering Sauce). I'm no 'cue expert and not in a position to make authoritative judgements on the food but most everything I've had has been to my liking. The ribs and chicken are nicely smoky, the sides and specials are consistently good and the pulled pork is outstanding. It's the best pulled pork I've ever had and remains my favorite item. I tried the barbecue beef brisket on this visit and loved the smokiness but it didn't edge out the best briskets I've had in Texas. Then again... Texas is a few thousand miles away and I'm a picky SOB! In all fairness, I think long time Texas 'cue guys probably have direct connections to some cattle ranches as a source for brisket cuts that just aren't readily available here in the Northeast (a guess on my part). I suppose I just had to make a very minor nit pick on something lest you think that I'm a shameless shill for the Dino (not that that would be such a bad thing). Their recent selection to be the catering provider for the annual barbecue event at the Beard House in NYC this summer should speak volumes about the quality and consistency of their food. Good news for NYC eGulleteers - the upcoming Manhattan location is well on its way to completion in the target location at 131st and 12th Avenue. They should be open by late summer but will be showing up at variosu events in NYC throughout the summer to promote their food and give folks a chance to sample it. Get the details here as they become available Dinosaur Barbecue Owner John Stage has a cookbook as well - here's a place to buy it with an eGullet Amazon link Dinosaur Barbecue: An American Roadhouse It is indeed a small world.... Dino office manager Abigail happens to know me from my time at Coffeegeek, where I helped her out with some info during her exploration into espresso gear. I gave her a heads up about my visit to the restaurant today and I got the VIP treatment - a visit to tableside from her and owner John Stage. I was awarded the dubious title of "That Coffee Guy" (I'll settle for that any day over "Coffee-Boy!). John became attuned to the pleasures of great espresso on an Italy trip not too far back - I think that with a bit of nudging he could cross over in the realm of the espresso-addicted where I happily reside They are both aware of and peruse eGullet from time to time. They even admit to being fans of Fat Guy (it appears that people in Syracuse simply have no shame I'm working through the initial steps of getting John to do a Q & A spot here on the gullet and will keep all posted as we progress on that front. We had a nice chat; John and I reminisced a bit about the old days of drinking at the N & H grill, which once occupied the exact same spot the Dino now sits in. It was home to the last 25 cent bar pool table in the city, 50 cent drafts and plenty of cheap shots (of the liquid variety - what little conversation took place was friendly enough but it was a drinking man's bar - not a social spot!). The exterior: The bar area: (where the original N & H grill used to be) The front dining room: (where the N & H Luncheonette was - a greasy spoon diner that was connected to the original bar) The infamous Men's Room graffiti (I'm sure the Ladie's Room is equally well decorated). It's all part of the charm. Appetizer: Cajun style fried green tomatoes with a buttermilk ranch style sauce to pour on (if desired). These were outstanding - the best rendition I've ever had - peppery coating with just the right amount of crunch and the sweet/tart contrast was remarkable. It just doesn't get any better - at least not for me! Dinner: Rib sampler (four ribs) and a beef brisket sandwich (I removed the bun but make your own call on this), BBQ beans and Cajun corn as sides. I was making progress.... I really was.... but a moment later the waitress arrived with a comp item from my new heroes John and Abigail (hey - it's my blog and I can puff up anyone I want to!). This was a generous sampler of the daily special - chicken that was... if I recall correctly.... brined, done with a jerk style rub, smoked/grilled and then topped with a light peppery, fruity jerk sauce. The larger pieces were deboned before serving and the skin had a gorgeous brown crispiness. It wasn't blistering hot like a Jamaican jerk but offered a great blend of contrasting flavors and textures. I ended up chowing down on this and took home most of my remaining brisket and ribs for the freezer.

Some people seem to resent them for their success.... others complain that their mega-stores are just too big to do efficient and quick shopping in (a complaint I can relate to).... but having just returned here from northern NJ and gotten back into cooking, I think they realy have their act together. I can't find everything I need there but darn close to it and the produce is always far better than other local stores. They are also remarkably efficient at the register - any time it gets busier, cashiers magically appear and open more registers to accomdate the traffic. I think they have about 40 registers across the front of the store and I've rarely waited more than five minutes in line. Also kinda cool is to pull up in sumer time and see a farmer unloading his sweet corn straight through the front door to the produce department - they really do that. The kitchen cabinets are actually a bit cheap in terms of construction quality but they seem sturdy enough and I like the combination of light wood and clean lines.

Lest you think it's all healthy all the time.... don't dismay. I had a Snickers bar at work yesterday afternoon and two big chocolate chip cookies last night when I got home after the movies. I think I even had a small bowl of Cape Cod Sea Salt and Vinegar chips before I scarfed down the cookies.... it's entirely possible. Tuesday breakfast: A fried egg sandwich on some kind of rustic bread that was in my freezer - don't even know what kind as it was brought by a guest left for a recent dinner. Darn good bread. A few orange slices and the ubiquitous latte on the side. About three times each week I stop at Freedom of Espresso for a quad shot latte to bring to work. I also buy beans from them when I'm not doing my own roasting. Great local microroaster and nice people. That's the owners, John and Anna Dobbs, behind the counter. John is a glass artisan whose studio and shop is in Armory Square, our local entertainment, dining and specialty shopping district. I come here because the coffee and espresso is great - support your local roaster! The interior of their main location: My quad shot 2% latte - it's in an 18 oz stainless steel thermal mug but I always stop at about 12 oz of milk. Anything over that 1 part espresso to 3 parts milk ratio and it loses its character. If the espresso's not top shelf and properly made a ratio like this will reveal the flaws of the espresso - with the right ingredients and preparation it's sublime.... My morning drink and beans: Notice the nutmeg grinder on the counter? That's so those crazy nutmeg lovers can get their fix. I wouldn't dream of desecrating my latte with that stuff but to each their own.

Monday dinner - finally a visit to the Dinosaur BBQ! Most folks who've been to Syracuse in recent years have made a stop here as it's on most "must do" lists for visitors. The restaurant had its genesis with a few guys who cooked barbecue for their biker friends on occasion and grew that endeavor into a full time business. It still has some biker bar aura in the trappings and any summer night is sure to see a fair number of bikes in front but it has a broad appeal. It would be unfair to categorize the crowd, as Syracuse is a bit too diverse for pigeonholes of that nature. Their appeal seems to cut across all lines and despite having now been around for some years and grown to the point where they do a substantial volume (in a remarkably small space), they still turn out very respectable barbecue. Success has brought them national distribution for a full line of their own barbecue and hot sauces (I'm particularly fond of mixing the Wango Tango 50/50 with the standard issue Slathering Sauce). I'm no 'cue expert and not in a position to make authoritative judgements on the food but most everything I've had has been to my liking. The ribs and chicken are nicely smoky, the sides and specials are consistently good and the pulled pork is outstanding. It's the best pulled pork I've ever had and remains my favorite item. I tried the barbecue beef brisket on this visit and loved the smokiness but it didn't edge out the best briskets I've had in Texas. Then again... Texas is a few thousand miles away and I'm a picky SOB! In all fairness, I think long time Texas 'cue guys probably have direct connections to some cattle ranches as a source for brisket cuts that just aren't readily available here in the Northeast (a guess on my part). I suppose I just had to make a very minor nit pick on something lest you think that I'm a shameless shill for the Dino (not that that would be such a bad thing). Their recent selection to be the catering provider for the annual barbecue event at the Beard House in NYC this summer should speak volumes about the quality and consistency of their food. Good news for NYC eGulleteers - the uopcoming Manhattan location is well on its way to completion in the target location at 131st and 12th Avenue. It is indeed a small world.... Dino office manager Abigail happens to know me from my time at Coffeegeek, where I helped her out with some info during her exploration into espresso gear. I gave her a heads up about my visit to the restaurant today and I got the VIP treatment - a visit to tableside from her and owner John Stage. I was awarded the dubious title of "That Coffee Guy" (I'll settle for that any day over "Coffee-Boy!). John became attuned to the pleasures of great espresso on an Italy trip not too far back - I think that with a bit of nudging he could cross over in the realms of the espresso-addicted where I happily reside They are both aware of and peruse eGullet from time to time. They even admit to being fans of Fat Guy (it appears that people in Syracuse simply have no shame I'm working through the initial steps of getting John to do a Q & A spot here on the gullet and will keep all posted as we progress on that front. We had a nice chat; John and I reminisced a bit about the old days of drinking at the N & H grill, which once occupied the exact same spot the Dino now sits in. It was home to the last 25 cent bar pool table in the city, 50 cent drafts and plenty of cheap shots (of the liquid variety - what little conversation took place was friendly enough but it was a drinking man's bar - not a social spot!). The exterior: The bar area: (where the original N & H grill used to be) The front dining room: (where the N & H Luncheonette was - a greasy spoon diner that was connected to the original bar) The infamous Men's Room graffiti (I'm sure the Ladie's Room is equally well decorated). It's all part of the charm. Appetizer: Cajun style fried green tomatoes with a buttermilk ranch style sauce to pour on (if desired). These were outstanding - the best rendition I've ever had - peppery coating with just the right amount of crunch and the sweet/tart contrast was remarkable. It just doesn't get any better - at least not for me! Dinner: Rib sampler (four ribs) and a beef brisket sandwich (I removed the bun but make your own call on this), BBQ beans and Cajun corn as sides. I was making progress.... I really was.... but a moment later the waitress arrived with a comp item from my new heroes John and Abigail (hey - it's my blog and I can puff up anyone I want to!). This was a generous sampler of the daily special - chicken that was... if I recall correctly.... brined, done with a jerk style rub, smoked/grilled and then topped with a light peppery, fruity jerk sauce. The larger pieces were deboned before serving and the skin had a gorgeous brown crispiness. It wasn't blistering hot like a Jamaican jerk but offered a great blend of contrasting flavors and textures. I ended up chowing down on this and took home most of my remaining brisket and ribs for the freezer. Hustled right out afterwards to see "The Eternal Sunshine of the Spotless Mind". Incredible movie - funny, romantic and philisophically deep at the same time. It offers some profound observations on the nature of love, remembrance, redemption, forgiveness and acceptance. All that human condition stuff that would come across as heavy handed or angst ridden in lesser hands was entertaining and compelling. See this one and do NOT miss the beginning of the film - it's a necessary precursor to pulling together some final elements.

They are ripple style potato chips with a BBQ coating that is from a Dinosaur barbecue flavor recipe. Dinosaur BBQ is a very popular local restaurant that ios soon to open a NYC location. I think Wise is the brand and Wegman's sells them in this area. They're not as refined a chip as something like the Cape Cod product but they're the only BBQ chip I've had that doesn't get very tiring after the first few chips. Keep saying all those flattering things and I may just bring a bag to NYC for you I suppose my pesto isn't real pesto but it's very light. I just used what I had around - some pine nuts, fresh basil and garlic. Toasted the nuts in the skillet, added chopped fresh basil and some olive oil, sauteed for a bit and then added some garlic to wilt it to just before the browning stage. In goes the linguine for a quick toss. It's the first time I've made this but the small chunks of basil, garlic and whole pan toasted pine nuts make for an interesting complement of flavors. It's not the intense experience of pesto paste - this is a more subtle thing with some discreet flavor notes that mingle and jump in and and out. Next time I'll likely triple the amount of basil and leave in the same amount of other ingredients.

It helps but as I can no longer do the taste tastes myself to assess current offerings.... I'll have to rely on the input from others. I'm planning to have a good sized house-warming party in late srping or early summer and would like to put together a respectable bar - nothing extravagant as this will be a very infrequent sort of thing (perhaps a holiday party now and again in the future). I've been out of the alcohol consumption end of things for over fiteen years so some of my choices might now be superseded by better or more popular liquors at similar price points. I need to assemble a bar stock from scratch - the only thing I keep in the hosue is cognac and small bottles of red wine for cooking. Suggestions, comments or recommended subsititutions on this list? Pouring Brands Gordon's gin Smirnoff's vodka Bacardi rum Jim Beam (white label) bourbon Canadian Club blended whiskey Jose Cuervo tequila De Kuyper peach schnapps Call Brands Tanqueray gin (or Bombay Sapphire if I can swing the $$) Absolut Vodka Maker's Mark bourbon Dewar's White Label scotch I'm at a loss for what better quality rum, whiskey or tequila to use. I've never been a blended whiskey drinker but just have this gut feeling that Crown Royal is more marketing than anything else. I never cared for Cuervo 1800 when I did drink and am clueless about better quality rums (although I do like Mt. Gay eclipse and Myer's Dark). I did not include a pouring brand for Scotch as it seems pointless, based on my past professional experience. My intent is not to assemble a full bar but have a few key items to meet the needs of those wanting fairly commonplace or standard drinks.

Perhaps this issue is outside the boundaries of what you folks typically deal with but as a former part-time bartender and avid cocktail enthusiast (I no longer dirnk them but remain intrigued by the art and craft), I'm curious as to your opinions on the appropriate usage of well liquor vs top shelf and even where middle-of-the-road brands fit in. I found that some of the standard but not premium brands, (e.g. Gilbey's, Gordon's or even Seagram's gin when used in a G & T) were highly acceptable when used in certain types of mixed drinks and allowed some flexibility with the bar budget, both from a net profit standpoint and also for the customer's desired price point. My experiences were far more varied when it came to the "unknown" well liquor brands. On occasion I'd find things such as a blended whiskey that compared favorably with Seagram's Seven in a 7 & 7 or a bourbon that held up well in an A/B test against Jim Beam (white label) when tested as a bourbon and water. Do either of you have enough experience to share some helpful perspective? I found the "unknown" brands to be so inconsistent yet there were (and likely still are) some hidden gems out there. Are most well liquors of this type just repackaged from a few larger key distillers? Are there some independent distillers that focus ont he lower end who are consistently reliable in terms of quality? Any and all thoughts appreciated.

Yeah... after two dinners at my house, my guest has now offered herself up as a guinea pig for an and all new recipe ideas I want to try out. That works for me as I just dont' get around to cooking like this when it's just for myself. I thought of making eggplant lasagna with garlic tomato sauce but the rollatini idea won out (mostly because the lady standing next to me when i was buying the eggplant suggested it). Eggplant garlic tomato lasagna: Peel, dice, salt and drain a few eggplant - rinse and then bake on cookie sheets spread out at 350 until it's nicely browned and reduced to almost a creamy texture - stir frequently Broil a bunch of split plum tomatoes until the skins are charred and fall off easily - throw them into a blender Add to the blender a big bunch of roasted garlic - dont' be shy on the amount. Blend until smooth. Layer some "ready to cook" lasagne noodles with the eggplant, the sauce and your cheese mixture of choice and then bake. It's even better reheated the second or third day than it is on the first. The eggplant and the roasted garlic-tomato sauce arre so pungent and rich that I think one could use some seasoned soft or silky tofu instead of cheese and make a very passable vegan dish with this recipe.

Monday breakfast: I don't usually eat more than a banana or a quick bowl of cereal in the early AM but with this being my week in the spotlight, as it were, something a bit more interesting seemd appropriate. Stonyfield Farms lowfat plain yougurt with half an orange diced and some Polaner real fruit preserves (no sugar added - just fruit juice for sweetener). I throw in some toasted wheat germ for crunchies and it's really good. Using the plain yogurt gives some control over the sweet/tart ratio and I can keep some zing in the bowl - it's not too sweet. Tonight: coffee roasting Later in the week: a trip to my favorite local Vietnamese restaurant, Polish restaurant, Pasta's Daily Bread...... drum roll please.... Dinosaur BBQ!.

The farmer's market is at the Regional Market near the Carousel Center mall adjacent to Rte 81 and the new Transportation Center (combined bus and train station). We do have the Lay's baked chips in KC barbecue in this area but another type that some folks really like is the Wise ripple Dinosaur Barbecue chips. Had a sort of Italian theme for dinner today and watched the Sopranos afterward with my guest. Appetizers: Marinated roasted sweet red peppers and mini baguette with herbed dipping oil and green olives Salad: Baby arugula mix with extra watercress, dijon vinegarette and toasted almond encrusted goat cheese medallions. Pasta: Linguini with fresh basil pesto Main: Eggplant rollatini with hybrid sauce - fresh plum tomatoes and herbs thinned with a bit of Merlot and some Barilla marinara from a jar. Sauce was terrific but the stuffing of the rollatini was a bit dry. I use a mix of part skim ricotta with small curd low fat cottage cheese to keep the fat grams under control. This time I added 1/3 tofu but used the firm style - should have used the soft. Regardless... it was tasty and not bad for my first attempt at rollatini (I winged it and just used my typical lasagne cheese mixture). After dinner: keeping it light - a latte for each of us and a few pieces of maple sugar candy. Mmmmmm.... I will be so sorry when the blog is over because I just never eat this well this often at home!

If you haven't already tried them... check out the "Golden" tortilla chips. I think they're either Dorito or Tostido brand. I had a party awhile back and put out two bowls of chips with the guacamole - one "Golden" and one baked (which are actually way better than baked potato chips although they're better with salsa than with guac). End of party: Golden are long gone and no one ate the baked.

Quick Sunday afternoon update: Did some food shopping and returned home. Unpacked the very last item - a two pack of some special much higher than average grade EVOO from Bertolli. It was a BJ's Club "limited edition" (supposedly) and at a great price - one bottle of filtered and one straight unfiltered, both cold pressed. I pulled off the plastic wrapper and one bottle had leaked a bit around the neck - slid straight through my hand and smashed to bits on the hardwood floor - insert multiple expletives here. After an extensive cleanup.... I rewarded myself with a small bowl of Cape Cod Sea Salt and Vinegar potato chips. I tried eating the Lay's Baked chips for awhile and reached the conclusion that I'd rather eat really good regular chips in smaller amounts much less frequently than tolerate the fakeness of the "baked" product. My typical beverage between meals is just water - we happen to have really good tap water here - as good or possibly better than the tap water in NYC. I do like to put about one third cranberry juice in the glass to spruce it up on occasion. Quick trip to Freedom of Espresso to get beans. They opened as "Federal Espresso", were taken to court by you know who.... changed the name to "Ex-Federal Espresso.... off to court again.... and the name is now quite apt. I'll visit there on the way to work a few mornings this week. Notice the white streaks in the pic? That's snow coming down in a 25 mph wind. Wegman's: those of you in the Northeast have likely heard of it or shopped there but for those unfamiliar with it, the biggest, newest Wegman's location are way above average in terms of selection and quality for a mainstream grocery store. Even in a small city like Syracuse you'll find an incredible selection of both regular and organic produce.... some less than common items like white truffles ($199 per pound - is that a good price? I have no idea).... an artisan style commercial bakery.... and the list goes on. I attempted to discreetly snap some pics but was shut down by an employee - it's strictly verboten. Outside the store - yes it's snowing like heck on March 21st - winter lasts about five months in Syracuse - it's no wonder houses are so cheap around here! (my entire house cost less than some eGulleteers spend on a kitchen remodel). The entrance opens into a huuuuuuge produce department - my favorite part of the store. Here's the front end of the bakery. Good focaccia and rustic breads - the brick oven comes from italy and they bring Italian tradesmen over to assemble these. Too bad I got shut down by the pastry and dessert case - they have some really nice stuff.

I don't know where the rest of y'all are but I'm done with breakfast and off to do some food shopping, paint a room and all that good weekend stuff. I had company for all the previous meals on this blog but breakfast this early AM was a serene solo affair. Cooked up thick cut slices of the Sweet Grass Farms bacon I bought yesterday at the farmer's market. Hickory smoked, grass fed, no nitrates or preservatives and no antibiotics or hormones. I overcooked it a tad but it's the best bacon I've ever eaten - can't wait to buy some ribs from these folks when smoking season is here. Roasted up one of the red peppers in the broiler (they were 2 for $1 at the market - Wegmans is getting $3 per pound!). Most of it went into a garlic, olive oil and caper mixture for later use but I sliced up a few pieces along with some broccoli and super sharp cheddar (this one is 3X - not the 5X I bought yesterday). Tossed it all in an omelet. Haven't made one in awhile and due to a combination of overstuffing and rusty technique - busted it wide open when flipping to the plate. It was tasty enough but I like bolder flavors to complement the eggs - herb flavored feta crumbled feta with caramelized onions and a smidgen of flaked lox is my favorite. That's maple cream on the toast - a consistency about like cool room temp butter or just a bit firmer. It's very sweet but very tasty - best spread very thin. In the pan On the plate