CaliPoutine

That is a gorgeous loaf.

This thread seems to be devoted to "high end" dining. I'd like some recomendations for casual, inexpensive( about 30 bucks for both) places. Robin and I are coming at the end of October for 3 days during the week. Since it was a spur of the moment trip and I've taken oh, about 4 other trips this year, I promised I'd make this budget friendly. I'm also not a big " hot lunch" fan. I really love a good sandwich. Also, of course Pizza and we love Italian. We plan on a LES self-led walking tour, so please no suggestions over there. I also dont drink so that frees up a lot of $$. Thanks!!

That sounds good and do-able. I forgot to mention, I'm just a home cook. Not a professional by any means! I wouldn't have the fridge space to do aspic ahead of time nor could I transport. I need something that I can assemble on-site at the event. I could do the carmelized cheese, garnish with a spiced walnut perhaps? And/or a a dab of chutney? I like this idea - I will experiment this weekend to make sure that the spoons don't melt under the torch. I like the ideas, keep them coming, thanks so much! ← K, Dont sell yourself short. You're way more than a home cook!! I wish I was there to help you

Do you still like the place ( Lenny's?) you mentioned upthread? I compare all bagels to my favorite bagel place in S. Florida. I'm pretty picky when it comes to bagels. I like a chewy crust and not too doughy( I most often scoop them anyway)

I have to opine that if you're going to Doughnut Plant there's no reason not to go to Essex St. Pickles (just across Essex St. and 100 feet south of Grand) - where the atmosphere, pickles and service are, imho, much more quintessential lower east side than Guss's, which exists mainly in name only. At Kossar's you can stock up on (besides bialys) pletzel, bulkas, and sesame sticks. The gelato you'll be having right next to the tenement museum, at Il Laboratorio. And, what is Ray's? ← Thanks, I'll add that to the list. I LOVE half sours, full sours, etc.

I have to opine that if you're going to Doughnut Plant there's no reason not to go to Essex St. Pickles (just across Essex St. and 100 feet south of Grand) - where the atmosphere, pickles and service are, imho, much more quintessential lower east side than Guss's, which exists mainly in name only. At Kossar's you can stock up on (besides bialys) pletzel, bulkas, and sesame sticks. The gelato you'll be having right next to the tenement museum, at Il Laboratorio. And, what is Ray's? ← Its the official name of the place for an egg cream( which I'm not crazy about, but I want my spouse to try it)

I'm heading to NYC next month and I want to load up my suitcase with bagels to bring home. Where should I go? Any new places?

I plan on going to Yonah Schimmel's too. The reason I asked the above questions is because we're planning on taking a self-led LES walking tour. The first stop on the tour is Katz's. Here is the info from the tour " For the quintessential NYC deli experiences, no place beats Katz's, on the corner of Houston (Hey, Texas guys, in these here parts, we pronounce that "how-stun"! lol) & Ludlow Sts. You're there specifically for the pastrami sandwich. When you enter, you will be given a ticket. Instead of opting for table service, do what the "natives" do and get on line for counter service. When you reach the counter, put a $1 for each sandwich in the counterman's tip cup – though not mandatory, it is a tradition -- and order pastrami on rye. He'll give you a piece to taste. If you like it (the best pastrami is juicy and has some fat on it), tell him o.k., and he'll make your sandwich, give you some sour pickles, and punch your ticket. Then, continue along the counter for sides – the cole slaw is good -- and drinks. Find seats at a table in the center of the room. (Tables along the wall have menus on them and are reserved for waiter service.) When you’re done, take your ticket to the cashier in front, where it’s cash only. To pay by credit card, go to the counter at the rear where the salamis are sold. Note: For the purposes of this tour, unless you have a gargantuan appetite, it would be best to share one sandwich in order to leave room for more tastings along the way. " Since I don't eat RED MEAT, I was asking about other options. The rest of the self-led walking tour includes Russ and Daughters, Yonah, Ray's, Kossars, Doughnut plant, Gus's pickles, the tenament museum and gelato.

Is it worth it to go to Katz's if I dont eat red meat( ie: is there anything else worth ordering, such as the matza ball soup, a turkey sandwich, etc)

I was working for a caterer in London( ON) and he sold lots of ready made frozen meals( its a huge part of his business). He used heavy duty foil containers that have a white paper lid.

Elsie, what kind of flour do you use? I've made a few recipes lately that didnt turn out all that great( one was a cake I always make). I figured it out. I bought some flour from a local mill( in London, ON). I think the protein content of Canadian flour is a lot higher than US flour.

I think she's serving a vegetarian too. How about a potluck?

Has she gotten the results of the questionnaire, yet? I'm curious as to what they DO want. Do they want to eat the same things every week? I kinda like shake and bake, though I haven't had it in decades... ← She hasnt even handed it out yet. eta: Robin likes shake and bake too. They kept stressing in the meeting that we were to prepare foods( especially for programs that only meet 2x a month like mine) that the seniors wont prepare at home. I guess that means roasts, hams, etc. Although, I've seen small hams in the grocery store that will serve 3-4 people.

So, pardon me for not knowing, but does the pay warrant enough time to actually hand cut the coleslaw or make the pastry by hand? Our program pays me "just" enough to oversee the volunteers for about 5 hours, plus 2-3 hours of shopping. I can't imaging using hand-made pastry for enough pies for 100 guests (our average). [runs from room... screaming] ← Yeah, I KNOW!! I get paid for 7.5hrs. I spend about 1.5hrs shopping. I suppose I can use the cuisinart for the cabbage. I do have 2 volunteers that help me ( peel potatoes, make salad, etc). I can tell you that I wont be making pie dough. I was looking at the menu ideas from the other cook's and I was just shaking my head. I could never get away with serving quiche or chili or shake and bake chicken( I'd never make this). I think the coordinator is starting to realize what type of clients I'm cooking for. They arent like the seniors from the other programs.

Mine says Lock and Unlock too. I know its old, but do you know how old?

We had our cook's meeting today. Other cook's from all over the county were there. It was eye opening. Things we were told today. 1. We all need to wear uniforms. The uniform consists of a "scrub" top. In my opinion, the only people that should wear "scrub" tops are doctors and nurses. My coordinator picked up some of these tops at a discount(3.00 each). I think she got them at a thrift store. She said to me " You dont have to pay me for yours, its my gift to you". Awww, thanks. I asked if I can wear my chef's jacket instead. I was told I could. 2. We can't bring in any "home canned" food. I guess other cooks are bringing in preserves and chili sauce they make. I've never done that, nor would I. 3. We need to buy tarps for our car when we transport food to the program. I'm fine with that, the last time I brought over the pot roast, it sloshed a bit in my car. 4. Don't use bagged salad( I never do) or bagged coleslaw( I do use that, It's cheap and convienient). 5. Dont use store bought potato salad( I have used that). Limit your use of storebought pie. We were given menu's ideas and recipes from the other cooks. Two of the cooks included a dessert that was made with Nutrawhip(???), canned pie filling and saltine crackers. Uhhh, no thanks. Its amazing what some of the other programs feed their people. Things like Quiche, chicken baked in pasta sauce, spagetti salad( I've never heard of that, it has cooked spagetti, coolwhip and fruit), chili, and hamburgers. I think my coordinator is starting to understand the type of seniors I have to feed. They're different, thats for sure. Our lunch was catered by a chef from a restaurant in Grand Bend( where my program is). Of course I knew every single ingredient she used. She made a shredded filo stuffed with goat cheese and mushrooms. The gal sitting next to me has NEVER had filo. I asked her if she ever had spanikopita or baklava and she said NO. She'd never even heard of it. They also didnt know what the pea shoot was on our plate. The chef spoke about the lunch, how she made it, etc. Everyone was ohhhhing and ahhhhing over the food. It was good and I think they could probably make it themselves, but honestly, its too fancy for the seniors. I told my cordinator I'd make the dessert this week. These other cooks have never even heard of lemon curd. Oy.... Here is the lunch menu. Mushroom and goat cheese strudel made with shredded filo pastry, roasted garlic aioli( the other cook's couldnt even pronounce this, let alone know what it is) Parmesean crusted turkey scallopini w/ corn whipped mini red skin potatoes Lemon thyme vinaigrette w/ red onion marmalade Mini Tuille of filo pastry w/ lemon curd, berries and whipped cream. I heard from the other cooks that no one buys real whipped cream( unless its thanksgiving or xmas)

Well, if my marriage(same-sex) would be recognized by the US Gov't, I'd run back home ( Dont know if Robin would join me though, She LOVES Canada. LOL).

Believe me, I'm trying. There are NO jobs in my town and I dont relish the thought of driving to London in the Winter( I'm from Cali, remember, I'm not a good Winter driver)

Look at these gorgeous local peaches. I got two 3L baskets for 2.99 each. I made a trifle yesterday with a purchased pound cake( Farmer's Market brand, on sale for 3.00 each). I used 3 poundcakes, chopped peaches, a jar of smucker's apricot jam( I couldnt find peach jam), custard that I made with 2% milk and Byrd's custard powder. I whipped up a 500ml container of whipping cream( on sale for 2.00) and folded that into the custard. I layered the whole thing in a punch bowl. I garnished with another 500ml container of whipped cream and a slice of peach. The diabetics wanted plain peaches, no whipped cream. All the food in the background is what was leftover. I made yukon gold potatoes ( expensive @ 4.99 for a 10lb bag). I used 1 full 10lb bag and half of another one. So no complaints, but no compliments either. I think I'd faint if SOMEONE, anyone just said "Thanks" to me. Monday I have a Cook's Meeting. Its for the entire agency. The lunch is being catered by a restaurant in Grand Bend. I heard we're having Chicken Cordon Bleu and this chef at this restaurant is our guest speaker. Should be interesting. I was totally overbudget for this meal. I spent 127 and change. If everyone showed up, I sill would be about .50 cents a person overbudget, but I was told not to worry about that. " We need to impress this week". Yeah, ok.

Lots of pics tonight. I took a pic of everything except the potatoes and rolls. So I was told we were having 32 ppl when I went to the main office yesterday to start the pot roast and dessert. When the coordinator got there, I was told there were many more cancellations. Guess how many we served? Only 21 showed up. I said to one of the volunteers( she comes to collect the money so she gets a reduced price meal) "They're missing a good meal tonight" and she said " well, it might be too late" and I said " what do you mean by that" and she said " They hated the meal last week". Ok, so I said " Oh, they hate all the homeade desserts I always make, the beautiful salads, the fresh veg? I then got up and walked away. Later, when a gentleman was paying I heard him say " I'll give it one more chance". I mean, Wow, I didnt think my cooking was that bad? These people have NO clue what they're in for when they get into a nursing home. My meals look like 5 star cuisine compared to those meals. I was pretty upset when I heard that. But, I guess as long as I serve beef thats cooked to shit, I wont get complaints. I heard none tonight. I used 2 packages of organic romaine hearts( 2.99 for 3), 1 head of iceburg( 99cents), 1 english cucumber( seeded, .79), 4 field tomatoes, a small head of red cabbage, a package of shreeded carrots( 1.99), a red onion( .50) and 3 red sheppard peppers. I used a package of an herbed goat feta cheese as well. I used a bottled dressing( aged balsamic and vinegar). I also threw on some ciabatta croutons. I had one table ask for a refill on salad( NO ONE has ever complained about my salads. In the letter, I was told to make Peas and Carrots. So, thats what they got. I bought 2 (1kg) bags of peas( 1.97 each) and 2 bags of Europe's best Parissian style carrots( Whats up with that?). Those carrots are all that I could find frozen. They were 2.00 each. I ended up using both bags of carrots and 1 bag of peas. There was veg leftover, but it went into the 5 takeout meals I had. The beef is blade roast. I bought 20lbs( or maybe slightly more). It was 1.99lb. I started it yesterday at 11am with babycarrots, onions, lipton onion soup, canned tomatoes( I pureed them), water and a golden mushroom soup. It cooked all night and when I went to pick it up at 1:30, it was out of the crock pot and in pans. I felt like it could use more time so when I got to the church, I sliced it up and put it back in the oven for 2 more hours. It was pretty tender. I made gravy with the strained drippings. There was A LOT of beef leftover.

I've had no end of trouble trying to convince them not to make a sandwich of it and cut it again down the middle. They just don't seem to get it. But my personal best Tim Horton's moment came when I asked for a toasted everything bagel - plain cream cheese on the side - and completely seriously she asked me "what side do you want it on?" - and she meant the cut side or the crust side! I couldn't order a bagel for months without laughing. ← That is so funny. You saw how easy it was for me to order a "scooped" bagel in Chicago. The guy at Einsteins didnt even blink. Now imagine me ordering that here in Exeter. I spent 5 minutes trying to explain what that meant. They just didnt get it. Oh and I HATE how they cut them. Why do they do that? Its just downright WRONG.

You could make Peanut Butter in the vitamix too( granted, its an expensive piece of equipment, but it does a lot for the money)

Can you tell us about the usability of the Salton unit? I think Canadian Tire had them on sale for about $60 this week, which puts it at half the quoted price for the Eurodib unit. Is the Salton unit still usable as an everyday cooktop, or is it a major step down from the Eurodib? Thanks! ← I just looked at the CT ad. Its on sale for 69.99 ( in Ontario) and it comes with a cooking pot. I'm curious about this too. I was thinking of getting it for on site catering jobs.

My experience with it in rolled in doughs, and any other product using any appreciable amount of butter, is that it still leaves the mouthfeel (read: lingering coating effect) of other non-saturated fats. It will melt better at body temp than margarine, but there is still that coating effect. So, in fudgy brownies, you might be able to get away with it ... but you wouldn't want to be using really good chocolate in that mix, either - or so it seems to me. And French or mousseline buttercream? Fiyek! Forget it. Patisserie, to me, is and should always be a fine, ethereal, joyous treat. It is, undeniably, a calorie-bomb. But its exquisiteness relies so very much in the quality of ingredients used ... the really good stuff is like a catsuit - there is no place to hide bad fat, poor quality flour, and low-grade chocolate. So cut the portions, be clever about the ratio of butter-dependent items on the plate, rejig your plates and their costs, or find other ways to produce fine quality pastry (search for pastries from non-butterfat consuming cultures), but once you begin cutting corners with the very cornerstones of the art, you find yourself producing palate-assaulting knockoffs. Just my opinion. Regards, Theabroma ← Thanks for that. That's exactly how I feel about it, that it's kinda like sneaking some imitation crab into the crabcakes along with the real stuff. I would refuse to use it in buttercreams and things of that nature regardless but I don't even want to use it in my baked items. I'm unhappy enough with the idea that I'm considering absorbing part of the cost difference out of my own pocket if it comes down to a choice. I'm not famous around here or anything crazy like that but what reputation my desserts/pastries do have is based largely on the fact that I do everything with the best ingredients I can get. ← Hahaha, this sounds so similar. I was doing a lot of baking for a caterer in London and he asked me to use shortening in the buttercream. I refused. I told him to raise the price a bit because the mouthfeel of shortening and the like is horrible. I was selling out daily on my blueberry scones( all butter). He asked me to use some shortening in with the butter. Its a CI recipe so I said No. I can't put my name behind something I dont believe in. Its funny though, my boss would run to MI to buy tons of butter/cream at Costco but we'd still have to buy some butter in town.

But of course. Cardamom apple almond cake at epicurious. http://www.epicurious.com/recipes/food/vie...OND-CAKE-231812 It says NOT cake meal, so I guess regular matzo meal? Sorry, I'm not familiar with the varieties of matzo. thanks ← The matzo meal I have is ground pretty fine. Maybe you could substitute fine dry white breadcrumbs.