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Suzanne F

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Everything posted by Suzanne F

  1. I've used lots of chopped-up Empire smoked turkey lunch meat. Along with sauteed onion and a little bit of hot pepper flakes and vinegar. Tasted all right to me, and I usually use smoked hock stock when it's just us without my beloved Aunt Bette who keeps kosher.
  2. The Texas link is no longer operational, but there's still deadmaneating.com
  3. :jealous: Oh. My. God. That all looks incredible.
  4. Cook down and puree the fruit into a coulis. Spread in individual creme brulee dishes. Top with spiced rum-flavored creme brulee and cook off normally. Accompany with brandy snaps.
  5. Suzanne F

    Magic Hat - VT

    We spend time in southern Vt, and you can often find us at McNeill's Brewery in Brattleboro. Now THAT'S some good beer! I just bought a 6-pack of Jinx, and HWOE ordered Humble Patience in a restaurant. Pretty good, actually. Better than #9 which lacks a certain . . . excitement?
  6. There are most definitely farm-raised deer. I think just about all the venison coming in from New Zealand is farmed. So I'm pretty sure there must be domestic ones as well. In fact, I know I've seen them in Vermont.
  7. Not that it's a bad suggestion, but don't you ALWAYS say "vinegar"?
  8. Holy shit, Andie! and I thought I was organized!
  9. Or cook the oxtails in a slow cooker. I made a batch that way a couple of weeks ago, and they were divine. Slow and steady wins the race. Actually, I floured and browned them on top of the stove first, but then threw the whole lot in the slow cooker with the deglazing liquid and other stuff, and mmmmmmmmmm. After a few hours the meat was falling off the bones, and the sauce was tongue-coating wonderful.
  10. That's what my mother used to say, and under the same circumstances. But I didn't mind. At least not until she would try to use the ingredient in some hitherto unknown way. As in: what would YOU say when you bite into a lump of ginger root in the dish of ratatouille? But I'm sorry, Jamie: "yummy" is our highest encomium for wine that we like. Cuts right through all the winespeak bullshit.
  11. Having just been to a pastry demo atthe Intl Hotel/Motel/Restaurant Show for which Restaurant Eve's sommelier, Todd Thrasher, chose complimentary wines, all I have to say is: DRINK! DRINK! DRINK! He picked some truly fabulous stuff. Oh lucky you who go there!
  12. Irwin, thank you for clearing up a mystery. I have seen -- and even bought -- the packaged stuff sold as "pastrami" and while I liked the flavor a lot, it clearly was not pastrami as I grew up on (an uncle owned a deli in the Bronx). Now I know that while the spicing may be pastrami-ish, the cut of meat used is more likely top round. For the fat-phobic, I guess. I'm a little embarrassed to admit that I like it, as long as I think of it as "lunch meat" and not as pastrami.
  13. I have a soft spot for La Petite Auberge because I used to eat there with my parents -- both long gone. Probably my first taste of Lobster a l'amoricaine, and oh! the dessert souffles. I was sure I'd had coq au vin there, but I guess not in a long time.
  14. And this just in, via HWOE: pour chicken broth onto the bowl of cereal, because he saw the quart-size tetrapak in the fridge and thought, "Oh, that's a container of milk."
  15. Oh, yes, Anna, that hurts just as much as any of the many flesh wounds already described. Is there any way it can be ground down and reshaped?
  16. When I hear that sort of thing directly, I always ask for the particulars. When I read it, and have no chance to investigate, I ignore it. (A piece of advice from my mother, for which I am eternally grateful.) I believe that in addition to the purely economic exchange, there is a moral compact between business and customer, for the business to do its best and for the customer to help in that process. Bad-mouthing a business without giving any explanation is breaking that compact; letting the business know about poor experiences, in as objective a manner as possible, upholds it. And even if the business has not held up its end, there is no reason for me as a customer to NOT keep up mine.
  17. I've had to sign such agreements regarding recipes and procedures a couple of times, and had no problem with that. I am not a lawyer, but I expect all that -- including the care and maintenance of customers -- might come under "trade secrets." In which case, yes, the employer would have the right to forbid an employee (or ex-employee, for a number of years following separation) to go public with anything relating to the business. Not allowing discussion of published accounts just seems ridiculous to me, though; not in a legal sense, but in human terms. But frankly, I'm appalled at the idea of "kiss-and-tell" exposes by former employees. Tawdry, especially if done just to make a buck and/or get back at a former employer. Exposes by whistle-blowers are fine by me, though. They contribute something of value to the moral world.
  18. Last night we went to a concert at Zankel Hall (the newish one under Carnegie). The concert began at 8:30. We went to a restaurant within one block of the hall, arriving about 7:00 (no reservation). After a couple of minutes, we were seated in the bar-table area -- fine with us, we've been there before, and we can order from the regular menu. It took a good 5 minutes until anyone brought the regular menu (never did bring a wine list, but I didn't really want it, so that's a wash). Another 10 minutes before our order was taken. In that time, as throughout much of our time there, the waiter either stood at the computer, with his back to the room, punching stuff in, at tables at the other end of the room, or who-knew-where (not in sight). After about 20 minutes, with, in the interim 1) my informing the waiter where and our curtain was, and his returning to the computer to punch it in; 2) the table next to ours being seated, having their order taken, and having their food brought; 3) several apologies from the waiter that our apps would be "right out," the last apology still followed by dead air for a good 5 minutes -- our apps finally arrived. Then there was another 20-minute wait until our mains were brought. No one cleared our long-since-emptied apps plates, so the runner bringing the mains had to juggle plates. We ended up having no time for coffee or dessert (and they usually have an item on the dessert list that I really wanted to order). We've been to this place several times, and were really unhappy with the service. My guess is that the kitchen lost our ticket, but still. HWOE left a tip just under 19%. Management got a short version of this story on the comment card. I mainly listed the time gaps, and mentioned that they lost out on dessert sales; I did not attempt to assign blame -- just gave the facts and stated my unhappiness. Whether they respond remains to be seen. And to answer bleudauvergne: why am I telling you all this? First, because I can. But also because I feel I put the restaurant on notice sufficiently, given the time problem they caused us. Had I not been in a rush, I would have sought out a manager and told the same story I told here.
  19. IIRC, Artisanal's coq is cooked conventionally, then packed sous vide for reheating in a pot of boling water at service. That way the sauce is always of a consistent consistency. What about Les Halles? It might be interesting for those who have made the recipe in the book to try the "real" thing, and do a compare-and-contrast report. And then there are the old -- and I do mean OLD -- places like Le Veau d'Or or La Petite Auberge, and newer ones like Le Zinc ( although I found the sauce a bit over-reduced) and Les Routiers.
  20. The Australian books* I've been working on called for cilantro root in the original. I'm not sure if they still do, since it is not always easy to find. But if you buy them, ask me and I'll find the original recipes to check. But if you do get a bunch of cilantro with the roots attached, just cut off the hairs, clean the rest well, and use it whole to flavor broths or mush it up in spice pastes. *The one that's out already is 501 Low-Carb Recipes, brought out by Elizabeth House, with Pamela Clark as the author. Coming next will be 501 30-Minute Meals, and possibly a couple of others as well (which I didn't work on).
  21. Also the original La Palapa, on St. Mark's just west of First Ave. (although I haven't been there in a year or so)
  22. Do they sell the broilers, too?
  23. T Salon, 20th Street between Fifth and Broadway. Also a bit pricey, but has the advantage of also being a retail shop with lots of excellent (and pricey) teas and tea paraphernalia. And I've never been, but there's also: - Lady Mendl's, in The Inn on Irving Place (Irving between 17th and 18th). The only drawback (besides the $35 price) is that the owner also owns the space Verbena was forced out of. - Payard Patisserie does tea, although not necessarily British afternoon tea.
  24. I was an hour later than expected getting back from my trip on Tuesday, but fortunately there was still good stuff in the open-air refrigerator that was the WTC Greenmarket: Green leaf and baby red romaine lettuces Broccoli rabe (this and the above at the Migliorellis') Arlet apples from Samoscott Schlepped all this the few blocks home in addition to my suitcase, purse, and tote bag full of brochures and literature. Oh, the things we do for a good meal.
  25. Suzanne F

    Dinner! 2004

    Multicolor night (gotta get a camera!!): Risotto with chopped rainbow chard stems, made with cheese-rind stock. Salad of green leaf, baby red romaine, belgian endive, radicchio, red and yellow bell peppers (olive oil and mixed herbs vinegar). Roederer Estate Sparkling Wine, wheeeeee!
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