bushey
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Posts posted by bushey
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I predict you are going to have a magical trip . I fell in love with Paris several years ago, on our first trip, and I was amazed at how much of my high school french came back to me -- and how kind people were when I tried to "converse".
Treat yourself to a nice scarf shortly after you arrive, and have the salesperson tie it for you, to show you how. Voila! You will fit right in. There are also lots of places around to buy "faux" pashmina scarves very inexpensively, and these you can sort of wrap and twist and tie anyway and they always look chic. Go for some color to add pizazz. I usually carry a medium to large black microfiber tote so I can toss in a travel umbrella, guide books, etc. and still look pretty streamlined.
The local fruit and cheese merchants and bakers will love to help you choose. Just remember not to touch anything -- that goes for all types of stores -- you can point and they'll choose for you, ask you how ripe, etc. Also, everything is sold in kilos, so you'll have to mentally adjust quantities.
You've probably got an itinerary all worked out, but I'll put in a plug for two great museums in the Marais -- the Picasso Museum and the Museum of the City of Paris (Carnavalet).
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Also ate at the Ristorante Caterina de' Medici on another night and had a great meal with great service.
Phew!! We'll be there Thursday evening. With so many students rotating through the CIA restaurants over the course of the year, I'd imagine that the level of enthusiasm for service and skill behind the stove really varies every quarter, which would account for the wide range of experiences diners have had.
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Over the past few years I've become a convert to the slow, indirect heat method of cooking ribs and I think the results are far superior to pre-cooking them. Let's face it: ribs are fatty. Cooking them low and slow with a spice rub, imparts so much flavor and a lot of the fat does cook off. I also found the texture of the meat to be much more tender than par-boiling and finishingon the grill.
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I love to eat them plain
. Just saw a recipe called "Thunder and Lightning" in the book "Little Meals" by Rozanne Gold ($3.99 at Christmas Tree Shops, I couldn't resist. Also picked up "At Home in Provence" by Patricia Wells, hardcover with grogeous photos, for $5.99). It's fried chickpeas tossed with orchiette, butter, sage and parmigiano. Can't wait to try it.
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A few years ago my husband and I had an excellent experience at American Bounty. The service was right on from the time we stepped into the restaurant, and the food was delicious. Next week we're planning to have dinner at the Italian restaurant, Caterina de Medici (sp?). We don't have high expectations, but it's fun to take a tour of the campus, browse and buy in the bookstore and see what the students can do.
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Along the lines of vinegar, I like to add some chopped pickled jalapenos. Salt, black pepper, cayenne pepper and a dash of tabasco may help as well.
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Years and years ago I found a slim cookbook in the library, "Baker's Flower". It gave a basic recipe, similar to lovebenton's, for a baking mix and then gave lots of recipes for ways to use it. Has anyone else ever seen this book?
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It really is easy to make your own. I've used a recipe adapted from the Better Homes and Gardens cookbook for years. Here's the basics (double or halve as needed): 1 cup of flour, 1 egg, 1 cup buttermilk, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp sugar, 1 tsp vanilla, 1 tbsp oil. If you prefer fluffy pancakes, use milk instead of buttermilk, omit baking soda and increase the baking powder to 2 tsps. I sometimes substitute some whole wheat pastry flour for unbleached white flour.
If I want to add fresh or frozen berries, I microwave them briefly with a touch of sugar before adding to the batter. Somehow, the berry juice makes the pancakes taste just yummy.
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No other lettuce oughta put the "L" in BLT
what she said.
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My husband's favorite dessert is Panqueques -- warm, buttery crepes filled with dulce di luche and topped with fresh whipped cream. He made it on one of his guys' weekends and they were all duly impressed. I like to heat up the dulce di leche in the microwave for about 15 seconds and use it as an ice cream topping.
A local market used to carry the Nestle brand, but they stopped
. I have yet to try the simmered condensed milk method but that might be a good Sunday afternoon project. -
Just a little bit north of Singer Island is a great seafood place, Reef Grill, aka Captain Charlie's. It's in a small strip mall, not sure if it's in Jupiter or Juno Beach, but it's right on US Hwy 1. Anyone in the Singer Island/Palm Beach Gardens area should be able to give you exact directions. It gets pretty crowded and they don't take reservations, but it's worth the wait for great seafood. Captain Charlie often brings in his own haul and it doesn't get any fresher. I still dream about the T-Wa shrimp, which is sauteed in butter, brown sugar and red pepper.
If you're there over a Thursday night, West Palm Beach usually has the busiest restaurant and club street (Clematis) blocked off for pedestrian traffic only and it's a fun place to walk around. Years ago we ate at a great restaurant, Sforza, that I'd go back to in a minute. You can take a water taxi there from the nearby marina.
For breakfast or lunch, try John G's in Lake Worth, right on the boardwalk. Gets very busy but the wait is always worth it. The french toast is amazing and the fish and chips are outstanding.
Have fun! We love the Singer Island area.
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Hattie's fried chicken is worthy of the hype.
. Now if the mac'n'cheese is any good, my guy will be in heaven. -
Thanks, fatcat, for a timely post. We'll be in that area in a few weeks, also.
First night we're staying in Rhinebeck and dining at the Italian restaurant at CIA. Then on to Saratoga for a couple of nights. Planning on dinner at Chez Sophie one night -- hope to arrange a tasting menu w/wine pairings for my birthday. We're also looking for a casual place for dinner one night. My husband adores fried chicken, so I thought Hattie's would be a great choice, but I've since heard conflicting reports.
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We're planning a trip to Nevis in the spring and would love to get some first-hand recommendations from fellow eGulleteers. All of the usual suspects, from various travel resources, have come across our radar screen but we've been unable to find any sample menus or get any detailed recommendations. We'll be there for a week and will probably eat a few "nice" dinners, a few more casual dinners and (fingers crossed) hope to find a good source for some take-out/eat-in dinners.
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Del Verde. My kids' original day care provider, who spent a couple of years living in Italy with her husband's family, recommended it to me about 16 years ago and it remains my favorite (albeit hard to find) mass-produced brand.
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Try experimenting with different types of fat combinations in the recipe: butter, shortening, oil. I remember reading somewhere that the type of fat makes a difference in crispy vs. chewy cookies, but of course I can never remember which one does which.....................
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Where do Rosso di Montalcino and Rosso di Montepulciano fit in? Are they both Sangiovese? I tend to think of them as "baby" Brunello and Vino Nobile.........they're two of my go-to Italian wines in the $30-40 range when we eat out.
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At Judie's, it's popovers and they're still pretty delicious. Although Bart's is no longer around, some grocery stores carry their ice cream in pints. Cold Stone Creamery recently opened on Main Street.
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Erin, I second your thoughts on Bistro Zinc. The food is good, but just short of being as good as it could/should be. We prefer their sister restaurant, Pearl's, in Great Barrington, for delicious steaks and salads and a bit better service.
Tomorrow night we're meeting friends at Church Street Cafe. We went last year and I thought the food was really good, but my husband wasn't as impressed. The prices seem a bit too high for the more casual atmosphere, though, and I recall having trouble finding something of interesting on the wine list.
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It's been a while since I've been to Worcester, but I try to keep up on the dining scene through friends. There's a steak place on Shrewsbury Street that's pretty good, and has a decent wine list, 111 Chop House click here, and their "sister" restaurant, The Sole Proprietor, has a great seafood menu.
Shrewsbury Street also has other dining choices, from your basic "red gravy" casual, inexpensive Italian diners, to Indian food. Worcester is a city with a lot of ethnic diversity -- the Syrian and Lebanese communities date back to the early 1900's -- so there's lots of middle eastern and southeast asian choices as well. I'm not sure about BYO places, but if you're heading east towards Worcester on the MassPike, there's a great wine selection at Yankee Spirits in Sturbridge.
And speaking of diners, there are several great examples built by the Worcester Lunch Car Co. still serving food in the area.
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Little dixie cups work well, too.
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Sounds absolutely wonderful. Last year I read a book about a group of friends who did the same thing in the Loire valley. It was written by the guy who used to own a restaurant in the Strawberry Banke section of Portsmouth, NH. There are some great recipes. Here it is.
(edited to include link to book info)
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Mystic,
Cute and comfortable is always a great choice
. Wear a nice looking jacket or coat (I usually travel with a belted, black microfiber trench coat) and do try to experiment with scarves because they're easy to pack and can add a nice dash of color. If you can find a pair of comfortable boots for walking around, all the better.Have fun planning!
bushey
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When I was in Paris in February, I brought an Ann Taylor pantsuit and wore it in different permutations (as a suit, pants alone with a dressy top or with a great blouse) for our dinners out.
Another store that has a good selection of clothes that would be appropriate is Casual Corner -- their collectible collection. I bought this dress on sale a couple of months ago because it's classic. They also have matte jersey pieces that you can mix and match.
oven broke, need to make a turkey
in Cooking
Posted
If it's not a kettle-type grill it may not be so easy to close the cover on a 12 lb turkey. Other than that minor detail, I think the indirect method of grilling a turkey would be just fine. There was a recipe in yesterday's NYT dining section on brined, smoked turkey that I might actually try this year. With a gas grill, you could still use some soaked wood chips for a smoky flavor.