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Paulazuchef

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Everything posted by Paulazuchef

  1. Nightscotsman, I'm soooo impressed with the looks of your cake. You obviously work with a bunch of philistines. You'd get way more satisfaction if you brought your cakes to a homeless shelter. My most frustrating foodie moment was while eating at a wonderful restaurant in Ogunquit, Maine this summer called Arrows. This place has an incredible organic garden, smokes their own fish, makes their own prosciutto etc. The couple next to us seemed nice enough but just did not appreciate what they were eating. The husband ordered the cedar planked salmon and when he finished it the wife insisted that the plank was edible. The husband disagreed but she insisted and wisked it off his plate and began gnawing away at it. I just looked on in disbelief and thought...these poor people are waisting their $200 and she's going to have quite a Dentist bill when she gets home to PA.
  2. I agree...Freelance rules. My absolute favorite place in the area, including all of Westchester as well. Xaviars next door is also wonderful. I was lucky enough to have my Birthday dinner there last year. So great for a special occassion. Has anyone ever gone to Bully Boy up in Congers. That's another one of their places. That's quite good also. It's quite a large place with a bustling, fun atmosphere. If you can't get into the other two place on the spur of the moment...try that place.
  3. Do yourself a favor and get "How To Bake", By Nick Malgieri. I reach for it at work on a daily basis. He is the best Baking teacher ever.
  4. Stellabella, How did you like "The Corrections". I thought it was terrific! I just finished "Running with Scissors" by Augusten Burroughs (very amusing) and have now picked up for the second time "Red Dragon", by Thomas Harris.
  5. I agree with Snowangel. All the relatives in the old country (Italy) use this method. It's great....You can just run to the freezer and plop one into your soup or stew etc...and it just disolves. So simple.
  6. I just love Mark Bittman's books, like "how to cook everything", and also the ones he's done with Jean-Georges like "Simple to Spectacular". The recipes are relatively easy to follow and when you taste the results you're wowed. I also love "Naples at Table" by Arthur Schwartz (the radio food show host). It's great, not only for the recipes, but also for the lovely stories about Naples.
  7. Have any of you heard of a place in southern Maine called "Flo's steamed dogs?", I'll be going up there this summer and wonder if it's worth stopping in for lunch....or should I just stick to Lobster rolls? -PaulaZuchef
  8. La Petite Auberge is nice (supposedly haunted)
  9. Paulazuchef

    Pulled Pork

    The Pork is ever so slightly bathed in a delicious barbeque sauce and comes in a 32oz plastic container. They don't say if they use a rub. We had it last night on potato rolls with some slaw on the side. I must say it was devine. I would reccommend this product without hesitation. If anyone wants to order, here is their website: www.smokehouse.com , or phone# 1-800-624-5426. Thanks for all you input!
  10. Stagis, I think the family might like "The Lobster Claw" in Orleans and also Clancy's, I think it's in S. Yarmouth, the Marshside in East Dennis is family oriented and everyone will find something they like. Cobie's (a great clam shack and great ice cream too, in Brewster.) Swan River Seafood in Dennis port. Have a terrific time!
  11. I agree with Polly. Use some good quality chocolate and it really doesn't need tempering. Just dip the berries and let them dry on some parchment or wax paper in the frige. Then, when they are dry, melt some good white chocolate and with a fork drizzle a little back and forth on each one. It makes a pretty pattern and gives them a "finished" look. Good Luck!
  12. Bushey, Have you ever been to Chillingsworth in Brewster? The first time we went 3 years ago, we were blown away, but I'm afraid it hasn't lived up to its rep. ever since. Perhaps we just caught them on off nights the last few years. I heard very good things about Brewster Fish House, Let me know how it is if you go there. Also, have you ever been to Hallets in Yarmouth for Ice Cream or a quick sandwich & some chowder for lunch? If you happen to be in the area at lunch time it's a cute old general store type place, very charming and unspoiled and a fun thing to do, if you've had enough beach time is go to the Green Brian Nature Center and Jam Kitchen. It's great, you can watch them make the jam and also buy it (sooooo yummy). You will not be able to decide which jams to get, so many different types. Have fun! -Paulazuchef
  13. For my husband's B-day his Mom gave him several pounds of Pulled pork from Burger's Smokehouse in CA. What would be the correct way to serve this? What Type of rolls? Are Potato rolls O.K.? Should the slaw go on the side or directly on the roll with the pork? Do any other condiments come in to play here? .....I really want to do this right guys! Thanks for your input. Paulazuchef
  14. Blue Heron, This is from Mark Bittman's Book "How to Cook Everthing" (One of my Bibles). 1 lb of Chicken (I usuall use leftover roasted or poached chicken breast) 1 T of mayo 1 T plain yogurt Salt & freshly ground pepper to taste 1 T "all purpose" Curry powder or Garam Masala 1/2 cup diced apple or 1/2 cup lighthly toasted almonds slivered (I would use a little of both) He also suggests stirring in a little chutney, if you like. Does this sound like what you were looking for? -Paulazuchef
  15. Paulazuchef

    Molyvos

    Can anyone reccommend a Greek restaurant that would deserve 3 stars? I went to Molyvos about 2 years ago and liked it very much...but if someone can tell me of a place they like better, I'd love to try it. Thanks! -Paulazuchef
  16. For all you headed for the Cape this summer here are a few of my Cape Cod favorites: The Red Pheasant in Dennis : Fairly upscale, beatiful old building, serves game. I believe the Chef/Owner is a Masterchef. I go there whenever I'm on the Cape. Peddlers: Discovered this one last summer when we stayed in Brewster. It's a lovely, casual, Bistro type place. I had Steak Au poive that came with a salad and side of pasta. Nothing elaborate, but done correctly and very hearty. Runned by a nice couple. He is the Chef, the wife is Hostess and their daughter waits tables. It's very small and Intimate. I loved it! Swan River Seafood in Dennisport: Is always a must for me. nice view. great fisherman's platter, great steamers. (there's a fish market on premises). I've gone there since childhood and feel very nostalgic about it. The Lobster Claw in Orleans: Big Family owned restaurant. great fish, very simply cooked. Fried food is not greasy. I got a fried fisherman's platter and it was great. It was also huge...Got the rest to go and took it back to the refrige in the room. Next day we took it to the beach to feed the gulls...we opened the box and my Husband and I both remarked that it still smelled soooo good. (but we were nice and shared with the gulls anyway). For Ice cream...I like "the Ice cream smuggler" in Dennis for hard ice cream. For soft it's "Captain Frosty's" also in Dennis. A great place is also "Cobies" on 6A in Brewster. Happy Eating! Paulazuchef
  17. I love Cape Ann and also think the Lobster Pool is great. I like sitting outside in the back. Farhnams is also a good choice. I agree with the earlier stated opinion re: "My Place". It seems too touristy to me. We tried a place in Gloucester called "Passports" which was nice. Also, not food related, but go to "Halibut State Park" and take a nice long walk while you are in the area. It is quite beautiful. Also, go to the "Paper House" , that's right...a house made entirely of newspaper. It's really wild. Also, Hammond Castle Museum is fun. Have a great time! -Paulazuchef
  18. Malawry...I am enjoying reading your diary...and I must say you are bringing back alot of fond memories for me. Three years ago I left my very boring job in Insurance sales and went to culinary school (The school formerly known as Peter Kump's). It was one of the best times of my life and the time just whipped by (so enjoy and savor the experience). I am now an assistant pastry chef for a catering company and I love it. I cannot imagine sitting behind a desk now. I was a square peg in a round hole before. Now...going to work is so much fun. I never thought I would feel that way about a "job". Keep up the great work! and keep posting! -Paulazuchef
  19. Also sorry to butt in before AB...but I also don't mind the arseholes that much. They make things more interesting. I'm a pastry chef and have to deal with customer's dopey comments all the time. You can't let yourself be hypersensitive or you'll go crazy. I just mumble under my breath..."You'll eat it and like it you F---wads".
  20. I just can't imagine Brad Pitt as AB. I'm thinking someone like...Eric Bagosian...Do you know who he is? I think he'd be perfect! He's got more of an edge than pretty boy Brad.
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