coquus

Where are you from chianteglace? I'm sorry to have offended you, I was trying to give you a compliment. I would like to posit that whipped cream isn't whipped cream if ANYthing is added, so perhaps there is no such thing as stabilized whipped cream, it is just whipped cream.

I think there is alot that I don't know about this topic, beyond the three hours in danger zone mentality, rinse your veggies before you use them, etc. It shocks me sometimes when I find things out. For example, I recently traded in my frequent flier miles for Organic Style, Food&Wine (where I found out about eGullet), and Time. While the latter are good light reading, I find some really interesting stuff in Organic Style. For example they twisted me up and straightened me out on different plastics and their uses in the latest issue. I didn't know 1/2 of what they say in the article, and I'm a chef. In my years in food service I have noticed alot of shocking behavior and, like Tony says, mostly have been of the mind to live with it and love it. The problem I have encountered lately is the love of it, and while it hasn't affected my travel diet, at home I eat out less and less because of this. It's discouraging to me that I haven't encountered very many concerned cooks on my journey. I, for one, would like to change the world, are you with me eGullet? This needs to be done, especially here in America, people are eating out more and more, and a larger and larger amount of our population depends on it's food service professionals to do the right thing. Home cooks too. If you haven't been able to follow me, trust me, I have several topics in mind, it's a large nut and, if given the time and space, together we may crack it.

I found that another way to up the butterfat if you don't have a supply of double cream is folding in some whipped cream cheese/mascarpone ala Lidia Bastianich, and Joy of Cooking. I put some in a stainless steel container Saturday, and it was fine Sunday. I don't like it when my pastry chef tells me that my whipped cream is too stiff, in my opinion it's not too stiff so long as the butterfat isn't coagulated. On that other issue, I thought that speed reading these posts the only fault I found with chianteglace's reasoning was the 1 sheet = 1oz powdered gelatin, but maybe that wasn't even in this thread and it was probably just mistyped to mean 10 sheets = 1oz. I won't stake my claim as a scientist/cook on it though. Note to self, i'll have to check that demo sometime when I have a fast connection.

If we include Saucesand some of the other cookbooks suggested (and how can you have a culinary library without them), then I might suggest the following, wich also have substansial sections and anecdotal information appreciating said food. Thai Food, by David Thompson La Technique/La MethodeJacques Pepin The Complete Book of PorkBruce Aidelson Marcella's CucinaMarcella Hazan The Cuisines of MexicoDiane Kennedy The Making of a CookMadelline Kamman These are seminal works, and I would personally not visit any Culinary Library that didn't have them in the stacks (library talk for shelves, my dad is a librarian ).

PBS in my area had a special on about ten microbreweries in PA, and there wasn't much that really got me going, except one place in (I think) Lewisburg, that I could never find that did really autentic German beer in small batches. I was really disappointed there. Good luck to your friend. I love my local Ellicottville Brewing Company, Ellicottville, NY, they do a good job for a good price in my opinion, and have recently opened at the old Barker Brew in Fredonia.

I guess I was panicked reading this thread thinking I brought the wrong stuff (4 boxes no less), I need some ground pork stat.

Actually Thai Cuisine is run and owned by another younger brother of the same family, the Syracuse brother Max being the oldest who also owns Dante's and some french bistro place i forgot, the middle brother who used to run Thai Cusine operates ZaZa's (Italian) on Rte. 13 and Madeline's of Aurora St./Commons. Terribly complicated that family. Perhaps his decline can be attributed to his spreading himself too thinnly, I happen to know that all three are excellent chefs and managers, and would feel confident in getting a good meal in any restaurant where they are working. There is definately still a big language barrier at Taste, but they're food is good so I'm willing to look past it.

Up here for me, as most upstaters i think, is above the imaginary line drawn along the predominately straight southern border. I myself am most familiar with the south central western third of the state I guess the other thing I was getting at was that NYC is definately at a level above us cuisine wise, and there is always going to be better high end food there. I had a reality check with sushi there years ago. I think maybe that we upstaters have potential to push the middle and will always have the low end. Enjoying the heated Syracuse Thai debate, and whoever said Thai Cuisine and Taste of Thai weren't any good for Ithaca doesn't know what they're talking about, though I'm sure it's no Enawan or whatever too.

I bought a bunch of silken tofu sight unseen with hopes of making much mapo, sadly I think it's the wrong kind. What other ideas do people have? I've pretty much run out after smoothies and dessert, neither of which appeal to my manly appetites.

Yeah, but alas, Weschester is an island unto itself (neither upstate, nor Manhattan), perhaps it would belong with the Jersey thread. I guess I was a bit self depricating, there are really some nice restaurants in upstate, and there is alot of history here. For example, I'm told the meeting of all the family heads from the Godfather took place in a Niagara Falls restaurant, not sure the name. GordonCooks, also great stuff. I do beleive that the Bread Alone guy, Daniel Leader is from Buffalo as well. Also, the surly Adam from Northern Exposure spent some teaching time in a cooking school in Buffalo , perhaps he picked up a few things here.

This is really a Manhattan Forum, coquus; but there were rumblings several months ago about a new forum for a separate food discussion forum OUTSIDE of Manhattan-- hopefully that will come to fruition. Until then, non-Manhattan topics will pretty much get short shrift. ← Word, word. Just came across this oldie in search for anything Delmonico's. Apparently have to refine said search. I personally don't think upstate deserves it's own thread yet, there are so few bastions and so many bastardizations of fine dining up here. I wasn't even expecting someone to explain this for me. Gotta go, the burgers need flipping.

There should be a thread for celeb-n-big city chefs from upstate, like Alfred Portale (Buffalo) and Tom Valenti (Ithaca).

anyone know of anything else in the Southern Tier? I grew up outside Buffalo (now live in washington DC) and am coming back to Rushford, NY for a quick vacation at my family's cabin. Not much food around there (about 45 minutes northeast of olean). Is there anywhere anyone knows of within about an hour or so from there? ← It's called No Match Southern Cooking, and I believe Ola Mae is from northern Florida. She had a cooking show on the local cable access for a bit, she's a really nice lady, and there isn't anything bad on the menu, but I go for the slow cooked stuff, beans, ribs, collards etc. One of a kind in subs, wings and pizza upstate. Tasta Pizza has decent subs and pizza next door down, but they bake their wings so get bar-b-que sauce. Red-n-Trudy's in Portville for awesome loose meat burgers. Sorry I'm a little late, but around Rushford, my people swear by the Bistro in Cuba, used to be at the four corners, but is now down the block, for, you guessed it, Bistro fare. Johnny's Lunch in Jamestown has great texas hots and burgers. RosaLee's in Skaneatles is pretty awesome. Seoul Garden in Rochester (Korean). Pleasant Valley Farms in Pulaski? has all you can eat turkey buffet throughout the year. The Stone Cat north of Watkins Glen is a seasonal place that I've been longing to try. I'll second Schwabl's in Buffalo. Brook's Bar-B-Que in Oneonta. Also, I'll do a good job, but you'll have to find that out yourself.

You find a free image host, search there are many. upload your image from your computer to the host, copy the address for your picture, post your message in your desired topic thread, and click the block above the "Enter Your Post" Block, paste your image location for picture name, paste your image location for picture location, submit your post. Done.

Well, another case of Bovine Spongeform Encephalitis shows up just in time to dampen our fun burger cooking extravaganza. Jeers USDA, Jeers. I make a mean meatloaf too, damn. And no, I'll not grind my own meatloaf, i'd rather pot roast.

Yeah, I think that's a bit of a strech. Why does it matter though, Andrew or Ralph get the axe next episode. I guess i'm in the acceptance stage. I seriously agree with the recapping criticism, but I've solved that by sort of half tuning in, which works for me because that's about the time when I turn on the tube anyhow, so it takes a minute. Got to run, the dog is hungry, and I am hungry.

Good commentary, now I don't even have to watch the shows, which everyone knows should be shown on Sunday or Monday, and rebroadcast late on Friday night. I have come full circle on Ming Tsai since his FN days when his food was too pretty and over the top expensive and unbalanced, in my opinion. Todd, you know, depending on your sex, you either love him or hate him. And Micheal Ruhlman, I don't think I know from anywhere but here, but seems to be someone who would be good to know. Micheal, I picture you as the taller? guy with thinning dark hair that is always on Simply Ming for the end segment, well as much as Gail Gand, Micheal Lomonaco, Jacques, and Mings Parents(who are my favorite because, and tell me if i'm wrong, he always needles with(something like), "Putting that engineering degree to work. . .huh, Pops?"). You know the guy who does the little plate sauce drags. Micheal, that's a good thing by the way, now sure if I made that clear. I digress, my lack of lurker status in this thread is because of this. What does asparagus have to do with wine? I know it makes your pee smell funny, but never heard of it's implications with wine. If you're amazed at my ignorance, I knew that artichoke tidbit, and also know to be careful with serving it with anything sweeter than butter.

Saw Dinner Rush today, great movie. I also was wondering if anyone was thinking about Do The Right Thing, NY City Pizza still is underexploited in my mind, and that english movie about the Indian/Pakistani? taxi driver in England who's friend owns a restaurant, that was also a pretty good movie featuring food. Of course Big Night is my all time favorite one I've seen, great ideas everybody.

Lighten up - its all a fake show. But it is fun to watch! ← I know it's fake, but come on, you have to have some faith in this Gordon Ramsay character. I give him alot of credit for attempting this in the states as they say, I am so hoping for a decent ending to this. His first three(four) eliminations were classic, his fourth(fifth) not so much. At least Andrew makes some good comments to save his ass however. What was it he said, I was so shocked I wouldn't have been able to think. "At least I kept my mouth shut!?" or something. I guess he's better T.V. than the bartender girl. Also, I can't believe the lack of response to this thread anymore, has everyone stopped watching besides you guys? Yeah we all wish Tony would be on it, like Sugar Ray and Stallone did contender, but come on, it's still great entertainment. Kicks the FN's half-ass attempt at reality T.V. anyhow.

That was bullshit, first of all red team should have kicked waaay more ass than they did, second of all that andrew should be out of here, gordon, you don't get rid of the bartender second to go from the blue team. I would have liked to see the blonde girl come through with some backbone and not exterminate her other friend. You know Mary Ellen is way better than Andrew, way better than Ralph for that matter. Sickening how the red team is wollowing in their slightly less ineptness. This episode would make me stop watching if i didn't think it's good encouragement for my girl to be watching this stuff, maybe she'll want to watch more iron chef with me someday. They should have gotten rid of the whole blue team for this night. I will tune in to watch the reds backstab as they are inclined to do however, the big guy, he's the most genuine, my hopes lie with him but I have few illusions left right now. Did any of you see tomorrow's Kitchen Nightmares is new, sweet, caught Walnut Tree last week which, I think, finally completes my Gordon Ramsay BBC America bibliography, sweet, sweet episode there. I guess that this comment should be reserved for the Nightmares thread, but I really like that new head guy they got there. Maybe I haven't seen one of the Beyonds but I dunno.

Ah man, this show came around at the right time, just when i was getting sick of watching reruns of boiling, beyond, and nightmares on Dish Network. I can almost understand everything he says. My favorite sounds like this, "your not a chef, do you think you're me at your age, your not even close, go f*ck off in the corner." That last part being in the gray. I really wish they had some other faces up there to lend more credibility to him, sadly all of our(America's, Food Networks's) TV chefs, with some exceptions and you know who you are, are too much out of their kitchens to do a guy like Ramsey any real justice. Alot of what he reacts badly to in the show is deservedly so, take the Wendy example. Everything pointed to her staying over Andy. But however good she cooks Teriyaki fish, she won't lose face and bow to his expertise, so she gets the gas. Anyone on the blue team could have been sent home last week and I wouldn't have shed any tears, well except Mary Ellen . I think this flaw was enough to disqualify her investment potential as an owner. The whole show is wrong in that respect though. I don't care what their investment potential is as an owner, I want to see someone get a million dollar a year cooking career in a network owned restaurant with a two year contract. What the F is a two million dollar restaurant going to get Gordon Ramsay in London, let alone Joe Schmo in Los Angeles. Raise the stakes people, and remember this reality tv business is why we can't see Gretzky make a comeback.

Yessir they were. They call them leeks(wild?) where i live however, yet, i'm sure, nowhere else.

I just spent an hour reading this thing to page 12, but I will come back to it sometime. I count 139, but that's revolving, slowly getting bigger, but revolving. I recently had a nice acquisition, a couple of Petersons', one of the "Bible" books, Marcella Cucina, etc., and passed a few on, Sheraton World, Mrs. Ma's, John Ash, etc. My dad works for a library so I am always acquiring more. I've read alot of them through and I'm getting a house soon, so you never know. I really should take notes while on this thread. You folks know how happy this site has made me? I can't wait till I get some highspeed.