coquus

Are you f-ing kidding me?, television wise this season kicked ass, way more wack jobs, unfortunately no one praying to gordon at night, but alot more decent cooks. I was looking forward to some more diversity in cooking styles, I knock them for that, especially Heather and Keith, maybe next season.

In what way did Keith take a dive? Was I watching the same show as everyone else, it looks to me like he just was being K-Grease like every other show. Makes for a boring final though, doesn't it? Another HEY-YO Keith, you got some stupid ones.

I still haven't had my party yet, I keep on doing new projects, we were supposed to have had it planned by now, it's been six months. I have alot on my plate right now however, if she wants to plan a party I'll cook, just leave me out of the planning phase. I don't remember exactly what you were talking about, but I don't think pesto and eggplant go together by themselves, I think the eggplant would be overwhelmed and everything would taste of basil, but if you are using the eggplant primarily for texture, I would suggest some tomato slices or red peppers with the pesto, and/or something else with some kick, is cheese too ordinary?, plus bread or pasta.

I would have to say I said Virginia, with Heather a close second, right and way wrong. Was anyone as offened as I was by Gordon's ranting last night, I think he is losing it? The fat cow remarks were just stumbling over each other to get out of his mouth. Everytime I think Virginia might come through during service she flashes back to her Candice California, and I, as Gordon last night, lose all respect for her only to fully regain it later when she kicks the cow to the curb. It's really a vicious love hate cycle with me. I do give her credit for her creativity and believe she has a nicer asthetic, which does give her a wild card. Micheal last time wasn't up against that, so he jsut Keithed/Harolded his way to a win. I can't say what's more important as a chef, but I value creativity more than grit. I think grit can be taught, creativity gets learned.

Cooperstown: Brooks BBQ just east of Oneonta does great BBQ, trout, chicken and ribs (10 minutes west of Cooperstown). Skip the ribs and go for the Chicken though, IMO. They used to advertise the biggest BBQ pit in the NE, but I doubt that anymore, still good as always a year ago when I was passing through. As for Corning, I don't know if there is anything worth making a side trip for besides the Museum of Glass, but the little bakery tucked in by the river (heading south on Bridge, make a left onto the road just before the bridge) has really good pizza, donuts and other baked goods. I used to get the pizza there alot. Best Chinese last I checked is Shanghai Garden on Market, but not worth the special trip, the one in Elmira is much better as well. The low end restaruant I most loved sadly no longer exists, Melody's, It was a vegetarian joint, but they were great. Sit-n-Bull in Painted Post has some good bar type food, and I've heard the Central was good for a sit down place in the same plaza, but couldn't vouch for it. I would just eat some Arby's Chicken Fingers over in Erwin and get gone, or go on up to Jerlando's in Watkins Glen and have some good pizza. Just wanted to second Thai Garden as well for good and cheap Thai.

Some kinda assault, he wasn't specific, but he was also referring to juvy when he mentioned it, I think if he was a prison chef he was involved in something at another time as well he didn't want to talk about. Good for Virginia, sent that bitch packing! Heather is so disfunctional it's not really funny anymore, seems like she is making a case for some serious psyciatric medication if she doesn't win. Heather or Keith, who gets sent packing next week for the "suprise" ending to the "most explosive" episode where one of the contestants tells chef off. After tonight, I'm guessing Keith. Maybe Virginia could tell chef off but that wouldn't be a suprise if took her jacket, Heather might snap and tell him off she's so manic, and Keith doesn't really respect anybody so. . .

So true, I don't remember where I've had them, definately in Naples somewhere, Bob and Ruth's maybe, but they are really great.

You can paint the lion on regular tiles with glaze, dry them, and take them to the local studio or school kiln, it will cost you energy charges to fire up, but I can't see the whole thing costing more than fifty-seventy five bucks with their take included for the trouble of one kiln's worth. I saw an article about how Jacques Pepin had a studio kitchen built in his house where he did the same thing, it actually inspired me to make my own backsplash for my kitchen, it took about three weeks to accomplish: I did two inch tiles all around (872 of them) but didn't get really intricate with any glazing or pattern work. I have to say it is the nicest part of my new kitchen by far, it was worth every extra ounce of effort and every single second of not being able to move in that it took, so if you get sick of the Lion on Glass or break it by accident, remember me. Hell, if you can't find someone to fire it up there send it to me, I'll get her done. One thing that I found kind of tricky was the glazing however, a professional's advice here would be helpful, I was going for abstract so precision didn't really matter, but if you want nice bright colors you should carefully choose your glazes and technique as I wouldn't be able to recommend any. There is a whole lot written about the subject so it shouldn't be too hard to find. Or do some leg work, there are plenty of the craft glaze houses around where someone would be willing to give some free advice, I'm sure.

At the Beef and Barrell, no? Really the only thing they do well, so well nobody else even tries, but well worth the experience for sure. And Spedies are great, pork right?

"Coquus, I shopped at a number of of the Wegmans in the Buffalo area but my favour was the super version over behind the Blvd. Mall off of Sheridan. I called it the flagship store because it really was a step above the others. I think Wegmans is one of the best grocery chains. I wish we had them in Canada." It certainly is, however if you lived in or near a decent city it would be obsolete. The one I was referring to was the one near Milestrip Rd. across from the Mall, Eastern Hills? It's funny that the one you mention is also near a mall, and the only other Buffalo location I have been too is near another mall, the Galleria. I'll have to check out the flagship store, however I do believe the flagship store is located in Rochester, two stories I hear. They won't build one in my town, apparently the only new ones are slated for Joisey. I really don't have a big need for Wegman's in my life however, but I do get my organic shampoo there whenever I happen to be around, and maybe look to see how rotten the $39US dollar a pound mushrooms have gotten. Who buys morels in late June anyway. I guess it's no different than what Tops tries to sell as avocodos.

Ahh, Dunkirk, one of the cities (the only?) in NY to receive an F for air quality. I know exactly the three Weggies you shopped as I have more than been in the neighborhood. The Buffalo location is the Super version, is it not? And I'm glad you liked Weck rolls somehow I always expect outsiders to be more towards neutral on the subject, how about Johnny's Lunch? Anyway, compliments on the use of a whole leek with your pots and veg on the last page.

I can't speak to the food as we only have mini Wal-Mart (yeah right), but I bought a heirloom tomato plant from Wal-Mart last month. It's a pretty generic heirloom variety that I couldn't find last time I was in the city. After a period of quarantine, I deemed it OK to plant in my "Organic" garden, it's doing fine. It wasn't labeled as organic however. The last time I shopped at Super Wal-Mart, that's what they want you call a WM with food, it was too surreal, they had a huge cooler full of pumped and gassed meat, and their produce section looked fake. I can't see their clientele being too impressed with organics, but then again I'm reluctantly part of their clientele.

Another beautiful thing about upstate NY: all the old apple trees, my SO's father tells me they come from the discarded cider mush sprouting trees. Some really ugly, really good apples. Not to mention good smoke. I can't wait to see the Lion of Flanders when it's finished.

Again, I am not there now, so I don't really know anything much, I'm suprised Valentine closed, that's really a bit of a shock, but your right about the location, it opened up when I was living there and I thought for sure it would still be around. As for Le Duc, I'm not sure the space, so I can't say whether or not 400,000 is a good price or not. It looked small, and sounds like alot of work as well. Oh, I can't believe I forgot about Bistro Q, that closed down more recently as well, across the Inlet from Castaways, what has happened with that. Anyways, I would seriously be suprised if you will find anything ready for less than 500,000. I remember when Benchwarmers was up, they wanted like 10,000 a month, and it would seat at most fifty people. I know they put in about three months of work getting it ready for whatever it became (next to Taste of Thai on the Commons), and suspect it was paid for by the new tenant, though I didn't ask. It's a good location, but really.

Guilty, I'm glad I'm not the only one. 2 gal. of gumbo, and about a quart and a half of salsa (we're not even bringing that to the party), there is already hotdogs and hamburgers, and I had already purchased some sausages. *edit: to serve my fiance and I, her parents, and maybe two or three more older folks.

The more I think about it, the more I like the Le Duc spot for you guys. Though not sure how big it is as I have never been inside, it has a fine dining reputation already so people would be willing to go there to see what's new. Downtown on the inlet (The Station Restaurant, Greenstar co-op area, Rte. 13) they are pouring money into building, so that seems to be getting hotter, if you could sort out the parking issue. I heard Joe's Restaurant got re-opened, though I didn't notice last time I was in town. A little while back a bar kiddy corner from Tompkins County Trust was closed down, not sure the parking, I forget the crazy story on that one, I'm not sure but I think it's reopened now. The Roma Pizzeria on Rte. 13 would need alot of work, but I heard a while back that it was for sale. Whatever happened to the old building on Rte. 13 south out of town, it used to be a restaurant back some five years, and was for sale. Keep your ears open, there is alot of restaurant comings and goings and I am really not that in tune. I always thought a nice bistroish restaurant could be installed down near the farmers market maybe in cooperation with those guys. It's got to be a good area for fine dining with all the restaurants down there, kinda ghetto however, and I can't really think of a spot except maybe the Pizza spot. Maybe the plaza near the DMV there is something. I don't think Rene's Patisserie is open anymore, is it? I never went there either (not sure the size), but its back where the Heigths is. Triphammer Mall, as well, is worth checking out. I hope I've given you something to work with.

That's a good question, lots of places seem booked up right now. I haven't been down to Cayuga St. lately, the French place, Le Duc, there closed down last I knew, the owner/chef cut and ran I heard. Maybe not another French Restaurant there. I know that there seem to be more spots open there than on Aurora side of the Commons, that is the better business side however. I'm sure there is plenty vacant in Collegetown, Eddy St., area as there always was when I was there. The Commons itself. What scale are you thinking of?

I just threw away my half pig I had curing today. Things were going bad from about three weeks in as I described in a thread or two on here. I got some sausage and a pork loin out before things went drastically bad, which was really just lately, the last month or so, when three dimentions and lots of green and other molds were colonizing in full force, I could have probably saved the ham and belly if I moved them to the fridge for the summer, but I don't have room. Next time I will at least lime everything and make sure the walls are sealed. I like my dirt floor however, it keeps the temp down allowing for a nice long curing season here in the north east, mabye four months would need a cooler.

I have to red flag this dish, there is no starch advertized, except the streudel dough, which is a sad excuse for a starch. No, I won't go here, I'm going to Rod-chester tom to visit relatives. Sadly, I probably won't be able to convince the fiance to go spend more money we don't have on food. Anybody want to hook a brother-in-food up, as well as his SO?

Welcome to upstate, non-urban upstate, if you look deeper I'm sure you will spot the trend. Just kidding, sounds really tops, looking forward to you're further description of your food and wine discoveries in Finger Lakes wine country.

hmmm, i'm not sure what you're saying. but the "push" you get does depend on thickness. it's a matter of retained heat and that depends on mass. big pieces will increase internal temperature longer after removal from the heat than small pieces. that's all i was saying. and boy molto, that is the reddest, "grainiest" pork i've ever seen. if you hadn't told me different, i would have sworn that was beef. amazing stuff. ← I know what you're saying, though I've never called it a "push", just a "rest". That depends on thickness, also has alot to do with method, type and cut of meat as well. IMHO, Pork cooked to whatever doneness, possibly not a true rare as above (looks alot like wild boar), and any meat cooked medium or greater is better suited to a slow fire. Pork especially stays juicy for a long range of internal temp, and isn't that what we are really talking about here, with a measured treatment over a slow fire/indirect source of heat. Also a slow heat virtually eliminates the need for a rest, I still rest don't get me wrong, it's just much less important than, say, if you were cooking lamb to medium rare with direct heat however.

this really depends on the cut. while you can count on a 10-degree "push" with thicker cuts, say a loin, with thinner cuts, like most chops and the tenderloin, you'll be more likely to get 5 degrees. in the end, the only solution is to pay attention when you're cooking pork and see what temp you prefer it at. for me, 155 to 160 is perfect: still moist but with fully developed flavor. ← Whatever you say, thermometer shmermometer however. It all depends on alot more than thickness.

That's what I was thinking...as I definitely like my pork cooked to the medium side or as Russ says, with a "pink glisten." Unless I'm cooking a cut like the butt, which can go up to 175-180 and still remain juicy. I didn't think the kitchen would take it to mean medium rare like a steak. Either way, I ended up with the steak frites, medium rare! ← Probably a good call on your part. The more I think about it, the more I would keep on ordering it medium rare wherever you go. Don't go with rare however, that would surely raise some red flags. Another thing, actually the butts I've cooked ideally go up even higher 190ish to melt all the collagen, but then again I don't do that too often.

Well, while what you describe is technically medium for pork, many people pass it off as medium rare. I also would like to know the answer. I have cooked alot of pork in my day, and would say I try for pinkish unless someone orders it medium well or well. I myself understand what people are shooting for when they order their pork medium rare, medium, and just shut up and cook it that way, maybe I am wrong. Maybe you're definition of pinkish is different than mine, let's find the right page shall we.

That is good news, we'll see how that pans out. There are some pretty unique farms in the area, North Collins Game Farm wholesales partridge, pheasant, and other game birds. The Buffalo on Irish Hill Rd. in Ellicotville also come to mind. Cuba Cheese in Cuba, NY. The Amish Auction Weds. throughout the year in Springville is a nice place to buy a pig, action figures for your collection, or fresh herbs and vegetables. It's like the only surviving auction of it's kind, and a lot of nicely pastured meat gets sold there. As for organic there is a big organic produce market, Buffalo Organics, I think? I'm not sure of there scope, again it's on the short list.