GordonCooks

Nope, no A la mode

gooey raisin ones rolled in sugar? what else is in them? The only time I see raisins being used are in that rice cake with the whole kernals of sweet rice that are mixed with brown sugar, chestnuts, pinenuts, etc. ← She's steam the mochi dough, then top with raisans and put 2 of them together. Steam a little more and them drop them in sugar to cool. There was not any whole rice per se and she never did the pinenuts or chestnuts.

Another clue for 97 - a big stack of pancakes topped with ice cream, whipped cream, M&Ms, sprinkles, and chocolate syrup

My mother used the term for all of them. Kind of like Pizza (just cheese, pepperoni, everything, etc.) I forgot about the raisan ones - your mom roll them in sugar? The red bean paste are my favorite and the mung bean ones are ok, but the gooey raisan ones rolled in sugar are awesome.

Olive Tree is straight ahead greek - had a decent meal there myself a couple of years ago. It's more formal than the other and it's price point puts it perilously in the mid-level bistro range. I can think of other places to go for the money or the same food for less. Le Lemon Grass presents itself as formal but it clearly isn't (although the food can be)

Personal faves – not sure on the time you requested as I rarely do lunch on a Sunday unless it’s an obvious Brunch place. Mostly Lunch during the week, or nightly dining. First off, Philadining has a better handle on Rochester Dining than most Rochesterians Ethnic wise? Not sure if it’s true but I hear there isn’t much good Chinese in Syracuse. The same can be said for here for the most part regarding Rochester except for Chen Garden (1750 Monroe Avenue) the best of what’s local. Ethiopian? Been to Abyssinia but wasn’t very open to the new experience, nothing stood out. Phillipino? Manila Grill (4425 Dewey Ave) is the only game in town but quite good comparatively. German Food? I don’t go out for it unless I’m traveling to Danos Heuriger on Seneca Lake. There is an excellent sausage maker on Dewey ave, Ralf’s European Meats. The sausages are excellent. The Indian restaurants are all pretty consistent as far as their offerings with my personal faves being Tandoor of India and Thali of India (both in Henrietta) Japanese? My favorite Sushi place has gone in the dumper –from best to worst unfortunately – try Shiki (1054 Clinton Ave South) everything is good, esp the Edo style Sushi. Avoid California Rollin..A poseur place that smells like yesterday’s catch. Korean Food? All pretty much average – nothing I can’t make better at home. Greek/Lebanese? Sinbad’s on Park Ave makes the best hummus and Soulaki –Aladdin’s is second but not far off on a good day. Mexican? El Rincon in Canandaigua is the best all around, burritos from Paulo’s are excellent, and the carnitas from Rich Port Bakery at the Public Market or Empanadas at the Empanada Stop are a must eat. Vietnamese/Thai are almost a generic theme. I love the Pho at Le Lemon Grass (Monroe Ave), Bahn mi and Pho Duong Dong (182 Otis St) Dac Hoa is a “joint” but everything is consistently fresh and tasty. For a steaming bowl of noodles, Ming’s Noodles (1038 South Clinton) makes the grade, he’ll make them anyway, any style.

Make Love, not War

Pho Duang Dong on Otis St has the best Bahn Mi in town. The neighborhood is a little sketchy around there but you can get lunch on Saturdays. The Pho is good but the broth is not as good as Le Lemon Grass (which is closed this week I think) Hieu's sister is on vacation and he's busy working on the new place at the public market. I'm trying to update my personal list of places to post currently - Spec Latin (Puerto Rican) due to it's mention prev

full City Paper Ariana review ← I spoke with Adam Wilcox about it - he has one of the best ethnic food noses I've ever come across. He says the place was great so I'll take his word as gospel. ← Still need suggestions of am I a day late?

Shot in the dark on this #131..is is "Seven"? Thinking of the gluttonous dude in his dark apartment - or was it vats of Beefaroni?

Clues for 97 - Christmas cookies, herbal tea

The Rochester public market has the Feta (Bulgarian Feta at Giordano's), Century Discount Liquor has the Metaxa and Uzo, Halal meats on ridge road should have the lamb or Skips in Henrietta. Also, BJ's and Sam's always has very nice lamb tenderloins and chops.

Something other than Port which is a classic pairing?

106 is Mr & Mrs Smith 112 is Mrs. Doubtfire

The hot buttered popcorn throws you off really. I kept bouncing between that and hot spun cotton candy. The wine is absolutely massive and needs time to relax in my opinion. It's like trying to see how many blackberries and cloves of nutmeg you cab stuff in your mouth at once. The longest finish of any wine I've had in recent memory. My memory is foggy (22 for 6 people) but I think this wine was really hot as well..if not this one, maybe the Mitolo. Tasted like 17-18%

La Nova BBQ!! My buddy went to Buff State and a once a month visit is a must (usually made at midnight on a fri night)

CORRECT!!

I should post our singles malts we had for Burns night. My first name is Gordon but Grandpa (last name Gordon) was a native Scot An Gordonach, An Gordonach !

Clue for 97 - toothpaste Clue for 100 - Bruce gets blown up

1983 "Vintage"

Quick Blurbs Krug is awesome The Londer Gewurtz is the perfect Asian food wine The Lecheneaut Moret St Denis is drinking beautifully and got better as the night wore on I’m not fond of Gevrey Chambertin The Forman was still vibrant, years to go The Jarvis was excellent, still years to go as well. The Molly Dooker had a nose like hot-buttered popcorn The Brunellos were old world vs new world The Warre was incredible, cork bits and all The LaTour Blanche drank like Rieussec - the most viscous 2003 I’ve tasted so far

The GV was either sleeping or flat. Non-descript, muted nose lacking any fruit "personality." It tasted balanced albeit 2 dimensional with an average finish. Don't recall the Morot off the top of my head, seems like the surprises and disappointments are in my immediate memory.

Two Sundays a month, a small group of us gets together to drink by varietal or theme. Once is a while, we have a singles night to drink whatever we have kicking around our cellars or something we have only one or two of. This week's line-up was rather eclectic as always and I'll try to decipher my scribbled notes today. Any requested TNs? post away Krug NV 1999 Domaine LeFlaive Bourgogne 2004 Londer Gewurtztraminer 2003 Claude Chevalier Ladoix 2003 Bernard Ambroise St Romain 2002 Albert Morot Beaune Bressandes 2002 Morey St Denis Lecheneaut 1986 Chateau Rauzan Segla 2001 Gervry-Chambertin Les Courbeaux – Serfin Pere & Fils 2002 Bernard Ambroise Nuits St George 2000 Belles Soeurs “The Wild Thing” 2001 Silverado Limited Reserve 1994 Forman Cabernet 1992 Jarvis Cabernet 1996 Mondavi Reserve Cabernet 1983 Groth Cabernet from Magnum 1985 BV George LaTour 2005 Molly Dooker Enchanted Path 2003 Mitolo Serpico 1997 Il Poggione Brunello 1997 Casanova Di Neri "Cerretalto" vineyard 1983 Warre Port 2003 Chateau La Tour Blanche Bolivar Royal Corona Robusto Habanos

Are artichokes jerusalem artichokes then? I dont know if that's the kind I buy, but I buy artichokes (whole, fresh) and cook them in water (either boil them...but usually not I dont want to take the time so I cut off the stem and place the choke in dish with just a half inch of water or so...place saran wrap over dish, and microwave for about 12 mins...a lil longer if its a huge artichoke.) Melt butter in a dish, pull off leaf by leaf dip in butter - yum. The best part is the heart, get out all the nasty fuzzy stuff, and then you dip the heart in the butter, liberally. How can you not like artichokes! AHHH I am not a huge veg. lover - but artichokes are to die for..... I love it when restaurants have stuffed chokes (again, the whoke lovely thing stuffed liberally with bread crumbs, parmessan cheese and other fillers......delish - these are so rarely on restaurant menues due to the pain of cooking and eating! They take a lil work, both ends (to prepare and to enjoy) But, then again, who said the good stuff in life was easy? ← A different bird altogether - also called Sunchokes, the look like a ginger root and have the texture of a parsnip with a very starchy, mushroomy flavor. I use them a lot.

How about - a bottle of white and a bottle of red, a dinner that nobody ate, a huge roast.