pups224

I have a FoodSaver that I am not entirely happy with. Does anyone have a vacuum sealer that they can recommend? And yes, I could not live without it for the freezer.

Jamison Farm Lamb in Pennsylvania. The best I've ever had. Worth the price. http://www.jamisonfarm.com/

1. Cello, Beautiful space, fabulous food 2. Luchows, for the obvious reasons 3. Parioli Romanissimo, not the one in the eighties, the original tiny one on ?Second Avenue, without attitude or obscene prices. Does anyone remember that one? 4. The OLD Lutece. 5. Yorkville.

I do several things. Take a pound of puff pastry, roll out to 1/8" thickness, spread 3/4 pound finely grated extra sharp cheddar on it, then sprinkle cayenne, then carraway seeds or mustard seeds. Fold like a book and roll out again to 1/4" thick. Cut into strips and bake. These freeze beautifully. Another thing I do which is from Jacques Pepin; is mash chopped, hard boiled egg with good quality chopped anchovies, mayo and dill, s&p. Pepin uses two fish cut-outs of puff pastry, I just use a round or fluted cookie cutter. Press edges together and brush tops with egg wash. These freeze well too.

Thanks for the post.

Working 12+ hours/day is not condusive to eating out. I asked for recommendations, not a sermon.

Went to Roberto's last night, five of us. To contininue this contentious thread.... We had eggplant caponata with grilled portobllos, grilled octopus with canelli beans and an eggplant and zucchini parm dish for apps. They were all excellent. Lovely looking plates with lots of flavor. The main consisted of radiotore in cartocce with fresh porcini and tomatoes, outstanding. The sauce was so deep. The porchini odor just wafted over our table. Two of us had the special, mixed grill, which was very good. Quail, (dry), homemade sausages and a pork chop with so-so broccoli rabe. I was longing for some sort of demi-glace.Two others had veal caprese. Veal scalloppini with salad and melted chese on top. Niether of them thought it was very good. I thought it was just okay. The red wine selection was excellent. The service efficient and hurried. It was packed at 5 pm and had to wait an hour. The hostess was not polite at all. I would go back on a weekday, the SO won't. Best part was that I got two whole veal shanks at $5.99/lb at the butcher and will make Stinco di Vitello today.

Last night was another very boring take-out sushi night fom Ichiro. Very mediochre sushi and sashimi deluxe and a really boring pre-made futomaki. The selection was so routine, salmon, yellowtail, tuna and fluke. When we want to spluge, we order fom Gajyumaru, which has excellent, interesting fish, but ends up costing $90 for two. Does anyome have any suggestions for decent sushi on the UES for about $50 for two?

I have been reading the wonderful posts of places to eat in Brussels and Bruges on eGullet. As Belgian chocolate is some of the best in the world, can anyone recommend any hand made (non-commercial) chocolate shops in and around Brussels? Also, are there any wonderful speciality food shops that I should not miss? Any patisseries? Thanks in advance.

Faves Jacques Pepin, the master, now that Pierre Franey is dead. Oh god, his knife skills. Julia in any form, even embalmed. Bittman Lydia Bastianich So-so Mario, too arrogant. Great cook. Wolfgang Puck, terrible TV persona, great Austrian recipes. Detest, I mean can't watch. Rachel Ray, she can't cook. I think that she has a borderline personality disorder. Emeril, wish he'd BAM himself into oblivion. Uses luxurious ingredients instead of talent. No, I mean, no knife skills. Paula Deen. What's with this southern crap when her show is filmed in NY. Besides, my cholesterol goes up 100 points when I watch her cook. Alton Brown. Charlie Trotter, what an uptight prig. Anything on the Food Network (wasn't always so). Would like to see on TV Bouley

Yippee! This is my first image posting on eGullet. Made the challah from the Julia Child 'baking with julia' which I found here : http://fromourkitchen.blogspot.com/2006/01/challah.html I should have let it rise a bit more as I found the crumb a bit dense. The taste is marvellous!

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Thanks, This place looks promising.

But we're talking about stores with upwards of 10,000 products; and we've only found 5 that are sold in both stores?? That's what I'm talking about!! These stores are 2 totally different experiences with totally (mostly) different products. ← Do you want me to spend my entire morning thinking about two products that both stores have? The point is that the two stores are about comparing apples and oranges. TJs is about value. Whole Foods is not.

Tried them both, not impressed. I would love to find a wholesaler who also sells retail. Has anyone had any retail experience with Baldor?

Once upon a time, there was a store that sold every kind of fresh wild mushroom, on Leonard Street in Tribecca, named Aux Delices des Bois. They catered mainly to the wholesale trade, but would also sell retail. They closed and I have yet to find as good a source. For a while thay had a website, but that seems to be defunct as well. I am not happy with Fairways selection, nor Chelsea market's nor Agata'a (who used to have a great fresh mushroom selection). Most of the shrooms that I see look old and tired. Does anyone have any suggestions? Resources?

Thanks very much for the post. Went to Han Ah Reum today. Quite a market. Very inexpensive. Great meat. Unfortunately my freezer is full otherwise I would have loaded up. Got some lovely panchan. Mitsua is also great. more expensive, better fish. Looked in on the restaurant rext door. It looks quite snazzy. The boyfriend insisted on a place a bit south on Broad St. with a sign that said "Tofu and Barbeque". Not great, but satisfied my Korean craving. Thanks again.

Where can I get the oblaten (wafer bottoms) for the lebkuchen in the USA??? ← My mom used to get them at a German/Austrian deli back East, so if you have anything like that around you it would be a place to check. I found two online sources that looks promising here: click and click ← Thank upi so much!!!

Where can I get the oblaten (wafer bottoms) for the lebkuchen in the USA???

Balthazar as well. Pain Quetodien, but it's a chain. Nothing in NY compares to Northern California (SF and Napa).

I could not find any links for best Korean Restaurants (BBQ, et al.) close to Manhattan. Now that I have a car, I would like to try some. Any suggestions or old threads to find?

"American" Chicken Curry. The kind with all the condiments around it. I re-invented the recipe several years ago if anyone wants me to post it.

I love my brisket and it's easy to make. The most important thing is the meat. Make sure it's thick, 2", and has a 'deckel' aka layer of fat on top. It's best to pre-order this at a butcher, although I once found a beautiful brisket at Whole Foods in Chicago. The brisket should weigh at least 8 lbs. Lay two long, large sheets of heavy duty aluminum foil perpendicular to each other. Sprinkle one package of Lipton's onion soup on the foil, lay the brisket on top and sprinke another package on top of the brisket. Encase the brisket in the foil, and place in a roasting pan. Roast at 300 degrees for 4-5 hours. Remove brisket and reduce sauce. Spoon over sliced brisket. Variations are: add dried prunes and or sliced carrots to brisket package. Add creme fraiche to gravy.

I spoke to the owner of the Korean market on 92nd Street. They expect to open in three weeks.