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Eatmywords

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Posts posted by Eatmywords

  1. It was great for boots on the ground discovery of little known ethnic enclaves but the NY mods were a power hungry bunch often deleting posts for the slightest of disagreements, negativity and wrong opinions.   I know he's been out for a long time but I'd still like to say "Leff has officially left the bldg".

    • Like 1
  2. I'm so outa the loop on NYC dining (or any dining) but are Michael White's places still considered good/special? - Ai Fiori,  Osteria Morini, Marea, etc?  (I see on Grub street he's no longer w the group that owned them, Altamarea, oh well). 

     

    Pan, nice to see your posts after so many years.....(the NY boards were so much fun in the early/mid 2000's) 

  3. Ooof, that's a relief.  I spent much of the night worrying it would be deleted.   

     

    And why gin? A dark rum or orange liquor (Grand Marnier) would be perfect. 😁

    • Like 1
  4. I've had a double sided Nordic non stick for a few years. Maybe $30.  The flat side works great over 2 gas burners but the grill did not fare well after a few uses and the teflon quickly wore off.  Cleaning it too was a major PIA esp.  The flat side, for the money and weight convenience was worth it.  Fine for infrequent use.  

  5. 2 hours ago, weinoo said:

     

    Trust me - the few interactions I've had with him, in real life over the years, have been less than pleasant.

     

    A gavone indeed. And in his deeds, a real piece of work - consider how he escaped all the accusations.

    I always wondered how he came out unscathed from the Batali stuff.  He knew.  

    • Like 2
  6. 39 minutes ago, Chimayo Joe said:

    Barilla Collezione is definitely better than standard Barilla.  It only comes in 8 shapes some of which don't interest me, and one of the shapes that does interest me (casarecce), my supermarket doesn't have.  I'll probably get around to trying the rigatoni, penne, and spaghetti, but it will probably be a while because I'm well stocked with other brands right now.  
     

    Speaking of Walmart, Sam's Choice Italia pasta from there isn't bad.  Not many choices for shapes, but it's bronze cut,  imported from Italy, and very inexpensive.  

     

    You do realize there is no difference (ingredients-wise) btwn collezione and regular?  Maybe the cut is ever so slightly different achieved by 'using traditional Italian bronze plates for a homemade "al dente" texture'.  Appears to be a (good) marketing ploy for new or limited release shapes. 

     

    https://www.barilla.com/en-us/products/pasta/classic-blue-box/penne

    https://www.barilla.com/en-us/products/pasta/collezione/penne

    • Confused 1
  7. 20 hours ago, KennethT said:

     

    I'm curious as to what Pai will be like - from what I remember, a lot of people used to go there if they wanted to visit the hill tribes like the Karen and Hmong.  What put it on your radar?

    19 hours ago, shain said:

     

    Probably a bit quieter than usual, though my understanding is that things are getting lively again. I've heard a lot of good things about it - a few saying it was the highlight of their trip. We are looking for nature, villages, atmosphere. I'm a bit worried that Pai is a bot too touristy/fake, I'll check if there are tours to the local tribes from there that might seem decent. I sew a few around Chiang Mai, but it's good to have options. There's also the option of driving further towards the Burmese border, though we'd rather keep it within a day trip.

     

    I remember Pai (the 'down town' area, where we stayed) to be pretty built up for tourists. - Lots of small hotels, garden lounges/restaurants and a 'look the other way' attitude to drugs (mostly marijuana and the like). That was 13yrs ago. No idea now but even in my late 30's it felt like I was close to my expiration date.  A bit  'spring breaky' if you will.  Still, a beautiful place with lot's of great hikes and stuff to do on the rivers.  Enjoy!!

    • Like 1
  8. 5 minutes ago, donk79 said:

    I love those KC reserve store picks, but I do find that just a trickle of cold water is something they benefit from.  It's not just the heat.  That touch of additional water seems to release a lot of flavor.  Sometimes I will even pour over a cube of ice, then remove the cube after 10 or 15 seconds.

     

    May not work for you, but definitely does for me!

    Absolutely, nothing wrong with playing around with it.  Sure, the the cask strengths/high proofers will have crazy heat but the complexities in the good ones more than make up for it.    

  9. On 12/16/2021 at 9:53 AM, TicTac said:

    Many people lately are so into cask strength hooch (I do not get the hype given the ethanol burn) - at 120-140 proof, THOSE are fires that require taming (or just to be put as jet engine fuel, quite frankly).

     

    I have a Knob Creek 9yr 120pr Single Barrell store pick that I think would change your mind 😁  

    • Like 1
  10. 46 minutes ago, Margaret Pilgrim said:

    So I looked up this Geraldine DeRulter and see that Time Mag described her as "consistently clever".   This piece validates that writing tone.   Professionally clever i seldom find particularly amusing.   Kind of like a laugh track on a TV show.

     

    I have to wonder if this entire evening was staged to create content for this kind of piece.    "Hey guys, there is this place that makes really stupid food.    Let's go pull their leg."

     

    She dragged 8 people to a ~E150 pp meal to invent a clever and funny account of a bad experience to drum up PR for her travel book or blog that covers everything from Jeff Goldbloom to Star Trek?  Really?

    • Sad 1
  11. Haha, what  @KennethTsaid.  I think there's enough in the descriptions, food pics and facial expressions to make this very believable.  And as a travel writer you'd think she's sampled enough avant garde/molecular food to know the difference btwn good and comically bad.   

     

    This got me going:  

     

    “I’m… I’m sorry, did you say rancid? You mean… fermented? Aged?”

    “No. Rancid.”

    “Okay,” I said in Italian. “But I think that something might be lost in translation. Because it can’t be-”

    “Rancido,” he clarified.

     

    😆

    • Like 4
  12. On 12/8/2021 at 3:59 AM, MetsFan5 said:


      I am not an Indian food fan but I do know the Mehani family as mentioned and they have had generations of success in Edison. 
     

      I received and email about this:

    https://www.google.com/amp/s/flipboard.com/@Patch/watch-popular-youtuber-eats-24-hours-worth-of-parsippany-indian-food/a-SFLmDH6TSf-FCtZDAr9o7w%3Aa%3A2429204041-7ef957e81f%2Fpatch.com%3fformat=amp

     

    But obviously anyone who does that is particularly insane or has a stomach capable way beyond my own. 
     

    I'm only on the first place in the video and I want to go there now.  Had no idea Parsippany had such an Indian presence (and It's only an hour from us).  Will definitely try to get there esp this Dhaba Express.  Thank you! 

    • Like 1
  13. Treat it like a good tenderloin or fillet.  I try to keep it simple like Shelby w traditional sears to oven (400F aprx 10 min depending thickness/desired temp).  I've done straight broiler for thinner cuts and even strips or cubes for stir fries.  It's hard to mess up unless overcooked.   It's usually leaner than beef so can use a bit more fat - butter, oil, etc.  Whatever pan sc you, peppercorn,  brandy cream, etc. but a sweet fruit like blackberry or even figs works really well.    

    • Thanks 1
  14. The diner's I grew up on around NY were Greek run, had booze, some full bar, some beer and wine only. One of my first waitering jobs was at the Lantern diner in Long Island.  Breakfast was the worst shift.  Alota work for small chk avgs/tips.   Lobster night was challenging. We had to fish them out of a tank up front, put them on a cocktail tray and bring them to kitchen.  Remember it like it was 10min ago 35yrs later.   Fun and stressful times for sure.    

     

    Bobby Flay helps answer any q's.  Looks just like the places I frequented then and now.

     

     

    • Like 1
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