annecros
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Posts posted by annecros
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Well, I ordered my two "Deluxe Ped Egg Platinum Pro's" this morning. I think the Platinum Pro thing is basically just a darker plastic, but they also said it had more surface blades - so we shall see.
Anne's test kitchen will be open in 4 to 6 weeks!
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German is very surprising to many here in Florida. We have a couple of tricks up our sleeve down here.
Another cool place is Old Heidelberg.
Glad you enjoyed your visit.
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Best of all, this great new product has been designed to collect all the skin shavings in a convenient storage compartment allowing you to use it anywhere with no mess. When you’re ready to empty the PedEgg™, all you need to do is open the convenient compartment over the garbage and dump them out. You and your feet will love the new PedEgg™!
So I caught the commercial over the weekend, and was thinking when I saw the demonstration on the orange that this might make a great kitchen gadget. I love my microplane, but this is self contained and all that other neat stuff.
They are on BOGO right now, and I wouldn't mind having a pedicure tool around. Thinking about taking a sharpie to them, one to be labeled "Feet Only" and another to be labeled "Kitchen Only" and giving it a whirl.
Has anyone used this item in this application? Are there any concerns besides having feet shavings in your limoncello?
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It is amazing - and a great way to eat yourself around the world!
Another thought, have you been to "The Boys" Farmers Market? My sister called me right after Frances, and as soon as she determined that we were all safe her next question was "Is "The Boys" OK?"
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You should have no problem finding citrus (Honeybelle's are in!) and seafood in that part of Florida. Unfortunately, I have not been to that area since before Hurricane Charley came through, so can't speak to it.
I will ask around and see what I can find out.
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Riggin's is exactly that. Maryland or Garlic Crab, mallet, boiled potatoes and cole slaw, paper towels, you get the idea. They also have an adjoining fish market, and a full menu besides. Good all you can eat specials. Very homely.
Two Jays is indeed "Kosher Style" and decent, but there are better deli's south in Broward and Dade county.
I've heard of the Bizarre Avenue Cafe as well - but never tried it.
Don't worry about Peruvian in Lake Worth. That place has been on fire for a while, and the South American population now outnumbers the Cuban population in South Florida.
If you are in the Aventura area, there are several Argentinian Steakhouses to choose from - one that would seem to fit your criteria is another small, locally owned chain "The Knife" It's an Atkins paradise, but we haven't been since the off season, and somebody told me the other day that they may a victim of their own success.
Click here for the lowdown on The Knife
Oh and if you are in the Aventura area, have you ever driven up A1A and had a burger at Le Tub? The very epitomy of Florida Casual.
Dixon Li's is actually a fine place to eat, with a casual atmosphere. Better quality than you would expect.
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I have found the Lodge Logic line to have an inadequate "preseason" myself. I just consider it a starter season, and fry bacon in it. It won't "feel" right until you have fried a couple of pounds of bacon and a chicken in it.
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I moved from Lake Worth about a year and a half ago - but if they are still around, and you are looking for not so fancy here are some ideas:
Riggin's Crab House at I-95 and Lantana Road
Two Jays - several locations, one downtown Lake Worth
NYPD Pizza - Lantana and Jog - Southwest Corner (also a walkup location on the beach)
Taco Trucks all up and down Military Trail - concentrated to the North in the West Palm area around the airport (be brave)
La Granja for Peruvian - Lake Worth road just west of Military Trail
John G's - Old Florida Seafood - in Boca on Ocean Blvd
Saito's - I think there is one in City Place, and one in Boynton on Jog Road - decent Sushi and Hibachi and casual
Will touch bases with my son who still lives up there and see what is new and interesting.
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Ah! It is finally January in South Florida, and time for revenge.
My first "real" tomato of the year - Marianna's Peace -
We ate it two days ago. We prepared it by slicing, spreading across the plate for presentation with a salt cellar next to it, and in what must be a truly sacred ritual - we each selected one slice at a time, taking turns, each rolling eyes and talking about how wonderful life can be.
She's in my avatar as a whole fruit (for now), and was grown in a self watering container on the back porch made from two Rubbermaid Storage bins. At last count she had 13 siblings on the vine. Earl's Faux was yesterday, and we tried to decide which one was a more life changing experience and couldn't, so we have to eat more!
Seriously, I know it is not practical for a lot of lifestyles, but the eating experience is something amazing when you grow yourself. I grow the vast majority in the ground, but the water situation down here has inspired me to be creative.
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Now that is interesting! I wonder if it takes a whole week? Also, were the bacon drippings room temp?
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Spent Christmas Eve morning with several neighborhood ladies who definitely knew what they were doing!
My first tamale!
Shredded chicken and pork. Sorry, no recipe - the tamale expert told us all to just boil the meat, shred it, save the stock, and we brought it to her to season. I do know she used cumin, garlic, onion, salt, dried chiles. She then moistened the seasoned (cumin seed and paprika and I think chile powder) masa with the stock we had saved from boiling the meat.
Then she had a glass of wine while we folded a gazillion tamales. Not sure how many we made, I ended up with 8 dozen in my steamer when I headed for home. Hubby ate the first half dozen out of the pot (two hours later) dry! Later, when the kids came in, we served them with salsa verde, pink beans and rice.
I still have a dozen in the freezer. A real learning experience, and now I plan on keeping them in stock now that I have an idea of what the technique is like.
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Toast. I really, really appreciate toast.
And, a runny egg yolk.
Then there is a tomato right off the vine in the yard out of hand.
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And what I meant by 'fishy' was that 8 stone crab claws for $11 sounds improbable. Delaware Chicken's prices as of today were $12.99/lb. for mediums. Mediums are 7 or fewer per pound. Maybe prices went up in the last few days.
As of 12/26/07...
Med-$12.99
Large-$19.99
Jumbo-$26.99
Col-$35.99
If you smile and ask about the kids, they will toss an extra claw in the bundle after they weigh and price.
Sort of like the "Are you from the Keys?" discount in the Keys.
Say yes.
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Up here in New York my wholesale fish guy is selling Jumbo's for 17 a lb.. At a place like Fairway Super Market in Manhattan they are selling Mediums for $17 or $18 per lb.
Are you sure they are stone crab? "Jonah's" are deceivingly similar.
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Yes, those were medium. The large at Delaware were $26/lb I think and much higher at Joe's.
All I am saying is that I would not tell the difference in quality. I am no stone crab aficionado, but at least I tried but places before commenting.
Trying both places is a sound scientific method.
The large are in my comfort zone, more meat, less shell. Mediums hurt my fingers with the picking, but darling daughter doesn't have the same health issues I do, and blue crab are her crab of choice. The jumbos and colossals are not as sweet, in my humble opinion. I don't know why. I am sure there is a perfectly reasoned explanation for that phenomenon.
I am not sure I would call myself an aficionado, but I have eaten them on the dock at 2 AM immediately after the traps are pulled and the boats driven home. I have also wrung my own Florida Lobster. I gag over seafood that isn't fresh.
As long as you are in a reputable market that you trust, there really is no difference, and you can purchase an exponentially larger quantity for the same money.
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Thanks to Anne, I picked up some FL Golden Crab and Stone Claws from Delware's a few days ago. They were super fresh....the golden crab were live until I asked them to clean it for me.
Then I went to Joe's and ordered claws 8 claws for $48 and a slice of key lime pie for $7.50!! The Crab claws tasted the same (not like Joe's does anything special to their crab claws), though the ones from Delaware's cost me around $11 !!
This little experiment settles it for me
Sounds pretty 'fishy' to me....Are you saying you got 8 stone crab claws for $11 retail and then paid $48 at Joe's for the same size claws? And that some random fish market (apologies to Anne) in Hollywood gets the same quality claw as the most venerable restaurant in Miami Beach? Claw quality can vary widely, not just the store/restaurant source (wholesaler/crabber), but the geographical source as well. The best claws go to the people who pay the most, and it ain't some chicken market.
No offense taken Danny - I can handle myself.
The name of the place is misleading - if you have the opportunity to visit I promise you that you will understand that it is not "some" "random" market - and I think I qualified the argument by stating in the beginning that a quality market (not Publix) is a better source for stone crab than standing in line at Joe's along with the snowbirds and schmucks. That was my original theory, and I think I am right.
Of course, if you want to stand in line at Joe's with the snowbirds and schmucks, knock yourself out. At the very least you will be able to say you were there.
Keep in mind, in the restaurant business, if folks are standing in line and cooling their heels for an hour - then the restaurant is selling the stuff too cheap - in the mind of a successful restaurateur.Now, when you talked to the folks at the seafood market - I know that they explained to you that the claws are cooked on the boat. All of them. I understand and agree with your point that people that pay the most get the best. No doubt. However, you know enough about the restaurant business vs. the retail business to understand the differences in the overhead. The retail markup is never going to be as high as the restaurant markup. I mean sheesh, they have more square feet under air at Joe's, imagine just the bills for the linens, the hostess has to be paid, the dishwasher, even the wait staff gets at least a couple of bucks and hour, etc, etc, etc. I think if you reflect upon that - it won't sound as fishy as you are implying. And come on, even you surely have dumped a couple of eggs, a cup and a half of lime juice, and a can of condensed milk into a graham cracker crust at some point. Seven dollars and fifty cents a slice for Key Lime freaking pie. Scaling that markup to the stone crab, it is not so hard to understand. No doubt that Joe's and Billy's get a volume discount. Joe and Billy (actually by now the grandkids) also have a lot of bills to pay at the big house on the beach. They simply do not pass it on to the customer. Paying more at the consumption point does not guarantee you will have a better claw.
Get to know the guys behind the counter. Make friends, keep them close. Apologies to you, and you know I really respect your judgment and opinion, but man - you've been living down here all this time and haven't figured this out? Dude.
The Golden Crab, right now, is the best bang for the buck of any seafood in Florida.
Eleven bucks had to be the mediums. 8 per pound sounds about right. I go "Large" or I go home. Higher flesh to shell ratio.
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The wide-mouth jars are only slightly less unpleasant to drink out of than the regular ones. You still have all those threads to contend with. I don't like all that hardware in my mouth. Jars are only good as drinking vessels if you're drinking with a straw.
Much better: sawed-off wine bottles. I know a few people who've made sets of glasses from 750ml wine bottles cut off at the shoulders and sanded down to have a smooth lip. Depending on the type of bottle (Bordeaux-style, Burgundy-style, Alsace-style) and where you make the cut you can various capacities. The most you can do is, if memory serves, about 23 ounces with a high-shouldered Bordeaux-style bottle cut as high up as possible, but that's still respectable. It would be nice to try that trick with, for example, some 1-liter olive-oil bottles.
What? You can't handle threads on the lip? So tender. You must not be thirsty.
We really are lucky to live in these times.hehe, you really should market something in the same volume range. Or somebody should. Maybe an eG Gulleter?
When hubby gets out the mouse sander, I hide. Literally. He gets grumpy.
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I just don't understand the pink lemonade thing. You go to a supermarket, and they have cans of frozen concentrated lemonade, or they have powdered lemonade mix. There's always a choice of pink or white. You look at the ingredients, they're exactly the same except for pink food coloring. What's going on? Were there pink lemons somewhere in history, the appearance of which pink lemonade attempts to recapture?
Oh, you think too much.
Especially because you either buy frozen concentrate or powdered crap - (and I do mean CRRRRAAAAAAAAAAAAAAAP in the Scottish accent sort of thing)
Pink Lemonade is just some grenadine in an already fresh squeezed lemonade. It makes it pretty and special. Cherry juice from a bottle of maraschinos is usual as well.
I think the advent of ruby red citrus has influenced the citrus beverage industry. Although I know of no ruby red lemons.
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Mason jars: they're attractive bits of Americana, and these days you can even buy them with handles. They also come in the 28-ounce size, which is the size I really prefer (food-service plastic tumblers seem mostly jump from 24 to 32). But, I find them really unpleasant to drink from. There's a Texas-style barbecue restaurant in New York City called Hill Country that opened this year, and they use these "drinking jars" for lemonade and such. I love to look at them and hate to drink from them.
Thus, you purchase the "wide mouth" version. The one's that take the standard lid are too narrow at the top. Twelve bucks a case at Big Lots and that sort of place. We kind of make fun of yankees who try to drink from the standard. Much fun. I understand why you hate them, but please understand that you are an infinite source of levity. Kind of like we nudge one another and whisper - "Watch that Fat Guy try to drink from that Mason Jar!" We love ya though, but you can be amusing. Dribbling - when it happens to another, is just pure clean fun.
That's what you get for going to a "Texas Style" place in New York. A lot of scenery, not much substance.
Who needs a handle? Sheesh, you can't hold onto a glass?
Anyone else ever notice how water seems to taste . . . well, wetter when you drink it out of a Mason jar? I'm not sure what it is, but those jars somehow make water taste like you just filled them from a hand pump. Go ahead, laugh--but I'm serious!Yep, it does. A great way to describe it - "wetter" and colder and all the good things you want from a cool drink of water.
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Heh. Quart Mason Jars - wide mouthed - for iced tea in the heat of the summer.
"You might be a redneck..."
I can't stand to drink anything out of plastic. It bothers me.
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Mac and Cheese? Frittata, Strata. Muffins, Custard Pies, Quick Breads. Breakfast Casseroles. Waffles.
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I am so loving this "Letters from the Canyon" series. Well written, evocative. You put me in a parade, and now I am in a good old fashioned roadhouse. Love it.
I can smell the steak. Love's me some steak. And I also loves me some pretentious non pretentiousness!
Cutting the cravats had me rolling. -
The little ovums are lovely. Cook's treat. Sometimes they made it into the pot of Chicken and Dumplings. Fought over, for good reason.
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An unopened, three year old box, of Twinings English Breakfast Tea. Was moved two years ago.
Delray Beach area?
in Florida: Dining
Posted
Has anyone been to the Sundy House lately? It's been nearly two years, but I had a couple of very memorable dinners there.