zoe b
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Posts posted by zoe b
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the hub wants to give his brother one for his b-day.
Now the Bro loves wine, is not a wine obsessive, though. He does the research and hunts down good wines for the price (what we all can afford).
He doesn't have a wine cellar or anything like that--just wine in boxes in the cellar.
So what kind of a really nice corkscrew can we get him? We like the waiter corkscrew--always have a couple of those--but is there something classier, but not a gadgety waste of money?
Someone gave him the Rabbit and he hates that.
Years ago we had a compressed air needle one and we liked that a lot--
any suggestions?
Zoe
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My mom sends me the sauce made by Fisher & Wieser in Texas--a perfect sauce, I think, but I'm tired of hoarding it--I'd like to make a huge vat of it so i could give it as a gift and serve it whenever i want.
Anyone have a tried & true to offer?
Zoe
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For some time I've had a pizzelle obsession--and I finally ordered a maker from Amazon-- a reconditioned Cuisinart one for $15--figured I couldn't beat that price.
This goes against my rule about not having tons of gadgets in the house, but I love pizzelles so much--I have a niece who would make them at Christmas, but once a year is not enough.
I've been buying those Belgian Waffle cookies, but they are expensive and have a jillion calories, so yay, the mailman brought my maker today--I'm going to try pedie's recipe--I like the idea of one that's been good for forty years--that's some testing!
Zoe
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last month I did this with the giant crop of cherry tomatoes--I tried slow roast and hot roast--I found I liked the hotter temp better--I think I did 410f and 220f.
The slow roast made them give up an awful lot of juice--the higher temp resulted in a more caramelised tomato with a tiny bit of thick juice.
Z
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ok, we're back--and we hardly went out for dinner being the lazy ones that we are--but here's a small report, anyway.
The first place was the Fish House in Bonita Beach--cute, Island colors and funky--you can sit on the dock or in booths inside--nothing fabulous, but decent, inexpensive food--I had the grouper Tacos and they were excellent, the hub had a fish combo--grouper, scallops ans shrimp--lots of fish and nice and tender.
The next outing was to the Dixie Moon Cafe on old 41--man, don't try to find it after dark--there are neon bar signs but no restaurant name--we went past it three times.
This place I really love--has tons of personality, a really nice manager (forgot his name, unfortunately)who's been there for eight years--which is a good sign.
Great, crunchy fried green tomatoes--I think they use cornmeal for the crust which is my favorite way to do them, comes with texas caviar--nice and fresh. The hub got a fish platter--grouper and fabulous fries--crispy and dark-- I could live on these fries.
We were with a friend and she and I were full after the tomatoes so we just got two appetisers--wings--really good--big and not soggy--and fried smelts--why I don't know--maybe because we had never had them--and loved them, too--moist and crunchy and meaty.
The portions are gigantic--the hub and I had the leftovers on the beach the next day for lunch.
We finished off the night at the North Naples Country Club for a drink or two--not what it sounds like--this is a relic of the older naples--just a joint with no decor or style--cheap drinks and pool tables--filled with locals. I've never seen anyone eating there, but supposedly it has decent bar food.
The last meal was at the English Pub--in Naples--had to go there as when our daughter lived in Naples that was her local--it hasn't changed--still full of tacky souvenirs--I don't miss the old fog of cigarette smoke there, though--
the hub got fish & chips (he has a one track mind, I'm afraid about food, anyway) I had bangers and mash--I love this--sticky, gluey potatoes, cripy greasy sausages and onion gravy--what could be better?
alli n all-- afun trip with some fun meals out.
Z
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Working on re-opening Chardonnay Restaurant in Naples. New name Chardonnay Nouveau, opening mid september. A bit pricey, but it is going to be a lot less expensive than it was in the past and a lot less stuffy.
we'll check you out if you're open!
and thanks for the Mexican tip, kartoffel.
will report back after our trip. Z
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He'll be on A Chef's Table with Jim Coleman
http://www.whyy.org/91FM/chef/index.html
short notice, but you can listen later to the interview, I believe.
Z
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http://www.iht.com/articles/ap/2007/08/28/...ody-Lawsuit.php
I just learned about this on the news--Produce Paradise was made in my local A&P--the boys' father is the produce manager--we know the family--thay are nice people.
The rap--what I've seen of it-- is funny, stupid and vulgar--you would never know it took place in an A&P--the name is never mentioned.
In my opinion, the big publicity , and any damage, was caused by A&P suing the boys for $100, 000, 000.
I just finished writing customer service--telling them I'm never going to set foot in the A&P again--and this hurts, believe me--A&P is five minutes away--the next closest supermarket is fifteen minutes.
I am so angry that they brought suit against these boys.
I also emailed the president, Eric Claus, but the email bounced back, so I'll call him tomorrow.
Here's the email of customer relations if you feel inspired to support anarchy among the vegetables
apcustomerrel@aptea.com
Ok, so here's a link to their webpage--lots of information about the whole mess--and I watched the whole video--it's actually pretty clever.
http://fakelaugh.com/fakelaugh.html
Zoe
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this WAS a great episode--I regained my faith in AB--I haven't been watching because he seemed not as engaged as he was in earlier years--but this was just lovely--seeing Harvey Pekar--what a trip--and I did enjoy Ruhlman & AB's back & forth.
The food looked magnificent--and I have to get to that book store.
We actually visit Cleveland a couple times a year--but it's the burbs not the city--I've only gotten into town 1 x --to the symphony hall for a concert--so i loved seeing the nitty gritty.
I've been emailing my Clevelandite stepson back and forth this morning about the episode--he feels it was too negative-it focussed too much on the past and the losses that Cleveland has suffered--not enough on the new--but i truly enjoyed the threads of different places people came to Cleveland from, the foods they eat--oh that pork butcher--wow!
This episode was literary, in a good way--the way the Border ep was.
And for the new, Lola looks pretty stupendous, and although the idea of the R&R hall of fame seems kind of cheesy to me, it certainly is a source of pride to Clevelanders.
Zoe
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thanks, chef--and I think i recall that you are cooking in naples?
Anyplace we could afford?
I like to support fellow E-Gers.
Zoe
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WOW!!!!
they are absolutely stupendous--and it's interesting how many styles are employed--hyper-realism, cartoony, dreamy Impressionism.
It's almost a sin to think of eating them!
Zoe
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we'll be in North Naples in Sept--from what I hear, Bonita Springs has reasonable little casual places to eat--we haven't had much luck In Naples in the past--any favorite places?
Fish shacks, southern and ethnic would all be appreciated--thanks--Zoe
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The best recommendation I can give you for very fresh, simply prepared seafood is Captian Kirk's seafood market on 8th St in Downtown Naples. It's right across from Cambier Park, just a smidge bit south of downtown proper. 239-263-1976.
A chef friend told me about it, and he was right. It's a small, family run shop, they sell fresh fish and other seastuffs that they catch mostly on their own boats. They will grill or broil you up a fillet right in the store, and stick it on a nice bun with tomato, lettuce, for around $6. Good stuff.
oh, this is timely for me--thanks for the tips--
we are going to be in Naples in Sept--we've been there a few times before--family there.
--and this comment inspired me to ask--is there someplace you can go to meet the fishermen when they come in to buy fish from them? Almost every coastal place has docks where you can do this--and i love to buy directly--cheaper and fresher--but haven't been able to figure out where to do this in naples--and buying shrimp from Publix just doesn't do it!
thanks--Zoe
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I think you should get the KA if you want it--but don't give up on bread machines--I make great bread in mine--both using it as a mixer/proofer and going the whole cycle.
You have to have the right machine, though, since it does everything, you have to have one that does it right.
Apparently, the zojirushi is the best--pricey, and one hasn't turned up at the thrift store, yet--but the Breadman is excellent--I didn't try it for a long time because I assumed, being a tv product it would be crappy, not so, it makes beautiful bread.
The next most important thing is the right cookbook--Beth Hensperger's --I think it's The Ultimate Bread Machine Cookbook. It has hundreds of recipes, and every one I've tried has been good--some are great.
The next thing is gluten--you might think it's unnecessary, but it makes all the difference in BM breads.
Zoe
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I absolutely loved this movie--and i've been a real bore, telling people to go see it.
I agree with FG that the front of the house was unrealistic--I was thinking at the time how dead it seemed--but maybe that was to accentuate the liveliness and imagination occurring in the kitchen.
And the critic, Ego, was really absurd--yet redeemed (as already mentioned) when he had the flashback to childhood and happiness
The streets of Paris were fabulous--the zipping around on a red Vespa has been a longtime fantasy of mine, so i just loved those scenes.
The swarthiness of Skinner--it hadn't occurred to me that he was supposed to be Arab--well, maybe--but it was distasteful--why couldn't he just look like the angry, fat, sweaty, cigarrette smoking, balding and drunk chefs that I encountered in my restaurant days? That would be quite disgusting enough!
chufi said--
Did anyone else wonder what that soup tasted like?yeah, I did--it didn't look so appetising, but it must have had some good stuff in it!
I think Colette was my favorite character--loved her looks, her toughness, her dash, and her generosity.
Zoe
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I have tried it without much luck--but i read not too long ago --can't remember where--something that makes sense--cook the dough for awhile--maybe until it's half cooked--flip it--then add the toppings--this solves the floppy dough problem--of course it would have to be things that cook fairly fast--or possibly you could slide it over to a side that's not on to finish cooking the toppings if the crust is done.
good luck with it--you may draw a crowd--I know this always happened when we grilled stuff at my daughter's poolside grills.
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I've been making brrrr-ownies and they are delicious--but so ugly--has anyone figured out how to make them purty? I cut with a pizza cutter but they still are misshapen and messy looking --I sent a batch with friends who were starting out on a road trip and I wrapped the brownies in waxed paper so they would stay whole--and look like something you'd want to eat.
I also had an epiphany for a variation--Hershey's has a lot of fancy new Kisses out--truffle and caramel and others--the best is a cherry cordial one--filled with a cherry flavored cream--tastes just like cheap chocolate covered cherries!!
My hub loves CCC so I bought these for him--and it occurred to me that these would be great in the brrr-ownie recipe--sub kirsch for the vanilla, also--well, went back to the supermercado to buy more --they were sold out.
So now will have to wait to try this until I hunt the cherry Kisses down.
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They should. Just call Tupperware customer service.
you can also call your local Tupperware person--I lost the little flip cap on my shaker and she sent me a new one.
and as I was looking on ebay this morning to see if anything interesting is showing up (and there is--a guy is selling a huge collection of Tup--looks like a hundred different auctions--old & new--so check it out if you want anything unusual)
--I saw lots of pastry mats--I scored one of these last winter--but was disappointed when I used it--the dough stuck like mad to the mat--i had to scrape it off and re-roll--so does anyone use this? I somehow thought it was like a silicone mat and non-stick--not so!
just wanted to add--I'm on a Tupperware roll right now--just picked up a pickle keeper at the thrift for a buck! Yay!
Zoe
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oh there are some lovely new ideas, I see--just not stock , though, heheh.
and re adding strips to pasta--I threw the strips into the pasta water at the end to cook and then drained --served with pesto sauce--DO NOT DO THIS--it is gross--the zuke became slimy --felt like I was eating something from the compost bucket
Cali--I trust you and if you say the zuke bread is good, I'll try it.
Those Zucchini cakes sound delish, zeffer--and all you who say grilled zukes are the best--i agree--simple and delicious.
My two latest zuke meals have been--
zucchini parmesan--which was excellent--cut 1/2" slices,dipped in beaten egg and then--cornmeal--as the box of bread crumbs that is always on the fridge door wasn't there--baked in hot oven until crisp--smear some OO on baking pan first--turn 1x.
Made a quick sauce with a can of crushed tomatoes, some OO, and garlic, chopped basil--simmered while zukes crisped
spread sauce, layered zukes--the usual way--sprinkled with s&P and lots of parm on each layer--ended with sauce, more parm and a little mozzarella--baked til bubbly.
I was surprised--the zukes stayed crisp and din't leak any water at all--even the hub who'd been dreading this dinner enjoyed it--to the extent that I had to fight him for the leftovers for lunch the next day.
Today I'm making Zuke Vichyssoise--recipe from Epicurious
it's cooling down right now, but smells good--used scallions instead of leeks, halved the garlic as that seemed like too much, I'll add whole milk instead of half & half.
Zoe
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I think those beautiful urban structures where markets were held in earlier days haven't survived in NJ cities, unfortunately.
But here's another site to check out for Farmer's Markets
I'm at the Dvoor Market in Flemington on Sundays, and it's a nice market--small but good stuff--lots of produce, some organic, plants, flowers, cheese, honey, organic popcorn, I should have eggs this week, and there was a rumor that there will be a baker on Sunday.
Zoe
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checked the archives and it seems that the general consensus is non stick for muffins, aluminum for pans--and I totally agree about aluminum--I have restaurant half sheets that i love and use almost daIly for a variety of things, and ancient round cake pans from WTGrant--does anyone remember this store? It was a 5&10.
My mom gave me a cuisinart muffin pan a few years ago for Christmas and it is such total crap that it puts me in a bad mood to use it--I just spent 15 minutes scraping some double corn muffins out of the pans--they are a botch--not a single one has a clean bottom to it.
I originally was greasing them with crisco--then tried pam which worked a litttle better for a while, but now isn't working either.
And the worst is cleaning it--I have to soak it for a couple of days and then scour really carefully each little dratted cup.
So anyway--it's new pans for me--what non stick are the best? And price is important--I do not shop in Williams-Sonoma or any pricey kitchen store--I want value plus quality, please!
thanks--Zoe
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hmm, didn't see that--too bad it didn't work--but don't all those promises of low fat delight ultimately disappoint?
As I think Julia said--"there's nothing like butter" (or cream)
I actually made frozen yogurt recently that I thought was quite delicious--I had an elderly mango in the fridge, and a handful of wineberries, and some mango nectar and some homemade yogurt--I used a recipe in the little booklet that came with the cuisinart for quantities--I added a little less sugar than called for.
I was pretty pleased with it--it didn't have the voluptuous mouth feel that you get with ice cream--and it got hard as a rock, so i nuked it slightly every time I scooped some out.
But it melted pleasingly on the tongue--and had a true burst of flavor--which I think you sacrifice in ice cream--the "cream" overpowers the fruit or whatever you flavor with.
Served with some Anna's Ginger Thins it was truly delish.
But I'm curious to check that recipe out anyway.
Zoe
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If you want to go even farther south--there's theColumbus Farmer's market--it's a combo of inside/outside, farm market/flea market--what a lot of long running markets had become before the new trendiness of farmer's markets happened.
I, personally, treasure these markets--I'm a big fan of tacky and odd--along with old farmers who are doing what their parents did--for the love of it--and out of pure stubborness--and hope that they manage to survive.
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I've had/made a similar salad--didn't use the pistachios, and just crumbled goat cheese on top.
I think i usually make a viniagrette with oj and lemon juice, possibly some lemon or orance peel for this.
The pistachios sound good, though. If you are doing it--I'd toast them lightly, add some to the dressing, or just sprinkle them on top--and i agree, the truffles are probably little goat cheese balls covered with chopped truffles.
Any other nut would be just as good--especially pecans or walnuts.
I know what you're saying about trying something unfamiliar--you want a recipe the first time--but after you make it you'll understand what works and you'll be able to sub other ingredients with confidence! Apples, blue cheese, hard boiled eggs, pears.
Let us know how it comes out.
reccos on a good corkscrew
in Kitchen Consumer
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scubadoo--he doesn't like the rabbit, and already has the Waiter's friend types--but thanks!!
oh, my, Morgan--that gattorna is gorgeous--and found it on amazon for $60--not too bad--only we're spending around $30--but I'd love that one for myself some day.
menon--the zig zag is perfect--it's fun, looks well-made--it's French, and it will be a conversation piece not just a symbol of spending moola--I Love It!! I already emailed a guy on ebay who's selling an old one in the box from an estate to see if I can buy it now. Zoe