Batard
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Posts posted by Batard
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Church Street Cafe has a private room upstairs and I've been hearing more better (yes, you read that right) reports about the food. Service still seems to be an issue, though.
I was there Christmas Eve, and they do have an event room upstairs which should do well for you. The food was very good, and would probably have been better if it were not a holiday and they did not have an event upstairs that night. I was told Chef Todd was cooking that night and that he would come out to say 'Hi' to my Mom, but alas I never saw him. Some dishes 'hit' much better than others, so if you go here read the reviews first.
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... they have a wonderful craft beer selection. I'm not a wine guy, but they seem to have a seriously comprehensive stock on that front as well.
For beers, there is an even better beer collection at Rutherford Wine Shop, 270 Park Avenue, Rutherford. He's got everything Wine Pro does and lots more. Say "Hi" to Scott while you are there. The staff is great, and they really love talking about beers. If Scott is not there, talk to Vito.
The guy who owns Win Pro is very knowledgeable about wines, and I always got to him when I need advice. If I am buying wine in any quantity, I usually shop over at Costco, where the selection and prices are very good.
I hope this new store going up in that Riverside complex is a little bit upscale ... the last thing Lyndhurst needs is another crappy liquor store. But it is true, there really is nothing happening down in that part of Lyndhurst. Nice to see that changing.
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I would say that the 120 Minute IPA, Midas Touch & the Raison D'Etre are more extreme than the 90 Minute IPA
I've tried the others, but I cannot bring myself to spend $7.99 for one 12 ounce bottle of Dogfish Head 120 IPA. I know what hops costs and grains cost, and I cannot imagine how any beer could cost that much to produce.
I wouldn't really call any of those beers the article talks about "extreme" either. Out of all of them the Dogfish 90 minutes is probably the most enjoyable, but I don't think that could hold a candle to Sierra Nevada Celebration or Bigfoot Ales, or Anchor's Brewery's Old Foghorn. I would call something like Steinbier -- a lager with hot rocks tossed into the boiling wort to impart a caramelized flavor -- an extreme style, though not American.
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I've given up buying prepared foods from TJ's unless recommended by someone whose taste I know. Too many experiences like this.
Same here.
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Mashed Cauliflower is good stuff.
How about Celeraic? I like to mash up celeraic (celery root) with my mashed potatoes. I never tried mashing just plain celeraic though, so I am not sure what the exact consistency would be like, but I think it would be fine.
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He makes me literally scream at the tv when he chops everything directly on his wooden countertops!! Keep watching you'll see what i'm talking about....
He also scrapes the blade side of his knife across across the wooden counter tops which makes me want to scream. I was surprised, considering he has some pretty good knife skills.
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I stop in at this market a few times a week because it is right down the street. The overall quality and price, when compared to shop rite or other local supermarkets, is very good. You can't buy live fish like you can in many asian markets, and most of their fish inventory is already filleted, so you can't check the eyes and the gills, but the fish seems very fresh.
It's owned by Koreans yes, and you can see that in respectful way they treat the beautiful vegetables. But it's not a 'traditional' Korean/Asian market, they try to have a little bit of everything and appeal to a wide crowd. If you are looking for a special type of shrimp, you can try the Deep Sea Fishery a few blocks away. There was a post about this place some time back:
http://forums.egullet.org/index.php?showtopic=93764
There are better spots to find individual items in this area sure, but for one-stop shopping 2 minutes from my house, I like this place. I can get really nice spinach and baby bok choy every day, something I have not been able to do since Lee's Grocery on Ridge Road closed down a few years ago.
I have noticed on several occasions where products like milk and eggs were PAST their shelf expiration date, so just check the labels when you buy any perishable items there. That's really my only negative so far.
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I believe Shun sells a special honing steel designed to hit the blade at the correct angle. Using a different honing steel will likely ruin the edge, according to Shun. Alton Brown did a little 6-minute tutorial on Shun knives which you can find here on Shun's home page:
http://www.kershawknives.com/products.php?brand=shun
As for sharpening, I read at a knife forum that Shun will resharpen your blades at the factory free for life. The only hitch is that you have to pay postage both ways. Not being an expert, I would be a little nervous sharpening these babies myself.
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I found this at a local gourmet shop, and since it was half price I was tempted to buy it. I know Vinagrerie De Louis ET Cie is a well-regarded producer of specialty vinegars.
They say it is Vinegar processed from special apples but made in the style of a blasamic vingar. It's supposed to be intensely fruity and even slightly sweet. Likewise, the Fig vinegar is made from figs. Can I use it is situations that I would use regular balsamic?
I have heard about a few ways to use fig vinegar, but there is not much about the Apple type. Any suggestions would be greatly appreciated.
Link to product is here:
http://www.amazon.com/dp/B0008IT4EC?smid=A...20&linkCode=asn
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I scoured the net for that stuffed pepper recipe to no avail. Even checked YouTube to see if the segment was online, but no luck their either. The recipe looked pretty easy, but I would like to see him make it one more time before I try it.
This is slightly off topic, so sorry. But if you are not in the UK, you might have missed the hilarious Channel4 Trailer for the new show "Jamie at Home". Pretty hilarious. All credit goes to the original poster.
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I like to make a steaming cauldron of soon doo-boo jji-gae (Korean silken tofu stew), which is often flavored with clams. At Jigae houses they usually just add a few clams, but I like to go way over the top with it and add tons of fresh chopped clams (which is inexpensive at Chinese or Korean markets). It's also pretty easy to make and can become habit-forming, all those clams and silken tofu flowing in that thick red-pepper broth. Yum! I'm sure frozen clams (like Sam's Clams) would also work fine in this dish.
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I wonder what Foie would taste like if the birds were fed clam slurry for the last few weeks?
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An iron deficiency doesn't mean that you don't get enough iron in your diet. Not necessarily. Your body may have problems absorbing iron. I mean I have no idea what your eating habits are, but most people get enough iron in the food they eat.
Mtigges said: "Iron deficiency isn't something that you want to screw around with. " Too little makes you weak, and too much will kill you.
Hummingbirdkiss said: "Remember it takes three months to build your blood back up so you need to have a variety of things in your diet not just clams..."
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I never liked Jamie Oliver in his very early cooking shows. He made things like fried bread with bacon sandwiches and stuff I just was not interested in eating.
I agree with this, and wasn't sure what to expect with this new version of Jamie Oliver. I have only seen one episode so far, the one where he makes the spicy pork and chilli-pepper goulash and the hot-smoked salmon with chilli salsa. And while I will not be hot smoking salmon in a cookie tin in my own kitchen, the recipes so far seem very clean and true to fresh food, very much the way I like to cook. He still has that youthful enthusiasm and irreverence, but it seems like his food has matured quite a bit. I hope the rest of the series is as good as this first episode.
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i like some of the texmex entrees and the shepherd's pie. how did you get the coupons?
I sent the comapny an email asking about the availability of a product, and along with the response I was offered a brochure and some coupons.
shel
Hmmn, hope this works for me! I just emailed them too.
I like a lot of their offerings, but I do find myself buying the Indian-style foods, the shepherds pie, and their canned cream of mushroom soup. It is easily the best canned mushroom soup I have ever had, and it ends up as a base for a lot of quick meals in my kitchen.
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So if America's newspaper, "USA Today," says the intended retail price is a mere $50 a pound, and DiBruno's seems to be selling them for an impressive $99.99 a pound, which is the more righteous street price?
Prices will come down. Hundreds of US customers pre-ordered these hams as much as 5 years ago, and the demand is huge right now. So it's top-dollar if you want it now. In a few months we'll be down to $50 a pound, I hope.
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Anthony Bourdain's July 3rd 2006 Episode called "Decoding Ferran Adria" had a wonderful segment on Jamón ibérico. Ferran send Bourdain to this exclusive shop just to sample this amazing stuff, and ever since then I have dearly wanted to just have a taste. But I can only find mail order whole hams, and I can't afford the $800 it would cost to buy one.
Most of this episode is upon YouTube, but they CUT OUT the whole segment of Bourdain visiting the specialty Jamón ibérico shop. It was the best part of the whole show and extremely informative. You learn that is should NEVER be machine sliced, that the fat is actually mono-unsaturated.
Also keep in mind that Jamón Iberico comes in several grades, and the best grade hams will not be available in the US until 2008! They will cost twice as much ($1500 per ham)
Any place in New Jersey known to have this stuff?
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Anthony Bourdain's July 3rd 2006 Episode called "Decoding Ferran Adria" had a wonderful segment on Jamón ibérico. Ferran send Bourdain to this exclusive shop just to sample this amazing stuff, and ever since then I have dearly wanted to just have a taste. But I can only find mail order whole hams, and I can't afford the $800 it would cost to buy one.
Most of this episode is upon YouTube, but they CUT OUT the whole segment of Bourdain visiting the specialty Jamón ibérico shop. It was the best part of the whole show and extremely informative.
Also keep in mind that Jamón Iberico comes in several grades, and the best grade hams will not be available in the US until 2008! That will probably cost quite a bit more than $100 a pound.
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I forget where I heard this tip, but before you sear the tuna steak, make 1/4" deep slices into the tuna flesh where you want the final slices to be. You just want to score the meat and get the cut started. After you sear just finish by cutting the rest of the way through.
Interesting. I've never heard that one. I'd be a little worried about this encouraging things to dry out. Anyone done this?
I have never had tuna come out dry, that would ruin the whole thing, but like you I only cook the outer 1/8" or so. If you cooked it longer it would dry out. Just keep the cut shallow, the pan really hot, and sort of keep the scoremarks pressed together. Sear the cut side first.
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I told him what happened. as picnicChef mentioned, the soups are not made there. The manager told me they come in in bags. We suspected that they spices were completely left out of this soup. They refunded my money and apologized.
My favorite Whole Foods soup is the Seafood Gumbo, which I have not seen at a WF since I was in Alexandria VA. The soup base does come prepackaged in a large bag, and the base is nicely done and not too salty, and uses real Okra.
What they would do is add fish and shrimp from the fish counter to the base and make a nice thick seafood gumbo. If they didn't do that it would just have been another blah soup. To guild the lilly, I would buy 1 andouille sausage, saute it down, and add it to the gumbo. Other than that, I did not really like any of their other soups.
Thanks everyone for offering so many local options to this thread. After New Year's I am going to start trying the different locations and try to offer some feedback.
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I don't think it's your knife that's the problem. This is one of those cases where your knife skills come into play before you cook, not after.
I forget where I heard this tip, but before you sear the tuna steak, make 1/4" deep slices into the tuna flesh where you want the final slices to be. You just want to score the meat and get the cut started. After you sear just finish by cutting the rest of the way through.
Space the slits as far apart as you want your final slices to be. I like to make Tataki, and this is the way I get nice clean slices.
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Rolling Rock
in Beer
Amongst the home brewing and beer judging community, Rolling Rock has long been used to exemplify the brewing flaw known as DMS, or DiMethyl Sulfide. This is a strong aroma of corn or stewed vegetables that is an off flavor for American lagers.I, for one, could care less what happens to the brew under the auspices of A-B as I never cared for it to begin with.
At best, it is a marketers triumph by creating a nostalgia effect for those cute little pony bottles that were so appealing to the teenage palate.
Enough said about this so-called "beer".
I swear, I have no idea how you could drink this stuff. Even with a hot dog or a bag of chips, I'd rather have club soda than this swill.
In American beers, "adjuncts" are usually just trash cheap grains like corn that add nothing to the beer except make selling it more profitable. For example, Rheingold uses pig feed corn to stretch out their beer. Jesskidden explained it very well. In the rest of the world, adjuncts like wheat and honey are used to improve the quality of the beer and add some distinctness.
The American taste for beer grew out of the "War Beer" given to the military largely in WWII. It was weak, cheap, and had a long shelf life. People in the military developed a taste for the stuff, and after the war, cheap, thin beer became the American norm. Why there is still a market for this stuff 50 years later is a real mystery.
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Surprise! Yet another sh*t product made out of US feed corn surplus.
I pray that all the Bugles in the world turn to ethanol.
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I have one question for all of you. We're all talking about the pile of wasabi that accompany our plates. What about the pile of ginger? I never touch the ginger. When I first started eating sushi I always added my wasabi and then a slice of ginger on top. After I learned that this was bad practice I stopped. I realized it was to cleanse your palate between courses and not used as a condiment. Do you use the ginger? If so, between every piece or only if it is a different protein component?
The ginger is just to clean your palette. If you are going from a nice fatty piece of otoro or sabal back to something more delicate like fluke fin (Engawa), you need the ginger or you will not really taste more delicate fish. Also a good sushi chef will have already added what he think is the appropriate amount of wasabi to your sushi between the rice and the fish. Adding more wasabi, even if it is on the plate, would probably insult someone like Yasuda-san.
BTW, I have only rarely seen Engawa listed on sushi menus, it is one of those things you have to ask for, since there are only 2 cuts per fish. (Engawa refers to the thin muscle of the dorsal fin which is located on the side of the Halibut. This part of the halibut is very developed compared to the rest of the body and unlike the regular flesh of the halibut, it has a higher fat content which makes it a delicacy. It is very soft and chewy and more concentrated in flavor.")
The Kom-Kom Miracle Zig-Zag Kitchen Tool Thing
in Kitchen Consumer
Posted
Apparently there is also a double-edged variety as well.
I have no idea what the functional differences are, but they both look as if they were designed by committee.
https://www.grocerythai.com/miracle-knife-d...edge-p-804.html
https://www.grocerythai.com/miracle-knife-p-803.html