chopjwu12
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Posts posted by chopjwu12
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thanks so much everyone and i will keep everyone posted on the progress!!!!
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im friends with amy that works at the one on bleeker. We saw each other at the italian wine tasting. She told me that the place was behind schedule and they had a one month stock of cheese that they needed to unload. Lets just say they were selling cheese cheap for a while. I guess i should have posted this earlier.
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what are you all trying to say that since i live in woodbridge that im some poor shmuck who doesn't deserve a good wegmans?
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put me down for a maybe too. I might be able to make it because we are close dthat day. But our christmas party is that day and im not sure when it starts. I will know more soon.
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i get the casing from my dad who get sthem from foodtown where he works. He has them ordered. I can get them i work though.
Please post any recipes that you may have adam i would apreciate it.
Dave
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Ok i just finished making my family's home made portugese sausage. Now im ready for my next challenge. I want to make homemade mortadella and other sausages. Who has any recipes or web sites anything that can help me out. Im interested in making mortadella but fennal sausage, any italian sausage will do. Im talkign about aged or smoked meats however. I know how to make fresh sausage. Oh and if anyone has a recipe for proscuitto(sp) that would be good too. Ive got one but it didn't work out that great. So any help would be apreciated.
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i guess i can understand that but i myself have made both with and without bacon. But i can see your point of it not being the norm. The new chef just spent the last couple of years in germany so i imagine alot of bacon fat and things will be used from now on.
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The pork fat would have been enjoyed by anyone of the four of us at my table. We all almost cried when she didn't eat it.
Im glad i can contribute a profetional opinion to the board. I plan on doing so for as long as i can. Wait until i eat at the tasting room the tuesday after next. I have a bad feeling its going to be a long night since like i said one of my closest friends works there. I may have to starve myself for two days.
Very interesting you all talk about cookbooks being right on. Ive found many of the better chefs cookbooks are very acurate. Babbo book is good, ofcourse the french laundry book is exact(I know because i have made many a recipe from it!!!!), If you guys get a chance to read the element of taste by kuntz(sp). That book is preety exact as well. Some of the ingrediants are hard to get sometimes but the recipes are preety good.
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I have to disagree with ya paul. I think its the job of the person eating to ask if there are any problems such as bacon fat in the food. We advertise what cove the mussle is from because we want people to know we went out of our way to get the best muscles we can. A little thing like bacon or bacon fat has no place on the menu and would just take up room. Especially in this case where bacon was just a little tiny piece of the puzzle. If bacan plays a greater role in the dish then i can see mentioning it but not in this case. Its totally up to the diner to take that resposability into their own hands. After it is mentioned then it becomes the restaurants responsability.
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A quick overview on our dinner at lupa. There was four of us all cooks. My soon to be wife, my good friend joe is is one of the cooks at the tasting room, and the pastry chef at cafe boloud. We went after the wine tasting so we were feeling preety good by then but were in the mood to sit down and eat. We got to lupa and the place was rockin. I thought to myself is this monday night????????
So we put out names in and were told that the wait was like 1 hour to 1 1/2 hours. We said ok and went to that corner bar for a drink while we waited. We came back like 45 minutes later and said it would be another half hour. So while me and joe waited outside and talked about cooking and wine the lady's went to get food rubs across the strete at the massage parlor. Can you belive that!!!!!!
Well anyway we get seated fianally. We sit down and look at the wine menu. We ordered a inexpensive bottle of itallian sauvignon that we thought would be easy to drink since our wine taste buds were overloaded by the 60 wines we just tried earlier. We ordered a tasting plate of the meat and the fish starters. The meat plate consisted of proscuito(sp) de parma, house made head cheese, superseta(sp), fennel sausage, and house made mortadella. The proscuito was very good ofcourse, The head cheese was good but slightly bland. I think it could have had more body to it and sprinkled with some sal grie. But it was preety good anyway. The superseta and fennel sausage were both very good. To finish the mortadella was also very good but again maybe a little sal grie sprinkled on top would have brought it up another level.
The seafood platter was very interesting. It consisisted of smoked bacala, cured tuna, marinated salmon, ink cured octopus, and lemon preserved sardines. The bacala was excellent, and the tuna was even better. The salmon was very good considering i dont like salmon. I enjoyed the octopus alot. I thought it was very interesting. The sardine was good as well but a little strong for me. But hey its a sardine!!!
Joe and jenn both had the gnocci for there entrees. It came with lamb sausage in a light tomato sauce. It tasted great and probably some of the best gnocci i have tried to date. Veronica a dthe hand made orchietta with sweet sausage. Man that was great. The orchietta were incredible and the sausage was salty but sweet. It was a great dish that was being run as a special. I had the chicken liver ravioli with black truffles. Now growing up eating chicken livers im used to that rich taste. So i was expecting an interesting dish to come. I wasn't disapointed. The ravioli were great and it went so well with the truffles and truffle oil in the dish. The richness of the liver was great and the truffle flavor was right on, not to strong but they were there. All in all it was a great meal and i wont hesitate to go back for more.
On a side note be carefull what you order on the menu. They have a index of what everything is on the back. I think some people like the lady next to us didn't know what she ordered. So when a huge pice of roasted fat back came out she wasn't very happy.
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I wish they would have given my boy roberto santa maria some credit on the desserts at nicholas. I mean like 5 of the pictures on that front cover were his. All they spoke about was the cheese. Not that there is anything wrong with that because the article was written beautifully. But Like i said i would have liked to see robertos name in there is all. Maybe im just speaking as a friend though. I guess you cant have your cake and eat it too!!!
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kim good idea i will try that when i finally stop working. Im so tired i think im loosing my mind!!!!!
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i thought i said outdoor wedding sorry if i wasn't clear. Central jersey would be good but im open for options.
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Does anyone know if there are ceremony sites available in NJ? I might have a place for the reception but i want an outside wedding somewhere nice. where i wanted it originally was a bit to expensive so i have to settle for second best. But like i said i want a really nice ceremony site. Does anyon ehave any information for me?
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we have venison on our menu at restaurant nicholas.
Served with a chestnut purre and braised red cabbage. Its crusted with grains of paradise and sauced with a corriander venison sauce.
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what about december then? Maybe that would be better?
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well what day of the week would be best for people? i would rather it be on a tuesday, wednesday, or thursday, Fridays are doable though. What day would be best for everyone? Novenber 21 looks preety good. But maybe decenber would be better for everyone. It doesn't matter to me because ill be cooking!!!!!
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So is anyone interested in going to the restaurant?
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i haven't given much thought about an egullet dinner at my place. How would one go about doing this. Im sure we would be able to do it i would just need a date and a some info from everyone. It would probably have to be on a tuesday wednesday or thursday because we are kind of busy on the weekends. Just let me know what you guys want and i will be glad to look into it for everyone.
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Just wanted everyone to know there will be another wine dinner novenber 4th i believe. Its on a monday. The chehalem(sp) winery will be the point of focus. I think they are based out of washington or oregon i cant remember. But i have tried some of there wines and find them quite good. But like i said just wanted everyone to know.
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i think we all can be a bunch of assholes sometimes but not all the time. I agree and disagree with some of the things she said. But i do have to disagree with nick when he sais that she probably didn't know the reply would be posted on egullet. The fact that she said what she said would lead one to believe she knew it would be posted. But all in all who really cares. She vented some anger and good for her. She should have posted it herself and it would have made it alot better.
On a side note Rail Paul was that David Corcorans defence of Karla Cooks on the reviel of the frog and the peach or stage left. Because i would have liked to see cook reply to that not david.
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i like siracha(sp) i have to check the spelling. It is asian i believe and it is red and has a rooster on teh plastic squeeze bottle. Its kind of spicy but not to bad but i think it has preety good flavor.
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Nicholas was talking about this the other day because the owner came in a while back. They are getting the licence thats for sure. Thay are in the process as we speak.
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helena i think whole foods and wegs are much better but the trader joes in westfield does sell wine.
Did anyone ever see the story on the two brothers that own trader joes? Its very interesting.
Kitchen Knives: Preferences, Tips, General Care
in Kitchen Consumer
Posted
you know what global knives are good for?.....
FOR ME TO POOP ON.
They suck. They dont stay sharp very long and they are a pain in the ass to sharpen. Go real japanese from Korin. Im a chef and i use the tojiro line of knives. They are easy to maintain and shine when your doing vegatables and such. Take your globals and throw them out!!!!!!!