johnjohn
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Posts posted by johnjohn
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Yes. I didn't buy anything online, but the online code is MACYSFF - you probably won't see the discount until you enter that code at checkout.
FWIW, I think the Macy's $419 7 pc starter set is a pretty good deal on it's own (it also includes the bonus dutch oven that you get immediately and an au gratin dish by mail) but with 25% off it's even better. I started my All-Clad collection with that and then added other pieces.
Can you wash all clad in the dishwasher?
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Why do you say you went a bit too far on the roux?
What were the measurements of flour to oil? Your roux looked much more dense than the one I made last weekend. I used 3/4 cup flour to 1/2 cup oil, and when I pulled my spoon across it - it left a path where you could see the bottom of the pan for a second before it filled in. It wasn't as thick looking as yours.
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I made a vegetable soup last week that had you add spinach at the very end. I thought the spinach had a kind of slimy mouth feel (my wife disagreed and said I was being too critical). I used baby spinach that I rinsed and roughly cut into big pieces and only cooked it for a minute or two in the soup before I served it. I have never added spinach to soup before - is that how it is supposed to be? Did I use the wrong kind of spinach? Should I have sliced it finely? Should i have cooked it longer?
I have two other recipes that I want to make - one using escarole and the other kale, but have put off making them because I didn't really like how the spinach tasted in this last soup.
Thanks
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I'll be in Negril for 6 days staying at Rockhouse last week of February. Any suggestions for dinning in that area would be greatly appreciated.
johnjohn
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Got this from the library the other day - it looks great. Can't wait to cook from it.
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I am making a regular yeasted dough recipe for cinnamon buns this weekend (The recipe is cinnamon buns from heaven by Nikki Cross printed in The Oregonian). It makes 18 rolls - that is 9 too many. A couple of questions -
1. Can I just cut the recipe in half?
How would that effect baking time?
2. Can I freeze the extras? Would I freeze them baked or unbaked.
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I am going to a concert in Asbury Park - is this far from Delorenzo's tomato pies in Trenton. How long of a drive is - I would hit it either on my way to the concert or back to NYC. I guess my question is - is it worth driving out of my way for? I'm a big fan of pizza.
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If anyone has any experience cooking a Paella on a Weber kettle grill - I'd love to hear about it. I guess I am concerned about controlling the heat.
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I like Abraham's roasted red peper Hummus the best - I can only seem to find it at Fairway.
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I have a 6 hour layover in Amsterdam - is it possible to leave the airport via taxi or train and have a nice meal in the city and be back in time for my flight? I get in around 730 am and leave around 130 pm. I am also open to just walking around a getting a snack. If it is possible - Where should I go?
Thanks.
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Has anyone been to the All-American haburger place in Massapequa, NY?
I heard people rave about these burgers, wanted to know if anyone agreed or disagreed.
They taste exactly like McDonalds. Nothing special - more of a nostalgia thing for many people. They have awesome fries though - fresh, hand cut, properly fried.
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We are getting married and need to register. Which place is the best place for kitchen supplies. We don't have much in terms of quality products.
We have thought about -
Macy's
Williams Sonoma
Sur la Table
Bed Bath and Beyond
Crate and Barrel
Pottery Barn
Any othe rsuggestions.
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My broth is never golden in color - it always has a grayish tint to it. Any idea what I am doing wrong?
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Leslie Revsin's new (due Sept) book - Come for Dinner - has an excellent recipe for lamb shanks. That dish may well be the subject of her eGCI course on October 2nd - watch the eGCI Course Announcements.
Did this eGCI course ever happen? I can't seem to locate it with the search function. I've had good success with a number of recipes from her books.
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Sorry for the loss. All places below are on or just off Rte. 110 in Farmingdale.
Nothing fancy, quiet, and old people - Rosewood Inn or Black Forest Brew Haus. I've been to both places for lunch a few times and that description sums them both up pretty well.
http://www.blackforestbrewhaus.com/
http://www.newsday.com/entertainment/local...0,1364762.venue
A step up in price and quality.
56th Fighter Group
Cirella's
Maine Maid Inn is a good suggestion, but about 15 minutes away. La Primavera is just south of it and also a good choice on 106 in Hicksville.
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Looking for bruschetta topping ideas that don't involve tomato, goat cheese, red peppers, or feta cheese. I would love an idea that incorporates hummus or prosciutto. Nothing that is hot or needs to be cooked. Open to all suggestions. Thanks.
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I need to buy a gas grill for around 400 dollars. I want a smallish one and don't need any fancy add ons. Want it for after work - quick meals - grilled steaks, burgers, chicken, fish, etc.... One that has some power and is made of quality parts. Any advice on what to look for when making a purchase? Any brand or specific units to look at or to stay away from? Thanks.
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I like to sear shrimp or scallops and make a reduction sauce with the fond left on the bottom of the pan. I have two that I make fairly often, but would like to add a few more to my list of favorite easy weeknight meals. One is a basic white wine, butter, garlic and caper the other is an asian inspired one with soy, mirin, honey, sesame oil, and green onion. Any other favorites out there?
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Mayonnaise. There are so many foods that are cheaper to make at home, but I'm a lifelong home cook, and I'm thinking that my personal opinions of what is easy are different than some other people around here. So, I'm sticking with mayonnaise, to start. All you need is a few ingredients that are always on hand anyway, and a blender. Plus, you can tweak it to your favorite flavor profile, for instance, I prefer mine a little on the lemony side. I've eaten mayonnaise from a jar, and it is nowhere near homemade in flavor. You've all got to try making a small batch for yourselves sometime, really!
How long does homemade mayonnaise last in the fridge?
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We go for dim sum once or twice a month either in Flushing or NYC Chinatown. We have almost given up on fried items - they are almost never hot, crisp, or greasefree. Sometimes we luck out and the server speaks or understands English and responds yes or no if I ask. Although, a yes response has also resulted in cold and limp fried items - oh well... Is there a phrase I could learn to say to the server asking if the fried items she is offering are fresh made - right from the kitchen, hot and crispy? Thanks.
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They mention Tai Hong Lau for Peking Duck. Anybody ever try it?
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So? Their tables were all taken, and on that occasion they weren't serving bar food. It's the same at Per Se, except they do it every night. What's inexcusable about that?they refused to serve me any food whatsoever.that's inexcusable.
I mean, it's nice to know that, on most evenings, you can walk into EMP without a reservation and be served. That doesn't mean they are obligated to provide this option every day, or indeed, on any day.
I have no problem with a restaurant that doesn't serve at the bar at all. But that's not EMP. They choose to serve solo diners any day except for hallmark holidays. That's discriminatory and inexcusable. Furthermore, the famous Danny Meyer customer service made no attempt whatsoever to suggest a solution. He just doesn't want my business.
Last time I checked, restaurants are supposed to be in the customer service business, especially Danny Meyer restaurants. Apparently that doesn't apply on days of revenue maximization.
The Danny Meyer customer service phenomenon has been blown way out of proportion by the press and has been in decline for a number of years. I continually ask myself why I go back to his restaurants. I had a stretch of 5 or 6 instances in a row of inexcusable service - a sexual innuendo from a waiter to my date at Blue Smoke, an uncomfortable instance with a service dog and another guest at 11EMP, incorrect entrees where we were meant to feel as if it was our fault at The Modern, unanswered correspondence from corporate, etc... Yet, I continue to return. I had a lovely meal last month at Tabla. I guess I am a sucker for punishment.
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I go here pretty frequently for late suppers after working late, so I hardly feel it's worth noting my every meal. But for some reason I so enjoyed last night's supper that I thought it was worth a post.
1. After putting it off for months, I finally tried the sparkling Shiraz. I think it's like a perfect winter aperitif. Who thought of this?
2. My favorite thing about this place is that every time you go, there are new things on the menu. And usually they're really good. Last night, a stew of braised beef and ox tongue, with liberal shakes of cinnamon. When I was a boy, just about my very favorite food (other than pizza -- which is STILL my very favorite food) was this stew that my Russian Jewish grandmother used to make of braised beef cooked with ginger snaps (Zu-Zu Crackers, to name the particular brand used). This was the closest thing I've ever had to that.
3. My other favorite thing about this place is that it's finally living up to its initial billing of someplace where a bunch of talented cooks get together and jam. They're into it, and they're into keeping it new -- and you can tell. Not just from how good and inventive the food is, either. I ordered the great apple salad to start, and a glass of riesling to go with it. (They didn't used to have wines by the glass, did they?) It's not surprising that the riesling was perfect with the apple/bacon salad. But then, one of the guys manning the bar came up to me and exclaimed excitedly, "You know what? You won't believe it, but that riesling is going to be GREAT with the stew! The stew is [i think he said the name was Tim]'s new dish, and we had a staff tasting of it and all the wines last Saturday, and the riesling won out! No one expected it! Wait till you try it!" Damned if he wasn't right (it was the cinnamon). But what a kick that they're all so excited about this great food they're all coming up with, and so open to playing with it (figuratively, I mean [in case RichyRich is reading this]).
4. It was after 11 last night, and the place was near capacity. No more than a couple of empty seats at the bar, and maybe one empty table. So I guess we won't get to hear David Chang complain about how badly he's doing to the media any more.
What do you like about the apple salad? I got very bored with it after a few bites. To me it was just a bunch of apples and a couple pieces of bacon - it was the least interesting thing we had that night. Everything else though was delicous.
Anthony Bourdain: No Reservations Seasons 1-5
in Food Media & Arts
Posted
Is the Bing promotion really a surprise - That's been Tony's M.O. from day 1. He says one thing (in a snarky, sarcastic way) and a year later when it fits him - its cool.
He trashes chefs that don't cook everyday - he no longer cooks everyday.
He rips on celebrity chefs - he becomes a celebrity chef.
He puts down chefs that hawk products - he starts hawking products.
Has he been on the Rachel Ray show yet? If not, expect it next year...