tommy

long island is most noted for its cab francs. give them a shot. if you find the style compelling, then you'll have a whole different world to explore. do check out vintage new york wine store and visit them, as they offer tastings of many many NYS wines.

millbrook makes a cab franc if i'm not mistaken, which i enjoy. i generally find that NY's (long island specifically) cab francs and non-oaked whites are very drinkable and food friendly. their cab franks are closer stylistically to those of loire, rather than the fruit bombs that california is still producing. dr. frank (fingerlakes) makes a very light and enjoyable summertime pinot noir, as well as a rielsing (bottled under the salmon run label). pelligrino and schneider cab francs have been decent in recent years, and are very often found on NYC wine lists.

thereuare, a menu, which is probably outdated, can be found here.

for those wondering, i believe the ends of the tongs are heated and then applied to the neck of the bottle. this makes it easy to "crack" the top right off.

you're so freakin picky. go for brunch, get the steak and eggs, and have a look at the menu then. the steak is a hanger steak and is very very good. served with potatoes. a very simple and delicious dish.

t-fal now has a frying pan with a red dot in the center. the dot glows red when the pan is "at the perfect cooking temperature." if it gets dirty, i'm sure you can oxy-clean it with Orange Clean, using "the power of real orange oil." http://www.t-falusa.com/products/thermospot.html http://www.t-falusa.com/images/4U/thermospot.swf

connects to an LP (propane) tank. often used for gas smokers and as LCM1 suggests, deep frying turkey. seems like a great idea to put a wok on it!

i also returned to diwan. i was very pleased with the wine list, and the chicken breast again amazed with its juiciness. it's really quite bizarre, and quite good.

i spoke with the staff at Dish about 1 month ago. steve has nothing to do with the place as far as i understand. the menu remains largely unchanged, but it's still quite appetizing.

finker, any chance of a special of chicken fried steak at any point? i realize this doesn't necessarily fit in with what you do best, but damn it's good.

hot ham and muzz. standard really. needed more vinegar. but i'll return.

if the intention is to reproduce a pizza oven: why not throwing it on a pizza stone? if a cast iron pan so closely reproduces a pizza oven: why not make pizza from scratch in a cast iron pan? never heard of that one!

i'm betting your toaster oven sees more action than my deep fyer does!

i took a look at the cuisinart website and they are no doubt serious pieces of equipment. much more advanced than the crappy old one i had years back.

the same kind that others get apparently, as having the crust crisp up seems to be a widespread concern! how many slices fit in a toaster oven? [note: "and really, x is the way to go" is chapter 2 in the book "how to convince people that you're right" by plotz, and generally isn't accepted as very strong ]

beachfan, jason, and other proponents of the toaster oven... while i'm sure it's a wonderful tool for melting cheese on bread and starting kitchen fires, i'm not convinced that it gets hot enough, or has the appropriate qualities (whatever they may be) that turn that soggy cold crust into a crispy one. now, i've never used one of these things, so i'm not speaking with any kind of authority really. but i do find it hard to believe.

yeah rosie! how come!?!?

i see we have fans of those carrots!! but it seems to me that they can oftentimes be a bit bland. considering the ease that one can peel 2 carrots i have to ask if it's worth it? and stone, you definitely need a le creuset. if for any reason because they look cool and are a snap to clean.

jaymes, i'm sorry, i should have named this thread "reheating pizza, what's your method (when you're not stoned)"

i'm trying not to shudder as well.

let's face it, everyone has the need to reheat pizza at least *once* in their lifetime. whether it's for son or daughter, a visiting relative, or for yourself, even though you wouldn't admit it, you will probably have to do it. every method i've ever used has fallen short. in the old days, i remember wrapping the slice in tin foil and throwing it in the oven. then i progressed to throwing it under the broiler at the last minute. this always led to a horribly soggy crust, which just doesn't cut it. more recently, i've put the slice on a cast iron grill pan in the oven, with better results. but it still takes a long time and doesn't always produce a good product. i finally bought a pizza stone, which works great for making pizzas. i figured it would be great for reheating pizza as well. well, it's ok. again, it takes forever as you gotta heat that sucker up for some time. just recently, i've seen/read about people throwing the slice in a pan, toppings side down, and then flipping it over to finish the crust side. skeptical, i tried this about 10 minutes ago. i can say that this one test has me convinced that *this* is the way to go. the whole thing is hot, and the crust is nice and crispy...probably crispier than it was 2 days ago when the pie was fresh. any other ideas?

lady s, that's where he be alright. traditional french fare. done very well. friendly staff (family run as you suggest?). overall, a good place to have in the area.

those bastards. i don't think i've spent 80 dollars all together at finks!! what the hell did you buy, and why didn't you drop a couple of trays off at my house? you bastard.

i'm guessing that was pacific farms, which jinmyo provided a like for up top here. they are apparently *the* goto source for this stuff. i just might give them a shot! the link again.