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bshapiro

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Everything posted by bshapiro

  1. Have not been to Tabla for a few years now, but remember being much more impressed by Bread Bar (the downstairs)...more casual and more interesting food. Things may have changed over the last few years (since kids I get out a lot less!), but I always preferred Bread Bar to the regualr restaruant upstairs. B
  2. I work in NJ (that's why i've been checking out this board), but live in NYC. Was in Jefferson Market today, and HF was pre-cut! I thin HF is a fantastic cheese, but am growing a bit tired of it - there are so many great American Artisan Cheeses out there now.
  3. Olive Oil is only in Morristown, but call me and I'll get some out to Chester (will shoot you an email). Olive oil we had was Australian, Cobram Estate (regular and citron)...it's quite nice. Bread is just in Morristown for now - Thursday delivery. B
  4. My shop in morristown should have pumpkin ravioli on thursday or friday - also doing a pumpkin pudding for thanksgiving. will probably demo it at morristown farmer's market this sunday.
  5. Easy to get year round: Griggstown's Website B
  6. bshapiro

    Yogurt Making Help

    Update: I had made it last night at 8:30. Put it in the fridge this morning at 7:00 - - Just tried it. Lumpy and lots and lots of whey! Flavor actually not bad - but more like a yogurty flavored water. HELP
  7. I'm sorry - - I meant sold BY the Coach Family - - still working on my first cup of coffee. Know all about Batali's relationship w/Susi - - always found it funny that in his restaurants he only has italian cheeses EXCEPT for coach farm. Anyway, back in March, Miles sold to Alain Foster. Was just wondering if there was any difference in the cheese....i have not tried it since then. BTW - - that's why they are not at Green Market anymore - - Foster does not produce the milk...it's purchasesd from a different farm. B
  8. Was just wondering if anyone out there had tried Coach Farm Cheeses since it was sold to the coach family? Also - does Mario Batali still list it on his menu?
  9. Just got a Miracle Yogurt machine and have some questions. 1. How exactly do the machines work? When the power is on, is it giving off heat? 2. Machine comes with 8 tiny little cups that make about a quart of yogurt - can i stick bigger bottles in there. A quart will last us only 1 1/2 to 2 days. 3. Used Ronny Brook unhomogenized milk and Natren Yogurt Starter. There were some clumps - - was that the cream or the starter at work? Any help or ideas would be appreciated.
  10. Vegan food can be wonderful. The key to good vegan food, is not to try and immitate non-vegan dishes. In my deli for Thanksgiving, as a main 'vegan' course, we offer an Acorn Squash - stuffed with wild rice & cranberries. It's fantastic. It's not trying to be a turkey. As for vegan baking - that's a little more difficult & depends on the baker. My baker likes to trick me by giving me tastes of stuff and then telling me it's vegan or wheat free only AFTER i give her my opinion. Needless to say, there are tons of vegan things she's made that are great. For the record - - I'm not vegan - - far from it. Love my steak! B
  11. Humboldt Fog should be cut to order.
  12. When I want to eat a cheese - especially if i'm trying it for the first time, i only want CHEESE. However, I dont think there is anything wrong w/a cheese maker who wants to experiment. Taylor Farm in VT makes an amazing Garlic Gouda. Beltane Farm in CT has a fresh chevre with dill that is out of this world. Yes, these are deviations from "the cheese", but as long as "the cheese" can stand on it's own, i say-go for it. B
  13. Thanks llc45 for compliment on bread. I'm not the baker, but i own the Health Shope and my arm is still recovering from all of that slicing! Festival was mobbed! For us vendors it was non-stop. As a vendor I had a great time talking with people, but can certainly understand everybody's frustrations with lines, etc... I'll pass on feedback to VS and ANE for future festivals. B
  14. Dont forget the Cheese! Cato Corner Farm: Hooligan - an american classic - wonderfully stinky Connecticut version of raclette made from raw cow's milk. 3-Corner Farm: Brebis Blanche - delicate fluffy sheep's milk cheese - like eating a cloud! (Also - Karen's lamb is incredible - had the chops last night). Valley Shepherd: Oldwick Shepherd - Sophisticated raw milk sheep's cheese with fantastic nutty flavor from NJ. B
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