Nick
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Posts posted by Nick
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How do you like your grits, Nick?
With miso soup?
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No no no. Grits are great. The polenta of America. Wonderful with sauteed collard greens and slabs of ham.
This from someone that insists on the correct preparation of miso soup?
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I ate at the Old Chatham Sheepherderding Company when Mellisa and Price were there. I had a great meal even though I can't remember what we ate. I do remember we drank Araujo syrah but I can't remember the vintage. Two weeks after we were there they "eloped" to Maine. There doesn't seem to be much press about them now that they are in Maine. When they were in Old Chatham, the buzz about the was really strong.
Steve, I'm going to try to get over there in the next week or two - the Primo. Not that I have your taste buds, but I'll report back. Did you notice at their link that they have their own gardens and greenhouse out in back of the restaurant and have someone who's only job is to tend to them? Having been around gardens some, I'm definitely going to check out that, even though the outside growing season has ended.
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Cafe Miranda's menu is pretty ambitious! What sorts of dishes have you ordered on your visits there? Sometimes it's hard to tell where the chef's true expertise may lie within so many options.
As I've said before, I don't eat out that often, so I'm no real guide. The most memorable dish (an appetizer) that I can think of was something he'd done with roast spinach - in the wood-fired oven. Can't remember what was with it and it's not on the menu right now - but it was great. Guess I could call Kerry and ask him how he did it.
So far, two or three times eating there, the mains haven't been memorable, but I probably didn't order the right thing. I think the next time I go I'll just get appetizers as that's where Kerry seems to shine. In fact, Pat Manley, that built his oven was by here a couple of days ago and said that's what he and Carol do. And they've had many, many meals there. Not to out the mains, it just seems like Kerry's into whimsy when it comes to appetizers. And his whimsy is something that shouldn't be missed.
Edit: Steve P., I'm pretty sure that if I got there and it wasn't over the top busy, I could say to Kerry, "Do whatever you want. Just keep it on the light side." Not that I know him well. I did the hardware for his oven. Nothing special. But, he has tons of repeat customers and I think it probably happens.
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Link on, David.
In the meanwhile, how about a tempura batter and the requisite temp?
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I think all that's left is for y'all to pick a name.....
Edit: How about the OTC Medicators...
How about, "Beyond Medication"?
Mario, get your ass in here while there's time for hope.
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One I particularly like is the Buckwheat honey. It is dark in color and has a distinct molasses flavor.
I used to have a couple of hives of bees, and if you should think of getting some yourself - don't go into the hives after the bees have been shut off from the buckwheat by a sudden rain. They are not happy.
Personally, I don't care for buckwheat honey anyhow. Plain old wildflower honey suits me. And raspberry comes to mind. And, of course, orange blossom - though it's the smell more than the taste. Takes me back to the years of my youth when we wintered in FL and the smell of the orange blossoms.
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I play some blues harp. Never played with a band, though.
Doesn't matter. As long as you've got soul, know the key, can follow the changes, and keep the beat, you're in. Maybe I've forgotten something.
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I used to be a good guitar player so people tell me. Could have done it for a living.
Well, by god Plotz. I never would have thunk it. Same here, except I was making a living. Sort of.
Dave, CBS bought out Leo in '65 or '66. My first new Tellie was in '66 and it was right after that happened. Now I play a Mexican Tellie. Don't know who owns the company now, but it's a good axe. Better than any of my old ones.
Nina, maybe we could have a wailing group.
Who plays drums? Steve, can you play lead and rhythm? We could swap off. Where's Nick #1? I seem to remember something about a Tellie.
Okay, time to take it to OTC and get back to Babbo. Mario, what you got to say?
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I have an old Strat and a Mesa Boogie amp. What time does the jam start?
You're shittin' me Plotnicki.
Edit: You are, aren't you?
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Mario, you got anything to say? Jump in and when (if) I get down that way to see ngatti, I'll bring my Telecaster along and we'll play some blues. Chicago style.
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I used to be into oatmeal, but lately it's been "Penobscot Porridge" 4-grain cereal - wheat, corn, rye, & rice. Organic. When it's close to being done I throw in some "flame" raisins. Quick, easy, and good if you're into hearty grains.
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I only use honey when I'm making mustard.
And on the rare ocassion when I drink a tea that could use some.
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Maybe Nick should try his experiment with oil. The wax will still firm up in the shed faster than the oil will.
Stefany, I've done my part. You carry on in our quest for greater scientific understanding.
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We are living in Rome at the last minute.
Sorry, Tommy's way of posting is catching.
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A few hours ago after seeing this thread, I brought some water to a boil and let some wax paper (Cut-Rite) into it and pulled it out after 15-20 seconds. Then I put the pot with water in the woodshed to cool and checked the paper. Wax on the paper pretty well gone. Just checked the water after cooling - wax floating on surface and caked up on sides of pan. Anal? Yes, but I just had to find out.
I've never used wax paper around heat, my mother never did, and my grandmother never did. I think it's safe to say I never will.
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While I'm sure not many here would like to go, I liked the sound of "Kamil's Lebanese Cuisine in Clifton". Hookahs and raki (pronounced rah hee.) Takes me back to the days when I was hanging out with Armenians and Greeks in Boston. I'm a sucker for good Middle Eastern food.
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If you're traveling in the midcoast area and near Rockland you might want to try out one (or both) of these restaurants. I haven't been to the Primo yet, but plan to and will post here after I do. It's supposed to be excellent.
I have been to the Cafe Miranda several times. Kerry does some great cooking and has an imaginative menu. Service couldn't be better.
Reservations at the Miranda are a must for most nights and I recommend getting in for the first seating or a late one. Tables don't turn as fast as they might (no one gets pushed to leave) so getting there first ensures no wait. Also it's a very small place so waiting often means standing.
"DRESS CODE: Loin cloths & tool belts discouraged. Multiple piercings allowed."
Both places have wood-fired ovens built by Pat Manley (hardware by me) and are used to good advantage as you might see by the menus at their websites. Miranda's menu can be downloaded in pdf (handwritten.)
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Yes, it's worthy of its own thread.
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This just came up on the Babbo thread - I guess I started it by saying, "I guess I have to be let it known here and now that I'm not a wine drinker. I've never gained an appreciation for it. Does this mean that if I go to a decent restaurant in NYC (or anywhere else for that matter) and don't order wine, the meal will be sub-par? I can't just go there to have good food?"
So, what do you all think? Is there a way to get fine food without ordering expensive wine - or, perhaps no wine at all? Will you be thought of as some kind of nut for going into a starred restaurant and not having wine? That is, that you have gone there for the food and not the wine?
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So no fan of steak and kidney pudding?
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... for customers not known to the owner or staff, and not ordering very expensive wine, .....
I guess I have to be let it known here and now that I'm not a wine drinker. I've never gained an appreciation for it.
Does this mean that if I go to a decent restaurant in NYC (or anywhere else for that matter) and don't order wine, the meal will be sub-par? I can't just go there to have good food?
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Adam, that sounds good. Did you slice the kidneys before searing, or do them whole?
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My mother cooked tongue and it was great sliced on sandwiches. My Danish grandmother made what she called "liver paste", a pate really. Made from pig liver. It was great on crackers or in sandwiches. I have her recipe if anyone wants it.
When I was a guitar player living in the south end of Boston I used to go to Estelle's and get fried chicken livers. That was some good eating. A few years ago a friend raised some chickens (broilers) and gave me some of the gizzards. Great, fried.
And I finally leaned how to cook heart. First with deer, and then beef. Don't fry it. Boil it, like you're making stock. Well , not a boil, a fast simmer with celery, onion, bay leaf, a clove or two (depending on their strength) and peppercorns. Let cool and slice.
I guess I'm just not into some of the more exotic offal being offered that needs to be slathered with stuff to disguise its true nature. And forget kidneys. I'd rather eat poorly cooked lima beans. But, maybe I've never had a good kidney.
Matchbox
in D.C. & DelMarVa: Dining
Posted
Pat Manley just flew down to DC to build another of his wood-fired ovens at a place that's to be (is?) named the Matchbox. He thought the focus is to be pizza, but since "restaurant" is in the name, maybe it's more. (There's a name for a restaurant - "More Than Pizza".)
Anyhow, if they're hiring Pat to fly down your way to build their oven, they must be serious so I thought I'd post it. Pat doesn't know anymore about DC than I do, so no clue as to the neighborhood.
If it's any help, the address I'm shipping the damper to (for the oven) is -
Matchbox Restaurant
713 H St NW
Washington DC 20001
Here's a link to a winery that Pat built an outdoor oven for -
Fitzpatrick Winery & Lodge (CA)