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stefanyb

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Everything posted by stefanyb

  1. Gee, I'd never have thought pomegranate and stilton. Sounds weird but I'll try it. Of course, I forgot Apple/Cheddar as American as....well you know.
  2. Lately I've been experimenting with combinations of fresh fruit and cheese. I mean specifically, a bite of cheese taken in with a bite of fruit so they mix together entirely in the mouth. I have found three that I like, two that are fairly well known and one that I have not seen elsewhere although I'm sure I've not made some earth shattering discovery. Pear (Bartlett)/Stilton (Colston Basset) Watermelon (Seedless Red)/Feta (French) Apple (Macoun)/Aged Gouda (Prima Donna from Holland) All are exceptionally good and belie the ease of preparation. As I would like to go further, does anyone have some suggestions?
  3. Nice picture, but where do I store all my pots and pans, spoons, spices & herbs, spatulas, etc? One little vase next to the stove doesn't work for me. Looks like a lot of walking from point to point within the kitchen. Add a center island, though, with overhead pot hangers, and it could work. At first glance, it looks like it was designed by people who don't (ever) cook. Its a Viking display kitchen arranged to best highlight their products. I'm sure no one has ever or will ever cook in it. But it sure is purdy.
  4. I think it's simply that people feel that what they like and dislike says something about them as people and may therefore feel any criticism of a restaurant they are particularly fond of is not only a criticism of that place but also their taste. (There's a better way of saying that, but I can't think of it at the moment). Well, you see, I have a theory about what a person finds insulting. I call it the "Green Hair Theory" and it goes like this: Anything you say to someone that they know is absolutely untrue and couldn't ever be true tends not to bother them. Thats where the green hair comes in. If someone says to you - Yikes, your hair is really green- you would never be insulted, unless, of course, you were a blond and you swam in a chlorinated pool all the time, but leaving that possibility aside, you'd probably just chuckle or mumble something to yourself about what a lunatic the person was. On the other hand, if someone says something to you that either you know to be true or you FEAR is true, then you tend to react to it and feel offended. The more afraid you are of it being true, the more offended you are. So....if someone writes a critical piece about a restaurant you really like and you are afraid that your opinion is not really worth much, why then you are mortally wounded. If you are comfortable with yourself and satisfied with your own abilities and tastes, well then you can just shrug it off. People who react strongly to someone else criticizing their favorite places are showing the world a whole lot about themselves.
  5. sounds good
  6. We will definitely need your amazing organizational skills once we're all assembled. I know I'll be overwhelmed by it all. Cathy, on the other hand will probably be cool as a cuke. Any suggestions you have now will be great.
  7. 1.stefanyb- Polish hams, baguettes 2.Sandra Levine- Dijon Mustards 3.Nina W.- Salamis 4.Nina's Beau- paper goods 5.Rachel- Italian cheeses (should be more specific) 6.Jason- 7.Jaybee- Butters 8.Cabrales- Macarons 9.Soba- Olives, other special goodies 10.Wilfrid- Cheddars 11.CathyL- Smoked salmons, apples 12.Helena Sarin- Macarons 13.ahr- Peanut butters 14.DoubleO- Chocolates 15.Liza- Roasted squashes 16.Toby- Tarte tatins 17.Jordyn- 18.Shermar-Steamed greens 19.Shermar's Beau- 20.Suvir- This seems like the revised list. Please post any errors or additions. Rosie, Mark- we're very sorry not to have you; hope to see you soon
  8. Along with other stuff, I'm bringing about 10 total baguettes with a variety of about 3-5 for comparison. Aside from a comparison of breads they can be used for the salamis, hams and cheeses, where applicable.
  9. There have been some changes but this is basically the list. We have some additional items people have committed to. Shermar is doing a greens tasting, Cathy L isn't doing brownies but, if memory serves, another type of cheese and Nina's Beau is bringing the paper goods. Please, anybody correct me if there is need.
  10. Okay, the address and directions are coming forthwith. DRINKS: Since no one could come up with any better solution, lets just say, everyone bring a bottle(s) of whatever they would like to drink, be it wine, beer or other.
  11. This is exactly as I made it for many years while raising my kids. Its called Stifado. The only thing that could be added without throwing the flavors off is potato (and the requisite extra salt).
  12. You know, I'm reading this, over and over and thinking.....is there some new cool phrase that I don't know about here?....until I realize retail=retain............duh if i could bottle my anonymity i'd surely sell it. Kind of like vanishing cream
  13. You know, I'm reading this, over and over and thinking.....is there some new cool phrase that I don't know about here?....until I realize retail=retain............duh
  14. stefanyb

    cheese

    Steve Jenkins' Cheese Primer has all the information I ever need and is easy to understand and comprehensive. He was the first American to get the Chevalier du Taste-Fromage award, whatever that is and was responsible for setting up New York's premier cheese departments in many of our food specialty stores. Its an all around excellent source.
  15. Why is it treif? Its only cheese and cream and beautiful flavor embellishments. Its not treif, its dairy.
  16. Sherm, Why not bring a few basic vinaigrette's for comparison. I bet there are very basic ones that differ slightly depending on the source of the recipe. (i.e. with lemon juice, without mustard, proportion of oil to vinegar etc.) I think the salad idea is wonderful!
  17. Does anyone have any ideas about how we should handle beverages?
  18. If you go to the fish market at Chelsea Market and speak to the woman who owns it, she will be able to get it for you.
  19. Diwan in Port Washington (no longer in biz) was owned by the current owners of Diwan in Manhattan, yes. Thanks Jay. I think its pretty funny, my past catching up to me I think the 48th street one was Diwan before it was Diwan Grill and then Diwan again. Anyway, I'm looking forward with great pleasure to this eGullet Maxi Event.
  20. I'm fairly certain that curing refers to the use of salt or sodium introduced to the protein to inhibit the growth of bacteria as well as provide flavor. I've seen things that were labeled "cured with only salt and sugar" but it seems to me that sodium something must be used for it to be considered cured- sodium nitrate, sodium nitrite, sodium chloride, whateva.
  21. Either date works for me. On the 14th we get Cathy and on the 18th we get Nesita. Oh, a decision for Solomon. Oh, the horror of it
  22. I actually think the different apples and dipping sauces is a great idea. Maybe drop the brownies and pick up another savory. Of course, its your choice not mine.
  23. Its Diwan Grill? There aren't two Diwans, are there? Years ago I used to go to a place in Port Washington, LI called Diwan. Any connection? The owner was Bobby something and he was a great guy. We really liked the food, at least from the limited knowledge I had back then.
  24. Only if they are a selection of different brands
  25. We wouldn't throw it out of bed
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