MatthewB
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I'm up for a gathering on the eastside. Let's do it!
Also, if there's interest, we might consider a gathering on the westside so as to include both Chicago & Detroit folks. (Grand Rapids is approximately equal driving time between those two cities.) I'd be glad to assist in coordinating that.
The "day job" is swamping me right now, so I'll have to wait to respond to the previous responses. Nonetheless, thanks to all of you who are keeping this thread going. Please keep it up as your interest continues.
To riff off Aurora's last post, what are all you doing as far as "humble food" at home? Anyone focusing on local ingredients & in-season home cooking? If so, any reports? Anything that Marion Cunningham should include in her upcoming Lost Recipes?
Cheers.
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guajolote,
How bout that report?
My first attempt at bbq'd pork butt commences tomorrow morning. Any tips?
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Aurora,
Thanks for the prodding, even heavy hands can prod well!
I'll mention a few of my favorite (food) things sans restaurants about West Michigan, but I wanted to note the earlier eastside discussion to which Michael Laiskonis kindly provided a link: Anyone from Metro Detroit?. Well worth checking out if you didn't see it in the current Detroit thread. (Note Michael's comments on the changing of the guard at Five Lakes Grill. I didn't know that so it might effect my "recommendation." Perhaps Michael might bring us up to date?)
Overall, there simply isn't a food "scene" here. Most of my dining out over the past year has been in San Francisco & Chicago and nothing in either Grand Rapids or West Michigan approaches those heights. (I skewed my palate for local dining with a grand New Year's Eve dinner at Fifth Floor. And Belinda did a fine job matching wines to every course.)
Nonetheless, there are counter-hegemonic forces in play . . .
The Grand Rapids Fulton Street Farmers Market is the largest farmers market in the area. It provides a wide array of products & is open most of week from May to December. There are many other markets, stands, & a few CSAs in West Michigan. Here's a good summary.
The Heffron Farms Markets (see the above link) are a great resource for "near" organic chicken, turkey, beef, & pork. For instance, their whole chickens beat Bell & Evans every time.
And, there are at least three solid actual butcher shops in the city. (Did you know that Grand Rapids is the second largest city in Michigan?)
As far as food outside of produce & meat . . .
GB Russo & Son is an excellent international grocery that's now run by the third & fourth generations of the family. I'm a regular customer there and I'll leave it at that so as not to sound as if I'm selling for them.
Erika's Delicatessen offers an authentic German deli along with a good selection of imported dry goods (mainly German).
As a surprise even to many locals, the area has several Asian groceries of which three are very good--two Vietnamese & one Korean.
There are also at least two excellent Mexican groceries and a Mexican bakery & butcher.
Also, there's a great Indian grocery.
As Aurora mentioned, there is no want for excellent apples & cider here. See the above link for a listing of some of those.
While there's no "food scene" here, what I find interesting (perhaps curious?) is that we've bountiful resources available. At home, I'm able to cook just about whatever receipts I come across without having to mail-order. Yet these local food resources do not seem to make it into the restaurants at a level to make an impact. However, we're close to having enough Slow Food USA members to start a convivia and the West Michigan Environmental Action Council has taken some steps to try to establish a dialogue between some of the restaurants & some of the local farmers. One can hope against hope.
Speaking of hope, I hope that the above doesn't sound negative. I really enjoy living here & I consider myself lucky to have as many good food resources available to me & the ability/desire to share with others. (I love to cook at home & have others over.)
And speaking of dialogue, I'll end here for now.
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Michael, yes, thanks for the link to the earlier thread. Plenty of good information. I'm going to provide that link on the "Michigan" thread that I started.
And, FWIW, your literate & engaged postings convince me that I'm missing something by not having dined at Tribute. I'll probably be on the east side of the state toward the end of this month. How soon should reservations be made?
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Oh, I forgot one restaurant that I intended to have on the original list . . .
Amical, Traverse City, Michigan
Self-described as tending toward a "French bistro," Amical offers some of the most interesting food in the Traverse City area. Of particular note is their annual "Cookbook Dinner Series" where the kitchen produces weekly menus based on individual cookbooks. Unfortunately, the website doesn't archive the series. However, one of the early books in the 2002/2003 series was one of my favorites--Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia. Amical is worth a visit when you find yourself "up north."
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guajolote, FWIW, 1913 requires jackets for men in the formal dining room. As part of the restaurant, there's also "The Grill" off the bar area that does not require jackets. Of course, ill-fitting blue blazers are generally available if one is needed for the "formal" area.
Yes, I think I was wrong in noting Holland as known for its beaches rather than the Tulip Festival.
And, if you're looking for dining company when you're here, PM me. It would be enjoyable to meet a fellow eGulleter.
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Thanks, Tammy.
And please keep up the great reviews on the east side! Perhaps we can convince some of the Heartlanders that they can travel to Michigan and eat well.
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The recent thread on avant-garde eateries & Detroit--though one might argue that the latest avant-garde in Detroit is not to be found in any current restaurants but rather Tribe Records in the late '60s/early '70s or, perhaps, the current team batting average of the Tigers--encourages me to note that some valuable destinations exist for eGulleters that venture into our state.
(A caveat: I live--as far as driving time--right between Chicago & Detroit. 9 times out of 10 when traveling "nearby" to eat, shop, & such, Chicago is the endpoint rather than Detroit. That's simply to note that I can tell you about Chicago dining far better than dining in Detroit. So, this thread might be better titled as "Michigan--more or less West Side & Up North.")
The below is not in order of preference, etc.
Tapawingo, Ellsworth, Michigan
Chef/owner Pete Peterson has done a fantastic job here while garnering several nominations for Best Midwestern Chef from the James Beard Foundation. Now, Executive Chef (since 2000) Stuart Brioza has been honored as one of the Food & Wine Magazine's 2003 Best New Chefs in America. One of my friends claims that Tapawingo serves the best food in Michigan--bar none. This is from a person who's eaten not only at Tribute in Detroit but all over Chicago (for instance, Trotter's), the Bay Area (for instance, French Laundry), & Europe (for instance, El Bulli).
Til Midnight, Holland, Michigan
About a two and a half drive from Chicago, Holland is better known for its grand beaches. But Til Midnight stands out as a somewhat hidden gem. Perhaps best described as serving the type of food long encouraged by Richard Olney & Elizabeth David--food that is fresh, simple, & honest. My choice for my birthday dinner this year--next week!
Five Lakes Grill, Milford, Michigan
Chef/owner Brian Polcyn gained notoriety as the lovable & hard-working chef who didn't pass the CMC exam in Michael Ruhlman's The Soul of a Chef. That aside, Polcyn is a master, particularly in the use of local Midwestern ingredients & the art of charcuterie. His cooking should not be missed.
1913 Room, Grand Rapids, Michigan
As they're fond of now touting, the Amway Grand Plaza Hotel's flagship restaurant, The 1913 Room, is "Michigan's first and only AAA Five Diamond restaurant." The food is always top-notch as is the service. And did you know that one of Trio's Grant Achatz first--if not the first out of school-- professional cooking jobs was at this hotel? (Perhaps chefg might comment on this?)
I could go on but I'll post this and wait to see if there's interest in this thread.
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Dave, here's a PDF of the Maverick ET-7 manual.
And, yes, I'll report on my adventure this coming Saturday.
BTW, what did you find concerning the Maverick versus the Polder at 100 to 150F?
I don't have a Polder so I'll have to compare at that temp range with one of my "standard" meat thermometers.
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Dave, how about you pick up one of these & offer us a report.
FWIW, I have the Maverick ET-7 coming this week. I plan on using it with a pork butt this weekend. Anyone interested in a report on that device?
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Sounds like quite a feast, Dave! And, yes, I agree with you concerning the "teachings" about temperature control. It's great to be a student.
Also, I knew that I would screw up using that "trio of smoke" phrase. Make it a quartet. Thanks =Mark.
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FWIW, I purchased an automotive drip pan (not an oil pan!) & put my WSM on that. In particular, it was very useful for protecting the driveway when I needed to light additional chimney starters whilst cooking.
Here's a pic of the type of drip pan that I purchased. It was $7 at the local hardware.
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While of most of my enjoyment of eGullet is spend lurking, I'm compelled to offer thanks for recent inspiration.
Last week, I stumbled on some of the smoked bbq topics. After reading the contributions of col klink, CathyL, & Stone, I purchased a Weber Smokey Mountain.
I fired it up for the first time on Saturday and bbq'd two chickens ("Chicken on a Throne") & a dozen assorted sausages.
How'd it turn out?
Well, this Saturday I'm going to bbq a pork butt for my SO & her parents. Nuff said.
So, thanks again to eGullet's "trio of smoke"!
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Most interesting food in Detroit? Coney Island Dogs!!!
A bit more seriously . . .
Five Lakes Grill in Milford. For more info, see Corby Kummer's article in the January 2002 issue of the Atlantic.
Or, as we say in Michigan, "take a trip up north" to Tapawingo.
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Thanks for the advice on Kevin, awbrig.
Just made a reservation & looking forward to it!
Best.
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Thanks, Vanessa.
As far as the actual mashing method, I think I'll set aside Monday night to try two: one with the food mill & the largest disc and another with the traditional hand-masher in respect of Basildog.
Any other suggestions? (Though I reserve the right to decline trying eighteen mashing procedures in one evening!)
Just don't call me a Steingarten mini-me.
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FWIW, I tried Steingarten's mash recipe on Monday night. I'd recommend it. Not earth-shattering, but better than the typical methods.
I would also recommend the use of a potato ricer. Doesn't turn the mash into glue.
For the curious, Corriher in Cookwise basically endorses Steingarten's method. And, Corriher notes that the Idaho Potato Mashing Association (did I get that right?
) recommends a very similar method. -
I hardly think Alice Waters deserves the venom spewed in the above post.
For humanity's sake, give her a break.
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Over the past month, I've read Wine for Dummies, Windows on the World Wine Course 2003, & Great Wine Made Simple. All three are excellent books & I'd recommend them all. If forced to choose just one, I'd recommend Immer's Great Wine--hands down.
Given the above, I'd also recommend actually working through Immer's "tastings." You really need to have some sense of both grape varietials AND wine-making styles. Armed with that, you'll be able to make your own decisions as to what *you* like & what *you* don't like. Of course, your taste will probably change over time!
So, I won't even recommend any specific wines. My taste has changed drastically over the years & continues to change quite a bit.
Also, since the original poster asked about pairing wine & food, I'd again emphasis Immer's "tastings" in Great Wine. Then pick up her latest book--Great Tastes Make Simple. It's all about wine & food pairings.
Let us know how you proceed & best wishes on your adventures!
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Well, here's my first post to the site!
My SO & I spent the last week of 2002 in San Francisco--seven days of gluttony were thankfully counteracted with copious amounts of walking.
But I digress . . .
We had a fine dinner at the CP Cafe. My "fish & chips" were wonderful and we received solid service.
Nothing but compliments for CP.
Besides, the day started (fittingly?) by finding a nearly pristine 1st American edition hardcover copy of Elizabeth David's French Provincial Cooking in a used bookstore--for $18, to boot.
And I'll end with a question, if you find yourself in Yountville, do you really prefer French Laundry to Bistro Jeanty? :grin:
Smokin' meat
in Cooking
Posted
Quick question . . .
1/2 pork butt (4.4 pds) has been on for 4 hours. Cooker temp is steady at 230*F (at the grate) and pork is at 150*F. So far so good, I believe.
However, part of the pork is not completely covered with fat on the "fatty side." (Fatty side is up.) The non-fatty part is looking a bit dry. I was not planning on mopping or basting as I'm using a Weber Smoky Mountain with a full water pan.
Should I mop or baste? Or is it normal for the outside non-fatty exterior to look somewhat dry?
More later but advice/suggestions now would be appreciated.