ditsydine
-
Posts
168 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by ditsydine
-
-
Aloha all,
This past year has seen some major life changes for me: moving to the Big Island of Hawaii from Washington state and re-entering the pastry field after a 7 year hiatus.
What was I doing during the break? my own specialty cake business, Creative Pastries. Previous to this I had been working in the Washington D.C area as a pastry chef and pastry chef instructor.
So here I am, back in a restaurant kitchen again, in the middle of paradise
I've never worked in an environment like this before. It's a private club restaurant that is very,very exclusive. I love that I never have to cost anything out, I can get pretty much any ingredient I want and I have free reign with the menu.
Sounds perfect right?
Because we are private and the members rarely leave the property (except to get on their private jets, even then they take "to go food") we change the menu every week. There are three plated dessert items and there are to be no repeats. After being working for a year it's beginning to get very difficult to come up with new ideas. I also have to come up with two intermezzo flavors, 3 petit fours and a bread every week. I am able to repeat these items but I'm still running out of ideas.
I would love any hints, ideas, suggestions on how to keep my creativity up. I read everything I can get my hands on from magazines to books to whatever I can find on the internet.
Mahalo!
Perhaps find a way to get club member feedback, of course in a way that wouldn't inconvience them
and just do a twist on those. For instance, I am making this up on the top of my head--say they dug something you made like banana bread, make bannabread sorbet...Do you keep a spreadsheet of what you have cooked? -
The way I look at it is "barbeque" is either the food or the cooking technique. A BBQ would be what we Southerners, or at least in my circle of friends in Raleigh call a "cookout." Otherwise, I'd say it is akin to writing Xmas or even worse "nite" or "thru."
I would never say "I am going to a barbeque at Varmit's." I'd say "I'm going to a cookout at Varmit's" That of course would be if he was serving anything but barbeque. In that case, I'd say "I'm going to a pig pickin' at Varmit's" and this would be regardless if there was an actual pig or just trays of barbeque.
-
I was thinking the other day of local foods that I have yet to try, and liver mush came to mind. In fact, I really haven't noticed it since I moved away from Western NC. Can anyone give me the low-down on the mushy stuff? Is it more of a sausagey taste? I've always seen it with the sausage in a square pack.
-
i had no clue Burger King had ever operated a salad bar/buffet in their restaurants. I still think the Wendy's food bar was the single greatest fast-food deal of the century. Did any other fast food places operate a buffet type thing? I wonder why it went out of vogue...
I have an inking why both went defunct--two things come to mind:
(don't eat and read)
Burger King-My mother, who was G-d bless her, known as the "diet nazi" in my family went there on a regular basis to have her "diet" salad--until she had a run-in with a man who was clipping his fingernails in the vicinity of said bar.
Wendy's--there was one with a "superbar" near this telephone boiler room I worked at in college. Well let's just say that the clientel there left much to be desired and it was not uncommon for people to, excuse the pun, go hog wild and/or steal food even if they were just getting a hamburger.
Basically I think the cleanliness factor coupled with the high volume and potential for theivery was not worth their while. Sure these are issues at other salad bars, but this is my best guess.
-
And in Israel and other parts of the Middle-East it might be said that "a breakfast without olives is like a day without sunshine"
Oh Daniel I was going to post about Israeli breakfasts but you got ahead of me. My first stint in Israel on a Kibbutz I was your typical ugly American wondering why the hell I was eating salad for breakfast..a few days later I was converted: "salat" of tomatoes (the best in the world i am certain),cucumbers (beautifully unwaxed), with some lemon juice and olive oil, various cheeses hard and soft, yogurt (which i can't comment on as it on of the lone foods I abhor), pita, olives and olives and more olives..eggs, which I loved with the Israeli spicy condiment Shug (Zhug). Oh and turkish coffee...fly me home...
-
(note: I'll refrain from dicussing my packets of instant grits I keep in my office desk--cheese flavored, bacon flavored)
Oh, the shame...
I do have packets of instant cheese-flavored grits in my pantry that date from my daughter's brief infatuation with same last year. Hmm, maybe I should clean out my pantry.
It is awful isn't it..I've even doctored them up with ketchup! I am so going to food hell!
-
The way I look at it is if the grits contain anything that is solid i.e. meat, fish then go for the fork. As noted above, if served with eggs, go for the fork--I like when the yolk of my sunny side up egg sort of blends in, and hell I sort of like when the ketchup on my plate slides on over as well. If the grits are served in a bowl as a side, I'd still use my fork. Now if I fix them for myself, its usually in a bowl with butter, salt, pepper, and if I have any around-some cheddar cheese--the bowl equal spoon to me. I tend to crave grits when i have a sore throat, or dare I say, a hangover. Oh yes, some Texas Pete or Tabasco. Hell, I've used salsa before--but that is a more at home, I'm broke sort of affair. I've never been a sweet tooth, but I know people who use butter and salt. I say the best way to approach grits is consider them redneck polenta!
(note: I'll refrain from dicussing my packets of instant grits I keep in my office desk--cheese flavored, bacon flavored)
-
Taco truck at the flea market. Ding! Ding! Ding! We have a winner. Very assertive effort. It doesn't get more authentic than that...
Creedmoor and Crabtree? I could be wrong, but the closet tacos I can think of are at Compar Foods. Take 440 to Wake Forest Road exit go right onto New Hope, left on Atlantic. There's also a good Vietnamese place, a decent seafood place and an Asian market in that strip mall.
Thanks! Where is my prize?! Seriously, I was a tad scared because well I often get people expecting that I speak Spanish, which I don't and that is a whole other thread and forum. Meanwhile, I had done enough research that I knew that I was not ordering tripe or tongue (I'm not that hardcore yet). Yes those tacos off the "roach coach" rocked.
I know that area, so thank you for telling me about it. I recall seeing a Mexican bakery near that area, by Wal-Mart. I am anxious to try the stuff there as my experience with Mexican baked goods has been not good; the equivalent of Mexican Little Debbies--I do love that all the gas stations around here have new things to try out. To think just 12 years ago my poor sister had to wear a ahem "mexican" dress at Chi-Chis.
-
closes down, or goes on vacation?
Closes early. My friend and I walked in right at 8 and the guy at the counter said the kitchen was closed.
-
To get a good taco I think you have to be discerning enough to find a place that fits into one of the following categories.
1. The kitchen has wheels. Taco trucks rule. Many still lament the loss of the Costco taco truck. I assume taco trucks get a lot of authetic customers since they can drive to where the action is.
I was going to post a taco question till I saw this thread. I ate my first "real" taco off a taco truck that sits at the Indoor Flea Market on Capital Blvd. I was a bit intimidated at first, but holy sh*t, I am now a taco addict. Little did I know that if I looked hard at the menus when I got dragged to the sterotypical Triangle "combo" Mexican places I could find some damn good tacos, carnitas are my fave. Los Trasaderoes on Avent Ferry (near the Food Lion) has some killer ones. Anyway, if anyone can direct me to a good taqueria in the vincity of Crabtree & Creedmoor and also in and around Harrison Blvd in Cary or in Morrisville I'd be so appreciative.
-
Yeah, that is what confuses me. Is he only at Nana's and the Q Shack mini-chain now?
According to our server at Nana's on Saturday, 6/18, Scott is now affiliated only with Nana's. Server said Scott felt that he was being stretched too thin...duh...so he pulled completely out of all the other places: N's Chophouse, Q-shacks, etc. Indeed, we saw Scott scurry through the dining room at one point.
I am actually glad to hear he did that. I heard that a few weeks ago via a mutal friend. The Chop House was a big dissapointment for me. I love the Q-Shack, but beforewarned the one of Hillsborough St. apparently closes early in the summer.
-
As far as the baby back ribs I think one of the things you pointed out about them being PORK CHOPS (I feel so had!), I would think is that they'd be cheaper (I don't buy a lot of meat for myself, so if I am wrong, do tell)and possibly previously thrown away. Secondly, I think their popularity has come from the bottom up via chain joints like Chili's which advertises their baby backs heavily. So all said, I guess the "ribs" are about as real as the fingers chickens never had.
What drives me nuts is when a dish or ingredient gets so popular and/or common it gets dumbed down to the point its not recognizable, or so far from its point of origin. Chipotles seem to be the ingredient to bastardize this year, upsurping dried tomatoes and pesto (and I know I've skipped a decade)
-
Thanks everyone for all off your feedback! I have learned more than I originally expected. The whole chopstick/spoon thread now explains to me why the place setting included chopsticks and a spoon that had a paper cover, which I just assumed was to show it was santiary (lol--like a toilet)! Sadly, I do not live in the DC Metro area, but I will check out the few Korean places in my neck of the woods (Raleigh, NC) now that I have a bit more of a clue!
J
-
Last night a friend and I had a wonderful Korean meal in Centreville, VA (sorry I forgot the name of the place), but both being novices to Korean food we were unsure if we were to eat the all the various Kimchee that came out prior to our meal (I had Bimbimbap, my friend just boring Chicken Teriayki) or with our meal. Our seats didn't give us a view of the other diners, and the waitstaff were very much overwhelmed as the place was crowded. Thanks in advance!
(oops I meant "dining"_-can't edit topic title!)
-
Hello everyone.
anyway, i moved into the triangle 2 years ago from california and have been slowly checking out the restaurant scene here. its been slow going secondary to time and money constraints :) but am slowly getting a feel for the area.
the culinary adventures are somewhat limited by the fact that my wife is vegetarian and that i'm mostly vegetarian (i'll eat meat but i prefer to eat vegetarian if the option is available).
I second the Ethiopian place in Mission Valley.
Also for Vietnamese you should try out 9n9 on the corner of Miami & Alexander in RTP--wonderful, there is also yikes I forgot the name __House of Noodles off of Capital.
Irregardless Cafe in Raleigh always has veggie options, Cosmic Cantina all over the triangle has great burritos, as does Baja Burrito in D'ham. There are oodles of Indian Places.
I think you'll find stuff you like, don't give up!
-
I am sort of mixed on the buffet thing. I rarely do it, as I do tend to over eat and ultimately regret the whole experience. Sure I *could* control myself.
Probably the most vile buffets are pizza buffets. I've never gone to one of these on my own accord, usually its been with a co-worker. Unless you get a slice of the pie the minute its set out on the counter--forget about it--and then people are like vultures.
Some friends of mine swear by the buffet at the "Golden Corral" aka "the Feedbag" as the ultimate hangover cure. Of course they are all 6_ft tall males with enormous appetites.
As previous people have mentioned, Indian buffets are generally good. The Chinese buffets I've encountered are usually pretty hardcore--each one boasting more items than anther "Kung Pao Chicken AND Chicken Fingers and Mussels AND Jalepeno Poppers."
-
-
Wait wait wait! I had boiled peanuts at the flea market at the fairgrounds right before the fair. They tasted wonderful. This vendor was outside, past where the pets used to be--sort of the area between the hardcore vendors and the more garage sale folks..if that helps.
]Victor, I live in Raleigh, and there's lots of Other than that, my only goal is to pick up some boiled nuts for my wife.You may have trouble with that, Victor. North Carolina isn't really in the boiled-peanut belt. You'll have to get closer to South Carolina for that.
Generally (and all food regions are always general), the boiled peanut zone is Alabama, North Florida, Georgia and South Carolina. North Carolina is where you're more likely to find what we call "parched" peanuts, which are more like roasted peanuts.
-
A friend is coming to visit me her in Raleigh from San Jose. She has told me, dispite my arguing, that she wants to treat me to a nice meal at a "nice" restaurant as right now I have champage taste and a beer budget.
Normally my first instinct would to go shelp to Durham to go to Nana's (my fave), but I want to stay in Raleigh.
My first choice was Vin, but then someone else suggested Bistro 607 (did I get the number wrong), but then I thought of a friend's ex who cooked there and who was the worst cook ever (at home at least) and then I thought about Bloomsberry Bistro. Note it would be on a Friday or Sat night and I am low-carbing it. Any thoughts? My friend is not a big foodie, but she always eats at cool places in SF.
-
Now that we have determined hot pepper jelly is not just a Southern phenonmenon. How about this hors de'ourve I often see @ Xmas parties and was given as an office xmas gift---hot pepper jelly poured over a block of cream cheese and served with crackers. I'm in NC
-
Everyone thank you for your wonderful links and resources!
Cheers!
The Wine Merchant (stores in Raleigh and Cary, although I have never been to the Cary store) has tastings, but they also have an great introductory wine class. My husband took it back in his single days, for the same reason you give, and raves about it. It is a fairly serious committment of time and money, but I think you will come out knowing tons . Here is a link to the last one. http://www.thewinemerchantinc.com/courses/IntroCourse.htmlBud Saylor and his wife own Wine Merchant and he used to be a professor at State. Bud and Marilyn, as well as their son Kurt, are great people and I think, like the guys at Carolina Wine Company, would be good people to get to know if you want to learn about wine.
In addition to the class and tastings, they also offer monthly Advanced Tastings. They are held at the store, include food and are a great way to mingle with a bunch of winos (I know there is another more appropriate name, but the only one I can think of now is wine snobs and I certainly didn't want to use that!) and enjoy an evening. Luckily for us, we can walk home from the Raleigh store.
Good luck!
-
usually you could not get bagels at an appetizing store..but often right nextdoor or nearby ...we still have Russ&Daughters, Zabar's and Murray's, thank heavens.,
This is semi off topic, but i just had a vivid memory of my family in Zabars @ the deli case. I was intriqued by the salamis lined up on the counter, so I decided to touch one. Much to the counterman's chagrin and my parents embarrasment the salami tumbled into a whole tray of rice pudding!
Living in the South I do not have the luxury of going to said stores. There are a few pockets of hope, but its never the same.
Oh would I love some eggs and salami right now!
Thanks for your reply Mimi!
-
I've been put to task by a friend to find some local wine tastings and/or wine classes in the Raleigh area. She and I both want to hone our novice palates. Any information would be greatly appreciated.
-
Mimi I have adored your writing for eons.
I am curious as to if you see that the old school tradition of Jewish "appetizing" will stick around, or are we destined to a world full of doughy bagels and bland lox?
The most exotic food you have eaten traveling?
in Food Traditions & Culture
Posted
Dried little fish out of a paper bag from the Russian store in Holon, Israel washed down with the Israel equivalent of Everclear ie. grain alcohol.