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Everything posted by alacarte
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Was it possible that it was fish-based gelatin? I've seen that used from time to time, apparently it's made from fish bones.
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Still thinking about the article. I've reread it three times now, and I'm confused. Am I reading it right -- at the end of the article, he says that he stopped keeping kosher one year ago?
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I agree that if you grow up keeping kosher, you don't miss what you don't know you're missing. That's true of any type of "deprivation." If you've never had sushi, or oysters, or spicy food -- you don't know what you're missing there either. I also grew up in a Jewish but non-kosher home. I married & now keep a kosher kitchen at home, because my husband grew up in a kosher home. Ah, the things we do for love... And every time I step outside my home I cheat. I'm so bad. I eat trayfe burgers with the Burger Club, I secretly eat bacon and shrimp and pretty much anything else I want. And then I go home and I have two sets of dishes, plus a third set for Passover. And I use paper plates most of the time anyway. But I've found there are lots of ways to get a fix of just about anything. Veggie bacon to have with your pancakes, and soy cheese to melt on top of your 100% kosher beef burgers. Yes, Virginia-chik, there is kosher chorizo available at the Supersol uptown.
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That's a good idea. Wouldn't want to scare off new BC potentials! I think we'd discussed at one point adding threads at the top of the NY forum screen, similar to how each Digest thread has its own area at the top of the Food News & Media area. NY moderators: what do you think? is this do-able?
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I'd say let the evaluations rest as they are. This is for fun, and for our own personal edification. No point in being a stickler for methodology at this point! The rankings are a good way to organize our thinking, and a good jumping-off point for discussion and debate. If Blue Smoke gave us better service because they knew we were coming -- well, I'm OK with that. I had a good experience on Saturday. I tend to think that Blue Smoke would have given us good service anyway.
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The latest issue of New York magazine proclaims: Let Us Eat Steak. Burger Club proclaimed it first.
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eG Foodblog: hillvalley - Back to normal eating.....
alacarte replied to a topic in Food Traditions & Culture
Hey teach, do you ever confiscate food from your students? -
According to The Food Reference website,: and here's what he has to say about German chocolate cake:
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I just looked at the page numbers. We've actually spent 50 pages yappin' about burgers!
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that's the diplomatic response
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Here's my contribution: If we had 16 burger-eaters show up at Blue Smoke yesterday (I'm excluding Bond Girl's catfish order), and we estimated that the burgers were about 8 oz. before cooking, that means we consumed 128 ounces, or eight pounds worth of beef on Saturday. Someone check my math, willya? If we've had five BC meetings with approx. that means we've consumed about 40 pounds of burgers in the past couple of months. (And that's not including the buns, pickles, tomatoes, etc....)
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Elyse! That...Is...AWESOME! Don't forget to mention that we're part of eGullet.
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...thereby upping my personal weight status to "jumbo" as well!
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I think I've made up my mind to buy one of the mega-gallon size, provided one of the vendors will sell it to me. If you're curious to try the Ghirardelli syrup, and planning to be at the NY-area pie potluck, send me a PM. I'd be willing to tote the (unopened) container to the Potluck & share it there....lord knows I'll never consume 64 ounces by myself!
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I'm considering buying the mega-gallon size, what the hell. Rachel, if you're coming the pie potluck & you're interested, I'll bring it (unopened) and we can split it there. There's plenty of room for a few other people to get "shares" in the Ghirardelli chocolate too.
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The birthday cake shot is precious. In retrospect, we should have put a candle in Suzanne's burger. Thanks for posting the photos, Sherri!
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A follow-up thought -- if my memory serves, the reporter (Alan Feuer) is a metro reporter, not a food reporter. I'm accustomed to seeing his byline on stories about happenings at City Hall. So we shouldn't be surprised that this isn't a particularly food-centric story. This is -deliberately- a story about a bunch of people who live in the city doing something of general interest, not a food story. Media analysis over. We return you to your regularly-scheduled Burger Club thread.
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What does "prelapsarian" mean?" Did anyone buy the hard copy? Any pix run with that? I'm disappointed by the article too -- mostly because the reporter makes us sound like a bunch of cavilling, neurotic "middle-aged, white-collar" burger geeks. Also because he never tried the burger! I'm mildly disappointed that eGullet isn't mentioned, but not entirely surprised. That's the reporter's perogative to identify us that way. It makes the Times look better -- no whiff of commercial taint on their part, and the reporter doesn't "reveal his source" as much -- it looks like we are a hard-to-find story, not something anyone would find easily on the Internet. P.S., if you run a Google search with the phrases "Burger Club" and New York, eGullet comes up first, with or without quotes. So if someone wants to join us based on the NY Times article, they can still find us. I wonder what Blue Smoke thinks of the article? I know any PR is good PR -- but the reporter didn't bother to find out our opinion of the Blue Smoke burger. The only reaction recorded at all is Elyse sending her burger back -- which is representative of Elyse but not necessarily representative of Blue Smoke in general.
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Blue Smoke's burgers were quite good -- I think we still have room to find a better burger somewhere in NYC, but it's going to be tough competition at this point. Upon reflection, I think I nudged my scores up a bit because the service was attentive and the burgers arrived without much delay -- just as I think I nudged my scores down more than a bit at Landmark because the service sucked so outrageously. Word to any restaurateurs out there: service does matter. Company matters too. Great crowd out at Blue Smoke today, I much enjoyed catching up with everyone. Happy Birthday Suzanne! So....where are we going next?
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Happy housewarming, Anna! My resolution is to "stretch" more in my cooking -- to try new types of techniques and cuisines instead of just the old favorites. Also to take more careful mental and written notes as I'm doing so, so I can write more descriptively and accurately about cooking/food in general.
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eG Foodblog: Torakris - New Year's Festivities in Japan
alacarte replied to a topic in Food Traditions & Culture
Kristin and Helen, What adorable kids you both have! The sashimi served at Kristin's New Year feast looks delectable. But...do either of you get nervous about serving raw fish? I admit that I love sushi and sashimi when I go out to Japanese restaurants, but I'd be terrified of making it at home, I'd be worried about salmonella, etc. Another question -- what's in ponzu sauce? -
thank you phaelon and Moopheus!!!! A six pack is more mochaccino largesse than I ever could hope for. I think the single 64-oz bottle still is a lot more than I'd ever need for my personal use...too bad they don't sell, say, a 20-oz size.
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If you just want to focus on the taste of Splenda vs. Nutrasweet vs. plain old sugar, I recommend this article, which ran on Slate awhile back.
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I've posted this in the NY forum already, but I thought I might get a different response from my fellow coffee-heads -- perhaps there's an online or mail-order source if not a NY-area source?: Does anyone know where I can get my hands on some Ghirardelli chocolate syrup? Not the powder, not the candies. The syrup. My favorite coffee shop uses it to make the most wonderful mochaccinos I've ever had...I need to get some of this for my own personal stash. It's on the Ghirardelli website here, but says that it's only available to the trade. Any suggestions? Thanks! [edited to add in link that didn't transfer]
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Does anyone know where I can get my hands on some Ghirardelli chocolate syrup? Not the powder, not the candies. The syrup. My favorite coffee shop uses it to make the most wonderful mochaccinos I've ever had...I need to get some of this for my own personal stash. It's on the Ghirardelli website here, but says that it's only available to the trade. Any suggestions? Thanks!