TrishCT

I actually called Rocco's talk show on Thanksgiving morning because I had a question about the kosher turkey I was preparing (it was my first time making a kosher bird...and there were pinfeather issues...). He was actually helpful. I thought it was a great resource, having access to a chef on Thanksgiving morning. That said...I haven't been a fan of Rocco's in a long time either....but (being a pop culturist) I usually catch part of his show on Mondays. A couple weeks ago was pretty funny. When a sleigh bell sound rang, the seventh caller (or whatever) wins a prize. It was clear Rocco had not read the prize card ahead of time... So he congratulates the seventh caller and tells her she has won a mink headband and some other fur products courtesy of Flemington Furs. He was totally grossed out...he couldn't believe he was giving this prize away, he said it went against everything he believes in.... It was pretty funny, I was howling...you just can't make this kind of stuff up.... I'm sure he lost Flemington as a sponsor.. it must not have represented Rocco's vision of what "the good life is." Another funny thing...someone who makes some kind of wine called "Marilyn" based on Marilyn Monroe had given Rocco a $275 bottle...and someone from the radio studio had stolen it. Rocco was royally pissed. Someone also had stolen Rocco's headphones too. Wonder if JC was seen in the vicintity....

I bought the holiday pak for my co-workers and we opened it up today. Jones should be ashamed of themselves for selling such a poorly executed product. DO NOT BUY THIS thinking it will be a funny joke--it won't be. The sodas aren't flavored properly. One of my office pals loves brussels sprout so he was thrilled to try the namesake soda--no sprout flavor, just fake butter tasting... Herb Stuffing tasted pissy...and I mean that literally and figuratively. Turkey and gravy tasted like neither...just sweet and chemically.... Cranberry had no discernable cranberry flavor, it was just...sweet.... Pumpkin pie had a squashiness to it but no pumpkin and no pumpkin pie spice flavors whatsoever. Cheap and gross. And a complete waste of money. If someone would concoct sodas that REALLY tasted like their namesakes you might have something. Avoid.

I don't like cheesecake, but when I was in college I used to make quick no bake versions when I was entertaining. Here are two recipes. One has cool whip. Don't trash me. People actually like it. Cherry No Bake Cheese Pie 1 can sweetened condensed milk 1 8 oz. package cream cheese 1/3 cup lemon juice 1/4 teaspoon vanilla 1 graham cracker pie crust 1 can cherry pie filling Blend sweetened condensed milk and cream cheese. Gradually blend in lemon juice and vanilla. Beat until firm. Pour into pie crust. Chill for 3 hours. Add cherry pie filling on top. Cherry Cream Cheese Pie 8 oz. cream cheese 1 cup powdered sugar 1 tsp. vanilla 8 oz. Cool Whip 1 can Cherry Pie Filling (or any flavor you prefer) 1 graham cracker crust Cream the cream cheese, powdered sugar, and vanilla. Stir in the cool whip. Pour into the pie crust. Cover with the Cherry Pie Mix. Refrigerate at least one hour.

I didn't find the latest restaurant's name very apeeling.

I enjoy the River Cafe. The last time I dined there was last March. At that time, one of the apps was the rabbit with a pumpkin ravioli, which my husband ordered. It didn't interest me in the least. He said you MUST try this, the sum is greater than the parts. Sure enough eaten together...a bite of the salty rabbit/sausage with the somewhat bland ravioli.... the combination just totally popped. What a delicious surprise. I have recommended the River Cafe to (I am not exaggerating) hundreds of visitors. Many British. All but one party told me they loved it. Many said it was a meal of a lifetime. I think the restaurant's success lies in a few areas. First and foremost is the view and decor. I love to start my meal during the day and watch as the lights outside across the river gradually go on at dusk. By evening the view is so different and just spectacular really. A million dollar view. The mounds of fresh flowers also hit the right chords with me. I love them. Next, the service is unbelievably genteel. Whether you are dining with a head of state, or Aunt Joan from Toledo, the waitstaff goes to great lengths to make everyone feel comfortable. If you tell the staff it is a special occasion they will do little things to make your meal extra nice. River Cafe makes service an art form. Finally, the pricepoint is okay. If it were $200 a head or more, I don't think as many visitors would dine there. But at under $100 per person for three courses, it's just affordable enough to be "the" special meal on a NYC trip. My one complaint--I would like to see a more extensive menu with more selections. That's it, I have no other quibbles. I'd enjoy dining again under the new chef.

I admit this caught me off guard. I didn't expect pork to be automatically injected, like a butterball turkey. We'll see what, if anything Shaw's has to say.

Nice looking spread. Guess Sam didn't serve the Jones Brussels Sprout soda with the creme brulee....

I read the article in the Danbury News-Times in CT on Wednesday. Nice job, fun!

This is what I ended up serving for Thanksgiving (We had 20 adults). BearBoat 2003 Pinot Noir ($17.99) Loosen Bros. 2004 Riesling "Dr. L" ($12.99) Renardat de Fache Cerdon Bugey sparkler ($16.99) Corbett Canyon White Zinfandel (A guest brought it, and asked for it to be opened) The Cerdon de Bugey which kinda tastes like strawberry champagne, was served with my starter, fresh fruit served in halved out oranges. The fruit was mostly berries--strawberries, raspberries, blackberries, with some fresh-sliced oranges, etc... A lovely match. I didn't want to face the White Zin as I don't like it, but some of my older guests really liked it, and drank it throughout dinner. I tried both the pinot and riesling with dinner, and the riesling, to me, was a perfect match. I had a couple glasses with dinner. Afterwards I had a full glass of the pinot..and I was underwhelmed. I have not had good luck picking pinots. I don't know enough about them. For dessert, everyone was drinking coffee or cider (Long drives ahead).

OMG...I finally read the entire article.... in addition to Sam, Melissa YOU are mentioned as well as our buddy Jaymes. I was so busy prepping for T'day I only skimmed the article initially. COOL JOB!!!

I went to the store today, and my suspicions were realized, Every single pork product --chops, ribs, roasts at Shaw's Supermarket... is the Swift's Premium "Guaranteed Tender" which is another name for guaranteed crap. I am writing the store and letting them know how bad the stuff is and that they have lost my meat business for the time being.

I don't know if this has been noted on this site already, if so my apologies. Also, if this is on the wrong board, etc... do your thing.... In the food section of today's Danbury News-Times (in CT) there is an article by Bill Dailey of the Chicago Tribune about artfully rearranged Thanksgiving meals. It gives Mr. Kinsey's recipe for a cranberry-champagne cocktail and it mentions his brussels sprouts creme brulee, gratin, slaw and simple saute.

Thanks, Dave, I'll go check it out this week. I have a sneaky suspicion which one it is....

My local grocery store (Shaw's) now only carries Swift's Premium brand fresh pork products. The labels don't indicate there is anything nefarious added, but the meat is awfully salty and tastes like it has been injected (both a loin roast and package of chops tasted blah). Does anyone know if this brand of pork injects stuff into their products...I think the meat tastes very inferior, not buying it anymore.

That was very interesting for us neophytes. Thank you Brad!

"In my opinion the best non-meat item at Katz's is the lox and onion omelette, served with bread, pickles, and steak fries. I agree, however, that your best bet might be to split your meal among multiple establishments: you nibble on some pickles at Katz's, and then go someplace else for a non-meat item, like a knish at Yonah Schimmel's, which will be quite a bit better than a Katz's knish. Unless you're going to schlep out to Coney Island and Mrs. Stahl's, I think Yonah Schimmel's serves the best knish you're going to get your hands on." Quotation from a certain F_ t G_ y on the Katz's thread. So maybe those Michelin reviewers ate the hot dogs and knishes. Actually, I'm very happy you brought up Katz's omission. Because maybe it will inspire them to improve the quality of their other food, and get that star next time 'round.

Steven, I treasure and value your advice, when it comes to meat, you are soooo the man. But the one time (and only one time) I visited Katz's it was dreadful. Sure they serve very good pastrami, but that's it. It's a one trick pony. And I don't believe it deserves a star. The rest of my party was disgusted and didn't finish their food. (I think they had corned beef, a hot dog...fries maybe...bunch of stuff). Katz's calls itself a deli so it should be judged as a deli...and that's where it fails. Not all members of John Q. Public go to delis for pastrami. Many like corned beef, roast beef, big club sandwiches, pickles, deli stuff. Can you honestly say if you took the pastrami out of Katz's it would warrant a star? Peter Luger's, which got a star, is also kind of a one-tricker. Luger's is a steahouse. Its main entree is steak (o.k there is a token fish du jour, and lamb chops... but whatever). So at Luger's you really gotta get the steak. Going in you know steak's the thing. But to do a mediocre to lousy job on a whole menu except for one item? That doesn't make a deli.

Thanks Brad and 300! I can go wine shopping now!

Sometimes things are a matter of perspective. From my point of view, as a visitor to New York, the Michelin Guide ratings are one more tool in a traveler's arsenal to use to decide the simple question--Where should I eat? In that regard it as helpful as E-gullet, Chowhound, Menupages, Opentable, Zagat's, Gayot's, and other NYC dining resources. The restaurants listed in the guide are not a bad representation of New York dining. Yes, there are some surpises here and there, a few omissions and places that shouldn't be there. So what? It's not perfect. Neither are the meals at these places all the time, are they? It's kind of sad that some people feel personally insulted or affronted by a restaurant guide. Those who find it helpful will use it.

Thanks, Katie!

No riesling or pinot noir recs....anyone...?

Would you be so kind as to recommend a Riesling and Pinot Noir? Moderately priced, readily available if possible. Thanks, kindly. I am making Thanksgiving dinner for 20...none wine connoiseurs. I have about eight bottles of the sparkler Bugey Cerdon Renardat-Fache stored up, and because I love these people I might open a couple bottles of that also.

I'm not in any hurry to buy the book either, even if I have contributed my share of viewings on this thread. This is a lot like baseball. Ballplayers are forgiven a lot of sins as long as they perfom at the plate. Mr. Psaltis you are up and your plate had better be worth the dish.

I think Andy really nailed this one. Be careful with the logrolling...sooner or later you'll get splinters.

I think Rocco was just tweaking Tony a little for the time Tony said Rocco's food "blows" on The Restaurant.