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Everything posted by docsconz
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Major bummer! Good luck.
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sweet! We are having a beautiful day here. I am planning on buying some veal chops and grilling them outside this evening. It will be the season premier.
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Of this I am jealous of you Californians
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I'm always missing the irony and would love to assume that's the case here. I don't really expect people to be polite or impolite to me because of where I'm from, but I find most people to be very polite to me in France and Spain, the two parts of Europe in which I'm most likely to travel. When and if they learn I'm an American, if there's been any discernable difference, it's usually an increased politeness, although generally there's no change. Based on my experience over the past few years I would concur and add Italy to the list.
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In your opinion, lucy, what did the anchovy add to the marinade? Would you do that again? I love anchovies as an ingredient. This sounds like an interesting if not intuitive combination. I am curious.
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Wow! What a fantastic looking dinner and so nicely photographed. thanks for sharing. I'm getting hungry now.
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I'm inclined to agree with this - especially given that the co-workers were on home ground, so to speak. Much, of course, depends on the manner of the refusal! As long as they were polite about letting on that something about the dish's foreignness violated some cultural norm for them, it seems reasonable to me. (Thread Convergence - this is starting to dovetail nicely with the Table Manners thread.) I can think of some dishes that I'd be squeamish about trying even though they might seem perfectly normal to my hosts - bugs/insects, for instance, simply aren't my thing. No objection to them in theory, but after too many close encounters of the cockroach kind during a New York childhood, I have a visceral response to eating anything remotely like them. A visceral response I would try to control in polite company, but I hope I could manage a courteous "no, thank you, not for me" without giving offense, if offered such a dish. (I spose if necessary one could claim some sort of obscure religious taboo - though I have to admit that would sound a bit thick in connection with the combination of chocolate and cheese. "Thou shalt not..." never mind.) Calls to mind a scene in one of the James Clavell novels - Shogun? yes, I think so - in which the Japanese look on with ill-concealed nausea as their English guest eats European-style, great haunches of rare meat and so on. Also a scene from one of the O'Brian novels in which the heroes, honor-bound to participate in a victory feast, face an awkward moment on realizing that the stew consists of the defeated enemy himself. Also my father's experience on beginning his service in the navy and smelling lard for the first time. I suspect a lot of people go through something like it if they've been raised kosher but have turned away from kashruth as adults - or if they haven't turned away and find themselves confronted by a non-kosher meal at the table of an unwitting host. The world is full of cultural incongruities, and it isn't always possible to measure up to one's own open-minded ideals. I like to think I'll try anything once... but when you get right down to it there are a few things that give me pause. So on the other side of the coin, I can only hope that I can offer as much tolerance and understanding to other people's cultural taboos as I need for my own. Funny how that golden rule just keeps rearing its head.... Very well said. I was hoping to use the bugs analogy myself
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I love a good aged manchego with membrillo (quince paste). These and other items including the large whie asparagus are available from http://www.tienda.com. for something you can make ahead I recommend stuffed piquillo peppers. I just bought some tuna stffed peppers, but have yet to try them. Penelope Casas book Tapas is a great source of great recipes.
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I have given up my subscription to the Wine Advocate, although I retain my my subscription to RobertParker Online for its database. I don't use it much, but it is nice to have when I wish to refer to a specific wine.
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Actually, I would have an interest in Spoon, but unfortunately, I have no plans to visit London anytime in the near future. Mix might still be in "the mix", but I will reserve judgement pending what direction they go in.
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Good, None that I really have any interest in. Based upon what I have read here and about Rocco's I don't really have any interest in getting to know any of his restaurants. It seems they are more about the "scene" and "seen" than about the food.
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Thgis is very sad. I now regret not having created the opportunity to visit Mix under Psaltis. The Post report does not ring true. What other restaurants is Chodorow involved with besides Rocco's?
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It would be fun!
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Great job, Owen. Thanks for sharing.
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You gotta love when life is like that. I feel much the same about where I live, although I can't quite find a good crawfish boil. It is nice to know that there are still some regional differences and specialties. It is ironic that as travel gets easier, there is getting to be less of a need to travel. Your report reassures me that that is not yet completely the case. What other local or regional specialties are you hugely proud of where you live? Are there any special producers of either local specialties or products of exceptional quality?
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Condes de Barcelona was conspicuous by its omission. Any reason? Specific flaws?
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You really did it right! Other than someone saying you should have chosen this restaurant over that (I think you did fine), I don't think you could have possibly had a more varied and quality-filled culinary trip to NYC. OK, maybe you could have visited the Fulton Fish Market at 4AM, but I won't quibble. Congratulions on a monster trip!
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I'll have to look for it next time I visit Montreal. Sounds Good.
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Visiting Some Clam Farmers in South Carolina
docsconz replied to a topic in Southeast: Cooking & Baking
I do believe I will give it a shot. Looks like they will have nice fresh fish as well. A little grouper sounds good. Thanks. -
My feeling is that whileit probably could last longer, I'm not sure it will gain by it.
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Visiting Some Clam Farmers in South Carolina
docsconz replied to a topic in Southeast: Cooking & Baking
Ellen, Great report - truly educational. did you try any of the clams on the half-shell? Are they available direct? -
I think epoisses can be very difficult to remove from the box when at room temperature, because then it is very runny. However, it might not be so bad coming from the refrigerator. Carswell, thanks for the translation.
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[sorry about the accents, I pulled it off of lexis-nexis] While I believe I have the gyst of it, anyone care to tranlate for us French-language challenged?
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Cool site, Badthings.
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Does the 60 day rule for unpasteurized cheese apply to Quebec specifically or Canada in general?