Mistinguett

We're going for New Year's in St. Thomas and I'd love an update on (mostly) cheap eats. I heard very good things about Indigo at Magens Point Resort, and we'll probably have the New Year's dinner there. What else should not be missed? What about the supermakets (we'll have a small kitchen)? anything notable? Champagne/sparkling wines selection? Vie's on St. John - where is it? it's easy to find? I'm sure I can think of more q's if this wasn't enough. :D

It was wonderful. I'll have to apologize beforehand as I don't have a way with words to describe every dish, but here's what we had. Appetizers: -The pork potstickers -Wild Mushroom Chicken Dumplings with Black Truffle Sauce and Asian Micro Green -the Lobster Raviolis with Emulsified Soy Bean Puree - Lobster Asparagus Salad -Panko Crusted Shrimp Mousse and Jumbo Lump Crab Cakes with Frisée, Baby Arugula, Mango Salsa and Sun Dried Tomato Sauce. I had the Chicken Dumplings, but I got to try the Raviolis that my husband had - both excellent, but if I had to choose a winner that would be the Raviolis. Smooth and bursting with flavor. Entrees: - Szechwan Seafood with Prawn, Salmon, Tuna and Scallop with Asparagus, Chinese Shanghai Cabbage and Sweet Rice - Oven Roasted Maine Lobster and Filet Mignon with Cauliflower, Turmeric Risotto, Chinese Baby Broccoli and Patty Pan Squash - Crispy Jumbo Shrimp with Caramelized Grand Marnier Sauce w/Red Pear Tomatoes, Florida Orange and Coconut Sweet Rice - Seafood Pad Thai - The Susanna Foo Fried Rice - (I had) the Pan-Seared Jumbo Diver Scallops with Summer Truffle Sauce, Fried Parsnips, Grilled Shiitake and Herb Mashed Potatoes Everything looked good and got raves but I was very happy with my choice. I got to try a bite of my friend's Filet Mignon and I can honestly say that it was the most tender piece of meat ever. The Pad Thai was very good also, as for the Fried Rice all I can say is that it didn't look fried at all - all pure white and fresh. I didn't try it as I was already pretty full and wanted to enjoy my dessert. And I did. I had the Sesame ice-cream with Berries and Tapioca. A tapioca pudding on the bottom of the cup, layered with blackberries and raspberries, topped with ice cream and a triangle of tuille. Absolutely divine (and everybody agreed). Other desserts were: - the Assortment of Three Cheeses - the standout was a round molded creamy cheesecake-like topped with what I think was a soft caramel. - the coconut and chocolate ice cream However delicious, all the ice cream was slightly disappointing in texture - it melted instantly to a watery feel. You were left with the sesame taste or coconut flakes but I wish there was a little more creamy. It worked well in my dessert, but it doesn't stand well on its own IMO. And Cirilo, you did a fine job if you managed to keep your eyes only on your wife. Lots of large tables of fine looking ladies. ;)

Cabbage with smoked shanks ($0.99/lb at many supermarkets. I use them for flavor, not so much for the meat - although, if I buy them from my butcher they're meaty and delicious, but $4.99/lb). Cabbage with tagliatelli (I think it's a hungarian recipe). Chicken and pea stew. If interested, I'd be happy to write the recipe.

Not Lochina but as I like Nha Trang also, my vote goes to the Center St. location. I have a Vietnamese friend and she likes the Baxter St. one - just that we gave it a few tries from time to time and went back to Center. The food is more flavorful and the service is better. We go so often that we have "our own waiter" no matter where we're seated, his name is Leslie (if he spells it differently I apologize). Favorites: the "seafood and vegetables soup", the pho, the beef cubes with spices and the salt and pepper shrimp. The only thing I tried and didn't like was the scallion pancake, a little on the greasy side.

I'll definitely be hungry, that's a sure thing - we're driving there straight from work. Cirilo, what's the dress code for men? jacket-no tie ok? Dave, noted.

We've been invited for a friend's birthday at Suilan and I looked over the menu, but there are too many dishes that sound interesting. I did a search and I understand that Peking Duck is a must try, is there anything else? I promise a report if anyone is interested.

Live, from Paris, a weblog that has detailed information about a few restaurants and patisseries in Marais and elsewhere in Paris.

There is another good combination: paprika and white beans. There are 2 dishes I use it for, a bean stew and a bean appetizer. The bean stew is pretty simple - sweat 2 chopped onions with a sprinkle of salt until glossy, add 1 tsp Wondra flour and stir well for a minute or so, than add some (1/2 cup or more) tomato juice, 1/2 cup water and a tsp paprika, salt to taste, bring to a boil and add 2 cans of Goya Great Northern beans. Let simmer for at least 1/2 hour on low heat. Smoked hocks or bacon make a nice addition (you'd need to add 1 cup water and hocks to the onion and boil for maybe 1/2 hour before adding flour and tomato juice etc, or if using bacon this would be fried before the onions, removed and then added with the beans). The bean appetizer is as simple as 1-2 cans of Goya (I know, there is a Goya thread too) giant white beans, pureed and seasoned with salt and fresh garlic paste to taste. You may mix in a little bit of OO until creamy (I do). Now, this is the wonderful part: in a 1/4 cup OO brown one big onion, thinly sliced. It is important that is browned, it will have a sweet smoky taste. Add paprika to taste - 1 tsp to 1 tbsp, stir well to mix and pour over the bean puree. Serve with the bread you enjoy most. Edited because I rushed earlier and missed a couple of words and to add that the bean puree can be made with any kind of white beans, I just prefer the creaminess of the giant ones.

Just got a one year subscription for Saveur from bestdealmagazines.com for only $3.99 - it's $4.69 and if you use the discout code PXBF1010, an extra 15% off. Hope this helps someone.

And a site for some things french.

I pan-fry them cut in 1 1/2 pieces until lightly brown, add a splash of tomato sauce and a splash of stock and a handfull of black olives, cooked for 10-15 minutes. Another favourite as a side dish is saute shredded leeks with mushrooms. Saute an onion, add leeks and saute some more, than add sliced mushrooms and cook until juices subside, salt & pepper to taste and a bit of parsley doesn't hurt.

I'm sad to say that we had a very unpleasant experience at Lobster Pot on Commercial in P-town just yesterday. The clam chowder was curdled and slightly sour, the lobster bisque was bitter and left an awful aftertaste, the fisherman platter was merely ok and the sashimi tuna roll-up was pretty tasteless - save for the generous amount of wasabi. We made up for it with some fudge and saltwater taffy from Cabot's but still, I was very disappointed.

There are a couple of things that I get only when at their best: burgers (thick and juicy) would be one and bread (fluffy but crusty) the other. I probably had 3 or 4 burgers in the last 12 years. I'm one of the very few who don't like pasta and pizza or Italian food in general. I just don't get the idea of tomato sauce smeared on dough in whatever form. I'll eat it (maybe once every 3 years I get a craving for pizza), but never really enjoy it. I don't get ketchup either. I have to say I love tomatoes, it's nothing against them. Oysters I loved only in New Orleans (acme, yeaahhh!). Any attempt before and after was disappointing. Doughnuts - only the oily smell of them makes me gag. Mayo with sandwiches. Why, oh, why?

Have you tried Nyonya on Grand St in Chinatown? I did and as much as I occasionally enjoy their food, the poh piah is deeply disappointing - drowned in sauce and with poor filling. The closest to what I had in Singapore came the (now defunct) Coco Reef in Park Slope.

I absolutely loved poh piah as a snack (a roll with shredded daikon, carrots, bamboo shoots, beansprouts and what else, with boiled egg and peanuts and a delicious sauce). It's a Nonya dish and I have a hard time finding a good rendition in NY.

I hope you'll have a great time and I'd love to read about your experiences upon your return. Meanwhile I'll be around if you have more q's.

Oh, the markets are another story, how could I forget? Muffin, just go to any market and get 1/2 kilo (1 lb) of tomatoes - bite into one and please let me know how you liked it... Or an old, crinkly, last year's crop apple - some farmers store them and sell them year round. Oh, the sweetness of it! Same goes for whatever fruits and vegetables are in season but the thing is to buy from real farmers as the markets now abound with imported stuff that's no different than what we have here year-round. Lisa, I know what you mean and let me tell you that the next 2 decades were even worse. Traveling the country and dining with locals is the best bet, but even so there are things to be considered. The poverty level might be an issue and as welcoming a people romanians are, they might not have the best of food to offer. The restaurants in villages are a shame, although you might stumble over a little treasure of a shack that grills the best possible "mici". Muffin, how long will you spend there? The mountains are a couple of hours from Bucharest and the seaside is 3 hours away. I would't miss a trip to Sinaia and Brasov (go see the Peles and Bran castles) and if you're interested I can find out what's new and good in terms of restaurants.

I wrote about it here but there are a couple of places that I overlooked. Doi cocosi - (Bucharest, Sos. Bucuresti - Targoviste, phone +40-1-667.1080/667.1998/224.1415, fax +40-1-224.0697. Open 12:00 - 02:00. Famous for its live traditional dance, music and food (specialty: pui la ceaun - cauldron-cooked chicken) - one of the most authentic romanian and fun places I've ever been to. The deep-fried chicken was juicy, it's skin as crisp as it gets and the garlic sauce a nice complement. I hope the place is still in business, I haven't been in years. Nicoresti - Maria Rosetti St., phone +40-1-211.2480/211.1334. Open 09:00 - 23:00, Sun 13:00 - 23:00. Extensive menu, try sarmale (cabbage rolls) or friptura de pizdulice (a marinated and grilled piece of chuck meat, tender and succulent). Locanta Jaristea and Moara Mariei (see inyourpocket.com for Bucharest) sound good and I'll visit on my upcoming September trip. Dishes not to miss beside the ones mentioned above: ciulama de pui with polenta - a white sauce chicken dish, the bean paste salad "fasole batuta", the eggplant salad "salata de vinete". Don't miss the "street food" for a snack: pretzel (covrig), gogosi (the doughnuts) or merdenele (a flat square pie filled with cheese). Get them as hot as they get.

Overcooking tripe kills the texture as it becomes stringy. The perfect texture of cooked tripe should be similar to tendon: slightly chewy but "melt in your mouth". I'm not sure but I have the feeling that tripe in US supermarkets has been blanched or parboiled as I found it cooks faster than I was used to in Europe (where, btw, tripe is dirty and needs lots of cleaning with salt); my european recipe for tripe soup requires 2 1/2 hours of boiling the tripe with soup vegetables, while with the US tripe it could be only 30-45 minutes. I always boil/braise the trip just until I can fairly easy stick a fork in it (my recipes ask for tripe to be boiled whole and cut after cooling a bit). NulloModo, my advice would be that you try different tripe dishes in restaurants as tripe is definitely an acquired taste. But if your first experience does not stop you from trying again, here's one of my recipes. 2 lb. of tripe, 1 onion/2 carrots/1 parsnip/1 bay leaf go to boil in about 3-4 quarts of salted water. You may add a big beef bone as it provides more flavor. Skim as necessary and boil on medium until done. Take the tripe out of the pot and cool, than cut in strips 1/2x2". In another pot saute 1 grated carrot in butter, add 1 tsp. of flour (the thickening agent for the sauce) saute for 1 more minute, than add about 1 cup of the tripe liquid and boil down for a couple of minutes. Strain the sauce and mix in 2 egg yolks and lemon juice to taste (1-2 tbls), mix the sauce with the tripe and heat through on low for a couple of minutes.

How about diced red onion at $3.99/lb? For those interested, Whole Foods Chelsea has it. Do people really buy that?

Chelsea market has a little stand by the moroccan store, I think the sign said only on wednesday but I don't remember the hours.

Talking of shelf life, how long does it last if unopened? I bought several jars a few years back and a couple of them are still untouched. A friend introduced me to furikake ramen noodles. Not bad at all.

This is one thing that always baffled me: why sip from the side given the shape of the spoon?

Did it look anything like this?

Bloomingdale's has a sale for Calphalon Commercial Non-stick April 23rd and 24th - 30% off sets, open stock and Best values.