slkinsey
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Posts posted by slkinsey
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Sounds like Amaro Nonino, which is really nice but unfortunately difficult for me to find here in NYC.
Don't forget to check out Craig Camp's amaro TDG article, along with its associated discussion thread.
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Mmmmmm... meatloaf. Must make meatloaf. I like to mold mine in a loaf pan and then turn it out onto a sheet pan for cooking so the outside gets crispy and the fat can drain away.
Cold meatloaf sandwiches for me have pickle slices, mild onion and grain mustard.
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Hmmm... I think Carne's okay, and a good addition to the 'hood for sure. But there's little doubt in my mind that I am getting better beef and much more food for my money at Fairway. Your point is, of course, well made with respect to the service issues at Fairway. But, as I touched on above, my experiences at Carne haven't been stellar in that regard either.
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Um... Moby? You're supposed to take the varnish off the handle (as well as the copper) before you start using the pan. Just rub some oil on the handle the next time you have it in the oven and it will build up a rust-proof "seasoning."
Waitasecond - are you saying that today is Moby dumbass day? I could've sworn it was tomorrow.
Dude... isn't that every day?
I only bought the largest - 9" I think, but Sam will know - Sautee Evasee. I prefer the 11" Bourgeat for shape and capacity, but haven't been able to afford one. Does Falk do something similar? The mauviel is phenomenal - as Sam noted - for reductions - feels at least 50% faster at evaporation than the closest competition.The 9.5 inch sauteuse evasee is the largest Mauviel does, AFAIK. They also don't seem to make a curved sauteuse evasee in 2.5 mm. Both Bourgeat and Falk Culinair do make a curved sauteuse evasee up to 11 inches. My Falk Culinair 11 inch curved sauteuse evasee is the most used pan in the kitchen. According to this page, Falk also seems to make a regular, straight-sided sauteuse evasee at 11 inches (28 cm).
I agree about the 11" saute pan - it's brutal to lift. I tend only to pull it out for really high temp stuff. Hope this helps.Almost any 11 inch saute pan worth having is going to be pretty heavy, especially when filled with ingredients. Ultimately, you shouldn't have to lift it into the air all that often. Just shake it back and forth over the heat and let design work for you. "Flipping" the food is definitely a two-handed enterprise.
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"treat the consumer like mushrooms - keep them in the dark and feed them a lot of shit."
Hey they stole eGullet's policy!
Well, the complete eGullet plan for "mushroom management" is: keep everyone in the dark, covered in shit... and if anyone sticks their head up, cut it off!
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Yea, it's an interesting place, although we think they're trying a bit too hard to be hip. The first time I went there, maybe a month after they opened, the service was so bad that I didn't go back for over a year. I've since been back a numbe of times.
My overall impression is that it's a bit too expensive for the quality and location. 28 bucks for a shell steak at Carne strikes me as too much given the fact that you can get a much better cut of meat plus a salad and sides for around 7 dollars more at the Fairway Steakhouse 30 blocks South. The best things to get there are, IMO, the skirt or flank steak and the double cut pork chop. These are flavorful and a good value.
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Once at a gathething of the Kinsey family at my parent's house down in Houston, by brother opened the refrigerator and asked where they had bought the "chee-HU-a-HU-a" beer. At first, I thought it might be a beer from Hawaii, but it turned out to be a Mexican beer (Chihuahua).
One note of caution in re to funny mispronunciations: make sure the mispronouncer has a sense of humor before bringing it up. Back in my college days, I was out walking with the young woman with whom I lived at the time, and we passed a pet store where she remarked on the cute "dash-hounds" (in fact, dachshunds) I swear... if I were to call her up today and say nothing but the word "dash-hound" she would A) instantly know who it was, B) tell me to fuck off, and C) hang up.
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That seems very odd. Could you provide a picture?
A few questions: What did you scrub it with? And does it look like you might have scrubbed away >2 mm of copper (i.e., is there a dent in the copper)?
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Back in my waitron days I heard a couple debate whether to have a glass of "pea-nut no-ear" or a "mer-lott".
Just last night I heard "Vogner" (viognier).
You sure they weren't making a musical suggestion?
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"mozzarella," however, is what used to be called "purest Tuscan."
That's kind of hard to reconcile with the fact that mozzarella comes from Campania.
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I've found that a lot of my Italian-American friends who live in predominantly Italian neighborhoods tend to pronounce certain words like, mozzarella as mootzarell, and ricotta as rigutt. Then, I have friends who are actually Italian, born and raised in Italy and they don't use those pronunciations at all. One of them said that it actually makes her ears bleed when she hears those Italian American pronunciations and she'd rather hear Americans pronounce Mozzarella as motzzarella than hear mootzarell.
This has to do with many things. Most of the Italian immigrants to America in originally came from the South. They also came during a time when local dialects were more commonly spoken in the home and around town than pure Italian. In fact, most of them probably didn't even speak much Italian (I still know some older people in small Italian towns who speak mostly dialect and have marginal Italian language skille).
Many of the Southern dialects and accents soften certain consonents. Thus, "s" often becomes "sh," "k" often becomes "g," "p" often becomes "b" and so forth.
Many Southern Italian dialects and accents also minimize the final unaccented syllable, and sometimes the unaccented initial syllable as well. Thus, "mozzarella" becomes something like "m'zzarell' " and "prosciutto" becomes something like "brosciut' " and coppacola becomes something like "gobbagol'."
You can imagine, then, what happened when a bunch of Italians, many of whom spoke different dialects, came to America and intermingled. The first generation born and raised in America generally had very little fluency in either Italian or dialect. What they had were the sounds of the words as spoken by their parents and/or grandparents and the parents/grandparents of their neighbors, etc. These Southern dialect-influenced, accented pronunciations became sort of "averaged" across the various dialects as immigrants from different Southern towns intermarried and became, to them, the "correct" way to pronounce various words.
Toss in a generation or two of English speaking Italian-Americans who speak little or no Italian and include only a few words of "Italian" in their vocabulary, and "m'zzarell' " is turned into "muzzarell," "gobbagol' " becomes "gabagool" and so on. Your Italian friend was correct. It's not Italian. It's Italian-American dialect. And Italian-American words are related to the Italian language around as much as Italian-American food is to Italian food -- which is to say that you can see the roots, but it's not close enough that it is recognizable as Italian.
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eGullet is a global site. That means some of us say "tomayto", others "tomahto"
Let's call the whole thing off.
(Someone had to say it
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In re to the Illy deal, do we have any idea as to how much coffee or how many pods you get for the 400 bucks? I'm wondering, because I just ordered 20 lbs of Liquid Amber from Sweet Maria's for around 80 bucks. That's approximately 450 La Marzocco triple baskets full, or 900 shots of ristretto... a little less than 2.5 shots per day for an entire year (530 double baskets for 1,060 regular shots). Let's call it 9 months worth of coffee at 100 ristretto shots or 118 regular shots a month, so it would be around 100 bucks for a year's worth of green coffee at these rates. Toss in a Hearthware iRoast at 190 bucks, and for around 300 dollars you have a year's supply of coffee that will blow the 400 dollars worth of Illy pods out of the water.
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I believe Sam said he prefers the stainless steel Moka pots, and I hope he reappears to clarify why. The Bailetti site made a point of the aluminum being a good material because it is porous enough to retain coffee residue which enhances flavor the more it is used. Any opinions all around?
Are you referring to this thread? I think it was the OP who expressed a preference for stainless. I just mentioned that there is no reason to fear aluminum from a health standpoint. The moka pots I have used, I think, have all been aluminum. My last one, the Brikka, I think was aluminum, but it's been a while and I gave it away when I got the Rancilio.
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I'd also like to be the first one -- possibly in the history of the world -- to say, in print, that the word "onion" does not contain the letter 'g.'
In French it does.
And in Italian it has not one "L" but two! And don't even get me started on German with its "Z" and "W"
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What I like is when people mispronounce things, not because they are naive or ignorant of the correct pronunciation, but out of a mistaken sense of trying to "snob things up." My favorite was related by Mario Batali who remarked at the people who would come into his restaurants and specify their pasta "al DAHN-tay." The first thing that comes to mind is that ordering pasta is not like ordering a steak where you specify the degree of doneness. And, of course, if you have to remind the restaurant that you want your pasta al dente, you should probably choose another dish. The second question, relating to the pronunciation, is wondering why anyone would cook pasta in the style of the author of La Divina Commedia.
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on a different note, i've spoken to a few bar owners who have all told me they've seen a decline in business since the ban. have you all spoken to bar owners?
I think it probably depends on which bar owners you talk to. No one is suggesting, I think, that some bars havent been hurt by the ban. No doubt some of them will be hurt to the extent that they are not able to remain in business. Indeed, I would be surprised if this hasn't already happened to several bars in NYC. That said, most of the bars I pass on the UWS during drinking hours seem to be packing them in just like they always did. This is, of course, by no means a thorough sampling and there are many reasons (Columbia students) why these bars continue to do big business. The thriving bar and nightclub scene in (smoke-free) California suggests, however, that the business in NY will eventually fully adjust to the smoking ban.
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Somehow I have the idea that one of the laws (either the NYC or NYS one) has an exemption for owner/operator/sole employee-type places, but the other doesn't.
Regardless, I have a hard time believing that bars with no employees (i.e., operated exclusively by the owners) would comprise more than 1 percent of all bars. So functionally it really doesn't make any difference.
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Thanks for the link, Steven. I found this one of the most interesting things Kunz had to say:
"What I tried to do at Lespinasse I want to do at Café Gray in a more casual and affordable way,” he explains. “Not dumbed down, just not truffled up.I, for one, await the opening of Cafe Gray with great anticipation, and look forward to experiencing it more than any of the other TWC ventures.
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AFAIK, there is a certain (relatively low) percentage of alcohol above which the sorbet will not freeze.
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As promised, the posts surrounding Amanda Hesser's review that were not substantially about Spice Market have been split off and will be reappearing shortly in another thread. Stay tuned.
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Hi maxmillan.
If you are talking about a Bialetti, you are talking about a moka rather than an espresso maker. There is no such thing as a stovetop espresso maker. One place to look for information is the thread The Pleasures of Moka, espresso's poor cousin. Another place would be the Bialetti web site.
Bialetti is certainly a good place to look, as they do seem to be the leading maker of moka pots. Personally, of the Bialetti moka pots, I always preferred the Brikka.
Another thing you might consider is a caffettiera Napoletana (Neapolitan coffee maker) like this one.
As for the aluminum vs. stainless steel question, the supposed health risks of cooking on aluminum have been thoroughly debunked for years.
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Well... it would be important to make sure it was a sweet potato and not a yam. Although the darker sweet potatoes are moister than the light ones, when baked they seemed plenty dry enough to me. Baking them split in half should anyway be able to control the moisture issue.
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Sounds like you don't really need a recipe. Just use your favorite potato gnocchi recipe, maybe include some nutmeg, and serve in sage/brown butter.
Are you so sure that sweet potatoes can be simply substituted for boiling potatoes?
Boiling potatoes, maybe not, but certainly for baking potatoes. I'd just bake them until fully cooked, which should solve spoonbread's moisture problem, rice them in a foodmill, add a few egg yolks, a few gratings of nutmeg and enough flour to bind it.
Most people aren't such purists as we when it comes to potato gnocchi (you and I like to use boiling potatoes and no eggs), using starchy baking potatoes and eggs.
El Gordo's worst kosher candy competition
in Ready to Eat
Posted
How could you not like such a delicius confection with such wholesome ingredients:
Um... titanium dioxide?!