slkinsey
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Posts posted by slkinsey
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For Boston, I think you're better off with scrod than anything else. No one particularly eats baked beans there, and clam chowder is really more regional than local.
Folks in Wisconsin would probably dispute giving the bratwurst nod to Milwaukee, as Sheboygan is really the Mecca of bratwurst.
A lot of places are going to end up with barbeque as the specialty. Certainly North Carolina is famous for two different styles (Western and Eastern), and Memphis, Kansas City, and even Chicago have barbeque styles for which they are justly famous.
San Antonio is very well known for Tex-Mex, and "puffy tacos" are a specialty.
What about smaller cities that are associated with famous foods? One could argue that the top places for NC and TX barbeque are not found on your list (not to mention the top place for bratwurst, as previously mentioned).
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Hendrick's is actually one of the martini gins of perference around the slkinsey household, along with Plymouth and Boodle's.
For a Hendrick's martini I like to use 8 parts Hendrick's to one part Vya white vermouth. For the garnish I float a translucently-thin slice of English cucumber in the glass (really need a mandoline for this), and I serve it with a little dish of sliced cucumber sprinkled with Maldon salt.
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While this is somewhat tangential to discussion of Union Pacific, it strikes me that this is now the second of Burros' reviews about which we have remarked that the star rating seemed somewhat high given the overall tenor of the review. Perhaps her writing tends to highlight more the negatives than the positives?
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I like to roast my chicken spatchcocked after marination in lemon juice, garlic and crushed red pepper.
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From todays NY Times...
Yummy fresh shrimp from Maine are in! 5.99 - 7.99/lb. at Wild Edibles and elsewhere.
Broadway Panhandler (477 Broome at Wooster) is selling Le Creuset at 35% to 65% off the suggested retail price! Through February 29 while supplies last.
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Ned, I'd say that if you went to Grand Sichuan in New York City expecting something like your favorite Shanghainese place in Seattle you were setting yourself up for disapppointment. This is especially true given the fact that you didn't really order any of the specialties of the house. I am not questioning your evaluations of the dishes you had, as I have no trouble believing that the lo mein and egg drop soup at GSIM are not particularly outstanding.
I would suggest that Chinese cooking is too wide ranging and diverse for any one restaurant to excel at every single dish in the Chinese repertoire. As the name of the restaurant implies, Grand Sichuan is a place to go for Sichuan cooking, and I have never been disappointed by any of their Sichuan dishes. Anything else is like ordering bucatini all'amatriciana at La Cote Basque.
To make another example: however good the lo mein and chow mein may have been in your Seattle place, and I am sure it was excellent, I would be willing to bet that I, as someone who is used to the freshly killed kung pao chicken at Grand Sichuan, would be disappointed with their implementation of this dish.
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Anyone have any experience with or information about the Northern Industrial tools grinders like this one or this other one?
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Fundamentally, with poached eggs and especially with regard to their appearance, there is no substitute for incredibly fresh eggs. Certain results, and consistency of results are possible with <1 week old eggs that are simply not possible with older eggs. This means that supermarket eggs will never really do the trick.
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I always finished my braised "bbq-style" baby back ribs under the broiler, brushed with the reduced braising liquid.
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Thanks Extra! Very interesting.
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Welcome to eGullet, torchef.
You think the production of Foie gras is not the most humane? Compared to what? I'll tell you something... if I had to choose between living a life as a Tyson chicken or as a Hudson Valley Farms duck, I'd choose to be the duck in a second. I think that the treatment of ducks raised for foie gras is probably 1000 times better than the treatment of most animals raised for food.
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Okay, guys... there is at least one other major thread about children in restaurants... so let's keep discussion in this thread about Riingo.
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I think it is a misconstruction of "beaten."
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It's not exactly in NYC, but sources tell me that there is a big sale going on from 10 'till 2 on Saturday, February 14 at Ole Ole Warehouse. If you have a car, it's definitely worth checking out.
Details and discussion may be found in this thread.
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I remember seeing in an old biology textbook that a raw potato is only about 15% digestible. It's not exactly my thing, but as long as it's not green it probably wouldn't hurt you.
jariggs,
I set out to debunk you, but in the end I can't really tell if the 15% is true or not. Found an interesting link about how much nutrition is available in a raw potato, though: http://www.madsci.org/posts/archives/Jun20...50086.Bc.r.html
FWIW, raw potato starch is not digestible by humans.
That could be a good thing. So how many digestible calories does a raw potato have?
Yes, I imagine it could be a good thing from a weight-control standpoint (although I might be concerned that some gut bacteria would start fermenting the stuff with the expected results). I was mostly speaking to jariggs' assertion that raw potato is only 15% digestible -- which figure seems reasonable to me.
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...there's a really good basic evoo - Sicilian, I think - called Frantoia.
I use Frantoia Barbera as my "house" evoo, and can attest to its quality (looks like this). Big flavor, big nose, lots of olive character. It's an unfiltered Sicilian olive oil. I get it here at Fairway for around $US14/liter (~£UK7.60?), which I consider quite cheap. It is an excellentm excellent oil, although not at the level of a top-shelf boutique Tuscan or Ligurian evoo.
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I remember seeing in an old biology textbook that a raw potato is only about 15% digestible. It's not exactly my thing, but as long as it's not green it probably wouldn't hurt you.
jariggs,
I set out to debunk you, but in the end I can't really tell if the 15% is true or not. Found an interesting link about how much nutrition is available in a raw potato, though: http://www.madsci.org/posts/archives/Jun20...50086.Bc.r.html
FWIW, raw potato starch is not digestible by humans.
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I have been using the KitchenAid meat grinder attachment for a few years now, and am hoping to step up to something a little more powerful and serious. Since I am grinding meat on a more-or-less weekly basis, it seems like a reasonable investment to sink some money into a stand-alone electric powered meat grinder.
The reason I am grinding so much meat these days, and will continue to do so in the foreseeable future, is that I grind whole chickens (bones, skin, organs, etc.) for my ferrets. Since they are primary carnivores they are evolved to eat whole prey, which includes the bones, etc. Unfortunately, my KA mixer (I have the most "heavy duty" model) frequently locks up when attempting this task, and I have to stop frequently to clear the grinder of whatever it is that is clogging it up. What I would like is something with the power to keep on grinding through the bones without breaking a sweat.
So... any recommendations? What's the best/most powerful powered meat grinder for home use?
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All that said, egg shells are porous enough to allow through flavors and colors from the cooking liquid. Try hard cooking eggs together with some sliced beets, for example. One way my parents used to make Easter eggs was by tying onion skins around the eggs with thread and cooking them that way. This resulted in a mottled shell in various shades of brown, and the color plus a mild onion flavor went all the way through to the whites of the eggs.
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Just FYI, whatever amount of salt you might add to the water, it will only affect the boiling temperature less than one degree.
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Bux, I believe, is a great admirer of the pizza-like product at SSB. Might be worth a little trip some time. Do they bake to-order, or are they premade?
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There is also the issue that simmering a stock with the lid off supposedly allows for the evaporation of certain undesirable volatiles that would remain behind in covered stock. Aren't covered stocks supposed to have a "vegetal" taste?
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Exactly what Adam said...
In Emilia Romagna the pasta is traditionally fresh, made with eggs and "doppio zero" ("00") flour, which is "softer" than American "all purpose" flour because it contains less protein. 00 flour is available in America, but difficult to find. One can simulate 00 flour by mixing 1 part cake flour with 3 parts AP flour -- although fresh pasta made with straight AP flour is very good. Emilia Romagnan fresh pasta is not (sorry Culatello) traditionally made with semolina.
Further South, most pasta is traditionally of the dried, die-extruded variety, made with water and duram flour, which is "harder" than American "all purpose" flour because it contains more protein. Duram flour is available in America, and one can buy "home extruder" machines. Making pasta asciutta at home is kind of pointless, however, as the packaged varieties are always going to be better.
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@SQC always does a fine job, as you know.
Aix is very good, and always interesting.
Ouest, as previously mentioned.
But, by and large, yea... there is a serious dearth of quality restaurants at a certain level.
Each City's signature dish?
in Food Traditions & Culture
Posted
Um... isn't there an omlette thing associated with Denver?