dls
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Posts posted by dls
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Last time I went to Tortola was about 6 years ago. The hotel I stayed at, The Sugar Mill, had a very good restaurant. Considered by many to be among the best onthe island. For drink, one "must do" recommendation is Bomba's Shack, especially if you are there when he has a "Full Moon Party". Words alone cannot describe it.
There are a few other pretty good places, the names of which currently escape me. I'll check my file (if I can find it) and get back later.
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M -"What? How could that be? Hot ham is hot ham - this has some kind of sauce."
P - "That's right - it's our signature sandwich. Hot ham is when you dip pieces of ham into hot sauce before you put them on the sandwich. Cappicola is way too expensive so we make our own hot ham with hot sauce!"
Don't know where you live but I had something similar during a business visit to Birmingham AL a few years ago. One of my employees wanted to take me to true "locals" place. It was a little stand with a few picnic tables outside. Their signature item was a "Hot Ham Sandwich". Being a first timer, I decided to try it figuring it was either a sandwich with cappicola or some type of warm ham sandwich. I was wrong on both counts.
Apparentely, they slice up a quantity of boiled ham each morning and put the slices into a pan with either a commercial or homemade hot sauce. As each order comes up, they pull out a few slices, shake off excess sauce, and place the slices on a standard hamburger roll heavily laden with Miracle Whip. A little bit of iceburg lettuce and a big gob of sweet relish follows.
Really nasty!
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Any other ideas out there when you can't find corned beef worth smoking?
Fifi - Thanks for the tip and recipe. We were at our secondary residence in FL over the holidays and I was notified by my wife on 01/05 that we were elected to prepare a dinner for 6 neighbors on 01/06. Since we were closing down the FL house and returning to our primary residence in IL on 01/07 and I wanted to do something extremely simple with minimal ingredients and that did not require shopping for a lot of fresh items that would not be fully used and would have to be thrown away afterwards to avoid spoilage prior to our next return Also, needed to do something that was not labor intensive since we were going sailing the same day. Saw you post on 01/04 and said "That's it".
Got a somewhat fatty 6 lb. flat and the McCormick spices from the local German butcher and made a few alterations (naturally). Added the sliced onions to the bag with meat and spices and refrigerated overnight. Did not have red pepper flakes but did have dried Anchos and Chipotles. Tore 2 of each into large pieces and sprinkled over the onion slices in the bottom of the Le Cruset. Also, had a 3" piece of fresh ginger that I was about to throw away. Sliced into 1/4" coins and added. Then added meat, brown sugar, and 1/4" of dark beer instead of the water. Covered, cooked as you recommended and went sailing. When we returned, removed meat, strained liquid, and thickened a little with cornstarch. Sliced meat, added sauce, and served with very good prepared baked beans and cole slaw from the butcher. Beverage of choice was more dark beer. Net result was a very simple great meal with minimal little effort. Thanks again.
P.S. Thought that I would freeze any leftovers for sandwichs on our next return. No such luck. Not a scrap left.
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The absolute worst meal I've ever had looked so strange that I had to ask what is was. The reply, ground bologna and pickles! She actually got out a meat grinder and ground together sweet pickles and oscar mayer bologna. It was then placed on cheep hamburger buns, topped off with cheese whiz, and heated under the broiler. I can't begin to describe the taste.
Over the years I've had many bad meals at the home of others including some posted here. Though (fortunately) I've never had it, this dish really intrigued me.
So..... On Christmas eve I decided to prepare it as one of the dishes at the annual get together buffet for my wifes 25-30 relatives (parents, aunts, uncles, cousins, nieces, nephews, etc.). In addition to a smoked turkey ("This tastes burnt"), ham ("Where are the pineapple rings-my favorite part"), I prepared many appetizers-caviar, sturgeon, oysters, and so forth right down to the bottom of the food chain. I included this recipe as my special offering for 2003. My only alterations were day (week) old Wonder bread (cut into quarters) instead of hamburger buns and, in a festive holiday mood, green and red "Sprinkles" applied following the broiler stage.
Bottom line - this dish disappeared in 20 minutes and I've had numerous requests for the recipe.
Thank you Elizabeth Ann. I think that my wife's family has finally accepted me.
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WASHINGTON - Investigators tentatively traced the first U.S. cow with mad cow disease to Canada, which could help determine the scope of the outbreak and might even limit the economic damage to the American beef industry.
Canadian officials provided records indicating the sick Holstein was in a herd of 74 cattle shipped from Alberta, Canada, into this country in August 2001 at Eastport, Idaho.
"These animals were all dairy cattle and entered the U.S. only about two or two-and-a-half years ago, so most of them are still likely alive," DeHaven said.
At this point, approximately 2 dozen nations have put a ban on the importation of US beef. As the world's largest exporter of beef, the economic impact is staggering. I found it odd, if not suspicious, that Canada was not among those participating in the ban. Good neighbor policy? Doubtful. When this story broke on Sat., I guess that my suspicions were confirmed. It also now appears that Canadian officials suspected very early on that they were the source of animal in question. It would look somewhat foolish to put a import ban on a product due to a problem that originated on your soil in the first place and was exported to the US.
I think it's a safe bet that those nations banning US beef will hit Canada with the same early next week.
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You could try Thompson's Turkey.
Thank you - Made this a few years ago and everybody loved it. Lost the recipe and could not remember the name. Now I have it again.
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I was wondering what other small Chicago Hot Dog stands are worth checking out? I'm pretty new to the city, and there's so many of them and the majority of them are pretty mediocre, it can be a little tough to choose.
Speaking of Chicago hot dogs, etc, has anyone been to Jim's Original stand since the Mayor's Meigs Field-like relocation. I used to go the original location at Halstead and Maxwell all of the time when my office was in the South Loop (loved the way you could smell it from about 2 blocks). Hot dogs were pretty damn good but the real treasure was the Polish sausage. Add in the vendors and blues musicians and it was one hell of a great time.
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we were in oaxaca one year for day of the dead and it seemed there were mostly family celebrations, not public festivals.
My experience a few years ago was just the opposite. By coincidence, I wass in Oaxaca during the Day Of The Dead period. From about 10/28-11/02, it was a continuous series of public festivals in, in addition to the private celebrations, both the town and surronding area. Also, at least in the area where my hotel was located, the doors to the private homes were open and it was common to go from house to house and celebrate with the families even as a total stranger.
Link below for a pretty good description (not mine) of the activities
i should have travelled with you
.thanks for the great link.
Additional link, for those so inclined, gives an idea of some of the packages available during the period
http://www.dia-de-los-muertos.com/packages.htm
Also, out of curiosity, I checked air for the period 10/27-11/03. ORD to OAX (via MEX) is around $700.
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we were in oaxaca one year for day of the dead and it seemed there were mostly family celebrations, not public festivals.
My experience a few years ago was just the opposite. By coincidence, I wass in Oaxaca during the Day Of The Dead period. From about 10/28-11/02, it was a continuous series of public festivals in, in addition to the private celebrations, both the town and surronding area. Also, at least in the area where my hotel was located, the doors to the private homes were open and it was common to go from house to house and celebrate with the families even as a total stranger.
Link below for a pretty good description (not mine) of the activities
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I tried finding an online link but apparently Hefty doesn't have a website (in this day & age?)
That's because Hefty is a division of the Pactiv Corporation. Link below
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Check out the following link
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I think I am going to try my hand at a Jamalaya. Do any one of you have a basic recipe?
Check the recipes at these sites:
www.gumbopages.com
www.jfolse.com
Also good for mail order sources if certain products are not readily available in your area.
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but two-buck was a god-send for me during my unemployed hiatus.
For one thing, it allowed me to keep my wine cellar of good wine intact until I had $$$ again to entertain and cook food worthy of it...
My apoligies to you regarding my prior post. Didn't read your later post before replying. All things considered, 2 buck chuck during unemployment was probably pretty good. There are worse things to deal with.
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three words: two-buck chuck
(at Trader Joes)
Went to the local Trader Joes a few months ago when they were introducing 3 buck chuck ($2.99 in Chicago). Asked the manager "how is it"? He asked "do you like wine"? I said "yes". He said "buy something else".
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Local Italian market saves Parmesan and Prosciutto rinds for me. No charge.
Manager in the seafood department at local Whole Foods lets me know when certain packaged items are "out of code". Example - Charlie Trotter smoked salmon @ $25+. 2 days "out of code" @ $7.50
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2 entries from a few years ago:
1. A local barbeque "joint" in a predominately black area of Birmingham AL with a Monkees tape (Great barbeque though).
2. A Ravi Shankur tape at a Polish restaurant on Milwaukee Avenue in Chicago.
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On the second and third pages of this thread discusses Weber kettles, bullets, barrel smokers and even an electric smoker.
Col Klink - Thanks. The picture of the smoker posted by Huevos Del Toro on 10/23/02 appears to be the actual electric unit that I was considering. I think that I am going to go with one of each. Electric smoker for a house in Chicago with a large wooden deck (safety concerns). WSM for a house in Florida with a stone lanai.
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Fifi - I use ruby port. As an aside, I made a batch last night to freeze and take to my house in FL for Thanksgiving (primary res. is Chgo). I just realized that the port used was an 85 Fonseca VP. A bit extravagent for a cranberry dish but it was all that I had on hand.
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Most of the recipes referred to contain elements of a cranberry recipe that I've used for years with very favorable results.
Simmer 1 C port for 10 min. Add 6 cups fresh cranberries and stir until all have popped - about 5 min. Add 1 C sugar, 3 T minced shallots, 2 T minced ginger, 2 T grated orange zest, 1 T grated lemon zest, 1/2 t cinnamon, 1/2 t cardoman, and 1/4 t salt. Stir until mixture dissolves and mixture returns to simmer - about 5 min. remove from heat, set aside and allow to come to room temp.
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Any opinions on electric smokers vs. charcoal?
I've had pretty fair success over the years smoking meat with the standard Weber charcoal kettle grill. I've also had pretty poor results with a Weber gas grill (the lowest heat I get is 350). Decided it was time to get an actual home smoker and came accross an electric one that looked interesting - Cookshacks Models 008 or 009 Smokette. In following the posts here, I see the WSM mentioned quite a bit and it now looks interesting to me also (and at about 1/2 the price).
Any insights regarding a comparison of the 2 types of smokers and the specific models would be appreciated.
Thanks
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Paris, obviously, has a number of great restaurants that would make any serious critic's top "X" list. I've had the good fortune to experience a good number of them over the years though I have not been to PG. On the other hand, I always make a point of going to GS at least once everytime I am in Paris (5-6 times a year). What draws me back, aside from all of the obvious reasons, is that I find it very comfortable, warm, and greeting (a factor is not so true with many other of the greats).
I seem to recall reading somewhere that GS spent some time at a restaurant in the US and became more attuned to the American psyche. Maybe this plays a role. I also have been led to believe that, because of his US experiences, the restaurant serves a traditional Thanksgiving dinner. If true, that has to be a hit with the expats.
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In a word - Maggianos "Sucks". Huge portions of very mediocre food produced by the industrial kitchens of Lettuce Entertain You Enterprises and served in an overcrowded / rushed atomsphere. I've lived in Chicago for over 25 years and, unfortunately, have eaten at one or another of their locations several times (primarily as a captive guest for business purposes). Having learned the hard way, I now normally get whatever soup their offering and let it be done at that.
I get a kick out of the part when the wait person asks you if you would like to take your leftovers with you. If I didn't like the crap at lunch, why in the world would I want to take it home.
As it goes with much of America however, it's an oasis and fueling station for those whose priority is quantity.
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I've eaten at Trotters a number of times and have enjoyed each meal very much (except for the bill). When in attendance, Trotter will circulate through the dining room and visit the diners (often wondered if we were supposed to stand and applaud). On one occasion, we were chatting with him and he spoke very enthusiastically about a special menu he was thinking of offering during the following month. This menu consisted of 9 courses of nothing but potatoes, each course cooked in a different manner. Needless to say, we did not partake.
Tortola
in Caribbean, USVI & West Indies: Dining
Posted
Some additional Tortola restaurant info w/links where available......
Somewhat upscale:
1. Brandywine Bay - Italian/International - A little east of Roadtown - http://www.brandywinebay.com/ - Also have a nice little casual cafe in Roadtown known as Capriccio di Mare
2. Sugar Mill - Caribbean/International - Little Apple Bay - http://www.sugarmillhotel.com/
Casual:
1. Mrs Scatliffes - West Indian - Carrot Bay - 1 seating nightly in her home. Kitchen and waitstaff entertains following dinner.
2. Rhymers & Quitos West Indian - Cane Garden Bay - Fairly simple island fare. Good rotis, especially goat.
3. J. Blakx - Jerk / BBQ - Roadtown - Mobile jerk wagon - great stuff
4. Foxy's - Jost Van Dyk - West Indian - http://www.foxysbar.com/ - Great Beach Bar with pretty good food. Note - if you don't have access to a boat, there's a ferry and a water taxi service to Jost
2 to avoid that I can recall. Pussers and Skyworld. Pussers has 3 or 4 locations on the island serving tourist food (mediocre burgers, etc) and proprietary clothing, knick knacks, etc. Skyworld has a beautiful view from the highest on the island. Food is very overrated and overpriced. Best bet is to go for a drink before or at sunset then leave and eat elsewhere.
I'll send more when (if) I recall them.