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Everything posted by scottie

  1. Try these guys, in the EV: http://www.taralluccievino.net/ OR These guys: http://www.freewilliamsburg.com/listings/restaurants/neighborhood/graham/fortunato-brothers I'd choose the latter, but you would have to travel to Williamsburg, Brooklyn (2 whole stops on the L train). Super old-school, and the pastries are EXCELLENT, I kid you not. Though sfogliatelle are really only good the same day. F Bros is always fresh, can't vouch for the other. Just give them a call and see. Hope this helps.
  2. I'm so pleased to see the Grand Hotel in your AL travelogue! My husband and I were married there in 2007. The food was excellent, much better than I had expected wedding food to be, and the chef quite generous in giving us a tour of his garden. My husband's parents and grandparents live in the Lakewood neighborhood, directly adjacent to the hotel. Whenever we visit, we wind up at the bar for mint juleps at sunset. If you saw the statue of Bucky, the old bartender, that was sculpted by my MiL. We will be returning to the Grand Hotel next weekend for my husband's grandfather's 100th birthday p
  3. Coffee, coffee, coffee. I recently had to quit all coffee, even decaf, due to ulcer-like stomach issues. I miss the hell out of it and sometimes buy it and take two sips, but even that will hurt for several hours afterwards. I try to subsist on the aroma. Pickles are out completely, which isn't too bad except for the vinegary cucumber-and-onion salad indigenous to the South, which I grew up eating and discovered this summer is now forever relegated to the past. Seltzer. My favorite fizzy water. Carbonation is a no-no. But I love Prosecco, so I figured for now I'll trade seltzer for that. Cutt
  4. Oh yes, Samoas are way too sweet for me now, but were my absolute favorites as a Brownie. McRib Sandwich- every few years, McDonald's would dust this one off and offer it for a limited time, much to my delight. Had one again about ten years ago, and boy howdy, was that gross! But I still, even now, feel a twinge of excitement whenever I see an ad for them. Vienna sausages- these remind me of fishing trips with my dad, but I have not considered eating them ever since because ew.
  5. I love reading these stories and seeing these pictures. The oldest thing in my kitchen is a cast-iron Bundt pan from the 19th century. It was my great-aunt Effeldee's; I believe she inherited it from her mother. So it is very old, and much smaller than modern-day Bundt pans. Also, we have a ricer from who-knows-where, that seems kinda old- then I saw the exact same model on display, and it was from the 1920's. Cool!
  6. I agree about the strawberries. They have been disappointingly watery this season, and they spoil quickly. I've had some okay sugarsnaps, but the flavor has not been up to par. Must be pretty rough right now for many of the farmers. Has anyone seen favas this year?
  7. As long as the for-profit business is set up separately, and pays even a nominal rental fee to the synagogue, it should be fine. Personal chefs and caterers do it all the time. Churches, synagogues et al. are required to maintain certified kitchens that they might only use for a few hours weekly. These kitchens are comparably inexpensive to rent, the rental generates a bit of income for those institutions which are often strapped for cash, and legality is maintained all around.
  8. You might want to check out Spuyten Duyvil Grocery in Williamsburg. It's run by the same guys who run Spuyten Duyvil, the bar (and Fette Sau). It's small, but the focus is on great craft ales from the USA and beyond. It is a shop, not a bar, in Bedford Cheese's old location on Bedford. I realize this is not in Manhattan, but hey, it's just one stop!
  9. Wow, there are some odd products out there. We are totally going to try the Zevia cola. Thanks, guys!
  10. My husband is looking for a beast which probably does not exist. Does anyone out there know of a diet, aspartame-and Splenda-free soda which still contains caffeine? He is willing to give up the artificial sweeteners, but not the caffeine. There appear to be some Stevia-sweetened sodas, but they are all caffeine-free. The ideal would be a diet China Cola. Alternatively, has anyone out there ever heard of a caffeinated seltzer or club soda type beverage? Weird, I know. Thanks!
  11. Does anyone know of a brand of butterscotch chips that does not contain nasty stuff like hydrogenated oil and artificial coloring and flavor? I want to bake some cookies for Christmas that I loved when my mom made them back in the day, but Hershey's and Nestle butterscotch chips and the like are full of nastiness. Any ideas?
  12. Check out Vosges, in Soho. Their chocolates are beautiful and unusual- also expensive, but they make lovely gifts. If nothing else, you can get a really nice mug of hot cocoa while you're considering their selection. I plan to get my dad their chocolate pig with bacon bits! Vosges suggests storing chocolates in the fridge for not more than two to three weeks ahead of time.
  13. Well, here is the response I got from the wonderfully named Mr. Jacques Couture, president of the Vermont Maple Foundation: > "It would be interesting to know how the syrup tastes after > 12 years! I would follow my instincts if I were you. If the > inside of the can is tarnished the syrup has probably picked > up a very tinny taste. If not, it may still be good to eat, > but don't take any chances if you are not comfortable. > I may not sound very decisive in my recommendations. > It's kind of hard to know not being there. > Good luck...be careful. > Jacques Couture
  14. What a good idea! I have emailed them this question. Thank you for posting the link. I agree with Chris that it would not be such a problem if the syrup had been stored in glass. I am pretty sure that protective lining was not in such wide usage 12 years ago. This can did not seem to have any such lining, though it was hard to tell through all of the crystallization. I have used the syrup once, and it tasted more or less okay, but I was so paranoid I haven't used it since. I am awaiting response from the Vermont Maple Foundation, which I will post here as soon as I get it. Thanks, guys!
  15. My husband has had this 1/2 gallon can of maple syrup for 12 years, never opened. I got a craving the other day and opened it to see what kind of shape it was in. It was really dark. I poured it all out into various bottles, thinking I could get a better feel for its condition that way. Of course there was all sorts of crystallization at the bottom- maybe that lent to the darkness of the syrup, since the crystals were clear. This giant, perfectly clear crystal fell out! That was cool. But not the point. The point is, is this syrup still safe to use? It seems like it might have absorbed a meta
  16. I don't like celery either, but use it for stocks and soups. Always hated Bumps-on-a-Log. Right now I have a bunch of VERY leafy and strong-flavored celery that I got at the farmer's market, and I'm wondering what the heck to do with it. Maybe a pesto? Would that be weird? Think I'll probably make the cream-of-celery soup suggested by Magictofu above.
  17. scottie

    Per Se

    Would love to hear about it. We're planning on going sometime soon.
  18. You know where else I'd go? Sammy's Roumanian. You're not going to get good chopped liver in Charlottesville.
  19. Wow, Nathan, I can't believe you are leaving NYC! Your voice has been so prominent in this forum. Whenever I see a post with your name on it, I know it's reliable. Charlottesville is not so far from D.C. that you won't be able to pop over once in awhile for some decent chow a la Jose Andres or Citronelle; likewise with the Cathal Armstrong places in what is it, Alexandria? Also, if you have a hankering for authentic Ethiopian or Chinese, you can get that in D.C. A family friend once said about 25 years ago, that you could tell which countries in the world were experiencing unrest by the new re
  20. I apologize for hurting your feelings. I am guilty of using a broad generalization to make a point. Did you have something to say about the responsibility of a chef?
  21. Hi Sher, I'll tell you what I know. Yes, "onglet" = hanger. Sounds like the Wiki page is describing a single serving size of steak; the weight you have is possible from a large animal. Also possible is more than one hanger in your bag. FYI, there is only one hanger per beast. It will not be both the skirt and the hanger, as they are actually on opposite sides of the abdominal cavity (hanger interior, skirt exterior). You should make a cut along the center membrane, to wind up with two steaks. Remove any other gristly, membraney stuff. There is some fat in the structure, not too much to be g
  22. My first responsibility is to provide tasty and nourishing food for my clients, while staying within their budget. This can be challenging when you have a really small budget. It's August, the height of corn season, and I want to make corn soup- all I need is maybe $4 worth of corn, tops, but I'm told to use canned. Canned corn! In August! In this respect, "local" or at least "seasonal" means more flavorful as well as healthier because it's fresher. If I serve my clients soup made from canned corn rather than from fresh corn, I am doing them a disservice and I am not being a responsible chef.
  23. scottie

    Hush Puppies

    We just made corndogs a few weeks ago with hushpuppy batter and they were AWESOME. I can't even remember which recipe I used, but there were onions and buttermilk. At my summer camp when I was a kid, they always put a little Kool-Aid in the batter. It was good, and I grew up thinking Kool-Aid was an authentic hushpuppy ingredient. I would never do that now!
  24. I am an alum of Antioch College, whose motto comes from the college's founder, Horace Mann: "Be ashamed to die until you have won some victory for humanity." I am constantly asking myself whether I am winning a victory for humanity. It makes for some lifelong psychological torment, I can tell you that. So I definitely believe I have a responsibility to adhere to my ethics concerning food sourcing and preparation. I think chefs absolutely have a responsibility within the food industry to help effect positive change, particularly because they are in a position to do so. With the position comes t
  25. I'd check with Bonnie Slotnick or Kitchen Arts and Letters. I have the Greenbrier cookbook and love it for its visuals. I think it was the first fancy cookbook I owned- got it while on a family vacation there. Have you seen the Inn at Little Washington cookbook? Beautiful.
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