JohnnyH
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Posts posted by JohnnyH
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I keep my pipe tobacco, matches, & accessories for travel in a beat up and almost threadbare Old Weller Bourbon bag. They are almost identical to the CR bags but burgundy in color instead of purple and, yes, Old Weller still comes in the bags.
Heh. When I was in college, my purple bag held a different kind of smoking supplies...
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You could always visit lovely, scenic Buffalo. If you're at all interested you could take a ride to the Anchor Bar -- home of the original Buffalo wing. Not sure it's worth a trip on its own though, other than for the novelty factor.
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I'll add my voice to the chorus recommending uncovered cooking over high heat. I also suggest that you add a tablespoon of unsalted butter to the oil, letting the foam subside before dropping in the potatoes.
Minced garlic and parsley toward the end of cooking for persillade are also really, really good.
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With 3 posts in 9 months, it'll be the dog days of August before we get an explanation.
I am trying to be charitable & hoping that the comment was an attempt at a joke that misfired, because otherwise it's pretty darned rude.
Considering how curious we all still seem to be, perhaps a pm is in order.
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That's a rather surprising comment. Care to elaborate?
Edit: I was merely pointing out that after Zagat's told the owner of a terrific restaurant that he was (finally) going to be in the new Zagat's guide, it was odd that there were no ratings to accompany the listing.
I thought so too, but thought I'd wait for you to inquire.
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Funny -- this thread got my attention b/c I'm also going to be in Orlando the beginning of next month on business. I'm staying at the Dolphin, one of Disney's resorts.
If I get in a cab and tell them I want to go to the "Sand Lake Road Restaurant Road" will they know what I'm talking about?
Thanks for the help.
Probably. If not, just tell them to take the Sand Lake Road exit off I-4 and make a left. It's then about 1/2 mile up on both sides of the road. You really can't miss it.
On a side note - it may be a little expensive to take a cab from all the way out at Disney to Sand Lake. I'd get a quote first. Orlando is very spread out (similar to LA or Atlanta)
If you're on Disney property, make sure you try Jiko at the Animal Kingdom Lodge. Also, California Grill and Victoria & Alberts are great but very pricey. In the Dolphin itself, Todd English's bluezoo is ok and Shula's serves a decent high-end steak. DO NOT eat at the Italian place in the neighboring Swan though. You'll be sorry!
Perfect. Thanks Bill.
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Funny -- this thread got my attention b/c I'm also going to be in Orlando the beginning of next month on business. I'm staying at the Dolphin, one of Disney's resorts.
If I get in a cab and tell them I want to go to the "Sand Lake Road Restaurant Road" will they know what I'm talking about?
Thanks for the help.
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Thanks you guys. I am only reserved because after using the skillet once, I could not understand how to get rid of the white stains.
One thing to look out for here is adding salt to liquid in the vessel before it has come to a boil. Doing so will almost guarantee pitting -- small white spots that don't affect the pan's function but also don't look so hot. Always make sure the liquid is boiling first.
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We've got a set that we bought piece by piece and we love every one of them. I'd love to hear more about the source of your reservations -- buyer's remorse? They are expensive, but as far as I'm concerned they're well worth it.
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I tried the Penang on W. 72nd St in Manhattan, as well as the one that used to be on 3rd Ave in the east village. I found both very disappointing and never gave either one more than that one shot. I'm in Morristown now and am happy to hear the E. Hanover branch get good reviews; I'll have to check it out.
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Slice the top off a head of garlic, exposing the topless cloves. Douse the head liberally with olive oil and wrap loosely with aluminum foil, forming a tent. Roast at 350 for roughly 20 minutes.
No; in my opinion a separate roasting gadget isn't worth it.
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Of course -- is there anywhere else you'd recommend we check out? We're going to be staying at Horizons, if that helps.
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I've been a few times -- my office used to be around the corner on Park Avenue --and have always enjoyed it, though I agree with previous points about the service.
If you go, make sure to get one of the fondues.
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Thanks for these. Swizzie Inn and the Hideaway both sound perfect for us...
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This thread has me thinking about a drive we made last summer in search of the Clam Box in Ipswich that I had read so much about before moving to Boston. Turned out to be the final truly hot day of the summer. The town and the restaurant were packed. We have limited on experience with fried clam bellies and found them to be quite tasty. We paid extra to get 'local' clams which was a recommendation from people in line. The breading (or dusting) was light and the flesh was tender. In all, for the volume this place does, I think they have a nice touch with the fryer.
Ahhh, summer.
This was lunch, outside at the picnic tables. My lunch is on the left (without the offensive red stuff my wife likes) and is actually the big bellies.
For comparison sake, a closeup of the two sizes.
Holy sh*t you're killing me. I'm not going to be in Harwich until August this year and now I've got this jones to deal with...
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Methinks "Best of the Best" doth protest too much...
Edited to add: It'll be interesting to see if he/she shows up on any other threads or if this was a one-time appearance.
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I strongly dissagree with fatcatbrew. I think that Ramsey is very lucky to have a restaurant like Varka! It's not that the food is "uninspiring" but is great in it's simplicity. The overly decorated and complicated dishes are so 80s, who wants that anymore?!
Restaurants with the same concept such as Varka are a great success in New York City (ex. Milos, Avra, Molivos, Thalassa, Trata...) It's great, healthy, fresh food (specializing in seafood) simply grilled and drizzled with olive oil, lemon and herbs. And the fries I had, were not parlsleied, but sprinkled with Greek oregano.
The staff is good for a new restaurant, and will only get better as everyone feels more comfortable and knowledgable.
Some of the appetizers I had were amazing! I had the octopus, which was sooo tender, the stuffed, grilled calamari was amazing and the beet salad was not what you would expect, it tasted great!
All in all, I think Varka is great and I hope the people of Ramsey and all of NJ can appriciate it as much as I do. It's just as good as Milos, Molivos and Avra without having to make the trip to the city. And by the way, I heard that their chef was the chef in Avra.
Best,
Best of the best
Restarting the thread (ramsey as a topic name is too vague)QUOTE(fatcatbrew @ Mar 25 2005, 09:00 PM)
Any chance you're affiliated with the joint, Best?
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Add my vote to those in favor of option B, though I of course have no problem with dishes that are created to integrate protein and vegetable. The standard "comes with rice and vegetable" though always seems like a tack-on to me, and rarely something I'm interested in.
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You might want to check this link!
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Okay, here's a question. The prices notwithstanding (though I'm in general agreement with Tommy here that $100 seems excessive in light of what Luger's charges), how's the food at this place? I've never been, but would definitely give it a shot if it comes with a recommendation.
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My fiance and I are going to be in Bermuda this coming May for our wedding. This thread hasn't been updated in a while, and I thought it might be worth waking it up again to see if anyone's got anything else to add. We'll be there a while -- 10 days -- so should have time to give a variety of places a shot. All thoughts/suggestions welcome and appreciated.
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The Bernard's Inn offers a tasting menu six nights a week. The menu changes daily and it must be ordered for the whole table. On Saturday they serve it after 8:30 PM. Cost is ๛ for the six course tasting menu and 贎 with wine which includes a dessert wine. You can order the tasting menu when you arrive at the restaurant. You need to request a fish or vegetarian tasting menu a few days in advance.
Your prices appear to have gotten garbled -- at least on my machine. Can you try reposting?
Thx.
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Just curious, but any reason in particular it's got to be a guy?
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It appears to be a reprint of the piece discussed upthread, from the Times (London).
Ah. Sorry about that -- my apologies.
LA Senate considers banning smoke indoors
in Louisiana: Dining
Posted
There's been a lot written on this site about this kind of legislation, specifically with regard to the laws passed in NYC not long ago. As I remember, it generated some pretty lively discussion -- people seem to have pretty firm ideas on what they believe on this one.
I have a feeling that you and I agree. My own feeling is that bar owners should be free to operate according to their own wishes; I don't mind barring smoking in restaurants. It's tough enought to make a living -- let alone a good one -- in this business. If bar owners thought a blanket no smoking policy was a money maker, they'd have done it on their own.