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Road trip NJ to western MD via PA on I-78 (Bethlehem, Allentown, Harrisburg)

Thu, 02 Sep 2010 16:44:17 GMT

Thanks for the feedback! I will report back on my experience.

Dried Scallops: Where to order online?...

Thu, 02 Sep 2010 16:49:19 GMT

Hello howHounds! I'm new at this - so I hope it goes well.... I am looking for a mail-order supplier of dried scallops. Does anyone know of such a supplier?

Great place near Minnehaha Falls!?

Thu, 02 Sep 2010 16:51:14 GMT

Midori's Floating Island is in the same general vicinty as Talk Town and Ghandi Mahal. Craftsman restaurant is not too far from their either.

*August 2010 COTM - COMPLETE ASIAN: India & Pakistan

Thu, 02 Sep 2010 16:53:37 GMT

Ghee is made by removing everything but the fat (i.e., the milk solids and much of the water) from butter, so it is almost pure fat and higher in fat, measure for measure, than whole butter.

Traveling from San Fracisco to Santa Barbara and back for vacation.

Thu, 02 Sep 2010 16:43:38 GMT

Some taco truck options in Santa Maria should the timing be right: La Tichita on Betteravia east of 101 about 3/4 mile, just past Rosemary Rd which comes in on the left. Rosa and her sister serve up all the favorites with sunny smiles. From 11 to about 2, M-F, till 3 on Saturday when the fields are busy with work. Her commissary is La Mia Mkt, so if you miss her truck hours, you can get great food at a counter inside the mkt. just off 101/N Broadway exit two blocks south on Broadway, behind the 7-11 store on the corner. Roadwork has temporarily displaced the truck El Chino which parks on the frontage Rd near the 101/166 interchange, just north of the Santa Maria River Bridge. Next town north is Nipomo, my stomping grounds, and home to Jocko's, which serves some good sandwiches at lunch, but no BBQ running at that time. Just 2 blocks south of Jocko's is El Carrizo Mexican market with a great Deli-Mex counter. Very good carnitas and lengua. Cheap and delicious. You can always do walk-in at two Mexican markets on west Main St (take Main and head west from 101 to Blosser intersection): Carniceria Su Mesa (sw corner) and El Bravo Mkt (nw corner) Great food and cheap prices, no on-site seating.

*September 2010 COTM: tNBoEF - Fish and Seafood & Meat Dishes

Thu, 02 Sep 2010 16:53:45 GMT

Hi GG.. actually, I Do think it would work. After all, those ingredients are applicable to almost any method of cooking. Perhaps marinate the chicken for a bit...?? Hope the recuperation is going along well.

Local specialities

Thu, 02 Sep 2010 16:48:23 GMT

I just drizzled some Southbrook Cassis over some vanilla ice cream last night and it was delicious!

Honey and Cheese Pairing

Thu, 02 Sep 2010 16:41:59 GMT

Honey would never be served with cheese in my part of the world and I'd have to say I find the concept somewhat nauseating. Still, I suppose different cultures treat foods differently.

My cooking has gotten simpler over the years...

Thu, 02 Sep 2010 16:41:14 GMT

At least in terms of ingredients, seasonings and spices. I've found as my technical skill in cooking has grown, I use fewer, but more carefully-chosen ingredients. This became clear to me recently when I found an old recipe I'd written down for a sauce I'd improvised one time, that my GF liked so much she insisted I write it down. Stuff I'd be unlikely to do nowadays; it involved deglazing, sauteeing a bewildering number of ingredients, a strainer and a blender... I followed it and made it again, and it wasn't worth all the fussiness; I could make a better sauce more easily now. Lately, on the other hand, I tend to use far fewer ingredients - often only salt and pepper - and pay more attention to cooking technique: preparation, cooking method, heat level, etc. So basically more precision, less scattershot use of ingredients and spices. This is of course when I'm not following a recipe, which is most of the time; if I'm cooking something I've never made before I follow recipes fairly closely, and use it as a way to learn about seasonings I may not be that familiar with. And overall my cooking has gotten better. Practice, you know. Anyone else have a similar experience? Or the opposite - are you using more stuff than before?

Scandinavian restaurant in NYC?

Thu, 02 Sep 2010 16:44:03 GMT

I am following this closely...back in the gas-log, hobble-skirt era, I loved the old Gripsholm at 324 E.57th. Long gone, but lots of fun.

Donovan's (Savin Hill)

Thu, 02 Sep 2010 16:40:25 GMT

As a former regular of Donovans, I would love to see something similar. The place was always packed so you know that type of restaurant could do well. IMO the only reason things went bad for them was poor management. Something similar to Ashmont Grill or the Ledge would be great.

Asking for a steak "medium rare"

Thu, 02 Sep 2010 16:48:07 GMT

I saw another example of it the week prior at Eleven Madison Park (I also left a larger tip at EMP because I felt bad for the waitperson who had taken such great care of my table). After I saw 2 examples of unnecessary rude behavior to waitstaff, I'll make sure that I never treat a waitperson so poorly (I don't think I ever have in the past, but I'll make doubly sure I don't ever do this myself).

Spudnuts, anyone?

Thu, 02 Sep 2010 16:47:10 GMT

Many revolutions around the sun back, there was a place on Powell, between 82nd and 92nd, called "Spudnuts" or something to that effect, which made donuts with a potato-based dough which were moist and tasty. Anyone know if it is still possible to get a spudnut in this town (or greater metro area)?

Pork Stock

Thu, 02 Sep 2010 16:49:24 GMT

It's protein.

Down Home with the Neeleys

Thu, 02 Sep 2010 16:45:08 GMT

She's not butchering the English language if she's speaking "Southern English" http://en.wikipedia.org/wiki/Southern_American_English

September Openings and Closings

Thu, 02 Sep 2010 16:47:06 GMT

Pure speculation, but based on some work being done next door, I have a feeling the Bazaar is going to expand. I know they lost their lease and I wonder if the Bazaar folks owned the space and decided to expand. Again, pure speculation but would make total sense.

Good Hummus and Falafel at Good2Go, Ocean.

Thu, 02 Sep 2010 16:52:12 GMT

I agree they're slightly on the expensive side, but I didn't know there were other local Falafel places...where?

Recent Artisanal visits?

Thu, 02 Sep 2010 16:52:56 GMT

Thanks ossauiraty and Elizabeth E. Anyone had the fondue?

Chefs versus cooks

Thu, 02 Sep 2010 16:39:36 GMT

I think it's like many jobs - nomenclature changes over time. Clerks become administrators; rat catchers become rodent control operatives; cooks become chefs. Certainly in the latter case, it's the word I'd now expect to see in an advert for a cooking job in a professional kitchen - head chef, sous chef, chef de partie, commis chef and so on.

Glastonbury Chipotle Mexican Grill

Thu, 02 Sep 2010 16:42:27 GMT

Somerset Square has been dead to me for years. When I first moved to the area I would stop by once in a while to go to the Gap or stop at Starbucks. The Gap is gone and there are now more Starbucks around for the handful of times a year I go there. It has always been a lackluster shopping area for me...all of the stores are definitely not my style (Talbots, et al) so I have no use for the whole space (sans Max Amore).

2010 list of hot wings

Thu, 02 Sep 2010 16:53:47 GMT

i feel these are mediocre bar wings

raspberry jam

Thu, 02 Sep 2010 16:44:21 GMT

Almost invariably I buy jams from the farmers' market - but for commercially available raspberry jam, I think I'd go for Wilkin & Son.

Swapping food in the school cafeteria: what were the favorite trades? Remember any fun experiences?

Thu, 02 Sep 2010 16:50:25 GMT

I actually used to go back for seconds for that pre-mixed spaghetti (with the noodles that were already pre-cut), and for the salisbury steak.

Putting my refrigerator in the basement

Thu, 02 Sep 2010 16:49:34 GMT

i was surprised how much our electricity bill declined when we got rid of our second fridge downstairs!

Top Chef - D.C. - Ep. #12 - 09/01/10 (Spoilers)

Thu, 02 Sep 2010 16:47:45 GMT

I thought Season 5 was much more entertaining than this season's showing. At first I didn't much care for Stafan but then I enjoyed his banter. Fabio was entertaining. I thought some of the chefs were good. I think the chefs of Season 6 set the bar pretty high and I don't know if they'll ever get that good of a group of chefs on the show again.

Recipe for smoked gouda pimento cheese

Thu, 02 Sep 2010 16:50:08 GMT

Anyone have a good one?

Los Angeles Hound in Need of Help!

Thu, 02 Sep 2010 16:50:27 GMT

I think you definitely want to do one of the Incanto / La Ciccia / SPQR / Perbacco group while you're here, particularly the first two. Do you have first-class Sardinian in LA? My recent experience there is limited to Orange County and near Disney Hall. Incanto's open Monday, so if you could move your reservation there that would let you keep Commis as well. Zuni is as typical San Francisco as you can get, so I would definitely hold on to that reservation! However you tweak it, it's sure looking to be a great food trip - enjoy! Michael

What to do with tomato juice?

Thu, 02 Sep 2010 16:42:07 GMT

make stuffed cabbage rolls, or try cod or other fish poached in fennel-tomato broth. A recipe for the poached fish was posted several months ago on this board and I can't locate the original thread either through this site's search or through google, but it was good and had lots of positive reviews.

ISO Chinese peach-shaped steamed buns

Thu, 02 Sep 2010 16:42:16 GMT

I'm sorry but I don't know which bakery she would have orderd these from. These aren't difficult to do. I would just find a bakery closest to where you plan to be on the day of the celebration. Good luck.

Foods you can't keep in the house because you can't stop yourself eating them

Thu, 02 Sep 2010 16:50:08 GMT

Marshmallow Fluff! Simply cannot stop myself from sitting watching TV with a jar of the stuff and a spoon. Also, Lay's Sour Cream and Onion potato chips--will go through entire bag before I realize it!

Eurasian Fusion

Thu, 02 Sep 2010 16:41:44 GMT

This place deserves to be better know. There are two complete menus - traditional Chinese and Eurasian Fusion . I was there with a party of eight last night and we all enjoyed our dinners: Roast duck with port reduction and "asian Ratatouille" (Grilled veg). Softshell crabs. Sizzling rice. Seared Scallops. The wonton soup was the best anywhere. The server was a pro - handled our large group with aplomb. It's a great value AND it's BYO. Oh, and ginger ice cream!

refused to eat, out of line?

Thu, 02 Sep 2010 16:52:32 GMT

my thoughts, too, rw!

Improper Best Burger - Radius

Thu, 02 Sep 2010 16:43:11 GMT

Agree. The best was the year they had Joanne Chang as a JUDGE on the panel... and Flour and two of her husband's restaurants got awards.

Hartford Advocate sez "Five tremendous sandwiches"

Thu, 02 Sep 2010 16:49:21 GMT

I haven't had the lobster roll, but Mickey's fish sandwich is pretty great. Very light breading, perfectly cooked fish...mmmmm. I haven't had one in a while. I know where I am heading tomorrow for lunch! Personally, and I am probably in the minority, steamed cheeseburgers don't do it for me. I like the cheese part but the burgers? Not so much. I have tried them at Ted's in Meriden and at O'Rourkes and I prefer burgers cooked via other methods much better. Since I have lived in the Hartford area I have heard of Franklin Giant Grinders but have never stopped in. I'll have to make a point of going there soon.

Breakfast or Lunch near Yankee Candle Village?

Thu, 02 Sep 2010 16:52:05 GMT

Chandler's at Yankee Candle serves lunch starting at 10:30 AM. It's nothing earth-shattering, but you get decent food and great service. (I've been there with large groups that included two kids 3 and under, and the staff is awesome.) Plus, you can't beat the convenience. If you want to drive another 3 miles or so, you'll see signs for historic Deerfield, where the Deerfield Inn is located. Their food is much better, in my opinion, with a much more pronounced focus on locavore eating. Prices might be a tiny bit higher, but well worth it. Richardson's Candy House is also worth a stop-the dark chocolate sea salt caramels are incredible! Bub's BBQ, in Sunderland, isn't too far from Yankee Candle. I haven't been in years, but it has its fans. There are also tons of places in Northampton if you're coming from Springfield, but I'll let others who are more familiar with that area chime in.

Tipping for tableside entertainment

Thu, 02 Sep 2010 16:48:16 GMT

I tip early to make them go away.....

How much stock should you get from a chicken carcass + wings?

Thu, 02 Sep 2010 16:47:09 GMT

I'd normally reckon on 1 litre.

looking for newer place for gf's bday dinner

Thu, 02 Sep 2010 16:44:48 GMT

TEST KICTHEN -- my fiancee took me last night for my birthday - really good http://testkitchenla.com/ -- check out who they have coming up. very unique idea and great for a birthday LAZY OX - I really like that place as well - hopefully she likes pork though... http://chowhound.chow.com/topics/703721?tag=boards;topic-703721

Malted Milk Powder ??

Thu, 02 Sep 2010 16:42:24 GMT

Yes, regular Ovaltine is indeed malted milk powder, should be easy to find.

higher end chopsticks

Thu, 02 Sep 2010 16:52:43 GMT

Something comforting about the old bamboo chopsticks. I'm going to get some to use at home.

Sushi/Yogurt around Pasadena

Thu, 02 Sep 2010 16:50:51 GMT

Im from the bay area and usually travel to Pasadena. Looking for great sushi and frozen yogurt places around there. I've eaten at many sushi places. What im looking for is a place that has great fish and rolls. I'm not into the tempura stuff, cream cheeses, mayo... very clean, simple and fresh rolls. Also, up here in the bay we have yogurt park. Any places around that serve great yogurt? Not pinkberry, yogurtland, 21 flavors. Thanks!

Mexican in Seattle

Thu, 02 Sep 2010 16:44:36 GMT

And another truck at 105th and Greenwood, in the 76 lot. I love their veggie burritos. They're completely gringo--they have grilled mushrooms, zucchini, peppers, etc--but they are too tasty for me to care about authenticity.

Napa Cabbage Slaw

Thu, 02 Sep 2010 16:43:46 GMT

Baechu-Geotjeori - Korean Cabbage "Kimchi" Salad ????? Unlike Kimchi, this preparation is eaten fresh, with no fermentation. Servings: 4 Ingredients 1 head Napa Cabbage 1 large carrot 1 each Asian pear (approximately 12 ounces) Dressing: 3 cloves garlic 3 tablespoons sesame oil 3 tablespoons clear rice wine (cheongju ??) 1/2 ounce ginger 2 tablespoons rice wine vinegar or distilled white vinegar 3 tablespoons gochugaru (Korean hot red pepper powder) 3 tablespoons freshly squeezed Yuja juice (Asian Citron ?? - Substitute lemon or lime juice) 1 tablespoon mul yeot (Korean malt syrup ??) 1 tablespoon soy sauce 1 tablespoon toasted sesame seeds 2 small green onion 1/2 teaspoon fresh ground black pepper Garnish: 1 each Hot green pepper 1 each Hot red pepper 2 tablespoons toasted pine nuts (substitute any one or several of; ghingko, sliced toasted chestnut, chopped walnut/pecan) Procedure Preparation: Dressing Place the sesame seeds in a dry pan over medium to medium low heat and slowly toast until lightly browned. Place vinegar, soy sauce, ginger, garlic, chili powder, and malt syrup into a blender, and blend until smooth, then add the sesame oil while the motor is running. Pour the blender contents into a mixing bowl. Fine chop the green onion, add to the bowl, and let stand 10 minutes. Add the rest of the dressing ingredients and mix well. Dressing may now be refrigerated for use at serving time. Vegetables Cut the napa cabbage into narrow shreds (about 2 inches long by 1/8 inch wide). Thick shred the carrot. Slice the Asian Pear into medium slices (about 1/8 to 1/4 inch thick), then cut each slice into narrow strips. Garnish Place the pine nuts in a dry pan over medium to medium low heat and slowly toast until lightly browned. Remove stem from the peppers, rinse in cold water, then cut in half from top to bottom. Slice each half into thin "threads" from top to bottom. Final Place the Cabbage, Carrot, and Pear into a large bowl and gently toss. Drizzle with dressing, and gently toss again. Divide into serving bowls and sprinkle with garnish. Serve immediately.

Is there ANY restaurant at all worth going to in Wilmington, DE?

Thu, 02 Sep 2010 16:51:08 GMT

It reopened a little while back...

NYU Medical Center area, low 30s and 1st Ave. Any good eats?

Thu, 02 Sep 2010 16:52:01 GMT

I think they must use dark beer in that soup. The broth was very deep and dark. If I ever have it again, I'll ask for an extra baguette hunk for dunking!

Sports Bars Help.

Thu, 02 Sep 2010 16:53:39 GMT

Might be a little out of the way, but I would recommend Hurricanes Sports bar in Metairie. It's located 1414 Veterans Blvd. They have both the college and NFL packages and the food is not bad for bar food. And they have enough TVs to put all the games on.

Pintxo - My Review

Thu, 02 Sep 2010 16:40:16 GMT

Hi, Sorry to interrupt, but please let's keep the focus on Quebec (Montreal) here. Thanks so much!

Ris au lait: who? where? how?

Thu, 02 Sep 2010 16:51:39 GMT

Awwwww.

Cantonese Experts - 75th Birthday

Thu, 02 Sep 2010 16:49:22 GMT

what did you think? What did you order? How was the meal?

Tenampa Mexican in Toms River very disappointing..

Thu, 02 Sep 2010 16:43:35 GMT

sadie you you just described El Oaxaqueno's Cubanas Torta !!! Delicious.