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ISO a good Italian Restaurant known for fish....

Mon, 06 Feb 2012 00:51:05 GMT

Hello Chicago Hounds, I need a nice (but not too fancy) Italian restaurant for dinner on February 10th. Our first choice was Picolo Sogno but that wasn't available so I now have reservations at Shaw's since our guest loves fish and seafood. That said, we've never been to Shaw's and somehow I'm not overly excited about it as we really did have our hearts set on Italian. I was wondering whether you could recommend something similar to Picolo Sogno (one of our favourites!). . . even better if the restaurant is known for their fish/seafood. This is a pretty casual trip (no evening ware) and we have reservations at the following spots (some old faves, some new to us as recommended here): Cafe Spiagia The Girl & the Goat Sable Topolobampo Terzo Piano Bin 36 Naha Coco Pazzo We also plan to have lunch at the Purple Pig and Bar Toma FYI, our guest dines frequently at Riccardo Trattoria otherwise, that would have been our second choice for Italian. Any suggestions would be greatly appreciated. We'll be travelling by taxi from River North.

Beef Vegetable Soup - why didn't the fat render from the brisket?

Mon, 06 Feb 2012 01:06:57 GMT

Actually, I am guilty of using "simmer" to mean a bubbling low boil. In other words, the covered pot was at a fairly active perk, but less than a rolling boil. I can fry bacon at the same heat setting - of course in that case it's dry heat.

25 Burgers in Branchburg

Mon, 06 Feb 2012 00:38:00 GMT

IMO, I'm impressed with their rolls, perfect ratio to the usual tasteless chopped beef

Taking a baby to Minetta Tavern: will this work?

Mon, 06 Feb 2012 00:49:26 GMT

I think you missed foodmonk's subtle sarcasm.

I forgot --- for chewy brownies

Mon, 06 Feb 2012 00:58:04 GMT

There are 6 different varieties of the Ghirardelli mix. Of the 4 available at my supermarket, I much prefer the Dark Chocolate. Richer chocolate flavor than the double or triple, and I'll add my own walnuts.

BURGUNDY - Best wine-tasting lunch and Best cheese tasting - need advice!

Mon, 06 Feb 2012 01:01:48 GMT

Do try the Domaine Ludovic Belin in Pernand-Vergelesses (10 mins drive from Beaune) for an excellent wine-tasting lunch (www.domaine-ludovic-belin.com). Ludovic is a very generous host with a wonderful sense of humour (excellent English), as well as a wide range of very decent wines made in a more modern style, from NV cremant de Bourgogne all the way to Corton Charlemagne and Corton grand cru. His partner is the ex-chef patissier at the Michelin-starred Le Charlemagne so desserts will be absolutely first-rate. I remember an ingenious little shotglass filled with whipped cream, tonka bean powder and melted Carambar, a caramel-flavoured kid's candy. I'm not French so the nostalgia angle didn't work for me, but the tastes and textures were absolutely sensational!

Kopi Luwak coffee in GTA ?

Mon, 06 Feb 2012 01:03:23 GMT

What is the difference between the civets being fed the beans in cages and just happening to come across them? In both cases the birds do the swallowing, minimal dIgesting and elIminating.

wd-50 - any recent reports, ideally from those who've been to other modernist spots.

Mon, 06 Feb 2012 00:54:41 GMT

Thanks for the insights and excellent photos, though. http://endoedibles.com

Egg Cream (??)

Mon, 06 Feb 2012 00:59:24 GMT

I found them on the drink menus at Lizzy's or Mr. Bartley's Burger Cottage in Havard Square, Zaftig's in Brookline, Christine's in Inman Square, and JP Licks. But, I have not tried any of them. Penny http://www.bostonzest.com/

What are you baking these days? February 2012

Mon, 06 Feb 2012 01:01:22 GMT

Just made another batch of oatmeal biscoff cookies, and snickerdoodle blondies with cinnamon chips (very, very good!)... I also made "tropical mango" muffins (from the Dairy Farmers of Canada's annual milk calendar). Now I have to decide if I have enough time before Downton Abbey to put make those peppermint brownies I got advice on...

Best Breakfast Ever - Your Favorites

Mon, 06 Feb 2012 00:51:28 GMT

Haven't made it to Blackbird yet and I do consider myself a bit of a breakfast/brunch connoisseur. As far as favorites, the top of my list are definitely Bon Vie, The Strip Club, Meritage, and Heidi's.

Moved from North End to North Andover....Need help please.

Mon, 06 Feb 2012 00:33:25 GMT

Also, try Buono Bistro on Sutton St. I have only been there for lunch but their paninis are very good, and their house salad is excellent. Attractive room and bar also.

Strange Pairings that Taste Uncommonly Good

Mon, 06 Feb 2012 00:52:17 GMT

much fewer ingredients, and a much larger proportion of chocolate. was only sauteed garlic, red pepper flakes, diced anchovy, and dark chocolate, with the chocolate making up the majority of the bulk of the sauce.

canned ( or bottled ) herring recommendations

Mon, 06 Feb 2012 00:49:13 GMT

Watched a show on Scandinavian cookery and developed a craving for some herring.I live on Long Island and have tried the Acme Brand and would like to sample much more.Has any one tried the herring sold at Ikea or Forest Pork Store ? Thanks

JAPANESE MONTH: WASHOKU: Rice and Noodles

Mon, 06 Feb 2012 00:50:51 GMT

Looks great! This is not my favorite version of this dish. My husband did not like the abura age (fried tofu) in the soup.

Lahey's No Knead Bread - Pot Help?

Mon, 06 Feb 2012 00:51:04 GMT

If you start it cold in the oven, you do need the parchment or it'll stick. Hot, I start it at 425 but reduce midway, when I remove the lid. I use an unenamaled cast iron pot so I don't know why you're getting burnt bread is less than half an hour.

Methodist Hospital Brooklyn

Mon, 06 Feb 2012 01:08:56 GMT

Bookistan, I hope you WILL have such a good friend, but that you will never need this!! bxgirl

Suggestions for late night dining in Troy?

Mon, 06 Feb 2012 00:32:08 GMT

I've actually enjoyed the chicken more than the beef brisket, and tried the fish special once; it was excellent. They sell a lot of chicken. The time to go, though, is when the view over the river is pleasant, instead of scary.

What's for Dinner? #126 (Super Bowl Edition)

Mon, 06 Feb 2012 00:47:23 GMT

Thanks, I took it out at about 130F. I didn't want it too rare for sandwiches. The texture was great, very flavorful. Not sure I personally would spend that amount of $$ on it, though. But, my brother likes to send stuff like that to family members for Christmas. I'm testing a variety of meat. The last was a dry aged prime rib roast. It was O.K., not as good as this.

Uh oh - No Reservations - Part Deux!

Mon, 06 Feb 2012 01:13:55 GMT

Great to know you enjoyed The Modern Bar Room, Ma Peche, and Seasonal. Thanks for reporting back.

Is There Any Commonplace Dish You've Never Eaten?

Mon, 06 Feb 2012 01:13:55 GMT

and i've never eaten foie and never will, but i don't think it's really "commonplace." _____ What she said.

Palazzo 1837 Washington Pa

Mon, 06 Feb 2012 01:15:14 GMT

Heard it is a old farm house. Heard the food is good...probably a little high end price wise. Have not been there.

Scandinavian restaurants in Montreal?

Mon, 06 Feb 2012 00:51:54 GMT

vjosa already mentioned that one in their post.

want to make sure i am truly simmering, is the heat too low?

Mon, 06 Feb 2012 00:54:33 GMT

I always get nervous about simmering stuff on the stove, as it is a constant check and stir and make sure nothing is getting stuck. Plus, I don't like to leave a pot on the stove unattended. If I need to simmer for a few hours, what I do is turn on my oven to 250F, bring the pot on the stove up to a boil, then put it in the oven for a few hours. I check on it periodically to make sure it is simmering (aka bubbles showing up, small and slow), but in the oven, I can leave this unattended and not worry at all. And since the heat is all the way around the pot vice heat on the bottom of the pot to cook the food, I don't worry about burning or sticking. And HA! I posted this before I read above LOL...nice to see AB has the same sort of advice... :)

Grayslake-ANY good restaurants?

Mon, 06 Feb 2012 00:33:47 GMT

I know Pat's was for sale for a while. I guess there were no takers. Last Chance Saloon is for sale too.

Stuttgart

Mon, 06 Feb 2012 01:08:08 GMT

Obviously, I am posting because I am asking for the recommendations of folks who are familiar with Stuttgart. I have lived in Germany on and off for over 40 years. I am going to Stuttgart in a couple of weeks and would like to try some places which have received excellent recommendations. For the record, I have eaten excellent Vietnamese in Munich and was hoping to find the same in Stuttgart. There are many Swabian restaurants and would like to know what is considered the best.

Unexpected New Surprise In Warren - Polish [DTW]

Mon, 06 Feb 2012 00:57:49 GMT

Just in time for momskitchen, who will spend months* in Warren trying to sell a house (momskithchen’s Mom’s house), a new Polish restaurant opened up on Van Dyke, just north of 696, named IzaBela’s Kitchen. *momskitchen, I’m not trying to be pessimistic about the home sale, but I’m fresh off a very agonizing experience of my own from seven months ago at 13 Mile and Lorraine… IzaBela’s is in a typical Warren mini strip mall, and has three tables and a TV, but primarily sells takeout (no delivery). The family who runs the place speaks with a Polish accent, and all the menu items are listed in both Polish and English. The offerings are not exotic. You can find most (not all) of them at the average DTW “Polish” joint. But IzaBela’s food differs in that it exceeds expectations rather than disappoints. IzaBela’s does Polish in a very modest, though truly homecooked manner, as opposed to using the cover “Polish” to schlep awful cafeteria food under the guise of “ethnic cuisine.” I usually go for the combo plate at a Polish restaurant, but a combo plate at IzaBela’s basically means you get two a la carte items at the regular price, plus 50% off on a side of mashed potatoes. I’d like to see more creativity on the combos, particularly at lunchtime. So, I just picked from the a la carte menu. The stuffed cabbage was very, very nice ($1.75 for a nice big roll with mild tomato sauce). It screamed fresh homemade, and was precisely/delicately herbed. Not gourmet, but a must try. I thought the kielbasa was good. My friend thought it was excellent. Izabela apparently thought it was excellent, too, because she became incredulous when my friend tried to find out from where he could source the sausage. The kielbasas are cross hatched and then (seemingly) deep or shallow fried until the surface is mahogany and crispy. The pierogies are a must have! I tried the one filled with farmer’s cheese and it was topped with sautéed onions and bacon. Yum. Six for $4.50. The beet salad seems made in house from roasted beets. Very earthy. Maybe a little too salty, though. Otherwise, a quite healthy choice. The soup du jour was Sorrel soup. Again, winning and very homemade-ish. I can’t wait to try more of their homemade soups, particularly the pickle soup served on Wednesdays. I also tried the “hunter’s stew” (Bigos). Not being an expert, this left me confused. It simply was sauerkraut that had been sautéed with little pieces of sausage until all free liquid had been boiled away, just leaving it still a bit moist/mushy. I almost thought they gave me the wrong thing, but I guess it was a legit version of bigos. And I liked it, regardless. If you are already in the area, and drop by with reasonable expectations, you will leave very full and and even more happy. 27540 Van Dyke. Closed on weekends!!!

Any memories of "poor people food" from your childhood that you still crave?

Mon, 06 Feb 2012 01:11:12 GMT

My husband was told the hard, crackly edges of an egg fried hard in grease was "bacon".

Ketchup - try "gourmet," make at home, or just skip?

Mon, 06 Feb 2012 01:08:37 GMT

While shopping I glanced at a couple ketchup bottles. Both Del Monte and Trader Joes listed 15cal, 2g sugar. Del Monte had hfcs and corn syrup, TJ just sugar. I've had TJs in the past, but don't recall it tasting all that different from the major brands.

before you buy any bottled drink you might want to know this about the ingredients it may contain.

Mon, 06 Feb 2012 01:08:24 GMT

:-))

What's your fav ramen shop and why?

Mon, 06 Feb 2012 01:11:15 GMT

It's a good read. Ok so anyone that tells you that Ajinomoto/ added to ramen as a flavoring agent has no clue. I can promise you that any of those joints in the ramen museum in yokohama where i have gone many times dont use that as a way of flavoring their soup, they would never do well in japan. "What does chiefly animate Japanese soups and broths is an amino acid called glutamate. In the best ramen shops it's made naturally from boiling dried kombu seaweed; it can also come from dried shrimp or bonito flakes, or from fermented soy. More cheaply and easily, you get it from a tin, where it is stabilised with ordinary salt and is thus monosodium glutamate."

DUNLOP March Cookbooks of Month: Meat

Mon, 06 Feb 2012 00:41:48 GMT

Only two months to go!! I'm pretty excited, as well!

JAPANESE MONTH: WASHOKU: Fish, Meat and Poultry

Mon, 06 Feb 2012 00:34:09 GMT

Pork and Wakame Dumplings (Wafu Gyoza) P.260 I made these small pan-fried parcels to go with a Japanese-themed appetizer evening. They were a big hit. A filling is made of minced leek, cabbage, and small amount of wakame, mixed with ground pork, grated carrot, sake, miso, and a touch of sesame oil. The meat medley is forcefully thrown a number of times into the bowl in an attempt at tenderizing. After preparing the filling earlier in the day, I went to the freezer to pull out a package of gyoza wrappers. Apparently I had already used them, as I could not locate the package anywhere. Either that, or they got lost in the depths of my over-filled appliance (the most likely scenario). I was forced to use (gasp!) wonton wrappers, which were then cut into rounds. The dumplings are pan-fried on one side in more sesame oil, liquid is added, and it is left to steam-cook, covered, until done. I used a bit more oil than called for, as food has been sticking to my pan pretty badly lately, but the dumplings readily released from the surface when done without much fuss. Served with a dipping mix of soy sauce and chinkiang vinegar. The dumplings were nice. Nothing fantastic, just dumplings. Everyone gobbled them up, though, if that says anything! The wakame was lost in the mixture; I had hoped that its flavour would be more prominent. I would at least double it next time, and maybe the other veggies as well.

Top Chef Texas - Ep. #13 - 02/01/12 (Spoilers)

Mon, 06 Feb 2012 01:09:33 GMT

Pee Wee isn't an idiot and he can crack any joke he wants. Just because you don't think it's funny doesn't make him an idiot. This forum isn't your soapbox.

That would be too easy.

Mon, 06 Feb 2012 00:57:21 GMT

Put me in the over medium crowd. Soft yolk good. Runny yolk horrible

Looking for good Chinese food ideas for an afternoon party. Easy to eat and tastes ok cold... help!

Mon, 06 Feb 2012 00:29:33 GMT

Having an afternoon party and wanted to serve Chinese... would prefer foods that keep well at room temperature and are easy to eat. So far I am thinking of having a "make your own Peking dun bun" station (probably will have to keep the duck on a warmer)... also thinking of having mini baked pork buns. What else would be good? Ideas for a veggie dish or two. Was thinking about peanut / sesame noodles but a little worried the noodles will stick together after a while... Would appreciate any other ideas. Thanks!

Refelections on Paris dining, January. 2012...Chez L'Ami Jean lunch

Mon, 06 Feb 2012 00:43:13 GMT

Ah, sis, you are making me swoon with delight (and a little envy, lol). Yes, we will have to time our trips at one point (or at least time a trip in Montreal!). Your husband has the same motto as I do ~ if it's on the menu or on my plate, it's meant to be eaten. I don't over think it, I just enjoy it. Thanks for sharing this one! Jo (grandma for the 2nd time today!!)

Puerto Viejo, Costa Rica

Mon, 06 Feb 2012 00:42:01 GMT

It might be helpful to know the name of the place too - Koki Beach Restaurant + Bar + Lounge

Country fried steak in new orleans

Mon, 06 Feb 2012 00:50:31 GMT

Where can I find some good country fried steak in New Orleans? Thanks

Sweet Potato Pancakes

Mon, 06 Feb 2012 00:34:42 GMT

Nothing fancy but, I've seen them at Whole Foods Valencia (Salad Bar) Check with the one in W.L.A. (Sawtelle/National is it?)

Best Lebanese NYC

Mon, 06 Feb 2012 00:29:16 GMT

Whenever I'm in NYC, I make sure to go to Al Bustan for their Kibbee Nayeh. It's the best I've ever had, including in Lebanon. Love this place.

The perfect chewy brownie

Mon, 06 Feb 2012 00:45:55 GMT

Sorry it wasn't clear. It's been a few years so I had to remember what I meant, even. All I meant, there are different types of brownies and they're always a hit/ As chewy goes, the NM's are probably the chewiest but not the dense chocolate I prefer. For that, I like Thomas Keller's Ad Hoc brownies, although I find the Mancatcher brownies most decadent.

Homemade sausage with picnic shoulder?

Mon, 06 Feb 2012 01:13:14 GMT

Agreed. There are definitely "lower fat" sausage recipes out there and that may be some peoples motivation for making their own. But for taste and texture, especially in a fresh sausage you need a good amount of fat.

Confiserie Louise Decarie

Mon, 06 Feb 2012 00:56:39 GMT

You get an idea of what she carried from looking at the web site. http://www.confiserielouisedecarie.com/ It's mostly imported French stuff. It's nothing you can't get elsewhere, but the store was cute and the staff was very friendly.

creating pumpkin biscuit recipe

Mon, 06 Feb 2012 00:41:59 GMT

I see you've had success. I make a pumpkin scone, which I'll post, but I think you're vegan? So I'll include side suggestions... 255 g flour 1 tbsp baking powder 1/2 tsp salt 1 - 1 1/2 tsp dried herbs (chives, sage, rosemary, etc) Mix. 85 g butter (sub Earth Balance - if salted cut back on salt) Cut into dry ingredients. 1/2 c pumpkin puree 1 whole egg (sub a little extra liquid and/or pumpkin, or use an egg replacer, OR omit for a crumblier texture) 3 tbsp half and half (sub with soy creamer or almond milk) Mix these three together, then combine delicately with dry, mixing just til combined. Pat, cut, bake at 425. Just figured I'd throw it out there :)

Who has the Best Po-Boys in South Mississippi?

Mon, 06 Feb 2012 00:34:04 GMT

No, Not the one in McComb, This dinner bell is on Hwy 67 in biloxi mississippi..

Kosher Pizza in Orlando ?

Mon, 06 Feb 2012 01:15:41 GMT

NEW NEW NEW!!!!! check this place WOW!!!!! FIRST AND ONLY ONE PIZZA PLACE IN ORLANDO,FLORIDA THE BEST I HAVE EVER HAD. http://www.kosherpizzainorlando.com/p/about-us-menu.html

why is my indian food bland?

Mon, 06 Feb 2012 01:02:42 GMT

I used to have this problem until I did a few things. First, I made sure that I didn't use alot of spice blends. Curries are made from the individual spice components, including garam masala. Second, the recipe needs to be true to its roots, as in not watered down for a "curry flavorish" experience that appeals to perhaps a more mass market. You can check out any recipe online by simply googling it. Look for the south asian recipe collections and get a feel for what is in the dish you want to eat. For example, if you see that the majority of south asian recipe collections call for a number of spices and the one you have calls for one or two, take a chance and go for the south asian one. Third, make sure you cook your spices! Many recipes call for adding the spices at the end of the dish, which means their flavors aren't released, making for a bland result. Pretty much every recipe I have starts off with...oil, onions/ginger etc. brown well, then add spices and fry for several minutes. Or they start right off with the spices. Uncooked spices equals unreleased flavor. Last, get your spices from south asian markets in small quantities. The ones at the grocery store that are bottled could be quite old. No guarantee that the south asian ones are any fresher but I'd take my chances. Or a Bulk Barn, where you buy in bulk. Buy as you need, store in a cool dark area. And don't store for very long. The longer you store them, the less flavorful they become. :)

Recommend a 30" gas cooktop

Mon, 06 Feb 2012 00:32:40 GMT

I'd get another quote! I have done a LOT of electrical. A new panel doesn't cost very much. We're talking like $100 - and that comes with quite a lot of breakers. You'll need some more but figure your total material expensive for panel and breakers will be under $200. Plus the wire that you need for the new line. As to labor - fully licensed electricians are readily available for $30-40 per hour. Square D Homeline is a good value. http://www.fleetfarm.com/catalog/product_detail/home-improvement/electrical-supplies/circuit-breakers-distribution-boxes/square-d-homeline-main-breaker-panel-value-pack-homvp1?utm_source=googleps&utm_medium=shopping%2Bsearch&utm_campaign=google%2Bproduct%20search Their panel and breaker prices are usually better than Siemens, etc. All the companies are good though. You may wish to get a few "twin" breakers - which use one slot but handle 2 circuits. You can only get so many of these for a panel but they do help keep things nice and tidy and save some room.

The Modern Bar Room - portions

Mon, 06 Feb 2012 00:28:23 GMT

not the first visit...had eaten there before but not in the last year...had foie gras, duck, quail...other dishes...delicious. this time they seemed to have delayed our seating to encourage us to order at the bar first....then really, mostly terrible food....there is NO excuse for this at any price! you're right...i did not review the menu before going this time...but felt it hardly necessary based on prior visits...and reputation of owners. think it's really gone down hill. waitress was not at all surprised at our negative comments...and the empty tables i mentioned on a saturday night? all in all just very pretentious. there are wonderful restaurants in this town....but this is NOT one of them. better to just give a donation to the museum and feel better about your visit!