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Insights, tips, and restaurant reports from CHOW editors and Chowhound.

The Emerson: Fresh from the Farm in Woodstock

The Emerson at Woodstock is an appealing stop for slightly upscale American dishes with an emphasis on fresh local produce. krissywats reports a wonderful special-occasion dinner highlighted by a faultless strip steak (with Guinness-and-onion sauce) and terrific scallop and chicken satay appetizers. Also on the menu: fish chowder, burgers, pastas, and a long list of seafood choices. Sunday brunch, a seasonal thing, resumes this month. If the weather’s good, try for a table on the porch at this restored 19th century farmhouse.

The Emerson at Woodstock [Ulster County]
109 Mill Hill Rd. (Rte. 212), at Rte. 375, Woodstock, NY

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anniversary dinner in woodstock, ny?

Gino: Stellar Chopped Salad and Other Classics

Gino, a time-capsule Italian restaurant on the Upper East Side, has somehow escaped hound attention–until now. serious says it deserves a try, if for nothing else than its first-rate Gino salad, a delicious chopped salad with beets and capers. Also recommended: paglia e fieno al segreto (white and green pasta with “secret sauce”). Pastas, steaks and chops, veal (marsala, piccata, Milanese, etc.) and a handful of simple fish dishes round out the northern-leaning menu. Cash only, as it has been for six decades.

Gino [Upper East Side]
a.k.a. Gino of Capri
780 Lexington Ave., between E. 60th and 61st Sts., Manhattan

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This Little Piggy Is a Work in Progress

The much-discussed Oinkster, chef Andre Guerrero’s “slow fast food” restaurant, has finally opened in Eagle Rock. Those who beat a path to its door report disappointment with what they get for their money, but portion sizes have reportedly improved.

Hamburgers get the best reviews–juicy, on hand-formed buns, that at $4.75 for 1/3 lb. are relatively easy on the wallet. But the house-cured pastrami sandwiches prompt hounds to wonder, Where’s the beef? Oinkster’s version definitely doesn’t stack up to the average deli portion (although it’s actually cheaper than Langer’s).

At Oinkster, you can get probably the Eastside’s only Belgian frites, twice-cooked and served with garlicky aioli or ketchup. The house-made orange lemonade, made with cane sugar, is really good.

For dessert, coconut cupcakes and banana cream pie are sure things.

Classic burger $4.75, pastrami sandwich, $7.50-8.50, Belgian fries, $2.50-3.50, coconut cupcake and banana cream pie, $3.25.

Oinkster [Eagle Rock]
2005 Colorado Blvd., at Eagle Rock Blvd., Los Angeles

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Oinkster in Eagle Rock

Hot Tips on Tri-Tip

The top two tri-tip sandwiches in SoCal are, according to RSMBob: Buckboard BBQ, whose owner is something of a tri-tip evangelist, and Santa Maria gets an honorable mention.

Most days, the wood-fired grill is smoking away in front of Green Acres Market, where they make a mean tri-tip sandwich on garlic bread, says davinagr. Salads are outstanding, too–try the garlic and cheese pasta salad.

Most hounds are clued in to the great tri-tip grilled up at certain Hows Markets, usually on a rotating basis. As of this summer, though, the weekly barbecue is a feature every weekend at all locations, according to the web site.

Boneyard Bistro serves a delicious, and enormous, tri-tip sandwich, says Boy Lorin– good-quality meat, good-quality bread. It’s $14.

We’re not sure about the other Phillips locations, but the manager of #2, a member of the Phillips family (that’s BBQ royalty), says his sliced beef is tri-tip. Of course, you can get it in a sandwich.

And Wood Ranch, at the Grove, gets knocked regularly as a chain, but they do what they do very well, says RSMBob–including a somewhat nontraditional, but very tasty, tri-tip. Available as a sandwich or as a combo entree item.

Buckboard Catering Co [Inland of LA]
1386 E. Foothill Blvd. # M, Upland

Santa Maria Barbecue Co [Culver City-ish]
9739 Culver Blvd., at Duquesne, Culver City

Lou’s Red Oak BBQ [OC Beaches]
20501 Brookhurst St., Huntington Beach

Lou’s Red Oak BBQ [South Bay]
4218 Woodruff Avenue, Lakewood

Green Acres Farm Market & Catering [West San Fernando Valley]
2918 E. Los Angeles Ave., Simi Valley

Hows Market [Pasadena-ish]
3035 Huntington Dr., Pasadena

Hows Market [South Bay]
4848 W. 190th St., Torrance

Hows Market [West San Fernando Valley]
11900 Balboa Blvd., Granada Hills

Hows Market [North Beaches]
30745 Pacific Coast Hwy., Malibu

Boneyard Bistro [East San Fernando Valley]
13539 Ventura Blvd., Sherman Oaks
818-906-RIBS (7427)

Phillips Barbecue II [South LA]
1517 Centinela Ave., Inglewood

Phillips Barbecue [South LA]
4307 Leimert Blvd. # 3, Los Angeles

Phillips Barbeque [Crenshaw]
2619 Crenshaw Blvd., Los Angeles

Wood Ranch Bbq & Grill [Fairfax Village]
189 The Grove Dr., Los Angeles

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Best Tri Tip Sandwich?

Baking Books to Grow On

Here are some Chowhound-endorsed baking cookbooks that cover the gamut from yeast breads through pastry and cakes that are suitable for hounds just getting in the baking groove. They’ve got clear explanations of technique but are approachable, not intimidating in tone, and have enough recipes to keep you interested once you’ve got the basics down.

Martha Stewart’s Baking Handbook is comprehensive, with lots of photos, good explanations of equipment, and recipes from simple to moderately complex, so you’ll be using it long after you’re no longer a beginner. Even chowhounds who say they have no use for Martha highly recommend this one.

Nick Malgieri’s How to Bake is wide ranging and thorough, with an unfussy tone, says Hungry Celeste, and his recipes always work, according to Kelli2006.

The King Arthur Flour Baker’s Companion has many fans, who say the recipes are fantastic. Velda Mae warns, however, that she’s found some editing errors that can cause confusion.

Baking Illustrated is a compilation of articles and recipes from Cook’s Illustrated, and fans of that magazine’s exhaustive approach to researching the hows and whys of their recipes find it a great primer for learning baking technique as well as a source of good recipes.

Baking at Home with The Culinary Institute of America “guides you through with a knowledgeable hand,” says NYchowcook.

Fearless Baking, by Eleanor Klivans, doesn’t include yeast breads, but does include sweet and savory pastries and cakes, and gives very clear instructions, building from simpler to more complex techniques.

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Baking cookbooks

The Slippery Truth About Homemade Mayonnaise

When you make your own mayonnaise, the kind of oil you use makes all the difference in the outcome. It’s important to use a neutral oil; since oil makes up the main body of the mayonnaise, any oil with pronounced flavors can produce a harsh-tasting mayo, or simply overpower it. Preferred oils include grapeseed, safflower, soybean, and canola. Some like to finish with a bit olive oil for its flavor, but Pincho warns that extra-virgin olive oil can turn bitter when subjected to a blade, such as in a blender, so he uses pure olive oil.

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homemade MAYONAISE–how to make it taste better?

Leaving the Butter Out

It’s perfectly safe to leave salted and unsalted butter out on the counter, if the kitchen is cool. Past 68F, butter will soften, and the texture will suffer.

Adds Robert Lauriston, “Spoilage shouldn’t be an issue if you eat it regularly and leave only a quarter pound at a time at room temperature.”

Allstonian uses a Butter Bell in warmish weather to keep the butter fresh longer. The container keeps the butter over a well of cold water, which keeps the butter cool but still spreadable.

See a selction of these butter keepers at Amazon.

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salted butter better to leave out

Fantastic Smoked Turkey by Mail

Greenberg’s, in Tyler, Texas, has been in the business of selling smoked turkeys for 65 years. Their turkeys arrive ready to eat; you can reheat, or just slice ‘em and eat ‘em. Fleur describes the meat as fresh, moist, and succulent, and excellent either as a main course or for sandwiches. Leftovers can be frozen.

They get really busy during the upcoming holiday season, so order soon to get the size you want. A turkey from Greenberg’s would make a very special present.

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Experiments in Eating

The New York Times features a fascinating profile of Cornell University professor Brian Wansink, whose work suggests that environmental cues play a big role in how much we eat.

Wansink’s work (the subject of his new book Mindless Eating) suggests that certain cues, such as the size of the container in which food is served or the way it is packaged, can play a critical role in shaping eating habits and affecting weight gain.

Among his many intriguing experiments, which include testing how much soup people will eat out of “bottomless” soup bowls and seeing whether schoolchildren can be duped into eating peas (when they’re called “power peas”), is this one involving movie popcorn:

An appalling example of our mindless approach to eating involved an experiment with tubs of five-day-old popcorn. Moviegoers in a Chicago suburb were given free stale popcorn, some in medium-size buckets, some in large buckets. What was left in the buckets was weighed at the end of the movie. The people with larger buckets ate 53 percent more than people with smaller buckets. And people didn’t eat the popcorn because they liked it, he said. They were driven by hidden persuaders: the distraction of the movie, the sound of other people eating popcorn and the Pavlovian popcorn trigger that is activated when we step into a movie theater.

Finally, an explanation for why I found myself nearly cracking my teeth on unpopped kernels while watching The Illusionist last week: blame it on Jessica Biel. Damn distraction.

Pepper Is the New Salt

Pepper Is the New Salt

Eight best bets for sneezing and seasoning. READ MORE