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Jstern35's Profile

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Restaurant Stakeout

http://www.lohud.com/article/20120314...

At the very least, it's partially staged

Mar 15, 2012
Jstern35 in Food Media & News

ICA: Forgione v Cooper

Did anyone else catch the debut of Marc Forgione? The judging was pretty awful and seemed clearly designed to ensure Forgione convincingly gets the win. I don't find bell peppers to be the most exciting main ingredient but I still can't say I found any of Forgione's food to be overly appealing. However, what got me the most was during Chef Cooper's dessert course, when Karine Bakuom (sp?) is "explaining" to Adam Richman what the perfect bite is, she lets out what I swear was a loud burp! I had to rewind the dvr a couple of times to make sure I wasn't hearing things! I can't say I have a problem with belching but I find it pretty funny that FN wouldn't bother editing that out. Am I the only one that noticed this?

Dec 02, 2010
Jstern35 in Food Media & News

Which restaurant in nyc or nearby serves great pork chops?

Locanda Verde has a pretty damn awesome pork chop

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Locanda Verde
377 Greenwich St, New York, NY 10013

Aug 29, 2010
Jstern35 in Manhattan

Old world Food Market - Nyack - Any Opinions?

I don't hate either old world or WF but I would easily go to Fairway before either of them.

Aug 19, 2010
Jstern35 in New York State (exc. NYC)

Old world Food Market - Nyack - Any Opinions?

Its been a while since I've been there but outside of some of the prepared foods (which if I recall correctly are quite expensive) and deli stuff there really wasn't anything of note there. The meat and seafood counters weren't bad by any means, but certainly I didn't see anything there I couldn't find cheaper and/or better at the local butcher/fish monger.

Aug 18, 2010
Jstern35 in New York State (exc. NYC)

Tru since Tramonto's departure?

Looking forward to your report... I'm actually coming from the NYC area as well so I'm interested to see how it compares to our local offerings.

Jun 27, 2010
Jstern35 in Chicago Area

Tru since Tramonto's departure?

Hey all, I'm going to be visiting Chicago during the July 4th weekend and have a Lettuce Entertain You gift card to use. I had narrowed it down to L20 and Tru.Based on the menu's and $$$ I'm leaning towards Tru, but I'm a little wary since Chef Tramanto recently left. So does anyone have any recent reports or thoughts? Thanks in advance!

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Lettuce Entertain You
2171 Northbrook Ct, Northbrook, IL 60062

Jun 24, 2010
Jstern35 in Chicago Area

Why go to Manhattan?

NYC is considered the best food city in America, so to say Westchester restaurants give you little reason to go to NYC is quite a bit short sighted. There are certainly restaurants that can match the quality of some of the better NYC restaurants but the overall variety in NYC is absolutely unmatched. Now weather you want to deal with the hassle of Manhattan is another story (and a completely understandable one)

Nov 07, 2008
Jstern35 in General Tristate Archive

First-timer in Montreal

I didn't find that the case at all on my visit, the items sounded good based on the menu descriptions but I found the execution and flavors just fell short.

Oct 15, 2008
Jstern35 in Quebec (inc. Montreal)

First-timer in Montreal

I had dinner at Europea this past weekend and was very disappointed. The menu sounded great but nothing tasted as good as it sounded. There was 2 of us and which each went with table d'hote and none of the courses blew us away (or even came close). Service was good and the price was reasonable, but not enough so to where I'd return.

Oct 14, 2008
Jstern35 in Quebec (inc. Montreal)

Mario Batali at Tarry Lodge: Is this for real?

I know, thats what I was implying.. sorry if it was worded akwardly. What I meant to say was that based on Batali's other projects ( namely Lupa and Otto), which seem to be the same very much on the same page as the Tarry Lodge you'd be doing yourself a diservice to dismiss it based on the fact the she's recommending it. Lupa and Otto put out very solid, reasonable Italian fare that you'd be hard pressed to find in Westchester (all my personal opinion of course and based on that the food at the Tarry Lodge does indeed live up to the Batali/Nusser name)

Also, I find pretty much all critics to be pretty useless :P

Sep 25, 2008
Jstern35 in General Tristate Archive

Mario Batali at Tarry Lodge: Is this for real?

Speck is a type of prosciutto

I'd be kind of hard to recommend a place thats not even open but regardless, if the food is up to the same standards as lupa or otto dismissing it based on that would be pretty foolish. If that remark was backed with sarcasm then ignore me :P

Sep 25, 2008
Jstern35 in General Tristate Archive

Where do you buy your kitchen supplies?

Thanks for all the suggestions! Made me realize that theres a restaurant supply store less than 15 minutes away from me that I always seem to forget about! I'll have to stop by after the holiday weekend and pick up some stuff. Also never realized how much stuff Amazon really does have!

Aug 29, 2008
Jstern35 in Cookware

Where do you buy your kitchen supplies?

Hi all.. I'm looking to add some new goodies for the kitchen and local stores have a pretty limited selection of higher quality stuff.. at least that isn't really overpriced (i.e Williams and Sonoma). I use ebay when i can but that don't always have what I'm looking for. I found a bunch of sites on google but some personal recommendation are always a plus! Thanks in advance!

Justin

Aug 26, 2008
Jstern35 in Cookware

Where do you buy your kitchen supplies?

Hi all.. I'm looking to add some new goodies for the kitchen and local stores have a pretty limited selection of higher quality stuff.. at least that isn't really overpriced (i.e Williams and Sonoma). I use ebay when i can but that don't always have what I'm looking for. I found a bunch of sites on google but some personal recommendation are always a plus! Thanks in advance!

Justin

Aug 26, 2008
Jstern35 in Cookware

Spumoni in Rockland or Bergen County?

I recall seeing a sign at Basilico in Pomona that they carry Spumoni from L&B.. Its pretty much right off of exit 13 of the palisades.

Aug 25, 2008
Jstern35 in General Tristate Archive

Rumor? Fire & Ice to Palisades?

I was at the mall a few weeks ago and there were signs up for Fire & Ice. Its going where tututango was. The market was Zeytinia, and according to their website it isn't coming anymore.

Aug 15, 2008
Jstern35 in General Tristate Archive

Dona Maria Mexican in Suffern: Terrible Lunch

We used to go to Dona Maria whenever we had a craving for some mexican.. at least up until a few months ago when we had a flat out terrible meal. Don't know if they have a new kitchen staff or what but it was nowhere near the same quality as prior visits. And i'm not talking about just preparation, the ingredients themselves seems pretty poor.

Aug 11, 2008
Jstern35 in General Tristate Archive

What not to miss at Dinosaur BBQ

It does have mixed drinks but I wouldn't eat at the bar (not sure if its even allowed) Its not all that big considering how crowded it usually is

Aug 04, 2008
Jstern35 in Manhattan

Bay Scallop Help!

before you cook them rest them on some sheets of paper towel and thoroughly dry them. If working with a good fresh scallop this should take care of any problems with moisture. IMO I'd pass on anything thats water/salt added. Otherwise kate's suggestion would work great.. just make sure the pan is really hot so you get a nice carmelization on the scallop

Jul 25, 2008
Jstern35 in Home Cooking

Mashed cauliflower?

Not exactly the healthiest version but did this yesterday and went over very well. Browned some bacon in a skillet, cut up a head of cauliflower and sauteed it in the rendered bacon fat. After about 5 minutes put it in a blender with some of the bacon, milk, and butter and blended til got to the texture I was looking for. After this poured the mix into a small pan, topped with some grated cheese and some more bacon and put it under the broiler til nice and browned

Jul 24, 2008
Jstern35 in Home Cooking

Mission Impossible: Rez for 16 in 2 days

I had to do the same this past saturday with a party of 9.. Crispo was first choice but for parties over 8 they required a prix fix and with picky eaters in our party wasn't realistic. Ended up getting a reservation at Convivio (formely L'Impero) and everyone loved it. Might be worth a try.

Jul 22, 2008
Jstern35 in Manhattan

Cooking duck breast--what temperature for done?

I usually let it render in the pan for about 15-20 minutes on low then turn the heat up to high and start basting the other side with the rendered fat. After 2-3 minutes flip it and let it go for for about another 3-4 minutes (or more depending on on size and preferred doneness).

Jul 15, 2008
Jstern35 in Home Cooking

Has anyone gone to Zzest in Suffern

was wondering the same thing... drove by a few weeks ago and the parking lot was empty at 7pm

Jul 14, 2008
Jstern35 in General Tristate Archive

Velo in Nyack? Has anyone been there yet?

I actually went last night too and wasn't all that impressed. Highlight of the meal was the Chianti risotto which had a generous amount of black truffle throughout. Pizza wasn't bad but the sauce was too sweet for my likings. Caesar wedge was, well.. exactly that (lots of cheese though which is always a +). I had the pork chop entree which was underseasoned and despite all kinds of toppings... rather boring and bland. Other entrees at the table were scallops (overcooked), cioppino (shellfish was pretty mediocre, and the chicken (prob the best of the bunch). We split two deserts (brownie sundae and tamarind donuts). Can't say I tasted any tamarind but it was good nonetheless.. wasn't crazy about the texture of the ice cream in the sundae but wasn't bad overall.

Service was well intentioned but could use some work (please don't sarcasticly say "I can tell you didn't like that!" with each course...)

Wine list seemed to be well thought out and was somewhat reasonable.

Overall I'm not going to rush to return but I'll give it another chance when they get a bit more settled in.

Jul 14, 2008
Jstern35 in General Tristate Archive

Best Morcilla?

I stopped in to Despana yesterday and did not notice it on the menu, only for purchase

Jul 07, 2008
Jstern35 in Manhattan

Blue Smoke coming to Greenwich?

There is no way Danny Meyer would lend his name to a restaurant he was not going to be operationg

Jun 06, 2008
Jstern35 in Southern New England

Top Chef - Restaurant Wars [Possible Spoilers]

60 E 65?? trying to tell us something? :P

May 22, 2008
Jstern35 in Food Media & News

Aged meat

The main problem with home dry aging isn't just about controlling temperature but also humidity. Many newer fridges can get that low in temperature but not a whole lot can be done to really control humidity. And generally speaking salting a steak that far in advance isn't recommended since it will actually start to cure the meat. It likely will change the texture of the meat and could actually dry it out some.

May 16, 2008
Jstern35 in General Topics

steak

I like my steaks rare and if I was ever served one at 140 when asked for rare it would be going right back! Not saying indirect heat wouldn't work but still don't think its necessary. Look at places like Peter Lugers; their steaks are broiled under extremely intense heat (1000+) from start to finish and don't end up with nasty burnt bits and arguably are some of the best steaks in the country.

Totally agree with ya on the last bit though! Most people try to cook a steak to some guideline rather than trying to find out what they really like best. And in my opinion thermometers are pretty useless for steaks.. as you said your fingers are the best gauge for determining doneness (once you become familiar with what to feel for at least)

May 15, 2008
Jstern35 in General Topics