JeremyEG's Profile
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Wine shop featuring German Riesling....Manhattan? I second CSW. They have an amazing staff and they know a lot about off dry rieslings with enough acidity to be food friendly. It's always fun to shop there. |
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What's for Dinner? #222 - The First-Inkling-of-Summer Edition [OLD] I love this idea! Pizza dough is really one of the only things I bake from scratch and I often have dough around but have never thought of this. Thanks so much for the idea! |
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What's for Dinner? #222 - The First-Inkling-of-Summer Edition [OLD] It is a fish and a delicious one (although now you're making me crave pork!). Here's some other information about it: http://www.seafoodsource.com/seafoodh... It is very affordable and tastes truly delicious no matter how it is cooked. I've dried, steamed, stir-fried, baked and broiled. I've also over and undercooked it slightly and it is still delicious! My favorite is fried porgy tacos with cucumber and jalapeno slaw. There are some bones but no more than lots of other fish. |
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To use overcooked for white beans for salad? So many married couples have squabbles over food issues. A friend of mine is married to a woman who for a time couldn't eat salt or pepper in any amount. I lucked out and fortunately married a woman who loves almost all foods. In fact, she made a special trip to the farmers market today because she heard the first sugar snap peas of the season were available and she was right! |
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What's for Dinner? #222 - The First-Inkling-of-Summer Edition [OLD] Asparagus and sugar snap pea salad with lemon and evoo |
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What's for Dinner? #222 - The First-Inkling-of-Summer Edition [OLD] I'm a man who loves kale deeply. I feel all real men like kale. :) |
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To use overcooked for white beans for salad? They might firm up a bit when they are chilled. I'm sure they will be fine although I also prefer them a little crunchy. Good luck and do report back! |
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Cooking Times for Braising Lamb Loin So glad that worked out! The shank and shoulder (and even neck slices) should be great for braising next time. So now you've done one cooking method well and can try another one the next time! |
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Good point. In some food categories, the prices never get that high, even at the very high end. Potatoes definitely. The other day I found organic 'over-wintered' spinach at the greenmarket that tasted like spinach crossed with a sugary root vegetable. It was amazing and much of it was being bought up by the very high-end places here in NYC (Eleven Madison Park, Gramercy, Corton, etc.). The price per bunch? $3. More than the supermarket but not expensive enough to qualify as an expensive luxury in my book. |
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It can be affordable and pretty easy to have very good quality coffee at home. It sounds like you drink well! |
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Yes, the espresso you had was from one of the machines I'm referring to. It's not my place to tell anyone how they should spend their money but I do find that many, many people who use these machines really do not see the expense as a luxury. I've spent significant amounts on special wines or truffle dishes for a special occasion but I'm well aware that they are luxury purchases. i think most people spending the hundreds and sometimes thousands on the mediocre coffee from these makers believe they are not doing anything extravagant and would probably think your coffee purchases are silly. I could be wrong but the people I know who use these machines would think I got ripped off when I spent $17 last week on a bag of Guatemalan even though I spend far less per serving than they do. |
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I'm amazed at how many 'frugal' friends and family members of mine use those single serve coffee makers with the premeasured pods of coffee. I think the NYTimes estimated that that coffee ends up costing around $50/lb. It may be well worth it for some people but my guess is that most of them would think spending $15-$20 a pound on very good coffee from a reputable roaster would be a waste of money. |
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Hey Zin, |
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I'm going to hop on this thread as I also am looking for a new grinder after my Baratza Maestro (no longer made) finally passed away. Is the Encore really not good at grinding for espresso? I've never used one and don't know anyone who has one. Thanks! |
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Foods that do not pair with Sparkling white wine? I actually had BBQ recently with a French75 and it worked well. Of course there are bitters and citrus and all that but I sort of enjoy the bubbles too. |
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Grass-fed beef vs. Grain Fed beef I'll chime in here as someone who loves rich and often fatty foods (can't stop from ordering pork belly if it's on a menu) and prefers grass-fed beef. I find a properly raised and handled grass-fed steak to actually have richer taste than corn-fed. I find the corn-fed beef tastes 'greasy' to me but not richer and not more delicious. I actually just got home from the market and was able to find a grass-fed/finished rib eye from my favorite beef producer and it's beautifully marbled with more than enough delicious fat. This is not a chewy steak and it's the farthest thing from a boneless chicken breast I can imagine. JeremyEG |
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That makes sense. We've been having more Rhone whites lately and perhaps that's why it was so nice for us. Do you like their reds at all? Thanks, |
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We just got back from a truly amazing trip to Spain. We had our special meal at Etxebarri and we were totally blown away. With the exception of some older white Riojas, I have lately been preferring French whites with more refined or sophisticated dishes. We had a bottle of white though from a producer called Remelluri that was really special though. It was certainly bright with nice enough acidity to take us through the many courses of the meal but it also had some real heft to it, I'm wondering if it's because of the Chardonnay? We followed with a glass of red and again, it was complex and most importantly, had none of the slight jaminess I feel I notice in younger Riojas lately. Anyway, I'm interested in learning more about these wines and I'm looking for a place to taste or buy them here in NYC. |
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A quick thank you to you guys. We had a spectacular trip and I enjoyed eating in Madrid more than I ever have before. We hit many of your recs and Bocaito on our last night was one of the best tapas meals of my life.. SUCH good cooking and great ingredients. Bodega de La Ardosa was our first stop right from the airport and was exactly the energy we were looking for. |
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Yes we are! We're eating at Etxebarri on the way up and then tapas the rest of the trip. I've been to the region many many times and I'm just so impressed with the quality of even the casual food in that area but we decided to do Rekondo for the wine. |
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Hey there, I have some very good Muga as well as a Lopez Heredia gran reserva here that I'm excited about! Thanks again. |
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Hi Everyone, Rioja, Ribera Del Duero, almost anything from Burgundy, funkier Loire Valley reds, and more recently, we've tasted some great wines from Pomerol (but we know almost nothing generally about the wines of Bordeaux). We will likely be eating simple, Basque food which might include bacalao, perhaps an egg-based dish, maybe some lamb or oxtail and most definitely some nutty sheep's milk cheese to finish. We want to order a bottle of red. Thank you. JeremyEG |
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Thank you! These are all helpful! |
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Hey Guys, We'd like to keep this part of the trip pretty traditional in terms of food so the simpler the better. Thanks in advance for your help. JeremyEG |
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I needed help preparing for a big dinner and one of my friends offered to come early and help. I asked if she could peel some potatoes. 15 minutes later, I noticed only a couple were done and my friend was staring at the bowl. I asked if she was ok and she smiled, held up her iphone and said "Oh yeah, I'm just having face time with a client." |
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Worst experience at a "fancy" restaurant and why? I live near one of a newer high-end pizza places here in NYC. I don't go often but lots of guests of mine want to eat there.The problem is that one of my favorite restaurants in the city, Franny's in Brooklyn, does very similar dishes but much better (ingredients, execution, etc). This place though is so very proud of its food and routinely puts the food down on the table with something to the effect of "This looks amazing doesn't it?" and then disappears before bringing the check 30 minutes later. It's just arrogant and makes for an unpleasant experience. |
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STEER CLEAR LIST - Worst Meal You've Had in the Last Six Months We had a horrible meal there. I don't know what was going on but it was among the worst noodle dish I'd ever had and our table as well as the others around us were all comped, most without asking. I got the sense that they were under new ownership or had just made some drastic change. |
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Planning a dinner party, How do you handle dietary restrictions I also have some guests who consider anything they haven't tried to be a restriction. I remember making a roast duck dish for a New Year's dinner one year and guest of mine said she had never tasted duck and so considered it off-limits. That can make it hard to adjust menus and ingredients last minute. That's again why I just ask for restrictions based on allergies or religion. |
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Planning a dinner party, How do you handle dietary restrictions I ask people for food allergies or foods they avoid for religious or ethical reasons. I know my guests well enough to know roughly what I think they will enjoy but I don't ask people to list what they don't like. There is always plenty of food and if they don't like one dish, they can just have the next. I also don't indulge people who have every changing fad diets that they are trying. I had one guest come to a party asking for high protein vegetarian who wanted to make sure there was enough grain so she could fill up and three months later come to another party announcing her desire to eat mostly raw foods and low protein with no carbs at all because of how they are converted to sugar in the body. It's your call. You're doing a nice thing welcoming people into your home for a meal. I think you should do what you need to do to enjoy the cooking and, we all forget this, so you yourself enjoy eating the meal as well! JeremyEG |
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I've been doing my research but... Thank you both. Hazelhurst, we are coming 2/26-3/2. Sanglier, are you suggesting Coquette then for lunch instead of dinner? We could do either. Also, we like not to schedule too much because we love spending time seeing different neighborhoods as opposed to hitting 'must see' places. (we enjoyed walking around Paris so much that we actually just admired the Eiffel Tower from afar instead of waiting to go up! I love the idea of wandering around grazing. Any suggestions as to where me might do this are always welcome. I believe we have some Hyatt points saved up and can may stay at the Hyatt French Quarter. We can travel of course from there. Thank you again! |
