blue_skiesMN's Profile
Best tres leches cake
They're still out of commission, after the boulder crashed through the roof last spring. Looks like they're hoping to reopen in another location though.
http://www.breadcoffeecake.com/
NY Restaurants Sour on Rules Over Kimchi
It's the specific risk of botulism if not handled correctly after the cook stop that is a problem - a big one. You're knowledgeable about the risks and how to build safety into it, but there are plenty of people who are not. The folks who think they can just throw their perfectly sous vide beef tenderloin in the refrigerator (which in all likelihood isn't running at the right temp to begin with) - or as I've actually encountered - on a shelf at room temp - for as long as they want... Those are the operators we're concerned about, and yes - they are out there.
Thanks for the respectful feedback.
NY Restaurants Sour on Rules Over Kimchi
You're absolutely right. Having a BS doesn't mean much, other than you've managed to get a diploma (the REHS exam was tougher than most of my undergrad classes). It does become tiresome, however, to constantly hear (please excuse the hyperbole) that inspectors are knuckle-dragging cretins who don't know the difference between a pork chop and a hot dog.
As in any profession, there are some individuals who excel and some individuals who deserve to be fired - and who probably should have never been hired in the first place. Unfortunately, the political and social climate only continues to get worse for public servants, including most health inspectors. Administrators are concerned about inspection numbers, not inspection quality. The time allowed for inspector training, not to mention outreach and troubleshooting, diminishes year after year. Many “good” inspectors leave the field after a few years, after seeing the burnout that can occur with shrinking budgets and growing workloads. Of course, there are the burnouts, the checklist inspectors, those watching the clock tick towards retirement… And in those cases, it’s the industry’s responsibility to call the inspectors out on their bad behavior. But for the most part, the inspectors I know (and yes, full disclosure, I am one too) really are concerned about public health. And if it seems that they are being overly cautious, it is because they want to *try* to get things right the first time. Nobody in the field wants to reinforce the pervasive opinion that inspectors are uneducated morons. And I know that you didn’t explicitly say that, but I’ve heard it a million times.
Many of the old/new techniques can be done absolutely safely. It’s just a matter of identifying the risk factors, finding where the procedures fit into the regulations, and following through. This is where the disproportionate relationship between industry and inspector has really made a mess of things. If every inspection could conclude with the inspector and the operator sitting down to share a couple of beers and talk about the inspection, the world would be a much different place.
*and the point about sous vide being complicated and comparably safe… yes, and no. It’s safe if it’s done correctly. If not, it could lead to very serious illness or death. The cooking process is pretty safe, it’s what happens to the food afterwards… but that’s another thread for another day.
NY Restaurants Sour on Rules Over Kimchi
"Restaurant health inspectors usually aren't equipped to deal with or even understand the real complexities of food safety. No offense to any inspectors out there, but you don't exactly need a PhD to do it. There's not really even much specialized training for it, AFAIK. "
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That may be the case in NYC, but for much of the country, the above statement is simply not true. You are correct that it doesn't take a PhD to do the job, but in most states, inspectors are required to be either Registered Environmental Health Specialists or Certified Food Safety Professionals. The minimum qualification to even sit for the REHS exam is a bachelor's degree with at least 30 semester hours of sciences. Most inspectors have specialized training beyond that.
Restaurant health inspectors generally DO understand the complexities of food safety. The operators don't. Yes, they may be using a recipe that's been passed down for 500 years, but that doesn't mean that if the recipe isn't followed correctly that something won't go wrong. That's where the understanding of food preparation techniques comes into play... In a perfect world, inspectors would know the right questions to ask, operators would be brave enough to provide honest answers, and a respectful dialogue could take place to figure out what the solution to any percieved "problem" should be. In the real world, attitudes, egos, politics, and fear tend to get in the way of that.
I absolutely agree that the regulators need to have a certain level of competency in what they're doing. However, the operators also need to respect that an inspector might *not* know every little nuance of every establishment's menu. A lot of “new/old” techniques *are* unfamiliar to many inspectors, especially those who started in the business in the last 10-15 years. Most mainstream restaurants weren’t making things like kimchi and confit and charcuterie from scratch... those items were coming out of a Sysco truck. The restaurants that *were* doing it were helmed by chefs who actually had classical training in these techniques, which usually had built-in food safety checks. With the uptick in local/slow/heritage preparation techniques over the last few years, it seems like every “chef” in town is trying to out-do the others with the newest/craziest/oldest technique for bragging rights. If they got their line training at the local Applebees and their recipes from the internet, they may not know the hazards involved…
There are a lot of inspectors out there who are more than willing to work with the operators to get them where they need to be, in line with the food safety requirements. And admittedly, there are some inspectors who are on a power trip. Both sides need to be willing to cooperate if food safety is ever going to move forward.
any good breakfast sandwiches in MSP??
I enjoy the Golden's sandwich at the Farmers Market too, but I think it has more to do with the atmosphere than the food. They are literally Bruegger's bagels, with Sysco cream cheese, at double the price of the same sandwich at Bruegger's.
Los Ocampo in the East Metro
1751 Suburban.
Take 94 to White Bear Ave, head south at the exit.
At the first intersection (Suburban Ave), take a right. MGM Liquor is the first driveway on your right. Los Ocampo will be the next driveway.
You can see it from 94.
VIP Theater/"Theaters at MOA"--how's the food?
The popcorn is from the concession stand.
I have had bizarre experiences at that theater. Due to my VIP wristband, the concession stand staff would literally not sell me popcorn. The attendant/waitstaff/usher (?) who was supposed to be taking orders in the theater was nowhere to be found, so rather than wait and potentially interrupt the movie which was about to start, I figured I would just go get my snacks myself. I was sent away, and told that somebody would take my order in the theater. I went back to the theater, waited a few minutes, got annoyed, and returned to the concession stand. I had to practically beg for them to sell me some popcorn and a diet coke.
I guess I kind of get the idea, but if there is nobody staffing the place, what's the point?
Bagel + Lox
It's the atmosphere that makes the bagels from Golden's good... they get them from Bruegger's.
Food Gift Baskets in Fargo, ND?
Funny, I actually placed an order with them yesterday morning! Glad they are recommended.
Canning question: bubbles in sweet potato butter?
Did you water bath can it or pressure can it?
Without knowing the ingredients, sweet potato butter sounds like something that would be very hazardous *not* to pressure can... regardless of bubbles.
Food Gift Baskets in Fargo, ND?
Hi all... I am originally from Fargo, but haven't lived there for more than 15 years. I have been wrapping up parts of my father's estate with several businesses in Fargo, but one in particular has gone above and beyond the call of duty to help my family out.
I would like to send them a thank you gift... I was thinking something along the lines of bakery goods, or a snack-type package... something that an office would appreciate.
It would have to be delivered, because I am hundreds of miles away. I would prefer to use a local company vs. one of the national floral/gift basket retailers.
Suggestions? Thanks!
The decline of Porky's !
It's an upscale branch of the Goodwill store that is one block north of there. They sell their designer label clothing items there.
Can you recommend a bar near Aldrich Arena?
Unfortunately there isn't really anything in the way of a bar/grill in the immediate neighborhood. Your best bets for a "family" (you didn't say whether there would be kids but I'm assuming so) gathering might be Jake's in Maplewood, just east of White Bear Ave on Beam. In this same area (by the mall) you'll find plenty of chain restaurants...
The Sherwood Lounge at White Bear & Sherwood fits the "bar" part but they only have Hegge's pizzas.
Substitute for raw egg yolk
Salmonella can be found inside of the shell.
You could substitute a pasteurized egg yolk. Pasteurized eggs can usually be found with the "regular" eggs at the grocery store.
Pretty bottles for gifts of liqueur? [MSP]
I'm a big fan of these bottles from Ikea:
http://www.ikea.com/us/en/catalog/products/50108908
MSP- Taco Truck Sighting on Univesity, Reports?
In Saint Paul, as long as the food vehicle is properly licensed and inspected, they're perfectly legal. There is, however, a state statute that says it can only be in one location for 21 days or less per calendar year. That was the issue with the one off of East 7th Street a few years ago. It was essentially a permanent restaurant, on wheels. That is not allowed per zoning codes as well as state law.
In Minneapolis, they have restricted mobile food (carts, vehicles, etc.) to Nicollet Mall and sanctioned events, like the farmers' markets and community celebrations.
[MSP] Bulldog Lowertown Review
I was in there last night for dinner. I talkd to the owner for a little bit, and he said that yesterday's lunch was a disaster. He didn't specify what went wrong, but he was definitely aware that there was a problem.
It was jam-packed in there by 4:45. I was able to snag two seats at the bar, but it took another 20 minutes to flag down a bartender for a beer. Maybe I got there during shift change? My burger was bloody (gross), they ran out of tater tots, and half of the beers that are on the beer list aren't in stock yet. They just got their buyer's card right before they opened, so some of the harder to find beers are still on order.
I'm going to be generous and chalk it up to growing pains... It's only been a week.
Bulldog St. Paul
They're open! They opened their doors at 4 pm yesterday (Wednesday 10/29). We stopped in for a beer, but it was way too much of a zoo to consider ordering food. The menu looks similar to Uptown's, with a few unique items. The space is gorgous. I hope they do well there!
[MSP] Shamrocks (aka "Irish Nook") in St. Paul--just can't recommend it anymore
Yeah, I guess I feel like the food is decent if you're in the neighborhood and you want to grab a burger and a beer. It can be hit and miss though. I feel like the Molitor (my fave as well) usually comes overdone or WAY underdone. I can't stomach undercooked Sysco beef.
My biggest gripe with Shamrock's is how CROWDED it always is. I've always thought it odd that you can reserve tables for a burger-and-beer joint. Kudos to Mike & Ted for creating a business that people flock to, but it's really irritating to have to put your name on a list at a neighborhood burger joint, when there are five empty tables with "reserved" signs on them.
Their Christmas "Santa Brunch" was downright dreadful. If I recall correctly, the menu was: donut balls (or was it tiny powdered sugar donuts?), institutional pre-cooked bacon, some sort of egg dish (I want to say that they were also pre-formed), and - I kid you not - pre-wrapped Jimmy Dean microwaveable breakfast sandwiches. WITH THE WRAPPER STILL ON.
Anyway, as bad as some of my experiences have been, I'll continue to go there because I like the guys and I want them to do well there. I just might not eat :) And if I can't get in the door, I'll head over to Spankys (aka "Tavern on the Avenue"), where the food is also mostly bad but the drinks are relatively cheap ;)
MSP: ISO the elusive east st paul taco trucks
This is only half true. Taco trucks ARE illegal in Minneapolis, but they are permitted in St Paul, if they are properly licensed. There are a handful of them, but they have to abide by the state law that says they can only be in one place for 21 days out of the year, so that's why they can be hard to find.
Pesto with Basil, Mint, Cilantro?
I've done this with sesame oil and some roasted peanuts. I sometimes throw in half a jalapeno too. It's awesome over grilled fish!
July-August DESSERT COTM THE PERFECT SCOOP - Ice Creams
I've made several. The malted milk ball stands out in my mind as being absolutely fantastic. The cheesecake was good, if a bit plain. Raspberry sauce (with fresh raspberries from my garden) perked it up a bit.
I've made the mint ice cream several times (the mint likes to think it's the boss of my herb garden - har), and we love it. We have never achieved the "lovely emerald color" that he writes about though. It's always white. The finished product is just a very clean, almost neutral ice cream with a touch of mint flavor. It's really good - I don't think I would like it if it was overpowering.
Good thread!
The herb garden is going crazy... looking for ideas
My fingernails are dirty and I'm covered in mosquito bites... but it's a good thing.
The garden has finally caught up to the calendar after the cold, wet spring that we had. Now I'm finding myself with a metric a$$load of fresh herbs that need to be thinned out.
Everything is doing well, but I've got an abundance of dill, oregano, sage, rosemary and basil (spicy globe, thai, genovese). I was being overrun by mint too, but I made ice cream last night ;)
The basil I can figure out... if all else fails I'll freeze some pesto. I've been using the oregano as I would dill, adding it in with pastas and things. I'm mostly stumped about the oregano and the sage. The sage is actually so thick it's starting to succomb to powdery mildew... I need to thin that out quickly.
Ideas are much appreciated!
Cheese Frenchee from Kings? (Des Moines)
I'm pretty sure that Mom's Kitchen in Fargo, ND still has these on the menu. I have fond childhood memories of sitting in the car with my little sister while my mom ran inside to get our takeout orders... I can smell the grease, the onion (from the greasy thin onion rings that accompanied them), the styrofoam box, the dill pickle chips alongside... Wow. Memories :)
MSP - Naked Sushi at Temple
Here's the contact info if anybody cares to find out...
http://www.ci.minneapolis.mn.us/contact/email-form-envhealth.asp
Best Bloody Mary in MSP
Another vote for the Triple Rock Bloody here.
The Hell's Kitchen Bloody is made with Summit EPA, if I recall correctly. I'm on Team "not so much" as far as they're concerned. I can't help thinking that it just tasted like they haven't washed their glasses between cocktails.
Palomino used to put shrimp in their Bloodys too. I don't know if that's still the case.
(MSP) Hamburger Ground on Site?
You probably won't find any places that will admit to serving this... It's very strictly forbidden in the Minnesota food code. That's not to say that there aren't some old-school neighborhood bars that offer it to their regulars.
MSP - The Strip Club
Slightly off-topic here, but I also live on the east side (slightly further east than Dayton's Bluff), and the lack of places to eat a decent dinner is one of my biggest gripes. Sure there are the little taquerias in the Payne/Arcade area, but sometimes a person wants something else, you know?
The Little Oven is the closest thing in our neighborhood to a "restaurant," but our experiences there have been dreadful. The Cherry Pit has very good "bar food," but again - sometimes you want a nice meal.
I really hope the Strip Club makes it.
MSP-Happy Hours and Specials for the cash strapped
Masa has a decent happy hour from 4-6 weekdays. Half price margaritas, wine, and beer, and a handful of appetizers under $5. The tacos are pretty good, and they're only $1.50/each. They come with two tortillas so if you scrape half of the filling onto the second tortilla, you could technically say you're getting them for $0.75 each :) Yes, I am a former grad student.
