Does anyone know of a producer of smoked fish I can buy from in upstate NY, ideally in the Rochester / Syracuse / Finger Lakes area?

there's a Park City thread at
http://chowhound.chow.com/topics/258997

thanks for that. It actually took me a while to make your suggestion work... the clock button DIDN'T EXIST until I thought to log in. So visitors won't even have the ability to fix this.

And who thought of that sort order... the OriginalPost at the top, then you start reading replies from the bottom up, except replies to a reply are under it.

Written by programmers, for programmers.

Keeping this old thread alive with new restuarants:

Bistro 412
Excellent food. Our app was wild mushrooms in cream sauce on toast. Luckily we split one order because it was very rich. There was also a pasta entree with what looked like the same mushrooms and cream on it and when i go back I'm going to get that.

I had braised lamb shank that was fork tender and very flavorful with a wild berry sauce. That came with root vegetable puree and sauteed brussel sprouts. My wife had grilled arctic char that was also very good, with kale and a potato pancake.

Incredible dessert - croissant made into bread pudding, with white chocolate sauce and huckleberries. Thankfully we split that too.

Service was informal but very attentive. Pricing is sane by Main Street standards..even the wine list was reasonable. Highly recommended.

Ciseros (basic Italian)
Our appetizer was calamari and it was perfect - always a good test for a restaurant. Personal pizzas were interesting combinations of toppings and generous.

The restaurant is spacious by Main Street standards so not too loud.

Pricing is very reasonable for Main Street.

updating this old thread...

Everything that's been said about Chimayo is still true:

The food is excellent nouvelle southwest. My app was elk skewers in a coffee glaze sauce... excellent but really just a couple bites.
I had a veggie enchilada as my entree and it was very good.
My wife had three apps... A pear and blue cheese salad with barely any blue cheese. A goat cheese relleno and a duck enchilada, both very good.

The bad news:
We were PACKED into the basement at a tiny table. There was barely enough room for the servers to run plates to their tables. So of course it was also LOUD. And this was on a Monday night, not a holiday week either.

Service was very professional despite the poor conditions for the servers.

Pricing is high even by Main Street standards. If you really want to go, at least go in the off season if it's not packed. But you can find a better value elsewhere.

Thanks for the tip on Blue Iguana. Let me amplify for everyone else's benefit.

Very good food - we went twice. They make their own varieties of mole sauce.

I had huevos rancheros for breakfast one day and we went back for dinner another day.

How many Mexican restaurants have tamales on the menu? They were excellent, with salsa verde on one end and mole on the other. Thankfully NOT smothered with cheese over everything like many mexican restaurants do. My wife had chicken fajitas, very good. Portions were generous.

One small caution...Don't drink the water... seriously. It tasted funny. This is inexplicable since we were staying in the hotel it's attached to and our tap water tasted fine.

I know this is a chain but this is their only store in PA so I'm posting here.

My wife and I happened to be passing by at lunchtime a few weeks back and decided to try this place. The decor suggests an old fashioned steakhouse. We had burgers... the menu had a dozen different combinations. Our burgers were perfect. The "baked potato" soup was very good and the server said it was made from scratch.

We decided to take our neighbors for our regularly monthly dinner this week. 5 or 6 of us got the special... bison rib roast. Portion was sensible, and it came with garlic mashed potatos and green beans. The beans were too al dente for most people and could have been hotter. Others in the group tried the salmon and said it was very good. We had the house merlot and chardonnay and they were perfectly fine.

So I give the food a B+ and say it's worth a visit.

Now to what I'll call "admin" issues.

I called a week in advance to reserve a table for eight on a Wednesday night. In retrospect the guy who took the call didn't sound that confident.

When I arrived and said we were (my name)'s party of 8 the hostess said "Oh, the party of seven, are you with that guy at the bar?" I said no, I don't know him, we're (my name)'s party of eight"

She took us to a round table and said "ok, here you go, table for seven" I said, "do you even HAVE a reservation for (my name) " ? Anyway they set another place and seated us.

The servers are all polite and polished, but got confused about the specials. Our server told us the soup of the day was red bean and rice. When he came back and I tried to order it, he said, no the soup today is chicken gumbo. I took it, as did a couple others in my party. When it arrived (they do a "team" delivery with other servers helping so that everyone gets served together) that server said

"ok, who gets the red beans and rice?"

I said "ok, me I guess, I thought it was chicken gumbo."

She looked and said, "oh yeah, it is."

So the staff needs to be a little better organized. But as I said, the food was good, especially if you want a burger for lunch. And where else do you get bison?

http://www.tedsmontanagrill.com/index...

I have a couple modern reprints that I treasure... you might be interested in

Best of Shaker Cooking by Miller and Fuller... the Hancock Shaker Village museum store sells it online. The emphasis is on seasonal fresh ingredients and herbs and goes well with current trends.

There is a PA Dutch cookbook available for download on Project Gutenberg that looks remarkably similar to a printed cookbook I own. As you'd expect you have to work in the fields to work off this kind of food.

http://www.gutenberg.org/files/26558/26558-h/26558-h.htm#main_9

Although it completely dodges the important debate re: shoofly pie: "vet bottom" vs. Dry bottom.

and of course the videos and books at http://atasteofhistory.org/

When I make split pea soup and put the leftovers in the fridge, the next day it is much thicker.

Try refrigerating overnite and reheat the next day.

King Arthur Flour's website has recipes. In particular their basic "hearth breads" recipe is a good intro to yeasted breads. They also have a YouTube channel with some priceless videos about how to shape loaves.

Don't knead too much with the KitchenAid.

If anyone is interested, there is another thread with other restaurant supply businesses that welcome retail customers.

http://chowhound.chow.com/topics/848302

to stay with the "Specials" theme... Why can't the restaurant print out a little addendum to the menu with the specials?
- the description of the dish will be detailed and correct without relying on the server's patience and memory
- we get to look at it again and again along with the regular menu items rather than trying to absorb and memorize one hearing
- we get to see the price rather than having to ask as you described.

There's no reason not to do this... we've all had laser printers for 20 years. Somebody has to write this out anyway to pass on to the servers, so just give it directly to the customers.

storing a week in the fridge with stoppers will be no problem.

They may even improve a bit by breathing that little bit of air in the bottle. I've often noticed that the flavors of a partial bottle open up nicely stored like that. A week won't hurt.

It seems like a simple fix, to stop the thread titles from wrapping around to another line. It was easier to scan for something interesting the old way.

wow. sooo... are you supposed to actually eat the peppercorns or do you scrape them off after they've infused the steak during cooking? Maybe my buddy comitted a faux pas?

Oh, and to get back on-topic for michele cindy, Slate Bleu is one of my favorite restaurants and everything there is good. Get a side order of the vegetable bayaldi... the fanned out version of ratatouille, like in the movie.

Exactly how much pepper is on a steak au poivre? I've always been afraid to order it...
A buddy of mine tells the story of having ordered it somewhere, not knowing what it meant, and hated having to choke down "so much pepper".

I stll get a couple CREATE channels through Verizon FIOS (in the Phily suburbs, at least.)

A heavy pot with good heat conduction (aluminum or stainless with a aluminum bottom), helps prevent scorching.

and a nonstick finish to make cleanup easy.

Don't joke, people won't get it.

That would be DANGEROUS. My pressure cooker's instruction book explicitly warns against rice because the foam might clog the regulator.

MANY years ago there was a book "Cutting Up in the Kitchen" by Merle Ellis. He was a butcher and actually also had a TV show about how different cuts of meat are used, when to use what, how to buy a large cut and extract the tender portion for one recipe and how to use the rest, etc.

There are used copies for sale on Amazon.

they're asking how it works.

Have you considered contacting some TV networks like A&E or TLC? You may have the beginning of a new "reality" show concept.

A small point regarding the cabinets... Don't go for the "furniture look" that was trendy a few years ago, with a baseboard around the bottom instead of a recessed toe kick. The toe kick was invented for a reason, you really do want a place for your toes to go when you stand close. And that baseboard just becomes a little shelf to catch crumbs, stray spills, etc, and always needs to be cleaned up.

and the restuarant offered to replace the dish. What else would we expect?

Here in Pennsylvania German "Dutch" country, they call it "filling". But it's often baked separately.

Unfortunately without a meat thermomoter anything you do will be guesswork.... 140 Fahrenheit = 60 C internal temp. leaves a pork tenderloin a little pink in the midde the way I like it.

the time & temp you state sound about right based on my experience. Watch it carefully and when you see that it's shrunk a little, make a test incision and look how it's done inside

perhaps you could start a movement to legalize it for medical use.

it's always fun to mix baking soda and vinegar......

I would think that Cameo stainless steel cleaner would do the job on the metal. Or is there a soft gasket material that's absorbing the odor?

check the ingredients on that "extra light" olive oil. Is it a little bit of real olive oil diluted with basic soy, canola, or some other cheaper vegetable oil?