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ChanceTDaily's Profile

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New Oceana

I know its a little on the norm. But they have by far one of the best chowders in manhattan. Linguica sausage gives it a little kick and it's great. The oysters are pretty great too. To drink, if you havn't had it, try the mothers milk. yum.

Oct 30, 2009
ChanceTDaily in Manhattan

Too many mushrooms and too much broccolli - any ideas?

mushrooms are one of those things that can be preserved or dried for a long time. Try sauteeing some shallots and garlic and slowly caramelizing your mushrooms. Them put a pound of butter in it and into a hermetic jar. On the top put a small amount of clarified butter. They'll be great and can keep for weeks.

Per the broccoli. You could make a creamy broccoli soup to freeze or just take off the heads from the stem, plate on a cookie sheet in the freezer, once they're "frozen, put them in plastic bags and they'll be fine for whenever you want to use them.

Sep 01, 2009
ChanceTDaily in Home Cooking

Rude guests bringing wine - should I have served it?

dont forget the ice.

Aug 31, 2009
ChanceTDaily in Not About Food

hot, trendy restaurant with private room for 40

Oceana just reopened in midtown, they have a neat opaque curtain that draws and separates parties. Great menu too. Also landmark int he columbus circle had a ncie sized room for pe's

Aug 28, 2009
ChanceTDaily in Manhattan

Corned Beef Hash

Theres a tourist trap right across the street from Grand Central Station, on the corner where they have the eagle. They have some killer corned beef hash. And its the real stuff.

Aug 28, 2009
ChanceTDaily in Manhattan

Whole Foods fired a man for taking a tuna sandwich destined for the trash

I think it's a safety play. Maybe a written warning would have sufficed, but Its like giving away free things to homeless people from a restaurant. The city we live in makes it so dangerous. People sue if you splash water on them driving by. Better to be safe than sorry. Might have had a better alternative, but WF doesn't know where the employees going after, who he could give it to, what he could represent as the company. What if he left, gave the sandwich to a guy in the gutter, the guy got sick and said he got it from whole foods. He did didnt he?

Aug 28, 2009
ChanceTDaily in Not About Food

Service Difference Between Alcohol an no Alcohol Ordered

No, you just read it wrong. I meant, it's not right to give better service to the people who ordered the wine, but it happens. Just to clarify. ....Dubious....I like that word. As in, when you responded to my wall post, you had a dubious presumption and assumed the wrong thing.
Just to clarify.

Aug 28, 2009
ChanceTDaily in Not About Food

Service Difference Between Alcohol an no Alcohol Ordered

Regardless of what WE think. Have you ever been to a restaurant and orderd an expensive bottle of wine. It's not the right thing to do. But most of the time you end up with better service. B/C at the end of the meal, they want that 20% of the 600.00 Check.

Aug 24, 2009
ChanceTDaily in Not About Food

Very best cupcake recipe? (Just tried Sprinkle's recipe, and not impressed!)

lol big fan of the "edit" option after the fact.

Aug 23, 2009
ChanceTDaily in Home Cooking

How do you grocery shop?

I always like to make a set protein list, I know i want salmon and Salad. Then when you're there you pick the produce. Saves a lot of time.

Aug 23, 2009
ChanceTDaily in Not About Food

I'd like to cater my own wake

If you're going to cater your own wake. Make LOTS AND LOTS of spicy appetizers. That way by the end of the get together everyone has an Idea of where you've been and where you're going
=)

On a serious note. It's you're wake. have any food that YOU like. Cater it to yourself. You know how at birthdays you always go to a place that can accomodate you and your friends. Well here, you should just have a menu with all your favorite things!

Aug 23, 2009
ChanceTDaily in Not About Food

Bad service at Campanile -- what would you do?

Totally Agree! Send it back or pay for it. My only comment to the experience would be that I think service more pertains to the front of house operation. waiting for food, is like having bad food at a restaurant, not your servers fault, it's the kitchen. The drink order was a big "oops" as was not knowing their own menu (fries etc). Sounds like a really off day.

Aug 23, 2009
ChanceTDaily in Not About Food

Service Difference Between Alcohol an no Alcohol Ordered

I really hate to say it, but I agree with you completely. I think restaurants that are not pooled houses (where you keep your own individual tips) service is based on what the table orders. If you go out to a tapas bar and have an iced tea with your tapas, your 16-20% grat will be less then the table who drank 4 drinks (or an extra 50.00). its an insentive for the server to work faster, to follow up and get you the next drink etc. Pooled houses, like danny meyer restaurants service is better because they work for the restaurant, not themselves. If the restaurant does well so do they.

Aug 23, 2009
ChanceTDaily in Not About Food

Very best cupcake recipe? (Just tried Sprinkle's recipe, and not impressed!)

Not to sound cheesy, but I've always found the best cupcakes come from good cake recipes cooked in a cupcake pan. I really like the marble cake with walnuts and chocolate frosting. Big crowd pleaser at x-mas

Aug 23, 2009
ChanceTDaily in Home Cooking

Fig & Olive 62 and Lex - Food is good, service and space is not.

I for one, like the space on lex in the 60's. The cocktail list is small because they only have a wine and beer license. I notice when I frequent however, it's not that service is lacking, it's thats it's spread out and geared towards the UES people who want to sit and take their time/conversation. For quicker, faster in and outs. Try their midtown location.

Aug 10, 2009
ChanceTDaily in Manhattan

When the waiter wants to clear the dishes before everyone is done

Most of the time when I was in the city on the UES, people finished eating at different times. And it was generally because of the conversation. If you're doing all the talking and he's done. It doesnt mean he's a faster eater. It just means you had a more interesting day. You'd be suprised on how many people dont want dirty dishes in front of them as well, or never touch their food because they are on their cell phones while eating. It's horrible. All you need to do it let them know you're not done when they try to clear your plate and you're all set.

Aug 04, 2009
ChanceTDaily in Not About Food

Help Please for a Post-Wedding Group Lunch

I'd reccommend going to a place like Fig and Olive on lexington, or scottos, they have decently priced lunched and its a quick in and out. Cheap bottles of wine too.

Aug 04, 2009
ChanceTDaily in Manhattan

Juice extracted from Tart Cherries

Mix with mascarpone cheese for some stuffed french toast, Or use in place of lemon juice with sugar and water on ice with some great rum or vodka for a nice afternoon beverage.

Aug 04, 2009
ChanceTDaily in Home Cooking

Prime Steak (at Costco?)

Wait a click. We're just talking about prime meats, and in the NYC area. Not aged or other grades. Thats what this threads about right?
So, "(Due to the slowdown of sales in upscale steak restaurants, the article says prime meat has now become available at places it has never been in the past--at great prices!)"-orig thread.

So, After an afternoon visit to costco, I found they get their prime meats from d'artagnan. A very popular vendor in the NYC area who sells to reastaurants. It's the same product, just restaurants have always been more picky with what they expect from their purveyor. I've always noticed a difference in the raw seafood at whole foods compared to what we see at raw seafood/sushi/sashimi places.

Pertaining to seasoning....which isn't really anything to do with this thread but I was interested in , as I've always heard different.

Alton Brown, Gordon Ramsay and Traci Des Jardin/ NY Times say season right before for seared and grilled meats.

l20 Restaurant ( on ruhlmans blog) say season an hour before.

The Niman Ranch cookbook says different things per different sizes of beef, I.e. up to 2 hours for a 16oz ribeye.

I guess its all just personal preference. I for one could care less and would rather go to a place like keens or lugers and have someone else cook it for me.

Aug 01, 2009
ChanceTDaily in Home Cooking

Prime Steak (at Costco?)

Rather than going into detail pertainging to my relationship with two of the above names. Ill just say, using "the elements of cooking"as a reference, one can defer how to season different quality and grades of meats. The chapter on the egg is the most enlightening (sp?) though. And I recommend picking up the book. In either case, this thread is about when to season a steak at home. So in reference check out this website: www.videojug.com/film/how-to-make-rib.... and enjoy the sunny weather outside.

Aug 01, 2009
ChanceTDaily in Home Cooking

Foodies and Credit Cards

Process of Transaction:

1.Credit Card Auth
2.Credit Card Final.

What happens is the server types in the amount to be charged and swipes for an initial auth. If on a weekend, it wont clear up till monday if they put the wrong amount it. Then when you're signed they close the card to the correct amount. I think what happened is that she authorized your card for some obscene amount on money, then when she realized it she re authorized your card. It happens all the time, however dependent on where and when, and what type of card. The funds could be held for up to 48 hours.

There are also two big differences. One is an in processing card for the wrong amount and the other is a transacted card for the wrong amount. One just holds the funds till the close of the night at the batch posting. The other is really charging you the wrong amount. It's important for managers at restaurants to know what happened to rectify the situation.

Aug 01, 2009
ChanceTDaily in Not About Food

Baby Carrots

Ok, heres the important question. Were the baby carrots peeled. If so, remember they're still a root vegetable. Wash, clean, dry, its not the chemical composition in this case its like the water in the package combines with the sap from the vegetable. Happens with potatoes once they're peeled, and any other root vegetable. Think about a tree sap. same thing.

If they're not peeled. Then theres something wrong with them and I'd return them to the store.

However if they're organic carrot sticks and not "true" baby carrots, then they've been sitting for a while and remember those are all just large carrots put through a processor to make a bunch of little ones.

http://www.carrotmuseum.co.uk/babycar...

Aug 01, 2009
ChanceTDaily in General Topics

Prime Steak (at Costco?)

Be Serious. Restaurants and Grocery Stores order the same product from the same people. The quality is determined by the receiver. As a former employee of a specialty foods distributor I can tell you the fish, produce and meats are the same. Its the receiving that changes. Most grocery stores weigh in and accept all products. Restaurants who deal with food costs and are quality driven sometimes return an inferior product.

Secondly. Unless aging or drying, you dont season meat multiple days in advance. You can marinate it. Rosemary, thyme, garlic, pepper and olive oil. But you add salt the morning or afternoon of. Think about how salt melts the snow and effects the evaporating point of water. Now imagine what it would do to a steak. You always season right before.

Aug 01, 2009
ChanceTDaily in Home Cooking

Electric Circus cocktail?

You know theres a flower that you can get in specialty shows in NYC and surrounding areas which emits a type of electricity and lends itself quite well to cocktails. They're pretty inexpensive too. Check it.
www.nybarfly.com/.../drink-of-the-wee...

Aug 01, 2009
ChanceTDaily in Spirits

Gazpacho-how long to chill and why can you chill gazpacho, but not tomatoes?

I really like to cut up some fresh watermelon in the summer, mix with a little champagne vinegar and some scallions. The add it to the normal gazpacho base. Only thing, when you add the watermelon, pesto doesn't taste so good with it. So stick to fresh basil, or basil with cillantro. Then you're sure to have a hit.

Aug 01, 2009
ChanceTDaily in Home Cooking

Where do you buy your olives?

http://www.bestoliveoilstore.com/cate...

This is from the fig and olive website. I live right down the street from their east 60's location and you can easily stop by and pick up whatever varietal you'd like from there. The online ordering is a lot easier though, and they ship direct in NYC and surrounding areas. Quick!

Aug 01, 2009
ChanceTDaily in Manhattan