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Chick fil a - Wallingford CT

I originally thought it was called Chick-a-fil & couldn't figure it out.

Dislexia is wonderful.

Aug 25, 2014
algct in Southern New England

Shop Rite

You are correct about the Shop Rite in Milford about the fish counter. The manager is quite friendly and will not hesitate to direct you to what he considers a good hunk of fish. Often he will have sections of tuna/swordfish which he will cut to order. I just missed some steamers for $5.99/lb (they were there for a few days, but when I got around to them.....).

Also correct on the Black Bear deli meats (Bagelman01).

They do have stuff my wife likes Kashi cereal & Russian Kefir so I get there often enough.

The selection of odd meat bits is good for stews etc, but I'd rather pay $25/lb for a good aged steak at Whole Foods a mile up the street when I eat steak.

I was talking with the counterman at the Shelton Stop&Shop fish department & he said the quality of the fish went down when they changed their supplier from the Boston area to NYC (to save money allegedly). Apparently the purveyor is living up to "you get what you pay for".

Jul 29, 2014
algct in Southern New England

Musings on the relatively low activity on Southern New England Board

I mostly lurk & have something to post only when it would be interesting enough others.

Jul 29, 2014
algct in Southern New England

Fairfield County Neighborhood Italian Restaurants-Solid Food with reasonable prices

Whoops! Forgot about the Fairfield County constraints.

True about the dead restaurant walking syndrome - if your restaurant were not in trouble, Robert Irvine would still be slinging hash somewhere & not making a decent living in the entertainment business.

Also forgot about Biagio's Osteria in Ryder's Landing, another upscale joint with OK food, but a bit pricey. Nice if you like to listen to "The 3 Tenors" or Andrea Bottichelli (sic) on the flat screen TV, but it seems like the restaurant equivalent of a sports bar.
Enjoyed the osso buco though.

Jul 06, 2014
algct in Southern New England

Fairfield County Neighborhood Italian Restaurants-Solid Food with reasonable prices

Just did a drive-by by Stella's.

"Open for Mother's Day" displayed prominently on the valence above the windows. But there is a "coming Soon" sign for another restaurant. It may be Franco's, it was after the witching hour so I don't remember the name.

It took over 3 years since the Restaurant Impossible episode for Stella's to die. I hope the owners didn't lose too badly since the owner had a large ego (on the show).

It will be interesting to see the new joint since Casa Nova is 1/2 mile up the road in the equivalent of Shelton's Appalachia and was a little more upscale plus the bonus of a wood fired oven for their pizza's which my wife does not like & prefers GG's 5 minutes over in Milford.

Jul 06, 2014
algct in Southern New England

Student Prince (Springfield) is closing this weekend [moved from Boston board]

As someone who visited the Fort over the last 30 years, it is sad to see it go, the game dinners, the fresh oysters, the martinis served in their own iced decanters.

Towards the end, it was not the same; the quality of the food was up to snuff, but the service was in decline.

"It's the stuff that memories are made of"

Jun 26, 2014
algct in Southern New England

Model train diner along rte 91?

Yes! The hamburgers were good, but they also had real onion rings - not the breaded kind, but the crispy battered kind. I think they made it there.

BTW - it looks like the old Sun Ming restaurant has finally given up the ghost. They had an off-the-menu menu with some really interesting items for the more (back then in the 1970s) adventurous diners. Huntington was still pretty much white bread & even the Wimpy's Burgers on 110 folded quickly - too bad, good burgers.

May 23, 2014
algct in Southern New England

Sally's Building for Sale???

I'll just have to keep the over 60 years of memories.

As a native Bronxite - it thought I knew pizza until my New Haven relatives took me to Sally's (yes, they had the private number back then). I ordered a plain pie & got - what? No Cheese? It was kindly explained that plain meant plain, you want cheese, order cheese.

Didn't matter - the pie was great. Instant convert.

May 06, 2014
algct in Southern New England

Piada's is belly up - Milford, CT

Looks like in the last 2 months or so Piada's (Italian sandwich joint?) on the Boston Post Road in Milford directly across from Lao Sze Tuan ,went out of business after about 1 year in the former Village Bagel's space.

Is this a cursed location or just bad food. I thought of dropping in, but never made it.

Has anybody been there?

Mar 11, 2014
algct in Southern New England

Homemade grain-free dog treats?

We have 3 beagles - the only things they don't eat is catnip!

But for treats, cooked chicken necks & gizzards (cheap & useful for making chicken stock). You can break up the necks to whatever size you need. Turkey necks are good too, as is chicken backs - don't use thighs, drumsticks or wings - the bones shatter into needle shaped shards.

For the occasional treat just to get their attention - popcorn! One kernel is enough to get their attention.

A chickpea can be used instead of the popcorn if you feel guilty about empty calories....

And - there is always Cheetos.

PS Dogs don't need high protein - cats need more than dogs. I've had to cook for a beagle with digestive troubles for years & the chicken necks (or chicken/fish/beef/whatever flesh), carrots, rice, peas, greens & some leftovers (no onions, garlic or grapes) kept him in good stead till it was time to go to the fire hydrant in the sky.

Nov 05, 2013
algct in Not About Food

Matzo Meal Substitute For Matzo Balls?

It is possible to ship a box to Japan from the US.
Shipping would probably be about $15 for 1st class package.

Have you a relative that can do the deed???

Compared to Japanese prices, a 50-cent knaidlah would be a bargain!

Jun 26, 2013
algct in Home Cooking

cooking ribeye

I just use a plain old cast iron pan - maybe there is a difference in the conduction of heat; flat vs ridges.

No sear marks though. I just close my eyes & don't look too closely (heh, heh).

Jun 26, 2013
algct in Home Cooking

How about a summer soup?

There is Rhode Island style too:
Manhattan minus the veggies
or
New England minus the cream!

Very light - clam broth, (chopped onions,celery with a little bacon/salt pork or olive oil (if you are Kosher), chopped clams & potatoes.

RI style exists east of New Haven CT through Rhode Island & maybe to Fall River Mass all on the coast.

Jun 26, 2013
algct in Home Cooking

Food for a pet's death?

I meant to say dimension.

Sorry for the confusion.

No dogs were harmed in the making of the above image.

Jun 26, 2013
algct in Home Cooking

Food for a pet's death?

Old image - Naugy is on the left & is still being a "hoover".
The other two - Brick & Yauser have left their mark on this dimention.

Jun 25, 2013
algct in Home Cooking

A Call for the difficult, the labor intensive, and the cheapest recipes

Another thought are Indian pickles. Very cheap ingredients depending on the pickle somewhat labour intensive and definitely need time to cure.

Also preserved lemons (middle-Eastern) are relatively inexpensive, take time to prepare, and definitely need time to develop. Once done - lots of uses!

A dessert item is a fruit compote.
Take various dried fruits, add water almost cover, add cloves, cinnamon, cardamom seeds (1 clove to 3 cardamom to a small cinnamon stick - more or less),
a little lemon peel, simmer until the fruits have plumped up somewhat. Cool & place in the fridge for a day or so.

Serve with a dollop of whipped cream if you like.
The chilling and waiting creates a natural syrup.

Main ingredients (for my taste) are (dried) prunes, apricots, pineapple, cherries, pears, apples, mangoes (in moderation), cranberries if you like tart, coconut is OK, but I won't cook it - just add it into the mix afterward.

Whilst on the fruit subject -
Try poached pears in wine sauce. A fair amount of prep work peeling and coring the pears. About 40 min of cooking, thence some chilling involved.

Jun 25, 2013
algct in Home Cooking

A Call for the difficult, the labor intensive, and the cheapest recipes

Done Kimchee - need large containers, wouldn't recommend plastic if you are using ANY oils - such as dried fish/shrimp as some recipes call for. Ceramics, glass are just fine.

Cool, cellar storage is a good idea when things are to be fermented.

Jun 25, 2013
algct in Home Cooking

Food for a pet's death?

Sashimi works just fine.

Jun 25, 2013
algct in Home Cooking

Dr. says, "No SALT ALLOWED" now what?

Stay away from baked goods! There is a lot of salt in those suckers.

Read the labels - you will not be eating too much processed (industrial) food.

But, get either fresh or dried spices (Indo-Pak stores have a lot) to flavor up things.

The other item is hot pepper (chile, siracha) to liven things up. Just a drop or 2 is all you need.

Fresh basil - available at most supermarkets in a pot - you can put on a windowsill, snip a leaf or two & it will last for a few weeks is cheap enough.

Jun 25, 2013
algct in Home Cooking

cooking ribeye

Hot as you can get cast iron pan or grill. If indoors - make sure you have a hood & exhaust fan to the outside.

When the pan is really, really, really hot (a drop of water will form a ball, dance & go POOF faster than you can read this), plop a well seasoned rib-eye (beforehand pat the steak dry with paper towels & liberally apply kosher or coarse sea salt with some ground pepper - let rest for about 3 minutes - the salt starts to draw moisture out of the steak - before cooking).

Cook for about 3 min or until the side is nicely seared.

Now for the hard part - medium rare.
Take your left hand (if you are right handed otherwise reverse) & place the thumb next to the index finger. Feel the pad just below the thumb & then poke the steak with the same finger - that is RARE! Medium rare is the feeling the pad below the index finger feels like.

Pull the steak at this point, put it on a plate (warmed or not, really doesn't matter & let it rest 5 minutes. Then serve. Personally, I'd pull it at the rare stage if the steak is under an inch thick since the latent heat will tend to cook the steak a bit more than a 1" thick steak.

Jun 25, 2013
algct in Home Cooking

Matzo Meal Substitute For Matzo Balls?

I'd go with almost no-salt crackers or very plain biscuits crushed.

If you can get naan or pita bread, leave it out until you can hammer nails with it & crush it. Almost the same as matzoh.

Jun 25, 2013
algct in Home Cooking

How about a summer soup?

Sorrel soup (shav). Quick to prepare, tasty & served cold!

Jun 25, 2013
algct in Home Cooking

Food for a pet's death?

My sympathies.

For a cat, what better than sushi???

My 17 year old orange tabby is inching closer to the beyond, but he still can wolf down two+ hot dogs at a clip and the dogs won't get between him & his meal!

I don't give him fish, he'd leave me with only a scale or two....

Then again - read "Stranger in a Strange Land" by Robert Heinlein. Interesting notions on death & commemorations.

Jun 25, 2013
algct in Home Cooking

A Call for the difficult, the labor intensive, and the cheapest recipes

Time consuming & cheap: Cholent (takes about a day to cook + bean soaking time), really cheap cuts of beef & potatoes, chickpeas or other beans.

Time consuming & can be cheap: Cassoulet - can use pork instead of duck I'm sure.

Manhattan clam chowder: Buy clams & shuck them yourself - cheap & time consuming. The veggies in a precise dice - time consuming, otherwise cheap.

I remember reading a Jacques Pepin recipe for cooling a stuffed deboned chicken (the book was on cooking techniques). Deboning a chicken, but keeping it intact is a timeconsuming skill. The stuffing & chicken is cheap enough.

Cheap & skillful - BBQ your own pork shoulder over coals on a hand-turned spit.

The Kimchee Cookbook by Kim Man Jo et al, has many recipes calling for knife skills, cheap ingredients & time.

Jun 25, 2013
algct in Home Cooking

Do you put Ketchup on your Hot Dogs or Hamburgers?

Yes - and no.

When I go into Costco - pile it on! Katsup, deli mustard, onions, relish & kraut!. Sort of Chicago on the Hudson.

Otherwise - FEH! Deli Mustard & kraut.

Ask for ketchup at Katz's (have your running shoes on).

Jun 25, 2013
algct in General Topics

PAWTUCKET

I heard there is a Chinese restaurant there with 3 menus.
English
English-Chinese
and
Chinese only.

A friend says it is good, but I don't know the name.

Can't be too many places in Pawtucket.

Feb 05, 2013
algct in Southern New England

Green vegetable for Shabbos lunch - need suggestions

My French aunt used to serve braised leeks, artichoke hearts with a vinagrette. Served at room temperature.

Warming it up a bit could be problematic if your stove does not have a pilot light.
Perhaps in a sunny window & covered with plastic wrap will heat it up a bit.
On top of a heat register or radiator would work in the winter.

Oct 24, 2012
algct in Kosher

Best cut of beef for Chinese food?

This reminds me of a Chinese technique called "velveting". Can be found in the 1000 Recipe Chinese Cookbook.

Essentially it is taking the sliced meat & tossing it with egg white & corn starch. Then immersing it in 300 degree oil quickly to set the coating (you can use boiling water too, but that works better with fish & other treyf from the sea).

Drain the meat & use it as you would normally, but cook it a little less since it would be already partially cooked. The texture really changes for the better, but there is another step involved in the process. Your choice.

Oct 24, 2012
algct in Kosher

Senator McCarthy cake.....

Excellent!

Oct 24, 2012
algct in Home Cooking

Huge can of tomato paste

There's always room in the freezer - get some sealable smaller plastic bags, put a cup or so in each & stuff it where they will fit. The unfrozen paste will conform to the space.

If you got the canning equipment, you can re-can the paste into smaller portions. Should be acidic enough to can.

Oct 24, 2012
algct in Home Cooking