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eclectick6n2's Profile

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Is Frigo mozzarella the west coast brand for Dragone?

Just asked a Saputo rep. that very question. She skirted the answer and would only say it was similar. I would say not. Looking for a place that would send me some. It is only sold in New England area
Stella is also made by them.

Dec 27, 2013
eclectick6n2 in General Topics

Chicken gizzards

I pressure cook the entire gizzards, toss in egg white, and then bread with panko bread crumbs that I have seasoned with a bit of S&P and poultry seasoning and then sauté until crumbs crisp up. Yum and very tender.

Mar 05, 2013
eclectick6n2 in Home Cooking

Best Restaurant in the State of Kentucky....

Have recently moved to Lexington altough I came all the way from Frankfort. Now that I live here, I make it weekly to Pho BC, Sahara, Osaka for sushi, and Marsala in Beaumont Center. We have a new contender in Lexington for fine dining. Casanova is run by real Italians who serve real bread, fresh seafood and cheeses they have made. The lobster raviolis are fabulous. We had a wonderful anti pasto with two home made cheeses, olives of course, and a very nice salami. My house salad was tossed with a perfectly balanced viniagrette, and then the lobster ravioli's arrived. I have been here twice and I will be there again. The owners are so friendly as are the servers. On Friday nice there was a nice piano accompanyment. I was full and so happy.

Jan 07, 2012
eclectick6n2 in Kentucky & Tennessee

Best Restaurant in the State of Kentucky....

I filled out a header with Rick's White Light Cafe. He was featured once on Diner's Drive Ins and Dives. I've seen him on CNN when he was featuring hemp burgers. I can't say I k ow him or like or dislike him. I can say he can really cook and develop favors. You just get extra entertainment. Some find him intriguing. I say go and see.

Nov 24, 2011
eclectick6n2 in Kentucky & Tennessee

Top Chef Texas - Ep. #3 - 11/16/11 (Spoilers)

That was beat Jose Garcis. Typing is not my forte.

Nov 24, 2011
eclectick6n2 in Food Media & News

Top Chef Texas - Ep. #3 - 11/16/11 (Spoilers)

There's a sleeper oh here? Anybody remember when Ed Lee bears Jose Garcis? Watch and learn.

Nov 24, 2011
eclectick6n2 in Food Media & News

Best Restaurant in the State of Kentucky....

I have had the experience of eating here about three times. My food was way above average but the owner is an acquired Taste.He is the sort that is the world's foremost authority, and rides roughshod over anything anyone else has to say. He one tried to force me to taste raw garlic and continued to relate to me the benefits of doing so. No amount of telling him that I was well aware of it's benefits and that eating it raw was not my main means of ingestion would deter him.
I've been cooking longer than he has and when I eat out, it is for an experience I cannot have at home. The food was good but the arrogance was annoying. If you like a character to go with very good food, it's unique, I will say that.

Nov 24, 2011
eclectick6n2 in Kentucky & Tennessee

Best Restaurant in the State of Kentucky....

Jog my memory please. I used to travel the entire state for a living and remember an exception smoked barbecue place in Paducah and there was also a place that everyone ate breakfast . The name Sterns is wandering around in my head. Help me out here. There was also a killer breakfast place in Mayfield as well, but it has been a time since I've been to either.

Nov 14, 2011
eclectick6n2 in Kentucky & Tennessee

Best Restaurant in the State of Kentucky....

Too good. South Carolina BBQ sauce is my favorite. I like the tang of the mustard. Usually, I smoke my own pork. I like a big Boston Butt. I use hickory and do about 120 minutes to the pound. I do brisket with mesquite. I will try the brisket at the Butt Rub. I didn't like their sauce much. I want my spare ribs to have no sauce, and maybe a nice peppy dry rub. I have a Groupon for the Triangle Grill in one of the big hotels downtown. We'll see about that one. Looking forward to my weekly pho fix at the end of the week.

Cried when P.F. Chang took lemon scallops off the menu. We went for those so often, they comped is for the last time we had them. I'm soon going to NYC and Canada. Lobsters and seafood here I come.

Jun 08, 2011
eclectick6n2 in Kentucky & Tennessee

Best Restaurant in the State of Kentucky....

There are actually two restaurants here that know how to barbecue. Billy's in Chevy Chase and Wild Hawg. Forget the Hawg's sides. It is on High Street, just out of town going toward Versailles on the left. It just has a canvas banner sign right now. .
I have been to old Hickory and loved it. I do like Moonlite's minced mutton though. I press out the fat and use it to make "Cornish Pasties". Believe it or not, try the Whole Food's Cafe for a slice of pizza. They use a whole milk mozzarella that makes them very good. Only available at lunch and after 5:00.

Jun 07, 2011
eclectick6n2 in Kentucky & Tennessee

Best Restaurant in the State of Kentucky....

I too love Heirloom. It was the 1st time I had had French fries with truffle oil on them. So many good restaurants and so little time. Going to try 610 Magnolia in Louisville onJuly 2. Chef Lee won on Iron Chef America. I,m very anxious to try it.

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610 Magnolia
610 W Magnolia Ave, Louisville, KY 40208

Iron Chef
3090 Old Todds Rd Ste 130, Lexington, KY 40509

Jun 07, 2011
eclectick6n2 in Kentucky & Tennessee

Best Restaurant in the State of Kentucky....

I agree about School. I tried the sweet meats there and they were addictive. Have you tried the Grey Goose or Tulip? I went to the Black Tulip in Midway all the time and I have heard it's the same folks. I have tried Casanova? It was a groupon offer and I really enjoyed it. It is really a real Italian and the food was very good. We tried scallops and they were great. It's our test of just about any rest. that makes seafood. We like the Banana Leaf and Marsala for Indian. As you can see, I love food. I have lost 50 pounds in Weight Watchers so I have to eat the heavier stuff on a measured basis. So many good restaurants and few extra points.

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Banana Leaf
319 S Limestone Ste 101, Lexington, KY 40508

Jun 06, 2011
eclectick6n2 in Kentucky & Tennessee

Best Restaurant in the State of Kentucky....

Been spending considerable time lately in Lexington. I agree with those that love the Vietnam Kitchen but I have found a restaurant in Lex. I like as well. Pho BC. The pho there is wonderful and I eat it every Friday. I have even visited the kitchen. I like pho well enough to have even made my own.
I have had three very great experiences at Azur. Never had a bad meal there and there is much creativity there and the use of local and fresh food is wonderful. It is a bit pricey but fresh good quality food usually is. Near there in Beaumont Center is a very good Mediterranean restaurant that has wonderful baked chicken and swarma to die for. All the salads are fresh and again, I have never been disappointed.

Some Thai folks have bought the Fusion Cafe on Winchester Road. It was at one time strictly Vietnamese. They do both Thai and Vietnamese and as you expect the Thai is excellent and the pho is adequate. Their use of the wok and the ability to get that wonderful smoky flavor into the Phad Thai. I find myself at Winchells, a good local restaurant with a lovely fish taco. They do fried oysters well and I do love their jalapeno cheese grits. I can find wonderful things to eat in Lex. but right now my favorite is Osaka off Boston Road. Sushi is very fresh and so well prepared. You are always greeted by the chef and I hope you will try the Roseanna roll. I get it every time. I have cooked since 1972 and have made everything in the book and I'm not kidding. I usually cook for myself but i can survive here when I go out. I never go wrong at the Good Foods Coop Cafe. All fresh, mostly organic.

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Vietnam Kitchen
5339 Mitscher Ave, Louisville, KY 40214

Azur
3070 Lakecrest Cir Ste 550, Lexington, KY 40513

Jun 05, 2011
eclectick6n2 in Kentucky & Tennessee

Oyster Casserole- needs recipe suggestions

Years ago I wanted a scalloped oyster recipe and I had just been married and got a Fannie Farmer Cookbook. I said to myself who would know better than a woman from Boston? I don't use saltines or the stale bread, I just use good old artery clogging Ritz crackers. Fanny said never use more than two layers of oysters because a 3rd layer doesn't cook well. I add the dash of Tabasco and the dash of nutmeg and all I have to say is that I never have the nerve to make it but once a year because it's all I want at the whole meal. It's a drug to me.

I pint of fresh oysters...1.5 cups of crushed Ritz crackers, tossed in 1/2 cup of melted butter (use 1/2 cup for each layer in the recipe)...reserve 4 TBS of oyster liquor and combined with 2 TBS cream and the dashes of nutmeg, and Tabasco. Put a thin layer of crumbs on the bottom of a buttered baking dish that is about 8 inches square. Put on 1/2 the oysters Salt and pepper to taste. Sprinkle on 1/2 the liquor mixture. Repeat, and top with remaining crumbs.
Bake for 30 minutes at 375F.

Ever gone to Sam's and bought the " extra small" Willapoint Oysters? They are the size of dinner plates and so delicious. I have to cut them up for this recipe but I smile every time I use these extra smalls. Enjoy, I surely do.

Nov 24, 2010
eclectick6n2 in Home Cooking

Anybody else eating dandelion greens for dinner tonight?

My mother and I went in pursuit of "greens" every Spring. We collected polk, both types of plaintain dock, lambs quarter and a number of others to include the dandelions. We blanched them and sauteed them in butter and away we went. It was so much fun to collect them and then of course apply fork.MMMM. I became a botany major. Go figure.

May 21, 2010
eclectick6n2 in Home Cooking

best store bought pesto?

I have a copy of Beard on Pasta and he made a great pesto with the usual suspects but he used Italian flat leaf parsley. He served the pasta with cherry tomatoes that he sautéed in butter and dill weed. He arranged them in a circle around the pasta and with the bright green pesto, contrasting with the tomatoes, it was gorgeous and made a great entre at a Xmas party. I just bought a jar of Roland pesto but still have plenty of my own in the freezer.

May 13, 2010
eclectick6n2 in General Topics

Indian Pizza

My husband and I just discovered these "pizzas" about two months ago. We now have them in our freezer for emergency lunches or dinners. We enjoy the tastes and the lack of grease and processed ingredients. I would highly recommend them. They taste freshly made and are reasonable in the calorie department.

May 13, 2010
eclectick6n2 in Features

Celery Leaves Are Treasure, Not Trash

I love celery in all the ways afore mentioned but since I am a botany major, I know that celery is in the parsley family and so many times I have chewed celery or better yet the leaves to alleviate onion breath. The chlorophyll in parsley has many times been used for this purpose and was the original use for parsley on the plate as a garnish.

To have as many "celery leaves" as I want I grow chervil which is a very large parsley and tastes exactly like celery. I dry it at the end of the season and have celery leaves all the time as needed.

May 07, 2010
eclectick6n2 in Features

Arctic char, morels, ramps

Morels are great in a beef Wellington, or a risotto, but we just lightly dusted them after splitting in half longitudinally, lightly dusting with flour, (shake off excess), and fry in walnut oil. Just a sprinkle of salt and indulge. We dry any we have left.

Ramps are cooked in the south as a green, meaning a nice stock or broth flavored with a piece of smoked meat. Smoked turkey leg work wonders and after cooking down, serve with a cornbread. I have bought vinegars flavored with ramps and even a wine that I used for cooking. They are a wild garlic so be conservative and use them as garlic, like in a nice green butter. Never cooked char but it was used as a secret ingredient on Iron Chef so foodtv.com should have good recipes.

Put ramp festivals in Google and see all sorts of ramp recipes.

May 06, 2010
eclectick6n2 in Home Cooking

Arctic char, morels, ramps

I've gathered morels with my family all my life and we just split them in half, lightly floured them and I just fried some in walnut oil. Lightly dust with salt while they are hot. Shake off any excess flour before cooking. The ramps in the South are cooked in a broth flavored with a piece of smoked meat and served as "greens" with cornbread and city ham. Ramps are essentially a wild garlic and are very powerful raw. They can flavor a vinaigrette, if used sparingly, or used in anyway garlic is used such as in a risotto. Restraint is the key word.

I've not cooked artic char myself but it was the secret ingredient on Iron Chef once so I know there will be recipes on foodtv.com

May 06, 2010
eclectick6n2 in Home Cooking

Hey, We Won a Beard Award!

Just found this site a few months ago and now have several, I'll make these for life recipes. This is the only cooking site I go to daily and I've been cooking since a long time ago. Thanks for your hard work and congratulations.

May 06, 2010
eclectick6n2 in Features

Instant hot water dispenser,under the sink. What is the best brand?

After we called the company (Insinkerator), we were told we were still under warranty. When the man came to replace the unit, we all examined it and discovered that the stainless steel tank was in two halves. The halves were joined with non-stainless steel brads. Dissimilar metals cause an electrical charge which causes corrosion, thus the tank corrodes and it leaks. I hope after replacing a few zillion of these, they will use a better brad. At least I know what happened and can use it as a bargaining chip, if it happens again. FYI.

Mar 12, 2010
eclectick6n2 in Cookware

"Fried Green Tomatoes" in winter

I tried this again today and the newer batch were really tart. I just ate them with a bite of steak each time. That was a treat. They do seem to vary in tartness. We grew them one year and they are very prolific and reseed like weeds. I use them in salsa verde and posole so I'm good with them anyway.

Mar 12, 2010
eclectick6n2 in Home Cooking

Fresh ricotta ideas (no sweets, please)

I am a member of Weight Watchers and once used a recipe within which some of the potato in the gnocchi dough was replaced with part skim ricotta. The little dumplings were so good and so light. I'm sure Mr. Google could supply the exact proportions. It was very tasty, I know that for sure.

Mar 11, 2010
eclectick6n2 in Home Cooking

Favorite local dishes in KY

Have you been to the Brickyard in Bowling Green Ky. It has a real chef and I've never ordered anything that wasn't spot on. They have the best tiramisu I've ever eaten. All is made in house. Loved by many.

Mar 09, 2010
eclectick6n2 in Kentucky & Tennessee

Turning Foraged Weeds Into Dinner

Grew up with depression era parents whose parents lived close to the ground. Foraged with my mother and dad for years and had a ball. We collected black walnuts, morels, wild asparagus, poke, and numerous greens. I majored in botany and must say if you enjoy foraging get a very old but very excellent book: Stalking the Wild Asparagus by Euell Gibbons. The elderflower fritters and the wild milk weed are to die for.

Mar 09, 2010
eclectick6n2 in Features

"Fried Green Tomatoes" in winter

I miss fried green tomatoes so much in the winter. The other day it dawned on me, I could cut tomatillos into slices, bread them and fry them as I did my tomatoes. I am a botanist and although I've heard people say that tomatillos aren't tomatoes, they are not gooseberries or anything but another member of the Solanaceae family as are tomatoes. They are a different species but are delicious as "fried green tomatoes". Take a good look at the seeds.

I love fried green tomatoes because they are tart and the tomatillos really fill that bill. I'm saved, as I can get tomatillos all year round.

Mar 08, 2010
eclectick6n2 in Home Cooking

Is a warranty on stainless steel pots/pans important?

I've owned every type pan there is. I will never give up my cast iron, but my all time favorite is a Caphalon or Caphalon like pan with teflon inside. Metals that conduct best in order are copper (too much trouble to maintain, cast iron and aluminum). Since I am a tomato freak and cook many foods with acid in them, I went to the teflon coated Caphalon cookware because I can cook anything in them. They have metal handles so they will all go into the oven though I rarely do that. I finish foods in porcelain or glass.

I agree with the engineer who doesn't like two dissimilar metals together. I've had clad bottoms start to pop and want to come off. They are in the trash. Old time cook has stainless steel pressure cookers and aluminum for daily use. I'm happy as a clad with my thick aluminum, and my porcelain coated cast iron.

Feb 05, 2010
eclectick6n2 in Cookware

Instant hot water dispenser,under the sink. What is the best brand?

All three of my units have been ISE. We have looked harder and it may be a leak outside the tank. I have a plumber coming to check this coming Monday. The second one had a plastic liner which they ISE,have since chucked. I talked with them and the tank is stainless so I hope it is just a leak somewhere. We have hard water in my town and the water plant uses a chemical to coat the water pipes to prevent corrosion. They are famous for over feeding it. I worked for our state water protection program and was a drinking water microbiologist. I know way too much about water treatment and the laws affecting it. I had read about the Franke one but didn't find one on the net. Will just pray for a leak. Thanks for the info.

Feb 05, 2010
eclectick6n2 in Cookware

Instant hot water dispenser,under the sink. What is the best brand?

I have had an instant hot water dispenser under my sink for about 15 years. My first one was an Insinkerator and lasted about ten years before it self destructed. I bought another and it got a hole in the tank in about 18 months. That one had plastic in the lining tank. My water started tasting like melted plastic. I bought another after talking with the company who assured me they had stopped using plastic in the water train.

I have a leak in my third one already(it has a stainless steel tank and I've called a plumber to find the source of the leak.No threeis less than two years old. My question is, is there a reliable brand out there with a stainless steel tank that I can believe will last at least 5-10 years.

I use this thing which dispenses water for about 10-20 things per day. I use it for tea, hot chocolate, adding more water to an already boiling pot, getting off tight lids, dissolving sticky gunk off utensils, blanching veggies,etc. I would like to have a reliable one. Any feedback from other users or cooking plumbers out there would be appreciated.

Feb 04, 2010
eclectick6n2 in Cookware