Also, how long is it good for if left cryovac'd I the fridge?

I stopped into a local Eastern European Deli today. Picked up some great dill pickles. I also bought the only thing I saw with an English label on it. Cold Smoked Mackerel. I grabbed it, having had smoked whitefish a couple times, assuming it'd be similar. I asked the cashier what to do with it. In her broken English I picked out, "cut it in chunks and eat with bread and beer." So.... My question is....Really? Cut it into chunks? Eat skin, bones, meat and all? Or do I just pick the flesh out? Eat it cold? Heat it up? Eat it by itself? Or eat it in, on, or with something else? Thanks.

My wifes and my anniversary is coming up. When we were on our honeymoon in Hawaii one of the restaurants we dined at did a tableside presentation of their Caesar salad. My wife really loved the show and also raved about the salad. Were going out to dinner for our anniversary and I was trying to find a place in Buffalo that does a tableside Caesar salad presentation. Anybody know of such a place?

Thanks,
Chris

I've been once with much anticipation. Wasn't impressed...at all. I've never been to NO so I guess I'm not the expert but I wasn't impressed. I had the oyster po boy. It was ordinary at best. My daughter had the crab cakes, she's 2, and while she was satisfied, I wasn't. The friend I was with also wasn't pleased with his meal, though I don't recall what he had. I was there a while ago (maybe ~10 mos ago), so maybe things have changed. But like I said I went there after looking at their menu and reading about their history with great anticipation and havnt been back since. With so many great dining options in Buffalo, I'd personally look elsewhere.

I checked bot Charlie's and Schwabls menu. While both of them offer a hand carved turkey sandwich, which sounds delicious, neither of them offer a turkey club sandwich.

It's still there. But I'm sure it's different than what you remember. You should seek out a Wegmans during your stay. I think you'll be quite pleased. The bigger stores with the largest selection are on Sheridan Drive, Transit Rd, McKinley Rd, and Alberta Drive.

Recently, my hunger for Turkey Clubs has gone through the roof. Its almost becoming an obsession. Im looking for the best Turkey Club Sandwich in Buffalo. While these sandwiches made with plain tasting deli sliced roast beef and rubbery bacon are ok, they are only temporarily satisfying my craving. Im looking for the real deal. Moist, flavorful, real, turkey breast piled high on a 3 layer sandwich with many strips of thick cut, crispy, bacon, all smothered in a tangy mayo. If you know where I can find such a thing, (besides making my own), Im all ears.

Thanks,
Chris

PS. Ive been told that Sambos on Hwy 3 in Port Colborne has exactly what Im looking for. I just havnt gotten across the border yet. Ive got a vacation planned for July though so its on my radar.

Never heard of it. Are you looking for something in particular or more of a general perusal?

We love spice. Tell me more about this red pepper jelly. I dont think Ive ever seen it. Also, Ive tried a couple store bought giardineras without really finding one I enjoy. Do you have a particular brand that you like?

Thanks for the ideas.

My family eats a lot of salads. Almost daily. However, theyre often very redundant. It will usually consist of a green (iceberg / romaine / or a baby spinach / arugula blend), some veggies (carrots, radishes, onions, sweet peppers, etc.) and some cheese (mozzarella or cheddar), along with some bacon bits and croutons. Then drenched in one of the many bottles of dressing lurking in the fridge. Occassionally, we'll toss in some craisins or some walnuts to change things up a bit.

Im looking for something different. Im not opposed to making my own dressings as long as they are quick and easy. I usually stick to a balsamic vinnaigrette or a lemon vinnaigrette. We're open to many different vegetables and greens, its just that theyre not usually on hand in our home. I dont wanna get too far off the beaten path here, lets try to keep it to a green of some sort and then some vegetables, fruits, cheeses. Quick dressing recipes are also appreciated. Just off the top of my head some ingredients that Id like to use more of are....kale, spinach, bibb lettuce, fennel, raddichio, any vegetable really, crumbly blue, feta, or goat cheese.

Thanks for all the suggestions.
Chris

Deckle fat, huh....very interesting.

I wonder if I can get that from my butcher when theyre trimming their rib eyes.

I love to make my own burgers at home. Im always experimenting, from condiments, to toppings, to fillings (Juicy-Lucy's), to the meat blends used to make my burgers. Im fortunate to live near a supermarket that prides themselves on cutting and grinding any meat to order, just for you, at no additional cost. So I take full advantage of this service creating my own burger blends. I started out using regular old 80/20 choice chuck. Then I had them do a 50/50 grind of brisket and 80/20 chuck. Im now gonna try doing a 33/33/33 split of brisket, 80/20 chuck, and short ribs. We'll see how it turns out.

Does anyone have a standby burger blend that they either grind themselves or have a butcher prepare for them?

Im open to all suggestions.

Thanks,
Chris

magiesmom, do you have an exact recipe for that? Id love to try it, but would hate to get the proportions wrong and ruin it.

also, topping it with that mustard butter sounds awesome

I fry quite a lot of wings at home, and Im always looking for a different sauce or marinade recipe to try. Anybody have some go to standbys that are a little different?

First....lets get one thing straight :)

Breading a wing should be reserved for buttermilk marinated fried chicken, not "buffalo" style chicken wings, those are best done naked.

Some of my favorites are ...

Traditional Buffalo style (of course) with just hot sauce and butter.
Raspberry Chipotle: raspberry jam, bbq sauce, hot sauce, chipotles, and a little butter.
The Neelys Buffalo Wings recipe. It uses a lemon pepper marinade with a similar Buffalo style sauce.
Parmesan Garlic: parm cheese, chopped garlic, melted butter.
Hot BBQ: Shaken in BBQ sauce, grilled til sticky and slighly charred, then shook in straight hot sauce.

For those from WNY, Ive also been toying with a Chiavettas marinade/sauce combo (for those not from WNY, its a local vinegar based marinade/sauce). Where I marinate in Chiavettas, deep fry, then shake in a combo Chiavettas/Hot sauce mixture.

Hit me with some of your favorites. I look forward to trying them.

Thanks,
Chris

News? What news?

Am I not able to order a blood soaked, cold in the middle, burger in Canada.

Please tell me that is not the case.

Ill be spending a weekend in Toronto soon with the family, and I crave big, fat, juicy, rare, hunks of beef, covered in cheese and bacon....aka...burgers.

We're staying in the Entertainment Distric (HIlton Garden Inn on Peter St to be specific) and I would love some recommendations as to where I can get a great, no frills necessary, burger within walking distance on a March afternoon.

Thanks,
Chris

Being from Buffalo and only having Buffalo poutine, Ive always thought poutine was fries, gravy, and melted cheap cheddar cheese. Through the wonders of television Ive come to find out that traditional poutine consists of crisp fries, delicious gravy, and wonderfully soft, slightly melted, fresh, cheese curds.

Along with me, my wife and children are french fry junkies. Where is the best place for traditional poutine that is within walking distance of our hotel (the Hilton Garden Inn Downtown on Peter St)?

Thanks.

Allright, we finally narrowed down the hotel that were staying at. We are staying at the Hilton Garden Inn Toronto Downtown on Peter St. Any tasty (and kid friendly) restaurants that are within walking distance would be greatly appreciated.

Thanks,
Chris

Funny story.... a friend of mine has kids a couple years older than mine, so I routinely hit him up for vacation spots and weekend getaways, etc. Well, the other night were enjoying a couple cocktails at our local watering hole when I mention taking the kids away for a weekend in late March. Without skipping a beat he says, "well it may be a bit chilly for the Toronto Zoo but they have an amazing Aquarium." Never stearing me wrong before I took him at his word. So, I made this post, with great anticipation, and you can imagine my surprise when one of you kind folks politely points out to me that there is no such a place. I quickly called my friend and asked him if he was aware that there is no such thing as the Toronto Aquarium. Of course, he says. When prodded why he might lead me astray, his only response was....I thought it'd be funny.

Im beginning to rethink that old saying....you can pick your friends, but you cant pick your family.

Anyways, were still following thru with the trip to Toronto, despite no Aquarium, and I look tremendously forward to trying some of these kid friendly restaurants that have been mentioned here. Ecspecially, the large variety of ethnic food that Toronto seems to have when compared to Buffalo.

Ha. Thats very good to know. Thanks. Ive heard great things about Terroni.

Hello,

My wife and I will be traveling to Toronto, from Buffalo, with our two daughters (8 mos & 2 1/2 year olds) at the end of March. We'll be there for 3 or 4 days. And our definate stops will be the Toronto Aquarium and the Toronto Zoo.

Ive done a search on this great site for similar posts, but most threads are with kids a bit older.

Ive been to Toronto many times but mostly for Jays/Yankees games, and then to the bars. I do remember going as a kid and a routine stop was called the Spaghetti Factory, I believe. Is that still worth going to? I thought about the Science Museum, but Im pretty sure thats geared more towards older children.

Also, is Restaurant 360, atop the CN Tower, appropiate to take a 2 1/2 year old and a 8 month old to?

What other things are there that may be age appropiate for my daughters? Im looking for any suggestions, from hotels to stay in, activities/places to go, and most importantly, restaurants to eat at.

Thanks in advance,
Chris

That is interesting.... Taste of Home is a major magazine with over 3.5 million subscribers (according to Wikipedia). The magazine has been around since 1993.

Im thinking about hosting a martini cocktail party for my friends.

Id obviously have vodka, vermouth, gin, olives (maybe a couple different types of stuffed olives), then Id like a couple other flavored martini options available. Id like to provide many martini options all the whilee keeping the ingredient list to a minimum. So, any ingredients that can be used to make numerous different types of martinis are great. Ideas?

Also, what are some great appetizers or finger foods that go well with a martini themed party?

Also, outside of having 20 different martini shakers any simple ideas (besides a sink) for keeping the martini shakers clean? Theres notihng worse than making a dry gin martini in a shaker that someone just made a cosmo in.

All help and suggestions are appreciated.

Thanks,
Chris

Hello,
I live in North Tonawanda specifically, and Im looking for a couple certain types of breads that I cant seem to find anywhere. Im looking for a brioche bread and a muffaletta bread. Any help is appreciated. Thanks.

Chris

Also, does covering the turkey provide any benefit? Any downsides?

Can you not brine a turkey that has been frozen in the supermarket? Are all supermarket frozen turkeys already brined? Or do you specifically buy a frozen already brined turkey?

So, this year is my first full go at a Thanksgiving Day feast. Now, I could play it safe and roll with all of my mothers tried and tested recipes, but I wanna shake things up a bit.

I wanna do a citrus brined oven roasted turkey.

Im thinking my brine will consist of water, salt, lemon wedges, orange wedges, garlic, bay leaves, thyme and pepper.

I was going to stuff the bird with a few more lemons and oranges.

Then I was gonna rub the bird with a compound butter containing some thyme, garlic, and citrus zest, to keep the same flavors going.

My question is......does this sound right? Is it overkill to brine, stuff, and rub? Do I need to add anything? Take anything away?

My mother never brined, never rubbed, and always stuffed with stuffing, so this is all new to me.

Do I cover the bird? If so, with what? Foil? Bag? Ive even heard of a bacon fat rubbed brown paper bag?

Do I baste?

How long using what method will it take to cook a ~20# bird?

Ive also heard of people rubbing it with mayo instead of butter. Is there a major difference or advantage to one or the other?

How do you make the pan gravy? Will the gravy be too heavily flavored like citrus to be used on the mashed potatoes?

Thanks for all of your help.
Chris

I do most of my shopping for kitchen gear online. And because of that Im having trouble finding exactly what Im looking for, mostly because I dont know what to call these. Im looking for those oval dishes that you often are served shrimp scampi or escargot in at restaurants. I really dont care if they are ceramic or metal as long as they are broiler safe. But I cant find them online because I dont know what to search for. Here is a picture of what Im looking for.

I would also appreciate any advice as to which pans/dishes to buy or things to look for while purchasing these.

Thanks.

Is center cut beef always better? I know this applies to porterhouses and filets, but what about strips or other cheaper cuts of beef? I appreciate a fine steak and every now and then I dont mind paying for quality. But I want to get the best steak I can for the money Im spending.

I was gonna get 2 bags of 50 ct little neck clams.