Bellyacher's Profile
Is Bourdain's baby girl a culinary savant?
Pickled herring is one of my earliest food memories, too. Sunday Smorgasbord at my mom's friend's inn was a ritual for us, and I would walk down the 'bord' collecting a plate of herring, salted cod, sausages and meatballs, and top the whole thing with a ladle of lobster neuberg. My 4 year old palate enjoyed this dish best with a few maraschino cherries from the bar.
Sorry to anyone that might be nibbling on something right now.
Is Bourdain's baby girl a culinary savant?
I have to agree with the posts above: I was very surprised to discover my misconceptions about what would be palatable to my young boy. Anything with lamb as the main ingredient is a hit; extra sharp cheddar, olives, and most recently olives wrapped with anchovies (I removed the hot pepper before serving him "gildas"). It is surprising to see a 20 month old devour a plate of anchovies, but I wonder if it's just because few are given the opportunity.
Batali, Paltrow & Bittman in Spain...
Worst case is that you have to download episodes from iTunes, but you won't have to miss it!
Batali, Paltrow & Bittman in Spain...
The website for the show http://www.spainontheroadagain.com/ has some new updates including recipes, photos and some new video. Starts the week of September 20th.
Iron Chef - Battle Rice
Batali Bartolotta
Taste: 27 26
Plating: 15 15
Originality: 15 15
Total:
Batali 57, Bartolotta 56
Great Show!
edit: Sorry, the web page removed all of my careful spacing trying to create a readable table.
Married To A Non-Foodie, How To Cope?
Prepare Coq Au Vin for you and nuke a "Hungry Man - Rotisserie Chicken w/ Mashies, green beans & Brownie" for him. Hey, at least Rotisserie is a French word.
Sorry, ctflowers, I shouldn't be flip about this serious matter. When my wife and I dine with friends, we sometimes leave talking about how lucky we are that we have like palates. However, one difficulty that results from enjoying the very same foods is that we often want the exact same thing on the menu, but we don't want to duplicate the other's order.
So maybe variety really is the spice of life, and diversity (or is it adversity?) the spring of knowledge. You might engage your creativity and write a cookbook for couples with this very problem. It could be called, "Haute Sloppy Joe: Gourmet Foods for the Focused Palate", or something along these lines. It could become a bestseller and your and your spouses retirement.
Please don't infer any satire here. I'm starting to think it's a good idea... wait maybe not. You would have to know the focus of the palate you are writing for in order to write the book.
Well, how about tuna crudo? Does he like fish?
Waiter changed tip
Question on the second point: Is this true? I thought the server received either a percentage of the total tips for the night (if tips are shared), or the server received the tip directly from the customer.
Does the restaurant just add up the server's sales at full price and multiply by some %?
Waiter changed tip
To restaurant staff, I am sorry to say that I have stopped tipping in cash when I am paying the bill with a credit card. I used to tip in cash because I was under the impression that it would be beneficial to the server for tax reasons and expediency. But after multiple times (4) of paying with a card and tipping with cash and later finding an additional 20% on the charge on the final monthly statement, I now add the tip to the credit card charge. After the first two times this happened, I started keeping the receipts and writing clearly on them, for example, "cash tip $14.00". Using this method, I was able to calmly point out the discrepancy to the restaurant the next two times, and resolve the issue.
Unfortunately, it just takes too much time out of my day to reclaim the extra $5 or $15. Now I put it all on the card, but keep the receipts until I've balanced the account.
I guess the best way is just to pay the whole bill with cash. I can rarely use the miles to fly anywhere, anyhow.
Vail Valley plans - did I choose well?
Your choices sound pretty good to me, but if you end up with a free night, I wouldn't miss La Tour. Sweet Basil is excellent all around, but I agree with others that lunch is a favorite treat. Have a great trip. Don't forget to have enjoy a stein at Oktoberfest in Vail this weekend.
La Fin Du Monde
I can only hope that as some of Uni's beers drop from rotation other great beers will fill the void. I am sure that you, "'scuse me", will enjoy the privilege of your proximity to Unibroue, and pass on the knowledge of your latest great finds.
pork tenderloin recipe?
The recipe on the main Chow recipe page looks great to me. I haven't tried it yet, but plan to soon.
http://www.chow.com/recipes/10993
Cucumber Cocktails?
It's a great idea. Rhumba in Boulder, CO makes a virgin mojito with cucumber which is very tasty. It was my wifes cocktail of choice while pregnant. I don't know why they couldn't be served with rum too.
The Alchemist - Waterbury, VT?
Perfect plan, slices. I grew up in Jeffersonville (the other side of Smuggler's Notch), and Pickwick's was always a favorite for my Dad and me to share a pint of good beer.
La Fin Du Monde
I am a big fan of Unibroue beers. La Fin Du Monde is my favorite of their beers, as I find that it approaches my all-time favorite beer, Westmalle Trippel. I hope you are able to find it locally, and if you do, you should try the Don de Dieu next.
The Alchemist - Waterbury, VT?
I second the Shed. Not the best beer in VT, but still good. Mr. Pickwick's Pub, also on the mountain road, is not a brew-pub, but has an extensive beer list (and some wines too) that include world favorites as well as VT's top micro's. I'm sure a beer enthusiast would enjoy this place.
Michael Jackson RIP
I have a copy of his "Beer Companion" by my bedside, and enjoy his insightful descriptions before drifting off. As Kenji said, his observations have helped guide me in the development of my beer palate, and I thank him for that.
Oktoberfest is just beginning here in Colorado and will continue through September. I'll be sure to raise a stein in his honor this weekend.
Best canned tomatoes [moved from The Best]
2nd San Marzano -
I like Muir Glen and I cook with it when I can't find SMz readily. But in a side by side taste test of comparable types of canned tomatoes, SMz is an easy winner (I really have participated in this judging).
Can I stored previously chilled beer at room temperature?
No, it won't skunk the Bud Lite; although this change in temp might damage a beer that hasn't been so rigorously removed of the living things that make beer wonderful (no offense intended toward drinkers of Bud).
Hummus Recipe [split from Kosher board]
I don't measure often when combining, so the proportions are not precise, however:
2 cans chickpeas, drain (reserve a little liquid)
4 cloves garlic
1 tablespoon pine nuts (may be omitted)
1 teaspoons salt (sea or kosher)
1/4 cup tahini paste
zest and juice from 1 lemon
a judicious drizzle of good olive oil (added slowly while processing)
buzz in the food processor and assess the consistency and flavor. Add a little more of the above to taste (I always end up adding a little more salt, but like to start lite). If too thick add just a little water or some of the chickpea liquid from reserve. Then add some fresh italian parsley and give it a quick pulse.
This is my basic recipe, which I like by itself, but the real fun comes from tweaking it with just about anything that comes to mind (i.e. roasted red peppers or tomatoes, or olives, or maybe some black beans and a little cayenne, etc.)
Any other ideas out there?
Commercial Hummus and Hummus Ideas
I don't think I'll ever buy commercial hummus again, now that I know how easy it is to make and how much more fresh it tastes made at home. Definitely a great dip with pita or veggies, sandwich with tomato & cucumber. I like to grill zucchini (thick round slices) and serve them at room temp with a dollop of hummus and a pitted calamata on top.
Cucumber Cocktails?
How about Hendrick's gin and tonic with sliced cukes instead of lime. This might not go perfectly with tacos, but It is a tasty summer favorite of mine:
http://www.hendricksgin.com/us/cocktails/usual/cocktails_usual_tonic.asp
