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Has anyone been to Broussards lately?

we went this past Thurs, and frankly it was bad.

The room is pretty, if a bit 'cold' and impersonal feeling (in part because it's fairly big, and it was fairly empty).

The waiter and service staff tried extra hard, and I have no service complaints at all.

But the big let down was the food.
In a city with so many stellar alternatives, and at the not at all inexpensive prices, the food was completely "eh".

Everything (and I mean EVERYTHING, from starters through mains for all 4 of us) came out luke warm at best.
And everything was either a little bland, or weirdly 'off' tasting. Or both.

It's possible, I suppose, that we hit a SEVERELY off night... but at high end prices that's not really acceptable.

There is something seriously wrong going on in that kitchen.

about 9 hours ago
weedy in New Orleans

What to fry matzo in?

have you infused butter over low heat with chopped onion?

I think butter is unbeatable when eggs are involved.

Apr 14, 2014
weedy in Home Cooking

Cooking wolf fish

I guess I always think of "wolf fish" as Loup de Mer (which is essentially a european bass, or branzino)

and that's a great fish.

OTOH, I avoid Trader Joe like the plague, or more aptly, like bad fish.

Apr 14, 2014
weedy in Home Cooking

Just got a Sansaire (sous vide machine)! What should I cook?

those are great suggestions.
and the two together are about the price of an Annova

Apr 14, 2014
weedy in Home Cooking

Oh great, we'll never be able to get into Restaurant North (Armonk) again

It's a good think I know I already like North.
because otherwise my starting point is always that the NY Times Westchester reviewers are clueless ad extremis

Apr 13, 2014
weedy in New York State (exc. NYC)

00 flour in Evanston IL

assuming you don't need it TODAY:

http://www.amazon.com/s/ref=nb_sb_nos...

Apr 12, 2014
weedy in Chicago Area

Looking for Yorkshire Pudding [Westchester]

I'm English,
I don't think there's a decent yorkshire pud anywhere in NY!

Apr 03, 2014
weedy in New York State (exc. NYC)

Foodie Choices Near Glen Cove

La Bussola - old school Italian in Glen Cove

Apr 03, 2014
weedy in New York State (exc. NYC)

Hudson Valley Restaurant Weeks Spring 2014 - March 10-23

I've officially decided: I hate "restaurant week".

We have had the same basic experience now too many times.
Like the one we had Friday night: we went to a restaurant that we've been to perhaps 5 times, and that we like.
Because it's 'RW' the place is packed; okay that's good for them perhaps. We have the 'RW' menu, and it's boring. It's 'okay' but it's just not in ANY way as good as the regualr menu. It's dumbed down, it's cheapened, it's smaller, it's whatever they have to do to cram it into a 29.95 price point and keep the food costs reasonable.
It is certainly NOT a meal that would make me want to ever return if we didn't already KNOW that the place is actually good and the food so much better than this.

It's the menu for the people too cheap to go ordinarily, and who I suspect, and I suspect the RESTAURANT suspects, will never come for the full priced menu anyway.

It's a waste of time.
If you think you are truly finding out what a restaurant is about or how good it is or is not based on the RW menu, you're only fooling yourself.

I'm over it.

.. thus endeth the rant...

Mar 23, 2014
weedy in New York State (exc. NYC)

Gleasons in Peekskill: Reviews?

me too, that's our experience as well.
I've never had less than good, friendly service and we like the food there a lot.
I'm NOT as much of a fan of Birdsall (which is always slightly bland, to me) but we enjoy Gleasons a lot.

Mar 15, 2014
weedy in New York State (exc. NYC)

Where to find achiote paste in Lower Westchester?

you know, you would get ti pretty quickly from here:

http://www.amazon.com/El-Yucateco-Ach...

Mar 10, 2014
weedy in New York State (exc. NYC)

How do you make skirt steaks tender?

sous vide at 130-135F for 24 hrs.
then sear the outside.
it will be tender, AND still med rare

Mar 05, 2014
weedy in Home Cooking

Michael White to take over at Bedford Post Inn

Michael White's Altamarea Group has finally confirmed that it is partnering with Richard Gere's Bedford Post Inn. As rumored, Altamarea will turn the Inn's restaurant Farmhouse into a new Italian project called Campagna (not Compania), with a menu by White and Devin Boyzaka. Altamarea will also operate the inn's event space, The Barn.

I'm actually excited about this one.
Marea is one of my very favourite restaurants.
If the Westchester restaurant is even half as interesting and delicious it's going to place it amongst the county's best.

Mar 04, 2014
weedy in New York State (exc. NYC)

Just got a Sansaire (sous vide machine)! What should I cook?

Sous Vide is particularly perfect for any protein you want to keep rare or med-rare through and through.
and that SHOULD be just about any protein.

So that certainly means any cut of beef can be perfect med-rare edge to edge... tougher cuts benefit from longer cook times because the 'tenderising' effects of the time, but even 'nicer' cuts come out the kind of perfect pink that is difficult to impossible to achieve other ways.

And for those same reasons, pork or chicken come out beautifully.
You can stop worrying about getting them to "safe" temps and instead cook them to juicy perfection while knowing that time in the bath allows them to be safe to eat.
I'll never make chicken any other way again.

Same thing for perfectly pink lamb and duck.

The one thing I don't PERSONALLY like doing sous vide is fish.
I find that being in the sealed bag seems to bring out the 'fishy' quality that just is not appealing, and in any case, fish cooks so quickly in a hot pan or on a grill that I don't find it necessary.
By the time you have seared a crust on the outside, the inside is done.

The exceptions are things like butter poaching lobster or shrimp.

Feb 27, 2014
weedy in Home Cooking
1

General posting problems recently, from Safari?

I don't know if the site updated or its a Safari update prob, but I am using Safari Version 5.1.10 on a Mac (obviously?)

and chowhound used to work fine, but now every time I post, I click the reply tab under a message and instead of replying "there" it bounces me to the first, topic starter, post for the reply... which is causing some confusion as t what I am replying TO, naturally.

but in addition to this, when I click send on my reply, nothing seems to happen.
it freezes as though nothing was done.
I need to go back to the previous index page and reload the thread in order to see that my reply was posting.

I also can no longer expand posts that I have already read, it's like they are locked.

all strange new behaviours

is it my Safari version?
a new Chow version?

I'm at a loss.
I cannot be the ONLY one, right?

Feb 23, 2014
weedy in Site Talk

Inn at Pound Ridge open

actually, FWIW I AM clicking reply on the post I am directly referring to...
in addition to not posting the reply in the "right place" I find the site is now not even showing me my post until I go back to the main menu and reload the thread, or allowing me to expand previously read posts...
It seems to be a bug between whatever version of Safari is new and the site.

sorry for the confusion but it's more annoying for me than for you!

Feb 22, 2014
weedy in New York State (exc. NYC)

Inn at Pound Ridge open

We've been 3 times now and every time was simply stunningly perfect.

But I fully understand, as I said, at those prices they are not entitled to a bad night.

I will say that, by all accounts, it took them the first year to get it together... was your foray early on?

Feb 20, 2014
weedy in New York State (exc. NYC)

Inn at Pound Ridge open

I REALLY disliked Zeph's, and I live in Peekskill. I WISH it were good. It was not It was bland, boring. Reading the menu was exciting, the food was not. That to me is a perfect example of NOT worth anywhere near its price.
At those prices you are not entitled to a bad night.

I'm not, on the other hand, so bitter about celebrity chefs.
If the food is good, then yes the "scene", the atmosphere, the sense of occasion and fun, IS part of what I go out for.
I can cook myself as well as the average Westchester restaurant certainly. It's mostly about the food, but it's never ONLY about the food.
I don't WANT a bare bones pizza place, unless that pizza is the best damned pizza around.

But there are enough $220 a couple restaurants within an hour's drive (including some world class ones) that you'd better be actually worth that if you charge that.

Keller is always an unfair comparison.
A French Laundry or Per Se meal isn't $110 per person, It's more like 4-5 times that.
He REALLY better get it right.
But then so does Batali and co. (mostly Mark Ladner) at Del Posto,
and for less than that, so does Michael White at Marea, so does Bouley at all of his places, i could go on and on in NY.

Feb 18, 2014
weedy in New York State (exc. NYC)

Your house dressing

red wine vinegar
dijon mustard
dash of Worcester sauce
dash of Agave nectar
2x grape seed oil to the volume of the rest

minced garlic optional

that's my 'everyday' dressing

Feb 17, 2014
weedy in Home Cooking

Inn at Pound Ridge open

in comparison to Manhattan, sure.

but culinary wasteland overstates the case.

I'm never disappointed for the price at X2O

but Manhattan is only a drive away... if I'm going to pay Manhattan prices, it needs to be Manhattan good.

Feb 17, 2014
weedy in New York State (exc. NYC)

Inn at Pound Ridge open

NIce review, and thanks.

but at those prices, that's the serious high end for Westchester.
it should be unquestionably GREAT for that much money.

and I don't get the idea you thought it was.

Feb 16, 2014
weedy in New York State (exc. NYC)

ISO suggestions for home cooking during kitchen renovation

You might consider this as "too complicated", but it really isn't:

might I suggest sous vide?
an Anova circulator, an inexpensive vacuum sealer (if you don't have one) and a small torch like an Iwatani...
it won't break the bank.
It packs away relatively small.
All it needs to cook is water, and all you have to clean is the bin hat held the water...
and it can do amazing things.
Plus once you have it, you definitely WILL continue to use it.

Jan 31, 2014
weedy in Home Cooking

Inn at Pound Ridge open

It's not THAT simple!
Each dish seems o have a little twist or extra flavour going on to make it more interesting than the usual 1 beef, 1 salmon, 1 other fish, 1 chicken, 1 duck, 1 pasta menus I've complained about so many times here.

It actually made me want to try it.

Jan 27, 2014
weedy in New York State (exc. NYC)

Peekskill Pub Food - The Branding Iron

I completely agree about Birdsall... it purports to be a lot more foodie than it delivers.
I've been particularly disappointed in their bland attempts at charcuterie.

Jan 23, 2014
weedy in New York State (exc. NYC)

Westchester Steakhouse Recs? - revisiting an old topic

I think BLT Steak is far and away best of the bunch.

Jan 23, 2014
weedy in New York State (exc. NYC)

Peekskill Pub Food - The Branding Iron

I guess my view is they are all essentially glorified burger and martini places.
not that there's anything wrong with that.

I'd have to add Firehouse Grill and Birdsall to that list as well in the area

Jan 22, 2014
weedy in New York State (exc. NYC)

What to do with cooked frozen shrimp??

They from the US?
otherwise, cat food. And only for a cat you don't care about.

Jan 21, 2014
weedy in Home Cooking

Types of Duck - Any Difference?

D'artagnan carries all three types: Moulard, Pekin, and Muscovy.
As well as their own Rohan.

I've never been disappointed with ANY of their duck products when cooked properly (read as: RARE)

Jan 20, 2014
weedy in Home Cooking

Peekskill Pub Food - The Branding Iron

How's it compare to Quiet Man and Peekskill Brewery?

Jan 20, 2014
weedy in New York State (exc. NYC)

cookbook recs for Sous Vide at home?

those are the two must haves.
after that, it's mostly experimentation.

and of course: Modernist Cuisine At Home

also have a look at:
cookingissues.com
cookingsousvide.com
svkitchen.com

Dec 17, 2013
weedy in Home Cooking