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Peekskill Pub Food - The Branding Iron

me too, I keep meaning to try that Jerk place but have yet to... they have me at goat curry (at least to try; fingers crossed)

28 minutes ago
weedy in New York State (exc. NYC)

Can I use butter instead of Ghee?

FWIW when I'm out of Ghee, I use a mix of 50/50 butter and canola.

Apr 22, 2015
weedy in Home Cooking

Turning Stone Casino Trip

I've played at Turning Stone many times.
The Wildflower restaurant is very decent.

Peekskill Pub Food - The Branding Iron

Hudson Room is 'meh' at best, with appalling service, AND the annoying live cover bands.
Birdsall, bland and overpriced (for bland).
Quiet Man is decent, and friendly, but unexciting food. the best thing about it is its beautiful bar.
Peekskill Brewery, much like Birdsall, promises a more foodie experience than it delivers.
Firehouse Grill is decent low end burgers for at least, one must admit, a fair price. but again nothing exciting.
Branding Iron; awful.
Gleasons is actually good, but it's flat breads. It is what it is. but at least it's good at it.
Ramenesque is no better than what cups in a cup in the supermarket... although they're very nice,
12 Grapes? eh.
Division Grill - horrible AND unpleasant mgr. and staff.
Zeph's - very pricey and not nearly as good as it should be for its prices.

so, in what way DOES Peekskill have "way more to offer"?

I've lived here 9 years now and Gleasons is the only place I'd go back to.
(well, that's not true, I'll occasionally go back to Quiet Man knowing it for what it is)

so, I shall at least TRY Iron Vine and hope for the best.
It's certainly booked.
We rang last week for a Friday night res and they were booked for more than a week in advance.

More food expiration date hype, this time on Dr. Oz

I know it's slightly OT, but I have to say I literally laughed out loud when I read "also because this particular show seems to have some sound medical advice"

Apr 22, 2015
weedy in Food Media & News

Matzo ball use besides in soup?

Attic insulation?

Apr 10, 2015
weedy in Home Cooking

Bryan Voltaggio has a cookbook coming out

have you seen this?:

http://www.amazon.com/VOLT-ink-Recipe...

I have it and find it really interesting and worthwhile

Apr 10, 2015
weedy in Food Media & News

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

I like Kenji and food lab

I would't eat any of that crap

Apr 03, 2015
weedy in Food Media & News
1

More thoughts on moralistic culinary elites

exactly

but one cannot say that about National Review.
For them, it's about reducing everything to red/blue colour war.

Apr 01, 2015
weedy in Food Media & News
1

Korean Kimchi Tofu Soup (Soondubu Jjigae)

Mar 29, 2015
weedy in Recipes

Sushi grade fish source in Westchester

Mt Kisco Seafood for sure.
TELL them what you intend and they'll work with you in terms of recommendations as well.

Hudson Valley Restaurant Week - March 9-22, 2015

I didn't go anywhere specifically 'for' or 'because of' restaurant week, but we did go out a few times during RW and in a few cases had the RW menu.

and it reinforced my feelings form prioir years, and that is:

It's a poor indication of a restaurant's real quality.
The food is inevitably not anywhere near as good as in 'regular' weeks, and the service seems somehow rushed.
I'm not excusing it; I think if a resto is going to participate they should really offer an experience that IS representative of their best.
But my experience tells me that just is not what HAPPENS.

Even places I know I really like were disappointing during RW.

it's a time to eat home

Peekskill Ramen - Ramenesque

I have to agree that tjey are very nice. But the place has an air of amateurism about it (that is ultimately more frustrating than charming) and the food is completely 'eh'.

I've been to Japan too many times to find this even a little interesting.
It's barely more than supermarket noodles in bland broth.
Sorry.

Why Small Cities Are the Best Places to Eat in America

I love some Philly restos... but none of them are cheap either!

Mar 18, 2015
weedy in Food Media & News

hudson restaurant, briarcliff manor, ny

not a shock

that place was a $%&show from day one

Best fine dining: Westchester restaurant recommendation?

I don't "get" Panetiere

to me, it's boring, AND over priced

it's like grandma's idea of a nice" restaurant in Westchester

Study: Dietary saturated fat does not raise risk in those with coronary heart disease

agree with you completely hal

Mar 16, 2015
weedy in Food Media & News

Why Small Cities Are the Best Places to Eat in America

as a touring musician, as WIllie Nelson said, "I've been everywhere"

and while there are NOW certainly some great places around the country, I wouldn't at all say that they, on the whole certainly, rival NY or LA or Chicago or even San Francisco.

Mar 16, 2015
weedy in Food Media & News

Best fine dining: Westchester restaurant recommendation?

X2O or Campagna

I liked Xaviers, but found it less 'fun' on the whole.

if it were me, I'd probably pick Campagna, but mostly because I've beee to X2O so many many times.

Tried sous vide for the first time - not blown away

Yep.
Need to go by what it tastes like, not what colour it looks like!

Mar 13, 2015
weedy in Home Cooking

Why Are All ‘Good’ Restaurants Around the World Starting To Look the Same?

The Spanish came to Mexico... does this mean that any Spanish influence on their cuisine is "inauthentic"?

hardly.

If it's what's going on NOW in a given place's food scene, then it's equally "authentic".

The experimentation going on in Mexico and South America is every bit as authentic as the experimentation going on in Spain or New York, for example.

Some people want to make foreign countries into museums.

Mar 13, 2015
weedy in Food Media & News

Tried sous vide for the first time - not blown away

While you're learning, you might find this thread useful:

http://forums.egullet.org/topic/15010...

Mar 13, 2015
weedy in Home Cooking

Tried sous vide for the first time - not blown away

the first time you baked a cupcake, or a chicken, did it "blow you away"?

there is a learning curve.
and for starters, most of us who cook sous vide regularly agree that salting before cooking is a BAD idea.

You've alreayd got some good advice that, although you could do a rib eye or other 'nice' cut' for an hour or two, you probably need to do 'lesser' cuts for much longer to get the desired effect.
I don't agree that your temp is "too high", first, that's a matter of taste that you need to figure out for yourself, and second, my expereicne (and many others and professionals have said the same thing) tells me that about 134F is where fat renders and provides the most flavourful and "beefy" result.
People who are convinced they prefer a more rare steak almost always pick the 134F 'medium rare' in a blindfolded tasting as "beefier".

the sear is also important... you need to get it crusty and browned enough to give that flavour we all like, but not so long as to be cooking the interior much... so you need to sear it VERY VERY hot.
a grill or a torch, better than a hot pan.

lastly, no matter how it's cooked, do you want just a plain grilled (insert your cut of beef, which you didn't identify, here)?
It may BE the best cooked piece of skirt or flank or chuck or whatever it is, but it STILL might want a chimmichurri or something to go on it.

try this:
how's your chicken technique?
sous vide a chicken breast at 144F for a few hours and then compare that to your usual method and tell us if the SV chicken isn't much juicier and more flavourful.
Unless you're a MASTER at the conventional method, it's going to be.

Mar 13, 2015
weedy in Home Cooking

Why Are All ‘Good’ Restaurants Around the World Starting To Look the Same?

well then wouldn;t that be the "MICHELIN star effect?"

because yes, all around the world, fine restaurants DO want a good Michelin rating because it brings international business

why shouldn't they want that?

Michelin, for its part, has been making an effort to NOT always chase the same kinds of restaurants in its guide... for example, many Japanese chefs are highly starred for very different kinds of food and restaurants.

Mar 13, 2015
weedy in Food Media & News

Why Are All ‘Good’ Restaurants Around the World Starting To Look the Same?

it kind of depends what you mean by an "authentic local experience"

they have tablecloths and nice glasses even in South America... that's not "inauthentic"

Mar 13, 2015
weedy in Food Media & News

Study: Dietary saturated fat does not raise risk in those with coronary heart disease

Doesn't matter what studies come out, people are unshakable in their anti-carbohydrate fad-ism

kind of laughable

that quotes a study form some journal no one has ever heard of that had a cohort of SIXTEEN people!!!!
(all of whom started with so-called "metabolic syndrome' and so were preselected to be carb intolerant in a sense)

this is as meaningless as studies can get
and makes me wonder WHO funded and pushed it

Recommend me a great restaurant for dinner tonight near the Rivertowns in Westchester

Okay, and I'm going to vote hard for MP Taverna

Red Hat is okay, the others aren't any good at all

personally, I'd drive down to The Cookery

Why delicious Indian food is surprisingly unpopular in the U.S.

right.
and MOST Indian restaurants aren't vegetarian, or vegetable 'centric' either.

Mar 05, 2015
weedy in Food Media & News

Hudson Valley Restaurant Week - March 9-22, 2015

I noticed the Barn at Bedford Post is on the list, but Campagna is not

Don't Bow Your Head Over Fajitas When you Pray....You Won't Be Able To Sue If You Are Harmed....

is it not clear that his 'god' wanted him hurt?