weedy's Profile

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D'artagnan Foie Gras Cubes

it's more than decent, but it's not 'pretty'

so best used in applications where you don't see the pieces

1 day ago
weedy in General Topics

Gazpacho question

Bittman had a great Gazpacho overview and sampling of recipes in today's NY Times:


1 day ago
weedy in Home Cooking

Gazpacho question

Here's Jose Andres' recipe... makes at the very least an excellent starting point:


Jul 29, 2014
weedy in Home Cooking

Is it OK when David Rocco pronounces Italian words correctly but not when Giada does it?

the over pronunciation is annoying from anyone...
but Giada occasionally makes something worth watching.
Rocco is a waste of tv time.

Jul 26, 2014
weedy in Food Media & News

‘Food is Meant to Nourish, Not Entertain’

yeah, and sex is only for procreation


Jul 26, 2014
weedy in Food Media & News

What would you do to fix the Food Network

In the beginning, MTV was about music videos.
but they soon became seduced by the general idea of just being "TV",
and soon enough it became all game shows and 'reality' concepts and music videos are virtually gone.

and so it is with FOODTV.
their calculation is that while you might tune in to watch, say, Hot Off The Grill, because you have an interest in grilling or you like Bobby Flay's cooking, you won't sit and watch the channel ALL day or night... and that's what tv is about: keeping you there watching the ads.
so instead they give you hat the consider to be 'entertainment' that they hope keeps you from flipping channels.

I like a few 'entertainment' or contest shows if they're not too dumb.
(eg, Chopped can be fun, Kitchen Casino is puerile)

but mostly I miss the days when it was one actual restaurant CHEF after another showing and teaching something.

my recipe for 'fixing' FOODTV is more restaurant chefs, fewer amateurs, and NO travel/review shows.

I'll learn more from WHATEVER a Flay or Bayless or Symon or Batali has to show than from watching a Fieri or Anderson or Garten make another wings recipe or scream at 'contestants'

or to put it another way:
a dedicated foodie audience is perhaps worth more than a larger but ultimately uninvested general 'tv' audience.

Jul 26, 2014
weedy in Food Media & News

What is a better/easier way to cook chicken than the grill?

Better, and once you have the gear easier = sous vide

I do chicken breasts at 144F for an hour or two.
Then, a quick sear or pan fry (with a bread crumb or nut coating if I'm in the mood) for a minute or so and they're done.

this way they're NEVER overcooked; always perfectly juicy without guessing or worrying.
And while they are in the bath you can forget about them entirely while you do other things.

Jul 26, 2014
weedy in Home Cooking

What is the best way to prepare steak at home?

Sous Vide at 134F, so it's always a perfect med-rare.
quick sear or torch.

Jul 26, 2014
weedy in Home Cooking

Would you add parmesan cheese to lobster risotto?

There are regions in Italy where they mix cheese and seafood in some dishes.
It's only a "rule" in the minds of Americans.

And in any case, as others have said, it's only a 'rule' if you agree and LIKE the rule.

Michael White famously serves a lobster and burrata dish at Marea that is simply brilliant.

I don't personally think Parmigiano would be a good choice with lobster, as I feel it's too much additional salt while what you want with lobster (well, what *I* want...) is buttery and creamy, and even sweet (the way some chefs use vanilla, e.g.) flavours.

so: cheese, maybe. Parmigiano, no.

Jul 26, 2014
weedy in Home Cooking

The Parlor- new restaurant in Dobbs Ferry

Hey, if I can make the drive from Peekskill, you can from Ossining!

I can't help it that this far north is a cultural desert!

Jul 19, 2014
weedy in New York State (exc. NYC)

The Parlor- new restaurant in Dobbs Ferry

Went tonight.
The wait (on a Friday night at bout 7p) was about 40 minutes.
And the bottom line was - it was great.
Nice relaxed vibe. "Lively" is what a review might say, meaning it's loud but manageably so.
A decidedly 80's soundtrack played tonight - I don't know if that's typical, but as I produced a lot of those records, it worked for me!
The starters were fantastic - the meat croquettes and the fried Brussels sprouts were outstanding.
We split the lemon pizza and it too was great; with a perfect balance of acidity to smoky cheese richness.
And that crust is unbelievably good. Burnt just enough, doughy and soft, salty and chewy.

Add a 'bottled' Manhattan and the Brookie dessert (halfway between cookie and brownie) and it was a great night.

I'm a huge Cookery fan, but this is an equally welcome addition at a very affordable price point.

This place is good... but also just fun.

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

Cortlandt Manor Area

I like all of Elisa515's suggestions.

Table 9 is kind of a glorified diner.
it's okay, but nothing worth going out of the way for.

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

Memphis Mae's BBQ Bistro in Croton on Hudson

that's just weird. and of course not right.
I hope you complained to the manager (who is often there)

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

Best Italian in Westchester - close to Chappaqua

It's never been my experience there to see children much at all! let alone "running rampant", although obviously i can see why that could ruin your experience.
Our experience there is that the specials are almost always really, really good; even though the printed menu is kind of bog standard.

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

Best Italian in Westchester - close to Chappaqua

I'd suggest Terra Rustica on North State Road,Briarcliff.

or Spaccarelli's in Millwood

May 08, 2014
weedy in New York State (exc. NYC)

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.

Apr 20, 2014
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:


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:


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

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