weedy's Profile

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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?

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

I agree with you, Bkeats, completely

if people's initial exposure to a cuisine is "cheap", many of them will expect, or feel entitled to have, that cuisine to ALWAYS be cheap

People complain about expensive Mexican food too.
But some places (such as Rick Bayless' Topolobampo or Enrique Olvera's Cosme) are doing food of a very high quality that simply cannot be 'cheap'

Indian food in England runs the range from cheap corner places to high end pricey fine dining.
But the population is used to the food, and familiar enough to experiment.
The NATIONAL DISH is now an Indian (well, based) one.

In the US, it's still relatively unfamiliar to a majority of people.

Just as people still expect chips on the table and guacamole as a starter in Mexican restos, no matter how sophisticated the food is, it will take a while for people to get beyond the idea of 'cheap curry' and into the complexity an regionality of Indian food.

I cannot imagine anyone not liking the food at Tamarind or Junoon in NY.

in India itself, the great food is in homes, not restaurants.
It's widely acknowledged that London has better Indian restaurants than Mumbai.

Mar 05, 2015
weedy in Food Media & News

Premium prices at Ben's Deli in Scarsdale

I don't agree there... it's head and shoulders better than Epstein's.

And the service wasn't so much a "problem" for us, as just kind of amateurish.
But he got the order right, he got it out fast and accurately, and he was pleasant.
It's just that they all exude a slight air of having never done it before.

Scientists have figured out what makes Indian food so delicious

Indian food will often use both a fresh green or red chile and a dried reshampati or other chile powder
it will use coriander both ground and toasted (of the seeds) and fresh (the leaves), and it will use cumin which is not SO dissimilar.
it will use clove and cardamum and cinnamon (all similar in some ways)

I think they overstate their case

Mar 04, 2015
weedy in Food Media & News

Premium prices at Ben's Deli in Scarsdale

I don't think it's free refills on Cel-Ray!
(the only thing to drink with pastrami)

we were there tonight.
Good. not great.
as in: Katz's need not worry, but Epstein's is nowhere close.

Service was friendly and quick, but amusingly amateurish... as though it's all kids who've never even SEEN a deli before.

and, like a lot of places recently, I got the idea they're a mite over trained; as in: checking 20 times if we're "okay" and "how everything is", etc.

They need to relax.

Scientists have figured out what makes Indian food so delicious

is it?
the FIRST thing I learned to cook was Indian food.
I don't find it difficult.

Also, "curry powder" has zero to do with real Indian food.

Mar 03, 2015
weedy in Food Media & News

You're eating it wrong

a) real tacos aren't in a hard shell

b) what a load of bollocks

Mar 03, 2015
weedy in Food Media & News

Premium prices at Ben's Deli in Scarsdale

it's WEIRD that Westchester is a dollar more, granted.

But they would have been smarter to not mention it so visibly.

4 Ways To Hack Hershey's Cadbury Chocolate Ban

if the shipping isn't onerous...

FWIW Fairway still had some Brit Cadbury on the shelves yesterday.
how long it lasts though is the issue

Feb 27, 2015
weedy in Food Media & News

4 Ways To Hack Hershey's Cadbury Chocolate Ban

thanks

but it's true, online hacks have to stop saying "hack" when they mean hint.

Wild Game Butchering The Way Our Ancestors Did in Plantation Days

not everyone's ancestors "butchered", or cooked, at all.
some had slaves do it so they never had to learn how to... remains the point

Feb 13, 2015
weedy in Food Media & News