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Boiling water is super slow on induction?

Thank you. Dumb question-- Is there a way to measure ferromagnetism other than just sticking a magnet onto something and judging how difficult it is to pull off the magnet?

Apr 16, 2014
VTB in Cookware

Boiling water is super slow on induction?

I wish there was an objective rating system for how "inducible" or inductive is each given pan model. I'm convinced that even some "induction ready" pans are much less so than others.

Apr 16, 2014
VTB in Cookware

RIP: Jeremy's @ Keego Harbor (DTW)

Sign me up for the new place. Boy, the 40 & 50 something local ladies were decent at the happy hours. Cocktails were strong and the warm atmosphere was nice. I'll admit that I only once sprung for the full price supper in the dining room. It was good, but cheaper will be better.

Apr 15, 2014
VTB in Great Lakes

ATK / CI Beef Tenderloin Question

The thicker end is tied to make its flatish oval shape more circular, for more even cooking since the distance from the center to the edge of the circle will be the same in every radial direction. Also, this allows you to roll the meat over the grates rather than flip it or balance it up on the narrow sides of the oval when browning the edges.
Not saying I'd sweat it, though.

Apr 08, 2014
VTB in Home Cooking

Thai Temple in Warren

Nice. BTW, I think a lot of these same people are having a party at the K of C in Clawson the night before (Sat), as usual. Catered food from local Thai restos, so nothing too special in that regard, but the party atmosphere is pretty fun. Thai pop and folk music, with group dancing and lots of hugs and nostalgia to go around. I'll poke around for ticket info. Cash bar and the food tends to run out early.

Apr 07, 2014
VTB in Great Lakes

Kilgour Scottish Cultural Center in Troy [DTW]

Went to the Kilgour Scottish Cultural Center’s Fish Fry tonight. I think they have these weekly all March and half of April, to raise funds for their Highland Games or something. Next Friday is the last one of the season. Twice a year they also have Scottish dinners catered by Ackroyd's, apparently (as suggested by another CH poster). http://detroitscots.com/kilgour-cente... Rochester Rd. just south of I-75.

Wasn’t bad, actually. Kind of fun. Located in an old Mountain Jack’s. Every single table was occupied. There was a bagpipe player (took long breaks, but what can one expect for a free show?) and a little bar selling some tasty 6.5% beer called ‘Innis & Gunn’ from Edinburgh (not cheap, but I was happy to get my buzz on, after a long week). The volunteer staff was excruciatingly arthritic, close knit and good humored. They gave it all they had.

I paid just $8 at the door for my two piece fish meal which included good fries and a fresh, well put together, slaw. The aspect which scared me early on was that while I was fumbling around like an obvious first-timer, people kept coming up, urging me to be mindful that my $8 also entitled me a privileged visit to the Dessert Room! I grew so tired of being reminded, that while I was waiting kinda long for my fish, I just got up and journeyed thru this guarded Dessert Room. Unimpressive, factory sheet cake. End of story.

This lowered my expectations for the fish, needless to say. However, the cod arrived hot, crispy and flavorful, along with a special tartar sauce. No complaints! I’ve paid more, for much less satisfaction, countless times. And, it’s surely for a good cause.

The set-up / atmosphere is more geared towards families than to solo diners. In any event, I have to tip my hat to the folks who put it on. Well done.

Apr 04, 2014
VTB in Great Lakes

Wow...Royal Oak, MI Restaurant Week sounds *horrible*!

Gangnam at Main and Catalpa (112).

Apr 02, 2014
VTB in Great Lakes

Wow...Royal Oak, MI Restaurant Week sounds *horrible*!

What kind of business, if I may ask? Food/drink related?

Apr 02, 2014
VTB in Great Lakes

Cantoro, Plymouth, DTW?

Thanks for the interesting/detailed write up Ken H !

Apr 01, 2014
VTB in Great Lakes

Wow...Royal Oak, MI Restaurant Week sounds *horrible*!

Sorry. I can't resist being a hater.
Fifth Avenue's menu:
Appetizer - deep fried green beans
Main - Michigan Salad
Dessert - vanilla ice cream
Price - $25
Dude to Chick ratio - 3:1

Apr 01, 2014
VTB in Great Lakes

Wow...Royal Oak, MI Restaurant Week sounds *horrible*!

I don't want to pile on, as I'm sure many of the proprietors are hard working folks. ...but I'm certainly not going to disagree with you
;-)
Woody's. Hamlin. Etc.

Apr 01, 2014
VTB in Great Lakes

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

I love my Anova, as well. FYI- There is about a one week waiting list. I hope it doesn't corrode over time from all the time spent in hot, steamy chlorinated water. My wife let me buy one, but if it eventually fails, I'll have a hard time getting buy-in to drop another $200.

Mar 30, 2014
VTB in Home Cooking

Forgot to turn slow cooker on

Center still quite cold? Yes! Cook them up and invite me and my kid over for a feast. Home care is less of a factor than most people think. If something was toxic when you bought it, then you are in trouble regardless...just a matter of degree. If it was okay when frozen, then you've got a good 4hrs++ thawing at room temp before you need to worry about yourself as real a factor in handling.

Mar 25, 2014
VTB in Home Cooking

DTW. Torino as Freep Restaurant Of The Year

Hi ak994, Did I miss your Marais review? My wife wants to go there but for the price...I don't know.

Mar 15, 2014
VTB in Great Lakes

Sunday dinner in Livonia for a large group

Ditto

Mar 12, 2014
VTB in Great Lakes

Warren, MI Golden Harvest

No reason to attempt off menu. Enjoy.
Their thing that is wrapped in a tan tofu skin (size of a small cannoli) is good, as are the pea sprouts, stuffed eggplant slices and calamari. Yum. Be patient and trust your eyes when the cart comes by.

Mar 08, 2014
VTB in Great Lakes

DTW: least sucky restaurant in RO

Hi, You are familiar with Cafe Muse(yummy short ribs) and also Ronin(I've only been to their good Happy Hour), right?

Mar 06, 2014
VTB in Great Lakes

Lelli’s old school “Italian” steakhouse in Auburn Hills [DTW]

"Don't go on the last day that a Groupon expires."
I'm not too frequent of a Groupon user, so I had never before thought thru that danger. Thanks for the tip! Sorry to hear about your experience.

Mar 02, 2014
VTB in Great Lakes

Corning Beef Without Brisket?

I'm lovin that link. Even corning pork. May be time for experimentation... Thx

Feb 24, 2014
VTB in Home Cooking

Corning Beef Without Brisket?

Among other things, thank for calling to my attention that pastrami (apparently more likely to be skirt or hanger steak) is commonly different from brisket meat

Feb 24, 2014
VTB in Home Cooking

Corning Beef Without Brisket?

I'm not sure why St Paddy's day would be the time for sales. Strange. At Christmas the prime rib goes up in price, but I shall keep my eye out. I try to buy "natural." So my scope may be more narrow. Honestly, I'm inexperienced in the distinction between point cut and flat cut. I assume it designates the two different ends of one primal but I wouldn't know the advantages of one over the other. Nevertheless i'm getting hungry! Thanks

Feb 24, 2014
VTB in Home Cooking

Corning Beef Without Brisket?

Well, thank you to all you folks. I shall give it a whirl !

Feb 22, 2014
VTB in Home Cooking

Corning Beef Without Brisket?

I love corned beef, with the pickling spices and all. But the price of brisket seems high to me these days, and sometimes it's not even convenient to find. Anybody have success with corning (if that's the right term) a different, cheaper cut of beef? A slice of chuck for instance? May be a silly question.

Feb 22, 2014
VTB in Home Cooking

I thawed pork in running water and the meat touched the water

If you are braising them in gravy then wetness doesn't hurt you. :-) By the way, since they've been baking for an hour I think you can take them out now.

Feb 21, 2014
VTB in General Topics
1

Allegro - Tonite - Anyone? W. Bloomfield

Hi Trapani, Make a post some time you’re up for a get together, and I think it will happen. :-)

Indeed, Allegro was an interesting experience, as it clearly is THE PLACE for a night out among area expats from “former Eastern Bloc” countries. It was a bit difficult to completely assess the food on Valentine’s weekend, since they were more set up for (nice!) banquets. So, for instance, the broiled red skin potatoes and steamed veggies may have had to have understandably been held a tiny while before serving, but the Old World cold salads were fabulous, particularly the pickled varieties!

And, the sturgeon ($24) has to be among my (new) favorite seafoods in town. Good portion, perfect doneness, and a preparation that let this quality fish shine. There was a sauce of warm pomegranate molasses served on the side which I gladly ate neat with a spoon, but did not mask my fish with. I suppose that with all the sturgeon being taken from the Caspian Sea for caviar, these people have had plenty of experience in perfecting the preparation of this fish’s steaks.

For the hot appetizer, we got some kind of nicely spiced ground meat “fried in a tortilla.” Obviously, I was figuring something was lost in that translation. Sadly, no. It was decent overall, nonetheless. The Russian beer and house wines were passable. Corkage fee is $15 (for wine, $20 for vodka bottles) unless you have a party reservation, in which case it is free. Maybe I’ll go that route next time.

I thank Rainsux and family/friends for the great company and for getting me to try this hidden gem, to which I’ll surely return.

Feb 16, 2014
VTB in Great Lakes

Allegro - Tonite - Anyone? W. Bloomfield

I'll be the bald guy without the Hawaiian shirt or beard. Can't wait. Not BYOB, right??

Feb 15, 2014
VTB in Great Lakes

Lelli’s old school “Italian” steakhouse in Auburn Hills [DTW]

Lelli’s has been mentioned countless times, but I thought I might open a topic for it, at least one that is more recent. I don’t know much about the history of the place but I finally did go try it; yes, thanks to a Groupon. Things started off well as I arrived on a weekday eve to find, while valet was offered, I was very welcome to conveniently park the car on my own. There was no wait even without a reservation, and the bar looked comfortable for those who had come solo, but with the wife and kid we took a somewhat plush booth.

The staff were beautiful young people in tuxedo-like outfits, who unselfishly worked together as a team, helping which ever table happened to be nearby and in need of something. They all were very friendly and not stuffy or condescending, even when I referenced the Groupon. However, with their youth came visible inexperience (not that I care), and I think there were too few workers out front to serve the number of tables which expectedly or unexpectedly showed up. In part due to the shortage of help, and in part probably by design, our dinner took more than two hours, where I had hoped it only would take fifty minutes on that school night.

We were started with freshly baked yeast rolls and butter: A- grade. Wish I were eating one this moment. Next came a large but simple salad with decent house dressing: I suppose it rates a “B or B+” but when I pay $45+drinks&t&t I would greedily wish for veggies that more clearly were above Papa Vino’s quality. Finally, an hour plus into things, came the famous minestrone soup. It featured fresh vegetables, was thickened with a bean puree, and seemed to be enhanced with parmesan rind(?). Again, a generous portion, and we ate every spoonful, though it didn’t have as much character (light on the acidity, herbs and garlic) as I had expected. I’ll leave it to others to grade.

Afterwards arrived an adorable antipasta tray, also included. There were two large shrimp, a few cold cuts, olives, cheese and peperoncini, all of moderate quality. This tray did nothing more than amuse me (nostalgic) and extinguish the last shred of appetite I could muster. Given that we were beyond minute ninety, we literally considered asking for the remaining dishes to be brought out in takeout containers. (Note—good gosh, while the dinner was several days ago and memory sometimes fails me, I now could swear I also received a small course of Bolognese pasta somewhere in there, too!)

Nevertheless, we powered through to the Main. I got a filet mignon because others had threatened me against ordering anything but. Dear wife got veal picatta. My seven year old got a very generously priced portion of chicken parmesan (who knew they would be kid friendly?!). Let me pause to warn against ordering the pasta with red sauce Mains. These are expensive and don’t distinguish themselves from restaurants half the price. Next, I will say that my steak was served with a large portion of mashed potatoes (put under the broiler to pleasantly brown the peaks), braised spinach and candied carrots or yams (I’m very embarrassed to say that I just couldn’t discern whether these were yams with a snap, or carrots which had been cored…they were good, as well as mysterious to my ignorant self). The spinach had a secret, classic (Eisenhower era?) ingredient and was delicious. Please tell me if you know what is that ingredient. Yum.

Wife’s veal picatta was tender, and met our somewhat high expectations. I would not discourage folks from ordering the many versions of veal offered (though, don’t order veal parmesan!), but I might still give a slight edge to the veal scallopine at the hidden, run-down, wine-less, Pasta Fagioli in Bloomfield Hills. Speaking of wine, surprisingly, Lelli’s offers numerous wines from $6 to $9 per glass, as well as ones much higher of course. But, the $7 and $8 reds I had were pretty bad. Maybe just my luck or karma.

My medium rare filet was indeed perfectly medium rare. It had a good, aged flavor, and was sized as advertised. Somewhat to my surprise, the surface was a light taupe, with some minor brown, grill hash marking on it. The steak didn’t blow me away, but I was PERFECTLY happy with it. The notable feature of the steak was the trademark house-made “zip” sauce. Somehow, I had never before tasted a zip sauce. It really was memorable. I have read ridiculously complex recipes on the web, regarding how to make the sauce. But, having experienced it at the place that I think (?) made it famous, it has become clear to me that zip just is something like butter, reduced stock/drippings and some Maggi* seasoning . (*equivalent to Bragg’s natural Amino Liquid.) It is like MSG at its zenith. By the way, while I’ll try to reiterate that I don’t care about the sideshow/trappings, I will remark that Lelli’s uses $2.75 steak knives from China…which cut just fine.

On top of everything, we were offered dessert. Ice cream or something else came with the meal, or for an upcharge fancier things were available. We just couldn’t take the sight of any more food, so we declined. The table next to us commented that the ice cream was “homemade” and “yummy.” It appeared to have been set in a cake pan and then sliced into blocks as would be giant brownies, for individual serving. Maybe next time… if ever I get a big salary raise or another coupon, and I decide to eat myself to death. http://www.lellisrestaurant.com/index...

Feb 15, 2014
VTB in Great Lakes

John Henry’s meat home delivery [DTW]

I may be leaving a slightly larger carbon footprint by getting my meats home delivered this winter by John Henry’s of Millington, MI, versus getting my meats while already at Whole Foods (WF) buying veggies. But, if the delivery route becomes dense enough, maybe the difference won’t be too great, particularly since some meats at Whole Foods come from hundreds of miles away.

John Henry’s (JH) seemingly is a bit more wholesome, too. Like WF, JH does not put antibiotics in the feed. But unlike a majority of WF meats (except for a few with an upcharge), JH supposedly does pasture raising, and they use a small local processor. I say this based on their claims. If anyone actually is familiar with the JH operation, please let me know if this is true or if I’m just a sucker.

Anyway, the prices are pretty good, usually better than WF, and the variety is excellent. Most of the meats come recently frozen, which I thought would be undesirable. But, this can also prevent waste, as sometimes I buy fresh and don’t quite get to cooking prior to spoilage.

The quality has been quite good thus far, and I’ve never once said, “Had I seen this piece before buying, I wouldn’t have bought.” Convenient, seemingly wholesome, professionally cut, reasonably priced, and real nice people. Delivery routes cover most of Metro Detroit. http://www.johnhenrys.net/
I picked a bad day for a post, since the website seems to be down for work, but also here is their facebook link: https://www.facebook.com/pages/John-Henrys-Meats/129741733773166

PS—Anyone yet try that fancy Piedmontese beef shop that opened in Royal Oak this summer? http://montysbeefco.com/
The prices are so outlandish that I doubt these cute kids will be in business for long. But, since they have Groupon specials, I was thinking to check it out because I’ve never tried this breed, particularly ones raised locally. For the price, you’d think the chops underwent some involved aging process or something, but no: NY Strip $45/LB, Tenderloin $56/LB, though Chuck runs $13/LB and Short Ribs are 16/LB. For comparison, JH sells at less than 40% of those prices (NOT Piedmontese). Of course, Fairway Packing in Detroit also has Piedmontese, though from somewhere in Nebraska, and for price comparison they are at a lower $41/LB for Tenderloin and a seemingly very good $22/LB for NY Strip.

Feb 09, 2014
VTB in Great Lakes

Stella Trattoria Traverse City MI

It surely is a generational thing. A young professional like Gan can see it for the food, but an old duffer like me can't get past the horrors that were exposed back when Geraldo Rivera was just a hippie in his twenties, sneaking into those places at night with a news camera.

Feb 09, 2014
VTB in Great Lakes
1

Tried Social Kitchen & Bar in Birmingham, MI today...

Sounds great. I also had a nice ($$) meal there but can't recall what it entailed. Maybe the marvelous sangrias (super strong) had something to do with that memory lapse. I too felt that the quality of the food was much better than what the hip atmosphere would suggest.
Perhaps the answer to the expense:quality conundrum is for me to just earn more money.

Feb 08, 2014
VTB in Great Lakes