larush62's Profile

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10 Kinds of Cheesecake Your Grandma Didn't Bake

The Chocolate Mint Cheesecake has no cheese in it! It isn't a cheesecake, it's a mousse or a chiffon.

Nov 14, 2014
larush62 in Features

Russ & Daughters Cafe: Stellar Smoked Fish and a Place to Sit

You obviously haven't been to temple lately and seen old Jewish men and women piling lox and bagels into purses and bags at the kiddush. It's quite fun to watch! So, no, Jewish deli food is not dead...maybe overpriced sometimes, but not dead. You can't equate smaller numbers at synagogues due to religious reasons with a lack of interest in the Jewish culture and food. I'm Jewish from birth, had an orthodox bar mitzvah and am now an atheist, but I still love the Jewish culture, customs and food. Many Jews I know are similar. And I know many non-Jews who love this food.

Jun 23, 2014
larush62 in Features
1

A license to teach cooking in NYC?

Just checked out the website and I found that yes, if you're a restaurant, sidewalk cafe, caterer or food vendor, you need a license, but I couldn't find any mention of cooking classes/schools.

Mar 08, 2014
larush62 in Manhattan

A license to teach cooking in NYC?

I rent a kitchen, so i don't own a place of business. I was told, in my case, I did not need a license. I may look into insurance later, once the business is bigger.

Mar 08, 2014
larush62 in Manhattan

A license to teach cooking in NYC?

I did get some info. Apparently, I don't need any kind of license and, in lieu of insurance, I've been having students sign a waiver that if they hurt themselves, I'm not at fault. Good luck with your project!

Mar 08, 2014
larush62 in Manhattan

Best falafel in lower Manhattan?

I vote for Mamoun. Taim was good, a little more refined, but the service was nasty when I was there. Mamoun has always been my favorite for a cheap, filling, tasty, sloppy falafel sandwich.

Jul 28, 2013
larush62 in Manhattan

Betony or La Silhouette?

Thanks for your thoughts. I've decided to do lunch at Jean Georges. Cheaper than dinner at either restaurant and I think the level of service, food and ambiance will be perfect for my friend. I'd still like to try Betony some day, but I don't think it was right for this occasion.

Jul 27, 2013
larush62 in Manhattan

A license to teach cooking in NYC?

I am looking into starting a business teaching cooking classes here in NYC, either in someone's home kitchen or in a commercial kitchen (haven't figured that out yet). Does anyone know what kind of license/permit/insurance I would need to do this? I can't find much on line and the NYC Dept. of Health phone line is always busy! Thanks!

Jul 25, 2013
larush62 in Manhattan

Betony or La Silhouette?

too pricey. Would love to try it someday though!

Jul 22, 2013
larush62 in Manhattan

Betony or La Silhouette?

Thank you for your helpful responses! Bar Boulud is a bit too frenetic and noisy for my friend, though i had a nice brunch there. I'm actually now thinking of doing lunch at Le Bernardin or JeanGeorges instead. Same amount of money as dinner at the other places and probably better food...would you agree?

Jul 22, 2013
larush62 in Manhattan

Betony or La Silhouette?

I have an friend coming in from out of town who wants to eat not too far from the Hudson Hotel. She likes a quiet restaurant, a table, not a banquette, French or New American food and good service. The top level places (Per Se, Le Bernadin, etc...) are out of my financial comfort zone, so I've narrowed it down to Betony and La Silhouette. Have any of you been to either or both and which do you think would work best for my friend? Thanks!

Jul 22, 2013
larush62 in Manhattan

Stage Deli gone

I'm sickened to hear Stage Deli is closing. It was my go to place before going to Carnegie Hall. I had many meals there and always enjoyed the servers and the ambiance. And the food, though not the best, was always tasty, plentiful, and comforting. Very sad.

Dec 11, 2012
larush62 in Manhattan

Luzern restaurant

Went to Wirtshaus Taube and Zunfthausrestaurant Pfistern. Was happy with both. Had the Chogalipaschtetli at Wirtshaus Taube. Huge, tasty and different. Had the local sausages and rosti at the other place and they were tasty too. I liked the atmosphere at Wirtshaus Taube more, but the other place was nice too. Just a little confusing, as they had different dining rooms for different things.

Apr 10, 2012
larush62 in Europe

Luzern restaurant

I will be in Luzern this July for 2 nights and I'm having trouble deciding between a few restaurants. Here they are...

The Old Swiss House
Wirtshaus Galliker
Wirtshaus Taube
Restaurant Schiff
Zunfthausrestaurant Pfistern

Any recommendations on which 2 of these you'd go to would be greatly appreciated.

May 24, 2011
larush62 in Europe

Need 3 restaurants in Siena

Thank you all for your suggestions. Unfortunately, I'm going to have to cancel this trip, but I'll note your suggestions for another time.

Jan 20, 2011
larush62 in Italy

Help with Cheese Platters

Glad you like the Humboldt Fog! Prince de Claverolle is good and similar to the Ossau Iraty, but I like Ossau Iraty a little more. I think I had Le Fournols once and liked it, but I'm not sure. Chaumes is ok...a little bland for me. Pierre Robert IS salty, I know. I'm not a huge fan of the triple creams...St. Andre, Pierre Robert, Brillat Savarin. Though i like the creaminess, they do tend to be salty and not all that interesting flavor-wise.

I have to disagree with Sunshine's advice about not having goat cheese for dessert. If you consider the cheese plates served for dessert at most restaurants in France, Italy and here, you'll see they don't steer the flavors toward sweet to make up for a dessert. Cheese, in all its variety IS dessert! You can certainly go the route of a mild, spreadable cheese with fruit and honey, but then you might as well make a strawberry cheesecake. Not to say those kind of cheese plates can't be tasty, they just really aren't cheese plates...more like a dessert that incorporates cheese. Don't be afraid to serve a variety of cheeses, including goat (which often...in the best of the fresh ones....have a sweetness to them anyway). Sorry...you can probably tell I'm a little passionate about this subject!

Fairway has many of the cheeses i mentioned in my list, but they don't have a few of them. To find Cabot Clothbound Cheddar, go to Chelsea Market. There's a tiny little cheese store off the south side of the walkway . It's where there's a sort of court of several places. The Italian market there also has a large selection of cheeses...maybe they'll have a good taleggio.

Beecher's Flagship reserve is hard to find, but I noticed while walking one day that they're opening a a whole store devoted to Beecher's cheeses on Broadway around 20th St. I almost fainted with excitement when I saw it!

Another great place to taste cheese is at Murray's cheese shop, either in the village or in Grand Central Market. They have a very large selection.

Jan 14, 2011
larush62 in Cheese

Need 3 restaurants in Siena

Thank you so much for this! Not confusing at all....very helpful! I've still got time so I'll mull it over. And I'll check out your other recommended restaurants.

Jan 14, 2011
larush62 in Italy

Help with Cheese Platters

You're welcome! I tend to like full-flavored cheeses, so I hope you like at least some of these. I serve many of these on my platters and people love them! Let me know what you think! 2 other points to remember...make sure the cheeses you taste and buy are at perfect ripeness (I smell everything! Don't buy a cheese with even a hint of an ammonia smell! ... bloomy rinded cheeses should be creamy and bulging out of the rind and harder cheeses should never look dry or discolored. Some cheeses, like taleggio will have a tacky, moist ochre colored rind, so be sure to smell for freshness.) And #2, always serve cheese at room temperature! Have fun!

Jan 13, 2011
larush62 in Cheese

Need 3 restaurants in Siena

I would like a variety of experiences...perhaps one upscale and 2 more casual places. I like to eat local specialties, but don't necessarily want every restaurant to have the exact same menu...maybe 2 places that serve what the locals eat and 1 place that's a little more creative. I know Gallo Nero is mainly about the fun experience and I think my mom (who I'll be traveling with) would enjoy it, but I'm not sure how the food is. It sounds like you know these restaurants, so I'd love your opinion!

Jan 13, 2011
larush62 in Italy

Need 3 restaurants in Siena

I'll be going to Siena as part of a 6 week trip through France, Switzerland and Italy this summer. I'm planning everything pretty far in advance including restaurants. I will be eating 3 meals in Siena and I have narrowed it down to 6 restaurants. Any recommendations as to which 3 of these you'd go to? Thanks!

1. Taverna di San Giuseppe
2. Osteria Da Divo
3. Gallo Nero
4. Grotta di santa Caterina
5. L'osteria
6. Hosteria il Carroccio

Jan 12, 2011
larush62 in Italy

Help with Cheese Platters

Having sold cheese(my favorite food item!) at gourment markets in the past, I think I can help. You need to start out by tasting things. Find cheeses that you like, that you would want to share with others. Favorites of mine include...of the washed rind cheeses (aka stinky) Taleggio (made by Caravaggio...if you can find it), Epoisses, Livarot, Pont-l'Eveque, Reblechon... bloomy-rinded cheeses... Brie de Meaux (much better than the other bries), camembert, coulommiers, robiola (the 3 milk kind).. firm cheeses...Beaufort (Gruyere-like), Ossau-Iraty (sheep-milk traditionally served with cherry preserves), Idiazabal (a smoked Spanish sheep -milk cheese), Appenzeller, Midnight Moon (an American goat milk cheese), Lamb Chopper (it's sheep cousin), Beecher's Flagship Reserve (a cheddar-like cheese made in Seattle), Cabot Clothbound cheddar (best cheddar, I think) and an aged Beemster XO,...blues...Stilton, Cabrales, and there is a smoked blue and a sauterne-soaked blue that are pretty wonderful,...goat... Truffle Tremor (an american goat w/ truffles), Banon (a brandy-soaked goat that's wrapped in chestnut leaves), Selles-sur-cher, Boucheron..other cheeses...Brin d'Amour (a corsican soft sheep-milk covered in herbs), Mahon (the younger version). anyway, these are some ideas. I like to have cheeses of different milks, different strengths and different shapes on a board. I'm not into a lot of accompaniments...I like to tast the cheese...except for some grapes. A quince jam or fig cake can be nice, but not every cheese needs an accompaniment. Make sure, if you use crackers, that they aren't flavored. I prefer water crackers or bread. The harder mpountain cheeses are good with a hearty peasant bread while the softer cheeses are better with a baguette or Italian bread. I hope this is helpful!

Jan 12, 2011
larush62 in Cheese