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No place in my area sells chicory (the lettuce)

Thanks, but I've checked Gerardi's and the Top Tomato in Rosebank. Also St. George Greenmarket, Waldbaums Rosebank, Key Food on Bay and on Forest. I think I'm obsessing too much...but haven't been further afield (mid-island, south shore).

There are bigger crises in life...

about 21 hours ago
comestible in Outer Boroughs

Is it me or is there an Avocado Blight or bad crop lately?

My local Mexican deli, which usually has decent Mexican avocados, surprised me by having Peruvian ones yesterday. They were all fairly hard; I chose the one nearest ripe, brought it home and it was fine. I do agree that Peruvian ones can be problematic though.

Aug 18, 2014
comestible in General Topics

Great Pinot Noir under $20 -- Is there such a thing?

Around here (NYC borough) I have found MacMurray Pinot very nice. They have a Central Coast pinot at c. $13, but a much better Russian River Valley pinot at C. $18, which is still under your $20 threshold. That one is pretty darn nice.

Aug 14, 2014
comestible in Wine

No place in my area sells chicory (the lettuce)

Well, it's not a question of a supermarket mislabeling anything. If it's there, I'll know it when I see it, even if mislabeled.

It's for a rather pesto-like sauce for pasta. A head of chicory, cut up and briefly blanched, then whirled in the food processor with almonds and a few other ingredients.

Yes, lots of Italian folks out here; it's curious that I don't see this vegetable. But I haven't been all over the Island, just the places closest to me.

Aug 13, 2014
comestible in Outer Boroughs

No place in my area sells chicory (the lettuce)

Oh, I am in Staten Island, so Queens would be a trek. Might try the Manhattan Fairway mentioned by Ttrockwood. Or the Union Sq. Greenmarket one of these days. Or maybe I'll substitute some other bitter green for the chicory.

Aug 12, 2014
comestible in Outer Boroughs

No place in my area sells chicory (the lettuce)

I'm in a far-flung area of NYC but can't find a source (I want it for an exotic pesto dish). Not the supermarkets, not the farmer's market, not the local greengrocer. I find this kind of extraordinary. You can easily get escarole, Boston, romaine, iceberg, arugula, and the more exotic baby greens, but not chicory. Not even the Dean & Deluca on Broadway in NYC had it.

Aug 11, 2014
comestible in Outer Boroughs

WHICH ANEJO TEQUILA IS BEST FOR SIPPING?

I have a memory of liking DJ Anejo a lot. Recently I went to a local bar with a good tequila selection, tried the Anejo again, and liked it just as well. So I went out and bought a bottle, only to find it both more harsh and lacking some depth. I'm forced to conclude that there's some inconsistency in this brand.

Aug 07, 2014
comestible in Spirits

Tongue: Authentic Mexican Outer Boroughs

At some Mexican places in Staten Island, you can get not only tongue, but cow eye as well.

Aug 05, 2014
comestible in Outer Boroughs

Child Friendly Lunch Near Staten Island Ferry

Well, just wait. If projections are fulfilled, within two years there will be a bustle of tourist-friendly attractions right near the ferry, including an observation wheel similar to the London Eye, a hotel, upscale shopping center, etc. Already real estate values in that area have seen an uptick in anticipation. What all this will do to the quality of life (congestion, traffic) remains to be seen.

Jul 28, 2014
comestible in Outer Boroughs

Child Friendly Lunch Near Staten Island Ferry

Note that SanRasa has moved from its Bay St. location to Corson Ave., corner of Daniel Low Terr. Still walking distance. If your kids are comfortable with spicy food!

Otherwise there's pizza and good Italian at Pier 76, 76 Bay Street. Better-than-average pizza including some exotic specialty pies. Maybe best pizza on the North Shore, except I've heard Giuseppe's is also good (haven't been there, on Hyatt St.)

Also on Hyatt is the very good Enoteca Maria, but they are dinner only, and cash only. Probably too formal though.

Jul 28, 2014
comestible in Outer Boroughs

Amusing menu gaffes - what's yours? [moved from Boston board]

Painted on the window of a local Sri Lankan restaurant:

"Taste yourself...you'll always have a story to tell."

Jul 21, 2014
comestible in Not About Food

Canisters for Dry Storage

I repurpose glass jars with metal lids. I don't worry about light because they're in a dark pantry. One caveat: don't expose lentils or green split peas to light or they will lose their color. And flour, pancake mix, etc. go in the fridge or freezer.

For day-to-day leftovers, they go in plastic Chinese take-out containers. Probably not the best solution but easy.

Jun 23, 2014
comestible in Cookware

Has anyone tried "Pasta Modern," cookbook by Francine Segan?

Wow, a shout-out from the author herself! Nice to meet you!

Last night I tried the Corzetti with Marjoram (but using a different cut of pasta). It was lovely, more or less a marjoram pesto including toasted pine nuts and parmesan, just the right amount of "sauce."

i'm intrigued by a good number of recipes because they're vegetarian...even some not in the vegetarian chapter.

Here are a few more dishes:
Lemon-fennel pesto with strozzapreti
Rigatoni with red apples, rosemary and red onions
Silky escarole-pine nut pappardelle

Jun 23, 2014
comestible in Home Cooking
1

Has anyone tried "Pasta Modern," cookbook by Francine Segan?

I perused it at the library, then borrowed it, and it seems fascinating. I did a search here and was surprised not to find it mentioned. Haven't tried any of the recipes yet though.

Jun 21, 2014
comestible in Home Cooking
1

Do Different Types of Alcohol Cause you to Act Differently?

I've heard that many of the legendary bad experiences with tequila arise from the use of basic Cuervo, for the reason that Cuervo is blended with grain alcohol. (One tequila bar states that right on their drinks menu.) Not to mention whatever effects sugary cocktail ingredients might add.

Tequilas that are 100% agave, in my experience at least, don't affect the body any worse than other quality spirits.

Jun 19, 2014
comestible in Spirits

Cleaning a gas stovetop. Any suggestions?

I know this is an old thread, but I have a stainless steel stovetop that gets really sticky with stubborn grease. A building contractor told me about straight ammonia; soak towels with it and let them sit on the stovetop overnight; maybe cover them with plastic. (This will smell horrible.) You need the overnight time for the stuff to work, but it does.

I'm going to try this for the enameled burner pans, which are also a mess. I'll put them in a big plastic bag overnight with ammonia in it. Supposedly, it's the fumes that do the work; you don't need to immerse the burners.

Jun 17, 2014
comestible in Cookware

PLEASE! A decent pancake mix?? [Moved from Home Cooking board]

For those interested in a whole-grain mix, I have just tried the Arrowhead Mills brand mix and so far I like it. It has more "graininess," if you will, than Bob's Red Mill, which is extremely finely ground. I've been making the waffle recipe, as I haven't a good pan for pancakes right now. I do prefer some coarseness, some evident fiber, in the texture.

I have a box of Trader Joe's Multigrain Mix waiting in the wings, and I'll let you know how it compares.

Apr 25, 2014
comestible in General Topics

What is plonk, really?

I got to thinking about this while reading the $5 wine thread.

Is plonk BAD wine, i.e., defective, thin, unbalanced? Or is it simply good sound wine that is not particularly distinctive?

I think the $5 Spanish and Portuguese wines I've been buying (for example) are sound and creditable, but not fascinating. Good everyday wine. There's no reason to denigrate such wine. You'd probably be served such wine at an average restaurant in those countries; would you reject it as plonk?

Is life really too short to drink such wine? Hardly, I think.

I'm just trying to get clarity on a definition here.

Apr 02, 2014
comestible in Wine

Staten Island - near ferry

I had a veg curry at San Rasa a couple of weeks ago. It was quite good, tasted rather dry, but perhaps that is the way it is done in Sri Lanka, compared to an Indian offering.

Mar 31, 2014
comestible in Outer Boroughs

Sub $5.00 wines, 750ml

Locally I can get quite decent Portuguese and Spanish wines at $4 to $7. These are dry, European profile, balanced, but not the stuff memories are made of. Various labels. They accompany food and do that very well.

We might have something a bit fancier on the weekends.

Mar 10, 2014
comestible in Wine

Tasteless food you love for the texture: e.g. Sea Cucumber

Wood ear mushrooms for stir-fry. I think they are used in soups too. You buy them in dried form from Chinese groceries.

Feb 15, 2014
comestible in General Topics

SanRasa in Staten Island is gone

Aha! Thanks for this. Looks like they have moved into the space formerly occupied by The Polish Place and its Polish deli (which we were sad to see close).

The restaurant space is nice with a cozy feel (or was when it was the Polish Place). I wonder what they mean by "bakery." I'm unfamiliar with Sri Lankan baked goods.

Feb 14, 2014
comestible in Outer Boroughs

SanRasa in Staten Island is gone

Passing by the storefront yesterday, noticed construction work inside and a sign for a fast-noodle Asian place.

I don't know if they're really gone or are moving elsewhere. No visible notice.

If they're going, it's sad. They were good. And the closest Sri Lankan to the ferry.

Feb 13, 2014
comestible in Outer Boroughs

How many pots and pans? How many slow cookers? etc....Essentials?!

It all really depends on the individual.

If you do a lot of sauteeing you'll need skillets or saute pans.. That describes me.
Cooking for a large family? Big pots and pans, casseroles.
Baking pans for lasagna, brownies, quick breads.
Do a lot of reheating? Saucepans, or I suppose microwave.
Rice cookers if rice is a big thing for you.

As you can see from the replies, answers here are more like a Rorschach test for individual cooks. Maybe the OP is just curious about other folks' cooking styles.

Feb 01, 2014
comestible in Cookware

Need a wholegrain waffle mix or recipe

Thank you all for your responses. We do have a Trader Joe's around here, so when I get over there I'll look around for their pancake mix.

Thanks for the recipe too!

Jan 23, 2014
comestible in General Topics

Riedel introduces new glass

I'm chuckling too...

also about their extremely fine subcategories of wine that require special individual shapes.

Jan 21, 2014
comestible in Wine

Need a wholegrain waffle mix or recipe

I'm looking for a good whole grain waffle mix or recipe...maybe even pancakes in a pinch, but I find waffles easier. I've been using the mixes from Bob's Red Mill (except haven't tried the buckwheat one; I find buckwheat difficult) and they're OK but on the light side rather than hearty.

No gluten-free concerns here.

May have to make from scratch if that's the only way, but a good mix would make my day.

Thanks!

Jan 19, 2014
comestible in General Topics

Do People Keep The Scotch Boxes?

I don't keep the boxes, but now have a few of those spherical glasses packaged with Glenmorangie. I like the print and logo too.

I know the Glencairn glasses are technically better, but these are nice.

Jan 17, 2014
comestible in Spirits

Switching from coffee to tea in the morning

Shu (cooked) puerh has its advocates (and some can be quite nice) but sheng (raw) offers the most variety in flavor and aging potential. It seems it could take a lifetime to really learn all about sheng puerh. Some truly vintage cakes can be quite costly, and fakery of famous cakes has been known to happen. Still, there are many rewards, even in cakes only a few years old. I am a sheng fan, myself.

There are a couple of interesting blogs about puerh that I read with interest: The Half-Dipper and Marshal N.

http://half-dipper.blogspot.com
http://marshaln.com

Puerh can get expensive when buying whole cakes. Most vendors offer 25g (or so) samples, so you can try before you buy.

Jan 11, 2014
comestible in General Topics

Switching from coffee to tea in the morning

An acquaintance with someone who founded a coffee roasting company in the 1970s started me on a coffee binge. I got to the point of drinking 5-6 strong cups a day, and convinced myself this can't be good.

But I had always had a fondness for tea, since my early 20s (I'm now in my 60s). So I reverted to tea -- many varieties, mostly green, oolong, pu-erh, all unflavored.

One tea in particular had a kick equal to espresso coffee, but may be difficult to find...Huang Zhi Xiang, a lemony Feng Huang oolong brewed strong. Man, I was shaking and barely able to walk a straight line! Found it in NYC at a couple of Chinese tea suppliers. Delicious, too, and you can vary the strength.

Jan 08, 2014
comestible in General Topics