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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."

2 days ago
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

Thomas's English Muffins

I never liked Thomas's anyway. Too skinny, no heft to them, and the split halves curl up in the toaster.

I'll look for Bays, but I'm really happy with whole grain ones from the health food store, can't recall the brand...Food for Life or Ezekiel. Substantial and they do have those nooks and crannies. Expensive, but good.

Jan 08, 2014
comestible in General Topics

Krups spice grinder questions.

I never use water except for a lightly dampened paper towel if I feel it's necessary. I also have a dedicated little brush I use most of the time to clear out remaining particles. Usually that's enough. I've had it at least a year, but don't use it frequently.

I find that it doesn't grind small quantities, like a teaspoon of spices, finely enough. For that I use the mortar and pestle.

Jan 05, 2014
comestible in Cookware

Best prices online or in NYC (and recs) for stemware

This may not be of much help, but I see ads placed by an outlet in NJ for Riedel stemware. I don't know if they're seconds or what. I keep meaning to go out there when I see the ads in the paper, but it's not a pressing issue for me.

Somewhere near Woodbridge / Edison. But definitely Riedel; I didn't know they did outlet sales before.

Oh, here you go, found it online: Riedel Crystal, 95 Mayfield Ave., Edison, NJ. 732-346-8960.

Now you've got me interested all over again.

Jan 05, 2014
comestible in Wine

Good Bread on Staten Island?

Updating this old thread ... and more specifically for North Shore people such as myself. The new Key Food at Victory/Bay seems to get decent baguettes from "NY Brooklyn Bread" (that's the bakery name) and some nice-looking rolls or half-baguettes. It's now my go-to-place since it's closer to me than Montalbano's. I may actually prefer it in fact.

The Key Food on Forest has some rather nice bread as well.

None of these are as impressive as you can find in some other places, but nearby is always good.

Jan 05, 2014
comestible in Outer Boroughs

Roberta's

That's a half-hour of your life you'll never get back. I read it myself a couple of days ago. Worse yet, it's a rice-beer hangover.

Jan 02, 2014
comestible in Outer Boroughs

Dosa Royale (Long)

Would be interested in your take on Dosa Garden in Staten Island. I would review in more detail but, although I love Indian cooking, I am not experienced enough to evaluate. The place gets a lot of love over here.

Jan 01, 2014
comestible in Outer Boroughs

Takahachi Bakery – My New Favorite Japanese Bakery In NY

I have been to Takahachi and sampled a few things but am still on the hunt for the perfect pastry to go with tea. Not sweet, possibly including bean paste. My friends who are also teahounds have found such things on occasion. Even when I asked at Takahachi for good tea accompaniments, they were OK but not what I had in mind.

It's tricky for me as I navigate the Chinese bakeries as I have no background in the language.

Dec 31, 2013
comestible in Manhattan

Chapelle-St-Amour Ventoux, 2010

Thank you, Z. I agree. Fortunately, we have other bottles to enjoy, and in particular a bubbly for New Years Eve. New Year Felicitations to all!

Dec 31, 2013
comestible in Wine

Chapelle-St-Amour Ventoux, 2010

Yes, just slightly effervescent. Maybe what is referred to as "petillant" but not sure if that is correct nomenclature.

I've had other wines with strong upfront flavors; just wasn't expecting it from this Ventoux.

Dec 30, 2013
comestible in Wine

Chapelle-St-Amour Ventoux, 2010

Forgot to mention, flavors are like tobacco/leather, but aftertaste is pure grape. Just seems unusual, but not an unsound wine. Atypical.

Dec 30, 2013
comestible in Wine