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Steel or glass electric kettle?

Old thread, but this is just an update to my post above. The Chinese (Boni) kettle I wrote about broke the other day. The tab that switches it on and off simply broke from its moorings when I turned it on. That gives it a 3-1/2 year lifespan. But I note that it got a lot of use, several heat-ups per day.

It would be interesting to compare how long other kettles last.

Anyway, I went to Chinatown and bought another, same brand but a bit smaller. Set me back $23.

Oct 17, 2014
comestible in Cookware

Diner Ecstacy Near the Staten Island Landfill

Point of order: we don't call it "the landfill" any more; it's now Fresh Kills Park. :)

Lived on SI for 30 years, and I am still looking for a great breakfast place.

Oct 10, 2014
comestible in Outer Boroughs

Staten Island - Whats up?

Are you headed down Front St., Edgewater, and Bay toward Ft. Wadsworth and beyond? That's nice biking, mostly with little or no traffic except for the Bay St. stretch. There's a bike path through Ft. Wadsworth (but it can be tricky to find) to the boardwalk area and beach, where the path continues down to Cedar Grove.

A nice place along that route is Basilio Inn, a relaxing Italian place set off the road, ample bike parking.

Sep 10, 2014
comestible in Outer Boroughs

do cuisinarts ever die

My model is a DLC-5, and from doing a little search of suppliers on the Web, only the three blades I currently have were manufactured for that model.

However, it is the DLC-10 that has the wonderful assortment of different discs that are still available. And you can buy a separate plastic stem to attach to your discs and to the base. Does anyone know if these components are compatible with the older DLC-5?

Sep 03, 2014
comestible in Cookware

do cuisinarts ever die

I have a pretty old Cuisinart too, white base. But what are these blades you're talking about? I just have the basic blade that sits in the bottom of the bowl, plus a slicer and grater (that's how I would describe them) that are close to the feed tube and connect to the base by a plastic "stalk." Are there other types of blades to be found that will work with these old units?

Sep 02, 2014
comestible in Cookware

Long Gone But Not Forgotten! Outer Borough Memories

Staten Island used to have a Chinese place called Lum Chin. Plain ol' Cantonese food in a tasteful modern building, the only difference was everything seemed fresher than anywhere else and was never greasy or over-sauced. I miss it.

Aug 26, 2014
comestible in Outer Boroughs

No place in my area sells chicory (the lettuce)

There's another recipe in there for a light FRESH MARJORAM pesto that is so delightful and inspired. It was a revelation to me.

Aug 23, 2014
comestible in Outer Boroughs

No place in my area sells chicory (the lettuce)

Link:

http://books.google.com/books?id=Vc58...

And I do recommend buying the book! I've done a few of the other recipes in it.

Aug 22, 2014
comestible in Outer Boroughs

No place in my area sells chicory (the lettuce)

I just found a link to the recipe from Google Books. Is that a source that's permitted?

Aug 22, 2014
comestible in Outer Boroughs

No place in my area sells chicory (the lettuce)

Whoops, I made mistakes in both the author's first and last names. It's Pasta Modern by Francine Segan.

Aug 21, 2014
comestible in Outer Boroughs

No place in my area sells chicory (the lettuce)

The only reason I don't want to print the whole recipe is that the book is undoubtedly copyrighted, and I assume Chow's policy is not to allow reprinting without permission.

Aug 21, 2014
comestible in Outer Boroughs

No place in my area sells chicory (the lettuce)

Well, I bit the bullet and made this recipe yesterday. I ended up buying a pound of frisee at Dean & DeLuca.

It's from the book Pasta Modern by Frances Segal, and I won't print the recipe but the general ingredients are:

blanched almonds
olive oil
lemon juice/zest
head of chicory
1 lb. short pasta
salt/pepper
fresh ricotta as garnish

It was delicious! I used orecchiete. I'll definitely make it again.

Aug 21, 2014
comestible in Outer Boroughs

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...

Aug 19, 2014
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

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.

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