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Pepper-Crusted Filet Mignon

that really doesn't look like filet mignon in the photo.

May 07, 2011
kjmerz in Recipes

Cookbooks you shouldn't have purchased...which books just didn't work for you?

i have taken to scanning the good ones into PDF files, and print out a copy whenever I go to make it. This way, the book doesn't get (any more) splatters, and the spine doesn't crack.

Sep 17, 2010
kjmerz in Home Cooking

Why Is the Bottled Water Market Crashing?

or maybe it's the price wars...? unit volume up, total $$$ down...?

Sep 17, 2010
kjmerz in Features

Sautéed Bratwurst with Broccoli Rabe

could just as easily be Italian sausages, no...?

Sep 17, 2010
kjmerz in Recipes

On Pairing Wine with Spicy Food

it boggles the mind that this many words could be written, on this subject, by and about ostensibly savvy food & wine people, and yet fail to mention the OBVIOUS choice, Gewurztraminer...

Sep 09, 2010
kjmerz in Features

Wanted to know the Best and Worst Restaurants of Greenwich, Ct?

crimmj, you NAILED it!

Feb 17, 2010
kjmerz in Southern New England

Inexpensive lunch in Greenwich, CT tomorrow.

jeepers... i think the last decent Vietnamese place in Greenwich departed us some 10-12 years ago... maybe i'm wrong, but i don't think so... and the best place to get used cookbooks is the Web.

Feb 17, 2010
kjmerz in Southern New England

Chile Gravy

The original recipe states that ancho chiles are smoked, but that is wrong.

Feb 02, 2010
kjmerz in Recipes

Chile Gravy

Chipotles are smoked, it will yield a different flavor than intended, but it sounds worth a try, to me...

Feb 02, 2010
kjmerz in Recipes

Gender Bending in Restaurant Restrooms

frankly, i don't see a problem here. only a solution. most of our (guys) stalls are empty most of the time, and most of us don't give a hoot if a gal glances at the back of our jeans while we're face-in at the urinal.

Dec 22, 2009
kjmerz in Features

Pollo alla Valdostana (Chicken with Prosciutto and Fontina Cheese)

OH YEAH, and after you've tripled the volume of sauce (see my comment of Sept 2007), serve polenta on the side to mop it all up...

Oct 22, 2009
kjmerz in Recipes

Pollo alla Valdostana (Chicken with Prosciutto and Fontina Cheese)

toothdoc,

agreed all the way! i made this when it was posted in 2007 (and I commented above) and I'm making it again tonite. I always do your #1, and your #2 makes perfect sense!

Oct 22, 2009
kjmerz in Recipes

GOOD Vietnamese Around Costa Mesa

where is Ba Le?

Apr 02, 2009
kjmerz in Los Angeles Area

GOOD Vietnamese Around Costa Mesa

Looking for good (or great) Vietnamese restaurants in, or within easy striking distance, of Costa Mesa. Any ideas?

Mar 21, 2009
kjmerz in Los Angeles Area

what's the diffrence when ommited to add any butter in seafood risotto like lobster risotto?

i use butter in ALL my risottos, except Seafood Risotto, as I think it tends to mask the delicate flavor of the fishies.

Mar 13, 2009
kjmerz in Home Cooking

Anyone have a recommendation for a Jewish Deli in MSP??

whatever happened to Shelley's Woodroast...???

Dec 11, 2008
kjmerz in Minneapolis-St. Paul

Cheese Meets Its Match

As a follow-up, i will recount having been, perhaps 4 or 5 years before the Parker white-wine-with-cheese article, to dinner at La Tour d'Argent in Paris with my wife & her younger brother & sister. We'd had the usual duck rigamarole, with the usual, horrifyingly expensive, Bordeaux.

But THIS time, when it came time for fromage, all we were looking at in front of us was, 2 empty red Bordeaux bottles.

So the sommelier comes over to rectify this situation. I think it was the English kid, David Ridgway. In my best Fractured French, i attempted to explain to him that "with our cheese, we tend to prefer Beaujolais."

He shot me this look that telegraphed that what he'd REALLY LIKE TO DO would be to PUNT me out that window, to a spot waaaaay over on the far side of the Notre-Dame cathedral, on the far side of the river..

But, to his credit, all he said was, "NON!"

Now, I've been down in that cellar with Claude, the owner, so I KNEW what was down there. 400,000 bottles, including a few Beaujolais (just in case), but I was NOT gonna pick a fight in the dining room that night.

so we split the difference, with a very nice, velvety Volnay, which the fat in the cheeses proceeded to completely disassemble.

*sigh*

Dec 08, 2008
kjmerz in Features

Cheese Meets Its Match

I'll go to this site in a few minutes, but as a general comment, the "dirty little secret" is that, UNLESS YOU'RE EATING A CHEESE DESIGNED TO KNOCK YOU TO THE FLOOR, white wine works better than red (or Scotch).

In 1985, I was leafing thru one of the foodie magazines, and happened upon the back-half of an article that was arguing this point in favor of the whites. I fumbled back to the front half of the book, muttering... "this sounds logical, but who the f*** wrote this???" it was a certain Robert Parker, a commentator with whom I have disagreed as much as I have agreed.

But it SOUNDED like it made sense; so I hosted a tasting, and YES, he was right, the whites generally pair up with the cheeses better.

Which, unfortunately, does not change the fact that upon arriving at the cheese course, at least in the usual French or Italian style, what's remaining on the table in front of you is, more often than not, a half-bottle of RED wine.

*sigh*

Dec 08, 2008
kjmerz in Features

Any Thoughts on This Year's Beaujolais?

Please realize that I am 'tasting between the lines' when evaluating the Nouveau, or as it is more properly called, Beaujolais Preimeur. I just like to try a couple in November, to get a sense of what they will be like next year.

Nov 23, 2008
kjmerz in Wine

Any Thoughts on This Year's Beaujolais?

I won't apologize. I've been a Beaujolais fan since I was 5 years old, living in Paris.

It's fun & cheap, and perfectly fine with a variety of home-cooked meals.

and the dirty little secret is that it makes a Boeuf Bourgignonne and a Coq au Vin with the best of em.

I had the 2008 tonite and feel that it's a good solid B or maybe a B+

Any thoughts...?

Nov 22, 2008
kjmerz in Wine

wine bar around Bastille

Despite its reputation as a brasserie, and I will confess it's been a number of years for me, I seem to recall Bofinger as having a nice selection of wines by the glass.

Oct 13, 2008
kjmerz in France

what was the best dish you made/ate this summer?

Phyllo-wrapped Salmon: interesting. lose the peppers, add some julienned carrot, zucchini, &c, swap tarragon for the basil, increase the amount of butter (!!!) and imagine that you're in Tours...

Sep 21, 2008
kjmerz in Home Cooking

what was the best dish you made/ate this summer?

HONESTLY? this is gonna sound disgusting, but... Wagyu NY Strip Steaks on the grill. with top-notch sweet corn on the cob on the side.

Sep 21, 2008
kjmerz in Home Cooking

Cocktail Onions

As an alternative, take a jar of Green Giant Mushrooms, pour off the liquid, replace with tarragon vinegar, and put in the fridge for a couple of days.

Sep 21, 2008
kjmerz in Recipes

Trattoria da Alfredo

i remember it WELL. there is NOTHING comparable.

Sep 18, 2008
kjmerz in Manhattan

Worst Beer Ever?

well, i confess that I have *not* read all 242 replies to this post (before my 2), but i note (with a chuckle) this post on a *blog* within chow.com just today: http://www.chow.com/grinder/6338 ('blizzard of beer')

Sep 13, 2008
kjmerz in Beer

Source of German Beers in SW Connecticut?

any suggestions in the Port Chester-Greenwich-Stamford area of who has good selections of the Bavarian brews? I'm trying to assemble a few bottles of the Oktoberfest brews from all of the Big Six Munich breweries.

Sep 12, 2008
kjmerz in Beer

Worst Beer Ever?

ever try Old Frothingslosh from Western PA...?

Sep 12, 2008
kjmerz in Beer

Good cookbook for a new cook?

The James Beard Cookbook. Covers it ALL, and simply enough for a novice.

Aug 23, 2008
kjmerz in Home Cooking

Chilaquiles Yum-oooh! 5 Cheese, Rotisserie Chicken, Black Beans & Corn Kernels, Red Enchilada Sauce, EVOO & Pipicha herb.

that's TOTALLY disgusting! great entertainment, tho!!!

i think i'll stick with Diana Kennedy's version.

May 31, 2008
kjmerz in Recipes