JanRan's Profile
Coals - new restaurant in Port Chester
Ate at Coals in Port Chester last night. Ambiance and food just as good as their Bronx location. The grilled pizza is certainly a different style....but a delicious one. I love Tarry Lodge pizza too , but comparisons don't make sense because it's like comparing apples to oranges. Ordered two salads - a caesar and I think the other was called the Coals Salad. Both excellent. Good choice of beer.
Burrata Eastchester
There's an existing thread with some comments:
http://chowhound.chow.com/topics/832924
zaza pizza/scarsdale
I've been to both - on Arthur Avenue & the newer one which is around 21st off Fifth Avenue. Both are excellent - same menu - or very similar. Ambiance is better in the Manhattan location.
zaza pizza/scarsdale
I've eaten at all 4 places you mention. I think
Zaza's is better than Pepe's, but not nearly as good as 089 & TL. 089 is my favorite. In my opinion the crust falls short. Not as puffy and chewy as a true Neapolitan pizza.
Best Pizza in Westchester (again)
I ate there for the first time Thursday. I thought the pizza was very good by Westchester standards. Toppings were tasty; crust not as chewy as other neapolitan styles that I've prefer. (Motorino, Keste, 089). And they're very expensive. As a point of comparison - Motorino's margarita pizza is $12; Zaza's is $16.
Also, air conditioner wasn't working well. I'd call first and check.
12 people, casual & inexpensive sit down, between Hartsdale/Croton...?
We just had a work related dinner at Casaletto's in Elmsford. There were 12 of us and we chose it based on price, food and central location. They have a room set off from the rest of the restaurant that has a large square table for 12. Service and food were excellent. There were many specials offered in addition to what was on the menu. In fact, I think everyone had one of the specials.
http://www.casalettoristorante.com/
Tarrytown: Striped Bass or Sunset Cove?
What about Red Hat Bistro in Irvington, seeing that you want to be on the water and near Tarrytown.
Bratwurst in Westchester for Super Bowl Party
Although not fresh, Whole Foods' bratwurst is very good and voted best bratwurst by the San Francisco Chronicle food section: http://articles.sfgate.com/2010-02-07/food/17847879_1_brats-sausage-strong-flavor
Restaurant with private party room near Toms River
I'm looking for recommendations for a restaurant to have a family party for about 50 people. Would like a private room, buffet space preferably, with enough elbow room to mill around, as it is a family reunion of sorts, wtih about 6 babies and young kids invited. Just don't want seating at long rectangular tables, where you're kind of stuck in the same spot the whole time.
Fancy Lunch in Westchester
The December issue of Westchester Magazine has an article on the best prix fixe lunches in Westchester: http://www.westchestermagazine.com/Westchester-Magazine/December-2010/Delicious-Midday-Meal-Deals/
More Pizza Coming To White Plains
Went to Anthony's a couple of weeks ago, and was not impressed. I think Bertucci's is much better pizza...the only one I've ever been to is in Martlon, NJ.
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Bertuccis
795 Merrick Ave, Westbury, NY 11590
agriturismo, pine plains
There's a picture of a pizza on their website that looks fabulous. Did you happen to see any go by? or talk to anyone you had it? Before I venture 65+ miles for pizza, I'd like an opinion. So if you're so inclined....;-)
Ever make hummus using chickpea flour?
I have a bag a Bob's Red Mill chickpea flour with a recipe on it for hummus. How does hummus made with the flour compare to that made with the beans in terms of texture and taste?
Has anyone made Celery Root-Chestnut Soup?
I made Daniel Bouloud's chestnut, celery root, apple soup years ago. I recall it was wonderful and I had used jarred chestnuts. The recipe is still on the restaurant's website.
http://www.danielnyc.com/recipes/ChestnutCeleryRootandAppleSoup.pdf
The Cookery in Dobbs Ferry
Halloween. All the moms and dads are out trick or treating with the kids...and a lot of other folks tend to stay home that night to greet the trick or treaters. Last year Halloween was on a Saturday night, and we had dinner at a restaurant that is normally very crowded...doesn't take reservations...and it was very quiet.
Mushroom pie help
I've been making this recipe since it first appeared in the NY Times in 1995 - Wild-Mushroom Pie With Polenta Crust.
http://events.nytimes.com/recipes/14/1995/11/05/Wild-Mushroom-Pie-With-Polenta-Crust/recipe.html
Chutney Masala?
Ate there for the first time tonight. Absolutely no complaints--the food was tasty, the portions more than adequate, excellent service and beautiful decor.
Rose wine gelatin recipe - question about amount of gelatin
I plan to make this recipe tomorrow - Rose wine gelatin with peaches:
http://www.nytimes.com/2010/07/25/magazine/25food-t-001.html
T
he recipe callsfor 2 envelopes (2 1/2 teaspoons per envelope) of gelatin. The Knox gelatin instructions say to use one envelope for every 2 cups of liquid in the recipe.
This recipe has only 2 cups of liquid - the wine; and the peaches are mixed in after it starts to jell.
Should I follow the recipe?
More Pizza Coming To White Plains
Have you been to Bertucci, and if so how does it compare? I've been to the one in Marlton, NJ and think it's very good, for a chain restaurant. (and I too love Motorino and have eaten pizza in Naples).
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Bertuccis
795 Merrick Ave, Westbury, NY 11590
Arepas vs. pupusas? What is the difference?
I know they're made with different types of corn four. In the September 2007 issue of Gourmet, there are recipes for each. The pupusa recipe uses masa harina, which I'm familiar with, The arepa recipe calls for arepa flour. What is the difference between arepa flour and masa harina? Do pupusas and arepas taste substantially different?
To whom it may concern: Snowflake in Riverhead has their annual Jezynowka Blackberry Brandy Ice Cream this week only!
Never heard of Snowflake as I'm not from Long Island. But I saw your post shortly before I was leaving for Montauk for a few days, and looked up the address thinking it might make for good stop on the way out or back....and it did. I stopped by this afternoon on the way home and think I might have gotten the last of the the blackberry brandy ice cream. They were scraping the bottom of the container to make me a cone. It was wonderful Thanks!!
What is your favorite go-to recipe online recipe site?
I like magazine websites: food and wine, fine cooking, bon appetit, saveur, real simple, vegetarian times. The two below compile recipes from food and lifestyle magazines, newspapers and other authoritative sites.
http://www.projectfoodie.com/
"Project Foodie recipe search provides access to over 100,000 magazine recipes, television show recipes, and newspaper recipes. Simply put, Project Foodie is a one-stop, publisher independent, recipe search website with over 100,000 recipes all on one web destination"
Recipe.com
"...is an exciting new way to find and enjoy the very best recipes from across the Web. It unites thousands of recipes from brands you trust, ranging from top food magazines and cookbooks to innovative chefs and the nation's most-respected food companies. Our pioneering new search technology makes it superquick and simple to find just what you're looking for. And because every single recipe has its own mouth-watering photography, it's fun to just browse, too."
Homemade ice cream - question about chilling custard base before churning
What I'm still not getting is...why does it matter how the custard was initially chilled (ice bath and fridge or fridge only), if the temperature of the custard when it goes into the machine is the same and sufficiently chilled. Does it matter how quick the initial chill took place??
Blueberries!
I make a basic blueberry sauce (simmer blueberries with a little water and sugar or other sweetener) and use it for a variety of things - topping for fruit, ice cream, yogurt, shortcakes; add to ice cream base for homemade blueberry ice cream; strain the solids out and use the juice for blueberry lemonade, martinis and margaritas.
Homemade ice cream - question about chilling custard base before churning
Most recipes I've come across say to chill the custard base over a bowl of ice water and then place in refrigerator to chill for several hours or overnight.
Is it really necessary to quick chick over ice water, as long as the base gets sufficiently chilled in the fridge before churning. Seems like an unnecessary step to me.
The Cookery in Dobbs Ferry
When I first ate there, shortly after it opened last year, we mentioned the noise level to the waitress. She said that they get a lot of complaints about the noise and that the owners were planning to do something about it, which I assumed meant soundproofing.
The Cookery in Dobbs Ferry
What exactly did you mean by non-judgemental info? Noise tolerances, as with any personal tolerance, is subjective.
The Cookery in Dobbs Ferry
I think it's true. If you're just two people, it's OK, But there were 5 of us and it was impossible to have one conversation.
Ideas for big bunch of brocooli rabe?
Similar to RGarafalo's idea, I make a calzone with it...with purchased pizza dough. After cooking the broccoli rabe and sauteeing in a little olive oil and garlic, salt and pepper, use it as a filling, adding some grated cheese. After you bake it, it freezes and reheats well.
BR was recently featured on NPR's Kitchen Window, including recipes
http://www.npr.org/templates/story/story.php?storyId=127561145&ft=1&f=4578972
