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Bkeats's Profile

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What trends do you see in the preparation of foods and drinks in restaurants?

I'm so sorry you ate at Dallas BBQ. That's just terrible. Next time you're in the city, you can try places like Hill Country, Mighty Quinn, or what I think of as the precursor to the fancy BBQ in NYC, Blue Smoke.

about 2 hours ago
Bkeats in General Topics

What trends do you see in the preparation of foods and drinks in restaurants?

Cross the river to NYC. They are popping up all over the place. My most recent fancy BBQ meal was at Hometown in Red Hook. Really nice space. Great brisket. Too bad they charge $25 a pound for it.

about 2 hours ago
Bkeats in General Topics

What trends do you see in the preparation of foods and drinks in restaurants?

So that would be the retro-retro-trend?

about 4 hours ago
Bkeats in General Topics

What trends do you see in the preparation of foods and drinks in restaurants?

Wouldn't it be easier then to just order a vodka either straight up or on the rocks?

I'm a traditionalist when it comes to martinis. I expect gin, vermouth and olives. I give the waitress the evil eye when I ask for a martini and she asks "vodka or gin." It's only my wife's evil eye look at me that keeps me from emphatically saying back to the waitress "I want a martini."

Next thing you know there will be the Vodka Negroni. *sigh*

about 5 hours ago
Bkeats in General Topics

What trends do you see in the preparation of foods and drinks in restaurants?

So you must not eat out a lot. From what I've seen, the trends you have mentioned are either fading already (e.g. kale) or have been around so long that they aren't trends (e.g. no vermouth martini since at least the days of Winston Churchill).

The new trends I've noticed seem to be the retro-trend where what was old is now being re-tooled for the youngsters. Seen the explosion of the new versions of the Negroni appearing all over the place? They're ruining one of my favorite cocktails. How about the fancy new BBQ places that are no longer shacks?

about 5 hours ago
Bkeats in General Topics

How do you deal with the compulsive need for everyone to like your food?

If a baseball player batted .500 (not aware of any pro who has) the pay would more likely be >$50 mm a year. ;)

May 22, 2015
Bkeats in Not About Food

Anguilla Favorites

CH sucks for the Caribbean. Check other boards like this one

https://www.sbhonline.com/forums/foru...

or traveltalkonline.com

Did you see this story"

http://www.nytimes.com/2015/02/08/tra...

Barbecuing - Does ANYONE Think Of Food Safety When Grilling?

I’ve had a discussion with someone who had the same view about using multiple tongs when grilling. Once I examined the theory in actual practice, the validity of it began to break down a bit in reality.

So assume you are grilling chicken which has been cut in parts or multiple steaks. You have three tongs. One to use to put raw meat on the grill, one to turn and one to remove the cooked meat.

The first set of tongs is set aside after all the meat is put on the grill. Simple enough. Grab next set of tongs and turn the first piece of meat. So far so good. Get ready to grab the second piece. Wait, did you remember which side of the tong touched the raw side of the piece you flipped before? And did you do this after each piece was turned? Probably not was what I found out. So if you were worried about cross contamination, very likely as you were flipping the chicken, raw contact part of tongs touched cooked part of some piece. Oh My Gawd! Bacteria contamination galore. LOL

So I play Russian tong roulette and use one pair of tongs. I typically rinse it before final removal and always use a clean platter to take the meat from the grill. I don’t own enough tongs to use three for each piece of meat on the grill. Haven’t died yet or killed anyone either.

But hey, if it makes you feel better, go ahead and keep doing it. Also if it bothers you so much when you see others do something different, keep your mouth shut because I will do the same when I'm at your place. Either that or don't go to other people's cook outs.

By the way, what do you think about sushi, crudo or tartare? Some of my favorite foods are raw proteins often mixed with a raw egg.

May 19, 2015
Bkeats in General Topics

A good way to evaluate restaurants?

I suspect its a typo but I got a chuckle out of Asians-appearing faces easting. Can Asians be anything other than easting? I guess it depends on what direction Asia is from where you are.

May 19, 2015
Bkeats in General Topics
1

Round out my Atlantic Ave run

I much prefer the hummus and tabouleh from Fatoosh over Sahadi. I also like their freshly made pita. I find all the grape leaves to be overly mushy. Kabobs and fried cauliflower at Waterfalls are good.

May 19, 2015
Bkeats in Outer Boroughs

Lunch after redeye

If I had a martini after the redeye back to NYC from the left coast, my face would be in my plate.

May 15, 2015
Bkeats in Manhattan
1

Dover sole price

Not a chance.

Perhaps this is what you bought

http://www.fishwatch.gov/seafood_prof...

May 13, 2015
Bkeats in General Topics

Oiji, new Korean restaurant in EV

Where are the eggs?

May 13, 2015
Bkeats in Manhattan

How To Chose A Restaurant In Toronto (Or Anywhere Else)

Actually, I think OP's rules for picking a dining spot are more focused on eliminating places so that by the time you apply all those criteria, you will be probably left with one or none which makes it easy to pick. Its not a list to help you choose, but a way to determine what the OP wants to avoid.

I have no fear that the OP and I will ever cross the threshold of the same restaurant which is fine with me as my primary criterion when picking restaurants is good food where ever it may be found.

I probably eat out half of my meals and if I used these rules, dining would become quite tedious.

another slew of dead restaurants

Oh man, you're making me feel old and sad. That's quite a list of places that I used to hang out at for a good part of my early years in NYC. The one place that you didn't include that I probably went to more than any place else during the '90s was Spaghetti Western. At least Walkers is still there.

May 12, 2015
Bkeats in Manhattan

another slew of dead restaurants

That's so sad. When I used to work downtown the Raccoon Lodge was the dive bar of choice. Thought the food at Mangez Avec Moi was just ok. This just is the continuation of the sanitization of nyc.

May 09, 2015
Bkeats in Manhattan

Norwegian farmed salmon better than Atlantic farmed salmon?

I have to say I'm pretty bemused by some of the postings.

In sum don't eat farmed salmon, only wild caught, better yet catch it yourself.

Must be a bunch of 0.1%ers here. Wild salmon runs about $30 a pound when its available where I live. Might as well get prime dry aged steak.

Go catch salmon and fill your freezer? Ha that's a funny one! Ever gone salmon fishing? They don't feed when they're on spawning runs which is the only time you can realistically catch them with a rod and reel. Al sorts of theories about how to get a salmon to bite. Most of it deals with hitting it in the head with a lure. Catch enough to fill a freezer? Lucky to catch one. Also, most of us live nowhere near any salmon runs. I have to go to Canada. Not exactly local. Go to Alaska for week to fish for salmon? Well if I paid to do that I guess I can go ahead and pay $30 a pound since that trip is going to cost me a few thousand $.

ETA: For most of the salmon fishing trips I have been on, going salmon fishing was just an excuse to go drinking. LOL

May 05, 2015
Bkeats in General Topics

NYC first visit (kind of) - where to eat to feel like you're in NY!

Always great to hear people report back on their experience.

May 05, 2015
Bkeats in Manhattan
1

Middle Eastern on Atlantic Avenue?

How long since you've gone to Tripoli? There's something called Swallow Cafe in the old Tripoli space.

May 04, 2015
Bkeats in Outer Boroughs

Trip report - Momofuku Ko, Batard, Manzo, tacos!

Nice report.

Funny how impressions of places can differ. I like Batard. I think the space is quite soothing and nice especially in contrast to how sterile that room was when it was Corton though I really miss the Montrachet iteration.

I thought the octopus pastrami was bland and it didn't have much taste at all. The mains we have had have been very good though.

I kind of doubt that Drew Nierpont was moving chairs around.

May 04, 2015
Bkeats in Manhattan

3-story Chick-Fil-A opening in Midtown

As a southerner, I grew up eating the sandwiches. Every time I go home I have one. I suspect this place will be a monster success despite the owners views. If you had one of these sandwiches served to you out of the context of where it came from, you would think it was effen delicious (assuming you liked fried chicken). Best fast food chicken sandwich in my view. Their fries are pathetic though.

May 04, 2015
Bkeats in Manhattan
1

Middle Eastern on Atlantic Avenue?

Alternatives to Fatoosh would be Waterfalls or Yemen Cafe.

May 01, 2015
Bkeats in Outer Boroughs

Norwegian farmed salmon better than Atlantic farmed salmon?

Atlantic salmon is the species of fish which doesn't vary whether its called Norwegian, Irish, Scottish, etc. Wild Atlantic salmon are found pretty much in every country that has a northern Atlantic coastline. The place name in farmed salmon just refers to where it was grown. Different than the pacific where there are several different species of salmon.

Apr 30, 2015
Bkeats in General Topics

The Egg -- Why Is It On Top of Everything?

Uova in Purgatorio

Apr 30, 2015
Bkeats in General Topics
1

Norwegian farmed salmon better than Atlantic farmed salmon?

Norwegian farmed salmon is Atlantic Salmon.

Apr 30, 2015
Bkeats in General Topics
1

Anything I should DROP?

I'm with you on LeB. There are some who don't like it because it fails to thrill them. I like it because I've never had a disappointing meal there. Great service, I actually like the atmosphere and the giant mural and the fish is fantastic. If you want thrills, go to Great Adventure. LeB prepares fish better than I could ever hope to do.

Apr 29, 2015
Bkeats in Manhattan
1

how much red wine i should drink every night?

If I did that I wouldn't be able to get up the next morning. LOL

We drink until the bottle is empty. Easy.

The technical answer I think varies based on sex and size but generally 1-2 glasses which would be more like 100-200 ml a day. If you are looking to extend your life which some studies have suggested is possible, you would need to drink hundreds of glasses to get enough of the compounds that are thought to be the cause.

Most of the benefit of drinking small amounts of red wine is for your cardiac health. I don't believe that there is any impact on beauty of the drinker though unless you are referring to the beauty perceived by the drinker of people and surroundings which goes up with the quantity drunk which is a fact. ;)

Palate Memory...

Ah jr, you're a decent writer but you're no Proust

An excerpt if its ok to do that:

And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory - this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. I had ceased now to feel mediocre, contingent, mortal. Whence could it have come to me, this all-powerful joy? I sensed that it was connected with the taste of the tea and the cake, but that it infinitely transcended those savours, could, no, indeed, be of the same nature. Whence did it come? What did it mean? How could I seize and apprehend it? .....

And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea. The sight of the little madeleine had recalled nothing to my mind before I tasted it; perhaps because I had so often seen such things in the meantime, without tasting them, on the trays in pastry-cooks' windows, that their image had dissociated itself from those Combray days to take its place among others more recent; perhaps because of those memories, so long abandoned and put out of mind, nothing now survived, everything was scattered; the shapes of things, including that of the little scallop-shell of pastry, so richly sensual under its severe, religious folds, were either obliterated or had been so long dormant as to have lost the power of expansion which would have allowed them to resume their place in my consciousness. But when from a long-distant past nothing subsists, after the people are dead, after the things are broken and scattered, taste and smell alone, more fragile but more enduring, more unsubstantial, more persistent, more faithful, remain poised a long time, like souls, remembering, waiting, hoping, amid the ruins of all the rest; and bear unflinchingly, in the tiny and almost impalpable drop of their essence, the vast structure of recollection.

All that from a cookie.

Apr 28, 2015
Bkeats in General Topics
2

Will Chowhound ever be a major player in food reviews and discussion

jr, I told you to keep that trenchcoat closed!

Apr 27, 2015
Bkeats in Site Talk
1

36 Hours in Manhattan

Related to the German verb essen - to eat. My German friends sat that much of yiddish is another germanic dialect.

Apr 24, 2015
Bkeats in Manhattan