EmileJ's Profile

Title Last Reply

Tuna Salad

I never saw this thread before - and it is something I make to my taste- but I use strange things like yogurt and black pepper and lemon or lime with slivered red onions and celery. Times I will dice up parsley of cilantro or even arugula. The Tuna is usually light not white, water packed and I drain the bejesus out of it, to the point of blotting it and even rising it before adding my spices. I might use a fine olive oil and garlic to it. I like it with mayo, but want to watch the Cholesterol. Sliced apples sometimes, even mango chunks will go in at a whim.

Jun 26, 2008
EmileJ in General Topics

ichoban in Va beach

Great homey Japanese - not sushi. Had dinner with 2 friends and all enjoyed. Great clear broth as a starter. okay simple salad next, nice shrimp tempura next - that mains were nice - lots of food! great flavor. Noooo Ambiance. Not expensive and I understand lunch is cheaper still.

Jun 15, 2008
EmileJ in General South Archive

Disposal of "off" or rancid oil

of course if you have a diesel engine that runs on bio fuels ....

Jun 15, 2008
EmileJ in Not About Food

preview of aria in Stamford

As i was walking to my dance place, I saw activity in this newly renovated place on Washington Blvd and peaked in. The Owner invited me to look around and asked a couple of menu question.
First the place looks really nice, but more country italian than expensive. .. Except the chandelier as you walk in, leading to the down stairs.
The restaurant, he said would open Monday and would be very good authentic Italian, not family style, but not expensive either...saw the menu, but didn't get a copy to bring home. Will be trying it out when they are open.

Foraging - Into the Woods

The only mushrooms I ever tried that were wild were the Giant puff balls, cause there was nothing else similar - It was the size of a soccer ball and had wonderful meat. never tried any thing else -just a bit afraid.

May 15, 2008
EmileJ in General Topics

saffron rice - what's the secret?

thank you for all your replies - I did pay some money for the saffron I got, but It was from a grocery store and really had no flavor. My attempt was just to start with saffron rice and go from there with out having a real direction ( I am still trying things out, cooking wise). When It had do real flavor, i ate as was, but really wanted to try the Mexican rice which everyone gave me better tips for. Again thank you.

May 13, 2008
EmileJ in Home Cooking

El Charrito: Taco truck in Stamford. We have arrived!

Now I made it to the truck, had the spicy pork tacos - should have ordered three or 4 - loved it!

May 08, 2008
EmileJ in Southern New England

Stamford connaissance

Kampei is not recommended - one to many bad sushi experiences there.
Villa Italia - a fairly simple Italian style place -not fancy - fairly homey if I remember correctly.
Not been to the other 2

saffron rice - what's the secret?

everyone tells me that saffron rice is so good, so I tried to make some, threw some saffrom threads in warm water and then used that to try to cook the rice. The rice was a pale pale yelloy and had virtually no flavor. I used quite a few threads cause there was very little color - but no real flavor in the rice. What did I do wrong?

May 06, 2008
EmileJ in Home Cooking

Mona Lisa Ristorante in Stamford?

Eaten there numerous times and have never been disappointed.

Hugos Mexican, Stamford???

I was not impressed with Hugo's, but it has been a number of years since I was there. I tried them before they were at the current location, greasy, unclean and not flavorful. They did seem to provide a hang out for the poorest of the latin men in town tho.

Ambiance, part2 noise levels

Under what circumstance do you go to the following - food and service being equal
1) The quiet place with a low people noise level
2) a place full of people and a high people noise level
3) a place with quiet music and people noise of either 1 or 2?
4) a place with loud music and people noise of either 1 or 2?

May 01, 2008
EmileJ in Not About Food

Ambiance, how important is it? part one

Taking all food things equal, ie good, food and service and reasonable prices, How important is the way a restaurant looks to if you go back? If a place is elegant with nice pictures and plants and a fireplace to you visit that more often than the place that is plain or worse? Or are there circumstances that fit one or the other and what are they?

Apr 29, 2008
EmileJ in Not About Food

Creamer vs. Half and Half

I read on one of these posts that non-dairy creamers primary ingredient was sodium cascientate - the primary ingredient in elmers glue -I'll take milk.

Apr 29, 2008
EmileJ in Not About Food

Can you cook with Mango peels?

now I know - I love mango skins and eat them all the time - but I am one of the 65%(?) who do not have a reaction to poison Ivy and can basically stand in it all day without ever knowing it.

Apr 29, 2008
EmileJ in Home Cooking

Mango

unlike the avacodo, I like the peel of mango, to eat that is. So I cut it from the pit then cut the peel away for those who don't like it. For me the whole thing pops inot my mouth.

Apr 28, 2008
EmileJ in Home Cooking

Where can you get Great Minature burgers Fairfield County

a lot of places serve something called sliders - an appetizer menu thing. I think a few of the clubs/restaurants do.

pollo platanos

I tried it last night and my only comment was maybe a little less cumin? Otherwise...fantastic!

Apr 25, 2008
EmileJ in Recipes

Schnitzel à la Viennese

what is panko?

Apr 22, 2008
EmileJ in Recipes

Easy Chicken Picatta

doesn't sound like 15 minutes would cook the chicken unless they were pounded flat

Apr 22, 2008
EmileJ in Recipes

I never eat _______ out because nobody makes it right but me.

steak - non one cooks it right (really rare) or seasons it properly.

Apr 21, 2008
EmileJ in Home Cooking

Being addressed by servers

don't know where you are, but we can pay pretty heafty dinner price around here in CT with out being in a high end place especially if you include drinks

Apr 01, 2008
EmileJ in Not About Food

Bison and Bean Chili

where's the heat? try at least Serrano peppers for some heat. and Water????? add a beer instead - better taste or if not at least use the juices of the beans and tomatoes. You need some salt and then 45 minutes if never enough for chili!

Apr 01, 2008
EmileJ in Recipes

help! cooking vegetarian chili for 500 people

Made it once - vegetarian chili that is- with a friend who was 'trying out' vegetarian. It was fun -
We used several kinds of beans pintos, great northern and kidney beans, 1 can each.
We made the 'stock' using enough olive oil to fry up two medium onions, diced, a 3 tablespoons chili powder, 2 Serrano peppers, strips of 2 sweet red peppers, tsp cumin and a beer. Added a can of diced tomatoes then the beans and cooked for a while. If you use dry beans then they have to be pre-soaked at least. This fed 5 people and I served it over rice. Multiply time 100.

Mar 29, 2008
EmileJ in Home Cooking

Emme of Capri - Stamford

I have got make act together and after years of saying I've got to go, I finally went - only for lunch, but it was really good! I went for simple - the mozzarella salad and a pannini - all I can say is wonderful. Probably the best in the area. My friend went with one of the pasta dishes and she raved, now I've got to go back for dinner!

dont know much about alcohol...

For me truth is always the best course,,,if I am being served by someone making mistakes or not knowing something, I would much rather be told " I am sorry I am new" or in your case "I don't know". I probably would want a full life history and I would appreciate it if you would ask someone for assistance until you do feel you know the ropes. The Statement about marketing is only half true, because many people are able to read right through a BSer and do not appreciate it.. Ask questions of the barkeep and other servers. You don't have to have tasted wine to be able to make go a recommendation that you have heard from other...obviously we recommend to others all the time here on chow.

Mar 25, 2008
EmileJ in Not About Food

The Secret to Good Greens?

i always thought that turnip greens were the strongest flavor - but delicious cooked proper.
I USED to cook using the smoked ham hocks and bacon fat - I've been force to cook a bit different and non-traditional - Olive oil and garlic- I will still use some smoked meat first - but will de-fat it (boil it and take the fat off, but leave the smoked water and the meat) - it isn't as good as the original, but I can eat gobs of it with out worry.

Mar 24, 2008
EmileJ in Home Cooking

So I stop by this little Bakery....Stamford

I discovered parking on Adams ave!

Hill Country weekend...

the Hilltop cafe is still there? I ate at that place 40 years ago...it was great then. Is it still?

Mar 19, 2008
EmileJ in Texas

Walking out

I have been on three sides of the coin. As a server, I have tried to be on top of things so if there is something wrong, I want to know about it so I could do something helpful and at least try get a tip out of you...as a manager, I would want to make it "right" so you would come back or at least not spread bad press. I have comped entire meals cause one patron was very unhappy in a party. As a patron I have been BSed by the best and worse, but will always bring a problem to someones attention before just walking out even if they are uninterested, they better know why I am doing what I am. I would pay for what I consume and expect that if I didn't eat it, I wouild not pay. On the other hand, if someone cleaned their plate and then complained, I would be skeptical and maybe not be so nice.

Mar 18, 2008
EmileJ in Not About Food