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Entertaining - Music to Accompany Dinner

Not sure about the tangos, but chamber music such as Haydn string quartets sounds perfect to me. Chamber music by Mozart, Dvorak or Beethoven would be equally wonderful, as would solo piano music by Chopin or Mendelssohn.

Nov 20, 2014
josephnl in Not About Food

Skirt steak

Being Jewish, but not kosher, I'm really curious about two things. Certainly I realize that koshering meat involves salting the meat. But why would skirt steak be more salty than other kosher meats?? Secondly, how do observant and kosher Jews who are on a salt-restricted diet deal with this problem. Certainly I would hope there is a "work-around", or if they are observant and wish to remain healthy must they become vegetarian??

Nov 18, 2014
josephnl in Kosher

Three dinners in LV!

db Brasserie and Milos both sound great. Which of the 2 do folks prefer?

Nov 17, 2014
josephnl in Las Vegas

Have you ever sent steak back because it had too much gristle?

Understood! I will usually do the same thing...but if I'm only with my partner, I sometimes will give them a second try.

Nov 15, 2014
josephnl in Not About Food

Have you ever sent steak back because it had too much gristle?

OK...I agree with what you say regarding it messing up the flow of the dinner. But if you were served a $50 steak at a steakhouse, and it was inedible because it was grisly and tough, or seriously overcooked, or whatever...would you not send it back and ask that it be taken off your bill? I certainly would.

Nov 15, 2014
josephnl in Not About Food

Have you ever sent steak back because it had too much gristle?

What does " it's a rhythm thing" mean in English?

Nov 15, 2014
josephnl in Not About Food

CHOW Reviews: The Petite Pizzeria

You're fortunate, but most home baked pizzas that I've had have had wonderful ingredients but mediocre crusts. I've only been to 2 VPN pizzerias, and both were terrific...nowadays I alway have my pizza fix at Settebello which is wonderful...but I guess VPN is not a guaranty of great pizza.

Nov 14, 2014
josephnl in Cookware

Three dinners in LV!

We'll be returning to LV for 3 days next month. We will return to Le Cirque for dinner one evening...we love it, but need 2 other recommendations, hopefully less expensive that LeC. My partner is pretty much a vegetarian, but will eat some fish (not shellfish). He loves the Dover sole at LeC. We've been to Sage, Bouchon, Alizé, Sinatra and country Club several times. We'd like to try something new that would fit in the cost, menu parameters listed above...especially a French bistro, or some place with great fish. Any ideas?

Nov 14, 2014
josephnl in Las Vegas

CHOW Reviews: The Petite Pizzeria

No way can you get a true Neopolitan pizza at home. Certified VPN pizzerias, such as Settebello in our location, have an oven that bakes at 1,000 degrees and a pizza is done in about 1 minute! Sure you can make good pizza at home, but not like you can get a a real good pizzeria!

Nov 14, 2014
josephnl in Cookware

Looking for eye-popping restaurants

Le Cirque is a beautiful room with great service and food. By LV standards, but t's also quite reasonably priced for what it is. If you can snag a table with a fountain view, do so!

Nov 13, 2014
josephnl in Las Vegas

Las Vegas restaurant recommendations for next week

If the Settebello in Las Vegas is as good as the one in Newport Beach (and I see no reason why it would not be), it's probably the best "chain" pizzeria around. Really terrific Neapolitan style pizza with first rate ingredients and close to perfect crust.

For breakfast, I really like Tableau at the Wynn...although it is frightfully expensive, the room is beautiful and the smoked salmon, or duck hash are wonderful. For something simpler, the breakfast at Bouchon (Venetian) is also excellent...superb pastries, croissants, etc.

Nov 12, 2014
josephnl in Las Vegas

Nice mandolin that won't break the bank?

I have owned and given away probably every mandolin ever made. Each has worked well, but also each was a pain to assemble and clean, and for these reasons was not used. I now own two Kyocera ceramic mandolins...one the adjustable slicer and one the julienne slicer. Neither does crinkle or waffle cuts, but they work like a charm, are easy to clean and I use one or the other at least weekly...much more than I ever used the proper mandolins that I've owned. Unless you absolutely must have waffle cuts (and I can't imagine why that's essential), I would strongly recommend that you go the simple inexpensive route of getting the adjustable Kyocera mandolin, and if you like it, perhaps the julienne version. They are terrific, and for me, much more user friendly than a proper mandolin.

Nov 12, 2014
josephnl in Cookware

Easy Beef Stew

I almost never add potatoes to stews primarily for another reason, but I do agree that if added while cooking, more seasoning is required. I don't ever add potatoes to stews because since we are a 2 person household, I almost always wind up freezing leftovers. Stews generally freeze very well...but potatoes, very poorly. I always cook potatoes separately, and serve them alongside the stew. I realize that others say that the potatoes have more flavor when cooked in a stew (and I don't disagree), but reheated frozen potatoes are mushy and generally pretty dreadful!

Nov 12, 2014
josephnl in Recipes

Anything new & great in Rochester?

It was Fox's, and it was great!

Anything new & great in Rochester?

On Sunday evenings, we went either to a Jewish style deli (can't think of the name) or a cheap steak restaurant where they came to the table with a tray of different salads and you picked one as a starter (?name). You're just a kid. I was class of '59!

Also, I remember from >50 yrs. ago, a place called Al Green's Tavern. It was frequented almost entirely by African-Americans, had outstanding jazz performances nightly, and served terrific freshly carved hot ham sandwiches!

Help for special birthday dinner

I haven't been to a LV buffet in many years, and at the risk of sounding terribly elitist (which it likely is!), is there any LV buffet that is truly chow-worthy? I've always thought the buffets were more about quantity than quality, and if I ate stuff of decent quality (perhaps shrimp or oysters) I'd have to eat enough food to feel truly sick to approach getting my money's worth. Am I wrong?

Nov 11, 2014
josephnl in Las Vegas

Anything new & great in Rochester?

Wow...Don & Bob's...brings back memories. I'll bet that I was at the U of R when you were still in diapers! Don & Bob's was great for a late night burger!! Bet you don't remember Eddie Folt's, the pizza joint across the river?

Anything new & great in Rochester?

Recently ate at the original Warfield's in Clifton Springs. It was ok, but certainly not special. So far, I think Good Luck has the most Interesting food in Rochester, but it's very noisy and definitely not "fine dining". I would think that Rochester could support at least one "fine dining" restaurant, but perhaps not.

Help for special birthday dinner

Thx!

Nov 11, 2014
josephnl in Las Vegas

Help for special birthday dinner

I'll be in Las Vegas in a few weeks and was looking at the Innovation menu at Guy Savoy. It looks wonderful...but goodness it's expensive, more than double the cost of Le Cirque and even more pricy than The French Laundry in Napa Valley or Per Se or Le Bernardin in NYC! I love Le Cirque. Is GS that much better??

Nov 11, 2014
josephnl in Las Vegas

What Is America's Worst Restaurant Chain?

Come on...lighten up and don't take this or really any thread too seriously. We're not talking science here...methodology, double-blind comparative trials, etc. This entire concept of what is good or bad in food or restaurants Is completely subjective. Some folks love White Tower burgers, others think they are garbage. Same for In 'n Out, Sonic, or even perhaps The French Laundry. This post is simply asking for opinions...nothing unintelligent about it...just have fun listening to what different folks think.

Nov 10, 2014
josephnl in Features

Anything new & great in Rochester?

I guess, I'd still consider Good Luck (if you can tolerate the noise...the bar is not too bad), and we've had pretty good steaks at Tournedo's...although it's very pricy. Max's at Eastman is ok, and the Erie Grill at the Del Monte Lodge (where we always stay...it's very nice) does very good breakfasts, and dinner there has been fine on the few occasions when the weather was bad and we decided to eat in.

Haggis and whisky

Have you or your friend considered making a haggis? There are a few recipes online that sound pretty decent, and would likely be more palatable than the real McCoy from Scotland. A Google search will bring up two that seem decent. One is from CH, and the other is from Alton Brown. Something to consider!

Nov 10, 2014
josephnl in Los Angeles Area

Haggis and whisky

Totally agree. I was being conservative in saying at least 4-5 oz. pp. Some folks I know would have no problem exceeding this significantly. If the affair is being billed as a Robbie Burns haggis and scotch party, it would be a far greater sin running out of Scotch than it would be for haggis!

Nov 10, 2014
josephnl in Los Angeles Area

Haggis and whisky

Knowing a few Scotsmen myself, you sure dont't want to run out of whiskey. You should allow at least 4 or maybe even 5 oz. whiskey pp. Knowing that there'll likely be a few who should not drive home, you must also consider having some designated drivers or taxi service available for those who overdo.

Nov 10, 2014
josephnl in Los Angeles Area

What Is America's Worst Restaurant Chain?

+10

Nov 10, 2014
josephnl in Features

Countertop material: granite vs. solid surface (corian) vs. engineered stone (silestone)

You are a obviously a uniquely qualified architect who has a specific interest in designing kitchens. Many, perhaps most architects, are less knowledgeable about kitchen design than are certified kitchen designers. I asked an architect friend who designs residences about this, and he freely acknowledged that although he can specify countertop materials and is pretty good at what works in a kitchen layout, he and his clients usually interact with a kitchen designer re appliances, fixtures (lighting & plumbing), and other details of the design.

Nov 09, 2014
josephnl in Cookware
1

Cleaning enameled cast iron

+1.

1) Minimize staining/scorching by never using higher than low to medium heat (if you are patient, the pan will get hot to sear beautifully even with a pretty low flame).

2) Clean after each use with a good & not too abrasive scouring powder (I love Barkeeper's Friend).

3) When discoloration becomes objectionable, soak for an hour or so with diluted bleach (about 1 part bleach to 2 parts water).

I have 2 LeC Dutch ovens that I've used about weekly for 25+ years and they look like new!

Nov 08, 2014
josephnl in Cookware

Help for special birthday dinner

We love Le Cirque. Have had many celebration there and have never been disappointed.

Nov 08, 2014
josephnl in Las Vegas

Good eats near-ish to Century City?

Look no further than Craft...it's terrific and right in CC!

Nov 08, 2014
josephnl in Los Angeles Area