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foreverhungry's Profile

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Purchase veal?

Veal can be very hard to come by in the Midwest. East coast is easier (don't get me started). Clancey's should be able to get you what you want. So should St. Paul Meat Shop.

Unless you're looking for ground or chops, it'll likely be special order.

Designing a complete foodie experience.

If you're at all a biker (non-motorized version, that is), One on One Bike Shop (OoOBS in local speak) is fantastic. They host alley cat races, and lots of other local events. Next door is the MPLS store for Chrome. Great bags (and other gear. And next door to OoOBS on the other side is Haute Dish. Worth a check out.

St. Paul restaurants win Twin Cities Burger Battle- MSPBJ

Thank you Mary. I didn't dive deeper than the article posted.

I agree that the competition didn't include some of my favorites either - notably, Busters, Borough, and Low Brow.

St. Paul restaurants win Twin Cities Burger Battle- MSPBJ

It would be nice to know who the competition was.

S. Mpls Restaurant with Racist Sign?

I've seen all different "groups" wearing baggy jeans hanging down below their ass. Spanning race and ethnicity. I agree with sandylc that assuming one race only does low rider pants culd be, in itself, racist. There's nothing wrong with a business not wanting customers to bare their asses. And even if that is prone to one "group", still OK for a business to expect some modicum of dress.

When we go on the hunt for racism/sexism/agism/religionism/anyism/, we're bound to find some example of it. Whether it really is it or not is a different question.

VitaMix - Liquid diet ideas (smoothies, juices, protein powders, etc.)

I agree that calories while running is a challenge. I don't like gels very much. Clif Bloks work OK for me, a little chewing involved, but I can take them in slowly and isn't the sugar dump that gels are.

Skratch Labs is really great for electrolytes, designed by a physiologist. You could also check out their two cookbooks, they supply food to some of the cycle racing teams. They also just came out with "fruit drops", I think no artificial stuff, but I haven't tried them out yet.

I tried coconut water as a free sample after a race, and thought is was horrible. I really had to choke it down, and could only drink half the bottle. That said, I'm sure different brands have different tastes, but I can't bring myself to trying a different one.

May 04, 2015
foreverhungry in Home Cooking

VitaMix - Liquid diet ideas (smoothies, juices, protein powders, etc.)

I agree that Gatorade is not necessarily the best for electrolyte replacement, which is different (but related to) hydration.

I haven't gone near Gatorade/Powerade stuff for years during endurance events. I've been using Skratch Labs products, which are great for me. They are designed for electrolyte replacement and hydration. For long distance bike events, I use solids mostly. Banana (and other solids) is more for glycogen (quick calories) than anything else, so I'm not sure if coconut water is relevant there.

Hey, if coconut water works for you, that's what matters. I investigated, and for me, it didn't meet my needs or make sense, and is much more expensive than what I use to meet my hydration, electrolyte, and calorie needs during exercise.

May 04, 2015
foreverhungry in Home Cooking

VitaMix - Liquid diet ideas (smoothies, juices, protein powders, etc.)

Interesting, thanks. Not sure that it would be relevant to anyone except athletes or individuals in extreme dehydrating circumstances, and even then there are likely much better ways to deal with it.

May 04, 2015
foreverhungry in Home Cooking

VitaMix - Liquid diet ideas (smoothies, juices, protein powders, etc.)

Why would coconut water be more hyrdrating than water? I'm not sure what that even means?

May 03, 2015
foreverhungry in Home Cooking

VitaMix - Liquid diet ideas (smoothies, juices, protein powders, etc.)

Could you clarify, what do you mean by "that extra water in the morning". Extra over what?

Smoothies, juice blends, vegetable blends, all tend to be pretty high in water content.

May 01, 2015
foreverhungry in Home Cooking

VitaMix - Liquid diet ideas (smoothies, juices, protein powders, etc.)

I've had great success with our Vitamix. Once you get a basic "recipe" down for smoothies, you have a wide canvas. Here's what we do, in general:

probably a banana or two
some OJ, or other fruit juice
some berries
yogurt - maybe a cup-ish
a scoop or two of your favorite protein powder

Depending on the day, time we have, ingredients we have, and nutritional needs, I'll add:
nuts
roasted beets
kale
almond milk

We have found that a key is to include some fruit juice and some bulk like yogurt. Beyond that, any add ins are up to your palate.

We use our Vitamix 3-4 days a week for breakfast. I also use it to puree vegetable soups. It's one of the best additions to our kitchen.

Apr 29, 2015
foreverhungry in Home Cooking

Making Ramen at Home?

We have made a few of David Chang's ramen recipes, and they have all been fantastic, well worth the effort. We have not made the noodles, though, we buy packaged. Chang has some good recommendations on packaged noodles.

Apr 25, 2015
foreverhungry in Home Cooking

The Munchies People's Choice Awards: Minnesota

I disagree, it's not just semantics. There is a difference between best beer and best brewery, just as there's a difference between best food and best restaurant. A restaurant can have amazing food, but suck at service, space, and price point. Some days I might want best food. Some days - important events - I want the whole package. I'll likely pick different restaurants.

Surly put MN craft brews on the map (or maybe back on the map, since Summit's influence seems to have waned). Surly is very savvy in its marketing, and played an A+ political game. They produce great beers, but I don't think they make the best beers in MN. As a brewery, though - influence, marketing, what they've done for MN beer laws, space, and including some solid beers - they are head and shoulders above the rest.

Not sure what the poll really intended - beer or brewery - but it is an interesting discussion IMO.

The Munchies People's Choice Awards: Minnesota

The wording, to me, is interesting. Here's my 2 cents:

Best Donut (Doughnut): Agree, Glam Doll is very over-rated. For standard, Mel-O-Glaze rocks. For new school, Mojo Monkey has still been excellent. Just give me a great doughnut, without the fru-fru.

Best Pizza: Punch. Without a doubt, still the best, consistent pie. Close second is Red Wagon. Very good representation of North Jersey pizza. Not exact, but damn close. Lola has done a great job of marketing. I don't think they're quality lives up to their prices.

Best Craft Brewery: Are we talking who makes the best beer, or who's the best brewery? Different IMO? If the later, definitely Surly. Summit put the TC on the map, and Surly, 20 years later, blew it up. Yeah, there's better beers in the area. Surly is hoppppppppppp heavy. There's a ton of better beers out there. But for influential brewery in MSP? No doubt, Surly.

What's your favorite food blog?

I;m not a big fan of food blogs (or any other blogs) in general. One that I enjoy and follow, though, is David Lebovitz's.

http://www.davidlebovitz.com/

I'm not sure if Seriouseats.com qualifies as a blog. If it does, I like that very much.

The Munchies People's Choice Awards: Minnesota

I think this is recent news? There were four local winners in the Andrew Zimmern hosted "Munchies" awards. 20 categories. Local winners were:
Best Donuts: Glam Doll Donuts, on Minneapolis’s famous Eat Street. The shop specializes in elaborate, larger-than-life gourmet donuts.

Best Pizza: Pizzeria Lola, already a winner of numerous awards and recognition.

Best Craft Brewery: Surly Brewing Co., a popular beermaker which recently opened a “destination brewery” to excited crowds in Minneapolis.

Best Cocktail Bar: Marvel Bar, a speakeasy-style lounge featuring what the Star Tribune called “stunning cocktails.”

Without getting into what one's thoughts are on either Andrew Zimmern or best-of lists, what are your thoughts on the winners as far as they represent the best of Twin Cities?

polenta - home made

I've made polenta with Bob's Red Mill Course Ground, and with polenta brought back from northern Italy when we visit. There's a noticeable difference in flavor, where the northern Italian polenta has a deeper flavor, as well as a difference in texture, with the Italian being more diverse, less homogenous.

Apr 07, 2015
foreverhungry in Home Cooking

Revival

Great response. We're looking forward to coming. Our gold standard is Dames Chicken and Waffles in Durham, NC. Can't wait for another great Twin Cities restaurant!

Minneapolis St. Paul Magazine Best Restaurants 2015

Coming late to the party. I'm not sure why diversity has to be part of every conversation when "best of" is considered. Lucia Watson is the only female chef I'd think might belong on the list of top 15. It certainly personal, but I don't put Lola in the top 2 of pizza in the Twin Cities, and I'd have a hard time putting any pizza place in the top 15 restaurants. I go to pizza places more often than the top 15 on the list, but to me it's not a top 15 restaurant.

As for "doing the same thing": I'm guessing that the top 15 restaurants in Paris "do the same thing", and the top 15 in Beijing "do the same thing".

I also agree with a commenter below (above?) that Travail is not the same old thing.

Maybe the list looks like it does because it accurately reflects the restaurant scene in the Twin Cities, and not because of sexism/racism/otherism.

Help with a fig glaze

Thanks for the input. I made two versions, one using dried figs, soaked in red wine and a little balsamic vinegar, and the softened figs then pressed through cheesecloth, with a little red pepper flakes and nutmeg. This was very good.

The second was using an Italian fig jam, cooked and reduced with red wine and balsamic, with a pinch of salt and a few twigs of thyme. This was also very good, and ultimately the one we are going with - more of a figgy taste than the first.

Thanks again for the input!

Mar 02, 2015
foreverhungry in Home Cooking

How long will you stand in line for food?

4 hours is my new limit. Depends on context. Most restaurants, anything more than 15 minutes, and I'm peeved. If it's special, and with the right company, and a bar, 1-2 hours.

4 hours was a Ramen fest in Minneapolis. Great company, entertainment while waiting, and the ramen was phenomenal. I'd do it again.

Feb 26, 2015
foreverhungry in General Topics

Help with a fig glaze

We are making a braised short rib stuffed ravioli (green and white striped), topped with a taleggio-cream sauce (some nutmeg). We're thinking about topping with a small drizzle (few drops) of a fig glaze.

We're having trouble coming up with the fig glaze recipe - looking for something that is smooth and semi-runny so it can be dropped, balance of sweet and a bit of acid, big fig taste.

We did one test, got the ravioli down, but the fig glaze recipe we used was too thick, too vinegar. The flavor combo we could see the potential of, minus the heavy balsamic.

Given we can't get fresh figs (where we are), we're looking at dried or preserves. Thoughts?

This is for a competition: thought is to serve one ravioli (2" x 2"), a dollop of taleggio-cream sauce, and a few drops of the fig glaze.

Feb 23, 2015
foreverhungry in Home Cooking

Favorite broccoli raab (rabe) preps?

This. The flavor combination of roasted pork, broccoli rabe, and provolone (fat, bitter, and sharp) is fantastic. Since I now live far from Philly, I've been making these sandwiches at home.

The pork/broccoli rabe combination works great in many other preps - stews, soups, etc.

Smoking Arctic char - before or after...

I ended up adding applewood smoke from a Smoking Gun to a 1 1/4 lb filet of of Arctic Char, in the rig I use indoors - a small styrofoam cooler, ice on the bottom, fish on a grill propped up 2 inches above the ice. 3-4 blasts of smoke, 10-15 seconds each, 10-15 mins between smoke blasts.

End result was the subtle smoke I was looking for. Served alongside an Italian brass extruded fettuccine with a sauce made of heavy cream, creme fraiche, parsley and tarragon, with a Pecorino Crotonese added into the sauce and served on top of the pasta. The sheep's milk cheese added good bite to the creme fraiche and cream.

Feb 15, 2015
foreverhungry in Home Cooking

Looking for Perfect Au-gratin Potatoes

That's a good looking recipe, very traditional for a gratin dauphinois.

Feb 13, 2015
foreverhungry in Home Cooking

Smoking Arctic char - before or after...

I'm thinking about making a pasta dish with Arctic char, something along the lines of a fettuccine in a light cream sauce, maybe with a touch of something like taleggio and white wine, maybe with some salmon roe. Arctic char would be either along side, or in a few large chunks served on top/layered in the pasta.

With the Arctic char, I'd like to add a little smoke to it. I have a Smoking Gun that I've used pretty successfully to smoke small pieces of salmon, add smoke to scallops, stuff like that.

Question - should I add smoke to the char before cooking it (likely baking/broiling; would be baked/broiled with a little butter, S&P), or afterwards? I'm leaning towards before (raw), because I don't want it to cool down too much while adding smoke if done after cooking. If I add some smoke to it raw, what's the impact of baking/broiling? Will it hang on to the smoke? Going for a light smoke effect, but want to make sure there's still something there. Probably going to use applewood (or cherry? if anyone cares...)

Thanks in advance!!

Feb 12, 2015
foreverhungry in Home Cooking

gelato recipe

Making gelato and storing it are different. It's very possible to make and serve gelato at the "right" temperature right out of the maker. Storing it is a different issue. Depending on one's refrigerator, one could store a container of left over gelato in the lower back space of the fridge - mine regularly freezes anything I put there, but not as cold as the freezer.

cssprunger could look at David Lebovitz recipes for gelato, many are available online. My wife has made many Lebovitz ice cream/gelato recipes, and they are all excellent.

Feb 09, 2015
foreverhungry in Home Cooking

Spoon and Stable - Anyone been?

Team USA placed Silver in the Bocuse d'Or competition. Spoon and Stable's Chef Gavin Kaysen coached Team USA. Congratulations to Chef Kaysen and Team USA.

Spoon and Stable - Anyone been?

A few different thoughts:

On Open Table - Restaurants must hold tables back from OP, because I've tried to get into some places on OP, and they show full, then I call the resto, and they have an opening at the same time OP showed full. Message: OP is great for first try and for getting points, but call the joint if OP is full, they often have a table.

On Spoon and Stable - Wife and I went last weekend, and it was fantastic. To start, the service was excellent, best we've had in the Twin Cities. There when you want, otherwise invisible. We asked he to choose between two choices for us, she didn't bat an eye and explained her choice (not, this is my favorite). Ditto with bringing us wine-by-the-glass options to try. Bison tartare was fantastic, vidalia onion tortellini was very good, toasted wheat cavatelli was excellent (sweetbreads were fantastic), and the duck breast was also excellent (the fois gras sausage was a highlight). Overall, the place was solid. Not a ton of chances - not a Picollo - but the entire execution, from start to finish, was spot on. Safe? Maybe. That said, everything from the moment we walked in was flawless. And well worth the money.

On Daria - I have (and had) my favorite movie reviewers. Different reviewers have different likes and different styles. Just like patrons. Ditto with food reviewers. I personally am mostly polar opposite as Daria. I read what she writes on a monthly basis in a variety of publications, and continually disagree. That's cool. Haven't yet read her review of Spoon and Stable.

Robert Irvine's Second Restaurant Closes

Your original point was that "He's not exactly an authority on keeping restaurants going."

Keep on point. He's turned 70% of the restaurants he's addressed in his show around.

Like him or not, whatever. The data speak them themselves.