Akron restaurant recs

We're heading to the Bonnie Raitt concert on a Wed. in a couple weeks at the Akron Civic Theater and are looking for a place to eat before the concert. Here are the particulars: there are two of us, adventurous eaters, open to all the usual cuisines, have limited familiarity with Akron area but do have a GPS, price range up to $60 per person for app, entree, two drinks. The important criteria is we would like to get something within a 10 mins. drive from the theater since we're coming from about 50 miles away and due to work scheds. won't have too much time before the show. Ken Stewarts is of course great, but with the prices he charges would rather be able to take our time if eating there. Hope someone can help.

Thanks

Jambalaya in Great Lakes

Rockport, MA, Gloucester restaurant recs

Thanks to everyone for the great recs. I can't wait to get there and hit those spots. Man I forgot about oysters that drewinmrblhd's post reminded me about. I have to of course add those to the list.

Jambalaya in Greater Boston Area

Rockport, MA, Gloucester restaurant recs

I'll be visiting this area end of June. I have a room at a local B&B in Rockport, will have a car, and GPS. I've never been there so am not familiar with the area. I'm looking for good lobster, chowder, lobster rolls, clams and just great fresh seafood. Since I'm by myself I would prefer something not too formal, great places on docks where the boats come in would be ideal. Also any place where I can sit down at the bar by myself and feast on the local delicacies.

Thanks

Jambalaya in Greater Boston Area

Missoula Grocery Store Recs

I will be stocking up for a 2 week fishing trip in Missoula in mid July, heading out of town from the airport to Rt. 93 south. Looking for a decent grocery store that has good selections, meat not my priority, but fresh veggies and fruits are. Standard grocery chiain OK, just not sure where these are located. I have my own car and GPS so info that can get me the address would be great. Thanks in advance for any suggesitons.

Jambalaya in Mountain States

Misssoula Breakfast recs

I'll be in Missoula on a Sunday in late July and am looking for a breakfast place. Staying near the airport, have my own car and GPS. I would prefer something with some healthy choices, but feel these may not be in abundance so would welcome any suggestions that would just reflect good local fare. I will be heading out south of town in the direction of Darby later in the day, so maybe something on the way, but not a strong requirement. Very flexible on price and cuisine.

Thanks

Jambalaya in Mountain States

Five Leaves Great All Around Dining Experience

After dining here the other night I have to say not only was the food good, but as fans of blaringly load hip hop reggae fusion music we were very happy we didn't have to strain our ears to enjoy our fave tunes. In fact at one point in the evening we were in danger of having it turned down as requested by a group at the next table. When the waiter indicated that's the volume they always have it at we realized our fears were unfounded. In addtion since the music was so loud I didn't even have to attempt carrying on a conversation with my significant other, which was a bonus anyway since we were fighting and really didn't want to talk. So if you are in the mood for a good meal accompanied by loud annoying music and the general din of other loud conversations that have to be turned up to an equally annoying level to compete with this background, be sure to hit this local spot.

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Five Leaves
18 Bedford Ave, Brooklyn, NY 11222

Jambalaya in Outer Boroughs

Five Leaves

Thanks for your info, but perhaps I wasn't clear enough I was specifically looking for comments on Chowhound since folks posting here I have found to normally be more reliable than just googling a place for comments. What has been given below is very helpful and fits the bill perfectly.

Jambalaya in Outer Boroughs

Five Leaves

I just tried a search on this board for this restaurant and surprisingly nothing turned up. I would be very grateful for any opinions on this spot. I am from out of town but it was recommended to me by a local and after perusing the menu it looks very intersting. Any thougths?

Thanks

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Five Leaves
18 Bedford Ave, Brooklyn, NY 11222

Jambalaya in Outer Boroughs

The Spotted Pig, more recent comments please.

Just scanned the comments on this place and was wondering if someone had anything from visits in December or early January to get more up to date opinions on the place. Seems like there's some mixed reviews.

Thanks

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Spotted Pig
314 W 11th St, New York, NY 10014

Jambalaya in Manhattan

Cleveland Restaurant Recs Taylor and Fairmount area

We are a couple going to a small concert next Friday (12/17) that starts at 8:30 PM looking for a dinner place in the area. I am familiar with Cleveland having lived in the eastern burbs since mid 70's, just don't frequent this area much. We will be driving in on 271 from the east and the concert is near this intersection. We're pretty flexible on what we like, bistro, Italian, Latin, sushi, Thai, local tavern with good food etc. as long as they have good quality food and a few good wines available by the glass. Price range acceptable is anything up to about $60 - $70/person for salad, entree and a couple glasses of wine. Looking forward to hearing everyone's excellent suggestions.

Thanks

Jambalaya in Great Lakes

Foraging for Edible Foods (no mushrooms)

I'm interested in getting started doing this and am looking for recs on any guides or books that may be out there. To repeat from the title, because of the depth of knowledge required and risks I am not talking about mushrooms here, just other edible plants. I am aware you have to be careful with some of these as well, but feel they are a lot more easily identifiable than are harmful fungi, thus my search for a book. One author I have run into on the internet is Samuel Thayer. Whatever thoughts or suggestions you have would be appreciated.

Thanks

Jambalaya in General Chowhounding Topics

Long Layover at SeaTac

Great looking restaurant and thanks for the great suggestion. Since its so easy to get to the Market area I think I'll do that if the weather is good, otherwise, I'll check out the restaurant. What a bonus to have something that nice so close to the airport.

Jambalaya in Greater Seattle

Long Layover at SeaTac

Wow, glad I asked! Thanks for this tip on the light rail. That wasn't available from the airport when I was last in town. I almost wish my layover was longer now. I think if the weather is good I'll go to the Pier/Market area.

Jambalaya in Greater Seattle

Long Layover at SeaTac

On Sunday I'll be arriving around 11 AM and will depart around 6 PM. I'm thinking of renting a car and hitting someplace good for seafood, specially the local fresh stuff. I will be dressed casually, jeans and a long sleeve shirt, am familiar with the area having worked there extensively about 8 or 9 yrs. ago and will have a GPS. Do you have any suggestions for the general area around the airport? Lacking anything specific I might just head over to the Pike Place Market/Pier area and maybe do an the Iversons in that area. All cuisines are acceptable, as long as they include fresh local seafood.

Thanks

Jambalaya in Greater Seattle

Missoula, Mt to Darby Mt food recs

I'll be fishing the Bitterroot River in the area around Darby the first week in August, staying at a ranch a bit south of Conner. I've never been to the area, will have my own car with GPS and am looking for restaurant dinner recommendations. Casual, local and anything not a chain are my criteria, any cuisine would be great.

Thanks

Jambalaya in Mountain States

Corn fritters

Whoa, looks like I'm a little late in replying, but saw another poster who just recently commented, so here goes. These are my absolutely favorite summertime breakfast and I too set out to recreate mom's recipe. The one I have written down from here involved the egg white thing as well, but nothing turned out to my satisfaction. So after trying a recipe that Gourmet had in their magazine a few years back, I played with it and was finally able to come up with the most creamy, deliciously corn flavored pancakes you can imagine. This recipe requires a technique that is a bit labor intensive. Not too bad if you are only doing a few ears, but more difficult if you are doing for a large group. The thing is the unique flavor is only achieveable if you use this technique and do it in the morning when you are going to mix up the batter. Beleive me I'v tried making ahead of time and it isn't the same. The technique is to take fresh corn, shuck the ear then with a long knife slit each row of kernels. Then turn the knife around so you are now working with the flat, dull back end, run this end over the slit kernels while holding over a bowl to in effect milk the ears. You catch all the creamy corny goodness this way. Depending on actual size about 4 - 6 ears are required to produce 2 cups of the milked corn. OK, here's the recipe:

½ cup corn meal
½ cup all purpose flour
½ tsp salt
2 tsp sugar
½ tsp baking powder

1 large egg, beaten to mix
3 Tbl butter melted and cooled

¼ cup buttermilk

1) Shuck corn and run sharp edge of long knife down each row of kernels, slitting all of them.
2) Once all kernels on an ear are slit, using dull back side of knife scrape the milk into a bowl.
3) Into a large bowl combine all 5 dry ingredients.
4) In small cup combine first the egg and butter then whisk to incorporate the butter, then add the buttermilk.
5) Add the wet ingredients to the dry ingredients, then fold in the corn.
6) Cook in skillet like pancakes.

Notes and comments
• With this recipe you are going for a batter that is just barely held together by the flour. This gives you the best corn taste.
• To accomplish this use slightly more of the liquid ingredients and less of the dry ingredients. Hold back some of the dry when you mix the first couple times you do this until you’ve cooked a couple of these and get a feel for how loose this should be. You want them only just solid enough so you can flip them without them coming apart.

Good Luck

Jambalaya in Home Cooking

Skinless Hummus

I like to make my own hummus, but the most labor intensive part of the process is removing the skins from the canned chick peas. Does anyone out there have a quick easy way to remove these?
Thanks

Jambalaya in Home Cooking

Whole Hog - When to Remove from Cooker?

We're doing a 60 - 70 lb porker this weekend on a gas cooker and will be smoking it with wood, the standard low and slow technique. We want the meat to come out fork tender for pulling and I know collagen will melt at 180 deg. F. I am also aware of the standard advice to remove from a cooker before the final desired temp because of the heat momentum. I will have temperature probes in a couple of the hams. So my question is at what temp should I remove the hog to be sure the meat will be nice and pull apart tender once it rests for about a half hour?

Thanks

Jambalaya in Home Cooking

"Q" Experts - a question about green vs seasoned wood

Man, thanks for all the great comments from everyone, this has been a very informative excercise.

Jambalaya in Home Cooking

"Q" Experts - a question about green vs seasoned wood

OK here we go with the debate, not that a good discourse isn't helpful, but this one won't every be settled to anyone's satisfaction. Here's the link to that comment

http://www.eaglequest.com/~bbq/faq/8.html

If you scroll down the page you will see comments just as adamant about using seasoned wood. In fact one of the comments refers to the possibility of producing creosote with seasoned wood. It seems to me the common thread is not to overdo the smoking, which I think any good "Q" expert will tell you is not good for the taste of the meat. I even found a comment about seasoned wood that it gives a "dirty" type of taste to the meat. Now I don't understand that one but it illustrates that everyone has their opinion however strange it might be.

Jambalaya in Home Cooking

"Q" Experts - a question about green vs seasoned wood

I don't expect one of the classic debates of seasoned vs green wood to be settled here, but do have a question about a comment I have seen on one site. Specifically, "We recommend that the beginning barbecuer use only seasoned wood until he or she gets some experience in smoking with a wood-burning pit. Using green wood without knowing what you are doing is a quick way to ruin barbecue. " My question is what's the big secret to know about using green wood? Are we just talking about making sure it doesn't flair up or get too hot? Your thoughts are greatly appreciated.

Jambalaya in Home Cooking

Chinese in Cleveland

A relative from out of town is visiting and asked me for a recommendation for a Chinese restaurant where she can entertain some Chinese friends also from out of town. I have suggested both Bo Loong and Li Wah. The former I have visited for dim sum many times and like the food there, but frankly the building is a bit rundown and I would prefer something with a little better appearance. Li Wah I have sampled a couple dishes from at the recent Asian festival and it appears to be a nice place. Does anyone out there have any other suggestions for authentic Chinese in that area? Also comments on my two suggestions would be appreciated.

Thanks

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Li Wah Restaurant
2999 Payne Ave Ste 102, Cleveland, OH 44114

Jambalaya in Great Lakes

To Brine or Not to Brine???

We're doing a whole pig for July 4th with a rented propane cooker and smoking it with wood chips. Size of the pig will be about 50 - 60 lbs. The question is should we brine this thing and if so for how long? I was originally leaning toward doing this but upon further thought realized there's a nice layer of fat on a whole pig that you normally don't get on smaller cuts of pork bought for everyday cooking. So for this reason I'm wondering if brining is really necessary. It certainly would simplify things if we didn't have to deal with the brining.

Thanks

Jambalaya in Home Cooking

Cast Iron Skillet - Residual Flavors

My go to skillets are all cast iron well seasoned and great for even making crepes. The problem is whenever I cook a dish with some strong flavors, these flavors stay with the skillet for the next dish. So if I'm making a dish with say peppers, or garlic or some oriental flavorings I get that flavor in my pancakes if that's the next thing I want to make in the skillet. I've tried applying a baking soda/water paste, but that doesn't work. I don't want to scrub the thing too hard for fear of damaging the well seasonsed surface. Any ideas on how I can neutralize the flavors so they don't carry over to the next meal?

Thanks

Jambalaya in Cookware

Pig Roast

My friend wants to do this for July 4th this year. Being the foodie in the group I got nominated to research it. I've never done this but know I want something that comes out with nice crisp skin. Not really interested in digging a pit, but if that works we can do it. Also I am familiar with the Cuban box thing they do in Fla. I've gotten comments, possibly from this board that clean out of the thing is not an easy task. Because of this and the fact this will probably be a one time deal, I don't want to invest in one of those boxes. So with all those caveats can someone steer me towards a good primer on roasting a whole small pig? Procuring one is not a problem since we live near the West Side Market here in Cleveland and can get one through them easily.

Thanks

Jambalaya in Home Cooking

Providence/Newport Dinner Suggestions

On a Friday evening in early May will be meeting a buddy and his wife at Union Station Brew Pub for a beer around 5 PM then on to New Cafe Blues Jam in Pawtucket at 8 PM. We've eaten at the pub several years ago and liked it, but any other suggestions in the area? Looking for something similar to the Brew Pub in style, casual but with good food. My friend lives in the area so directions not a problem. Mexican, Indian, Sushi not options and seafood not high on the list unfortunately (my friends go for more traditional American fare and are not the most imaginative of diners). Sat. evening we're going for some tunes at Stadium Theater in Woonsocket coming from East Greenwich and looking for similar suggestions in this area as well.

Thanks

Jambalaya in Southern New England

Foodie Advice for Newtown, CT

Thanks everyone for your great suggestions.

Jambalaya in Southern New England

Restaurant Recs for Young Newlywed Couple - [Stamford, Ct]

I'm looking for a place around $100 - $150 for a dinner for 2.

Jambalaya in Southern New England

Restaurant Recs for Young Newlywed Couple - [Stamford, Ct]

As a wedding present I'm considering giving a gift certificate to a Stamford area restaurant. Please offer suggestions on what would be good within these parameters. The couple is in their early 20's, the groom is reported to be a good cook and he is Italian. I believe these folks are tuned into the trendy places in town, but don't know them well enough to know their preferences. I was hoping to get a white table cloth establishment that they ordinarily might not go to on their own. By that I mean I'm looking for something that might be for a special occasion rather than everyday fare. Alternatively a trendy new place with a good rep. that is popular with the younger crowd might be a good suggestion.

Thanks

Jambalaya in Southern New England