bflocat's Profile
Later evening dinner around Buffalo
Pano's has a large, varied menu, and you can get breakfast anytime, so it's always a good choice for quick and easy.
If you want to go a little more upscale, Mother's on Virginia and Left Bank on Rhode Island serve until late (1am and 11pm, respectively). They both have excellent appetizers and more restaurant/bar atmosphere than Pano's (which is sort of like a diner).
Pearl Street Brewery Buffalo
There are many fans of PSB, but I am not one of them. If you are accustomed to craft beers, you will most likely be disappointed by their beers, which lack the distinct characteristics of their styles and are sometimes just off (they put marachino cherries in their cherry wheat and their IPA tastes like a weak pale ale at best). The food is generally ok (stick to burgers and salads), as far as bar food goes, and the atmosphere is fun - especially on game nights - so it's not a bad pick overall.
Don't know if you're specifically looking for in-house brews, but if not Cole's on Elmwood has probably the largest variety of draught beers (including a few locals like Flying Bison and Southern Tier) and pretty good food. Hardware on Allen St has 3 rotating taps with unique beers (Rodenbach, Unibroue) and good bistro style food.
Enjoy!
Best $10 (or less) meal within 5 miles of Buffalo?
Depending on how you define "meal" and "Buffalo" (as in downtown, city limits, etc), but there's lots of good eating to be found for $10 or less. These are just a couple affordable spots I could think of off the top of my head:
Amaryllis, Delaware and North, Buffalo: upscale, polished restaurant with very pricey food BUT you can sit at the beautiful bar and order an amazing $8 sandwich (or a $15 hangar steak) from their bar menu. Probably the "best" meal under $10 I can think of...in a place where meals are normally $20 and up.
Quaker Bonnet, Allen St., Buffalo: homemade comfort foods, like chicken pot pies and meatloaf, plus a rotating list of specialties and outstanding desserts - all are pretty cheap, but portions can be sizable.
Betty's, Virginia St., Buffalo: has good sandwiches served with side salads for under $10 at dinner, but much more under $10 offerings at lunch.
Sterling Tavern, Hertel and Sterling Place, North Buffalo: huge fresh fish fry with tons of sides for maybe $8? And good beer on tap.
Kentucky Greg's BBQ, George Urban Blvd, Depew: solid BBQ, good side dishes. You can get a filling meal here for under $10.
Schwabl's, Center Rd. near Union, West Seneca: excellent beef on 'weck with side of beets and german potato salad will run you about $8.95. During winter, you can add a Tom and Jerry, though you'll be just over your $10 limit.
My first organic Thanksgiving
I'm not sure where you live, but here in Western New York (not known for a plethora of organic sources, no WF, no TJ) I was able to find a local farm with fresh ("alive on Tuesday!") organic turkeys and another with homemade sausage. It takes a little leg work, but there are probably a lot of small farmers around you that have these things.
Also, something to consider in response to Caitlin's post (if it's not labeled organic, it's not organic) - many really small farms or specialty producers (like the farm where I got my turkey that ONLY sells heritage bourbon reds and Narragansetts) can't afford the costly USDA review to obtain the "organic" label. Many times they will be working towards this certification, and very willing to show you/explain to you the organic techniques they employ, though they can't produce the USDA label. The turkey place actually used techniques that would be considered "beyond organic" and meet criteria for their ALBC "heritage" label, though they haven't gone through the USDA organic process. Not sure if it matters to you to have food that's been specifically designated organic by the USDA, but if not, it might be worth your time to investigate these smaller (and often cheaper) sources, and help support your local farms, too!
Eggs- On the counter or in the fridge?
This is my understanding, as well. When I lived in the Caribbean, no one refrigerated their eggs and they'd last several weeks in the heat and humidity just fine. Most people had refrigerators, but thought it strange that Americans put their eggs in there. When I moved back to the States, I researched it, and found that the chemical processing that commercial eggs undergo leaves them more susceptable to bacterial infection, hence storing them in the fridge.
We get eggs from our own hens now, and we typically store them on our countertop, and they do just fine for a few weeks.
Buffalo, NY.....Elmwood Ave and Allen Street area
I like Betty's - fresh, flavorful food with the focus on healthier (ground turkey burgers, big salads) rather than greasy and big...which is why I wouldn't go to Towne. Betty's also has a bright atmosphere. It on Virginia, 1/2 block west of Elmwood.
There's also Chris's, on Delaware bxt Edward and...well, just across from The Buffalo Club. It's a glorified sandwich shop that has a large menu, extending well beyond the standards, and everything is very good. Don't go between 12:15 - 1pm and expect to sit right away - it's a popular lunching spot.
Oh - and there's also Panaro's, just up from Colter Bay on Delaware. Their stuff is surprisingly good. And don't forget Quaker Bonnet, on Allen bxt Elmwood and Delaware, which has a great Cuban and chicken pot pies...
Cabbage Cabbage, I love cabbage! Need new recipes
I'm going to float this recipe out there because I've never liked cooked cabbage until I had this. Shred a head of red cabbage and saute it in a little oil for about 5 minutes. Add a chopped apple, 1/2c cider, and salt and pepper to taste and continue to cook for about 10 minutes. Add a splash of cider vinegar and a sage leaf, finely chopped, and stir well. I served this with glazed pork chops and roasted butternut squash, and it made a great meal.
Alone in Buffalo
It does kind of depend on what you're looking for.
Great food and good wine? I'd go to Hutch's (Delaware Ave). The food is always great, and there's usually a friendly crowd eating and/or drinking at the bar in the separate back room. Mother's (Virginia Place) is another upscale spot with an upbeat bar area, and the food is generally very good.
If you're a serious beer drinker, Cole's (Elmwood Ave) has some incredible offerings on tap and a really good burger (though I wouldn't venture too far from the standard bar fare on their menu).
If you really want to try good Buffalo wings, Gabriel's Gate (Allen St) or Ulrich's (Carlton St) have solid offerings in the downtown area, with decent bars you can eat at.
What regional foods do people just get wrong?
I'm from Buffalo, and I can't eat wings anywhere else. They seems so easy, but apparently they're not! I always have people telling me "These are the BEST wings!" and dragging me to some place like BW3's...yuck!
My other addition to this list would be Gumbo. I lived in Cajun Country (southcentral Louisiana) for a while, where they make real gumbo with a deep roux...never see that anywhere else!
Freezing Unbaked Fruit Pies - ???
This is such a fabulous idea. Do you let the filling thaw before using it? I would think putting the frozen fruit into the uncooked pie crust would lead to a soggy crust. Is this not the case?
Pie crust....Help?
Hey tiger955 - Just for the future: When I don't make my own crust, I use the Pillsbury pie dough that comes rolled up in the refrigerator section, and they work really well. The never need to rest, and you can easily put them in any pie plate you have. I almost always make my own crusts, but when I swap these in instead, no one seems to notice...
Cooking for the non-cook
I second the recommendation of Bittman's "How to Cook Everything", which you can get on Amazon for like $10-$15 - it's well worth it and it definitely includes a lot of "Quick and Easy" recipes that ARE worth consuming. It also talks alot about changing up ingredients in recipes...really a great resource.
And perhaps before you buy any books, you can go to the bookstore (or library) and browse the cookbooks to get a sense of what's in them, and what will best meet your needs. I am a HUGE Alton Brown fan, and I've read "I'm Just Here for the Food" cover to cover, but I wouldn't personally suggest it to a new cook - might seem a little overwhelming, IMHO. But you might check it out and think it's great.
McDonald's Iced Coffee ?
Wow...you guys must not live out in the hinterlands! Just kidding...I can get a good cup at the McD's near my work (in the city), but man, on the backroads of PA, OH, and KY, they act like they've never heard of a black cup of iced coffee!
anyone have a great sangria recipe?
This is my favorite red sangria recipe, simple and strong:
750mL red wine (can be cheap! I use Frontera Carmenere, which is $5/bottle)
1/4c sugar
1/4c Triple Sec
1/8c brandy (optional)
1/4c orange juice (fresh squeezed is best)
1 orange, thinly sliced
1 lemon, thinly sliced
club soda (optional)
Muddle sugar, OJ, orange and lemon slices. Add wine, triple sec, and brandy (if using), and stir well. Refrigerate 2-8 hours. Serve over ice with splash of club soda.
White Sangria (great on a hot, humid day):
750 white wine
1/4c peach brandy or peach schnapps
1/2c - 1c fresh squeezed OJ
1/2c - 1/4c sugar (I actually don't always add sugar...depends on the wine used)
1 peach, thinly sliced
1 orange, thinly sliced
1 lemon, thinly sliced
Green grapes, frozen
Mix all ingredients together (minus grapes). Refrigerate 1-2 hours. Serve over ice with frozen grapes as garnish.
McDonald's Iced Coffee ?
What's up with that, wellfedred? On a recent road trip, I stopped at a couple McDs for iced coffee, and I got the same response.
"I'd like an iced coffee with milk and without sweetener"
"It comes with sugar and cream"
"Can I have it without sugar and with milk instead of cream?"
Blank look...several seconds..."Uh..no"
I leave empty handed and hope for a better rest stop soon...
The Beer Store and selection [split from Ontario]
The Beer Stores still use conveyor belts, and the Canadian and Blue are the same as they are in the US - made in Canada, distributed into US. I just moved back to Upstate NY (where you must buy wine and hard alcohol in the liquor stores but not beer - beer and wine coolers are only sold in grocery stores and specialized "beer stores"), from Louisiana, and it's a big shock. I'll admit I drank the drive-thru daquiris just for the experience of the drive-thru daquiri.
Toronto compared to major US cities
I lived in the West Indies for a few years, and the Caribbean food in TO rivals the best homecooking I ate there. I'm always amazed at how authentic the food is.
I saw an article about delis in decline in the G&M...what's going on?
Making Mozzarella at home... what went wrong?
I'd agree with Maria_lorraine that your lactic acid mixture wasn't enough. Definitely try with the citric acid. I never use any thermo cultures or enzymes in my mozza - only milk, citric acid, and rennet (I usually use tablets) and I never have any trouble UNLESS (and here's my second guess with your first batch) the milk has been ultrapastureized. Check your milk by actually calling the dairy (or dairy collaborative) that produces (or distributes) your milk! Even organic milk can be ultrapasturized, and no matter what you do, ultrapasturized milk will not turn into cheese. Since it's not always properly noted on cartons, you can have UP milk w/out knowing it - as was the case when my mozza started failing last year. I was using the same milk I'd always used, but the dairy had started UP, but hadn't changed their labeling at all...
Good Luck!!
Homemade Salsa (canned)
And you've canned this with water bath method?? Or do you mean that you can tomatoes, and then just make the salsa later? Because your recipe looks just like my general winter salsa recipe, but I was under the impression that, when canning, additional acid was necessary to avoid the possibility of spoilage (growth of Clostridium botulinum).
Home Canning
awesome recipe! i will definitely try it out, though I might go for 4 beers...:)
Cooking Fresh chicken sausages
I buy fresh chicken sausages at my farmer's market all the time, and we always just cook them on the grill, and by the time they are nicely browned and crispy, they're also cooked through. They cook pretty quickly, though, and they can dry out if you leave them on too long (check if yours list cheese as an ingredient - this helps a lot with the moistness).
Home Canning
Morganna - I just did another independent post on this, but have you ever made salsa before? I'm just wondering because I did for my first time yesterday, and the results were very sour/vinegary. I followed recipes that I found in several different locations, and stuck to them precisely, but I felt they weren't right. I'm wondering if that will mellow, or if I should try a different recipe in the future...
Homemade Salsa (canned)
Last night I finally put up some salsa. I've been a longtime canner of tomatoes (usually just packed, sometimes made into sauce), but I'd never done salsa before. I read lots of recipes and websites, and noticed they all called for rather large amounts of vinegar or lemon juice, to counter the low acidity of the peppers and onions. Well, I made both Salsa Verde and a regular red salsa, and both came a little disappointing. The Salsa Verde is pretty good, but a shade too sour for me (it was made with 1c of bottled lemon juice). The red salsa is just SO vinegary!
Do others who've put up salsa feel this way? Does it mellow at all? Do you have recipes that call for less of these acidic ingredients?
Delicious Ciao Bella gelato!
When I saw the title of this post, I immediately thought of that keylime graham cracker flavor! It's AMAZING. Unfortunately, I can't find it around here anymore...which may not be such a bad thing, considering I did polish off entire containers in a sitting or two :)
Vodka in Pie Crust
Here's a link to the recipe:
http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html
It really is as easy as it sounds.
Girls weekend in Buffalo
Yeah, I completely agree. I was responding to rkaene's suggestion of Cole's...and although I do love it (not tryin' to hate on Cole's here), I don't think it's a spot for a special dinner...or even an afternoon lunch. Does anyone else really wish they'd update their decor?!? I think exactly the same as it was in the late 80s...
Vodka in Pie Crust
The CI crust-with-vodka recipe has been my standard since it came out, and I love it. It's so easy to roll out, and I've never had any trouble with it being tough or too crumbly. If it's hot or humid, make sure you add a little extra flour - no problem when using the vodka, it'll still be easy to roll out and it won't get tough.
The science behind using vodka (according to CI) is that it adds liquid (making it easier to work with) in the form of alcohol, which evaporates out, as opposed to water (which would form more gluten, making it tough). So you can add the liquid you need without forming too much gluten.
Girls weekend in Buffalo
Rue Franklin has great food, but it always strikes me as a little stuffy. Their patio is beautiful though...
Coles is my favorite spot for burgers and beer - they have the best taps in the city - but if you're looking for a good wine list and a more upscale spot, this is not it.
Where's the yellow corn?
Ugh! That would drive me insane! I don't think I'd ever had white corn until this past weekend, when someone served it at a BBQ. All I could think was "this is NOT corn". Around here, corn grows in abundance, and even at our market, we can get a couple different varieties - all rich yellow and flavorful.
Texan foodie spots? Help needed from the UK!
Oh I'm so excited for you!! I love the southwest and have taken many road trips through the areas. Here are some of my "foodie" highlights:
In New Mexico, don't miss the Gila Wilderness area in the southwest corner of the state (it's a mountainous pine forest with excellent hiking and sightseeing, and it's not a desert!). There's a place called "The Buckhorn Saloon" waaaaay off the beaten path, on Route 15 in Pinos Altos that serves this incredible green chile burger. Sounds ordinary, I know, but my friends and I have driven from Tucson for the burger and the experience. Silver City is a funky artisty mountain town with good dining opportunities too.
New Mexico also offers up some of the best random road-side dining. Some of my best meals have come from stopping in the small diners and tamale stands along 60 (outside Magdalena) and 82 (by Cloudcroft). NM is one of the most unusual of the states, if you get off those main highways. You should check out those back roads and see what surprises you stumble upon (like the Very Large Array...google it).
In Texas, I recommend the Hill Country west of Austin. Take 290 to Fredricksburg, which is a pretty drive (with some peach stands along the way). Fredricksburg has a strange old German feel, and is really something unique in Texas. Although it's a bit touristy, it's not really crowded, and really has an odd-ball feel. And there are some great restaurants that offer down-home cooking and standard German fare. Here's 2 articles about it from the NYTimes:
http://www.nytimes.com/2007/07/11/travel/11frugaltraveler.html?pagewanted=all
http://travel.nytimes.com/2007/11/02/travel/escapes/02hill.html
I'll warn you about West Texas, though. The stretch of I-10 between El Paso and where 290 splits off is desolate and never ending. Wait til you hit Van Horn before eating anything - there's a funky "Mexican" place right on the main drag that you should hit more for the atmosphere than the food, although it is pretty good. The rest of the towns around there rely heavily on Pizza Huts and Dairy Queens...but when you see a small diner, do stop.
I can't think of anything that stands out in Nevada (unless you'll be up north on 50), but in Arizona, the iconic Route 66 is a much better east-west choice than I-40, and it has a lot of old fashioned diners and burger joints, serving real milkshakes and hand-formed hamburger patties. It's surprisingly dead (we passed only a handful of other cars), despite its historic past, and there's lots of cool photo ops alongside old 1950s cars and long-abandoned motels and drive-in theaters.
I guess my overarching advice would be to stay off the major interstates (except I-10 west of Austin, which is about the only way across). I drove from New Orleans to Los Angeles over 12 days, taking all scenic roads through small towns, and it was one of the highlights of my travels through the US.
Have fun!!!
