theferlyone's Profile
CT Hound ISO "Exotic" Eats north of Midtown
My boyfriend and I are planning a weekend getaway for late May. Our only solid plans so far are to visit the Bronx Zoo, but we're waiting to book our hotel until we figure out the important part...dinner! We're both pretty adventurous eaters, and we'd like to find something we can't really get around here. We have pretty solid sushi, Thai, Indian, etc. Our only restrictions are nothing too spicy, and nothing too seafood-centric (fish is fine, but he's not a fan of most shellfish). We've discussed Moroccan, Ethiopian, Mongolian, Vietnamese (beyond a typical pho joint, please), a really top-notch hibachi place...anything, really. We want something that will be both delicious, and an experience. We'll have a car...proximity to the zoo is a factor, but there's a reason I didn't post this in Outer Boroughs. Thanks in advance!
HAUNTING FOOD FROM PAST
The chocolates my mom used to make for Christmas...dark chocolate with some kind of walnut filling. Maybe with a touch of maple, but I remember that they weren't overly sweet. I haven't had them since she passed away. I never found the recipe with any of her cookbooks, either. :(
Using Sriracha in desserts?
I haven't yet, but I have a recipe for sriracha truffles that I've been meaning to try. I've made chipotle brownies before, so I can vouch for the spice/chocolate combo.
Why do restaurants put their hours and location under "contact info" on their websites?
Umm...seems to me that the location is probably the same as the mailing address, which I'd consider to be contact information...and the hours they're open for business are the same hours they'll be there to answer the phone/check e-mail/respond to whatever method of contact you choose to use. This doesn't seem strange to me at all.
What to make for a Romantic Halloween dinner for two?
If you're feeling particularly adventurous, it seems like the perfect time of year to try some brraaaiiinnsss...(sorry, couldn't help it). :) But in all seriousness, my first thought was a nice, "bloody" steak, and a pumpkin creme brûlée. And maybe creamed spinach that's creatively plated to look like a swamp monster. Good luck...I'm curious to see what you come up with.
Finding Steak Tartare in CT
Michael Jordan's Steakhouse at Mohegan Sun does a very respectable tartare, and they give you the option of "standard" (for lack of a better word) or wagyu beef. If you're driving all the way out here just for steak tartare, though, Craftsteak's is better.
Serving soup in demitasse cups
Ikea tends to have some small-ish (by American standards) coffee cups that are very reasonably priced, and would make for a more respectable serving size. But to echo the other comments, I'd probably stick with something fairly rich and chunk-less...easier to eat without a spoon, and less likely to leave them wanting more.
What Are Your Irrefutable Food Rules? [moved from Not About Food]
Along the lines of the "cheese food" thing, I don't eat anything where they feel the need to specify that it's food in the fine print...I've also seen something-something "meat food". Yikes.
What Are Your Irrefutable Food Rules? [moved from Not About Food]
Just illustrating the point that waistlines and culinary skills aren't necessarily related. And I don't stay this thin because of magic, lipo, or even a personal trainer. Being a good cook doesn't mean only cooking things that are terrible for you...sure, I make a mean blackened shrimp alfredo, but I don't eat like that every night. I also make a pine nut-encrusted seared tuna steak with wilted spinach and gorgonzola that I would put up against any seared tuna dish from any restaurant in my area...absolutely delicious, and much healthier.
Most memorable cooking disaster?
I remembered another one...a couple of years ago, my husband and I hosted a poker tournament for about 10 of our friends in honor of his birthday. I had been cooking all day...a couple of dips, curried chicken salad wraps, a few other things I can't remember, and the piece de resistance - a triple layer banana cake with mascarpone frosting, completely from scratch. We were expecting our guests any minute, and I trust my husband's knife skills much more than my own, so I asked if he could cut the cake into 3 even slices while I whipped up the frosting...and when I got back to my cake, he had in fact cut it evenly...into thirds. I literally plopped down in the middle of my kitchen and cried for a moment before I picked myself up, dusted myself off, and thanked the culinary gods that frosting can double as glue. We don't cook together anymore...
What Are Your Irrefutable Food Rules? [moved from Not About Food]
I'll have to disagree with you on the thin chef part. I'm widely regarded as the best cook in my circle of friends, and I wear a 00. Knowing how to eat right and splurge occasionally doesn't preclude me from having any talent in the kitchen.
A failed experiment. What's yours?
If it makes you feel any better, I was without power for 5 days after Hurricane Irene, and also had a craving for Indian food. I resorted to canned chicken breast, canned diced potatoes, some "just add yogurt" tikka masala paste, and (in the absence of plain yogurt) some creative but stupid blend of evaporated milk, mayonnaise, lemon juice, and a dab of tomato paste. Fortunately, my dog is an adventurous eater.
What's the meal made 'specially for you' ...and you have to choke it down?
Lol, I heard a lot of "oh, I tried one...they're not bad, but I don't like (nuts/blue cheese/all the little seeds/anything that has more than 3 ingredients)". *grumble*
What's the meal made 'specially for you' ...and you have to choke it down?
A close friend who's practically family is a mediocre-at-best cook, and my husband and I are often invited over for special occasions. Her specialty (that her husband "loves") is fettucine "carbonara"...which wouldn't be so bad if she didn't use that Parkay spray as a substitute for butter in every possible circumstance. Her secret to "great" enchiladas is a McCormick seasoning packet. Her hamburgers include oatmeal and ridiculous quantities of Italian seasoning. I'm fairly certain that tastebuds were bred out of her family with her generation. I once brought figs stuffed with gorgonzola and walnuts, wrapped in prosciutto, and drizzled with a balsamic reduction to Thanksgiving, and her mother and I were the only people who liked them. Nice lady, but it pains me that I'm half her age and have twice her skills in the kitchen.
What's the meal made 'specially for you' ...and you have to choke it down?
I read that as jello-(Hawaiian fish dish)...believe me when I say I still gagged on your behalf.
Seeking nice non-Casino restaurant within 20 miles of Norwich
Harp and Dragon does have great food, but it's pretty casual. For something a little more upscale (albeit completely different), I would recommend Olio in Groton. It's super easy to find. The menu has a great variety, and the food is fantastic. Virtually all of the restaurants in Mystic are good, but the drive from Norwich feels pretty long.
Chili - with fruit???
I like the prune idea...I think I'd try pureeing them after they had cooked for a bit. I was also thinking along the lines of fruit salsas, and I could see peach or pineapple working well. I make Hawaiian nachos, so I can definitely attest to pineapple, ham, and Rotel playing nice in the same dish.
Hawaiian Themed Birthday Party..
Far from traditional, but delicious...George Duran has a recipe for Hawaiian nachos that went over famously at a party I threw a few months back.
Sriracha & Nutella - the two best condiments in the world
Nutella is good for the soul, but that's about it. Do yourself a favor...don't look at the label, but always remember that it's basically the innards of a Lindor truffle, and enjoy in moderation. :)
Songs about Food and Sex
I can't believe no one's mentioned "Cherry Pie" by Warrant yet...
Licking the Knife..
+1 to all of it...though I learned the hard way that I shouldn't lick whisks/beaters/etc. I have my tongue pierced. Not smart. :-\
Brand Failures
Crystal Pepsi is the first and biggest that comes to mind. I grew up near a bottling plant, so the hype in the surrounding area was unbelievable. Also, Pudding Roll-Ups, even though I kinda liked them.
Top Chef All-Stars - Ep. #11 - 02/23/11 (Spoilers)
Again, any problems that you know of...the FDA's testing basically amounts to a sniff-check. If it doesn't smell like crude, it must be ok, right? Further independent testing has shown petrochemical levels far above normal. If anyone wants to take that chance, that's their business, but I don't think it's right for the show to pretend like everything's fine when it might not be...it's not like the FDA's never been wrong before...
Top Chef All-Stars - Ep. #11 - 02/23/11 (Spoilers)
I'm 26...Johnny Carson's a little before my time. I'm also not geographically retarded. Sarcasm noted. Pardon me for thinking that it was a poor decision on Bravo's part for completely disregarding the issues at hand.
Top Chef All-Stars - Ep. #11 - 02/23/11 (Spoilers)
Eh, I'm spoiled by being in New England, I guess. I have plenty of sources of good seafood without taking that risk...and I'll admit, I'm particularly sensitive to the issue at the moment ' cause my husband and I just decided to start trying to conceive (like, literally, the conversation happened a few hours ago).
Top Chef All-Stars - Ep. #11 - 02/23/11 (Spoilers)
"Yet" being the operative word. There haven't been any long-term studies on the effects of the consumption of petrochemicals. I'm not even sure I'm necessarily against it based on what little I've personally read, but it still strikes me as irresponsible on their part, especially given the timing. What if the FDA hadn't cleared it? Did they have an alternate (and potentially rigged) episode filmed? I'm not saying it's completely wrong, but it's definitely not the smartest challenge they've ever come up with. Best of luck to you with keeping the horns at bay.
Top Chef All-Stars - Ep. #11 - 02/23/11 (Spoilers)
Richard is going to invite Fabio to Barbados. He is such a class act.
Top Chef All-Stars - Ep. #11 - 02/23/11 (Spoilers)
Ok, does anyone else have a huge problem with the fact that they're cooking with Gulf seafood?! I mean, I want to see their economy recover as much as anyone, but I still don't think it is/was safe. The FDA just cleared Gulf seafood a couple of weeks ago, which means it hadn't been when this episode was filmed...not to mention the fact that independent studies still don't agree...
TC Quick Fire Challenges
Ooh, I just had another idea...might work better as an elimination challenge, though, and definitely only on an all-star or reunion episode. What if they settled some rivalries once and for all? Make the chefs who've duked it out before let their food speak for them. The chefs who beat their rivals are up for the win, the ones who don't are up for elimination. (Sorry if that wasn't worded entirely clearly...I'm on the mend from 102 degree fever and 3 days of digestive troubles...it's kinda hard to think clearly about a cooking competition when Cream of Wheat is the only thing that doesn't make you sick.)
Who likes cooking breakfast? Any stories about cooking for someone or someone cooking you breakfast?
No specific story, really, but I've always considered sharing breakfast to be kind of an intimate thing...I mean, no one gets all dolled up for breakfast. The combination of sharing a meal and not being under the pressure of, say, a business lunch or a black-tie dinner, seems like it's reserved for the people I'm closest to. And anyone who makes me breakfast will have a special place in my heart forever...I'm absolutely not a morning person, so I've always thought there was something really sweet and selfless about someone getting out of bed so I can wake up to the smell of bacon sizzling. :)
