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LorenzoGA's Profile

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"This What Especiale Tastes Like" Billboard?

Brewed and owned by Constellation Brands? Interesting. It had been my understanding (rather, assumption!) that Grupo Modelo was still the brewer of these brands, and that InBev had Grupo Modelo continue its operations the same way InBev had done with other brewers it had acquired. So you are saying that ABInBev brews and owns the brand in Mexico through its Grupo Modelo subsidiary, but in the US the same brand is owned by Constellation Brands and brewed by them just over the border in Piedras Negras (presumably so they can still call it Mexican beer)? So there are two unrelated parties brewing "Modelo" brand beers in Mexico, one of which is destined for export to the US by Constellation Brands? And the billboards and TV commercials we see for Modelo Especial are not by InBev's Grupo Modelo but rather by Constellation Brands?

What company owns what brewery is so complicated these days.

Jul 01, 2015
LorenzoGA in Beer

"This What Especiale Tastes Like" Billboard?

I do like Bohemia. It's much harder to find here than Negra. In Mexico, I often drink Bohemia.

Jul 01, 2015
LorenzoGA in Beer

"This What Especiale Tastes Like" Billboard?

I haven't seen a billboard, but I have noticed TV commercials lately. Maybe I have been asleep, but when did Modelo Especial become popular in the US? I used to drink it in Mexico when I could manage to find it, but in the US it never has seemed to draw the interest that its sister, Negra Modelo, does--at least among Americans other than Mexican immigrants. I guess Grupo Modelo is trying hard to change that now.

I have to say, as far as the widely available Mexican pilsners from Modelo and Cuauhtemoc are concerned, I prefer Especial over Tecate and Dos Equis (and I won't even dignify Corona with a mention). I am clearly not the most interesting man in the world.

Jun 30, 2015
LorenzoGA in Beer

one-day visits to Salzburg, Vienna and Bratislava--recommendations?

As far as where we should eat/drink in Salzburg, the recommendation I see again and again is S'Herzl. Also, Cafe Tomaselli for coffee/cake in the afternoon, Wein & Co., and Die Weisse (garden). Sounds like more than enough to keep us occupied for one day. Eh?

Jun 30, 2015
LorenzoGA in Europe

one-day visits to Salzburg, Vienna and Bratislava--recommendations?

Okay okay, to answer my own questions: "Yes."

Jun 30, 2015
LorenzoGA in Europe

one-day visits to Salzburg, Vienna and Bratislava--recommendations?

Thank you. We will be able to shop for provisions on a Monday morning. We will definitely find the Brunnemarkt. We will have a car and a thermoelectric cooler.

Regarding Naschmarkt, that is a very good perspective.

Jun 30, 2015
LorenzoGA in Europe

takepart.com: There's a Price to Pay for Not Eating America's Ugly Seafood

The "price" I, as an American, pay is not being able to find all these delicious seafoods in my local markets. The downside to exporting it, as far as I'm concerned, is purely in my selfishness.

The pic of the geoduck has me salivating. It is nearly impossible to find in much of the U.S. And "squid, sardines, sea urchins, salmon roe, abalone, crab, sea cucumber, and herring" ... those are all things I would love to be able to find more readily (well, salmon roe and sea urchin are available enough, but very expensive). I appreciate that their unavailability is simply a matter of supply and demand, and if more Americans demanded them and were willing to pay what Europeans and Asians pay, we would see more in the markets here.

Jun 29, 2015
LorenzoGA in Food Media & News

one-day visits to Salzburg, Vienna and Bratislava--recommendations?

Thank you! I was hoping you would find this thread.

Should I interpret your suggestions as meaning you believe there is nothing open that offers especially good food of the kind we are looking for in the inner city? In other words, we should do our touring in the city in the day, and then have dinner on our way back to our hotel? For example, the places you recommend are better options for us than the restaurant that someone else suggested, Rebhuhn? I can see that Rebhuhn is nowhere near our hotel. But it also looks like one can go anywhere fairly easily by U-bahn/tram/bus. Just not worth going across the city for traditional Austrian food because many places serve it?

Jun 29, 2015
LorenzoGA in Europe

Döner Kebab update

Aha. Sorry--I was fooled by the German name fladenbrot that the OP called it. Still, my recollection is that doner kebabs in Germany use a different bread than true Turkish pide. I do not claim much knowledge, other than being an occasional traveler and lover of meat stuffed in bread. Whether Turkish or a German adaptation, they are all good, in my opinion.

Jun 28, 2015
LorenzoGA in Home Cooking
1

one-day visits to Salzburg, Vienna and Bratislava--recommendations?

Thanks. Esszimmer is an obvious choice for fine dining, but it may not be quite what we are looking for. From a review on CH: "... hot smoked wild salmon ... trio of Char that began the meal - smoked, tartare, and sashimi, all accented with peanut foam. In fact, the chef loves his Asian flavors ..." Esszimmer sounds like it would be a hit in any city in the world--New York, London, wherever. No, I think we would prefer to focus on Salzburg classics on this trip, since it is our first visit. For that reason, the highly recommended Korean place is not a candidate either. We have good Korean restaurants here in Atlanta, but not a single Austrian restaurant to my knowledge. Even the few German restaurants are terrible.

I don't expect anyone to have a recommendation for Bratislava, but I thought I might as well mention it anyway, since there aren't any recent threads.

Jun 28, 2015
LorenzoGA in Europe

one-day visits to Salzburg, Vienna and Bratislava--recommendations?

Thanks. We are coming in July. I see the Rebhuhn mentioned in only one other thread, from 2010, so it is good to know it is still recommended--and open on Sundays in July.

Jun 28, 2015
LorenzoGA in Europe

Making Carne Seca - Any Sonorans out there?

Is "carne seca" the same as what's called "cecina" in some places?

Jun 28, 2015
LorenzoGA in Home Cooking

Döner Kebab update

I make grilled lamb shoulder in pita every once in a while, but I've never thought of it as even vaguely similar to Doner kebab like one would get at a shop by that name. We were really aiming more for what we ate in Turkey than what we ate in Germany. I had not until now realized that the German bread is what makes the most difference. Enjoy the quest. I have given up on trying to emulate street food at home.

Jun 28, 2015
LorenzoGA in Home Cooking

one-day visits to Salzburg, Vienna and Bratislava--recommendations?

This is my wife's and my first visit to Salzburg, Vienna and Bratislava, and our time in each city will be brief. We will have time for one lunch and one dinner in each city, with Salzburg on a Tuesday, Vienna on the following Sunday, and Bratislava the next day. We plan to do walking tours of the historic centers of these cities. Our hotels are not in the centers, so we plan to take public transportation. For example, in Vienna it looks like Pilgramgasse U-bahn is the closest stop to our hotel. Sadly, the Naschmarkt is closed on Sunday.

We would enjoy simple, traditional food from the region, in a casual atmosphere. We enjoy good wine and beer. We would like to visit a coffee house, and we will gladly sample a Viennese torte, but we really do not enjoy sweets very much. Given that we have only one day in each city, what do you suggest to maximize our eating and drinking experiences? The rest of the trip we will be camping and preparing our own food.

I have read through the existing threads, and I see quite a few recommendations, but I am especially concerned about what is open on Sunday night in Vienna, so I thought I would use that as an excuse to start my own thread :-)

LATE ADDITION TO ORIGINAL POST ABOVE: Since we will be camping and preparing many of our own meals between these cities, are there any well regarded markets where we could buy nice provisions, open on either a Tuesday or Wednesday in Salzburg or on a Sunday or Monday in Vienna?

Jun 27, 2015
LorenzoGA in Europe

I am looking for a way to thicken my home made salad dressing

"I am eliminating mayo due to the vinegar in it and it is also a big no no for the blood type O diet"

Did I miss that you also do not eat eggs? If it's just the vinegar in mayo and not the egg, then you could simply make mayo with egg, oil and lemon juice. I mean, basically use egg and oil emulsified to thicken the dressing.

Okay, after writing the above and just before hitting "Post" I read the comments more carefully, and I see two or three others have already mentioned this. Is there a reason why this proposed solution is not acceptable?

Jun 26, 2015
LorenzoGA in Home Cooking
1

Refunds on Tap for Beck’s Beer Drinkers

Exactly. I think I'll go find some Blue Moon ;-)

Jun 26, 2015
LorenzoGA in Beer

The Best Burgers in Atlanta??? via Zagat.com

I agree with the originally posted Zagat list as being heavy with pretentious places that pander to the supposed burgerati. But Grindhouse and YEAH Burger are of the same ilk.

Atlanta isn't much of a "blue collar" city (though the line between young blue collar and hipster can be fuzzy these days), but I think I get what you mean. If I had to list the kinds of places I think you're looking for, I'd put The Vortex, The Earl and George's on the list for sure. The Highlander's burger is already on Zagat's list, and that place certainly qualifies.

Jun 25, 2015
LorenzoGA in Atlanta
1

Subway made 2 mistakes that are destroying its business

The irony in "we bake our own bread" is that in order to make sufficient quantities, I suspect Subway's process involves dumping LOADS AND LOADS of fast-acting yeast into the mix, much the way Wonder Bread gets cranked out in a matter of hours in assembly-line fashion. Yeah, it rises fast, the yeast in their frenzy give off all kinds of odor, and the resulting texture is, well, like Wonder Bread rather than like the true Italian/French bread that it's shaped to vaguely resemble. If Subway actually let the dough rise more slowly, or used a more subtle yeast, the bread likely would acquire a more nuanced flavor, and the yeast wouldn't give off that awful odor. They could buy better bread from a supplier who takes the time to make bread a little more traditionally. As you point out, even "large bakeries" are able to devote just enough time and effort to make better rolls.

Jun 25, 2015
LorenzoGA in Chains
1

New Orleans May Trip Report (long)

"[A] Hurricane is usually just a Shirley Temple with rum..."

Pretty much! And there is no better place for one to allow himself or herself to be an adult child than New Orleans.

Jun 25, 2015
LorenzoGA in New Orleans
1

New Orleans May Trip Report (long)

My wife and I LOVE the Avenue Pub.

We're really not much into loud bars crawling with people, and our thing is to stop into places like Avenue in the middle of the afternoon on a weekday, when the place is empty.

As for the much-maligned Hurricane, although I suspect my first encounter with one was a virgin version for the kids that my mom made us so we wouldn't feel left out, when I took my new bride to New Orleans for her first time we indeed stopped into Pat O'Brien's in the middle of the day when it was quiet. That was years ago, and while she appreciated me taking her there for the experience, there's no way we will ever be back. Even at places that make it using better quality ingredients, it's still a sickly sweet concoction, and there are so many more GOOD drinks to be had.

A Sazerac is hard to beat. I like the ones I've had at Arnaud's French 75 bar. I'm now a little gun-shy of recommending anything perceived as "too touristy," but I will dare to say that sipping a Sazerac at the Roosevelt Hotel's Sazerac Bar is an obligatory--whoops, didn't mean to use that word--is a tourist experience worth having.

Jun 23, 2015
LorenzoGA in New Orleans

Subway made 2 mistakes that are destroying its business

Even out in rural areas, don't you have supermarkets with a deli counter that makes sandwiches? As I mentioned long ago in this thread, I find that to be the best option when I'm out on the highway. Ask the smartphone where the nearest major supermarket is, and voila--far better sandwich than Subway, and rarely more than 15 minutes out of my way.

Jun 22, 2015
LorenzoGA in Chains

New Orleans May Trip Report (long)

For a first visit, I believe you are obliged to have a Hurricane. You can check it off the list and be done with it. Might as well go to Pat O'Brien's for it and check off "Hurricane at Pat O'Brien's."

Jun 21, 2015
LorenzoGA in New Orleans
1

Is lard traditional in corn tortillas?

Okay, so I made some tortillas last night with masa ground fresh at the store while I waited. As I waited, I turned around and looked at the freshly rendered lard in the refrigerated case. I chickened out. I guess I'll never know what effect a little lard has in corn tortillas. But my tortillas were great, and I don't care.

Is lard traditional in corn tortillas?

Since Melanie chastised me for not reading the discussion of this place over on the Boston board, I took a look, and indeed the subject of the name came up there. I kind of like the name. Given that their menu items seem to lean toward gourmet interpretations of humble street foods, I think the name could be interpreted as playful.

Jun 19, 2015
LorenzoGA in General Topics

New Orleans May Trip Report (long)

Interspersing a little eating (of good food) with all the drinking is how the pros do it in New Orleans, and how pretty much everyone in Europe does it. New Orleans can seem very European in this respect--serious eating and serious drinking going hand in hand, that is.

Jun 19, 2015
LorenzoGA in New Orleans

"We reserve the right to refuse...." Whole Foods

Free range?

Jun 19, 2015
LorenzoGA in Chains
1

New Orleans May Trip Report (long)

Great report, and your tastes sound a lot like my wife's and mine. You hit some places on our bucket list. I've never spent a full week in New Orleans--I didn't think my liver could handle it.

Jun 19, 2015
LorenzoGA in New Orleans

Is lard traditional in corn tortillas?

I seem to have fallen into the pit, so I might as well now.

Jun 19, 2015
LorenzoGA in General Topics

Is lard traditional in corn tortillas?

Yes, now that you mention it, I have read of people doing that by mistake, but I guess I don't recall reading that they were not pleased with the results. I would guess masa preparada has a significant amount of lard (since it sure makes tasty and moist tamales), but perhaps adding just a little lard to masa would be interesting? I dunno--just pontificating here. If the result were truly poor, I suspect this restaurant in Boston would have quickly abandoned it.

Maseca is convenient and fine for everyday use. I agree fresh masa makes better tortillas, but it requires a trip to a store.*

* or a serious DIY job as shown in DiningDiva's grinder pics

Jun 19, 2015
LorenzoGA in General Topics

Is lard traditional in corn tortillas?

Ah, but if you have not tried it, how can you imply the texture would not be pleasing? "Unnecessary?" Since when it "necessary" a requirement? Putting bacon on everything is unnecessary, too. I think this calls for an experiment.

In all honesty, it sounds a little gross to me, because I think the clean flavor and texture of corn tortillas is part of the attraction--the reason why flour tortillas are not the right choice for all applications. But I would be game to try.

Jun 19, 2015
LorenzoGA in General Topics