keith2000's Profile

Title Last Reply

Fish and Chips? Where's the best in New Haven, Central CT or Naugatuck Valley Area?

Kelly's opened not too long ago in downtown new haven. It is owned by an actual Irish couple who seem to want to do authentic Irish / English food the right way. I had their fish and chips a few months ago. Spectacular! The fish is fresh and battered in house. It was a really perfect plate of fish and chips. I am actually going to go in there now and have them again.

Oct 03, 2010
keith2000 in Southern New England

New knife set!

I second going to Korin. They have a big selection of knives and a knowledgable staff that can help you find the perfect knife for your needs. They offer knife sharpening workshops twice a week and sell a knife sharpening dvd. Or you can just have the master knife sharpener take care of it for you in about 20 minutes. I got the best knife I have ever owned from that store. Highly recommend Korin.

Oct 13, 2009
keith2000 in Cookware

Mexican - New Haven, CT

You should try the pollo entamade a la mama guida I like it even more than the pipian. Although I clearly can't spell it properly.

Oct 12, 2009
keith2000 in Southern New England

"We can't be friends..."

I wonder, with the razor thin margins that most restaurants run, who would be able to stay in business were tipping abolished and a higher wage paid out of the owner's pocket?

Apr 08, 2009
keith2000 in Not About Food

"We can't be friends..."

I wish more people from the UK understood that tipping is different in the U.S. and Canada. In my 10 plus years of restaurant experience I have observed that more often than not people from Europe vacationing in the U.S. are the worst tippers. I am going to get verbally beat up for posting this arn't I?

Apr 07, 2009
keith2000 in Not About Food

Are there things you don't get at restaurants any more because you cook them better?

I have trouble finding a really good sandwich. Why do so many restaurants have so much trouble making something as simple as a sandwich well. I know that if I want to have a truely satisfying sandwich I have got to make it myself.

Apr 05, 2009
keith2000 in General Topics

New Wusthof Classic Handles :(

Check out www.korin.com they have good information.

Apr 02, 2009
keith2000 in Cookware

New Wusthof Classic Handles :(

Misono's are right or left handed because they have a dominant edge. The dominant edge is ground at 10 degrees and the weaker edge is ground at 15 degrees. On a right handed misono the dominant edge is on one side and on a left handed it is on the other. He simply put it on a rotating stone to switch the edge to the other side then sharpened it as usual. Not everyone can do this, the guy at Korin, Chiharu Sugai is considered to be a master. It was really very impressive to watch. I assure you that it is now a left handed knife.

Apr 02, 2009
keith2000 in Cookware

New Wusthof Classic Handles :(

Korin in NYC. The left handed are a few dollars more. I bought a right handed Misono and had the master knife sharpener change it to a left handed bevel. Took him 15 minutes.

Apr 01, 2009
keith2000 in Cookware

So what's the average Chowhound's age?

An asian woman with a phd who makes over 100k a year with no kids and is between the ages of 35-49. Can we turn this into a dating website I bet the readership would go back up.

Mar 30, 2009
keith2000 in Site Talk

"We can't be friends..."

I cordually disagree. All of these people are a**holes. There are many tests of character. Failing these tests show a person's true colors.
From a dating aspect one might ask "How could a bad tipper one day support a family if he/she can't support a proper tip."
A consistant bad tipper shows a level of cheapness, selfishness, lack of caring, lack of accountability, lack of tack and manners, and a disregard for agreed upon social mores. Otherwise know as a**hole.
The only time a Hummer is ok is if the person is in the military or has some other career path that makes a Hummer important to his/her survival then it is ok. Otherwise no one need drive a Hummer.

Mar 30, 2009
keith2000 in Not About Food

I got a smoker...and am out of ideas

smoke a pork butt grind it and make your own smoked sausage

Mar 30, 2009
keith2000 in General Topics

Mandoline or v-slicer recommendation

cut resistant gloves are beauty for this device. Much better than the guard that comes with it that most cooks throw away as soon as the box is opened. A simple towel also works.

Mar 27, 2009
keith2000 in Cookware

Mexican - New Haven, CT

My friend told me that the place was packed tonight. I was glad to hear it. They typically don't do great lunch service.
The bartender Hugo is a great guy and makes really good drinks. He will be the one with the belt with roosters carved into it. He is worth talking to and getting to know.
Next time you go in try the Pollo entomatado a la Mama Gude...May be the best chicken I have ever eaten.

I am really glad to know that you had a good experience there. I will advocate for Mezcal always I truely love that place.

Mar 27, 2009
keith2000 in Southern New England

Another knife question (I know they never end)

That was incredible. What a visual. What a craft. Beautiful post.

Mar 27, 2009
keith2000 in Cookware

Another knife question (I know they never end)

I use a Misono UX10

Mar 27, 2009
keith2000 in Cookware

"We can't be friends..."

Good for you yuyu.

Mar 26, 2009
keith2000 in Not About Food

Where's your callus?

Almost all professional chefs have this callus. When you are starting out in the business you don't really have the option for a band aid. Just keep cutting. Mine has become a permenant part of my left index finger. I don't even notice it anymore. There are times when I am doing more or less heavy prep and the calous grows and shrinks accordingly. I like it because the tough skin means I don't get blisters anymore.
I think this calous is something to be proud of.

Mar 26, 2009
keith2000 in Not About Food

Am I the only one who lives in a magic house? A lighthearted look at ourselves & food safety

Does anyone on this thread know where I can get a multi-stage decontamination chamber for home use? How much does one of these run up the electric bill?

Mar 26, 2009
keith2000 in Not About Food

Another knife question (I know they never end)

That was histerical! How nostalgic. Thank you for linking to that video I really enjoyed watching it. Btw Madmac was not calling you a liar. The knives you are using are microserated. Mad was talking about straight edge knives. You are both right your microserated will not soon get dull but all straight edge knives eventually will.

Mar 26, 2009
keith2000 in Cookware

Thoughts on New American Cuisine

It is easy to look at a dish and say "oh that is chinese or italian or french." Much more difficult to look at a plate of food and say "hey look it is new american." In the future it may be easier to recognize and define New American cuisine. Right now I think it is still in the process of being defined.
I look at it like this. I am an American. I cook a dish using local ingredients that I grew up eating. My dish does not fall into a pre-existing catigory. Therefore, what I have just prepared must be "New American."
It gets confusing because everyone has a different "American" experience. My childhood is Midwestern so I draw a lot of inspiration from that region and style of cooking. An American who grew up in New Mexico or Main or Oregon or who has a diverse ethnic background will produce a very different dish that is equally "American." That is the beauty of it. This is after all the land of opportunity. This is the country where our mother's tell us that "we can be anything we want to be." So isn't it appropriate that New American food can be and often is whatever we want. No boundries no real limits and very few rules. That is the American way.

Mar 26, 2009
keith2000 in General Topics

I got a smoker...and am out of ideas

I don't think anyone said tomatoes. Yes to the duck I smoke duck breasts almost every week the smoke adds such a nice layer of flavor to the duck meat.

Mar 26, 2009
keith2000 in General Topics

Need help putting together essential spices

Indian: Asafetida, bay, cinnamon, coriander, cumin, curry leaves, fennel seeds, ginger, nutmeg, paprika, dried chilies, poppyseeds, sesame seeds, tamarind. Not Indian I like having chipotle pwdr around.
I hope I listed something rasam didn't that is a good list.

Mar 26, 2009
keith2000 in General Topics

Another knife question (I know they never end)

I use a Shun Ken Onion utility knife and have used the Shun Ken Onion chef knife. I love the hardness of the steal, thin blade for precision, and relative ease of sharpening. What I will tell you is that this kind of knife requires maintenance. If you have to send your knives out everytime you want them sharpened you are probably going to let them get pretty dull first. There is little point to purchasing a precision instrument if you can't keep it sharp like a razor all the time. If you want to have nice knives you should also have 1000 grit and 6000 grit natural stones, a stone fixer, and a lesson on sharpening Japanese knives.
Having said all that in my experience Shun makes good quality mid priced knives. This company helped facilitate my switch from German cutlery to Japanese and I will never go back.

Mar 26, 2009
keith2000 in Cookware

High Temp Pizza Oven for Home Use?

Pizza restaurants using hearth ovens will run around 615 degrees but restaurants using deck ovens only run at 450 degrees. Hotter is not always better. Ideally the pizza will be cooked through at the same time it has properly carmalized on top and bottom. 800-900 degrees will most likely cremate your food.

Mar 25, 2009
keith2000 in Cookware

Losing faith in cast iron cookware

If you are not looking for a specific set and want to build your collection a pan at a time I always recomend stores like TJ Maxx. They have good quality cookware at steeply reduced prices. I agree that heavy bottomed aluminum or copper core stainless pots are extremely versitile. These are my go to pots and pans for cooking at home.

Mar 25, 2009
keith2000 in Cookware

Looking for Nantucket Dining Recommendations

The Pearl, The White Elephant, The Sconset Cafe

Mar 17, 2009
keith2000 in All New England Archive

Who makes the best quality chef pants?

I used to wear Chefwear but they have had a recent and sudden drop in quality. From what I understand they have begun outsourcing to China. The last two pair of chefwear pants I bought were so poor quality that I don't think I will be using that company anymore.

Mar 17, 2009
keith2000 in Not About Food

Who makes the best quality chef pants?

I have a problem with poor quality chef pants. I am tired of constantly replacing them when seems split or the back pockets tear. I can't seem to find a pair that are both breathable and durable. I just ordered a pair of Dickies but I am affraid that the 8.5oz cotton will be a nightmare in August. Does anyone have a favorite brand and style of chef pant that balances cool fabric with high quality craftsmanship and durability?

Mar 15, 2009
keith2000 in Not About Food

Resetting your caffeine (coffee) tolerance

It should take you a week. That week is not going to be a fun time. Once the withdrawl is over you should, in theory, be as alert off caffine as you were on. Don't know how long it will take to build the tolerance back up once you start drinking it again. My guess is not very long.

Feb 24, 2009
keith2000 in General Topics