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centralpadiner's Profile

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best store-bought lox/smoked salmon?

Interesting, this is a topic in the newest Cook's Illustrated. Lasco was actually their least favorite, with Spence & Co. being the #1 choice.

http://www.cooksillustrated.com/taste...

Flora's Lancaster

Anyone else been to this new Latin BYO on Mulberry St? The service was so bad that it made it hard to enjoy the food, which we felt ranged from just good to excellent. Wondering if this is typical.

Hasn't been open long, maybe a month. Hoping they get it together, it has the potential to be a real neighborhood gem.

Apr 12, 2015
centralpadiner in Pennsylvania

kielbasa near Lancaster

My Polish husband and father-in-law have started trying to make their own, due to frustration with local butcher shop options ("needs way more garlic!! not enough mustard seed!")

But, the closest we've found for decent Eastern European meats is Schmidt's in Harrisburg. Definitely the best in the area. They offer lots of sausages and smoked meats, and will also have their own sauerkraut for sale and sometimes stuffed cabbage rolls (not tried those, sauerkraut was not quite sour enough for this PA Dutch girl.) I actually think their bacon is some of the best anywhere, we will go there just for that. If you make the trip, let me know what you think of the kielbasa.

http://www.schmidtssausage.com

Apr 06, 2015
centralpadiner in Pennsylvania

Dinner options in Lancaster *City*

So, where did you end up? Heard it was a great show!

Mar 02, 2015
centralpadiner in Pennsylvania

Dinner options in Lancaster *City*

I'm blushing! Thank you for the lovely compliment. I actually feel that I don't get to these places nearly as often as I'd like. But, I do like talking about and keeping up with the local restaurant scene, and quiz friends and family that get there when I can't. :)

Feb 22, 2015
centralpadiner in Pennsylvania

Dinner options in Lancaster *City*

I would not hesitate for one second to let the chefs at either Ma(i)son or Citronelle know your dietary restrictions. I have no doubt they would bend over backwards to meet your needs. But, they are certainly among the pricier games in town and you need to consider that. I consider them "special night out" places - birthdays and anniversaries. But that is becoming less true as our teens express greater interest in fine dining. ($$$$$!!)

Also, Citronelle has a limited pre-theater prix-fixe menu. Each course does have a vegetarian option, so you may want to consider that.

Feb 22, 2015
centralpadiner in Pennsylvania

Dinner options in Lancaster *City*

Carmen and David's recently closed for personal reasons. :'(

http://lancasteronline.com/business/l...

Feb 20, 2015
centralpadiner in Pennsylvania

Dinner options in Lancaster *City*

I assume you'll be at Tellus. Aside from the tiny little place (hardly any seating, primarily take out) that is listed by Brian, I don't know of any Cambodian in town.

There is lots of great dining downtown, though, and I'm surprised that if you looked for Lancaster here at Chowhound, you haven't seen the threads. Granted, most of those are for finer dining, and if looking for that, my typical recommendations stand as the following: Gibraltar, John J. Jeffries, Citronelle, and Ma(i)son.

The area is better for Vietnamese, and my favorite is Rice and Noodles, which is just north of the city. There are a couple newer places in the city, closer to Tellus that I have not yet tried: Issei Noodle (ramen, not Vietnamese, but have pho on menu) and Noodle King. My favorite asian restaurant in the city is Himalayan Curry, which is obviously, Indian.

For convenience, Annie Bailey's, an Irish style pub is right next door to Tellus. In the other direction, you will find the Lancaster Marriott with a decent restaurant, the Penn Square Grill. If you walk past the Marriott and across Queen St., you will pass The Pressroom and then Aussie and the Fox. I would choose Aussie and the Fox between the two, any day.

Other options you may want to check out are Carr's, the Belvedere, and Pour - which is a wine bar with great snacks.

Have fun in the city!

Feb 20, 2015
centralpadiner in Pennsylvania
1

fagor duo pressure cooker - the yellow indicator doesn't come up

So glad to see this thread. I got one for Christmas and have only used it a couple of times and had this problem every one. I'll try some of the suggestions here and see what happens. As someone new to pressure cookers, I've been a little afraid of it. And I did have rice scorch on the bottom a little.

Feb 04, 2015
centralpadiner in Cookware

Top Chef Boston – Ep. #13 – 01/28/15 (spoilers)

I am a Dougie fan, but was rooting for Melissa over Mei. It's just been fun to watch Melissa really come out of her shell and be successful. She always seemed to have a good attitude and embrace the challenges. Mei is clearly a talented chef, but just not as much fun to watch.

I disagree with Bobbert. In real life, the best chefs in the world do take months perfecting and tweaking their dishes. I tend to feel that the final is the place for them to finally showcase this. The better chef should be able to do more with those few months. No one has less time to practice then anyone else. The fast paced challenges of the rest of the season are required to maintain the drama and whittle things down relatively quickly. Show us and the judges who can handle the pressure and think on their feet. But now, it is just time for them to cook the best way they know how. Is the one that is quick on their feet but can't put together the better meal with months to prepare and practice really the better chef?

Lunch cafe outside Hershey

Sounds like it might have been the Hershey Pantry? Does that sound familiar?

Jan 26, 2015
centralpadiner in Pennsylvania

When do you plan dinner?

This is us, too. We have a general idea based on schedule and what comes in the CSA box, but I need to build in some flexibility.

Jan 15, 2015
centralpadiner in General Topics

When do you plan dinner?

Do you have a link to the organizer? I do it weekly, just wondering if some sort of template would make it easier.

Jan 15, 2015
centralpadiner in General Topics

Favorite "Seasoning Salt"? Is This Regional?

Nature's Seasoning. http://www.mortonsalt.com/for-your-ho...

Just because it's what mom always used. Never really put much thought into it, or bothered trying others. I tend to use it in place of the general "salt and pepper to taste" in recipes. It's my standard seasoning for basics like steamed veggies or eggs - things that don't call for other seasoning.

I'm in PA, btw.

Jan 13, 2015
centralpadiner in General Topics

Holiday cocktail party menu ?

Agree that you definitely need something lighter and some vegetables. I did this quinoa salad in endive at my Holiday cocktail party last year, and it was a big hit.

http://www.nutrition.va.gov/docs/Colo...

Dec 12, 2014
centralpadiner in Home Cooking

Help design our kitchen!

I spend a lot of time at the GardenWeb site since I started to remodel my own kitchen. Here is the info they will want to know:

More detailed measurements, especially size of island, size of windows and doorways, and aisles from island to outer cabs (counter to counter, not cab to cab!)

Adjacent rooms to the kitchen, or even better a general layout of the entire first floor.

How many cooks, family size, and general frequency and type of cooking done.

Good luck with your remodel! It is a stressful time, but worth it in the end.

Dec 08, 2014
centralpadiner in Cookware

Your way to cook eggs

I eat an over easy egg almost every morning. I'm a little OCD about it, so forgive the following:

I put the ceramic nonstick pan on medium heat then put the toast in and start the water for my tea. Then get the eggs out of the fridge (I know, it would be better if they were room temp, but my system seems to work well for me) and spray the pan lightly. Break egg into pan, season. Typically, right around the time my toast beeps (it usually takes about 3 minutes) it is time to flip my egg (if it is ready before, I do it before) and remove pan from heat. Let egg sit in warm pan while I butter toast and very likely put hot water over my loose leaf tea. Get egg onto plate, get fork and napkin, pour tea into mug and eat breakfast.

Nov 19, 2014
centralpadiner in Home Cooking

The Mill, Hershey

Let's just start off by saying this place is visually stunning. Gigantic original beams, exposed stone walls, high ceilings, and decor just simple enough to balance the rustic nature of the space. It is also huge. Three full floors each with a bar and dining space one would find in a typical restaurant as well as a loft which I did not see, but from what I was told has no bar and no diners on Sat. night. Designed more as a private lounge space it overlooks the floor below. This building transformation was clearly a labor of love, as well as a huge financial risk.

I was there with a party of 6. Two were sitting at the bar when my husband and I arrived. Since our table was ready, we went ahead and were seated. In informing the last 2 of our group where we were, there was confusion. I said 3rd floor, because my husband and I entered into the lower level bar off the patio then had to go upstairs to what I guess is the "main level" where the hostess station is to find our friends at that bar and get seated up yet another flight of stairs. But the last to arrive entered on that main floor and ended up in the loft when seeking the "3rd floor," oops. So, if meeting up with people, be very clear. This place is so big it is easy to lose each other.

Upon being seated, I was presented with the specialty cocktail menu. I got their version of the Moscow mule made with bourbon instead of vodka and it was delicious. My husband enjoyed his dark & stormy. Another member of our group had a specialty martini (not sure what, sorry) that she said was one of the best she's ever had.

To start, I got a mix of 3 oysters on the half shell and my husband got the beef tartar. I really enjoyed the chili vinaigrette that came with my oysters as an option beyond cocktail sauce. All 3 varieties were excellent, but the Pemaquid were my favorite. I took a small taste of the tartar. It was light and clean tasting. Husband had zero complaints. There were also appetizer orders of house mozzarella, which was well liked; french onion soup, which was determined as too much for a starter; and another order of oysters, equally enjoyed.

For entrees I got the duck breast - perfectly medium rare and well seasoned, the skin was of perfect crispness that is often hard to achieve. Husband got the veal short ribs (IMO, winning dish of the night), 2 people got the bay scallops special and wished they had a bit more color on them but raved over the roasted mushroom accompaniment. I didn't hear too much about the rib-eye or the smoked sausage during dinner, but no complaints either.

Dessert was nice, but nothing to knock socks off. Husband and I shared a very nice and light ricotta cheesecake. We were happy with it, but not something you talk about later (like his short ribs!) Since the table was not interested in a bottle of wine, husband and I each just got a glass of the house Cab. It was kind of disappointing. There were other options for twice the price, but I suspect at our next visit we'll just get a bottle or stick to the really good cocktails. This is the one negative, since I really enjoy wine with my meal, but cringe to justify $13 a glass to get something decent.

Overall everything was great, and I know we will be back and I recommend it to others. Service was slightly slow. With a group of friends it's not really an issue, but if we were there with our teens, we'd notice. I'm curious what it is like at the more casual lunch service. The parking lot seems large, but with so much space inside, it is actually not adequate on a busy weekend. Car pool with friends if you can.

I worry about lots of empty space on weekdays. I wonder if they just close off entire floors at typically slower times. It is a very ambitious undertaking and I really hope it makes it.

Nov 18, 2014
centralpadiner in Pennsylvania

Kitchen Cabinet Organization ideas?

For the cabinet all the way to the left, I would look into something like this, to make it actually accessible. http://www.kitchenshelves.com/standar... Of course, I don't know what kind of ventilation or shelves you might have over the range, so maybe it would interfere. Pull-outs should still make everything more accessible. If not that, then I agree with the supplemental shelving units so that you can stack things that are shorter.

Nov 17, 2014
centralpadiner in Cookware

Best potato chips ever...

We have quite a few regional potato chip makers here in Lancaster Co. and surrounding areas. Everyone here has their preferred chip. My personal favorite is Dieffenbach's. The above mentioned "Good's" are probably in my top 5. Herr's are another I like, as well as Martin's. I can't wait to find out who the producer of this particular chip is, then I can run out and find them.

Nov 16, 2014
centralpadiner in General Topics

French Press Coffee Maker

I don't ever use it, so I'm not sure exactly which part came apart. What I do know is that my husband took picture of it, and sent it in an email to OXO with a description of the model he has and got a replacement part very quickly without hassle.

That said, thinking of clean-up is definitely a concern. He would need to be able to rinse out the french press very thoroughly. I haven't seen anyone use an immersion rod since college 20 yrs. ago, and I don't recall any of them working even remotely well.

The "pour over" style that Cam14 suggests is a good idea.

Nov 14, 2014
centralpadiner in Cookware

French Press Coffee Maker

My husband uses the OXO 4 cup press every morning then pours it into a travel mug. He loves it. We already had an electric kettle that I got for tea. It actually has a temp setting specifically for french press coffee (200*, not boiling.)

I can't advise beyond that, because I have no idea what your son's set-up will be like. But I've certainly heard stories about some pretty creative cooking going on by truck drivers, so I doubt this would be undoable. I would think he'll be keeping a supply of bottled water handy, anyway.

Nov 14, 2014
centralpadiner in Cookware

Top Chef Boston – Ep. #5 – 11/12/14 (spoilers)

Thanks for sharing!

Pork Stomachs?

Here in centralPA we stuff pig stomach with sausage and potatoes then roast. Yum! I love hog maw!

However, I agree with other posters that this doesn't sound like what the OP saw. And it certainly doesn't take the place of a basic pork tenderloin.

Nov 13, 2014
centralpadiner in Home Cooking

Am I the only adult in America who doesn't like coffee?

I don't drink coffee and don't like the taste in any form, my mother never drank coffee (although loved coffee flavored desserts) and my MIL doesn't like coffee. I also have an aunt that doesn't like coffee (by marriage, so it's not genetic) and a cousin who isn't a big coffee drinker unless it is one of those Starbucks concoctions with lots of sugar.

Now that you've got me thinking about it, they are, obviously, all women. Also all tea drinkers (including myself.) I am wracking my brain for men that don't like coffee and can't think of any immediately. But there are many coffee haters out there. Not sure why you don't know any.

Nov 13, 2014
centralpadiner in General Topics

Top Chef Boston – Ep. #5 – 11/12/14 (spoilers)

You gotta give us more than that! Details on the food please!

Need some interesting EASY chicken recipes

There are many grains you can branch out with and still maintain an ADA diet. Look into bulgar wheat, quinoa, brown rice, and farro. I have seen many of these in "quick cook" versions and have used a few successfully myself.

Have you utilized the ADA website for assistance?

http://www.diabetes.org/food-and-fitn...

Nov 12, 2014
centralpadiner in Home Cooking
1

Need some interesting EASY chicken recipes

It's hard to answer when we don't know what you cook already. Have you made fajitas? curry? It sounds like part of your meal boredom is choice of sides. Do you eat high protein grains like quinoa? How about legumes?

Bottom-heavy pan recommendations, please.

My 13" Al-Clad braiser has taken over as my go-to pan for almost everything. Admittedly, except for eggs, which I tend to do in a cheap non-stick.

I wanted it because since joining our CSA, I cook a lot more greens then I used to and the domed lid allows me to quickly cook down a large bunch of whatever was in that week's box. And yes, it is perfect for that. But I also now use it in place of a wok for stir-fries or all sautéed veggies, braised dishes, curries, stews and can even roast in it. If I absolutely had to boil pasta in it, I have no doubt that I could. It's the pan I would take to a dessert island.

http://smile.amazon.com/All-Clad-Stai...

Nov 07, 2014
centralpadiner in Cookware

Do-it-yourself recipe kits to mail to family with a new baby?

When all my friends were having babies 5-10 yrs. ago, I actually maintained a list of meal delivery companies. I think I ended up going with DineWise.com, but others on my list include FamilyChef.com, ArtikoChef.com, MagicKitchen.com and GourmetStation.com.

I asked about quality, and my one friend is a foodie (so she's who I asked.) She admitted that while the quality was not their typical standards, it was greatly appreciated for simplicity of an easy meal - especially when things got crazy with the 3rd boy. :) Other friends that were not foodies always gave us a huge thumbs up and loads of thanks. They were just grateful to have food they didn't need to put a lot of effort into during an exhausting time.

Nov 05, 2014
centralpadiner in Home Cooking