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Overheard in Thai restaurant...embarrassing "Yankees."

The charming Thai woman was taking the order from a table of four.. The menu is crystal clear as to its offerings, designed for the American trade, including a section stating, "We can alter the spicy level from 1 to 5, according to your taste," and beginning with "Mild." No toad nails, nothing exotic.

Woman patron looks up at charming server, and, in her best (Hyacinth-Keeping Up Appearances) manner, proclaims, "We're YANKEES we don't eat spicey food."

Now, apart from anything else, it was the "Yankees" who brought spices to the colonies. One wonders - did they choose this restaurant solely to dislike everything they were offered? Ice water in the lap would have been my "Yankee" response.

It occurred to me that maybe the reason the dinner prices were so much higher than the lunch menu is that the dinner crowd is invariably of such a type that the price rise represents an annoyance charge. I mean, have you ever encountered the likes of this during lunch? (It's just a hypothesis).

Mar 08, 2014
Savorytart in Not About Food
2

Bone-in PORK Sirloin Roast

It's easier than toast. (See above). Such angst cannot be fun.

Mar 03, 2014
Savorytart in Home Cooking

Bone-in PORK Sirloin Roast

I sure wouldn't expect the roast to be cooked through at 225 degrees for 2.5 hours. 325 - yes. How many minutes per pound are you using at 225 degrees?

Mar 03, 2014
Savorytart in Home Cooking

Bone-in PORK Sirloin Roast

Seriously. Not the black pepper for me, but otherwise - easier than making toast in some respects.

Mar 03, 2014
Savorytart in Home Cooking

Bone-in PORK Sirloin Roast

It couldn't be more simple. Fat side up. I rub with garlic, perhaps rosemary - but neither should be necessary if the pork is good.

The pork you had was from a CSA. Why would anyone brine what should be perfection?

325 degree oven at 25-30 minutes per pound. Done.

Mar 03, 2014
Savorytart in Home Cooking

Supermarket brand turkey

I cannot imagine brining an already sodium-injected turkey?

Nov 15, 2013
Savorytart in General Topics

Supermarket brand turkey

I hope that by 2013 you know you can't put Shadybrook and Bell & Evans, with their fine poultry, in the same sentence. Shadybrook is ok. Another Cargill product.

Nov 15, 2013
Savorytart in General Topics

Why is amercan artisanal cheese so pricy

Cabot is certainly a collective. And, there are others which escape me for the moment.

Dec 04, 2012
Savorytart in Cheese

Why is amercan artisanal cheese so pricy

I dont' understand how that case was won. Even following the exact same recipe, the cheese, or any other product, would vary unless all other conditions were equal, including the milk, the water, the atmospheric pressure. Surprising.

Dec 04, 2012
Savorytart in Cheese

Why is amercan artisanal cheese so pricy

After being given a substantial lesson by cheesemaestro, I should thank that a very humble, "thank you," was the most you should reply. Question for you: Do you seek artisanal cheese because you enjoy eating it, or because it is "artisanal." And, you are in Austin. A city with great food resources, including artisanal cheese. It sounds as though you wish to be in Europe with your collegeagues. Seriously.

One of the finest, no, THE finest, goat cheeses I've ever eaten came from Dripping Springs.

Additionally, a cheesemaker who wishes to purchase very fine milk is also going to pay the dairy farmer a significantly better price than that farmer would ordinarily receive.

One more point: Retailers are well aware of the pricing snobbery so rampant in the U.S. If the price isn't high enough, it must not be good, right? No such thing as a very good bottle of wine for under $8.00, sort of mentality.

Dec 04, 2012
Savorytart in Cheese

Why Unsalted Butter?

As I posted in another forum this evening about unsalted butter, I don't want this to appear as though it is spam, but I was so dismayed when at the supermarket tonight when I saw that all of the Kate's Homemade Butter - salted was gone, and all of the "unsalted," remained. People are missing out on what may be the best better in the world, and it is made in Maine.

When dining out, there is often Land O' Lakes on the table. I can't tolerate the taste now that I know what true, unadulterated, sweet cream butter tastes like. You don't need to "go Euro" to get fantastic butter. Aren't you glad? I am. I'll never go back.

Aug 07, 2012
Savorytart in Home Cooking

Salted vs unsalted butter?

Compared to cultured butter, of course. It has a tang. But you must not have tried, as of your writing, Kate's Homemade Unsalted Butter - made in Maine. It is hard to refrain from eating the unsalted butter as a dessert, which, of course, many people have done.

Unsalted butter is also known as "sweet cream" butter. Cultured butter has either bacterial culture added to it, or is allowed to clabber naturally, which produces the tangy flavor. They are entirely different styles of butter.

The cultured butter would have a stronger taste in a recipe. But as to amounts of salt included in a recipe, I haven't found it to make a difference.

By the way, Kate's Homemade Butter - unsalted - has taken first prize in the World Dairy Expo Championship.

Aug 07, 2012
Savorytart in Home Cooking

Slightly stinky chicken... Am I crazy or is it okay?

Read recently, and I have not the science t offer on this, once eggs have been refrigerated, or kept at refrigerator temperatures, they must continue to be kept that way. To then leave them at warmer temperatures creates the problem. For sure, the eggs are not processed differently, but the lack of processing - chicken to stove may be the explanation, as the eggs aren't travelling through many hands/machines/temperatures.

May 26, 2012
Savorytart in General Topics

For vegans missing cheese...

I appreciate that you refer to the Nacho Mom's products as "sauces," as I find their use of the word, "queso," which of course is the word for "cheese," to be not only deceptive to non-label readers - there are still many people who do not - but insulting, as well, and rather cheeky given their fine, but ironic advice to read labels: http://fatgoblin.com/A_Queso_Comparis...
It's all right, then, to call your product cheese when it is not cheese?

The product may well be delicious, but the company should call it a "sauce," or some such, as you have done.

May 02, 2012
Savorytart in Vegetarian & Vegan

Midcoast Maine for weeknight locals?

It's now $5.50 for a plain burger with mustard of ketchup. Anything else is additional. Good bun.

Apr 21, 2011
Savorytart in Northern New England

Midcoast Maine for weeknight locals?

Bittersweet appreciation for your comment on the "award-winning" General Store burgers. The bun is good. The meat, if tasted solo - is only moderately good - in fact, it contained some surprise hard bits. I suppose the hamburger is "great" if you completely cover it with all the options.

Apr 21, 2011
Savorytart in Northern New England

Off-season mid-coast ME

I could not have said it better. Oddly enough, fish will rot if not kept cold. I think that people who demand fish that is fres-from-the-hook should go fishing. Moreover, learn something about the process. (Would they rather have tremendous waste, even if THEIR fish could make it to THEIR restaurant table in time?) I'll take FAS that is local anytime.

Apr 21, 2011
Savorytart in Northern New England

London Goes Gaga for Breast-Milk Ice Cream

The big question is, is the milk certified organic. What goes in, comes out.

Mar 11, 2011
Savorytart in Features

Morse's Saurkraut.. a must visit in Waldoboro ME.

They are open year-round. The restaurant section is closed on Wednesdays.

Dec 02, 2010
Savorytart in Northern New England

Cork Restaurant (Camden, Maine)

I know. It's silly to reply to a comment posted ten years ago, but, unfortunately, what was true then, is true now. (Cork, incidentally, is long-gone).

I have never lived anywhere where the price of meals, especially in relation to ambience, service, etc., has amounted to extortion. There are a couple of places where this is not true, but the prices here are mind-blowing. I think it is purposely done to keep 'lesser' folk out of the dining establishments. There is plenty of $$$$$$ around - why bother with local year-rounders who aren't billionaires. I do not exaggerate here.

I have an invitation to be taken to dinner for my birthday. It's on Monday. Even though it is Columbus Day weekend, with many tourists, and many local people wanting to dine out. You would think, would you not, that restaurants that are normally closed on Mondays would stay open -- no. Next, we'll all be hearing how business is hurting.

Oct 10, 2010
Savorytart in Northern New England

Anyone else miss Gourmet Magazine?

Take them with you. I had a bound collection and thought it frivolous to move them. It was a huge mistake that I'll forever regret.

Sep 28, 2010
Savorytart in Food Media & News

Anyone else miss Gourmet Magazine?

The original Gourmet magazine was a gift for all the senses. It was the only magazine to which I subscribed, and, never once, did I feel that I was neither monied enough, nor glamorous enough to read it, and escape into the cultures and foods of those cultures, and travel... sigh...

Sep 28, 2010
Savorytart in Food Media & News

Don't Get Suckered at the Farmers' Market

I wouldn't put too much stock in vendor surliness. Have you ever had a stall at a Farmer's Market? After a while, answering hundreds of questions, or having just one too many buffet-type samplers, can make you a bit testy.

Sep 28, 2010
Savorytart in Features

Weekend in Camden, Maine

I suggest you take a ride to Morse's Restaurant and Euro Deli in North Waldoboro. A lovely ride. Delicious German food, and pastries, meats, smoked fish, cheeses, their own pickles and sauerkraut, of course, preserves, candies, and so much more, that you will find it difficult to leave. Completely unpretentious. Perfect. And all very reasonable. The restaurant is closed on Wednesdays. Ate there again today, and it was like receiving a great gift. (Note: alcohol is not served here. I often wonder how many rave reviews issue from the 'vino', rather than the quality of the food and the true ambience of a place. This is not a concern at Morse's).

As for Primo - I think you do not know the story behind the food served there -- the site-grown vegetables and herbs, the hand-made sausages, etc., etc. It's worth a read even if you find that the clientele is too-too for your comfort level.

PS Surprised that Prism works for you given your objections.

Sep 12, 2010
Savorytart in Northern New England

Rosemary's Texas Taco - Patterson, NY

It's good to read a comment -- hungrykids -- that more accurately represent the institution that is Rosemary's. The food is good. Rosemary, herself, is only "scary" to people who will never have the guts to do what she's done, nor the creative originality.

There are few left of her ilk. And her food rates just fine. I wish I did not live so very far away.

May 13, 2010
Savorytart in New York State (exc. NYC)

Maine - Good, Bad, or Eh...ok?

Scott Yakovenko’s original Dip Net is no more. Has it been over a year now, longer? since Linda Bean purchased dock, stock, and barrels over in Port Clyde?

As of this writing, still no word about the next Yakovenko treasure.

Nov 22, 2009
Savorytart in Northern New England

Much ado about Carne Asada

Well, you'll have to tell that to the people from Mexico who were cooking utilizing them. It wasn't a joke being played.

Feb 14, 2009
Savorytart in General Topics

Dove Versus Pigeon Smackdown

I wish there was an edit function so that I could correct my unique spelling of 'pigeon'.

Feb 14, 2009
Savorytart in Features

Dove Versus Pigeon Smackdown

What we don't know about these ubiquitous birds would fill a book. Fortunately, it did, and, I was fortunate to discover Courtney Humphries' "Superdove." Subtitled, "How the Pigeon Took Manhattan...and the World." The writing is fascinating, fun, educational -- no recipes. That's for Chows. Thank you, librarian, for ordering it, so I could find it, read it, buy it. And -a "pidgeon pie" story:

I had to come up with a theme and food for a special event that coincided with a performance, 'Blythe Spirit,' and decided to offer foods mentioned in the play. All foods were labeled, including the "Pidgeon Pie." While other oddly-named foods were devoured, the "Pidgeon Pie," which I was happy to tell patrons was, of course, chicken, remained untouched.

Feb 13, 2009
Savorytart in Features

Much ado about Carne Asada

If the eyeballs are not cooked with the meat, you can't expect to get the full flavor.

Jan 16, 2009
Savorytart in General Topics