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Hush Bistro Farmingdale - A Gem

Went there for lunch and had the Kimchi Burger (chicken patty, kimchi, korean bbq sauce, fried egg) with a side of the Crispy Brussels Sprouts (pan seared, not fried).

Very, VERY good.

Snowflake's Riverhead annual Polish Festival Blackberry Brandy Ice Cream...get it while you can!

Saw the post AFTER I got back from Riverhead last Saturday... so I took a trip out to the North Fork on Sunday and picked up a pint. :)


Where can I find pickling lime on LI?

Sorry to be specific, but any non-Walmart suggestions?
I have an anti-Walmart thing.

Where can I find pickling lime on LI?

In stock so I can grab it in a day or so. Somewhere on the South Shore of eastern Nassau/western Suffolk up to around the LIE... though I'll be headed to Riverhead tomorrow for other things.


What to do with an overgrown cucumber

Found a cucumber in my patch that had escaped my notice and is now about 18" long. What to do with it?

I'm thinking something along the pickling/preserving route. Are there any recipes particularly suited to something so overgrown, since we typically use very small cucs to make pickles? Maybe something cut up, or like a relish?

Something low in sugar, if possible--I avoid sugar in general, and my tastes aren't towards the sweet, anyway (e.g., my preferred cucumber pickle is the full sour).

Aug 14, 2015
Scott_R in Home Cooking

Looking for a SMALL oil mister

... for truffle oil. I've found that the bigger ones (made for olive oil) tend to waste a lot--you have to dump in quite a bit before it starts to work and (assuming it doesn't clog first) they stop working while there's a good bit left.
White truffle oil being a *bit* more expensive than olive oil, and because you use less at any one time, I was hoping to find something more sized to fit small doses.

I was thinking an essential oil mister, e.g.,

any thoughts? Or is essential oil so much less viscous that it wouldn't work for truffle oil?

Aug 07, 2015
Scott_R in Cookware

Having breakfast on Long Island

Yep, passed by them the next day... they had the dumpster outside so it wasn't a little fire.

Having breakfast on Long Island

When was this? I walked by them Saturday morning and they were crowded.

Cracker Barrel on Long Island

Looks like suburban restaurant food from the 1950s.

Hampton Bays Diner, sort of shocking news

Dependably mediocre.

Breakfast ideas on the North Fork of LI?

... and Bonnie' Jean's is now back to being Country Corner Cafe.

Breakfast ideas on the North Fork of LI?

... mentioned in my Jan 22, 2010 post. :)

Ginger beer in Westchester

You might consider making your own; it's simple to do and probably a lot easier than looking for ready-made syrup.

Having breakfast on Long Island

Yeah, there's not much to recommend about Krisch's, including the ice cream.

A shame to hear about Brownstone's breakfast potatoes; they used to be one of the highlights of the meal there.

Food trucks in Long Island

New food truck:

hangs out in the Massapequa area.

Having breakfast on Long Island

Glad you liked it; I really need to keep a list (again) of places I've gone to and liked so they don't slip back in the memory.

New place (for me) I went to: the Village Idiot Pub in Patchogue.

Had the Veggie Overload omelet and a side of corned beef hash.
The omelette was better than average--it's been too long since Salt Air so I can't compare the similar style omelette I had there. The hash was chopped much finer than I like, almost pureed, but nicely spiced.

Also went back to Morning Rose Cafe (Bellmore), and I think they've stepped up their game. I had the Grilled Turkey, Portobello, Caramelized Onions, Bleu Cheese omelette and it was excellent. Home fries were some of the tops I've had on LI, and better than I've had there in the past, with a nice nip to them. Coffee is pretty consistently somewhat weak and over-extracted, though.

I'd given up on Jo Jo Apples quite a while ago. Years ago they were pretty good, but starting about 3-4 years ago they'd taken a steep nosedive.

Organic Salads [Port Washington, L. I.]

I'd considered suggesting Rising Tide, but I checked the distance and it's a half hour from Port Washington, outside the OP's 10-15 minute window

Brown Sugar

I use one of these:

soak it in water for 20 minutes, dry off the outside, and plop into your brown sugar container. No bread contamination.

A damp ((NOT wet) paper towel works in a pinch, too.

Jun 12, 2015
Scott_R in Kosher

Taste the Technique - LI

Safety issues aside, sous vide is basically set-and-forget. You can also prepare if ahead of time--and you really sort of have to. Sous vide cooking takes a much long time than other methods, but you can, to some extent, just keep the item in the hot water bath until needed without it overcooking.

Tavlin (Bellmore, LI) now has takeout

Tavlin, the fantastic little middle eastern market on Merrick Rd in Bellmore that has for years sold their house-made wares to take home (including their most glorious baba ghanoush), now does ready-to-eat takeout:

Organic Salads [Port Washington, L. I.]

Almost forgot about this place:
some nice-looking salads are a part of that.

I've never asked them for their labels, but they've always presented themselves as serious about organic.

To use the freshest organic or wild-crafted products available, promoting health & natural beauty and helping to preserve our wonderful earth for future generations."

It should be in that 10-15 minute drive range.

Organic Salads [Port Washington, L. I.]

I'm not sure I would:
this applies to their in-house brand and not the salad bar specifically, but if nothing else it raises a question.

Red Hook, NY

Just wanted to emphasize Another Fork in the Road. Here's their latest menu (it changes regularly):

Taste the Technique - LI

Not limited to NY, though:

Taste the Technique - LI

I have the Anova sous vide device. Fun, isn't it?

Taste the Technique - LI

... and since "sous vide" means "under vacuum," forbidding that it be under vacuum... well.

Taste the Technique - LI

Sous vide is *greatly* restricted under by the NYS DoH and the county DoHs' (which enforce the code). I know in Nassau County, the DoH used to outright ban its use and only recently began to allow sous vide cooking if the food isn't vacuum sealed, which is pretty oxymoronic. In addition, the procedure must be submitted to and approved by the NYS DoH lab. I don't know precisely how the latter works--if the individual restaurants have to have their techniques approved or of they can use a generally approved technique.

Easy Irish Brown Bread

How does Udder Milk sell raw buttermilk in New York? Hawthorne Valley Farms is also at Union Square, and they sell raw milk but note they can only do so from their farm and that it would be illegal to bring it to Union Square:

Where do you buy the Odlums?

I came across a NY Times article about buttermilk, and they seem to indicate that even Kate's cultured "real" buttermilk tastes better than the cultured skim milk sold by other brands:

In seeming to talk specifically about Kate's, "the liquid that remains is buttermilk: naturally defatted milk, with microscopic traces of butter that leave a haunting, rich flavor and a creamy mouth feel. Real buttermilk contains natural diacetyl, the same compound that makes melted butter so aromatic and infuses some Chardonnays with buttery flavors."

I'd be curious to do a taste test comparing them.

May 24, 2015
Scott_R in Recipes

Easy Irish Brown Bread

Well, clabbered whole milk and buttermilk from clabbered cream are pretty much the same thing, except for the fat content.

As far as Kate's go, presumably that's because of the laws regarding raw milk and pasteurization. In NY, for example, you can't buy raw milk except at the actual dairy farm--the dairy can't even sell their own milk off-site at a farmer's market. Since Kate's buy's milk and cream from farmers, presumably it has to arrive pasteurized, precluding true clabbering.

BTW, I just noticed that King Arthur Flour sells "Irish-Style Wholemeal Flour." They note: "Bake Ireland’s signature brown breads with our Irish-style wholemeal flour.
Coarsely ground from red whole wheat, this soft flour is our version of the whole grain flours used to bake traditional Irish breads.
You can easily use it in any non-yeast bread recipe calling for wholemeal flour, but it’s ideal for Irish brown breads. Those dense, complex-tasting loaves have just a few ingredients, so it’s key to use flour that imparts flavor and texture.
Our best Irish bread tip: Slather on plenty of rich salted butter."

May 24, 2015
Scott_R in Recipes

Easy Irish Brown Bread

That's soured milk, not buttermilk. It'll work as a source of acid to activate the baking soda but it's not a true substitute. Here's the important difference: taste it. Good quality, "real" buttermilk tastes great; it's a refreshing drink that's akin to thinned yogurt (not really, but that's the closest thing I can compare it to). Soured (i.e., with vinegar or lemon juice added) milk tastes... not so great--it's borderline drinkable. Anything you bake is only as good as the ingredients you use.

Re: "real"buttermilk. Somewhat of an oversimplification, but buttermilk originally came about as the liquid left over from buttermaking. This can be from making sweet butter, so the cream isn't soured, or clabbered butter, where the cream sours aka clabbers (originally, on its own, without added culture, and this is very much NOT the same as cream going bad). If you find "real" buttermilk, such as Kate's or something from a local dairy, it's better tasting than the standard stuff, which is cultured skim milk. I don't know if there's a real difference WHEN BAKING in using "real" buttermilk versus cultured skim, though the former definitely tastes better when you drink it straight.

BTW: easier way to measure out the ratio for souring milk: add one tablespoon of lemon juice or vinegar to a measuring cup, then top off until it's one cup (what you did except reversed).

May 24, 2015
Scott_R in Recipes