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robt5265's Profile

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Puerto Vallarta Restaurants

There is a lot of good food in P.V. without paying New York City prices such as at the Grand Velas. If you want the Bruce Show along with your expensive dinner, then Teatro Lemon is, I guess a treat.....

Dec 16, 2014
robt5265 in Mexico

Arby's, just how is their roast beef made?

sounds very similar, and at about $3.50 for a sandwich...

Dec 16, 2014
robt5265 in Chains

Suggest a soup (or side) for this menu.

Cream of Chestnut soup is very festive for Christmas.

Dec 15, 2014
robt5265 in Home Cooking

Arby's, just how is their roast beef made?

Every city in the U.S. should have a Lion's Choice. It's a small chain that originated in St. Louis, Missouri. It's real beef, nothing like Arby's, and really good!

Dec 15, 2014
robt5265 in Chains

chimichurri....when to use?

I use basically the same recipe but with the juice of half a lemon or a whole key lime and about 1/4 t. of dried oregano. The oregano tends to be really intense for most North American palates. It is also good on some fish and shrimp dishes.

Dec 13, 2014
robt5265 in Home Cooking

How good is your butcher to you?

Probably Chimiuurri sauce, a classic sauce from Argentina that includes the ingredients listed above and a few more.

Dec 12, 2014
robt5265 in General Topics

Holiday cocktail party menu ?

A very nice menu, but why not try a sauce Chimicurri instead of the heavier and more masking sauce. Also the person mentioning Endive, what about lightly dressed Crabmeat on a leaf...

Dec 11, 2014
robt5265 in Home Cooking

Best Delivered Food Gifts?

enstrom.com for the best candy. It is all English toffee, various ways. I suggest the dark chocolate covered, almond coated. Toffee is all they do, it's the best, and not really expensive.

Dec 07, 2014
robt5265 in General Topics

Hazan's lasagne...can I make the noodles in advance?

Not an answer to your question, but a comment on this dish. I have made this and it has good flavor, but is rather dry. If I were to make it again I would probably increase the bechemela by at least 50%, made with dried pasta in my case. You may want to gauge according to fresh pasta.

Dec 06, 2014
robt5265 in Home Cooking

Which pasta?

I agree about pappardelle. There is too much "chew" involved with rigatoni and some of the others. Pappardelle is also sort of elegant when plated tightly on a large plate. You don't see it all that often in the U.S.

Dec 05, 2014
robt5265 in Home Cooking

Preference for Napa or Savoy Cabbage?

What do you think about Savoy for stuffing and braising?

Nov 22, 2014
robt5265 in General Topics

Which foods do you wish were more popular?

Squirt is very popular in Mexico.

Nov 21, 2014
robt5265 in General Topics

Very best sausage for cassolette?

Things have changed a lot since the late 1970's when Jean Pierre made that suggestion in St. Louis, Missouri. The wonders of the internet....

Nov 19, 2014
robt5265 in Home Cooking

Very best sausage for cassolette?

A French chef from the Alsace region once told me that here in the U.S. he uses kosher ring bologna. The authentic French sausage is really not available here.

Nov 18, 2014
robt5265 in Home Cooking

Toulouse or similar style sausages in St. Louis?

For the sausage try Global Foods on N. Kirkwood Rd. in Kirkwood. For the duck fat, maybe Kitchen Conservatory, a cookware store, would be able to help. I know that I have made cassoulet with chicken fat. If you are using store bought duck you could certainly render the fat from one of those. In days past when ducks were hunted for the original dish, they didn't have any fat like the farm raised ducks you would be buying.

Nov 12, 2014
robt5265 in Great Plains
1

Buying truffles in St. Louis

I'm sure you can find jarred truffles at any Straub's store, or at Ladue Market on Clayton Rd. Usually there are 2 or 3 in a jar.

Nov 11, 2014
robt5265 in Great Plains

Lemon bars

best not to use a glass pan for baking. you would do better using a metal 9x11. same holds true for pies, metal is better.

Oct 25, 2014
robt5265 in Home Cooking

Tips from the commercial kitchen for the home kitchen

I've been using shallots for over 30 years, in the Midwest U.S. They have been available here for much longer than that, and I have been making a living professionally cooking in peoples homes for longer than that...

Oct 23, 2014
robt5265 in Home Cooking

Looking for a Saint Louis Restaurant

I believe that Café de France was still downtown then...

Oct 14, 2014
robt5265 in Great Plains

I'll miss you Joan

That quote is a "take" on a quote from a needlepointed pillow that was made by Alice Roosevelt Longworth, daughter of Pres. Theodore Roosevelt. It sat on her sofa in Wash. D.C. until her death in the later part of the 20th century.

Sep 14, 2014
robt5265 in Food Media & News
1

lemon bars

whatever recipe you finally choose, be sure to use only freshly squeezed lemon juice NOT bottled. It will make a very big difference.

Sep 12, 2014
robt5265 in Home Cooking

The Best Gefilte Fish

It probably is very authentic considering that pretty much the only vegetables that do well in the area where the dish originated are root vegetables. It would add a more subtle sweetness that sugar wouldn't.

Sep 01, 2014
robt5265 in Home Cooking

Looking for a good source for Lamb in O'Fallon, IL

Straub's Supermarket in the Central West End of St. Louis is a superb source for lamb. It is approx. 7 miles west off hwy 40 from the riverfront.

Aug 09, 2014
robt5265 in Great Plains

St Louis recommendations (potential relocation)

Lester's is on Clayton Rd.

Aug 08, 2014
robt5265 in Great Plains

Boars Head Prosciutto Question

Volpi prosciutto out of St. Louis, Missouri is a very good domestic product. It has won many awards for its meats through the years it has been in existence. I know they ship all over the country. volpifoods.com

Jul 26, 2014
robt5265 in General Topics

What are you baking these days? July edition, part 2! [old]

Today a fresh red plum crisp.

Chesterfield, MO - Lunch Options?

I would recommend Protzel's Deli on Wydown in Clayton by far over Carl's.

Jun 24, 2014
robt5265 in Great Plains

Not your mother's Gefilte fish

I got into a discussion with a relative about this jarred version of ground fish. I asked, 'would you eat a hamburger floating in a jar of jelatinous liquid?' The answer was no.

Apr 15, 2014
robt5265 in Home Cooking

How do you eat your grapefruit?

barrel cut and then cut into supremes

Apr 15, 2014
robt5265 in General Topics

Whatever happened to pressed ham??

why would anyone want such an unnatural and processed piece of fake meat?

why would anyone want such an unnatural and totally processed piece of what was at one time in another life actually part of a pigs leg?

Apr 10, 2014
robt5265 in General Topics