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Looking to buy "Oil of Bitter Almond"

if it's the same stuff the OP mentions, I use almond oil for adding almond (amaretto-y) flavor to baked goods. King Arthur's product is from LorAnn, who also sells directly. Much stronger than almond extract-kind of like weapons-grade almond. Often, 3-5 drops of the stuff will do the trick.
The LorAnn is the best I've found that's readily available.

Nov 09, 2011
ajs in Minneapolis-St. Paul

St. Paul Butcher Shops

Depending on where in Saint Paul you're talking, I have picked up some very nice beef now and again at Widmer's Super Market. It's a little neighborhood market on St. Clair between Fairview and Cleveland, @1936 St. Clair. They dry age a lot of their beef, and seem to have real butchers that rejoice in the idea of meat.
Also, I'll second the reccs for Saint Paul Farmer's Market-at least, the one downtown, which is the only one I hit regularly.

-----
Widmer's Super Market
1936 St Clair Ave, St Paul, MN 55105

May 22, 2010
ajs in Minneapolis-St. Paul

MSP Rye-Distilled, not baked

Looking for suggestions of watering holes for grownups, where I can expand my rye experience. Anybody know who has a splendid rye selection in the cities?

thanx, folks!

May 22, 2010
ajs in Minneapolis-St. Paul

Saint Paul- Cherokee Tavern

thanx, folks!

Nov 06, 2009
ajs in Minneapolis-St. Paul

Saint Paul- Cherokee Tavern

Have any 'hounds visited this reboot of the Cherokee Sirloin Room over in West Saint Paul?
A quick search of this board suggests not. Can this be true?

Nov 03, 2009
ajs in Minneapolis-St. Paul

MSP: Hot Dogs

While sporkgirl makes a good point, you can consider this another vote for Uncle Franky's-at least, the the Broadway location, the only one that I've visited. The Wienery was wonderful in my grad school days, but I'm pretty sure a Roosevelt was president then, so things may have changed...

May 22, 2009
ajs in General Midwest Archive

Has anyone been to the Blue Door in St. Paul?

I have been a number of times. Loud room, but cheery. I've had a couple of the the Lucys (I especially liked the coarse chopped garlic in the Blucy. The Jiffy Blucy was a lot better than it sounded),the Cobb Salad, the pub sandwich, and even some bean soup. I personally prefer the cajun tater tots or the fried green beans to the fries, but it isn't like there's something wrong with the fries. All has been delightful, the help is genial, the beer selection good to this beer ignoramus. The worst feature about the room is the way the door opens directly to the outside, which can be unpleasant in the winter.
Overall, a boisterous and generally gleeful little neighborhood joint, not unlike the Nook in terms of the atmosphere, that delivers satisfying chow at a fair price.

Jan 11, 2009
ajs in Minneapolis-St. Paul

MSP-Last Minute 2nd Best Steak

Thanx, everyone!
Here's what ended up happening. I half-jokingly suggested cooking in, since her building has a grill on the roof. Gas grill, but nothing is perfect.
She said 'capital idea!', picked up some dry-aged strips @ Lunds, I brought wine and a cocktail kit. Okay, and some bacon salt. I whipped up a tankard of Aviations, and the three of us set to in the kitchen.

Green beans with bacon, blue cheese, & toasted walnuts, roasted tomatoes with parsley and garlic, mashed potatoes, and strips soaked in garlic and rosemary. Finished off w/coffee, cognac, and homemade lemon cake. We did good.

But I thank you kindly for your suggestions, nonetheless. A Happy and Well-Chowed Thanksgiving to you all!

Nov 24, 2008
ajs in Minneapolis-St. Paul

MSP-Last Minute 2nd Best Steak

Oh, unhappy day!

My sweetie's brother is in town. She wants to take us out for steak to-night, her brother being a fan of l'meat rouge. Yippee, sez I. Where to go, sez she?
Why, The Strip Club, naturally.
What's that, you say?
Closed on Sunday night?
CLOSED ON SUNDAY NIGHT??!!

Ergo, I am now looking for the 2nd best steak. Trouble is, one way or another, I have had most of the steak in town. Most everything is second best (at best). Well, in my experience.

If I have to, I'll even throw cocktails under the bus in favor of better meat. Though splendid meat and cocktails both are preferred.

Suggestions are desperately welcomed.

Nov 23, 2008
ajs in Minneapolis-St. Paul

MSP-A quiet, intimate bar?

Thank you all for some excellent suggestions. We ended up at the lobby bar at The Saint Paul, moved up the time, and our afternoon worked out well for all parties. I can see here, though, a number of useful suggestions for future quiet drinks.
Not much to report about the lobby bar-the hootch selection is not terribly broad, especially compared to the main bar over in the Grill, but it was adequate for our purposes. The menu was limited to apps, and we didn't try any of them.
thanx again!

Nov 09, 2008
ajs in General Midwest Archive

MSP-A quiet, intimate bar?

Looking for a nice quiet adult bar. Not a lot of racket/television/music/frenetic energy. For example, if it still existed, the little bar at the Whitney Hotel would have been perfect.Just a skilled bartender and a place for a quiet conversation between a couple of fiftysomethings that could get a tad emotional. Emotional good or bad remains to be seen. Snacks wouldn't hurt. Location less important than its qualities. And unfortunately, on a Saturday night. I don't make the conditions, I just have to try to meet them...
Suggestions are welcome, if not downright longed for.
Thanks, all!

Nov 07, 2008
ajs in General Midwest Archive

Manitowoc, WI-MSP

Come Monday, after a visit to the Maritime Museum, my sweetie and self'll be doing a ramble across Wisconsin from the Badger's dock to MSP. We'll be traveling via the blue highways until we run into 94, more or less a straight line. I'd give road numbers if she didn't have the maps in her car, in another city right now.
Any suggestions for don't-miss Wisconsin chow-opportunities along said line are very welcome, and thanks!

Aug 16, 2008
ajs in General Midwest Archive

The ever popular steak in MKE

Thank you both!
We will be mobile, since we are driving in. I may try to suss out my companion's sensibilities a bit more-if she is leaning more casual (but still steakward), p'raps the Old Casino. If more time-warp, mebbe the Five O'Clock. If away from steak, could be that the Hinterland might fill the bill.

thanks, as always, for the tips.

Aug 10, 2008
ajs in General Midwest Archive

The ever popular steak in MKE

My sweetie and self are overnighting in Milwaukee next week, downtown. She has tracked down lodging. I am responsible for finding dinner. I asked her for guidance. She murmured, 'steakkk' (which is only one of her good qualities).

With that in mind, I have found these candidates:

Butch's (either location-is one a better choice?)

Coeper's/Five O'Clock (opinions seem to vary wildly)

Mason Street Grill

Eddie Martini's

I've been finding opinions, but many are kinda venerable, so fresh recommendations are welcome, as are additional suggestions. We are also open to things that are wonderful and unique to Milwaukee, though I figure that they probably do a good steak in that town.

Thanks, 'hounds!

Aug 08, 2008
ajs in General Midwest Archive

MSP Fresh Tart Cherries-where??!

It's a little embarrassing, but my sorbet recipe doesn't exist as such. It's little more than toss a bunch of cherries into the food processor, add some sweetener (like simple syrup), let it down with a little sparkling water (and/or cherry sody-pop), puree it, pour it into the ice cream freezer, go to town.
Sometimes I add a few drops of an industrial almond oil of which I have some of the last bottles in Christendom.

I did, though, find a good-looking recipe in another thread. One of the flaws of my method is that, frozen overnight, the texture becomes hard and ice-like. Probably has to do with the sugar level. The thread implies that the poster may have that problem licked. It rarely lasts long enough with me for that to be a problem.

Maraschino cherries are even simpler:
1.) Wash, pit, and dry some tart cherries.
2.) Fill a jar with them.
3.) Fill the remainder of the jar with Maraschino liqueur.
4.) Come back in a few days/weeks.
5.) Add cherries/Maraschino as needed. They're in alcohol-they're not gonna go bad on anything less than a geologic time scale. And the liquid just keeps improving.

I have found two kinds of Marachino liqueur, Stock and Luxardo. Both cost $25-30/bottle. My personal preference is for Luxardo.
The liqueur is also useful in making an Aviation cocktail, a sort of Gin cousin to the Sidecar.
Put those cherries in a Manhattan (along with a dash of the marinade) or atop a chocolate dessert, and be ready to soak up praise.

Karl_S' Sorbet Link:
http://www.chowhound.com/topics/542545

Jul 29, 2008
ajs in General Midwest Archive

MSP Fresh Tart Cherries-where??!

Looks like I have 6lbs. frozen inbound tomorrow from Seattle.
I put out a cry for help to a group of friends. One of them has a relative in the Door County area. According to said relative, this year's cherry crop was worth about $250k. Normally, it would be closer to $11m.
Yikes.

Since our Michigan roadtrip will take her to the Traverse City area, I am optimistic about finding perhaps more frozen solutions to the problem n a couple of weeks.

Thanx for the tips about Earthy and Afton Apple. Within 24 hours, I should know if the first part of my crisis has been averted, and I'll have sorbet for a dinner party this weekend.

Jul 28, 2008
ajs in General Midwest Archive

MSP Fresh Tart Cherries-where??!

Our Story So Far:

1.) I thoroughly tossed the Saint Paul Farmer's Market on Sunday, to no avail. I have seen (and bought from) the blond gent. No sign of him on Sunday. It is possible that he isn't there on Sundays, but that is usually when I am there, so I don't think that he was there.
2.) Both Mississippi Markets don't seem to have what I need. Though the Selby store had some Meyer Lemons, leading me to thoughts of Meyer Lemon Sidecars.
3.) Whole Foods Fairview, nothing.
4.) BeyerLund's has nothing, but promised to look around and call. If they do call, that would probably qualify as a miracle, since this otherwise marks the third time in a row that ByerLund's has claimed that they'll call me about something and I've never heard from them again.
5.) My sweetie is coming in from Seattle tomorrow, and has located frozen tart cherries there, but none fresh. Ergo, she'll be bringing some with her, assuming that something named after an explosive can get through the security cordon that guard our skies.
6.) She and I'll be roadtripping to Michigan next month, and we may continue the Quest on that side of the Lake.
7.) I haven't yet tried the Minneapolis Farmer's Market. I may this weekend. Thanks for that suggestion.
8.) Tart cherries are indeed just that, and you generally wouldn't want to eat them straight, without some form of sweetening. You'll get a pretty good pucker if you do.
9.) My experience has been that we only have a couple week window here in the Cities. Even allowing for the cold spring, that window is sliding shut. I have a batch from last year (preserved in cognac-an experiment-a waste of good cognac) dated 25 July, which is what I base this on.
10.) The jarred Morello cherries that I have acquired from Trader Joe's have been only alright, and not a good substitute in my case, but that is, of course, a matter of individual taste, and I'm grateful for the reminder.

Thank you all for the help so far. I find anything, I'll report back!

Jul 28, 2008
ajs in General Midwest Archive

MSP Fresh Tart Cherries-where??!

So there I was at the Saint Paul Farmer's Market. Behold! The cherry lady!! I sidle up.
Got any tart cherries, I ask?
Our cool Minnesota spring caused a major cherry crop failure, sez she. We. Got. Squat.

Oh, unhappy day!
True, probably more for her than me, but still...

Anybody have a source in town for fresh tart cherries? Rumor has it that Washington state has had a good cherry year. I have Maraschino cherries to put up and sorbet to make!

thanx!

Jul 27, 2008
ajs in General Midwest Archive

MSP-Baconsalt

Well, good for the BaconSalt boyz! I didn't know that ByerLund's had started carrying it. Last time I looked, the Ely and Grand Marais grocers were the only ones carrying BaconSalt, so I mail-ordered a set of three of the original flavors (as opposed to the 'all-natural' variety). Once you factor in the shipping, it's probably cheaper to buy it locally, unless you need the bucket sizes (and really, who doesn't?).

This stuff is great grand fun, and I recommend it. Most everybody that I have given tastes to go pretty gaga over it. Though of the three flavors, none is a clear standout, and pretty much each guinea pig that I've tried it on has a different opinion of which is best.
Haven't seen what it can do to smoked peanut butter yet, but work in the labs is ongoing.

Now if I could only get ByerLund's to ever call me back abut the Starr-Ridge crackers...

Jun 28, 2008
ajs in General Midwest Archive

How to Make a Manhattan [Moved from Home Cooking board]

I hadn't even heard of Punt E Mes before this thread. Now, me am convert! Thank you, SSqwerty!

Jun 01, 2008
ajs in Spirits

MSP Pistachios

Thank you, julie612, good to know!

Jun 01, 2008
ajs in General Midwest Archive

MSP Pistachios

Thanks folks!
Haven't gotten to Caspian yet; I ended up improvising with some nuts from Kowalski's.

karykat, Which Mississippi Market are you meaning? I hit the one at Fairview/Randolph, but all they had were bulk, in the shell, in the dispensomatic bins. Hunted around to no avail. Could you have found these at the (larger) Dale St. store?

May 31, 2008
ajs in General Midwest Archive

MSP Pistachios

Let me start by saying that I completely adore Bazzini's Super Colossal Pistachios, from their Greenwich Street store in Manhattan. Haven't yet had better.

These nuts go wonderfully with Sidecars, and I have a couple of friends dropping by for one or two of suchlike. I'd like to be able to foist some great pistachios upon them.

Sadly, I'm not in Manhattan, I'm in Saint Paul.
Nominations for places in the Cities that peddle exceptional pistachios are welcome/yearned for.
thanks!

May 29, 2008
ajs in General Midwest Archive

MSP Lunch downtown

Saint Paulite will be working on-site in Minneapolis on Monday, 4/14, near the corner of 3rd Ave and 9th St. South. I don't know much about that area, apart from ambling a couple of blocks to Vincent. Chowish luncheon suggestions are welcome. Cuisine not terribly important. Be nice to keep the price under $20. Under $10 would be even better!

Thanx for any help!

Apr 13, 2008
ajs in General Midwest Archive

I forgot! Searching for a place in Minneapolis

HA! YESSS!!!!
<punches air with fist>

Many thanks,both of you!
Ah, I love these boards...

Apr 13, 2008
ajs in General Midwest Archive

I forgot! Searching for a place in Minneapolis

I'm trying to find a restaurant's website that I briefly visited in the last month or two, and foolishly failed to bookmark. I cannot remember the name of the place, though it might have been a person's name.
Here's what I know:
-I believe that the cuisine was labeled African Asian fusion, though I remember it as having a more African bent. Perhaps Caribbean? I do understand that Asia and the Caribbean are kinda far apart, but hey, I'm free-associating, here.
-I believe that the place was in South Minneapolis, perhaps in the Lake-Hiawatha area.
-It was not in Saint Paul.
-The website was jolly, brightly colored, and featured photos of entrees.
-I don't believe that it was Tam-Tam's (which seems more purely African).
-I'm not finding it, so far, in any thread that I have contributed to.

I'm not sure that I could make this vaguer if I tried, but anyone have suggestions?

thanx for any help, here. If I do find it, I promise to bookmark it this time.

Apr 13, 2008
ajs in General Midwest Archive

Saint Paul, Dinner at The Strip Club (verrrry long)

The short version: Go the Strip Club right now and eat the food.

The long version:

A friend and I went to dinner at The Strip Club, Saint Paul, on Saturday night. Easy to find, and parking was plentiful.

We had a 6:00pm reservation, and were seated up the spiral staircase at a charming deuce with nasty Ikea folding chairs. Several of the tables on the upper level have these, several have seats decidedly more chairlike, and our server quickly and graciously swapped out some decent chairs from an empty table.
The room is simply but pleasantly decorated, dark paint scheme, nice view of downtown Saint Paul (especially from the upper level). A near total lack of soft surfaces makes for a lively room, even moreso on the ground floor, where things can get pretty hectic around the bar. Even upstairs, the noise level could discourage intimate conversation. Fortunately, my friend and I had no need to whisper sweet nothings to one another, so mostly, the noise level wasn't unacceptably loud, and it was mostly the noise of happy diners.

We began with a brace of Manhattans, Maker's Mark perfect for me, the house Manhattan for him. Both drinks were well made, showing little evidence of the tendency of many bartenders to shake the bejeezus out of the brown drinks. The house Manhattan, allegedly made with Kirsch, was slightly better than my perfect, and had, oh be joyful, what seemed to be an honest-to-god housemade maraschino cherry, crisp and teasing, beckoning from the bottom of the glass. I switched to the house Manhattan for a second round, to get my own cherry. Besides, the olives in the perfect Manhattan were nothing special, and I had forgotten to ask for a cherry rather than the (correct) olives.
Luckily, we were in no hurry, as the bar's response was maybe a tad leisurely, but the bar was also busier than a gentleman's club during a political convention, so we weren't feeling neglected. Server assistants kept our water filled, and we settled in for a careful study of our menus.

Our server was a genial fellow, though he seemed a bit confused (he may have simply been harried or new), readily advised us on the menu, and apprised us of specials. Seduced by the siren song of bacon ketchup,we began with an order of fries, ($6) an order of the Devil's Eggs ($3), and the Grilled Meat onnastick dujour ($6), which I believe was a chili-rubbed ribeye that night. Again, a somewhat longer than expected delay, but the kitchen seems cozy, it was the height of Saturday dinner rush, and we had nowhere to be, so we simply kept up our manly badinage and enjoyed our cocktails, and the wait. In that order.

The fries were among the best I've had, hot, fresh, very crisp, and lovingly seasoned. The bacon ketchup, while very tasty, didn't suggest bacon to either of us, and the other dip, an alleged remoulaude, was also very good, but much more garlicky-aoili-y than I would have expected, having mostly crossed remoulaude's path in New Orleans, where (like so many things), it has been tinkered with. Since both were toothsome, and garlic is proof of God's love for us, we had no complaints.
The Devil's Eggs were a variant on the classic midwestern picnic deviled egg. Half of the order, the egg whites were, well, white. The other half, the whites were violently purple, as though Barney's eggs had been used. We sipped our drinks and pondered this wonder. Since the eggs were not dinosaur sized, I ventured that beet juice was somehow involved; our server confirmed that the purple ones were pickled in beet juice. The purples had a slightly firmer texture, and the hint of vinegar & beet in the finish appealed. Both colors were filled with the usual yellow deviled egg filling, but with a hint of heat on the tail end, from curry and chile oil that made for a welcome update to the July Fourth staple we all know.
The Grilled Meat onnastick was scrumptious, and boded well for the other beef lurking in the kitchen. A nicely sized lump of Ribeye, grilled medium rare, garnished with a bit of fennel. Perhaps lightly rubbed with chili before grilling.
We could certainly have tried to tuck away about another hundred of these small plates, but what would be the point of that? We flagged a cab for for entreeville.

My friend ordered the eponymous Strip ($28). The steaks can be had plain or topped with any of 7 sauces, for an additional charge of $4-15. He opted for the pistachio butter sauce ($4). We asked our server what was so dreadful about the beef that it needed topping. Luckily, our server was a genial fellow, and did not chuck our rude selves over the railing onto the large table of twentysomething gents with seventies' sideburns (which were ugly in the seventies, too), Hawaiian shirts, and the occasional porkpie hat. He allowed as how he serves about an equal amount of steaks with and without topping, and because the grass-fed beef was leaner, some folks preferred a bit of extra flavoring. Having had some wonderful buffalo steak with blue cheese in the past, this made sense to me.

Thus mollified, I ordered the beef special, which was a chili-rubbed ribeye with a red pepper coulis, if I remember correctly ($32). Both were ordered medium rare. We were told that they'd be served sliced. The last time this happened to me was a fairly overpriced hunk of cow at New York's mysteriously famed Peter Luger some years back. My suspicions were again raised, but a combination of the toothsome grilled meat onna stick, and a couple of well made Manhattans stalwartly kept my fears at bay.

With our steaks, we each had a glass of a cheap Spanish Syrah (~$6). While we waited, I gazed speculatively at a woman a couple of tables over with earrings the size of dvds. That's something that you don't see every day. We argued about whether she was drinking an unsugared Sidecar, or Cosmopolitan. We each smugly maintained that we were correct. Our server sided with the Cosmopolitan school, but I didn't hold that against him.
Our entrees arrived in less time, it seemed, than the small plates. Mighta been the earrings.

My friend's strip was served with sauteed carrots and half a grilled lemon. He puzzled over the latter for a while, and I suggested a squeeze of lemon onto the steak. He tried that, tasted it, and declined further lemonizing. We swapped tastes of our entrees.
His strip was sensational. The pistachio butter business was savory, the steak didn't need it, but it didn't hurt it a-tall. He allowed as how the carrots were expertly sauteed, and how nice it was that the same amount of care seemed to go into some sliced vegetables as the slab of meat.

My ribeye was, in a word, superb. Probably one of the top three steaks of my life. Maybe top two. Certainly I should eat more steak, to be sure. The seasoning was exquisite, the coulis complemented the meat wonderfully, and the sauteed mix of squash and onions helped boost the whole shebang right over the top. It took me a while to eat, as I thoroughly chewed every morsel, whilst making little whimper noises. In this instance, the loud room was my friend.

I will say that the level of medium rare that our meat was cooked to was on the rare side of medium rare, but that didn't bother us in the slightest. Your feelings on this might vary. If there was a flaw to our entrees, it was the lack of bread to mop up juices, which were plentiful and succulent. We mentioned this drawback to our server, since we did not want to embarrass him by licking and slurping at our plates. 'Let me see what I can do,' he murmured, returning shortly with a couple of pieces of focaccia, which served admirably. Bread does not normally seem to be served with an entree, and we were not charged, which was a small gracious touch. The wine paired splendidly with the meat, and we happily worked our way through two unforgettable entrees. Sat back, blinked dazedly, sipped at the dregs of our wine.

Around about this time, we noticed that the table below of unfortunately dressed young men had given way to a table with a number of women dressed for the spring weather. We decided that dessert was in order, the better to study and appreciate this unexpected treat.

We asked for the dessert menu. Our server regretfully informed us that there was no dessert menu, but consulted his notes and readily spooled off what was available. There were, I think, six or eight choices. All desserts are $8, and the only two that I remember from the list are the ones that we had.
First was a whole poached pear. There was nothing inherently wrong with it, but it lacked the panache of everything else that we had eaten that evening. We speculated about the addition of some blue cheese, or smoked walnuts, to liven things up.
The little flourless chocolate cake was another story entirely, and heralded the triumphant return of The Cherries. The little cake, about the size of a cupcake, was topped with four of these tasty rascals, and further escorted by another three, honor-guarding the plate. The whole shooting match was then drizzled with a cheery cherry syrup, possibly house made, and topped with a forgettable meringue cookie. The cake itself was one of the top four chocolate desserts that I have enjoyed, two of which are no longer available. Creamy, dense, made with weapons-grade chocolate, a bite of the cake taken with one of the cherries and a sip of excellent coffee was bliss and heaven itself, and almost completely distracted me from those spring frocks downstairs.

The single stall unisex restroom was well kept (no small feat, given the crowd), but since its open plan is pretty much in the thick of things, you really want to be sure that the door is locked if you value privacy. Mind your head coming down the spiral staircase, as the clearance is tight for those over six feet, and a piece of plate steel from the balcony menaces the unwary. I feel for the staff that must charge up and down that staircase all night.

Four cocktails, three starters, two entrees, two coffees, two desserts. Most of it stellar, some merely exceptional, and $155 later (before tip), we staggered blissfully to the door, around the corner, and did deep breathing exercises under the kitchen exhaust for a moment. We felt that we got a very fair shake. On a Saturday night, anyway, the joint was jumping, with the crowd at the bar about three deep, in a space about the size of my car, so there was a bit of a din. But I've put up with far greater noise for far lousier chow.

Now and then my old friend and I do this (most often when his vegetarian spouse is out of town), and have been doing it for years. To steal shamelssly from soupkitten, we are easy to please, but hard to impress. We were not so much impressed as dazzled by our evening at The Strip Club.

Now I want to try an early week night, see if the room is any quieter. Hard to imagine the eats getting much better, though.

Mar 31, 2008
ajs in General Midwest Archive

MSP-Thai Ignoramus Seeks Guidance

Yikes, it looks like I unintentionally gave the anthill a gentle kick!

Thank you for all the suggestions, folks. While I was leaning towards True Thai, it is closed of a Sunday, so we ended up at Amazing Thailand, which, to my uninformed palate, seemed perfectly acceptable. We split an order of shrimp/chicken spring rolls, and a couple of entrees. Amazing Curry with shrimp for her, and the Cashew Nuts with chicken for me. The service was pleasant and attentive, the room was fairly quiet and relaxed on a Sunday night, and we were able to catch up in a leisurely fashion.

While I prefer my spring rolls to be fried, these were just dandy. I liked both of the entrees, though the Amazing aspect of the curry escaped me. Out of curiosity, given by our server a scale of 1 to 5, I ordered my cashews at heat level 4. Spice is a completely subjective thing, but I felt that I got a pleasant warmth from a level 4, and I was hoping for something a bit more assertive. My companion's curry was a level 3, which seemed fairly mild to me. But I get the sense that I like a higher level of spice than is the norm here in Mn.

Being a sucker for Vietnamese iced coffee, I finished off with an order of the Thai iced coffee, which was described as being very like its Vietnamese cousin. In that there is coffee, dairy, and ice in the beverage, they are indeed similar, and the Thai coffee was harmless/pleasant enough. The Thai version is subtler, but I think that my preference is for the Vietnamese version, which has a bit more oomph. And then there's the whole ritual with the little drippy pot, and the glass with the milk that just tickles me. That said, I am making this sweeping statement from a total sample size of 1, so take that for what it is (or is not) worth.

In sum, I'd say that there surely seems to be nothing at all inherently evil about Thai food, but that my personal preference in SE Asian cuisine leans towards Vietnamese.

Again, thanks much for the help. I'd still like to try True Thai sometime.

Feb 29, 2008
ajs in General Midwest Archive

MSP-Thai Ignoramus Seeks Guidance

A friend is coming into town for a few days, and is jonesing for Thai for dinner. Thai's a cuisine that I have only tried a few times. Generally, I like it, but know next to nothing about it, let alone who has the good stuff in the Cities. We're trying to persuade her to move here, so to help that cause, I'm looking for opinions on outstanding Thai eats.

A search of the board has had only spotty success. I'll be scooping her up at the airport, and dropping her with other friends in Kenwood, so locations in that area would be pleasant, but not strictly necessary, since going out of one's way for the chow is a basic tenet of 'Houndery.

Suggestions?

thanx!

-ajs

Feb 24, 2008
ajs in General Midwest Archive

Favorite Places for Cocktails - MSP

Welcome, Laura!

I have never had a bad Manhattan at Vincent, and the bartenders there are among the few in these towns that know that a Sidecar is not a 'Brandy (shudder) Margarita'. A friend claims that they also make the best Cosmo she has tasted, but I don't know the first thing about judging a Cosmo. Good value at happy hour, too.

-ajs

Feb 24, 2008
ajs in General Midwest Archive