VictoriaL's Profile
Suggestions on selling commercial range
Thanks, Rudy. I've decided to give Ebay a go first. The wall in my kitchen is being knocked out (and the floor that the unit will be going over is still the subfloor) so it's no problem to remove the range. A construction crew will be here and we will be taking it to a secondary garage to store it temporarily. I will just have to mention to the buyer that it is heavy (we are taking off the back "shelf" assembly and that amazingly heavy griddle, plus anything else that is easily removed) and they should plan accordingly.
I really appreciate your advice, especially since you're "in the business". :)
Suggestions on selling commercial range
The range is a Southbend model 323.
Thanks to all for your advice and suggestions (although I was hoping to get more than 10-20%!). :)
Suggestions on selling commercial range
I have had a commercial range (60", 6 burners, raised griddle) in my kitchen for about 25 years and am ready to sell it. I'm thinking that my best bet would be to target commercial buyers, but I have no idea how to go about it. Local Craigslist or newspaper ad? Or should I somehow target local organizations (fire halls, church halls, etc.)?
It is a nice piece of equipment, used basically for just my husband and me (except for some large holiday gatherings). I have no idea how to price it either. New ones (stainless steel, mine is black painted steel) run around $4,000. I also have a custom-made stainless steel hood (with stainless washable filters). I've looked online and can find nothing similar.
Any ideas on how/ where to advertise and maybe how much to ask for the 2 pieces? I would appreciate any help!
Best fried fish in Pittsburgh, please!
I've seen a post asking for reccs on the best parish fish fries, and a post asking where to go for fish and seafood, but I'm looking for something slightly different here.
I am craving fried cod, coated with crumbs rather than batter, and really good, crispy French fries. Does anyone have any restaurant recommendations in the South Hills? I usually stay away from fried foods, but it's time to give in... :) Thanks!
Pittsburgh-made foods?
A friend and I are exchanging foods made in/ common to in our respective areas for Christmas (she is in San Diego). Does anyone have recommendations for me? It has to be able to handle a 5-day trip via UPS (nothing requiring freezing or refrigeration, etc.). I plan to go to the Strip to find some ideas, but thought I'd start here. Thanks!
Soba (Pittsburgh)
(Life is too short to eat at a whole string of mediocre restaurants while one is travelling just because one doesn't know any better!)
And that is why Chowhound is here! :D I hope that he is feeling better, had a successful trip to Pittsburgh, (and enjoyed a couple of good meals ( perhaps even one at Kaya?!?)
Soba (Pittsburgh)
Kaya is my favorite restaurant in that area
http://www.bigburrito.com/kaya
It's not too far from the convention center, probably less than a mile, but not a comfortable walk at night. When I take people there from large cities who have never been to Pittsburgh before, their reaction is usually surprise that we have such a restaurant (???), and they have always been impressed by the food as well.
Soba (Pittsburgh)
Spacegyrl, Kaya is an excellent restaurant on the Strip District section, not too far from where your husband is (but not walkable, although I'm sure that a taxi wouldn't be very pricey). I have taken 3 first-time visitors from other large cities there and all reactions were favorable plus they all were surprised that Pittsburgh has a restaurant such as this (???).
http://www.bigburrito.com/kaya
a really good, higher end rum for a great Mojito??
My favorite is definitely Rhum Barbancourt. We have about 20 different rums in our bar (which is *phooey* compared with our friend who has over 100-- and I've counted...), and I've made mojitos with all of the light and golden rums. Barbancourt stands out as the best so far.
not so sweet/non fruity dark rum cocktails?
And I have a nice selection of scotch (gifts) and never even cracked 'em open because I'm a rum kinda gal! ;)
The Appleton (one of my favorites) is great in a mojito. I also enjoy it mixed with seltzer and a squeeze of lime.
Cilantro
I can keep cilantro for almost 2 weeks in the refrigerator. Just trim the ends of the stems and stand the bunch upright in a sturdy jar/mug. Cover loosely with a plastic bag (one of those bags that you get in the produce department of the grocery store is perfect for this) and refrigerate. Change the water and re-trim the ends every couple of days.
I *heart* cilantro! :)
clarion clipper
Barely, it has been at least 29 years ago... (good heavens...)!
It was a great treat to have my parents visit this poor college student in the late 70's and take her (and a lucky friend) to lunch or dinner there. I cannot remember what the food was like, but compared to the dining hall or our apartment cuisine, it had to be a step or two up. :)
Morgantown, WV
Although we live near Pittsburgh, several years ago we built a vacation home on the Cheat River close to the lake. I enjoy cooking and entertaining, and we rarely venture out to Morgantown, but we do have three favorite places:
Black Bear Burritos, in town, has an eclectic menu of imaginative fillings wrapped in tortillas. Perfect for lunch or a casual dinner, and a decent beer selection. Good prices.
Cafe of India closed downtown a few years back, but relatives of the original owner reopened next to (the worst seafood restaurant I have ever experienced) Back Bay. Good Indian cuisine, and their lunch buffet is a great value.
My favorite, however, is Voyagers located at the airport (Hart Field). It is located in the main level of the terminal building (not very good signage) and will soon change its name to Ali Baba. Yes, the same one that used to be downtown, but some additional menu selections for those unfamiliar with Middle Eastern cuisine. The hummus is to die for, and every thing I have ordered there has been served promptly, hot, and delicious. The Owner usually comes over to say hi, whether he knows you or not.
A few nights ago we went to Voyagers and I was extremely pleased with the Parmesan-crusted Tilapia with mango glaze (served with a decent rice pilaf and very garlicy sauteed spinach). DH enjoyed his citrus-crusted salmon and perfectly cooked mix of green and yellow string beans, zucchini, and carrots (how were the beans cooked perfectly, yet so was the zucchini?). For dessert, since it was my birthday, I ordered Choclava. Is is basically baklava infused with layers of bittersweet chocolate. Warm and melty and absolutely decadent! So good, in fact, that I am thinking of having this restaurant cater some events at our lake house so I don't have to spend days cooking when we have guests this summer. :)
FWIW, we consider Oliverio's to be "okay", just overpriced and a bit on the snotty side (if you know what I mean) for what it is. For Italian, I will wait until I can get to Lidia's in Pittsburgh (or my Mom's house...)
Mileground in Morgantown, WV
It is called Yesterday's, and more details are on the thread which you posted on the Pennsylvania forum. :)
Pgh Restaurant Closings/Changes
We go to Linguini's near Century III a few times a month and I always am amazed at how few people are there. The oven-baked pizzas are very good, and their chicken (and eggplant) parmesan sandwiches are huge and excellent (especially with those homemade chips). We go there mainly for lunch, but a few times for dinner and I would recommend the homemade gnocchi and the linguine with white clam sauce. Their marinara is almost as good as my Mom's, and much better than most I've had in restaurants.
Wonder what the management changes will do to the food/ operation? Sometimes the service can be quite slow.
And nice to know about DeCarlo's, one cannot have too many pizza places! :)
BYOB in Pittsburgh
I've recently discovered 2 BYOB's in the Pittsburgh area:
Green Mango Noodle Hut in Regent Square (absolutely excellent Thai food)
Mendoza Grill in Greentree (very good Mexican food)
Neither charges any fees (corkage, glass, etc.)
Mileground in Morgantown, WV
Yesterday's is located in a new shopping center, Northpointe Plaza, about a quarter-to-half mile from Back Bay (heading away from Morgantown). It opened last fall, and I've heard that they are still having problems hiring adequate help so going there on a weekend evening may mean a long wait. We passed it around 9pm last Saturday and it was very busy.
A note, just a couple buildings from Back Bay is a wonderful Indian Restaurant (I believe it's called Cafe of India). If you enjoy that kind of food, definitely try it. :)
Mendoza Grill in Greentree (Pgh)?
It was a good experience! :) Was this place a gas station in a previous life? The exterior resembles one, but that just added to its charm. It really is tiny, though, I counted 26 chairs but as we were there at 1:30 on a rainy Thursday afternoon there were only a few other customers there. The interior decor is nice and cheerful.
But the food was excellent. All three of us had something different and we sampled each others' meals (I still preferred my basic chicken enchiladas with tomatillo sauce). One note, though, most Mexican restaurants serve refried beans and rice with many of their entrees and they're often rather bland. Both the beans and the rice at Mendoza were much better than the usual offerings at other restaurants. And our server was better than average, too. All in all, a great experience and even though we live on the other side of town (about 50 minutes drive), we will return any time we can possibly be in that area.
Dave, if you live anywhere in that vicinity, I envy you simply for your proximity to Mendoza Grill!
Mendoza Grill in Greentree (Pgh)?
Thanks,guys, this sounds exactly like the kind of place I like. :) I'm looking forward to it!
Mendoza Grill in Greentree (Pgh)?
We are meeting friends there for lunch on Thursday and have never been to this restaurant before-- does anyone have any recommendations?
Pittsburgh - Asian Food
I want to thank everyone for mentioning all of these restaurants. I tend to go to the same places because... I like them... ;)
I will definitely try Me Lyng, and probably tomorrow since I will be in the area.
We enjoy Green Mango (on South Braddock) very much. I have been to Typhoon (on South Highland) and the food is very good and nicely presented, but to pay $3 for a pot of hot water and a Tao teabag seems a bit excessive. Funny about how such a small thing can affect my wanting to return.
Pittsburgh, BYOB, 8-10 people
Lemongrass Cafe, downtown. Great Thai food, BYOB (no corkage or glass fees!), and the attached parking garage is quite reasonable (for being downtown...). Make reservations, though, I've been there on nights that were packed, and nights where there were only one or two other tables occupied. And don't be too impatient, the service is either good or so-so depending on the server and how busy they are.
BTW, my favorite wine to bring (since we like our Thai food spicy) is a New Zealand Sauvignon Blanc. A reisling would work for those who like a sweeter wine.
Can I prepare ravioli ahead of time?
Wow, I had never thought of the fennel & garlic combo! Okay, I now have to concentrate on the table centerpiece and other decorations, so the menu is finalized. But since I love anise I will keep this in mind for, perhaps, Christmas?!
:)
Kaya's Fusion Cuisine
There is a restaurant called Kaya in Pittsburgh, but this is definitely not the restaurant that everyone (with the exception of Tuesday24) is reviewing on this thread!
BTW, the Kaya in Pittsburgh is on darn excellent restaurant.
http://www.bigburrito.com/kaya
Can I prepare ravioli ahead of time?
I appreciate your input so much, everyone! My decision has been made-- boil the pasta just before serving (not ahead of time). And no to the PR with the gorgonzola ravioli. Perhaps I will take the cream from the tomato cream sauce (I think that the artichoke tortellini can handle a plain, although really good, tomato sauce) and toss it into the butter for the gorgonzola ravioli. I don't want to have too many butter sauces, or too many cream sauces, but this makes sense.
Alkapal, ouzo in the pink sauce... now that's a nice touch-- thanks!
Actually, there are no recipes for the sauces and the ravioli/ tortellini are purchased! Up until 2 weeks ago I was going to make lobster ravioli and veggie-filled tortellini. Then I was in a little Italian store and saw these wonderful stuffed pastas, made locally. DH was with me and encouraged me to buy this time, rather than make from scratch. Although a couple of people behind the counter gave these ravioli high praise, some customers standing nearby did also, so I bought them. We shall see...
But if there are any other recipes you may want, please let me know and I'll do my best to post them (but after this coming weekend!).
Again, thank you all so much for your help with this! :)
Can I prepare ravioli ahead of time?
Thanks for the responses!
I should have been a little more clear. The ravioli and tortellini are already made and frozen. I just don't know if I can cook them ahead to save some time, or if I should just do it before serving (and drink mostly the non-alcoholic punch until I'm done with the boiling water!).
I was also thinking that I may be able to do it earlier in the day, and mix with the sauces, then reheat just before serving. I am worried about the pasta absorbing the sauce too much, in that case.
Nemo and chowser, the pasta is actually the main course, appetizers and soup before, bread and salad with, and an incredible-smellin' chocolate cake (I just made it) after. No help in serving, though, I'm going to offer it buffet-style and serve the pastas so the guests can tell me what varieties they would like. Here's the menu:
Cocktails
Sparkling Citrus Punch
Ruby Sippers
Lucy's Sidecar
Appetizers
Assorted Crackers with
Dutch Gouda with Walnuts
Cranberry Chevre
Pesto-Dried Tomato Torta
Tuscan Cheddar
Spinach Dip with Crudités
Mini Crabcakes
Mushroom Turnovers
First Course
Roasted Pear & Butternut Squash Soup w/ Gorgonzola
Main Course
Lobster Ravioli in Pink Sauce
Butternut Squash Ravioli with Sage Brown Butter Sauce
Gorgonzola-Walnut Ravioli with Butter and Parmigiano-Reggiano
Artichoke Tortellini with Tomato Cream Sauce
Salad & Bread
Mixed Field Greens with Pear-Cranberry Vinaigrette and Cranberry Chevre crumbles
Ciabatta
Dessert
Dark Chocolate Cake with Milk Chocolate Mousseline
Champagne
It looks confusing, but I can't figure out how to italicize or underline. I apologize.
A lot of this is make-ahead (such as the cake which is cooling now, to be frozen until Saturday morning) or quick-to-put together.
We first had thought of having this catered, or even having it at a restaurant, but I have problems with giving up total control of a situation... ;)
Can I prepare ravioli ahead of time?
Hi everyone. I am having a dinner party to celebrate our 25th wedding anniversary this coming Saturday. I would like to make as much ahead as possible and have planned a menu which is allowing me to do that with several of the courses. However, I am uncertain how to make ahead the pasta course, or if I even can do this.
I am having four different stuffed pastas:
Lobster Ravioli in Pink Sauce
Butternut Squash Ravioli with Sage Brown Butter Sauce
Gorgonzola-Walnut Ravioli with Butter and Parmigiano-Reggiano
Artichoke Tortellini with Tomato Cream Sauce
The sauces will be relatively easy to prepare (the Pink Sauce is basically fresh tomatoes and basil with cream which I plan to make the previous evening and gently rewarm; the tomato-cream sauce can be mostly prepared ahead to rewarming and adding the cream; and the butter sauces are simple enough to make just before serving).
What I am wondering is, can I cook the pastas ahead of time, brush with butter (to prevent sticking), then refrigerate in oven-proof dishes? I could then rewarm the pasta, add the sauces, and serve. OR would it be possible to take this a step further and make the sauces (any? all?) the night before and refrigerate the pastas with the prepared sauces then just pop the dishes into the oven to rewarm the next evening?
And, on a related note, I wonder if the Parmigiano-Reggiano is an appropriate chese to serve with the gorgonzola? Would anyone suggest a better pairing?
I would appreciate any advice about this (but please don't say to cut down the pasta choices-- it's what my husband asked for!) :)
THANK YOU!
