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sjb7501's Profile

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Momofuku Milk Bar Cookies—from a Mix!

I was getting excited about this, and then I realized I live closer to Momofuku Milk Bar than I do to any Williams Sonoma....

Jan 26, 2012
sjb7501 in Features

Fondue-in-a-Bag Is a Rousing Success

I have to admit the comments here surprise me (the original piece by James Norton, too, though I always read him gluttonously). Making fondue is like boiling water, c'mon.

Get a caquelon (or small pot), rub it with garlic. Pour in a quarter or half bottle of white wine, throw in some diced cheese of good quality (and I think this is why the homemade is better; my friend from the Jura does it all with aged Comté, but a mix of Comté, Emmenthal, and Gruyère can do you). Stir until it all melts.

So, in all, a few more minutes to cut up the cheese? You still have to stir. This is absurd.

Mar 07, 2011
sjb7501 in Features

8 Stomach-Turning Food Commercials

My mouth is turned into a false, Joker-ish smile of pain. These are really, really stomach-turning.

Feb 12, 2011
sjb7501 in Features

Paris cheap eats suggestions--I'll start with a few

> It's pronounce "Vee yay".

You've left out an "i", however.

Jul 12, 2010
sjb7501 in France

looking for best Risotto in NYC

I recently had an amazing risotto with cauliflower, confited onions and pancetta at Sorella. I went back but they'd changed the risotto dish; didn't try the latest that time.

Jul 02, 2009
sjb7501 in Manhattan

How to deal with a wine snob?

I have to say I'm a little surprised by the people who suggest you have him pay for the wine or order a separate bottle for different people at the table. That seems so unconvival or even hostile. So does shoehorning the sommelier between him and his beloved wine list. He gets pleasure out of choosing the wine; maybe in his excitement, he has no idea everyone else is slightly alarmed at the price. Much better to have a direct, friendly talk beforehand about your preferred wine price range, as others have said. It's nothing to be ashamed of or angry about.

Aug 13, 2008
sjb7501 in Not About Food

Surf, Wine, and Money

The spelling errors are distracting, though. Riems? Epernet? Mullesime?

Jul 24, 2008
sjb7501 in Features

Chez L'Ami Jean - Wine Info?

Cahors.

May 12, 2008
sjb7501 in France

Le Buisson Ardent?

Went a couple of months ago because guide books seemed to say it was good. It was not. Pretentious, pretentious, pretentious. Obnoxious, dismissive servers (and my party was all speaking French, I was the only American, so it wasn't tourist-snobbery), ambitiously "creative" food that completely misfired with every single dish, and slow serving times. Never going back.

May 12, 2008
sjb7501 in France

Les Pietons in Paris-Any opinions?

What is this place? How did you hear about it? Who recommended it?

Mar 09, 2008
sjb7501 in France

Paris query: looking for old traditional places

I think it might be better to go with non-chain establishments. Those have the ambiance, maybe, of old-style restaurants/brasseries, but are hopelessly mediocre as far as the dining experience goes. For the price, one might chip in for good food....

Mar 07, 2008
sjb7501 in France

Seeking impulsive, flippant Paris advice...please help!

Interesting and understandable, given the presentation. But actually, the restaurant is situated in one of the least touristy places in Paris (off the Place d'Italie in the 13th). I have bought wine at the wine store "annex" across the street, but haven't eaten at the restaurant.

Why not throw in Ribouldingue instead of Aux Lyonnais? Not Lyonnais food per se but really great offal... and very "soigné" (i.e. white tablecloths, amuse-bouche, etc.) for just 27 euros prix fixe.

Of the markets you mention, I would avoid the Belleville market (very cheap, and quality suffers, though more North African and Asian produce than in other markets; didn't find any good fish or meat around there). Consider also the rue des Martyrs in the 9th (a market street).

Mar 07, 2008
sjb7501 in France

Seeking impulsive, flippant Paris advice...please help!

I think it's good that you're not trying to cram in two meals a day...

As for the markets, depends where you're staying, unless you go to covered markets (i.e. Le Marché des Enfants Rouges on the rue de Bretagne in the 3rd, etc.).

I haven't been to Aux Lyonnais for a couple of years, but I love it... best salad with chunks of bacon and lamb's foot and a poached egg over céleri rémoulade... and great quenelles de brochet.

Why, out of curiosity, do you think L'Avant-Goût is touristy?

Mar 07, 2008
sjb7501 in France

Pre and post dinner drinks

Oh yes, the Hôtel d'Aubusson is great.

Mar 06, 2008
sjb7501 in France

Seeking impulsive, flippant Paris advice...please help!

Very good choices. But AVOID Chez Jenny. Part of the Flo group; chain restaurant, mediocre choucroute, awful the rest.

Feb 29, 2008
sjb7501 in France

So.. truffle oil in Paris...?

Try truffle salt. Apparently, the aromas from truffles cannot leach into oil of any kind, so truffle oil is always an artificially flavored product (sorry Souphie).

Truffle salt, however, is actually salt mixed with a small amount of crushed truffles.

Feb 29, 2008
sjb7501 in France

What Is Nondairy Creamer?

Why does nondairy creamer exist?

Feb 28, 2008
sjb7501 in Features

Champagne in the $100 Range

Yes, treat yourself to the 1990 Henriot Enchanteleurs. A wonderful aged champagne, beautiful and balanced. This is what you're looking for.

Dec 12, 2007
sjb7501 in Wine

Bring On the Bubbles

Nice, very clear. But you forgot Extra-Brut a.k.a. Non dosé. Quite the trend these days.

Dec 11, 2007
sjb7501 in Features

Interesting Discussion of Not Serving Red Wines with Cheese

Whatever the case may be for white wines with cheese (and they are often the best pairing), this article was profoundly STUPID and SELF-AGGRANDIZING.

Yes, we hang out with Aubert de Villaine. Yes, oh, just some trifling Montrachet.

And red with St-Marcellin? No, no, no, no, no.

And the source of this red wine prejudice being England?! As opposed to the country of 350 cheeses and as many traditionalists who eat them with red wine?!

Barf, barf, this "journalist" makes me so angry.

Who cares if the point is right; everything is in the form and its expressions, which are, as the French would say, "à vomir."

Dec 10, 2007
sjb7501 in Wine

What's the Difference Between Brown Sugars?

Can anyone give me an equivalent for American light brown sugar as called for in recipes (such as cookies)? Since I moved to France, I don't know what to use. Brown-colored "cassonade" doesn't have the sticky quality of American brown sugar (you can't pack it).

Aug 13, 2007
sjb7501 in Features

Thoughts on Marrow?

As with sweetbreads, I usually skip the soaking stage. Roast away!

As for recipes, I think the simpler the better. Nothing is more delicious than a roasted chunk of marrowbone with some toast and fleur de sel. Just scoop, spread, sprinkle, and devour.

Jul 16, 2007
sjb7501 in Home Cooking

Petrus...how to pronounce?

What? The "s" is always pronounced!

The only difference in its pronunciation in France is peh-TROOSE vs. pay-TROOSE.

Jun 29, 2007
sjb7501 in Wine

How do I reheat paella?

My microwave is out of commission and I was wondering if it's better to reheat paella in a pot on the stove or in a baking dish in the oven?

Is this kind of dish any good reheated?

Thanks!

Jun 29, 2007
sjb7501 in Home Cooking

Petrus...how to pronounce?

I know... But good reminders. (I speak French at home.) "The last syllable" was shorthand for "the last syllable in a cluster of words" ; since here, Petrus is one word, it gets it on the "trus", so to speak.

As quoted above : "l'accent tonique du français est marqué pour chaque mot ... seulement quand ils sont isolés."

I used to date a Latin American guy named Pablo. He said "PA-blo", everyone French said, "pa-BLO". Except when the sentence was longer: "C'est pablo au téléPHONE..." etc.

P.S. winepunkguy - great answer!

Jun 29, 2007
sjb7501 in Wine

What to make for guests when I don't feel like eating a lot

Thanks for the suggestions! I don't have a barbecue, so I think I will go with shrimp + jasmine rice, with some gaspacho to start. Not too heavy. Now for dessert...?

Jun 29, 2007
sjb7501 in Home Cooking

What to make for guests when I don't feel like eating a lot

This is a strange question, because usually I am not too shabby with a fork in hand and I hate people who pick at their meal or prefer salads. But I've been doing too much intensive dining lately, and tomorrow evening, friends of my boyfriend's are coming over for dinner (we'll be 6, total). So here we go again... As a result, I am having trouble planning the menu (yes, I am the only one who cooks in this household).

Any good ideas for a lightish meal that cleverly seems normal? (I mean, 3 of the diners are hearty-eating guys, and one of the girlfriends is not too hung-up either.) Thanks!

Jun 28, 2007
sjb7501 in Home Cooking

Petrus...how to pronounce?

Actually, there's no accent because it's the Latin for Peter (whose statue is outside the château). But in French, it tends to get bastardized to Pétrus, and pronounced that way (roughly: pay-TROOSE - though the "oo" vowel is the tight French "u"). In French, the tonic accent falls on the last syllable.

Jun 28, 2007
sjb7501 in Wine

Clam chowder without potatoes?

So, yesterday was the dinner. I made the clam chowder with potatoes (just in case they were needed to absorb some of the salt from the clams, or add some other taste or texture) but then removed them at the end. The soup was delicious!

Thanks to all those who encouraged me in this act of culinary heresy!

Jun 25, 2007
sjb7501 in Home Cooking

grilled avocado - anyone try it?

Can you pan-sear it? I don't have a grill.

Jun 21, 2007
sjb7501 in Home Cooking