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Not so happening places near Hilton Midtown

Like I said, the onion soup was fantastic - one of the bet I have had. But that is me - I always manage to pick the wrong restaurant and the wrong thing to order.

The food hall wasn't bad. I mean, it is not as great as I think they make it out to be, and no I did not feel like I was in Europe. But things looked pretty good, prices were up there but not exorbitant. Definitely tourist country, though, if that bothers you. I just take them as part of the scene.

I did discover Kinokuniya though. Even discovered the ground floor Japanese section - which was great until I realized they don't put pictures on the book spines so I had no idea if a book was a cookbook or a novel!

Jul 17, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

Well, my plans were a bit upended due to some transportation issues. I ended up grabbing a late lunch piece of quiche at Pain Quotodien, which to be honest I thought was way overpriced and not terribly good. I did have a chance to grab an incredibly good blueberry bread pudding from a stand in the food hall beneath the Plaza hotel.

After getting back late I found I was still in a bit hungry and wasn't in an Italian type of mood so I did end up at Bonne Soupe - the onion soup was incredible! Unfortunately the quiche (I was in a quiche mood I guess) was horrific, so I passed on desert. Next time i am down there I am going to make sure I plan for a little more time, I forget how much longer eating and getting around in New York is compared to back home.

Jul 17, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

I just took a peak at their menu. If that is a step up from a Diner, I think I am going to have to start looking at diners and fast food.

Jul 08, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

Agreed pizza is moving upscale (not so sure I am a fan of that), but I think /i had in mind maybe something more of a real dinner. I would normally say family style, but in New York I kinda worry what I would get with something labeled as such.

maybe I should change the focus and say a nice wide menu with not too expensive prices?

Jul 06, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

Going to be in the city next weekend for a night. My schedule is pretty tight already, and to be honest I am not planning on making this a culinary trip. I am looking for a fairly laid back place near the mid-town Hilton/MOMA on a Saturday night. I want something maybe a step or so above a diner, but not asian. Doesn't have ot be the best food in the world, certainly not the fanciest or most innovative, just something reliable and where I dont have to getdressed up or refinence my house for.

My backup is La Bonne Soupe.

Jul 05, 2014
cloudship in Manhattan

Croissants in Worcester

They finally opened? I thought the idea was dead - they had been talking about it for years. Will have to check it out.

Cheese for a Flight

Unfortunately, not local. I have a couple incredibly good ones about an hour and a half away, but won't have time on this flight anyways to stop there. Now that I am back to airline peon though, I expect to be flying in coach on long trips more often, so I will look into it anyways and see what he says.

Beyond my immediate needs I think this makes a good general topic, as more and more people are, I think, looking to bring their own snacks on board. Maybe we should expand the subject a bit to say what you would take as a cheese plate type of thing with you. Get into the accompaniments?

Apr 25, 2014
cloudship in Cheese
1

Cheese for a Flight

May have been when they became popular, but it has been used as a trick for a long time as an alternative to melting ice packs.

Apr 23, 2014
cloudship in Cheese

Cheese for a Flight

Nope. Although, that does bring up ANOTHER idea I have had. How likely do you think you would be to spend $800 a person for a wine and cheese flight with really, really nice views?

Apr 23, 2014
cloudship in Cheese

Cheese for a Flight

Depends on the security. Technically a no-no, but some let it through. Risk on that one. Better luck with the frozen peas, though I have not tried that one myself.

In my case, though, my luggage will be sitting in my car ahead of time for several hours. I might use a freezer pack and bag and ditch that at the airport in my car if I drive all the way in this time.

Apr 23, 2014
cloudship in Cheese

Cheese for a Flight

We are going way off topic here, but I guess as a frequent flyer myself, I understand this is an issue.

First, to clarify, we are talking here about domestic US flights. There are a few differences in other countries, but we are going to be clearing security here in the US.

TSA is concerned with safety, not drug smuggling. That they leave up to other agencies. The concern is with liquids and liquid like solid substances (a.k.a. gels), that pose a security risk. They can reduce this risk (note it is not eliminated) by limiting things to small sizes. So, by making you carry liquids or gels in 30z or smaller units, all totaling less than a quart, the risk is reduced. Nothing requires your 3-1-1 bag to be toiletry items.

Airlines wont let you take alcohol on board. Too many regulation risks that way. But anything else they are happy with. A fed passenger is a content passenger.

As for the olive oil, check things like that. They make special bags for those types of items, but you can also get away with a double-lock gallon zip bag or one of those compression storage bags. Do use a bag, though. Not only because the baggage handlers well, mishandle bags, but also there is a pressure drop to about 8K feet in the baggage hold, so a pressurized bottle may leak or even pop the cork. Not likely, but possible.

Apr 23, 2014
cloudship in Cheese
1

Cheese for a Flight

I fly enough to have a grasp on what will make it through and what wont. Gels and Liquids are the challenge - so soft cheese depending upon the consistency and TSA staff at the time might be harder, but firmer cheeses wont have a problem, at least not in the US.

The reason you cant get your yogurt through is the size and being out of the bag. You can put small containers - those little plastic condiment cups you get from fast food places, for instance, in your 3-1-1 bag if you have room. That should clear.

Apr 22, 2014
cloudship in Cheese

Cheese for a Flight

That may have been solved on another forum - Dental Floss! Works like a cheese wire. Obviously cant be super hard, but will work with firmer cheeses, which is what I tend to steer towards.

I am really, REALLY concerned about the smell, because that gets commented on so very often in travel forums. I am worried not so much about spoilage as I am about condition, as a ziplock bag of cheese sitting in a hot briefcase for 4 hours before I get around to eating it doesn't sound so appealing.

I tend to lean towards firmer cheeses. I will definitely have an aged Gouda in there. While I like Stilton, it would be too strong a smell. I am not a big cheddar fan. Might try some Comte if the market has some.

Apr 17, 2014
cloudship in Cheese

Cheese for a Flight

I want to make up a cheese plate to take with me on an upcoming flight. This will be domestic US and eaten in flight, so not worried about importing stuff. What cheeses, say 3-5, that I could pick up at a market or smaller cheese shop (so, another words common cheeses) do you think would make good choices? That means ones that will hold well without refrigeration in a ziplock bag or plastic container, that won't smell (and disturb other passengers), and be easy to cut. Aged Gouda will definitely be in the mix.

Apr 17, 2014
cloudship in Cheese

Recent Golden or Lakewood area recommendations

Seems most of the Golden, CO discussions are a few years old. I will be out there visiting family in a couple of weeks, and am hoping to get a meal to myself that I can enjoy. So I am looking to see if there is anything new in the area that is good.

I know about Sherpa, Ali Baba and Grappa (I think that's the name). I am looking for something other than the usual Mexican, and preferably not Asian. I will have a car, but not a ton of time, so maybe west of 25, south of 70/58, north of Alameda? I know it is kind of a dead zone there.

Doesn't have to be fancy or the most outstanding meal in the world, but something new and different would be nice.

Apr 17, 2014
cloudship in Mountain States

Oil in pasta water yes or no?

I was going to ask that. While I have not found the oil to affect the pasta, I have found it affects boiling over. But that is based purely on casual observation. Personally I usually don't bother with the oil., but that is why I was told it was added, not the stickiness.

Jan 04, 2014
cloudship in Home Cooking

Best cookie press

We found the trick is to accept that the first 5-10 cookies aren't going to come out right. I think it has to do with the dough not yet having a chance to come out at even pressure after loading. Fortunately all you have to do is put the dough back in with the next batch. Unless of course someone eats it before it makes it that far...

I found the actual press! Unfortunately I think the discs are long gone. I don't have time to make them now anyways. Maybe I will make some for New Years.

Oh, last couple of years we did them I did the dough in the food processor. It came out perfectly fine and a lot less hassle. My mother actually hated making them but everyone in the family loved them so she made them anyways. Wish we had learned that trick earlier.

Dec 23, 2013
cloudship in Cookware

Best cookie press

I want to buy a cookie press. My mother used to make Spritz cookies for Christmas, and I have her old recipe, but the press is long gone. But, I have a hang up for buying a tool to make one batch of cookies a year. Besides making cookies more often, what else could you do with a cookie press?

Dec 21, 2013
cloudship in Cookware

What to serve with Ricotta Spread

I am going to be making some Fresh Ricotta Spread for a potluck. Simple recipe - honey and almonds. But, what should I serve it with? I have tried all sorts of things - I prefer something like a sweet bread myself, but my tastes are...different, too much of a sweet tooth. What would you serve it with?

Dec 16, 2013
cloudship in Cheese

Solo Diner in Honolulu - Reservations Required?

Thanks. That is my usual procedure. I just read so much about reservations in Honolulu that I was becoming a bit worried. Are there a number of smaller hole in the wall restaurants in the area? I can almost always find one of those that isnt too long a wait and has good food.

Nov 07, 2013
cloudship in Hawaii

Solo Diner in Honolulu - Reservations Required?

Not 100% sure yet. I know I will have a car and will be spending at least part of one day on the north side of the island. I am thinking I will be back by dinner time however. I will have a car - don;'t know if that is a help or a hindrance in this case though.

Nov 06, 2013
cloudship in Hawaii

Solo Diner in Honolulu - Reservations Required?

I am going to be in Waikiki this weekend, will need to do dinner a couple of nights. From what I have been reading, they are recommending reservations for everyone all the time. Is this really necessary if you are a solo diner, or can they usually squeeze you into the bar. I am not usually one for deciding ahead of time where I want to eat - should I just plan on the hole in the wall restaurant? (that may not be a bad thing...)

Nov 05, 2013
cloudship in Hawaii

Stone Ground Polenta

I did not. I never knew you had to - I will try that.

The rest of the cornmeal cooked well. In fat I almost think it overcooked, it was just those hard bits.

I might break down and buy a mortar and pestle. Will probably never use the thing again, but at least it will look neat on top of the refrigerator.

Sep 15, 2013
cloudship in Home Cooking

Stone Ground Polenta

I picked up some real stone ground cornmeal a couple of weekends ago. Real stuff, from a gristmill in Sandwich, MA.

I tried making polenta with it twice. Let the stuff cook a good couple of hours, and it still turned out to have these unappetizing hard bits in it. The flavor itself was incredible - so much more tastier than store bought. But how do I get rid of those bits? I could try sifting it and grinding the remaining larger stuff, but something tells me it is not the size of the pieces. Just sifting them out produces more of a corn flour that doesn't seem to make as good a product. Any ideas?

Sep 14, 2013
cloudship in Home Cooking

Pastitsio in the Dearborn area

Last minute save! I was just about to head out and stop at the first place I came across when i figured I would give the board one last look.

The pastitsio was good. Nice thick topping of bechamel, the beef could have used tad more seasoning. It comes with soup or salad, potato or rice, and a pile of green beans. They also put on a good splash of tomato sauce I think it could do without.

The food itself was good. But what made Gus and Us great was the staff. The place is kinda dinerish, so don't expect fancy formal service. This is friendly sit down at your table and have conversation kind of service. Great staff, make you feel comfortable. I recommend it!

Pastitsio in the Dearborn area

I am going to be in Dearborn this weekend, and looking for some good pastitsio. I will have a car so can travel a bit, but would like to if possible stay on the west/southwest side of Detroit. Any good recommendations in that area, or will I have to travel over to Greektown to find it at all?

Jul 25, 2013
cloudship in Great Lakes

Dearborn during Ramadan

I am going to be in Dearborn this weekend. I hear a lot about the middle eastern restaurants in that area, and would like to try one out. However, it is also Ramadan. Knowing that most people will be fasting during the day, and celebrating at night, what time will restaurants and shops open in the evening? It sounds like a great time to explore them, but I don't want to have to stay up till the middle of the night to do so!

Jul 23, 2013
cloudship in Great Lakes

Supertasters Unite!

I don't know what I am.

I always considered myself a super taster. I remember doing that strip thing way back in junior high. I threw up in class. I am beyond a picky eater (and don't consider myself a foodie) and yeah, it has affected my health. Yet reading up on super tasters and all that, I find I don't fit the bill.

I hate bitter things. There is practically no vegetable I like. I can do cooked onions (actually kind of like them) as well as tomato sauce, and interestingly enough some sun dried tomatoes packed in oil. Don't even put a cooked green vegetable near me. I know as a kid my parents had a real rough time with me not being able to eat anything. I think, however, I also have a huge problem with textures and that may put me in a bad mindset from the beginning. I so want to eat mushrooms but every time I taste them, blech!

I love steak and chicken - but only white meat. Dark meat will make me sick (which means a lot of fast food Asian and foreign chicken dishes are a no-no). Cant do most other meats though, although strip bacon is OK.

I am a sugar junkie, love cream, love butter - in fact I can literally eat butter (has to be salted). Like milk chocolate, not so much dark. I can taste a huge difference in diet sodas - they taste too sweet to me, very strange flavor. I also love cows milk cheese, can tolerate a few goat cheeses, hate sheeps milk. Strangely enough I love Parmesan - has a great nutty/sweet taste to it.

I hate spiciness. friends would get together and we would order boneless buffalo wings. We had to get it with the sauce on the side - I would put a dab on the end, and load it up with blue cheese dressing. I liked the overall taste - I just could not stand the spiciness. I love Chicken Korma and Naan bread, so Indian restaurants are torture - so much I want to try but cant!

I also hate alcohol. I can tolerate a light beer or glass or really sweet wine (the desert Rieslings, for instance), and small amounts of Irish Creme. I read an interesting blog http://sciencefare.org/2011/11/16/why... that talks about the connection between not being able to stand spicy things and not liking alcohol.

So anyways, I am stuck. Like I said, its beyond just a nuscience, it really is not good not eating vegetables. I keep trying the multivitamin routine, but they end up making me sick after a day or two. But it seems no one really has put much time into trying to understand the whys and hows of super tasting, and just focuses on conditioning.

Had to add a few more things after reading the rest of this thread. I love carbonation. I have a hard time drinking water that is anything but ice cold, but love carbonated water. Although I do think it tastes quite salty. Raw garlic is another thing I hate, but again I like roasted garlic. I have no problem with vinegars and acids, and I can tolerate light lettuces like iceberg and romaine. But no way arugula. And I cannot tolerate anything that swims or lives in the water. That includes ducks.

Jul 21, 2013
cloudship in Not About Food

Croissants in Worcester

Why is it so hard to find a decent croissant in Worcester? Outside of the markets and typical donut chains and Panera, does anyone make decent fresh croissants?

Also, any place serve dosants/cronuts? I have heard they are now this rage but have never seen nor tasted one. Someone told me they started in Southbriodge by a bakery that is now long gone.

Food that looks like a Rock

I want to do this as a project to show other people how to make. The more I think about it, the more I am leaning towards a desert type of thing. I will have ot hunt down some sea foam and see if I can color that. Someone also suggested I get some jello, make it thick, and make rocks out of chunks of that. Sounds like a weekend of exploration!

Thanks for the suggestions - keep 'em coming!

Jun 27, 2013
cloudship in General Topics