onthelam's Profile
TOP FOOD TRUCKS IN THE MIA
Just wanted to post a note here that there will be food trucks again this year at the Miami Beach Botanical Garden during their annual Garden Tour March 17. The Garden has been renovated since last year, so it should be interesting to see how they set it up.
Here's the info from their web-site:
March 17 only, from 11AM to 4PM, Food Trucks sell fast and tasty lunches at our Garden.
* Latin Burger
* The Fish Box
* Gastropod
* Sugar YummyMama
Admission to the Garden is free throughout the day: sample the Food Trucks and find treasures at the Gems & Junque sale, orchids, plants, books, souvenirs, and jewelry.
Have you ever played a food trick on someone?
You have to be "of a certain age" to smile at that one! ; ) and I am!
Nantucket; The Pearl, Dune, Oran Mor
Just returned from four nights in Nantucket; it had been at least fifteen years since we'd been there, so I wasn't sure what to expect. I felt like it had certainly changed, but it didn't feel unfamiliar. The restaurants have definitely developed. ( and wow-is the White Elephant is set on world domination! ?) On our last visit the only dinner I can recall as being at all sophisticated was at 21 Federal - but then we were there fishing, so it wasn't a dining oriented trip.
So, a few thoughts and impressions:
Our first night we just felt like wandering around and sitting at a bar. We asked the lovely woman in front of the Whaling Museum to recommend a bar without a television - she couldn't think of one, but told us Dune Restaurant across the street had a small tv, but the bartender was so tall you didn't notice it! Loved that take on it, so we sat at the bar with Anna and found our favorite hang. Everyone else sitting there was a local person, so that was nice, and Anna is great. We made a dinner of apps and had a great time - the salad of arugula, smoked peaches, hazelnuts and blue cheese was so good my husband ate most of it and I went back the next day and had it for lunch! Some nice oysters, a duck confit, a softshell crab - very nicely done. The plates are well thought out and the flavors were well balanced. At lunch there's also a shrimp dish with an arancini in a saffron sauce that was perfect. I was surprised I hadn't read anything about this place. It's nice looking also with out being over the top - like....
The Pearl. Wow, that was unexpected. I have to say the food was terrific; apparently the lobster stir-fry is the signature dish, and I can see why. Delicious, light and rich tasting at the same time. But the scene! I felt like I was back in Miami - tiny skirts, tall shoes and big lips. Maybe don't sit at the bar here, although there is a gorgeous fish tank. ( Also, our largest tab - $200+ and we split the $60 lobster! )
Oran Mor was very good, although I was disappointed in my big-eye tuna tartar app; there was a tomatoey flavor and texture to it that masked the tuna taste, even a bit ketch-upy. The fluke dish was very good, as was the duck confit ( can't help it, I'm addicted! ). Chocolate brownie something dessert - light and perfect finish. Terrific French waiter - Stephan? - very knowledgable and spot-on. Nice evening.
Had a reservation for American Seasons but lingered too long at the beach and skipped it. All in all a nice re-visit and many thanks to those who have posted before. Can't wait to come back next year!
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Oran Mor
2 S Beach St, Nantucket, MA 02554
American Seasons
80 Center St, Nantucket, MA 02554
non Chinese pine nuts
Yep, happened to me this past winter. Really awful ( scary really, before I found out it wouldnt be permanent. Took two weeks to go away.) Totally off pesto for the forseeable future!
I need help!! I am a tourist (be nice please :)
Yes, you really should also post this on the Manhattan board, and try using the Chowhound search under that board heading to read previous posts about the types places you're interested in. It will give you a head start on specific inquiries, and you'll get some sense of how you can use the resources here.
Chowhounders love to share - welcome!
REFRIGERATORS
Someone mentioned Liebherr - we got one in our last renovation because the space was narrow and it looked so good, and I can't wait until we move in a few months and we get to buy a new one. The shelves are awkward, the doors don't close securely so the alarm is always going off after you've left the kitchen, and it sweats so much water and ice down the back wall and into a drain-trough that it gets clogged. It's six years old, so they may have improved, but be warned!
Yakko San N. Miami Beach Grand Re-Opening
We accidentally stumbled onto the grand opening of the new location - we've been away and I thought they'd moved already. We only ordered a handful of dishes ( had conservative teen-ager in tow; he found the octopus in the pancakes that I thought I could sneak into him ) and what we had was up to the old standards thank goodness, although there weren't the specials we looked forward to, but it was the first day, so I think they wanted to keep it simple.
That said, it's a very different experience. I congratulate them on the new digs; it's lavish compared with the old West Dixie place, and quite big. Long L shaped counter seating, full bar. The staff ( big staff ) was amazingly organized for an opening day, and very excited. They had drummers outside to celebrate. The place was packed. All good for them. I wish them the best. I just can't help feeling a little nostalgic for the old location; it had a charm and spirit that I will miss. Oh well; life is change. sigh.
Mandolin in the DD
It has a very charming garden and easy-going staff. Only there once, but I liked my lamb and stuffed grape leaves, but the real stand-out was the grilled octopus, tender and flavorful, and a sharing size portion.
Seems like the perfect evening to sit outside under the full moon.
private dining on the beach?
A few years ago a friend had a birthday dinner for 8 in the sand /waterfront at the Mandarin Oriental downtown. We had a big bed type set-up, but I know they also offered a table. Not ocean front, but it was very pretty and romantic surrounded by the city lights and the water.. I can't recall the food at all.
Food Truck Event at Miami Beach Botanical Garden Saturday
I just received this email about the annual Garden Tour at the Miami Beach Botanical Garden. I thought it might be of interest because they are hosting six food trucks there during the day. Scroll to the bottom for the list of trucks ( I'm copying the whole thing to give an idea about the venue ).
Miami Beach Botanical Garden
2000 Convention Center Drive, Miami Beach
The 10th Anniversary Tour of Miami Beach Gardens
Saturday, March 19
Visit six private residential gardens, see behind the gates of
waterfront estates, personal retreats,
a koi pond, edible gardens, stately old trees, and exceptional plant collections.
Drive yourself or bicycle. Gardens are open 10AM- 3PM
Sale of orchids, plants, garden accessories, books, housewares, jewelry, 'gems & junque' throughout the day at 2000 Convention Center Drive
On March 19 only, 11AM to 4PM, the Garden hosts the Truck Stop with Miami's hottest food trucks serving fast and fun lunches and snacks.
Featuring:
DIM SSÄM À GOGO
CHEESEME
JEFE'S ORIGINAL FISH TACO & BURGERS
CHEF ON 4 WHEELS
MISO HUNGRY
DOLCI PECCATI GELATO
Free admission to the Garden and the Truck Stop
Tour tickets $25/$30
For information, www.mbgarden.org
well known brands that just arent as good as in the past
oh yeah....when I was a kid Stouffers spinach souffle was the one brand name product my frugal mother would spring for, for my "special treat" dinners. Love love loved it. I had one last time I was home and it was so sad.
So, we're sure all these products are changing, and it's not our palates, right? It's not us, right? Please tell me it's not another hideous effect of aging. Sigh.
Roasting pans - do I need one, and if so, what's the cheapest I can get away with?
Most professional kitchens have cheap, banged up aluminum pans that they use for everything, and they seem to be able to turn out well cooked food no matter. When I worked in a restaurant kitchen we roasted on sheet pans on top of mirepoix. The one exception that stands out in memory was seeing the kitchen at Daniel in NYC. The collection of copper pots and pans hanging over the stoves was awe inspiring...although I can't actually remember if I saw anyone cooking in them!
HELP ME BLACK-CAKE BAKERS!!!
Thank you! These exactly the threads I was looking for but they never came up in the searches. Now I can get back to work!
HELP ME BLACK-CAKE BAKERS!!!
sorry for the double post - I was trying to add the hyphen in the title, so as not to sound like I was addressing this specifically to African-American pastry chefs... ; )
HELP ME BLACK-CAKE BAKERS!!!
I have been making Laurie Colwin's Black Cake recipe for years, and the past couple of seasons I've started to tweak it a bit, adding ginger and other fruits. I'm starting my fruit marinating now and try as I might, I can't find any links to an old thread on black cake; there were wonderful ideas there.
Anyone have the link, and/or your own suggestions? I already have the "base" set up, just bought some candied ginger to add today, but what else? I was thinking I might add some dried cranberries...
(Boy, a couple of cool days I'm I'm already in holiday baking mode! )
Thanks!
RSVP, West Cornwall CT
Sue, that is an accurate and concise review, IMHO. We live close by, and for a spell we went pretty regularly - it really is more of a clubhouse in some ways. We always wished we could just order what we wanted, ( or even better, stop by for dessert; the chef Guy comes from a pastry family ) but they really depend on the prix fixe set-up. It's waaaaaay too much food!
And forget simple BYOB, we've seen people BYO wine glasses.
Thanks for the review - it reminded us of how we've lost 10 lbs!
Is Michael's Genuine worth leaving the beach?
Just a side note here on the service comment - has anyone else noticed that service in local restaurants seems to have improved markedly over the last year or two? We used to warn visitors to be prepared for the lackluster attention they would experience here, but I sense that as the quality and attention to detail in the food has improved, so has the quality of the waitstaff. Or am I just adapting?
Local South Beach Lunch Spots
It's not Cuban, Italian or Bistro, but Books and Books on Lincoln Road is handy and reliable.
71st & Collins-Normandt+.....anything new/worthwhile?
Just had dinner at the bar at the new incarnation of Lemon Twist and was happily surprised. Nice standard bistro fare and the staff was terrific. I loved that the woman behind the bar knew every dish and was willing to offer opinions - and she was right! Especially on the fig tart with rum raisin ice cream ( although she said it's usually caramel ice cream...sigh...) Nice handy place in the neighborhood.
Indian or Pakistani market in Miami
Ha! Dexter-style is right! I tried this place, it was okay, the guy tried to be helpful and the eggplants he had in the fridge section were great, but the selection was limited.
But those freezers!!! I was afraid to open one, but my friend checked them all out and we were hysterical!
Indian Grocery Stores Miami Area?
Ahh, a thread from August -serves me right for leaving town in the summer! So much for the search feature here - all that turned up were Indian restaurant posts.
Now I have a point of reference. Thanks racer.
Indian Grocery Stores Miami Area?
For the last few months I have been on a big Indian cooking spree, and at this point I'm running out of the spices I brought down with me from New York. Also, I'm starting to want more specialized produce and pulses.
Anyone know of a good source in the metro-Miami area? I'm on the Beach, but I'm willing to travel. The two I found listed in North Miami Beach were closed - for rent type closed. ( Unfortunately I learned this when I pulled up in front! ). I understand there's a Little India store in Boca, but....closer would be nice.
Any help would be appreciated so I don't have to resort to mail order ( or drive up to Boca! ).
Thanks!
What do you do with cheese curds?
I tried, I really tried.....I LOVE regional specialties, but there was something about the combined textures that just didn't win my heart - sorry! Look on the bright side - more for you!
With Gourmet discontinued by Conde Nast, what's your favorite cooking mag?
I just scarfed up a whole stack of mid 60's to early 70's issues at our town dump...er transfer station...that someone had left in the book recycling area. ( My favorite part - the front covers have little squares of masking tape with the names and page numbers of the recipes the former owner liked! What a good idea! )
Now I'm set for a while!
Caitlin Flanagan takes on the Edible Schoolyard movement in The Atlantic
Flanagan may have some valid points about the need for schools to help students master basic skills, but she lost me early on with the - yes, best described above as - snarky tone and completely off topic swipes at women who volunteer ( wait, doesn't she volunteer? ) and her pegging of Chez Panisse diners as "ACORN-loving, public-option supporting man or woman of the people". Oh please.
I have no idea if entire curricula are created around the gardens - that seems far-fetched and she doesn't go into the details to support her claim that they are, but just as you start to worry for the poor students being forced into serfdom on Alice's farm she brings up the hour and a half the students spend in the garden each week. That hardly sounds oppressive, and yes, in a day when many schools have eliminated gym classes, not a bad outlet for the kids.
My favorite part was where she uses the Jim Crow south parallel to illustrate that the schools are using "field work" on the minority population to keep them under control and uneducated. Sheesh.
What do you do with cheese curds?
You could use them to make poutine, according to Calvin Trilling in the New Yorker food issue. Put 'em over your frites with some gravy.....eeuuueeeewwww:
http://www.newyorker.com/reporting/2009/11/23/091123fa_fact_trillin
Puff Pastry Dough
Chemicalkinetics,
I think in that wiki description you're confusing the process of making puff pastry; actually, the way they're describing it IS confusing. You aren't combining a water based dough and a short dough - you are taking the water based dough and wrapping it around a large amount of cold butter, and slowly working the butter into layers of dough. It is time consuming, but I think anyone interested in pastry should try their hand at it - Kelli is right, the real time spent working the dough is not that much, it's the resting time that adds up.
But look on line for a good recipe with photos of the technique - if I find one I'll post it.
Have fun!
Puff Pastry Dough
I have never heard of this technique for pastry; it doesn't sound like there's enough butter involved to end up with something like a puff pastry, and I would be concerned that using the technique you use for puff pastry, the folding and rolling, which creates the layers of flour and fat which gives you the flakiness, with regular dough you would probably overwork the gluten and end up with a tough crust.
I've made my own puff paste, but not any more - it's just so time consuming, and it's so easy to buy pre-made. On the other hand, if you're mastering a regular pie crust recipe and feel good about it, it just gets so easy to turn one out with little fuss.
Baires Grill on Lincoln Road, Miami Beach. Nice lunch!
Last Saturday ( that cold, wet, disgusting day, brrr... ) left the movie theatre on Lincoln Road looking for a soothing lunch without having to move the car. We were very pleased to find Baires Grill on the same block, since we were really in the mood for some cold weather comfort food ie: red wine and steak frites. So it's Argentine, not French, but it really filled the bill.
Shockingly tasteful room for Lincoln Road, nice simple decor, cosy booths, long bar. We decided to sit at the bar,( and watch some inter-regional Italian soccer too! Go Siena! ) and ordered glasses of the pinot noir. I had an arugula salad, which was crisp and tangy and very nice, but my husband's pear/gorgonzola mesclun plate was really terrific and I had a bit of salad envy. ( the pear was poached and stuffed with the cheese / mousse ).
I ordered a flap steak medium rare, and it came out perfectly charred outside and nice and red inside - the meat was really flavorful. Husband had a half chicken, boned and grilled flat, lots of flavor, and moist too. A little side condiment tray with chimichurri type sauces was provided. Good bread with nice seasoned butter.
Very gracious staff. Apparently they moved from Washington Ave, though I don't remember them, hoping for more traffic on the Road. Right now there's the drawback of the construction of that new pedestrian section right in front of them, but once it's done it should be a lovely spot for outside dining too. It's nice to see another more upscale place there, and it's perfect for meal/movie combo.
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Baires Grill
1116 Lincoln Rd, Miami Beach, FL 33139
