Goomba's Profile
Grocery Store/Restaurant Supply in Augusta, GA
EarthFare is another good place to find stuff. Their cheese department is incredible, and the wines seem well priced. Good looking meats too.
Trip Report: North Pond, Topolobampo, Cafe Iberico
My review isn't near as sophisticated as yours but I just wrote this today-
I just returned from a week in Chicago and am exhausted! What a great city. I can't wait to return again.
I spent one marvelous night on my own and ended up having the best meal at the bar at Frontera Grill/Topolobampo. While others waited hours (!) for a table, because I was a solo diner I managed to squeeze in quickly at the wall facing bar even though the place was packed. I brought along the Delta airline magazine as I had started on the crossword puzzle which actually turned into a conversation starter with many near me, LOL. I enjoyed meeting a cardiologist and his wife from WI celebrating their tenth anniversary, a couple from the UK and another couple from Chicago whom we compared notes on everything we ordered. Once the waiter learned I was on my own, he made a point of treating me like gold! He took the time to discuss each dish, and we discussed the flavors and he made suggestions. I never felt rushed and he was very knowledgeable about the dishes. I tried to be discrete with the pictures, so apologize in advance for the quality.
I started with a good mojito, although as I discussed with the waiter, they're not traditionally Mexican but they're so popular they serve them anyway. The glass ($9.50) was generous with fresh mint and very refreshing. I think I had two. :)
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Next came a starter of jicama, cucumber and pineapple salad ($5) cut into sticks and served with crushed guajillo chile dusted on top, and a couple of lime wedges on the side to squeeze over. I'd never had jicama before although I knew about it. I found it to be similar in flavor to a water logged raw potato yet with a slight tang. Combining it with fresh pineapple and cucumber helped temper the slight heat from the ground chile. It came wrapped in a banana leaf cone inside a parfait type glass, kinda cute. The waiter even gave me tips on how to pick out and buy jicama which I'll probably do this weekend to recreate the salad.
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I ordered the most incredible steak for dinner ($29.50)-
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which Rick Bayless describes as: Carne Asada a la Oaxaquena: Creekstone Natural Black Angus rib steak, marinated in spicy red chile and wood- grilled, served with black beans, sweet plantains with sour cream, and guacamole. I will be craving a repeat of that steak for years to come. How something could be so tender, and flavored with the chile, yet I could taste the wood fire that grilled it. Maybe because we have a gas grill at home I miss that sort of flavor in my steaks (even as good as they often are!) but perhaps it is also the difference between charcoal grills and wood grilled meat? Incredible! Served alongside were some fried plantains (always a favorite of mine) and they had the creamiest sour cream on top of them that I've ever eaten. A bit drier than commercial sour cream-if that makes sense? I'll try to recreate it by draining sour cream in a cheesecloth lined drainer. Black beans were also served but I'm not a big bean eater so I barely touched them (not to mention I was sooooooooo full!) yet...even so full I wanted to try something off the dessert menu too! I selected a trio of some sort of alcoholic infusions mixed with cream and served in three glasses (Trio de Toritos, $10). http://i25.tinypic.com/15zi245.jpg
One was guava, one coconut and the last peanut. The guava was quite fragrant yet not particularly sweet. The coconut sweeter, yet not sweetened? The final peanut one tasted slightly sweet, and the waiter confirmed it was made with peanut butter so that is sweetened. They were just too rich on my full stomach so I just wanted to try a sip of each.
It was painful to walk to my hotel afterwards, I was so full! But it was a delicious meal in a friendly place and worth every penny. I hope if anyone has plans to visit Chicago they'll make a point of trying it. :)
It could only have been better had I met Rick Bayless himself! LOL
http://www.rickbayless.com/
Suggest the perfect cocktail for my in-laws(and me)
Are they only to be allowed one cocktail suggestion for the entire week?
What about just stocking the bar up a bit with a little variety of the common liquors and mixers and perhaps a small bar manual (what *was* that little book that used to be available everywhere..Bartenders Friend, a recipe book??)
Summer drinks to me scream Gin and Tonic (very classic) or Mojitos. When I'm having house guests and I don't know what they're going to drink, I just buy a vodka, gin, bourbon, whiskey, small scotch and assorted mixers.
You could have fun (and perhaps a conversation starter!) by going through the bartenders recipe book and pick one out to try each day. Something new, or perhaps something they recall from their younger days?
Happy Hour?
Sounds like you're going to NTI too? At last years NTI, one bar tender joked that he didn't realize how much nurses could drink! And when the drinks are free...well..LOL. I try to save a few bucks on happy hour by staying at the Embassy Suites in whatever city NTI is being hosted in that year. They provide the free daily cocktails, and then I save a bit of my money to put towards dinner later!
Munchies for an "at work" party
So tonight is New Years Eve and once again I'm scratching my head over something good (i.e. different) to bring to work to share as we go about our shift in trauma. We tend to put food out for consumption as we come and go and can grab something in between patient needs So things tend to sit out a bit.
We have a microwave to heat things up in as needed, and some folks bring goodies in a crock pot but I'm always looking for something new or special to share.
Any ideas?
Silk Soy Egg Nog
I love the SilkNog and look forward to its appearance every November. I would never have tried it on my own but a few years ago they were sampling it at the store and I was stunned. It was nothing like the gaggy "soy milk" I've tasted since.
My new indulgence is the SilkChocolate. Tastes just like a good milkshake!
TitleThe Mmm Face – Do we really want to watch people eat?
I could live with the OER if it was done less frequently. That it is done over the most mundane foods with the same gusto as the most exquisite of foods just cheapens it all the more. And just once, I'd love to see Rachel Ray (on her $40 show) comment honestly on a dish by saying how the dish might be improved or that it didn't live up to the standard.... because I know when *I* eat out not everything is "perfect" or "yummy"
There's healthy eating, and then there's the Hungry Girl blog. Have you ever seen it?
I must be sheltered but... I never noticed lo mein having ANY sweetener in it??
Otherwise, I love Splenda especially for my Southern Sweettea! It tastes just like sugar to me yet saves me a few calories on a drink I spend much of the day sipping.
I don't know how to wash dishes correctly
Querencia- This is not a responsible use of resources.
If you can't get dishes clean IN a dishwasher without first pre-rinsing, that dishwasher needs to be replaced!
I wonder if the OP is using too much detergent and it is leaving a film on the dishes?
Gordon, Gordon, Gordon
LOL... "teddy bear" is about right. He's not very masculine for sure, but he does well to be her foil on the show. Better than those "rent-a-friends" she is always pretending to entertain. They annoy me to watch.
I would love to eat her food though. She knows her stuff here for sure.
Fasting for 2 meals in a day, once a month
Calorie restriction is different though from fasting, if I understand it correctly?
Calorie restriction is along the lines of "eating like a bird" but never going totally without and the other is more of a "feast or famine" situation that you impose on yourself. I believe the body will respond to these two things totally differently.
Moishe's Falafel Cart?
This recipe was in the NYTImes a few years ago when they did a feature on Moishe's Falafel.
* Exported from MasterCook *
Moshe's Falafel
Recipe By :New York Cookbook-Molly O'Neill
Serving Size : 7 Preparation Time :0:00
Categories : Appetizers Beans
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried chick peas -- soaked overnight
3 cloves garlic -- crushed
1 large onion -- finely chopped
1/3 cup fresh parsley -- chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon baking soda, disolved in 1/2 cup water
vegetable oil for deep frying
- To serve as a sandwich: Place 4 falafel balls in the pocket of one pita. Drizzle 2 tablespoons of the sesame sauce and 1 tablespoon hot sauce (to taste) over the falafel. Add some of the lettuce and tomato, a drizzle more of the two sauces, and top with a pickle. Continue assembling the remaining falafe
To serve as hors d'oeuvre: Make a dipping sauce of 2 parts sesame sauce and 1 part hot sauce. Place a bowl of the sauce in the center of a platter lined with lettuce leaves. Fry and drain the falafel, skewer each with a toothpick, arrange around the dipping sauce and serve.
In a food processor or blender, grind the soaked chick peas. Add the garlic, onion, parsley, coriander, cumin, salt, and baking soda mixture. Process until smooth. 2. In a large, wide pot, heat oil to a depth of 3 inches until very hot, but not smoking. With a 1 1/2-inch ice cream scoop, form the falafel mixture into balls the size of golf balls, using a flat knife or spatula to smooth out the scoop. Carefully slide the falafel into the oil. Continue shaping falafel and adding them to the oil, but do not crowd the pot. Cook the falafel until golden brown, about 3 minutes. Turn and continue to cook until golden brown all over, about 3 minutes more. Remove the falafel from the pot with a slotted spoon and drain on paper towels or paper bags. Keep warm while continuing to fry the falafel until all the mixture is used.
- Sesame Sauce: 1 c. tahini paste 1 clove garlic, crushed juice of 1 lemon 1/4 c. cold water 1/4 tsp. salt dash of black pepper Combine all ingredients in a bowl and whisk until smooth. Refrigerate until ready to serve. Makes 1 1/2 cups
- Hot Sauce 1 1/2 c. tomato sauce 1/2 tsp. dried red pepper flakes 1/4 tsp. salt dash of black pepper Combine all the ingredients in a non-reactive small saucepan and heat over low heat, stirring occasionally, until the mixture reduces slightly and thickly coats the back of a spoon, 30 minutes. Remove from the heat and allow the sauce to cool to room temperature. Serve. Makes 1 1/2 cups.
Fascinating NY Times article: Food history/African-American food culture
I believe Edna Lewis wrote about this sort of thing when talking about her hometown in Virginia (Freetown, I believe? A community first settled by freed slaves). Miss Lewis was an elegant, enlightened woman who wrote about her ancestors and their appreciation for gooooood food. Much of it would be quite elegant today. What she wrote about makes me almost jealous and yearn to experience it.
Middle Men Delivery Service
In my case: I work 13 hour night shifts at a large trauma center. Often when we arrive for work at 7 PM (on sucessive days working back to back) many of us haven't eaten yet as we work-sleep-commute-work and so on. We often order dinner delivery soon after arriving to work so we'll get it and have it available when a chance arrives to eat it. We eat between traumas. At this hour of the day our restaurant delivery options downtown are very limited. Using a middleman service, while it does tack on cost it also provides us with far greater selection of restaurants to order from. If you get enough people to order at the same time, that delivery fee gets pro-rated down to very little per person. The service serves a need for us. I don't begrudge it.
What to do with all these leftovers from the relish tray?
I add whole black olives to meatless tomato sauces at times.
Then there is an olive/jalapeno/tomato/green onion type tapanade type mixture dressed with olive oil and a little wine vinegar that is great with tortilla chips.
Fasting for 2 meals in a day, once a month
More likely a problem with low intake combined with the medications a diabetic usually is taking causing a tailspin into hypoglycemia.
Gordon, Gordon, Gordon
Is this show perchance available to watch anyplace online? You are killing me with teasing tidbits that make me want to see it.....
Ratatouille DVD
Which chef did Keller do the voice for?
I would have loved to have seen much, much more of The French Laundry in action.
Dilemma: 2 turkeys/1 oven
Thats how I always do it. I have almost a ritual of getting up early, in the dark peaceful hours of the morning, and doing my pies first. I don't want pies made any earlier than the very day I eat them so while they bake I'm prepping the bird and making the stuffing.
As for the vegetables, they are also prepared as the bird roasts up to the point of cooking/baking and few require oven time. If they do they go in as the bird is resting.
Patronizing restaurant language from NYT - what's your experience
Scripted responses slay me! Hospitals try that crap by scripting this bs line (or something like it) so they want nurses to say (as they leave a patient room) "Is there anything else I can do for you. I HAVE THE TIME" Holy moly. Time is the LAST thing I have some days... LOL. The people who script these things aren't the ones who are being pulled to be in 8 different places at once and have no clue how demoralizing it is to be expected to lie like that....
Foods not worth cooking at home
Cabbage kimchi just seems easier to buy, although I'd love a recipe for cucumber kimchi to make at home.
Atlanta, Thursday & Friday night
During a recent conference in Atlanta we were wined and dined by many reps on expense accounts. Ruth's Chris was a bit disappointing, but it was free to me so who am I to complain? LOL. Another night were were taken to Two Urban Licks and we all loved it! Our hosts ordered a mess of starters that we all shared amongst the table, then we each ordered our own entree, and again we all decided to order all the desserts to share and sample. We were also provided whatever we desired from the bar. The food was excellent, the atmosphere were lively, music wonderful. I will go there again. I happened to see the bill and it wasn't but about $700 or so for 10 of us.
Ruth's Chris ran nea r$ 3,000. for the 20 of us that night.
Next Iron Chef episode 3 - 10/21/07- Resourcefulness
Did I hear something about Besh being a former US Marine?
Need recs for great food in Savannah...
I found The Lady and Sons to be mediocre cafeteria style food catering to tourists and those who mistake quantity for quality. Seriously wayyyyyyyyy overhyped and disappointing.
german vegetarian food?
Kasespaetzlen! Take a mess load (southern measurement there!) of sliced onions and start them up in a frying pan with a touch of butter to caramelize as you prepare your spaetzle dough. As you cook your spatzle, layer it in a warm casserole dish with fresh ground black pepper, shredded Emmenthaler cheese and the caramelized onions. Repeat layers until done cooking. Always make more onions than you think you'll need because those are the best part of this dish! Serve with beer and you've got a classic apres ski meatless dish. Good with a nice salad and perhaps some other veggies.
Restaurant Staff Meals
Just curious about the staff meals restaurants provide? Do they provide meals of the same caliber of the meals the restaurant sells or is it something else? Does the restaurant use this meal as a way of introducing new flavors and dishes to the staff so that they can "sell" the dish to the restaurant patrons?
food network: gourmet next door promo
I was watching it tonight and I could have sworn I saw the decorator touch her hair (push back with her hand) then go back to the cake. Did I see that correctly? Ugh. I can't help but wonder how something so manhandled might taste? And why don't we ever see them cut the cakes and eat them??
Best Korean in Manhattan?
A couple of years ago we had a fabulous meal upstairs at Kang Suh (Broadway and 32nd St). They were open 24 hours a day I recall.
fried green tomatoes?!?
Cornmeal mixed with flour is my standard. Mostly cornmeal though. And bacon drippings are a must!
I had some recently at the Oliver Hardy street Fest in Harlem, Georgia and they were so heavily coated in a tempura type batter and you couldn't taste or appreciate that there was even a tomato slice under it. What a shame :(
No sauce needed for me.
Group Vacation Menu - Help!
A good cheese fondue with lots of beer is traditional apres ski food in the Alps. It would serve vegetarians well. You could serve some boiled whole baby potatoes, crusty bread, veggies and the like.
