Duckwise's Profile
Can one can "compote" or other tart, low-sugar "fruit preserves"?
I wasn't terribly concerned about it setting--I actually prefer a runnier "jam"--but it set rather well regardless (I used plenty of sugar (not to mention cognac)--just not the 1 to 1 ratio most recipes suggest). I was just pleased that the sugar wasn't going to affect preservation (when, as I said, ,the jar was sealed)
Thanks for the handy pH guide!
Can one can "compote" or other tart, low-sugar "fruit preserves"?
Thank you so much, everyone. I ultimately went "Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry", which had a very good explanation of sugar's role in preserving. In short: ph is what enables botulism to thrive, sugar acts as a preservative once the jar is open--enabling the jam to have a longer shelf life once open (although that's not really an issue, since we'll be refrigerating the jam once it's open). This explains why you can pretty much can anything--as long as you know the ph (the tricky part, although as I was making marmalade, ph wasn't an issue) and sanitize properly (USDA has pretty extensive instructions).
http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645/ref=pd_sim_b_4
Can one can "compote" or other tart, low-sugar "fruit preserves"?
Chemistry canning question: While it seems you can can nearly anything, as long as it's at the right ph and processed correctly, fruit seems to play by different rules. I see on the USDA site you can can whole or cut up fruit, using very little sugar, but every preserve/compote recipe I read says to refrigerate, unless you make proper jam (mostly with the one-to-one sugar:fruit ratio or added pectin). Why is this? I have nothing against jam--I love jam--but I tend to make a slightly runnier, tarter compote at home for use in/on desserts (I don't particularly care if it gels), ice cream, cheese, etc. If it's at the right ph, why can't I can it? Any insight out there?
Kauai, what a boar
Just got back from two weeks in Maui/Kauai/Oahu. Have to say, the best food find was at the farmer's market in Anahola in Kauai. Get the boar plate (they also had huli huli chicken). It's hands down the best BBQ pig I've ever eaten (although I do love my Daisy May's too in hometown NYC!). The Kobe Burger at the Koa Kea (served out of the Red Salt kitchen) was pretty kick ass as well and came with a delightful side of pickles and fab fries (it's only on the room service menu, but you can order it at the bar). I was one of those who fell into the "meh" category by Hamura saimin, which made me crave the ramen at Ippudo. On Maui, thought Da Kitchen was better than Aloha Mixed Plate, but loved them both. Great trip and terrific food as always! Oh, and for a dose of low brow, we were a little too excited to discover fried apple pies at Kauai McDonalds. So sad, but they are so good!
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Aloha Mixed Plate
1285 Front St, Lahaina, HI 96761
Da Kitchen
2439 S Kihei Rd Ste 107A, Kihei, HI 96753
Red Salt
Koloa, Koloa, HI
Le Repaire de Cartouche (Paris) -- DO NOT GO
Ha! I too dined here and experienced similar service. That said, the food was EXCELLENT. If you can laugh off the brusqueness (which my mother and I did), then go. I had a monkfish with chanterelles and lentils that was remarkable (this was in early 2008). By the way, I didn't in any way find them mean. Just rather unhelpful and annoyed. Ah well.
Thanksgiving on Big Island (Waikoloa or Kona area)
We'll be in Waikoloa over Thanksgiving. Does anyone know of a good restaurant on the Kona side that is NOT serving a special "Thanksgiving" menu? We'd rather skip the turkey if possible. High scale or low brow both work!
Recommended restaurants near West 58th Street
Don't know if you've already made it here or not, but I live near this area. Landmarc I do not recommend. Bouchon Bakery is better, but a bit sterile, as is the whole Time Warner Center. A good place for brunch is Rosa Mexicano on 62nd and Columbus, by Lincoln Center (Whym is decent for brunch, but Rosa is better.) A lot of those 9th Ave places are owned by the same people (Eatery, Vinyl, etc.) and are decent for a bite. Yakitori Totto is absolutely outstanding, and a serious gem in that neighborhood. I second Kashkaval, too, good for drinks and meze. If you're in a hotel on West 58th, you may be in the Hudson, which has three excellent bars, one on a roof deck, one in a cool floor-lit interior, and a library bar. Or you might be in the 6 Hotel, where the new Blue Ribbon is, which features some shockingly good fried chicken and great cocktails (not so cheap, though). A little further uptown at 69th and Broadway is Barcibo Enoteca, a good bar with tasty Italian food.
Newport Clambake Caterers (B&M, McGrath's)
Just saw your post---so sorry I can't be of help. We ended up getting married in NY, so no clambake for us, alas!
Explorer's Club
Just to follow up--The food at my wedding at the Explorer's Club was terrific! Everyone enjoyed (especially the baby lamb chops) and I was delighted with the Peking Duck Station. We had a cocktail-style wedding and they were very thoughtful about where to set up the stations and the bar and making sure we had enough food (a must in my family). They also were also very accommodating when it came to the cake. We bought 10 Mille Crepes cakes from Lady M bakery and they decorated one and then passed pieces of the rest (it made for a fabulous wedding cake, FYI). You don't have a choice of caterers, but they, and most importantly, the food were just fabulous.
Menu for Tia Pol back room?
Has anyone had an event in the back room at Tia Pol? Was the food very different from what you get in the regular restaurant - i.e. do they have a set menu, or do you order off the regular menu? Also, did you think the food was worth it for a large party (I'm planning something for around 20)?
Explorer's Club
That's great to hear! I'm having my event this fall--will report on the food then, I suppose!
Quick lunch near 68th and Park
It amazes me how many areas of Manhattan I simply don't know well (culinary-wise at least)--especially when they're just across the park! Can anyone recommend a good weekday spot for a (quick) lunch near 68th and Park ave? Ethnic, bistro, coffee shop--I'm up for anything (JoJo and Daniel are probably not right for this venture.)
Birthday dinner for one in New Orleans tonight
My mom--who is a chowhound at heart and a foodie through and through--is in New Orleans on business. Today is also her birthday and she really wants to have a terrific dining experience tonight if possible. She's never been to New Orleans, so she's looking for someplace authentic and fabulous. The French Quarter is preferable, but not a must as food is the top priority here. One thing--since she's on her own, the place should be comfortable for a party of one and not too intimate etc. (a nice place with a bar she can dine at perhaps?) Any thoughts? And thanks!
Newport Clambake Caterers (B&M, McGrath's)
That's great to know--thanks so much, all. I'll check out Compton and Yawgoo. McGrath's definitely has the most web presence, but the idea of chicken broth in clam chowder is horrifying!
Newport Clambake Caterers (B&M, McGrath's)
In my continued quest for a wedding caterer--I'm researching clambake caterers in the Newport area. Any opinions on whose food is the best? I've looked at McGrath's and B&M Clambakes and would love opinions on those (or any others). Top priority is terrific food. Thanks chowhounds!
Pig Roast, All Smoked Up
Has anyone had the opportunity to try BBQ from All Smoked Up located out of Danbury, CT? I am especially interested in how the roast pig tastes (although a nice pig-roast presentation can't be beat!). Any thoughts or comments would be much appreciated! I'd also love any other pig roast recommendations (caterers and restaurants) in the NY/CT that anyone might have.
Creative caterers in Newport, RI area?
I too would love any thoughts about caterers in the area--especially blackstone, Russell Morin, and Glorious Affairs. I'm specifically concerned (like the above poster) with the food being not only delicious but also memorable. I don't suppose any of them do whole roast suckling pig--but it would be great if I could find a caterer who would be excited about that (even if it's impossible).
clambake in Ogunquit area?
Besides Fosters, does anyone have experience with any other restaurants or venues in Southern Maine that do excellent clambakes--specifically for private funtions? A place that offers good pie would be an enormous plus as well. Thanks very much.
Castle on the Hudson (Equus restaurant)
Hi there! Has anyone eaten at Castle on the Hudson recently? We're scouting wedding locales and I'm curious about their food. It looks like they changed management several years ago and I wondered how things were lately. Thanks!
Explorer's Club
I'm considering having a function (a wedding) at the explorer's club, but I can't find any reviews on the catering (they use an in-house caterer). Has anyone who's been there recently comment on the food? Thank so much.
