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4Snisl's Profile

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Last-minute request: sw harbor to Bangor.

In Ellsworth, I just had a lovely Thai dinner at Sana Thai. Mango curry was a particularly surprising hit.

Aug 13, 2014
4Snisl in Northern New England

Lake George, any hound worthy take out spots?

Oscar's is wonderful! They had a long-aged cheddar (can't remember the number of years- I think there was a range) that was wonderful. They also have a smoked blue cheese that is very assertive on its own but I bet it's great as part of a sandwich or dip. I like their smoked chicken breast a lot- the pieces I've had are not dry at all. Sausages have all been good too.

The only thing I haven't been a fan of is the beef bacon- a bit tough and VERY salty (to be fair, I don't think it's prepared on site.) Of course, it won't be a problem for someone who just wants takeout!

Jul 24, 2014
4Snisl in New York State (exc. NYC)

Is there anyone here from western New York?

I still dream about the wings (with perfectly rendered crisp skin and a glaze of sauce that was actually HOT) and the tender, rare beef on weck that I got at Bar Bill in East Aurora. Been at least a year, hope it's still as good.

Jul 14, 2014
4Snisl in New York State (exc. NYC)

Pho Yum (Albany) . . .and then there were two

Thanks for the report! I have business travel in the area soon, and two of my favorite foods are pho and bahn mi. Guess what's going on my itinerary..... :)

Jul 12, 2014
4Snisl in New York State (exc. NYC)

Good eats along Route 17 West

I've never been there, but it might be part of a road trip sometime this summer. Thanks for sharing your experience!

Jul 02, 2014
4Snisl in New York State (exc. NYC)

summer chuck roast dishes?

Grind it up and make burgers! Or any of your favorite ground beef dishes.

Jul 01, 2014
4Snisl in Home Cooking

Good eats along Route 17 West

Old thread, but update may be of use for current travelers.....

For a little bit of an adventure, stop at Delaware Delicacies in Hancock, NY. Not a restaurant by any means, but you can grab a snack of some smoked goods. Ray is a one-man force and makes a mean smoked shrimp. He's also known for his smoked eel, fish, cheeses and poultry. No more than 5 miles off Rt. 17, but you'll feel like you're in the middle of nowhere. Call ahead to check if the place is open and to get reassurance on directions. Google lists his number as (607) 637-4443.

Another non-restaurant that might be worth a stop is Hudson Valley Foie Gras in Ferndale, NY. Call ahead to get a tour, and bring a cooler if you want to bring home some goodies. If there's anything on the website that you have your heart set on, see if it can be set aside for pick-up. http://www.hudsonvalleyfoiegras.com/i... (this is not set up like a typical retail operation at all- I wandered a bit before I got to the office for on-site customers

)

In the Binghamton area. there's Phil's Chcken House for Cornell-style chicken and "home cooking food" and Sharkey's for spiedies. Both pretty casual. I also like the Broadway Diner in Endwell for decent Greek/American standards. Moon Star is currently my favorite place for Chinese food.

In Avon, Tom Wahl's seems to be a nostalgic favorite for folks. Burgers, dogs, floats, etc.

Jul 01, 2014
4Snisl in New York State (exc. NYC)
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A rant: At the meat counter: fools or liars?

Second what Janine is saying about the USDA temperatures for "fresh" poultry.

What were the obvious signs that you saw that it was frozen, in your estimation? Frost on the packaging? Firm texture? Both those things could happen with a chicken that is techinically considered fresh. I've seen this with fresh turkeys every year- there's ice around the cavities and the flesh feels quite firm.....would likely be the same with chickens.

Water does freeze at 32'F, yes, but since chicken flesh is not pure water (and man, I hope there's no antifreeze in your chickens! ;), the true freezing temperature will be lower (think of why roads are salted in in the winter....the freezing temperature lowers because it's no longer pure water slicking up the pavement.) All the other types of molecules that make up chicken flesh besides water means that its freezing temperature is lower than 32'F.

Jun 30, 2014
4Snisl in General Topics

Driving from Toronto to NYC through Finger Lakes (Trumansburg/Seneca Lake)

If you are interested in port-style wine, you may want to visit Ports of New York. http://www.portsofnewyork.com/ This is not laid out on a spacious vineyard....in fact, it's a small building tucked away a bit behind Wegmans in Ithaca. The owner can take you through a great tasting, talking about the history of wine production in his family and answering questions. I'd call ahead to make arrangements. At the time I visited a few months ago, there were 2 varieties being made, so it may be more of a sparse selection than you want. No food served, but you can easily make it to one of the Ithaca restaurant nearby (Agava, Carriage House, Northstar, etc.)

Jun 25, 2014
4Snisl in New York State (exc. NYC)

Does The Finger Lakes area have ANY good restaurants?

Nothing really new that I know of, I'm afraid. Dano's was not too great last time I was there (warm foods were served lukewarm at best, braised beef was tough, roasted chicken was not as tender as usual) but I believe Dano was not in the kitchen that day. Others I've talked with said it was probably an anomaly, so I'll give it another shot. The eggplant was as good as ever that day.

Stonecat Cafe in Hector still good. Standard menu is mostly the same, but a few additions have been made. I had a duck confit dish for brunch that was rich, but very tasty.

Have been hearing that Suzanne's is producing great food, but I haven't been this season. Friend went to Easter supper this year (with a set menu) and he said it was one of his best restaurant meals in the Finger Lakes area in 15 years.

Good luck! Are you going to be on a particular side of the lake?

Jun 25, 2014
4Snisl in New York State (exc. NYC)

Stupid easy recipes you really love

Scrambled eggs with tomatoes.

Beat eggs in a bowl with rice wine (abour 2 tsp per egg) and a dash of fish sauce. Scramble in a touch of butter till 90% done to your liking. Set aside in a bowl.

In the same egg pan, add another pat of butter. Squish in a juicy tomato or 2, about the same volume as your beaten eggs. Cook for about 5 minutes, breaking up the tomato more as it softens. Sprinkle in a touch of sugar and a few dashes of fish sauce. When the tomatoes are cooked into a rich-looking sauce that would coat a spoon, snip in some scallions and turn off the heat. In the residual heat of the pan, stir the scrambled eggs into the tomato sauce.

Serve with steamed rice, or just eat it on its own. It's got plenty of umami from the fish sauce and the tomatoes, but it's all rounded out with tartness, sweetness, and saltiness. Iit's been my favorite no-brainer meal for the past few weeks as greenhouse tomatoes have started to make an appearance in upstate NY.

Jun 17, 2014
4Snisl in Home Cooking
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Braised lamb hearts

Sounds wonderful......thanks for the tip about braising in the oven with minimal trimming!

Jun 03, 2014
4Snisl in Home Cooking

Help me on my quest to find this elusive tomato!

Perhaps Nature Sweet Cherubs? http://naturesweet.com/our-products/c...

I know this company sells at Wal Mart and other major grocery stores....

May 20, 2014
4Snisl in General Topics

Good uses for cocoa nibs

I had a batch of too-sweet-for-me coconut sorbet- the cacao nibs were perfect for balancing out the flavor! (note the past tense- all gone :)

May 14, 2014
4Snisl in Home Cooking

What's the Worst Dish You Ever Made?

College is all about education, no matter where it takes place! I salute you for your fight in the French- Chinese War, rudeboy. :)

May 09, 2014
4Snisl in Home Cooking
1

What's the Worst Dish You Ever Made?

Pot au fail indeed. ;)

May 09, 2014
4Snisl in Home Cooking

What's the Worst Dish You Ever Made?

When I was in college and teaching myself to cook (meal plans were terribly expensive), I read Julia Child, Jaques Pepin, a lot of classics.

After a house party, the next day I decided to make pot au feu using a cheap chicken, leftover dregs from all the white wine bottles, canned stock, some tired carrots in the fridge, and some sprouting turnips. Oh, and I was going to let it all bubble away in my thrift store slow cooker, and have a magical French experience to serve after my housemates and I finished cleaning up the place.

My goodness. Lessons learned:
When cooking, especially when making simple dishes, invest in good ingredients.
When cooking with alcohol, cook OFF the alcohol.

The cheap, acid taste of the wine permeated everything in that pot- nothing was edible! I can actually still recall that precise nasty flavor.

Another winner- the Chinese meal that I cooked for my family around the age of 10, using a cookbook from the dollar store. I think I made egg foo yung and brown gravy with rice. Prime ingredients included La Choy soy sauce and canned bean sprouts, all purchased off a list I had made for my parents. At least the rice (a staple in my house) was fine. :)

May 09, 2014
4Snisl in Home Cooking

stuffed clam recipe

Thanks for this recipe Think I'll try it out later this week, and maybe keep a few tucked in the freezer as you suggested.

Also, I appreciate you vouching for Sam's Clams, as I found the product in a Price Chopper (upstate NY) and was wondering if it was a decent product. This post led me to make the purchase, and it made a stellar chowder tonight!

I knew I could trust Chef Zackly from CH....the internet has given you more power!

May 06, 2014
4Snisl in Home Cooking
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How would you round out this dinner for guests?

Maybe steamed or roasted new potatoes? Quinoa?

If that portion was in front of me, I don't know if I would need anything else, but if you have hearty appetites, a starch on the side might go well.

May 05, 2014
4Snisl in Home Cooking

Recent cooking fails?

Good idea! I'll remember the tip the next time I inevitably botch up my dough. :)

May 04, 2014
4Snisl in Home Cooking

Recent cooking fails?

I was (allegedly) going to teach a friend of mine how to make fresh pasta and Bolognese sauce. The semolina flour I picked up was a different brand, but I had no concerns......pasta is something I usually roll out pretty easily on a hand-cranked machine.

So, here's the lovely golden dough we made....we can see it's rested, smooth like a baby's butt and we're ready to roll! Sadly, the dough is not. It goes though the 1st pass fairly easily, but beyond that, it comes apart in thin, damp clumps.

No problem- thinking this is a teachable moment, I confidently say that all we need is to add a little flour. WRONG. It makes the problem even worse, and I'm confounded about how it can seem to be such a nice texture as a mass of dough, but an utter failure when getting rolled.

Final hail mary was to go in the other direction and add a little water to the dough. It turned the mixture into something that resembled a snotty beach ball, and it was clear there was negligible hope of incorporating into a homogeneous mixture.

The true lesson: have a well-stocked pantry. We made pasta Bolognese with lovely dry noodles that night. :)

The one nest of pasta that we did manage to eek out of the batch is STRANGE- dried up very quickly on the counter, so it's even more brittle than dry pasta. I might cook it up just out of torturous curiosity......and then have a new addition to the list of fails. :)

May 02, 2014
4Snisl in Home Cooking

Canned Olive/Pickle/Pepper/Etc "Juice" Uses?

Combine with leftover hot dog water for a refreshing cocktail.

Just kidding. I love adding a splash to warm potatoes, then cooling them down and making into potato salad.

I also like a little bit in the mix when I make a bloody mary.

May 01, 2014
4Snisl in General Topics
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Mini food processor- compatibility for 220 volt outlets?

Reporting back.....Cuisinart said that they do not recommend using their US miniprep with a converter plug, so ordering from an international website, a few lessons with my machine and preparing low-budget cooking videos it is. :)

Apr 25, 2014
4Snisl in Cookware

Mini food processor- compatibility for 220 volt outlets?

Part of the gift was going to be using it before the move for some cooking lessons (easy meals to make while he is on his own).....but your suggestion is a good idea to keep in mind. Thanks!

Apr 24, 2014
4Snisl in Cookware

Mini food processor- compatibility for 220 volt outlets?

Hello all,

I've got a question in to customer service already with Cuisinart and Kitchenaid, but thought I'd send out a question to those who might have personal experience......

I want to purchase a small (3-4 cup) food processor as a moving gift for a friend moving to the Netherlands (his request.) It's unclear to me whether one purchased in the US would do OK with a converter plug in European outlets. My understanding is that most modern appliances are dual voltage, so that they can work with both 110 volt (US) and 220 volt (European) currents, but just want to make sure I buy something usable as a gift!

Thanks in advance for any advice.....and I'll follow up if I hear from customer service before any folks on the frontline! :)

Apr 23, 2014
4Snisl in Cookware

Pimento Cheese: Unrefrigerated

When serving food to others, I feel a lot more hesitant to take food safety risks. If it were me, this is one I probably wouldn't take, as lovely as it sounds.

Apr 18, 2014
4Snisl in General Topics

last-minute Cornell chicken help - Ithaca or Route 20 area

If you make it back to the area, you may also want to try Bob's in Homer, NY. It's a seasonal operation, seating is outdoor on picnic benches, and my understanding is it can be hit-or-miss (I've only been once, and the chicken was really good that day! Sides were fine, nothing memorable.)

I suspect the secret ingredient was eating outdoors on a beautiful sunny day (typed wistfully as the rain howls outside and the temperature drops by the hour.....)

Apr 15, 2014
4Snisl in New York State (exc. NYC)

last-minute Cornell chicken help - Ithaca or Route 20 area

You're right that Cornell chicken is often found outside of restaurant settings. I've usually seen it at backyard barbeques or roadside/parking lot stands (seasonal businesses or fundraisers.)

Apr 14, 2014
4Snisl in New York State (exc. NYC)

last-minute Cornell chicken help - Ithaca or Route 20 area

You can try Phil's Chicken House in Endicott, about 1 hour outside Ithaca.

Apr 14, 2014
4Snisl in New York State (exc. NYC)

What are you making for 'thank you' gifts?

A lot depends on dietary needs. but a few I've made recently are:
an oatmeal prep basket (raw oats, local honey, a jug of local milk, toasted nuts, dried fruit, bowl and spoon, and directions for easy steel-cut oat prep)
loaf of bread, nice butter, cheese and jam
homemade vanilla etxtract
homemade granola
muffins (sweet and savory)
homemade pesto
spiced nuts
spice blends (garam masala, dukkah, etc.)

Apr 14, 2014
4Snisl in Home Cooking