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Paris In Early October

You may like Au Petit Sud Ouest (01 4555 5959) in the 7th for duck and foie gras.

Sep 11, 2014
bcc in France

Amaranth. Ever cook it?

Hi Caroline,

I cooked amaranth once. I followed the instructions on the package as to how much water to use. I ended up with soup. It didn't taste bad, but it was not what I was looking for. Next time I'll add the water little by little.

Good luck.

Sep 06, 2014
bcc in Home Cooking

I have an okra question too -

Here are two pieces of advice. If the okra is going to touch water, keep it whole. Just slice off the very end of the green stem.
If you are going to fry it in oil, wash it then dry it well before you cut it up.

Aug 27, 2014
bcc in Home Cooking
2

Zurich - one or two nights September 2014?

If you're not completely convinced by the Marriott, there is a very nice hotel here called the Engimatt. It's just outside the center of town. Lots of our guests have stayed there and loved it. Their restaurant, the Orangerie, is also quite good (as far as food in Zurich goes).

Aug 17, 2014
bcc in Europe

I bought frozen mussels before I knew any better

I cook them all the time. Here's my recipe:

Ingredients
500 g frozen New Zealand green-lipped mussels in the half shell
about ¼ cup sake or sherry
ginger
peanut oil
¼ cup sherry
1 tsp soy sauce
1 tsp Chinese sesame oil
sprinkle of garlic powder or roasted sesame seeds

Preparation
1. Thaw the mussels overnight in the refrigerator.
2. Remove the mussels from their shells, leaving aside the fibrous adductor muscle. Grate ginger over mussles and pour about ¼ cup of sake or sherry over them. Marinate for 1 hour, tossing them several times. Drain the mussels and discard the marinade.
3. Bring ¼ cup of fresh sherry to a boil in a non-stick frying pan.
4. Add the mussels, cover the pan, lower the heat, and steam for about 3-4 minutes. Remove the mussels to a plate.
5. Add 2 to 3 tablespoons of peanut oil to the pan. Mix well with the sherry and mussel juices, raise the heat, and reduce the liquid in the pan to a few tablespoons. It should have a syrupy consistency. Add the soy sauce and sesame oil. Return the mussels to the pan and swirl them around until they are well coated with the glaze. Sprinkle with garlic powder or sesame seeds, if desired, and serve.

Aug 09, 2014
bcc in Home Cooking

Best BBQ in NYC

ZaZa, which Mighty Quinn location did you go to? And, does it make a difference?

Aug 05, 2014
bcc in Manhattan

UPDATE: Magimix Food Processor -- I regret buying.

I have a Cuisinart, 14-cup, I think, with a julienne disk. I never use the normal slicing or shredding disks, but the julienne disk does a good job. If Williams Sonoma does not decide to be extremely generous to you, you may be able to get a julienne disk for your Magimix. Good luck!

Aug 03, 2014
bcc in Cookware

A Knife Made By A Chowhound (our own Eiron): an overdue review

Great report!

Aug 01, 2014
bcc in Cookware

"Starbucks Demands Barista Remove Tattoo or Resign"

I hate warm weather in any case.

"Starbucks Demands Barista Remove Tattoo or Resign"

I completely agree with you. One of the worst things about the warm weather is that people wear less clothing, so that one can see more of their bodily depredations.

I find the policy strange, however. Several years ago we were staying in Brookline, MA and went to a local Starbucks every day. The manager was highly tattooed, which I found extremely unattractive. On the other hand, she was a lovely person, so I was always glad to deal with her, and pleased when she took our order.

Jul 18, 2014
bcc in Food Media & News
1

Canned tomatoes and there metallic taste!?

Hi, I just saw this post. There is a pizza blog by Jeff Varasano, where he discusses this problem. Varasano recommends washing the canned tomatoes to get rid of the bitterness, but there is at least one brand that he uses without washing, because it is not bitter. I tried washing canned tomatoes, and found it effective. But I have since found a brand--here in Switzerland--that doesn't need washing.
Here is Varasono's blog:
http://www.varasanos.com/PizzaRecipe.htm

Jul 10, 2014
bcc in General Topics

Trastevere - so many choices

I suggest Le Tre Zucche, Via Mengarini. The food is terrific. You would need to take a taxi, or take tram No. 8 to Gianicolense - San Camillo, and then it's a 15 minute walk. But it's worth it.
Another place we used to go to, although we haven't been there in years, is Checco er Carrettiere.

Jul 09, 2014
bcc in Italy

Restaurant Ober-Sale on Rue Oberkampf

What are you attempting to say?

Jul 07, 2014
bcc in France

Zurich - one or two nights September 2014?

If you'll be traveling on a Friday or Saturday, you might find it more advantageous to take a train to Lugano and rent a car there. Weekend traffic on the two passes that get you to the south (the Gotthard or the San Bernadino), can be intense with huge traffic jams and long waits.
Where to eat? Most food in the German-speaking parts of Switzerland is boring and expensive. One place I like in Zurich is Caduff's Wineloft.

Jul 07, 2014
bcc in Europe

Restaurant Ober-Sale on Rue Oberkampf

Chère Mangeur (let logic triumph grammar),
If you try and report on Ober-salé, I will be pleased as punch. And otherwise, it is foolish of me to be obsessing about eating in Paris when our upcoming trip is to Manhattan's Chinatown. Paris can wait. Bon Voyage for your next Parisian sojourn.

Jul 06, 2014
bcc in France

Restaurant Ober-Sale on Rue Oberkampf

All right. What about you? Do you like Ober-salé?

Jul 06, 2014
bcc in France

Restaurant Ober-Sale on Rue Oberkampf

When you say that we do not all look for the same stuff in our dinner pails, I have to agree. But the complaint was of an inedible dinner in an otherwise highly regarded locale. The diner stated that service was fine. I wonder what that means. If I return a plate to the kitchen that is almost uneaten and the waiter does not ask what was wrong, then I wonder what's going on. Is the waiter protecting a substitute kitchen crew? Be that as it may, my personal question is, do I wish to eat in that restaurant, and to that I have no answer.

Jul 05, 2014
bcc in France

Restaurant Ober-Sale on Rue Oberkampf

Agreed. It shouldn't matter. But if a diner had a miserable meal there, it poses the question: was the regular chef on duty.

Jul 05, 2014
bcc in France

Where are the best Chinese restaurants in New York?

Thanks a lot! I'm going to print out your list and take it with me on our next trip to New York in September. A question: is Imperial Palace the same as New Imperial Palace? We've eaten at New Imperial Palace and really liked it.

Jul 03, 2014
bcc in Food Media & News

Where are the best Chinese restaurants in New York?

Pookipichu, you seem to know the New York dining scene quite well. What are your favorite Chinese restaurants in New York? I usually stay in Manhattan, but can make the pilgrimage to Flushing on occasion.

Jul 03, 2014
bcc in Food Media & News

Restaurant Ober-Sale on Rue Oberkampf

jock, what day of the week were you there?

Jul 01, 2014
bcc in France

Need a food processor

I am on my third Cuisinart. But, if I remember correctly, in her last book, "Marcella Says", Marcella Hazan talked of getting a Kitchenaid food processor, because it had small bowls for small amounts.

Jun 29, 2014
bcc in Cookware

Duck Skin in Hamburger?

I do it all the time. Works great. Even people who claim to not like duck, like the duckburgers.
Perhaps I should specify, that I grind up an entire duck breast, one of the large ones that can be tough when sauteed, skin and all.

Jun 27, 2014
bcc in Home Cooking

BEST OF ROME!! (Restaurants)

Don't miss Le Tre Zucche, Via Mengarini 43.

Jun 25, 2014
bcc in Italy

Union Square Cafe Closing

Hasn't Duane Reade been acquired by Walgreens? And doesn't Union Square already have one of each?

Jun 25, 2014
bcc in Manhattan

Who are the most interesting English language food bloggers in Italy today?

Since I do not know Elizabeth Minchilli, I can legally say that I found her blog the most helpful for my recent trip to Rome.

Jun 23, 2014
bcc in Italy

Chicken stock - here's what I have; what now?

brandygirl,
Whatever you do, your stock will be good. Can it be better? Yes! But are you always going to be chasing the better? Whatever you do this time, remember it. Next time tweak it in whatever direction suits you. Don't worry too much.

Jun 22, 2014
bcc in Home Cooking
1

Neapolitan pizza - is is supposed to be soggy in middle?

The crust on Neapolitan pizza must be flexible, so that it can fold without breaking. This is called like a book (a libretto). It should not be soggy.

Jun 22, 2014
bcc in General Topics
1

Bread Baking book?

The best advice for success in baking bread, no matter what book(s) you are using, is to weigh your ingredients. Your challah must have had too much flour for the amount of liquid you were using. And I'd like to put in another vote for the King Arthur book by Jeffrey Hamelman.

Jun 20, 2014
bcc in Home Cooking

Berlin, Viena, Prague, and Budapest- Sept 2014

We ate in Vienna's Steiereck once, several years ago. On the night we were there, we were not pleased with the food.
In Prague you should not miss Sansho, an Asian-fusion restaurant. I hate fusion cooking, but Sansho was something else entirely. It's basically a no-choice menu, 4 small plates and a larger, main course. They will take account of diet restrictions.
In Budapest you should really try to get into Borkonya Wine Bar. But you must reserve, since they now have a Michelin star. When we were in Budapest recently, we couldn't get in.

Jun 18, 2014
bcc in Europe