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Three days in Rio

Thank you, everyone, this is all incredibly helpful. Clearly, three days will not be enough!

Three days in Rio

Hi all: Stopping over in Rio on way back from a biz trip to Porto Alegre. I will be alone. First time in town. Would love current recommendations for:
--pastry shop/breakfast cafe
--bar with good food for relatively quick but good meals
--lunch places on beach

I am staying at Mar Ipanema, if that helps. Thanks in advance.

www.littlecomptonmornings.blogspot.com

Private room for 16 in midtown?

Thank you, will do.

Dec 05, 2009
janeer in Manhattan

Private room for 16 in midtown?

Hello, is there anyplace interesting in generally dull midtown, mid-price preferred, higher OK but don't really want too formal or fussy food. Must be accessible to someone in a wheelchair. All ideas welcome. Anyone been to the Modern for dinner? That location is ideal... Thanks

Nov 30, 2009
janeer in Manhattan

Taylor Ham (aka pork roll)?

Being from NJ originally, I of course had to click on this thread and knew it had to be from someone else from NJ. I now can get this (slices only) at major markets in RI. I buy a roll whenever I go to NJ and bring it home as I prefer to cut my own, and you can now mail order it from several sources.

http://www.littlecomptonmornings.blog...

Jul 01, 2009
janeer in Southern New England

Boathouse in Tiverton?

I would say it's second to Back Eddy, but a very good choice for dinner with family. The menu has been expanded to include a wider range (including price range) of choices; some are over-wrought and I would stay with simpler items. The lobster fritters are in the style of clamcakes, just fyi. The restaurant is under an eager-to-please new management; I have been there three times in recent weeks and they have been packed. I like the vibe of the place, and of course the view is sensational.
http://www.littlecomptonmornings.blog...

Looking for butchers & seafood markets in Nashville

I too have just moved to Nashville from the East Coast and have been desperately looking for places to buy good food. The markets are appalling--will try Publix based on these comments--and the quest for good meat and numerous specialty items goes on. Where oh where are the Italian specialty stores? The small ethnic grocers and bakeries? The live poulterers? I went to Y&S and agree it meets many needs, but not all--there were a few what I consider to be basic Chinese staples that I couldn't find. I did locate Lazzaroli in Germantown, which makes pasta and sells a few additional items but I can't find anyone who has imported Italian and Spanish prok products and cuts them to order, can you?

www.littlecomptonmornings.blogspot.com

Sep 27, 2008
janeer in Kentucky & Tennessee

Great restaurants in the S. Dartmouth, MA area

The Back Eddy will be closed for its winter break in February.

Dec 28, 2007
janeer in Southern New England

December 2007 Cookbook of the Month: Cast Your Votes Here [Result has been posted here]

Martha Stewart

Nov 14, 2007
janeer in Home Cooking

Year Round Ice Cream

Gray's in Tiverton, RI is open every day of the year.
www.littlecomptonmornings.blogspot.com

Le Central (Bristol RI) - Anyone tried it yet?

I am really sorry to depart from the favorable reviews because I was looking forward to trying Le Central based in part on the comments here. A friend and I had dinner there Halloween night. They were not busy, but the service was really terrible; the staff seemed completely untrained, and we waited and waited, yet one waitress was standing at the counter reading a newspaper. The one who served us let us sit around for ages between appearances, not in a good way. Food was poorly seasoned/unseasoned. A salad that was a good concept was tasteless, as were the potatoes that came with the hanger steak, which was not of good quality. Both of us were disappointed, we declined dessert. But I was pleased at least to see a small selection of ports by the glass. I will probably try this once more, and will likely test out the cassoulet, but not anytime soon.
www.littlecomptonmornings.blogspot.com

vintage stoves?

In the 1970s I rented houses that had O'Keefe and Merritt and Chambers stoves from the '40s, the latter with two ovens, six burners, a well (a deep pot insert) and a central griddle/broiler that raised and lowered with ease. I have had many high-end stoves since, and I still dream about those old stoves--especially the Chambers.
www.littlecomptonmornings.blogspot.com

Oct 10, 2007
janeer in Cookware

chocolate ice box cake?

Absolutely. The "recipe" is still, I believe, printed right o the box of those thing chocolate wafers, which you can still find in most major supermarkets (I don't remember the name of the company that makes them. The cake is, as you rightly recall, made by spreading sweetened whipped cream between cookies in stacks, then standing them on edge to form a roll, and covering the whole thing with more whipped cream, then refrigerating it until the cookies become soft and cakelike. Delish.
www.littlecomptonmornings.blogspot.com

Oct 05, 2007
janeer in Home Cooking

"Great" Restaurant Names

"The No Name" in Boston. There was no sign. That's what everyone called it. That was its name.
www.littlecomptonmornings.blogspot.com

Sep 21, 2007
janeer in Not About Food

October 2007 Cookbook of the Month: Cast Your Votes Here

Julia Child and Company is NOT a book with the recipes of other chefs; it is all her own, and it is excellent. I don't know about More Company, I don't have that one, but the first is squarely hers.
www.littlecomptonmornings.blogspot.com

Sep 19, 2007
janeer in Home Cooking

Experience using a Caja China?

I don't have any experience using a Caja China, but if you can locate the episod of Throwdown (I think) where Bobby Flay challenged someone famous for cooking pork in a Caja China, it might be worthwhile. It looked simple.
www.littlecomptonmornings.blogspot.com

Sep 18, 2007
janeer in Home Cooking

Meatballs - Bread Crumbs vs Stale Bread

Never use dried. I use whatever bread I have around; usually that is some sort of handmade French or Italian, but sometimes it means an English muffin. Don't bother to make crumbs: just put in milk and squeeze. And use as little as possible: whatever your recipe calls for, cut it in half.
www.littlecomptonmornings.blogspot.com

Sep 18, 2007
janeer in Home Cooking

Quick dinner in Center City Philly

Tria is one of my favorite places, but it is always packed, rather noisy, and somehow ends up being as expensive as a full meal even when you order a few small plates. In the same neighborhood, you can get a quick meal at Bellini, La Fontana, Devon, or even DiPietro's
www.littlecomptonmornings.blogspot.com

Sep 17, 2007
janeer in Pennsylvania

BYOB on Saturday night

Matyson, Melograno, La Viola, Lolita, Pumpkin. L'Angola over-rated in my opinion.
www.littlecomptonmornings.blogspot.com

Sep 16, 2007
janeer in Pennsylvania

HELP!!!! Keeping french baguette fresh?!?

I ALWAYS wrap my bread in foil immediately on getting home and put it in the freezer. Remove it a few hours ahead. It doesn't need to be reheated. Never leave it out, even wrapped. www.littlecomptonmornings.blogspot.com

Sep 16, 2007
janeer in General Topics

Considering day trip to Tiverton Four Corners

This is my neck of the woods and I agree with JaneRI that a visit to Westport Rivers, then the Back Eddy, is the way to go. The Boathouse is a good place for a drink, great view. I am always annoyed by Evelyn's; good fish but everything else that accompanies it is substandard. If you come to 4 Corners, you can wind your way over to Westport by taking a left at Gray's, then bear right at the fork and simply follow the road through Adamsville--a nice ride. As you come into Westport, Wood's ice cream is on the left, and it's good.
www.littlecomptonmornings.blogspot.com

Frosting help

Sep 13, 2007
janeer in Home Cooking

Susanna Foo: Fresh Inspiration. Opinions?

Susanna Foo's first book is good, but I cannot recommend her latest. For authentic Chinese, the really greatest out there now is Fuschia Dunlop (Land of Plenty or Revolutionary Chinese). I also have all of Nina Simonds's books, and her China Express or Chinese Seasons, which is organized by season and provides menus, might suit you. www.littlecomptonmornings.blogspot.com

Sep 13, 2007
janeer in Home Cooking

October 2007 Cookbook of the Month: Cast Your Votes Here

From Julia Child's Kitchen is her best book--I think the Way to Cook is just a commercial entry. I therefore vote for any Julia recipe, from any book (online strikes me as unreliable)
www.littlecomptonmornings.blogspot.com

Sep 13, 2007
janeer in Home Cooking

4 nights in Philly

Without question:
1, Matyson. There is a liquore store around the corner at Chestnut and 19th. You will be very happy you went to this very special place
2. Melagrano; go early to get a table. Radicchio or La Viola if not
3. Lots of good places. Lee How Fook.
4. La Colombe for world's greatest coffee and real French croissant; Little Pete's for full breakfast (24-hr diner).
5. El Vez (Mexican) close to your hotel before checking out

www.littlecomptonmornings.blogspot.com

Sep 13, 2007
janeer in Pennsylvania

Stress Baking?

Baking is very therapeutic for me, and I turn to it almost instinctively. After 9/11, I baked all day for days.
www.littlecomptonmornings.blogspot.com

Sep 10, 2007
janeer in General Topics

What kind of chile relleno is this?

An authentic Mexican chile relleno is roasted poblano with picadillo, made from beef, spices, and raisins, battered and pan-fried (never deep-fried) and served in a spicy tomato broth. A variation is stuffing with cheese. You have had a typical fake relleno, usually the product of chains but also just plain old lousy restaurants. www.littlecomptonmornings.blogspot.com

Sep 10, 2007
janeer in General Topics

Cooks vs. bakers

I'm not sure the differences are as clear-cut as some have characterized them here. I think it depends a lot on the kind of cooking/the role of the cook, and the kind of baking. I think, also, bread baking is quite differnet from pastry. And while baking is based on formulas, with the proper knowledge it allows for substantial crativity, as much creativity as cooking. And as far as operating in the moment, and dealing with anything: pastry chefs do it all the time. I think one thing that really distinguishes a pastry chef from a cook is that individual pastry chefs deal with whole thing, from begining to end: it's very conceptual, very structural, very big picture work requiring patience and follow-through, as well as manual skill--a certain amount of artistic talent. While a line cook with a particular, repetitive task may not work this way, a small owner-chef or other chef that creates and perfects dishes may. So the differences in what kind of person cooks/bakes what may be more those of degree, not of kind. www.littlecomptonmornings.blogspot.com

Sep 08, 2007
janeer in Not About Food

how long do fresh eggs last?

You need to know how old your eggs already were when you bought them; there is a coding system that lets you know this. But for any purpose, truly fresh eggs are different from an older egg in taste and cooking properties. There is some information about the date notations here: http://littlecomptonmornings.blogspot...

Sep 08, 2007
janeer in General Topics

Any C'Hound Baby Boomers?

In Cedar Grove, NJ: Dugan's, O'Dowd's Dairy (with a driver called "Ocapock" who gave us kids free chocolate milk sometimes, or ice to suck on), Good Humor, and I think a fruit man. There was a tinker who sharpened knives or scissors right on his truck. I miss them all.
www.littlecomptonmornings.blogspot.com

Sep 05, 2007
janeer in Not About Food