December 2010
2 posts
5 tags
RE: Caffe Vero, Lark St., Albany, NY
For Big Terr Southern, somewhere in the Great Firmament:
To Mr Steve Barnes [journo, reluctant punching bag, and editor of blog Table Hopping @ The Times Union]:
Travelled, no foul & no harm done (temper, temper!), to Caffe Vero today. As is my custom drove the scant few blocks, and I scarcely justify this action in light of cold weather, to an excellent coffee shop located as if by...
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August 2010
2 posts
2 tags
Line cook
The last month or so I’ve been filling in on the cold side at work. My most favorite part of prepping the dessert station is making the recipes! The other day I made doughnuts from a sour cream cake batter recipe. Munchkin sized balls, par cooked near to completion in the deep fryer, meant to be brushed with butter, finished in the oven and then dusted with cinnamon sugar. To quote the bard,...
April 2010
1 post
4 tags
“@Spirometer Guten tag food friends. Here’s to great coffee. Love Porto...”
– http://twitter.com/Spirometer
http://www.portorico.com/store/
March 2010
4 posts
I'll Weave Some Wonder
This recipe is a tad on the salty side, but the overlords at my fave culinary college (the greatest in the world, just ask oh say Troisgois or Rippert) DO tend to go for aggressive seasoning when it a-comes to-a the salt.
1 Slice American Cheese
4 Triscuits
Tear or cut American cheese into quarters.
If you cut the cheese make sure your board and knife are sanitized as per New York State...
“It was probably frowned on because it comes in a... →
February 2010
10 posts
FWD: Cheese Cooker Operator (Schenectady) →
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Chef Stephanie Izard, Chicago, IL.
Chef Stephanie Izard is scheduled to open her new restaurant, The Girl & The Goat, c. May 2010.
Jason Spiro:
How's the weather out there?
Chef Stephanie Izard:
snow snow snow.
Jason:
Can you tell me about the Vietnamese food scene in Chicago?
Stephanie:
will answer what i can. really can't help with the vietnam part... i LOVED it there, but have not eaten much around chicago. i have found some very awesome and authentic thai places that are just as good as anything i ate when i was there. but you have to ask for the special menu, as the main menu is often americanized a bit so as not to scare the average person off. if you wanted fermented black eggs and random animal parts you have to ask for the special menu.
Jason:
How do you like deep dish pizza?
Stephanie:
not a fan of the deep dish to be honest. i grew up on the east coast so i like NY style. was bummed when i first moved here as even places called NY pizza are nothing like it. but now, there is an emergence of neopolitan style pizza with awesome thin crust from wood fired ovens and very simple toppings. this makes me happy. spacca napoli is my favorite.
Jason:
What's the story with your meat purveyors & where do you try to buy meat from?
Stephanie:
we have a lot of local meats from IL and WI. pork, goat and beef are available and myself and other chef in the area try to use as much local product as we can. i also often turn to allen brothers for amazing meats.
Jason:
Is there something you've seen, felt, or heard lately that found its way into your head and onto a plate as food?
Stephanie:
i went to an awesome japanese place in vegas recently and it was truly inspiring. they use japanese coals on the grill which burn hotter and give amazing flavor... pretty sure those will find a place in our woodburning grill when we open.
Jason:
Were you ever tortured by a chef, or work for a screamer or anything?
Stephanie:
every day at the first fine dining place i worked. the chef was an award winner, and was a total cock. he screamed constantly...rather than have that earn him respect, it made us all hate him and for me, that is not motivation to do a good job. but i guess in the end it turned me in to the kind of chef i am. i try to encourage hard work and save the screaming for when it is really necessary.
Jason:
What's a dish you're making for friends or family right now?
Stephanie:
since it is nice and cold here, i like to take all of the leftover meats (prime chuck, short ribs, goat, lamb) in my freezer from events, add some pineapple, apples, pears, tomato and such and make a 24 hour stew. delicious.
FYI, peeps: Gael Greene's Website. →
“I don’t have to tell you the power of positive press is far quieter than...”
– via http://eggbeater.typepad.com/ (@ShunaFish)
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Simulations near the stimulacra
In my quest for reasonable entertainment via Netflix on demand I’ve discovered Hotel Babylon. Initial impression that the show was a dramady tilted toward humor gave way to realisation that I was wrapped up in night-time soap. But any experiences, especially ones that lend us new impressions, are good. And this ridiculous write off by the tourism industry, has amidst the persistent low-flame...
Eat it. Eat it raw.
Recently, over an inedible main course of steak for two, a friend of mine suggested that I should include in my online offerings some negative reviews of restaurants. Cutting observations, put downs, unsubtle eviscerations? In service of what? The betterment of the industry? ‘Meh,’ as the kids say, but… I might find some value in his opinion, as I nearly made him vomit his food...
“Hospitality”
– During a recent interview with Chefs #Colicchio and Hamilton (of #fci), radio host Leonard Lopate delivers a question on this topic that demonstrates his mastery of the medium. #Lopate #wnyc
Blue 9 Burger
On three occassions now, I’ve eaten a Blue 9 Burger. The first time I had the chance to get this burger, I was enticed by the name of the restaurant and enjoyed the sandwich (though not enough for it to be a memorable experience). What did stick was the name. When I first heard it, I wanted to try their burger.
(Unlike Shake Shack. Wasn’t enticed by the name or the idea of a good...
January 2010
17 posts
Consummated Infatuation with Tuna Melt
I just got a good tuna melt. A #tunamelt so good it was a revelatory experience. This was a study in perfection, a well seasoned #sandwich with a beautiful texture. I can’t remember the last time I got a great diner or restaurant tuna melt. After three tries in as many months, VESELKA delivered! The fries I got tonight were simpler than the ones they usually serve with this...
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"So you wanna..."
As I express this idea I’m reminded of a book title called So You Want To Be A Chef? Haven’t read this ACF publication, but let’s say, yeah, you want to be a chef. You may luck out, lead the charmed life, and discover that you have a natural propensity for being highly observant, organizational, self-policing, with an outwardly calm demeanor. Soon you discover you’ve got...
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The Village Tart →
A new restaurant, a house of baking and pastry, a sweet + savory cafe. I work there. This spot, located at Kenmare + Mulberry, Soho, New York City, has been lovingly converted from raw space to tasteful, wood-toned and mirror bedecked place.
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WatchIn the cereal aisle.
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Cascadian Farm Organic is a brand owned by General... →
Their QC standards and organizational autonomy are well maintained and well funded, apparently. But still, I was moved to write a poem:
multi grain squares / just when I thought I’d found some purity / by Cascadian Farm Organic / The Shangri-La of breakfasts or am I still waiting / living a dream / Family on the cereal box, are you really farmers? / GM you test my mettle!
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