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No Wave posted:Does anyone have any really good strawberry-rhubarb tart recipes? I figure it's the pie of the moment. My gran's recipe was always ~2 cups small chopped rhubarb (or parboiled then frozen rhubarb) then top with 1.5 cups sugar, one large egg, 1tbsp butter, sprinkle of nutmeg and ground clove whipped together seperately. I've added strawberries a few times and it worked just fine. If you only use 2 cups rhubarb it is definitely on the sweet side, I don't have much of a sweet tooth so I usually make a larger pie with more rhubarb (my plants are HUGE) and stretch the sugar/egg mix with a bit more butter or some extra egg just to spread it around. Be careful about adding water or milk because rhubarb is deceptively juicy when cooked.
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May 8, 2014 03:49
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Mr. Wiggles posted:Just had such a great southern dinner. Greens slow cooked all day, home made mac and cheese, liver and onions, iced tea. There is something deeply satisfying about eating that sort of food with the family around the table, the doors of the house all open, bluegrass on the radio, and light fading over the western mountains. Country life is the best life. I went to a barbecue cook off at one of our breweries last week and someone had collards going in a cauldron with some conecuh sausage as a side offering to their pulled pork. Their barbecue was completely forgettable but those greens were drat near some of the best I've ever tasted. Seasoned perfectly, cooked as al dente as I've ever had. I wish I skipped their BBQ entirely and got a second helping of collards oh man
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May 8, 2014 05:10
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dino. posted:Yeah, in New York, your average glass of wine is between $8 - $12 a glass, a more expensive one around $14 - $18 if you go to a wine bar in Chelsea. The Nobu in Atlantis is priced around 2x the one in Manhattan, so again it's sort of an unreasonable complaint given that Dune is segregated away from a crazy expensive resort in their even more expensive area. Atlantis is nice but it's sort of a once in a lifetime thing because everything is soul crushingly expensive even compared to fine dining in Manhattan. CzarChasm posted:But if I'm ordering food, there had better be prices next to the name and description of every item. I don't care if it's handwritten in there each day and the expense of having someone do that everyday is rolled into the cost of the meal, it needs to be there. The dinner menu had prices on it at the restaurant when we were there, and so did the wine list. Chemmy fucked around with this message at 05:37 on May 8, 2014 |
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May 8, 2014 05:33
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contrapants posted:I just opened the menu. Wow, you're right! That's crazy! I doubt they would have split the salad and sandwich to make what I thought make sense. If you're going to have a wanky menu with no prices and a compulsory service charge, you'd better loving spell "within" correctly.
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May 8, 2014 13:03
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The best part of greens that have been cooking all day is the pot likker. When I make my kale I prefer that over the actual greens, so good.
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May 8, 2014 14:36
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Croatoan posted:The best part of greens that have been cooking all day is the pot likker. When I make my kale I prefer that over the actual greens, so good. I keep wanting to remember to reserve some the next time I do greens to add to a Bloody Mary mix. I bet it would be crazy good
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May 8, 2014 19:27
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Allahu Snackbar posted:I keep wanting to remember to reserve some the next time I do greens to add to a Bloody Mary mix. I bet it would be crazy good It's things like greens, cornbread, bbq, cocktails, etc. that really do make America stand up as a nation with proud food. No matter how many frozen chocolate chip pancakes wrapped around sausages on a sticks we eat, we can at least look to old fashioned cooking to remember that we have good things.
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May 8, 2014 20:09
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dino. posted:oh yeah, no. There's no way in hell that the both of them could have eaten for $41. That's the cost of each of their portions, according to that menu that was posted. Heck, I don't even think she was fussed about paying $40+ for lunch, because as you mentioned, it's all seafood, which can get hella pricey rather quickly. if I'm feeling cheap I aim for 30. 25 if I don't care a gently caress about the wine. 30-40 if I'm just having an average dinner. 50-60 is a splurge. If I really want to splurge, I buy a $50+ bottle of wine at a wine shop, and pay the $10-15 corkage fee. I'm getting exponentially better value at that point - a $50 bottle at the shop would be $100-150+ in a restaurant, versus $65 having brought in.
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May 9, 2014 06:01
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Food pics from Cost Rica (Playa de Coco, a touristy beach spot): I loving love Random-Meat-on-a-Stick. My girlfriend was sort of appalled that I wanted to eat this. It was delicious.  Some boss knife skills on this guy, deftly carving open coconuts with a machete. Coconut water fresh from the tree is amazing. Didn't get a decent pic of ice cream shop we went to after this, but I must say that the ice cream is really loving good in CR. They have great dairy there, very fresh.  Pastor taco, very much in the So Cal/Baja style. Except it's plated a little better.  If this place is a chain, this HAS to be what inspired the Breaking Bad writers, right? The artwork is reminiscent of that of Los Pollos Hermanos.
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May 9, 2014 12:32
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mindphlux posted:if I'm feeling cheap I aim for 30. 25 if I don't care a gently caress about the wine. 30-40 if I'm just having an average dinner. 50-60 is a splurge. If I really want to splurge, I buy a $50+ bottle of wine at a wine shop, and pay the $10-15 corkage fee. I'm getting exponentially better value at that point - a $50 bottle at the shop would be $100-150+ in a restaurant, versus $65 having brought in. Remember, kiddos, corkage fees are a really good way to get value for your money as well, but you've got to ball hard since it increases the cost of your bottle above retail. Corollary: all Chinese places are BYOB until the host says otherwise.
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May 9, 2014 16:55
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Vegetable Melange posted:Remember, kiddos, corkage fees are a really good way to get value for your money as well, but you've got to ball hard since it increases the cost of your bottle above retail. Some waiters/somms will quietly waive corkage if you bring something interesting and offer a glass. This is true even on the Strip, where bottle markups can get up to 400% of retail.
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May 9, 2014 17:38
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One of the perks to living in Northern California is access to Napa. $15 corkage fees are totally worth it. Nothing like hitting the vineyards and buying wine by the case for $30 a bottle, paying $15 to have them open it and seeing that same wine on the menu for $80.
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May 9, 2014 18:12
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https://www.youtube.com/watch?v=d4SC_a-pT6g
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May 9, 2014 18:53
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When I went to the Ledbury (after it had just been named UK restaurant of the year) I took along a bottle of vintage champagne, with corkage to pay. Because we ordered another bottle of wine with our meal (and were nice to the sommelier?) they waived the corkage. They didn't just forget it; I asked.
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May 9, 2014 20:34
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That seems like a good policy. You're obviously not trying to get around them making money, you just had something very particular saved up for the occasion. Good customer service and they still got their sweet sweet wine profits.
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May 9, 2014 21:10
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bartolimu posted:That seems like a good policy. You're obviously not trying to get around them making money, you just had something very particular saved up for the occasion. Good customer service and they still got their sweet sweet wine profits. Exactly. I think it was a well-judged call on their part.
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May 9, 2014 23:01
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so I'm knocking 'things to do in life' off my todo list I guess. closing on a house in a few weeks. I like it a whole lot in most respects, except the kitchen really rubs me the wrong way. I've got the go ahead from my gal to at very least install a monstrous vent hood w/external blower, budget $2-3k - but we're pouring so much of our savings into a giant downpayment that I don't think I can afford to just be like 'yeah whatever, tear it all down!' what would you guys do to improve this cooking space?    (third pic is the space off to the right in the back of the first pic. washer/dryer/waterheater are behind sliding doors.) I have my own ideas about what could use improving, but I wanna keep it blank slate and get some of y'alls thoughts.
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May 10, 2014 05:47
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mindphlux posted:so I'm knocking 'things to do in life' off my todo list I guess.
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May 10, 2014 07:10
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Then tear down that bitch of a bearing wall and put a window where it ought to be.
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May 10, 2014 12:32
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I'm in the same boat, anything that would truly "fix" my kitchen involves ripping it all out and spending some big money. At least you've got marble, my countertops are WHITE PLASTIC. It stains like a bitch. I really think the only cheap thing you can do is paint it, that's what I did. That yellow isn't so bad, but if you pick a color you like better it will a lot more homey. I covered up some horrible Pottery Barn color, Toxic Pink.
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May 10, 2014 12:43
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Take the ugly rug and burn it.
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May 11, 2014 00:19
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mindphlux posted:
Replace everything with stainless steel. No, but really.
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May 11, 2014 01:32
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Chef De Cuisinart posted:Replace everything with stainless steel. No, but really. Good idea. Don't just throw out the rug, replace it with one made from a material for the modern age. 
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May 11, 2014 12:39
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Pffffft. That's clearly aluminum. 
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May 11, 2014 13:46
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Scientastic posted:Take the ugly rug and burn it. I'm pro rug but anti random chair at the end of the counter. Is that supposed to be a little desk where you sit and ponder the universe?
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May 11, 2014 14:35
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Fluffy Bunnies posted:I'm pro rug but anti random chair at the end of the counter. Is that supposed to be a little desk where you sit and ponder the universe? I've seen that in a fair few kitchens. People have a computer set up there or whatever, and post to the internet while their pot over boils and their food burns.
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May 11, 2014 14:40
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dino. posted:I've seen that in a fair few kitchens. People have a computer set up there or whatever, and post to the internet while their pot over boils and their food burns. How else are you supposed to post in GWS?
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May 11, 2014 16:16
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I was helping a bartender friend of mine move house when I realized all his kitchen surfaces were from restaurant supply stores when the light went off over my head. The lucky lady that gets me after this apartment is going to have a hell of a surprise if she likes pastoral kitchens (this is nyc no one has anything pastoral).
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May 11, 2014 16:36
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I made some Headcheese last night and want to server it for a dinner tonight for my wife, we are going to have a good wine and bread and I want to pair it with a good cheese. Any suggestions on a cheese that will go good with the rich, fattiness of Headcheese?
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May 11, 2014 17:21
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contrapants posted:How else are you supposed to post in GWS? On your phone one-handed while stirring your cheese sauce with the other hand.
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May 11, 2014 20:14
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Randomity posted:On your phone one-handed while stirring your cheese sauce with the other hand. Make your cheese sauce in a bain. Then you can leave it unattended!
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May 11, 2014 20:55
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Delivery greasewheel errday and never stop posting.
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May 11, 2014 21:54
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Season 2 of "A bite of China" is on  https://www.youtube.com/watch?v=-rWtMBBY3BE (english subtitles)
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May 11, 2014 22:05
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Chef De Cuisinart posted:Make your cheese sauce in a bain. Then you can leave it unattended! Then you can grate cheese with the other hand. Just don't accidentally swap hands.
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May 11, 2014 23:05
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contrapants posted:Then you can grate cheese with the other hand. Just don't accidentally swap hands. Grating cheese by hand? 
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May 12, 2014 00:02
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Vegetable Melange posted:I was helping a bartender friend of mine move house when I realized all his kitchen surfaces were from restaurant supply stores when the light went off over my head. The lucky lady that gets me after this apartment is going to have a hell of a surprise if she likes pastoral kitchens (this is nyc no one has anything pastoral). yeah, I've thought about this a lot. I should probably do more than just think about it - at least for that dumb as poo poo abortion of a desk/sitting area. really who thought that was a good idea? I think I have the budget for a vent hood with a giant loving 1200CFM external blower, and I'll DIY paint and add some shelving, but I don't really know what else I can do with the space. Y'alls consensus seems about the same.
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May 12, 2014 00:05
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Scientastic posted:Grating cheese by hand? How do you grate, then? I use one of those cowbell-looking things for mozzarella every time I make pizza.
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May 12, 2014 00:12
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mindphlux posted:yeah, I've thought about this a lot. I should probably do more than just think about it - at least for that dumb as poo poo abortion of a desk/sitting area. really who thought that was a good idea? Maybe it's the pictures, but isn't a huge fan going to blow smoke right on to your neighbor's house? It looks really close to your kitchen wall. Also, I'm not a fan of the pseudo-tables in pictures 2 and 3. Maybe replace the one in pic 2 with matching cabinets and marble top for more work space. If the ceiling bulbs are halogen, you'll be wanting to replace them with LED types, it gets really hot under halogen lights.
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May 12, 2014 00:19
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contrapants posted:How do you grate, then? I use one of those cowbell-looking things for mozzarella every time I make pizza. I have a food processor with an attachment. It's grate. Edit: I actually only use it when I have huge amounts of cheese to do. For topping things with grated cheese, it's not really worth it.
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May 12, 2014 00:25
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contrapants posted:How do you grate, then? I use one of those cowbell-looking things for mozzarella every time I make pizza.
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May 12, 2014 00:58
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