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Member Since 24 Mar 2004
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#1445856 Anyone have a good Challah recipe?

Posted by voyager on 26 September 2019 - 02:00 AM

Son attended nursery school at the JCC.    On Fridays they celebrated by making challah...with bisquik.    I was appalled.    So contacted the Head and told her that while i wasn't Jewish, I would bring risen "challah" dough to the class every Friday at 11am, giving then time to maul it with their grimy little hands before bringing it together into a braid.    Multicultural Shabbat.

#1445064 Clueless questions II (The Ones You Really Want Answered)

Posted by voyager on 07 September 2019 - 03:29 AM

https://cooking.nyti...ith-chive-sauce ?

#1444531 Supper

Posted by voyager on 24 August 2019 - 12:34 AM

Viet crepe.







#1444080 The Rest of Us

Posted by voyager on 15 August 2019 - 04:55 PM

It started long, long ago.    A friend of ours, a honcho in a small bank, was in charge of ushering it into the computer age.    He realized that the lead tech was incompetent and sacked him.    DMV, facing the same challenge, picked up this guy to head their operation.   

#1444060 The Rest of Us

Posted by voyager on 14 August 2019 - 09:16 PM

@Wilfred:  "On the way home, I picked up one half-pound piece of Yarg from Formaggio Kitchen, and had no problem spending $15 on that."


Probably 40 years ago my parents were visiting and I took my father to an ancient cheese shop on Union Street operated by an octogenarian who usually had no more than a half dozen assorted wheels in his single case.    i was happily tasting and buying 2" of this and of that, never asking price, while my father winced at each additional selection.    Finally the tiny Italian proprietor rose to his full 5'2" and pipes at my dad, "Hey, you Genovese?

#1443708 Paris Bistros, Restos

Posted by voyager on 03 August 2019 - 01:34 PM

Orik, first I think I indicated that other people we know liked at least some of these restaurants.   We are a tough sell.   People seated around us are happily chomping away and singing the chefs' praises, and I'm blaming myself for a crappy choice of spots. 


For the past several years I've been batting about 25% in happy restaurant choices regardless of level from holes in the wall to stars.    One star seems to have the most minefields I think because a bad meal is more annoying when served with an overachieving attitude.


We go out for a joyous evening of stunning food, scrumptious wine, a sweet and memorable encounter with our servers and hosts.  People who have followed our positive recs have usually experienced a pretty fine evening.


I don't consider any other other diner a chump, not even us when we make the wrong choice.    You have to place a bet to win, and we have too many extraordinary evenings under our belts to let the clunkers sour our thinking.  


In the end, it's only dinner.   And tomorrow you're going to have to do it all over again.

#1443557 Paris Bistros, Restos

Posted by voyager on 01 August 2019 - 03:53 PM

The idea of categorizing restaurants as to their "worldliness, good taste and sophistication" is quite foreign to me.   Tourists who would use such criteria probably have little of these characteristics.    And maybe that is what makes the Fooding group so appealing.   

#1443554 Paris Bistros, Restos

Posted by voyager on 01 August 2019 - 03:05 PM

We've also been to the restaurants you mention and their ilk.   It occurs to me that maybe is also a generational thing.   Younger travelers, like me, tend to gravitate toward the, as you call them, Le Fooding rooms.    So good there is such a wide choice.

#1443550 Paris Bistros, Restos

Posted by voyager on 01 August 2019 - 02:04 PM

.... there is also a deep category of restaurants cooking a more traditional style of French food, or a Michelin-style of of French food, that exists, and is seemingly doing really well, but doesn't get a lot of coverage in the English language press. 



Do you not think that for many that kind of dining has already been experienced and it no longer so revelatory?     It still holds a large audience, as it should.   

#1441633 Supper

Posted by voyager on 05 June 2019 - 01:22 AM

Don't say there's no innovation in Minneapolis.   




#1441632 The Pete Wells Thread

Posted by voyager on 05 June 2019 - 12:52 AM

johanna, how great to hear your voice.  

#1441534 Supper

Posted by voyager on 01 June 2019 - 03:43 AM



Contents = Tarbais beans, several sausages, good chunk of confit.  
Topped with garlic and parsley sauted crumbs, baked half an hour at 400F.      Well worth the effort.  :P


#1441516 Supper

Posted by voyager on 31 May 2019 - 01:40 AM

One more reason to Mississippi Roast -> super flavorful ragu







#1441361 Supper

Posted by voyager on 25 May 2019 - 02:35 PM

re classic paella making, this is how I will live when I grow up. https://www.youtube....q3AD7NUA8I#t=10

#1441360 Supper

Posted by voyager on 25 May 2019 - 01:36 PM

Gorgeous. The aroma is coming right through the screen.