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Is there such a thing as a "bad" banana; or to put it another way, is there such a thing as a "really good" banana?

Sat, 04 Feb 2012 17:48:09 GMT

so, I guess upthread when I said this, and the OP replied with "exactly" that I must have missed the code or something that actually means the opposite. "wyogal, you are right. I am talking about diversity within type."

buffalo wing cupcake

Sat, 04 Feb 2012 17:32:11 GMT

savory cornbread, boneless spicy chicken and bleu cheese "sauce". it's a classic combo, really. but yeah, the buttercream business sounds gag-tastic.

JAPANESE MONTH: WASHOKU: Stocks, Sauces, and other Condiments

Sat, 04 Feb 2012 17:26:57 GMT

Sweet and Sour Sauce (Amazu) pg. 98 Made this sauce in order to make the radish pickle on pg. 221. I've made Tsuji's version in the past and comparing the two side by side this version is a bit easier in that it doesn't require any dashi, but it is also quite a bit sweeter, and that's not to our taste. So I made this according to Andoh's method (rice vinegar, sugar, salt kombu soaked together for at least 20min, then warmed to just below the boil), but reduced the sugar by a third. I liked the results, and would make this again, but for us even less (1.5 TBS v 3 she calls for) would be enough sugar.

Marco's - Lake Mahopac

Sat, 04 Feb 2012 17:35:14 GMT

great write up!

Freezer went out...need to cook lots of grass-fed beef. Help please!

Sat, 04 Feb 2012 17:49:53 GMT

I would use my time to save the more costly-to-replace meat. Rev up your oven and grill and start grilling and roasting and baking your rump roast, steaks and then chuck roasts. None of your meat pieces have to be prepared in any other way to freeze. Then, I would freeze every piece of cooked meat. Others may say not to freeze cooked meat - they may be correct, I don't say yes or no, but only that I've cooked steak, rump, chuck roast, etc, and frozen it for later use. One can use spices and recipes later.

JAPANESE MONTH: WASHOKU: Vegetables, Tofu and Eggs

Sat, 04 Feb 2012 17:31:08 GMT

How pretty! I must have skipped over this recipe a hundred times assuming that the radishes in the title were daikon rather than radishes. This kind of radish can be pretty expensive in Tokyo and I feel inspired. I'll start marinading the vinegar tonight and put the rest of it together tomorrow. If it works out I'll make a batch to take to my family in Japan next month (should be fine since the vegetables are processed). Thanks!

Pie for Breakfast...

Sat, 04 Feb 2012 17:42:55 GMT

Know a woman from the mid-West (German extraction) who loves pie for breakfast -- especially apple with cheddar cheese. Growing up in NYC, this was never an option. My dad had weight issues, so we only had dessert three times a year: Thanksgiving, Easter, and Christmas. (My mom was a great home cook and baker.) However, my mother was from North Carolina. Her aunt made a killer French toast which approximated lemon meringue pie. She separated the eggs. Used the yolks in the dipping mixture. Whipped the whites and sweetened them with confectioner's sugar. Served with hot lemon juice. Heaven!

Where to buy Kimlan soy sauce?

Sat, 04 Feb 2012 17:48:55 GMT

You can get Kimlan at pretty much any food store in Chinatown. Hong Kong Supermarket is always a good place to start. As far as getting dark soy sauce or kecap manis at your local grocery store is concerned, I don't think Southeast Asian cuisine is that mainstream yet. I've always had to go to an Asian grocer to replenish my stocks.

Celebrate !!! No more 'pink slime' at McDonalds, Burger King or Taco Bell

Sat, 04 Feb 2012 17:49:18 GMT

Oh ... now i understand where you are coming from. It is the same as the global warming theory. To some people there is no such thing and any scientific study pointing to the possibility is alarmist propaganda. I grew up in the time when a good many people pooh-poohed the notion that cigarettes caused cancer. They called that alarmist propoganda as well. Then there were the pesticides that have since been banned because people called that alarmist propaganda. We were told that without DDT the entire farming system would collapse. There's alarmist propoganda on any side of any issue. A little more alarmist fodder for you about the failure of the government to ensure food safety http://www.nrdc.org/health/toxics.asp?gclid=CNW2wLTwhK4CFY2b7Qod6WBM7A "When the Toxic Substances Control Act (TSCA) was enacted in 1976, it was intended to ensure that chemicals are safe throughout their lifecycle ... When the law was first passed, 62,000 chemicals were allowed to remain on the market without testing for their effects on health or the environment. In more than 30 years, the EPA has only required testing of about 200 of those chemicals, and has partially regulated only five. The rest have never been fully assessed for toxic impacts on human health and the environment'

upper westchester near Peekskill

Sat, 04 Feb 2012 17:35:53 GMT

lunch- Memphis Maes in Croton-on-Hudson

HK bound this coming week. Seeking Tai hang/Tin Hau resto recs please!

Sat, 04 Feb 2012 17:23:08 GMT

Hong Kong bound next week. Any Good eats recommendations for restaurants in Tai Hang or Tin Hau area and what to order as well please?

Northern Vietnam style pho

Sat, 04 Feb 2012 17:26:13 GMT

Can anyone direct me to some good Northern Vietnam style pho? My father-in-law is in town and would love to try some. Seems like Cong Ly Restaurant in Chinatown or Thanh Da in Sunset Park might fit the bill. I'll also post to the Outer Boroughs board. Thanks for your help.

Adventurous family looking for chowhound worthy food maui/oahu

Sat, 04 Feb 2012 17:39:13 GMT

Aloha MIss Needle.. Macky's is quite good and surprised that Giovanni's was horrible and you had to throw it out.. Never had a bad experience and sorry you did.. Mahalo

What feature would you like to see on Chowhound?

Sat, 04 Feb 2012 17:38:14 GMT

Thanks, I usually do. I had just noticed this "click" option recently and tried it. Figured I'd mention it in case tptb look here for feedback!

Nice celebration dinner with grandparents and 8 year old

Sat, 04 Feb 2012 17:42:48 GMT

Do you have a neighbourhood and budget in mind?

Liquored-up fruit

Sat, 04 Feb 2012 17:48:50 GMT

I make and can my own cocktail cherries using the Ball recipe for brandied cherries. Basically pitted cherries, sugar and brandy. I substitute about half the brandy for Luxardo (the maraschino liqueur) and they are amazing. My boyfriend likes to dump a jar on a bowl of vanilla ice cream. Kind of a pain in the behind to pit all the cherries, but totally worth it.

Grub Sandwich Shop in N'hampton

Sat, 04 Feb 2012 17:47:53 GMT

I was very excited to read about a new place opening in Northampton called Grub Sandwich Shop. Northampton has needed an all day eating place with variety for a long time. I miss the Vermont Deli. This place has a great looking menu - from Frito Pie hot dogs to specials like meatloaf and mac & cheese in the evening. It should be opening in mid to late February. Oh - and it's being run by the folks from Bistro Les Gras. Looks great. Can't wait. http://www.grubsandwichshop.com/411.html

NY'ers spending X-mas week in Santa Ynez and are starving already

Sat, 04 Feb 2012 17:41:26 GMT

Done! We are pretty good (and eager) NYC guides, if I do say so myself....

Trip from Carmel to Santa Barbara

Sat, 04 Feb 2012 17:45:50 GMT

Some others to add in the Paso to Santa Barbara run: Andrew Murray Core Cargasacchi Onx J Dusi Tantara Qupe Cold Heaven Jaffurs Lane Tanner Cass If Denner opens their tasting room again, hopefully they'll also pour wines from some of the young winemakers who make their wine there: Kinero Cellars, Brian Benson, Aaron Jackson. If you happen upon them elsewhere give them a try too. If you find the wineries themselves too spread out, there are also tasting rooms in the towns of Los Olivos and Santa Ynez, as well as a 'wine ghetto' area in Lompoc. Enjoy!!

best way to remove dumplings from steamer without breaking

Sat, 04 Feb 2012 17:39:03 GMT

I used parchment paper under them for a long time. Now I use lettuce leaves. It adds just a hint of flavor. I usually use the outer leaves that are not as pretty as the inner ones, if I have a new bunch.

San Diego Vacation - Where To Eat?

Sat, 04 Feb 2012 17:36:15 GMT

You'll get a lot of debate if you opine that San Diego has a great BBQ place (especially if you put Phil's in that category). :)

Northern Vietnam style pho

Sat, 04 Feb 2012 17:26:25 GMT

Local Raw Honey in Montgomery County?

Sat, 04 Feb 2012 17:50:58 GMT

I don't know if they have it in stock right now, but Morris Arboretum sells its own honey (from the hives on the Arboretum grounds) in their gift shop.

Recommend a 30" gas cooktop

Sat, 04 Feb 2012 17:27:06 GMT

depends entirely on where the electricity comes from. The original poster is in Ontario, where much electricity is from hyrdo; no heat energy there. The carbon cost of electrically powered appliances there is lower than it is somewhere where the power is from coal or gas. There's also the waste heat aspect. If you have a 10,000 btu burner on full blast, you're dumping 6,000 of those into your kitchen as heat. That's 1750 watts. In winter, that's not much of a problem, but in the summer, that's several hundred watts of extra AC load. An induction range will dump only a couple hundred watts of waste into the kitchen. (I'm ignoring the heat that goes into the pot, because it's the same in both cases.) That's enough to change the efficency rankings around in a lot of places.

Condiments and Eggs

Sat, 04 Feb 2012 17:44:01 GMT

Especially the "fire"!

LPG range

Sat, 04 Feb 2012 17:47:18 GMT

I think you are right about the size of the burners plus losing some from the LPG conversion. I think we must have an adequate gas supply. It runs our central heating system and hot water heater without problem. At this point I'm really not so much interested in trouble shooting this 14 year old range as I am in not repeating the same mistake again. Consumer reports gave a high rating to the GE Profile range. The "Powerboil" burner has 17,000 btu with natural gas and 11,000 btu with lpg. Will 11,000 btu bring a gallon of pasta water to a rolling boil in a reasonable amount of time?

Chocolate Chip Cookies

Sat, 04 Feb 2012 17:48:26 GMT

diddy riese: Cookies are 0.35c ea. For your $1.60 you could have an ice cream sandwich with dryers ice cream and change in your pocket.

Openings in 2012

Sat, 04 Feb 2012 17:19:24 GMT

Cocubun is now open in Alexis Nihon - it is near the Tim Hortons at the Metro level. I was wondering what the relationship was with Harmonie, as their drink cups were branded Harmonie!

Ways to refuse univited guests

Sat, 04 Feb 2012 17:49:10 GMT

Lol...must make exception for the sugardaddy!

Wang Sushi Toms River anyone?

Sat, 04 Feb 2012 17:20:03 GMT

Suprised at all the negatives here and on yelp.We thougth that it was as good as or better than the better restaurants on "restaurant row" on 46th st. Never tried Ava's because their parking lot was always empty. Good location though.The restaurand there before Ava always had a good crowd until it closed almost at the same time as Nick the Greek.

Top Chef Texas - Ep. #13 - 02/01/12 (Spoilers)

Sat, 04 Feb 2012 17:24:27 GMT

Linda, they would be my choices as well.

One day I will have a Chambers stove. Do you have one? If so, tell me about it. The good the bad and the ugly...

Sat, 04 Feb 2012 17:20:38 GMT

:))) ChefJeff none of what you said fazed me, I still want (and will have) one someday. :)))

dried beans vs canned

Sat, 04 Feb 2012 17:48:12 GMT

Actually, the jury is in. There is no need to restrict your sodium/salt intake unless you have a medical condition (such as hypertension) which requires it.

Hondarribia and St Jean de Luz, also Madrid

Sat, 04 Feb 2012 17:46:26 GMT

Thank you Butterfly. You know your mushrooms! Do you know of any micological societies or mushroom forays in Spain? I'll be in the Basque area and Andalucia,around Cordova, Villanueva de Tapia, Ubeda, Seville areas in June. Carole

JAPANESE MONTH: A SIMPLE ART: Grilled and Pan-Fried Dishes, Deep fried Dishes

Sat, 04 Feb 2012 17:44:30 GMT

Yakitori Sauce, pg 185 Yakitori pg. 186 Yakitori Sauce, how not to love a recipe that calls for one chicken bone, grilled? And it does make a difference lending the sauce a smoky richness that would be missing without it. I made a half recipe, and that will easily see us through several rounds of Yakitori. The bone itself, once drained from the sauce, made a little snack for my bone gnawing husband, I think if I'd have served him a meal of nothing but these bones he'd have been a happy lad. (see pic below) Yakitori, these kabab like treats are delightful, but my grilling technique for them needs some work. I used a combination of chicken thigh meat, scallions (no long-onions or leeks available), and mushrooms. Interestingly after skewering the meat (unsalted, un-marinated), the skewers go on the grill, and only after things heat up is the Yakitori sauce applied. I chose to use a basting brush this time, bad idea, dipping the skewers in the sauce, one of Tsuji's suggestions, would have been a better solution. Also I put the skewers right on the grill rack, and should instead have used his suggested improvised brick grill....next time!

dinner near park st station?

Sat, 04 Feb 2012 17:50:53 GMT

I second the Teatro suggestion.

uhockey reviews Seattle 12/27/11-1/3/12 including Pike's Place, Coterie Room, Bar Del Corso, Spinasse, Revel, Herbfarm, Serious Pie/Biscuit, Salumi, Walrus and Carpenter, Spur, and more

Sat, 04 Feb 2012 17:39:13 GMT

The Herbfarm: Full Review as below, pictures in the blog. http://endoedibles.com/?p=1801 As our trip to the Pacific Northwest was a celebration of many things including my sister’s upcoming completion of her Masters of Fine Arts I wanted to do something special to celebrate – a situation perfect for a “destination meal” and given the subject matter of her thesis (knowyourmeat.wordpress.com) a task well suited for a restaurant priding itself on local sourcing, ethical practices, and sustainability. While many contenders were considered given the vast bounty of produce, farming, and seafood as well as the number of artisan producers and skilled chefs in the area one name invariably stood out above the rest – The Herbfarm, a restaurant that many seemed to consider expensive, preachy, and even “dinner theater” but a restaurant that everyone seemed to agree produced some amazing food. Having done my research to learn a bit of history about the restaurant and subsequently requesting a reservation for the last of their yearly menus, one titled “The Moon and the Stars,” my first interaction with the staff would be via e-mail and then phone – a dialogue discussing special occasions, allergies or intolerances, private tables versus communal seating, an explanation that wine or house pressed juices were included in the price, and finally an invitation to arrive early for a tour – all flanked by noting on their website, promotional mailings, and even their answering machine that they are “the only AAA 5-Diamond restaurant west of Chicago and north of San Francisco, rated #1 in the Pacific Northwest for both food and service by the Zagat Guide.” Flash forward nearly two months to the day from the time that I made reservations and all I can say is that despite a couple of great days of eating and more to come I was very excited for dinner. Sure The Herbfarm is not shy about touting their accolades – as a matter of fact I really cannot think of any restaurant that seems MORE proud of what they are doing than Carrie Van Dyck and Ron Zimmerman’s Woodinville establishment – but with a map in hand, e-mail updates about the meal, and even suggestions for hotels and cab/limo services in the area I had to admit they were putting on quite the show of hospitality even before we pulled into the drive and were greeted like old friends by the valet before being led into the cozy parlor where reservations were confirmed, coats collected, and each of us were handed a glass of Hot Cider with Lemon Thyme before being invited to mingle with the other guests and browse the (enormous and impressive) wine cellar until the festivities began. Sipping our tea and mentioning for the first of many times how the whole event reminded us more of a formal dinner party than a restaurant it would not be long before a young woman came and gathered us all into the foyer where we were greeted by Carrie Van Dyck, standing on the stairs and telling us the story of the previous restaurant, the fire, and the subsequent build out of the current location. Clearly proud of what she and Ron have accomplished the discussion next led into a description of the farm, their links with local farmers, and the importance of sustainability followed by a “tasting” and “smelling” of various herbs that would be incorporated into our meal, an aromatic introduction that seamlessly led into our final formal welcome and the doors being opened to the festively decorated dining room. Having opted for the communal table instead of a small two top our the hostess led us to the seats closest to the kitchen and with a great view both of the kitchen and the room I took a minute taking it all in – the high rafters, the gleaming stainless steel of the kitchen, the hard woods and Christmas Trees – a truly beautiful scene. Turning my attention next to the table I was again pleased – a cute ornament with our last name at my space and a pewter frame congratulating my sister on her MFA in her seat – both these things along with hand crafted plates, pewter chalices, and a variety of wine glasses plus the night’s secret menu tucked into our napkins…again, pure class with just a touch of whimsy. Met next by the house sommelier just as we were getting situated our next welcome would be the bubbly sort, specifically Oregon Brut with a half ounce of Western Juniper Elixer added to produce an aromatic sparkling composition familiar and dry but entirely unique. Having heard that the pours at The Herbfarm could be quite heavy I worried about my relatively low tolerance (and more about the already inebriated couple across from us) and sipped slowly but all things being equal this meal would end up being the most I’ve ever drank in one night, though thankfully spread across nearly five hours and plenty of food. With Carrie next stopping by to explain the “rules” of the common table in terms of conversation starters, free flowing wine service, and encouragement to go meet the house recycling crew (a pair of pigs named Basil and Borage) at any time it would not be long before the meal would commence and with the house musician softly playing guitar at the back of the room the night started with a trio of amuses described both in print and in presentation as “In Neptune’s Dreams – Poached Scallop with Yellowstone Paddlefish Caviar, Dill, Scallop Crema / Chilled Poached Shigoku Oyster on Parsley Root Panna Cotta, Pickled Wild Chicken of the Woods Mushroom, and Melted Leek / Spot Prawn in a Nage of Jerusalem Artichokes and Olympic Peninsula Saffron.” Clearly priding themselves on each ingredient and the sourcing of much of their protein and produce these three selections would comprise one to two bites each and with the first two showing a delicate hand in balancing sweetness and brine with herbal essences throughout the best of the group for myself was the prawn – a snappy specimen that bathed daintily in the sunchoke puree with lofty top notes of saffron perfuming the finish. With the amuses all nicely prepared the bread girl, a well traveled young lady with a great smile and bountiful basket would arrive for the first of many times presenting us all with House churned Holstein Cow butter and warm butter rolls plus a seeded Rye loaf – each tasty but the butter rolls vastly more so and myself as well as the gentleman across me consuming at least half a dozen each. With the bread in place and more bubbly poured it was at this point that we would return to the theater of the evening as the curtains were drawn and Mr. Zimmerman and Chef Weber (the youngest chef overseeing a 5-Diamond restaurant anywhere in North America) introduced us to the menu, the concept, the wines, and everyone in the front and back of the house before re-opening the curtains, taking a bow, and promising us a stellar evening. With the kitchen now in full gear, conversation flowing between folks from England, Washington, California, and Ohio, and more wine poured – this time a smooth 2008 Efeste Sauvignon Blanc with “Feral” Wild Yeast from Evergreen Vineyard that would prove quite suitable for my palate – the next course would arrive entitled “Hey Jude – Confit of St. Jude Fishing Vessel Washington Coast Albacore Tuna, Tuna Tartar with Celery Root, Fresh Radish, Fennel Bulb, Klipsun Vineyard Verjus Vinaigrette” and reportedly drawing all of its ingredients from within 50 miles of the restaurant this organically plated course would prove to be both light and memorable largely due to the interplay of the two distinctly different fish preparations – one nearly “sweet” and melting in the mouth with the other focusing more on the natural brine and texture of the fish – with the bitters of the celery root and the mandolined radishes. With two delicate courses to start the menu would soon take a turn to the decadence promised on the menu’s description with the first of three ample savories entitled “O Fine Swine – Our Gloucestershire Old Spot Shoulder Schnitzel and It’s Hazelnut-smoked Loin with Mustard Braised Turnips, Lemon Thyme Spaetzle, Vinegar-Red Cabbage Puree, and Live Mustard Greens.” A shockingly sizable portion given the fact that we were only 1/3 into the menu and paired with my favorite wine of the evening by far, a sweet and dry 2010 Dowsett Gerurztraminer from Celilo Vineyard, I think just about everyone at the table looked wide-eyed at this entrée sized portion of pig when it arrived yet when it was all said and done there wasn’t a speck left on anyone’s plate. Again opting to present the protein in two forms, the first a breaded sausage with great crunch and creamy center while the second tasted like a briny ham with a smoky finish, what really brought this dish out for me was the cabbage puree – a flavor as bold as the color and a perfect vegetal balance to the pork particularly when taken with the lightly added mustard flavors. At this point nearly two hours into the meal with wine still flowing freely as others emptied their glasses the fourth course of the night would invariably be my favorite not only because it contained my favorite protein, but because it did so with finesse. Titled “Just Ducky – Rotisserie Muscovy Duck Breast with Pumpkin-Farro Risotto, Seared Duck Leg Confit with Caramelized Onion and Lavender-Quince Jam, Oregon Winter Black Truffled Duck Jus” I fully enjoyed watching this preparation from my privileged vantage point as the 20 or so ducks were taken off the large rotisserie, broken down, and plated by one half of the kitchen while the other half worked under the watchful eye of Chef Weber preparing the rest of the dish. Beginning first with the protein, again in two forms, the breast itself was lacquered a fruity sucrose with a nice ribbon of fat and rosy pink flesh while the confit was supple and rich with crunchy bits mixed in – a textbook example of each and a large portion to boot. Moving next to the accoutrements – for someone who loves pumpkin, quince, and truffles all I can say is that if I wanted to nit-pick the risotto could have been a bit more toothsome, but since I’ll choose not to do so this was probably one of the ten best duck dishes I have ever had and the 2008 Westrey Pinot Noir fromOracle Vineyard did a lovely job of accentuating both the sweet and the savory notes – particularly in bringing out the lavender atop the confit/jam section of the plate. Having just consumed what constitutes two entrée sized portions at a typical fine dining restaurant and still with the “main course” to come we decided as a group at this time to take a breather, grab our coats, and go visit Basil and Borage. Trudging across the parking lot, food buckets (and for some of us wine glasses as well) in hand, it would be only a matter of moments before we stood in front of the pen and within seconds we were greeted by the pair – one a bully, the other much more docile, and both cute as can be snorting, oinking, and squealing with delight as they ate and allowed themselves to be pet. With our brief interlude allowing food to settle as the kitchen continued to work a quick hand-wash preceded our return to the dining room and upon seating we were all welcomed back by the sommelier who presented us with a hefty pour of 2005 Andrew Will Champoux Vineyard Meritage Red – a robust and earthy red a bit too strong for my palate but a winner amongst the rest of the table and the favorite of most with at least half of them refilling their glasses before our last dish even arrived…a main dish that would prove every bit as robust as the wine and a portion that even I looked at as over the top. Served to our table by the kitchen staff including Chef Weber himself, “Black Wagyu’s Prime – Whole Roasted Prime Rib of Wagyu Beef, Confit of Bintje Potatoes, Jumble of Wild Winter Mushrooms, Brussels Sprouts in Horseradish Cream, Woodoven-Roasted Carrots, Roasted Garlic, and Bone Marrow Sauce Bordelaise” would essentially quadruple my beef intake for the year 2011 and although generally not one to order beef I have to admit it was really quite impressive as the medium rare flesh literally melted in the mouth due to the high fat content while the multiple locally grown vegetables in various textures and flavors kept the rustic presentation fresh and interesting. By far and away the largest portion I have ever seen on a tasting menu I joked with Chef Weber at the end o the night that this dish truly did define the decadence they noted on the menu to which he laughed “yeah, I think we may have overdone it - only about three people in the dining room finished it…but everyone seemed to like it so at least we didn’t under-do it.” With most members of the table now well sated and some also soused the next course would thankfully be a small bite of cheese entitled “Cheese to Nuts – Larkhaven Rosa Rugosa Cheese, Roasted Chestnuts, Feuille de Brik, Goat Cheese Dust, BC Maple Syrup, Shungiku” and with the base cheese earthy and crumbly I was particularly impressed by the use of the tangy goat cheese and sweet syrup to lend both smoothness and a wider flavor profile while the chestnuts characteristic flavor provided a smoky undertone. Generally not a fan of composed cheese courses this was one of the better ones and all the more impressive for using only locally sourced ingredients. With the sommelier again circling as we all cleansed our hands with a warm lemonbalm scented towel it was at this point in the evening where one could truly rack up a stately bill as the restaurant offered a variety of bonus wine flights and dessert half bottles a la carte and with half of our table opting for a flight of ice wines the rest of us refrained sufficing for our seventh course, a light and fragrant palate cleanser entitled “Bow and Berry – Douglas Fir and Szechuan Peppercorn Sorbet with Cranberry Espuma” that although admittedly daring worked out quite well with the tartness of the froth acting to tame the intense ice cream. For certain not a hit with everyone at the table (I heard the words Pine-Sol and Air Freshener) I personally found this to be a nice refresher very much fitting the night’s theme although a little definitely went a long way. With the night slowly winding down but the music still playing, conversation bolstered by the wine, and the team as pleasant and professional as ever our final wine would arrive first as a small pour and then as a larger refill in the form of 2007 Abacela Port from Estate Vineyard and admitting my substantial sweet tooth I not only loved the wine, but I found the dish that accompanied it to be absolutely divine. Titled “Sugar Plum Eggnog – Terrine of Chocolate, Marbled Chocolate-Brioche Bread Pudding, Sugar Plum Jam, Parsnip Ice Cream, Salted Chocolate Tuille, Bay Leaf-Eggnog Sauce” and featuring my favorite style of dessert hidden beneath a dense 62% chocolate terrine and a smear of jam plus the sweet-meets-savory ice cream and sauce I could only close my eyes and smile. Salty and sweet, crunchy and creamy, chocolate and vanilla, a bit of fruity sucrose, and just a touch of the unexpected – while a part of me was quite full another part of me only wished it would have been as big as the Wagyu. Having been promised a nine-course meal I have to admit that under most circumstances I’d have found including the canapés, amuse, and mignardises (perhaps even the sorbet) in the nine courses a tad unacceptable but given the size of the protein courses served at The Herbfarm and the copious included pours of wine I was actually a bit relieved when I realized the final course of our evening was titled “Coffees, Teas, Native Brews, Sweets” and with at least nine different teas and four coffees offered with unlimited selections and refills my sister selected for two teas while I indulged in two full French presses – the first Stumptown’s complex and nutty Herbfarm Rich Dinner Blend and the second Fonte’s Indonesia Sumatra with a thick body and smooth caramel notes above a figgy sweet base. Moving on the the mignardises, “Singing the Choir” would arrive featuring Penoche Brown Sugar Fudge, Currant White Chocolate, Sugarbeet Cake Made with ‘our beets,’ Holmquist DuChilly Hazelnut Brittle, and squares of to dark chocolate cranberry bark to take home – each tasty and well executed, particularly the nutty and dense beet cake and the buttery hazelnut brittle speckled with sea salt which the quartet and the end of the table requested more of even though they had failed to finish the beef or their dessert. With the hour now approaching 11:00pm and the music dwindling while spirits and conversation remained jovial Carrie and Chef Weber began to circle the room eliciting feedback and thanking guests for “sharing the evening with us” before another set of servers stopped by with checks for those who’d not opted to pay in advance. Invited to stay as long as we liked and opting to finish my second press of coffee we continued to chat with the folks at our table about other fine dining experiences both local and far with each of us coming to a similar conclusion; that although we had all been to more prestigious restaurants and we had all eaten better meals for a lower price it was hard to recall any meal or dinner party with strangers being so well orchestrated, so delicious, and so much fun.

What do you think about double dipping?

Sat, 04 Feb 2012 17:48:26 GMT

I grew up Romanian. My mom's a doctor. When we moved here and I told her about double dibbing, she laughed. Unless you're sick, I don't care.

Ai Fiori at the Setai

Sat, 04 Feb 2012 17:21:08 GMT

Thank you so much for all of your help. Waiting to read the details of your last visit.

Bourdain in San Francisco for Layovers

Sat, 04 Feb 2012 17:25:00 GMT

Did he hit the zeitgeist during the day or tommy's late night? 2 of my favorite SF experiences!

Dinner in South Hadley?

Sat, 04 Feb 2012 17:37:21 GMT

We always enjoy Johnny's. There's also a relatively new place across the street from the Odyssey bookstore - Yarde House or something like that. The place has changed hands 3 times in the past few years and we haven't tried this one.

Timothy's Coffee issues

Sat, 04 Feb 2012 17:30:53 GMT

Why are so many posters favoring the Timothyy's operation? Wou;ld hope that CH would foster raising standards, not being satisfied with low standards. As to the attitude of the service staff, who cares if they have a crappy homelifeor day, thye are there to do a job! I don't care about their personal lives, it should not enter into the equation, even if they are paid minimum wage, especially with all the chat about escalating tip percentages lately. Jusat do th ejob, make sure date squares include dates!

Letting pancake batter sit (baking powder vs baking soda vs double-acting baking powder)

Sat, 04 Feb 2012 17:45:07 GMT

In the case of noknead yeast bread, a long resting period develops gluten, but I haven't seen such a claim for pancake batter. I have seen crepe recipes that call for letting the batter sit, but not pancake recipes. I have seen instructions to let doughs like tortillas or biscuits sit - in order to let the gluten relax. Crepe batters don't have baking soda or powder. The purpose of the sitting, supposedly, is to let the flour hydrate, absorb as much liquid as it can. Same might go for other egg batters like popovers and dutch baby. But I've seen both sit and use right away directions, so it may not really matter. As you say, baking powder has that 2nd kick, and should, in theory, be the better choice if you need to let the batter sit. For example if you have to mix it the night before. But that does not mean that the baking powder pancakes will be better (greater rise) if you let the batter sit. Complicating things is the question of whether the bubbles in pancakes are formed exclusively by the co2, or whether the co2 bubbles are just the starting point, or seed, and most of the lift comes from steam. If the seed theory is correct, a baking soda batter might still rise, provided you don't stir it a lot. Thought experiments will only get you so far. You may need to experiment.

Bison meat in Toronto?

Sat, 04 Feb 2012 17:40:36 GMT

IIRC White House gets their bison from Second Wind Elk in the SL Farmers Market. Second Wind is less expensive, but White House has better cuts.

Where in San Diego can I buy New England style hot dog rolls?

Sat, 04 Feb 2012 17:42:26 GMT

I've got tons of request when you head back to BOS..can you bring back a lobstah shack? ; ) Go Pats!

FORDHOOK LIMA BEANS

Sat, 04 Feb 2012 17:50:13 GMT

I am new to Chowhound. i saw a post from last year in regards to Fordhook Lima Beans. They are available at certain store chains. The major growing region for Fordhook Lima Beans is in Oxnard, CA. they were descovered/developed in Carpenteria many many years ago. one manufacturer/Processor of Fordhook Lima beans is located in Oxnard. There is an available supply of Fordhooks. It is just getting the retailers to carry them. If anyone is interested in staying supplied form the source let me know and you will never run out of frozen product for any for any occasion.

What if you are the "uninvited guest"?

Sat, 04 Feb 2012 17:28:24 GMT

Thank the hostess but say you have other plans for the evening. Let's face it, you're an afterthought prompted by your sister with the hostess. Have a nice dinner on your own - and hope the sister gets a mild case of food poisoning as "punishment" for poking her nose in where it wasnt wanted.

What goes good with chili?

Sat, 04 Feb 2012 17:50:14 GMT

one of my favorite fast food combos is at wendy's from the dollar menu: small chili over baked potatoe with sour cream, or over garden salad with extra hot sauce...

I think I ruined my CS wok while seasoning! Help please!

Sat, 04 Feb 2012 17:24:47 GMT

Thanks for that..... 1st pic is where I started at this morning....and then after 2 seasoning passes. Am I on the right track? Cheers

Get My Goat

Sat, 04 Feb 2012 17:28:48 GMT

the halal butcher/market on blackstone st., at haymarket. sometimes puritan beef there has it also.