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Post by kaybli on Feb 26, 2024 20:58:42 GMT -5
Our favorite duck is ‘duck confit’. We buy it from Maple Leaf Farms. We make a risotto and have it with sautéed mushrooms. Sounds delicious! |
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Post by inger on Feb 26, 2024 21:34:48 GMT -5
Our favorite duck is ‘duck confit’. We buy it from Maple Leaf Farms. We make a risotto and have it with sautéed mushrooms. Sounds delicious! To me it sounded like a bunch of stuff I’ve never heard of. Of course my idea of an exotic meal is adding potato chips to my PB&J… |
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Post by inger on Feb 26, 2024 21:56:05 GMT -5
To me it sounded like a bunch of stuff I’ve never heard of. Of course my idea of an exotic meal is adding potato chips to my PB&J… And now I want one… |
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Post by laurenfrances on Feb 27, 2024 1:54:14 GMT -5
Same here, just add seafood with an occasional turkey and duck to the list. I don't partake in lamb /goat and game meats. I like lamb, goat, venison, buffalo ... pretty much anything that walks, flies or swims I will eat. However, my wife won't cook most of those things, and since I am the only one who will eat it, I have to get it out. Not to turn anyone's stomach, but I also like liver. Smothered in bacon and onions. Chicken or calf liver? I like chicken liver. Haven't had calf liver in a long spell. I remembered mom making it with bacon & onions, it was yummy. I make a chicken liver pate for New Year Eve gathering . With concerns for cholesterol levels, it's hard to get anyone to eat more that a bite or two. I end up eating most of it. |
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Post by laurenfrances on Feb 27, 2024 2:16:15 GMT -5
Our favorite duck is ‘duck confit’. We buy it from Maple Leaf Farms. We make a risotto and have it with sautéed mushrooms. Duck confit/duck fat is used in making cassoulet. A hardy French stew made of duck confit, sausage, pork, and white beans with aromatics/herbs. Making duck confit alone used in various recipes requires a days time. Your duck confit menu sounds delicious. |
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Post by laurenfrances on Feb 27, 2024 2:20:15 GMT -5
To me it sounded like a bunch of stuff I’ve never heard of. Of course my idea of an exotic meal is adding potato chips to my PB&J…  |
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Post by bomberhojoe on Feb 27, 2024 8:27:56 GMT -5
Our favorite duck is ‘duck confit’. We buy it from Maple Leaf Farms. We make a risotto and have it with sautéed mushrooms. Duck confit/duck fat is used in making cassoulet. A hardy French stew made of duck confit, sausage, pork, and white beans with aromatics/herbs. Making duck confit alone used in various recipes requires a days time. Your duck confit menu sounds delicious. The risotto and the cassoulet sound unbelievable.  |
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Post by 1955nyyfan on Feb 27, 2024 10:25:46 GMT -5
Also, wondering what people think of grass fed beef? I'm not a fan, doesn't seen to get the same marbling. The flavor is in the fat.....lol Lauren, are you still enjoying a nice single malt after a Yankees W? Feeling like we might have more opportunity for that this season. A buddy recently visited and he's a bourbon drinker. Being the gentleman I am, I didn't want him to drink alone so I joined him for one or two. Really enjoyed a couple of the bourbons, Angels Envy and Heavens Door. |
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Post by pippsheadache on Feb 27, 2024 14:42:16 GMT -5
Sizzler or Stuart Anderson's Black Angus...don't know if there are either in your part of the country. We used to have Sizzler but it went out of business. I used to actually enjoy the buffet as a kid. Black Angus is a West Coast thing. They're not here in Jersey/NYC.
Here's a list of steakhouses I've been to in NYC off the top of my head (Mostly Manhattan):
-Peter Luger's -Keen's -Old Homestead
-Club A
-Sparks
-Quality Meats
-Del Frisco's
-Strip House
-BLT Prime
-Wolfgang's
-Porter House
-Bowery Meat Company
-Delmonico's
Back in the USSR after our Aegean Expedition -- it was total perfection and we loved every second of it (except the flight home) -- and still dealing with jet lag, but I saw this and wanted to weigh in. You've gotten a lot of the historical steakhouses Kaybli -- from our increasingly long-ago time of living in Manhattan, from that list I went to Peter Luger's, Old Homestead, Keen's (all absolute musts for the tradition-minded carnivore) along with Sparks and Delmonico's. Some others with a great tradition that I patronized included Gallagher's, Frankie and Johnnie's (both from the 1920s) as well as another Brooklyn staple that I thought had closed but apparently re-opened, Gage and Tollner. Worth it just for the architecture. Very fond memories of walking with some of my work mates from our office in the financial district across the Brooklyn Bridge to get there and work off some of the calories. Did you ever check out Babe Ruth's pipe in Keen's Collection of them? Man, nothing like hitting Keen's before a Rangers game! And of course Peter Luger's is classic, maybe my favorite of them all. It used to be strictly cash payments there, maybe it still is. Old Homestead claims to have been the first restaurant in the US to serve Wagyu beef in the 90s. I know the restaurant goes back to 1868 and despite Delmonico's claims it is the longest continually-operating steakhouse in NYC. Lots of fun. I don't know if it's still the same, but Gage and Tollner was the kind of place that "sports" used to frequent -- Jack Dempsey, John McGraw, Diamond Jim Brady, Arnold Rothstein (the guy behind the Black Sox scandal) and of course The Babe himself. Plus Mae West. Great history, but I can't speak to the cuisine these days. Were you ever able to get to 21 before it tragically closed? What a great one that was. |
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Post by pippsheadache on Feb 27, 2024 14:48:05 GMT -5
Tastes like chicken!!!!  I've had Buffalo Burger (actually Bison, as has already been accurately pointed out here), quail & elk...all good. Never rattlesnake or alligator tail. BTW...for the uninitiated, Rocky Mountain Oysters are bull testicles, sliced, breaded & deep-fried. Like anything that's been breaded & deep-fried, they take on the taste of whatever they're dipped in. I've traveled to Norway/Svalbard. Just the thought of eating caribou/moose made me uneasy.  I'm not adventurous when it comes to game meats. Luckily friends didn't put me to the test of serving caribou for evening meals. Does anyone like aquavit? A strong liqueur with a taste of caraway. I like caraway but not in liqueur. Oh good. A fellow globetrotter. A belated welcome to the board Lauren -- my wife and I have been in Greece and Turkey for the past two months and I am trying to catch up here. Never been to Svalbard (I say with shame) but I do love Aquavit, especially with gravlax, with which it pairs perfectly. One of my favorite restaurants when we lived in NYC was called Aquavit, near the MOMA. I have no idea if it's still even around. |
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Post by pippsheadache on Feb 27, 2024 14:53:15 GMT -5
Our favorite duck is ‘duck confit’. We buy it from Maple Leaf Farms. We make a risotto and have it with sautéed mushrooms. Duck confit/duck fat is used in making cassoulet. A hardy French stew made of duck confit, sausage, pork, and white beans with aromatics/herbs. Making duck confit alone used in various recipes requires a days time. Your duck confit menu sounds delicious. Mmmm, cassoulet. And duck confit. I feel like Homer Simpson drooling over waffle runoff. Rillettes de Canard, Magret de Canard, Duck a l'Orange -- all outstanding. I have a feeling you are quite familiar with all of them. |
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Post by kaybli on Feb 27, 2024 14:53:47 GMT -5
We used to have Sizzler but it went out of business. I used to actually enjoy the buffet as a kid. Black Angus is a West Coast thing. They're not here in Jersey/NYC.
Here's a list of steakhouses I've been to in NYC off the top of my head (Mostly Manhattan):
-Peter Luger's -Keen's -Old Homestead
-Club A
-Sparks
-Quality Meats
-Del Frisco's
-Strip House
-BLT Prime
-Wolfgang's
-Porter House
-Bowery Meat Company
-Delmonico's
Back in the USSR after our Aegean Expedition -- it was total perfection and we loved every second of it (except the flight home) -- and still dealing with jet lag, but I saw this and wanted to weigh in. You've gotten a lot of the historical steakhouses Kaybli -- from our increasingly long-ago time of living in Manhattan, from that list I went to Peter Luger's, Old Homestead, Keen's (all absolute musts for the tradition-minded carnivore) along with Sparks and Delmonico's. Some others with a great tradition that I patronized included Gallagher's, Frankie and Johnnie's (both from the 1920s) as well as another Brooklyn staple that I thought had closed but apparently re-opened, Gage and Tollner. Worth it just for the architecture. Very fond memories of walking with some of my work mates from our office in the financial district across the Brooklyn Bridge to get there and work off some of the calories. Did you ever check out Babe Ruth's pipe in Keen's Collection of them? Man, nothing like hitting Keen's before a Rangers game! And of course Peter Luger's is classic, maybe my favorite of them all. It used to be strictly cash payments there, maybe it still is. Old Homestead claims to have been the first restaurant in the US to serve Wagyu beef in the 90s. I know the restaurant goes back to 1868 and despite Delmonico's claims it is the longest continually-operating steakhouse in NYC. Lots of fun. I don't know if it's still the same, but Gage and Tollner was the kind of place that "sports" used to frequent -- Jack Dempsey, John McGraw, Diamond Jim Brady, Arnold Rothstein (the guy behind the Black Sox scandal) and of course The Babe himself. Plus Mae West. Great history, but I can't speak to the cuisine these days. Were you ever able to get to 21 before it tragically closed? What a great one that was. Glad you're back home safe and sound, pipps, and that you had a wonderful time on your trip! I was not able to make it to 21 unfortunately. I didn't know Keen's had Babe Ruth's pipe! I would have definitely checked that out if I did. Peter Luger's now accepts debit cards but not credit cards and its clunky to pay with your debit card having to get up and insert your pin. Much easier to just cash. At least you can make a reservation online now instead of having to call. I didn't know that Old Homestead claims to be the first restaurant in the US to serve Wagyu beef. That's why I love you pipps! You always have the pertinent knowledge on the subject! Cheers! |
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Post by pippsheadache on Feb 27, 2024 15:04:12 GMT -5
I like lamb, goat, venison, buffalo ... pretty much anything that walks, flies or swims I will eat. However, my wife won't cook most of those things, and since I am the only one who will eat it, I have to get it out. Not to turn anyone's stomach, but I also like liver. Smothered in bacon and onions. Chicken or calf liver? I like chicken liver. Haven't had calf liver in a long spell. I remembered mom making it with bacon & onions, it was yummy. I make a chicken liver pate for New Year Eve gathering . With concerns for cholesterol levels, it's hard to get anyone to eat more that a bite or two. I end up eating most of it. I can only handle a pate about once or twice a year these days. But what a delicacy. Pate de campagne with cornichons and a crispy baguette and maybe some mustard. Mmmm Mmmm good. Any pate, forestier, de lapin, seared foie gras, terrine, mousse -- that's when things are getting -- how you say -- ooh la la. Any of the classic old French dishes that Julia Child would have known -- Bouef Bourgignon, Coq au Vin, Sole Meuniere, Pot au Feu, Coqulles St. Jacques, Lobster Thermidor, Blanquette de Veau, Chicken Chasseur, etc. Anytime. |
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Post by pippsheadache on Feb 27, 2024 15:15:04 GMT -5
Back in the USSR after our Aegean Expedition -- it was total perfection and we loved every second of it (except the flight home) -- and still dealing with jet lag, but I saw this and wanted to weigh in. You've gotten a lot of the historical steakhouses Kaybli -- from our increasingly long-ago time of living in Manhattan, from that list I went to Peter Luger's, Old Homestead, Keen's (all absolute musts for the tradition-minded carnivore) along with Sparks and Delmonico's. Some others with a great tradition that I patronized included Gallagher's, Frankie and Johnnie's (both from the 1920s) as well as another Brooklyn staple that I thought had closed but apparently re-opened, Gage and Tollner. Worth it just for the architecture. Very fond memories of walking with some of my work mates from our office in the financial district across the Brooklyn Bridge to get there and work off some of the calories. Did you ever check out Babe Ruth's pipe in Keen's Collection of them? Man, nothing like hitting Keen's before a Rangers game! And of course Peter Luger's is classic, maybe my favorite of them all. It used to be strictly cash payments there, maybe it still is. Old Homestead claims to have been the first restaurant in the US to serve Wagyu beef in the 90s. I know the restaurant goes back to 1868 and despite Delmonico's claims it is the longest continually-operating steakhouse in NYC. Lots of fun. I don't know if it's still the same, but Gage and Tollner was the kind of place that "sports" used to frequent -- Jack Dempsey, John McGraw, Diamond Jim Brady, Arnold Rothstein (the guy behind the Black Sox scandal) and of course The Babe himself. Plus Mae West. Great history, but I can't speak to the cuisine these days. Were you ever able to get to 21 before it tragically closed? What a great one that was. Glad you're back home safe and sound, pipps, and that you had a wonderful time on your trip! I was not able to make it to 21 unfortunately. I didn't know Keen's had Babe Ruth's pipe! I would have definitely checked that out if I did. Peter Luger's now accepts debit cards but not credit cards and its clunky to pay with your debit card having to get up and insert your pin. Much easier to just cash. At least you can make a reservation online now instead of having to call. I didn't know that Old Homestead claims to be the first restaurant in the US to serve Wagyu beef. That's why I love you pipps! You always have the pertinent knowledge on the subject! Cheers! You are as always far too gracious Kaybli. I stand in awe of your gastronomical triumphs. And Keen's not only has The Babe's pipe, but also Teddy Roosevelt's and Albert Einstein's, among many others. Who wouldn't love to hear a conversation between The Bambino and Einstein? At the very least they could discuss steak. And clay pipes. And that's probably enough. Greek food is great, but for the most part has no equivalent to the high-end cuisine of France or Italy for that matter. You would find it very similar to Greek food in the US, although the ingredients are fresher and they frown on preservatives of any kind. Best yogurt and honey I ever had. The sheep and goat cheeses are so much more pungent. The people in both Greece and Turkey were so helpful and hospitable anywhere we went. It helps if you have an interest in archaeology, but even if you don't they are both beautiful places. We could go to the Mediterranean every year and never get tired of it. |
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Post by kaybli on Feb 27, 2024 16:23:56 GMT -5
Glad you're back home safe and sound, pipps, and that you had a wonderful time on your trip! I was not able to make it to 21 unfortunately. I didn't know Keen's had Babe Ruth's pipe! I would have definitely checked that out if I did. Peter Luger's now accepts debit cards but not credit cards and its clunky to pay with your debit card having to get up and insert your pin. Much easier to just cash. At least you can make a reservation online now instead of having to call. I didn't know that Old Homestead claims to be the first restaurant in the US to serve Wagyu beef. That's why I love you pipps! You always have the pertinent knowledge on the subject! Cheers! You are as always far too gracious Kaybli. I stand in awe of your gastronomical triumphs. And Keen's not only has The Babe's pipe, but also Teddy Roosevelt's and Albert Einstein's, among many others. Who wouldn't love to hear a conversation between The Bambino and Einstein? At the very least they could discuss steak. And clay pipes. And that's probably enough. Greek food is great, but for the most part has no equivalent to the high-end cuisine of France or Italy for that matter. You would find it very similar to Greek food in the US, although the ingredients are fresher and they frown on preservatives of any kind. Best yogurt and honey I ever had. The sheep and goat cheeses are so much more pungent. The people in both Greece and Turkey were so helpful and hospitable anywhere we went. It helps if you have an interest in archaeology, but even if you don't they are both beautiful places. We could go to the Mediterranean every year and never get tired of it. Thanks pipps! Unfortunately, my gastronomical triumphs are mostly relegated to one city (visited 31 Michelin Star restaurants in NYC), while yours are all around the globe! That's what I had heard about Greek food. It is definitely yummy but no match for French or Italian. I'm so glad you had a good time in Greece and Turkey. We missed you here though! Are you excited about the season starting soon? Juan Soto has got got me giddy! |
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I'm not adventurous when it comes to game meats. Luckily friends didn't put me to the test of serving caribou for evening meals. Does anyone like aquavit? A strong liqueur with a taste of caraway. I like caraway but not in liqueur.