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Lunch for One: Cafe Pedlar
Kathy, I enjoy your posts, but "linger" is a verb, not a noun. I think you mean a "hint."
Bazbeaux Pizza: Indy's Best is Just Eauxkay
I grew up in Indianapolis and was never a Bazbeaux's fan. If you are still in Indy, try Eh! Formaggio at 5510 Lafayette Road. It's a far sight better.
Mario Batali's Jarred Pasta Sauces
Have seen these at Whole Foods in Evanston, IL. Does anyone remember that he use to sell his sauces at Trader Joe's? They're more expensive now.
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Did anyone win dinner w/Ed and Steingarten?
Posted by fleurdesel, June 13, 2007 at 10:54 PM
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Recent Comments | Response to Comments
The Dessert Files: The Adore
The name of this shop is French for "much-loved tea." While this isn't correct (it needs an article), it makes much more sense as a name than "The Adore."
The quiches look underbaked; the croissant and cookie, overbaked. I love "Sugar Rush," but these do not look like winners.
Lunch for One: Cafe Pedlar
Kathy, I enjoy your posts, but "linger" is a verb, not a noun. I think you mean a "hint."
Bazbeaux Pizza: Indy's Best is Just Eauxkay
I grew up in Indianapolis and was never a Bazbeaux's fan. If you are still in Indy, try Eh! Formaggio at 5510 Lafayette Road. It's a far sight better.
Mario Batali's Jarred Pasta Sauces
Have seen these at Whole Foods in Evanston, IL. Does anyone remember that he use to sell his sauces at Trader Joe's? They're more expensive now.
Lunch for One: Bakeri
Kathy,
You take incredibly appetizing pictures and I enjoy your posts.
--Molly in Chicago
Weekend Cook and Tell Roundup: 'Julie & Julia'
I believe you mean "jambon braisé." The verbe "baiser" would indicate that something quite obscene is being done to the ham.
Thanks for the laugh,
Fleur
Fun, Indigenous Ice Cream Flavors at Fenocchio in Nice, France
Sorry - that should say vineyard peach.
Fun, Indigenous Ice Cream Flavors at Fenocchio in Nice, France
Bethillon in Paris is a wonderful ice cream and sorbet purveyor. The flavors aren't as unusual, but they are absolutely stunning.
Current ice cream flavors include Alpine strawberry, ginger-caramel, orange-chocolate-hazelnut, spice cake, Spanish nougat, and prune-Armagnac.
Sorbets include rose-raspberry, Greengage plum, redcurrant, blackcurrant, vineyard plum (native to Lyon and very hard to find).
They are on the Ile St. Louis, 29-31 rue saint Louis en l'ile.
Fun, Indigenous Ice Cream Flavors at Fenocchio in Nice, France
Tourte aux blettes is a Swiss chard - not cabbage - tart.
Dear AHT: The Nino Burger from Morse Gyros in Chicago
@roboppy: Deep-six the apostrophe and you're golden.
Dear AHT: The Nino Burger from Morse Gyros in Chicago
It's Rogers Park. I live here.
Seriously Italian: Pasta alla Gricia
I'm delighted that Gina is back! Terrific post.
Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket
Snow falls endlessly
Smoky ‘cue explodes with juice
July Fourth again
Apart Pizza Company Has Its Own Style, and That Style Is Good
This pizza is unexceptional, but they do have a $5 lunch special of a small pie and a can of soda for $5 that's one of the best deals going.
The Francese - brie, egg, and ham -- is not bad, either.
Not my favorite pizza in Chicago by a longshot, but quite serviceable.
Sullivan Street Bakery: New York's Best Bakery Keeps Rising
Thank you, Ed, for this fantastic post. You've brightened a frigid, messy night in Chicago.
Ed Levine's Serious Diet, Week 28: Chicago Is a Rough Place to Diet
Ed,
I am guessing your itinerary included:
Cemitas Puebla
Dona Chio and
Pasticceria Natalina.
Am I right? I'm sure folks will want to know.
Starbucks Job Cuts Affect Stephen Colbert
@love2cook:
I recommend the Aeropress coffee maker (available through Amazon).
If you buy whole-bean coffee from a reliable purveyor, grind it yourself, and use the Aeropress, the result will be much better than anything Starbucks sells, I assure you.
The Bay Area's Best Fried Chicken Sandwich
Out of curiosity, how much does one of these go for?
Thanks.
Dear Forbes Traveler: Is Margie's Really the Best Ice Cream in Chicago?
I misunderstood. I thought you were placing Bruce Sherman and Mindy Segal outside the "gourmet chefs" camp.
Dear Forbes Traveler: Is Margie's Really the Best Ice Cream in Chicago?
"I’m not even getting into the selections from gourmet chefs..."
What is the definition of "gourmet," as you understand it?
What Are Your Recipe Deal Breakers?
I would love to make Jeff Varsano's pizza recipe, but he loses me here:
"So I clipped off the lock [of my oven] using garden shears so I could run it on the cleaning cycle...As I prep, the oven will get up to 800 (floor). 900+ tops. "
That scares the *%^*&% out of me.
Snapshots from Italy: Sfoglia or Frolla?
I am a longtime fan of these.
These are the best places I've found for sfogliatelle:
Pasticceria Bruno
506 Laguardia Pl
New York, NY 10012-2591
Pasticceria Natalina
5406 N. Clark
Chicago, IL 60640
Who has a good online site to order coffee?
I recommend the following:
Intelligentsia -- particularly Zirinkana (Rwanda) and Finca Matalpa (El Salvador) for drip, and Black Cat for espresso.
Metropolis in Chicago
Terroir Coffee
Counter Culture
In L.A., try Monkey and Son (www.monkeyandson.com). You can buy their coffee at Surfas Chef's Paradise (www.surfasonline.com), which is open to the public. It's in Culver City.
The Blumenburger — The Most Labor-Intensive Hamburger Ever
This is off-topic, but I have a massive crush on Kenji.
Vodka in the pie crust? Brilliant.
Photo of the Day: Ice Cream in Nice
Mine was freshly scooped. In fact, in my photos, you can see a scooped-out well behind several of the troughs containing prepared scoops.
The Blumenburger — The Most Labor-Intensive Hamburger Ever
@Kenji -- Have you had a Rosenfeld's bagel? Certainly best in Boston, and I'd put it up against any "New York" variety.
For the way a split-top bun is meant to be eaten, get a hot dog at Simco's on Blue Hill Ave in Mattapan. They sear both sides of the bun on a griddle, so it's golden and crisp.
Mario Batali's Jarred Pasta Sauces
I'm with the other posters on here. If I wanted a recipe i'd have asked for one. Bought Mario Batali's sauce last night at Food Emporium in midtown Manhattan.
"Pasta sauce, almost by definition, is fast and easy to make. Stop wasting your money on these BS, corn syrup-laden monstrosities. " Uh, there is no corn syrup or sugar added to the Batali sauces. They are incredible!
Keep you comments to facts girlie...
Mario Batali's Jarred Pasta Sauces
just bought this at publix in central fl for $6. i chose the arribiata sauce because i wanted some heat. IT WAS HOT!! delicious, but if you aren't into spicy foods..this is not for you.
Mario Batali's Jarred Pasta Sauces
@Mayab7: if you are in NYC area, sauces will be in Food Emporium as of this week.
The Sauces have no added sugar, paste or puree and use fresh ingredients. That is why they taste fresh but also carry a higher price tag than the Pregos and Ragus and Classico or Newman's or Barilla which all use these additive ingredients.
Mario Batali's Jarred Pasta Sauces
I just discovered MB's Vodka and Marinara Sauces. Because I'm such a fan I bought one of each. We had the Vodka sauce the other night and I decided I never need to make pasta sauce again! I could never touch the quality of this sauce. It had a little heat, bits of fresh tomato and garlic. It was so yummy. Now I have a problem. I cannot find the sauce anywhere! Either I can't remember where I found it, or where I got it has run out, or they aren't carrying it anymore. I am obsessed. I must find where to purchase this sauce.
Sullivan Street Bakery: New York's Best Bakery Keeps Rising
This is my favorite bread of all time.
It is true peasant bread, I love the pane pugliese.
We are lucky enough in NJ to be able to buy it at Whole Foods and some other local specialty markets......but there's nothing like buying it fresh from the bakery in the city.....especially the pizza bianco, when it's fresh out of the oven.
Mario Batali's Jarred Pasta Sauces
@carriebwc : hear, hear!
Personally, I simply cannot make a huge batch of sauce and freeze it -- my miniscule apartment has a miniscule fridge with a miniscule freezer in it... all it holds is one ice cube tray and a couple of chicken breasts.
As others have said, spaghetti is my "I'm dog-tired and I'm not cooking tonight" meal. When I want to dirty a bunch of pans and stand over the stove for 30 minutes, I make something a lot more interesting than spaghetti!!
I haven't seen Batali's sauce in my supermarket... I'm a little taken aback by the price tag, but I'd be willing to try it once, just to see if it really blows my old stand-by, Classico, out of the water.
Mario Batali's Jarred Pasta Sauces
I found them at Whole Foods in NY Columbus Circle. I tried the Alla Vodka and Arrabiata, both were wonderful. The Alla Vodka actually had real Parmigiano-Reggiano cheese in it. The Arrabiata was truly hot but I loved it. I tossed it will Parm Regg cheese and it was yummy.
Mario Batali's Jarred Pasta Sauces
So, I have now officially had all four sauces. The Marinara and the Vodka are tied as favorites, but I'll tell you this: the Arrabiata packs serious heat. I stirred into some penne with an unorthodox scoop of ricotta, and even with the cheese, it was fiery!
Mario Batali's Jarred Pasta Sauces
@Walter F: What I've been doing is cooking the pasta to al dente, putting the sauce into the pot on fairly high heat, and then tossing the pasta in and cooking it until the pasta has sucked up the moisture. It's been working brilliantly. Maybe try that next time?
Mario Batali's Jarred Pasta Sauces
The sauce was light and tasted good, I loved that it wasn't overwhelmed with basil, I enjoyed it because it was different from most bottled sauces, and the price was good. Thank god it didn't have sugar in it. The only negative thing was, it was a little watery., Wally Fredrickson
Mario Batali's Jarred Pasta Sauces
I found Mario's sauce at Publix in Nashville. They offered three different kinds...all of them had a tag mentioning they were "a new item". I bought it...tried it...and it was delicious.
Mario Batali's Jarred Pasta Sauces
I like Newman's Own, good and not a ton of sugar (no corn syrup), Mid's (a regional brand) is also darn tasty
Mario Batali's Jarred Pasta Sauces
If you watch Batali's "Authors@google" talk(youtube it), you will see that one of the audience questions is a man essentially begging him to bring back his line of sauces. Appartenly, they originally were released through Trader Joe's exclusively, but Batali terminated the agreement when TJ's altered the recipe without consulting him. I think $6 a jar is just too much for a broke college student like me.
:(
Mario Batali's Jarred Pasta Sauces
Thanks for the report. I'm going to investigate and see if any markets in my area are carrying Batali's sauces; I would definitely like to try them.
Mario Batali's Jarred Pasta Sauces
Yeah, we all have that killer sauce recipe that takes a bit of preparation to fix. But we don't always have the time. I've yet to find a sauce that suits my taste out of the jar no matter how much or little I pay for it. So I buy a quality sauce to start with [paying close attention to SALT content, watch for HFCS's and even then the SUGAR content due to dietary restrictions now, but by choice years ago] so I begin with a jar of sauce and tweek it a little or alot til I achieve the flavor I'm looking for. It doesn't matter whose name is on it they all need a slight adjustment or three.
Mario Batali's Jarred Pasta Sauces
Mario's basic sauce is my go-to recipe but it does take 30 + minutes. On a weeknight this would be great. I'm going to try and find it.
Mario Batali's Jarred Pasta Sauces
It is so easy to make your own sauce from garden grown heirloom tomatoes. We grow many, and make varietal sauces and can them in both pints and quarts. Just pop open the can of sunshine in the chill of winter is heavenly!
Nothing like my Mean Green Sauce made from Green Zebra tomatoes, or mt oregano kissed Aunt Gerties Gold sauce, or Brandywine with garlic, Italian flat leaf parsley, garden basil and a kiss of chile-YUM!
Mario Batali's Jarred Pasta Sauces
Made my own for years and on occasion would try the jarred, but it was always the same---Bla--Have great respect for Batali, can'''t wait to try it!
Kerry, thanks for the article and imput. Dave
Mario Batali's Jarred Pasta Sauces
Just a little update! So far I've seen four varieties of Batali's sauces: Marinara, Tomato and Basil, Vodka, and Arrabiata. I've tried marinara and vodka, and they were both fantastic. I added some peas and a splash of cream and parmesan and romano to my penne with vodka sauce, and I couldn't stop eating it. I'll get back to you once I've tried the other two.
Mario Batali's Jarred Pasta Sauces
Also a big fan of the Stop&Shop brand, especially the tomato/basil version. It's surprisingly the closest thing I've found to Rao's Marinara, for me the holy grail of jarred sauces... and for a lot less money too.
Mario Batali's Jarred Pasta Sauces
I looove Stop&Shop's brand of sauces! and target's vodka sauce.
Mario Batali's Jarred Pasta Sauces
Thanks carriebwc.
Mario Batali's Jarred Pasta Sauces
Just picked up two jars of Rao's Marinara yesterday at Fresh Market. Yes, it's a little expensive but if I'm not in the mood to make my own, Rao's is the BEST! Have tried several other brands without success. At Kroger's,(last week) I picked up the smaller jar, 15.5 OZ. of Rao's on sale, $4.99! Guess they were promoting the smaller jar size? New to me.
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Did anyone win dinner w/Ed and Steingarten?
Posted by fleurdesel, June 13, 2007 at 10:54 PM
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The name of this shop is French for "much-loved tea." While this isn't correct (it needs an article), it makes much more sense as a name than "The Adore."
The quiches look underbaked; the croissant and cookie, overbaked. I love "Sugar Rush," but these do not look like winners.