Calling All Nurse Chef's

CEN35 · Sep 6, 2001

but from your description............your taste and questions........you way beyond me..lol

prmenrs, RN · Sep 6, 2001

Ditto--and I can't drink anymore either!!

Sounded good though, let's hope somebodies more sophisticated than me 'n Rick!

nicola · Sep 6, 2001

I'm no gourmet, but my boyfriend and I like to eat in different places and to cook wonderful meals. Since we live in NYC, it's easy to "eat our way around the world"!

Fav hole-in-the-wall : There' s a little take out Italian place near 72nd & B'way. They have a couple of tables if you eat in. The menu is wonderful! You choose your pasta and a sauce and they make it when you order. Pasta is perfectly al denta and the gnocci is addictive! Beverage - diet coke for me, please!

Fav. mid-level place.. Hmmm that's a toss up for me. Behind the Beacon Theatre there is the River - a Vietnamese/Thai place. If you have a sense of adventure, this is the place for you. We love it because, my sweetie being a veggie, it's easy for him to have a wide selection. The noodles are awsome!

Then again Harlem presents a fiesta of food! We like Bayou, just north of the #2 train stop on 125th street. They specialize in cajun cuisine - again, both of us can find satisfaction on the menu. I tasted turtle soup there and loved it!

To cook, well, we have a preference for the Moosewood Lodge cookbook (Sundays at the Moosewood Lodge). The first time we do something from them, we follow it to the letter, but it doesn't take long for us to create and adapt. One recipe for battered fish has become a fav with us and with dinner guests. Recently we used the batter to fry veggies - zucchini and onion rings. I detest onion rings, but at lots of these!

Nuff said. Any recipies you care to share? We've been experimenting with tofu and have done pretty well so far, but are open to suggestions.

Neither of us drink, so no wine opinions!

debbyed · Sep 7, 2001

Last week-end he brought home a pork tenderloin. He sliced it in to one long thin rectangle (to roll like a jelly roll). He laid out mango, kewi and pear on top with coconut. Then he rolled it up like a jelly roll. He than made a sauce out of coconut milk, orange juice, peachtree schnapps, Key Largo schnapps,and coconut rum. He basted the loin in the sauce than tightly covered it in tinfoil. He baked it slowly. During that time he cooked down the sauce to about 1/3. He made jasmine rice (with chicken brouth instead of water) and sauted aspargus in butter with lemon grass. When every thing was done he sliced the pork loin. Drizzled it and the rice with the sauce and served it with the aspargus.

He has ordered a leg of lamb for this weekend for my birthday. And NO he is not for sale. Although I might rent him out if the price is right. :eek:

MollyJ · Sep 8, 2001

Okay, JBL, I hafta tell ya, I think this is a beer and dog crowd, but from previous threads I can tell you that there is a core of folks who appreciate wines, but we are not very sophisticated.

So why don't you tell us more about how you learned about wines and what induces you to try a new wine. I live in the midst of KS and we have a nice liquor store but the wine selection is nice but narrow.

When it comes to wines, I'm a California wine person (even my palate is beyond KS wines) and my tastes progressed beyond Inglenook due to a friend who was interested in wines and belonged to wine tasting club. So tell us more, tell us more. Even if you cannot find kindred spirits, you can always educate the needy.

BTW, my hubby is sulfite intolerant and I haven't been that impressed with sulfite free wines. Do you know any good quality sulfite free wines.

Thanks.

Zee_RN, BSN, RN · Sep 8, 2001

Oh, debbyed, that sounds wonderful! Jasmine rice is the only kind of rice we eat in this household. Just had to make a special trip downtown Pittsburgh where we bought 30 pounds of it! (or 40, can't remember if they are 15 or 20 pound bags--we bought 2 bags). And a rice steamer is the best investment I ever made.

No gourmet chefs in this household. My husband and kids love my cooking but it's nothing fancy.

jblwolfer · Sep 9, 2001

Thanks debbey and molly for replying. Molly, I was once like you, trying to understand the complexities of wine, and I am glad to tell you, everyday, their is something new to learn. If you are looking for something simple, yet not simplistic, you may want to start with Viognier.

Viognier is an ideal white with a treadmark fragrance of peach and honey suckle perfect for an evening, because most Viognier is made of little or no oak, it seems less ponderous than Chardonnay. As an added benefit, this white is well suited to foods we enjoy this time of the year: corn on the cob, crabcakes. It's also good with most fish and shellfish, including crab, scalops, shrimp and lobster, chicken and pork, rubbed with mild curry paste and grilled. Viognier also compliement mangos, sweet vidalia or maui onions, avocado, cantaloupes and honeydew.

Viognier earned its reputation in France's northern Rhone valley, where it is vinified into rare, costly Condrieu. Try some of this suggestions ( all for under $15 from even KS...lol):

1. Domaine de Moulines (lasting peach, pear, vanilla and oak flavors) $12.00

2. Hogue Vineyard (spicy-peach nose, lursh dry, floral and peachy)

$13.00

3. R.H. Philips Exp Viognier (peach, apricot and nutmeg flavors) $15

Good luck..Let me how you enjoyed it.

MollyJ · Sep 9, 2001

Okay, JBL, I am willing to give the Viognier a try because, while I love Kendall Jackson Chardonnay, that oak is pretty predominant (even I can taste the oakiness and I am a little allergy impaired). I also think my hubby would like this, too.

big_dawg · Sep 10, 2001

ever tried a south-african wine? I recommend a merlot from Oudebos probably about US$15-