Where To Eat Tips

Seasonal Fish & Shellfish

Most types of fish and shellfish are available fresh year-round. Good freezing techniques and improved shipping have also made it possible for part of the harvest to  be frozen and sold throughout the year. Some varieties, however, are only available, are more available, or are at their best and cheapest during certain seasons. To buy those varieties at their peak, refer to the following seasonal list.

Spring


  • anchovies (Mediterranean)

  • monkfish (Atlantic and Brazilian coasts)

  • pompano (Florida coast)

  • shad (mid-Atlantic and North Atlantic coasts)

  • salmon (Pacific coasts)

  • sardines (Mediterranean)

  • smelts (all regions)

  • soft-shell crabs (Florida and mid-Atlantic coasts)

  • whiting (Atlantic coast)


Summer

  • bluefish (North Atlantic coast)

  • grouper (Florida and Gulf coasts)

  • halibut (mid-Atlantic and North Atlantic coasts)

  • mahi mahi (Atlantic and Pacific coasts)

  • mako shark (mid-Atlantic and North Atlantic coasts)

  • salmon (Pacific coast)

  • soft-shell crabs (mid-Atlantic)

  • swordfish (North Atlantic coast)

  • tuna (Atlantic and Pacific coasts)


Fall

  • bay scallops (Long Island waters)

  • coho salmon (Pacific coast)

  • monkfish (Atlantic and Brazilian coasts)

  • smelts (Great Lakes, New York and New England streams)

  • whiting (Atlantic coast)

  • tuna (Atlantic and Pacific coasts)


Winter

  • bay scallops (Cape Cod and nantucket waters)

  • bluefish (Florida coast)

  • king salmon (Pacific coast)

  • monkfish (Atlantic and Brazilian coasts)

  • pompano (Florida coast)

  • shad (Florida coast)


---Food and Wine Magazine's quick from scratch seafood cookbook


Now Here's A Tip!

Did you know that because of expected gratuities, or tips, food servers receive a low hourly wage?  It's true! Some servers receive wages as low as $2.oo/hr.

Here's some information on proper tipping of restaurant servers...


  • Tip 15% of the overall bill,  minus the tax,  in most cases.  Depending on the the service, 15%-20% is the common range.

  • Tip an extra 5% (a total of 20%)  if the restaurant is a highly rated establishment or if a large party is dining and a gratuity is not automatically added to the tab. 

  • Add the gratuity to the overall bill,  which includes alcohol, but does not include tax.

  • Consider writing a note on your check, if you want to acknowledge someone on the staff who went out of their way for you.

  • Leave a lesser tip if you are unhappy with the service, a word with the server, in addition, is also appropriate.


Which Fork Do I Use?

Has this happened to you? You are invited by your biggest client and her team of executives to join her at her favorite, trendy, oh-so-chic restaurant for dinner. You've agonized over your outfit and reconfirmed your sitter. You arrive to find a table filled with enough sterling silver utensils to fill your entire kitchen drawer. Which one is which? And, which bread plate should you use - the one on the right, or the one on the left? Here is an easy guideline that will not only help you get through the meal but may ward off indigestion.

http://www.bluesuitmom.com/food/jorj/dinneretiquette.html


Beef Cuts - How to choose the right cut of Beef

SELECTING BEEF CUTS

You've found a great-sounding recipe for a beef roast. You need a cut of beef for a recipe you're preparing in the crockpot. You head to the butcher counter at the grocery store, and you have no idea what cut of beef to buy. Don't feel alone. There are a million recipes out there for beef, and nearly as many cuts to choose from.

Here is a simple guide to help choose the right cut of beef for all your beef recipes & how to choose the correct ground beef too.

Tips For Selecting Your Beef Cuts:


  • Always select steaks that are a bright cherry red in color.

  •  Trim any fat after cooking your steak.  Fat adds moisture for a more tender steak.

  •  For a much juicier steak, never pierce your steak with a fork before cooking or marinating.

  • When in doubt, ask your grocery store butcher for help.  They can usually provide you with great advice and also cut your meat to suite your needs.

  •  If you are looking for the absolute best, then always choose Filet Mignon.


BEEF CUTS - DESCRIPTION


PREMIUM ROASTS:



These are thick, large cuts of beef. Individual steaks are cut down from these large cuts. These are the most expensive cuts of beef because of their size:
Beef Tenderloin
Rib-Eye
Standing Rib (Prime rib is cut from)

BEEF TENDERLOIN
This is the most tender cut of beef. Also usually the most pricey. This is the cut of choice for Filet Mignon, Chateaubriand, Tornedos of Beef, and Beef Medallions.

RIBEYE
This cut is the perfect combination of tenderness and a rich, hearty flavor. Ribeyes have a ribbon of marbling that runs through the steak

STANDING-RIB
A standing-rib roast is cut of beef from the rib section. A standing rib roast can comprise anywhere from two to seven ribs. It is given the name "standing" because it is most often roasted in a standing position. Prime rib steaks are individual portions of the standing-rib roast.

AFFORDABLE ROASTS:



These roasts are more economical for family-eating:

Rump, Rolled Rump, Bottom Round, Top Round, and Eye-of-Round

Chuck Arm, Chuck Blade, Chuck Shoulder
Brisket - This is available fresh and corned. Flatter cuts are usually less fatty and therefore more desirable.

Stewing/Diced Beef is usually cut from a chuck or round roast. If you can't find any pre-packaged pieces, choose a cut with the least amount of fat and trim it yourself.  This is an affordable cut of beef for entrees that will cook for a substantial period of time, as in the crockpot. This cut is usually used in stews and other recipes, such as chili, where slow-cooking is an option.

Top Round:

Top round and bottom round are popular cuts. They're reasonably priced, and can be used in a variety of dishes from beef stroganoff to Swiss steak. These cuts work well for any recipe where you use small pieces of beef that cook for a long period of time.
EYE OF ROUND

This cut can be used in the same recipes as the top and bottom round. It is a leaner cut of beef. Eye of Round, Top, and Bottom Round roasts are good for pot roast recipes as can be a tougher meat cut.

 

BEEF BRISKET
The beef Brisket is an affordable cut that's typically used for barbecued recipes, pot roast and corned beef.  Cooked slowly on low heat this meat can't be beat for barbecues!

STEWING/DICED BEEFThis is an affordable cut of beef for entrees that will cook for a substantial period of time, as in the crockpot. This cut is usually used in stews and other recipes, such as chili, where slow-cooking is an option.

PREMIUM STEAKS:

These are the most expensive steaks. They are usually used for special occasions and holidays:

Filet Mignon
Prime Rib
Porterhouse
T-Bone
New York Strip
Rib-Eye

FILET MIGNON
A thick, boneless and extremely tender cut of beef from the tenderloin. Great for grilling and special occasions.

PRIME RIB
The Prime Rib is a large cut of beef that is best used for roasting.  Prime Rib is the most tender of all roasts and is best when cooked to medium rare. A juicy tasty cut of meat!

PORTERHOUSE STEAK
This is one of the steaks of choice when dining out. The most popular steaks, in addition to New York Strips, for home summer barbequing as well.  Actually is the two steaks in one with a New York strip on one side and a tender filet on the other.  Porterhouse has a little more of the filet than the T-Bone Steak.

T-BONE STEAKS
The T-bone, like the Porterhouse,  is actually two steaks in one and consists of a T-shaped bone with meat on each side. The larger side contains a strip and the smaller side contains a filet

NEW YORK STRIP STEAK
This cut of meat comes from the most tender section of beef which makes this cut the ideal steak for grilling. Grilling experts call this cut the "grandaddy of grilling" steak for cooking out.

AFFORDABLE STEAKS:

These steaks are more affordable, and are the most popular with family recipes. They are successfully cooked with a dry-heat method (grilling, broiling), or a moist-heat method (marinating, cooking with sauces):

Top Sirloin
Chuck Steak
Flat Iron

These steaks are less tender and even more affordable, and usually are best suited for moist-heat cooking, as the moisture tenderizes the beef. If these cuts are marinated first, they can also work for grilling:
Round Steak - This includes full-cut round, top round, eye-of-round, and bottom round. Cube steaks are factory-tenderized round steaks.
Flank Steak
Skirt Steak

TOP SIRLOIN STEAK:
The Top Sirloin is cut from the center of the Sirloin and is lean -  firm and flavorful. Top Sirloin is a tender steak and is perfect for grilling or stove top recipes. It's a mid-priced cut of beef; not as bad as the good steaks (strip, porterhouse, etc.) but not as cheap as the top/bottom round.
BEEF SIRLOIN STEAK


This is another versatile, reasonably-priced cut. It's very flavorful, and can be used for steaks, kabobs, and steak sandwiches. It is also a popular choice for recipes with rubs and marinades.


FLANK STEAK
This cut has a great flavor, and is reasonably priced. Used most often in stir-fry recipes, steak sandwiches, and summer barbeques.

BEEF SKIRT STEAK
Skirt Steak is a long, flat muscle cut from the beef flank. This has recently become the beef of choice for fajitas.

GROUND BEEF:

Ground beef is probably the most versatile of all the beef cuts, and the one cut we all seem most comfortable using. Used in hamburgers, chili, meatloafs and many Italian entrees. Fat content affects the flavor. (The higher the fat, the more flavorful the beef is. Now you really knew that deep down, didn't you?)
Ground Round, Ground Sirloin, Ground Chuck, or Ground Beef?

Ground Beef has a high fat content (20 to 25 percent), so it makes the juiciest hamburgers and meatloaf.

GROUND BEEF TYPES:

The fat content in ground meat determines the type:

Ground Round - 90% Lean, 10 % Fat
Ground Sirloin - 85% Lean, 15% Fat
Ground Chuck - 80% Lean, 20% Fat
Ground Beef  - 75% Lean, 25% Fat

USDA suggests that ground beef should be cooked or frozen within 2 days after purchase for maximum quality.

http://www.dinnerplanner.com/beef-cuts.htm


It's complicated: Who pays on dates

This is an old article...but the topic is just as hot today! Read on...

Most first dates come straight out of the pages of a 1920s romance novel, and after a man generously treats a woman, he still expects something in return.

Namely, he expects her to return the favor of paying. (What were you thinking?)

An Elle/msnbc.com survey of about 74,000 online readers found that most guys want gals to help with the check after a few free meals. But that’s tricky because gals are torn over tab sharing: Some are reluctant to pay while others are adamant about their ability to pay.

(Click the link for more of this article.)

By Jasmin Aline Persch

msnbc.com

updated 6:36 a.m. CT, Fri., March. 7, 2008

http://www.msnbc.msn.com/id/23244363/


Dinner Party Etiquette - Myths and Unnecessary Trivia

What rules? There are no rules!!


  • We hear a great deal about rules of etiquette, as though they were written in stone somewhere, or part of the Constitution! What is acceptable to one person or one society may be totally unacceptable to another. If you must live by rules, then develop your own list of rules! Rules of etiquette steeped in history and tradition have very little real relevance in today's society.

  • Some folk firmly believe that unless you come from a background of substantial wealth and a particular upbringing, then you are automatically excluded from certain social choices. This is completely, and utterly, ridiculous! In my profession, I have performed the role of Butler at numerous very grand and formal social occasions for the wealthy and upper classes. And I do not exaggerate when I say that on occasions, the behavior of some of those attending was truly appalling. Social background, education and wealth are no guarantees of good manners and proper behavior!

  • Often a dinner host or hostess believes that the more complex the menu, the more extravagant the occasion, the more elaborate the table setting ……the more he or she will impress the guests! That is far from the reality! A simple yet stylish, well executed dinner party delivered with thought, care and attention, will achieve a far greater result……..for a lot less stress!

  • Dress code? Just as there are no rules in modern day entertaining, there is also…..no dress code! However, if it's a formal affair and the host has clearly indicated a dress style (black tie, lounge suits, smart casual etc) then dinner party etiquette dictates that the guest should respect that. As a host however, do consider carefully whether such a stipulation is really necessary. The trend these days is very much towards casual dining and generally speaking, most dinner guests will be more relaxed in that situation.


http://www.gourmet-food-revolution.com/dinner-party-etiquette.html


Degree of Cooking a Steak


The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked:

  • Raw - Uncooked.

  • Blue rare or very rare - (110°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'.

  • Rare - (120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.

  • Medium rare - (145°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.

  • Medium - (150°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.

  • Medium Plus - (155°F degrees core temp) More than medium, but not quite medium well.

  • Medium well done - (160°F degrees core temp) The meat is light pink surrounding the center.

  • Well done - (170°F degrees core temp) The meat is gray-brown throughout and slightly charred.