Comments for derryX.com http://derryx.com Amazing! Thu, 17 May 2012 20:29:45 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on derryX’s Hamburger Sliders by Amy Gerling "thetravelgerl" http://derryx.com/2/derryxs-hamburger-sliders/#comment-5677 Amy Gerling "thetravelgerl" Thu, 17 May 2012 20:29:45 +0000 http://derryx.com/?p=6358#comment-5677 Sounds yummy!! I hope you will vote for me tonight!! Sounds yummy!! I hope you will vote for me tonight!!

]]> Comment on derryX’s Hamburger Sliders by derryX http://derryx.com/2/derryxs-hamburger-sliders/#comment-5675 derryX Thu, 17 May 2012 14:30:45 +0000 http://derryx.com/?p=6358#comment-5675 I meant common denominator mathematically, like to try and scale the recipe back. I've gotten used to cooking on the electric. It's not perfect, but, with good, heavy pans, and some finesse on and off the heat, I'm pretty good. Of course, there's nothing like cooking with gas/fire. I meant common denominator mathematically, like to try and scale the recipe back.

I’ve gotten used to cooking on the electric. It’s not perfect, but, with good, heavy pans, and some finesse on and off the heat, I’m pretty good. Of course, there’s nothing like cooking with gas/fire.

]]> Comment on derryX’s Hamburger Sliders by -R. http://derryx.com/2/derryxs-hamburger-sliders/#comment-5674 -R. Thu, 17 May 2012 14:23:10 +0000 http://derryx.com/?p=6358#comment-5674 Those look delightful! I'll guess vinegar as the common denominator (ketchup, dijon, worcestershire), even though I'm likely incorrect...they all also contain lecithin (from eggs) as emulsifiers, but I'm stumped at how onions and s&p tie in...maybe I'm reading too much into it! As a side note, I'm curious if cooking on an electric stove bothers you? We've all had electric stoves at some point in our lives, but once you cook on gas (fire!) it's really tough to go back. Cheers. Those look delightful! I’ll guess vinegar as the common denominator (ketchup, dijon, worcestershire), even though I’m likely incorrect…they all also contain lecithin (from eggs) as emulsifiers, but I’m stumped at how onions and s&p tie in…maybe I’m reading too much into it! As a side note, I’m curious if cooking on an electric stove bothers you? We’ve all had electric stoves at some point in our lives, but once you cook on gas (fire!) it’s really tough to go back. Cheers.

]]> Comment on derryX’s Hamburger Sliders by CP http://derryx.com/2/derryxs-hamburger-sliders/#comment-5673 CP Thu, 17 May 2012 13:48:55 +0000 http://derryx.com/?p=6358#comment-5673 These look amazing. Where can I get sliders for breakfast? These look amazing. Where can I get sliders for breakfast?

]]> Comment on A food-filled, derryX Wrestlemania by derryX’s Hamburger Sliders « derryX.com http://derryx.com/2/a-food-filled-derryx-wrestlemania/#comment-5672 derryX’s Hamburger Sliders « derryX.com Thu, 17 May 2012 13:03:48 +0000 http://derryx.com/?p=6262#comment-5672 [...] I committed to the Wrestlemania Menu, I knew I was going for something special for my sliders. For one thing, I wasn’t going to [...] [...] I committed to the Wrestlemania Menu, I knew I was going for something special for my sliders. For one thing, I wasn’t going to [...]

]]> Comment on derryX Dines: Villa Valenti – Wynantskill, NY by -R. http://derryx.com/1/derryx-dines-villa-valenti-wynantskill-ny/#comment-5666 -R. Wed, 16 May 2012 16:45:25 +0000 http://derryx.com/?p=6282#comment-5666 You are of course correct in avoiding most Italian-American restaurants in the area, and I agree with your reasoning. It IS dull and uninspired, and trends toward comfort food with its huge potions and fairly simplistic flavor palette, as opposed to stretching the boundaries of what the cuisine is easily capable of achieving. And really, is there that much difference between the touted ‘authentic’ Italian establishments (such as Café Capriccio and Villa Italia) and places like Villa Valenti or its Wynantskill neighbor, Paolo Lombardi’s? Sure, the quality of ingredients may be slightly better and they are prepared with more skill, but are they really doing anything that innovative? Don’t get me wrong, what they do, they generally do very well – their longevity alone is testament to that. In many ways, I think they are stymied by dint of geography, and unavailability of quality ingredients at an affordable price to use in preparation. Sure, you can buy a pint of extremely high quality olive oil imported from the old country, but it’s going to cost you dearly making it infeasible to use in a commercial setting. That same oil is third or fourth rate stuff in Italy; the majority of balsamic vinegar one sees in a supermarket here (you know, for $4-5 a quart) would be distilled down into cleaning fluid over there, unfit for human consumption. Let’s not even touch upon seafood. In my opinion, it’s why painfully simple dishes, like pasta al’amatriciana can’t be duplicated here in a restaurant – we can’t access the pecorino, guanciale or olive oil indigenous to the Lazio region (not to mention the town to town/village to village variations upon the theme). In some instances I may go even further and argue that unless you’ve been there, and had direct access to their products and had them prepared in a traditional manner, you can’t begin to fully appreciate what an ingredient like paddraccio cheese is or tastes like (and yes, I’ve been in Basilicata and tasted it). I understand the bottom line, and need for profit. But it’s this rationale that keeps 98% of Italian-American restaurants heaped into a pile of decent mediocrity. It’s also what keeps me from patronizing them by and large, keeps me cooking at home using as much affordable locally sourced produce as I can be bothered to fetch, and it’s what makes me travel. You are of course correct in avoiding most Italian-American restaurants in the area, and I agree with your reasoning. It IS dull and uninspired, and trends toward comfort food with its huge potions and fairly simplistic flavor palette, as opposed to stretching the boundaries of what the cuisine is easily capable of achieving. And really, is there that much difference between the touted ‘authentic’ Italian establishments (such as Café Capriccio and Villa Italia) and places like Villa Valenti or its Wynantskill neighbor, Paolo Lombardi’s? Sure, the quality of ingredients may be slightly better and they are prepared with more skill, but are they really doing anything that innovative? Don’t get me wrong, what they do, they generally do very well – their longevity alone is testament to that. In many ways, I think they are stymied by dint of geography, and unavailability of quality ingredients at an affordable price to use in preparation. Sure, you can buy a pint of extremely high quality olive oil imported from the old country, but it’s going to cost you dearly making it infeasible to use in a commercial setting. That same oil is third or fourth rate stuff in Italy; the majority of balsamic vinegar one sees in a supermarket here (you know, for $4-5 a quart) would be distilled down into cleaning fluid over there, unfit for human consumption. Let’s not even touch upon seafood. In my opinion, it’s why painfully simple dishes, like pasta al’amatriciana can’t be duplicated here in a restaurant – we can’t access the pecorino, guanciale or olive oil indigenous to the Lazio region (not to mention the town to town/village to village variations upon the theme). In some instances I may go even further and argue that unless you’ve been there, and had direct access to their products and had them prepared in a traditional manner, you can’t begin to fully appreciate what an ingredient like paddraccio cheese is or tastes like (and yes, I’ve been in Basilicata and tasted it). I understand the bottom line, and need for profit. But it’s this rationale that keeps 98% of Italian-American restaurants heaped into a pile of decent mediocrity. It’s also what keeps me from patronizing them by and large, keeps me cooking at home using as much affordable locally sourced produce as I can be bothered to fetch, and it’s what makes me travel.

]]> Comment on What is a blouse? by scsi http://derryx.com/other-thoughts/what-is-a-blouse/#comment-5657 scsi Tue, 15 May 2012 22:12:52 +0000 http://derryx.com/?p=6694#comment-5657 A blouse is more fun to remove than a shirt. For a guy, anyway. A blouse is more fun to remove than a shirt. For a guy, anyway.

]]> Comment on derryX Dines: Gus’s Hot Dogs / Snowman Ice Cream by derryX Dines: Villa Valenti – Wynantskill, NY « derryX.com http://derryx.com/1/derryx-dines-guss-hot-dogs-snowman-ice-cream/#comment-5651 derryX Dines: Villa Valenti – Wynantskill, NY « derryX.com Tue, 15 May 2012 13:04:53 +0000 http://derryx.com/?p=3270#comment-5651 [...] didn’t opt for any desserts there because The Snowman was calling our names, but the dinner was filling and decent while the company and atmosphere was [...] [...] didn’t opt for any desserts there because The Snowman was calling our names, but the dinner was filling and decent while the company and atmosphere was [...]

]]> Comment on What is a blouse? by Keith http://derryx.com/other-thoughts/what-is-a-blouse/#comment-5647 Keith Mon, 14 May 2012 15:32:23 +0000 http://derryx.com/?p=6694#comment-5647 Slacks is just slang for 'dress pants' and doesn't refer to two different types of items. Slacks is just slang for ‘dress pants’ and doesn’t refer to two different types of items.

]]> Comment on What is a blouse? by Keith http://derryx.com/other-thoughts/what-is-a-blouse/#comment-5646 Keith Mon, 14 May 2012 15:30:54 +0000 http://derryx.com/?p=6694#comment-5646 Blouse just means that it fits loosely. It's got nothing to do with gender or the side of the shirt upon which the buttons fall. The pirate 'shirt' was definitely a blouse. Blouse just means that it fits loosely. It’s got nothing to do with gender or the side of the shirt upon which the buttons fall.

The pirate ‘shirt’ was definitely a blouse.

]]> Comment on What is a blouse? by Darth http://derryx.com/other-thoughts/what-is-a-blouse/#comment-5644 Darth Mon, 14 May 2012 14:17:06 +0000 http://derryx.com/?p=6694#comment-5644 Do women wear slacks? Do women wear slacks?

]]> Comment on What is a blouse? by derryX http://derryx.com/other-thoughts/what-is-a-blouse/#comment-5643 derryX Mon, 14 May 2012 13:47:24 +0000 http://derryx.com/?p=6694#comment-5643 I think all of the responses I posted are clear that "blouse" refers to a ladies' shirt. This is the only common thread. I think all of the responses I posted are clear that “blouse” refers to a ladies’ shirt. This is the only common thread.

]]> Comment on What is a blouse? by Chad's Adventures (@Chad9976) http://derryx.com/other-thoughts/what-is-a-blouse/#comment-5642 Chad's Adventures (@Chad9976) Mon, 14 May 2012 13:25:28 +0000 http://derryx.com/?p=6694#comment-5642 the military wears blouses - it's the botton-down outershirt that goes over the solid colored tee underneath and has a ton of pockets and your nametag, military branch and rank patches sewn into it. the military wears blouses – it’s the botton-down outershirt that goes over the solid colored tee underneath and has a ton of pockets and your nametag, military branch and rank patches sewn into it.

]]> Comment on What is a blouse? by Jen http://derryx.com/other-thoughts/what-is-a-blouse/#comment-5641 Jen Mon, 14 May 2012 13:14:50 +0000 http://derryx.com/?p=6694#comment-5641 I never got the hang of "blouses"-- although I do know that it's supposed to be a dressy shirt. However, one day someone told me they liked my blouse and I was wearing a cotton tank top-- very casual. The worst word is SLACKS. That is a terrible word. I never got the hang of “blouses”– although I do know that it’s supposed to be a dressy shirt. However, one day someone told me they liked my blouse and I was wearing a cotton tank top– very casual.

The worst word is SLACKS. That is a terrible word.

]]> Comment on What is a blouse? by ajw93 http://derryx.com/other-thoughts/what-is-a-blouse/#comment-5640 ajw93 Mon, 14 May 2012 13:11:30 +0000 http://derryx.com/?p=6694#comment-5640 I must interject! I used to sell menswear, and never heard a men's shirt called a blouse. You could, I suppose, use the word "blousy" to describe the fit, but I learned the term "gentleman's cut." I must interject! I used to sell menswear, and never heard a men’s shirt called a blouse. You could, I suppose, use the word “blousy” to describe the fit, but I learned the term “gentleman’s cut.”

]]> Comment on derryX Dines: Silver Diner – BWI Airport by the_exile http://derryx.com/1/derryx-dines-silver-diner-bwi-airport/#comment-5618 the_exile Fri, 11 May 2012 23:30:30 +0000 http://derryx.com/?p=6645#comment-5618 I was quite taken with the Best Buy Express vending machines on my last trip. I wanted to buy something just to watch the precious touch screen device topple off the top shelf and land with a thud at the bottom! I was quite taken with the Best Buy Express vending machines on my last trip. I wanted to buy something just to watch the precious touch screen device topple off the top shelf and land with a thud at the bottom!

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