Offbeat Saratoga Springs during the Belmont

Roosevelt Mineral Baths Saratoga Springs

Serenity awaits at Roosevelt Mineral Baths. One of many offbeat things to do in Saratoga Springs during the Belmont.

The Belmont Festival is back in Saratoga Springs for a second year, with five days of racing from Wednesday June 4 through Sunday June 8. We worked as a host at a private picnic area last year and the attendees were notably more focused than the usual crowd at our own summer meet. But you can’t handicap 24/7 so here are some offbeat suggestions for things to do in Saratoga Springs.

Take the waters: reserve a mineral bath in Spa State Park. The Roosevelt Bath House operates very much as it did in the time of FDR when the park was created, offering a soothing and therapeutic soak in murky waters. Make a reservation here; you can choose from a 40 minute soak as a “singular treatment” or a 20 minute bath to be combined with massage or another therapy.

Taste the waters: tour our many mineral springs. Here’s a guided tour that starts in Congress Park, right across the street from the Visitor Center where you can pick up a printed brochure with history and location of springs in town and in Spa State Park. (You can also download the brochure here.) If you’re short on time, head for the Geyser Loop Trail where you can experience a variety of springs (including one that’s mildly radioactive) on a short loop hike.

Take a rolling feast to the track (Wednesday and Sunday only). This year NYRA is relaxing its Belmont policies to allow rolling coolers and outside alcohol (no glass bottles) on those two days only. So follow a favorite Saratoga tradition and pack your chest with beer from Treehouse Brewing (skip the crowds by using the efficient take out ordering process) or canned wine from the big selection at  Purdy’s. Add an Italian mix sub (here they call it the “Big D” and it’s delicious) or other sandwich from Cardona’s (order in advance because they will be swamped) and, of course, a bag of Saratoga Chips.

Hang out with the locals at Mittler’s Market. There’s plenty of strolling and people watching to be had on Broadway and in Congress Park, but don’t overlook this bodega which is a short block down Phila at the corner of Putnam St. It’s a new place which has quickly caught on with a full bar, light meals and snacks, music and creative events like a Saturday Morning Dads Club where fathers gather to share activities with their kids.

Akazumi Marinated Tuna

Akazumi Marinated Tuna from the lunch menu at Omakazi Sushi.

Take in a show at Caffé Lena. The longest continually operating folk music venue in America offers legendary and local performers in an intimate setting with shared tables and great acoustics. At 47 Phila St, right in the heart of the action. Daily schedule is here.

Check out our Farmers Market. It’s a good one, with scores of farm stands, live music and plenty of snacking. Under and around the pavilion at 112 High Rock Blvd in High Rock Park, 9:00 am – 1:00 pm Saturday (so you can visit and still make the first post time). Don’t miss two world class bakeries, sourdough creations from Night Works Bread and laminated pastries from Bakery Suzanne. If you are up for a quirky adventure, Bakery Suzanne has a retail location at 4282 Rte 50 east of Wilton Mall. They’re open 8:00 am – 2:00 pm Friday-Sunday and are next door to the X-Files Museum which is open 11:00 am – 5:00 pm on the same days.

Get creative with your dining options. Saratoga Springs is packed with dining venues, most of which are likely to be fully booked during the Belmont Festival. Familiar Creature is a newish wine bar with inventive food from a former head chef at Hamlet & Ghost and they focus on walk-ins with only a limited number of reservations each night. Omakaze can set you back hundreds of dollars with add-on like wagyu beef sushi, but you can enjoy the same atmosphere and magnificent chef’s selections at lunch for just $35; specify Omakase Sushi Bar when you reserve here.

Posted in Events, Something Else | Tagged , , | Leave a comment

Texas Monthly BBQ Guide is at it again.

Peach Tea Glazed Pork Belly

Peach-tea-glazed pork belly burnt ends at #6 Interstellar BBQ.

Four years ago, we accused Texas Monthly of jumping the shark when they published their Texas Monthly BBQ Guide and anointed a place serving Laotian sausage as the best in the Lone Star state ahead of Snow’s, Franklin, Kreuz, Mikelthait and other icons. The 2025 guide is out (turns out it’s every four years, so this is a big deal) and they’re at it again.

This year’s #1 is Burnt Bean Co in Seguin, a town of 30,000 an hour north of San Antonio. They have Korean beef ribs as an occasional special and “brisket-stuffed croissant sandwiches dubbed Blue Octobers” and a variety of Mexican dishes and serve all day long including breakfast specials… actually that sounds pretty good. The rest of the top 5 places (two of which repeat from the previous ranking), also rate high for traditional dishes (i.e. brisket, sausage and maybe some turkey smoked long and slow) with a few quirky outliers. It’s not until we get to blueberry-gouda sausage at #7 Dayne’s Craft Barbecue and gluten-free baked goods at #10 Evie Mae’s Pit Barbeque that we want to throw in our mopping towel. So maybe it’s us, not them.

Goldees Pork Rib

Pork ribs at #3 Goldees, which was #1 in the previous guide.

As we recognized in 2021, there’s a new generation of customers who are interested in experiences beyond standing in line for hours at grubby shacks and seek out foods for their inventiveness and Instagrammability as much as for flavor. Our Burnt My Fingers Texas barbecue rating system doesn’t mean much to these folks and they are entirely willing to accept a variety of foods that are grilled or otherwise cooked without smoke as “barbecue”. But it rankles us to see Snow’s and Franklin and Mueller as also-rans (the runner-up list is organized by city, not rating, which I guess is meant to be kind), and Kreuz’ gone entirely. And Mikelthwait has never made the list… we still don’t understand that omission. Also the guide opines* that “brisket might be an afterthought when the 2029 or 2033 list rolls around”. No. Just no.

The 2025 Texas Monthly BBQ Guide is here, and the 2021 guide is still available here. Both require you to register with your email at some point after you start reading, but it’s free.

*This might not be BBQ Editor Daniel Vaughn talking but one of his many chirpy associate  tasters. Though in 2025, vs 2021, Vaugh avers that he personally visited each of the top 50 establishments.

Posted in Eating | Tagged , , , , | Leave a comment

Wet brining vs dry brining vs rub

Memorial Day BBQ

Memorial Day BBQ 2025: brisket and turkey breast dry brining vs wet brining plus rub. Threw on some corn for the hell of it.

It’s a bit clammy in upstate NY, but tradition demands that I pull out the Weber Bullet for the first smoke of the summer on Memorial Day. I have a nice brisket I will cook in my usual manner: rubbed with salt, refrigerated overnight, then rubbed with brown sugar mixed with pepper before it goes on the grill. I’ll also smoke a turkey breast I have tucked away; this will be dry brined overnight as well, then rubbed with a Salt Lick blend (salt, pepper, sugar, spices) I was gifted by  my sister.

What’s the difference between dry brining and wet brining, and between brining and a rub? In wet brining the protein is soaked overnight in water to which a large amount of salt and sugar has been added; I use a 3:1 ratio and add some bay leaves, juniper berries and garlic. In dry brining the salt/sugar mix is rubbed into every available surface of the bird, including under the skin.

Two Thanksgivings ago I dry brined my turkey out of necessity; the bird traveled across the country with me in a suitcase but not the bucket I use for wet brining. I failed to report back, but the bird turned out just fine: crisp flavorful skin and tender juicy meat. Thanksgiving 2024 was an unsettling time, so I went back to wet brining for comfort’s sake. But I expect I will be dry brining from now on.

The main reason is laid out in this Serious Eats article: dry brining is just easier. No solution to mix up, no bucket to clean afterward. (There’s also the need to keep the turkey at a food safe temperature overnight, something that’s rarely a problem in Saratoga Springs with a bucket left on the porch in November.) Serious Eats also claims a wet brined turkey can become water logged with diluted flavor, something I’ve never encountered in brining my turkey every year since SFGate published the Chez Panisse brining recipe in 1999. But if I can get equivalent results with dry brining (and maybe tuck a few juniper berries and bay leaves under the skin), why not?

As to the brisket, dry brining is what they do at Snow’s so I will continue to do the same though in recent years I have saved the pepper to be added to the rub. A rub (as we define it anyway) is applied before the meat goes on the fire. It seasons and tightens the outer surface and maybe flavors the first half inch inside, and also flavors the fat drippings which fall onto the coals. Nothing wrong with any of these things but it’s a different reaction than brining of either kind.

And if you were wondering if the irrepressible Kenji has done his own brine experiment, of course he has … including a chicken breast soaked in plain water as a control. The plain-water breast ended up the driest of the bunch, with nothing added but maybe a touch of salmonella in the absence of a cure. Don’t try this at home.

Posted in Cooking, Eating | Tagged , , , | Leave a comment

Food for Thought: Special Edition Oreos

Mothers Day Oreo

Give Mom her own Oreo for Mother’s Day.

While brand extensions have faded from grocery shelves in these tough times, Oreos have if anything expanded. When I saw in a foodservice newsletter that they were introducing a Selena Gomez Oreo with horchata-flavored filling, I had to check it out and was off to oreo.com. (Oreos.com is occupied by a squatter and Norton advises us we should not proceed.)

Oreo Shipping Box

Anonymous shipping box for my special edition Oreos.

It turns out oreo.com, aka Nabisco aka Mondelez which acquired the brand portfolio in recent years, has quite a cottage industry going. There are special edition Oreos for events like graduation in a gift tin that looks, of course, like a giant Oreo. I found myself enraptured by the concept and when I saw that the Mother’s Day Tin (with special icing to tell Mom you love her) is now half off I clicked Add to Cart. I assumed there would be a hefty shipping charge but turns out shipping was free. And just one day later, an anonymous packing box (suggesting this is indeed a small time operation) was on my doorstep.

Oreo Gift Tin

Impressive Oreo Gift Tin.

The tin is beautiful, metal not plastic and embossed vs printed. The cookies inside are individually wrapped so mom can draw out the pleasure. I like it so much I’m going to order another one, even though it turns out the free shipping was a special offer for this product only; other items have a Fedex charge starting at around $8 for next day delivery (which is why the shipment arrived so quickly.)

Oreo Mothers Day Cookies

Inside the tin, special edition cookies for Mom.

So why is this food for thought? Maybe you’re a marketer, or maybe you just want to see an example of a brand that does a beautiful job of presenting itself and thereby protecting its market position. On the about page we learn almost immediately Oreo has a partnership with “PFLAG, the country’s oldest LGBTQ+ ally organization, to create #ProudParent, a year- long initiative designed to shine a spotlight on the powerful impact love & acceptance can have on LGBTQ+ youth”; no DEI shaming here. There is also a robust foodservice page with influencers who share the ways they are using Mondelez products including Ritz Crackers and Chips Ahoy cookies as well. (Speaking of which, check out the magic that local Chef Brady Duhame was serving up at Sperry’s a couple years back.)

Oreo.com is doing it right, and it doesn’t hurt that I am actually quite fond of these little snacks (as is master kaiseki chef Hiroo Nagahara, whom we met at the @inter Fancy Food Show last year). Whether you’re a mom, have a mom or just want to be pampered like a mom on Mother’s Day, get one of those Mother’s Day tins before they’re gone.

Posted in Eating, Food for Thought | Tagged , , , | 1 Comment

Recipe: Acme Olive Bread II (improved!)

Olive Bread Comparison

Real Acme Olive Bread on the left, Acme Olive Bread II  on the right.

Today’s Acme Olive Bread II recipe is a step forward in trying to duplicating the original, which we will never completely succeed at because we don’t access to the same olives and marinating brine. We upped the amount of olive oil and reduced the oven temp, both to create a more tender crumb. Makes one 2 lb loaf.

Ingredients:
125g starter, refreshed and lively, made with all purpose flour
75g whole wheat flour (to offset white starter since Acme uses whole wheat starter)
300g purified water
425g all purpose flour
3 T olive oil (use a good quality fruity variety)
1 T diastatic malt powder
2 t kosher salt
1 c olives (we used mostly Kalamata, some castelvestrano), coarsely chopped
2 T brine from the olives

Olive Bread Comparison

Two olive breads compared. Ours is a bit darker with the whole wheat; we might dial it back next time.

Method: combine starter, water and flours and mix with a spoon; autolyze 30 minutes or more. Add diastatic malt powder, salt, olives and olive oil and knead 7 minutes or so until a gluten window develops, then knead a couple minutes longer. C0ver the dough in the bowl and rest 4 hours, during which time you should see moderate expansion. Transfer to a ziplock bag and refrigerate overnight.

In the morning, take the dough out of the ziplock bag (when cold it will come out easily vs sticking) and shape into a ball on counter. Rest 20 minutes or longer then transfer to a banneton which has been heavily dusted with rice flour. Cover and proof until it starts to rise but pressing a finger into the dough causes it to come back slowly, not immediately.

Half an hour before you expect the dough to be ready, preheat oven to 460 degrees with cast iron dutch oven inside. (Heat the lid as well, on a separate oven shelf.) Dust the bottom of the dutch oven (handling it carefully with oven mitt) with polenta then flip the dough out of the banneton and transfer to dutch oven. Cover and bake 15 minutes, then uncover, reduce heat to 430 degrees and bake another 25 minutes or so until the bread makes a nice “thump” when you tap the bottom and internal temperature reaches 206 degrees. Cool to room temperature before enjoying.

 

 

Posted in Baking and Baked Goods, Eating, Recipes | Tagged , , , | Leave a comment

Recipe: Sautéed Zucchini with Shaved Fennel

Sautéed Zucchini Fennel

Sauteed Zucchini with Shaved Fennel.

Sautéed Zucchini with Shaved Fennel was another hotel room hack. I had a fat green squash, a bulb of fennel and some dried herbes de provence. What would happen if I combined them? The fennel adds sweetness and the h de p brings the flavors together. Makes 2-4 side dish portions.

Ingredients:
½ lb or so zucchini (green or yellow)
1 bulb fennel
½ a white onion, about 1 c, sliced thin*
1 t herbes de provence
1 t kosher salt
Olive oil for sauteéing, maybe 2 T

Method: trim the ends of the zucchini and slice into rounds that are ½ inch thick. Cut off the base of the fennel and any fronds and shave very thin across the grain. Add all ingredients to a skillet and sauté, tossing frequently, until squash is cooked through. Had this with a steak; would go well with any grilled meat.

*Didn’t have onion in the hotel room but added when I made the dish at home. Use Vidalia or another sweet variety if you have it.

Posted in Recipes, Sides | Tagged , , | Leave a comment

Recipe: Batterless Corn Fritters

Batterless Corn Fritters.Batterless corn fritters are a specialty of Lolinda, an Argentine Steakhouse in San Francisco. The niblets stick together as if by magic and the fritters are a perfect accompaniment to their ceviche. After many attempts we got pretty close, with help from this SpruceEats prep.  Makes 8 batterless corn fritters.

Ingredients:
2 large eggs, beaten
2 c corn niblets, from fresh or frozen corn
1 t Kosher salt
2 t sugar
2 T all purpose flour
Neutral oil for frying

Method: beat eggs in a mixing bowl and stir in corn niblets. Sprinkle over flour, salt and sugar and stir to combine. The bowl should have little to no residual liquid; if there is a puddle in the bottom add a bit more flour.

Lorinda Corn Fritter

At Lolinda the fritter is served with ceviche; use the fritter to sop up the lime juice for the fish. Delicious!

Pour an inch of oil into a small skillet (like an 8 inch omelet pan) and heat to 350 degrees. Use a tablespoon or ice cream scoop to ladle in corn mixture and make 4 fritters: 2 heaping T by tablespoon or 1 scoop per fritter. Push down the corn into the oil and corral any wayward niblets back into the fritter using the spoon; it will be loose initially but will coalesce into a mass as the egg cooks. Cook until the edges are golden brown then flip carefully with a slotted spatula. You want both sides golden brown, about 4 minutes per side.

Drain on a rack or paper towels. Wait for the oil to heat back up then cook the remaining 4 fritters. Serve immediately or keep warm in a 200 degree oven for a short time before serving.

Posted in Baking and Baked Goods, Eating, Recipes | Tagged , , , | 2 Comments

Can you pickle magnolia petals?

Pickled Magnolia Petals

Pickled Magnolia Petals.

Can you pickle magnolia blossoms or petals? According to the Smithsonian, magnolia trees date back as far as 95 million years, a time when there were no bees. They were instead pollinated by beetles and the magnolia developed thick petals to support the critters. It’s those thick petals that make magnolia blossoms an interesting candidate for pickling.

Magnolia Blossoms Ground

By May 4, most of our magnolia petals were on the ground.

We have a “precocious” magnolia tree in our parkway, meaning it blooms before leaves appear in the spring. This year the bloom started maybe April 30 and is already almost over on May 4. Before we ran out of time, we wanted to see if magnolia blossoms could be pickled. We were inspired when the petals were listed among edible local plants on the Foraged New York Foray sponsored by Collar City Mushrooms.

It’s easy to harvest pristine magnolia blossoms because they literally fall off the tree; just hold a large basket below a clump of flowers and shake the branch. You’ll be rewarded with a shower of pink petals that will quickly produce a gallon or more by volume. As a precautionary measure (certainly not necessary since they never touched the ground and would be subject to a hot pickling brine) we soaked them briefly and dried them in a salad spinner. That’s when we discovered that magnolia blossoms bruise very easily, producing a dark crack across the petal.

Various online foragers and vegan experimenters suggest that pickled magnolia leaves have a taste of ginger, and in fact can be substituted for gari as a garnish for sushi. This inspired us to prepare a pickling liquid which included a teaspoon of minced fresh ginger along with a garlic clove and a star anise, plus a teaspoon of Kosher salt and a tablespoon of sugar, in a 50/50 mix of white vinegar and water with a total volume of 2 cups.

It seemed like a good idea to stack the magnolia petals to keep them intact, so we made several piles and carefully inserted them into a wide mouth quart canning jar. At some point, we lost patience and dumped in the rest of the petals. What had been a gallon in the basket just about filled the quart jar with closely packed petals. We heated the pickling brine to just below boiling, poured over the petals, and waited.

Pickled Magnolia jar

Here’s our pickled magnolia blossoms after a night in the brine. Note the considerable bruising and also how the liquid has been tinted pink.

The next morning we tried our newly pickled magnolia petals. The first thing we noticed was that the petals come out of the jar in sort of a gummy mass…. Not particularly appetizing. They tasted pleasant but the flavor was from the brine; the petals themselves didn’t have much flavor and certainly not a hint of ginger. Thinking of the gari analogy, we sliced one of the blobs into slivers. At least half the petals had turned a dark color so we discarded those leaving the pickles you see above. Not bad at all.

Next year we might try this again; we’ll slice the petals before pickling and hopefully will have less bruising and discoloring. We might also consider using the fresh, unpickled magnolia blossoms as a garnish.

Posted in Cooking, Eating | Tagged , , | 4 Comments

Recipe: “Parasite” Noodles with Leftover Prime Rib

Parasite Noodles

A potful of Parasite Noodles.

In the Korean movie “Parasite”, the parasitic family makes a rich noodle dish by combining two varieties of instant noodles with rare roast beef. We had some leftover prime rib* which was perfect. The finished dish is savory, filling and definitely doesn’t taste like something you whipped up from a convenience packet. We roughly followed Maagchi’s recipe. Serves 2 as a main dish or 4 as a side.

Ingredients:
Chapagetti (aka jiapagetti) noodles: one package with its seasoning packets
Neoguri: one package with its seasoning packets
1 T butter
8 oz or so rare leftover prime rib, cut into bite size (½ inch) cubes
Scallions for garnish (optional

Method: sauté prime rib cubes in butter until fat is rendered and edges are crispy and brown. Reserve. Prepare the noodles by opening the packages and arranging seasoning packets for use. There are three packets in the Chapagetti: vegetable, soup base and oil. There are two packets in the Neoguri: “flakes” and spicy soup base. You’ll be using everything except the oil.

Noodle Packets

Neoguri and Chapagetti noodles with their seasoning packets.

Bring 4 c water to a boil and add noodles. Cook over medium heat until noodles are soft, stirring with chopsticks. This should take no more than 2-3 minutes. Drain most of the water leaving perhaps 1 c which will be absorbed by the noodles as they continue to set up. Stir in the two veggie flake packets, all the Chapagetti soup base and half the Neoguri soup base for a mild dish, or the full packet if you like it spicy.

Add the beef and stir into the noodles to combine. Rest a minute or two so the flavors can meld, then serve. We like a few chopped scallions on top.

*We always buy an oversized rib roast when it’s on sale, so we have ample leftovers for sandwiches and such. The chopped cubes in this recipe are the final stop as the meat is separated from the rib bones that go into stock.

Posted in Eating, Mains, Recipes | Tagged , , | Leave a comment

Recipe: Lemon Impossible Mini-Tarts

Lemon Impossible Mini-Tarts

Lemon Impossible Mini-Tarts in real life.

Mouth-watering pictures of Lemon Impossible Mini-Tarts are all over the internet, but they are generally misleading because the recipe bakes its own crust yet they are shown in premade pastry shells. The actual recipe makes something between a tart and a cookie which is quite a pleasant snack. Makes 12 mini-tarts, or 6 less-mini-tarts if you double up the amount in each muffin mold for a more substantial treat.

Ingredients
1 c milk
½ c white sugar
½ c all purpose flour
2 large eggs
¼ c unsalted butter (melted)
1 T lemon zest (from 1 lemon), finely chopped
Juice of 1 lemon (about 2 T)
1 t vanilla extract
A pinch of salt

Method: beat eggs in a mixing bowl then whisk in all ingredients, adding the melted butter next to last so it won’t curdle the eggs followed by the lemon zest. Transfer to a 12-cup well buttered muffin r 20-25 minutes until Impossible Lemon Mini-Tarts are set and starting to brown. Let cool completely in pan before removing.

Posted in Baking and Baked Goods, Recipes, Sweets | Tagged , | Leave a comment