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ESNY1077

Ideas in Food vs. S'mores: Meet the S'mores Cake

Wait, someone had written about a similar cake in the past? STOP THE PRESSES!!!

Win a Copy of 'Pitt Cue Co.: The Cookbook'

The Best Way to Store Vermouth

Great stuff. I'd be curious to see what happened from month 1-2 (or longer) with the refrigeration. Essentially how long you can reasonably keep a bottle in the fridge with little or no degradation. Also once it starts degrading (whether it is after 2 months or longer), how noticeable is it when mixed in cocktail vs. on its own.

Ideas in Food vs. Linguine alle Vongole: Part 1

Could you be more pretentious with "cryo-shucked clams?" Great work to make it simple to shuck clams by freezing them but lets drop the corny name and make it sound like a crazy recipe. Its an ingredient and a note on an easy way to shuck it. If you wanted steamed clams would you call it "vaporization cooked clams"?

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

@OHenn - I noticed few a typos and corrected.

"Throw those bones in your mouth and savor all that delicious, salty, crusty goodness for dessert"

What the Frappe? THIS is a Real Milkshake

@kmack - so there is a special extra cold refrigerator which stores the milk to be used only for milkshakes and a normal fridge for chocolate milk?

What the Frappe? THIS is a Real Milkshake

Manner Matters: Should You Tattle on Kids Sneaking Food?

Worst advice ever. Mind your own damn business and stop projecting your issues/insecurities onto this 8 yr old girl. You know who sneaks food? every damn kid in the world

How to Grill a T-Bone Steak

#1 Steak Dad... so you think you're better than me?????

How Katz's Deli Makes Their Perfect Pastrami

@Wilfrid - agreed. Bread is merely an edible napkin to keep my fingers reasonably clean.

A Basic Introduction to the Salty, Spicy World of Mexican Snacks

Takis are TERRIBLE. Now, cacahuetes japoneses are definitely a must buy when down in Mexico. A few bags of those and Hot Nuts (plus cerveza) are always among the first purchases

Manner Matters: The Finer Points of Eating With Your Hands

@Little Miss Nihilist - So you eat Snickers bars with a fork and knife? How very Mr. Pitt of you.

Taste Test: The Best Frozen Puff Pastry

Damn, Internet candide is more insufferable than far off-broadway candide

Manner Matters: Bagel Brouhaha and the Rules of Cohabitation

Jeez, your GF's friend sounds truly awful. Who refuses to eat at a restaurant out of spite and just sits there? I've seen petty actions before but this one is truly remarkable.

why are food scenes important to the film industry?

Can't talk about food and movies without Coppola/Godfather. Oranges foreshadow death. Not to mention the famous line "leave the gun, take the cannolis"

New Yorkers: Have You Tried These Regional American Sandwiches?

Taylor ham, egg and cheese... on bread? Oy.

Steaks reverse sear method gone wrong!

Understood. My only concern with holding it before searing, is some of the benefit of the reverse sear is the drying of the exterior of the steak which is a big benefit to the sear. If you let is rest, I would think it would lose some of the dryness as it cools down.

As far as temp for med. rare, I think if it to be around 125, but once you get the method down, you can figure out is 125 or 130 is the right temp or too high/low for your final preferences.

Steaks reverse sear method gone wrong!

I don't know exactly how much it will go up, all I can tell you is that I take it out before my desired doneness, and its perfectly cooked after searing.

Not sure why you are so set on cooking it to 130 and focused on the resting period when others are telling you to take it out earlier for better results.

Steaks reverse sear method gone wrong!

You overcooked it if you were aiming for medium rare. Its not he carryover cooking that killed it, it was the searing. It it was 130 before searing, even two minutes in a hot skillet will raise it pretty significantly. I do the reverse sear and usually take it out 10-15 degrees under the desired doneness.

pizza horror story at Garlic NY Pizza Bar

Man, that's a real shady thing to do. And there is no way some server or counter guy was fired over this, unless he was fired for failing management's directive to make sure the reheated pizza was out of the oven before the customer showed up.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

Black pepper chicken at a local Thai place. So good

Sugar cookie making

My advice is after you roll out and cut the shapes, make sure to put the cookies in the fridge for at least 10 min before baking otherwise they'll spread out and not keep their shape

HELP with pizza dough recipe

Without knowing any details of your dough, I'd say problems are either not enough yeast, your yeast is dead or you didn't knead/mix enough.

As far as sticking to the peel and stuff, that just needs practice. My suggestion is to stretch the dough on the counter and not on the peel. You should stretch and top on the counter and then add to the peel right before launching it onto the stone. The longer its on the peel, the more likely it is to stick

Taste Test: The Best Frozen Burgers

I'm curious what you would think of the frozen burgers sold at Costco. My parents always have a few floating around in the freezer and my dad claims they aren't bad but for the life of me, I can't make myself try one.

Are Shooter's Sandwiches Really Worth a Damn?

The only thing appealing about the sandwich is that is doesn't have a usual, superfluous tomatoes and lettuce. Besides that, instead of 1+1+1=4, this seems to be to be 1+1+1=2.5

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