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How do you save your recipes?

I think I have to check out that Evernote.

Barbecue without the grill

Thanks all! Great ideas! Liquid smoke is now on my shopping list. I might try slow cooker roast pork butt first, cool idea.

In Season: Radishes

Raw, halved with butter sauce to dip (mostly melted butter w/ some olive oil and a tablespoon of water whisked in). I put these on the table, usually with other little bites, to nibble at while I cook dinner.

Sliced thin on spicy tacos.

Shopping you stick to it ???

Green markets, no. Supermarkets, yeah, I stick to the list and fight the temptation to add any extra cost to what I've planned out. However, if an ingredient for my meal is looks bad or it's not in, I sometimes scrap the whole meal plan and start from scratch based on what looks good.

italian meatballs

I agree with most suggestions. Do soak the bread crumbs in milk. Use stale bread processed into bread crumbs, not the store bought stuff if you don't have to (though the store bought stuff will do the trick if it's what's available). And avoid lean beef.

I always mixed a little tomato paste with a dash of wine and put it in the mix but I think that's just a matter of taste/ tradition.

The pantry of no return...

Always potatoes which have come back alive! Every few weeks with the potatoes (I should probably buy less)

And recently, a half used can of frozen chipolte peppers from 2 or 3 years ago. I was so tempted to try and defrost and salvage, but I sucked it up and threw them out. I didn't want them to make my chili radioactive :)

Daily Slice: Driggs Avenue Pizza, Williamsburg

There is real seating in the back, nicer environment than most slice pizza places to sit. And they will serve you. Love the staff. I get off at the Driggs exit of the Bedford L stop and it's right across the street. I grab a slice there if a I have a craving on my way home, nothing extraordinary but it does the job. Though I don't ever travel there specifically.

Favorite Cooking Shortcuts?

Roast Whole Chicken:
Instead of roasting whole, split it down the back bone and open it up. Broil 6 inches from the flame. 15 min one side, 20 min the other. Put any flavorings ONLY under the skin so they don't char. Works well.

Also, for veggies, I buy them pre-cut at the supermarket when in a rush. Saves far more time then I would have imagined.

Hide Chan Ramen - a bit of a letdown

Thanks for the update, I was going to go for the pork toro cuz this place is near my work, but I'll avoid now. Glad I browsed Talk.

What is your #1 recipe?

It's an Hors d'Ĺ“uvr I bring to family get-togethers: button mushrooms stuffed with minced clams, a drop or two of Worcestershire sauce, topped with a small dollop of mayo then broiled. Pop-em-in-your mouth delicious.

Neighborhood Slugfest: Cafe Amore versus Bravo Pizza

I love cafe amore for their available bathroom. :) No line like at the Starbucks across the street. It's how they pull me in, then I buy a slice.

I agree, the stuff is definitely edible and does the job in a jam, but it doesn't exactly overflow with flavor.

Is This Food?

I don't think there needs to be an either/ or, between that type of cooking and your usual pots and pans type. I'm not that big of a fan but I understand it. For a lot of the people doing it it's about deconstructing food and flavor, simply out of curiosity, and also creating experiences on the palate that are completely new, that no one's ever had before. I'm not wild about it but I get it.

Now, the book's a little over the top.

Cook the Book: 'Around My French Table'

A stay-cation in Manhattan with time and money to burn!

Tomato Sauce

For me, it's all about quality tomatoes and cooking time. Short without tomato paste for light and sweet and long with saute'd tomato paste for rich. I add red wine if it's on hand for depth.

Best Polish cuisine in the Greenpoint/Williamsburg area?

I wouldn't go out of my way to eat there, but if you're in North Williamsburg, S&B Restaurant on Bedford is decent.

Your cooking vs. your mom's cooking

My Mom doesn't cook, it's my Dad, and was my grandfather for him. The men in my family have always been the cooks, and we're Italian which defies the tradition of the mother as cook, I guess.

My cooking is less greasy then my fathers, which in many ways a response to the incredible amount of grease his cooking sometimes generates. Also, he prepares his own stocks, etc. which I don't have time for, which makes many of his dishes taste soooo much better. We're both pretty good. And his sauce is still better than mine, which pisses me off, I don't know what his magic touch is.

What is in your Ideal Frittata?

Fritattas are my biggest left over veggies go-to. And I sometimes bake them in pie crusts (not sure if that still technically counts as a fritatta, as it starts to trot toward a quiche).

For me, it's adding cheese that really gets me excited - usually cheddar, goat cheese, feta or jackcheese, depending on the veggies.

Famous people, famous food quotes

"Dost thou think because thou art virtuous there shall be no more cakes and ale?"

- Sir Toby, Twelfth Night, Shakespeare

Mailing baked goods to another state

I received a gift of cupcakes, made and packed by a professional bakery, that had them in Styrofoam with dry ice. They took some time to thaw but were perfect afterward.

Serious Exercise for Serious Eaters

I work out the same, 5-6 days a week as well. And find that mixing up the work out or making it more intense doesn't cause much more calorie loss. Once your fit and active, I think losing more weight comes down to diet.

I stay away from bad carbs, like Knitter above. I eat more veggies, less carbs in general, mostly fish and lean meats and just generally try to put a bit less oil and butter in the pan when I cook. Also smaller portions, with healthy snacks (usually fruit) in between meals - so I eat overall less.

And make dessert simply a tiny piece of chocolate --> stay away from the cakes and cookies, etc., they can kill any progress from the rest of your day.

Is It a 'Plain' Slice, a 'Regular' Slice, or Something Else Entirely?

I've always just said "a slice" or "two slices". If I"m in a line where a bunch of the people ahead of me have ordered slices with toppings and the pizza guy is moving quick and not paying too much attention, I"ll say "two plain", etc.

It's interesting if you're ever in a Sbarros in Times Square, listen to how people order, it's interesting and often varied. I've rarely noticed tourists with plain slices, always toppings. Plain slices seem to be an anathema outside of NYC.

What's for Dinner Tonight?

Some left over Spaghetti with Anchovies to start. Then I have some left over tomato sauce and a piece of uncooked Braciole from the supermarket which I think I'll cook in the sauce (after browning). Probably pick up some greens for a salad on the side. And a nice piece of chocolate at the end :)

How to Order a Slice of Pizza in NYC

LA Pizza, haha!, is that from "Do The Right Thing"? A character says it exactly like that in the movie. Probably the most classic film with a pizzeria at the center of the story.

Comment of the Day: Truth

God I love anchovies! I sometimes eat them strait out of the package as a snack. And I do agree, the scent gets on the rest of the pizza. I know others don't dig it so when ordering, I'll get a mini pie with it to save others from gagging. I don't understand the dislike but I don't mind living like a pizza outcast. :)


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