Where's the best Pho in NYC?
I've been craving that fantastic Vietnamese condiment-laced soup Pho, lately... Where's the best place in NYC to indulge this craving?
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Question of the Day: Memorable fortune cookies ...
"A carrot a day, may keep cancer away"
I'm not sure what's more troubling... the dubious medical advice or the oddly placed comma.
What's your favorite kitchen sound?
I'd say the "ssshhhhh... WHOOSH" of the coffee in a glass vacuum pot being sucked from the top compartment back into the bottom.
Sizzling bacon, obviously.
My favorite visual in the kitchen happens when you salt almost-boiling water for pasta at just the right temperature. If everything is right, the salt dissolves instantly in a sort of reverse mushroom cloud effect, and the water jumps right up to boiling. Amazing. It's about 3 seconds of beauty.
Question of the Day: Where did you have your most romantic dinner?
Marlowe & Sons in Williamsburg, Brooklyn. I celebrated my valentine's return from a long trip with a late-night meal at this gem. Started with oysters and champagne, finished with the best roast chicken in the city (cooked "under a brick" - not novel, but this version's delicious).
HIGHLY RECOMMENDED.
Which wich?
I second the Rueben, although I prefer mustard to Russian dressing on my Ruebens. David Rosengarten did a great segment on the Rueben on his show Taste... gosh, that must have been 10 years ago or more.
I'll have to ask him about it.
One pot meals?
Hungarian food is always a great place to turn for one pot meals. They've got whole cookbooks devoted to "kettle cooking", a large cast iron pot, hung on a sort of tripod, heated over an open fire.
Goulash, Porkolt, Paprikas, etc. are all great one-pot dishes. Just don't skimp on the paprika! Pride of Szeged is probably the best widely available variety, but you can probably do better at local hungarian ethnic groceries - if your town has one, that is.
What's the secret in your chili recipe?
Hand-chopped chuck beef. Roma beans (not pinto or kidney). Five types of chile: dried ancho, chipotle, pequin, habanero, and fresh jalapenos. Blue Point Toasted Lager. A TINY bit of unsweetened Scharffenberger chocolate. Lots of fresh scallions, cilantro, and lime juice.
still want to know the best bbq in NC
Hmmm... 'Matt Lang' does have that sort of familiar ring to it. Matt has previously cooked at Pearl Oyster Bar, and perhaps 1 or 2 other spots around the city. He's not especially well-established though, so I doubt you've heard of him. He does wear the part of Williamsburg BBQ cook exceedingly well, though. Maybe that will help your mind's eye to picture him.
'How Moist Was My Turkey'
Adam, great post. But two questions have continued to plague me, in spite of this brilliant treatment. What I need to know, and what inquiring minds desperately seek to understand, is: a) Really, how funky is your chicken? and, b) Just how loose is your goose?
'Cause if your turkey is that moist, I can't even fathom the funky-osity of which your chicken must partake, and the sheer looseness of your goose. I mean, if a goose is THAT loose, how does it even keep it together? Huh? Riddle me this...
still want to know the best bbq in NC
Keep an eye out for Fette Sau in Williamsburg. Run by the owners of Spuyten Duyvil, this place has an entire wall devoted to the various cuts of meat. Tap handles made from cleavers and butcher knives, a bar built of 4 x 4's, wooden picnic tables, and a chef (Matt Lang) with a tattoo almost as rad as mine, make this place a promising contender. I'll let you know when they open to the public.
Responses to Comments by FosterSJC
Question of the Day: Memorable fortune cookies ...
I actually have a wall at work where we put our favorite fortune cookies...
"Come back later, I'm sleeping (yes, fortune cookies need their sleep too)"
"A crab wonton a day keeps the doctor away" - we have two of those
"42.7 percent of all statics are made up on the spot"
and my personal favorite: "Never smell the inside of a hat"
What's the secret in your chili recipe?
A tablespoon of semisweet chocolate chips and 1/2 teaspoon of ground cinnamon.
What's your favorite kitchen sound?
The sound of the dishwasher, followed by the pop of a wine bottle opening. That means the kitchen is clean and we're ready to go outside and relax on the deck by the lake.
What's your favorite kitchen sound?
I love the sound of ice tinkering in a glass, the sound sauce makes as you pour it over a hot stir fry, and the perfect sound of a really sharp knife chopping vegetables on an old wooden chopping block.
B
Hand to Mouth
Making Stock of the Situation
A blog for penniless gourmets
What's your favorite kitchen sound?
thanks to PETA, i can now hear live crawfish screaming as they are dropped into boiling seasoned water. when the potatoes, corn and mushrooms join in, it is a wonderful sound.
What's your favorite kitchen sound?
I agree with Livingtoeat: The soft bubbling of a pasta sauce that's been simmering all day.
What's your favorite kitchen sound?
Onions sizzling in a pan. The sound as they first hit the hot oil--wow! Of course, it could be the smell that aids the sense of hearing. ANything sizzling sounds good to me--such a great onomatopoetic word!
What's your favorite kitchen sound?
As Julia put it, the "quiet cooking noises" of a roasting chicken. Also, the squeaky mushrooms in the skillet, as L'Ecole mentioned. And the gurgle and hiss of the coffee maker when the coffee's just about done.
What's your favorite kitchen sound?
That pop, squeal then sizzle when one of my homemade sausages bursts slightly on the grill.
What's your favorite kitchen sound?
not a cooking sound but the first crunchy bite of a crispy apple... and anything in the kitchenaid b/c anything im making in there is going to be good.
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Favorite foods: Broccoli Raab, Buffalo Wings, Salumi, Steamed (Juicy) Pork Buns
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