Off the Beaten Path: Noodles With Crispy Meat Sauce from Yun Nan Flavour Snack Shop
Joe- That looks and sounds amazing.
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The Ten Most Recent Comments By JMForester
Rib Rationing
Are you sure the recipe didn't call for boneless short ribs? Two pounds of boneless would be the perfect amount for 4 people.
Let them eat Porchetta Di Testa
I had Chris's Porchetta Di Testa at his Head to tail dinner at the Astor Center this week. Amazing stuff!
Lobster Roll Post Without Pearl's Is Strange
You say that, "In opening Pearl in 1997 Rebecca introduced the lobster roll to those unfortunate New Yorkers who'd never eaten one on the coast of Maine."
Many, many New Yorkers have been familiar with the lobster roll from way before this. Ask anyone who has visited the South Fork of Long Island like the Hamptons, especially Montauk and Amagansett and they will tell you about the restaurant called The Lobster Roll, or affectionately "Lunch",where, since the 1960's, they have served what has come to be known as the New York Style or Long Island Style Lobster Roll. This is a mayonnaise based version with some chopped celery in it. As opposed to the Maine style which usually, but not always, uses just lobster with some melted butter in a toasted roll.
Question of the Day: What are your favorite types and preparations of animal skin?
As some fo the others dais chicken. I especially like the Japanese izakaya preparation of small squares of chicken skin loaded onto a skewer and slow grilled so that is it crispy outside, soft inside, and smoky tasting.
Pork skin is pretty darn good too.
Lamb skin has to be at the bottom of the list.
Where's the Beef, Kobe?
I've been to Kobe and had no problem finding excellent, grade 10-11 wagyu beef (out of a max 12), at several places. Even the big department store Sogo had that grade available.
The Hot Truck
I vaguely remember the Hot Truck from back in the very early 80's. Stumbling along after bar hopping or tripping along on a cold fall or winter night, and stuffing my face under the fluorescent glare with my buddies. I wasn't a student... more like a homeless couch surfer crashing with friends for a semester and enjoying the faux college life. All the while collecting unemployment and living high on the hog. Those were the good ole days. Now whenever I need a quick snack I make my own version of the PMP or whatever here at home and flash right back to those mildly insane but fun filled 80's.
Responses to Comments by JMForester
The Hot Truck
As I lived on North Campus for my four years on The Hill, I usually ate at Louie's. When compared to Hot Truck, one isn't better than the other, just different. Louie's offers a wide range of sandwiches and other items. If you ever make it back, you must try (in this order of priority) a Maven (a chicken sub with Buffalo wings sauce, blue cheese dressing, BBQ sauce, lettuce, and tomato). Other great items include the Natewich (bagel, ham, cheese, tomato, egg, pepper), German Fries (french fries, chopped sausage links, and kraut), and Chicken Cordon Bleu subs (chicken, ham, swiss, blue cheese dressing, tomato, lettuce).
Still, I loved Hot Truck equally. Despite living on North, I often schlepped down in the middle of winter, down the slope to wait 30 minutes in a blizzard for a Little Sicillian: third loaf of garlic bread with meatballs, cheese, sausage and BBQ potato chips. *drools*
Rib Rationing
Pavlov, you must have an unlimited budget. I would have bought the three pounds then called my guests to say I had a headache and needed to postpone the dinner gathering. Guess who gets the ribs and the stockpot full of bones!
Rib Rationing
I would have ripped out the page from the book, threw it in the trash and asked the butcher for 8 more lbs.
Question of the Day: What are your favorite types and preparations of animal skin?
After reading all the comments, I am so glad to be vegetarian!
Question of the Day: What are your favorite types and preparations of animal skin?
Salmon skin temaki - add a little cucumber in there. Heaven.
Question of the Day: What are your favorite types and preparations of animal skin?
chicken wing skin.....nice & crispy with plenty of hot sauce & butter dripping from them! Went out Saturday night with friends & I ate all the little greasy, crispy skin pieces that were in the bottom of the basket after we finished our wings...heaven!
Pork skin comes in a close second!
Question of the Day: What are your favorite types and preparations of animal skin?
JMForester - I agree about the lambskin — it doesn't even protect against STDs.
Question of the Day: What are your favorite types and preparations of animal skin?
Haha I really didn't have anything in mind. I just love skin.
Question of the Day: What are your favorite types and preparations of animal skin?
Crispy skins of the following come to mind: chicken,duck,pig,turkey and salmon..am I missing any? What did you have in mind?
Question of the Day: What are your favorite types and preparations of animal skin?
we used to make duck cracklins whenever we rendered our saved duck fat at my last place of employment. they were like food crack and we would horde it from the rest of the restaurant, not necessarily to the benefit of our hearts and minds
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