Great. Now I want a TEC (Taylor, Egg & Cheese for the non-Jersey among us) for dinner.
Hiram's Roadstand in Fort Lee, NJ. Makes the trek to Queens worth it.
It's not misshapen - it's free-form.
@Adam: You saw right through me - I'm torn between wanting to upgrade, and being cheap. The mechanical engineer in me (gotta use that degree for something!) has already been sourcing a larger motor, and looking at how I could modify the housing on the KA. Getting the back on isn't really a concern - I'm okay with a Frankenmixer. I thought of the ring gear, assuming that they were nylon and would strip before the motor actually failed, but I should have mentioned that the "death rattle" is accompanied by a lovely burning smell, and my kitchen filling with smoke.
That being said, it has lasted me another year, since struffoli is by far the roughest thing I put it through.
@Buffy: Struffoli is one Italian version of the great culinary common denominator - fried dough. There are tons of different recipes, but the one I use is bastardized from what my Grandmother used to make - flour, eggs, vanilla and bourbon (some for the dough, some for the cook). It get rolled out into small (corn kernel-sized) pieces and fried, then coated in a mixture of honey, vanilla, lemon, and (shocker) more bourbon.
Dammit - I have them all. I hate to say my wife was right, and I should stop buying myself things a few months before the holidays!
@Kenji - any thoughts on non-stick? I've always considered them disposable pans - the $80 ones I've had last no longer than the $30 ones.
The chicken tikka masala on British Air was outstanding.
@proncis: How about crumbled graham crackers or oatmeal cookies (safe of course). It seems to me that the whole point of a berry crumble (or most berry desserts) is to fool yourself into thinking your dessert is healthy!
@flavacrisp: Dear god - why would you want to handle a screaming hot pizza stone?
@ BigGreenFrank - I quote that scene to my wife occasionally when I am making it. I suppose it would help if she had seen the movie.
I like to tear up the tortillas and drop them into the rendered fat - they get a nice flavor from the meat drippings and then you get this crunchy-chewy mix when you eat it.
The best drink to mix bourbon with is frozen water.
@Maggie: Get the KitchenAid one - I keep mine in the freezer, with stuff in it (frozen veg, usually), that way it is always ready when I need it and it takes up very little space.
Yum. They should put Lipitor into their special sauce.
Wow. Does it include tips for hosting your dinner for one, such as "turn the TV on while you eat to make it seem like you are not alone."?
First off - crust is part of the pizza, not just a handle or a structural element. If the pizza is good enough to eat, then so is the crust.
Second - DIPPING? Dear God how Domino's and Pizza Hut have ruined us.
@ Kenji: I don't seem to be getting 1/2 C yield from 2C of milk. Is it possible I am not nuking it long enough to completely separate it?
While we're at it, they should regulate any food that could conceivably be cut into a piece the size of a child's airway. All food should be sold only in liquid form so that there is no possible way it could choke anyone.
What the hell ever happened to parenting, and taking care of your kid? Or is it just easier to pass off the responsibility on someone else? Then, of course, the price of hot dogs will go up to pay for the new "anti-choke" equipment and warning labels.
Way to go - let's litigate and regulate this country straight to hell.
Darwin was right.
My Food Saver - saves me lots of time and money.
Can you explain what you mean by placing the pastry "on its side?"
Definitley Hop Shing on Chatham Square. Thankfully, changing the name did nothing to gentrify the place. Delicious, fresh food and prices cheap enough to make you think they forgot to charge you for something.
Dim sum and steamed pork buns at Hop Shing (now called Chatham Square, but I refuse to use the gentrified name!)
More disturbing is the large woman in the motorized wheelchair that looks thrilled to be taking one more giant step towards a stroke. Can't understand why people complain about an obesity epidemic.
I think we would be better off reducing livestock greenhouse gas emissions by eating them.
I use this blend a lot on steaks. It helps out the flavor, and still lets it taste like steak - kosher salt, ground black pepper, white sugar, garlic powder and parsley flakes. Rub it into the meat about 45 minutes before cooking, and it has time to draw some of the moisture to the surface, where it mixes with the spices and soaks back into the surface of the meat. Crusty goodness!
So some close friends of ours just had a baby, and I wanted to send dinner over so that there was one less thing standing between them and enjoying time with their new son.
Two problems - I moved out of Queens a few years ago, and now live in NJ, so picking something up and dropping it off (or cooking) is out of the question.
Does anyone have any recommendations for a place in Sunnyside (or that would deliver to Sunnyside) that does decent take out?
Thanks mostly to traffic, and partially timing, my latest impromptu trip to the Donut Plant on the lower east side was thwarted. I had promised my four year old a donut, and wasn't going to disappoint, so we ended up at Dunkin' Donuts on the way home - it's round and cake-like - all the qualities he looks for in a donut.
So it got me thinking - I've lived in NJ for the better part of 6 years, and haven't found a REALLY good donut. In the defense of circular confections everywhere, I haven't done too much looking, but all I have come across are a few bakeries and/ or diners that make one or two pretty good ones - nothing I would go out of my way for.
What I really am in search of is a real donut shop - multiple varieties, mostly yummy.
Any suggestions?
And I should mention that I live in Summit, and even my gluttony won't make me drive to Cape May for a donut!
So after 10 years, my trusty KitchenAid is finally making a death rattle, and I am reasonably certain that making struffoli this year is going to kill it, in much the same way it has been killing me to eat three pounds of them every year.
So here's my question - my old one was a tilt-head 4.5qt model, with a 300w motor. The new tilt head only steps up to 325w, not much more than the one I killed. To get a 425w model, I would have to go for the lift bowl. It seems like it might be a pain to try and add ingredients, or reach in and scrape the bowl if the head doesn't tilt out of the way.
Any one have any thoughts or comments on this?
Ok, normally I would bake my own, but on the way out the door this morning, my wife requested a red velvet cake for her birthday, which is today.
Anyone have any suggestions for bakeries that do a good red-velvet?
Thanks to Saturday's predicted and not delivered snow-pocalypse, I am currently the proud owner of way too much leftover pulled pork. As much as I like a nice pulled pork sandwich topped with homemade slaw, I'm looking for some creative ways to use it up, other than the whole "taco/enchilada/nacho" route.
Iv'e already come up with pulled pork grilled cheese (although I am still debating exactly what cheese to use), and pulled pork eggs benedict, but I have so much left over that I could use a few more ideas. Any thoughts?
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@Kenji: You neglected to mention where to add the chopped rosemary. I'm assuming at the beginning with the rest of the aromatics?