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Is Georgia Barbecue Steamed?
There isnt such a thing as steamed bbq.I think it is something he came up with for some unknown reason or read it in Good Housekeeping magazine
where they have a plethora of such "tips" to make your ribs tender when
you grill in the backyard.
I am sure he will be wiped off the map shortly........
If you could only have one knife...
f dick offset serrated bread/utility 7 inch with the divet handle not the molded one.
I use this 99% of the time for everything.
Every chef that works for me usually gets one within a week because they are so handy and cheap.
Around $30 online
Question of the Day: What weird things did you like as a child?
hamburgers with spaghetti marinara on top
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where can I get the ingredients for authentic chicago style dogs wholesale in NYC for my restaurant??
Posted by chameleonz, July 1, 2007 at 12:56 AM
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Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
Its easy to decide.
Try a pint of chocolate from each side one day
vanilla the next.
HD is without a doubt the better and IMHO one of the best examples of a mass produced food that is still super high quality.That said
I am still a sucker for B&J's chocolate fudge brownie
Is Georgia Barbecue Steamed?
There isnt such a thing as steamed bbq.I think it is something he came up with for some unknown reason or read it in Good Housekeeping magazine
where they have a plethora of such "tips" to make your ribs tender when
you grill in the backyard.
I am sure he will be wiped off the map shortly........
If you could only have one knife...
f dick offset serrated bread/utility 7 inch with the divet handle not the molded one.
I use this 99% of the time for everything.
Every chef that works for me usually gets one within a week because they are so handy and cheap.
Around $30 online
Question of the Day: What weird things did you like as a child?
hamburgers with spaghetti marinara on top
Breast milk cheese?
Well it's gotta taste better than fried human placenta with bacon & onions.
There is actually a cookbook that was printed in England that included this recipe.
It is actually alot more common than you might think but still
very disgusting.
Is Imitation Always the Sincerest Form of Flattery?
"Until I can get one with just lobster and drawn butter, you all can keep arguing about who makes the best lobster salad"
Well beleive it or not Black pearl makes them that way if you ask
which is what I do.
Thier regular roll is excellent as well which many NYer's wouldnt ike because it is just lobster with the barest hint of mayo and nothing else.
Not even salt or pepper!!!
Is Imitation Always the Sincerest Form of Flattery?
Lobster rolls NYC.
NYer's like lobster SALAD rolls.Like the ones at Pearl,Mary's, Ed's etc.
They are Rebecca's idea of what a good lobster roll is and it is most likely adapted directly from the joy of cooking.
It is not a authentic lobster roll like what
David Pulido, owner of Portland Lobster Co. in Maine says,"We've served more than 12,000 lobster rolls last year from May to October." What makes them so great? He uses tail, knuckle and claw meat fresh-picked from Maine lobsters each morning. He adds a drizzle of drawn butter on top and a sheet of romaine lettuce. As for mayo? “This isn’t tuna fish,” says Pulido. “Less than five percent of our customers even think of putting mayo on the lobster roll. We serve it on the side.”
Bun of choice: Any New England–style split-top hot dog roll, toasted with just a touch of butter.
That is from Food & Wine magazine
For more concise info about lobster rolls vs lobster salad rolls like they serve at Pearl read this
http://merecat.org/food/dining/lobster-rolls/connecticut/
By the way,whether you intended it or not Ed your article does appear to be biased and to imply that Mary's is a rip- off of Pearl is wrong since she also helped create it and only Rebecca and Mary will ever know what really went wrong and who knows if it would have succeeded without either one of them being there from the beginning.
Kurowycky's closing due to rising rent. Share rage, memories here.
very very sad,
my grandma must be rolling over in her grave.
she shopped there for years and years.
Question of the Day: How do you like your hot dog?
In Mexico they wrap'em in bacon and grill them.
Really good just like that!
risotto easy stir?
Yes
Mario Battali has shown this a few times on Tv.
The correct way is to get the rice hot and coated with the fat you are using, add the liquid shake it a few times and only stir at the end when you "mount" the risotto with butter and parmesan.
It is runny just they way it is supposed to be.
The Niçoise Salad Debate Continues
I can't believe nobody has mentioned making it with rice.
Yes Rice!!!
I have had it that way many times in France, even in Nice and many of the older retired chefs SWEAR this is the correct way to make it.
Slow Low Cooking, And The Poor Man's Sous-Vide
I've been doing this for years.Suck the air out of the bag and you get a tighter seal [you maybe look stupid doing this but].Works great for chicken etc.Even burgers-get the water to 143 and let sit for about a 1/2 hour then sear them in a hot cast iron skillet.They taste awesome.
Lobster Shortage Drives Prices Osprey-High
I can tell you as a chef in NYC that serves lobster,forget it.
If you can even find one to sell you would have to charge at least $45 a lb.
Lunch spots: Flatiron District
Black Pearl [26th st.]
R.U.B. [23rd st.]
Both are great for lunch
Favorite bottled BBQ Sauce?
stubb's spicy version us A1 -- no pun intended
How Not to Make Tomato Sauce
First of all salsa di pomodoro is just that.
It is not "tomato sauce" or "gravy" or what ever.
Lidia B. gave a good explanation about this somewhere or on her sitelook it up.
Anyway I have had many people and some chefs INSIST that "SDP" has white wine,red wine,oregano,sugar,onion,bay leaf,tomato paste,some sort of meat,celery,carrot the list goes on and on.
They are all WRONG!!!
The correct way to make it is in the post.
Make it correctly and you will forget about all the "other" ways to make it.
Enjoy..
Does it matter where our food comes from and how its produced?
ONLY IF YOU DONT MIND BEING POISIONED BY THINGS LIKE CHINESE WHEAT THAT IS USED TO MAKE CHEAP PASTA AND ASSORTED OTHER THINGS LIKE PET FOOD!!!!
You Want Fries with That?
There isn't any "special process". There are called Scott made light coat shoestring fries which are made by Cavendish and are NOT available retail and/or generally, in the atlantic states market though are easy to find in New England.But you can find them wholesale if you know how.......[shsssh].
You Want Fries with That?
You cant double fry frozen shoestring fries.
They will just absorb the oil and/or fall apart.
frying them at 375 in peanut oil works great.
Do you ever leave the oven on when you aren't home?
DO NOT EVER LEAVE YOUR HOUSE with the oven on.
Anything could happen and start a fire.
Also never go to bed with the oven on either.
Call your local fire dept. and ask them.
They will reel off numerous stories of people who have lost everything including their lives doing this.
I am a proffesional chef and i would NEVER leave the kitchen unattended with the oven or stove on.NEVER!!!!
Can anyone recommend a great seafood/fish place in NYC?
yeah black pearl rules!!!!
How do I clean copper to cook with safely??
believe it or not ketchup with some lemon juice works great.
smear it on and let it sit for a hour or 2 then buff it out with a handiwipe.
Please tell me where I can find GREAT bbq in Manhattan!
I am an expert on BBQ.
I love BBQ.
I could eat BBQ everyday.
But that isn't possible here in NYC because all the BBQ is pretty much lame.
One place I feel is the best overall and that place is Bone Lick park on 7th avenue and greenwich.Check it out.It is very good and much better than RUB or Daisy Mae
Can a Vegetable Peeler Be Sharpened?
wrong
of course you can sharpen a peeler.
use a diamond coated nail file.
This will sharpen the edge to like new.
They are also good to put an edge on a cusinart blade.
Proper burger cooking technique: Do you flatten the patty while it's cooking?
NEVER!!
to make the best burgers you should GENTLY form a patty the thickness you desire,do not compact the meat as it make the burger hard,put salt and pepper on both sides and grill one side then flip.
You never flip a burger more than once.Let it rest a couple minutes and you are ready to eat.
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
Well, since I can't eat sugar ice creams any more, it's all about the politics for me. I still haven't forgiven Pillsbury/Haagen Dazs for declaring war on little ol' Ben & Jerrys. I also like weird ice cream, so flavors like Phish Food and Chunky Monkey charmed me.
Hmm, I'll have to experiment with my Bamix, some cream, and some xylitol. Mango Chutney/Pecan, anybody? Avocado?
Favorite bottled BBQ Sauce?
Dinosaur's Wango Tango here too!
Favorite bottled BBQ Sauce?
We order Big Bob Gibson from Alabama.
Also Rudy's BBQ in Albuquerque has a really tasty sauce.
Favorite bottled BBQ Sauce?
i love sweet baby ray's. i gonna try stubbs.
Favorite bottled BBQ Sauce?
dinosaur...rawrrrr
or pierce's pitt barbeque from williamsburg va
Favorite bottled BBQ Sauce?
You never know what you have been missing in a great BBQ Sauce until you have tried Benny's BBQ Famous Sauce.
Benny's BBQ found the secret of what BBQ sauce lovers have been looking for years. Benny's sauce is vinegar based with, of course, their special secret ingredients making their sauce "Simply the Best."
Benny's BBQ also makes Benny's Famous Texas and Benny's Famous Peanut sauces that also enhances any BBQ on the planet.
Benny's BBQ is located in Richmond, VA and has been a Richmond tradition for over 15 years.
Visit BennysBBQonline.com and ask them to ship a bottle of one of their sauces to you.
Your Worst Meal Ever
This really happened when I was in Georgia for my father's second funeral.
A sandwich supper that consisted of cold Velveeta and Treet sandwiches on Wonder bread dressed with MIracle Whip mixed with ketchup and pickle relish. Served with Mountain Dew, choice of regular or diet.
Do you hear the banjos?
Tina
How Not to Make Tomato Sauce
Yes, "salsa di pomodoro" literally translates to "tomato sauce". But to Italians this is a specific sauce prepared the same way everywhere. I can understand, though, how it can be interpreted to be any sauce with tomatoes.
In the states calling a sauce "tomato sauce" means different things to different people...there's no standard, except that it has tomatoes. Yes, it may be tweeked a little to suit the family's tastes or even by region but in general "salsa di pomodoro" has the same ingredients and is made the same way, it means the same thing to everyone. It's made of simple, fresh ingredients like olive oil, garlic, fresh tomatoes, fresh basil and salt (no meat, then it becomes a sugo or ragu) and simmers for a short period of time.
I'm just speaking from my background. Parents are italian, spent many summers in Italy, went to school there, etc.
So I say call tomato sauce whatever you like, when you're here in the states. Just don't call it salsa di pomodoro if it's not.
Kurowycky's closing due to rising rent. Share rage, memories here.
BaHa
you were way too kind to DocChuck. i remember blue shirts/white collars/
yellow ties/ SUV's w/CT plates eyeing MY rings after Martha shot her mouth off. i'd spilt a ring with Mc Sorely's kitchen for a coupla slices of rye
bread. i can still hear the teary eyed parking attendants wail "you cahr smell like GAAALIC", and IT was in the trunk.
last smokehouse in NYC, if i'm not mistaken.
best fresh in Maspeth
If you could only have one knife...
A.G. Russell Hocho 4 inch folding chef knife
If you could only have one knife...
Hard choice.
Either my Victorinox 8" chef's knife, or my Wustofff Santoku.
My Love affair with knives made me start a blog for beginners
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
I love Haagen-Dazs's Caramel Cone ice cream! It's like tasting a sundae cone in an ice cream!
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
I'm all about Haagen-Dazs myself! They have more interesting flavors. Truthfully, I've never had anything of Ben & Jerry's before.
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
Well after reading everyone's comments- Im going to have to agree that its def based on where you are in your life and what your taste buds are craving.
Honestly- when I was a child- I hated Haagen Dazs. I found it too bland- no spice! no chucks! just....ice cream. Now- I love it. I love that creamy, fattiness that is haagen Dazs
But- Im also a college student. And we young people LOVE chucks in our ice cream. After a night of "fun" - you want super double chucky brownie whatever- basically everything in your mouth at once.
I whole heartingly agree that B&J is the ice cream one eats alone, at a girls night, or after a night of drinking while H.D is very much one to savor
BUT- The BEST ice cream I have ever had came from France, in the northern parts, around Rouen. I could see the cows sleeping off in the distance- I knew it was fresh. And nothing, nothing- can beat freshness.
Haagen Dazs strawberry- lovely
B&J Dublin Mudslide- please, the taste of Baileys with brownie and fudge swirl......beautiful
Although, in the end, its all ice cream therefore all good to me
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
HD, HD, HD.... the whole spectrum from Rum Raisin to Vanilla Bean to "extra rich light" Dulce de Leche. Personal favorite is the discontinued Chocolate Turtle: chocolate with caramel and SALTY pecans. Damn that was good.
Now, i've heard that the B&J pistachio kicks butt for its whole and enormous pistachios, but I've yet to try it. And like the Cherry Garcia guy above, I think nothing on earth can compare to Chunky Monkey when it comes to a really brilliant combination.
Which leads me to HD's Black Walnut.... mmm. And then that leads me back to B&J's Oatmeal Cookie - a wonderful "junk" flavor.
And finally I finish up with B&J's recent (and discontinued?) most brillant flavor, simply because it was CHUNKLESS: Black & Tan. Boy, that was good - chocolate, malt, and stout ice creams with no other crap added. Anyone try that flavor and agree?
To choose one over the other for ever and ever, I'd still lose my bananas and go with Haagen Dazs.
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
I used love the simple HD flavors and savor it in small bits, never more than a few spoonfulls at a sitting. Almost everyone I know loves Cherry Garcia though and I can't stand it.
Now I just make my own that I like just as much.
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
Am I the only person who thinks HD ice cream to be too much? Too fatty, too sweet... but the raspberry sorbet on the other hand, good god.. I've been living off that stuff in the midst of this tropical heat.
B&J on the other hand is loads of fun, but I find myself only scooping out the fillings.
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
just because i have such a blast at the factory - i'll have to go with ben & jerrys.
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
HD is far superior. Best mint chocolate chip, coffee, vanilla. It has the purest, most delicious flavors, all of which are super creamy. Mmm!!
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
When I used to make a habit of eating a pint of B&J's at a time, it was always "Urban Jumble" (an almond/chocolate/coconut confection which has since been discontinued). Back then, something about HD didn't appeal to me.
Like most people posting, I like HD now for its purer flavor and texture -- but don't count me out of a pint of NY Super Fudge Chunk from B&J's in a pinch!
By the way, HD pomegranate chocolate chip is outrageous. I also tried the coconut sesame ginger concoction (another "premium flavor"), but was less-than-impressed.
Dominic
the zen kitchen
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
Haagen Dazs. Absolutely. They have the best vanilla ice cream I have tried (and vanilla is generally never my first choice); what's more, their Sticky Toffee Pudding is incredible.
Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?
I love both, although I tend to avoid the more complicated Ben & Jerry flavors and go for Peanut Butter Cup or something with a cohesive theme. I also really like Tortoise Soup, because, mmm, cashews. I'm a New Englander at heart, always will be.
But Haagen Dazs has recently won my heart with Sticky Toffee Pudding. I never had the actual dessert until I moved to Canada, and then a year later it is made into an ice cream? um...Thank You.
Question of the Day: What weird things did you like as a child?
Cheese, alfalfa and peanut butter (crunchy) sandwich, had to be on multigrain bread.
Is Georgia Barbecue Steamed?
I didn't live in Georgia long but I know that the good BBQ is definitely not a result of it being steamed. Slow cooked does not = steaming.
A favorite BBQ restaurant of mine is Country's BBQ in Columbus GA.
Question of the Day: What weird things did you like as a child?
I'm with lunapiercook on my mother's velveeta-based mac-n-cheese slathered with ketchup.
White bread, miracle whip and tomatoes with salt & pepper. Sometimes I left off the tomatoes.
White bread & ketchup.
Spoon fulls of Cool Whip right out of the tub.
Cheez Whiz on ritz crackers,
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where can I get the ingredients for authentic chicago style dogs wholesale in NYC for my restaurant??
Posted by chameleonz, July 1, 2007 at 12:56 AM
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Its easy to decide.
Try a pint of chocolate from each side one day
vanilla the next.
HD is without a doubt the better and IMHO one of the best examples of a mass produced food that is still super high quality.That said
I am still a sucker for B&J's chocolate fudge brownie