Serious Eats - seriouseats.com

5 Days of Salumeria Biellese

I live down the street and go 3-4 times a week.
This place is amazing across the board,from cold sandwiches,hot food and the hot sandwiches.
1-Roast beef on Monday excellent
2-Roast Pork Thursday never miss it just as good as the Roast beef.
3-Turkey-well its hot turkey its pretty good
Forget the corned beef or the pastrami
get the hot chicken cutlet parm very different from what you get from the pizza places very very good!!!

chameleonz at 11:05AM on 01/05/11

First Look at Red Rooster in Harlem

This is Soul food??
Gravlax??
Steak frites?
Duck Liver Pudding??
$28 entrees?
This place is all over the place and who in the nabe is going to go here?
Doomed as doomed can be.....

chameleonz at 1:01PM on 12/21/10

What's Your Favorite Sandwich Shop In New York?

salumeria biellese
on 29th & 8th this place makes all its own meats and sausages and is incredible!!!

chameleonz at 4:09PM on 12/11/10

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

BBQ'ing a whole piece of slab bacon for a party to make AWESOME
BLTS!!!

chameleonz at 3:50PM on 12/03/10

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

porterhouse for 2 but just for one-ME!

chameleonz at 11:25AM on 12/02/10

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

porterhouse for 2 but just for one-ME!

chameleonz at 11:24AM on 12/02/10

Equipment Shopping: N.Y. Cake & Baking Distributor

CRAZY EXPENSIVE FOR EVERYTHING.
The owners/staff are the most ill informed lazy & rude.Ask a ?? here's the answer to just about everything-blank stare & "I don't know"
I use it in emergencies only.
There are plenty of site online
Save your time and money.

chameleonz at 11:33AM on 06/24/10

Where can I find the best bowl of mussels in New York?

Well don't go to Flex Mussels
They are crazy expensive as they sell them by the LBS per order.
Something like $18.00 the last time I was there (and only!)
They were okay and there aren't a hell of a lot of mussels in a LBS.

chameleonz at 6:34PM on 06/03/10

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

chameleonz at 12:31AM on 07/21/07

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........

chameleonz at 6:05PM on 07/18/07

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

chameleonz at 7:29PM on 07/17/07

Question of the Day: What weird things did you like as a child?

hamburgers with spaghetti marinara on top

chameleonz at 5:55PM on 07/10/07

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.

chameleonz at 1:13AM on 06/10/07

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!!!

chameleonz at 5:33PM on 06/05/07

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.

chameleonz at 10:20PM on 06/04/07

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.

chameleonz at 12:10AM on 06/02/07

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!

chameleonz at 12:16AM on 05/10/07

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.

chameleonz at 1:33AM on 05/05/07

From Recipes

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.

chameleonz at 1:27AM on 04/28/07

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.

chameleonz at 11:50AM on 04/21/07