where can I get the ingredients for authentic chicago style dogs wholesale in NYC for my restaurant??
anyplace to buy the peppers,seeded rolls etc??
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
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........
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
hamburgers with spaghetti marinara on top
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.
"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!!!
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.
very very sad,
my grandma must be rolling over in her grave.
she shopped there for years and years.
In Mexico they wrap'em in bacon and grill them.
Really good just like that!
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.
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
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.
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
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
I love Haagen-Dazs's Caramel Cone ice cream! It's like tasting a sundae cone in an ice cream!
I'm all about Haagen-Dazs myself! They have more interesting flavors. Truthfully, I've never had anything of Ben & Jerry's before.
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
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.
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.
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