I haven't seen it anywhere on this site yet, but Gourmet magazine did a feature on David Chang and published his recipe for Fried (actually, roasted) Brussels Sprouts! Here's the link to the recipe.
I had tried replicating this dish and am glad to see an official recipe. Has anyone else tried replicating the Brussels sprouts from Momofuku Ssam Bar?
I have a Victorinox fillet knife that is really good and not that expensive. It came sharp out of the box. But my primary knife is a Wustof chef's knife.
As for sharpeners, go to Henry Wesptfal. If you meant do-it-yourself sharpening, then I would suggest not doing it yourself. It's best to leave that to professionals with a grinding wheel. Anyway, Westpfal just re-located. They also have a mail-order business. Call for more info. (212) 563-5990. Also, see here. If that's too much trouble or not in your neighborhood, ask around for a sharpener who uses water with their grinding wheel.
That's so funny that your dog likes artichokes. I didn't think animals liked them at all (except humans of course).
Writing of artichoke consumption in ancient Rome, Pliny remarked "thus we turn into a corrupt feast the earth's monstrosities, those which even the animals instinctively avoid."
I guess Pliny had it all wrong.
Hey Robb, Do you use 100% milk or do you dilute it in water at all? That sounds like a nifty method.
Hey Beth,
I'm perpetually obsessed with artichokes. I'm in the city, so I convinced my parents to trying growing some artichoke plants at their house in PA. The results were mixed, but it was a fun experience nonetheless. You can check it out here. There's also a recipe in there for fried artichokes. Have fun experimenting! I love working with fresh artichokes. Just be careful of the sharp petals. They'll give you a nasty gash if you're not careful, especially when washing them. I'm now in the habit of snipping off all the petal ends with a pair of scissors before I do anything.
I don't really like how that plastic wrap egg looks. It looks like it was cooked in plastic wrap.
I just pour some wine vinegar into a non-stick saucepan filled with water, wait until a simmer, and then slide my egg in from a small cup. The vinegar keeps the eggs together. And use super fresh eggs. The older the egg, the runnier the white is and the more impossible it will be to get a decent looking poach.
Daisy May's short ribs are fantastic, and impressive.
Corned beef hash with two eggs over easy. At any city diner.
osteria al doge - best bar fries, with rosemary, sea salt and garlic. finger licking good!
i 2nd the opinion of fries at hamburger joint at parker meridien hotel for their brown bag of fries, simply delicious, thin and low brow.
pearl oyster bar, shoe string fries.
Ed - email me at rozettj@aol.com so we can talk about this privately. i have some reservations. i will tell you more and why.
John
Wow, that's an amazing story, John. Would you consider posting the recipes on Serious Eats? Maybe we can find a pastry chef who will test the recipes.
I would love to work with you on getting these recipes on Serious Eats.
Mrs. Herbst's did not close because the ethnic enclave was disappearing. It close because the 3rd generation had moved on (for example, one is a physician in L.A.) and because the land had become so valuable that it was inevitable that it would be sold. But what a fabulous bakery it was. I have a loose-leaf binder with ALL of the Herbst recipes (including non-bakery food items). Long story - but my grandmpother and the original Mrs Herbst were friends in Hungary and came here at the same time. And my non-Hungarian wife can make a pretty good Dobos Torte and palascinta.
I actually disagree with the bad reviews of Black Hound. I got excellent service - all the people working were fantastic and very attentive, and gave my friends and I free samples to try. I didn't really like the cakes though. I don't like sweet cakes too much, but theres could have done with a bit more
Elizabeth - you're very lucky to have seen that truck. If you go to the thread called "Knife Sharpeners" you'll see my comment waxing nostalgic about this very service-on-wheels!
I have only one Cutco knife - a parer - and that's because I stopped myself from buying knives I didn't need. I found the Cutco knives to be well balanced with nice sculpted handles and frippin' sharp to boot. If I wasn't so well stocked in knives at the time, I definitely would have purchased more.
I generally have my knives sharpened at the Broadway Panhandler in NYC. Yesterday, as I was dashing out to meet a friend, I saw a green truck (kind of like an ice cream truck) that had a sign on the side that said, "knife sharpening." Does anyone know about this? Recommend this? I didn't have time to investigate. I saw the truck in Chelsea.
Here is one of the many heated debates.
http://www.vegsource.com/talk/pressure/messages/58097.html
They are pretty good knives...just not worth how much they cost. A huge percentage of the cost goes to commissions of the sales rep, their manager, their manager's manager, etc. That's why they are so expensive. Also, their marketing methods are kind of sketchy. On the otherhand, they have a forever guarantee...so, technically, you can gift them to your kids or whoever and they can continue to get it replaced to the end of time.
I'm so glad this came up, I just got a full set of Cutco for Christmas from my future mother-in-law and they are amazing!
I had never really heard about them so I'm curious:
What what is the anti-Cutco argument?
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Favorite foods: artichokes, bacon, bone marrow, braises, cheese, coffee, fried chicken, kkaennip, lamb, peaches and necatarines, pizza, radishes, roast duck, roast anything, rigatoni
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