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crisp444

Cook the Book: 'Spain' by Jeff Koehler

Gambas al ajillo!

Cook the Book: 'Feast' by Sarah Copeland

Roasted broccoli with lemon peel, olive oil, and parmesan. Maybe some toasted pine nuts with it, too. Yum!

Check Out Viva La Comida This Friday and Enter our Taco Giveaway

18 Great Chicken Sandwiches in NYC

@Pintchow: where would I get my hands on that lamb panino? It looks scrumptious!

Giveaway: Pat LaFrieda's Big App For Meat, Released in Apple Store Today

Beef short ribs.

What to make with Roquefort cheese for dinner?

-Caramelized onion, roquefort and thyme tart
-Filet mignon topped with a roquefort pepercorn sauce
-Dates stuffed with roquefort and wrapped in bacon or prosciutto

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

Help! Serving shrimp to a group of 10-12

@JerzeeTomato: I already know that one of my guests does not eat shellfish and I will be making some chicken/onion/pepper fajitas as an alternative. I'm also going to have some hummus or baba ghanough and chips just in case someone brings along a vegetarian without letting me know! And yes, gambas al ajillo are made in a skillet on the stovetop. I'm thinking that the coconut shrimp can be flash-heated in the oven before serving but am not sure what to do about the bacon-wrapped shrimp. I have done them under the broiler before, but served them immediately and didn't have to worry about heating them up again.

@philandlauren: I will be saving the shells to make a seafood stock!

@kmgagne: the "deconstructed BLT" is a great idea. That way, the bacon could be prepared well ahead of time and I wouldn't have to worry about smoke.

Eating Sprinkles the Dutch Way: Hagelslag on Bread

I notice that you said they come in different flavors. I'm assuming they're quite different from American sprinkles ("jimmies" from those in MA) because the last few times I've had them they have tasted like nothing. Actually, chalky and sugary but with no other flavor whatsoever. Is there anywhere that sells hagelslag in NYC so that I can try them myself?

Brooklyn: Everything On The Menu at Best Pizza

Best Pizza is my favorite pizza place in the neighborhood, by far. I agree that sometimes the choice of music and the VOLUME at which it is played (often far too loud) doesn't add to the experience, but the guys there are friendly and the most of the food is consistently good. For the slideshow, please note that 6 garlic knots do not cost $1; they cost $3. I have ordered them twice and did a double-take at the price the first time because I expected it to be less. The Italian sub is excellent, and so is the meatball sandwich. However, I did not enjoy the chicken parm sandwich. The chicken was not crispy at all, and was actually quite greasy. With that said, I have enjoyed everything else on the menu. The white slice may be my favorite pizza item, with a pickled vegetable slice being a close second.

Just wondering, do you feel okay eating alone at a restaurant?

I enjoy eating along from time to time. When I have traveled alone, I have made a point to go out for all meals instead of being stuck in my hotel room. The food is almost always better at an outside restaurant than from room service, and you might just strike up a conversation with someone interesting or helpful (with tips on what to do, see, etc. in the place you're staying) if you sit at the bar. If you don't want to talk to anyone, sit at your own table, and bring a book or magazine.

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

I like to serve it wrapped around dates or figs.

Best booze for mulled cider?

Mull some cider with clove, cardamom, nutmeg and cinammon.... and then add a healthy splash of brandy! -My "go-to" holiday drink.

Taste Test: We Find the Best Bread for Stuffing

I also put in my vote for cornbread. If not that, then a baguette or another firm bread that doesn't fall apart into a mushy "savory bread pudding." Those "buttery croutons" that some of you find to be texturally "off" sound like a great accompaniment to the turkey! And hold the eggs, please!

Hangover Helper: Choriqueso

I try not to be a food snob, but processed, extra-gooey, yellow American cheese? Tastes awful; I have tried it. Kenji, I wholeheartedly agree that stringy Oaxaca would be much better for this dish. With that said, you really seem to value the "meltiness" factor in a cheese. Though I give you huge props for doing your food lab piece on the subject, I would never take such pains to transform a good cheese into something that melts just like American. Why should a cheese aspire to be like one that is of poor taste and quality? Perhaps for some it's nostalgia over back-yard barbecues where American cheese-covered burgers were served that drives such a strong preference for American cheese's "meltiness"? I'd just rather have blue or Oaxaca or cheddar!

Thanksgiving Day Feast- when do you eat it?

"Late afternoon is grand, but I've served as late as 7 pm, when necessary. With plenty of snacks and adult beverages, the complaints are damn few. Short answer: When everything is ready." My sentiments exactly! Amen to that.

Thanksgiving Day Feast- when do you eat it?

I grew up having Thanksgiving dinner around 5:00 or 6:00 P.M. Since I have prepared the meal over the last few years, sit-down at the dinner table is at 7:00. Noon is far too early; I don't want to wake up extra early on a day off to make a "dinner" that is served at lunchtime. :)

Soda: We Try All 127 Flavors from the Coke Freestyle Machine

@ Carey: no, going to Greenpoint to buy lemon Fanta is not crazy. I literally did a little dance when I found the stuff. It is near-impossible to locate in the US.

Soda: We Try All 127 Flavors from the Coke Freestyle Machine

Ugh! Such a disappointment that Fanta Limon (used to drink it in Spain) isn't with all of the Fanta flavors offered. Carey: lemon-flavored Fanta is sold at a Polish market on Manhattan Avenue in Greenpoint, somewhere between the Nassau and Greenpoint Avenue stops. I can't think of the name of the story or the exact intersection (I do remember that it's on the east side of the street, right before a large church if you're walking north), but I'll have to go back and try to find it. The lemon Fanta's label is in Polish and the soda tastes similar to that sold in Spain, but isn't exact.

Rome: Da Baffeto II

I'm wondering the same thing as LucaL. Where can one find Roman-style pizza in NYC? Does anyone have a recommendation?

Cook the Book: 'The Mozza Cookbook'

Mid-April 2006. Portside restaurant in Sorrento, Italy with a table overlooking the Bay of Naples. First course was anchovy and chili oil bruschetta with grated garlic; second course was roasted chicken with rosemary and Amalfi lemons. Dessert was chocolate-hazelnut gelato. Fantastic meal and beautiful setting!

Are your parents unadventurous eaters?

My parents are in their late fifties and grew up in suburban NJ. My dad was raised around Italian, Spanish, and German food, so he ate that in addition to standard American food. Though my mom grew up in the same area, her parents were extremely unadventurous eaters and only served standard American food. It's hard to fathom that my mom didn't even try Italian food until she was in high school or Puerto Rican or Chinese food until she was well into adulthood, but I guess it wasn't as readily available as it is now and you had to seek it out, something that someone that was raised as an unadventurous eater would not think to do.

I grew up near Miami eating standard American food, Italian food, and Cuban food. My family would occasionally go to a Chinese restaurant for dinner, but not to anything else. I don't recall there being any Indian or Thai or Middle Eastern places in my immediate area when I was a kid. I didn't try any of these cuisines until I was in college in Boston, and fully embraced them. Nowadays, when I go back to visit my parents, I cook a few meals for them. My dad pretty much eats anything he's served. He would not be eager to go to a restaurant whose cuisine is out of his comfort zone, but if I prepare it and put it in front of him, he will try it, and most of the time, has enjoyed it. My mom is quite a bit harder to please and needs to be cajoled to try new things. I do find that using new ingredients alongside familiar ones or with familiar techniques is the best way to get her to try something new. Sometimes she will warn that she doesn't plan to try something, but once it's sitting on the table and she sees other people enjoying it, she'll ask for a bite and will be pleasantly surprised.

Taste Test: Best Salsa

@extramsg: Though I agree that homemade salsa is generally better, most people probably don't have a variety of fresh chiles and/or good tomatoes on hand to make salsa at any given time. Some jarred salsas are quite good, actually. I've actually never seen tomatillos in a can (though I've never been on the lookout for this); I just made a tomatillo salsa last night and though it was easy, it did take some prep: boiling of tomatillos, charring of poblanos, etc.

Cris P
http://crispcooks.blogspot.com/

The World's Easiest Homemade Doughnuts

I actually did a post on my cooking blog last week about this very method of making donuts. @Figlet: I much prefer these over Dunkin Donuts, Crispy Kreme, etc. and I don't think the dough tastes too "savory" at all. http://crispcooks.blogspot.com/2011/01/donuts-for-brunch.html

Colicchio & Sons Tap Room: This Time It's Personal

I just saw the slideshow and wow! The food looks unbelievably scrumptious. Can't wait to try it.

Help! Serving shrimp to a group of 10-12

I'm having a holiday party at my very small NYC apartment on Saturday night. I wanted to do something unexpected for the holiday season and have decided to serve several different preparations of shrimp and types of beer. I entertain and cook often but am a bit nervous about the logistics of preparing shrimp for this many people, in such a small space. Specifically, I would like to make coconut shrimp, gambas al ajillo (a spicy, garlicky Spanish preparation) and bacon-wrapped shrimp. Any other suggestions? Also, I am thinking that I will need to prepare all of the shrimp earlier in the day so that I am not scrambling to do it a la minute in the combined living area / kitchen after my guests have arrived. Would the best way to manage this be to reheat everything (after it has been brought to room temperature) in a hot oven for about 5 minutes right before the guests arrive? I want the shrimp to be warm or hot, but not to become rubbery from being overcooked.

Also, I would like to serve bread and condiments with the shrimp. I am thinking a crusty baguette, some corn tortillas, cilantro, perhaps a couple different kinds of salsa. Maybe some tortilla chips as well? I'm curious to hear your suggestions. I plan to get up early on Saturday and go food shopping, with a shop in Chinatown for the fresh shrimp. Given the details of my gathering, how many pounds of shrimp would you purchase?

Thanks in advance!

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