Serious Eats: djzouke's Profile

From Serious Eats: New York

Cabrito Roasting a Goat in Mad. Sq. Mark't Right Now, No Kidding

Would, without a doubt, beat the last meal we had at Fatty Crab in the Village.

djzouke at 10:44AM on 10/24/09

From Serious Eats: New York

New York City Wine and Food Festival: Ticket Giveaway, 'Pairing Like A Pro'

A red Toro from Spain

djzouke at 9:32AM on 09/03/09

From Serious Eats

'Waiter Rant': The Giveaway

My mate and I like to go the Bistro Zinc in Lennox, MA for lunch. The last time we were there we ate at the bar as usual. The bartender was a youngish guy in his 30's. He was casual but attentive. Since it was slow we began to talk with him about Saratoga Springs and the race track. Then he proceeds to tell us of a friend who manages the track's parking facilities. We talked of the famous Siro's restaurant, a Saratoga landmark. Bartenders know lots of people and he proceeded to tell us of other people in the business. He was fascinating. I told him that I hardly ever drink during the day. He said the same. He added "but at night, watch out!" I agreed and we all laughed. He not only served us very well, but it was like having a friend dining with you.

djzouke at 9:29AM on 09/07/08

From Talk

what are you planning to eat for the fourth of july?

Marinated grilled steaks (olive oil, balsamic vinegar, soy, worcestershire, lemon, dry mustard, garlic) , sauteed zucchini & squash and 4**** chocolate ice cream a la Maida Heater

djzouke at 8:45AM on 07/04/08

From Talk

Long weekend in New Orleans...

Eat at The Delachaise

djzouke at 9:41AM on 05/13/08

From Talk

Coming to New York soon - Where do I buy the best ingredients?

If you go to Shopsin's, don't let the menu throw you. It has over 400 items. Lots of cursing from the kitchen, but that's part of the charm. Don't order what "they are having". The food is very good.

djzouke at 9:08AM on 05/04/08

From Talk

Charcoal Grill or Gas Grill

We have both. The Weber without the igniter is about $80. Use lump hardwood charcoal rather than briquets. You have a fire in 20 minutes. The gas grill takes 15 minutes to heat up. So if it's the flavor you want go for the Weber.

djzouke at 9:19AM on 05/02/08

From Talk

Do you garden?

buy jim crockett's "victory garden"
http://www.amazon.com/Crocketts-Victory-Garden-Underwood-Crockett/dp/0316161217/ref=pd_bbs_sr_3?ie=UTF8&s=books&qid=1209301517&sr=1-3

djzouke at 9:06AM on 04/27/08

From Slice

Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water

It's quality of the flour not the water. Quality bread flour, some whole wheat and high gluten and then watch it rise.

djzouke at 8:20AM on 04/24/08

From Talk

Reheating Pizza

The frying pan on med-low retains crispy crust. No contest.

djzouke at 8:01AM on 04/05/08

From Talk

What are your plans for Easter?

Lambs chops marinated in olive oil, garlic, smoked paprika, cumin, cayenne and grilled over charcoal with roasted herb infested potatoes accompanied by Rioja and Ribera del Duero.

djzouke at 9:44AM on 03/18/08

From Serious Eats

E. V., Oh No! 'Rachael Ray Show' in Danger

Gatemouth has made enough dough. She has had more than her 15 minutes. Next.

djzouke at 9:23AM on 03/14/08

From Talk

New Orleans restaurants

The Delachaise

djzouke at 9:58AM on 03/11/08

From Talk

Buffalo mozzarella ideas

For me, it's gotta be with fresh garden tomatoes, good olive oil, salt and pepper. A glass of red from Campania, Pugila or Sicily will not hurt either.

djzouke at 9:13AM on 03/07/08

From Serious Eats