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homesicktexan

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  • Favorite foods: Tamales, refried beans, enchiladas, chicken fried steak, bbq, anything green, red or orange

So Long, Folks (and See You Next Week)

Congratulations on the new gig, Adam! And happy to hear you'll still be popping in from time to time.

Top Chef Masters Season 2 Premieres Tonight: Who's Who of the Cheftestants

A Sandwich a Day: The Roast Beef Special at Previti Pizza

I had this yesterday and my only regret is that I can't have it again today. And while it's not cheap, this sandwich is alive with the flavors of garlic, rosemary and beef. Plus it's huge--you could even split it with someone if neither one of you has a huge appetite.

Seattle: Oatmeal and Ice Cream for Breakfast at Molly Moon's

I'm definitely on board with oatmeal and ice cream for breakfast!

Serious Salsa: Habanero Hot Sauce

@pandapotamus--I keep it for a couple of weeks but SSRF says it can keep for longer. I reckon when you see mold on top it's time to throw it away!

@jimmy0x52--Sure, about 5 minutes or until things start to look soft.

Serious Salsa: Habanero Hot Sauce

@beanalicious--I'd say it would last a couple of weeks.

Any 'yall cooking with lard?

You want to use fresh lard that needs to be refrigerated and not hydrogentated lard that has been processed to be shelf stable (aka the Hormel bricks). You can find good lard at butchers, farmers' markets or Mexican grocery stores. Or even better, you can render your own! If you're going to make pastry with the lard, you want to use leaf lard, which is a more delicate fat without the porky undertones. But regular, back-fat lard is great for frying--anything from French fries to fried chicken.

Serious Salsa: Serrano Salsa Verde

@palmsey--Awesome! I'm glad you enjoyed it!

Serious Salsa: Chile Morita Salsa

@betterirene--As @miabrahams says, it's a completely different flavor profile as anchos aren't smoked, they're dried poplano peppers with little heat that have almost a chocolate-like tone. That said, the fun in making salsas is experimenting, so go for it and let us know how it turns out!

@TheUE--Thanks! What's the other 50%?

@MadameD--I like the way you think!

Serious Salsa: (Not Exactly) My Uncle's Salsa

@theactivedaddy, I'd classify this as more flavorful than hot, but you can add more peppers if heat is what you're after.

@jmax, no, I just throw in the whole can.

Serious Salsa: (Not Exactly) My Uncle's Salsa

Thanks everyone!

@toad3000 In pico de gallo you use unpeeled tomatoes, but this recipe calls for peeled tomatoes. To peel tomatoes you can either roast them in a skillet or under the broiler until the skins are black, or you can cut shallow X's on the tops and bottoms of each tomato and drop it into a pot of boiling water for 15 seconds. Then gently rub the skin and it should peel right off. And by doing either one of these things the tomatoes will be a bit cooked and will turn into salsa quite nicely.

Sal and Carmine's: A Post-Sal Pilgrimage

Sal and Carmine's were my first NY slices when I moved here 14 years ago, and even after all these years they're still my favorite slices. Thanks, Ed. Sal will be missed.

Ed Levine's Serious Diet, Week 68: Coming Up on the Big 5-0

I'd say that 50 is more than an arbitrary number--it's quite an accomplishment! Good job, Ed!

Tex-Mex in NYC?

There is Tex-Mex here, but it's all pretty awful and will make you miss home even more. If you want Mex-Mex, however, just walk along Roosevelt Avenue in Queens and you'll find some decent places. And a recent discovery, which was covered here on SE, is Tortilleria Nixtamal. Great tamales, fish tacos and corn tortillas made from fresh masa--the only place in the city!

Where can I buy lardo in the U.S.?

In NYC, it's sold at Buon Italia in Chelsea Market.

Sesame-Crusted Oat Fritters with Chimichurri Dipping Sauce

I'm a new convert. Last night, I mixed peanut sauce, cilantro and scallions into a bowl of oatmeal and it was amazing!

Specialty Mexican Market in NYC?

The Bravo Supermarket and Associated Market in Jackson Heights have both an awesome variety and some of the freshest chiles and quesos in NYC.

Pork Belly with coco beans and cranberry

I had that at lunch today, too. I love Dovetail!

First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.

You had me at Domenico! And I agree with Robyn--your photos are AWESOME! Do you know if Jim plans to work the oven every night in the tradition of other great pizzaiolos or will he have others helping as well?

Everything Ed Levine Ate This Week

I really miss having Sal & Carmine's as my local slice joint. Looks like a trip to the UWS is in order.

Dinner Tonight: Barack Obama's Chili

Hey, purist Texans voted for Obama, too!

New York Magazine Buys Menupages

Hopefully they'll start covering Queens, the Bronx and Staten Island now, too.

On Banning Photography from Restaurants

I always take photos of my food when I travel for the same reason as Zach, especially since most of my holidays are planned around food. I did, however, get in trouble with a woman in a small meat-and-three in rural Alabama. She couldn't understand why a tourist from NYC would want to take a picture of her banana pudding and was convinced I was up to no good. Or as she put it, "My food is my TRADEMARK and you're stealing that by taking a photo of it." So I paid my bill and left. And now I always ask before shooting.

It Was Almost the 'Dr Pepper's Lonely Hearts Club Band'

You can order it online @ www.dublindrpepper.com

Third Avenue: Hamburger Row

Blarney Stone at 3rd between 44th and 45th is worth noting as well.