jscheck’s Profile
Recent Comments
NE Style Seafood Shack on the North Shore of Long Island?
Ditto for Lobster Roll. Don't skip Channing Daughters--it's a way more interesting winery than Bedell, Pindar, or Wolffer.
Weekend Cook and Tell: What's In Your Pantry?
I'm glad to see that some people have as much food in storage as I have. Among other things in my freezer, I have lard. My neighbor gave me a deli container of pork fat she had rendered, with lots of little pork bits in it; in Poland, they spread it on bread or use it like butter to finish a dish. I froze it in tablespoon-sized nuggets, and tonight I'll use one of those in kasha. I've already used some in mashed potatoes and it's, uh, not bad.
Win Tickets to the Hot Dog Hootenanny
Wiener's Circle or Superdawg in Chicago, but then, as jeffsayyes says, there's Walter's. They had a branch on Long Island for a few years, and hearts were seriously broken when it closed.
See more comments by jscheck »
Recent Posts
See more posts by jscheck »
Recent Favorites
jscheck hasn't favorited a post yet.
Recent Polls
jscheck hasn't answered any polls yet.
Recent Quizzes
jscheck hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Serious Heat: Where Do You Buy Your Spices?
Patel Brothers in Hicksville, Long Island, or the original store in Jackson Heights. Great prices on nuts, too.
NE Style Seafood Shack on the North Shore of Long Island?
Ditto for Lobster Roll. Don't skip Channing Daughters--it's a way more interesting winery than Bedell, Pindar, or Wolffer.
Weekend Cook and Tell: What's In Your Pantry?
I'm glad to see that some people have as much food in storage as I have. Among other things in my freezer, I have lard. My neighbor gave me a deli container of pork fat she had rendered, with lots of little pork bits in it; in Poland, they spread it on bread or use it like butter to finish a dish. I froze it in tablespoon-sized nuggets, and tonight I'll use one of those in kasha. I've already used some in mashed potatoes and it's, uh, not bad.
Win Tickets to the Hot Dog Hootenanny
Wiener's Circle or Superdawg in Chicago, but then, as jeffsayyes says, there's Walter's. They had a branch on Long Island for a few years, and hearts were seriously broken when it closed.
What 'cha cooking this weekend? Light, fresh and grilled here.
I'm soaking beans for a batch of chili. Nothing fancy--the point of chili, my daughter says, is to play it straight. I think she's right, but the better news is that I planted peas and radishes today, and the chives have started to appear.
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
When I don't have the materials around or a bag'o'bones in the freezer, I've been happy using Pacific free-range organic c.b. from Costco. It's nicely aromatic and not very salty--I like it better than any of the Trader Joe's formulations. It comes in a box of six one-quart containers, and I think the price is good (though I can't remember it just now).
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
a little Polish mustard, some lettuce, on whole wheat toast or a chunk of baguette.
Chef Paul Prudhomme. What do you know about him?
Show some respect. There was Rombauer. Then there were Child and Beard. Then there were some regionalists--Bastinch, Romagnoli, Pepin, and Prudhomme among them. What would you give to be the person who made your cuisine respectable in the larger world? That's what he did, and we can go on about his weight and his accent and his eventual commercialism, but that's what he did.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
strawberries dipped in c.
Snapshots from the UK: Gordon Ramsay's Plane Food
Terminal 5 is really a gorgeous space. There several expensive places to eat, like this one, but some decent, less expensive ones as well. I had a decent meal that left some money to stock up on recent UK fiction at the more-than-adequate bookstore.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
chocolate crack cookies from Maida Heatter's Book of Great Desserts. You guys need to know this recipe!
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
farfalle with red wine and walnuts at Il Violino near Lincoln Center, years ago when we would take my daughter to the ballet.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Gonna go with ribeye, though it's a rare treat.
Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?
Oh, as my mother would say, for heaven's sake. You have a living room, perhaps? A bedroom? Set your pans down wherever there's a flat space, chill your wine in the bathtub, let your dough rise under the bed--it's nice and warm there, nestled among the sweaters. Much of the world produces that "ethnic" food we adore with far less equipment, in much smaller spaces. Quit complaining.
Good eats from Costco?
Cabot cheddar--great cheese. Chicken sausages in various forms, generally non-antibiotic. In the freezer section, I've had my eye on a 3-pound bag of sockeye, indiv. wrapped in 4-oz. portions, for 8 bucks a pound (but haven't invested yet). Sam Adams Boston Lager, Becks. Kronos Pita (big package), organic free range chicken broth, and a weird spinach dip that's actually good. Poland Spring water in large quantities if you live on Long Island and don't quite trust the tap.
The Most-Stained Cookbooks
I started out with "The Joy of Cooking," back when it included recipes for muskrat, but in recent years our default source has been Mark Bittman's "How to Cook Everything." Madhur Jaffrey's "A Taste of India" is well-used here, but we have several other South Asian books. Least-used are probably Donna Hay's books--very pretty but a lot of work.
Parmigiano Reggiano vs. Pecorino Romano or ??
The important thing is to grate it on the spot. I have a Mouli grater that was my grandmother's, but that doesn't matter--you can get a new one that's exactly the same, and any such device will make the difference between pre- and freshly grated.
I would advise a beginner cook to _____
Keep in mind that it's actually very hard to poison yourself. Short of that, everything else is a learning experience to some extent, and a minor or major success to some other extent. Keep track of your experiments. And don't overspend--if you have to choose between ingredients and implements, cook good food in a crummy pot. My favorite knife, bought 35 years ago at Cretin Barrel, is a no-name, ugly piece of steel but it takes a good edge and I know everything I can do with it.
Seriously Delicious Giveaway: Zingerman's Gift Certificate
Cabot cheddar--real cheese that need apologize to no one, yet a bargain at Costco
traveling to NYC alone in january
Try to catch a concert at the Brooklyn Academy of Music--interesting work, well performed, far less expensive than Manhattan. Before or after, walk across Lafayette Ave. and eat soulful Austrian food at Thomas Beisl.
HELP! Our oven is broken...
Look into any of the Asian cuisines that don't rely on ovens in private homes--Chinese, Japanese, Indian. Try a rice cooker (you can do a biryani, a totally impressive company dish), or a crock pot for stews, chili, soups. We have a really dodgy range (at some point, I'll post a question about replacing it), and each of those devices has saved us many times.
The ultimate kitchen essential. Who makes the best knives?
I bought a 10" knife in 1972--I think it's made by "Ontario," which I don't think is much of a brand at all. It wasn't expensive, but it takes a hell of an edge. I can cut a thin sliver of lemon rind for a martini, and then use it to crack the breast bone of a turkey.
Meatloaf Mania: Awesome Combos?
The important point in our household is to decorate it. It's not meatloaf if it's not Monster Meatloaf. Button mushroom eyes, celery stalk horns, six carrot stick legs, cherry tomato snout, in endless variations. Initially, it was meant to be child-attractive, of course, but the kids are in their twenties now and we're still doing it. Which leads me to another question: does anyone (else) take pictures of food?
Are you a traditionalist?
My father's wife, working from a magazine recipe, became overwrought and inconsolable when the particular canned white beans specified were unavailable and she was forced--forced mind you--to substitute a different canned white bean. Aw, for pete's sake. The episode has now entered family lore, recalled any time we substitute ingredients without resultant poisoning or explosion.
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
everyone see that "top chef" is using swanson stocks for most of teir challanges???
Snapshots from the UK: Gordon Ramsay's Plane Food
FYI:
I just ordered up a picnic for my flight home, and it looks like the take away meals from Gordon Ramsay Plane Food no longer come with bread, butter or olives. Also, you might want to check to make sure that everything has made it into your meal bag - my salmon sandwich was missing its apple walnut salad.
Otherwise, the picnic was lovely and delicious! 2 thumbs up!
Serious Heat: Where Do You Buy Your Spices?
I totally understand the allure of Kalustyan's with its coffers overflowing with every spice imaginable beautifully arranged in a Morrocan bazaar-like setting. But here's the dirty little secret--many of the chefs in NYC pass over Kalustyan's for the more sedate place next door, Food of India. In my more than a decade of cooking Indian food (and other ethnic foods) I have found Foods of India's spices to be more reliable in freshness, quality and price. Next time you're in the area give them a try.
Serious Heat: Where Do You Buy Your Spices?
I get mine at Penzeys Spices. They have a store close to where I live, in Menlo Park. They have jars that you can open up to smell each product that they offer. It's a really fun place to explore.
Serious Heat: Where Do You Buy Your Spices?
Get spices at middle eastern, hispanic, or asian grocery stores - it's much cheaper.
Serious Heat: Where Do You Buy Your Spices?
I go to the Spice House in Illinois for freshly ground Ceylon cinnamon and soft cinnamon sticks. I like www.store.mustaphas.com for true Marrakech grown whole cumin seed and green anise seed. And for most general spices. I prefer Kalustyans for ground ginger and black and white peppercorns.
Ras el hanout is a problem because each Moroccan recipe has its own best blend. I'm still lookin'
NE Style Seafood Shack on the North Shore of Long Island?
Land and Sea! The best price for a boiled lobster dinner anywhere:
http://www.landandseafish.com/main.html
NE Style Seafood Shack on the North Shore of Long Island?
Head all the way out on the North Fork for The Seafood Barge or Frisky Oyster in Greenport which is phenomenal. Bypass Lobster Roll, it's super touristy. I second Roanoke and Paumanok and don't miss Macari!
Good eats from Costco?
Here is a blog about Costco. Maybe you can go there and get some ideas:
www.addictedtocostco.com
Here's my list:
72oz of chocolate chips (I like to bake)
eggs 18 for $1.25
I've heard milk is cheaper there
spinach cheese ravioli from the frozen section is good
Kirkland rice snacks
Stacy's pita chips goes great with Sabra hummus
NE Style Seafood Shack on the North Shore of Long Island?
Lobster Roll is over priced and sub par but they do have blowfish. I go there once and a while for their blowfish. They are best known for famous customers and if you want to have that experience you have to go to Amagansett. The vineyards I suggested are based on the quality of the wine. Channing Daughters is nice is you want to look at upside down trees as works of art. Do yourself a favor and skip Pindar. Martha Clara has great sparkling wine but thats about it. I am partial to Grapes of Roth by Roman Roth. If you go to Roanoke try some. It was the highest ever rated merlot in NY at 92 points by the Wine Advocate.
Weekend Cook and Tell: What's In Your Pantry?
@mepolo Thank you for the lovely compliment. I am flattered that you are going to make my recipe!
I hope you and your guests love it as much as we did. Enjoy!!
Cheers,
~ Paula
Weekend Cook and Tell: What's In Your Pantry?
@ Caroline and Paula - Thanks for the compliments... I had a lot of fun doing this.
Besides doing the Spinach Empanada I also made a side salad using up lettuce and french green beans I had received on Wednesday in my CSA box - I called it Salade des Haricots Verts- me and my french-speaking obsession...
I loved this challenge... and my fridge is a lot tidier thanks to it. Hope you like them both...
Madelyn
KarmaFreeCooking
Weekend Cook and Tell: What's In Your Pantry?
@Paula..just checked out your recipe...that looks fantastic! I have a party in a few weeks I need to make a dessert for...I'm trying your recipe. Thanks for sharing it!
Weekend Cook and Tell: What's In Your Pantry?
Just posted two recipes from this challenge:
Heart of Palm Salad - which used up 3 cans and a bag of grains!
Caramelized Pineapple Brown Butter Tart - Used a ripe pineapple I had sitting around, the remainder of a container of creme fraiche and some cream cheese that needed to be used up, as well as pantry staples (granulated, powdered and brown sugar, flour, etc.)
Both recipes turned out beautifully. I had to make both of them -- twice -- because they were so popular.
Thanks again for the fun challenge, Caroline! I look forward to tomorrow's round-up.
Cheers,
~ Paula
Weekend Cook and Tell: What's In Your Pantry?
@ChefDJen - Wow, those crab cakes look awesome! And kudos on growing your own red lettuce, it looked great.
Weekend Cook and Tell: What's In Your Pantry?
I made crab cakes with some canned crab that has been in my pantry for over a year. Read about them here: http://notesfromhomeplates.com/
Weekend Cook and Tell: What's In Your Pantry?
yum....I have 2 elk steaks my uncle gave me from his trip to Colorado...I just know my hubby won't eat it, might have to only cook one for me!
Weekend Cook and Tell: What's In Your Pantry?
I decided to finally cook some of the elk that's been in our freezer for months. It turned out pretty well!
http://chezpalmsey.wordpress.com/2009/05/12/cook-tell-five-spice-elk-loin/
Weekend Cook and Tell: What's In Your Pantry?
@donnie - here's what you do....let him have the Oreo space, then make your next girls' night Oreo themed....that would set him off big time! :)
I like to instigate...
Weekend Cook and Tell: What's In Your Pantry?
Ok so I dug deep into the pantry.. came up with vermicelli noodles in salt pork/chicken innard broth with sausage, dumplings, pickled leeks and a panko crusted crispy poached egg. Here's the recipe...
Broth:
4 cups water
2 oz salt pork
4 oz random chicken innards
1 carrot
1 onion
1 small celery piece
garlic clove
1 thai chili
2 whole coriander seeds
2 oz soy sauce
random fresh herb scraps (parsley, cilantro, green onions)
*cook 1 hour, then strain.. return to a boil, add frozen dumplings that have been in your freezer for 6 months. cook 3 min. add rice noodles, turn off heat, let rest for 5 min.
Sausage:
1/2 lb turkey sausage
diced onions
diced red pepper
s+p
*brown sausage, add pepper & onions, season. add to bowl after you put the noodles in.
Egg:
1 egg
1 tsp white vinegar
s+p
flour
egg wash
panko breadcrumbs
oil
*poach egg in water on medium-low heat with vinegar. shock in ice bath and place on paper towel. season. lightly coat with flour, then egg wash, then panko. be careful or you'll break the yolk and make a big mess, and have to start all over again.
*throw it all in a bowl and top with chill sauce, pickled leeks, herbs, and enjoy...
see some pictures on
drawing for food
Weekend Cook and Tell: What's In Your Pantry?
We have NOTHING in our pantry...because we are moving on Wednesday! The only things left are in the fridge, and a jar of popcorn. We have two pans and one saucepot and a baking pan. It's like dormroom cooking!
Weekend Cook and Tell: What's In Your Pantry?
Thanks, Caroline!!
Weekend Cook and Tell: What's In Your Pantry?
@Caroline: Thank you! They were pretty delicious. I was a little apprehensive about the recipe calling for powdered sugar, but it gave that hint of sweetness you find in the real (and unfortunately not very widespread) Chik-Fil-A's original chicken sandwich. And I'm a big fan of the pickles on that sandwich, so that wasn't exactly hard duty, either. All in all, a pretty good success.
Weekend Cook and Tell: What's In Your Pantry?
@Paula: We will be posting a round up on Wednesday, you've got plenty of time!
@maxcriden: Those sandwiches look amazing, how did they taste?
Weekend Cook and Tell: What's In Your Pantry?
Okay, so the one item in my pantry that I discovered back in the deepest, darkest recesses of my kitchen cabinets was powdered sugar. I think I've only ever used it to top chocolate lava cakes. The other thing I found was a jar of bread and butter slice pickles.
So, I scoured the web for recipes that used powdered sugar and pickles...and found a Chik-Fil-A copycat recipe (apparently from a former employee) that uses powdered sugar in the flour dredge, and of course pickles on the classic sandwich.
Here's the recipe:
http://www.hungrybrowser.com/phaedrus/m1201M03.htm#2
And here's my pic:
Recent Posts
Recent Favorites
jscheck hasn't favorited a post yet.
Polls
jscheck hasn't answered any polls yet.
Quizzes
jscheck hasn't taken any quizzes yet.
Patel Brothers in Hicksville, Long Island, or the original store in Jackson Heights. Great prices on nuts, too.