@Kenji- Thanks for the explanation, that does make things a little easier to understand. Very interested to see the new redesign!
One of the many reasons i hate the pageview-greedy practice of making you click through a second page to get the recipe... forgetting to post a link to the second page, or putting in a bad link, both of which i have seen more than once on the site recently. Very disappointing from an otherwise high-quality site that i have come to love and rely on for recipes , inspiration, and commentary on all things food.
tenderloin!
Have to go with a Gyro from a street cart in NY.
"______ Wars"
Can't believe there aren't more mentions of Royal Crown Draft. It was beyond good; it was perfection.
Well, I'm not as peeved about the link as i am about the quantities in the epicurious recipe. I never understood why people write recipes calling for "3/4 lb dry pasta." In my experience, your standard Ronzoni or Barilla pasta always comes in 1-lb boxes. sooo, great, now i either have 1/4 lb dry pasta left over, or i have to re-calculate all the other ingredients upwards by 1/3. I suppose that a lot of places also only sell frozen shrimp in 1lb bags, but i think there are probably on balance more supermarkets where you can buy 1.33 lbs of shrimp at the fish counter than there are places where you can buy 3/4 lbs of loose dry pasta. Just write the damn recipe for 1 lb of pasta and say it "serves 4-6."
Thanks Carey- looks like I'll just have to buy the book!
Duck fat/goose fat, squid ink, and jamon iberico
Carey- Did you do a write-up of your eatings in Denver/Boulder? Can you post a link?
So, favorite tacos in Denver/Boulder area: I'll have to go with my pals at 100% Mexicano located in a strip mall directly across from the Boulder DMV at 2850 Iris Ave. Family-run, superb meat, great salsas, fast, and cheap.
I think I heard somebody mention Colfax Ave.- would love some suggestions for good tacos there.
The Taco Truck that parks around 163rd and Amsterdam ave from about 8pm-4am in NYC. Heaven.
I know everybody's gonna be all "hey where are the tacos from my city?!" but seriously, none from Denver/Boulder? There are some LEGIT tacos here.
Also, none from Arizona?
Croque madame at Park & Co. is off the chain. fun to eat while playing shuffleboard.
Tasting menu w/ wine pairings at Luca D'Italia in Denver!
AHT- Any runners-up on your list in the Denver area?
Prince's extra hot chicken is so effing hot I almost couldn't finish my order, and when I did i looked like i'd just been sprayed with a can of mace. I cannot wait to go back.
Eat at Hattie's Fried Chicken and tell me there's nothing in Saratoga as tasty as that sandwich.
Also, I went to Parm Friday and ordered one turkey sandwich on a roll, to go. They were busy and told me it would be half an hour. No problem. I went and busied myself for half an hour and came back. Sandwich wasn't ready. It wasn't ready in 40 minutes, or 50. It took 65 minutes, the last 35 of which i was standing right there in the doorway looking as sad and hungry as I was. Granted, the sandwich was delicious, and this was probably just a small one-off screwup, but they really could have done better than the half-hearted apology i got. No offer of a soda or perhaps some garlic bread while i waited. And while busy, it wasn't line-down-the-block busy. I hope this isn't indicative of things to come.
St. Elizabeth Allspice Dram is my white wale- I have asked for it in every liquor store i've ever visited and never found it. The only place i ever sourced it was Astor Place Liquors but that was over the phone- never actually made it down there.
On the general list of crappy Halloween handouts, I'd have to add candy dots, taffy apples (it's just an apple in disguise people!), circus peanuts, bags of popcorn, and the most heinous Halloween monstrosity of them all: sugar-free candy.
P-i-z-z-a p-a-r-t-y, if you got a blunt, then we can get high. if you wanna come, pick up the phone, but don't get caught with a wack calzone.
A little pre-Vampire Weekend effort by Ezra Koenig.
Kenji- i think i remember alton brown saying that mayo has some funky property that makes it better to store at room temperature. true? or do you keep yours in the fridge?
1. what's the easiest/most foolproof way to poach an egg at home?
2. what's the best way to keep your knives sharp, short of taking them to a professional?
On a trip to Italy recently i had some Rio Mare tuna- specifically, one of their little prepared salads:
http://www.riomare.com/en/prodotti-det.insalatissime-39.htm
I had the Tuna with beans and it was absolutely delicious.
So, has anybody seen these at any stores around NYC or upstate NY? Would love to know where i can buy them here (or even any websites to order them. Amazon, sadly, has been of no help).
Thanks...
They say our tastes change as we grow from children to adults. That definitely happened to me. I used to find the idea of any fish besides for canned tuna or fishsticks repulsive. Then I discovered shrimp scampi, and from there a whole new world opened up. I feel like fish is a pretty common one though.
Ham was another one. As a kid, for whatever reason, I just didn't like ham. My sister loved it though. Now she's a vegetarian and I eat ham at every opportunity i get.
So what about you? What foods did you hate as a kid that you love now?
And what foods have you tried to like but despite an open mind and repeated efforts, just can't seem to enjoy? (plain, raw apples for me).
I trust that most of my SE companions have watched at least one episode of this well-produced, but problematic, show on Food Network.
I say problematic because of this: in some way that i don't feel applies to any other "reality" show, the challenge is impossible and unfair. They give you a basket of ingredients that cannot possibly be harmonized in the time allotted.
I grant that the show is titillating. I grant that the show is hard to turn off. but imagine a show with a maze that the producers put the contestants into, and the producers don't know how to get out of. That's Chopped. do the producers have a recipe that would satisfy the judges if executed perfectly? have they tested these ingredients? I've never seen the judges say about a dish "this is above reproach". Is there even a dish that could reach that standard?
If not, this show is bunk. Even carnival games can be beaten, but not Chopped. Yes, it's still good TV, but it's a bogus competition, and both the game and the TV could be made better by offering, at least to the audience, something honest: a suggestion for a dish that would satisfy the judges completely, given the ridiculous ingredients on offer.
So, the question: Does anybody know if the FN chefs develop a "winning" recipe or at least an "acceptable" recipe for the ingredients they offer to Chopped contestants? Or do they just give them a basket of huitlacoche, pork rinds, jellyfish, and romanesco and say "make dinner!!" ?
i love cooking the thanksgiving meal, simply because i love cooking. but i am handcuffed, because i am in my 20s and am a child of Food Network. That is where i learned to cook. I will eat or cook anything. My family, meanwhile, wants the war horses. Mashed turnip. mashed potatoes. mashed parsnip. Roast turkey. Cranberry sauce.
this year i'm breaking out though. And i need your help. i am looking for 7 killer recipes: one amazing appetizer. one great recipe for a whole roast turkey (i already brine and generally follow alton brown's recipe). four sides- potatoes, a green vegetable, and two wild cards using classic american ingredients. and a dessert.
I can't fry a turkey so leave that out. and i can't use pork fat on the turkey. otherwise, go to town. i want to actually enjoy this thanksgiving. and use of cheese is a plus.
My company is having a baking contest, and I am determined to win it. Points are awarded for presentation and taste. I will work with any ingredients, and am fine with something that might take several days' preparation. The only limiting factor: I don't have access to a stand mixer. So, what should i make?
mr guy hasn't favorited a post yet.
I'm waiting for the day we see a pizza where the bottom crust is made of fused-together disks of pepperoni, the edge of the crust is a ring of mozzarella sticks, the sauce is a tomato-cream sauce, the cheese is a four-cheese blend of mozz, parm, pecorino and provalone, and the whole thing is topped with little mini pillsbury grands biscuits, just to get some kind of bread in there.