Profile

nelson5757

I try to bring a levity and fun to this site, I want people to not take themselves too seriously on "Serious Eats". I believe that I am an excellent home cook and really love food.

  • Website
  • Location: New York City
  • Favorite foods: Portugese, Greek, South American
  • Last bite on earth: Medium rare bone in rib eye (cliche...you better believe it) still great though.
    The Tuna at MASA.

AHT Giveaway: Case of Pat LaFrieda Burgers

A burger with too many condiments, pick one and enjoy

Best Korean BBQ Restaurant in Queens

Sauce for pork ravioli

simple marinara sauce

Open letter to the foodies of tomorrow

You lost me at foodie.

Sangria-- How Long is Too Long?

Yes, Sangria should sit no longer than a day at the most.

Tasting the Real, Artisan Gruyere ...

Thanks for that ringing endorsement! it almost felt like I was in a commercial for cheese.

Recs for lunch on 9th Ave in the 40's-50's

Good Lunch at Westside Steakhouse on 10th between 43rd and 44th

Lunch in Cleveland

Thanks Healthytouch!

Homemade Worcestershire sauce

Tamarind paste will work just fine.

Montreal July 4th Weekend Recs

Restaurant Jane for some very interesting Pizza. One pizza is good enough to share. Schwartz for good deli.

where ladies lunch in nyc theater district?

Bond 45, good food and great choices.

Good Steak in NYC

There is a new steak house on the west side aptly called West Side Steakhouse, took clients to lunch there, the steaks were very good and the price was even better. I think I got out of there spending about $30-35 per person. We did not drink. The place is on 10th Ave between 43rd and 44th. West side of the street next to the Lansdowne Road Pub.

Hong Kong Street Food

@gargupie thanks! I think both snacks and meals...trying to get the whole street food experience.

Help me make decent arroz con pollo!

As a saffron substitute you can add a goya seasoning packet that has Azafran in it. It will give you the color you need plus some other flavors as well. You may also want to go with a medium grain rice instead of arborio, which Goya also makes, much cheaper alternatives.

Suggestions/Advice on Cooking Chicken Breast on the BBQ

If it is boneless, cook it under a brick. sears the chicken and keeps it moist. Marinate with salt, pepper, thyme, oregano, garlic, white wine. medium grill 5 minutes on the first side if using a whole chicken breast. Flip and 3-4 minutes on the other.

Swordfish Recipe?

Kebabs...Tomato, red onion and green yellow red peppers chunks in between, Brush with olive oil, season with salt pepper oregano and garlic. Cut Swordfish into one inch chunks and it should take about 4-5 minutes a side to cok on a medium grill. Serve with a lemon wedge to squeeze on top.

First time making ribs...help!

Since you do not have a smoker, my suggestion is cheat...Braise the ribs in the oven for 2 hours and then finish them off on the bbq.

They have best food EVER!!

You mean to tell me that wings and nachos are not traditional irish staples.

Montreal Eats

Ladies and Gentlemen:
Thanks as always! This is why SE is the best food site on the net.

Mystery Kitchen Gadget!

it could be an arepa maker, definitely used to cook over open flames

AHT Giveaway: Case of Pat La Frieda Burgers

Chicken Fat - What for?

It is called Schmaltz, and you can use it to make a great chopped liver. Fry your livers and chopped onions in it. Then hand chop or blitz it in the food processor depending on the consistency you like, add some madeira wine to kill the liver taste.

AHT Giveaway: Case of Pat La Frieda Burgers

Fatburger on the strip in Las Vegas at 7 in the morning after an all night bender.

Suggestions on how to de-bland a dish?

Marinate you chicken in the seasonings you are using for the dish (just double the amount) overnight and that will give you a flavorful chicken.

Contact Info for Rafiqi's?

There is usually a cart on 57th and park as well

Lunch in Cleveland

Taking a road trip with a buddy to South Bend Labor Day weekend. We plan on being in Cleveland around lunch time. Was thinking of hitting up the B-spot for burgers for lunch. Is it good? Is there some place better? I am not married to burgers and am open to suggestions.

Hong Kong Street Food

A good friend of mine will be in Hong Kong in January for school and she might want to do a paper on Hong Kong Street food. Any recommendations on where to go and what to eat. Thanks SE'ers

Montreal Eats

I will be in Montreal in two weeks. I need a great Poutine spot and another place to eat other than au Pied de Cochon. Help me out fellow SE'ers.

Flooring in Kitchen

I am remodeling my kitchen and I wanted to know what type of flooring (some type of wood is preferred) I should install. I have heard Bamboo, Cork are good but I wanted to hear from my fellow SE'ers.

induction cooktop

Friends of mine is remodeling their kitchen, they are thinking about installing an induction cooktop instead of a gas burner cooktop. They are not big cookers. Please SE'ers give me some feedback on induction. Good, Bad or Indifferent

Restaurants in Florence

My friend Tom will be in Florence Italy next week. I want to give him some restaurants suggestions. Traveling with wife and baby.
I rely on the world travelers of SE to make me look like a hero. Moderately priced please.

otis spunkmeyers lemon muffins

Had houseguests this past weekend and they left me with a three pack of these bad boys. Any suggestions, as I do not eat muffins with what I can do with them? Dessert suggestions are very welcome.

Anne Burrell's new show, will you watch it?

Ok Anne Burrell is a chef that I respect. Loved her menu at Centro Vinoteca, never went to Gusto's (is she still there?) New show on the FN called "Secrets of a Restaurant Chef" Problem #1 it premieres this Sunday at 9:30 AM, yes AM. For those who are Tivo-less, who in their right mind is up and coherent at that time? And if the show is anything like the little two minute snippet video where her secret is putting in a little pasta water to thin out the bolognese sauce and flicking a pan to toss the pasta and sauce together thoroughly, Then this series may be short lived because only hard core food lovers will even get up at that time to watch this show.

I need chicken blood

Now that I have your attention. It is not for any type of voodoo ritual, it is actually part of a rice recipe that I had in Portugal. I live in NYC but can travel to NJ or Conn. If it is as good as the one I had I will post this recipe. I don't need alot just a pint or so.

Pernil Recipe

As per Adam's request I am posting my recipe for pernil. Pernil, for the uninitiated, is roast pork shoulder. This is a great way to feed about 10 people for less than $30.

INGREDIENTS
1 Pork Shoulder about 8 to 10 pounds

Mojo Recipe for Marinating the Pork
Put all these items into a blender and blend well:
1 head garlic
1 bunch cilantro
5 tsp Kosher salt
5 tsp black pepper
2 tsp olive oil
3 cups OJ, freshly squeezed if possible
1 cup white wine
4 tbsp white wine vinegar
2 tsp cumin powder
1 small onion finely chopped

PROCESS
1. After you wash your pork in cold water, take your pork shoulder and with a sharp paring knife, cut slits into the pork about a 1/2 inch long and a 1/2 inch deep all around the pork. This will allow the marinade to get into the pork.

2. Place the pork into one of those clear oven bags and pour the mojo into it, making sure to massage the mojo into the pork. Allow it to marinate overnight or at least 6 hours, but the longer you let it marinade the better it will taste. Tie off the bag and put the pork in the refrigerator.

3. Take the pork out of the fridge for a half hour before placing it in the oven.

COOKING INSTRUCTIONS
Preheat oven to 400 degrees. Remove pork from the bag. Place pork on a deep roasting pan, fat side up, if you have a rack for the pan, use it. Roast pork for 1 hour at 400°, and then turn it down to 350° for 2 to 3 hours. If you have a meat thermometer, insert it after 3 hours total cooking time. Meat is done when temperature reads 180° in the middle.

Remove from the oven and let the meat rest for 20 minutes. Carryover cooking time will bring the meat to 185°.

Enjoy everyone!

Suvir Saran's Juicy Turkey-Cheddar Burgers

Unlike an inherently flavorful beef burger, a burger made of ground turkey needs a little help to elevate itself into the realm of truly tasty. Suvir Saran, author of Masala Farm, has taken it upon himself to craft a turkey burger that's exceptional. Taking cues from both his Indian heritage and American ingredients, Saran's Juicy Turkey-Cheddar Burgers will forever change the way you think about bird burgers. More