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.
If you add a little bit of anchovy paste and cut down on the salt. The umami flavor is amazing.
A burger with too many condiments, pick one and enjoy
simple marinara sauce
You lost me at foodie.
Yes, Sangria should sit no longer than a day at the most.
Thanks for that ringing endorsement! it almost felt like I was in a commercial for cheese.
Good Lunch at Westside Steakhouse on 10th between 43rd and 44th
Tamarind paste will work just fine.
Restaurant Jane for some very interesting Pizza. One pizza is good enough to share. Schwartz for good deli.
Bond 45, good food and great choices.
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.
@gargupie thanks! I think both snacks and meals...trying to get the whole street food experience.
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.
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.
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.
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.
You mean to tell me that wings and nachos are not traditional irish staples.
Ladies and Gentlemen:
Thanks as always! This is why SE is the best food site on the net.
it could be an arepa maker, definitely used to cook over open flames
throw a party.
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.
Fatburger on the strip in Las Vegas at 7 in the morning after an all night bender.
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.