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nicknick

  • Website
  • Location: Glasgow, Scotland, United Kingdom
  • Favorite foods: Pizza, Hamburgers, Meat Pies, Roasts, Sushi
  • Last bite on earth: A good pizza

Barbecue: Pulled Pork

I've not got a smoker and I know not making it in a smoker will make it lose it edge but can you do this in an oven?

Basic New York-style Pizza Dough

Basic New York-style Pizza Dough

I'm making this bad boy tonight! What sauce would you recommend for it? Trying to create NYC pizza in Glasgow is tricky :(

For my NY Peeps - Needs local places to eat

Thanks everyone! I'm now in NYC and starting to work through the list :)

For my NY Peeps - Needs local places to eat

@korovka and @kathryn thanks for your help!

...I ate in island burgers 12 years ago, is it still as good?

For my NY Peeps - Needs local places to eat

@freets Yeh, I've read it. The places they aren't necessary local to the place I'm staying.

@eliselaurel this might be doable! :)

Oversized soft drinks to be banned in N.Y.C...

Do they still sell the Super Size meals in the US? They stopped it in the UK and I don't actually miss them. It was a total impulse thing.

Greek-American Lamb Gyros

@dsloth - cheers! I was pretty sure I could use the Indian bread now you've confirmed it :)

Greek-American Lamb Gyros

I live in Scotland and I really like Gryos (though haven't had one in years because we don't get them here), they seem like a healthier version of the donna kebab...not sure if it's true but I like to think it is.

I've never seen the type of bread they use for gyros in Scotland, the closest is nanbread. It'd be good to get a recipe for the bread so I don't need to travel 3000 miles to eat a gyro again :)

For my NY Peeps - Needs local places to eat

Hey! I'm in NY in a couple of weeks for 7 days and staying at the Hudson hotel on 58th/9th.

I need some tips for food in the local area as well as further afield.

Top priorities for me are:
Breakfast (needs to be super local :D)
Pizza
Burgers
Hotdogs

Come on guys give it to me!!

Also, if you think there is somewhere I 'NEED!' to go to throw it in.

3 Fun Spins on Classic Soda Fountain Drinks To Make At Home

I can't remember a time when soda wasn't vilified. Of course, there have been some memorable gimmicks (remember Crystal Pepsi?), but mostly just a whole lot of high fructose corn syrup and not a lot of fun. Needless to say, the idea of returning to a time when soda was without as much baggage is definitely appealing. These three homemade sodas are contemporary takes on classic soda fountain drinks: a rickey, a phosphate, and an egg cream. More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

So This Exists: The BBQ Pulled Pork Cupcake at Bourbon Steak in Washington, DC

You'd be forgiven if your first thought when hearing mention of Georgetown's Bourbon Steak is... well... steak. But that's not what we're here to talk about today. It's about a bar snack at Michael Mina's Bourbon Steak in the Georgetown Four Seasons: the BBQ Pulled Pork Cupcake. A long time fan of Red Lobster's Cheddar Bay Biscuit (who isn't?), Executive Chef Adam Sobel created his own version with cheddar and scallion, despite the original recipe being a closely guarded secret, shaped it into a cupcake, and stuffed it with smoked pork shoulder. More

The Best Chicken Tikka Masala

The secret to our Chicken Tikka Masala is a salty yogurt-based mariade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; A balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender. More