Serious Eats: rgolightly's Profile

You might want to try Essex market (it's used for making masa) - The stuff I have I ordered from Anson Mills so if you're a grits fan just order some grits and lye from them ;)

rgolightly at 7:33PM on 08/29/09

From Talk

Favorite foodie iphone apps?

Welcome to the iPhone cult ;)

The OpenTable app is pretty great, and I find Yelp on my iPhone WAY easier to use than Yelp's actual website. They're both free so that's a plus too.

rgolightly at 6:29PM on 08/25/09

From Talk

Best Mexican food in LA ?

Thanks PumpkinBear - I'll definitely give Olvera St. a try

I know this is a difficult question, I wish I had time to just go to Mexico - but alas, I don't ;) so I'll give you a bit more background.

A friend of mine from LA recently came to stay with me in Williamsburg and we ate at La Superior and she couldn't get enough of the tacos. It was my thought that surely she can get Tacos as good if not better in LA - but she didn't know where - so I decided next time I was in LA to try to find these places. We both grew up in Colorado - not as known as LA, but there is still a lot of very good Mexican food to be had. It's something we grew up with, and something I really miss in NY.

So obviously there are a ton of taco trucks etc. And I've gotten a bunch of recommendations (Loteria seems to be a clear favorite - and Guelaguetza and Tere's sound good as well) . I'm also looking forward to trying Kogi - but that's a different beast entirely.

So we're looking for any of those little finds (like the place at the end of Olvera St) - and maybe what they do best? Places in / around Venice would be a plus as that's where my friend lives.

Thank you guys so much.

rgolightly at 8:02PM on 08/10/09

From Talk

Chiles in London

Ah you guys are Awesome! Thanks so much, these all look great.

rgolightly at 3:50PM on 07/12/09

From Talk

Tarragon.....Anyone????

It's certainly not new, but I love to add Tarragon to scrambled eggs.

rgolightly at 11:37AM on 06/22/09

From Talk

grilled artichoke recipes

I grilled a bunch of artichokes a couple weeks ago (we just ate them with aioli) but had one left over. I used it in a pasta dish sliced up. Sort of a twist on Amatriciana using artichoke in place of the bacon/guanciale. It was pretty delicious.

rgolightly at 5:59PM on 06/09/09

From Talk

Blueberries and Balsamic Vinegar in Pie?

Seems like it's worth a try, sounds like it would work - Or maybe go for an underused spice: Cardamom, or Lavender - maybe Thyme??

rgolightly at 11:12AM on 06/05/09

From Talk

German appetizers?

I second Pretzels, I've made them a number of times and they're actually really quite easy. Plus oh man, @kanupupi, that Obatzda sounds spectacular, I'll have to try it next time.

rgolightly at 12:42PM on 06/04/09

From Talk

What should I add to make my risotto spectacular??

mushrooms absolutely, but if you want east coast and seasonal - go morels!

rgolightly at 5:02PM on 05/22/09

From Talk

Afternoon cocktails near Madison Square Park?

Great recs Thanks! I was thinking about Tabla actually - I'll look at 230 Fifth and Flatiron Lounge as well.

rgolightly at 10:06AM on 05/19/09

From Talk

Driving across the country—please make some restaurant recommendations

I grew up in Boulder and spent a lot of my wayward youth in Denver before moving to NY.

One of my favorite sushi restaurants is in Denver, Sushi Den, if you find yourself there at night, it's really delicious and inventive.

Boulder is starting to have some really world-class food as well - Frasca (where I haven't eaten yet, but really want to) and The Kitchen is very good, very locally focused. Lamb and Bison are always a good choice in CO. And the farmer's market there on Wed. / Sat. is lovely - If you're going by in the afternoon the Boulder Dushanbe Tea House is absolutely beautiful and serves very good tea and pretty decent food as well.

rgolightly at 8:43PM on 05/17/09

From Serious Eats

Cook the Book: 'Tacos'

I visited Morelia Mexico to teach a masterclass in music. On the last night we were in the city, our host took us to her house for dinner. Apparently every friday night her neighbor opened a "restaurant" in her driveway where she made tacos and tortas.

I have eaten tacos all my life and never have I tasted better than these made in a deep fryer in this lady's driveway. They brought over a salsa made with roasted guajillos that was the most deeply satisfying salsa I have ever had, on beautiful chicken and pork tacos fresh from a giant tub of lard. I ate probably 7-8, slathered in this salsa, with a few beers and some local mezcal.

Not only my most memorable taco experience, probably my most memorable Food experience. Period.

rgolightly at 4:04PM on 04/27/09

From Talk

Soft Shell Crabs

The first of the season have already shown up in restaurants.

in NYC - try the seafood stalls in Chinatown, make sure they're still alive and kicking

rgolightly at 5:15PM on 04/24/09

From Talk

Got any suggestions for chicken giblets?

The Livers are great (although I'd leave the rest of that bag out of a paté) - Hearts grilled are fantastic: meaty and a little spongy. I usually end up throwing these things away though, because, really, one chicken heart (or one liver for that matter) doesn't go very far.

rgolightly at 9:58PM on 04/22/09

From Serious Eats

Would You Eat Stinging Nettle?

would and Have - delicious as a pasta filling with ricotta. I was a little nervous the first time handling them, but it was fine and tasty, and no one got hurt ;)

rgolightly at 9:04PM on 04/22/09

From Talk

Tempura Flowers

@hmw0029 - that looks like it might be it, the tempura picture looks very similar. I would say it was about 2-3 inches across, fried up. It looked sort of like a daisy, so that's definitely the right family. Thanks!

rgolightly at 10:45AM on 04/14/09

From Talk

nopalitos!

I usually steam them and then grill them and make a salad (cooled and sliced) - lime juice, olive oil, cumin - and top with sliced red onion and cotija

rgolightly at 12:44AM on 04/12/09

From Talk

Bread Tribeca or Smith

Bread Tribeca is a standby for me when trying to eat in TriBeCa - it's good, it's solid and rarely has a wait for a table. However, it's nothing revolutionary. If you're here visiting there are better places in the same sort of price range - Lupa, Momofuku Ssäm come to mind.

rgolightly at 10:55AM on 03/22/09

From Talk

Specialty Mexican Market in NYC?

Essex Market often has a good selection of herbs and chiles, although they're not so great for Mexican cheese - sometimes you need to ask for something (my constant is epazote) if they don't have it sitting out

rgolightly at 10:44PM on 02/19/09

From Talk

wd-50

Wylie was extremely gracious, as was his staff.. that kitchen is amazing, and I think they dig food geeks checking it out.

dbdtron at 5:50PM on 11/03/09

From Talk

wd-50

They aren't open Monday or Tuesday. You don't have to order the tasting menu (but I would); just ask your server for a kitchen visit and they will take you back after your meal.

hsawtelle at 11:28AM on 10/30/09

From Talk

wd-50

Go early in the week when Wylie is there (Monday, Tuesday) and get the tasting menu. They usually offer you a tour when you're done but if not, just ask.

charm city cupcake at 8:22PM on 10/29/09

From Talk

wd-50

I agree! Just ask, they are very nice, we even took pictures with Wylie...

saschao at 5:24PM on 10/29/09

From Talk

wd-50

When I went there for dinner I just asked if I could take a peak inside and they were totally nice about it and brought us in, explained all the stations, etc. Wylie wasn't there that night though! :( But it was cool. Awesome food!!!

nmc233 at 4:52PM on 10/29/09

From Talk

wd-50

Just make sure you don't go on a Sunday -- that's Wylie's day off.

kathryn at 11:20AM on 10/29/09

From Talk

wd-50

yes! Last time I went my bf mentioned to the waitress that I was a big fan of Wylie's and she offered to show us the kitchen and take me to meet him. After dinner she brought us back, showed us where to stand so we wouldn't bother any of the chefs and then we met Wylie. He was really friendly despite my incoherent ramblings and gushing.

laurelie at 10:47AM on 10/29/09

From Talk

Ricotta Salata

I too use it interchangeably with feta. Great crumbled over saute'd spinach, in salads, over pasta or stirred into rice.
I like it crumbled over fresh tomato salad. My new fave is stuffed into little piquio peppers. The combination of tangy, salty cheese and the sweet heat of the pepper is an incredible flavor combination.

CJ McD at 12:28PM on 09/21/09

From Talk

Ricotta Salata

I use it interchangeably with feta in mediterranean dishes(pastas, salads). Great with eggplant as noted above.

Jen_from_NJ at 5:32PM on 09/20/09

From Talk

Ricotta Salata

Shred it over your favorite macaroni dish - it's great on marinara, gravy, ANYTHING. I like it on rigatoni.

therealchiffonade at 2:09PM on 09/20/09

From Talk

Ricotta Salata

Eating it plain is probably my favorite way! However, shaved onto some pasta with a marinara sauce is very good as well.

I've also made this salad and it's one of my favorites:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/tri-colore-orzo-recipe/index.html

Enjoy!

Pawsinhand at 8:38AM on 09/20/09

From Talk

Saving Bacon Fat

Another vote for the covered jelly jar in the fridge. Mostly unfiltered. Used judiciously.

Also: popcorn popped in bacon fat instead of oil. Delicious.

AgaLover at 11:55AM on 09/03/09

From Talk

Saving Bacon Fat

My mother in law keeps hers in an old teacup right by the stove, unrefridgerated. Needless to say I pass on anything that it would taint.

CATERPILLARGIRL at 11:52AM on 09/03/09

From Talk

Saving Bacon Fat

I keep strained bacon fat in an empty peanut butter jar in the refrigerator. It's great for frying breaded chicken tenders, greasing a loaf pan for cornbread and for basting the best ever sunny side up fried eggs. I'm totally going to try Donnie's suggestion for using it in place of butter when making my next grilled cheese sandwich.

Gregg at 11:42PM on 09/02/09

From Talk

Saving Bacon Fat

i dont strain too carefully and keep in the freezer, (add it to ground beef for better burgers)

samueltobin at 11:32PM on 09/02/09

From Talk

Saving Bacon Fat

My mom used to have a little crock with a good seal she'd use just for keeping bacon fat. That crock fell out of use once she got on more of a health kick - barely any fat used to make anything when we were older. In any event, she'd keep this in the refrigerator and pull it out to slick the frying pan when making fried potatoes. SO delicious! I don't think she strained it, but being in the air-tight container and in the fridge kept it from spoiling indefinitely.

SconnieGirl at 8:26PM on 09/02/09

From Talk

Saving Bacon Fat

Freezing filtered grease is the way to go. After ServeSafe certification, you never ever use grandpa's coffee can on the counter again.

I wonder if that's why I hated eggs as a child; I remember they always upset my stomach. Mom just said I was a picky eater.

Big Stick at 8:00PM on 09/02/09

From Talk

Saving Bacon Fat

I keep mine in the fridge too and don't strain it, it's been in there for about 6 weeks and is still good, I wouldn't add fat to it but keep it in separate "batches"

http://meeksfood.blogspot.com/

surdel1 at 8:00PM on 09/02/09

From Talk

Saving Bacon Fat

@heartquake Scrambled eggs made with bacon grease are heavenly. Fried pound cake in bacon grease, top with a lil powdered sugar. YYUUMM
I know, sounds gross, but it's great.

donnie at 7:38PM on 09/02/09

From Talk

Saving Bacon Fat

Growing up, we kept ours on the stove in an old Maxwell House coffee can. The unstrained bits just sunk the bottom and we ignored them. Mmm, eggs scrambled in bacon grease.

heartquake at 1:38PM on 09/02/09

From Talk

Saving Bacon Fat

I actually use the rendered bacon fat to make bacon scallion muffins.

wanderingeater at 10:42AM on 09/02/09

From Talk

Saving Bacon Fat

You all are going to totally kick me out of the club. I hesitate to even admit this to you all, but up until now, I've been freezing my bacon grease merely to make it less messy to throw away. I repent in dust and ashes and bacon grease!!! FROM NOW ON I pledge this oath: I solemnly swear to strain and save AND USE my bacon grease in all of the yummy ways aforementioned above. I will never again toss out my liquid gold! WHAT was I thinking?!?!

juliebugsmama at 8:36AM on 09/02/09

From Talk

Saving Bacon Fat

@simon: I suppose a third reason to strain is that when bacon is cooked in a skillet the little particles have overcooked and may be a source of nitrosamines? In small amounts so what, but why add to the load of carcinogens.

Used to keep my bacon fat on the stove in one of those little bacon fat keepers years ago. That was before we (I, at least) fully understood that the fat would be slowly turning rancid (oxidizing) even though it didn't smell or taste rancid, and that rancid fats aren't good for you.

I sometimes use my bacon fat for the fat in corn bread, with or without added bacon. For cooking the onions for corn chowder, for browning beef for stew.

lemonfair at 6:02AM on 09/02/09

From Talk

Saving Bacon Fat

I keep my fat in a jelly jar in the 'fridge, but I've not been straining it. So far there have been no problems. What do you folks use to strain it? The solids I find are pretty small. Most would, I think, go through the fine mesh strainer I have. I doubt I have the patience for a coffee filter. I don't, generally, keep cheesecloth on hand, but...

beano at 11:52PM on 09/01/09

From Talk