A web designer who works in NYC.
"...given its narrow association with particular months..."
If by narrow, you mean "between May and October and sometimes longer." We have 1 plant for a family of 4, and have freezer bags full of the stuff from last year that we still haven't used.
And just to throw in another wrinkle, try pork stock. The last time I made French onion soup, I used pork stock made from the bones and feet from a whole hog roast, and it was amazing.
I don't know about asking for Dave, but I'll second Eulogy if you're in the mood for beers you've never heard of.
Old-school Trenton Tomato Pie from DeLorenzo's, of course.
I still think Alton Brown's baby back rib method is one of my favorites. I think this year I'm going to try smoking them before foil wrapping and braising. Also, "real pitmasters" can bite me. I like my ribs just shy of falling off the bone.
Another question: What would you do about mold growth? I realize it'll get a little moldy no matter what, but I've had occasional issues with my own meat curing experiments. I little white powder, I'd just trim off... but if it got worse, a quick wipe with a strong brine, then dry it off reasonably well?
So, to further summarize, I actually WANT to case-harden my meat. It's a problem when attempting to air-dry, say, bresaola, but would, in this case, actually be the ideal result. Yes?
Likewise. Just... likewise.
My go-to recipe for the last couple hears has been this:
http://www.epicurious.com/recipes/food/views/New-England-Clam-Chowder-104185 and I've never had a problem with it breaking, probably due to the fact that you don't actually cook the dairy that long.
I feel like it's a little simpler, if only due to not
I do chicken thighs in the slow cooker all the time, and leave the skin on. It's fine. Not great, not bad. I wouldn't place the frozen sauce directly in the slowcooker though. It'll take forever to heat up. Generally, I'd say to follow your dutch oven prep, though I wouldn't bother searing the chicken unless you really like having to clean the extra pan (which is, admittedly, a testament to why my wife and I use our slowcooker - something that has to cook for a long time, when we're not home - and generally put together the night before).
@Zinnia - same for my parents. If it was something truly "off" to most kids (liver, brussels sprouts, etc), there would be an alternative available, but we always had to eat a little of everything. And generally, you ate it - otherwise, while you were goofing off, the other three people at the table would get their seconds first and you'd end up on the short end of the stick when it came time for seconds. If you didn't clear the entire plate, you didn't get seconds or dessert at all (because you clearly weren't hungry). And you didn't leave the table until everyone was done.
And, it worked. Despite my parents not being "great" cooks, or particularly adventurous, both my brother and I ended up being absolutely non-picky eaters (though of course, I still find green bean casserole disgusting).
My son is only 9 months old, so we're not even close to having to impart these sorts of lessons,
No.7 Sub Shop does this (or used to, at least) with BBQ chips on their Zucchini Parm sandwhich. It was really good.
But yes - it's all about getting salt and crunch onto a sandwich. They're also good in omelets - The Family Meal Cookbook (Ferran Adria) includes a recipe for a potato chip omelet - the quick'n'dirty version of a Spanish tortilla.
It depends. During the week, my wife is cooking... and it can literally take her all day to get a meal together. Of course, she's watching an 8-month-old who is suddenly mobile, cleaning, and running errands. Then again, it's often a big meal that gives us a couple days of leftovers. She is also a slow cooker. I love her, but I have to double prep time if I'm trying to guess how long a recipe will take. On the weekends, I can pretty easily end up spending 2 hours actively cooking.
1) The comment above me is spam.
2) I just remade this recipe for the second time. Still great, though I suggest the follow tweaks to the sauce. First, if you're not using aji amarillo, leave the ribs on the jalapenos. It's just too mild otherwise. Skip the seeds, though. Second, blanch the garlic! I love garlic, but it was just too much when raw. I was burping garlic for hours. A couple trips through boiling water and ice water was just enough to take the edge off.
Nishiki Ichiba is amazing. When my wife and I were in Kyoto a couple years ago, we went there every day to eat.
M&O's daily specials are also excellent - shocking for a deli in that neighborhood.
No dancing? Go back when it's someone's birthday. It was funny... for the first couple minutes. 15 minutes later (at least it felt like that long), I was tempted to find a manager and tell them to let our waiter/waitress stop dancing and grab our food, which was getting cold.
And conveniently, Off the Grid's Monday location is pretty close.
The Belden Alley area (and Muracci's) both sound great, as do The Sentinel. I also may hit up the In'n'Out at Fisherman's Wharf since I don't get out west frequently (i.e. ever).
Here's the other thing:
College is an adjustment, even if you breezed through high school. And you're moving into an apartment. That's two entirely new experiences at once (I'm guessing). It's going to be a huge period of adjustment and you may end up with way less time than you think. I remember how much free time I thought I'd have as a freshman (living at home, no less)... and how much time I thought I'd have when I moved to an apartment 5 minutes from campus.
Hoooboy. I was wrong. Don't go nuts with buying new stuff because you love to cook. You may be shocked that you're only able to make 1 or 2 good meals a week, and your definition of "good" slides a bit.
I think you're right to just bring the basics, plus a couple nice items.
Also, if you want to make your roommates love you, particularly if you have to set ground rules about cast iron/certain items, cook a house meal every so often. Once a month, splurge (just a little) and make a nice meal for your roommates. They'll appreciate it.
What Max said - you can't tease us like this!
msecondo - Thank you! I didn't realize she had that many recipes on her site.
dhorst - I have no idea how well it freezes, but it's similar to one of our go-to pasta-as-a-side recipes.
lemonfair, amzee, imwalkin - all really good ideas, but it's not necessarily time that's an issue: my wife is home all day. Rather that she's a bit of a slow cook in the first place. Coupled with an almost 6-month-old infant to take care of, sometimes boiling water is all she can do. It doesn't really matter that it only takes 5-10 minutes to cook. It's that it also takes time to prepare, and requires attention that may be pulled away by a screaming infant :)
I have to admit - I expected to be repulse. Instead, I'm sitting here thinking "That's actually a pretty good idea."
Traveller - we make/use pesto occasionally, but we tend to use pesto as a "sauce" when we're doing pasta as a side dish, not a main course. But yes - we should make some of that too, just to have around to break up the monotony.
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