Serious Eats: thegoch's Profile

Taking Nominations: Most Helpful SEer of the Year

dbcurrie, therealchiffonade, jerzeetomato and pumpkinbear are great!

A good duck recipe?

We deep fried a duck in the turkey deep fryer at Thanksgiving. The skin was superbly crisp and the meat was tender and the flavor true. Sauce proved to be unnecessary. frying time was 3 minutes per pound...oil temp was 350. Unquestionably the finest and quickest way to prepare a duck!

thegoch at 3:22PM on 01/01/10

From Talk

Food Network pulled from Cablevision in NY, NJ, CT...

Regardless of the quality of the current programming (or lack there of), I tried calling the cable company to see if they were going to reduce the bill since I am now getting less and I feel I should pay less. Guess what they said? I mean after they stopped laughing at me...

thegoch at 3:17PM on 01/01/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

bagels, lox & cream cheese...classic

thegoch at 9:42AM on 12/19/09

From Talk

Help! Sauce for crab cakes?

Really, a great crab cake needs nothing, but if I needed an accent or flavor garnish I use the mustard sauce from Joe's Stone Crab. You'll have to search it, but it is really good!

thegoch at 5:53PM on 11/23/09

From Talk

Should I brine a preinjected bird?

Skip the brine....Its already been done for you!

thegoch at 5:49PM on 11/23/09

From Serious Eats

Win a Free Organic D'Artagnan Turkey

pumpkin cheesecake is the best!!!!

thegoch at 3:42PM on 11/20/09

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin Cheesecake - we have been making this for years. Our Thanksgiving has developed into a major event that brings relatives great distances for the food and neighbors to see the annual lighting afire of the driveway when the oil overflows the deep fryer when the turkey is submerged

thegoch at 10:56AM on 11/14/09

From Serious Eats

Weekend Book Giveaway: 'Extreme Cuisine'

We used to attend a big game festival every year in NYC. The wierdest food was camel...tasted like a chewy veal scallopine....the kangaroo yakitori was tasty though

thegoch at 10:48AM on 11/14/09

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Brisket in back yard smoker....the aroma and the left overs lasted for days.....

thegoch at 9:17PM on 08/31/09

From Serious Eats

The Joys of Bluefish

Its got to be hours old fresh, continuously chilled, under 3lb in size and then you only need the simplest prep. We like garlic, and lemon and olive oil, roasted. If its from the freezer or been in the frig a day or more we take the fillet to oiled roasting pan, take a couple tablespoons of your favorite salsa and evenly apply to fillet. Cover with seasoned bread crumbs and bake 20 minutes at 375. Good and easy.

We also smoke bluefish. Great for Sunday brunch.

thegoch at 11:44PM on 08/22/09

From Talk

having bad luck with brown rice

@pooch...you are right

So many variables in making the rice..type of rice (I use medium grain brown or a mahogany and black rice blend). and elevation. Once you have the water ratio down for a particular rice it will always come out perfectly.

thegoch at 4:16AM on 08/10/09

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

Fresh summer vegetables from the farm stand lightly sauteed in olive oil mixed with wide egg noodles and pesto sauce

thegoch at 4:44PM on 07/24/09

From Talk

What foods do you use as health remedies?

Chamomile tea for sleep is my contribution...It really works. Oh yes, one more thing..... chocolate cures everything

thegoch at 9:43PM on 07/19/09

From Serious Eats: New York

The Crab Pot: Blue Crabs at Patchogue

This is a great article and wonderful break from work, taking me to our local bay....at least in my mind. Thank you. A couple of things...as mentioned before Old Bay mixed in with the beer for steaming and also sprinkled on the shells is a must. We call them blue CLAW crabs and the bait fish is bunker not bunkfish. Minor details and relatively unimportant to the overall adventure.

thegoch at 5:08PM on 07/15/09

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

When I tried to make my own puff pastry and wrap it around a large salmon fillet. The layers never appeared and the crust was as hard as a..... as well....a cookie.....My guests called it Salmon en Cookie.

thegoch at 6:32PM on 07/14/09

From Talk

How many times a day do you eat?

too too many

thegoch at 6:27PM on 07/14/09

From Talk

I eat ______ out of the tin/jar/bottle...

Herring in cream sauce, PB and in a desperate moment....Bac-Os

thegoch at 4:56PM on 07/09/09

From Talk

Spaghetti

I usually do sautéed spinach. Whether served as a side or mixed in with the pasta its healthy and tasty.

thegoch at 5:06PM on 07/07/09

From Talk

casserole and sides.

goodcooker is right on the money!

thegoch at 5:04PM on 07/07/09

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

Grilled Sardines - olive oil with sprigs of fresh thyme and lemon slice in the cavity...Bet ya can't eat just one!

thegoch at 4:58PM on 07/07/09

From Talk

Pre-theatre dining with a time constraint (Midtown West)

We just had a great burger at Five Napkin Burger, it was quick and well done. They have sushi there too!

thegoch at 5:04PM on 07/06/09

From Talk

given the chance to be cooked for by any chef in the world

Daniel Boulud

thegoch at 12:29PM on 07/05/09

From Talk

Lemon Juice in Marinade

@dbcurrie: If it works that is all that matters. Well stated.

I usually use both an acid and an oil or fat in a marinade as a base then include the various flavor enhancements but I don't see an oil here. I wonder if the addition of a neutral oil (like canola) would change the outcome significantly?

thegoch at 6:39PM on 06/30/09

From Serious Eats