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From Slice

The Manhattan Motorino: Is It as Good as the Brooklyn Location?

$17 is actually a five dollar decrease from Una Pizza, but that just makes it look even better!

From Talk

Roasted Garlic

Infused oil, roasted garlic soup, 40 clove garlic chicken

From Talk

Saratoga Springs, NY eateries

PJs Barbeque on the outskirts of town right on that main road. A little salty but fun atmosphere.

From Talk

Columbus Serious Eaters - Help Please :)

My girlfriend and I just went to Handke's for our one year, but that's on the pricier side. How about Betty's (http://bettyscolumbus.com/)? Low prices but a little nicer than your every day?

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Recent Comments | Response to Comments

From Slice

The Manhattan Motorino: Is It as Good as the Brooklyn Location?

$17 is actually a five dollar decrease from Una Pizza, but that just makes it look even better!

From Talk

Roasted Garlic

Infused oil, roasted garlic soup, 40 clove garlic chicken

From Talk

Saratoga Springs, NY eateries

PJs Barbeque on the outskirts of town right on that main road. A little salty but fun atmosphere.

From Talk

Columbus Serious Eaters - Help Please :)

My girlfriend and I just went to Handke's for our one year, but that's on the pricier side. How about Betty's (http://bettyscolumbus.com/)? Low prices but a little nicer than your every day?

From Talk

How Do Your Like Your Eggs?

I've been ordering them over-medium recently... I think deviled with mayo and pickle relish might be my favorite though.

From Talk

In Search Of: The Sharpest Cheddar

Yeah try the Cabot seriously sharp. It's good stuff.

From Serious Eats

San Francisco Burritos at La Corneta

I would say you should have pinto beans with carnitas instead of black beans. And make sure to get a good spicy salsa.

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

I like a T-bone medium rare (more rare than medium). I've never had Peter Luger's so I hope I win!

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Vermont Smoke and Cure bacon on a Thomas Keller Bacon, egg, lettuce and tomato.

From Talk

green salads for winter: ideas?

Oooo also dried cherries. Delicious!

From Talk

green salads for winter: ideas?

Any kind of greens + maple roasted walnuts, blue cheese, and roasted red and yellow beets

From Talk

Pub Food

Make sure you know your audience and go from there. Maybe upscale quesadillas (on the panini grill), definitely flatbreads, spinach and artichoke dip, etc. If you do something fun with the paninis to make them into more of a bar snack, that could go over well.

From Talk

Food for Airplane Travel?

Ooo I bet frozen grapes would be great.

From Talk

Food for Airplane Travel?

Actually while we are on the topic... general ideas for easy to make and easy to travel airplane food?

From Talk

Eating in Charleston, WV?

The Blossom Deli looks like fun.
http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=95&RefID=95 or http://www.blossomdeli.com/about/

I always check roadfood.com before I hit the road. It's never led me astray.

Best,
Dan

From Talk

Bland soup - can't figure out why

You could roast the vegetables first instead of sauteeing them... And add the spices at the end to maintain the flavor.

But I just made those two suggestions up, so good luck and let me know!

From Talk

Anyone watching "Jamie at Home" on FN?

I was watching for the first few minutes... those stuffed peppers looked absolutely delicious. I think he may have been using the freshest produce I've ever seen. I wish this show was on Food Network in HD...

It was, to be perfectly honest, a little slow for my taste. Although I haven't been watching much of the Food Network recently other than my favorite Ace of Cakes.

What did you think?

From Talk

Vegetarian Finger Food

What about a vegetarian soup dumpling of sorts served on a spoon as a passed hors douvres? Or for a less fancy affair, a classic vegetable mini-egg roll? Maybe falafel balls with tahini on top?

There are also 46 vegetarian finger food ideas at http://www.fabulousfoods.com/recipes/Vegetarian/Appetizers/Finger_Food/

From Talk

your perfect burger : only 3 toppings +1 Cheese

I wouldn't even get so fancy.
Give me a (or two) Clamp's (Marbledale/New Milford, CT) burger(s) with ketchup, salt and pepper, and fried onions and I'll be happy for life.

From Slice

The Manhattan Motorino: Is It as Good as the Brooklyn Location?

I had a very lovely experience there last week. The pie and the broccoli rabe, heck, everything was really good. Yes, it's a little dark and a little cramped... I just hope Motorino will maintain these high food standards so I can make this my go to pizza joint.

From Slice

The Manhattan Motorino: Is It as Good as the Brooklyn Location?

I stopped by the 12th Street Motorino last night and had an excellent Bufala Margherita. It was alive with flavor. In addition to the tangy mootz, the sauce had a delicicious salty flavor. And it was served on that same Motorino crust that I've come to know and love in Billyburg. No photos though. After conquering the NYC Napoletana scene, Mathieu seems to be setting his sight's on toppling Lucali as the city's darkest pizzeria.

Ciao,

Paulie Gee

From Slice

The Manhattan Motorino: Is It as Good as the Brooklyn Location?

Went to Motorino last night. The pizza was a tad charred on parts of the lip, but overall it was excellent, and only $14. Una Pizza will be missed, of course, but this is a very fine substitute.

From Slice

The Manhattan Motorino: Is It as Good as the Brooklyn Location?

@chinolam:

The usual mark-up for wine in restaurants is 300%.
You do the math. Definitely worth selling wine. In fact, some restaurants make more off wine and liquor than they do off food.

From Slice

The Manhattan Motorino: Is It as Good as the Brooklyn Location?

@famdoc... yeah, I was a big fan of the BYOB in the early days of the Brooklyn Motorino. I wonder if you get more or less customers with BYOB ...or more or less $$

From Slice

The Manhattan Motorino: Is It as Good as the Brooklyn Location?

I ate there for the first time last night. I thoroughly enjoyed the pizza (I had the sopressata piccante) but I didn't love the experience. It didn't seem possible to sit at my table without hitting the seat behind me. My companion and I were constantly being bumped by the people behind us and we each became really conscious about it as our meal progressed. I feel like the room would be much more comfortable if they were able to remove one table.

From Slice

The Manhattan Motorino: Is It as Good as the Brooklyn Location?

@sloppy - I was at Mozza on opening day, sat at the pizza bar, and Nancy was the pizzaola. She shone a laser into the oven and showed me the reading of 700 on the deck. They try and keep their oven at that temp.

From Talk

Roasted Garlic

You can totally freeze it. I put it in baby food jars so I don't have to thaw a huge jar, and top it with a bit of olive oil so freezer burn doesn't get to it.

From Talk

Roasted Garlic

@honeybumper--would you share a recipe or method? I'm intrigued!

From Talk

Roasted Garlic

I'm another one who loves roasted garlic on homemade pizza...mmmmmm....I make sure to smoosh enough around the pie so that every bite is infused with that sweet nutty flavor.

From Talk

Roasted Garlic

i keep garlic and onions in mesh bags tied up and hanging in my kitchen, and they do last quite a long time that way.

From Talk

Roasted Garlic

I top pizzas with whole cloves.

From Talk

Roasted Garlic

You could use your orasted garlic cloves to make this roasted garlic and tomato pasta... or this carmelized onion rissoto.

And if you want a different kind of bread application, I spread it with sundried tomatoes for great breadsticks.

From Talk

Roasted Garlic

I like to throw a whole bulb of roasted garlic in when I make baba ghanoush, and it would go pretty well in some hummus too. Also, roasted garlic is the best ingredient for home made pizza (I used it recently when I *finally* tried the SE pizza hack/broil method - which I highly recommend as a fun, quick, kind of messy dinner :P).

And as nightowl said, they'll probably keep longer than you think, especially compared to the stuff you buy at the store, given that CSA garlic is likely MUCH fresher than anything you'd buy in the store.

From Talk

Roasted Garlic

Oh, I have also noticed that if you keep the heads of garlic intact and in a cool, dry environment similar to the way you keep onions, your garlic will last a really long time. About a month ago, my boyfriend and I bought a 2lb bag of garlic. We've almost gone through it all by now, but they're still fresh and pungent and yummy.

From Talk

Roasted Garlic

I've found that if you squeeze out the cloves, pack them tightly in a jar, and cover with a bit of olive oil, they will keep in the fridge for a while. Then you can grab a spoonful whenever you need it.

As @ CJ said, you can make some awesome compound butters.

From Talk

Roasted Garlic

Make a freeze some compound butter to use later.

Make a roasted garlic dip with cream cheese or Greek yogurt.

Add to mashed potatoes.

Mash and add to cannelini beans with fresh herbs, salt, pepper, roasted red pepper strips, oilive oil and wine vinegar for a delicious cannelini bean salad.

Add to home made salad dressing.

Mash and stir into hummus.

From Talk

Roasted Garlic

I'vebeen on a major garlic kick lately. I've started doing it in confit style and did up10 heads the first time, when that was gone in 4 days, I did up 20 heads, I THINK it may last the next week or so. I've convinced so that there is nothing better than a chicken salad sandwich on toast that is thickly smeared with cooked soft sweet yummy garlic. I've also been know to smoosh some on saltine crackers.

From Talk

Roasted Garlic

You can sub roasted garlic in just about any recipe that calls for regular garlic. I won't taste the same, but that doesn't mean it might not taste better!

From Talk

Roasted Garlic

Smash it up and mix it with an alfredo sauce. It will give a ton of depth to a pesto or tomato sauce as well. Mix it with fresh tomatoes, salty olives, and pasta for a delicious fresh and hearty summer dish.

From Talk

Saratoga Springs, NY eateries

El Mariachis it's just off exit 13 from I-87
I'm a big fan of the chorizo burrito. It's as close to authentic as I've ever had in Upstate NY.
www.elmariachisrestaurant.com
2955 State Route 9
Ballston Spa, NY 12020-3903
(518) 581-5901

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