Recent Comments

From Serious Eats

Seriously Asian: Anchovy Stock

Great Piece Chichi, I always wondered about the dried fish in the Chinese and Korean markets. I'll have to try this out.

@Eli.Victor: Fish sauce is great for marinades. I tend to use them mostly pre-grilling. I used some more recently when improvising Sam Sifton's take on the Fatty Cue ribs.

More simply, you can just mix fish sauce (about a cup, cut with soy if it's too funky for you) with a tablespoon or so of neutral oil, a minced chili pepper, minced garlic.

It's a good marinade for meats and fish that you're going to grill, broil or sear.

From Recipes

Lamb Ragu

Just made this last night and loved it!

From A Hamburger Today

The Burger from Rye House in Flatiron Could Use a Different Bun

The cuban and the sloppy joe sliders are pretty great too. I want to try the Wellington next time. Steak and pate, I believe. Sounds good.

From Talk

Looking for a suckling pig

I don't know Seattle, (although I'm going there for the first time in a couple weeks - recommendations welcome!) but in Brooklyn, I find that the best place to find something like that to be the Latin Carnicerias. Ask for a lechon.

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Recent Posts

From Photograzing

Lunch at the new John Dory Oyster Bar

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Tapenade

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Lunch at Bar Bambino

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Pig Roast at The Breslin

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Recent Favorites

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Lunch at the new John Dory Oyster Bar

From Photograzing

Eggs in Purgatory/Poached Eggs in Tomato Sauce

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Mile End's Smoked Meat Sandwich

From Photograzing

Pig Roast at The Breslin

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Recent Polls

From Serious Eats: New York

ultraclay answered "Robicelli's" to What's Your Favorite Cupcake Shop In New York?

From Serious Eats

ultraclay answered "Brownie's R-Squared (Raspberry Rhubarb) Pie" to Vote For Your Favorite Pi Day Bake-Off Pie

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ultraclay hasn't taken any quizzes yet.

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Recent Comments

From Serious Eats

Seriously Asian: Anchovy Stock

Great Piece Chichi, I always wondered about the dried fish in the Chinese and Korean markets. I'll have to try this out.

@Eli.Victor: Fish sauce is great for marinades. I tend to use them mostly pre-grilling. I used some more recently when improvising Sam Sifton's take on the Fatty Cue ribs.

More simply, you can just mix fish sauce (about a cup, cut with soy if it's too funky for you) with a tablespoon or so of neutral oil, a minced chili pepper, minced garlic.

It's a good marinade for meats and fish that you're going to grill, broil or sear.

From Recipes

Lamb Ragu

Just made this last night and loved it!

From A Hamburger Today

The Burger from Rye House in Flatiron Could Use a Different Bun

The cuban and the sloppy joe sliders are pretty great too. I want to try the Wellington next time. Steak and pate, I believe. Sounds good.

From Talk

Looking for a suckling pig

I don't know Seattle, (although I'm going there for the first time in a couple weeks - recommendations welcome!) but in Brooklyn, I find that the best place to find something like that to be the Latin Carnicerias. Ask for a lechon.

From Recipes

Dinner Tonight: Shrimp and Grits with Bacon

I'm not hugely into grits, but my wife is and I officially have to make this.

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

It's profoundly close between the Porterhouse and the Ribeye, but I think a Bone in Ribeye just wins it.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Sear a nice, think chunk of ham until it has a little char, put on a sandwich with whole grain mustard and swiss. Press the sandwich.
Heaven.
::c::

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

There are so many in NYC these days, but I guess I'll have to pick Hill Country.

From Talk

Whole Foods Pork Sale

My favorite is a cuban pork recipe that marinades the pork in grapefruit, orange and lime juice with vinegar, garlic and onions for up to three days. The longer the marinade, the more intense the citrus flavor. It's great in cuban sandwiches or just shredded and served with rice and beans.

If you want something quicker, a milk braise is always pretty easy. Saute some garlic in olive oil until it browns. Brown the pork. Cover with whole milk. simmer until the milk thickens and curdles and the pork is falling apart.

It cooks quicker if you slice it into chunks instead of cooking it on the bone. I like to keep the bone in the pot though to add some more flavor.

From Recipes

Cook the Book: Cassoulet

I made this last night and loved it.
I followed the recipe step by step, but made a lot of variations in ingredients. I like the macguyver approach, piecing everything together with what you can find on hand.

It came out very well - which is good because I'll be eating it all week.

My substitutions:
-pork confit instead of duck
-home cured & smoked bacon and canadian bacon instead of belly
-lamb leg instead of shoulder
-farmers market italian turkey sausage instead of pork sausage

From Serious Eats

Cook the Book: 'Fat'

Pork Confit, definitely. I prefer to make it with hocks.

From Serious Eats: New York

At Porchetta, the Namesake Dish Is Just About the Whole Deal

Nice. My friend and I were there when you got there (we're in the window in the outside shot). Your photos beat the hell out of what I got from my cameraphone.

The Porchetta Sandwich was awesome. I agree, it could have been more moist, but the fennel pollen added an ethereal scent of licorice that I loved.

I'll definitely be back to try out the platter.

From Serious Eats

Food Network Renews Anne Burrell’s TV Show

I love the recipes, hate all the cutesy bs. The hand gestures and sound effects need to go.

It's the biggest problem with FN, they have to make everything prettified and silly. Why does a real chef have to act like Rachel Ray and work in a crappy set when showing us tips of a professional kitchen? It doesn't make any sense.

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

It took a village:
Family, friends, magazines, websites...

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

I just had some incredible tortas in Mexico, so that's my favorite for the moment:
queso fresca, avocado, tomatoes and a smear of chipotle paste.
mmmm.

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Porterhouse definitely. The first real steak I ever had was a Luger's Porterhouse. That said, I've had some great Ribeyes as well. . .

See more comments by ultraclay »

Recent Posts

From Photograzing

Lunch at the new John Dory Oyster Bar

From Photograzing

Tapenade

From Photograzing

Lunch at Bar Bambino

From Photograzing

Pig Roast at The Breslin

From Photograzing

Analog Cranberries

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Hothouse Fried Chicken

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Mile End's Smoked Meat Sandwich

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Todd English Selections on Delta

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Quick Bite: Bad Billy's Mini Tuna Tacos

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iPhone lighting

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Breakfast for Dinner

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Summer Brunch at Standard Tap

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Polpo Pizza at Osteria in Philly

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Lunch at Rye House

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Oxtail Pappardelle at Fraiche

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Late Night Snacks: 24 Hour Barbecue in Koreatown

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Okonomiyaki at Chibo

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QuickBite: Bar 35 Pizza

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Hawaii: Me Barbecue

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WinterMarket 09: Hot Pockets

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WinterMarket 09: Hot Pockets!

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Late Night Snacks: Papaya Stands

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Quick Bite: Tonkatsu at Bairin

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Quick Bite: Italian Sausage

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What's your favorite late night snack?

See more posts by ultraclay »

Recent Favorites

From Photograzing

Lunch at the new John Dory Oyster Bar

From Photograzing

Eggs in Purgatory/Poached Eggs in Tomato Sauce

From Photograzing

Mile End's Smoked Meat Sandwich

From Photograzing

Pig Roast at The Breslin

From Photograzing

Lunch at Bar Bambino

From Photograzing

Summer Brunch at Standard Tap

From Photograzing

Lunch at Rye House

From Photograzing

Polpo Pizza at Osteria in Philly

From Photograzing

Okonomiyaki at Chibo

From Photograzing

QuickBite: Bar 35 Pizza

From Photograzing

Hawaii: Me Barbecue

From Photograzing

WinterMarket 09: Hot Pockets

From Photograzing

WinterMarket 09: Hot Pockets!

From Photograzing

Chef Michael Psilakis at The Astor Center

From Photograzing

Lunch: Buffalo Chicken Pizza at Cafe Rustica II

From Photograzing

Quick Bite: Tonkatsu at Bairin

From Photograzing

Quick Bite: Italian Sausage

From Photograzing

Late Night Snacks: Papaya Stands

From Photograzing

Lunch: Pinche Taqueria

From Photograzing

2nd Ave Deli's Pastrami Sandwich

From Photograzing

Chicken Parm at Mondello

From Serious Eats

Where to Eat (and Drink) in Washington, D.C. During Inauguration Week

From Photograzing

French Onion Soup

From Photograzing

Lechon Kawali

From Photograzing

Lunch Returns to Bon Chon

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Polls

From Serious Eats: New York

ultraclay answered "Robicelli's" to What's Your Favorite Cupcake Shop In New York?

From Serious Eats

ultraclay answered "Brownie's R-Squared (Raspberry Rhubarb) Pie" to Vote For Your Favorite Pi Day Bake-Off Pie

See more polls by ultraclay »

Quizzes

About ultraclay

Website: http://www.ultraclay.com/

Location: Brooklyn, NY

About: Blogger, photographer, geek covering food, nightlife, travel and the urban life.

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