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BriL1 - The rice roll cart is on Grand and Bowery.
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.
Just made this last night and loved it!
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.
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.
I'm not hugely into grits, but my wife is and I officially have to make this.
It's profoundly close between the Porterhouse and the Ribeye, but I think a Bone in Ribeye just wins it.
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.
There are so many in NYC these days, but I guess I'll have to pick Hill Country.
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.
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.
-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
Pork Confit, definitely. I prefer to make it with hocks.
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.
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.
It took a village:
Family, friends, magazines, websites...
Ooooh Crispy is so good, but pliant can work too.
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.
Porterhouse definitely. The first real steak I ever had was a Luger's Porterhouse. That said, I've had some great Ribeyes as well. . .
Love Tongue, also sweetbreads.