Rumor has it that Top Chef will be coming to my fair city next season, and I want the cheftestants to cook for me. How to do this? Given that the last few seasons have had a lot of "Top Caterer" competitions, there should theoretically be several opportunities (my top choice would be Restaurant Wars!).
To anyone who is familiar with the show or has been lucky enough to participate in one of their events, how did you do it? Nepotism, ardent stalking, being at the right place at the right time? My friends and I aren't necessarily aiming at being on TV, but just having the opportunity to see rising young chefs in action and getting to try their food. Getting to run into guest judges like Anthony Bourdain or Eric Ripert (or the usual judges) would be an amazing bonus.
Last minute trip to Manhattan this weekend. Odds of finding a nice restaurant reservation are nil, not to mention that the idea makes me a little terrified (hordes and hordes of dewy-eyed diners, "special" menus, etc).
So, we'll have to feed ourselves somehow, and think this is a fine time to seek out a tasty local hole in the wall that isn't trendy, talked about or overfull in order to increase the likelihood we'll find sustenance. Prefer something unique to NY, but willing to do anything!
We're staying near Times Square, but are willing to travel up and down Manhattan for the greasy, the spicy, and the uninterpretable menus.
(PS: we actually would like to attempt some fine dining for lunch on Saturday, but same last minute problem -- any recs for a place that would be likely to have seats open? Sky is the limit).
(um, what do I do with it?)
What are your favorite recipes that make awesome use of these ingredients?
I'd love to gift homemade salsa as a gift this year. Problem: no canning equipment. So, a few questions:
Is this possible without making a huge investment in canning equipment?
If I just refrigerated it without properly canning it, how long would it last (safely, tastewise, etc)?
Question applies for both cooked and uncooked salsa.
I've eaten lobster once. It was at a fondue place and the lobster, you might say, was naked. Nothing about it looked like lobster - shell was gone, no claws, no tail, just hunks of meat. It was fabulous, and I want it again - except I have a lifelong aversion to seafood.
(that in itself is a long story and relates to Jacques Cousteau in 6th grade, but suffice to say it's less the taste than the looks or concept of seafood that bother me).
Braving cooking expeditions involving live lobsters, removing shells, or in any way associating with something that really looks like a lobster may defeat me. That said, I think that if I take in in small steps of taste and simple preparations, I could eventually overcome my aversion. Are there ways to purchase or cook lobster in baby steps? Frozen meat, shelled lobster, parts of lobster...etc? (this is silly and embarassing question, but remember that I've avoided grocery seafood sections like the plague).
I'd like to similarly be able to approach other "scary" seafoods like crab, mussels, shrimp and clams - any recommendations for easy acquisition or less than terrifying preparation?
(apologies for two posts in a row, I attempted this one yesterday and crashed).
(I posted this to Chowhound with no luck)
On Monday's No Reservations rerun (set in Argentina), Bourdain, producery Tracey and a bunch of paragliders ate what looked like a simple but fabulous meal cooked in a "disk" over a fire. The ingredients I saw were oil, beef, onions, garlic and peppers, but I'm almost certain I missed something because the color of the sauce at the end made it look like other things had been added (potatoes? cream?). They ate it on bread and I watched, drooling and wildly jealous.
Google turns up a little, but no recipes that I could see (or translate). Has anyone heard of or eaten this dish, or was it just good TV? Any idea what else they threw in the pan? Should I just buy my ticket to Argentina now?
A food-shopping question...
We've heard of Whole Foods banning plastic and embracing recycled/paper bags. However, last night I was at the store and told the cashier that I didn't need a bag for my purchase (one easily portable item), I could just carry it. She insisted that I had to carry it out in a bag, that it was store policy. Anyone else have this experience? I've heard of it at retail stores like Best Buy (no good reason there either), but it was a little odd coming from a store that just got so much press for being environmentally friendly.
Seeking enchilada recipes to quench my cravings for San Antonio cuisine. I make a mean sour cream chicken enchilada, but would like to expand my horizons a little. Bonus points for vegetarian enchiladas, or meatie-versions with no/optional dairy ingredients.
I bought ground lamb for my one and only ground lamb recipe (sauteed with rice, cinnamon, pinenuts, all spice, garlic and onion). I bought too much. The remainder stares at me mournfully when I open the freezer, complaining of neglect. What do to with it?
(I have thought of moussaka and I'm not sold. But I can be persuaded).
My book club just finished "The Double Bind" and our next meeting requires food in the theme of double (or twice, or anything related to two). Double fudge brownies, twice baked potatoes, two-layer cake - those are obvious choices. Any other recipe suggestions for a savory dish? I am particularly in favor of double frying, but not sure how this works.
(the book is excellent, by the way!)
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