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    Bayonne, NJ
  1. Exactly! This is an animal of another species.
  2. Which ever one you choose. Please make sure it has YEAST (this a very important part of the flavor and texture development), FRESH GROUND CINNAMON, Grated potato for a light texture and a TOUCH of LEMON ZEST, ALL are used in real ITALIAN Zepploes. If you email me I'll give my grandma's recipe.
  3. Correct me if I'm wrong (Not as if you have tell an EGS member, cause we will) most pork in this ountry is "Eradiated!"
  4. Would be more then "great" if you posted it!
  5. Red Lobsters ...have disappeared from Quebec... ← yeah--does anyone know what that is about? is it a icensing or franchising thing? Red Lobster used to be my (embarassing) guilty pleasure. Also, there's no KFCs in downtown Montreal anymore--the two closest are decarie and papineau--only in the suburbs. (?!) ← If I'm correct I started this whole thread over RL's Cheddar biscuits. Still love'em one gastric bypass later, and 100lb's in the hole!
  6. BTW, this is so much better then that "Sous vide" thread! FORGIVE ME ALL!
  7. Checkers Spicy Chicken 2 for $3.00, and I'm useless the rest of the day!
  8. One of my husbands favorites is a Raspberry Merlot Chicken. You just brown chicken with shallots and garlic (pounding chicken first makes it more tender) This time of year Raspberries are untouchable, but for this the frozen ones work just fine. Deglaze the pan with a nice Merlot wine, add raspberries, s+p, and some fresh thyme-let this mixture reduce by atleast 50% Then replace chicken in skillet- serve as is or over a nice bed of fresh raw spinach or field greens. The sauce would serve as a warm dressing. Lorraine (wife of Chef Reit)
  9. No that is what I’m talking about! I use the slow roasting all the time................ Sometimes in covered or uncovered roasting pans, terra cotta pots, diluted marinades, and sauces (this makes GREAT brisket) or brines (also great Chicago style beef). I love it..........! In fact, it will be the first thing going I'm going to cook in my sous vide production area. I will let you know!
  10. You got it Phil! How is it going?
  11. Talk to me in 10-15 years! Then you will see! fufu
  12. Doc, it's just my opinion. Don't take it personal, however sometimes we are just food geeks.
  13. Finally! A voice of reason! Doc I love being a chef/cook/foodie! But this is fufu stuff! Don’t get me wrong I will sell this to my dinner guest, with that same passion. See, I have an industrial size sous vide production area in my kitchen. I also have a coffin size tumbler returm unit(water bath); I will send a picture on Monday. This is nothing but boil in a bag cooking! FUFU! I know I have a way with word!
  14. San Veito's in Bayonne, NJ. Some of the best red sauce house food I have ever tasted! Harry
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