hathor
-
Posts
2,711 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by hathor
-
-
Totally a lighting artifact. I had to get to my meeting, so I didn't have the time to make sure I got everything just right. I really should have taken a video of him in action, because the rhythm of his chopping provided a great background sound. The best way to describe his cadence would be to think of the beat of the Who's "Magic Bus."
I was wondering the same thing...but was too intimidated to ask. You BBQ people are very, very serious about the stuff! and now I'll have Magic Bus stuck in my head all day.
-
Bleudauvergne: thanks! I was thinking of you when I was in the Dynasty market...you would have gone on sensory overload! So much to puzzle over, like why were the sea cucumber violet? And what is a silkie chicken? It was about the size of a guinea fowl, but with black skin. I've been in plenty of Asian markets, but this one was very impressive. With all the strange cuts of meat, and all the bits and pieces that were there, you have to wonder, what was the stuff that they didn't translate???
Quick juice this morning.
and then a ride in the fog. Its cool and misty out, quite nice after this week's sultry heat.
-
Hi, hathor... although the skin 'sticks' a little tighter on a wild turkey, are you going to slip some herbed butter up under it? That always helps with dry roasting. Or some good stock in the pan,and a tinfoil tent over to protect the easily burned parts? Don't mind my rambling, just trying to give you a lot of options.
Thanks! The more info the better. Once we nail down a date, I'll start giving it some serious thought...right now, I still haven't gotten beyond the brining bit.
-
i have to amend my previous post because this morning i did a stupid stupid STUPID thing. i made cinnamon toast. when i took it out of te oven, i put my finger in the bubbling butter/sugar/cinnamon.
OUCH. had to put my finger under the faucet in the tub to get the stuff off my finger! it stuck!
that was at 9 am. it is now 12:30 am. i am still soaking it in ice water.
xo
Sugar burns are bad!! Keep some lavender oil around the kitchen, its great for burns. Fresh aloe is good too if you are growing it, but the lavender smells better!
-
[What's up with the turkey? Any decisions yet?
Well...we're coordinating schedules...as we are all anxious to sink tooth into turkey!!
Urban sophisticate that I am...
Dinner was good...you and your clan are very welcome, any time!!
-
uh...they had been primed, then drained, but they were ready for the next round...
Go immediately to Vamint's post... you will proceed without entrance fee to heaven! BBQ
-
I so bad wish I could have been there with you. Honest.
-
Dynasty inspired dinner:
ginger, lime, chili, sesame, soy pork chops
pork/vegetable dumplings
sauteed pea shoots (really good)
lamb quarter salad...I wasn't so keen on it, but everyone else liked it, a little too 'chewy' without enough flavor for me.
And a very yummy Brutucao merlot!
-
Went to the gym, but my trainer and I missed each, I thought he went to a fight...blah, blah. The upshot was I was able to head back over the bridge and to Chinatown before the shops closed.
I discovered Mecca.
. Its a large grocery store called Dynasty on the corner of Hester St. As you walk in..there is a wall of live Dungeness crab, cheap. Lobsters, live talapia, and groupers. Bins of dried oysters, violet colored sea cucumbers. Then the meat dept: goat legs, goat bellies, pork muscle, pork picnic (really, it was a cut called pork picnic, looked like an enormous pork chop), black skinned silkie chickens, partridge, ducks, flattened chickens and on and on. I was like a kid in a candy store. Bags of 'fried sea trout' pieces that looked like white curled styrofoam strips. And the best security guard, he looked like he was about 6 feet tall, black man, possibly Caribbean, he had that cool, island vibe going on, and he's chatting up the four foot high Chinese ladies is Cantonese. He was great! This would be a great eGullet outing: everyone goes to Dynasty for ingredients and then have a pot luck dinner.
Speaking of..time for me to make dinner. Everyone's hungry.
Ciao!
-
I I like the Mary Poppins idea... what a great party theme.
Bear in mind, this is not so creative coming from someone who can say 'supercalifragilisticexpealidous' backwards...!!
Right about now, a mint julep would be refreshing.... think I"ll check the beverage forum....
edited for spelling...
-
Take a stroll thru RecipeGullet...there is tons of inspiration there.
-
The carousel is one of my favorite additions. Its so charming.
..and you can rent it out for parties. Could be a great party, maybe a 1920's garden party theme, or even Mary Poppins.
-
We walked thru there this afternoon...
We wanted to check on the plantings as they really are spectacular, but it was a little early, there was lots of stuff in pots waiting to go in the ground. Where you around there when it was a seedy no man's land?? What an amazing transformation. -
...read into what you will...it IS a lovely spring day.....
-
My husband took me to lunch...and I'm not telling you anything about it (execpt I did have some grilled octopus
) -
Anyone know how the Greeks do it for grilled octopus? The dish they serve at S'agapo in Astoria is excellent.
When we were in the Greek Islands, the fisherman would beat them on the rocks, as mentioned by Miguel, then hung on a clothesline.
When you ordered one, it got thrown on a battered charcoal grill, seared and then served with some limes and a cold beer. It remains as one of the all time great food memories, but I guess its not practical at home...
-
I'm just getting a chance to catch up on the questions and comments...you know, that pesky day-job thing....
Bleudavergne: I was as intrigued as you were by the lambs quarter name. Unfortunately the woman minding the stand was wet, warm and a bit cranky at the end of the day, so the conversation didn't go too far. I thought lamb...something was another name for mache. But this green isn't shaped like that at all, and its stronger flavored.
No herbs in the sofrito: just celery, carrots, and onion sweated for a bit. Then I added the garlic, chili pepper and the herbs (rosemary, thyme, sage). Doesn't it then get another name after the herbs are added, something like affamato (??).
Mabelline: hi! Yes, I am definetely going to brine the bird, maybe with some juniper berries. Especially after its been frozen. I don't think I have a choice except to roast it...its just too big!
Keifel: sorry about the shellfish allergy..that would be just awful for me. I have my own chocolate cross to bear!
Bainesy: all that McD lip service about now having salads just makes me want to wretch. Although I don't think that the obese women who sued McD should have won, you would think that with all that's going on in regard to "Supersize", reduced market share, depressed profits, that just maybe someone would have a clue. Oh well. There was resurrected thread yesterday that talks about culture and obesity.
edited because I cannot proofread!
-
It's really quite appalling - Starbucks has already bastardized the concept of a properly made cappuccino or latte but now Mickey D's will complete the destruction. At least the 'bucks raised the bar for coffee quality in general by making people aware of the world beyond Folger's, Maxwell House et al.
The pictures of the banner with Coffeemate was a real gag-me moment - I just walked into the breakroom at work and noticed that the new Coffeemate packaging (which is like that shown in your picture) has a delicious recipe for makign "real" whipped topping using Coffemate and cold skim milk. Yum.
I typically have one cappa/latte each morning that contains 3.5 - 4 oz of espresso and about 10 - 12 oz of 1% milk. Even that limited consumption has me calculating fat grams. It's a good thing summer is coming - I can switch to iced drinks with less milk and drop the fat content to 1/2% (but then I'll drink twice as many!).
BTW, yes he swears it's really a turkey.
You KNOW I was thinking of you when I was standing there!
Its so depressing. Why can't any of these corporations think out of the box...for just one minute?? -
Good Morning!
I had an entertaining ride to work today. Monday was sort of chilly and raw, and most people were dressed in shades of winter grey and black. By Wednesday, there were shots of turquoise and hot pink walking around. But, today was all about the color purple. NYU has their graduation today, and there were flocks of purple robed students descending on Washington Sq. Park. The air was charged with pride, hope, expectation and celebration, and the spirit was contagious.
A bit further uptown, as I got to Herald Sq., there was a large red and gold balloon arch over a sign announcing: THE WORLD'S LARGEST LATTE. McDonalds is debuting a new latte inspired beverage.
. And their partner in this venture is...Coffeemate! 
Why does McDonalds feel the need to supersize everything? What is the appeal in seeing the world's largest latte? Why do they feel the need to synthesize everything(Coffeemate)? Even the music was synthesized! I think Italy should re-possess the word latte (and cappucino) as the French have possession of the word champagne. End of rant.
What I really wanted to do this morning was an "Ode to the Donut".
"mmmm.....donuts." -Homer Simpson
Most mornings, we have coffee and a bite at Balthazar's. Its not the same as the, "can't get a dinner reservation until 11:00" Balthazar, this is the breakfast club Balthazar. There is a group of regulars there, same as you would find in any small town coffee shop/bar-tabac/piazza. Kisses and hugs from a waitress returning from a weeks vacation, coffee that's made just the way you like it and you don't even have to order it, they just bring it.
A few weeks ago, they started bringing donuts that had been made at Schiller's Liquor Bar. Now, in the time honored tradition of drug dealers everywhere, they gave out some free samples. It was an awesome, instant addicition. You know you shouldn't eat them, but they aren't that big, I won't eat them tommorow, they smell pretty good, just one bite, some extra crunches at the gym. Complete denial that you are in the grip of additction.
Now Schiller's isn't serving breakfast, so they are making them at Balthazar; and although there is some debate on whether there should be sugar on the outside, they remain the perfect donut. There is the perfect carmel color, the perfect crunch around the donut hole, the soft cruller like interior, and the aroma of ....donuts.....
-
My apologies Blovatrix! It was Rachel Perlow's topic. . That should get you going!! I wound up with a Samsung 4.0...not fabulous, but just fine for my needs, and its very portable. Goes in a pocket.
-
You missing your MIL's cooking STInGER?? I remember you had quite a feast!! How's the ankle...its got to be better by now.
-
Stopped at the Greenmarket at Union Sq. on my way downtown, they were closing up as it was late and the thunderstorms were not very good for business. I was able to buy some beautiful mesclun salad with nasturiums, pea shoots and wild spinach, that she also called lambs quarters.
I had a lovely ride over the
Manhattan Bridge and the sun even tried to come back out.
Tonight we celebrated Mother's Day as we were finally all home and relaxed. I made some cioppino, I think that's what is called/spelled. Its a tomato based shellfish stew that gets served in a bowl, over a garlic/chili/herb toast. The toast soaks up all the juices and is the spicey reward at the bottom of the bowl.
Here's the soffrito, and the olive oil/chili/herb blend ready to get slathered onto the bread.
.And now...voila! to the table, and quick photo because we were all starving.
.The salad greens were particularly tasty, I love the peppery taste of nasturiums. They are a must in the herb garden, and they look just as good as they taste.
Many, many thanks to Keifel and Phaelon56 with iPhoto tips!!
I also have a question for Blovatrix. Weren't you the one that posted a good link for digital cameras about 2 months ago?? ....hmmm. Maybe it was Jason Perlow, I'll have to try and Google up that thread.
Cheers all....good night!
edited because I was having some trouble posting using Safari as a browser...
Which is why the salad photo is here!! 
-
What do people do with fresh horseradish?
Two threads for you:
Thanks Tolliver! Inspiration delivered!
-
How did your friend prepare the turkey? That could be the clue to the perception of inedible....
He says he tried a variety of methods including oven roasting with added moisture. His contention is that it as dry and "just didn't taste good". The only method he found that worked was cutting the meat into strips, pounding to tenderize, then cubing, breading and frying. He's now gorumand but I think his wife knows how to cook and he seems to do well cooking vension and wild duck. Perhaps there's more than one variety of wild turkey? This one was described as having little to no "dark meat".
Is he sure it was a turkey??
eG Foodblog: hathor - Big Apple Blog
in Food Traditions & Culture
Posted
Right you are! I googled them up, and it seems they are docile and suitable for women and children.