Daniel

While leaving my girlfriends country house the other weekend, i noticed she had one of these guys in her garage. Now, being in New York the idea of having the opportunity to smoke a brisket or ribs in something other then my little indoor smoker is rather exciting. But again the bottom line is my experience with outdoor cooking is limited. I guess my first question is, does this type of smoker even produce a quality product. Is this the type of thing i will be able to smoke a brisket in for 8 to 10 hours? I guess once the grills viability is deterimened, i can ask my next question. Thanks.

Last night i made the Shrimp Goan from the cookbook.. I unfortunately ran into a problem. There appears to be a missing step in the recipe. The recipe calls for a spice paste to be made, but then doesnt explain what to do with the paste.. If someone could look at their book and explain the missing step i would appreciate it.. Thanks.

Was in Madison for a wedding this weekend.. I came upon this place garlic rose. I was excited to try it when unfortunately it was closed. I have heard of places in La and Colorado called the Stinking Rose. Has anyone tried this place and is it worth driving back one night for dinner from the city.

Speaking of Senegalese restaurants, i wanted to go to this place called Africa, by recommendation of a taxi driver. Unfortunately when i went up there the place was closed. Can you reco a really good senegalese place.

FIFI, The link, she is a missing.

I am a pdutch boy and am use to eating my grand mothers chicken pie. I am looking for an exceptional recipe, crust included. Thank you.

Thanks Fat Guy for the reco. Went there last night and had a really enjoyable dinner. My friend and I got the Larb, the lamb ped ped, the tamarind fish, and some duck dish with pineapple, lychee, in a masaman curryish sauce. The fish was terrific, the duck was cooked perfectly, and the larb was really good. In terms of the spice, I am a big spice guy, and i thought that everything was perfectly spiced. Its hotter then most restaurants.

I would like to see them add some Indian Wine to the list, or wine course. Kind of like they were doing at that place that started with an A.

Oooo i see you got all classy like with the Corona's. What happen to the Nattys?

You are right the term good value is relative. In my opinion however, getting a several course large meal consisting of shrimp, scallop, chicken, lamb, and veal liver and brains, an amuse, and salad, with a dessert created by one of ny's most creative chefs for 55 bucks, is a good value.

I thought that there was a huge value offered in the tasting menu.. I would think that they could charge alot more then they do. I couldnt even finish the last few courses. I believe that the chef makes the tasting menu and the chef didnt feel that bread went with the dishes he created. When you order a tasting menu you put your trust in the chef and should pay for anything extra that isnt on the tasting menu.

Wow. I almost ate my words tonight as well. Thank you everyone for your help. I forgot to add that in the deep fryer, because of lack of supplies, I had to use a mixture of oils. I used mainly peanut oil, but i used equal parts of canola, corn oil and sesame oil. After frying 24 poppers and about a pound and a half of chicken the oil level didnt even move. I was wondering if this mixture would have acted differently then just using 100 percent peanut. By the way for the poppers, which i am sure everyone knows how to make, I wanted to give the recipe. 12 oz cream cheese 8 oz shredded cheddar 12 jalapenos cut in half 1) Mix cream cheese and cheddar. 2) Stuff in jalapenos 3) dip in milk then flour 4) dip in milk the bread crumbs (repeat) 5) Fry em up. I was kind of pissed, it occured to me after everything was already prepared, i should have used the left over blue cheese to stuff some under the skin of the chicken wings or in a popper. But that will be my justification for repeating the process maybe during the world series or something.

I think i used a little too much hot sauce.. As you can see my friend couldnt handle the spice.

The wings were/are terrific.. Put them in the deep fryer after a little dip in the milk and flour. Also made jalapeno poppers. I went with a roquefort sour cream dipping sauce.. The damn roquefort was more expensive then all the other ingrediants combined. Besides the beer actually.. Yeh, i am not one to count my chickens, but the yankees seem to be doing ok.

You mean you just use store bought blue dressing. I was hoping to make my own dressing.

You hope the yankees are going to be toast. Turning the yankees into toast is one recipe I dont think anyone has figured out yet.

In terms of the blue cheese dipping sauce.. Thats all the blue cheese dressing is. Blue cheese and sour cream? What type of blue cheese would people use. And since i already have creme fraiche, how would that hold up?

I can also tell you my least favorite goya product.. I had this about 6 or 7 years ago and i cant imagine they still make it.. Its a Paella where the fish comes in a can and the rice comes in a container.. Really scary stuff.

Thanks. I really like the idea of putting the wings in a brine and will save it for another time. My problem is, tonight i am going to be at a small apartment in Manhattan and deep frying i think is my best option.

Making wings this evening for the play-offs. Does anyone have a start to finish amazing recipe for me.. Got a deep fryer. Would love some help.

So do you think all stores and businesses should be forced to close one day a week.. And do you think the landlord should still charge them rent for the day they are closed.

Since getting the book sunday i have made three of the recipes from his book. The Delhi style Lamb, the Chicken with Cashews and Coconut, and the Bannana Coconut Caramel Custard. I have loved everything I have made. The lamb was absolutely terrific and simple to make. Here is a picture of the custard my office will be enjoying today.

guava paste.. eaten with cream cheese on saltines.

I like to cook 1/4 inch slices of Spanish chorizo in a pan with a tiny tiny bit of oil. As the chorizo starts to crisp, i throw in slices of dill pickles for the last 3 minutes. I dont know if people have had this combo, but its really terrific.

I was always a big fan of limoncello until one day i tried this grappa called aqua di cedro. I found it alot less syrupy then limoncello.. Have any limoncello fans tried this and what are your comparisons.