Daniel

So we went to this farm in the Berkshires.. They always have the coolest vegetables.. All heirloom, all organic, yatta yatta.. You can go one afternoon and they will have 10 different types of heirloom cucumbers.. When we arrived there wasnt much out.. But we asked for tomatoes and he walked us to one of the greenhouses.. There our guy picked us a bunch of tomatoes right off the vine.. We made blt's with this wonderful bacon, those awesome tomatoes, and instead of lettuce we used some sorrell he gave us.. They came out great.. Bacon was crispy and smokey, the tomatoes were fruity, the sorrell added a nice almost like a vinegary taste. Mayo was the icing. So with the left over bones from the Ribeye, we made the deviled bones recipe.. We covered the ribeye bones in a mixture of worchesterchire sauce, butter, cayenne, and mustard powder.. We then tossed in bread crumbs and broiled.. Pretty crazy: Bone: Almost everyone thought this is a great idea! We also made a cacio e pepe for that meal.. Funny story, we didnt think we were going to have enough food.. We sent someone out to get some things and the only store that was open was a gas station.. The spaghetti was purchased at an exxon or something..

Really pretty, tupac. Where did you get those sardines. I have been getting mine at Citarella but, those look huge!

Thanks for the recipe.. Will give it a go.. Haha. Yeh, sometimes, its hard to photograph the whole thing.. I have been cooking a lot lately and usually only end up with photos of the prep work.. Newspapered tables of crabs, bowls of pasta, steaks and most other things just get eaten too quickly..

Few pizzas. Speck, sausage, ricotta. More speck: Showing the light coming through: Veal prior to cooking, wonderful quality: Peach, basil, ricotta: This was cheese and bread dipped in a batter and cooked in butter: Served with grilled sardines:

Beautiful photos prawn.. What about the twice cooked pork, I would really like to hear how thats done..

Love the photo.. Whether its rain or steamy grease its a dreamy shot.. I was out today cooking.. I am in the process of doing deviled bones in the broiler..

Picked up this hen of woods that was found in the woods that day..Was like 1.3 pounds, cooked in butter Ribeye on the big green egg: These really cool looking japanese eggplants grown in this guys greenhouse in marcella hazen's butter tomato sauce with bacon added.

I dont know why but for some reason I am thinking of a dessert on a spoon.. Might be cute to do like a play on cereal.. Like a vanilla milk panna cotta with a single cherrio on top or something.. Or like a lucky charm and marshmallow.. Just an idea.

Right you mentioned this.. I havent tried any of the things you tried besides the mussels.. Its nice we agree on those! If you like that style, you can get it at most Thai places.. Not that there is anything wrong with that. This restaurant is geared more towards authentic food.. If you like the mussels you should try the other dishes I like..

Went to Siam House a few times this last trip.. Must say, the food here is wonderful.. I have had a chance now to compare this place to a few of my other favorite Thai places.. I think the biggest thing this place is suffering from is lack of interest.. Lack of interest and support from the local community.. I have mostly gone on weekday nights and during some trips I have been the only person in the restaurant.. Other trips on weeknights there have been a few take out orders and just a small handful of customers.. Weekend nights are better, I believe this is because a lot of out of town Thai people will travel to come here.. Because the restaurant can't support a full time wait staff, there is one waitress working on a Saturday night.. So with no busboys and one waitress, the wait tends to be long. How the heck can a kitchen have enthusiasm when there is little support from the community.. How can a restaurant maintain such a varied menu if there isnt anyone ordering food.. A place has to cut corners in order not to throw out tons of food.. Though, I have not noticed any quality issues.. IWould you be brave enough to order the mussel special on say a wednesday night? If this place was in New York, this place would be packed. Note this was over the course of a few meals.. As I stated in another thread, the best way to eat here is to order of the translated Thai Menu.. This was translated by a previous member of this board I believe. Pork Sausage.. Homemade sausage served with peanuts, hot peppers, and ginger.. The sausage is sour and meaty.. Its fantastic. The traditional way is to serve with sticky rice Another shot of the crispy catfish salad.. As Miss A stated, the cashews work better in this dish.. But the amount of catfish they give you is amazing. Wonderful salad and still might be my favorite preparation. This was a pretty intense papaya salad.. Served with dried shrimp and salty baby crab.. The salty crab is pretty intense. This dish is the most clear example of the hot, sour, salty, sweet. A shock to the sense and a great way to start a meal.. (The crab is pretty hardcore) Grilled chicken special.. This dish was fantastic.. When I was there on a Saturday, I was listening to the conversation in the restaurant.. I was the only non Asian person there and people were getting up and walking between the tables.. I over heard on older gentlemen say that he ordered the grilled chicken and it reminded him of the chicken he use to eat in Thailand. At like 7 bucks, I had to give it a try.. The restaurant has lot of fighting cocks around the place.. Here is a painting on the wall.. I was wondering if I was eating the loser: Came with a lime, peanut, and pepper sauce.. Oh baby. Sweet and sour calamari: They have a version of calamari that is stuffed with pork and deep fried.. I will wait for another time to order it.. This seemed to be the more healthy version: Shrimp pad thai.. It was definitely not a dry version.. Its not my favorite dish but, this was good Saturday night mussels.. They were wonderful.. Served with lots of Thai Basil.. A fantastic preparation. My current favorite dish.. Strips of catfish cooked and then fried.. Served with long beans and a spicy red curry sauce.. This dish is outstandingly good.. Crab fried rice:

Steak N Shake 10421 W Touhy Ave Rosemont, IL 60018 (847) 299-3944 So on paper Steak N Shake is a wonderful thing.. Its like the Midwest's answer to the west coast burger place. Fresh meat patties are placed on the grill as the orders come in.. I like the style of preparation.. Ground meat is placed on the flat top and then pressed down on the grill.. I love this style of cooking when done correctly.. However, i think the quality of the meat is not up to snuff.. The patties come out grey and dry and fairly tasteless.. Not to mention the fries are pretty terrible too.. Something about those super skinny fries really annoy me.. Looking back, it would have been a better photo if I moved the plate over. Would have been interesting to see the side by side.. Though it looks pretty accurate. In a town like Chicago, its hard to find a dry burger.

I was at avenues a little less then a year ago.. The sous chef told me that a new place had opened up.. It was a french place with well priced wine and classic french cuisine.. I havent heard anything about this place since.. I think it might have been called Chateau or something.. Anyone know the name?

Seemed to be a lot more critical of Kampuchea then the other restaurant.. Though, it also received more attention.

Yeh, totally.. I see it.. I took a shot similar to that the other day at my place upstate.. I made this super thin pizza.. I guess I am not describing it correctly.. It just seemed a lot more flimsy.. There is no way we would have been able to take that shot last night.. Here is my photo from the other day..

I went back in this thread and am looking at the pizza photos.. I felt the clam pizza served last night was a lot more thin than photos on this thread.. The pizza reminded me of something like a really thin naan bread.. Its was really flimsy.. I happened to have loved the pizza but, it looked nothing like any of the other photos on this thread.. We would not be able to have done this with the pizza last night: The panna cotta was fantastic, some of the best I have had. It was a like adding gelatin to all the ingrediants you would put into a really nice whipped cream.. Wonderful whipped cream jello.. Lots of vanilla bean in there. The pastas were good however, we ordered all three.. I felt they were too similar to have gotten all of them..

I dont really understand what you are saying here weino.. I have been to the restaurant before and also have had food brought home from there.. My write up was about one experience.. I am not the end all be all here..I happen to not like the restaurant, this is just one guy's opinion.. If I had loved the place after trying "5 percent" of the menu would you have said anything.. If a place takes fried lamb and reheats it and serves it dry and tasteless should I explore the other 95 percent of the menu?

I have never come across a version of Sesame Noodles this bad.

I am by no means an expert on Sichuan Food. i have eaten at a few Sichuan Restaurants in China, a few in the US, and read a couple of books on the cuisine. From my experiences and understanding. Sichuan Food is spicy. Not hints of spice, or subtle flavors, but mouth burning intense flavors.. Sour, salty, spicy, its not something that should be mundane.. Often times at my meal tonight I was left bored, unsatisfied, waiting for the meal to start.. The heat was missing, the intense flavors hadnt shown, where were the Sichuan Peppercorns. Best dish of the night: Cold Spicy Rabbit- The meat was delicious, large pieces, not dried out at all. Had the most respectable heat of the night. Tendon: The best part and strongest flavors were provided by a fresh celery garnish. Something is wrong with that. Cold Sesame Noodles: Skip worthy.. I dont think these were really sesame noodles. The must have given us the wrong dish. No sesame. Conch grew on us. The fresh carrots were not the strongest component of the dish but, brought out the sweetness .. Mild heat that slowly intensified. Miss K got these. She loved them. They are truly inedible. Sweet as a Luden's Cough Drop. The color is really that shocking color. She is 8, this dish is a disgrace. Cumin Lamb shows the crappiness of the kitchen. Maybe something happened after the Times Review or something.. We ordered this as an after thought.. We got this and the potatoes after miss A read the Bruni review.. The review was on the front counter photocopied so every customer could take one. So we order the lamb and no less the 3 minutes later we are served.. There was no way possible that they could have cooked the lamb in this time.. The meat was kind of dry, definitely kept heated somewhere, and gently sprinkled with cumin.. By a show of hands, who thinks deep fried lamb covered in cumin shouldnt be excellent? U.E LIttle Pepper takes Sichuan Gourmet out in an alley and beats it like they owe them money.. The potato dish that Bruni went gaga over was bad. Not all that uncommon though, he suggested otherwise. Again it was boring. I asked for Black Vinegar which pepper it up. I think Bruni should leave slumming to Sietsema .. This place gets a C.

I dont really know.. I was going to use sage but, I have thyme in the fridge.. And so on.. I grabbed for things in my spice cabinet.. No particular recipe.. There isnt enough to notice it I believe.. Good luck, making rillette is so easy and very rewarding..

That reminds me of the joke Q:What has less calories then a sandwich? A:A half a sandwich.. I dont know if it would be worth it to do a diet bernaise sauce.. Just skip it all together and have potatoes tossed in tarragon vinegar or just tarragon something. But really, use bernaise and use half the amount you normally would.

Pork shoulder and belly: Put in with thyme, bay, and pork fat.. Cooked them for like 10 hours.. Added cinammon, clove, nutmeg, all spice, salt, pepper, ginger..Poured in more fat after this photo to seal.. Will eat in a month or so when the weather gets colder..Or maybe tonight when I get home from work

I would not recommend Esca or Toloache.. Esca is expensive and good to ok..

I found this photo of the guys cooking: Burger: Shakes: They were really good..

Funny enough, out of the people that were there, results were mixed.. I know Scott Peacock's recipe calls for 24 hours of brine then 24 hours of buttermilk.. And would have done that if I had more time.. I walked into my butcher and he was offering whole chickens for .99 cents a pound.. I couldnt resist so, I bought 6 chickens.. And thats what brought me to frying chickens. I liked the water brine better.. I added a ton of white pepper and salt and really liked the flavors there.. I felt the buttermilk was a little too milky.. It reminded me of eating blue cheese and wings.. I also make a blue cheese stuffed Buffalo Wings that it kind of reminded me of.. However, thats personal preference.. But in the future, if making for myself, I would just do salt brine.. And another batch of something else to experiment with. Maybe do a tradional jerk marinade for a couple of days and then fry.. Might be a little strange though.

Made fried chicken the other night.. Had one batch of chicken soaking in a salt water brine, the other soaking in buttermilk.. Took it out of the bag: Dipped in buttermilk: Dipped the chicken into flour mixture back into buttermilk back into flour. Then fried for only 4 or 5 minutes: Chicken was fantastic.. The inside was perfeclty cooked, the outside was perfectly crispy.. I was looking over the fried chicken thread cook off thread and noticed that many of the chickens were burnt.. Frying chicken is hard because how do you keep the outside from burning while cooking the inside.. Using the sous vide method takes all the hard work out of frying chicken.. Not to mention it is such a shorter cooking time that you can easily prepare three times the amount of chicken you would in the same time.. Hot chicken for everyone. I made enough for 10 people and it was effortless. I want to try this with frying duck legs next..