bigbear
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Posts posted by bigbear
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Long Island is blessed with many good seafood markets. The ones below were all recommended enthusiastically by readers and were visited by Newsday.
An article from Newsday a little over a year ago.
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I am a Comestible Processing Unit..... or a Foodie..... who cares?
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Hail, Alton.
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I always enjoy your posts, Doctor. Looking forward to more.
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Yes, I have used Restaurant.com a couple of times and had no problems. Read and understand the rules for each restaurant.
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Try including Groton, CT in your search for "submarine" sandwiches.
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..... You can not get Arrmani at JC Penny prices.
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No, but a good tailor could make it fit more like one.
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Vanilla ice-cream, fresh strawberries and a drizzle of reduced, Balsamic vinegar.
Reduce inexpensive Balsamic vinegar till syrupy (by about 1/2).
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If I had a few more bucks, I would have walked out with much, much more. It would probably have required me to rent the studio apartment next door to store it all.
Peppers is absolutely amazing.
Try a bottle of their Georgia Peach and Vidalia Onion Hot Sauce. It's addictive. I can see why they also sell gallon jugs of it.
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Take another look at the label. It might say grosella. I have never had the marmalade, but one of my nieces made me eat some of the sour, little berries just for her amusement.
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Thank you, Dean.
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This is an photo of the shrimp ceviche as it is served by the El Tambo restaurant in Tumbaco, Ecuador.
I posted this photo and others about 3 years ago in the eG Ecuador topic.
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I use cooked shrimp for ceviche.
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The Parkside Restaurant is very near Flushing Meadows Park and it is the most recommended Italian American place in the area.
107-01 Corona Ave
Corona, NY 11368
(718) 271-9321
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Shrimp holds up well. I always make a big batch, hoping for leftovers.
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Oh, Baby! That's some great looking food.
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I believe the New England Barbecue Society's contests are conducted using the Kansas City Barbeque Society's rules and regulations. Those are KCBS judging forms in the photos.
One of johnnyd's photo-captions says, "The judges argue merits of rib entries..." This might be a tad misleading. The judges do not confer amongst themselves until everyone has finished scoring the entries on their own. At your judging table, "No discussion with other judges when judging. When all slips have been turned in, you may talk quietly; remember, others may still be judging."
The KCBS runs classes to become certified judges. Get certified and volunteer to judge at any KCBS sanctioned contest. Time to buy that motorhome and hit the road for some 'cue?
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I am revising my top-five list slightly. Someone else's search for a replacement for Inner Beauty led me to try Rasta Fire Hot Sauce. It is touted as having the same recipe. Having never tried Inner Beauty, I can't make a comparison, but I like it a lot. Rasta is bumping Marie Sharp's from my list.
Amazon Hot Green Sauce - Tangy.
Dave's Gourmet Total Insanity Hot Sauce - Not their hottest, but hot enough to go a long way in cooking. The label says, "Not for people with heart/respiratory problems." Believe it. Trust me.
Marie Sharp's Hot Habañero Pepper Sauce
Rasta Fire Hot Sauce - Sweet and tangy. The curry and the cumin make it my new favorite with rice and beans.
Tabasco Red Pepper Sauce - Original Flavor - Ya gotta love what ya were raised on.
Túóng Ót Sriracha Hot Chili Sauce - Garlicky. They should put this out in pizza parlors.
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I use these 2" Mini Clamps. Got mine from a box at the checkout in a Home Depot for about 0.25 apiece.
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Thoughts and prayers.
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Wow..... just Wow.
Travelogue: the Americas (part 2)
in Central & South America: Dining
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I am enjoying your travelogue. Thank you, Peter.
Not to take anything away from the Colombians, I believe that Anthony Bourdain is most often quoted concerning his appreciation of Ecuadorian line-cooks.