Septemberdog61
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Posts posted by Septemberdog61
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IMO. I didn't see it as popularity. Dale was executive chef. He was responsible for everything that went out of that kitchen. He choose to let Lisa fail thinking if she serves this swill she'll get the boot. As EC he should have insisted Lisa start again or have Spike and Lisa switch positions. It was all about leadership and making the right decisions to open a successful restaurant.
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All the Burger King commercials with the "King." He creeps me out big time. I was most disturbed with the one where the King is in bed with some one.
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Lisa is a little cry baby with a bitchy attitude. I added "I'm doing it for Zoi" to my product placement drinking game. I was drunk 20 minutes in. Not sure I understand why Jennifer was sent home. Maybe it was because she said "encapture." Nikki gets reamed out for not making fresh sausage last week, but Lisa and Antonia use store bought chorizo when the rules said kielbasa. The kielbasa snobs should have gone home for not playing the game. At least Jennifer and Stephanie tried. Maybe it all comes down to which dish tasted better.
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Olives! Black, green, pitted, cured, canned, stuffed......
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I admit it. I love this show. Some of the sound bits had me howling. Jennifer saying something about the blonde Barbie with the big knockers.
I think Gordon let the wrong one go. Bobby (aka the black Gordon) was a coward who refused to help out his team. Some captain. OH I mean 4 star general. The dad with the Ken doll hair should have had a second chance.
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I think Sparks Steak House would be perfect.
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So, I'm watching and playing along with the TCDG (Top Chef Drinking Game) and realize at the commercial break...........I've run out of wine !!
I played also, but I added drinking every time there was a shot of a GE emblem, RAV 4 symbol, Gladware, etc, etc. I'm still hungover.
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Irish Car Bombs taste a lot like a chocolate shake.
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I have made morcilla with my PR M-I-L. The closest sausage to morcilla I have eaten is Hungarian véres hurka. The flavor of sofrito is missing, but texturally similar especially when fried and the skin bursts open.
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skulking in with:
Cooking the Costco Way
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I only have one, I dont eat at other peoples houses and from potlucks or bake sales...
I have this one also. I will only eat at other peoples houses if their home, stove and bathrooms are clean.
I will not eat from potlucks or bake sales unless I have proof of aforementioned.
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Pizza- tomato, cheese only (maybe some fresh basil)
Hot dogs- mustard only
Pastrami- rye bread and mustard
I once went to the 2nd ave deli with a friend who wanted pastrami on whole wheat with mayo. She may have been the anti-christ
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I miss Madeline Cooks.
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I have another one. I cannot for the life of me remember the name of this cookie. I asked my mom and she remembers the cookie being my favorite when I was little.
It was made by Nabisco and it looked like 2 vanilla wafers filled with marshmallow. It was in a green box, packaged like Mallomars. Yhey were kinda like a naked Mallomar.
Does any one remember the name of this cookie?
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"If this is a vegetable medley than I'm a monkey."
Was that really Madonna's brother or did I miss the joke?
Yes it was according to NY Post Page SIX:
http://www.nypost.com/seven/08172007/gossi...g__pagesix_.htm
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I grew up in Astoria and can vouch or Parisi bread. For many, many years my family enjoyed Penna restuarant next to Parisi under the el. Next door to Parisi used to be Walken's bakery (as in Christopher Walken) and I believe Lidia Bastianich worked there for many years.
Stamatis has wonderful food. "Ploes" a little further up Broadway bet. 33 34sts has great Greek food specializing in Mezze. Taverna Kyclades on Ditmars and 33rd is great too, although the wait can be very long.
I always get my Greek "supplies" from Medditerranean Foods. They have 2 locations. One under the el at 23rd ave and the other bet. 30 and 31 ave on 34 street. I like their service better than Titan Foods under the el. Although Titan is larger, the service isn't as polite.
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I am bumping this topic up forum again, was wondering if anyone (since '03) has tried to make these?
My father in law is from Puerto Rico, has a pastele(s) machine, and would like me to try this.
His original supplier (a women who was born and raised in P.R.) lived in FL., where she made freezer(s) full of these bundles. Due to illness, she is not able to make these anymore, so I thought I would try to learn this technique.
Pasteles are so GOOD, they are hard to describe.
I wish I had a recipe to give you, but like every PR cook I know, recipes do not exist. It's all about taste, smell and color. Maybe this year I can take photos or video tape it. It really is a sight to behold and it's a true labor of love because it takes all day.
I make pasteles every Friday/Saturday before Thanksgiving with my partner and her family. We usually make about 250 so they last until Christmas. (They never do, once the word is out...) The family has a very old fashioned machine that is actually a refrigerator motor attached that has a homemade grating blade that is semi attached to a large plastic 5 gallon container.
Her family uses green bananas (not plantains) unripened yellow bananas.
These bananas ae a pain to peel. They do not peel liek bananas. They peel like plantains. You have to cut off the ends, make slits thru the peel making sure to not slit the banana. If you slit the banana meat the are impossible to get off the peel. Then thy have to sit in warm salted water for a few minutes to make them easier to peel.
A hughe box of these are grated in the machine and then mixed with achiote oil, spices and tons of homemade sofrito. This is the masa or base for the pastele.
In the meantime 5-8 pork loins have been cut into tiny bite size pieces and cooked in sofrito until tender. This almost looks like asapoa or caldo. Any leftover caldo is saved for Thanksgiving's arroz con gandules.
While others are preparing the meat and masa someone else is cutting red peppers into long strips and opening jars of manzanilla olives to get ready for the assembly line.
Someone else is cutting parchment paper and butcher string.
And someone else is washing, drying and cutting banana leaves.
Once all the ingrediants are ready the assembly begins.
First is a section of parchment paper is laid on the table. Next a spoonful of grease skimmed from the top of the meat and placed on the paper. The banana leaf is next and a little more grease. The grease keeps the pastele from sticking to the paper and leaf. the leaf imparts flavor.
Next a big cooking spponful of the masa, than some meat, than 1 olive and 1 pimento. The whole thing is carefully wrapped and it waits for it's partner to be tied. When 2 pasteles are ready they are placed flap folds against each other and tied very carefully. Voila 2 patsales down 248 to go.
They are boiled for 1 hour in salted water.
They are absolutely delicious and sometimes an acquired taste, but I have yet to meat anyone who does not instantly love them.
Sometimes we will make variations and add pana (breadfruit) yautia or yucca or potato.
It's hard, hard work. You smell like pasteles all day and the next day (only someone who has made them will understand this). Your clothes are stained orange from the achoite as are your hands. The house is a wreck and the linoleum might stain if you don't watch the achoite oil. Making the achoite oil is my favorite part. But really it's all my favorite becuase we are all together having fun. Having a beer or 2, listening to salsa and learning how to carry on tradition from a 70 year old PR woman.
I know what you mean about freezers full. These pasteles just seem to get better the longer they stay. All the flavors seem to mingle.
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Thats a good combo. Would it be the Sambuca Caffe flavor or the classic Sambuca?
Hmmmmmmmmmmmmm. Never thought about the Caffe flavor. Not sure how appealing that would look. Looks pretty good over a bowl of vanilla ice cream.
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coffee ice cream, chocolate covered coffee beans, sambuca
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Barley in Italian is "orzo."
Not to confuse the issue further, but Kritharaki is Greek for barley.
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I don't know if it's a NY thing, but I can definately stop at one Lays chip, Wise brand is a problem for me. Whoppi Goldberg has a routine about NYC folk loving Wise and not the Lays brand. And honestly anytime I open a bag of Lays it smells like a bag of farts to me.
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Not close to Edison, but several stores and bodegas in Dover carry banana leaves. Pre-unic on Blackwell Street (near Fred's Fish market) has them for sure as does the small bodega (can't recall the name) off Blackwell across from the big Episcopal Church.
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I had heard from the grapevine a while ago that the Celantano family was going to open up Italian markets. The rumors are confirmed!! They are opening a store in the group of stores where Toys R Us and the furniture store BO are in Livingston/East hanover called Lets Eat. There is a banner up naming Dominick Celantano as the owner. Click herefor their website. I'm surprised at the location, as it is kinda tucked away on the end unit with lousy visibility from the road, but I''m sure they have a loyal following from the Verona store and if their food is good, they will beat a path to their door. I wish them much success.
Eric
Now if they would only bring back the Celentanos frozen pizza. Sigh
Hell's Kitchen U.S. (2008)
in Food Media & Arts
Posted
Glad Bobby is gone. The guy slid under the radar way too long. I still love Jen and her crazy comments.
Did anyone else notice the glaring horrible editing? During dinner service, when JP hit his face he went from wearing a blue tie to an orange one.
And I still love the show. It's pure entertainment.