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Everything posted by SobaAddict70

  1. SobaAddict70

    Tricks with brussel sprouts

    People seem to have a hate affair with brussel sprouts. Something about little bunches of gas served on a steam table just waiting for a gastric inferno. I used to dislike them intensely until I discovered roasted brussel sprouts a couple of years ago. Sliced in half, drizzled with EVOO and a toss of kosher salt, then roasted at 325 F for 45 min. to an hour, these are amazing and as sweet as candy. Now, sometimes, I deleaf each sprout, cook the leaves down with garlic and slow-cooked onions, butter and/or EVOO, a bit of anchovies and a pinch of red pepper flakes, and sauce that with pasta. The onions and EVOO form the base of the sauce. Generous grind of cracked black pepper or fried bread crumbs to top it off. A new trick I've done is to shave each sprout with a mandoline, cook with some duck fat, salt, pepper, and chopped apples. Combine with a little red cabbage, apple cider vinegar. Serve as a side dish with pork chops or roast chicken. Any favorite things to do with brussel sprouts? Brussel sprout tempura, anyone? Soba
  2. SobaAddict70


    What makes an authentic paella? Does a paella have to be cooked in a special pan? (There is one, but I can't remember the name of it at the moment.) How varied are paellas compared to risotto? What kind of image is conjured up for you when you think about or hear about paella? For me, there is paella valenciana (the traditional kind incorporating chicken, pork, shellfish and vegetables) and a vegetarian paella. I have made recipes which were a blurring of lines between paella and risotto. What are your favorite kinds and recipes? Discuss...
  3. SobaAddict70

    Food In The Military

    The above quote from Jaymes in the thread on recipe etiquette got me to thinking about this really broad subject.... What's food like in boot camp, on a military base, or on a ship? It's been at least 15 years since I've been in the military (U.S. Navy, San Diego RTC), so I'm wondering if times have changed....for the better, that is. What are your tales? My recollection is scrambled eggs and bacon/sausage/ham for breakfast 7 days a week, and not much else. Oh, and working the galley was one of the jobs they had for the fifth week of boot camp, but I never made it past the fifth week on account of failing the swimming test. That's another story for another day though. Soba
  4. SobaAddict70

    Your spice cabinet

    ...your collection can never be big enough. I like to go out to Astoria and Jackson Heights to get all my Indian spices cheaply and in bulk. When I was living in Astoria, there was a store two blocks from my apartment, on the corner of Broadway and 36th Street that sold stuff like black mustard seeds, turmeric and cardamom powder in bulk, and really cheaply too. I sort of miss living in that neighborhood, and also the store as well. Now, whenever my supplies run low, I just hop on the subway and jet over to JH and stock up. Anything non-Indian, I get from the local supermarkets -- but if its zataar or sumac, then its a trip to Sahadi's (I tend to visit Queens more often than Brooklyn, just because of distance and travel time). A food emporium run by an ex-boyfriend of mine, located in the Upper East Side in the low 80s gets me stuff like imported Hungarian paprika (both powder and peppers). Do you let your spices sit in your cabinet, or do you replenish your stock with new sources? Do you have an extensive spice pantry? (This applies to herbs too.) Raise your hand if you grow or have your own personal windowsill herb garden. (Our window space is extremely limited, but that's one of my dreams -- nothing like freshly torn basil or just-snipped watercress/mint gracing your table.) Where do you go for spices and herbs? Discuss. SA
  5. SobaAddict70

    Cooking from "Jerusalem: A Cookbook"

    After USGM, I went over to a Barnes & Noble and bought which I've been wanting to get for a long, long time. My partner, B, has their book "Plenty" which came out in May 2010. I considered buying that, but it didn't "grab" me the same way that this one did. I'm dreaming about making a few things right off the bat, like for instance, maqluba (page 127), sabih (page 91), charred okra with tomato, garlic and preserved lemon (page 74) and roast chicken with clementines and arak (page 179). I'm looking forward to cooking my way through this book. Anyone want to join me?
  6. In the Passover thread, I came across this little gem of wisdom from El Gordo (Fat Guy): What's dis? It has to be something god awful tasting, like fruitcake right? Just curious here....I'm not even remotely Jewish. Soba
  7. Recently I had my first sampling of Rosie's lime marmalade, which goes surprisingly well with peanut butter in a PB&J sandwich. And now I have an orange and ginger marmalade, and a peach and pineapple jam to look forward to. And there is the remains of a jar of pumpkin and pecan butter from earlier last year -- I had picked it up from a Food Emporium and used it quite a bit for a while, but eventually forgot about it, so now it sits all forlorn in the middle of the first shelf of my refrigerator. What are your favorite jams/jellies/preserves/conserves/fruit butters and pastes, and what uses do you use them for besides sandwiches, ice cream sauce and glazes for ham? Has anyone ever had a lemon marmalade? A tomato and jalapeno jam? Plum preserves? Anything out of the ordinary beyond the usual? SA
  8. SobaAddict70

    Barbecue Sauce

    ok, I know its past time seasonally speaking for bbq sauce, but I love bbq and no place in NYC serves passable bbq except for Pearson's in Queens and Blue Smoke (and that's a stretch....for some of the items. Other ppl may concur or not, after all, this particular thread promises to be HIGHLY subjective in more ways than one.) I love bbq in all its forms from wet bbq (with sauce) to dry bbq (without sauce or with spice rubs, usually with sauce on the side), to Asian style bbq (hoisin sauce/Peking duck comes to mind/roast pork and spare ribs). However, I think the crown jewel of all things bbq is the sauce. Some sauces are tomato based, some are vinegar based, some are fruit based, and most are delish. Some (thankfully) are bastardizations of the real thing....Heinz bottled stuff and Shake-and-Bake are two egregious examples. What are your favorite bbq sauces? Composition? Recipes? Ways to serve? Experiences? Debate, kvetch, and discuss. SA
  9. I call it a "saga" because my partner, let's call him "B" for now, lives in San Francisco. We see each other every few months and keep in touch with each other via the power of Greyskull the palantír of Isengard the wonders of modern technology. I'm flying out to San Francisco in a few days, but in reality it will have been my third trip out in the past 12 months. I figured I'd start this thread so I can update all y'all on my foodie adventures in the City. Some pix from last time (in January 2014): A mushroom vendor inside the Ferry Building. Someone on Facebook said that this was a boring menu. What do you think? Brenda's 652 Polk Street (Eddy Street) The Tenderloin We had brunch at Savor. Savor 3913 24th Street (Sanchez Street) Noe Valley Below: Crab cakes on english muffin with poached eggs topped with spicy cajun hollandaise; home fries; fruit cup. Grilled pork loin with basil, cilantro, cucumber, tomatoes & jalapeno Dijon aioli on a French roll; beer-battered french fries; mixed green salad. Chicken breast on sourdough with smoked bacon, avocado, lettuce, tomatoes & mayonnaise. Never been in one; have to check them out eventually. Would you pay $32 for a bowl of cioppino even if it had crab in it? There was brunch at Greens -- better known as the restaurant that Deborah Madison opened in 1979 after her stint at Chez Panisse. Greens 204 Bay Street, #A (Powell Street)) Yellow Finn potato griddle cakes with leeks, manchego, parsley and chives; romesco, crème fraiche and herb salad. Corn tortillas with roasted butternut squash, poblano chilies, peppers, grilled onions, Rancho Gordo beans, cheddar, cilantro, napa cabbage, avocado, tomatillo salsa and crème fraiche. Quivira Sauvignon Blanc 2012, Dry Creek Valley Wild mushroom and leek pizza with asiago, grana padano, thyme and arugula Warm cauliflower salad with crisp capers, pine nuts, mint, tarragon mustard vinaigrette and shaved pecorino fiore sardo. Orecchiette with Knoll Farm rapini, Juliet tomatoes, spring onions, green garlic, olive oil, pepper flakes, bread crumbs and grana padano Butterscotch pot de crème, with whipped cream and pecan shortbread cookies. Flourless chocolate torte, espresso ice cream, cocoa nibs There was also a visit to an izakaya for dinner near the end of my visit. Oyaji 3123 Clement Street (33rd Avenue) Outer Richmond Hijiki Motsu-ni -- Pork intestine braised in miso, with tofu, daikon and carrot Grilled salmon onigiri Grilled pork tongue Grilled pork belly Hoshiebi kakiage -- deep fried vegetables and dried shrimp cakes in light tempura batter Fried smelts
  10. SobaAddict70

    Cooking from "My Paris Kitchen"

    I bought something I've been eagerly awaiting from Kitchen Arts & Letters today. Now, I rarely cook from cookbooks, but I'll make an exception for this one. I have my eye on a few things, such as the coq au vin and cassoulet, but the things I want to make the most are probably all of the vegetable dishes in the book. It's probably too late for me this week (because what I get from USGM on Saturday generally sets the tone of menus for the next 3-4 days), but I'll be keeping some things in mind for down the road. Roast lamb with braised vegetables is an idea, ditto for the shakshuka. What will you be making?
  11. SobaAddict70

    Adding a ZING to "mundane" vegetables

    That's your opinion, and in any event, not germane as far as my reply is concerned. I believe this was the original question... I was answering what I do. I don't really care about your perspective, but hey, whatever floats your boat.
  12. SobaAddict70

    Pasta Sauce – need advice

    Eataly had fresh porcini mushrooms at $45/lb a couple of days ago.
  13. SobaAddict70

    Adding a ZING to "mundane" vegetables

    Olive oil. You'd be surprised. 1-2 tablespoons stirred in just before service will lend a touch of magic. Try it with some green beans, broccoli or spinach.
  14. SobaAddict70

    Dinner 2014 (Part 5)

    Thanks mm. Prosciutto di Parma, with roasted figs and ricotta salata. The figs were soaked in a little port, then roasted in a 350 F oven with olive oil, sea salt and black pepper. Penne with sweet peppers, anchovy and olives. Fried tomatoes with garlic, parsley and pipelchuma. Arctic char, North African herb sauce
  15. SobaAddict70

    Union Square Greenmarket

    Picked up late Saturday: herbs, potatoes, onion, heirloom tomatoes and escarole.
  16. SobaAddict70

    Dinner 2014 (Part 5)

    1 lb. Prince Edward Island mussels steamed in 1/4 cup sauvignon blanc, with 1 tablespoon chopped shallots Shelled mussels being cooked in olive oil with shallots and sweet peppers Some leftover shishito peppers that I had to use; these were seared in a hot pan along with some olive oil Mussels with shishito and sweet peppers Sur Le Fil 2012 Sauvignon Blanc, Lake County, California Fried potatoes with mixed olives and sriracha Cavatelli con cavolfiore e pomodorini ("cavatelli with cauliflower and cherry tomato")
  17. A proper smörgåsbord, preferably served as it would be in Sweden.
  18. I was going to ask much the same thing, but JoNorvelle beat me to it.
  19. SobaAddict70

    Savory Dishes That Feature Lemon

    I usually just caramelize them and use the lemon slices in whatever it is I'm making. Or, I'll slice a lemon and infuse it into flavored oil (i.e., oil infused with garlic and anchovy). Very tasty when combined with green beans, for example.
  20. SobaAddict70

    Food Movies: The Topic

    I thought, apart from the food scenes (which were very good indeed, except for the modernist garbage), that it was a dish of pablum best reserved for invalids.
  21. SobaAddict70

    Dinner 2014 (Part 5)

    Sea scallops, with capers, brown butter and lemon Seedless grapes for dessert
  22. SobaAddict70

    Breakfast! 2014

    Greek yogurt, caramelized banana jam You can get the jam from: http://josephinesfeast.com
  23. SobaAddict70

    Pasta Sauce – need advice

    That post has sorta-kinda the right idea, even though that's not how a bolognese sauce is traditionally made. Usually has pork in it (i.e., mortadella, prosciutto), in addition to the ground meat (which is typically ground pork or a combination of ground pork/beef).
  24. Another point of view that is applicable in this discussion: http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/what-does-a-recipe-editor-do I concur with Porthos: there are people, of various ranks of expertise, who may find it confusing if they encounter an ingredient listed in the methodology that wasn't mentioned earlier in the ingredient list. Count me amongst them. Organization is your best friend; that's why the concept of mise en place is so important. A well-written recipe will list the order that ingredients are used, repeat it in the methodology and when it comes to execution, it will be reflected in your mise en place. Form follows function....one little thing out of place has the potential to throw things into disarray, even if it's as trivial as a surprise ingredient.
  25. SobaAddict70

    Pasta Sauce – need advice

    And really, the tomato-butter-onion sauce is only one out of a whole bunch of other sauces, even in Marcella's books. As much as I like that sauce, I don't make it very often. The way people tell it on boards like eG and CH, there's only a limited number of pasta sauces and that's just not true at all.