tupac17616
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Posts posted by tupac17616
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No I can't find any of that so that is not much help but I can discuss the centerpiece... the turkey, of course. It was an old family recipe and it was stuffed with tamales. And, tamales were put in the bottom of the roasting pan to soak up the fat and juices. It was amazingly delicious. Slivers of peppers were inserted into the meat working from the inside and under the skin. There was seasoning also applied. That seasoning was a mixture of the usual suspects... chile powder, cumin, garlic. We got the tamales from our favorite provider. (We weren't nuts enough to make them ourselves.) The whole dinner was a huge hit. My favorite was the tamales from the bottom of the roasting pan.
Mmm...that sounds quite tasty
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Which place is next? It's never too early to start planning, is it?
I vote for Franny's
Me too
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This afternoon was a lot of fun. Thanks, Sam, for rallying the eGullet foodies for this trip. I was glad to come out and take part in the Pizza Survey for the first time (guess 4 pm is not such a weird time to eat after all. We all know pizza is good any time of day. Duh.
). I will definitely be looking forward to our future outings.As for today's pizza at Arturo's, here is my 2 cents:
The crust ---> Flavorful is a little thick for my tastes. I prefer a more pliable crust. I thought this crust got too thick as you ate your way toward the edge of the crust. I did, however, like the chewiness of the crust, and the nice char on the pie. Overall, good crust, but not great.
The sauce ---> Very nice. Had a nice tangy zing to it. I agree with Suzanne F that some herbs might have helped the flavor along a bit more, but many times, simplicity is best when it comes to pizza sauce, and this sauce was a nice reminder of the delicious simplicity that tomatoes can impart.
The toppings ---> Very impressive. The mozzarella they used was very flavorful on its own. It remained moist without rendering the crust limp and lifeless, which is always a good thing. I was especially impressed with the tenderness of the calamari and the clams, two ingredients which many pizzerias can often mess up fairly easily. Both the sausage and the pepperoni were quite flavorful, while not being overly greasy. I was very pleasantly surprised by the roasted red peppers we had on our last pie. I found those to be the most flavorful toppings of the bunch.
If I had to rank the pies we had today, it would be something like this:
1) Clam --- salty, but in a good way
2) Roasted Red Pepper --- nice texture and flavor
3) Pepperoni --- nice large thin slices; not greasy as pepperoni pies often are
4) Sausage --- lean, yet flavorful sausage
5) Mozzarella --- good cheese, but nothing to write home about
6) Calamari --- Can somebody pass the salt?
It was very nice meeting everyone. And the gelato afterwards at Otto was a fitting cap to a nice meal. And mmmm....the gorgonzola gelato.
Definitely the unanimous hit of the evening. I can still taste it now.I am very much looking forward to the next Pizza Survey outing. I'm hoping it'll be Franny's, as I have not yet had the opportunity to try that place. But perhaps a combination pizza/gelato outing to Otto wouldn't be too bad either
Once again, very nice to meet everyone today. I really enjoyed it. -
Sounds like an incredible feast tupac. Can you describe the Italian Coconut Cream Cake some more? It sounds great...
Sure thing. It is very simple, and quite tasty in my opinion. There are those who complain that its too rich to eat very much at one time. But of course the cake lasts longer that way
Anyway, here is the recipe. Enjoy:ITALIAN CREAM CAKE
For the cake:
½ cup shortening
1 stick margarine
5 eggs, separated
1 cup buttermilk
1 tsp. vanilla extract
2 cups sugar
2 cups flour
1 tsp. baking soda
1 cup finely chopped pecans
Small can of coconut (or ~1 cup)
Cream the shortening and the margarine. Add the sugar. Mix well. Add egg yolks. Mix in dry ingredients alternately with the buttermilk, and beat well. Beat the egg whites until stiff. Fold the egg whites in with the coconut, pecan, and vanilla. Bake in either four 8” or three 9” well-greased and well-floured cake pans, at 350 degrees for 30-35 minutes. Let cool.
For the icing:
2 8-oz. packages cream cheese
1 stick margarine
2 tsp. vanilla
2 lb sifted powdered sugar
Cream together the cream cheese and the margarine. Add vanilla and powdered sugar. You may need to add a little milk to get it to proper spreading consistency. Frost each layer generously as you build the layered cake. Sprinkle with nuts if you like. ENJOY!!!!
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I would like your mother and you to cook my birthday dinner!!
Thank you very much.
I am very much an amateur in the kitchen, though. Just a young guy who loves to eat, and loves to cook, so I'm always trying to expand my repertoire in the kitchen. But I (along with many other eGullet-ers, I'm sure) am always in awe of the stuff you post on this dinner thread. The stuff you make always looks so tasty. If everyone cooked and ate the way you do, I have a feeling the whole world would be a very happy place 
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Wish I had taken pictures of the feast my mother and I made for my father's birthday dinner last night, but we were all starving by the time all the food was ready, so no time for pictures
Anyway, here is what we had, in no particular order:Butternut Squash Flan with Parmesan Sage Sauce
Bacon-wrapped Shrimp stuffed with Jalapeno and Cheese
Mixed Green Salad with Grape Tomatoes, Dried Apricots, Crushed Walnuts, and Balsamic Vinaigrette Dressing
Bacon-wrapped Dates with Honey, Brown Sugar, and Balsamic Vinegar Glaze
Grilled Ribeye Steaks with Maytag Blue Cheese Butter
Salt-crusted Baked Potatoes
Steamed Asparagus with Lemon Juice and Lemon Zest
Sauteed Cremini Mushrooms with Butter
Nice, crusty loaf of Country French Bread and Garlic Parmesan Croutons
Oven-Roasted Figs with Mascarpone Cheese, Honey, and Toasted Pine Nuts
Italian Coconut Cream Cake
Mexican Chocolate with Mexican Vanilla Ice Cream
Lots of time was spent in the kitchen and at the grill, preparing this feast for my father, and a great time was had by all. I am still full today. Ahhh, what a meal
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Koronet Pizza in NYC at 112th (?) and Broadway has always been one of my favorites
Ah, one of the quintessential Columbia staples. Not the best pizza slice in the world, but that huge slice is always hot, always filling, always just seems to hit the spot. I definitely agree Koronets falls in the comfort/nostalgia category for current students, like myself, and probably countless alumni as well.
Almost everyone has a pizzeria that fits into the category of a place that was perfect, not because the pizzas were the absolute best, but because they were the joint where we hung out, where important things took place in our lives, and hey, the pizza wasn't too shabby either. In the context of our lives, these places were perfect and so the pizza has an almost iconic place in our memory bank. No, they're not a mockery at all, their integral to our socialized selves--they're like cafes in Europe, or the deli on Seinfeld, where we recap the day, bring our dates, get dumped, cook up schemes, deepen friendships. We need more of them, and soon we'll have them, and some of them may also be paradigmatically perfect at the same time.Beautiful response
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And the great thing about this talk about Totonno's is the fact that so many people can argue so passionately about so many pizzerias being the best among the best. That eternal dispute is a true testament to the greatness of NYC pizza. And that is just one of the reasons I love living (and eating pizza) here in this great city
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Who's underrating Totonno's?
By underrated, I don't mean that Totonno's is ever slammed, necessarily (although I have seen many complaints, on chowhound, for example, about limp crust, bland cheese, soggy toppings, etc). I just mean that I find their pies to be consistently wonderful, but it seems to me like Totonno's is not mentioned enough in discussion of the upper echelon of NYC pizza. Seems like Lombardi's, Patsy's, Grimaldi's, and John's on Bleecker get comparitively way too much hype. So basically, I am arguing that Totonno's is underrated when compared to the other notable NYC pizza institutions.
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Over-rated:
Lombardi's
Ciao Bella
Artisanal
Gonzo
Blue Smoke
Under-rated:
Lupa
Crispo
Union Square Cafe
Via Emilia
Totonno
Flor de Mayo
Di Fara (yes, there are still some doubters out there)
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I finally got a chance to try the custard on Sunday afternoon. It was such a nice day out, I decided to read in the park for a while (and of course I had to try the custard, since I just happened to be in the park
). I had the vanilla single dip cone. I was very impressed. I loved the texture. It was the first time I had tried frozen custard, but now it definitely won't be the last. I need to go back soon (and next time...vanilla with rainbow sprinkles...my all-time favorite ). -
Rhode Island Greening is "sour and hard with a distinctive tart flavor and soft grassy-colored skin. When it comes to tart, spicy apples, this beats Granny Smith any day"
The Twenty Ounce also has a tart flavor.
I think Locust Grove carries the best apples. They're at Union Square on Wednesday and W. 97th street on Friday. They definitely carry the Rhode Island Greening -- I went through them by the dozen last fall.
Awesome. Thanks a lot
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I've got a question for all you Greenmarker-loving eGullet-ers......
What is the most tart apple I can buy, and which greenmarket might I be able to buy them at? (For example, I love granny smith apples, but I imagine there has to be several otherr varieties of apple with a similarly tart flavor)
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Mmm...gorgonzola ice cream...sounds yummy. Be sure to report back after your experiment is complete
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Maybe I don't get out enough, but I love the thrill of watching gnocchi float up to the top of a pan of simmering water.
Heh heh. Me too. It's a great moment, knowing they will soon be out of the water, and into my stomach.
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Wow, that was fast. Thanks for the quick reply. I had no idea there was another greenmarket so close. I don't have Friday classes, so I'll have to take a walk down to 97th street and check that one out.
I picked up the apples just the week before last week, actually, on the 2nd. I can't remember exactly what variety they were, although I do tend to prefer more tart-tasting apples rather than sweet, so it was probably something with that kind of description. The apples were not bad. Far from it. They just didn't taste that much better than the apples from the dreaded Morton-Williams supermarket across the street. I will definitely give the apples from the greenmarket another shot, though. Who knows, perhaps it was just the type of apples I chose.
BTW, thanks for the kind wish for luck this semester. I appreciate it
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Bloviatrix, how good does the produce/cheese/meat from the Columbia greenmarket tend to be? I actually go to Columbia, and walk by every week, occasionally just buying a cookie or some bread or something. Once I bought some apples, but they were nothing special. Almost bought some lamb sausage last week, but was in need of a pan to cook it in :) I am just curious what you might have bought there in the past, and how it all turned out. Now that I am a sophomore, no more stupid meal plan, and it's time for me to get down to some cooking
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If it were me, I would make gnocchi (and lots of gnocchi) ASAP
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For me, I just throw throw together some Mascarpone and some fresh strawberries, and call it a day. Very very simple flavor combo, but very tasty in my opinion.
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My #1 suggestion in San Antonio is always Liberty Bar. It is a small, cozy place with cool atmosphere, great food, and great prices. I've taken several out-of-towners there, and they all seemed to like it. You should give it a search online, check out the info about it, and see if you like it. It has become one of my favorite places in San Antonio. Hope this helps.
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I have only used coconut milk one time, just a few weeks ago, in fact. I made a Jasmine Rice Pudding which called for two cans of coconut milk. Very simple recipe. I served the results up in partially hollowed out fresh coconut shells. Every last bit of the pudding was promptly disposed of by my family and I.
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Well, seems like this thread is hanging on, well, by a thread
, but I will update what's been going on recently. Gave a few more places a try. A few weeks ago I tried Ristorante Grissini over on Fredericksberg Road. Never have I received such unbelievably rude treatment when being greeted upon entering a restaurant. The hostess (who I found out later was the MANAGER of the place) greeted us with a stone cold stare, no "Hi", no "Hello", no "Party of four?", no nothing. Just a stare. Then she proceeded to hand my sister and her boyfriend a menu, saying "Take a look at this. We don't serve spaghetti and meatballs here." Unbelievable. We should've just got up and left at that point, after the extremely condescending greeting, but I really wanted to try the place, so we stayed.The bad part is, all of the dishes we had were very good. I had a pasta dish with turkey, broccoli, and a gorgonzola sauce, while my dinner companions had two spicy penne dishes and a pasta dish with meat and mushroom ragu. We also shared beef carpaccio for appetizer, and capped off the meal with strrawberries with mascarpone
and profiteroles for dessert. We all loved the food, but the service really left us with a bad taste for the restaurant. At this point, I really don't know if we will be returning there again anytime soon.Also, I gave Naples Pizza a try. Located on Huebner Road near Northwest Military, this little place has pizza, pasta, some chicken dishes, salads, etc, the works. All we tried was the pizza, but everyone liked it a lot. Being a huge huge fan of NYC-style pizza, this place was really awesome in my opinion. And I definitely have a new favorite pizza place while I am here in San Antonio.
Anyway, that is all I have for now. The next place I have my radar set on is Lorenzo's, which is also on Fredericksburg Road, near Medical Drive I believe. Once I try the place, I will give the full report here.
As always, any and all Italian food recommendations for San Antonio or the San Antonio area would be greatly appreciated. So, please people, gimme all ya got
I am all ears. -
I have found another good San Antonio pizza spot. I gave Big Lou's Pizza, on South W W White road, a try twice now....excellent chewy crust, nicely fold-able, just the way I like it. Not overly greasy. I thought it was very good overall. I would recommend it to any eGullet-ers looking for a good pizza here in SA.
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Definitely sounds like I need to give Florio's Pizzeria a try
Dinner! 2004
in Cooking
Posted
Is that the recipe from the recent issue of Gourmet (or was it Bon Appetit....i forget)? Sounds very familiar. I made that a few weeks ago as part of my father's birthday dinner, and my whole family loved it. Very tasty recipe. Definitely will be repeated in the future