HungryChris

Here is a pretty good site. Check out the World Ramen DB. clickety Cheers, HC

On a recent trip to Tennessee we booked an afternoon return flight in the hope of finding some Tennessee BBQ on our way from Bulls Gap to Knoxville. A little searching turned up a place called Buddys so we penciled this place into our plans. On the last day we got off the highway (40 W) at exit 407 to check out a large flea market. We decided to take the smaller roads into Knoxville to see what we could of the country. We were on RT 70 when I spotted this place. When you see this kind of thing you just know there is a kindred spirit in there. You just do! I turned around to take a picture or two and it broke my heart to leave without checking it out, but I think the look of the place kind of frightened Deb and she had Buddys BBQ on the agenda so off we went. We found Buddys to be a fast food place in a little gas station / mini strip mall and there wasn't a hint of smoke or BBQ aroma to be had outside. When I heard Deb say "We can't eat here, we have to go back!", I think I may have had a tear in my eye and I'm pretty sure I heard a quick chorus of Hallelujah sung from somewhere out of sight. Back we went! We opted for a rib sandwich, a BBQ pork sandwich and a side of slaw and something called tomato dumpling which we were told was a rich tomato stew with dumplings. We were curious. The tomato dumpling was just as reported and nothing more. The ribs came with mild, hot or extra hot sauce and we (I) chose the hot. They had been slow cooked long enough so that you could have eaten the bones and I was tempted to. I loved the spicy tomato based sauce in a way that doesn't happen very often and it still haunts me that I didn't buy some to take home. The pork sandwich was one of the most tender and flavorful I have ever had. I happily spooned some of the sauce from the ribs on for a bit more kick. The slaw was so good that I could have made a meal of it alone. This was a really wonderful find that has not gone unnoticed by the students at the nearby U of Tennessee, based on the crowd that moved in as we were there. I had hoped to chat with the couple in charge, but they got pretty busy and we had a plane to catch. If I had it to do again, I would have gotten bigger sandwiches and two for the plane ride along with some sauce to take home. I must go back! Cheers, HC

There is a little place called Ida's just off of Hanover St. in the North End that would be perfect for one on one conversation with any customer with Italian cultural underpinings. Being in Ida's is like being in an Italian family dining room. I am not Italian, but give me a pithcer of that great chilled red wine, some veal, a good salad and I might just get more creative with my family tree. Walk down Hanover st. towards Haymarket sq. and look for the sign up at about street light level on the left just as Hanover ends. I think they open at 4:30. Not fancy, but a truly great dinner experience, perfect for friendly conversation and an overall good time. Cheers, HC

jhonnyd, A compelling chronicle, sir. Thanks so much for those great photos, varitey of subjects and dishes. It is all I can do to keep to my resolution to not burn a single drop of gasoline over this long weekend. In other times I would have headed off toward the ocean in search of some seafood to cook, so inspired am I with this blog. Thanks Again, HC

I have been to LS by the airport in Warwick and on a few trips to Trader Joes in Framingham, Ma (I think that one is in Natick) The food has always been good. My oysters have always been great. I liked their lobster bisque. I liked the fact that my iced tea was refilled automatically (no charge). I just think that the prices are out of control. I cringe at the prospect of eating there and avoid it as a result. Having a few oysters, a salad and an iced tea costs more than a round trip, high speed ferry to Block Island. I just don't get that. They have the good food part down. They need to work at the 'at a reasonable price' part. Cheers, HC

I have purchased them at Whole Foods (CC).

My dinner last night reminded me of this thread. For an occasional splurge of a treat, try sea scallops. I know they are around $12 a pound, but you know what, try buying just 3 scallops. OK so the guy looked at me a little funny when I asked for just three, but a nice little salad, some cooked greens and 3 pan seared scallops was a great meal and only cost a few dollars. The same could be done with shrimp. The last time I cooked sea scallops I bought half a pound and made the mental note that it was just way too many. I use the same approach with Belgian endive. You can make a great single salad with just one of them. Last night I had 3 pan seared scallops a Belgian endive salad (1 medium endive sliced thin, sliced kalamata olives, capers, shaved shallots, lemon juice, olive oil and S & P) and sauteed broccoli rabe and the whole thing was under $5, not bad for great meal. I appreciated the meal that much more because I once did have to be real concerned with the cost. Old habits die hard. Treat yourself well, your self esteem is important and you will be thankful for it. Cheers, HC

I think buying whole chickens and roasting them is a great idea. Chicken sandwiches, chicken salad sandwiches, sliced chicken with a simple salad as well as chicken soup will streach things out quite a bit. An occaisional smoked sholder (when they go on sale) simmered for a few hours with root vegetables added for the last 40 min makes a good meal and provides sandwich meat and split pea soup stock later on. Pizza dough is cheap to buy and cheaper to make and offers a good variety of pizza options. Bean salad can be a welcome addition from time to time and cans of beans are pretty reasonable. A bit of chopped onion, a few spices, salt and pepper and a little oil and vinegar and there you go. Think of it as a challenge and just be creative. I know these words are easier to say than to adhere to, but it worked for me and it can work for you. Cheers, HC

Yet another fine effort in gastronomy and documentation. Keep up the good work, Daniel! Cheers, HC

I like a natural casing all beef dog cooked in ( I know I am mostly alone in this) boiling water. Why, you ask? The first hot dog I ever took a second look at because I thought it was really good was cooked that way. I also get satisfaction from seeing the pools of fat collect on the surface of the boiling water in which the dog in question is being cooked and revel in excluding this from my veins. I poke little holes in the dogs as they cook with the little skewers intended for sealing up the stuffing in a roasting turkey with string, to this end. As far as how I like to eat them, I used to be a mustard and relish guy in my youth, but have changed to alternating between sour kraut mustard and raw onions and chili and raw onions in my "older youth". Please do not put catsup on a dog anywhere near where I can see it! I like Deutchmiester(sp), Sabrett and as far as non all beef, Saugys. Any and all of these must be on a straight sided New England style toasted roll ( I used to use butter, but now toast with a bit of olive oil and can't tell the difference). Cheers, HC

I would try one of the places along Bowery like Bari Restaurant Equipment Corporation 234-244 Bowery New York NY 10012-3501

I have a Musso 4080 Lussino that I got by bidding (and winning) on a Simac on e-bay. How that happened is still a mystery. The thing was delivered brand new with a warranty from a supplier several states away from the woman selling it. My only guess is that the supplier did not have the Simac in stock and made the substitution. Once I did my home-work and realized that it was an upgrade, I stopped my original protest. It had cost me about $320. As far as the machine goes, my very first batch was just awsome! I love the fact that you can wip out quart after quart at a rate of about 1 every half hour. This was great when I knew my sisters kids were coming over. I also like to do sorbe and gelato experiments. Deb (on South Beach) likes to bring over a few 6 oz cups of Blue Bunny Lite 85 fat free, no sugar added yogurt (black cherry is her fave right now) and in about 20 min it produces really good SB friendly frozen yogurt. My latest gelato was made with 2 peeled large seedless oranges which when run through the blender yielded 1 1/2 C puree. I matched that with 1 1/2 C whole milk, 1/2 Tbs Vanilla extract and 2 heaping Tbs sugar (you have to taste the mixture to see how much sweetness the fruit brings to the table). That was pulsed for a moment and popped into the bowl of the Lussino, which had been running on the refrigerant cycle for about 5 min. I was looking for the Good Humor Creamcicle taste. About 20 min later I had it, soft serve style and the bulk went into the freezer to be hardened off. I could hear the Good Humor bells ringing from my childhood when the truck was really a motorcycle with a big cooler. Next will be the toasted almond! Let me also add that this thing is a big and heavy item. It will fill both arms and weighs around 30 lbs. I keep it in my spare bedroom/appliance garrage cause I just don't have the space to devote to it when it isn't being used. It is not for everybody. edited to correct spelling (where is the eG spell-check???) Cheers, HC

I had one at the Warwick Hotel that I thought was pretty good. There was no hint of the splash of soda that ruins everything, but fills the glass to which I object more than what was or wasn't muddled in the preparation. The slice of orange, well just an extra snack.

I just thought I'd throw this out there. I used to walk to 'the captain's' at lunch from work in the summer. I was happy to move my job closer to home, but miss walking to lunch here. Captain Scott's Lobster Dock

Nice Pics, ahr! You put my quick shots while nobody is looking to shame. I hope to get to know the camera (Deb's, and she insists on keeping it at her place for some stupid reason) better. With the red tide like it is, all those places are struggling to get the best quality frying clams they can, with mixed results I'm sure, and can't really be blamed for occaisional lapses in quality. Now isn't the best time for fried clams in this area. Cheers, HC

My fave is pan seared sea scallops and Cezaer salad served with Champagne. That has always been a 'key to the city' for me. Seriously, though, I happen to love the combination and if there is a woman involved, so much the better!! Cheers, HC

My God JD, That looks good enough to eat! How big is the shell of a scallop that size? Cheers, HC

Daniel, Great job, great photos, great subject. I am thankful, as a resident of our little 'nutmeg state' to see a New Yorker rercognize the fact that we are not 'just flopping turkeys here!!!!' I hope your photo journey inspires more posts in a similar vein as they offer enlightenment along with entertainment. Bravo Daniel! Cheers, HC

The first steamer clam given to me as a child seemed to me, to be an evil trick. The first clam on the half shell for me was quite unpleasant. There was no such thing for me as a nice piece of fish, bleh! I worked in a seafood restaurant while in high school and saw so many people who absolutely loved everything from the sea and I desperately wanted to as well. Over time, I did develope that appreciation. Go figure! Cheers, HC

I was recently in Home Depot buying new grates for my 12 year old Weber Genesis 1000 gas grill and decided to go the extra mile and get the rotisserie. I have done a rotisserie chicken three Mondays in a row since and they have been outstanding. I fill the body cavity with garlic and lemon slices, make up mixture of olive oil, sea salt, ground black pepper, Hungarian Half sharp Paprika, garlic powder, onion powder, and a little light brown sugar. I tie the chicken up so that the legs and wings are tight against the body, paint on the mixture and roast at 400 deg for about an hour and ten minutes, before checking for an internal temp of about 165 deg. Next Monday I will brine the bird, but even without that they have been just killer. There is nothing better than a few slices of that chicken after it has rested for about 10 to 15 minutes, just nothing better! Cheers, HC

Can anyone who has been to both the 55th st and 45th st Menchanko Tei establishments offer a comparison. I have only been to the one on 55th street and just realized there was one on 45th st as well. I keep telling myself that I will try something other than the Hakata Ramen, but just can't seem to bring myself to ask for anything else. The last time I went to the one on 55th st I had a Sapporo beer with my order, what a great combination!!! I have been trying to find Sapporo near where I live since, without much luck. Cheers, HC

As for cleaning and prep, you snip off the very front part of the shell so as to cut a straight line just behind the eyes. Then you lift up the point of the shell on each side and remove the gills and they are ready. Cheers, HC Edited to add: Remove the little flap that extends from the rear towards the front in the center on the underside of the shell as well.

I too think it's great to be able to pick fresh herbs and moved many of them up to a big wooden container on the deck off my humble kitchen. That works out well for me. I did purchase a little pot of mint many years ago and before long I couldn't go out there without a whip and a chair. It seemed to thrive on any method I tried to get it under control. Then I read that mint hates wood ashes. That turned out to be valuable knowledge. I emptied the wood ashes from my wood stove on the area one winter and it worked like a champ. Mint is now kept in strict 'lock-down' in my yard. Cheers, HC

I like to flip my steaks 3 times. I place a steak on the hot part of the grill, let it sear long enough to get a good grill mark, flip it the first time like you would open a book. Let it sear about the same amount of time then I flip a second time and rotate from portrait to landscape so that the first sear marks are now being crossed then flip a third time so that the marks are crossed on the other side. I like my steak rare and sometimes the steak is not thick enough to tollerate that much time on the heat and not progress past rare in which case, I have to compromise on the crossed grill marks. I don't care much about grill marks with hamburg, but only cook them rare if I have ground the meat freshly myself. Cheers, HC

I have a Weber Genesis 1000 that just turned 12. I have replaced the 'Flavorizer Bars', just ordered new cooking grates and had to buy a new propane tank. I switched to propane because I cook on my deck all year and just feel funny about having a bunch of charcoal up there. I just got the rotisserie for it (a long time dream) and discovered that when they say 'If you wish to save the drippings for gravy, place a drip pan in the center on top of the Flavorizer Bars before positioning the rotisserie and food in the barbecue.' What they really should say is something like 'If you would like to make a gravy and or would rather not have to deal with your food item being set afire by the drippings and have to replace the burnt strings on them in what has become an uncomfortably hot environment, place a drip pan in the center on top of the Flavorizer Bars before positioning the rotisserie and food in the barbecue.' One thing I just got from reading the June issue of Consumers Guide, which covers grills is the fact that there are good and bad alloys of stainless steel. One thing they mention is that the cheep stuff is magnetic. If you are out looking for one, it might be a good idea to bring a refigerator magnet with you and if it sticks to the stainless item in question, keep looking. Cheers, HC