Luckylies

yes tell us please!!!!!!!!

To see Superman last week we brought four pulled pork bbq sandwiches (with coleslaw on top) I wrapped them in heavy duty foil and brought exra sauce in a zippy bag! Perfection! Lots of jealous neighbors! I don't think I've ever seen an afternoon show @ 11th and 3rd without going to the Taco bell and picking up a few beforehand...guilty as charged

Yeah, Hesser was good for a laugh -Hater

yeah, I know what you mean, i'm thinking of asking for a trail (something I wouldn't really have considered based on the food a year ago) really, I might want to work there.. Especially if Chef is as much of an asskicker as everyone says. BANG BANG! Actually, it would really be an honor...based on my one meal there...

Dear ChefPeon, Will defintiely work on the recipe you gave. By the way, the choux bun stuffed with cream is the cream puff? and if you pipe it the long one stuffed with cream, it is eclair...just the matter of shape? Am i correct? Best nantana ← Choux bun stuffed is called a puff and the long one is an eclair. Yes, it's just the shape that is different (and eclairs traditionally have fondant on top)

Did you use the vinegar or the sour cream? did you check out the Italian website? hmmm. I'm going to try with coach farm this weekend, I love their stuff, so we'll see. Keep trying, I like the sound of your experiments.

Jersey. ← ah, oui.

Make ricotta. Heat milk to 185f add 1/3 cup white vinegar to break the curds. Strain through a fine chinois or double layered cheesecloth. Reserve the curds and drain until as soft or firm as you like. yum. You can also break the milk with sour cream thats been frozen and then thawed (it breaks). I did this last week and it was really really good. Check out the paneer thread on the India thread. (um, yeah, I'm an idiot for not being able to post links after a year here...sorry) Italianfoodforever.com has good cheese stuff too. is the goats milk expensive?

They only have veal breast on the bone by me so that's what I worked with. 1 veal breast Chicken stock Dry white wine (I used pinot grigio..cheap stuff, but good) 3 carrots 2 onions Bay Leaf 6 peppercorns 5 cloves Garlic cut into thick slices anout 2 cups Mojo (badia) salt ground blk pepper herbes de provance Preheat oven to 300f (you could go lower but it's not nessesary) 1. Season the veal with salt and pepper, score fat and insert garilc slices, cover in mojo in zippy bag for up to 6 hrs (I did 4) 2. In roasting pan combine all ingredients except veal. Bring to a boil on the stove and taste to adjust sweetenss/ tarness balance. Don't adjust the salt yet. 3. place veal in pan fat side up and cover tightly with foil braise in oven for 3 hrs (you want it very tender almost pull-able...the fat needs to have converted. 4. when done carefully remove the meat from the pan juice and place on a cutting board to cool until you can handle it. 4.5. Strain the sauce from the pan (discard or eat the veg) reduce until thick and viscous. season to taste (this is a great sauce) 5. using a sharp boning knife try to cut the meat from the bone in one or two large pieces, remove th egarlic spears. Place these pieces on a plastic wrap lined sheet tray (or cookie sheet) weigh it down with another sheet and a big can and put it in the fridge to chill for a few hours. 6. Cut the pressed veal into steak like portions. 7. Heat a pan over med-high heat with a neutral oil (veg) and brown either side of these "steaks" they should warm through. Serve with rice or mashed potatoes, whaev. 8.post pics in dinner (please)

Try cutting a cake on a porcelin plate. The cardboard is light, fine to cut on, sturdy, insensitive to temperature and cheap- it has a lot of things going for it. What about some sort of lightweight plastic that's nice looking?

aaaahhhhhhhhhhh!!!!!!!!!!!!! what the hell??? where'd that thing come from???

I thought it looked really weathered and 70's, kinda of Connecticut nobility wasp cold blue yacht. ya know?

You can find bitter oranges and bitter orange juice in grocery stores in Hispanic hoods- c-town near me has it, so does my local Associated (both on ave c in nyc) Badia sells a shelf stable Naranja Agria (I have some in my fridge) Don't forget to pronounce your marinade Moe-hoe it'll help with the tracking down the stuff you need. The other day I marinaded a veal breast in some bitter orange juice, braised it with white wine and some aromatics and some stock, boned it, chilled it under weights, then seared and glazed it with the redux...and it kicked major ass. The bitter orange juice really brought something to the dish unexpected, it perfectly balanced itself.

I have yet to use lump, but my kinsford has been running a little cool lately so it's time to experiment. shhhhh (no jinx)... guess what? I'm joining a competitve bbq team! Does anybody have experiance with competition? I'm so psyched!

I went to all the farmers markets in nyc today and no dice

OH NO!!!!!!!!!!!! did I miss the window???? AM I TOO LATE??? I'll jump the gun a soon as tomorrow, how do I get walnuts??? I hope I'm not too late...I can't believe I may have missed this again...BAH!!!!!! concentrating too hard on bbq.... Am I doomed?

Buy a wsm. If you live in manhattan, I'll come over, help you set it up, and...eat all your meat. Deal? No, really, if you're thinking of smoking (which you should be) you can pm me for city smoking advice or to come over and check out my rigs ( )

It's only bad form if there's no walk with that talk!

sounds like time for perogi.

I like Cafecito enough that I won't start a thread about them, but I will participate. It's good, just fine, sometimes overseasoned, or an item forgotten on delivery, but still good. I like the sandwiches- as finding a well pressed sandwich is like pulling teeth in this city. They're always melted perfectly and crisp on the outside. Very good rice and beans too good and garlicy. Hit or miss with the maduros, the fried things would be better in house I'm sure (delivery) Don't cross town for it, but definatly stop in if you're close by.

For a table that just can't be subsitiuted, you either put a time limit on it during the reservation ie..."you will have exclusive use of our chef table from the hours of blah blah to blah blah" as if they're reserving a private room, or you just plan ONE TURN for the night (most adviseable) Or you could stand over the guests table and cough until they get the message

yeah but I can get: jamaican beef patties haagen daaz, roast beef tomato mayo salt pepper cheddar sandwhiches on a hero, condoms, tylenol cold oh and don't for get poland spring with bubbles oh and and and and at 4 am. I've had the buzzer wake me from a almost stone cold drunken stupor, and then there was sandwich...who ordered this? ME! no car nessesary...

I'm sorry, but, as far as I can tell, the article doesn't explain it at all. Since all flavors are perceived by the brain/are a result of brain chemical 'alterations,' I fail to see what makes msg different. If you're trying to say that there's some safety issue with MSG, I think that the article clearly explains that- with the exclusion of a trace amount of the population, MSG is perfectly safe. ← I disagree, It is not safe. it doesn't belong in chocolate or in food for that matter. the article states all products containing msg, must clearly label it, that is wrong, manufactures hide it under different names to disguise it. Now let me ask you, if it's safe, why are manufactures trying to hide it? there are even some products that state no msg on the label, that do have msg. I say keep it away from chocolate, it's already in too many foods as it is. ← I used to feel the same way and then I read Steingarten's book. Although there are a lot of people who doubt MSGs safety, this sentiment draws less from fact and more from xenophobia. It's cultural bias, plain, pure and simple. Other cultures utilize MSG like it's going out of style with no adverse health impact whatsoever. It must be hard not to be able to eat tomatoes/tomato products, soy sauce and parmesan. If you don't want to eat tomatoes, hey, that's your deal, but personally, I love 'em. ← I can eat tomatoes, or parmesan, or anything where it's naturally occuring. what i have problems with is the foods they add it to. the naturally occuring msg in food is not the same as what they add. what about issues of it's addictive qualities, which many feel is a big contributor to the obesity problem in the US. even the website sponsored by the food manufacturers lobby group supporting MSG admits that it makes people eat more. http://www.msgfacts.com/facts/msgfact12.html The MSG manufacturers themselves admit that it addicts people to their products. I've also read it has been scientifically proven that msg causes obesity. go to www.pubmed.com and enter msg obese in the search. ← Truly respectfully, your research is flawed by your the contents of your results, the links you've provided are sites and studies with an agenda. Not balanced. Anyhow, junk food is junk food, of course it makes people fat, it also tastes good and has lots of salt and fat and other yummies that make people...addicted? I've yet to hear about people beign weened slowly from their dangerous msg addictions.

I'm deeply envious of your precociousness, I believe at 19 I was smoking pot and cutting class... Could you please make some more heat stable ravioli? (with measurements etc) I'd really like to start experimenting along with you... It's funny, who would think you'd need a blog, with so many people following what you were doing anyway? I'm really excited to see what you'll do!

Paneer is the curdled proteins out of the milk. Cream is just fat which is removed mainly by techniques like centrifuge ( atleast that is the most basic way to describe it). A little amount of fats and milk solids in milk are incorporated in Paneer during curdling and the rest washed away with the whey. Also making paneer withextraadded cream before curdling gives a slightly creamier paneer but it does not firm as well when pressed. ← I disagree. The curdled proteins create a mesh framework, trapping liquid and quit a lot of fat. I'm not sure how much fat ends up in the curds, but I'd wager to say that it's more than what ends up in the whey. What I do know for certain is that a full fat milk paneer will taste richer and creamier than a skim milk paneer. Although I haven't used cream for paneer, I know someone who has and they swear it's a creamier/richer end product. I believe they went with a 50/50 cream/milk mixture. Luckylies, the one thing to remember is that the fat in cream makes it a lot harder to curdle. Adding cream will require additional acid. ← Thanks scott, I'm actually shooting for a ricotta-like texture so maybe it's worth a shot? i'll post my results!