Luckylies

google, then call, salumeria belliase. they might have it. Also call: Balduchi's, Citarella, and Garden of Eden. Or call Mara's homeade (a NO restaurant) and ssee where they get theirs. Or order online.

that is a pretty good idea actually. I imagine there is a receipt some where for pancakes made w/ graham flour. Add chocolate and marshmallows and you would be in business. The only things missing are a couple of verses of "Kum Ba Yah" and a camp fire.... ← Still havnt tried cause one of my friends whose out of town wants to do a mini foodlab (including Orange Buffalo wings, which I have to say sounds like a wickedly good idea.) That recipe i said I found on google (w/ the marshmallow cream) was actually for smore pancakes. =p ← "orange" buffalo wings? (I know this is completely off topic fr/ the original post, but...) What makes them "orange"? Is there orange zest in the breading? or sauce? or marinated in orange juice? or is it just the color? & is it some thing that could be translated to a chicken breast or even a whole chicken? ← We were thinking something along the lines of squeezing a couple oranges into the hotsauce and letting it reduce before adding the butter. Probably have to add a couple other things as we go to get it where we want, but I really want to avoid it coming out to a simple syrup (ala chinese orange chicken.) My goal is to remove the need for a dipping sauce entirely. ← dude, try making an orange butter. zest of 3 oranges, one stick of butter, heat up add zest, let infuse for a day or so. melt, strain, proceed. post pics please. or an orange chile oil. a few thai chiles, some good low flavor oil, some zest. a few days...youre set.

You sound really set up. give yourself 20 hours for the cooktime. Start the meat the day before, and when it's ready, wrap it tightly in tinfoil and stash it in a cooler for at least and hour (for some reason this really helps the texture of the meat for me. Also, in a heavy cooler, wrapped in foil, then beach towels you can safely hold two shoulders for quite a few hours..so it will give you more leeway in starting earlier, the day before (you might actually try to get some rest too, make for a better host) yeah, I'm doing two shoulders on the third. Starting them at about 8pm for a 3:00 cue. No brine but injection (salty apple cider) rub one, naked other. Minion method, kingsford bricks, hickory. I'll light another can of bricks at 2am before bed then pass out till 9am...and go from there. I hope you have a good spouted waterer to refill the water pan, it's really handy. what, no brisket?

BLUE RIBBON! how could I forget? I go to Blue Ribbon (bakery only for this girl) probably three times a month. I'm addicted to their tartar...and marrow and and and...

Hot damn. I had lunch today at eleven madison...wow. From stodgy yellowing food, that truly seemed to be trdging along to a SERIOUS whopper of a meal. Daniel Humm is where it's at. I ate at Per Se last week. I've been comparing the level of finess (of the food) and am finding very little discrepency. oh sweet soignee!!!!!!! let's see: Started with a salmon carpaccio. A big fat scallop wrapped first in nori, then salmon. Sliced carpaccio style on the plate. little citrus salad and raw lobster bits. wish it were a bit colder but quite tasty, though I don't love nori. Then: Potato gnocci with some stuff. good stuff. sorry, ate it to fast to register. They were toasted, there was some parmesean and some green sauce. It was just so goood... Slow poached egg with lobster knuckles and a garlic. One of those nice gelatnous eggs that have been popping up all over town surrounded by knuckles and again....goodness. The plating reminded me of flying over the best city in the world while it is foggy. You can kind of see it but...not all the way.. really racy. next: Grillled scallops in boullabaise with white beans and chorizo. This was very good, though I only had a few bites, I've been over saffroned for the past few weeks so I was forced to lame out. Roast lamb with moroccan spices. I didn't really percieve moroccan spices, but I didn't really care. Are they making kobe lambs? this little portion of the tenderloin? was so jucy and succelent It knocked my socks of. It was served with some criped lamb belly, cauliflower puree, rasins, little carmelised bits of cauliflower and lamb jus. heaven. Dessert: We opted for the carmel and chocolate and the strawberry. I like that the desserts are described simply and are very simply plated, but somehow elegant and progressive. I was really impressed. The strawberry dessert was a macroon glace with a pop rocks and crumble squares with strawberry soup. very very good though I wish they had made the pop rocks themselves. The choclate caramel had a caramel ice cream, a little chocolate and caramel tart and some caramel corn, also a delight to eat. Here's the thing, I may never be a food writer, but I will always be a masterful eater. What I can't describe, you just have to take my word on. This is the meal you want to spend your money on. I did and at 168.00 for two (one glass of champagne) it seemed like a real deal. Also the room looks even prettier now that the food is re-inspired! I can't wait to go try the chefs secret dinner tasting.

Eat at the half-king a lot then? (good sweet potato fries)

Landmarc has had blood sausage on the menu (served with sauteed apples and frites) since the day they opened. ← oh baby! I forgot to add- Plump dumpling Momofuku (even though, I fear the bun quality dips and plateaus) Cru, the bar area. Tia pol Grand Sichuan

Okay, I'll bite: Katz's. Oh, I get pastrami, my friend. Oriental Garden in Chinatown. I like a good bang-for-buck porposition so- the freshest seafood for less money, cooked expertly...yeah, I eat there often. Sushi Yasuda. Sometimes I go big on an uni and toro orgy, sometimes I go light. With such a pretty room and fluid service, I never worry that I'll leave unhappy. Gnocco. 10 st bet ave a+b. A newer addition on my list, but it's really filling a clean simple italian void. They also have nice thin pizza, very Otto-like...without the stroller bivouac. Jing fong. Dim Sum. Les Halles. The only place in the city with boudain noir (no..not Bourdain noir...though with that tan he's about to join the club)

salty. but fine.

lobster tomolley. give me your animal heads!!!!!!!!!!!!!!! wow creamy, complex, rich and hidden. F eating the rest of the beasts, just give me their heads!!!!!!!

i'm confused...the 75 bucks is enough for the meal, but not to cover the tip? Will he know the dollar amount you've put down? or is it a "one meal" type g.c tell him that! (If he's a real friend) It's nice to know how much to expect to spend at a spot before you go, especially if a g.c doesn't cover it. say something along the lines of; "the g.c should be enough for dinner and maybe a drink at blah blah place, but you may have to throw down (young talk) the tip." How much he tips is his business. If you're afraid of him embarassing you at a restaurant you love, or are loved by..he can't. He's not you. It'll be fine.

for the pankacke thing...use a nonstick pan. for the funnel cake thing, perhaps consider using a different batter (one without levening)...though, please, try it and tell us as it works out I do love fried dough.

The ice water (vs. say, warm water) is to prevent the butter from melting into the flour, which would creat a less flaky crust, it also adds moisture. I'm not sure about the gluten development thing, but I'm pretty sure that has to do with how much you work the dough.

what about celery... I do it all the time. cut it small. boil rice wine vinegar, a bunch of sugar and some salt let it cool only slightly then dump it over the celery. let it sit for a few hours. crunchy and tasty. try asian pear, jicama or ginger this way too.

get a spritz bottle and fill it with apple cider, vinegar, salt etc. and spray your brisket every few hours until you get bored of spritzing. For a large whole brisket, reserve AT LEAST 17 hrs for it to hit 195-200f. Get a big cooler so you can foil it, towel it and rest it for a bit. It really improves the meat (in my opinion) pop the brisket (rubbed) in the freezer for about 45 mins before you smoke it (helps with smoke flavor) dont be afraid to oversmoke, brisket is pretty resilient. DO NOT TRIM THE FAT. ANY OF IT. you could trim it later if you were so inclined, but, really, why? invite friends.

I grew up on mayo, and always wondred why some potato salads and egg salads were "sweet" Nobody could ever give me a straight answer! finally someone called miracle whip "dressin'" as in "salad dressing" the fog cleared from before my eyes and I stood, proudly, for the first time, in the mayo camp.

Sunrise mart (on 9th st ) might be able to help you find leads. Also Asia food market on mulberry might be able to help. good luck.

I got mine at Trader Joes. Haven't used them yet (I always forget that I have herbs...in the freezer)

I've heard it pronounced whee--bose. From a guy from South Africa. Their little lobster bodies are ripe for bacterial takover (especially with the guts in)

orange pekoe foam. steep the tea the cream. season the cream. lob in some butter. whiz a few times with a stick blender or a whisk. spoon on top.

we can't allllllllll know???????????????

I hate servers who treat young people like shit. why do they do this? I'm the one tipping...on whatever I choose to order... Loud places. Noise should never be a problem, it should have been thought of way before the spot even opened. Poor menu descriptions. Fancy descriptions for plain things. Substitutions of any kind. fraud. upselling. cold food that should be hot. lettuce under hot foods! unripe tomates and avocadoes. naughty children igored by management. their must be something they can do. tables too close together. nobody to pull the table out. I never want to stick my ass in a strangers face when leaving a table (unless their cute ) that's all, for now....

with nyc drink prices (mixed drinks up to 15.00 for nothing too special) I leave 20 percent. I always start a tab when I can so I can do good solid math... otherwise up to 5o% tip on free drinks 1 buck a beer in a bar- not a lounge, or club or otherwise ambient place. 2 for wine 3 for fancy margaritas or girlie drinks. my bf tips 1 for anything but he's learning through example...

fantasy avocado fan half a thin-sliced super-ripe avocado out on the bottom of a plate. top with a few (slow) oven roasted tomato petals. add one soft poached egg on top. Dress with sherry, bacon fat, truffle vinagrette. top with bacon crumbles. If you happened to have some puff pastry laying around that might make a nice scoop. take some avocado and some uni and a basil leaf (or whatever herb you think would be good) freeze in oiled plastic wrap bundles...tied at the top. unwrap, tempura batter and deep fry at 375 until crisp. eat with a squeeze of lemon juice and some sea salt. make a gastrique (burnt sugar and red wine vinegar) throw in some pomegranite juice. reduce until thick... drizzle over avocado slices. big crunchy sea salt. nummy.

not employees only,,,east side company bar..right?