Luckylies

habanero?? suspect... though it does include bread crumbs, which the Times recipe omits. I suspect the crumbs or white bread addittions may contiribute a squishy texture to the meat, which I like...so onwards! recipes will be combined! thanks MichBill!

There is nothing more frustrating that a restaurant website without the address and times that it is open. A menu and wine list is nice, but not required. the ability to make reservations is unnessary, as are picture of the food (though I like them) I am much more likely to go to a restaurant with a tasteful, informative website than a nasty loud site that's links don't follow through. Rather no site than a bad one.

was there last week. sorry no food report (too legnthy, and i'm tired) but I will say this was pre star...and I was not as moved as i used to be when I ate there. I fealt a bit ripped off even. I had a few glasses of wine and my man drank water and the bill dfor omacase was 335.00. what the fuck? I've been to bako before and never felt this way, it sucked. There was a drunk asshole sitting next to me that kept calling me sweetheart. snd talking on his phone. The magic was just not there. I'll be back but will be ordering a la carte until I can trust their judgement and style again. For that kind of money, I need a bit of tenderness too.

wonton wrappers...bad. in a pinch I'd say some steamed flour tortillas will do the trick...

I was hoping to get a more flaky, almost translucent (read: arterial doom) crust with a deep flavor from adding a few too many scotch bonnets... tweaks and modifications...the perfect patty... In my future I see..frustration...flour everywhere....suet in my hair....and broken dreams... I usually reserve sundays for the projects that may not work out... Happy Sunday! what a rant.

yeah, they really are good. I also found out that golden krust delivers to me (also quite good) perhaps I'm wasting my time on this endeavor. I'm okay with pastry, but really, why mess with a good thing.

I smoke and I think probably most of the guys I work with do too. only the sous chefs can sneak off for more than a few minutes without anybody noticing (or caring). where I work now I would have to go through a mall and around a corner, at least a 5 min trip just to get out of customer sightline...it just does not happen. i'm thinking of coating myself in nico patches and caffine pills and ridding myself of my two largest distractions...

I belive jamaican beef patties are one of the perfect foods. Flaky pastry, tender meat, and a bit of perfect scotch bonnet heat...what more is there in this crazy world. I also love that they freeze beautifully, I can eat many in one sitting and that my boyfriend hates them (zero competition) I've been trying to find the recipe from the nyt to no avail..but obviously family recipes are much better. Anybody have anything tried and true to set me foreward? I hope to be surrounded by the wafting aroma of beef suet by tomorrow evening... thanks live long and patty

I love acras (salt cod fritters) yum yum.

awww it will be fine. the cook most of the way thing is a great idea. do that in batches. finish it all together and then add your goodies....you are golden everything will be fine.

got it at bon italia a week ago...what should I do with it?

cafe gray.

that's the one problem with this place at night (for lunch I've never had this problem) the complete twats, and their starved dates... or old men and whores...whatever, the food is really good.

whipped cream cheese melts on my just toasted bagel. not okay. Can't have my nova without a proper plaform, really.

cierella does not sell fatty meats. even if you beg (i've tried) everything is trimmed to hell....just quit and go to a real butcher. it's just not worth it to spend more for less. I've had some luck woith jeffferson market (if you are downtown) oxtails are great for stews. yum.

oops the langoustines were cooked first, but not the lobsters. Lobster flavour is not water souluble? at all??!!

I made a lobster /langostine stock yesterday that tastes very good but looks like dishwater. I used langostine heads and lobster bodies...I de-gunked the lobsters first (gills roe etc). Is it really possible the langostines made the stock turn blue/grey? It really does taste good...

Don't cook. Eating the mediocre food of the world will set off those alarm bells in your head that say "hey, I cook much better than this" you'll find yourself dying to get to the stove in no time. Sometimes being reminded that what you do has a purpose, and makes you happy is a good thing...even if you have to be the one to do the reminding. Give yourself something to look forward to, and your apathy should dissolve. good luck.

roasted cauliflower from egullet was quite the epiphany. also whoever fried capers for me for the fist time was smart...or sneeky. Deep frying a food is really the best way to introduce it to me. "hey em, try this golden batttered hairbrush" " really? what kind of sauce? "

I just can't agree with this. Yeah, it's not China, but if for some reason Jing Fong failed you give it another chance...if it's not happenin', go next door to Oriental Palace.. Going to a dim sum restaurant when they are not within their peak hours (10- 2) is bad technique. It's like eating at the end of a street fair...they still have the food but, eh? It's hard to judge a restaurant when you catch them with their pants off.

gah, tried to get a lunch res. no deal. no lunch. gah.

teach her to braise... and while the braise is in- teach her how to truss and roast a chicken. I loved learning technique when I was younger. It opened up possibilities for me...ask her the flavors she likes and apply them to a handy new technique. ps nobody ever died after eating italian two nights in a row some more thoughts chili stew caesar salad stuffed cabbage cubanos or other pressed sandwiches

Why the slice? I've never braised a brisket before. And I've never heard of braise where this is done. What is the reason? Would it just take longer without the slices? Mark. ← it's sometimes hard to slice thinly, super-tender braised meats... it makes it easier to get slices insted of crumbles...

let's see got fatter went to culinary school got a job (Cafe Gray! boo yah!) cook more at home, use techniches I had abstmindedly lay aside go on more nyc "restaurant outings" am more thoughtful about my grocery shopping consider cauliflower important know how to bbq...for real have an easier time at the butcher cant stop braising and have begun to consider using a bit of science in my cooking. thank you guys, you have changed my life for the better. really. Thank you.

hmm from memory as the yid gma taught me sauce: ketchup or tomato paste brown sugar vinegar or lemon juice rasins onion powder or toms of sweated onions/ garlic powder or sliced garlic salt pep stuffing: ground chuck (I like to make it with braised short ribs or old pot roast) uncle bens rice blanch the cabbage leaves, wrap like a spring roll, stuff them tightly into the brasier or pyrex and cook for a few hours until the cabbage is tender (2 hrs?) if the sauce is too thin reduce it at the end. good luck. ps I like mine with extra cabbage shredded into the sauce, you might too...