Luckylies

hmm a few things off the top of my head. You should mine the Dinner thread for ideas. Even if you cannot re-produce the dishes exactly you can probably make some subs and end up with some nice meals he would like. Fallafel salad (no tahinini) with hummus Roast chicken with roast hearbed potatoes and veg. fried rice with whatever meats he likes. Pad thai... no peanuts braised lamb shank or shortribs with mashed potatoes (no tomatoes)

I've always thought that Jefferson was so very proffesional and glorious. Just too damn expensive. It was not that the quaility of the food was lacking or the service was bad, it never was... it was just impossible to justify that kind of pricing in my mind...anywhere. I'm very happy things have been shaken up a bit and perhaps what was poised to be a major player in my hood, will now have the chance to shine. I wonder if the drink prices will go down too. I could usually only afford one in good conscience. let's just say I'm very excited for the new Jefferson.

q is a real mindboggle on potato bread or rolls.

12/ 24 0z bottles....?

l'ecole at the french culinary institute. The flavors may not be impressive but the quality is unsurpasseed. 50/50 milk cream ratio

killed a cockroach with a spatula the other day.. it was the size of my palm. the head of the spatula broke off. left the cleaning up to my dude.

*bumparoo!* Today is my birthday and my wonderful and thoughtful boyfriend got me a pressure cooker (5qt) & saucepan cooker. (kuhn-rikon). I'm psyched about new gadgets so I'd like to delve in to cooking with this thing. i'd love to braise and fry but have no idea where to start..in terms of non- instruction manual recipes. I'd love to know what the real world of good cooks (you) do with your pressure cookers. please help get me started!!!!!!! ps. I have no interest in canning (sorry Andie, perhaps when I move out of the city and can afford vegetables)

ugh I've wanted to do the same thing too. This shit is as impossible as getting a taxi medallion. They direct you to all these different websites and all of them say the same thing. Get on the list. Try calling 311, though they most likely will not help much. I wanted to set up a business in soho.. really tough. anyway. perhaps find out how otto got the gelato carts in the square...that might be a clue. If you get any leads....please tell us (me)

A little off topic, but 15 hours? 22 hours? I've seen long smoking times other places, but I got my (half) brisket up to 185-190 in 6 hours or so at a temp between 225-250. You're probably better at this than me, but please explain! Ian ← briskets and shoulders take different times to cook regardless of size. pork takes about 2 hrs a # while beef seems to take about 1hr- 1.5 to get there per lb. Brined pork seems to take less time. who knows why? just does...

how could I forget joe jr???????????

cornish pasties, cheese pasties, leek and potato tart... their sanwhiches are also good.

I used to live on 17th st and had very high hopes for H.C it was really good from the jump off, but then dwindled. The drinks stayed good but the food was limp and mushy or cold and cardboardy after about six months. It's like some sort of light went off. It was a very sad thing as I met the owner and he was very kind and friendly. I haven't eaten there in a while and will give them a fresh taste soon. I was just as amped about the downtown location as El Fat Guy is about he uptown offshoot. i hope the standards have picked up and it's good again.

middle village is a food ghetto. no italian delivery . anyhow, i'd rather go to a restaurant and sit down, if i were planning on leaving the house at all. So I mainly get delivery. 2nd ave deli, tea and sympathy, gransd sichuan, lemongrass (I know, I know) otto, I'll keep thinking.

how bout some brisket any style you like cooked really slow. corn. slaw. potato salad. or mashed. taco bar? I second pork shoulders or picnic hams slow roasted can you get short ribs cheap? fried chicken?

I have a 5 hour practical culinary final and my graduation from culinary school! yipee!!!!!!

I've always thought it was a bit overrated. The fish is good quality but I've never had my socks knocked off. I like the miso lobster though, it's quite tasty.

To avoid the icyness, macerate your fruit before adding it. It draws out a lot of the moisture. ← Good tip. Thanks. ← also, you can soak the fruit in flavor-appropriate booze for a bit to avoid any frosties too.

snowangel. your brisket will be fine in the fridge. you even have time to rub it a day or two in advance! lucky girl.

early sous vide.

braised or stewed meats. porky pork pork sour cream can go with any food. think about it. baguette with like a stick of butter the skin off things refried beans

you guys might just consider buying the whole picnic shoulder. it's usually cheaper by the # and comes with the skin on.

what about industrial grade saran type wrap? we throw that stuff in the fryer all the time and it's fine. it's also fine in boiling water. all you need to do is find a mold...right?

I'm no expert by any means (read my earlier posts) but If your butt bit is small enough and the smoker or grill is maintained at a nice low temp (which should be hard but not impossible) you might have somethng going.... c'mon try..it'll be good. just remember. small grill- small heat source- less smokewood- tada! bbq. good luck.

milk and honey.

okay i've pulled the buttsoff the grill, foiled them and placed them in the oven. What happened? Towards the end I could not for the life of me get my grill above 200f? I added 20 hot coals 2 seperate times and still the temp remained way low. I also had all three bottom vents open, as well as the one on the top. what gives? I'm finishing them in the oven but really none to pleased about it. Also when I add coals soot puffs up around the meat. It's somewhat gross, does that happen to anybody else? can it be prevented? yarrrrr frustrated