Luckylies

well first off don't try any slow slow roasting with too small a pig anything under 15 pounds is going to look like a cooked greyhound. i tried a low slow suckling pig for thanksgiving. it was very good but way too small, it looked sickly and there was not very much meat. when you cook your pig in the oven if you keept he temperature very low and go with the fridge thing make sure to tent the pig in foil when it's in the oven so it doesn't dry out or brown. also, don't peek too often. make sure you shape the ears with some tinfoil so they are perky and pointy not floppy. use tinfoil balls to make you pig sit in the right position, after a few hours you can remove them and the pig will be "set" good luck, you can pm me for more info if you need it.

coolwhip is some foul shit. melted coolwhip is probably what did Yushchenko in, dioxin dischmoxin...yep, melted coolwhip. also flat syrupy soda, wet butter (fresh from the ice bucket) underripe avocado grilled cheeses where the center has not melted wilted tempura

last night (sunday) my boyfriend and i had a dinner part for some friends. We cooked together, and it was absolutly lovely. We made some things i had been practicing for a few weeks. cute little puff pastry bacon spinich quiche and other puff lovelies must admit..store bought. short ribs over sage brown butter sauced spinich ravioli (finally perfect!) green salad tarte tatin and haagen daaz vanilla ice cream *the vegetarian got his own special pink sauce for the ravioli.

peaches and blueberrys nova and cream cheese and red onion and bagel cheddar roast beef ripe tomatoe and mayo potatoes and mayo sour cream and anything pastrami and mustard and russian caviar potato sour cream wine and browned meats butter on toast pork and wood smoke

oops I meant jane...I'm not a morning person. I think the place before it may have had a fruit name though...plum? anyhow jane is a nice place to grab a affordible, good bite.nice wine selection too. as for prune, yum yum, yet totally different and far from where I was leading my conceptual walking tour. I didn't think that the cupcakes from magnolia were made from a box, I just kind of wished they were... I hate to knock such a popular tourist destination, as well as a place so often copied...someone must like the cupcakes...but I must, say otherwise or my conscience will ea at me eaternally. It's lousy having a dessenting opinion...

I must strongly dissagree with gweixel on the magnolia issue. please, go, take pictures of the people on the long line outside, even if you must, enter the place....but do not! not! get a cupcake! think, yellow box cake mix (but not as good) covered with confectioners sugar and crisco dyed a pretty color to mak it's inherent evil unknown. if you must go have some of the bananna pudding, or perhaps the flourless chocolate mini cake. really dude, not good. but in saying that, venieros is nice. try the stawberry sponge whipped cream cake thing it's great. This is a nice walk around the village..in order. Afer Murray's for cheese you can pop around the corner for fried oysters at Pearl (on cornealia st off bleeker) then you can buy some fresh italian pork products at Faiccio's which is also on bleeker st..then wander towards Bar Pitti for a nice espresso and perhaps a carpaccio (they also have great other food) this is on bleeker and 6th avenue aka avenue of the americas...still not full? walk down 6th ave to soho and stop at prune on houston st...they have a lovely menu and you can eat at the bar. now go to the angelicka and see an art movie...have a snack at their overpriced concession stand, perhaps a brownie? good luck.

count me in too...I'm imagining them in my freezer...anytime I want....no hordes of tourists to wade through... I only like the baked honey colored ones, is anybody following a recipe for these?

ooh I saw the silicone madeline pan too...soo cool...after prying some madelines off an antiquated mold last week i kinda wished I could use the ice cube method (twist to release) hmm, just got a silicone loaf pan though...here I come zuchinni bread...

that is a damn good looking baby. I mean wow, what a cute 'lil bebbe. woooba woobawa wub...anyhow.... "I assume ziplock bags are fully waterproof?" not if you melt them.

I feel like I learned this from King Ralph ( a John Goodman movie) was this advice featured in this fine cinematic triumph?

hmmmmm silver palate cookbook. Yeah, right now I'm thinking I'll never get rid of anything Silver Palate...I'm working for one of the authors intermittently...Silver Palate forever, dudes. try the lamb riblets..they're goooooood. this thread is so funny, I dont know if I was even alive when it came out, to tell the truth... dont tell anybody....

buffets in America suck. in other countries they are called banquets, and are delicious. how's that for a blanket statement.

murray's cheese 257 bleeker st. very good selection, well trained staff. try to avoid weekends on bleeker st.

maybe this is off topic. perhaps insted of one big bird two little birds? I always have more sucess with smaller chickens, and find them to be tastier too. I crank the heat as high as it will go (and don't peek for at least a half hour) until the skin is light brown . then i drop it to 350 then cook it the rest of the way. I salt and pepper and butter or olive oil the chicken before it goes in. as far as herbssometimes a few sprigs of rosemary in the cavity. i like to throw a bag of baby carrots into the bottom of the roasting pan. they carmelize and become very sweet and the fat dresses them nicely. also. don't forget to tie you bird for a more even cooking time. tie the "ankles" together (at the bottom of the drumstick) as well as a tie around the breast holding the wings against the sides. don't peek to much and dont forget to baste.

That had to be one of my favorite passages of that entire book!! For all my fellow sable lovers, it's seems that sable is too plebian a name for this wonderous food. As such, they're decided to rebrand it as Smoked Black Cod. As far as I'm concerned, this is BLASPHEMY!!! ← whoever decided to call sable smoked black cod - not jewish. black cod goes to dinner. sable stays for breakfast. oh, the lentil temple is bereket.

this wont help at all. it's directly from my imagination- miso with lemon zest and honey? mmmmmmisoooo cake.

Chufi - WOW! Gorgeoous and delicious too I'm sure! ← ditto, those look excellent. how do you form your ravioli. I've been having a terrible time of it. I looked at moby's lesson too, yet my ravioli always come out misformed. also i waste alot of dough.

ugh. I hate sitting next to anybody when they eat (unless it's outdoors, or panoramic, or we're shelling something together) pretty much unless there's teamwork involved in dinner I cant stand to sit next to a guy. My ex used to take me to see and be seen places, and would wig out whenever they would seat me at the banquet, facing the room, he'd always squeeze in next to me to try to get the view too. eat eat elbow elbow eat elbow it's not romantic, just terribly annoying. oh, i also hate to be touched while eating...so when SO sits next to me there is always arm around me etc...essentially dinner is over.

I'm a raging nut on my mission to get lettuce nixed from under crunchy hot fried foods. Why?! to make my mozzerella sticks cold and wet? to dampen my calamari? It kills me when they (anybody) ruins my nice hot food with cold crispy lettuce... in some dishes the contrast is nice...say, a warm goat cheese salad, or whatever...but please! not as a bed for my yummyies.

is that the place with the piano and the waterfall?

I'm on a stupid stupid fast today. But tomorrow, there will be Katz there will be Russ and daughters. I too love the sable. I tried to explain sable to my boyfriend, but we ordered it from Sarges on a no-get-out of bed day and it was dry and lame...tomorrow I will teach him at the cod temple... and the pastrami temple.. and maybe down the street at the lentil soup temple

marrow bones at blue ribbon pappardelle alla fieosolana and eggplant parmesean at Pitti spring rolls and shrimp rice noodles at oriental garden Pastrami at Katz's Nova from Russ and Daughters soft egg with aviar jean georges oysters at blue ribbon on sullivan fried chicken from pink tea cup quiche from marquet patisserie yellowtail and toro from bako canollis @ roccos on bleeker tarte tatain from patesserie claude fried oysters from pearl french fries from cafe bruxelles two eggs over lightly with melted cheddar and crispy frenchfries and crispy bacon with a diet coke- joe jr's bistro burger. potato salad from el cid roast pork/plantains rice beans etc el castillo de jaguar cuban sandwich from cafe con leche

I know microwave poaching is dubious, yet sometimes you just don't want to wash another pot. Okay, Take a large 4 cup pyrex and fill it with water, salt and some vinegar. Microwave on the highest setting until it's really hot (about 8 mins?) Sorry I cant be more specific. The water should not be boiling. Remove the pyrex and crack two eggs into it. Continue to microwave for 4 more minutes for a soft poach. Remove with a slotted spoon onto paper towels. These turn out pretty well shaped, not perfect, but good. I used to have little glass microwaveable bowls and I would fill them with very little water and use the same process, they turned out better shaped but not as delicate. Good luck. May your curiosity be rewarded as mine has!

Do you mean when I mentioned that I had a turkey shawarma sandwich at Chickpea that had a large gob of pure fat in it? That's not a criticism of the fat content, but of the presence of a large piece of fat (and also the somewhat unpleasant taste of turkey fat). I've had lamb shawarma with much higher fat content than that turkey shawarma and liked it. ← aah, gotcha...so much for my memory skills. turkey globs, gross.

Shit? I wouldn't be so blunt as to say that, but you are not far off IMHO. Doner and kebab are two different concepts. Doner which is a turkish word means "revolving" and it refers to the turkish version of the arabic shawarma or the greek gyro. It is the meat that is revolving on a vertical grill and shredded with a knife. A doner cannot be "kebabed" so to speak since a kebab is meat already on skewers (either cut in cubes as in chich kebab or ground beef as in kafta) that is cooked ON the grill. So, if you were in Istanbul asking for a doner kebab, you will be most likely asked if you want a doner or a kebab. What makes a good shawarma? as i stated earlier, it's all in the vinegar!!!! ← aaaahhh, that's what I was looking for. also, Pan stated on another board that he didn't like a certain kind of schwarma because it was too fatty. I this another criterea for goodness? fat content?