AK@Spicehouse

Love the milk and fish recipes.. Odd...Best way to make fish.. Need a dishwasher....Take steak or solid filets of fish. Olive oil on aluminum foil, spread around. Place fish on oiled aluminum foil. drizzle oil on top, couple of herbs, maybe slice of orange or lemon, fold aluminum foil to make packet. place packet on another sheet fo aluminun foil, rotating 90 degrees to make a new seal in the other direction. Seal and crimp shut the aluminum foil. Place on top rack of dishwasher and set on rinse/dry cycle, make sure heated dry light is on. Twenty two minutes later the dishwasher will turn off, dinner will be perfect.. Service with some rice and some veggies and it will be dinner perfection.. I have done this and it works....

I can't be controversial, I supply everyone... Seems to me that on any given night, these are three dynamite restaurants. Never meant to breathe them in the same lung compression. I could have strung together Nathans, Shake Shack and RollNRoaster, but someone else would have had a fit. Maybe the trio of BLT Steak, "V" Steak and Tad's would crush you. It was just a thought... Sing it with me - One of these things is not like the others... ←

Does anyone else find it amazing that with 12,000 page views, this thread is a go to stop for E-Gulleters. I love the nuance discussion of Per Se, the "should I do Babbo or Lupa" bickering and the love of all things DuCasse. Then we read about the bun not being the correct size to hold the hot dog. LMAO. What a trip this is. The lowly hotdog, leftovers culinarted (sic) together and put in a casing, rates higher than the art work being served as food at Jean Georges, Le Bernadin and Les Halles. Gotta love NYer's...

Nah, thanks, I am sure they will tell me./.

Can we toot owr own horns ? www.Spicehouseint.com... Hope Its okay.. Free stuff for Egulleters with every order when mentioned..

Could work also, but I am not sure the home oven can get to 550.. I speak to 60 chefs a day in NYC's top restauarants. One of the country's most celebrated gave me the 500 degree at 11 min/pound. Top round is a little vile, Recipe works with all rib roast cuts, I had bones removed, (7 ribs) then had them tied on to cradle the meat, rather than a rack. AK Bones off, either one is fine. Method I used last week. It works, just have faith..Weigh the roast with the bones correctly. Multiply this by 11 minutes. Preheat oven to 500 degrees. Roast seasoned the way you desire for exactly the time (weight X 11). After cooking, turn off oven and do not open door for one hour. Roast is perfect, pink in center, charred on outside, oven is a little messy. IT was fabulous ← Ha ha ha. I use this method for (bone-in) prime rib roasts also but 550F amd 7 minutes. Howard: Top round sucks. The only roast worth roasting is rib, bone in or not. ←

Bones off, either one is fine. Method I used last week. It works, just have faith..Weigh the roast with the bones correctly. Multiply this by 11 minutes. Preheat oven to 500 degrees. Roast seasoned the way you desire for exactly the time (weight X 11). After cooking, turn off oven and do not open door for one hour. Roast is perfect, pink in center, charred on outside, oven is a little messy. IT was fabulous

Will get Crockpot this weekend, and need a new Dutch oven. Will double Chicken recipe, looks tasty. Found a recipe for Potato Kugelettes, Mini-muffin sized, reheatable. Brisket is day before, can make the chicken day of. What goes in Crockpot, ?? Any ideas Thanks

My main problem is not what to cook, although I would love some interesting ideas. We are multinational, mutli religons all sitting together for the dinner. My problem is space and its relation to cooking for an army. On stove top is Lobster pot full of chicken soup, with Matzo balls and noodles ready to be served. Gefilte fish is from fish guy, not jar, and chopped liver is on plates with garnishes. Now I have an oven, a broiler, a microwave, 4 burners on stove and a roaster. What do I do ? Make brisket day before and reheat ? Turkey and reheat ? Side dishes have to cook and be warm also. Timing with small kitchen to produce complete event. Deserts are bakery bought... Thnaks

Maybe this one time, you should cook it at home...the best part of the homemade BLT is the second and third sandwiches, the extra bacon that can't fit on the bread and that fact that it's just better at home...Recipes to follow if you cant figure out how to make one...

Didnt get the message Call us at 516-942-7248 Th 9:00-5:00 Allan

Lots of both products. Email for details if you still need them..

Yowza, a thread I can relate to.. Add this to the formula.. When I sit down for dinner, with wife and guests, we are all usually quite hungry. An awaiting basket of bread, an amuse, a flat, needs to be buttered. While some restaurants are putting out hummus or other spreads, butter is the standby. My table of four will consume two/three sticks of butter during the meal, all added on bread or crackers or to smooth out potatoes. Bread cost is $2.00 plus for the table, while the butter has soared to $6.00 per pound for quality butter. To seat my group, $7.00 is immediately consumed. Add to that the linens we will soil that need to be cleaned in NYC. The glasses, plates etc that will be washed. Now the food cost, at the restaurants that are discussed on EGullet is huge. Good steak is still $9-$10 per pound, cut and trimmed. High end fish, $20 and up per ound after cleaning and dressing. And the waste, the loss, the stealing, etc.. It's amazing that a restaurant can eke out a living. Wine at 500% markup, if it is too high for you, then dont buy the wine. Cool water, some tea with lemon, cleanse the palette, enjoy the food. If you must drink wine, bite the bullet and respect the free market society we live in. Gripe about something like the damn french, who make the wine out of grapes that grow on a tree..

More importantly, where do I get an exchange student to clean the inside of my dishwasher.? Any info would be appreciated.

Lets all do this at home.. Its chicken.. Try this, it works !!! 4-5 pound chicken. Mix together in a bowl 1) Black pepper coarsley ground 2) Lemon peel, dried and granulated 3) Garlic, dried and granulated 4) Onion, dried and minced 5)Kosher salt 6) Oregano, dried Greek 7) Basil dried. Mix them all together, equal to about 3 ounces total. Rub on the chicken, reserve a third and and roast with a rack at 350 for an hour Raise oven temp to 400 and Rub on rest of mix and cook until juice runs clear about 15-20 minutes. Thats the recipe for the takeout that you all covet... Should cost you $4-$5 per chicken complete Flor de Mayo does one better than that: they deliver. A chicken, a huge container of rice (try the cilantro rice!) and a big container of flavorful black beans -- more than enough for two, can be delivered to your door for a ridiculously small price. This is one of the best deals in town. ←

Fish broth with some onions. My Faux pas.. It tastes yummy, thats what counts..

Break it down... Scallops in Fish broth, a foie gras ravioli floating next to it and some nuts as a garnish.. It works well together This sounds downright dreadful. Why add all of those full flavored items to something so simply delicious as Nantucket Bay Scallops? ←

Had the honor of being there also. It's good to be a supplier...Most fun I have ahd in a while at an opening/tasting. I am very biased, as I service both restaurants, soon to be three, and know the qulaity of the goods they produce. Didn't have as much raw as jogoode, but I managed to sneak in quite an ample amount of the red snapper.. This is not your Fish Shack, this is great stuff.

That is the reason why you must eat at the Modern at MOMA,.. Kreuther is a standout!! Simply fabulous eats !!!

Could not agree more !! This is the answer, although cut back on the Sysco and all your customers will still smile !!

How about fresh liver with a few fava beans and a glass of Chianti ?? Clarisse, It's my favorite meal..

I have read the reviews, looked at the pictures and concentrated on the musings. First off, your parents are fabulous, helping you on this mission. Your tastes in restaurants has slowed, from tasting menus at the uber houses, to stopping in for some sushi, albeit Jewel Bako Sushi. Get back to the top shelf, hit up the parents for bigger bucks. You write well, I look forward to the next restaurant, and I love the pics. Even the blurry ones. Some suggestions to try, The Modern at MOMA, Bruno Jamais, or sneak into Per Se.. All the best and call when you get your first chefs job..

[Our recipe for Cedar Plank Salmon, Rub this on, liberally, slap the fish on a wet piece of cedar plank, and cook ... Yum SUGAR – DARK BROWN, SALT – KOSHER- MORTON’S, CHILI CHIPOLTE – GROUND, CHLI ANCHO- GROUND, CHILI NEW MEXICO RED – GROUND, PAPRIKA – SPANISH, HICKORY SALT – BL Equal amounts of each ingredient will work well.....

We carry a great Romulo Extra Virgin One Gallon that NY chefs swallow up. I think its available in some markets, or email me and I can try to get you a source.