nyfirepatrolchef X

So The Lobster Factory just lets him set up shop once a week in their store?

Some of the best pricing on C-town fish Ive seen is at 214 Canal bet Mulberry and whatever the next block going east is its too early to remember. Where in the Chelsea market does your guy set up...is he *in* the established fish store (granted its been eons since Im over there) or where?

A french press also makes a nice little pot of tea.

Porto Rico Tea & Coffee Flagship of three stores...Bleecker St just east of 6th Ave. http://www.portorico.com Their printed catalog is an education/reference in itself...but get em while they last they fly out of the store at each printing.

Ive taken Culinary Artistry as my holy grail also, but soon as I have a few bucks to play with Ill check into Elements of Taste. Thankee mucho! By the way...for the NYC people....Community Bookstore at Court and Warren Streets in Brooklyn offers substantial discounts on books readily available from his network of wholesalers.

oh, and the sticking on the grill wasnt major.

Ive done Tilapia and Nile Perch on the grill and grillpan...but I still prefer the flavor and feel dredged and pan fried.

I havent done a full blown red sauce, except at work, in ages. What I usually do at home is a marinara o which I add a smidgen of red pepper flakes, and just at the end I add some very rough chopped calamata olives and rinsed capers. When I feel like something a little lighter I do a lemon/chicken/rosemary thing I concocted. I start by sauteeing some garlic, bout 1/3 cup of a no sulfites added white wine, reduce that.. chicken stock (yeah yeah the stuff that says College Inn lol)...kosher salt, black pepper, ground dried rosemary, and lemon juice. Couple grilled chicken cutlets on the side...really nice meal.

NYTexan, that's a really interesting idea. What is the oven temp you use? How long do you leave it there? Don't know if it's a Texan thing, but I have always finished mine off in the oven. Not only does it help the center to puff and custardize, it also helps the outside to crisp up beautifully. And, another big benefit is it ensures that all of the hungry folks around the breakfast table get hot French Toast at the same time. Also, I use stale bread. I leave it out a day or two, or at least the night before. Stale bread gives it more body while it's soaking up the good stuff. As for the powdered sugar vs syrup thing, I always put both of them on the table for people to help themselves. I also put out fresh strawberries. I was raised a syrup girl, but you just can't beat powdered sugar and fresh, cold strawberries on top of good custardy on the inside, crisp on the outside French Toast. Ingredients - eggs, vanilla, pinch of salt, pinch of sugar (or melted ice cream or egg nog, or something else sweet, but the sugar helps it crisp) heavy cream or half 'n half, or evap milk, dash cinnamon, some kind of orange liqueur, or spiced rum, little bourbon, etc. French Toast is so darned good, pretty-much anything you're in the mood for works. never thought of that...I guess thats why I always used two eggs....but now its a moot point....its soy milk now....but its still good :)

s'what I thought...thanks anyway

While the late great Times Square Brewery Restaurant (RIP snff snff) used to produce a kickass Boch (Bock??) BROOKLYN BREWERY! http://www.brooklynbrewery.com produces some WONDERFUL seasonals...to wit: Black Chocolate Stout DunkelWeisse And for regular year round drinking.... The Brown Ale And by Sam Adams... Honey Porter And the influence of my late mom.... Guinness Stout she learned me good!

Sometimes yes sometimes no....I lost several people Ive worked with over the years at the WTC...I spent some time working on the recovery as well. There are days where I wish I didnt have to leave the kitchen...and others I just dont care if its even there.

eat out (puts on fire helmet and ducks under table)

I have dietary issues that preclude white processed flours...I recently heard that matoz meal is CORN flour...please tell me I heard right Im DYYYING for matzoh ball soup.

The New Firefighters Cookbook by John Sineno (heh I have two reasons why..my pages in the book). And the other is not a cookbook. Its a reference. Culinary Artistry by Dornenburg and Page.

breakfast~ thickly sliced chalah or french bread milk eggs lemon and orange extracts granulated sugar cinnamon confectioners sugarif desired ricotta apricot halves Usually a couple cups of milk (thick slices...suck it right up) 2 eggs the extracts to taste sweeten the mix a bit with granulated sugar arrange the slices like a chinese fan on the plate at the pointy end, a good dollop of ricotta and garnish with some apricot slices. confectioners sugar and cinnamon on top if you want Honey or fruit preserves over the top... dessert~ cinnamon raisin bread milk eggs nutmeg sambucca peach schnapps (yeah it sounds freaky but it works) buckwheat honey when you plate the slices, a bit of butter and drizzle some of the honey....in the oven or broiler a minute to liquefy it and have it soak into the slices

Tommy~ re:corn Pell back but do not remove the husk...DO remove the silk...replace the husk to original position...a task something close akin to beating rubiks cube if youre in a hurry...immerse in water for about (I think it was) half an hour. Toss it on the grill. I had a medium lowish flame. I let it go about 10 minutes with it mentally divided into thirds..each third getting about 10. But check it and play it by ear. The sucker kicked ass...tasted like popcorn. Like nothin gId ever had before.

Most recent thing of interest to me was Pecan Crusted Tilapia. I seasoned with Kosher Salt, fresh Black Pepper, Granulated Garlic, lil Cayenne Powder. Dredged in Rye Flour, eggwash, dredged in pulse chopped Pecans. Into the Olive Oil they went. On the side...grilled tomato, dressed with Oil and Balsamic. And grilled Corn. I did that as a late lunch at work though, about 2PM. When I have a 5-8PM Housewatch Tour, I eat the BIG meakl of the day second, a light meal at about 830.

:confused: wasnt it Marcel Desaunier (sp) that knocked them out on TVFN the one time?