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NYC Mike

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Everything posted by NYC Mike

  1. Hi all, Help us get our pies to NY in one peice. We want to fed ex a few easter pies for family in NYC via Fed Ex. Any advise so it gets there in one peice? Thanks! -Mike
  2. Thanks for the old hickory house rec! Good stuff.
  3. Mothers was the place I was referring too. Thanks for the recs. Mike
  4. Hi Guys, Help me out if you can. I am flying to NO Tues next week for a conference and will be staying at the Sheraton on Canal and then out again Wed. afternoon. I will have time for a really quick solo lunch Tuesday before the show, dinner with a few coworkers and solo breakfast Wed. morning. If I could stay within walking distance from the hotel that would be great but short cabs would be ok for that dinner. If I remember right there is a great lunch place really close to the hotel, I was either too drunk or hungover last time (only other time too;-) to be sure. Thanks! -Mike
  5. noob question.... Pork Back Fat & Fat Back = same thing? -Mike
  6. Thanks folks, Dekalb it is. Gives me an excuse to scoot by Royal Sweets . -mike
  7. Looks like I am really up a creek with this one. Broke down and called Harry's and the new Whole Paycheck in Duluth and neither had even heard of pork back fat although I did get the one of the guys in Duluth to try and say it real fast three times! The Harry guy tried to talk me outta wanting it lol! You want your pork really lean he says..... In-Town ATL or outside, anyone know a butcher? -Mike
  8. Hi Guys, Looking for a little modification help with the recipe for Sweet Pickle Chips on pg 298. I recently had BBQ at a place that served what they called "Texas Hellfire Chips". Essentially these were sweet pickle chips with a really hot chaser and they were amazing. Best pickles I've had! I'm thinking of adding hot pepper flakes to both step 1 and 2. Anyone seen or made these before? Thoughts? Thanks! -Mike
  9. hehe I am in that same camp, me and #1 son split the hock. I also picked up a few bunches of mustards yesterday, they just looked so fresh and nice. Are they coming into season now? I've not tried them before so we are looking forward to tonight's supper. -mike
  10. Hi All, NY Butchers is no more and we are bummed since they were so close to where the kids have their practices etc at Newtown Park. Now we have a problem :-), Publix, Krogers meat depts. are fine for a quick chicken or pack of chops in a jam but not really. Whole Foods and Harry's are really way too expensive and I'd prefer not to shop there at all if I can help it. Anyone know a good cut to order butcher nearby? Google and Yahoo give me nada! I'd rather not drive intown if I can help it. Also, anyone know a farm within 2 hrs-ish drive that butchers their own pigs for sale? Neiman Ranch pork belly is damn good but I think I can do better, cheaper and support locally at the same time. Thanks! -Mike
  11. Wendy, I'd love to hear about your experiences once you get a chance to have some, I just picked up TN as a territory and imagine I am going to be spending a fair amount of time there. -Mike
  12. Hi Guys, Need a little storage and transporting advice for a few things I made from the book. In a few weeks I will be going camping with my oldest boy for a friday night to sunday morning deal. I wanted to bring bacon and canadian bacon for breakfasts and sweet and hot italian sausages for lunch/dinner/whenevers. In my mind there is no reason camping should = canned, cold, ashy food. I've got a decent/large sized cooler but there will be no place to keep them frozen at the campsite. Any ideas? Thanks! -Mike
  13. Any updates to this? I am headed to the Space Center in Huntsville with #1 son and his cub scout pack this month and have 1 free dinner. Help save me from McDs Thanks, -Mike
  14. Get with your building super if you're nice enough he can hook you up with the building's appliance supplier. When we replaced our NYC apt appliances my discount off retail was close to 30% and that's including a healthy tip for the super. -Mike
  15. That is a really interesting point. In my limited experience with grits on a regular rotation on our menu (less than 1 yr) the real beauty of the stuff is the versatility. They are really a blank parchment waiting to be dressed up. Salt, butter, bacon bits, gravy, the kids like grape jelly in them...whatever is on hand or tickles your fancy, the options are unlimited.
  16. The corporate slime that is Whole Foods knows no bounds. I hate shopping there and go elsewhere whenever I can but for certain specialty items in my area they are the only close by place to go. Such was the case the past weekend, I was looking for crawfish live and frozen tails. They were out of live (but carry them) and had bags of frozen tails. We bought a few bags and went home to our new ettouffe recipe. When we got the bags home we noticed these frozen tails were not from N.O. but instead from China. Fresh frozen and flown halfway around the world at bargin basement prices to a whole foods nearest you. I suppose its ok to do business with a country known for its inhumane labor practices and human rights violations if there is a great margin in it.....but at least the ducks won't have to suck the steel pipe.
  17. Growing up in Manhattan I've never seen grits on a menu. Cream of Wheat, farina, polenta yes as very similar items. I am sure there are places in NYC where you can find them on though if you went looking. -mike
  18. NYC Mike

    Gumbo

    That sounds amazing! I think we will have to try that one. I've been eyeing a duck and sausage recipt in John Folse's book. I am glad we listened re: making a lot to have leftovers. I got back from a 3 day road trip late last night to some gumbo leftovers. It was amazing after a few days rest! -Mike
  19. NYC Mike

    Gumbo

    I searched but could not find the "Gumbo" thread. If one does exist please roll me into it. Brooks, we made our first gumbo this weekend using your recipe from your blog. It was amazing!! Unfortunatly we didn't have camera batteries thanks to 3 battery thieving kids but we will make again for sure! Thanks for sharing the method and recipe, it really made something intimidating easy and we had fantastic results. -Mike
  20. My wife makes this for us a few times a year. This recipe is very close to the one she uses. Rabo Enceindido (Oxtail Stew or Fire Tail ) Click it! Here is a Mario recipe we have tried with good results too. Oxtail alla Vaccinara Here -Mike
  21. Thanks Dave, I will start calling those local places to when they will have some in. I know I can get Abita too!! Brooks, that is an awesome idea for a road trip! That sounds like a plan! When you boil them, is it similar to crab or shrimp boil? Am I prepping a nice big pot with corn cob and potatoes and sausage? Seasoning with Old Bay bags or something like it? Thanks! -Mike
  22. Story Looks like great news!! Now, I have a confession to make. I have never eaten a crawfish. One and only time I was in NO was a culinary train wreck, I spent most of the trip with my head wrapped around a Hurricane and can't remember much else after that. Brooks, TA, someone, educate me, please. As a first timer, how do I want to eat them? What are your top 3 ways? Do you think I can find them locally in GA or should I mail order? Could you recommend a mail order farm? Thanks! -Mike
  23. Thanks for that reply! The restaurants on their list were: Restaurant of the Year- The Globe Runner Ups: East Pearl Enoteca Feast Krog Bar Lobby at 12 Nam Chung Hong Paul's Piebar Pure Taqueria Quinones at Bacchanalia Repast Rose Mexicano Shorty's Table 1280 Taurus Tomo -Mike
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