NYC Mike
-
Posts
540 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by NYC Mike
-
-
WF (called Harry's) here in Roswell sells prosciutto de Parma $18 p/lb.
-mike
-
Short for "San Gennaro"-- that is, the patron saint of Naples?
I didn't know this! It makes perfect sense! Thanks!
-
Last easter I asked Kevin about a pie my grandmother (who is from Naples) used to make. I found this on Recipe Gullet and it looked nearly exact. I remember something like Pizza Gen/Jen.
Thanks to Jason for posting it, the pie is amazing! Only real difference from my grandmother's is that she used a pie crust. Next time we will try it that way.
San Felice Easter Pie! Should be called So Good San Felice Eat Anytime Pie!
Out of Oven.
We couldn't wait to slice but when this gets cold is when its best.
In hindsight, I think we will fill it more too, we were afriad of an explosion reminisent of our cheese foccacia from Liguria experience.
-Mike
-
We made a few loaves of the Poor Man's Brioche today. Choosing it first over the other two thinking it would be easier dough to work due to the lesser amount of butter added. Wow, was this easy to make.
I see pain perdu and croques gallore in my immediate future!
Right out of the oven.
cross-section!
-Mike
-
I could handle a slide out tray. It just seems that the makers of these things don't put much thought into ash removal. I wish the bottom of the fire box could be opened. ch
I wish that too! This one I have dosen't have a tray unfortunatly, but that gives me a great idea! It won't be too hard to rig one up that fits in and out of the side door.
-Mike
-
Doc, that does look really good and I have cherry tomatoes at home
Same here Doc, great dish. We will give it a try!
-Mike
-
After the drying, I manipulated my gas-powered smoker into what I hoped would become a cold smoker. I filled the tinder box with apple and cherry wood and filled the water bowl with ice. I then started a half chimney of lump charcoal in my Weber grill. When the lump charcoal became red hot, I removed 2 very small embers (about 1 square inch each) from the chimney and placed them on top of the wood chips in the tinder box. I closed the 2 side dampers and top damper on the smoker almost completely, leaving them only about 1/4" open. Miraculously, the embers smoldered very slowly -- and evenly -- for about 4 hours while the temperature inside the smoking chamber never went above 90 F.
Ron, great description of how you manipulated the temp of the smoker! During my first few tries here, maintaining the right temperature steadily has been the biggest challenge.
Nice looking fish too!
-Mike
-
My secret eggmaster technique: Put two eggs in cold water and bring the pot to a boil. Depending on the size of the eggs, you develop a feel for when they’re cooked just right—approx. 1 to 2 minutes after the water begins to boil. Take them out with tongs or a spoon, run under cold water for a second or two to make it easier to handle the eggs with bare hands. Tap the eggs with a teaspoon at just the right spot to crack the egg, lift off the top, then extract the egg with a deft swirl of the spoon within the shell. Timing, precision, practice…eggmagic.
HAHA! Your a rock star Parmhero! Nice eggs, even nicer view!
-Mike
-
I shovel it out, there is a very wide door on the left end of the smokebox.
I'll get a pic up when it stops raining.
-Mike
-
Shaya, what a great dish! I am going to try that one this month for sure!
I <3 eggplants.
Ellie, They don't call you the Food Man for nuthin! Great looking meal!
I am still waiting for Naples at Table book! Bummer about ebay and shipping, book cost 5 bucks but they sure make you wait to get it!
-mike
-
We finally got around to getting it and I am thrilled. Paid $120 at Home Depot during their end of season sale. I waited too long on Krogers and they only had smoke box only left! After our first few smoke attempts it is the way to go!
Thanks for all the help and advice!
-Mike
-
When I first started watching this thread we lived in a typical tenement style NYC apartment with a 5'x5' box kitchen. So, we could do little else but watch in envy of Ronnie's bacon making pictoral and Chris' smoker purchase and everything else wonderful on this thread. Additionally, up until about 8 months ago, I had never cooked anything of value outside of pancakes for children on Sunday morning in my life! I was a professonal eater!
What a difference a few months make! We have moved to where we have a kitchen the whole family of 5 can cook in with room for more! Seen here. And, with the help and support of my new friends over in the Italy by Region forums (ITALY ) I can safely say my wife allows me to take the wheel in the kitchen from time to time now.
In watching the evolution of this thread makin bacon has clearly seriously become pedestrian! For me however, it my single greatest achivement in the kitchen to date! From scratch to the best I've ever tasted! Thanks for educating me enough to do it and for letting me share.
We used low quality pork belly just in case of first time failure, more fat than meat but it was $1.50 per pound at a mexican carneceria near us. This is finished and ready to come out. We did one peice with the maple cure and one just with the cure salt (we made an awesome carbonara with that one) and smoked with apple wood. Next batch we will use a nieman ranch belly and compare the differences.
Ready for the oven! Funny thing to us was we were all eating it so fast we forgot to take the crispy action shot. Suffice to say, we will never buy bacon again.
-Mike
-
Judith, that looks amazing!!
-Mike
-
-
Aside from this dish I think I have one more Apulia dish in me this weekend, the stuffed mussels posted above. Mussels are perhaps my single most favorite thing to eat, I am just having sourcing issues at my new location!
Thank you Franci for all the inspiration this month!
Tonight we made your stuffed eggplant and it was fantastic. We served it with a crusty bread and some rigatoni sprinkled with homemade ricotta alla Foodman. In hindsight, we didn't need the macaroni, just the bread would have been fine.
mike
-
Thanks!! I thought chipolte myself and just didn't seem right for thai, maybe so.
I am looking at our copy of Thailand the Beautiful Cookbook and the recipe for Nam Prik Pow- Black Chili Paste and it calls for (among other things) 4oz. dried green jalapeno OR prik chee fa haeng.
-mike
-
It depends on what you want to be wowed by. The decor etc is very low key and relaxed. But, to me the food is for sure a "wow".
-
Blue Hill NYC is fairly close to Pegu and has out of this world meat and potatoes food with a great atmosphere.
-
Kevin the lamb looks amazing, is that in the Wolfert book you mention? Its been on my list for far too long now.
-mike
-
Austin, and everyone,
Could someone describe or post a pic of dried green jalapeno? We are trying to make our own nam prik pow and I can't find this. Would it be called something else? Might a mexican grocery have it?
Thanks, we are brand spanking new to Thai at home!
-Mike
-
The house salumi sampler and gnocci with sausage are personal favorites.
-
I can safely say I have never eaten an okra. I've seen one and almost bought one. Break in the n00b. How should I cook em?
-
Other stouts always seem a little thin/watery when compared.
whats the secret?
It is a blessing by god!
-
p.s. i do have a pic of the boy, it's here, if you're interested. sorry about the offensive gesture, it's just that, well, he's spent his whole life here in south philadelphia.
ok i'm not sorry. i think it's funny.
ROFL! Classic! South Philly from birth! Nyish!
The Cooking and Cuisine of Campania
in Italy: Cooking & Baking
Posted
Thanks Elie. We did serve it just on its own for lunch.
When we make it again we will have the patience to wait until it really cools down. It tasted better and better as it went from hot to cold, cold was the best.
We used all sweet italian sausage, I think we will go half hot next time to give it a little kick and add 50% more pecorino for the extra sharpness.
Awesome pasta dish!
-Mike