nyfirepatrolchef

Do you know what the preserve tastes like? Where is it from? Thanks for sharing this. Tis Romanian! Its just I love Sahadis from the day I walked in there for the first time...and the owner is such a decent standup kinda guy I have a personal pleadge to plug his shop all I can. Havent tasted it....its got sugar...nono for me *sigh*

Cooked enough so the rind isnt gross and unwell enough to be floppy. Found a no nitrates turkey bacon recently....yeah yeah but I cant have pork. Hopefully it doesnt have TOO much maple syrup in it to be unsafe for me. Id kill for some once in a while with a chicken or turkey sammich. People...never EVER take for granted your well developed palates....or your hopeful ability to indulge them. LIVE TO EAT DAMN IT!!!~

Dont feel bad...make room for me on the Idunnoeither bench

Sahadi Importers has the preserve too.

Thank you sir! Hmmmmm....garnish??? I thought they were an edible confection kinda thing. Always questioned that cuz of the raw egg.

For eons Ive been dying to make them just to be fancy....Ive heard bits and pieces about how to....supposedly as simple as beaten eggwhites as a wash then dredge in granulated sugar then let them dry. Somehow the old saying about if it sounds too good to be true...yknow? *annnnnd* Where do you get petals that havent been sprayed?

Never had restaurant food as good as some of the meals i snarfed at one of the firehouses I used to be in. And yes Ive had corresponding dishes at restaurants: Grilled Mako Grilled Lemon Swordfish Stuffed Pork Chops

muttering: @#$%&*#@ Iain at macy*s @#$%^$#@ tartar sauce on a @#$%&**$@@ing Reuben @#$%^&^*^%$#@ing customer is always right (sorry Granfather the diner owner...thats BS!...if the customer is always right let em cook their own damn food!)

Karen....cant make up your mind eh? Great minds! I cant pick just a couple either!

Wow Good bad or otherwise, its still the death of an institution. Of course its sad if the place has declined and lost a great amount of its one time lustre... but still.....

if Im cooking in my own kitchen...theres music...I try to keep in time to Scottish Pipes & Drums or USMarine Corps Cadence tapes.

Dessert: cinnamon raisin bread peach schnapps sambucca (yeah I know but I never got ANY complaints) milk eggs nutmeg honey Four about 5 slices, bout a cup of milk, bout a half oz each of the liqueurs, two eggs. Dip em griddle em turn em dust the tops with nutmeg and a pat of butter...drizzle with honey...into the oven a few secs to kinda melt the honey into the slices. Breakfast: Chalah or French milk eggs orange and lemon extracts cinnamon some kinda sweet liquidy sticky stuff or fruit preserve ricotta apricot halves For 4 slices bout two cups milk two eggs little granulated sugar if you want orange and lemon extracts to taste dip cook etc arrange on heated plate in a fan pattern liquidy stuff on top along with some butter little cinnamon, confectioners sugar at the side (the *point* end of the fan pattern) a good dollop of ricotta and two or three apricot halves. This is my recipe from The New Firefighters Cookbook (Jonh Sineno) a Simon & Schuster production.

for some inexplicable reason I got into thehabit or felt the need to tip the pan down on the *push* stroke and up on the *pull* stroke. Seems to make it easier for me to keep more of the stuff in the pan.

Members of a chat room I used to have *dinner* with online had suggested it to me some time ago. They knew Im a foodie and wanted lessons. I woulda done it were it not for technical limitations of stretching a USB cable from my upstairs office where my computer is to my first floor kitchen. Go for it Basil!

YES! Thats the one I couldnt remember the name of in the I scream you scream thread!!! GOOD HUMOR CHOCOLATE ECLAIR! drool oh god. And the cup or pop put out by Popsicle...vanilla creamy mystery stuff inside orange icy stuff. Creamsicle?

Rambutans? Never had em...tell tell please..info forthwith and forthright please! and *hangs head in shame* how COULD I forget figs!?!?!? drool

Lychees. Beautiful honey sweet succulent lil dragon eyeballs. Is it me or were they early this year? And Harvest Moon Cakes! 9 Eldridge Street. My lil Chinese bakery. The one night a couple years back....I was on the Housewatch at work when there was a 3rd Alarm in the adjoining building. They transmitted the notification and my heart skipped a beat when I realized where it was. I was like oh nooooooo please god....thinking itd surely extend to thaty side. Next morning I got off work and hauled ass over there....the place was not only still there but open for business. That morning I learned that relief is NOT spelled EXLAX.

Celine~ I realize Whole Foods is everywhere...but if youre in NYC...DO try the olive wall at Sahadi Importers...Atlantic Ave tween Court & CLinton. Damn near two dozen varieties PLUS cornichons and preserved lemons. Yumm thats bliss not raz!

three cloves garlic mire pois proportionate to three 28 oz cans of crushed tomatos kosher salt, black pepper, dried oregano, basil three pounds ground beef whole milk Brown meat in pan and set aside. In olive oil, saute the garlic til it gets a bit golden then remove. Add mire pois and cook til tender. Add meat to the pot and cover with whole milk. Simmer til the milk is fairly translucent. Add tomatos and season. Simmer til its done. The most fancy and proper recipe it isnt...but my Boss likes it...and at work its *HIS* kitchen....he just lets me use it. Of course he ALWAYS gets his Fusili with it.

Okay a few replies... Gordon Elliott~ Met the guy once during an interview....I went in thinking ewwwww I gotta talk to hiiiiiiim???? Hes so unlike his on camera persona. Dont forget hes basically a TV personality...he gets paid to be what they want him to be. Definitely rates an invite to dinner at work. Alton Brown~ He rocks...hes crazy and I just love it. If the info hes imparting is accurate...more power to him. Id surrender a limb and an organ to get him to dinner at my firehouse. Emeril~ Seems a bit of this and a bit of that which Ive heard about him seems to be common opinion. I like his animated style. Cant stand some of his recipes...made a pepper crusted pork loin once...my lips burned for two days. Another case of hes being paid to provide a persona...who wouldnt? I hear frorm people in the business and eaters alike hes the exact opposite in the restaurant setting. Dont forget his Essence of Emeril persona...a lot more sedate. We did invite him to my firehouse. Not even a note back from staff to say ARE YOU ON DRUGS YKNOW HOW MANY INVITES HE GETS??? The Naked Chef~ His parents shouldve been sterilized. David Rosengarten~ I know people who've worked with him. Makes my skin crawl without having had the pleasure. He gets to do the pots at my firehouse. Graham Kerr~ I also like the early version. The later one was no fun what so ever. But remember he damn near lost Trisha...and probably had some good health scares himself...thatd be enough to sober anyone with an ounce of intelligence up. Jacques Torres~ They always save the best for last. I HAVE had him to my firehouse...but for dessert. Meeting him and his wife has been the pinnacle of my Foodie career. Everyone in the world should visit their shop at least once in their life.

cant say for sure but I do know theres porn tapes of cooking with porn stars.

ok maybe I better wait til my eyes are actually open before going into this.... the concept at hand is kasha kishke right? as in kasha stuffed inside kishke.... the kishke is the so called derma...right? and the derma is is the beef intestine casing...right? If Im missing something here someone please slow down and explain it. If I got the concept right....how do you stuff it?

matzoh meal?? I thought kasha was...kasha....those great kernely things you make kasha varnishkes with. Now if its just the skin of the intestine...like a hot dog or sausage casing.....heehee I can prolly eat it! Now how do you stuff these suckers?

Big Wong 67 Mott St Live Bait 23d Madison Bereket (seconding the motion) Grays Papaya (the village or UWS) And the little pasta place in the Concourse of the WTC (for sentimental reasons..) And somewhere in Times Square...round 45th on the east side of the area...theres a Sbarros but its not the usual Sbarros store...its got a second name to it....where they keep small steam pots of pasta fresh and wet...individual servings...and they make the sauce right there for you...you see the guy sautee some garlic, capers, a shot of white wine...you get the idea right? nice variety of stuff very reasonable price. Also over in Williamsburg... on Kent just south of Broadway...Cafe Left Bank. Dunno if they serve dinner every night but when I was there bout a year ago they had a nice lil menu. Limited but nice..I ate for under 10 bux.

Usually five dinners out of every 8 days (I work two days of every 8 so I have an 8 day week) maybe two at work depending on my Housewatch tours. Occasionally a hot breakfast....more in winter.