aliwaks
-
Posts
362 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by aliwaks
-
-
Ohmigod I have so been there.
My favorite was spagetti with cabbage, carrots & onions all slow sauteed with garlic ,fresh ginger & soy sauce (when I was at the market I would borrow a small sprig or two of the bunches cilantro and add that) or I would make chicken thighs marinated in chinese take out packaged hot mustard ,soy & duck sauce.
My mom was always big on the Ramen noodles she would buy 2 or 3 of the 25 cent (then) pakages and put all the leftover veggies & bits of chicken or whatever in add some hot oil, herbs & sesame seeds it was good. I still do it for staff meal when it's tight arouind here (which is most of the time)
How about a strata with half the Italian bread, roasted broccoli, browned garlic & muenster cheese (do you have eggs?)
How dead is the apple? it still be roasted? nice with the smoked turkey, carmelized onions few herbs & maybe some fork mashed potatoes
I love the Zuni Cafe pasta.
remember to keep all your peelings & stems (carots, onions etc) for stock.
A potato & roasted garlic soup is nice too
or do you have some anchovies? you can make a bagna cuda and pour that over anything and it will be good (I'll thinking toasted cheese sandwich with roasted broccoli bathed in hot anchovy garlic oil)
or just pasta with anchovy, bread crumbs & olive oil..is so good
have just been having an email discussion with a freind of mine who is a cook book author and in similar cricumstances she is finding a wealth of options in her pantry all those little jars bought during times of plenty then stashed away to use at a later date. i was able to make some fantastic stuff from what i had hoarded all those years (now of course I have no money but lots of food in the restaurant, in my house I have some olives, a half a roast chicken and a very old asian pear)
-
I've done it a few times. In fact I had a bunch of people over a few weeks ago and bought way too much cheese, so I made some and I'm still eating it. I do it at the simplest level: all I do is add white wine and raw garlic to a variety of leftover cheeses, and combine everything in the food processor. Soft cheeses can go right into the processor bowl, medium-firm cheeses should be cut into chunks, and hard cheeses should be grated first. You may need to add salt, depending on the cheeses that went in, and you can always add whatever fresh herbs you have around. Now I realize that in France they have a much more systematic way of doing this with some cheeses -- there are instances in which fromage fort is a product that people buy, made from a specific cheese in a specific way. That's not what I'm doing here.
that sounds alot like boursin cheese but good...how does it last forever? is it similar to one of those recipes where you add a teeny bit from the last one to each new batch? how does it not go off? lots of cheese questions.
-
A direct quote from my freind Zach..."Bacon is not merely food its a necessity it's like air"
-
We want to make our own fresh cheese,
I kind of know how to make mozzerella after watching a friend do it several times on stage (great one man show Behind the Counter with Moussiilini ...takes place in Mikes Deli in Da Bronx) I believ you slice curds 3 times then stir them in boiling water until they stick together than pull and stretch
anyway we have some rennet which I believe is used for cheese making as I have seen it listed as an ingredient in cheese however the accompanying instruction booklet merely tells how to make some sort of nastiness called junket.
Yogurt cheese we have under control, and I think there is a Indian way of boiling milk in lemon juice but know of no real technique.
Has anyone ever done this? tips? recipes? Would love to try to make fresh goat cheese as have a supplier for goats milk.
-
scrambled eggs & toasted buttered bialys
roast chicken the way my mother or I make it
macaroni & cheese in any guise
asparagus
Iceberg lettuce w. NYC smith & wollensky's blue cheese dressing
ripe strawberries
street fair sausage & peppers
toasted bagel w. cream cheese & ripe in season tomato
warm ess a bagel everything bagel w. scallion cream cheese, white fish, jarlsberg cheese & butter lettuce
-
you know what katie I can't rememeber what I made. ...oh yeah pulled some veggies (zucchini, potatoes, carrots, red onions some tomatoes past thier prime) some chickpeas, found some coconut milk dug into my secret stash of herbs & spices found the ingriedents for garam masala and made a veggie curry w. basmati rice that I cooked with cardomon, cinnamon, cloves & almonds. Served it with a raita of yogurt cucumber & meadow mint. It was really good staff was much appreciative.
off to Trader Joes now god bless them!!! to search out a few more finds
-
far as I am concerned mallomars are the worlds greatest packaged cookie other than that I throughly enjoy:
Pepperidge farm Bordeaux, Milanos, Oatmeal & Gingermen
Nutter Butters
Famous Amos Chocolate Chip w. Pecans
Graham Crackers
Stella dora swiss fudge cookies
do not like entemanns chocolate chip or any other 'soft " cookies like my packaged crunchy
-
You should try and join the Dangerous Dining Club for some of our various ethnic feasts.
Katie ...so want in on that
dimsum yummy one of my favorite ways to spend an afternoon slowly going from pork product to pork product with some shrimp thrown in...
it's that Jewish girl pork thing we both seem to have, also find it funny that we are on the same umm cycle do you think the whole of the philly food industry is unfortunately linked to the same lunar cycle if so there should be a proclamation
ATTENTION PHILADELPHIA !!!! HEAR YE HEAR YE.
A MAJORITY OF THE WOMEN IN FOOD SERVICE WILL BE OVERLY CRABBY & EMOTIONAL THE SECOND WEEK OF EVERY MONTH PLEASE MIND YOUR MANNERS AND TIP WELL.
love your food blog & need soup dumplings desparately
am jealous of your staff meal. Ours last night was macaroni & cheese & baked potatoes...nearly bit the sous' head off everyone was in carbo coma for the rest of the night.
Am making it myself tonight.
-
heard a disturbing rumor today that I wanted to clear up, lest it spread too far
Bella is not going out of business
This summer has been tough but we're plugging along surviving eagerly awaiting our first anniversary
-
Have you tried using silken tofu?
How about 1tbs silken tofu, a banana, unsweetened cocoa, what ever sweetener you are comfortable with (honey sucanat aspartame etc) ice & mint
It would be a pretty thick smoothie but you'd get that chocolate/mint taste thats so good.
-
We had a fried twinkie on our menu for awhile..we beer battered it deep fried it and served it w. raspberry puree & dark chocolate drizzle customers loved it for the most part ('cept for one who was palled by the price $5 come on now..i think that was quite reasonable) but twinkies are hard to find in Philadelphia so we changed our fried dessert to a Banana's Foster spring roll w. chocolate dipping sauce & a maple/caramel drizzle they are amazing
-
I make what I call a "Funky Waldorf Salad" with fennel and cubed pears instead of celery and apples. Thinly sliced fennel, cubed pears, golden raisins, crumbled blue cheese, cashews and a dressing I make from thick commercial Russian dressing thinned with a little thawed apple juice concentrate. Garnish with some chopped fennel fronds.
Katie that sounds so good...may steal it and call in an Not the Waldorf Anymore Salad
-
What's the opinion on mint with beets? (Asking because I have beets in the fridge and well, I always have mint, being that the garden is overrun with the stuff.)
i love mint with beets but i love mint with everything..fresh mint on cooled roated beets w. lemon juice Evoo, sea salt & black pepper yum yum nice side dish to grilled salmon
also horseradish goes nicely w. beets v. eastern european
and I think beets with warmed goat cheese and vinaigrette made with a teeny splash of white truffle oil are amazing really brings out the earthy quality
-
this is my favorite late summer too many tomatoes recipe (be patient w. my measurements I implore you)
whole lot of tomaoes (like 5 -6 lbs or so over ripe is better than under ripe. seeded & peeled)
8 cloves of garlic
3/4 cup honey (orange blossom or flowery not buckwheat)
3 hot peppers
1/2 cup pomengrante molasses
handful dried rose petals
& a wee bit saffron
Cook all of this down for a really long time till i & it becomes black sticky messs.. use to coat chicken or lamb & bake slowly in oven till soft & tender garnish w. toasted sesame seeds, fresh pomengrante seeds (if avail I use dried sometimes as well) & chopped fresh mint
serve with
cous cous made with veg stock, slivers of preserved lemons & olives
steamed summer squash w. mint & cilantro
Such a sexy dinner start off with some grilled red peppers tossed in anchovy/garlic infused olive oil, creamy goat cheese w. zaatar flat bread & olive
end with vanilla gelato w. fresh fruit & honey or baclava & frozen grapes
add a nice rose & eat outside lying on pillows
-
this is my favorite late summer too many tomatoes recipe (be patient w. my measurements I implore you)
whole lot of tomaoes (like 5 -6 lbs or so over ripe is better than under ripe. seeded & peeled)
8 cloves of garlic
3/4 cup honey (orange blossom or flowery not buckwheat)
3 hot peppers
1/2 cup pomengrante molasses
handful dried rose petals
& a wee bit saffron
Cook all of this down for a really long time till i & it becomes black sticky messs.. use to coat chicken or lamb & bake slowly in oven till soft & tender garnish w. toasted sesame seeds, fresh pomengranet seeds & chopped fresh mnit
serve with
cous cous made with veg stock, slivers of preserved lemons & olives
steamed summer squash w. mint & cilantro
-
I've drink we call it the Emanuelle named after the soft core porn movie(in keeping with the names most of our drinks the Naughty Kitty, Bliss , Love, Fling, Democracy Whisky Sexy, love bite golden cosmo)
Part one simple syrup infused with ginger, lemon grass & kaffir lime leaves; I cup sugar 2 1/2 cupr water 2inches grated ginger, 1 lemongrass stalk, chopped, 8 kaffir lime leaves chopped...heat gently let sit at least 1 day, strain. cool
Part two candied thai bird chilie: Heat 1 cup sugar till it caramelizes remove from heat (not that cook at the candy making so i would defer to an better source for temperatures) carefully dip peppers in to liquid sugar (I used chopsticks) set on cheet pan w. wax paper let harden keep in air tioght container
ok.
3 oz Hangar One kaffir Lime infused Vodka
( if you have not tried this yet it is a revelation blows any flavored vodka away thier Mandarin blossom is beautiful too I serve that up .w an edible orchard floating in it)
2 squirts from squirt bottle of infused simple syrup
shake with ice pour in to martini glass & granish w. candied chili & kaffir lime leaf
-
Blue food is junk food
Anything with corn syrup as it's second third or fourth ingreident is junk food
If the predominant taste is a fascimile of a true flavor (ie cheese flavored puffs or strawberry flavored creme) it is junk food.
If it comes from a aerosol can and is meant to be eaten it is junk food.
If it has to used the word food as a modifier i think we can safely assume that that is junk food as well (processed cheese food).
If it is meant to be eaten standing up at a counter or over a garbage can at 3am drunk (think cheesesteak) yup junk food
-
I love your idea...meat on a stick... add to that a juice bar ...perfect healthy. I can get myself into near hysterics when faced with an option of eating from the only available fast food places...have nearly cried when forced to eat 3 oz of rubber chicken w. scary faded lettuce like stuff'casue it was the most nutritous and least likely to make me ill ( actually love love the taste of big macs etc but my stomach does not take kindly to all the chemicals & saturated fat) item available.
it seems though that everyone just wants burgers & fries (ho humm...) all the other franchises have failed when was the last time you saw an Arthur Treachers Fish & Chips? Or a few years ago when there were wrap places EVERYWHERE..they are not so much anymore such a shame would love to go to Carlovski's to grab a chicken tikka kabob & maybe some fresh juice while on the highway.
-
Great.
I used to love peanut butter and cheese with radish sprouts on black bread.
I'm going to try the peanut butter and lettuce on rye toast.
peanut butter on toasted bagel w. sharp chedder & cold vlasic pickles sliced thin.
-
[My favorite italian sub -- the Yankee Stadium, served at Mike's Deli at the Arthur Avenue Retail Market in the Bronx.
His "Albanian" which is made from dried aged Filet Mignon and mozzarella, is a very close second.
Mike's son Marco is who got me started on mortadella & fresh mozzarella...he wrote a one man show" Behind The Counter with Mussolini" about growing up at the deli and at the end of act one Marco would make fresh cheese and there was one section about the huge holiday mortadella .During one run of the show I was so mortadella obsessed I ate one nearly everyday...ask them about it next time your there
it was so great.
-
thinly sliced steak (london broil?) marinated in fish sauce thai chilie paste garlic & a wee bit of sugar sliced over butter lettuce, cucmbers, chopped roasted peanuts, slivered snow peas , thinly sliced chinese cabbage slivered carrots & cherry tomatoes w. dressing made of lime juice a bit of reduced fish sauce, sugar, & wee bit chili paste or fresh sliced hot peppers (depends on how hot you like things)
Grilled Tuna w. fresh haricots verts, steamed fingerling potatoes, olives red onions & medium hard cooked egg dressing made from EVOO, anchovyes, leomn juice & dijon mustard
Smoked trout, steamed beets, steamed fingerlings & creamy horseradish ( yogurt, horseradish, lemon juice EVOO salt & pepper)
Cold buckwheat noodles, steamed chicken, raw bean sprouts , scallions, slivered carrots, slivered red peppers, shredded roamine lettuce w. dressing of tamari, pickled ginger, seasame oil & lime juice
sliced avocado w. lemon, salt & pepper, sliced smoked chicken breast/ sliced ripe red tomato w/ evoo & salt & pepper
these are some of my easy summer favorites
-
ok
Breakfast: smoked whitefish, scallion cream cheese, jarlsberg & boston lettuce on a toasted buttered bialy
Retro:chinese roast pork on garlic bread w. duck sauce & chinese mustard ( an old Brooklyn Diner sandwich..anyone rememeber?)
Summer: toasted country bread w. homemade mayo & slice of heirloom tomato w. salt & pepper
Special occasion: leftover thanksgiving turkey, gravy, cranberry sauce, mayo & stuffing on what ever bread is around
Hoagie/sub/hero :mortadella, fresh made mozzarella, really fruity olive oil, & fresh basil on seeded Italian bread
Meaty: rare roast beef, horseradish, mayo & sharp cheddar on grainy wheat
Dainty: sliced radishes on butter thinly sliced white bread w. salt & pepper & chive blossoms
e
Homey: Cold meatloaf on white bread w. ketchup
Hangover: 2 eggs scrambled bacon on kaiser roll
Marks & Spencer: tie btw aromatic duck & cheddar & celery
Fancy: Grilled lamb w. thin spread of homemade hummus w. preserved lemons, sliced cucumbers, fresh mint on tandoori bread
Fast food: Subway turkey w. green peppers, onions, pickles, lettuce tomato oli & vinegar sweet peppers & mayo on whole grain
Other fancy: Pate de campagne w. mango chutney & tiny bit dijon mustard on whole grain
Default: Turkey lettuce tomato & muenster cheese on kaiser roll w. mayo salt & pepper
Grandma sandwich: Chicken cutlet on ukranian bread half butter half mayo w. tomaoe & lettuce
i'm starving right now!!!
-
here's a couple
butterfly the chicken, marinated in aleppo pepper (or what ever hot pepper you have), lemon juice, garlic & fresh mint...pre heat your BBQ so its nice & hot get a couple of bricks or a flat stone & wrap them very well in heavy duty aluminium foil .. grill the chicken underneath the bricks it will flatten out the chicken make the skin crispy & it should be really juicy
\
Saveur has a recipe for a thai (?) style butterflied chicken that has you tie the wings to the legs and there are sticks involved\
have you tried any of these marinades (any of these can be roasted, grilled, etc.)
1 .: fresh cilantro, fresh mint, a shallot, 2 cloves garlic, sea salt dash or two of tabasco (unless you have harissa), cumin & lemon juice process to make a paste smear all over chicken
2. Garlic honey: process a couple of cloves of garlic into about a cup of honey...you'll only need about 3 tbs for a whole chicken but the rest can be used for a vinaigrette (excellent over really ripe tomatoes) , to brush on slamon
mix 3tbs of the honey w. some tamari & OJ or with olive oil & a dash of white truffle oil or w. lemon juice
3. lime juice, fish sauce garlic tiny bit of sugar
4. Bitter orange (at latino market mix 2/3 oj 1/3 lime juice) garlic,onion, cilantro & marjoram & sea salt
5. lavender, garlic, rosmary, thyme, black pepper & olive oil
-
I have been a proponent of grass-fed beef since reading Fast Food nation, my concern was with the general health of the animals prior to thier "processing" .
During the past yearsI have met with various farmers in the PA area all of which provide beef that was grass -fed corn finished and it was pretty tasty, we have been serving burgers from grass-fed beef which are great (not to mention lose very little "weight " during cooking and fact I attribute to the lack of hormones & antibiotics in the meat which results in less water retention in teh animal thus less water in the meat etc)
HOWEVER through a complete snafu (our supplier neglected to inform us that he was out of strip steak and just didn't show up GOT TO LOVE THAT)ended up trying T-bones from Piedmontese cows. Now these cows are grain-fed (which differs from corn fed I believe it is the cows that are fed only corn that have such terrible gastro-intestinal afflictions) they lead happy lives are humanely processed get out in the sunshine are hormone free & antibiotic free take at least 18 mons to reach thier ideal slaughter weight of 1500lbs and well
the taste of the meat is INCREDIBLE it's mouth watering It has produced raves ( better than Mortons, better than Ruth's Chris Best steak I've had in ages! this may have something to do with the spice rub we put on of aleppo pepper, szechuan pepper corns, raw sugar, coffee & pretzel salt but I don't think so though it is really good the meat is splendid this merely gilds the lily as it were)
its tender it's juicy it's meaty
and amazingly it does not have very much fat in fact according to our fact sheet 3.5 oz contain 111 calories, 1 g. of fat & 64 mg of cholesterol in comparision skinless turkey contains 110 calories, 2 g of fat & 73mg cholesterol. it costs $8.25 a lb!!!!
Now as much as I believe in the cooking adage that fat is flavor I cannot complain when eating something so satisfying and delicious that is without very much fat and what a selling point we sold out by 9pm Saturday .
So while I do thing that grass-fed beef is good and grass-fed grain finshed is better, free range cows who are able to nibble on grass when they want and are fed grain (such as these are) maybe the best alternative.
It may be this breed of cow, from the accompaning literature it seems to be so.
If you are interested in trying it the guys name is Doug Kogel his number is 215 723 0398..his farm is in Mongomery County, PA but here is also a farm in Virginia that he sometimes gets meat from when in a crunch.
Worst non-fat/low-fat meals you've ever had
in Food Traditions & Culture
Posted
1) British Airways "low fat meal" rarely actually eat the airplance food but as a precaution in case the snacks I bring with me are confiscated, lost or there's alot of traffic going to the airport and I eat them on the way I usually order the lowfat/low salt meal so if I eat it it merely 600 calories of drek rather than 2000 also v. important don't want to explode from water retention but I digress the meal presented was this:
Cheese Ravioli w. Oleo, White rice, a white roll & a rather whitish iceberg lettuce salad & a mushy apple..
apparently they associated lowfat with please serve me something I would be happy to eat in a third level mental institution post lobotomy, perhaps some thing non threatening without too many colors
do note however that the return meal was v. nice, grilled chicken breast steamed broccoli & new potatoes w. lemon go figure
2) Some sort of liquid shake diet I was on suggested that you use half the reccomended amount of water to make "pudding" I can't even go there
3) Was on a no sugar, no dairy, no bread no pasta no fruit movie star kind of diet which consisted of taking an aspirin, 2 vitamin C's , a caffine pill and 2 ephedrine pills 3xs a day and lifting alot of weights I was in fantastic shape felt like a Jack Russell didn't sleep much but anyway one of the things I would have for breakfast was:
Oatmeal w. Equal, Maple Extract, Butter Extract & Protien Powder
thus is a meal nightmares are made of. Butter extract ugh ugh just now the faux untcousness slimy taste of it comes back to me. Can we ban Butter extract? It there any way it is palatabale?