tommy

i read some japanese and my bag suggests to: roll your meat in tempura batter mix or flour and coat evenly. dip into a mixture of one beaten egg, 2-3 T water, and a dash of salt. roll in pako. apply liberally and fry. although, it seems so obvious that it probably doesn't answer your question.

helena's back!!!!!!!!! glad to see you 'round these parts again.

adding water would effectively rehydrate them, which to me would be a bit funky. they're already cooked, so i wouldn't concern yourself too much with re-cooking.

pan seared duck breast is generally too chewy and tough for my taste. i generally use flour tortillas, although i haven't given it much thought for this application. why don't i know what fontina tastes like?

ellen did a *fanstastic* job with that photo. i assumed it was from a magazine until today. suvir, assuming i'm too lazy to make my own chutneys, and if you're comfortable, could you recommend a brand? or are they all pretty much the same. i'm planning visiting that indian store down on lex and 28th soon.

i want to pair duck with quesadilla. cheese goes with the territory. i'm relatively sure that pairing duck confit and cheese, or fat at the very least, isn't a new or obscure idea. especially considering *this* group. and, as i said, cheese isn't necessary. i'm looking for ideas on how to execute the concept of "duck confit quesadilla," rather than mixing duck with cheese on a tortilla. ediot: speeling.

not the same thread, but related. i need to go back and make sure that i have the same answer as i do above. otherwise, people might realize that i'm generally talking shit. here it be.

i'm considering a duck confit quesadilla of sorts for the superbowl festivities. prolly with a fruit (mango) salsa, as duck likes sweet fruits. i'm having a hard time coming up with a cheese or cheese blend. i'm of the opinion that cheddar or even jack will overpower, or at the very least, won't compliment the duck. a brief search on google returned Oaxaca cheese, which is a white cow's milk cheese (from mexico of course of course). but i'm thinking i won't be able to locate this on a sunday in NJ. any thoughts on what kind of cheese duck confit might like? no cheese perhaps? a fruit puree instead? i dunno. help a guy out, could ya?

there as a thread on this a while back. i'll try to find it. i do about 90% of the cooking. whoever doesn't cook, cleans. although, mrs. tommy is generally in charge of salads.

Yep, this sums it up for a lot of healthy dishes! unforuately that's oftentimes the case. but you can coax flavor out of a piece of meat, or augment it without adding too many calories or fat.

reviewed in the NYT today (tomorrow?). "satisfactory." yikes. link to follow if i can find it.

wow. i didn't even notice two distinct sides of the Chef's Table menu! or perhaps i didn't, but it didn't make much of an impression on me. My Cup of Tea in allendale was reviewed in the Times today. i think i'll go find that thread.

my god. that movie was so bizarre. i watched in college, stoned off my ass, and i *still* didn't get it. perhaps i'll review for the dinner scene. one of my favorite food scenes: john goodman in "raising arizona," when he's eating a chicken wing, and talking about holding up a bank. "think about it HI", as he gestures with the wing towards his head. kills me just thinking about it. additionally, "anyway, that's that doc [so-and-so] tells me", as he gestures with his hand which is holding a spoon full of "cereal flakes." oh man. right over his shoulder.

craig camp, that was brilliant. there have been so many times that i'm embarrassed for the servers when it comes to wine, that i cringe when i have to taste the wine, or worse, yet, send it back because it's corked. it's painful. however, i've gotten over that feeling, and i send it back, ask for another, and if things don't work out, i simply do not pay for it. i find this feeling comes over me quite often at asian-type places, where there might already be a language/cultural barrier. but, you gotta do what you gotta do. i make sure that i get a *new* glass with a second bottle (i always do with reds especially, for the whole table, even after tasting). otherwise you run the risk of having a glass of wine ruined by a corked bottle carelessly poured into an existing glass. it's in your hands, and don't be shy. that's what i say at least.

i thought it might be interesting to bump this one back up. i wish i had provided a list. although i didn't spend much time eating in NJ in 2001. or 2002. but whatever.

will it have ridiculous jokes and pictures in it?

what *is* chicken savoy. and chicken murphy for that matter? sounds like something old-school that is probably swimming in butter or oil. is it really that special? i'm doubting it. they gots wine at Belmont? wait, let me guess: 1 blush, a chardonnay, and a merlot? maybe some italians in boxes?

is the belmont similar to stretch's? i'm considering going.

i didn't know it was there. i'll check it out though.

i've noticed this trend.

indeed. wrap them in lettuce. add a little sriracha hot sauce if you want, and dip it. yummy.

pho is the true test. and also fried egg rolls wrapped in lettuce. vietnamese desserts are for tourists. BYO i'm guessing?

What deli scene??? a-duh. like, that's what i mean. no good delis.

Really? How long ago was that? When I was a kid, Ridgewood must've had at least half a dozen pizzerias and I'm sure they've got more than that these days. Oh... and Welcome to eGullet! i think chefphil wants "good" pizza, which is still hard to come by, even with 10 pizzerias in ridgewood and as many in glen rock. pay attention.

welcome phil. what deli? ridgewood's deli scene ain't too hot either. the pizza at turvino's is pretty decent. and now brooklyn pizza is in town, for an alternative.