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KennethT

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Everything posted by KennethT

  1. ha! I've never actually been in there - it's always been delivered. Unlike a lot of other things, I find that pizza is better delivered than when I pick it up and bring it home. I don't have one of those flat insulated bags they use, and I don't have a bike that goes 20mph. They always deliver really fast to us, so I don't think they're making any other stops along the way...
  2. @weinoo and @Chris Hennes - weinoo's right - while the cornicione may be 1-1/4" wide or so, it's definitely not nearly that high.
  3. @DuvelI actually get pizza from that particular Joe's on 14th St. literally once a week - I live a couple blocks away, so they're my goto pizza place. The fresh pies are like that too. @weinooHowever, I will add this caveat - as I have a LOT of experience with pizza from this place, I will definitely say that there's some variation depending on the day. Some days the pies we get are amazing - some of the best we've ever had. Here and there they will be a bit overbaked, but on their worst day, they're still better than most others in this area (and the area around Murray Hill as I've probably tried all of those places many times after living in that neighborhood for like 20+ years!).
  4. I think you're right - that much power on induction would turn the steel into slag in no time at all. I have to rephrase what I said before - I actually cranked my induction unit to 1600W the other day when I was stir frying some marinated chicken that was a bit too wet. I had to work hard to keep anything from burning, but I got it done!
  5. To me, a classic NYC pizza should have a thin base, but more chewy - not crisp. The crust (the ring around the pizza) should only be about 3/4" - 1-1/4" wide - and should be a bit chewy as well.
  6. KennethT

    Dinner 2021

    Thanks. Interesting - the sugar is fried in oil to caramelize? I don't know if I've ever seen that done.
  7. KennethT

    Dinner 2021

    Can you post your recipe?
  8. KennethT

    Dinner 2021

    What makes this schnitzel Chinese?
  9. Keep in mind that many of these are made in the same factory by a manufacturer who makes private label. This is very common in the appliance industry.
  10. It's true. I've made a few things from Woks of Life and have been pretty happy with it - but I internally cringe when I see them doing that. I understand adding some oil when marinating things - especially ground meats - I find it makes it easier to break up the clumps when they hit the wok - but using sesame oil is just a waste of money.
  11. hear hear!!! Whenever I see a recipe or video showing marinating in sesame oil, I run for the hills.
  12. I haven't been to Naples, but there are quite a few Neapolitan places in NYC - some of which are run by Neapolitan transplants or, in the case of Una Pizza Napoletana, a hardcore purist... many of them produce the soupy style of pizza, and personally, I prefer it. Knife and fork is usually necessary until it cools down to almost room temp (by around the 4th slice or so if you're taking your time).
  13. Yeah. Years ago, we had a friend who was a sommelier at Cafe D'Alsace so we went to visit her... they did a great version of it but I don't remember which cheese(s) they used.
  14. Reminds me of an Alsace pizza - but that one didn't have the potatoes - just a lot of caramelized shallots, cheese (don't remember teh type but it definitely wasn't mozzarella) and creme fraiche...
  15. Interesting - I just saw this now. I've seen a bunch of her YouTube videos - she seems to have a Singaporean restaurant in London or somewhere like that. To be honest, of the few things I've seen her make, I haven't been that impressed....
  16. I don't know if you saw the video, but the katsu restaurant used fresh panko - it looked really soft. I think that type of thing is basically impossible to get in a store.
  17. KennethT

    Dinner 2021

    Last night, I made the Dai flavored beef - no photo, it looked just like this. I think we may have a mild addiction to this dish! I used the Wild Fork ground elk again (as compared to the last time I made it with bison), which is fantastic with it - much better than the bison - the slight gaminess of the elk was fantastic with the herbs and spices. Unfortunately, I couldn't use sawtooth in the herb mix - my sawtooth plant is struggling right now, so instead I used a whole bunch of cilantro. And in addition to the curry leaves, I also added a couple leaves of kaffir lime (finely shredded) which wasn't immediately detectable, but gave it a subtle lift.
  18. The lsat time I ordered I got the white fish package because I still had a lot of salmon left over. I've had good success with their halibut, cod and rockfish (and spot prawns btw) but I think it's pretty expensive for what I got. I can basically get teh same stuff from Wild Fork but order exactly what I want rather than the mixed grab bag - plus, it's not a club that's expecting me to order once a month - sure, it's easy to postpone it, but if I'm busy and forget, there's over $100 that's coming to me. I'd rather be able to order by the piece instead or just order a box whenever I want, rather than the whole monthly deal...
  19. I have also been less than enamored with the Wild Alaskan salmon. It seems that no matter how little I cook it, it's still seems dry and overcooked. It almost seems dry and overcooked when it's raw. I've been suspending my "monthly" delivery for as long as possible every time I get the email saying that they're getting ready to ship... I still have a ton of fish in the freezer - mainly because I'm just not a huge fan of it and don't look forward to making it. I've had much better success with wild caught Mahi mahi and grouper from Wild Fork. I think the next time I'll do some salmon, I'll do it sous vide - I usually cook it to 102F core temp using a bath temp of 115F - hopefully that will help keep it as juicy as possible.
  20. KennethT

    Dinner 2021

    kudos for stir frying one handed... I have a hard enough time doing it two handed!
  21. Does the book discuss the difference of a dough that is stretched vs rolled flat into shape?
  22. @gfwebHow did you know when it was done to 145F? Did you have a needle probe in there during the fry, or just go by color?
  23. That looks great!
  24. In the past, I haven't been a huge fan of tonkatsu - but after seeing this video I may be a convert! I need to start making it at home so I don't overcook the crap out of it, as is the tendency of restaurants here. Just seeing that slightly pink, ridiculously juicy meat with the crisp crust... holy crap - I'm going to go take a cold shower...
  25. KennethT

    Dinner 2021

    I'm impressed. Slicing a tomato one handed is quite a feat. Were you at least able to use the other hand to steady the tomato while slicing?
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