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pistolabella

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About pistolabella

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    Tennessee

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  1. Fantastic! Thank you both. My restaurant choices are 100% based upon browsing TripAdvisor and old Eater hot lists. I'm not super-attached to the idea of any particular restaurant so I really appreciate your suggestions of better places.
  2. Thanks for that! Also thanks for tagging weinoo....I didn't realize you could do that on eGullet and solves my conundrum of wanting to ask about the cocktail spots in the Beverages & Libations forum as well, so I will tag a few posters I follow from there... @Rafa do you have any tips on the above?
  3. My husband and I are coming to New York later this summert for the first time and I would love some opinions on cocktail bars and restaurants we're considering. There are obviously waaaay too many interesting sounding places to visit, so these are our running lists...any tips, warnings, or recommendations for something better much appreciated! First the cocktails: Blacktail, Pouring Ribbons, Dead Rabbit, Amor y Amargo, Angel Share, Orient Express, Mulberry Project, Attaboy and we have to hit Death & Co. because their book is really what opened up the world of making drinks for us. I personally think I can live without PDT. Anything I should know or suggestions that would be better? Is the food good at Blacktail as well? Where is Phil Ward working these days? I also want to visit Bemmelman's bar and the Algonquin hotel bar, but more for the history than to sit around for any long period. Also - are there two Angel Share locations, and if so are they distinctly different? For restaurants - I am intrigued by the downstairs / bistro portion of La Esquina; Spotted Pig; Prune; Baohaus; Song e Napule pizza; Claudette; Left Bank; Shabu-tatsu; Monte's Trattoria (anything similarly old-school in the area that you like better?); Barbuto. I'd also like to sample some delicious dumplings if anyone can suggest a quick/fast/cheap place that's good. We're staying at the Jane Hotel, so any other recommendations or tips in that vicinity appreciated.Thank you!
  4. Did I ruin this pork?

    I think there are a few sections that will be salvageable for pulled pork but some parts are already dry and tough as a shoe. I guess we'll work with what we have tonight, and next weekend - I try again! Thanks for the suggestions .
  5. Did I ruin this pork?

    So I had the bright idea to smoke a pork butt in our gas grill. I had read about the method, had everything in place, my grill set up for indirect cooking, thought everything was going great...until just now I realized I was reading the celsius and not the farenheit on the temperature gauge (never used this grill before and just didn't think to check). The pork has been on about 3 hours now. I wondered how it was achieving such a lovely color so "quickly" (was supposed to take about 8 hours. What should / can I do? The internal temp is about 150. I've since turned the heat down and its right around 220. Any tips...greatly appreciated. I feel like a real dummy.
  6. Making Mexican at home

    Wellll I hate to be such a tease with the mole making, but last night my husband came down with a horrible stomach flu so there will be no such Mexican cooking project this week. We'll be postponing til next weekend so that he can enjoy as well, and I'll update then. This weekend's project is now to make some good soups for him to have while on the mend. KayB - we're in the Knoxville area. Never know what to *really* expect with the snow forecasts here, but I have a feeling we'll actually see something this time.
  7. All About Rye Whiskey (Part 2)

    I'm a big fan of ryes, and have found that a lot of the typical, readily-available ones in my area are not to my liking - I really dislike Bulleit & Knob Creek, for example. Typically our go-to house ryes for cocktails are, in order of preference, Old Overholt & Rittenhouse - both fairly cheap but packing the "spiciness" i like. I am also big fan of Willet 3 year for both cocktails and sips. Woodford will "do" if I'm ordering a cocktail out, but I probably wouldn't buy it for home.
  8. Making Mexican at home

    For some things, I never know when to start a new thread or revive an ancient one that has lots of good input. In this case, my subject is mole, and I found several old posts about mole, and then this post which features plenty of mole as well but seems to enjoy better success and discussion when revived, so here I am . East TN is being told we can expect another last 'bout of winter weather this weekend, so I want to cook something delicious and complicated and cozy. I have had mole and homemade tortillas on my list for ages, so this seems like a good time. I've enjoyed a lot of good mole varieties over the years but never made one (of any type) myself. I've settled on the mole rojo a la Rick Bayless (I've seen it pop up in various places around here), with a little inspiration from a Oaxacan culture blog as well. https://www.thepauperedchef.com/article/my-first-mole-rich-red-mole-with-chicken http://oaxacaculture.com/2012/03/recipe-making-authentic-mole-rojo-in-teotitlan-del-valle/ As the second link references Mexican chocolate with almonds, I'm quite excited because I have a disc of Taza mexican almond chocolate I've been hoarding for no real reason until now. I'm really looking forward to this and will post pics / let you know how it turns out! any tips based on the two recipes I linked? I am going to continue reading over all the great old mole posts i'm finding on eGullet.
  9. Super Bowl 2017: what are you serving?

    Will just be my husband and myself...I think charcuterie (we'll have just received the latest box from our Carnivore subscription) and some good olives for grazing, and a couple of small homemade pizzas when the hunger hits. We use Publix bakery pizza dough balls on an Emile Henry pizza stone, sauce made with Muir Glen fire crushed tomatoes and a wad of fresh basil simmers low until we need it. Toppings consist of whatever needs to go from the Fridge, and possibly whatever's left on the charcuterie board. A nice, sippy Tiki drink or two like a Mai Tai and mayhaps I will make some brownies when the inevitable midgame boredom hits me.
  10. Black Bean Soup: How do you make yours?

    great to know. im goimg to try no soak next time.
  11. Black Bean Soup: How do you make yours?

    great tips! i started robirdstx soak method and now i can get ready for the "fun" part \ aromatics and whatnot. definitely plan on trying them in the oven soon as well.
  12. Black Bean Soup: How do you make yours?

    reviving this thread as i want to make some black bean soup this afternoon. its crummy and icy and cold out and i would like to let some soup simmer in the dutch oven. i have a 12 oz package of beans but did not have the forsight to soak them. ive spent the last 20 mins reading various articles on the merits of cooking them unsoaked, or doing a quick soak, or not bothering at all if they arent soaked. anyone care tonshare your experiences with dried black beans and quick soaking or not soaking ?
  13. Carnitas

    The boar looks amazing. I guess to clarify when I say "wet" I mean we've ended up with some meat just swimming in liquid, which is not how I'm used to eating them at taquerias. I will check out the other thread - thanks! It didn't show up when I did a search.
  14. Carnitas

    I'd like to try my hand at homemade carnitas again after a long time of not making them. I plan to do it Monday while I'm off work, so I will have plenty of time to fiddle with it. What's your favorite method / recipe? In the past I've tried various approaches I've found online. My husband is pickier about the outcome than I am. His biggest complaint is that they often end up too "wet". I've tried Smitten Kitchen's riff on Homesick Texan. I've tried Homesick Texan's riff on Diana Kennedy ( this was my favorite ). I've read about using Coca Cola, insisting on orange juice, using only water. How do I get big, tender chunks with caramelized and browned ends?
  15. Food for new moms

    Thanks for all of these ideas!!
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