docdix

Try this too. Great middle eastern rice or pita topped with either chicken, lamb or beef or a combi thereof. They are only there at night and the line can get long especially after a show so go a little earlier. No seating but pick any office building courtyard in the vicinity. I think they cost $6 or$7 a pop. Good luck 53rd and 6th Halal Cart Food Stands, Middle Eastern, Halal [Edit] Neighborhood: Theater District 53rd St & 6th Ave New York, NY 10079 www.53rdand6th.com Nearest Transit: 7th Ave-53rd St (B, D, E) 5th Ave-53rd St (E, V) 57th St-6th Ave (F)

Yes, but what about the baked beans and pecan pie? Red Zin is going to hit that roadblock like a Winnebago being driven by Stevie Wonder. (However, my wine chops aren't nearly as developed as my beer chops. So if anyone has a wine that pairs with all four menu items, I'd love to hear it so I can try one.) My guess is that the wine would have to be some sort of sparkling variety, and brut (but not extra brut). Beer or wine, either way, I think this is a meal that needs a yeasty beverage. One wine for all three dishes is pushing it. Let's see: Zin or Merlot with the burgers, a Rose' (sparkling or still) or a Sauv Blanc with the baked beans and Broccoli and If you really have to pair an alcoholic beverage with pecan pie it will have to be Pedro Ximenez sherry. Now having suggested that, I would make some of these wines available for those who prefer to drink wine but as it appears to be a easy going, informal menu, i would go with a variety of beers and skip the alcohol for the pecan pie.

I second the le fin du mond... a wonderful fragrant beer that even my wife (who hates beer) liked. But i would also drink a nice Zin with the burger... something from Rosenblum Cellars. Cheers

I agree with the above. Chicken marinates easily and 12-18 hours for chicken is long. You may end up with a dried out and overly marinated chicken. Does the recipe really call for that long marinating time?

Hi, Where I come from, we put them (skin on) in a stockpot then add vinegar and soy sauce (1:1 ratio) just until submerged, a few cloves of fresh garlic, about a teaspoon of whole black pepper and a few pieces of bay leaf and we simmer on low heat till cooked. Skim off the oil on top (or refrigerate and remove crystalized fat). If you can add some chicken liver and gizzard that even makes it richer and more flavourful. Eat with hot steamed rice or pick the flesh from the bone, fry in a little oil and make into a sandwich. Another way we like to use chicken necks is to take the skin out scrape the yellowish fat from it, pat it dry and deep fry into cracklings. Use a vinegar and chili pepper as dipping sauce... fantastic snack.

I think Napa is more your area if you will be hiking along the coast as Sonoma is more inland but it is worth the trip. By "Traditional" do I take it you mean old-world style? Recommending a winery based on your collection is a rather difficult task as Cali wines are in a class of their own so much so that in my own opinion, they are quite distinguishable and different from old-world wines. I am not from there but I have been around the area perhaps 3 or 4 times in the last 6 years and there is little to compare Cali reds and whites with say italian, French or even Spanish wines, though the newer Spanish wines do approach new-world styles. As compared to European wines, California wines are classified more often based on grape variety than terroir and that is where the difference lies because Cali wines are usually single variety wines or at least the mix is essentially that, unless it is specified in the label. The alcohol content has also been somewhat upwards of 14% in the last few years which makes some wines quite a "hot" drink. The style I prefer is softer and mellower except maybe for the quintessential Zinfandel. Most wineries will have one or two wines which will strike your fancy and the best way to do it is download a winery map trail like this one: http://www.sonoma.com/visitorsinfo/Sonoma_County_Winery_Map.pdf and just go and taste. Sonoma county is huge and you might want to be more specific with what part you want to go to. I suggest Healdsburg. If you go to Healdsburg town proper, there are many tasting rooms you can sample and you don't have to go far. Some of the ones I have visited are: Rosenblum Cellars and Seghesio for their Zinfandels... that's in Healdsburg Chateau St. Jean... I like their pinot noir St. Francis... their wild oak series Sebastiani Benzinger Paul Hobbs... for their Cabernet Sauv Pride Mountain Alexander Valley Geyser peak Rodney Strong Ridge/Lyton Springs I have missed a lot more and I am sure that within these wineries, you will find the style you prefer. Again if it's an old-world style you prefer you might be a little overwhelmed with the style of wines here but if you keep an open mind you'll find something worthwhile. Don't forget the smaller family run vineyards too as they have some surprises you might find. I am headed there this April too and hopefully I find some new stuff. Good luck and Enjoy!

Unless you're thinking of making it into small business, the grizzly stuffer works really well and it's fairly easy to clean. get a pair of bench clamps so you can clamp the stuffer onto a table while stuffing and you're good to go.

I think it's a valentine's marketing thing (a bit crass for me). In the light of stiff (no pun intended) valentine's day competition they are just trying to be different. I don't know their market nor their reputation in the area but I guess it may appeal to some people. They better have more than one washroom though!

Low life expectancy of paleo man was from lack of treatment for infections, injury and exposure, not diet per se. But I must be prudent in basing our dietary and nutritional needs on what we supposedly have evolved from or into. I am of the idea that perhaps, the genetic variations due to environmental adaptation is what should determine our diet. IMHO If you come from a temperate or cold climate look at what diet may best make you survive in that condition while adjusting for lifestyle differences. But I have a tendency to agree that processed sugar (sucrose and corn syrup) and processed fat (hydrogenated fat) have contributed the most to heart disease, obesity and diabetes. In our country, the average working person consumes about 1-2 cups of rice per meal and yet obesity is not an issue perhaps because our genes have been so used to intense manual labor (fishing and manual farming) that the carbs are consumed straight off and there are no insulin issues to speak of.

Hi, I have always known them to be called hot plates or sizzling plates. the ones I have are made of cast iron on a wooden base. I guess the link is a much more presentable version of what I have.

I agree with the formula above if wine is the only drink you will serve but based on your set up, I would allow for 4-6 persons to a bottle especially since you will be serving some cocktails and beer. Some of your guests will not mix drinks. As for the wine suggestions, IMHO a brut Champagne, Sparkling Wine or cava will work well with the oysters. Then either a Muscadet, Chenin Blanc or Sauv Blanc will work with the other seafoods you are serving (If you can find a sparkling Rose' even better. I had some the other week it's called Frou Frou sparkling Rose' from France, quite good and inexpensive). If you are not serving any heavy or rich meat or poultry, for variety, I think a Cote Du Rhone (Parallele 45 or a Jadot) or a merlot may work well with the lighter meat dishes like cold cuts or sausages. Hope this helps.

Well that is breaking-the-fast for you! If you think the milkfish breakfast is filling some common alternatives are: thinly sliced beef marinated in a sugar soy sauce mixture (called beef tapa) and panfried till the sugar caramelizes or how about fried garlic pork sausage then pair this with some sweet pickled shredded unripe papaya. Talk about a power breakfast. I think some countires have light breakfasts out of necessity and time. if you want to get a feel of what a traditional breakfast is, you really should go to the countryside where they have the time to prepare it.

In Manila a typical weekend breakfast would be: A cup (or two) of garlic fried rice, a whole smoked boneless Milkfish (butterflied) with chopped tomatoes and onions and some sliced brine-salted red eggs on the side. Dipping sauce is fish-sauce with a squeeze of local lime.... burp!

I had the same thing happen to me. I packed the seeds in a zip lock and placed it in a tupperware inside the cupboard. After a few months I remembered I had some and was about to use them. As I unpacked it there were black "bugs" inside and yet the package had not been breached.Some of the seeds were already powdery. I surmised that the seeds had larvae contamination (either naturally or accidentally by the re-packer) Threw them out and bought a pack from an Indian grocery and so far its been free from any infestation four months running. Aside from reasons of flavor and aroma, that is why I toast them slightly before using them.

thanks for the detailed info. can't wait to go. iam sure the family will have a blast cheers

Hi I didn't know if this is the right place for this topic but I will be in DC for 5 days in April. I wanted to find out if the Fresh market along main street DuPpnt circle area is a good place for some crabs cooked on site since we won't have any access to cooking facilities. We will be with the kids so nothing fancy is the name of the game. does anyone have any other suggestions similar to this preferrably near a metro. thanks

Cooking times vary because meat thickness and density vary even with the same weight of meat. As recommended above, I would advice an instant read thermometer at the thickest part of the meat away from or not in contact with bone... it has never failed me with anything I have roasted. For porkloin I max out at 150 or slightly under that and let the rest of the post roasting heat take care of getting it done. oh and you might want to explore brining your roast beforehand, it just turns out more juicy not to mention making it less prone to drying out.

actually crispy pata includes any part of the leg from the thigh down. the trotters are fun to pick on though quite messy. the mid shank has a good balance of meat and skin while the thigh is definitely meaty. you can also try doing the same method using pork belly with the ribs in. have the butcher cut in between the ribs so you have a nice 1 inch pieces... we call that lechon kawali buy it pretty much has the same procedure as crispy pata. I also enjoy this with a fermented vinegar based dipping sauce called pinakurat... funny name but it gives off an extra dimension to the dish.

important thing is to clean them well, season and leave for a few hours then boil them till cooked. drain and leave to dry either hanging in the kitchen or uncovered in the fridge. we do it overnight. deep fry in very hot oil. you can opt to chop the hocks and trotters into more manageable sizes for frying. you can do the same thing with pigs ears too! wash it down with beer someone once roasted it in an oven and the skin crisped fairly well and all without the oil. make sure the oil is very hot and there is space between the pan and the skin, it crisps better when it's not on contact with the pan. or you could just come to Manila and have your fill.

I think the brown sauce you had is what we traditionally use for roasted pig. for crispy pata we traditionally use around a 60-40 mixture of soy sauce, and vinegar (I like using apple cider vinegar), we then add maybe a third of a chopped red onion, a few pieces of crushed fresh garlic and one small chili pepper (we use one that is indegenous to us called "Labuyo" chili very hot). some friends have it German style with a mustard sauce but personally I like the soy vinegar combination as it does cut thru the fat as what the previous reply noted.

Hi, I really enjoyed Ramen Nakamura at Waikiki. A hole in the wall japanese kitchen, they serve a fantastic array of Ramen... try the Oxtail Ramen set, it comes with some gyoza and rice. Seeing though that your coming from japan I don't know if you'd want some Ramen in hawaii but it was very reasonably priced. Hope this helps

hi i need some advice or suggestions especially from either Michael or Brian. been dying to try out the air-dried sausages form the book but my problem is i have no access to two vital ingredients namely Bactoferm and DQ#2. No one does air-dried sausages here and they mostly have commercial types available from the supermarkets or big deli's and imported from Italy... expensive! My questions are: 1. can i replace dq#2 with dq#1 or even potassium nitrate (properly computed for weight of course) both of which I have access to? 2. what would be a good substitute for Bactoferm? We have active yogurt or yogurt drinks available will the bugs there do the same trick? 3. Will collagen casings work for salami? advanced thanks for your answers.

Hi I am new to the forum and my goodness that bacon looks excellent! I have a question: Personally I have no qualms about eating cured meats and the pink salt doesn't bother me at all. But with people being so health conscious and shying away from Sod. Ni and all, would there be a difference in taste omitting the pink salt from the recipe? It seems that people are more receptive these days to "nitrite-less" foods. thanks