Ron Johnson
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Posts posted by Ron Johnson
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I will say that I was somewhat disappointed in the lack of enthusiasm shown by the "kids".
That being said, I thought that Di Palma woman was absolutely awful. At least Nusser and the two sous chefs seemed to have a good humour about the whole thing. With the exception of pastry it seemed like a kitchen with good morale and commaraderie.
Oh yeah, one time I did the same thing as Joe when he knocked the inserts down into the lowboy. I was beyond embarrassed.
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Mind Erasers. Add these to the "outgrown" list. A pint glass filled with 2 shots vodka, 2 shot Kahlua, and the rest soda. 4 straws. Not sure about those booze ratios, but sure about the 4 straws. Drink as fast as you can.
Oh yes! I had forgotten all about those.
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The beer (or other beverage) is poured over the small of the back so that it drips through the butt crack and pours into the waiting man's mouth.
I and my friends were absolute derelicts in college, but this . . . this is so so wrong on so so many levels.
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I like to cook them in same pot as the meat, so that they pick up all that great flavor, but dont add them until the end so they won't turn to mush. I cannot hellp with the crockpot issue.
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Muchas Gracias KL!
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Thanks Dave. Will try tonight with skirt steak.
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You can make a buerre blanc with it.
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ron, have you ever had chimichurri sauce on steak? you might like it. some are more acidic than others, but they are made with vinegar, garlic, and parlsey/cilantro.
steak likes acid. everything likes acid.
I have had chimichurri at an Argentine restaurant here. I liked it but have no idea how to make it myself. I would love a recipe.
You are right about acid. I had some friends in college who LOVED it.
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I used salt packed and rinsed them in water, then minced with the garlic, sauteed in evoo with red pepper then add rabe and saute a little more. Just awesome flavor. The rabe is kind of nutty in flavor.
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I typically see lemon juice used with veal cutlet type recipes, such as scallopini, schnitzel and picatta come to mind.
Exactly! Thats why I was wondering why it is traditionally an accompaniment to those dishes but not to beef.
If you try it tonight, serve with brocoli rabe sauteed with anchovies, garlic, crushed red pepper, and evoo. Thats what I had with last night.
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I've got a skirt steak that I thought I would try with lime as that struck me as a vaguely Mexican or Latin combination. Perhaps cilantro instead of parsely?
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Lately, I have been on a kick where I pan grill or sear a salt and pepper seasoned ribeye and then finish it by deglazing the pan with some lemon juice, garlic and parsely. Once this combo is reduced and scrapings are incorporated I pour over the steak. It is so damn good! I mean the acidicity of the lemon is the perfect counterpoint to the internal fattines of a ribeye and the garlic and parsely just add to the flavor. I prefer this immensely over the butter, cream, bearnaise, etc sauces that so often accompancy meat.
Why is this not done more? Is it considered too low brow? I am wrong that lemon tastes so good with beef? Whats the deal?
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St. Ides in the 40 oz. When you get down to the last 10 oz. and its kinda warm and flat. Each sip is something special.
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California Cabernet
That goes in the top ten.
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Hand Grenades at the Tropical Isle in New Orleans. I don't know what else they had in them besides pure grain alcohol, but they messed you up bad and fast.
The hangovers were especially brutal.
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I lived in Memphis for several years and ate a lot of 'cue. My then girlfriend worked at the Rendezvous, so I got a lot of theirs as well.
Rendezvous ribs are very good. They are dry-rubbed, not wet, as are all ribs in Memphis. If they are the only ones you can get delivered from memphis, I encourage you to try them. However, they are not the best ribs in memphis. Many prefer Corkys, but I like John Wills, Interstate, and Cozy Corner. The Barbeque Shop is also damned good.
But, try the Rendezvous ribs and see what you think.
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Just i finished Auster's "Glass City".
Haven't had such a pleasure from reading for a long, long time.
Helena,
Is that your first Auster novel? If so, you have many wonderful books to read ahead of you. Leviathan, New York Trilogy, Mr. Vertigo . . . He is so so good.
Right now I am reading: Between Bites by Villas, The Indispensable Noam Chomsky, Dressing the Man by Flusser. All quite good.
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Acme Oyster House is a tourist institution just like Cafe du monde and should be avoided.
Acme Oyster House is one of the few places in the Quarter where the locals actually go for the food. They all sit in the back room and let the tourists have the front and bar.
Locals know that Acme has premium and impeccably fresh oysters because of the sheer volume that they go through per day. They also have the most skilled shuckers, so there is no shell and all liquor with your bivalve.
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Proper pronunciation of "rillettes" please?
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Stanley Tucci seems to have multiple connections to restaurants.
"Frankie & Johnnie" and "The Big Night" come immediately to mind. I wonder if he also takes a hand in kitchen from time to time?
I saw him cooking on Sarah Moulton's show on FoodTV once about a year ago. he seemed to know what he was doing and also seemed really cool and into food.
No wonder he did Big Night.
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I think that my three to live with would be:
riesling/sangiovese/syrah (only from Rhone)
As far as a wine for every food, I think that it is very hard, if not impossible to pair a wine with Mexican or Tex-mex food.
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I will flip through an issue of Gourmet or Food & Wine if I am at the home of a subscriber or my dentist's office. However, I don't think I can say which is better. They seem awfully similar and similarly awful.
I take Saveur and Food Arts. I like Saveur because it is not just a collection of recipes delves somewhat into the culture behind the food.
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Yaacov,
Are you referring to the "La Rosine" bottling by Ogier? This is a great QPR wine. The grapes come from a vineyard immediately adjacent to the Cote Rotie grapes.
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This show would be a lot more entertaining if it was following Bourdain opening a restaurant 20 years ago. Now, that, I would watch.
Brussels Sprouts
in Cooking
Posted
Blanch. Shock. Halve. Render lardons. Add garlic. Add Sprout halves. Add lemon. Add crushed red pepper. Taste. Add salt if needed. Serve with meat or fish or fowl.