tonyrocks922
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Posts posted by tonyrocks922
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Stroganoff
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Pepperoni olive calzones
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Rosemary seasoned sous vide flank steak with cheesy garlic potatoes and baby spinach salad
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Some recent dinners
Black Bean Nachos
Pizza
Bacon Avocado Cheeseburger and Fries
Char Siu Style Chicken Thighs
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As others in this thread have noted the situation in NYC is weird. With my tiny fridge and freezer it's been difficult to keep stocked up on things. Delivery slots for instacart and Fresh Direct (a local grocery delivery) have been impossible to get. Even when I get get a slot they will inevitably not deliver one key ingredient for a recipe I was planning
Stores in my neighborhood are supposedly reasonably well stocked but my wife is considered high risk and I don't want to do any in-person shopping. I finally caved and ordered from Baldor Foods (a restaurant supplier now doing residential deliveries). They have a $250 minimum but now I've been able to Tetris 10 lbs of chicken into my freezer and got some yeast (1 lb of instant - the only type/quantity available). Their produce is much better quality than I've been getting from other places.
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On 2/12/2020 at 2:39 PM, liamsaunt said:
I usually add it towards the end of cooking. A couple of weeks ago I made a coconut curry hake dish, and the soup base had to sit for almost two hours after I put the coconut milk in due to an unforeseen issue. I ended up having to strain the broth into a fat separator because the coconut oil separated from the broth and there was a thick layer of oil on top of the soup. Not very appealing! Of course, then the resulting mostly defatted broth was not as rich as I would have liked. I think if you add the coconut milk towards the end, it does not have time to separate so you get that nice rich mouthfeel.
I cook coconut milk based curries and soups often. I had always used Goya coconut milk, and in the last few months I've noticed a lot of separation which was not a problem for me previously. I switched to Iberia brand and haven't had the problem since.
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The one upside to having jury duty. There is no good Chinese food in my neighborhood (a lack of even any good American style Chinese) so going to Jamaica Queens gives me the chance to have some great Dan Dan noodles. Served with with fried vegetable dumplings. I may or may not have enjoyed these at a nearby bar where they could be chased with a double bourbon to ease the pain of the coming afternoon of boredom.
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Black Eyed Peas made with leftover Thanksgiving ham. Jiffy cornbread.
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Spaghetti Carbonara and Seafood Linguine from Piatto in Utrecht, NL
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Been lurking this thread catching up for a while. Some more notable dinners from the last few months:
Prime rib from Prime and Provisions in Chicago
Lamb shank with orzo from Ouzo Bay in Baltimore
Snow crab legs boil and lobster boil from a restaurant I don't recall in Disney Springs, Florida.
Duo of tartars from a random cafe in Bordeaux
Dried sausage from Chez le Pépère in Bordeaux
Cheese plate from L'After Work Beer Bar in Bordeaux
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Pan fried chicken breast with spicy BBQ sauce, mashed potatoes, steamed asparagus.
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On 10/20/2019 at 5:21 PM, Dante said:
Thank you! This has become my default method for making pizzas.
2 cups flour
tsp baking powder
7 tbsp olive oil
2/3 cup beer
mix flour and baking powder
drizzle and blend in olive oil
add beer,mix thoroughly in to a ball
let rest about ten minutes
roll out as pizza crust
cook in oiled skillet for about three or four minutes
flip, do same with other side
add toppings
let cook on low for about five minutes
Although you can just cover the pizza and let the heat melt the cheese, I still prefer to put it under the broiler for a couple of minutes to finish it.
I tried this today and the crust was kind of bland. Looking back other pizza dough recipes I've used have salt. Is salt missing from the ingredients intentionally?
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On 9/1/2019 at 5:38 AM, CantCookStillTry said:
I know this thing has its own topic but it also fits here. I have driven thousands of kilometres in the last few weeks. Mcdonalds happened. More than once 🤦♀️. On some of the less discerning food pages I watch on social media, the Filet-O-Fish has a cult like following. So the *Sh!t Foodie* in me decided to try.
Dear God No. Why? Sweet. Messy. Cheesy 'Fish'. Hot tartar. An abomination. (And I love a fish finger sandwich when I'm in the mood to relive Uni).
This is after my, hubs and kidlets bite. Didn't find the right cult for me on this day. 😂
They key to a good FOF is to ask for it without cheese. Cheese doesn't belong with fish anyway imo and you get one freshly made with cooler tartar sauce.
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ORD - LGA
Chicken arugula salad with strawberries and orange wedges.
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On 4/9/2019 at 10:41 AM, ElsieD said:
I said much the same thing earlier in this thread. If he didn't see my comment perhaps he will see yours. Without a basic description the pictures, while nice to look at, don't really mean much.
He's been doing that on egullet for years. I think he enjoys the attention of people wondering and speculating. I wish this forum has a feature to hide/ignore posts by user.
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I flew Singapore about two years ago and I'm struggling to remember the food but recall how comfortable the seat was for economy even though I was stuck in a middle seat for 13 hours. It was LHR-SIN after a sleepless red-eye on Virgin which was extremely uncomfortable despite having an empty seat next to me. After that the 19 inch wide seats on Singapore were a dream come true.
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It was but it was a 250 ml can instead of a standard 330. Gone too soon.
The food was better than it looked. The chicken was described as "BBQ sauce chicken" but tasted like some kind of American Chinese food. The salad was actually very good. Fresh lettuce, some marinated eggplant in there, and the vinegarete was very good. The little box had very good cheese and crackers in it.
All in all one of the better economy meals I've had. Better than recent ones on Delta, Virgin, Lufthansa, and Finnair.
The absolute best I ever had was in First Class on Virgin. I have pics somewhere but will need to dig them up.
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The French 1664 beer is a pretty generic lager. Nothing special but tasty.
I believe altbier refers to using an older brewing style and not aging the beer.
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Stroopwaffel and espresso
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Some recent brews. A 1664 at a cafe in Paris, a Beck's and sausage break while biking along the Rhine, and an evening altbier in Dusseldorf.
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KLM transatlantic in Economy
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On 3/27/2019 at 10:22 PM, heidih said:
I won't dip into the while Chick Fil A poliics (I grew uo the sampes all all the time at the mall) but love the glass shaoe. Glass or pastic?
I think it was glass but after 2 beers in the terminal and a third pre-departure I can't say I was being that observant.
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Light breakfast
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Today's flight is too short for meal service so dinner is a Chick-fil-A spicy chicken sandwich packed in from the terminal with a Woodford Reserve on the rocks.
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Liverwurst
in Ready to Eat
Posted
Resurrecting this thread for the open sandwich that I have once every 2 years, after trying liverwurst for the first time around 2010 ago when I first came across this thread.