Jump to content

tonyrocks922

participating member
  • Posts

    56
  • Joined

  • Last visited

Everything posted by tonyrocks922

  1. tonyrocks922

    Breakfast 2019

    My standard breakfast lately has been Greek yogurt and fruit. Today instead of having it at home I had it at an airport bar, where the plating is much worthier of sharing, though the fuit quality left something to be desired.
  2. Reuben on a Delta regional jet. Was surprisingly tasty. Served with a pickle, chips, and some kind of cream filled sandwich cookie. Woodford on the rocks to drink.
  3. Do you happen to have a recipe for kimchi cream?
  4. tonyrocks922

    Breakfast! 2018

    Hi HC, I know you've posted it before but search is failing me, can you share your fried zucchini recipe?
  5. With what we know now about Batali maybe he did know she was in there....
  6. I go with regular aluminum foil. Never have any issues with sticking. To reheat they go in the toaster oven for 5-6 minutes at 500.
  7. We've used the Wine Diaper for years. The key with them is that they are not for protecting the bottle as much as they are for protecting the other contents of the suitcase. They offer minimal padding, but they are lined with super absorbent material that can quickly soak up the contents of any leaks or breaks. We put the bottle in a wine diaper, then wrap the whole thing with clothing or other padding material. We've never had a bottle break (probably 100 bottles of wine & liquor brought back to the U.S. in checked luggage with this method at this point) and the few times I've had seals/caps leak, the Wine Diaper absorbed everything and nothing in the luggage got wet or damaged.I use Wine Diapers several times a year and highly recommend them. The padding is sufficient to protect any bottle in my experience (though they're usually surrounded by clothing anyway) and the bag can absorb a full liter of liquid if there is a breakage or leak.
  8. The "also used in" line is a good indicator of a junk science article. Using that logic we should be concerned about water being in our food since water is also used in rat poison, concrete and nuclear weapons.
  9. I would guess it's a cornstarch based coating. that's what's used on a lot of sweet potato fries to make them less limp
  10. Before I decided I didn't want to die at 35 I'd stock the car with 4 double whoopers from burger king (eat 2 at a time about 3 hours apart) along with several bags of M&Ms, coffee, and cold water. These days it's usually beef jerkey or peanuts, coffee and water
  11. peanuts are mine. there's a taiwanese food truck in nyc that sells peanuts mixed with dried anchovies. amazing.
  12. Where on earth do you live that browsers aren't welcome in stores? You have a pretty pathetic attitude and I'm sure it's come across to customers and potential customers and cost you more business than you realize.
  13. One of the pink slime producers is declaring bankruptcy, and they blame the negative publicity: http://www.bloomberg.com/news/2012-04-03/afa-foods-bankruptcy-sale-won-t-cover-debt-lawyer-says.html
  14. I don't bother either because I'm not a huge ketchup fan, but real homemade ketchup is amazing, and easy.
  15. I'm in the "bathroom keys are gross" camp. I do not want to be carrying back and forth whatever doo-dad it's attached to that thousands of other people have brought into the bathroom. It's 2011, get a buzzer or a keypad if it's that big of a deal.
  16. Sorry if this link is a repost, but I've been checking out a lot of restaurant websites lately around NYC and I'm amazed what a mess restaurant websites are in general, compared to other businesses. How hard is it to have an address and phone number easy to find, not have sections "coming soon" for months, and realize that not a single person in the universe wants music to start playing when they just want to see a menu? My friend sent me this link and I thought I'd share it on here: http://neversaidaboutrestaurantwebsites.tumblr.com/
  17. Really? Have you ever used a ketchup packet? Ketchup is not viscous enough to work in a squeeze packet. It goes everywhere.
  18. Listing the best pizza as Connecticut = huge fail. I can't take the rest of the list seriously after seeing that.
  19. I love carbonara, I make it all the time, it's so comforting. I use: 1 lb of pasta, 1 cup of crumbled bacon, 1/2 cup grated parmesan, 2 eggs, black pepper and red pepper flakes. For variety I sometimes add in peas or slices asparagus. I throw them in with the pasta when the pasta is about 1/2 way done. I also sometimes like to use small shells instead of spaghetti, especially if I am adding peas. The peas get caught in the shells, which is just
  20. I have the same issue. I've started covering everything I put up there in plastic bags or saran wrap. It doesn't look great, but at least when I pull down my salad spinner it's not covered in a sticky greasy film.
  21. I've eaten at the CF twice, and twice at Grand Lux Cafe, which is supposed to be a "Fancier" version they have. The food was decent, but I couldn't believe the shitty service and portion size at these places (though GLC has more reasonable sizes). I am 300 lbs, love to eat, and couldn't finish one of their salads. The wait staff and podium staff were just awful, it took forever to be acknowledged at the podium, drinks took forever to get refilled, and the waitress disappeared for a half hour when we asked for a check.
  22. Clearly non-New Yorkers in this thread This. A true fried egg sandwich is best when carried two blocks, up an elevator and eaten 10 minutes or so after you settled in.
  23. Almost any scale should have a tare function, so I wouldn't think that it would be an issue. Yeah, but not all have a manual tare function. It could be a problem at a busy counter because other workers would not be able to use the scale in the time between when the person serving you sets the tare on your empty jar and then weighs the full jar.
  24. That sounds really inviting. Do you purchase the conch already prepped? If not, what do you have to do to it? IS it like squid that either needs a very quick cook or a long slow one? Unfortunately, the only conch I know how to get is from a can. Out of the can, into the sauce, and simmer.
×
×
  • Create New...