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  1. The Chase credit card notwithstanding, Bourdains show is generally 99percent so enticing Lets face it Tony has the career most food oriented people dream having. After each show I find myself saying wow if only I had a list of the places Bourdain ate in, it would make traveling so much more fulfilling. I spent two weeks in Turkey and while I had decent food, it didn't compare to the offerings on No Reservations.
  2. howard88


    Sorry. Just took another look and I see they indeed do their burgers just the way I love them.
  3. howard88


    The menu looks awesome; well thought in terms of classy and flavorful burger selections. Even though I am in Sussex county it seems like it would be worth the time to eat there. Do u know if they do their burgers medium rare?
  4. I need dark soy for a cocktail meatball recipe. The dark soy truly makes a difference in the end product. Living in Sussex county there is a dirth of aisian food pantrys. Shoprite, Weis, A&P and Pathmark all carried the product until maybe a year ago. Whats the deal?
  5. I just put together a shrimp paste for shrimp toast. The recipe I used is simple and may be varied according to your taste. I used a half pound of small (about 40 to a pound) of fresh shrimp, two cans of canned shrimp, an 8 oz can of water chestnuts, one medium onion, three cloves garlic, a couple of tablespoons of rice wine vinegar, two tablespoons of fresh ginger, sesame oil and cornstarch. Simply let it rock & roll in the food processor until it comes together. You want a result which is wet but not runny and therefore add cornstarch as you need it. The quantity depends on the wetness of the ingredients. It is so easy because it is all done in the food processor. I then deep fried the sandwiches which turned into fabulous shrimp toast. The mixture will stay fine in the refrigerator for a few days at least.
  6. Stopped by for take-out the other day. Ordered appetizers of small spicy wontons and pork with fresh garlic. Both outstanding. Wontons were tender and sichuan spicing was delicious. The pork was pork belly and naturally full of flavor. We had shrimp in a sichuan sauce and a chicken dish. Whoa, really terrific in terms of taste and spicing. Next time its the lamb dish everyone is commenting on and one of their sichuan fish offerings. I really liked this place.
  7. I have a gift card for Williams Sonoma. I do a lot of cooking and need a good, all around chefs knife. Williams Sonoma features Wusthof, Henckels, Global and Shun Ken Onion. So for those in the know, what do I do. Seven or eight inch or ten inch? Which brand? Santoku or regular? My price range is 100 to 150 dollars Reading about knives on this forum indicated some comments that the Santoku style may not be good for harder type applications such as cutting up chicken and going through bones periodically. Most of the chefs knives listed are about 100 dollars in the 8 inch range. Any advise is really appreciated
  8. Recently on a Jet Blue flight we were thrown bags of Blue Kettle Chips. They were simply outstanding in terms of potato taste which was the most intense I have eaten. Granted they are pricey for a small bag but in terms of taste and texture those blue potato potato chips are a winner for my taste buds.
  9. I recently went to Bonefish Grill with friends who live in the Bridgewater area. It was a Saturday nite and the place was packed. The fish is fresh and definetly chain cookie cutter fare. In terms of Red Lobster compared to this place, Bonefish Grill is 4 stars compared to Red's minus infinity stars. Its a place that is fairly loud, but comforting with excellent customer service and fun. Not a place for outstanding seafood.
  10. I clearly remember bowls of mixed salty nuts at these gatherings!
  11. Come on u guys. Its a television show. Take it for what it is It's food and Real World and Road Rules and the Surreal Life. And I like the show. I find it damn entertaining and for me, it is by far, so much better than watching some supersilious sitcom. My choice and vote goes to Sam Methinks he is more well rounded in terms of cooking skills, leadership and common kitchen sense. Marcel seems to do a good job in the kitchen for the most part. It just seems he needs a partial hospitalization program to learn socialization skills. Ilan seems to be a decent enough cook, but chicken livers and goobers? Elia is hot enough but clearly needs a few more years in the kitchen before stardom hits.
  12. I have had some decent chicken croquettes from time to time at various diners and certainly feel your pain when it comes to wanting a croquette fix. I have heard Rutts Hut, while famous for their u no what, serves chicken croquettes on their regular menu. Perhaps someone out there has had them and will comment.
  13. I have used milk to soak beef liver. It seems to take pull some of the blood from the liver and removes an edginess or harshness from the taste when sauteed.
  14. After listening to the interview on Chow.com with Emily it is clear to me what a sniveling bitch she is. Emily takes no, that is zero responsibility for her food. She blames the equipment, the heat, the task and the judges but not her cooking. How could her food be so salty when she has worked at so many 3 and 4 star restaurants. How could the executive from TGI Fridays judge her food when he probably has never been in a kitchen like the ones she has cooked. I'll tell you how you miss arrogant wannabe, you don't have to have ever cooked or been in a kitchen to know food is over-salted. Can you understand that concept Emily?
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