howard88
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Posts posted by howard88
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I cook meat and poultry low and slow often.
I can understand the process if the meat is
room temperature or maybe cool. I just do not
see how frozen meat put in a 140 degree F oven
will not decompose.
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I'm no chemist but I have to say; if you put a frozen pork belly or any meat
product in the oven at 140 degrees F, you would be driven out of the kitchen
by the smell of decomposing meat!
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Love that calamari and order it out as often as its on a
menu. Also prepare calamari at home when the urge
is strong.
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I also love liver and onions with a side of mashed potatos and gravy.
I prepare this at home whenever the urge hits me.
While I enjoy chicken and calves liver, my favorite is beef
liver.
Liver and onions is arguably the dish I order most from a diner.
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What a party it was.
The seaweed and chicken appetizer outstanding.
Loved the variety of all of the dumplings.
The fish, the duck, the chicken, the soup, wow
it was all so good.
The egulleters and company at our table was the best.
Smiles, great food and conversation and oh yeah the wine
and pumpkin beer made for a terrific new years celebration.
China 46 truly puts out some of the best food you can eat with
chopsticks.
Thanks to Rachel and Jason for another great gathering.
What a pleasure to spend time with people I have seen before
and new faces I hope to see again.
Howard
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I cannot tolerate bay leaves, don't like rosemary, fennel or any liquorice tasting herb only raw, not cooked as a seasoning.
I love cilantro, my mother says it tastes like soap to her.
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My nomination goes to Maruca's on the boardwalk at
Seaside Heights.
It is as close to perfection as you can get for thin
absolutely perfectly balanced pizza.
It is as close to the outstanding pizza served up
in Naples.
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I use chop sticks for regular american fare at home whenever
the mood hits me.
I just think all types of Aisian food tastes better when using chop
sticks and maybe its a psychological problem for some, but when
there are no chopsticks available to eat Chinese food, I get uncomfortable
and rather not eat with a fork.
I spent a couple of weeks in Thailand and the Thai people seem
to focus on the spoon as their major utensil. I have always been
accomodated when I request chop sticks throughout Thailand.
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elswinger:
As an adult, do you serve your mother the fat from
pork and steak? Damn thats one I never heard before.
My mother (and I love her dearly) confided in me as an
adult. When she wanted to get me pissed as a child she
would anounce "Howard, we're have dairy tonite", which
was bananas and cream with bread and butter. I wanted
her standard fare which was half a plate of mashed potatos
and gravy, a meat offering and vegetables. I know why I
am so food obsessed as an adult but I kind of like it.
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I have one that brings me back to age 7.
My friend Douglas and I would go biking and
his grandmother would send us off with jelly
sandwiches with the bread slathered in butter.
Wow was it good. Haven't had it in decades, but
ya know, I think its time.
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MicBacchus
There is a Golden Skillet in Hackettstown, NJ.
They don't offer chicken livers, (if they did,I
would try them) but the fried chicken, particularly
the thighs are unbelievable tastey.
WC cheeseburgers ring my bell.
Italian hot dogs ala Jimmy Buffs ring it also.
Home cooking, there is nothing as quick and
vile as placing a quarter pound of muenster with
the orange rind in a microwave until melted. You
have the saltiest, stringiest, flavorful glob of cheese
best eaten at midnight watching t.v.
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I cook pork loin roast, (the cut which is boneless with a fat cap on top),
at 275 degrees to 130. Pull it out and it goes to 140 which makes a juicy
succulent result.
For your cut, Fifi knows what she is talking about. You want the fat and
collagen to break down and bathe the roast.
Yo Dave, sounds like you're campaigning for Altons job.
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I'm with Jake on the Saltines with butter.
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I enjoy most if not all salt water fish, for some
strange taste reason I cannot get close to any
fresh water fish.
The fish I eat most often is salmon.
The fish I like the most are Sea Bream,
Turbot, and Blue fish.
All in all I guess for the most part I like
a stronger flavored fish compared with fish
like flounder or sole.
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What a good show.
Gordon Ramsey provides us with analysis of
what is wrong with the kitchen and establishment,
while tasting the food, observing the staff, crititically
looking at chef skills and lack thereof. He teaches and
trains and cooks and follows up on his makeovers. All
with a sense of humor and brash reality presentation.
Can you imagine Gorden teaming with Tony B.?
What a fuckin show that would be.
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The TOE JAM CAFE
The BONER KABOB HOUSE
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I spend a lot of time in the Highlands sailing and looking for good food.
Do you have an address for Richards?
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Shouldn't this post be in "Adventures in Eating"
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Hunan and An American Grill
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Curlz
When I make soups of this type (root vegs), aside
from the addition of cream, white diced turnips in
various amounts will either add another dimension of
flavor or predominate the mixture. Let your taste buds
be your guide.
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Spread em wide buffet & Fish Fry
Sit on a Happy Face 24 hour Diner
Tony:
I'd like to get some of you smokin, my man.
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I watched The Food Channel continuously from the begining.
I rarely tune in now.
Simply it sucks.
Yes, Alton is good.
Yes, Emeril has been overexposed for years.
What I am watching now is the FINE channel
on satellite, with Chicarelo, Ming et.a.
I am watching Lidia and Jaques on PBS,
and what I consider a really good one on
BBC, where a chef takes on a restaurant in
distress and tries to make the kitchen a success.
I would tell you the name of the show but at my
tender age of 40 something I just cannot come up
with it. It is really good and I am sure someone
younger knows the name.
I will probably tune in to Iron Chef America but
the bottom line for me is (excuse or don't the language),
but the Food Network has turned to shit.
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Onions and garlic on the saute.
It's just a fine comfort fragrance.
Spaghetti Carbonara
in Italy: Cooking & Baking
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I have eaten carbonara in Italy, pretty damn good.
I have made it myself sometimes with heavy cream,
usually without. It is such a comforting, tasteful dish and
gastro888 you're post and pictures have me wanting to
make some carbonara tonite.