Jump to content

howard88

participating member
  • Posts

    356
  • Joined

  • Last visited

Everything posted by howard88

  1. It's definetly sardines. I really love them right out of the can as long as its the double layer small ones in olive oil. So many people just laugh or groan or turn around and leave.
  2. Thanks to Gifted. Some of the "bazillion" recipes look like the ones that will give me the kishke taste I am looking for.
  3. I use both beef liver and chicken liver for chopped liver. When time permits I use an old hand grinder. When time does not permit I will use the food processor carefully , only on pulse for the proper consistency. Naturally carmelized onions and chicken fat. I will also add chopped egg and sometimes a boiled potato. And always some sweet and chopped raw onion. Got to say, I love mine the most. I am always on the lookout for the definitive Kishke recipe.
  4. I enjoy ground pepper on much of the food I eat. I would much prefer to have the mill on the table since you usually only get one or two takes with the pepper from the server. Maybe a system like the rodizzio's use or small signs above the table which flash the pepper sign would cut down on patrons stealing those baseball bat sized pepper grinders.
  5. howard88

    Veal

    Veal shanks are total comfort food. I really enjoy veal chops grilled and in a restaurant I appreciate a flattened veal chop, breaded and sauteed. The cut I use the most is veal breast. Slow cooked in the oven or crock pot, it is fall off the bone tender. And I use this cut for veal stock as well.
  6. howard88

    Grilled Cheese

    Love grilled cheese. I use a cast iron pan and butter both sides using white bread. Cheese is american or swiss or cheddar. Added ingredients; just love it with thinlysliced tomato, salted and heated before placing in the sandwich. Or lettuce placed in the sandwich and iceberg is the one that works for me.
  7. Recently our party of four had dinner and loved it. Started with Frito Misto and Goat cheese Dumplings. Outstanding The seafood was impeccably fresh and cooked perfectly. The goat cheese dumplings were so tasty. I would order both again. Three of us had the skirt which fankly was extremely thin and strong in taste due to the marinade yet still too chewy and yes we all know how to cut skirt. Served with potatos and fresh spinach, the potato was so flavorful with hints of garlic and that fabulous crunchy outer crust and so mellow and soft potato filling. One of the party had a fish dish, also fresh and tasty and was the winning entree of the evening. The service was pleasant and attentive. And, in spite of the skirt, the totality of the food offering was high in quality and taste and I would return anytime.
  8. I've done a braised ruby pork and among other standard marinade ingredients, red food color is what will give you the color you want.
  9. howard88

    Bula

    Nanyun: Our toll for the evening was $146 tax included minus tip.
  10. Saw on the channel 4 NYC news ticker early this morning, a judge ruled the investors in "Rocco's" can sell the restaurant without further notice or permission from Rocco.
  11. howard88

    Venison

    Thanks for the ideas and input. Brilne I must. This weekend, I will report back.
  12. Saltines, oh yeah. Used to eat them with peanut butter until, a girlfriend started me on butter. Room temperature sweet butter slathered on a saltine. You start wilth one and its real difficult to stop the process. Sometimes it takes a call to the police or a parent or a friend, you get too caught up in the butter, saltine, into the mouth and start over again. But now, a new use for the saltine. An Al Roker segment on the Food channel showed a cook putting together crab cakes with saltines. Simply it was lump crab meat, mayo, and old bay with a bunch of crushed saltines. I tried the recipe twice, just eyeballing the amount of ingredients to quantity of crab meat. Simple yet outstanding result for crab cakes.
  13. howard88

    Venison

    Just got a two pound venison loin from a friend who said the loin was tough and dry when cooked. She admits it may have been cooked too long. But, does anyone know if brining will tenderize and moisturize venison? Any reason not to brine?
  14. In todays Star Ledger an article on Warren county NJ wieners (just over the border from Easton,PA) mentions holyeats.com and a frequent contributer on the subject to egullet, "John" the hot dog guru. The article features information on Hot Dog Johnny's in Buttzville, and two other Warren county hot doggeries, Jimmy's on the Delaware and Toby's Cup in Lopatcong.
  15. howard88

    Bula

    Party of four had dinner at Bula Friday evening. Reservation was for eight. The two narrow and long rooms were mostly filled with younger (college aged women) to middle and older aged couples. We fit somewhere in this group, I am not entirely sure where except it isn't young college girls. By 8:30 the few open tables had been filled. Appetizers chosen were PEI mussels in a wine tomato broth, gorgonzola crisp, which were triangles of crisp topped with cheese, onion jam over a sald of baby spinach and calamata olives, and seafood risotto with rock shrimp and scallops. We also passed around a salad of baby greens with apple, candied walnuts and bleu cheese. Consensus was the seafood risotto, a perfectly creamy rendition with fresh and tasty scallops surpassed the other appetizers. The mussels were extremely small, real difficult to remove from their shell and generally tastless. The wine/tomato broth was however a pleasant substitute for the soup course, with fresh tomatos, sweet onions and a touch of cream. I should mention when seated, a basket of fresh, variety of breads are presented with a small container of hummus, creamy garlic butter and olive oil. Absolutely outstanding hummus and butter and bread. We asked for another round Two of us had chicken & pork paprkash which came in a spectacular sauce along with tasty dumplings. This dish was recently placed back on the menu after an absence of four months. It was extemely tasteful. Fresh seared sea scallops served with baby spinach, lardons with a lime-butter finish. The scallops were extemely fresh, and nicely sweet. A good dish The other entree was a "bula baisse" of mussels, shrimp and scallops in a garlic broth, served with grilled bread. Once again the mussels were a non item, shrimp was o.k. and the scallops, excellent. Dessert was a double espresso, regular coffee's, a slice of vanilla cheesecake and a lemon mousse. The lemon mousse was light, lemony and pleasingly palate cleansing. The cheesecake was served too cold and was just o.k. The rooms did remind of cozy and relaxed eateries of the village in NYC. The service was good. It is a BYO. The one complaint which we voiced to our server was the jazz band. The volume was rediculously loud. We literally had to shout to be heard by our dining partners. The band was young, probably late twenties and a friend who plays in a jazz band agreed, younger players do not necessarly get the volume thing. In spite of the band, it was a good experience, good food in a relaxed upbeat environment. I will definetly return.
  16. Oh yea, Love good qualilty pistachio nuts, followed by macadamia's and just do not like brazil nuts. And I love, perfectlyl ripened, slightly chilled fresh Lychee nuts.
  17. My personal superstition is if I do not eat two overflowing tablespoons full of Jif chunky peanut butter at 2:00 in the morning followed by a gulp of cold milk, I will not be able to fall back to sleep.
  18. Other than S&P, a good amount of slowly sauteed onions with a touch of garlic on a medium rare, 75 percent chuck hamburger. No ketchup, mustared or mayo.
  19. When I have an over abundance of cucumbers from my garden, I cut a few into eighth thickness rounds and place over my eyes while soaking in my spa. It is said, they will get rid of puffiness around the eyes and also have a soothing effect. I don't know if they do any of that, but its a good way of using up cucumbers. Its also a good conversation starter, stopper? when neighbors come by and see you soaking in the hot tub with cucumbers where your eyes should be.
  20. Shecky: Sweatmans is off the beaten path, as they say, exit 90 off I95, Holly Hill, SC. I had ribs, chunked pork, pulled pork, pork hash, rice, pickles, sweet tea and cracklins. Its all you can eat, $7.50 and it is absolutely outstanding.
  21. howard88

    Turkey Burgers

    I've also tried Rachael Ray's Turkey Burger. The apple adds moisture and flavor. It really tastes like a little bit of Thanksgiving on a bun.
  22. I just don't get the payoff vs the work for those seasoned blue crabs. I am sitting in front of a dozen crabs, on newspaper armed with a mallot and a dentists pik. You pound, you tear, you pik to get a thimble full of crab meat while your clothing is wearing a lot more crab and shells than is going in your mouth. The upside is you get a good enough workout to bail out and find a restaurant where you can actually eat more food than you are wearing.
  23. A few months ago I purchased a low carb pizza from Papa Roni's in Lafayette NJ. While their regular pizza is o.k., the low carb version looked great but tasted like cardboard. A regular pepperoni pizza costs about 12 dollars, the low carb version was 18.95. The cheese, sauce and pepperoni was fine, the dough had to go... in the garbage.
  24. what got to me in the last episode was the scene with Jeffrey and the psycho-ologist. I suppose that was the end of Jeffs and Roccos couples therapy. It was a good example of the amateurish bullshit that goes on in the profession. Come on. Ganging up on Rocco with Jeffrey would be fine during a session doing shots and beer. When someone calls themselves a psychologist it was simply totally inappropriate and points out how unqualified and unethical some,so called professionals do more harm than good.
  25. Other than all the brands John has mentioned ( which I use and love), is Schickhaus. I find them in only certain Shoprite stores and Pathmark. They are very large, I am thinking 5 or 6 to a pound and when grilled have a subtle bacon-y flavor. What say you John.
×
×
  • Create New...