Jump to content

howard88

participating member
  • Posts

    356
  • Joined

  • Last visited

Everything posted by howard88

  1. Great topic and what memories. After getting paid for my paper route delivering (at the time Newark Star Ledger), my friend Schwartz and I would walk to Cohen's Knishes on Hawthorne Avenue in Newark. There we would spend our weeks payroll (we were eleven years old) on knishes, and hot dogs. The knishes were round and filled with delicious potato with tastes of pepper, onion and chicken fat. As an aside and a dish we ordered frequently was a potato dog which was a hot dog stuffed in the potato filling and can't remeber if it was fried or baked. While I have not attempted to duplicate the knish, I have attempted the filling. Using left over mashed potatos, I mix in finely diced white onion and reconstituted dry onion. I saute the white onion until translucent and mix with the reconstitued onion. Lots of black pepper and a good amount of chicken fat. This comes real close to one of the best childhood eating memories I have.
  2. howard88

    Chuck eye steak

    I use the Cooks illustrated marinade they recommend for Tri tips, for Hanger and Chuck eye. I let it ride in a plastic bag for an hour and a half. I either grill or pan fry in cast iron to a medium rare doneness. What can I say. Rich and intense in flavor and close to the tenderness of a rib eye. I love these cuts.
  3. It seems so clear to me, Rocco is totally bored with cooking. He seems to approach the kitchen like someone on a treadmill while reading a book. He is so much more enthusiastic about meeting and greeting and shmoozing with the women than working the kitchen. I think about how Jamie Oliver can do the same meeting, greeting and picture taking, yet remain focused and passionate about the kitchen. Its too bad, Momma, who seems to have some insight into Rocco's immature bullshit, isn't willing or able to guide him into a more balanced and sensible way of deporting himself. That notwithstanding, I still think the two hours of last nites frolics were compelling t.v.
  4. I know this is late but; when u return to Great Britain, one of my favorite travel destinations bring back a couple of bottles of Lea and Perrins Worchetshire (spelling). I read somewhere that the recipe is somewhat different than the type sold in the states. I found that the Lea & Perrins from London was more intense than the stateside stuff and just in general better.
  5. Count me in as someone who has tried natural peanut butters and just can't seem to like them. I am agreeing with the notion that natural vs. processed are two different experiences. In terms of the natural nut experience, I like a natural almond butter for a change of pace. Instead of natural peanut butters, I will munch on good regular roasted peanuts, but for right out of the jar (my main companion at 3:00a.m.) its Jif crunchy. If anyone cares to; get a jar of Jif and Skippy and A-B the two. Jif has got to win hands down.
  6. Duh, forgot to say after the sear with the lid open, I close the lid for the indirect heating.
  7. I also do steaks in cast iron, finished off in a 300 degree oven. Steaks come out perfectly medium rare. I also use a three burner Weber gas grill. Simply, I sear, lid open on maximum heat, 500 degrees or better for a minute on each side and turn at 45 seconds to get those fine looking grill marks. I then put the steaks in the middle and only keep the front and rear burners on low. I will use medium heat if the steak is more than an inch thick. Time on the grill with indirect heat depends on the thickness of the meat. I can tell medium rare usually by touch. For thicker cuts, an instant read thermometer is good to tell you when to pull the steak out. Particularly for the thicker cuts pull it earlier to account for continued cooking while it rests.
  8. Shecky its only Wednesday. Even if you start driving tomorrow you can make it to Sweatmans for their Q. I think they open around 11:00 A.M. Remember only open friday and saturday. I was there about a month ago. Really good ribs, pulled pork , cracklin and sides.
  9. Russ & daughters has truly excellent smoked salmon and other smoked fish as well as outstanding caviar.
  10. I'm always thinking two meals ahead; and then theres those after dinner snacks to think about.
  11. Anyone who likes oatmeal for breakfast should not continue to read this. As a young child my mother would force me to at least try oatmeal for breakfast. It simply looked like barf to me. One spoonful and I would vomit. After the third try and still vomiting, my mother got the message. Still can't stand the stuff.
  12. Cooking unshucked corn is the best use of the microwave for me. The corn cooks and steams in its natural container. The taste is undiluted and its quick. Other than that, it is ideal for reheating white castle hamburgers.
  13. I like the show.l It views compelling, much more so than most of the contrived crap elsewhere on the screen. Looking forward to next weeks clash between Rocco and Chodorow. But Rocco, brush your hair or see a stylist and; why do you look so damn tired all the time, its not because your cooking these days, so whatever is going on get some sleep boy.
  14. In terms of shoprite and seafood; I frequent Newton, Hackettstown, Byram and Wharton and find Newton has an excellent department. The fish tends to be fresher than others and the selection is not too numerous which is a good thing for a supermarket fish department. Many times I purchase scallops at the Costco across the street from the Wharton shoprite and have always been pleased. The scallops run larger, usually 10 to 14 lb and cost is $7.49. I have found them to be sweet and tender with some milky liquid which is really fine when added to a finishing sauce or pasta. They are offered frozen, semi or thawed and I find them to be superior most times to supermarket ones. This week I'm a trying the shoprite scallops.
  15. I'd settle for the milk machine. Remember them?
  16. Two eggs over medium with crisp bacon and sausage , hash browns and toast with a plate of nova, sturgeon and white fish on the side. That will hold me until lunch.
  17. Love my herbs: I have a huge patch of thyme and chives. Plant or use last years parsley, and rosemary if it winters over. Always do multiple plantings of cilantro. I have peppermint, spearmint, orange mint and lemon balm which spreads nicely and always winters over.
  18. When cooking a brisket I want the point or second cut for the flavor and the fat or a whole brisket with a reasonably thick fat cap. However, with all the brisket I have eaten at Passover and other times, the best thing about a brisket is when its a corned beef;IMO.
  19. I eat KFC about once every ten years, about as often as I mysteriously get drawn into a Red Lobster. After consuming KFC I always remark about what force compelled me to eat this disgusting chicken, and I still have not come up with a satisfactory answer. However, when it comes to the best take-out chicken I have eaten, the award goes to Golden Skillet which in my area is a combo Golden Skillet and Stewarts. The chicken is unbelievably tender and tasty, sweet and peppery.
  20. An article in the NJ Herald, the daily newspaper in Sussex County (Friday, April 2, 2004) reported Jonathan has added grass fed beef to his farm. The beef is aged for three weeks, flash frozen and vacuum packed. There apparantly was a recent luncheon at Bobolink featuring the cuts of beef. Were any egulleters attendees?
  21. howard88

    Veal stock

    I am going to try using veal breast for stock. I see it all the time for 99 cents per pound and I am wondering what the cost is for beef and veal bones?
  22. My favorite way is to slice a quarter of an inch plus, sear quickly to medium rare, serve on good quality french or italian bread. If there is any pear, grapefruit, apple confit or such, I toss it away or offer it to dining companions.
  23. howard88

    Veal stock

    I have wondered whether using breast of veal including the bones would be acceptable for making a stock or glace. Any thoughts?
  24. howard88

    stew

    Agree. A thick bottomed heavier pot would be the best vehicle for stew type meals. A flame tamer would have possibly prevented the burning on the bottom of the pot. Once you are aware of burned food on the bottom of the pan, the best thing to do is carefully ladel out the stew without disturbing all the burnt food on the bottom. This can save the day or the stew.
  25. Jason: Your genuis has no culinary bounds. I am waiting for your version of WC's surf and turf!
×
×
  • Create New...