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  1. Mitch - I had the same concern. However I have since read that they turn over all their spices in 3 months. I have to admit that I have rarely bought anything that seemed old besides some hole-y crumbling bay leaves once (even the cashier seemed taken aback by how they looked - probably a signal I should have noticed). But you do pay for the privilege compared to the neighboring shops. Well, and they also stock a much wider variety of spices.
  2. There is only one food processor, right? the 14 - cup Cuisinart classic two button... https://www.cuisinart.com/products/food_processors/dfp-14bcny.html
  3. P.S. Don't ever buy or eat smelly fish. It won't hurt you but it also won't be tasty. Throw it out - life is too short.
  4. Sadly, I think this is true, of one of the world's premiere cities that was built on fishing. Boston Harbor is part of the Gulf of Maine, an enormous catch basin defined by Cape Cod, the underwater islands of Georges Bank and Browns Bank, and the coasts of New Hampshire, Maine, New Brunswick and Nova Scotia. When the first European colonists arrived, the cod was so plentiful that early accounts described sailors scooping fish directly out of the water with nets. It is now so overfished that "groundfish" as the Atlantic fisherman call them are essentially gone from inlan
  5. rarerollingobject welcome back! great to see your awesome meals again. Patrick S. that orange chicken looks totally decadent.
  6. View from the terrace in Manhattan this afternoon. Quite a bit more snow has fallen since then, but it seems to be tapering off. Very nice to have all the streets closed to traffic. I stocked up on wine, chicken and pork chops. And I'm making no-soak black beans right now, possibly with fried chicken later on if I feel up to it. (I got Marcella beans too! Trying to figure out what to do with them - thinking simple / salad is best... ?)
  7. With regard to tasting menus, I think it has to do with what you want out of a meal. I find the profusion of courses and tastes to be overwhelming, and find a classically balanced meal with, say, 3 courses (if French or Italian) or a multitude of simultaneous yet complementary courses (as in the case of many Asian cuisines) to be not only more satisfying as a whole for my tastebuds, but also more conducive to conversation, atmosphere, conviviality and a sense of occasion. All of which I generally seek when dining out. As always, chacun à son goût & that's what makes life great, etc.
  8. scubadoo yum. I got a new shipment of Rancho Gordos yesterday and soaked a batch of Vaquero beans overnight with a celery stalk, some bay leaves and a couple of lightly crushed cloves of garlic. This came out so well I'm going to post it as a recipe: 2/3 cup Vaquero beans, soaked overnight with plenty of water to cover, plus half a celery stalk, 3 bay leaves and 2 cloves garlic 1/4 onion, unpeeled, held together by root half a fresh celery stalk 2 tsp salt + more to taste 1 tsp toasted ground Sichuan peppercorns 1 tsp powdered cayenn
  9. Pan, I think I'm a little bit jaded, and there are many marvelous restaurants here that I can't abide because my job involves a lot of entertaining, often in lavish fashion, at the sorts of restaurants that get huge accolades for one thing or another - often some kind of taste sensation in huge variety, often a scene of one sort or another - but they are not complete dining experiences for me. I look at my posts above and they might come off as small-minded. So much of what I want when I dine out in New York is simply to be taken care of - of course the food must be delicious, but delicious fo
  10. Yeah, fair enough. I think I hate most of the fine-dining scene in NYC these days. I ate at La Grenouille this week and it was fantastic. If I could eat there every night for the rest of the year, I think I'd be happy. I'm dining at Shuko this week and will report back on that. I'm also on the waiting list for the wine dinner at Lupa on Tuesday - will also report on that if it comes through. I was never was crazy about the vibe at Lupa unless I was seated in the back room, though the food was good - but this will be my first visit in about 5 years. The closely spaced tables and the
  11. Great meals everyone! Kim Shook that is a beautiful loaf of bread. I want it now. liamsaunt wonderful sandwiches. If I could only have one type of meal for the rest of my life it would be sandwiches. huiray and sartoric I am ready to try that chicken recipe. Just wait - it will be posted here.
  12. Haha number 4 of course! But I do love the McChicken. That "Next" concept sounds like yet another dumbass move on the part of corporate... nobody is ever going to want to go to McDonald's for quasi-upscale (or even quasi-low-middlescale) dining. The whole point of McDonald's is cheap, tasty, probably unhealthy, probably drenched in MSG, fast food! Get back to doing that right and they could recapture a swathe of the market. Losing the red and yellow... jeessh....
  13. weinoo what bucatini recipe do you use... where do you get your guanciale?
  14. Here are some prep photos from the chicken with apricots. I think people underestimate the amount of time and attention it takes to properly "brown-fry" onions for Indian dishes... I know I have! This was two pounds of onion, and it was a good half-hour of stirring before it compacted down to the caramelized mess you see in the third photo. The whole spices are ground and divided in half - half are used to marinate the chicken, the other half, in a typically Indian move, are sauteed with the onions.
  15. Prep for the dal, using this recipe. I will say - remember to add a little oil to the dal in the pressure cooker because it will foam up like any bean (I forgot!). From another recipe, I gathered the info to rinse the dal well and soak it for 30 minutes, and cook at high pressure for 6 minutes with a natural release. I used the soaking water. I think this is the best dal I've ever eaten, highly recommended... btw that is a cayenne chile in there - I didn't have a green Indian chile. Other than that I followed the recipe to the letter.
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