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Everything posted by patrickamory

  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 inland areas, so far as commercial fisheries go. Even the tasty, tiny coldwater shrimp of the gulf have been depleted to the extent that fishing has been cut back or prohibited in recent years. Only the lobster fishery is sustainable in these waters now - which may or may not be a result of overfishing of other species (it could also have to do with warming waters, algae blooms, troubles relating to spawning fish not able to migrate upstream and return to the sea, pollution, or other factors - likely a combination of all of the above). rotuts I realize that you're aware of all of the above! But it's worth reiterating that some of the world's finest fish came from Boston until recently: cod, haddock, halibut, mackerel, salmon - and it's so depressing that that's no longer the case. Fortunately a few miles' journey north or south will still get you some of the best shellfish the world has to offer: lobster, peekytoe crab, mussels, Ipswich soft shell clams, Maine shrimp (if you're lucky), scallops. Consume it while it lasts...
  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. Steve, I know and appreciate Henry's End and have been going there for years. It has been a little while though. Since I have a friend who lives on Remsen Street now, maybe I'll return in the near future. Queen - I happen to have had a great meal there two months ago. The owner was charming and the scarpariello (always a litmus test for me at old-school Italian) really delicious. Maybe we lucked out? Agreed that Bamonte's has had a bit of a renaissance in recent years. You have to choose carefully of course - they actually do a terrible veal piccata - but that massive, tender pork chop with hot & sweet vinegar peppers is one of my favorite meals in New York.
  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 cayenne pepper, or more to taste 1 whole fresh cayenne chile, slit down the center fresh ground pepper 1 tbs white vinegar Place beans and other soaked ingredients plus soaking water in dutch oven, add onion and the fresh celery plus any necessary extra water to cover to 1-1 1/2 inches, bring to boil. Boil hard at rolling boil for 5 minutes. Reduce heat to active simmer; set timer for 60 minutes. Also set a kettle of water to boil and keep it at a simmer on the stove. When you start to smell the beans over the aromatics, add salt, stir well, and continue to simmer - this will happen after 20-30 minutes if the beans are relatively fresh. Add ground Sichuan peppercorns, powdered cayenne pepper and whole cayenne chile at this time. Keep cooking for a total of 60-90 minutes until beans are tender. Keep an eye on the liquid: if it reduces too much and the beans start to surface, add boiling water from the kettle, but not so much that you dilute the bean broth too much. Taste and adjust for seasoning, keeping in mind that salt will take a while to absorb into beans but that the salty liquid will also reduce. Getting the salting timing and amount right is the key to making this dish perfect. When beans are tender, remove 1 cup or so with whatever comes with it and whizz with stick blender and add back in to thicken. Add the vinegar. When the taste and tenderness seems just right, remove beans from heat and allow to sit for 30-40 minutes off the heat for the flavors to knit. Remove the onion, garlic, bay leaves and chile with tongs, and serve over white rice, with plenty of fresh-ground pepper. ** Unlike some other varieties, these beans don't seem to require baking soda in the soaking or cooking to retain their shape ** The result is a rich, earthy, vinegary deep intensity - I ate all of this just by myself in one sitting and could have eaten more. I swear, this food could turn me into a vegan (and I am the least vegan person you will ever "meet," no pun intended).
  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 food does not offset other qualities. You're an East Villager so you are in the heart of it - I know that when non-New Yorkers visit, they might want something totally different from what I do when I go out for a meal. We'll see how it goes at Lupa. Thanks.
  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 noise are a complete vibekiller for me. Omokase at the reopened Ushi Wakamaru in Chelsea is excellent. I think that place was underrated when it was on Houston Street (and the comparatively cheap deals at the tables were some of the best sushi deals in the city - just great fish and great rice, and it worked even with table service). Il Buco original location remains one of my favorite restaurants in the city, even if the menu is somewhat ossified. The food is more original and probably more original at Alimentari, but the communal tables and deafening atmosphere are a complete turnoff. Other places? For actual eating-out dinners, I'll happily eat at Diner, Il Mulino, Acme, The Four Seasons, Donohue's, Bamonte's, Queen, Bobby Van's 46th street (mundane surroundings but generally supreme steak), Luger's when it's good (unfortunately up and down, though when it's up it's the best), Ssäm Bar, Takashi, Gene's, Le Perigord. Of course add less casual places and the list explodes into dozens of spots. I know I come off as a naysayer, but there are three things I really have zero interest in: (a) tasting menus, (b) the noisy, "happening" atmosphere and (c) anything that the Major Food Group are involved in. I want to be coddled, quiet, left alone to enjoy the food that I have chosen, and not lectured during supper. That does tend to rule out 90% of the current faves. A tasting menu - man am I over that. With wine pairings - even worse!
  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.
  16. Oh man Kim I know I would love eating at your house. I took lots of pictures but decided to just post the consolidated result. Gujarati chicken with apricots and potato straws, basmati rice, moong dal, mixed pickle and zucchini.
  17. EMP was fun in its last incarnation, but fussy & full of gimmicks and staff interventions. Le Bernardin is incredibly overrated in my opinion - yawn city. Del Posto - 14 courses of extreme boredom punctuated by yet more inter-courses to keep you full Nakazawa is an overhyped joke. Neighborhood places in LA serve better fish. I have never been to Jean Georges.
  18. Catching up after the holidays. Dahi murgi with rice, spinach, lime pickle and chili pickle: Lamb rib chops with a grand cru Burgundy, rice and white cassoulet beans for NYE: Some road food... Jack's Hot Dog Stand in North Adams, Mass., and George's Coney Island in Worcester, Mass.: Decided to try to re-create the incredible Sucelt stewed chicken with black beans and rice again (some of you may have followed my earlier efforts). Combining a couple approaches online worked pretty well. Marinated the chicken in lemon juice, onions, green pepper, tomato (frozen from the summer), garlic, oregano, turmeric, salt and pepper: After a couple hours I removed the marinade, reserving it. Then I caramelized sugar in olive oil and vigorously browned the chicken on all sides. Added the marinade back with some water and tomato paste and cooked until the meat was falling off the bone. Meanwhile I had midnight black beans going in the slow cooker all day, with some toasted cumin, black peppercorns, bay leaf, allspice (I know, more Jamaican than Cuban), a whole serrano chili and salt. When creamy I added in a sofrito: and cooked for another hour or so, adding some cider vinegar as well. Yeah it was good... I was just missing that incredible homemade salsa they had at Sucelt, I do have a line on a formulation though. Finally - I don't really eat dessert and I didn't make this (my mother and brother did), but this boûche de noël is so pretty I thought you might all enjoy it. Merry Xmas & Happy New Year!
  19. Wow sartoric that looks fabulous. Beautiful nubbins on the pork skin.
  20. Interesting - I've never had this problem with Indian cuisine. However I do always use full-fat yoghurt, and usually a Middle Eastern brand when I can find it... never added at boiling point.
  21. Rancho Gordo scarlet runners soaked overnight with bay leaves and carrot: While these were simmering with some salt and some more bay leaves, I roasted a head of garlic: That went into the beans at the end: After some sitting I dug the soft cloves out and dusted the top with some of the peel. Served with just peas: I should have dug out the green sprouts from the garlic... a bit bitter...
  22. I do this all the time - for chicken, duck, turkey and goose. You'll be fine. Definitely place it on a rack - not just good for catching the juices, but also for maximum air circulation around the bird. Btw, from my experience, salting the outside - a dry brine - is better than a wet brine. But I will admit I've never injected.
  23. BKEats was the final dish Khao Soi? Looks delicious.
  24. I use a Pyrex measuring cup - holds the main spoon, and if there is a secondary spoon for say a pasta or some rice, it goes in there upside down so that the scoop doesn't pick up any sauce. Tongs can go in there too the usual way since they don't tend to catch anything to any great extent... works as a triple spoon rest that is stable and doesn't take up much counter space (very valuable in my small apartment kitchen).
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