BKEats

the pasta dough was so beautiful.. i surprised myself on that one.. it was so perfect.. this wasn't a traditional italian american lasagna. there was not ricotta, no mozzarella, it was really delicious and really simple.. my favorite part was the crunchy parts where the pasta dough sort of got all crunchy... it was so good, eaten by kids and adults and not a single leftover.. I have a little more dough, may make again tonight I love seafood salad, my father loves seafood salad.. it's his favorite thing.. When I was a kid and worked for him, I would stop at Bellinni around the corner from my house order their seafood salad for my father for lunch.. He then started having issues with raw onion, now garlic.. So, whenever he comes to a party of mine, i make him seafood salad.. onion and garlicless.. this time it had octopus that I boiled and then grilled. boiled squid.. the dressing was lemon, mint, parsley, olive oil and red pepper.. i added celery and fennel and chickpeas. his eyes showed me he was nervous about the red pepper flake but he loved it.. .the grovery store around the corner from me sells octopus for 6.99 a poound, the octopus was 21 dollars, the squid was another 20... that salad killed my dollar average.. black olives i added at the last minute as i found them in the fridge. lastly, i found this huge amount of pork at wegmans.. it was like 99 cents a pound.. I bought a pack... I opened like a book and stuffed with broccoli rabe and mozzarella.. then braised in marsala, onions, carrots, thyme from my backyard and some butter... When the pork was almost done, i took it out and sliced it.. reduced the sauce, added flour to thicken, hit it was some dijon as it felt a little boring.. served on a bed of spinach... I was shocked at the reaction.. it was a throw away dish for me.. i mean, not throw away but, i was doing it for the price and volume and well, it was so damn easy... i thought the lasagna was my favorite but, i always love the seafood salad but, people were really going nutty for the pork... notice that little cube of butter up top.. anyway, dijon marsala, people like it. also, i added some toasted breadcrumbs to the top as why not.

Steak and eggs:

You know that nervous exciting feeling when you google an original idea you have only to find, you are just a commoner with commoner thoughts... Well, apparently people have done this before.

Shad roe Strange as it's something i associate with spring but, global warming, strange farming, something is causing this,.. Soaked in milkv bacon floured and cooked in bacon: then i cooked boiled dandeloin greens in the pan deglazed with sherry vinegar tied it all together

12 egg yolks, a bit of flour, presto chango, it's pile of noodles. Super wide guys for the adults, thin for the kinder. Butter and tomato for Jax. Garlic and tomatoes in the pan, then wine, then a little smoked paprika, then some thyme, then the mussels, red chile flake, black pepper and cover.. then remove the mussels, remove from the shell, throw back in. Throw in some extra pasta water if your son comes down wearing a brand new grey shirt and he isn't happy when you ask him to take his shirt off, so you have to run upstairs and try and find the most spaghetti sauce colored tshirt he has. Oh baby, i think this is the best noodle I have ever made... And I usually am really happy with my noodles.. look at the coating on the noodle.. The kid knocked it out of the park..

matzo ball soup with chicken skin on top

Made kale, beans and porchops.. .The beans were soaked, then cooked with parsnips, celery, shallots, garlic, onion, cherry tomatoes, sherry, smoked, hot and sweet paprika, bay leaves, anchovies, sriracha, parsley ends, soy sauce, vermouth that was left over for over several decades I am sure... Cooked it all together, added chourico, removed it, sliced it, added it back... Pork chops were marinated for two days in garlic and parsley and salt. Berkshire Pork Chop Yeh, whatever, if you are in to this sort of stuff.. The parsnips added a sweetness that was really delicious, replaced the starch of a potato.. I could have added a little more sugar but, whatever, it was good.. served with salad and a lot of shaved cheese:

Made dinner last night at 11.. I had the pasta made a few days ago. So, all I had to do with roll it out and cut it.. Put some frozen snow crab claws that I had left in the fridge to defrost and removed the meat from the shell.. Added some butter, onion, tarragon, lemon a squirt of tomato paste and wine... Tthrew in the crab, threw in the pasta, it was delicious. We got home at 11 on the nose, dinner was ready at 11:22

A couple of dinners: Eggplant Parm. Sliced thin on a slicer and salted to drain. Broiled with cheese and then sauced. Last night I made a mushroom risotto using the broth made from several white buttons simmered in water with thyme and garlic for a couple of hours. I then added beech mushrooms and peas. Chicken Marsala with the same mushroom broth: Leftover arancini with house cured sardines and mozzarella, with the mushroom risotto.

soft shell crab season just hit.. we just got in a shipment from North Carolina.. As the weather gets better it will travel up the coast.. they are expensive right now but, really tasty.. couldnt wait to put this back on the menu.. It has a disc of pancetta, crab,lettuce, mayo, sriracha, avocado, arugula.

Here is our Breakfast sandwich: We call it the Mek Muffin: Eggs mixed with chives and marscapone, cooked in a mold in the oven. Brioche, egg loaf with cheddar, double smoked pork belly, avocado, arugula, sriracha.

my critical analysis of a place starts with the actual menu itself. Most restaurants have these generic formulated menus comprised of frozen and canned, ready to serve Food Service items from Sysco or US Foods. I am a competent cook and don't need to eat from someone else's freezer and drink their alcohol at a 500 times cost. For instance, Indian Restaurants. It's a sorry state of affairs concerning the quality of Indian Restaurants. I can name 80 percent of most menus before even reading the menu. So, if a restaurant has the same generic butter and tomato sauce bullshit menu, I won't even try it. I too can buy a jar of sauce at the store. And I know my chicken won't have been from some house of horrors. If if a pizza place sells Gyros, I won't eat there. If a Mexican place has pastor on the menu and I don't see a wheel. If a Mexican place has canned beans on display or if it's the same generic menu that every other shitty Mexican place has, I'm not eating there. If a Thai place has the same generic menu, Pad Thai and a couple of curries and one or two papaya salads, I am not eating there. If a place has crab Rangoon on the menu, I'm not eating there. If an Italian Restaurant Claims to be Piedmontese or some other regional style cooking and they are serving a bunch of generic non region specific crap, I'm not eating there. I live in Brooklyn and every "American" restaurant here has brussel sprouts, kale and burrata on the menu. If there are too many of these generic buzz words and catchy dishes, I'm not going to eat there or I am because I'm meeting friends but, am not surprised when it sucks. I dont eat Chinese American Food. I tend to stick to regional Chinese places. I am pretty good at determining whether the food will be good by the menu as well. i don't think I have ever been surprised in the positive way. I have often times been disappointed by a menu that reads well but, not the other way around. Oh, wait, If a bar has potato skins, I'm most likely going to order them. Didn't answer the question I guess.

Looking for a line cook in Brooklyn. Part or full time. Needs experience.

Hope to see any New Yorker egulleters. In terms of finding duck, I went to Great New York Noodle town for a few ducks in order to try the dish we had in mind. The dish is amazing I just need to discuss price and delivery now.

You know I got excited someone would have some helpful info. I was just looking for a supplier of already cooked Chinese Roast Ducks

Been trying for some time to find the main place that supplies Chinatown with Peking Ducks. I found a sausage guy, a bacon and preserved duck guy but, not a Peking duck guy.I'm sure there is some place that goes around delivering the iconic ducks that hang in the windows of Chinatown. Does anyone know where they all Come from?

Shaya it was such a pleasure to finally meet you after all of these years. It's like meeting a long last friend. Thank you so much for coming to see us,. It was so special!

We just received a wonderful honor from Pete Wells of the NY TImes top ten ten restaurant dishes of 2015 http://www.nytimes.com/interactive/2015/12/14/dining/best-dishes-in-nyc.html

We had a leftover turkey in the shop that I had brined after Thanksgiving.. I deboned it and saved the bones for stock.. With the breasts, I tied and sliced for my lunches, for the tenderloins, I grilled and gave my baby.. For the legs and thighs, I deboned and stuffed and tied one with oyster stuffing and the other with broccoli rabe and mozzarella, something I have readily on hand @ my shop.. Not the prettiest but, dinner was on the table.. This is the dark meat tied with broccoli rabe and cheese.. Pan sauce, roasted squash w/ maple glaze and a bagged salad that has been in my fridge at home for god knows how long.. I made this platter and we all ate it in front of the television in the den upstairs.. Nice little picnic.

his is my favorite dim sum place.. While not as sexy or fancy, this is the best of the best.. I love this place Fuchun: Tools of the trade: I seriously can't get over these tofu noodles.. i keep saying it and I am sorry.. They are just so good.. And this is the place that makes them the absolute best.. It's a soup with chicken and crab.. There is shrimp, there are flecks of crab roe.. It's rich and clean and just beautiful... They are served steaming hot and there is often no heat in the place.. So, you are sitting there in your jacket, it is still pretty damn cold and you are eating this beautiful warming dish... This may be one of the dishes I order on my last meals. This was a starchy threaded soup with something salty in it.. i thought it was bits of fish.. But, i didn't ask,, it was very nice The best bao zi I have ever had.. The consistency of the bao is light at airy.. The filling is perfect.. Soup dumpling: You can see the little crab roe sticking out: And why not a little pork and crab lion head:

A simple lunch in Yangzhou: Crispy fried yam with sweet sauce: The yam is fried so perfectly.. A crunchy shell and creamy middle.. So good: Celery and pork: Shredded tofu in chicken broth with mushrooms and some processed ham i never eat: Lion head meatball: Beef and yucca.. moderately spicy.. the beef i would say is the tail They usually order me my very own half of fish head because they know me like that: And because they didn't "over order" we had room for some noodles: a traditional way to end a meal. well, that or rice depending on where you live I use this as an opportunity to pour the sauce from the fish head over the noodles.. Boom:

Thanks all.. So, this was a really wonderful seafood restaurant with a bootleg Pirates of the Caribbean Theme.. It's truly funny as I ask my host if they get the reference, they had no idea.. But, this is a new restaurant since my last visit and it is wildly popular.. Rightfully so as the food was delicious.. The standard tank room on the first floor: We started with cold sea cucumber: Seeing more and more salad on menus.. They all have this sesame dressing.. I love pig ears so much.. I need to start making them at Mekelburg's as they are the best beer snack I can think of.. It's delicious, they are exceptionally delicious: Chinese stuffed pizza?: Snails: This is interesting as when I normally get snails in China they are served with this wicked hot mustard that just rips your nose to shreds.. But, here, they suggested i mixed Black Vinegar with a tube of wasabi..A lot more pleasant experience Spicy Crab: Damn Fried shrimp" Fantastic One of the better Mantis Shrimp I have had.. i have been turned off by them in the past as it's a lot of work with sometimes, limited results.. These guys were juicy and plump and seasoned very well.. not overcooked. : Octopus was good but, couldn't stand up to the other dishes.. it was stir fried with garlic They served those garlic scallops with the glass noodles: Beautiful flounder: Funny sign by the sink: "qulity guaranteed" Seen the table and the damage done:

Simple dinner last night, shopping in the fridge... Garlic oil and then crushed a few tomatoes in my hand into the pan, then a little cream and cheese before tossing in spaghetti Spaghetti was cooked perfectly, simple and delicious.. Dinner in 15 minutes. then in the process of making stock from 15 pounds of beef stock: It's been cooking since 9 o clock last night, will take it off when I get home from work.

I'm sure you are right. I have never taken the time to distinguish. If it looks like this and tastes like shrimp, I call it shrimp

Could not bring myself to eat more, though, next time the Cucumber one is on my list.