sladeums

any of these can make interesting add-ins: - 1 cup strongly brewed coffee per every 3-4 cups sauce - healthy doses of Tabasco Chipotle or adobo sauce from chipotles en adobo - celery seed (whole or ground) - juices: lemon, lime, orange, sour orange, cider - other chiles: ancho, guajillo, cascabel, pasilla - dried fruits: cherries, apricots, currants, raisins - unsweetened chocolate / cocoa powder - cloves and/or allspice

...that's the best "brew-shet-ah", right?

I thought someone had mentioned somewhere that as a "Reality" program this was being produced by the networks "News" arm (if not in this thread then the Apprentice thread and I am assuming the same is true here). If so, the involved "cast" may not be reaping any rewards except the exposure.

What a day for exec chef Tony: JC: "...dude you got a big raise..." Rocco: "...uhh dude, you're fired I'm gonna cook..." Rocco, this is the guy that makes sure your elderly mother is eating daily. I also found it a bit amusing at the start of the first episode tonight when Rocco was trying to 'come up with a new sauce'. BOH activity on these two installmensts was a lot better than the earlier episodes.

I'm re-posting this here, from the 'Shrek M&M's' thread...since this is where it belongs. Also, I wanted to add a new find from tonight: Kit Kat Triple Chocolate ("Crisp Chocolate Wafers and Chocolate Creme in Milk Chocolate"). Plus to reply to Tolliver's post, I thought ALL of the 'Limited Edition' Reese's sucked...horribly - and Reese's is one of my faves, but none of the combos they tried with it worked. The Milky Way Midnight is a permanent fixture.

It seems that the candy companies are catching on to the fact that candy buyers will try something new, yet familiar, at least once. The number of 'limited edition' items has really exploded over the last year and I would bet that they are seeing a little uptick in sales from impulse buyers at the very least. The latest limited edition stuff I've noted at the stores: Almond Joy Pina Colada (pineapple flavored coconut) Almond Joy Chocolate Chocolate (chocolate flavored coconut) York Peppermint Patty Chocolate Truffle Mint Patty Hershey's White 'Chocolate' with Almonds Hershey's Cookies and Chocolate (instead of the Cookies and Cream) Kit Kat Mint Kit Kat Orange Pearson's Chocolate Covered Salted Nut Roll Plus outside of the candy realm they have recently released Hostess Ho-Ho's with Caramel (normal Ho-Ho's with a caramel streak). I must say, I have bought a few.

I make them like that occasionally (dipped then fried). I use this very simple sauce: click for recipeGullet / Enchilada Sauce Break up an egg or two then mix well with the sauce, in a small fry pan heat enough oil/lard to cover the bottom of the pan over medium heat, when hot dip a corn tortilla in the sauce to coat thickly, drop in the fat and fry about 10 seconds each side, remove to paper toweling and sprinkle some queso anejo or fresco down the tortilla and fold in half, serve asap. I like to serve 3 or 4 on a plate with an extra sprinkling of cheese over the top...usual garnishes tableside (salsas, cilantro, lime, fresh chiles, pickled chiles, chopped onion, cabbage even...etc.) Really pretty simple quick thing. We usually have them meatless but of course you can use anything you'd like for filling.

You can substitue habaneros. They are in the same family and the heat level is about the same. Scotch bonnets are slightly smaller, though. If you are really concerned about an equal substitution choose habs that are on the smaller side.

It's April--almost May. Did this ever happen? Where? I've seen them here in the Midwest...never bothered to try them though. I don't drink pop much - plus it looked like a pretty desperate ploy.

But did anyone notice: I saw a fire, that is a flame that was cooking things...in a Burger King. I was very excited.

I don't think that the staff's confusion over what you wanted when you asked for your order "off the grill [broiler]" is relegated to that specific location. When I have asked for this before I was likewise greeted with confused stares and the repetition of my request (apprehensively) into the checkstand order mike. After the counter staff was finally able to translate my words into non-BK speak and transmit them, with a questioning look, to the current floor manager the broiler was fired up (I'm not sure what the instructions were as they were not given in English); but for the first time I saw my burger actually cooked at BK. I almost found it somewhat thrilling to acutually see fire in the kitchen. Likewise I experienced about a 4-minute wait for the food - but it was noticeably better. Not better than could be made at home, but better nonetheless. I may be wrong...and someone should test this...but I thought that I saw a notation on the receipt regarding the fact that the order had to be made a la minute (I vaguely recall something like "GRL"), it's been a while, though - and it also may have been notation for something else. In some ways it would make sense if they were to give some special identification to orders that had to be cooked to order because I would think that they would want to track how many orders get held up for cooking in order to plot and plan how much of a given item to prepare before 'rush' times.

Yes I should have been more specific. I referenced the sodium equivalents posted on the AHA's website that states 2400 mg sodium = 1 teaspoon table salt (sodium chloride), so 800 mg sodium = 1/3 teaspoon table salt (sodium chloride). click here for American Heart Association Sodium Recommendations edit: forgot a 'sodium'

Trying to put this in a non-metric context I can understand (I'm trying, I'm trying) what is the approximate equivalent in teaspoons of 800 mg of salt? About 1/3 of a teaspoon.

As mentioned your "fish sauce", as described, is extremely suspect. Kind of like the "balsamic" vinegar you get at the average grocery store. Looking at Kikkoman's US site I don't see any fish sauce - the closest I see is a Sushi & Sashimi sauce...which is a dipping as opposed to cooking sauce. click for Kikkoman US website Hit the local Asian grocer and try again...if the products or ownership are Thai oriented you are looking for 'Nam Pla'.

Bojangle's is similar to Popeye's...but not quite as good and not the same diversity of limited-time menu items. click for Bojangles locations

Fred, Thanks for the post, it's always good to see the view on the NYC scene from 'outsiders'. I'm looking forward to hearing more.

Pittsburgh-style is also referred to as 'black and blue'. Charred on the outside, rare inside.

Here is my usual method for Salsa Verde: 1 lb tomatillos (boiled or broiled) 1/4 cup or about, packed, cilantro 1-2 cloves garlic (raw or roasted) 2-5 serrano chiles (raw/de-stemmed or roasted/de-stemmed) - add to fit your heat tolerance...if necessary you can also remove the seeds and placenta if you find the chiles too hot, or even omit if desired. 1/4 white onion 1/2 tsp (to taste) salt Prep the tomatillos...if you have never worked w/ these before you need to peel off the paper-y husk and lightly rinse off the sticky residue on the outside. Either roast the tomatillos under the broiler until uniformally browned/somewhat blackened; or else cover w/ water and boil them about 7 min-10 mintes. They should be quite softened up by the time you are ready to use them. The garlic and chiles can be roasted if desired, or used raw (I prefer all of the ingredients to be roasted personally). Blend about 1/2 cup of water and the cilantro, garlic, chiles, onion and salt until smooth...add the tomatillos (drained if boiled) / (with all the juices if broiled) and pulse several times until you have a nice chunky mixture. This is a great all-purpose salsa. It easily becomes a cooked salsa by taking some hot fat and frying it, and is great with pork/carnitas or as a base for chilaquiles or enchiladas. This can be really quick and easy if you opt to not roast any of the ingredients...and also if you use canned tomatillos (I've personally never used canned tomatillos for anything and from what I've seen would not recommend them except as an absolute last resort). You can easily increase or decrease any of the ingredients to taste...it's a very versatile base. I sometimes like to add several pasillas to the base before adding the tomatillos to make a nice tangy, smoky sauce for use with beef. Dried chipotles (not canned, in adobo) or moritas would work well with beef also.

I usually boil the chicken. For a couple breasts I also throw in a couple cloves of garlic and a tablespoon-ish palm full of mexican oregano. Sometimes a half of a white onion if one is on hand. If I have leftover broth laying around I will sometimes substitute 1/2 of that for 1/2 the water. Shred the chicken when done and add to your warmed through sauce. Use the reserved cooking liquid to thin your mole if necessary. I also frequently use leftover baked chicken for this same application. As long as you are not using overcooked chicken you should be fine. edit: spelling

From now through Feb. 28, buy one Wagyu beef selection (excluding tenderloin cuts) and Lobel's will double your order at no charge. click for Lobel's online store.

As was previously mentioned: your review and photos were absolutely awesome! Many thanks for taking the time to share.

There's an ok article and a few recipes here: click here for Cooking of Northern Mexico article and recipes

Check out their website for more info, menu, ordering tips and a free bag of chips coupon: click for Louis Lunch Hours of operation are listed as: Tuesday and Wednesday from 11am-4pm, and Thursday through Saturday from 12noon-2am. Closed during the second week of January, as well as the week of Good Friday through Easter Sunday. They are also closed during the entire month of August for their annual spoon inventory.

Cascade is definitely (last I was there) the best Indian buffet in town. Where you go to Sitar, the Inidan grocery place or Tondoor in Bellevue you will get generally four entrees, rice, tandoor chicken, naan, soup, salad and desert...Cascade usually has 2-3x as many dishes out (and at least one lamb dish every time I've been there) plus all the usuals and several pickles. I have not eaten anything there that was disappointing...and the variety just totally blows away any other Indian buffet available in town. It also is the most expensive game in town - $10 lunch buffet, Sitar is $9 and the others are $8. I have been extremely worried, though, that this place will end up going under because they don't have the patronage to support them...they are still in Austin's old spot and they are totally being overlooked in strip-mall hell. Vivace, though nothing great definitely has a better menu composition than they had in the past...if you don't recall, they used to be an upscale Spaghetti Works - pick a pasta, pick a sauce and add toppings if you would like. Don't know nothing about the Pacific restaurants alluded to. And it's Citiez (with a 'z')...although the Italian menu is intact the only reason they went with that is that because there were so many people that knew the restaurant as Villa Fiorita...the Italian menu is not the draw - see what "city" they are focusing on for the season for the best chioces - this season it's Oaxaca...the Italian menu is for the tourists, and actually may be helpful for dining there w/ less adventurous eaters. By the way, I live a block and a half from Citiez and have not eaten there yet....I rarely have disposable income for this and when I do this is not my wife's type of place. Yet, I do drive by here everyday on my way to work and feel guilty for not supporting one of the few (apparently) real chefs in town. I chatted a bit with the chef of Citiez on the original discoveromaha.com (now taken over by Cox and no longer available) message boards when he first took over the restaurant and he is obviously serious about what he does and he is in the same restaurant providing a fallback menu for those that knew the space in it's previous incarnation, or are not interested in the more foward-thinking offerings. edit: my spelling was apparently total shite

La Casa was in a Jeopardy! question once. "...The world’s best pizza can be found at La Casa in this large Nebraska city..."