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formerly grueldelux

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  1. Caplan Duval frequently has deeply discounted LC. For example a new (not second) white 7 quart for $108 plus shipping.
  2. I have a grocery store nearby with a huge Goya section, so I've tried and generally liked most of the things on this list. A couple of other favorites: lady fingers, Jalapeno jelly, Thai jasmine rice which is as good as brands twice as expensive. From the freezer: yucca, banana leaves and fried plaintain "cups".
  3. I wonder sometimes about how impartial they are. Take cookware, for example. They continually advise full price All Clad stainless, when no "consumer" magazine that did even a little homework (eg. reading eGullett) would do so. Makes me suspect their relationship with Sur la Table, a major underwriter. I know they often select cheap versions of things (like Bakers Secret), but I'd still like to see them back off the recommendations for All Clad when there are much better values. And the food science angle is often hit or miss. For example, until this issue their position has been that the hea
  4. I find Charlie Trotter to be excellent on the Kitchen Sessions. For me it's the first time I've been excited about a show since Molto Mario. As you'd expect, it's very serious business, with many very chefy sort of dishes that I, for one, would be extremely unlikely to cook at home. But I love the fact that he's unapologetic about it. He's the anti-Rachel Ray, and he's clearly aiming for the serious cook, perhaps even the professional. Here's an example of one show. Two dishes: a) Jelly terrine. Brined, smoked chicken breast, cubed, seasoned. Prepare fennel jelly (fennel broth to which has be
  5. appetizers: Burnt Starters entrees: Manager's Special: Unpulled Pork on a Rally Roll Collapsing Dent Corn Souffle dessert: Assorted Booted Dribblers Boone's Wine
  6. Thought I should clarify my question after the fact. I can't really speak for New England as a whole, just Boston/Cambridge (and barely that since I ain't from around here origionally.) Yes, Greeks run all sorts of restaurants and make all sorts of pizza, but there seems to be a recognizable Greek style pizza here that's has a fairly specific crust. Perhaps someone can describe it better?
  7. Where do you think Greek pizza fits in? I don't mean pizza with feta, but rather the dominant style in New England sub shops, often run by Greeks (and often pretty horrible, unfortunately). It's non-deep pan pizza which, at it's best, has a crust that is sort of doughy but with a crunchy/oily exterior. Sort of like what Pizza Hut is up to with it's original pies. Is this pizza worthy of mention or would you say it's just a regional variant of Pizza Americana?
  8. My first job at 14 was flipping griddle burgers at an A&W, so I got to appreciate griddles early. The only strike against them from what I can tell is that it's next to impossible to liberate our friend Mr. Fond in a way that can put him to use, so it's less than ideal for some meat searing applications. My all time favorite piece of equipment is the tilting skillet (not endorsing this brand, just like the image.) Though it's a tiny bit awkward to reach into for flipping e.g. pancakes, it basically works as well as a griddle PLUS you can use it to braise, boil, stew etc. I worked a summe
  9. formerly grueldelux

    Chili

    Okay, I've clearly been living under a rock. Chili burritos are everywhere, according to google. I guess my question about origins still holds. Texas?
  10. formerly grueldelux

    Chili

    Is there such a thing as a chili burrito? I made one last night for dinner: regular American chili, rice, avocado, raw onion, pickled jalapenos, shredded cheddar. It was a little sloppy, so next time I'd probably up the rice, but man: tasty. Is this a common dish somewhere in the country? What about chili tacos? Thinking: chili dog burrito
  11. Jack, I've been putting your advice to work over the last couple of weeks on my basic rustic loaf (which is a reliable but unexciting Cooks Illustrated recipe that has been slowly tweaked and improved.) I had already learned to cut back on the kneading in favor of turning, but eliminating kneading altogether? Revolutionary! But it totally works. That whole kneading the dough thing, it's so over. I'll miss it though. michael
  12. John Thorne did a bit about grits in a slow cooker recently in Simple Cooking ( I don't remember the issue number but it was within the last year or so and focused on grits and fried eggs.) From my memory (not to be trusted) it was 5 water to 1 grits, butter,salt, overnight on low. I like the idea of waking up to them.
  13. Anyone try the franks from Bavaria, a German sausage maker in Madison, Wisconsin? The product line looks amazing.
  14. Just caught up with this thread. Very interesting and sure to triple my hot dog consumption. Wondering one thing. Suppose you want an all beef natural casing dog with garlic dominating (and possibly smoke) but little of the other traditional hot dog spices coming through? Recommendations? I ask because occasionally we like to depart from our fairly purest treatments and do a variety of "international" dogs, and sometimes the hot dog spices sort of clash. Garlic works with everything, of course. michael EDITED to add that, after reading more hot dog threads, I guess what I'm asking about is a
  15. I can't vouch for these products personally, but these knives on QVC might fit the bill. Cook's Essentials 5 pc. Forged Cutlery Set (K1065) $48.54 Stainless 6 pc. Steak Knife Set (K1311) $17.68 plus shipping the knives are full tang, triple riveted, made from high-carbon German steel, made in Taiwan.
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