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Cochon Butcher Expansion?

We were there last Friday night (4/11) and they said they would be closed for the following week in preparation for opening the expanded space.

about 14 hours ago
kittyfood in New Orleans

french quarter fest

You can download a French Quarter Fest app that lists all of the food and music venues and includes a map.

Apr 02, 2014
kittyfood in New Orleans

french quarter fest

I forgot to mention Mrs. Wheat's meat or crawfish pies. Always a favorite.

Mar 30, 2014
kittyfood in New Orleans

french quarter fest

We are visiting too at that time (my husband and I are past and future NOLA residents ). I just printed the food list and highlighted a few things that I plan to seek out:

Praline Connection - fried chicken livers with jalapeno jelly (an old favorite)

K Paul's - Butterbeans and rice; chicken grillades with cheese grits

Café Reconcile - white beans with shrimp

WWOZ mango freeze (a must have)

Royal House - chargrilled oysters

Lakeview Harbor - crawfish bread

Mar 29, 2014
kittyfood in New Orleans

Looking for some food advice for April trip

Nooooo, don't resort to stadium food! Since you really want to go to Pizzeria Bianco, it is within walking distance of the stadiums where you will attend baseball and basketball games. Another much better alternative to stadium food is the Japanese restaurant Nobuo, just across the Heritage Square walkway from Bianco .

Mar 29, 2014
kittyfood in Phoenix

Central Phoenix - Sunday evening meeting restaurant?

The Arrogant Butcher in downtown Phoenix has a separate room. It may be a little pricey for the budget, but if you stay away from alcohol it wouldn't be too far off.

Feb 08, 2014
kittyfood in Phoenix

PHX- Where to buy '00" flour

The Hayden Mills flours are pretty expensive if you're doing to do any baking in quantity. But they are made from locally grown, non-GMO grains, so they are not mass produced and which is why they're pricey. They are definitely worth trying if you are making something special.

Feb 08, 2014
kittyfood in Phoenix

Bought 3 lbs of pigtails on a whim today

The last time I had pigtails was in a soul food restaurant, cooked with greens. Delicious, if you like fatty meats, which I do. I'm sure they were cooked for a long time. Also, when I was a child my parents would bring home a pigtail from the butcher (probably thrown in for free after they bought meat to freeze and use for several months) and I would roast it on the barbecue while my father was grilling his steaks. To eat it, I would hold it in my hands and nibble like corn on the cob.

Nov 23, 2013
kittyfood in Home Cooking

Need great Thanksgiving dinner

We ate Thanksgiving dinner at the Mission in Scottsdale a couple years ago -- not traditional American fare, but delicious.

Oct 26, 2013
kittyfood in Phoenix

La 15 y Salsas

We ate there the other night, and were the only diners. My husband had the chicken with mole sauce, which he liked a lot. He is a big fan of mole. Me, not so much, but I did try the tamale with mole sauce since it was highly recommended in the New Times article. It was fine, but mole really isn't my dish, so I will try something else next time. There are lots of intriguing choices on the menu board.

The server was friendly and courteous. However, for the less adventurous, the location and setting might be a bit off-putting at night -- I would recommend going in the daylight, at least for the first time.

Oct 26, 2013
kittyfood in Phoenix

Help for Phoenix Visit end of October 2013

Nobuo at Teeter House, very fine Japanese cuisine with some western touches, is just across the walkway from Pizzeria Bianco at Heritage Square. This is a creative menu that is different from Asian restaurants you're likely to find in San Diego, and is one of my top favorites for special occasion dining. http://www.nobuofukuda.com/

On the subject of Bianco, Trattoria Bianco is a fairly new addition to the Bianco group. It's in a shopping center at 20th St. and Camelback. If your wife loves Pane Bianco, she should love this one as well. http://www.pizzeriabianco.com/#italian

Oct 12, 2013
kittyfood in Phoenix

Walking Distance from Westin Phoenix Downtown

Pomo Pizzeria is a transplant from its previous Scottsdale location at the Borgata, which is being torn down to build condos. We ate there last Saturday evening and the pizzas were still very good. The restaurant boasts the VPN, a designation granted to pizzerias that meet strict requirements that respect the tradition of the art of Neapolitan pizza making. The pizza oven was shipped from Italy. We ate at the bar and chatted with the chef, who gave us small glasses of divine crema de limoncello that he had made. We will definitely return.

Sep 07, 2013
kittyfood in Phoenix

Substitute for durum flour

I want to make a pasta called maccheroni al ferro from a Cucina Italia recipe. The dough is not rolled out through a pasta machine, but after being kneaded, pieces are flattened and rolled around a skewer. I just realized that the recipe calls for durum flour, but I don't have it. I do have 00 flour -- could I use that instead?

Sep 01, 2013
kittyfood in Home Cooking

TOO MANY CHERRY TOMATOES!

I am fascinated with this recent recipe from the NY Times for grilled cherry tomatoes tossed with raisins, curry and yogurt. Unfortunately here in Arizona my cherry tomato plants dried up a couple months ago, but I am keeping this in mind for the next round.

http://www.nytimes.com/recipes/101498...

Aug 31, 2013
kittyfood in Home Cooking

Corn-syrup substitute for chocolate glaze (for chocolate tart)?

Have you tried agave nectar? I haven't tried it in a ganache, but have successfully used it to substitute for corn syrup in some other recipes, including pecan pie. However, corn syrup will last for a really long time, so I usually keep a bottle around for the few times a year when I need it.

Aug 31, 2013
kittyfood in Home Cooking

Still not successful with fluffy grits

Thanks, I will try the soaking method along with adding the water gradually as for risotto. I also have other grits that have been in the refrigerator for quite a long time, so I will do a comparison. And I no longer have the dairy-free restriction so I will add cheese.

Aug 17, 2013
kittyfood in Home Cooking

Still not successful with fluffy grits

Recently I posted a question about how to produce fluffy grits. (http://chowhound.chow.com/topics/9100...) Thanks to all of you for your suggestions. However, I am still puzzled. Several people suggested a higher ratio of liquid to dry grits, but on the most recent attempt after simmering for over an hour my grits had not even absorbed the original 4 cups of liquid and the mixture was still runny and sloppy. I was using the bag of grits I bought at a roadside stand in Georgia in April. Are my grits too old? Too dry? What's going on here?

Aug 17, 2013
kittyfood in Home Cooking

The side-car thread to the absolute worst cookbook you own -- What is your most obscure, weird or oddball cookbook.

"Country Commune Cooking," from 1972. It features descriptions of communes from that time and the food cooked there, mostly vegetarian. One recipe that I used to make was the cauliflower-peanut stew with millet. Haven't cooked from it for about 30 years but I can't seem to let it go.

The others that I cannot part with are George Bradshaw's "Cook Until Done" and "Suppers and Midnight Snacks," from the 60s. They are delightful to read and include a story about a successful steak rescued from a burning oven.

Jul 29, 2013
kittyfood in Home Cooking

Okra - minimizing the slime

Yes, this is the right way. I grew up in Arkansas and as a child it was the only cooked vegetable that passed my lips. Now I slice it and toss it with cornmeal, salt and pepper (I use a bowl rather than a bag) and sauté in a couple tablespoons of olive oil. I put a lid on it for about the first ten minutes, stirring often to prevent scorching, then I take the lid off and cook for another 15 minutes or so to crisp it up. My husband grew up in California and never heard of okra until he met me, but he eats it just fine this way. No slime at all.
And you're right -- it was called "a mess a'okry."

Jul 27, 2013
kittyfood in Home Cooking

My Olive oil/rosemary loaf cake is missing something citrusy-- thoughts?

All good ideas, but I think I would go with the lemon (or orange) glaze, using the zest and juice. The lemon curd sounds nice as well.

Jul 27, 2013
kittyfood in Home Cooking
1

Phoenix, AZ - Searching for Chow Fun

We tried to eat at Wahsun this past Wednesday evening and found it closed, although the sign indicates that it is open daily. Maybe they are on summer vacation? This was after we tried to visit Lucky's King Wah, recently featured in the Phoenix New Times, at 43rd Ave. and Northern; it turns out that King Wah is always closed on Wednesdays. Sigh. We ended up having gyros.

Jul 27, 2013
kittyfood in Phoenix

Best Meats and Cheese in the Valley?

I would check the Pork Shop in Queen Creek. They sell many fine locally-produced pork products. They are closed July 28 - August 28 for their annual summer vacation, but you can view their product list at http://theporkshopaz.com.

Jul 27, 2013
kittyfood in Phoenix

Secrets of fluffy grits

On a recent visit to Charleston and Savannah we sampled shrimp and grits at several restaurants. My husband had not previously thought he was a fan of grits, but he noticed that these grits were rather fluffy, with somewhat nubby texture, which he liked. I made shrimp and grits for breakfast this morning, using stone ground grits that we bought at a roadside stand on our trip and following the cooking directions on the bag (1 cup grits to 4 cups liquid, bring to boil and then turn down to simmer with lid on for about 45 minutes). While tasty, the grits didn't have that same fluffy texture. I did not add cheese or milk because I am temporarily on a non-dairy diet. I need suggestions for either cooking technique or for the best grits to order online.

The shrimp mixture, by the way, turned out great -- I started with chopped bacon, added onion, bell pepper, garlic, a diced smoked Louisiana sausage, and finished with chicken stock and seasonings and added the shrimp in the last few minutes.

Jul 21, 2013
kittyfood in Home Cooking

Liver and Onions ?

TexAz Grill does a good job with liver and onions -- not overcooked like at many places. I don't think it's on the regular menu but I've had it as a daily special. Call to check if they are still offering it and what day it's available.

Jul 20, 2013
kittyfood in Phoenix

The Single Most Overrated Dish

The mysterious thing to me about this craze for red velvet cake is that there is no such thing as red velvet flavor. It is just sweetness with a tiny bit of chocolate. Does all that redness cause people to discern a specific flavor?

Jul 20, 2013
kittyfood in General Topics
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Flan near Napa

That is an LA bakery and they don't seem to have a branch near Napa. Perhaps you were thinking of another bakery witha similar name?

May 03, 2013
kittyfood in San Francisco Bay Area

Flan near Napa

A friend is trying to track down a source of flan for a wedding in the town of Napa. Suggestions?

May 02, 2013
kittyfood in San Francisco Bay Area

Dining Recommendations - Savannah

Cocktails, indeed . . . if we lived in Savannah my husband would be at the bar at Local 11 Ten every week. On our recent trip we ate at the bar three times, all due to Ryan, the outstanding craft bartender who worked his magic, mixing excellent drinks from a wide variety of bourbons, gins and alcoholic esoterica, as well as bitters, herbs, and fruit. Outstanding food that we ate included the wonderful green salad with local strawberries and crisped prosciutto, the duck, mussels, and a cheese plate from the dessert menu that Ryan recommended one evening when we didn't want a full dinner. When we told Ryan we were heading to Charleston he wrote out a list of recommended craft bars and restaurants for us to try. This place was definitely a highlight of our trip.

Apr 28, 2013
kittyfood in Southeast

All alone in Midtown East

Definitely no Mexican since we have lots of that here . . . I save Thai for visits to Los Angeles, and we have decent Vietnamese here. It's amusing to see Michele Richard mentioned on one of those threads -- I attended classes taught by him back in the 80s in LA. Hmm, guess I'm looking for something quintesenntially New York. But thanks for the threads, and I am always up for good Italian.

Mar 28, 2013
kittyfood in Manhattan

All alone in Midtown East

I will be attending a conference without my husband in early May, staying near the UN. Normally I would go anywhere but by myself I may be a little more restrained. Also I've used up my conference budget on tuition/travel/hotel so I will probably pay for food myself. I think breakfast and lunch during the conference days are included. A couple of questions:
1. Where can I have a good dinner more or less in this area? Are there good restaurants where I can eat at the bar?
2. I will have one day on my own and will go anywhere in Manhattan. Where should I head -- Hell's Kitchen, Village, etc?

I live in Phoenix and have been to NYC a couple times for short trips and will eat pretty much anything.

Mar 28, 2013
kittyfood in Manhattan