Cheese Boy's Profile
grilled pork sandwich ideas?
Do boneless BBQ spareribs and incorporate that meat into a bánh mì. Really nice flavors.
"Best Quality" Olive Oil Advice Please
A newcomer to the market is a high-quality EVOO from Chile that’s giving Italy and Spain’s olive oils a run for their money. Floral, slight peppery finish, and guaranteed fresh. Well priced too.
Look --> http://o-liveandco.com/
To anchovy or NOT to
Sautéed mushrooms and anchovies (perhaps with a drizzle of white truffle oil) on a simple WHITE thin crust pizza sounds like a pizza party about to happen in your mouth. Wow!
sides with shish kebob
Roasted lemon potatoes
Isreali couscous salad
Grilled corn
Fattoush salad
Does anyone know what this is?
Pepino melon available at Costco and coming in from Ecuador. Tastes like nothing.
Breakfast in Astoria Near Ditmars
I will let others chime in with suggestions and advice, but in that area you have ...
Last Stop Restaurant & Cafe -- > http://www.laststopcafe.com/
Mike's Diner --> http://mikes24diner.com/
Martha's Country Bakery --> http://www.marthascountrybakery.com/
Mozzarella color on pizza
Your mozzarella slices will turn yellow as soon as any of the fat renders out of them. The fat comes out when you have too much exposure to heat. Oftentimes you'll find that pizzerias will cook their pies and then only allow the residual heat of the pie to melt the mozzarella slices in place. That is what keeps them so white and milky in texture. The mozarella slices are put on the pie immediately AFTER the pie comes out of the oven. (Do the same for basil ... allow the basil to wilt in place and stay green ... if you cook it, it turns black.).
What did you have for lunch today?
Took cubed tofu and heated it up with some leftover braised cabbage with bits of prosciutto cooked along in it. Followed that with a half of a Fuji apple and some H20.
World's Best Mustard? Please stake your claim.
The mustards I prefer are NOT sweet. I tend to like mustards that pack some degree of heat, but that doesn't mean that they necessarily have to have horseradish or peppers as an ingredient. I have tried many different brands over the years, but my favorites remain these.
Mister Mustard
French's Spicy Brown (relatively new product, IIRC)
Maille Dijon
and ... Gold's Mustard (perfection achieved when added to pastrami).
Xi'an Famous Foods Opening More Upscale Sit Down Branch on Main St. Flushing
Outlined on FB.
What to do with all this carrot puree?
'Coarse-sand-of-carrot' is begging you to be made into muffins or carrot cake. There's orange carrot cake, there's chocolate orange carrot cake, there's orange ginger carrot cake, etc. Masking the carrot taste with chocolate, orange, or ginger might work out pretty good for you.
The best garlic bread ever!
Garlic bread should be covered in gooey cheese to be exceptionally good. JMHO.
A favorite garlic bread was from a restaurant in Greenwich, CT called Manero's. Their original garlic bread and Gorgonzola salad were tops. I guess what made the dining experiences at Manero's so memorable for me was that oftentimes the entire dining room smelled of garlic. Manero's garlic bread was "sopping" with butter, covered with fresh crushed (not chopped IIRC) garlic, lightly seasoned with dried herbs and salt, and smothered with melted low moisture mozzarella cheese.
A bacon alternative? ??? Think I may have found it.....
I've got Beef bacon in the refrigerator next to a bottle of Torani raspberry syrup.
I am now going to put them on separate shelves just to be sure. I don't want anything to happen when I close the refrigerator door and come to revisit later. Bacon syrup just seems a bit strange
to be quite honest. Try using some on pancakes first perhaps.
Tired of cinnamon/walnut/raisin Bittman bread. Any suggestions?
Try experimenting with this combination for your next loaf of bread. I was doubtful too at first, but I've come to like this combo a lot. Whole wheat bread with dried cranberries, pumpkin seeds, flax seeds, sunflower seeds, millet, sesame seeds, and poppy seeds. Essentially, it's Yoga Bread, and it's very very tasty. Don't downplay the cranberry and pumpkin seed combo. It works really well ... especially with the addition of poppy seeds by their side.
What are your favourite taco fillings?
Yes !!
PB with hot white corn tortillas. Add Nutella or Fluff for even more added FLAVOR.
What is the one item you always leave Costco with?
Davwud has a great moniker for it in this supplied thread. Should be about 3 replies down. Here is the GCOD reference ---> http://chowhound.chow.com/topics/550221#3972981
pasta bar left overs [moved from General Topics]
You'll be full of carbs for quite a while. Try making pizza topped with pasta, try soups, try pasta with eggs, try a timballo recipe perhaps, and get creative using it in place of rice too (if u can).
Hazan's "Roman style" fava beans... shelled, and then the skin?
Tough favas can certainly destroy an otherwise good recipe.
Hazan's "Roman style" fava beans... shelled, and then the skin?
I prefer skinned favas (usually). The fava skin is NOT very toothsome and can be quite bitter.
Try the same recipe with skinned favas and note the difference. Tender, sweet, results await.
somthing besides rice with latin style red beans?
Your already seasoned leftover beans would make a mighty fine CHILI ... just add meat.
Cooking plantains...not fried
You can bake them rather than fry them if you like. Based on what you already have on your menu,
I would use the plantains in a very simple dessert with some softened vanilla, chocolate, or mango ice cream. Oven Baked --> http://www.food.com/recipe/oven-baked-sweet-plantains-80130
Westchester date ideas
Yep. Kelly's has some fabulous burgers and they make some very nice fries with chili and cheese also. IIRC, the wait can be long at peak hours.
ground beef flavorless
Jhopp217, I was informed by a Connecticut lunchroom worker that many schools receive their meats in chubs. As disgusting as it sounds, chubs really provide an efficient way for meat processors to package meats. Chubs are nothing more than a plastic bag in the shape of a tube, that is filled with ground meat and cinched at one or both ends. The only meat I have purchased this way thus far is ground turkey (frozen).
Westchester date ideas
If you like Cajun-style food and cover bands, try The Bayou in Mt. Vernon. It's a hopping little place.
--> http://www.bayourestaurantny.com/index.php?page=cakendar
Best, moist, flavorful pork loin roast. How do I make it?
High heat is a good approach ... 400 - 425 , just under an hour should be fine. The recipe I like best utilizes honey, orange juice, cracked black pepper, and herbes de Provence. I will search for it.
Seared Tuna
The seared tuna I enjoy is crusted with Fennel & Black Pepper and can be purchased from Agata & Valentina in NYC. It's described in the following fashion ... 'Barely seared tuna is rolled in cracked black pepper and fennel seeds, sliced across the grain, and served with a creamy wasabi-spiked dipping/drizzling sauce'. The wasabi-spiked sauce is so good that I could do shots of it (if it was socially acceptable).
Click on seared tuna pic --> http://www.agatavalentina.com/market/sushi
(Southern?) Italian breakfast cake recipe?
The filling is cream (they say so).
Start with a Torta Pan di Spagna con Crema recipe perhaps.
Look --> http://www.google.com/imgres?q=torta+di+spagna+con+crema&start=139&um=1&hl=en&sa=N&biw=1280&bih=603&tbm=isch&tbnid=2jT12SM1TqRDfM:&imgrefurl=http://cucinaconmarta.blogspot.com/2011/12/torta-kinder-paradiso-con-crema-al.html&docid=gt9jTn6pzi5QFM&imgurl=http://3.bp.blogspot.com/-numSukMZfn0/TvyGIjaNoSI/AAAAAAAAAGs/GIai_cnvhBU/s1600/DSC_0005.JPG&w=1600&h=1061&ei=ZquLT6HxG8Xj0QGEm8i8CQ&zoom=1&iact=rc&dur=125&sig=100319420080202506568&page=7&tbnh=122&tbnw=184&ndsp=24&ved=1t:429,r:22,s:139,i:158&tx=100&ty=63
Youtube link --> http://www.youtube.com/watch?v=Qv-LGZGExkc
I think I give up on Pizza in Westchester
Jhopp217, we too had a similar experience, and what we should have done (in hindsight) was send our pizza back to the kitchen, but we ate it instead not to anger the pizza Gods. (Reheating it wouldn't have made any difference, the quality was so mediocre). Since that experience, I have learned my lesson. Johnny's will not see me as a return customer. And sadly, for those who don't know, Johnny's has a FULL Italian menu -- they're NOT just pizza. The wedge I had was horrible, and I stand by that (regardless of what the title of this thread reads).
I think I give up on Pizza in Westchester
Our pie was delivered to our table cold because they were supposedly shorthanded. Not much more to discuss. The pie was cold and we didn't send it back ... shame on us. Then, I ordered a veal and peppers wedge to try and salvage the night and THAT too was a mistake. Stale bread, old chewy meat, and horrible sauce.
