flueln's Profile

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Pot sticker people... have you gotten creative with your filling?

Just a thought, but how about steaming some cauliflower, then chopping it very fine (careful not to puree it) for texture in your veggie dumpling. steamed cauliflower is a great blank canvas for oriental or other kinds of flavors.

Dec 27, 2013
flueln in Home Cooking

Which Salmon Is Better, King or Sockeye?

Love all kinds of salmon - even canned. I've eaten salmon in Norway as well. But I must say a fresh piece of Copper River salmon is a unique experience. Hard to get it in Florida though @:>

Mar 22, 2013
flueln in Features

What's the best food to eat with a sore throat?

Best thing for a sore throat is Fresh-squeezed OJ! Hurts like hell when you drink it, but the sore throat goes away for a number of hours.

Feb 12, 2013
flueln in General Topics

Why You Should Spatchcock Your Turkey

I can see a little presentation problem at the table afterword. Can all the king's horse etc. put a spatchcocked Turkey together again?

Nov 16, 2012
flueln in Features

Pork Belly! Getting started!

Thanks. Actually that's pretty much what the chef at Roast told me to do, I just don't seem to have done it right, some how.

Nov 03, 2012
flueln in Home Cooking

Pork Belly! Getting started!

"Roast" restaurant in London (above the borough market) makes a specialty of roast pork belly. It's fabulous. The chef scores the skin, then salt & peppers the back side. He rolls it up with sage leaves inside. When it's done it comes out with extraordinary crispy skin with a tender interior. They serve it with mashed local potatoes and applesauce from local apples. Wow!
The attached photos are 1.) the plate at Roast. 2.) the pork belly roll in the kitchen at Roast 3.) What happened when I tried to make it at home. I couldn't get the skin crispy enough, but it tasted great.

Nov 02, 2012
flueln in Home Cooking

Chinese Salt and Pepper Dishes Aren't Dull

My first experience of "Salt & Pepper Shrimp" was in a little hole-in-the-wall joint in NYC. The shrimp were floured lightly then flash fried at an extremely high temperature which made the shells edible as well as the meat. They were dusted with regular salt and black pepper and scallion tops and brought to the table. Never found another which was as good as that.

May 05, 2012
flueln in Features

Your Favorite Retro Dishes

I've actually never had Chicken Croquettes in a restaurant. I have a friend who makes really great ones. Someday maybe I'll get her recipe - if I beg hard enough.

Mar 10, 2012
flueln in General Topics

What food find still haunts you - that you had once and haven't found since?

I remember this being made with apples instead of bananas. I don't think any restaurant in the US will serve this anymore because the big bowl of fruit in boiling hot syrup is a lawsuit waiting to happen. You can get it in Hong Kong, I remember.

Also I miss Howard Johnson's Wild Mountain Blackberry Ice Cream, which they only made during the season. Alas!

Mar 08, 2012
flueln in General Topics

Your Favorite Retro Dishes

I remember the Chicken Kiev @ old Russian Tearoom very fondly. My elderly cousin lived right next door to Carnegie Hall and RTR and we used to go there for lunch.

Frozen Chicken Kiev is certainly available, and a lot less trouble, but never as good.

Chicken Kiev is popular on menus in Europe, particularly Eastern Europe. But not so much here.

Mar 08, 2012
flueln in General Topics

Your Favorite Retro Dishes

What about the Cheese Shop sketch, where John Cleese names every kind of cheese known to man and the shop doesn't have any of them...."Shut that bloody Bouzouki up!!"

Oct 20, 2011
flueln in General Topics

Your Favorite Retro Dishes

Wild Mountain Blackberry Ice Cream from HoJo (only during the summer, of course)

Oct 20, 2011
flueln in General Topics

Your Favorite Retro Dishes

Nabisco's famous chocolate wafers are not placed with the cookies in our Publix supermarkets (Florida) but kept over in the vicinity of the Ice Cream along with the toppings. Probably because of the aforementioned dessert.

Jul 06, 2011
flueln in General Topics

Need restaurant recommendations for trip in 2 weeks

Once again, you might consider Pigalle. It's open 24-7. I've had an after theater dinner there, as well as breakfast. I can't speak to the wine list, since I rarely drink wine. But it's a French restaurant - how bad can the wine be?

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Pigalle
790 8th Ave, New York, NY 10019

Feb 10, 2011
flueln in Manhattan

Need restaurant recommendations for trip in 2 weeks

Bummer. Chowhound says Allegretti is closed. Well you can still try Firebird. I have a breakfast recommendation, too. Go to Brasserie Pigalle (corner 48th and 8th). Great breakfast stuff, and HUGE cups of Caffe Mocha.

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Pigalle
790 8th Ave, New York, NY 10019

Feb 10, 2011
flueln in Manhattan

Need restaurant recommendations for trip in 2 weeks

My sister and I had one of the best meals of our lives here. I had a gift certificate for dinner, with wine pairings, and every one was spot on (see my review posted on this site). If you can get in at this late date I recommend it highly. We liked Le Bernardin too. If you want something more exotic, I also can highly recommend The Firebird for an old Russian meal prepared with great skill and love - and don't forget to try their spiced honey vodka after dinner.

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Le Bernardin
155 W. 51st St., New York, NY 10019

FireBird
365 West 46th Street, New York, NY 10036

Allegretti
46 West 22nd Street, New York, NY 10010

Feb 10, 2011
flueln in Manhattan

Is There a Cantonese Kitchen Conspiracy?

Not exactly racist. More "Foodist." My mother was as white American as they come, but she always got the "A" treatment from the Chinese chefs, because she let them know she expected proper cooking. She earned eternal love from one Chinese restaurateur merely by asking for her vegetables crisp, rather than cooked to a mush the way most Southerners asked for them.

Jan 06, 2011
flueln in Features

Devils on Horseback

Seems a waste to just drain off that syrup. Why not put a tablespoon of it in a glass of champagne? Or with ice, a shot of vodka or rum, club soda and some lime juice?

Jan 03, 2011
flueln in Recipes

Fudge forming question

My wife recently made fudge and tried to mold it in a silicon pan designed for cookies, etc. The results were not satisfactory (although the fudge was great). We'd like to know if anyone has tried to mold fudge, and if so how did you do it?

Dec 14, 2010
flueln in Home Cooking

Food and Drink Choices Inspired by Fictional Characters

Let's not forget Lord Peter Wimsey, whose knowledge of wines was encyclopedic and who (as an incredibly rich nobleman) ate very well. He's inspired some of my dining and imbibing choices. There is a "Lord Peter Wimsey Cookbook" available, if you want to try any of his dining excursions. Although you may find the stately Napoleon brandy, with the imperial seal blown in the bottle hard to find these days.

Dec 03, 2010
flueln in General Topics

Food and Drink Choices Inspired by Fictional Characters

There is a Nero Wolfe cookbook available (Rex Stout published it in the 70's) with recipes for the dishes he ate in the novels.

Dec 03, 2010
flueln in General Topics

The forgotten Veg

Limas and milk, eh? Add in some corn and salt and pepper and you've got my favorite Thanksgiving treat: Succotash!

Nov 19, 2010
flueln in General Topics

Terroir in Chocolate

So far, my favorite producer of chocolate is planet Earth. I haven't had any from Mars yet. In other words, any chocolate is good chocolate!

Nov 18, 2010
flueln in Features

Dr. Brown's Cel-Ray Soda

This being the chowhound board, has anyone tried to make their own? Could you use celery seed in soda water? Talk to us!

Nov 04, 2010
flueln in Features

Caramelized Honey

Can you explain the reason for the additive? What is the chemical reaction taking place?

Oct 28, 2010
flueln in Features

When Spaghetti Is a Vegetable

Have had great success with "Spaghetti Squash with Lemon and Capers" recipe from FoodTV website. Very popular at parties.

Oct 21, 2010
flueln in Features

English Beans on Toast

The best beans I ever had for breakfast were the Foul Mudammas in Egypt. The British concept of toast is bread, toasted and then chilled until it becomes a piece of roofing shingle. They even invented the toast rack - a device scientifically created to chill the toast. So many good things to eat in Britain for breakfast - choose wisely and avoid the toast.

Oct 14, 2010
flueln in Features

Pizza Culture, and Where to Find It

I think Steve has it right. Being a "Mom & Pop" is no guarantee of quality. What makes a great pizzeria is a pizzarista (new word?) who cares deeply about the quality of the product. Oddball toppings can be great, and a great draw, but even a pepperoni pizza can be great if it's made by someone who cares, with ingredients that are top quality. PS: If you're marooned in the Daytona Beach, FL area, the best pizza is at Pagano's on US 1 in South Daytona - which is definitely a "Mom & Pop."

Oct 07, 2010
flueln in Features

Use Up That Slab of Cod

I just painted the fish with olive oil and dusted it with Zatar and baked it. Came out very nice.

Oct 01, 2010
flueln in Features

What Is Schnitzel?

You remind me of Austrian author Joseph Wechsberg's contention that the true test of a great schnitzel is that if you sat on it, you could rise without a grease stain on your trousers. I like my schnitzel "ala Holstein," that is with a fried egg on top.

Sep 30, 2010
flueln in Features