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Royal Seafood in Chinatown

Hi All,

Has anyone been recently? My wife read this week's review in the Times and wants to try, but some older posts here suggest that it's leaves a bit to be desired. Would love some first hand knowledge.


Dec 14, 2012
Big_Ben in Manhattan

Must have grilling cookbooks?

Awesome .. thanks, guys. Might be a stupid question, but does it apply to gas grilling as well as charcoal, open pit, smoking, etc.?

Jun 13, 2012
Big_Ben in Home Cooking

Must have grilling cookbooks?

Hi All - Happy to report that I just got my first grill. Obviously very excited to get my hands dirty and wanted to see if anyone had opinion on go-to grilling cookbooks. Any Joy of Cooking for the grill out there?

Jun 13, 2012
Big_Ben in Home Cooking

Gravlax Question

Thanks for the input, everyone. Thought I'd post a quick update. I bought a 1lb filet at a local fishmonger and cured it in:

1c course salt
2c brown sugar
bunch of dill
2tbl black pepper
rubbed 1-2 tablespoons vodka on fish before applying the cure

Total time was about 60 hours and the results were good. Nice and firm, but very sweet - almost citrusy. My wife loved it, but i would have preferred a saltier taste. The sweetness actually overshadowed the fish a bit. Mark Bittman suggested 1 part salt to 2.5 parts sugar as one option, which is roughly what I followed, but for next time I think I'll use a 1:1 ratio and switch to cane sugar. Has anyone tried adding liquid smoke to the mix? Thanks again, all.

May 28, 2012
Big_Ben in Home Cooking

Gravlax Question

Hi All, I'm about to try curing salmon for the first time and was wondering about duration. I've seen everywhere from 24 hours to 5 days, so not sure how long to go. After reading some other posts, it seems like the only effect duration has on the fish is that it just gets saltier/richer. Is that accurate? Also, is there a minimum amount of time before the fish is "safe"? And finally, do other fish work just as well as salmon? Thanks!

May 25, 2012
Big_Ben in Home Cooking

Business lunch in Atlanta

I'm looking for a new place to take a few clients next week for lunch (usual spot is BLT at the W) and wanted to check out Au Pied De Cochon or Holeman & Finch, but neither are open for lunch. Anyone have a rec for good food, but casual (using BLT as the "casual" benchmark, i guess). Thanks!

Jan 21, 2010
Big_Ben in Atlanta