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Quiet place near 38th and 8th (or Penn Station)

Okay, for reasons too boring to explain, I need to hold a few student conferences in the vicinity of 38th and 8th (or closer to Penn Station). I need a place at which I can camp out for a few hours, where I'll be able to eat a not horrible lunch and my students can get coffee or tea, which is also not ridiculously loud, and where I won't have trouble finding a table on a Monday afternoon.

Can anyone help? I've lived in New York for my whole life and yet I've rarely eaten in this area, other than to grab a slice of pizza before getting on a train.

Many, many thanks.

Nov 18, 2013
BrickLane in Manhattan

Galette crust

Hi there. I have a potentially ridiculous question. Okay, I'm making a butternut squash galette (from The Smitten Kitchen) and, after cooking the filling, I realized just how much butter goes into the crust: Two sticks. For my family, this is a LOT of butter, and I was wondering: Could I, somehow, swap in olive oil? Or would the texture be completely wrong? One of my favorite recipes -- made hundreds of times over the years -- is The Joy of Cooking's Chard Tart, which is galette-like, but uses an olive oil crust (though it's pat-in-the pan)...

What do you all think?

Many thanks!

Feb 09, 2013
BrickLane in Home Cooking

What is a "Slow Cooker Roast"?

As part of our CSA this fall, we received a large (say, 5 pound) cut of beef called a "Slow Cooker Roast"? Does anyone know what this might be, and what I might do with it? (Other than to, ugh, cook it slowly...)

Many, many thanks,
BrickLane

Oct 24, 2010
BrickLane in Home Cooking

pulled pork emergency

Sorry, just saw you wrote "dry." Very tired, here.

Dec 28, 2009
BrickLane in Home Cooking

pulled pork emergency

Okay, thank you! Do you think I'm still okay without liquid?

Dec 28, 2009
BrickLane in Home Cooking

pulled pork emergency

Hi there. I mentioned this earlier but: It seems that my new oven won't go down below 275 degrees, crazy as that sounds. Am I doomed to a destroyed roast? Agh!

Dec 28, 2009
BrickLane in Home Cooking

pulled pork emergency

Agh, see my reply below. It seems, bizarrely, that my new oven doesn't go down to 225. How can this be possible?!

Dec 28, 2009
BrickLane in Home Cooking

pulled pork emergency

I'm thinking that this might be the way to go. What would you add? Just water? I have a vinegar-based bbq sauce that I prepared, planning to put it on the pork after it cooled, but I could pour it on now, I suppose.

Dec 28, 2009
BrickLane in Home Cooking

pulled pork emergency

Okay, forgive me, as I don't know that much about pork shoulder, but I think it's a half cut -- the Boston butt (we also have the picnic, separately; this was part of our meat share for our CSA). And I'm embarrassed to say that I don't know the weight. The farmer, though, told me to cook it for 10 hours.

The meat itself doesn't seem to be blackening (just checked), it was the fat at the bottom of the pan that was blackening.

Now here's the tricky thing: I mentioned, before, that I turned the heat down in our oven. When I checked it just now, it turned out the oven was actually off. It appears that the lowest setting on our oven, a Bertazzoni, is 275. The oven is brand new and I can't quite believe this is true, but so it seems.

Agh, not sure what to do!

Many, many thanks,
BrickLane

Dec 28, 2009
BrickLane in Home Cooking

pulled pork emergency

Help! I'm cooking a pork shoulder, for pulled pork, according to advice found on these boards and it seems to be burning and/or drying up, rather than cooking the way it should. Can anyone tell me how to save it? I put the shoulder in a roasting pan, covered it with foil, and put it in a 275 degree oven, on the lowest rack. It's been in for about three hours and thirty minutes. About half an hour ago, when it seemed to be burning, I moved it up a rack and turned the oven down. Should I be adding liquid? Please help! (The shoulder was expensive and I'll be pretty upset if I destroy it!)

Many, many thanks,
BrickLane

Dec 28, 2009
BrickLane in Home Cooking

Cuisinart blade conundrum

Okay, just for the sake of anyone else who might find this post in the future: I just went back to Amazon, to take a look at the listing for the blade, and saw that it was listed as compatible with my model processor. So I did a little research and it seems that is *is* compatible, you just need to have a detachable stem -- model number DLC139TX. I've just ordered it and am looking forward to some post-Hanukkah latkes!

Many thanks for all your help, as always.

BrickLane

Dec 20, 2009
BrickLane in Cookware

Cuisinart blade conundrum

Shaogo, this is exactly what I ordered it for! The grating blade that comes with the Cuisinart gives you strands of potato that are just way too coarse. And I was so depressed when I realized I wouldn't be able to use it.

Anyway, I'm going to figure out how to get a fine grating disc that actually fits my machine.

Thank you!

Dec 20, 2009
BrickLane in Cookware

Cuisinart blade conundrum

Thank you! I shall send back the one I have and do as you suggest!

Dec 20, 2009
BrickLane in Cookware

Cuisinart blade conundrum

Ambimom, thanks so much for your help! It looks like mine is actually a DLC-5, which I believe holds 7 cups. There's no white plastic long stem part to which the blade could be attached, so I think I just have to send it back. Bleh. Thank you so much for your help, though.

All my best,
BrickLane

Dec 19, 2009
BrickLane in Cookware

Cuisinart blade conundrum

Hi there.

I feel sort of silly asking this, but I'm not sure where else to turn!

Okay, I have a basic, original-style Cuisinart food processor, purchased perhaps eight or nine years ago. It came with the usual blade and two extra discs, one for grating, and one for slicing. Last week, I ordered a third blade for it: a fine grating blade. It arrived a few days ago, and...I can't figure out how to use it. The blades that came with the machine have sort of stem-like things attached to their undersides, which you then slip over the post in the middle of the processor. This new blade is just flat and there's no discernible way of hooking it up. On its underside are three metal flap/hook-type things and I wondered if there's some other part I need to make it work--a plastic stem that you somehow swivel onto the blade? But then I also wondered if my machine, which I'd thought was a timeless, eternal model, is now obsolete, and the blade simply goes with a different Cuisinart.

Does anyone know anything about this? Please help!

Many, many thanks,
BrickLane

Dec 18, 2009
BrickLane in Cookware

Help me choose cookware!

Bassnwhaler, thank you so, so much. This is incredibly helpful. You've really answered my question, which is: Do I need to spend the money on All-Clad, or can I go for Cuisinart Multi-Clad or suchlike. Thank you, thank you.

Aug 19, 2009
BrickLane in Cookware

Help me choose cookware!

Oh, and you're right, I do definitely want to be able to put pots in the dishwasher!

Aug 10, 2009
BrickLane in Cookware

Help me choose cookware!

RGC1982, thank you so much for this incredibly helpful reply. And for seriously taking into account my concerns about budget, which are serious (this is why I wasn't even considering Demeyere; isn't it even more pricey than All-Clad?).

In terms of non-stick, my destroyed cookware set, which I mentioned in my original post, is Calphalon (a wedding gift), and I have to say that I've loved it. And also found the company to be amazing. When the nonstick coating on my most-used pan (10-inch fry) began to peel, I called them, and they said, "Send it back and we'll replace it." And they did, within two days.

Anyway, I'm going to go look at all the lines you mention in person this week and shall report back soon.

Thank you so much.

Aug 10, 2009
BrickLane in Cookware

Help me choose cookware!

Gooseberry, *thank you*. This is such good advice. I'm right around the corner from a few big restaurant supply shops, so I'll stop in there and ask the same question you did. A friend of mine actually offered to lend me one of her All-Clad frying pans for a few days, so I could see if I liked it enough to invest, so I'll definitely take her up on it. And I'll also go into the biggest mainstream kitchenware shop near me and see how some of these pans feel. (I think that's part of the problem; I live in NYC, and the shops near me are kind of small-ish, so I haven't been able yet to feel or see all of these pans in person; I need to).

Thank you, thank you. And I shall report back soon!

Aug 10, 2009
BrickLane in Cookware

Help me choose cookware!

Cityhopper, thank you. In terms of Sur Le Table, I don't know who makes them, but the salesperson at the shop near my house said, "They're basically All-Clad. But made in China. That's the only difference." I asked if he'd used them and he said no, he uses All-Clad. Not so helpful!

Many thanks,
BrickLane

Aug 09, 2009
BrickLane in Cookware

Help me choose cookware!

First of all, thank you, all of you, for these incredibly helpful and detailed responses. Let me answer some of your questions:

* We're a young family. Right now, I'm cooking for three, but we have a baby, so within six months, I'll be cooking for four. We do tend to entertain pretty regularly, which generally means cooking for eight or so. (But I already own some of the big, rarely-used pieces for entertaining, like a giant ss roasting pan, and a massive pot for lobsters and/or turkey stock.) I cook dinner six days a week, generally, and regularly cook breakfast and/or lunch, so these pans will be heavily used.

*We just renovated our kitchen, putting in a pretty expensive stove (Bertazzoni), which we plan to have for the long haul (since we'll never be able to afford to do this again!), so induction isn't the first thing on my mind.

*The reason I was considering a set is really because I actually could use all the pans included in, for instance, the Cuisinart set. (Though, of course, it doesn't include the thing I need most: A 12-inch pan.) But it seems like everyone is saying that I could buy relatively inexpensive saucepans, as open stock, and then spend more on the important things. (And Politeness, it seems like you're saying I don't need clad saucepans, that it would be better to choose ones with disks at the bottom, yes?)

That list of the pieces I thought I needed comes from years of cooking with almost no pans (or, a 10-inch and an 8-inch frying pan, a 1.5 and a 2.5-quart saucepan, an 8-quart pot, and a butter-warmer), and slowly assessing what would make my life easier, and make certain dishes much better (or, simply, possible).

I realize now, reading your responses, that what I'm really confused about is simply what brands are going to serve me well, particularly with regard to the frying pans and saute pans (though Politeness seems to be saying I don't actually need those, but should get a pressure cooker instead; I'm slowly trying to wrap my brain around this...) I have a few friends who are very, very serious and experienced cooks, and they've all essentially said "All-Clad copper-core." But it's just so much money. I keep wondering if Cuisinart Multi-Clad Pro or SLT or suchlike wouldn't work just as well. Gooseberry, it sounds like you're saying that any of these would be fine. That the important thing is that the handle and pan feels comfortable to me. Is that right?

And then, with regard to saucepans, if I can get away with something inexpensive, that would be great, but in terms of inexpensive brands, I don't know what's good. (Every time I go into a kitchen supply shop these days, I almost have a panic attack.)

Gooseberry, thank you for your thoughts on LC. My plan was to get a round and an oval 5 quart, but the buffet dish is a great idea.

So, thank you all, again, and if anyone else has thoughts on specific brands, I'd be very interested in hearing them.

Also, please let me know if I can tell you anything else that will help you advise me.

Many, many thanks,
BrickLane

Aug 09, 2009
BrickLane in Cookware

Help me choose cookware!

I'm an experienced cook and have, for the past twelve years or so, been cooking with a tiny repertoire of not great (but not terrible) pots and pans, which are now, essentially, destroyed and must be replaced. I now finally have a big, new kitchen, and a bit more money, and can buy some decent pans, but I'm making myself crazy trying to figure out what to get. (Though I'm planning on doing a LC dutch oven, purchased from one of their outlet stores.) Would any of you be able to help me? Here's what I definitely need:

-- 12-inch frying pan
-- 12-inch saute pan
-- pot for boiling pasta
-- two smaller saucepans
-- dutch oven (5-quart?)

Here's what I think would also be good to have:

-- 8-inch, and 10-inch frying pan
-- nonstick pan
-- saucier

I can't spend thousands and thousands, but I could spend perhaps 500-600 bucks (though would love to spend less), and I want to make sure I'm using the money in the best way. I can't figure out which of the following I should do, to maximize my budget, and get pans I'll love (trouble is that I've never used All-Clad or any of the All-Clad knock-offs, so I feel a bit lost about what to choose). Here are the things I've been considering:

1. A Cuisinart Multi-Clad Pro set (I believe there's a 10-piece set for about $300). I've read reviews of this line and some are great, but some are bad (or say, "not as good as All-Clad"). Has anyone used it? Would this be a good option for me? (Considering that I need basics, like saucepans.)

2. An Emeril/All-Clad set (again, a 10-piece set is about $200). Hereagain, I've read some bad reviews and some good. It's hard to figure out if these will be good or not. (I don't mind the glass lids, by the way.) Anyone tried them? I worry that the handles are not stay-cool, as I have little kids (and you just never know with them).

3. A set of Calphalon Contemporary Stainless Steel. These, I know nothing about, but my destroyed set is Calphalon and there was much that I liked about it.

4. A non-set option: Buying a couple of All-Clad Copper-core pans from the All-Clad outlet (12-inch fry, $150 bucks; 10-inch fry, $95), and then figuring out less expensive options for everything else (any ideas would be most welcome!). One worry: The handles on All-Clad pans seem a little uncomfortable to me (maybe because I'm used to the rounder, Calphalon handles). Has anyone found this to be the case?

5. Another non-set option: Buying a couple of Sur Le Table SS pans (12-inch fry, $90), and then, again, less expensive options for everything else. Has anyone used these? Do you like them?

Okay, I apologize for the length of this note. As I said, I'm making myself a little crazy trying to decide about this (I suppose because money feels so precious right now; I fear making a mistake). If anyone has any thoughts or advice for me, I'd be so grateful.

Many, many thanks,
BrickLane

Aug 08, 2009
BrickLane in Cookware