benoit48's Profile
Where to find ginger beer?
Sort of random, but the Dosa Man on the south side of Washington Square Park (near Sullivan St.) has this really awesome, spicy ginger been that he has shipped in from India.
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New York Dosas
Washington Sq S and Sullivan St, New York, NY 10012
Using a wine chiller for oil storage - What do you think?
Sounds like a good idea, but I always seem to go through oils before they go rancid. Also, whenever one of my food-ignorant roommates puts my oil in the fridge, it solidifies. I hate it when I'm trying to make dinner and I have to scoop solidified oil out of a bottle with a chopstick, and I would hate it to happen to you. However, 55 might not do it.
Good luck.
What Cooking Utensils to Use on Stainless Steel?
You are one lucky bride. I love my All-Clad stainless steel pans, and the best thing about such high quality cookware is that you can use virtually ANYTHING on them in terms of utensils.
As for cooking spray, I have a mini personal vendetta against it, especially in sautee pans (baking is another story.) Just make sure you use enough oil to coat the pan, and pre-heat it, before you sautee. Also, make sure to let whatever you are cooking to get a nice sear before you try to go moving it around, and you shouldn't experience any sticking problems.
Good luck!
Grilled Halibut on Lodge Cast Iron Reversible Griddle - Sticking Issues!
If you say were you using "a LOT" of oil. then some could have splashed out of the pan when you put in the food, and ignited on the flame or coil.
Back to your pan, I believe that Lodge products are sand cast, leaving them with lots of little bumps on them. If your pan is not incredibly well seasoned, then these can be the cause of sticking with delicate foods such as fish.
My advice, make sure that pan is WELL SEASONED before you put fish on it again, especially such a flaky one as halibut.
Good luck!
Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans
I agree on the 10" size, yet since Lodge pans are sand cast (allowing for their affordability), their surface is covered with little bumps. These do not present much of a problem except in some cases of egg and fish cookery, where I have experienced a bit of sticking.
I finally broke down and invested in a Le Creuset pan, which is hammered or forged (I'm not a blacksmith believe it or not so I don't know the exact term) making these pans much more expensive, yet smoother. I have found that this pan is well worth the investment, since I plan (hope) that my grandchildren will still be using it.
And the Le Creuset pans come in fun colors :)
Why can't I make Risotto?
IMHO, one crucial stage of risotto making is not to let too much liquid evaporate/absorb before adding more. Your goal is to have enough liquid that it will absorb into the rice while simultaneously coaxing starch out of it, which will give you the creamy texture. If too much liquid evaporates or absorbs into the grain, then there is not enough liquid in the pan for the starch to go, causing it to coagulate on the grains and you will get the clumpy mess you described.
Try adding more liquid before it is all gone, there should always be some in the pan, when the grains taste done (al dente) the remaining liquid will absorb into the grains in the bowl.
Good luck!
Meatballs - to brown or not brown 1st?
Definitely brown first, and if you want the hints of beefy flavor that (over)cooking them in the sauce gives you, brown them in the pot that you plan to make your sauce in and then once the meatballs are removed, sautee your onions, garlic, etc. in that pot and de-glaze the pan with your tomato liquid, wine, etc.
Four Frozen Duck Leg Quarters in the Freezer... what to do?
It's screaming confit to me, and that cassoulet idea sounds good too.
Risotto problem
Sounds to me like a combination of not enough stock and not cooking it long enough. If the rice is not cooked enough, the starch will not leave the grain and enter the liquid, same problem if you don't have enough stock to begin with.
Try keeping a pot of hot broth on the stove next to your risotto and adding a good ladle-full every few minutes during cooking until you have the texture that you want (aka ignore the time on the box of arborio). Good luck!
roasted veggies, what do you do with the leftovers.
I second the soup idea. Puree them up with some stock, season, and you have a nice veggie soup.
Rice Pudding?
Rice pudding happens to be one of my favorite desserts, and living only blocks away from Rice to Riches, I expected to have my rice pudding needs well met. I was wrong, I found the pudding at RIce to Riches way too creamy, over the top, and there was barely any rice in it! Where can I find a good, classic rice pudding where I can actually taste the main ingredient—rice?!
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Rice to Riches
37 Spring St, New York, NY 10012
Best dishes at Artisanal?
the cote de boef, or however you spell it, is terrific, as are the snails en croute.
Best free bread in NYC restaurants?
It's not exactly on the same level as EMP, Per Se, or Bouley, but I got a salad to go at Le Pain Quotidien, and they gave me basically half a loaf of descent bread to go with it.
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Per Se
10 Columbus Circle, New York, NY 10019
Mercadito : All-You-Can-Eat Tacos
If you have a decent sized group with a decent sized appetite it's a great deal. Unfortunately, whenever I go with the intentions of getting the all you can eat, the other menu items distract me and I end up ordering too many appetizers. But if ALL you want is tacos, they bring them reasonably fast, and since the place usually isn't too crowded on the Mon or Tues that they offer the deal, the waitstaff has always been just as friendly when I've gone in for round number four.
Questions on 3 nights: Alternative Italian to Babbo or Batali restos? wd-50 yay or nay?
If you're into molecular, WD-50 definitely should be on your list. If you could care less about foams, fizz, etc., skip it.
Pork belly for sale?
Where can I find high(ish)-whole pork belly for sale? I may or may not have plans to attempt a re-creation of Momofuku's pork buns...
Eleven Madison Park or Danielle ??
Definitely EMP, more fun, and the food is fantastic. Great cocktails too!
Starving Foodie Student
Just moved to NYC from Boston, attending NYU and would love to know some affordable places to eat in the East Village/Union Square area- aside form the NYU dining halls... Breakfast, lunch, dinner, and especially places that are quick or good for take out.
