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CHOW Reviews: Aerolatte Milk Frother

Don't exactly know about the Aerolatte Milk Frother, but dont think I would have the need to buy one when at Ikea you can buy a frother just like it for .99 cents. Not sure if still available at Ikea but possibly are. Using mine for a year and froths milk just fine.

Feb 11, 2014
Chas in Cookware
2

Ponce Puerto Rico - Mark's (formerly at The Melia Hotel)

Hey all I have been to Marks when the restaurant was located inside the Melia Hotel in Ponce and last year they relocated to their own place around the corner. Great meals and atmosphere both times. I cant seem to find a working number to call them though. I am going down from NYC for the Holidays and wanted to eat there. Does anyone know if they closed or are on vacation or what ever??

Dec 07, 2009
Chas in Latin America & Caribbean

Fresh Mozzarella Arthur Avenue

You also would want to try this place :Calandra Cheese Co.
Italian cheese shop on Arthur Avenue that makes its own traditional ricotta, mozzarella, scamorza and caciocavello. The Mozzarella as I have had it from there is decent but the other cheeses are really great. . Ya may want to buy your Mozz at Casa della... and continue down to Calandras for the other types.

Feb 10, 2009
Chas in Outer Boroughs

ISO Sweet Potato Casserole recipe: not to savory, not too sweet

Hi VVV This may be a bit late but just saw the post today. I have been making a Rum Glazed Sweet Potato Side dish from a recipe culled from Gourmet over twenty years ago!! Besides the Sweet potatoes it also has chestnuts and apples. This recipe has never failed to wow anyone who has tried it and its with much confidence that i offer it here. To save time, i do as the recipe suggests and use jarred roasted chestnuts which are really good. The combination of ingredients is unbeatable and sure to please the "sweet" lovers as well as the more "sophisticated" savory loving types. Follow the ingredient amounts carefully and you will have made a side that everyone will be asking the recipe for through the next year If this recipe hadnt been the hit it always has been all these years i wouldnt have thrown my two cents in here to offer it. You wont go wrong with this one. :)

RUM GLAZED SWEET POTATOES (Serves 6)
3 lbs Sweet Potatoes (pricked in a few places with a skewer)
3 Golden Delicious Apples, (Cored, peeled, and cut lengthwise into eighths)
1 Cup Vacuum-packed Roasted Chestnuts, (halved or quartered)
½ cup (1 stick) Unsalted butter
½ cup Light Brown sugar, (firmly packed)
½ cup Honey
2 Tbsp. Dark Rum
½ tsp cinnamon
½ tsp. Ground Ginger
¼ tsp. Ground Mace
¼ cup fresh Lemon juice
Directions:
After peeling apples toss them in the lemon juice and set aside. Preheat oven to 400* and bake the sweet potatoes for 45 min- 1 hr, or until they are tender. When cool enough, peel them and cut diagonally into ¼ in slices. Arrange the apple slices and sweet potato slices in a buttered 14 inch gratin dish and sprinkle the mixture with the chestnuts.
In a stainless steel saucepan combine the butter, the brown sugar, honey, rum cinnamon, ginger, and the mace. Cook the mixture over medium heat, stirring constantly, until the sugar is completely dissolved. Spoon the syrup over the apple and sweet potato mixture and bake in a preheated 400* oven, basting occasionally with the pan juices for 30 min, or until the sweet potatoes are heated through and the apples are just tender. Run the dish under a hot broiler for a min or two, until the edges of sweet potatoes and apples are lightly browned and serve.

Nov 21, 2008
Chas in Home Cooking

Spicy&Tasty in Flushing

Hey All Wow I HAVE been away a while :). S&P take put last night: Squid wih Pickled Turnips and hot peppers, better than I remember./ Lamb Home Style (with many tree ear mushrooms and the same pickled peppers as the Squid yet totally different flavor, So good.Oh and remembering Brian S's advice to ask for "Ma La" if you want very hot, I asked for the dishes to be cooked that way and she laughed that I knew to ask :) And said ok. It was somewhat hot but not overly so.

For the Cold Apps? : Beef Tripe chewy, spicy, tasty,:) and bursting with flavor especially of the chopped fresh cilantro, mixed thru-out. The mixed "salad" of what seems to be chinese celery and these brown stalky looking things (so appetizing to read about huh?) well great texture and of course that szechuan pepper flavor you only realize you were craving after you taste it again . And what could possibly be bad with the Cold Noodles in Red Chili pepper. (Couldnt find any red chili pepper but some ground peanuts for sure and what a great cold noodle dish.

The place still rocks. Must try the Steamed Pork in Rice Powder thjat i saw on the menu while waiting. It reeminds me of a dish I had nmany yrs ago in a Szechuan place in Chinatown down town that was billed as "Steamed Intestine" and had this addictive spicy yet fragrant coating steamed into the tender meat . Maybe I will be able to "go back home" :)

Jul 22, 2007
Chas in Outer Boroughs

First Time Making Pork Dumplings - Über Success!

Pork AND Shrimp filling is really good also!!! I buy whatever they have ;Gyoza or Won-Ton wrappers. the only difference that I can tell is the shape. Same thickness. And I am not that fond of fried dumplings but prefer them steamed or less bothersome method is just boiled for 4 or 5 min and done. If anyone would like the recipe I'll post it.

Mar 23, 2007
Chas in Home Cooking

Typical Sicilian ????

You're heartless!!! Posting something that delicious sounding and not even sharing any:)

Mar 23, 2007
Chas in Home Cooking

Dinner Saturday Night in Freehold, Asbury Park, Belmar

LOL!!! Hey Ang - Just now read your post. The place itself was alright. I wasn't impressed. If you are in Freehold already then I'd recommend it. My friend wanted the calamari and shrimp in a sweet/spicy sauce for an app.Great presemtation as it was served in a plate with an open and laying on it's side chinese take out container. Giving the appearance of the shrimp calamari spilling out onto the plate. It was OK. But no spice at all (unless you consider a sprinkling of coarse ground black pepper spicy:) And the sauce reminded me a the very sweet sauce that you get with orange chicken or beef. Very close to cloying. Lobster quesedilla was tasteless except for the brie.The fish entree was fresh but slightly overcooked but at least it was fresh. Oh gee what am I saying ... The food was mediocre. LOL!!!! And you were right WHAT A PICK UP JOINT!!!!!! I felt like a porterhouse steak in front of a pack of starving dogs.My new friend was OK (very pretty for a 50 something!!!!) But superficial to the point of nauseating :) Then again maybe it was the food..... LOL!!!! Ahhh what can you do. It was a pleasant enough evening. At least I had a night out in the 'burbs.

Feb 01, 2007
Chas in Mid-Atlantic

Dinner Saturday Night in Freehold, Asbury Park, Belmar

Hey Angelina - Thanks for the post.... Its good to know from a second source that it's a nice place. And I'll be sure to keep your tip in mind about the apps. Pick up place huh? Well she picked it...if things dont go so well....I'll at least be in the right place to turn the night around... LOL!!!!! (Just Kidding) Ahhh let me be positive. Thanks again for the input. Chas

Jan 27, 2007
Chas in Mid-Atlantic

Dinner Saturday Night in Freehold, Asbury Park, Belmar

Thanks for the response A. But it seems the destination has already been picked out for me:) Metro cafe in Freehold. I read the reviews in Zagat's and it seems like it will do for what I'm looking ofr. Thanks again. I'll keep El Meson in mind for the future. Chas

Jan 26, 2007
Chas in Mid-Atlantic

Dinner Saturday Night in Freehold, Asbury Park, Belmar

Hey All - I'm seeing a friend tomorrow night (Saturday) for dinner who lives in Jackson. I'm looking for any rec's for a good restaurant with ambience that's located in Freehold, Asbury Park, Belmar. Really any place in the area that will make for a comfortable /Romantic evening without going for my lungs:) (100 to 125 range is good) Oh and it would be great if it were near a major road...don't want to have to have to start searching if I run late and need to find a hotel for the night. Thanks in advance

Jan 26, 2007
Chas in Mid-Atlantic

bakeries in williamsburg?

Hey Nancy - Been away for the Holidays and just now reading your post. The place on Graham off the corner of metro. was called Sal's. I was brought up in Connecticut but Grandparents were here in the nabe. When we'd visit my Grandmother would get any Italian bread she needed from Sal's. You're right in that the lard bread was out of this world. As good as Napoli's is Sal's was even better.It used to be the best for bread in the nabe. By the mid eighties, the father turned the business over to the son and moved to Italy. He slowly ran it itno the ground. But still the quality was decent. They finally closed about 1 1/2 or 2 yrs ago and it is now a Dunkin' Donuts. :) Napoli's importance grew exponentially for me.

Jan 04, 2007
Chas in Outer Boroughs

Any foolproof way to roast chestnuts ...?

I found that boiling them after scoring cooks them AND makes the inner skin come off easily. But then you lose the roasted taste that comes with roasting. I remember in an older Joy of Cooking a picture of an old fashioned chestnut skin remover (couple of sticks with brushes?)

Dec 04, 2006
Chas in Home Cooking

Cardoons were $1.39/lb. Anyone have recipes?

This can't be the same guy!!!My grandmother had a "suitor" after my grandfather passed away. Though he never was sucessful getting past the friends stage with her. He would also stop and pick Cardoon at roadside. She made them the way she'd make fried eggplant. (Coat in flour, dip in beaten egg and romano cheese batter, then fried in olive oil.) I thought he was a "cult of one" though cause who else would pick Cardoon at the side of the road? And now its nice to know he wasn't the only one.

Dec 04, 2006
Chas in Home Cooking

help! I tried Cook's Illustreated chicken cacciatore- it's awful

I'm NOT a big CC fan but this is a recipe that I have used and it is good.

CHICKEN CACCIATORE

1 4 lb. chicken cut into serving pieces
1/4-cup olive oil
2 oz. pancetta or salt pork, chopped
1/4-cup butter
2 medium cloves garlic, chopped fine
The liver and the gizzard, finely chopped
1-teaspoon rosemary, chopped
1/4 cup Italian parsley, chopped
A few twists of the pepper mill
Salt to taste
2 cups canned whole Italian Plum tomatoes, with their juice and chopped
1-tablespoon tomato paste

In a deep, heavy bottomed stew pot, heat the oil, butter, and pancetta over medium heat. Cook for 2 minutes and add the onions. Cook for 4 minutes more or until onions wilt, then add the chicken pieces, liver and gizzard. Cook for 8 minutes longer, stirring frequently to prevent burning, Add the garlic, parsley, rosemary, the salt and pepper to taste and cook for 5 minutes. Add the tomatoes and the tomato paste. Leaving the cover slightly ajar, simmer slowly over medium heat, stirring occasionally for 30 minutes. No More! Taste for salt and serve piping hot. The sauce is excellent served on pasta as a side dish

Nov 03, 2006
Chas in Home Cooking

Shirataki Noodles

Gandalf - You have it totally right. The Combo Yam/Tofu just has a relatively small amount of Tofu. The one thing no one has mentioned yet is that the process by which they are made involves some sort of shellfish seafood "ingredient". That's the light smell you get when opening the pkg. I think on one of the pkgs they caution you that the noodles will soften alot (I read that fall apart) if you make them with shellfish and cook for extended period of time. I find that either the Full Yam veriosn or the combo, taste about the same and while oil based sauces tend to cling, the noodles don't pick up much flavor or hold other sauces (especially Tomato) very well. I think they're really good in soups. But use them whenever I want to save the cals.

Nov 03, 2006
Chas in Home Cooking

Have you a better recipe for NE clam chowder you'd like to share? (The Joy of Cooking seems to have the best I've seen yet)

Hey Twenty - Right? Nice to know I'M not a "Cult of One" either :) By the way, there's a guy (Ben Sargent; lives in Brooklyn) who was on Martha Stewart's show and cooked his Grandfather's Chowder. (Maybe Father? can;t remember)The recipe calls for 15 lbs of Quahogs ( Shell 3inches or more across) as well as Razor Clams AND Steamers!!!! Plus a bus load of other ingredients including 5 tbsp of Peter Lugers Steak sauce and 5 Capers!!!! But the rest seem to be along the lines of The Black Pearl version.

Nov 03, 2006
Chas in Home Cooking

Ortiz Anchovies-looking for a recipe idea to highlight the anchovy !

I am so glad you have enjoyed it. There's something about sharing that's just awsome but when its with someone on the other side of the world it becomes even more special. By the way, any anchovies will work with this. Here in NYC the old standard is buying salted anchovies out of the large 10 lb tins that can found at Italian and Greek specialty markets around town here. Under running cold water you coax open the bodies which have been gutted before packing. they start to soften in a couple of seconds and up at the top wide part you feel for the tiny backbone and pull. It comes out really easy. Tear the whole piece down the middle where the back bone was and you now have two anchovy fillets that are ready to do anything you'd like. While running under the water you can also rub thew very thin skin away from the outside of the anchovy. Scales are gone so its more a matter of aesthetics.
Again thanks for posting the results back and I'm happy to have helped.

Oct 29, 2006
Chas in Home Cooking

Ortiz Anchovies-looking for a recipe idea to highlight the anchovy !

Here's what to make with them: Roasted Red Peppers. After you have roasted the peppers and cleaned them of the blackened skin and seeds, tear into 1 1/2 in wide strips Place strips in a deep bowl for tossing. Add good amount of EVOO (there should be enough so that the pepper juices ad oil will mix and be available for dipping with bread. )fresh, finely chopped garlic, and chopped fresh flat leaf parsley. Add the Anchovies and fresh ground black pepper with a pinch of dried oregano. Toss it all together and taste for salt. Keep in mind the anchovies will add some saltiness so you can always add later. Marinate at room temp for 2-3 hours. After marinating, the anchovies will pick up some of the sweetness of the roasted peppers and the peppers will get an indescribable something from the anchovies. An awesome marriage of two foods. Right before serving you can place the pepper strips on a flat plate for a better presentation, pouring the juices that have accumulated over top. Don't forget to have good Euro Brick oven bread for dipping. You'll not want to leave anything behind :)

Oct 28, 2006
Chas in Home Cooking

Cabbage To Go With Smoked Pork Chops

The Cabbage and butter with Sour cream and scallions sounds really good. I gotta try that when I'm on a calorie splurge. I have been on a kick for the last 6 mos or so quicly sauteeing 1/2 to 3/4 head of Cabbage in Olive oil over high heat. Then add a few cloves of chopped/sliced garlic, and when garlic gets fragrant but not browned add a few dashes of Thai Fish sauce. Fresh ground black pepper also and then when plating, add a dusting of grated Pecorino cheese. I'd imagine this would be good with some cooked buttered noodles mixed in but then again there's the extra cal's. This goes well with broiled meats and fish. Plus excellent source of fiber.

Oct 24, 2006
Chas in Home Cooking

Borgatti's Ravioli and Egg Noodles

My Italian Grandmother was an excellent home cook. She had last made homemade ravioli when I was in my middle 20's. They were something to behold. Some 10 yrs after that for a Holiday meal I brought some of Borgatti's Rav's to her house to have with her Meat Sauce which she was still doing at the time. Homemade ravioli were just too much for her to do though. After she tasted them she looked at me and said, "I think these are even better than mine". Because she lived for praise of her food, I would only say that they were close. But in fact Borgatti's Rav's are the best I have ever tasted. If you cook them after refrigerating them without freezing, the result will be a very creamy ricotta filling. But they aren't as sturdy in cooking and require more care. so they don't burst. Freezing will result in a grainy curd, but still out of this world. Their homemade dried pastas are also the best.

Oct 20, 2006
Chas in Outer Boroughs

pork and fennel pasta - no tomatoes...

There is a recipe for Pasta with Ginger and Garlic in an old NYT Cookbook that I have made in the past that is truly different. And excellent. It, I think, would be similar to what you are trying to concoct. Ingredients are Olive oil, carrot, garlic ginger, scallion, dried oregano, crushed red pepper, dry vermouth, butter and Parmesan cheese. The vermouth adds Anise flavor so as far as Fennel, I'd use one or the other.

Oct 20, 2006
Chas in Home Cooking

Welcome to Williamsburg- All the Info you Dare to Share

I also remember when Teddy's was the ONLY place to go in the nabe. Back then the Mgt. would begrudingly accept the older regular neighborhood people because they were still unsure of the future growth of increasing numbers of newcomers (read younger, more naieve, and less likely to challenge high prices, bad attitudes and spotty food.) Teddy's was the only game in town and when Vera Cruz opened (the second place in the 'nabe with a bar) the owners were very concerned. They used to make a good burger but one time it would be really good and the next it would be served on a stale bun that would crumble as you were eating it. If you nicely asked for a fresh one they'd shrug their shoulders! They also did a Friday Fish Fry that at times would be really great fresh fish , oil etc. Yet there were other times that the smell of old fish frying , just one day away from turning, would permeate the place. I never smelled that in a restaurant before!!!!! The one saving grace of that place was the couple of neighborhood "oldtimers" who actually worked at the bar. They were fair, friendly and knew how to treat people; young and old. Sadly those oldtimers have passed away. I'm not surprised to hear that it's still
way below mediocre. But I'm sure they're still doing well in spite of it.

Oct 20, 2006
Chas in Outer Boroughs

BBQ Must Haves

Well must haves, as you must already know are Mac salad, Potato salad, Coleslaw. I got a recipe from a Bon Appetit many years ago for a Southwestern Black Bean and Rice Salad that everyone who has tried it has asked for the recipe. It's pretty easy as well and the taste far exceeds the effort involved. And it compliments grilled food perfectly. If you'd like I'll post it for you.

Oct 17, 2006
Chas in Home Cooking

Welcome to Williamsburg- All the Info you Dare to Share

Just as an aside Frost redid that "1950's" room in the '70's!!! LOL!!! And they still think they are newly renovated!!!! Though this is more understandable if you could know what the place was and looked like in the 60's. I was so young I barely remember but I do remember a dingy, kinda dirty,luncheonette/flourescent light atmosphere. Hey what can I say, I was too young to be thinking of impressing women. (Gee now I'm almost too old....read almost:) But I'll say this they always had good Scungilli Marinara and Fried Calamari. It's been the same family that's owned it all the way through. I'll give you that they have slipped as of late with shortcuts (par-cooking pastas then reheating for serving etc.) But THEIR fried calamari are still things of legends as well :) That's mostly what I order from there.

Oct 16, 2006
Chas in Outer Boroughs

Have you a better recipe for NE clam chowder you'd like to share? (The Joy of Cooking seems to have the best I've seen yet)

The best NE Clam Chowder I've EVER had anywhere was at the Black Pearl on Bannister's Wharf in Newport RI. Though theirs was not of the brothy type but with milk/cream. It was redolent of clams. They took their chowder seriously as evidenced by the method they used which involved 3 separate huge pots all holding the same chowder but in various stages of readiness, so that it would not be served over cooked. especially the clams.
I remember some dill in it as well. I would pay good money for the recipe. But I know they aren't going to give it up as they have won a few awards in NE chowder cook-offs with it.

Oct 14, 2006
Chas in Home Cooking

Share your favorite Grandma recipe

Coll - I'm curious. Was she Italian? Cause my grandmother put eggs in a few things as well.

Oct 14, 2006
Chas in Home Cooking

Share your favorite Grandma recipe

You sure she used enough sugar? :) :) :)

Oct 14, 2006
Chas in Home Cooking

Roast Chicken - A method against the trend

Cheryl Thanks again. I have given the smoker a week or so off. I'll follow the directions you've given. The last time you warned of the skin being rubbery, I was using the homemade smoker and man you were right!!! I could have made shoes with the skin. I could hardly even cut it with a sharp knife! But the meat was itself very moist and tasty. Finishing in the oven will be what I do. Thanks for the brine ingredients as well.

Oct 13, 2006
Chas in Home Cooking

ISO: Healthy Soups of the Season....

I think this should do the trick for what she calls Butternut Squash Soup. Man! With all that's in it. It really should be called something else:) Anyways, the recipe's now paraphrased so there shouldn't be a problem.

6 cups low-salt chicken broth
One 2-pound butternut squash, peeled, seeded. quartered, cut into 2-inch pieces
5 sprigs fresh thyme
2 garlic cloves, cut in half
2 medium leeks, white and light green parts only, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
1 tablespoon vegetable oil
2 thick slices of bacon, cut crosswise 1/2 inch thick
2 packed cups coarsely chopped collards or kale
One 15-ounce can pinto or roman beans, drained and rinsed
1 medium carrot, finely diced
1 red bell pepper, finely diced
1 cup corn kernels
Salt and freshly ground black pepper

In a large kettle, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low 45 minutes.
In a skillet, heat the vegetable oil. Add the bacon strips and cook over med-high heat, turning once, until crisp, about 7 minutes.
Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season with s&p and it's ready to serve.

Oct 13, 2006
Chas in Home Cooking