a

amp156's Profile

Title Last Reply

Making softer pasta at home

Question about making pasta. I'm looking to make a softer, less al-dente pasta dough for cavatellie. I usually make these with ricotta, but will have a no-dairy guest. I'm OK with having it have a little ore bite, but I still want them to be tender and not too chewy. How should I make the dough?- 00 or AP flour, water or egg?
Thanks

Feb 22, 2011
amp156 in Home Cooking

Where can I buy plastic quart containers?

Does anyone know where I can buy the quart size plastic containers? I'm looking for the kind that our chinese take out place delivers large orders of soups or delis put salads, olives, etc. Any assistance much appreciated.

Oct 01, 2010
amp156 in Manhattan

Which cut of beef for in advance hors d'ourves?

I'm going to be serving some bite size hors d'ourves in mini phyllo cups. One of them will be a beef with chimichurri. I would like to be able to sear the beef in advance and assemble later and serve cold. Which cut of beef would be best for this- maybe a skirt steak, or filet?
Any advice much appreciated.

Sep 30, 2010
amp156 in Home Cooking

My hummus is turning 'zippy'- is it fermenting?

thanks for the response. i use canned, organic chick peas, either westbrae or eden. do you know how i can stop this from happening?

Jul 10, 2009
amp156 in Home Cooking

My hummus is turning 'zippy'- is it fermenting?

We make hummus at home a lot and on a few occasions, it seems to have gone bad quickly. It does not turn color or anything, but gets this zippy tangy taste, almost like it's fermenting. I use pretty standard ingerdients each time (chick peas, tahini, s&p, olive oil) and sometimes add extras. This most recent batch had smoked paprika and roasted garlic. It's not left out or anything and is happening after only two days. Anyone know what/why this is happening and how to prevent it?

Jul 10, 2009
amp156 in Home Cooking

Best Thai in Manhattan?

1. Holy Basil
2. Zabb
3. Wondee Siam (quality has dropped)

Oct 07, 2008
amp156 in Manhattan

Labor Day Weekend food outings in Brookyln?

Anyone know of any places that are doing some type of event for Labor Day? I saw there is something at Flatbush Farm and plan to inquire, but I wanted to know if there are others.
Thanks

Aug 23, 2008
amp156 in Outer Boroughs

Your Overall Top Chef Contestant Rankings?

ilan is way down on the list. i just wasn't impressed with him. too many of his winning dishes on the show i had eaten previously at casa mono, the restaurant he had been working in. if anything, andy nusser should have been given the title.

Jun 12, 2008
amp156 in Food Media & News

Your Overall Top Chef Contestant Rankings?

Obviously, I haven't eaten their food (except Harold's) and all I'm going by is watching the shows, but this is the order I rank all four seasons contestants by how much I want to eat their food and WITHOUT taking personality into account:

1. Richard- season 4
2. Tiffani- season 1
3. Harold- 1
4. Stephie- 4
5. Stephen-1
6. Marcel- 2
7. Hung- 3
8. Tre- 3
9. Dale- 3
10.. Elia- 2

What are yours?????

Jun 12, 2008
amp156 in Food Media & News

Fresh Pork Belly?

Does anyone know where I can find a piece of fresh pork belly? I was planning on getting it from Flying Pigs at the market but he does have any this weekend.
Thanks!

Dec 28, 2007
amp156 in Manhattan

Potato salad- in advance?

I'm making a baby octopus and potato salad (without mayo) and I was wondering how far in advance I could make it. I will serve it room temp. I assume you should pour the dressing on the potatoes while their warm. If I let it sit will it dry out?
Thanks

Oct 10, 2007
amp156 in Home Cooking

Limoncello

I've had great luck with the slowtrav recipe; homemade limoncello is so much better (and stronger) that store bought

Jun 03, 2007
amp156 in Spirits

Cocktail made w/ Thai Iced Tea?

Any ideas?

Apr 27, 2007
amp156 in Spirits

Please help me I.D. this herb (moved from Home Cooking)

I'm sitting at work, so maybe I'm remembering the stems wrong, but they were unremarkable. The blades were not very wide, I'm guessing 1cm.

Apr 27, 2007
amp156 in General Topics

Left Over Pork Tenderloin

I always make Vietnamese-style summer rolls with leftover pork, mango, rice stick, lotsa herbs, and daikon.

Apr 27, 2007
amp156 in Home Cooking

Please help me I.D. this herb (moved from Home Cooking)

I bought it at a Thai/Indonesian market. It has stems similar to basil, but the top looks like a very long piece of grass. It has a chive and garlic flavor. Anyone know what this is?
Thanks

Apr 27, 2007
amp156 in General Topics

Orecchiette with Broccoli Rabe, Red Pepper Flakes, and Anchovies

I make this version and the one with the sausage. I like add a splash of white balsamic at the end to counter the b rabe's bitterness with a little sweet.

Apr 27, 2007
amp156 in Recipes

Blue Moon Fish- back?

They weren't at the GAP Brooklyn market this weekend, I believe due to boat trouble. Can anyone confirm if they've been in Union Square this week?
Thanks

Apr 26, 2007
amp156 in Manhattan

Rice made w coconut water?

I just sautee a lot of minced ginger and garlic, add the rice and sub coconut milk for the half the liquid. I then add some nuts (ie cashews) or black sesame seeds and scallions and serve under grilled fish and a fruit salsa.

Apr 18, 2007
amp156 in Home Cooking

Rice made w coconut water?

Anyone tried it? I love making rice with coconut milk, but it's heavy and clumps. I'm looking for something lighter and wondering if the coconut water will add a little coconut flavor while keeping it light.
Thanks

Apr 18, 2007
amp156 in Home Cooking

When do they arrive in the markets?

Ramps, fiddleheads, favas, and peas?
Thanks

Apr 01, 2007
amp156 in Manhattan

Frico cups (Giada de L)

No, I didn't use the really good parm. Could that be it? I swear, I can't move any faster than I did, so I know the speed isn't the problem.
Thanks

Mar 22, 2007
amp156 in Home Cooking

Frico cups (Giada de L)

Has anyone tried this recipe where she makes frico cups and uses it like a bowl for a salad? I've had frico in the past and always used it like a cracker. Last night I made it and tried to mold it, but wasn't able to. I followed the recipe exact, but the second I removed it from the cookie sheet and tried to mold it, it was already too hard to be formed and it shattered. Any ideas what I'm doing wrong?

Mar 22, 2007
amp156 in Home Cooking

Best Thai Grocer?

Going to be making a big thai meal and was wondering where the best place to get the groceries are. Looking to make a homemade curry, green papaya salad, etc. Prefer downtown/Chinatown. Thanks.

Mar 08, 2007
amp156 in Manhattan

Best Steak tartare in nyc?

Haven't had many of those listed, but I'm a big fan of the tartare at Blue Ribbon.

Feb 27, 2007
amp156 in Manhattan

PARK SLOPE COOP: what's good this week? butter! what else?

The coop is now selling wild boar roasts and sausages from D'Artagnan. Haven't had the sausage, but the roasts are great and only $6.70/lb. Is there anything better on a cold winter night than a steaming bowl of fresh paparadelle with wild boar ragu?

Feb 16, 2007
amp156 in Outer Boroughs

ISO: FRESH PORCINI MUSHROOMS

I've never seen them in Brooklyn, however they had them recently at the Manhattan Fruit Exchange in the Chelsea Market.

Feb 16, 2007
amp156 in Outer Boroughs

2 items; 2 temps; 1 oven. HELP!!!

I didn't plan our Christmas Eve meal very well. We're having a bone-in rack of pork (about 6lb) and a Zuni panade. The pork is supposed to cook at 400 for about and hour and the panade is supposed to cook low and slow (I usually do 300 for 2.5 hours and then turn up the heat and brown it). The menu can't be changed at this point. Any suggestions??? I was thinking about cooking the panade at the usual temp, removing it and cooking pork at 400, and just putting the panade back in to brown/re-heat. Would this work?
Thanks a lot!

Dec 21, 2006
amp156 in Home Cooking

Brined Pork- Pan Sauce???

Great, thanks for the responses. How long would you recommend brining a bone-in 6lb roast?

Dec 20, 2006
amp156 in Home Cooking

Brined Pork- Pan Sauce???

I am going to be making a rack of pork this weekend. I was thinking about brining it to maximize juiciness, but I really wanted to make a sauce from the drippings. Would the sauce be too salty? If so, any other recs to ensure it stays moist?

Dec 19, 2006
amp156 in Home Cooking