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Sioux Falls, SD Food & Restaurants 2013

Hi, I'll be visiting Sioux Falls this weekend and am looking for a recommendation. I live in the NYC metro area so there's no lack of variety here, so what I'm looking for is something uniquely local and/or locally interesting. There doesn't seem to be a Sioux cuisine restaurant but perhaps a place that does fry bread? I'll have a rental car so I wouldn't mind driving a little out of the way; I'll be coming from the West (Mitchell). Any suggestions would be appreciated.

Jul 07, 2013
yellowmix in Great Plains

Can you get ANYTHING decent for lunch in Newark?

There's the Edison Ale House nearby.

Jan 04, 2012
yellowmix in New Jersey

Steamers and oysters near Parsippany

In Parsippany, Mount Holleran Towne Tavern (off Rt 46) has 24 steamers for $10, served with drawn butter. No oysters, though. Casual setting, nice large rustic bar, dining area. Good drink options.

In East Hanover, Godfather Pizzeria (on Rt 10) has a half-dozen oysters (I think they're Beausolei) for $5.95 for Happy Hour. Good beer and drinks, business casual feel, modern bar.

Pub 199 has good steamers but no oysters. Skip the steak. It is cash only.

There is also the Copeland in Morristown, upscale but good oyster selection and full raw bar.

Godfather Pizzeria
200 State Route 10, East Hanover, NJ 07936

Mar 30, 2011
yellowmix in New Jersey

Real Mexican Food In New Jersey

Co-signing. The mole sauce is fantastic -- you can taste the depth of guajillo and chocolate. The variety of tacos is nice (tongue is offered, though no tripe <sad panda>) and each one is well-made. Quite fond of the tender carne asada and tangy al pastor. I'm also fond of the earthy huitlacoche, and the kitchen is willing to put it in a chile relleno for a surcharge. Oh yeah, the ranchero sauce is delicious, and goes well on a chile relleno. If you like green sauce on your enchiladas, it has a really nice kick. They use really good Oaxaca and cotija cheese.

They make their own horchata which is pretty good, and have canned Mexican soft drinks. BYOB makes it nice. The family that runs it is accommodating. They refrigerated my beer and tomato-spice mix (I was making Micheladas) when I was with a party of 7. They do take-out as well.

Dec 27, 2010
yellowmix in New Jersey

MORTAR AND PESTLE - Question on base material

It looks legit enough. Just make sure to break it in — you should do this for any stone mortar and pestle. Uncooked white rice works best for this, since you can see what gets picked up (as applehome suggested). Keep grinding until the rice stays white.

Jul 07, 2010
yellowmix in Cookware

Joe's American Bar and Grill

I go to the one in Short Hills Mall. It's good for what it is (a mall restaurant), and not a destination. For lunch, you can't really go wrong with their burgers, and they make a good French Dip. I've had better reubens from delis. Salads are generous. Competently prepared food; nothing amazing but you won't be disappointed.

Jan 10, 2009
yellowmix in Chains

Ceramic garlic grinding thingy...Rachael Ray mentioned it.

If you would like to make garlic paste, I highly recommend a mortar & pestle. Not only can you make garlic paste, but you now have a spice grinder. Freshly ground spice makes it worth it. You'll make fantastic aioli and a spectacular pesto, as well.

Jan 10, 2009
yellowmix in Cookware

Need suggestions for a deep fryer

The Presto CoolDaddy is a newer model that is enclosed (with window) and has a charcoal filter that helps minimize the smell and splatter in my small apartment. It has an adjustable temperature setting from 250 to 375 at 1500 watts. It can reach 375 but with food seems to maintain 350-360 (verified with a RayTek MT6 infrared thermometer) but can re-reach 375 with very small batches of thin fries. Makes great fries with the twice-fried method, btw. Easy to clean with a removable, fully-immersable pot. Totally happy with it, got it for around $50 from Amazon.

Apr 03, 2008
yellowmix in Cookware

Layover at Vegas Airport

I found Wolfgang Puck Express in Terminal D to have acceptable drinks and food.

Jan 21, 2008
yellowmix in Southwest

Favorite IPAs?

I find the 90-minute to be more balanced and sessionable. It's always in the fridge.

Sep 29, 2007
yellowmix in Beer