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End of summer so grills are on sale...

Yes, charcoal is tastier, but gas makes grilling all the time so easy. Indirect cooking is so much easier with gas, you can use a rotisserie for roasts, and I get better results with grilled pizza. I gave my charcoal grill away and don't miss it.

Sep 21, 2012
msv in Cookware

pizza problem

Get a copy of Cook's Illustrated thin crust pizza from Feb/Mar 2010. You bake on a preheated pizza stone at 500 on the top shelf of your oven. My oven goes to 550 and it takes 10 minues for me to bake. I have made over a 100 pies this way and won't go back to another method. The rub is that you need to make the dough in advance and refrigerate for 24 hours but the dough freezes well if you want to make it advance and defrost. Just a great guide to getting excellent pie at home.

Jan 05, 2012
msv in Home Cooking

Pasta: Fresh vs Dry

This time of year, I make fresh pasta every weekend. I don't make pasta in the summer. Too hot and humid. I've been making fresh pasta regularly for the past 2 years. I think it's easy. I make the dough in the food processor, let it rest, than roll it with my kitchen aid electronic rollers. It doesn't take that much active time. It is so delicious too.

Jan 04, 2012
msv in Home Cooking

I want to love my slow cooker, can you help?

My favorite long cooking recipe for a slow cooker is Cook's Illustrated's Slow-Cooker Italian Sunday Gravy. 9 to 10 hours on low and it is amazing. I also am a big fan of the Italian Slow Cooker cookbook previously mentioned although most of the recipes take much less time than what you are looking for. I usually use my slow cooker on Sundays so I have lots of food already made for the coming week. There are many good recipes for chilis, curries and casseroles. Most of these things taste better when reheated anyway.

Dec 30, 2011
msv in Home Cooking

Legends-North Fork, LI

Yes, it is open and the renovation is very nice. I had a great lunch there last Friday and an okay one this Friday. It is good to have them back.

Jun 10, 2011
msv in New York State (exc. NYC)

Best retail seafood on the North Fork of LI?

I am a regular shopper of both Brauns and the Southold Fish Market. I used to shop exclusively at Brauns and now I shop 75% at Southold. I agree with some posters who think that the Southold Fish Market is the better of the two, although Brauns has the larger selection of non-local fish. I have had problems with the execution of some special orders from Brauns, so I am careful when/how I use them. The Southold fish market has a huge base of local suppliers, many of whom deliver on Thursdays and you can watch them unload and see the catch hauled in. Charlie and wife have been very helpful in getting items of interest to me. And if you want to make fish stock, they know what you mean. That being said, I prefer Braun's prepared fish stock and seafood salad to those sold at Southold's - just personal preference: Braun's salad is shrimp and lobster, Southold's is shrimp, lobster and crab. I don't shop at Alice's. Had a bad experience with a server there who had a bad cold and it is too disgusting to describe. Couldn't complete the transaction and never went back.

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Southold Fish Market
61850 Route 25, Southold, NY 11971

Jun 02, 2011
msv in New York State (exc. NYC)

Pasta Machines which to choose?

Oh, I so agree with you. I love the fact that the KA attachment is at least a foot off the counter. Definitely gotta go with electric so that you can have two hands to guide the dough. I occasionally still cut the dough after rolling on my Atlas because I bought some shapes that I like very much. But that last step is such a drag after the easy rolling. More offen than not, I just use the KA fettucine cutter because it's so easy.

May 15, 2011
msv in Cookware

Favorite Long Island Restaurants

Absolutely.

Apr 27, 2011
msv in New York State (exc. NYC)

Favorite Long Island Restaurants

Sorry for the late reply. Agree, all are open. In fact LLK was so busy when I tried to go this weekend, that we ended up getting takeout from Erik's and eating at home. FYI, Pepi's did an attractive renovation. Only had quick drinks there so don't know about the menu. Alure is going to open in early May and that should be fun.

Apr 25, 2011
msv in New York State (exc. NYC)

Favorite Long Island Restaurants

The Love Lane Kitchen in Mattituck and Grana (pizza) in Jamesport are good places on the North Fork too. I love North Fork Table's lunch truck.

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Love Lane Kitchen
240 Love Ln, Mattituck, NY 11952

Apr 21, 2011
msv in New York State (exc. NYC)

My Hamburgers never work, tips?

So you can't pulse. If it's good enough for Bittman, it's good enough for me.

Apr 19, 2011
msv in Home Cooking

My Hamburgers never work, tips?

Well, you haven't tried my butcher's hamburger blend. That's my first choice for burgers and it is prime and makes burgers to swoon over. Except for maybe Luger's burger which is also prime.

Apr 19, 2011
msv in Home Cooking

My Hamburgers never work, tips?

Yes, leave them alone for the first couple of minutes they hit the grill. After a minute or two, sear the second side, turn the grill down and finish the cooking. The more you move them or fiddle with them the more they will stick.

Apr 18, 2011
msv in Home Cooking

My Hamburgers never work, tips?

I agree with the other posters. You should buy prime meat, cause it is fattier, from a reputable butcher or grind it yourself and treat it gently. I like a sirloin and round mixture. Grinding it yourself is very easy to do with a food processor if you don't have an actual meat grinder. (I have both and I use the food processor if I'm just chopping a small amount of meat.) When cooking, you must use high heat and some kind of timer (whether it's your wristwatch or something that rings) so that you don't overcook the meat. When I cook outdoors, I do lower the heat after the initial searing on both sides for a minute or 2, because my gas grill would otherwise incinerate the meat, but indoors I either broil the burgers in my oven or on the stovetop in a grill pan over fairly high heat. I like my burgers rare to medium rare and they are always juicy even at medium because of the quality of the meat.

Apr 18, 2011
msv in Home Cooking

Do You Really Like Pasta Salad?

Nope, but I really do like cold noodles with sesame sauce and I don't mind adding all sorts of veggies and chicken to that.

Mar 30, 2011
msv in General Topics

Trick to a good Roast Beef?

I like this method, too. I use top round, eye round and rib-eye. It comes out tender and juicy. Be sure you let the meat sit for 20-30 minutes before slicing. Make gravy in the searing pan. Yum.

Feb 02, 2011
msv in Home Cooking

First cookware set - looking for advice - Paderno, Cusinart, Henckels??????

I totally agree with the advice here. Sets usually have some pieces that just won't be that useful to you (for me, it is those little frying pans). You really should buy a great big enamelled over cast iron Dutch oven, such as what Le Creuset or Staub make. Then some every day stuff. I have some pieces of All Clad that I really enjoy using: skillets, big pots for boiling water for pasta, small saucepans. And I have some Lodge cast iron for making cornbread and such. Then over time if you get into specialty cooking, you can add accordingly. For example, I have a 20 gallon stock pot that I bought in a restaurant supply shop that I use a lot for making stocks (which I do regularly), and occasionally for making preserves when the summer fruit is exceptional. I bought a lot of my stuff at a Williams-Sonoma outlet for not much cost.

Feb 02, 2011
msv in Cookware

your best kitchen related purchase of 2010

I'm really liking my electric pasta rolling attachment for my KA mixer. I'm making much more pasta than I used to with my Atlas.

Dec 21, 2010
msv in Cookware

SF Hounds coming to North Fork

Hi, I'm also a local. I've become a big fan of the lunch truck that North Fork Table now has. Love the lobster roll, hotdogs and the pulled pork. It's a huge bargain. Yesterday tried to get into Love Lane Kitchen at 2PM for a late lunch. The line out the door was a huge turnoff. Grana is a pleasure. No longer BYOB although they are supposed to get a liquor license soon. We always enjoy Jamesport Manor. Last night ate at a Mano and they had a great menu for restaurant week, although we are happy to eat there any time.

Nov 12, 2010
msv in New York State (exc. NYC)

LI Strawberry festivals?

I live on the North Fork and I don't think this year's crop of strawberries have much taste. This is the lousiest spring weather we've had in a very long time and the berries reflect that.

Jun 15, 2009
msv in New York State (exc. NYC)

Sitting Outdoors in Financial District

Steamer's Landing on the esplanade just south of the World Financial Center

Jul 15, 2008
msv in Manhattan

What are your favorite cookbooks of all time?

I so agree with you. I've got a couple of hundred of well used cookbooks. Back when I was learning to cook in the 70s, I would actually spend a whole day cooking complicated recipes without the use of a food processor or a mixer. Now the only cookbooks I refer to are Ina's because her recipes are tasty but so simple and foolproof. So many cookbook authors don't test their recipes well. The only other recipes I use regularly are 4-fork rated ones from epicurious. I don't always agree, but it's less risky than a 2-fork rated experiment.

Mar 03, 2008
msv in Home Cooking

Brooklyn Heights Brunch

I love the brunch at JTH. I like the choices and the ambiences. And the scones way too much!

Feb 19, 2008
msv in Outer Boroughs

Best gelato/ice cream in brooklyn?

I don't think the ice cream @ Bklyn IC Factory is so special. But I agree that the location makes it worth a detour.

Feb 06, 2008
msv in Outer Boroughs

Who uses homemade chicken stock in recipes?

I use both. Sometimes the boxed stuff is darned convenient. I usually make my poultry stock with turkey wings. I think home made is essential though for beef and veal stocks. I've never found commercial meat stocks that are any good.

Feb 05, 2008
msv in Home Cooking

Much luck asking for a chef's recipe?

I've never asked for the actual recipe, although I have talked to chefs (at restaurants where I am a very regular customer) about the method they employed when making a dish. They have been very generous about sharing general information. At 2 different restaurants (once a long time ago and the other time this past fall), I was offered the recipe of a dish I ordered frequently. And I have made each of these recipes at home. The first recipe probably 20 times and the second twice. Amazingly with the same results! Woo hoo!

Jan 29, 2008
msv in Not About Food

Route 80

Yes, thanks. But was hoping that there might be an update. We like the Inn at Turkey Hill quite a bit for dinner, but I guess there isn't much else out there for lunch than what we've already found. Glad for the AAA recommendations, plus confirmation that the nearby diners are probably the way to go.

Jan 29, 2008
msv in Pennsylvania

Route 80

Thanks. We've hit a couple of good breakfast stops (also not sure exactly where, but west of Bellefonte, that have been good eats. And very inexpensive. Should have been more specific. Looking for a lunch spot. More restaurant than diner.

Jan 29, 2008
msv in Pennsylvania

Route 80

We'll be driving round trip from NYC to Cleveland mid February. We've done this drive about a half dozen times and we've stopped for lunch in lots of restaurants recommended by AAA. Hoping to learn that we've missed something special, somewhere, especially around the middle of PA. Can you suggest a place not too far from I-80? Thanks!

Jan 28, 2008
msv in Pennsylvania

Mac and Cheese

I like the smoked gouda version at Jack the Horse tavern in Brooklyn Heights.

Jan 23, 2008
msv in Manhattan