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Achilz's Profile

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Kellari Taverna or Barbounia?

If you want a great meal, go to Pylos!

May 04, 2013
Achilz in Manhattan

Where to buy Thumann's hotdogs/franks in NYC?

Wow. Thank you so much for checking!!

Jul 10, 2012
Achilz in Manhattan

Juicy Lucy Burger (a.k.a. Jucy Lucy)

Screw all you cheese snobs. I like American cheese on a burger. Its taste doesn't overpower, like blue cheese can. And, it's nice and melty and ... American! Any 20% fat burger is going to be delicious, it doesnt matter whether the cheese is inside, outside or left in the refrigerator!
But I don't like cheese stuffed burgers. To me, a burger should be rare and when you replace the inside meat with cheese, the burger gets overdone. And, it doesn't taste any different than melting the cheese on top. So, I won't be making this.
But I appreciate the enthusiasm for a good gloppy sloppy mess, so thanks for the article, and I love the photo of the puking burger!

Jul 05, 2012
Achilz in Recipes

Where to buy Thumann's hotdogs/franks in NYC?

That's a hell of a trip for a hot dog! But, those Thumann's are really good. Back in the day, when a commute to NJ mean changing getting oft he Path train in Hoboken, there was bar right near the Path stairs and they'd have a bunch Thumann's on the griddle, just waiting for those hungry commuters to get a dog and two Buds in a paper bag. Those hot dogs were fantastic, and I do have to say that I made the trip out to Hoboken once or twice just to get a dog! I'm disappointed that they're impossible to find in Manhattan

Jun 29, 2012
Achilz in Manhattan

Watermelon, Tomato, and Kalamata Olive Salad

Feta is a natural compliment to watermelon, because of the saltiness. Ricotta salata is a lovely cheese but personally I think it is too mild. The olives make up for it somewhat. If you really want to make this dish zing, use feta and add some mint

Jun 23, 2012
Achilz in Recipes

Whole Roasted Suckling Pig

This is a good recipe. I have cooked a suckling pig every year for Xmas, for about 8 years. It is odd to me that one would stuff with foil, as I have always used a stuffing of some sort.. I used to use apples, prunes and almonds (a la the NY Times Cookbook). But any stuffing you would use in a turkey will work here too, especially if it has lots of fruit and nuts. I have never tried a sausage stuffing because it seems like overkill. But one day... Just keep in mind that you need a lot of stuffing - maybe double what you'd put in a turkey - because the cavity is much larger in a pig. And, stuffing it full is best, so the pig keeps its shape while cooking. To close the cavity, I tie it tightly with a trussing needle and butcher twine. You don't need to open it again, so tie it up all the way.

The trickiest part is fitting the pig in the oven. Fully laid out, it is too big for a conventional oven. I got a big Wolf now, and bought an extra large roasting pan, so it works just fine, up to 15 or 16 lbs. But bigger than that is too big. Usually, I find that 12-13 lb pigs are tastiest and easy to work with, and it is enough for 6 to 8 people with lots of sides. There will not be any leftovers!To carve, I cut down the spine from neck to rump. Then cut vertically between 2-3 ribs, taking them out with skin and all, opening up the cavity. Remove all the ribs on one side, then you have a nice big opening to spoon out the stuffing. The real meat is in the shoulder and the ham, so once you take out the ribs, cut off the back leg with the ham. You can then slice the ham on a cutting board, like doing a turkey thigh. same with the shoulder. Then, turn the cutting board around and cut the other side the same way.

Dec 25, 2011
Achilz in Recipes