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kittywithawhippet's Profile

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Country ham in New York City

Give these nice people a call and see if they can help you.

https://www.facebook.com/pages/North-...

North Carolina Country Store
2001 Atlantic Ave
Brooklyn, NY 11233-3129
Phone (718) 498-8033

What's The One Thing You Can't Eat, even for money.

Tuna noodle casserole, especially with embedded peas, makes me wish I had no tongue, nose or soul.

How well do you know your fresh herbs?

http://food.aol.com/dinner-tonight/sp...

Now there's a spice ID quiz. Sadly, not in Smell-O-Vision.

under-used treasure or garbage? what ingredient do you think people are wasting?

I don't remember if I got this from The Gift of Southern Cooking or Cook's Illustrated, but I put celery leaves in my frying oil when I make fried chicken, and it adds a sweet, clear note to the flavor.

Frozen Cocktails: Hot or Not?

I've got a longstanding love for Bourbon Slush, having grown up in Kentucky, and have recently fallen in love with a limoncello sorbet & Prosecco cocktail at Bar Stuzzichini. However, slush machines at bars make my heart die (no care, no love, just a lever yank), and blenders, save for Tiki-specific joints, just seem like an electrified invitation to experience a bartender's wrath.

Save 'em all for soirees at home.

Mar 31, 2008
kittywithawhippet in Features

Quick pork shoulder question

Somewhat tangential, but I'm cooking a pork shoulder right now, and the recipe says that in this particular case, I should cut the cape of fat off the top and either toss it, or save it for another use.

What, pray tell, are these other uses? I wonder this each and every time I work with pork shoulder, but I've yet to find a specific purpose.

Park Slope Burger?

I'm a huge fan of the panini burger at Bar Toto. Delightfully sloppy and hearty. Untraditional in terms of bun, but if you're needing a beef fix, it's a great way to go. And the fries rock.

Beers and Burgers in Park Slope?

The panini burgers at Bar Toto (6th Ave & 11th St) are out of this world, and the fries are gollydarned fine as well. It can tend toward the noisy and/or kid-choked, but non-prime dining hours should be dandy.

Colson's Patisserie

A month and a half later, I'm still deeply unimpressed by the service. Almost every time I've gone in (and I continue to go in because it's a couple of doors down), I spend a really long time being ignored before someone finally takes my order. Then a long ignoring before I pay. Staff might team up scooping someone's sorbet, but at the expense of taking orders/cash/etc. Space in there is too tight to keep people milling about when they'd rather be moving along.

Why do the sandwiches have to be so darned good?

Colson's Patisserie

Has been open for a few days now. The service at the counter is still somewhat less that entirely smooth, but heck - the sandwiches make up for it. I'm currently enjoying a baguette with ham, compte & cornichons, and I overheard a few people saying they'd come by every day it's been open and hadn't been disappointed yet. Seems like very high-quality ingredients and a relaxed atmosphere. One laptop user in the corner, and various casual lunchers. Outdoor seating on 6th for thise who enjoy their wine al fresco.

I've got high hopes. It seems potentially worth that multi-month wait.

Bakery on 6th Ave & 9th St?

I live a few doors up and have been watching the transformation. The coffee equipment looks pretty darned serious, the space is pretty and airy and clean, and they've got a "coming soon" sign. I'll report as soon as I go.

Maker's Mark

I see your Rye Manhattan, and I raise you an Old Fashioned. By all rights, they oughta be rye, but ya just can't seem to keep the kids from plopping bourbon in there.

My current bourbon fave is a tarted-up Bourbon Sour.

2 oz. bourbon
1 oz. lemon juice
3/4 oz. triple sec
2 generous dashes orange bitters

Shake with ice, pour into an ice-filled Collins glass, top with Schweppes Bitter Lemon, and drop in two sour and/or brandy-soaked cherries. Yum.

And have I mentioned Bourbon Slush? I grew up in KY, and this appeared at EVERY party.

Bourbon slush

12 oz. lemonade frozen concentrate
6 oz. orange juice frozen concentrate
2 c. sugar
2 c. hot strong tea
2-3 c. bourbon (hey - it's your funeral)
7 c. water

Freeze in a plastic container. When fairly solid, scoop into tumblers, and top with ginger ale or lemon-lime soda.

Pure, slushy, yummity joy.

xxxKat

Jun 27, 2006
kittywithawhippet in Spirits