n

nycron's Profile

Title Last Reply

Sushi safe yet?

Thanks Guts and Phil! See your point that it matters less if the fish market is open and more if the freezer is working.

Aug 31, 2011
nycron in Manhattan

Sushi safe yet?

does anyone know if fresh fish supplies have made it in to restaurants post-Irene?

Aug 29, 2011
nycron in Manhattan

Restaurant that feels like a bit of an adventure

Thanks, hounds, for the great ideas. Booked Good Fork in Red Hook. Haven't been myself, so will be an adventure for me, too. Excited. Cheers!

Dec 02, 2009
nycron in Manhattan

Restaurant that feels like a bit of an adventure

SIs and hubby coming to town for b'days.

Not looking for fine or refined -- but for something that has a bit of conversational value. Last time, took them to La Esquina and they loved talking about going through the special door, through the kitchen, etc.

Any ideas along these lines? Brooklyn also possible.

Ideas so appreciated.

Dec 01, 2009
nycron in Manhattan

Re-heating a cooked pork roast

Thanks so much for the sound and interesting advice, which I will heed!!!

Jan 03, 2008
nycron in Home Cooking

January 2008 Cookbook of the Month: The Slow Mediterranean Kitchen by Paula Wolfert

Love this cookbook. For the holidays, made her tomato jam and onion jam as condiments. Amazing. Want to try her long-cooked egg dishes. On a weekend cooking session, it's a very emotionally satisfying (and delicious) approach to food.

Jan 02, 2008
nycron in Home Cooking

Re-heating a cooked pork roast

I had a group invited for Xmas bag and have a good chunk of cooked roast loin of pork. I cooled it, wrapped it well and froze it, which I have never done, but we were headed out of town and it seemed to be the best option.

Question: Having a dinner on Friday. Can I thaw it gently, rewarm in the oven and serve as the main?

Not a freezer wizard, so any advice on best ways to re-heat, so appreciated. Also, let me know if this is a bad idea.

Happy new year, all -- and thanks, as always for the words of wisdom.

NYCRON

Jan 02, 2008
nycron in Home Cooking

To Brine or Not to Brine?

Brine the bird! It's always better.
I find it more important to give it a good soak than to buy a more expensive turkey.
Learned about this some years ago through Cooks Illustrated, and am a 100% convert. Would also recommend with chickens and leaner pork cuts (chops, loin roasts, tenderloin, etc.)
Enjoy what I'm sure will be a delicious Thanksgiving!

Nov 15, 2007
nycron in Home Cooking

Beef Burgundy S.O.S.

Ran out of Pinot Noir and used Malbec.

It's a Cook's Illustrated recipe I've used a lot to great success. Think the Malbec was just too tannic and it gives a bit of an off taste.

Any thoughts on masking it? Was thinking of maybe a bit of cinammon or cumin and pretending its Beef Burgundy-by-way-of-Morocco...

Collective wisdom appreciated!

Oct 30, 2007
nycron in Home Cooking