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HWiley's Profile

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Need to brown some meat, scared to use my broiler

I have the same type of stove, I never broil in it. Just sear on the stove top. The left over brown bits in the pot also contribute to flavor. If I do use it, I keep the temp down to 350-400 (anything much lower, and there is a small flame) and still get a nice flame to brown stuff, and melt cheese. I certainly could not leave anything in there for over 5 minutes.

Jan 20, 2007
HWiley in Home Cooking

Non-fried fish tacos

I had the fish tacos at Rosa Mexicana. Not cheap. It was a pretty simple preparation. The tortilla, chilean sea bass (unbattered, unbreaded), and toppings were served separately (two salsas and I can't remember what else) on a platter. You build the taco however you like. It made for a nice lunch.

Jan 20, 2007
HWiley in Manhattan

Brooklyn's finest: FRAGOLE

The food delivered is always piping hot, too. I have had several of the pasta dishes: Spaghetti del pastore (sometimes I add shrimp), lasagna, ravioli tartufato (current favorite) - all excellent. I have even had a steak delivered, and I couldn't have asked for a better one for delivery.

Jan 18, 2007
HWiley in Outer Boroughs

Strip House Chocolate Cake

Ha! After me and my boyfriend got through our steaks, creamed spinach, and goosefat potatoes (all did not disappoint), we ordered this to split between the two of us. We didn't know it would be a serving for 10! We were so full at that point we just took it home, but I don't even think we looked at it again until I through it out a week later.

Jan 12, 2007
HWiley in Manhattan

Tail-on shrimp.

I don't understand. Doesn't it hurt when you swallow it?

Jan 12, 2007
HWiley in General Topics

Brown bagging it

Not sure what part of the country you are, but especially if he is working outside on cold days, you could get one of those thermoses for soups, stews, or chilli. They really do keep food hot for hours.

Jan 12, 2007
HWiley in Home Cooking

need impressive fool proof dinner idea for company using new Dutch Oven

This sounds fantastic. I had really good luck with a chicken braise from fine cooking - I believe in the November/December issue.

Jan 12, 2007
HWiley in Home Cooking

Chowhound on Budget...Help!

Yes, take some time to make really authentic red beans and rice.

Jan 12, 2007
HWiley in Home Cooking

Married a Meat and Potatoes Man....Help!

Actually not his meatloaf, but James Beard's.

Jan 12, 2007
HWiley in Home Cooking

Married a Meat and Potatoes Man....Help!

I just don't mess with his meatloaf. I think it is much more sentimental to him growing up than it is for me (his mother doesn't believe in the oatmeal thing either, lol). It is the only ingredient in meatloaf that we don't agree on. However, The give and take is that he now eats fish once a week (before it was once a month, if that, and actually likes it), and he has been eating more fruits and vegetables. I can't even believed he agreed to the smoothie thing (see my post below), and I think he will actually go for it.

edit: I will of course be forwarding this post to him to see if he changes his mind :)

Jan 12, 2007
HWiley in Home Cooking

Married a Meat and Potatoes Man....Help!

My boyfriend has to have mashed potatoes with almost everything, or french fries (I make them homemade and leave on the skins). But he has been better about eating salads, of course topped with crumbled blue cheese. I try to make things with a lot of garlic, like bruschetta, and gazpacho in the summer which he loves. He will eat peas, and I cook them up with 1 strip of bacon to help flavor them. Corn, too. Spinach, sometimes, but cooked with garlic. He likes parsnip soup, because of it's sweetness. As far as the fruit thing, he was eating cubed fruit for awhile. He does realize the importance of eating fruit. I am going to try some nutrient packed smoothies, for him to have every day with his coffee before he goes into work. He agreed to try these because he could get a lot of benefits in without eating too much; and he could sip on it throughout the morning: (scroll down a bit) http://www.msnbc.msn.com/id/16474474/

I don't dare try to sneak anything in. I serve it on the side. He eats a little more each time.

Jan 12, 2007
HWiley in Home Cooking

Married a Meat and Potatoes Man....Help!

My boyfriend would kill me if I dare switch bread crumbs for oatmeal. He is always watching. I have been trying to convince him of improved texture. We grew up on it with just two different methods.

Jan 12, 2007
HWiley in Home Cooking

Help! My Cuisinart is Stuck!

I think I remember reading in the manual something about the locking mechanism can misfunction after awhile if you leave the top locked in when not in use while it isn't plugged in.

I haven't had this problem yet. But have only had it under a year.

Jan 11, 2007
HWiley in Cookware

Cincinnati Chili (Yes, again!!!)

I am from Cincinnati, and used to eat it for lunch ever other day while working at the airport. Now that I live in New York, my mother has been sending me several types of cincinnati chilli mixes. The key ingredients: bittersweet chocolate pieces, nutmeg (don't over do it), and a cinnamon stick.

Jan 11, 2007
HWiley in Home Cooking

What things in your kitchen are a necessity to have multiples of? [moved from General Chowhounding board]

Good Grip tongs

Jan 11, 2007
HWiley in Cookware

creative espresso concoctions

What's matcha powder? Is it easy to get, or order?

Jan 10, 2007
HWiley in General Topics

creative espresso concoctions

I once had something served in an espresso cup which was like an herbed frothed up mushrooms and cream at a hotel restaurant outside of London. I am sorry I can't give you more than that. It was that obscure, but also fabulous. I have an espresso machine that I haven't used for awhile. Of course I would be interested in making really good espresso, but also other inventive means of using it. Any ideas?

Jan 10, 2007
HWiley in General Topics

need impressive fool proof dinner idea for company using new Dutch Oven

Certain gratins are quite rich - depending on the type of cheese that is used and amount of cream. Pasta gratins tend to soak up a lot of sauce, and it can merely become a light coating for it. To each his own. I don't know what inspires Bobby Flay and other chefs to create two dishes which seem rich (noticing your post from above - sticky short ribs with scallops in creamy sauce - sounds good!). For some it could be creating a balanced plate of meat-fat-starch ratio(of course needed to be rounded out with salad or vegetable, sometimes served in the first course). The fat is cooked out of the meat and replaced elsewhere in the meal. They may not be as rich as they seem. It could also be a wine pairing thing. For instance Gruyere is also great with a dry, light to medium bodied red.

Edit: It is all personal preference. Sometimes with a rich meal, I find that I am eating less, and become more satisfied!

Jan 10, 2007
HWiley in Home Cooking

need impressive fool proof dinner idea for company using new Dutch Oven

Have Fun, and let us know how it turned out!

I find the dutch oven to be one of my most used kitchen items, especially in the winter months.

Jan 10, 2007
HWiley in Home Cooking

carroll gardens chinese help please!!!

We order from Hunan Delight park slope. They will deliver to the area. It is one of the few places that we have found to have the thin skinned dumplings. The mixed vegetables requested to be made spicy are pretty good.

Jan 10, 2007
HWiley in Outer Boroughs

Mysterious Illness Requires Culinary Cure

garlic soup (but only if he is a garlic fan of course!)

Jan 08, 2007
HWiley in General Topics

Need help choosing restaurant for fiancee's birthday dinner

What about bouillabaisse 126? I'll be honest, I haven't been, as it has been hard to resist Saul (Yes, the lamb 4 ways is quite wonderful. Bold flavors have always left me quite satisfied.) But I feel like Saul hasn't really updated their menu in last couple of years all that much (except for a few dishes here and there.)

I am becoming more tempted by the menu of Bouillabaisse 126, and have yet to see any disappointing reports on this board. I've noticed the decor of the place walking by - warmly lit, exposed brick. Seems a bit rustic, but certainly not too country. And I believe they are finally doing wine now!

http://www.bouillabaisse126.com/

Jan 08, 2007
HWiley in Outer Boroughs

Substitue for Hershey's syrup

ahhh yes. I remember the ovaltine.

Thanks for the info, RShea.

Jan 06, 2007
HWiley in General Topics

Substitue for Hershey's syrup

oh geez.
I was looking for reviews on Dagoba, and I just found out that they recalled 20 tons of chocolate with HIGH lead content. Yikes.

And...
the same website mentioned Hershey's buying out Scharffen Berger, and producing a more gourmet chocolate brand.

More info: http://www.chocophile.com/

Jan 05, 2007
HWiley in General Topics

Substitue for Hershey's syrup

The Dagoba product sounds interesting, and I checked out the chocosphere and Dagoba website (where they sell the syrup pump, but not the syrup itself!)

For such a long history, I am surprised I haven't seen Bosco, yet.

I suppose another alternative would be to buy really good cocoa powder and make it myself.

Jan 05, 2007
HWiley in General Topics

Philly Cheesesteaks

I agree with you on this one. Why do they have to use that fake cheese? But I really like Wogie's. You can even get it in a wrap (bonus of meat not getting lost in the bread) with a choice of several cheeses.

Jan 04, 2007
HWiley in Manhattan

Hot and spicy desserts

Yes! I totally dig the chilli and chocolate thing, in brownies, rich cakes, etc. I had such from local restaurants/bakeries, but I never know how much to put in the mix, and haven't yet tried. Sometimes I add a little cayenne/chilli powder/cinnamon to really good quality chocolate sauce for ice cream (or caramel sauce too for that matter). Desserts with the hot against the cold are divine.

Jan 04, 2007
HWiley in General Topics

Substitue for Hershey's syrup

I love chocolate milk. Is there a better chocolate syrup that can still dissolve well in cold milk? Thanks!

Jan 04, 2007
HWiley in General Topics

Ingredient Challenge - ISO Filling for Pita Pockets

Tomato, Fresh mozzerella, and basil. Melt in oven. The inside gets slightly gooey, and the pita gets crisp. Yum!

Jan 04, 2007
HWiley in Home Cooking

Steak houses : Crafsteak, Ben and Jack's, Blair-Perrone, or Quality Meats?

Triple that! . . . and date friendly. Would have never ordered the truffle creamed spinach, but the B-friend ordered it. I tried a little, and couldn't believe how good and heavenly it was.

Jan 01, 2007
HWiley in Manhattan