LongIslandChef's Profile
Hi, my name is _______ and I'm addicted to ________ .(food only please!)
Hello, my name is LongIslandChef and I'm addicted to Haribo Gold Bears. Other gummi bears just won't do, has to be these. I've been addicted for at least 25 years and see no way of stopping. Wait, do I really want to stop? Well, at least I admitted it, thats the first step to healing ;-)
I also have to separate the colors first, but that's more of a neurosis than an addiction lol
Meatloaf Sandwich
Meatloaf panini you say? I am SO trying this!!! REALLY mad that I've never thought of this ;-)
Is Mars snickering at us?
Thank you for posting that link. The waxy-ness and bland-ness of the chocolate is what has been bothering me for a few years now and why I don't eat them often anymore. Thought maybe it was just my tastes changing as I get older, seems like there's alot more to it...
Give Vincent an Ear!
Thanks for posting this, I've been a fan of his for a long time but never heard these.
Move your Bhut over - Trinidad Moruga Scorpion's here
The article said the heat of these things penetrated latex gloves!!! WOW...
Food Splurges - What's Yours?
Chinese hand-pulled beef noodle soup? Yum, What time is dinner??? ;-)
Is Mars snickering at us?
I know what you mean about Hershey bars, I had the same reaction the last time I picked one up, and the reaction when I tasted it was even worse!!!
Yes, The king size can be described as monstrosities, they are WAY too big for a single serving. They did serve a purpose though. I kinda like to freeze them, smash them up a little and share with my niece and nephew.
Is Mars snickering at us?
They're getting rid of the king-sized bars, I'm pretty sure it was part of the same announcement.
Is Mars snickering at us?
Yes that's true, but I just wonder if a person will still feel "satisfied" after eating these new smaller candybars.
If not, that could REALLY end up cutting into thier business.
Is Mars snickering at us?
They should just raise the price, not shrink the candy. Yet another thing down the line we'll all be saying "Well back in my day..."
spicy foods--what to use to crank up the heat
What kinds of hot sauces are you using that aren't hot enough, or better yet, what kind of peppers are they made from?
Over Ripe Plantains? Recipes? Ways to use them up?
As others have said, you really need to clarify what you mean by overripe. You may have just hit a culinary jackpot!!!
Commercial Blue Cheese Dressing
Have to agree with the others who have suggested in making your own. It really is so simple and best of all you can make it taste exactly the way you want it.
What did you brown bag to school?
ah yes, good old wax paper to wrap the sandwiches. Always HATED how certain sandwiches would make the paper soggy.
Homemade Flour Tortillas - Rolling or a press
Right on giintx, That's how I was taught and how i've always done it. I roll out the flour tortillias and use the hand press for the corn.
What Are Your Most and Least Favorite Pasta Shapes?
wow, I read halfway down this thread and no one had mentioned Radiatori but finally there it was. Have loved them since I was a kid and yes, I called them little radiators back then too ;-)
Favorite coq au vin recipe?
Am I the only one who immediately thinks of Jack Tripper(John Ritter) from Three's Company at any mention of Coq Au Vin? After all, it was his favorite dish!!! lol
As to the recipes, like others have mentioned, you just can't go wrong with Julia Child's...
How much sauce per person
Half cup per person sounds about right, but might even want a little more. A few quick things of the top of my head as to why:
1. When people serve themselves, they tend to overdo the sauce, especially if they've had a few drinks.
2. There are always going to be at least a person or two who will drench their entire plate in sauce throwing off the whole per person average.
3. Some people come back for second or third portions.
4. Some people might want extra sauce to sop up with some good bread.
5. If there are going to be pototoes/starches of any kind. People will want sauce on that.
I'm sure I can think of more, but I'll stop there lol
How come my pizza crust doesnt get puffy like it does at a good resto?
Absolutey!! Whole wheat flour is MUCH denser than AP flour, there's the problem. The WW to AP flour ratio needs to be tweaked if you want rise on the dough
Salsa Doce Chiles
I get the feeling that my stomach wouldn't thank me after something like that...Not to mention I'd have no taste buds left lol...
Most complicated and impossible recipe you know
a good butcher shop might be able to get you one, those guys usually have so many connections where they could get you pretty much anything...Of course that's if you can find a good butcher shop, there don't seem to be too many around anymore...
Wow! This Broccoli Rabe is...Bitter
Interesting, is there much of a taste difference between the different varieties of rabe?
What to serve with gnocchi
How about a gorgonzola cream sauce? it would be kind of rich, but would work well with both the chicken and the gnocchi...Of course it doesn't have to be gorgonzola, could used some good parm, romano or a combo of cheeses...
"Crushed Red Pepper Flakes"
its usually a combo of a few different types of dried peppers, but yes cayenne is one of them
Penn & Teller pre-show dinner
Out of curiosity, why do you feel like you have to pick up your tickets so early before the show? I believe their show begins at 9pm, so if you get there about 8 or 8:15 to pick up your tickets you'll have no problem...
Maybe go to Bouchon at the Venetian for early dinner then over to the Rio for the show...You could definitely have a nice dinner there for around $100.
Ok, So here's the plan....Thoughts? comments?
Yeah, I'll just have to call them in a few weeks then. I originally did it through their website because it was right there and I figured why not...
The site said expect an answer in about 24 hours, well its been about 96 hours now and for some reason I don't think that answer is coming, lol
Ok, So here's the plan....Thoughts? comments?
I'm actually suprised I haven't heard back from them about my reservation request, maybe the requested date was too far off?
Ok, So here's the plan....Thoughts? comments?
The only problem is that i can't say for sure I'd want to stop at three courses, lol.
If the pacing of the courses is that relaxed it might be a huge problem and I wouldn't want to rush it.
Looking more and more like Incanto might be the better choice, at least when it comes to the time restraints I'll have.
Ok, So here's the plan....Thoughts? comments?
wow, that really is quite a jump in price!!!!
I'm definitely torn between the two, it sounds as if I can't go wrong with either. Well, except the part you mention about the cost.
Ok, So here's the plan....Thoughts? comments?
So Robert, out of curiosity, if you had to choose which would it be? Incanto or Acquerello
