a

avandelay's Profile

Title Last Reply

Grilled wings

That is the method I'm using but adding a step before hand from Kenji Lopez at Serious Eats tossing the wings in salt and baking powder and drying in the fridge overnight. I guess it's sort of a dry brine. Was hoping that might keep things from drying out but I think you all may be right.

I'm also afraid that cooking them most of the way on the cool side would turn them into bacteria traps in between cooks.

Jan 31, 2014
avandelay in Home Cooking

Grilled wings

Grilling wings this weekend. Plan to cook over the cool side until cooked through and then toss in sauce and finish over direct high heat. Question I have is can I pre cook them on the cool side several hours before and then hold them until I'm ready to cook over direct heat? This seems like it should work but anyone think that this would be a problem?

Thanks

Jan 30, 2014
avandelay in Home Cooking

Burnt ends?

You can ask for them at Brian's Black Mountain BBQ in Cave Creek. They are outstanding.

Dec 02, 2013
avandelay in Phoenix

Phoenix Airport Marriott Dinner Rec's

NOCA is great but is closed until November 1.

Oct 09, 2013
avandelay in Phoenix

Bouchon

Is their breakfast menu only available on the weekend? If so, any breakfast recommendations close to the Venetian? Thanks.

Sep 03, 2012
avandelay in Las Vegas

kid friendly

At Chelesa's Kitchen kids eat free before 6 and so its typically packed with families around that time. Pretty straight forward American food nothing to blow you away but consistently quite good. Kids also eat free at St. Francis but I'm not sure how many familities take advantage. Another great lunch place with kids is The Farm at South Mountain. Its a working pecan grove and farm with picnic tables scattered about. Lots of room for them to run. It is probably my kids favorite place in Phoenix.

Mar 23, 2012
avandelay in Phoenix

Recent cowboy ciao experiences

Anyone been there recently?

Mar 17, 2012
avandelay in Phoenix

Wade Moises

Funny I was just thinking about Pasta Bar. Went to the Strand downtown and had the pasta puttanesca, which was pretty good but nowehere near as good as from Pasta Bar. Its Arizona's loss.

Dec 15, 2011
avandelay in Phoenix

Thanksgiving 2011: What's on the menu?

A mix carnivore/vegetarian thanksgiving so hopefully something for everyone. All the dishes except for the real turkey and its gravy are vegetarian.

Spiced pecans
Parsnip soup with caramalized apples
Lemon roasted green beans with Marcona almonds
Brussel sprouts with red wine vinegar and candied pepitas
Vegetarian stuffing
Mashed potatoes
Sweet potatoes
Glazed carrots
Dry brined heritage turkey
Gravy from chicken stock fortified with turkey drippings
Homemade unturkey with its own gravy and stuffing
Biscuits with compound butters
Candied mandarin oranges
Cranberry sauce

Maple pecan pie
Apple pie
Chocolate cream pie

Nov 24, 2011
avandelay in Home Cooking

Dry-brining disaster in the making?

I was planning to brine through Wednesday and then dry into Thursday. I think I'm going to rinse it tonight and then dry into Thursday. I plan on just roasting the bird. Real simple.

Nov 22, 2011
avandelay in Home Cooking

Dry-brining disaster in the making?

Thanks. I followed the la times recipe (which I think is the first to apply the method to turkey) and it is simply the application of salt, in this case two tablespoons, to a 10 lb. bird.

Nov 21, 2011
avandelay in Home Cooking

Dry-brining disaster in the making?

I am on day two of dry-brining a heritage turkey and the meat feels mushy (I think that is a technical term). Anyone else ever experience this? Do I need to procure a back-up bird? Any insight would be much appreciated.

Thanks in advance.

Nov 21, 2011
avandelay in Home Cooking

Pizzeria Bianco

Wondering what the wait is like on the weekends now that they open for lunch and pane bianco is making pizza as well. Has anyone gone on a weekend in the last few months?

-----
Pizzeria Bianco
623 E Adams St, Phoenix, AZ 85004

Oct 24, 2011
avandelay in Phoenix

Aria

Staying at the Aria and would love to get people's thoughts on restaurants other than Julian Serrano and Sage (both of which we ate at and enjoyed last visit).

Thanks

Oct 22, 2011
avandelay in Las Vegas

Thanksgiving weekend

This may be a silly question but are restaurants on the strip (and LOS) generally open the day after Thanksgiving? Just trying to plan meals for that day.

Thanks

Oct 20, 2011
avandelay in Las Vegas

Barrio Cafe, La Condesa, The Mission, Somewhere else?

Second for Gallo Blanco. I believe Los Sombreros used to be owned by Jeff Smestad. He now owns Elote in Sedona, which is fantastic. It is worth a day trip (about 2 hrs from Phoenix).

-----
Gallo Blanco Cafe
401 W Clarendon Avenue, Phoenix, AZ 85013

Sep 26, 2011
avandelay in Phoenix

Best option near Jobing.com Arena

Went to a different branch of Salvadorena and there is plenty even if you don't eat meat at all.

Aug 23, 2011
avandelay in Phoenix

Chef Curtiss going to Fox Concept...

I second this particularly because he is going to another branch of an existing Fox restaraunt. I can't imagine that Chris will have the freedom to put his own stamp on the place, press articles notwithstanding. I sincerely hope I am wrong and that this is the restaraunt that changes my mind on the Fox Group.

Aug 08, 2011
avandelay in Phoenix

Korean for a mixed group in/near Huntington beach

from what I can gather from posts on here (and please correct me if I'm wrong) korean restaurants specialize in one area i.e BBQ or tofu. We have a group with mostly vegetarians but others not. Any thoughts on a Korean place that might do both BBQ and offer vegetarian dishes as well. Or in the alternative a place with both vegi and non-vegi options on the menu that does both well.

Thx in advance

Jul 24, 2011
avandelay in Los Angeles Area

Best Burger in Phoenix?

Seeing as its 110+ out I think a Flagstaff reccomendation is called for--Diablo Burger is fantastic. Great burger, great fries.

Jun 30, 2011
avandelay in Phoenix

Chef Curtiss leaves Noca

Its the Cheescake Factory/Claim Jumperification of restaurants. Couldn't agree more that portion sizes at Noca are just right.

-----
Noca
3118 E. Camelback Rd, Phoenix, AZ 85016

Jun 30, 2011
avandelay in Phoenix

good bbq (PHX)

If you are in North Scottsdale, you may be somewhat close to Bryan's Black Mountain BBQ in Cave Creek, which is fantastic.

May 26, 2011
avandelay in Phoenix

Fresh Peach Pie

Well it worked, sort of. In terms of flavor it came out great. Keeping the pie together was a different matter altogether. Cutting the strawberry pie was difficult but was doable. The peach just had a lot more liquid and was significantly more difficult to keep together after sliciing. I think I probably needed more pectin or corn starch but not sure how that would have affected the texture. Think I will try a traditional cooked peach pie next time.

May 16, 2011
avandelay in Home Cooking

Fresh Peach Pie

In Arizona, its peach season right now and so far its shaping up to be a pretty good year (last year was a total disaster for peaches). I'll update with results.

May 10, 2011
avandelay in Home Cooking

Fresh Peach Pie

You are exactly right--I was looking for a raw peach pie with the peaches suspended in a gel. I intended all along to cut them, probably into quarters although wondering if I could make slices and build a mound that way. To sunshine's point, I think the texture would be fine--certainly different than a cooked peach pie but feel like it would work. Also the strawberry pie calls for lemon juice in the glaze and I wonder if that would be enough to inhibit discoloration.

May 10, 2011
avandelay in Home Cooking

Fresh Peach Pie

Good point. What about adding some fresh lemon juice to the peaches? Might that prevent, or slow, the discoloration?

May 10, 2011
avandelay in Home Cooking

Fresh Peach Pie

Cook's Illustrated had a great recipe for fresh strawberry pie using sugar, pectin and cornstarch with pureed strawberrys to make the glaze. It came out great. My question for the group is whether this would work equally as well substituting peaches for strawberrys. Any thoughts or tips would be much appreciated.

Thanks

May 10, 2011
avandelay in Home Cooking

It's a Salad, Only Bigger, with Lots of Stuff in it.

You could always just order two smaller salads and have them put it in a big bowl (if they have big bowls).

Apr 29, 2011
avandelay in Phoenix

Food Truck Friday

Last I heard the food court was going to continue as long as its bearable outside. I believe the sitting area has misters installed and so that may lengthen the season somewhat.. The hot dogs are great. I also have tried and enjoyed the cajun burittos at Jamburritos. The only thing I didn't enjoy was the BBQ.

Apr 28, 2011
avandelay in Phoenix

Fried chicken

Has anyone tried the recipe for Northern Fried Chicken from Saveur (link below) using fine ground matzo meal in place of flour? If so, any tips/comments would be much appreciated.

http://www.saveur.com/article/Recipes...

Thanks

Apr 21, 2011
avandelay in Kosher