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thenamesdiana's Profile

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How to hack my Col. Bill Newsom's Kentucky Country Ham

I have a whole country ham from mid September 2010 and thought it was high time to break it open. I've been trying to approach it with a knife for the last few days but have no idea as to how I should start hacking away at the beast. I would like to get some nice steaks but also have an area where i can carve it like a prosciutto and eat thin raw slices off of it. I've attached a diagram found online for a country ham, but i would like to have both ham steaks AND and area for eating raw. How would u suggest I cut this ham.

Aug 12, 2011
thenamesdiana in Home Cooking

Birthday Cake

There is a woman names Anna who makes birthday cakes. She is going to make one for my boyfriend that is a chocolate whiskey stout cake with Baily's cream in between covered in scotch ganache. She made a birthday cake for my friend and it was so delicious I got her number off of him. Her prices are very reasonable and she seems very sweet from what I can tell from emails:) Her website is verilybakedgoods dot com

Dec 13, 2010
thenamesdiana in Manhattan

Savory Oatmeal

I like my oatmeal with lots of fresh black pepper, soy sauce, and fried shallots. mmmm

May 13, 2010
thenamesdiana in Home Cooking

Selecting the best cocktail shaker

I cant find the Rosle Boston shaker for sale anywhere online. Any other suggestions?

Dec 15, 2009
thenamesdiana in Spirits

What is "edge of eye steak" from freshdirect?

I like to cook my 1" edge of eye on my iron skillet. While I get the pan super hot I rub my steak with some gray sea salt and cracked malabar pepper. Then I lay the steak down and leave it there for 5 min EXACTLY, never touching the steak. DO NOT move or press down on the steak. Then I turn over the steak and cook it for 4-5 min depending on how rare I want it, I tend to like my steak rare so I do 4min but for well done I think I would never go past 6min. Also you MUST let the steak rest for 5-7min if you want a juicy tender steak because the juices distribute over the steak again. Don't worry your steak will not get cold, and it is an essential step to getting the perfect steak.

When cooking steak, remember that 1min of cooking time makes a huge difference. I have ruined many steaks before. So far this method has been working splendidly for rib eye, edge of eye, hanger, and skirt steak. Hope this helps :)

Dec 15, 2009
thenamesdiana in General Topics

Selecting the best cocktail shaker

I have decided to purchase a boston shaker for my boyfriend and am having a difficult time. I bought this one:
http://www.amazon.com/Alessi-5050-Bos...

But I feel like I overpaid since coming across this one:
http://thebostonshaker.com/_product_8...

I was wondering if there were any major difference between a $117 dollar shaker and a $14.40 dollar one.?

Dec 15, 2009
thenamesdiana in Spirits

A Cheese Primer

I wish the US would allow the import unpasteurized cheeses. My favorites are the Epoisse, Serra da Estrela, Roomano Gouda and Montgomery Cheddar.

Dec 14, 2009
thenamesdiana in Features

What are the foods you grew up with?

Breakfast:
Cereal
Lunch:
School Food
Dinner:
Steamed White Rice
Roasted Salted Yellow Croaker
Kimchi
A Chigae of some sort
and
Various banchan
Peeled and Cut Apples for dessert

Nov 16, 2009
thenamesdiana in General Topics

Hot & Sour Soup/Egg Rolls All the Same?

Sorry Im joining the post so late...

I just wanted to say no, not all chinese restaurants taste the same. China is a huge country and different regions have different flavors. My favorite is Sichuan Chinese and the Sichuan Gourmet in NYC. The food is very spicy and savory and the hot and sour soup uses Sichuan pepper along with regular black pepper, giving a sense of numbness in your mouth. Every place I've had hot and sour soup have tasted pretty different in consistency and ingredients. Some places use pickles and lots of lily buds and some just add too much cornstarch and sugar. I dunno about egg rolls but hot and sour soup has been a different experience at most chinese restaurants I have been to. (I'm talking about your average American-Chinese greasy joint in NYC, not authentic places in Chinatown.)

Nov 16, 2009
thenamesdiana in General Topics

Need to buy LARGE blue crabs in manhattan

I have been to Chinatown this weekend to look for bluepoints but they are all so tiny. I would like to find big ones. Any ideas?
-thanks all!!

Sep 23, 2009
thenamesdiana in Manhattan

Finding my own uni to eat

I know you need permits but I was wondering if all kinds are safe to eat? That would determine whether i would even spend time to get a permit.

Sep 08, 2009
thenamesdiana in General Topics

Finding my own uni to eat

Whenever I go to a tropical island like St.Johns, I see so many sea urchins in the water and wondering if they were good enough to collect and eat. I couldnt find anything about those urchins online and decided to ask chowhounders! I just don't wanna risk poisoning myself:P

thanks!!!

Sep 08, 2009
thenamesdiana in General Topics

best chimichanga

I like Mexican Radio's chimichangas

19 Cleveland Pl
New York, NY 10012
(212) 343-0140

Jun 05, 2009
thenamesdiana in Manhattan

Fried Chicken in Brooklyn (this just can't be!)

This is an update to an old post. There is finally good chicken in williamsburg brooklyn!!!!!! There is Walter Foods on Grand bet Driggs and Roebling st whose chicken is crispy and extremely tender and juicy served with honey dipping sauce and dirty mashed potatoes. There is also Egg on N5th bet Bedford and Berry whose chicken is served with biscuit and collard greens. Mmmmm sooooooo goooooood!
I also wanted to add that Blue Ribbon is coming maybe by end of the year to the burg which means we will have even more delicious chicken clucking their way into the neighborhood.

Nov 06, 2008
thenamesdiana in Manhattan

top 3 restaurants iin williamsburg?

Murray Hill is not trendy. Its full of old people. hahahaha but i agree with you on the restaurants.

Nov 06, 2008
thenamesdiana in Outer Boroughs

top 3 restaurants iin williamsburg?

I am extremely late to this post but still wanted to chip in.
1) Best is Dressler, for taste, plating, and decor. It is also the only one of two michelin rated restaurants in brooklyn, the other being in park slope!
2) Walters Foods- Good turf, Amazing surf. Their oysters arent as exciting as Marlow n Sons. Their fried chicken with honey dipping sauce is to die for. There has been another surge of good chicken in the neighborhood, esp with Egg now serving it for dinner. (The former chef of pies n thighs, meaning brined chicken fried to perfection.)
3) Peter Lugers- Amazing steak, you must get the sizzling bacon steak as an appetizer.
I am naming the top 3. There are of course many other good restaurants such as Bozu, Egg, Marlow n Sons, Moto, Bonita, Aurora, DOC wine bar, Dumont, Sweet Water, Zenkichi, Chai thai, Lily thai.. im sure there are many im not naming, but i also have my own grips about these places. I feel although my thp three isnt as exciting as many other choices, i still feel they are the cream of the crop in food quality, taste, plating, decor, and service. Excpet for peter luger which is rough around the edges, but thats the charm.

Nov 06, 2008
thenamesdiana in Outer Boroughs

walter foods in williamsburg?

I went there last night with my boyfriend and two friends. It was very good food. Well prepared, nicely seasoned and very fresh.

We ordered the following:
Raw Bar: (overall you get your usual oysters, but tthey have a special oyster every night to change it up. They also had king crab, chilled lobster, little neck clams, stone crab claws. All looked very fresh)
6 Blue points -fresh
6 Malpeques- fresh
6 Special of the Day (sorry, cant remember name)- fresh

Mains:
1.5 lbs steamed Lobster stuffed with crab - Very good
Surf n Turf (steak and 1/2 lobster)- Very good
Steak sandwich- Very good
Hamburger -Very good

Overall we were happy with the place, the decor was nice, not as cool as Dresslers, or Marlow n Sons and Diner, but simple and inoffensive like most restaurant decor. Oh yes, before I forget, the table next to me ordered fried chicken and it looked AMAZING!!!! Just when I had given up on of ever biting down to delicious fried chicken in the burg, this place opened up a place in my heart called hope!

I pour an oz on the ground for the dead kitchens no more serving good fried chicken in the burg:
Pies n Thighs
Union Picnic
and I spit at you Palace Fried Chicken

Oct 25, 2008
thenamesdiana in Outer Boroughs

Baked Empanadas

I just went to Tipico with my boyfriend yesterday and i was very disappointed. The waitress was very nice and the BYOB is great but the food was not as good as i expected. My boyfriend ordered the beef stew and i ordered the chorizo and blood sausage. The beef stew was very bland but to be fair I'm not sure if it's supposed to be this way because I have never had Paraguayan food before. The blood sausage was very good, but the chorizo was okay. To me sausage is always good, but I've had much much better chorizo. Overall, I'm not impressed and wouldn't go back, but I wouldn't totally dis the place either.

Oct 21, 2008
thenamesdiana in Outer Boroughs

Best Falafel in NYC?

Moshes Falafel's are tasteless and bad. Yuck!

Jul 24, 2008
thenamesdiana in Manhattan

Edge of Eye Steak from Fresh Direct

What is edge of eye steak? I went to a local butcher to get this cut of meat i always got through fresh direct but they had no idea what it was.

Jul 15, 2008
thenamesdiana in Home Cooking

What is "edge of eye steak" from freshdirect?

hello,
i wanted to buy the edge of eye steak that i usually get from fresh direct but when i asked the local butcher, he did not know what that was. Im hoping someone out there knows what its called, i dont think its a chuck fillet steak tho.
thank you,
diana

Jul 15, 2008
thenamesdiana in General Topics