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FoodMan88's Profile

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Where can I get helpful, unbiased reviews of major appliances?

Talk to the repair guys, either independent or affiliated with a retailer. They'll tell you what manufacturer helps them the most (training, parts availability, etc) as well as who has the most generous labor reimbursement rates. You can bet that goes a long, long way on getting a repairmen to your home quickly.

Jul 05, 2014
FoodMan88 in Cookware

Austin Food Memories

Ah, someone of my generation. In addition to the Stallion and Dirty's, my faves were Little Matt's, the Ditch, Nau's, G&M, La Tapatia, Iron Works (gone to seed now) and Sandy's. The double double at the Stallion remains my fondest memory - double chicken fried steak, double order of mashed, $2!

Jun 04, 2014
FoodMan88 in Austin

Austin Food Memories

Trudy's is just north of the UT Campus on 29th or 30th.

Jun 04, 2014
FoodMan88 in Austin

Is there any good way to slow-roast a chicken (over 4 hours)?

I'd go with three to be safe. Depending, of course, on how well you know their appetites, number of sides and apps, etc.

Jun 04, 2014
FoodMan88 in Home Cooking

Is there any good way to slow-roast a chicken (over 4 hours)?

Hard to see the point of "low and slow" for chicken. Unlike some cuts of beef and pork, chicken (and most other poultry, like turkey) is very lean for the most part and there's little benefit. The idea of "slow and slow" is to gelatinize the fat in a brisket or pork shoulder rather than sear it in. You don't need to do this for poultry, it is much better to roast at a higher temp (350-375) for a shorter time period.

Jun 04, 2014
FoodMan88 in Home Cooking

What do you love best about the deli?

Tragically, the deli has gone the way of the butcher shop. Genuine ones are few and far between. Most delis today are all about Boar's Head or Thumann's meats and it's rare to find and butcher shop offering anything but pre-cut meats. You'll do just as fine at a chain supermarket.

May 23, 2014
FoodMan88 in General Topics

Gas Grill Options

Love my Cast Iron grates. A good brushing while it's still hot/warm, followed by some high heat oil spray does the trick every time.

May 15, 2013
FoodMan88 in Cookware

Under $1000 Propane Grill recs needed (with side burner)

What I like about the Napoleon over the Weber (which is a very nice grill) is I got the size and BTUs of a much bigger (and more expensive) Weber. The P500 has the best searing I've seen in a propane grill. The base P500 is a little under $1,000, and the infrared and side burner are each $150 options. Over the years I've had all kinds of gas grills to complement my charcoal smokers. The Napoleon has given me the most bang for the buck.

May 15, 2013
FoodMan88 in Cookware

Under $1000 Propane Grill recs needed (with side burner)

Look at the Napoleon line of grills. I have the P500. Fantastic grill.

May 13, 2013
FoodMan88 in Cookware

Seeking very kosher restaurant in midtown

Wolf & Lamb

Jun 28, 2012
FoodMan88 in Manhattan

Looking for great coffee maker

We've owned a Tech for almost a year. The big plus is it's simplicity and consistency. The heating element has help up nicely. My two complaints are: 1) the 10 "cup" capacity, it's 40 oz, I wish it did at least 12 cups and 2) the thermal carafe isn't all that thermal, the capresso thermal was much better.

Oct 06, 2011
FoodMan88 in Cookware

Smoking times-1 hr per lb.or 1 1/2 hrs per lb

The combo is fine. If you're using chunks, I wouldn't use more than 1 of each, 3 total will be plenty.

I'd invest in an oven thermo or something that can measure the surface temp. Low and slow is critical on butts and with too high a temp you'll be searing the fat as opposed to letting it gelatinize.

Sep 22, 2011
FoodMan88 in Home Cooking

Smoking times-1 hr per lb.or 1 1/2 hrs per lb

I go fat side down. 60-90 minutes/lb is a reasonable range. A lot will depend on the pork itself and your cook temp. I wouldn't go more than 225 cook temp, and aim for an internal temp of 195. Don't throw too many chips down, the positive effects of smoking diminish after a couple of hours. And you can oversmoke, even pork.

Sep 22, 2011
FoodMan88 in Home Cooking

Enchilada sauce?

The NM-style stacked enchilidas are awesome. We used to have a place in Houston that did NM-style Mexican and it was wonderful.

Aug 24, 2011
FoodMan88 in Home Cooking

Enchilada sauce?

Roux=Industrial food? You've got a lot to learn in life.

Mexican food is a lot like Italian food. There are significant regional distinctions. Recipes, ingredients and styles adored in one region may be disdained in another. That's why I suggested that adding a roux may be a TexMex thing, as opposed to a New Mexico, California, or any particular region of Mexico. Too bad you couldn't grasp it. Maybe in your next life. Or not.

Aug 23, 2011
FoodMan88 in Home Cooking

Enchilada sauce?

Doubt it considering they were taken from decades-old recipes, and there's nothing canned (unlike the tomatoes and cream of mushroom soup suggestions here)in any of the ingredients they suggest. In other words, do a little research next time. The addition of a roux wouldn't be to mask the "paucity" of real ingredients anyhow. Jeez.

Aug 23, 2011
FoodMan88 in Home Cooking

Enchilada sauce?

As a reference, both Robb Walsh and Homesick Texan use a roux (about a 1/4 cup each of flour and lard/oil), maybe it's a TexMex thing.

Aug 23, 2011
FoodMan88 in Home Cooking

Enchilada sauce?

This looks like an excellent chile puree, but where's the roux for thickness? Typically I'll start with a puree like this, then fold in a roux (lard or oil with flour) to give it some body.

Aug 22, 2011
FoodMan88 in Home Cooking

need italian restaurant for cadet's first non-military meal in NYC

Piccolo Angolo in the West Village. A little more than $20 but worth every penny. Actually, all of the pastas are below $20. Even a West Point Cadet won't leave hungry.

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Piccolo Angolo
621 Hudson St, New York, NY 10014

Aug 05, 2011
FoodMan88 in Manhattan

looking for a hearty breakfast near makena/wailea

You're right. Probably weren't doing breakfast when last there. Going in a couple of weeks so we'll have to try.

Aug 03, 2011
FoodMan88 in Hawaii

Masterchef 8/1 spoilers

Remember that "didn't cook his roux" comment was from the peanut gallery, and could have easily been rebutted with a "yes, he did" that wasn't aired. But then they wouldn't have the typical red herrings that make up most of the dialogue.

Aug 02, 2011
FoodMan88 in Food Media & News

looking for a hearty breakfast near makena/wailea

Longhi's and Five Palms do NOT serve breakfast

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Longhi's
888 Front St Ste H, Lahaina, HI 96761

Five Palms Restaurant
2960 S Kihei Rd Ste A, Kihei, HI 96753

Jul 30, 2011
FoodMan88 in Hawaii

North End for the 1st time what next

The Daily Catch

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Daily Catch
323 Hanover St, Boston, MA 02113

Jul 28, 2011
FoodMan88 in Greater Boston Area

Parboiling Baby Back Ribs???

cajondave, also a few feet away from the fire, not just above it. Ever hear of an offset smoker box? They were not invented because of space restrictions.

Jul 19, 2011
FoodMan88 in Home Cooking

Full packer brisket in S. Fairfield/Westchester County

Actually found them at Fairway in Stamford. Got a great 12 pounder for $3.29/lb!

Jul 14, 2011
FoodMan88 in Southern New England

Drinks - Grand Central Terminal

Campbell Apartment, right in the terminal.

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Campbell Apartment
89 E 42nd St, New York, NY 10017

Jul 13, 2011
FoodMan88 in Manhattan

Full packer brisket in S. Fairfield/Westchester County

Most stores seem to carry only flats. Any ideas?

Jul 12, 2011
FoodMan88 in Southern New England

Buying Pork Butt in Westchester

Costco in Port Chester

Jul 11, 2011
FoodMan88 in New York State (exc. NYC)

What Makes an Enchilada Sauce? [moved from General Topics]

Traditional Enchilada Sauce, aka Chili Gravy starts with a chili puree mixed with a roux for thickness. Robb Walsh has a great recipe, as does Homesick Texan. You can make the puree with either pureed whole chili pods or chili powder (along with cumin, oregano, etc) and the roux is either oil or lard with flour. Never seen tomatoes of any kind in it.

Jun 20, 2011
FoodMan88 in Home Cooking

Words that Annoy You in Restaurant Reviews

An awfully low bar to hurdle.

May 26, 2011
FoodMan88 in Food Media & News