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FoodMan88's Profile

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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

Smoking Brisket

Unfortunately the best brisket cooks take a looooong time. 16-18 hours is the average for me. I aim for a grill/smaker surface temp of 200-220 and cook a full packer brisket as opposed to a flat. The key is gradually getting the heat up so the fat will tun to gellatin rather than sear. The way to make it more convenient is to cook it overnight, pull it when it's ready the nest morning/early afternoon then wrap it and store it in cooler for up to 5 hours before carving.

May 26, 2011
FoodMan88 in Home Cooking

Words that Annoy You in Restaurant Reviews

These:

"by Sam Sifton"

May 26, 2011
FoodMan88 in Food Media & News

Smokey Joes' Stamford

Smokey Joes makes me wish for McDonald's to bring back the McRib.

Mar 16, 2010
FoodMan88 in Southern New England

Pub Food Greenwich?

Ginger Man or McDuff's

Feb 25, 2010
FoodMan88 in Southern New England

Wanted to know the Best and Worst Restaurants of Greenwich, Ct?

I wouldn't call Pasta Vera an Olive Garden, but I will say it has no soul. The food is bland and there's no sense of any personal touch in the cooking. Greenwich could really use an old-school Italian spot. The closest were D'Vinci's on the avenue and That Little Italian Place in Byram - both gone and fondly missed.

Feb 25, 2010
FoodMan88 in Southern New England

Westchester/Fairfield Board?

As a Fairfield County resident who dines a lot in Westchester as well, a Fairfield/Westchester board makes more sense than the current configuration. I have to look at NY State and Southern New England to look at my home turf while having to sift through lots of areas that are irrelevant to me.

Feb 23, 2010
FoodMan88 in Site Talk