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KARAal03's Profile

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Where to buy duck prosciutto?

Does anyone know where I can buy duck prosciutto in the city, apart from the pre-packaged outrageously expensive form found at Murray's? I bought a breast of duck prosciutto from a guy at the Union Square greenmarket last month, and it was perfect. I went back to try and find him and couldn't, and the woman manning the information booth didn't know who I was talking about. I'm starting to think I hallucinated! Any leads on who he is, or where else I can find duck charcuterie in the city?

Thanks!

ANSWER: Sorry, would delete but don't seem to be able to do so. More persistent googling - 10 pages in for some reason, disclosed that it was most likely Hudson Valley Duck Farm, at the Union Square farmer's market on Mondays.

Nov 21, 2010
KARAal03 in Manhattan

Kosher Catering for Seder in Bethesda?

Thanks so much! The second link had a link to a small-scale kosher caterer in bethesda which is exactly what I was hoping for (the seder isn't big enough to call for really upscale fancy catering). I will check it out!

Kosher Catering for Seder in Bethesda?

Hi Everyone,

My extended family lives in Bethesda. For reasons not worth getting into my parents need to travel down there, prepare the whole first seder at the host's house, then come back to new york to prepare the second seder the next night. It's a little insane, and I was hoping I could help take some pressure off by suggesting that they cater some or all of the first seder in Bethesda. I did some googling but any kosher caterers out there don't seem to have websites or reviews. I was hoping someone on this board would have some suggestions - we need actually kosher (not just kosher-style) because the meat needs to be kosher meat.

Thanks in advance for any help you can give!

Kosher K.

Serving Six with a 4 lb Chicken?

Thanks for the feedback everyone. I'm going to carve the chicken, but I'll get another one - I do think two will be enough!

Dec 18, 2009
KARAal03 in Home Cooking

Serving Six with a 4 lb Chicken?

I was planning to roast a 4 lb organic free-range chicken to serve 6 people total for dinner, along with substantial sides (balsamic braised brussel sprouts w/ breadcrumbs and carmelized corn with thyme) and desert. I'm worried about whether that is a big enough chicken or whether I need to make two. I was hoping to make just one (using the Thomas Keller method) just because it seems from reading the boards that making two will result in less crispy skin. Am I being unrealistic to think a 4 lb chicken will feed 6? Any yay or nay votes from experienced dinner party hosts would be appreciated!

Dec 17, 2009
KARAal03 in Home Cooking

Roasting Chicken - Using Rack Creates Steam?

Thanks so much everyone!!

Dec 17, 2009
KARAal03 in Home Cooking

Roasting Chicken - Using Rack Creates Steam?

Hi All,

I am wondering if anyone has thoughts about the advantages/disadvantages of using a rack when roasting chicken. I use the Thomas Keller method (dry bird, 450 heat, leave it alone). I used to do this in a shallow baking pan that did not have a rack, and it worked great. Recently I bought a roasting pan (I think it's enameled light metal, maybe tin) with a small rack. I roasted the chicken that way recently, while also using the same oven to bake no-knead bread, which necessitated taking the top off the bread pan for the last 30 minutes. My chicken was noticeably less crisp. My theories are 1) it was less crisp because after taking off the top of the pan holding the bread the bread released moisture during the last 1/2 hour, or 2) the dripping of the juices down from the rack into the pan creates sizzling that lets off moisture.

Perhaps both were at play. I am wondering though whether wise chicken roasters on this site think that using a rack might create more moisture because the juices escape, hit the hot pan, and then evaporate to some extent. Any thoughts would be much appreciated!

(Would also love any quick tips for making pan sauce - haven't done it before but am planning to when I roast a chicken tomorrow).

Thanks!

Dec 17, 2009
KARAal03 in Home Cooking

Lilette

so so so so so good. i was just there a week ago and it was one of the best meals i've had all year - and that's saying a lot since i spent the summer in new york eating out all the time. i went with a friend and we shared almost everything, so i tasted: the beef short ribs, the mushroom toast, and eggplant/mozzarella appetizer, the chicken broth with egg, the duck confit, and a special desert - fennel shortbread with panna cotta. my friend had fish, which i didn't try. the broth/egg and the eggplant appetizer were good, but not outstanding. the rest was AMAZING. the short ribs, the mushroom toast, and the duck confit, in particular, were "please stop talking to me because i have to close my eyes to fully experience this taste" good. i highly highly recommend!

Oct 14, 2008
KARAal03 in New Orleans

Finding Local (Even Organic) Produce/Meat/Eggs?

Thanks Annasta! I've been to the Crescent City Farmer's Market both times but never saw eggs for sale. Do you happen to remember who usually has them? I'd get up early for sure! I think I bought some lamb from Justin Pitts just yesterday in fact. And many thanks for the CSA link! Localharvest wasn't showing any CSAs when I searched but perhaps I was doing it wrong - I'll try again :)

Aug 24, 2008
KARAal03 in New Orleans

Finding Local (Even Organic) Produce/Meat/Eggs?

thanks so much celeste. i completely understand how hard it is for local farmers to make a living basically anywhere, and that it's difficult to make ends meet pursuing organic markets when there isn't as much of a demand in the area. but hopefully if enough people do ask around and create demand there will be enough to support more natural growth practices in the area. it's hard to balance everything - i want to support local farmers while i'm here, especially smaller operations, and i hate to buy organic-only from somewhere like whole foods when it's all been shipped in from far away places, but i also don't want to give up my preference for non-pesticide-laden foods!

the tips on the eggs are really helpful - thanks! i will definitely be checking them out!

Aug 24, 2008
KARAal03 in New Orleans

Mahoney's Po-Boys on Magazine

i have to concur - as a faux-kosher eater (no pork or seafood) po' boy options are limited and i usually feel like i'm eating a sad imitation while everyone else at the table feasts (save the traditional roast beef of course). but i had a really good turkey po'boy here - it was fresh real roast turkey in a delicious gravy, and was hearty but didn't weigh me down. delish!

Aug 24, 2008
KARAal03 in New Orleans

Finding Local (Even Organic) Produce/Meat/Eggs?

Hi All,

I just moved to NOLA from New York and I have to say I was excited about hitting up the farmer's market, and figured that there would be a lot more local agriculture given the growing conditions down here. So far though, the options seem limited. And while chickens aren't plants, of course, I'm particularly dying for fresh local farm eggs - after you've had good farm eggs it's hard to go back to the pale yellow ones you get at the supermarket, even a good supermarket. I've tried researching CSAs and haven't found any around the area. I'd be willing to drive up to an hour or so on weekends - does anyone know of a relatively local source (e.g., under 100 miles from NOLA) for local eggs and meat that are at least raised humanely and without antibiotics if not organically? A source for organic veggies would be great too.

Thanks,
Kara

Aug 24, 2008
KARAal03 in New Orleans