JCap's Profile
Cafe Soho Advice
I'm going for the wings, is there a specific type of wing? Is there anything else that I shouldn't miss out on?
Thanks...
Are oxtails really ox?
Or is it cow? It just doesn't make sense to me that the only part of the ox that is commonly cooked is the tail...if it is what is the rest of the animal typically used for? Just curious, thanks.
My Thanksgiving Dinner from Smoke Daddy's
Thanks for the report...where are they located and would you mind sharing pricing?
Immersion Circulators for Home
Yeah, but the cost is still prohibitive to the home cook. At the end of the day, the device heats water, moves it around, and keeps it at a constant temperature, which doesn't sound like it adds up to $800 plus. I may be missing something because I'm admittedly not very fluent with technology, but...i dunno...
Immersion Circulators for Home
Just me or are these crazy expensive for the technology offered? I just did a cursory look online and the cheapest was a williams sonoma exclusive for $800. To me the technology isn't that much different than a coffee pot. Should we expect these to come down so this is a legitimate option for the home cook?
Can I Section My Turkey Before Frying?
We typically dont fry whole chickens, and this would enable me to fry two turkeys because of the even reduced frying time. Am i missing anything?
Motorino Questions...
Going to be in the city with a group of 4-6. Planning on going to Motorino around 8. My question is...is that possible? Do they take reservations, and if not would we be able to walk in and get a table in a reasonable amount of time?
Also, I'd like to get a drink and a bite somewhere before, and was thinking DBGB. We're staying at the Hilton Fashion District, don't mind cabs as long as we're in the same general area, does that sound like a decent plan, or is there another place we should be going to?
Thanks in advance...
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DBGB
299 Bowery, New York, NY 10003
Motorino
349 E 12th St, New York, NY 10003
About Steven Raichlen
I feel like i learn alot from his bbq techniques, but he has a way of making something as fun and soulful as bbq feel clinical.
Anyone Using Bottarga?
I've seen bottarga on a few cooking shows lately, and thought it looked good. I don't remember seeing it on any menus around town. Has anyone had it in a restaurant in the Philly area?
A real chow challenge: restaurant between Voorhees and Wilmington?
Yeah, the Swedes Inn is probably your place...that is a tough area (Voorhees-Wilmington).
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Swedes Inn
1301 Kings Hwy, Swedesboro, NJ 08085
Sam Sifton reviews Top Chef Ed....
...It wasn't pretty:
"the cooking at Plein Sud reveals itself to be lacking in flavor, texture, temperature or interest"
http://events.nytimes.com/2010/08/25/dining/reviews/25rest.html?ref=dining
Good Chef Blog- Studio Kitchen
The Studio Kitchen blog is by Shola Olunloyo, a chef who spends time in Philly and New York and is opening a much anticipated restaurant in Philly. I've recently gotten hooked on the blog...the most recent post about a Food Network recipe is priceless. Click through for a good laugh..."I substituted hamburger"
http://studiokitchen.typepad.com/
Are there any Gluten Free Restauraurants in Philly or Bucks County area?
In Doylestown, I believe that Jules Pizza has gluten free items, as well as Cafe Alessio. Unfortunately both are pizza, but they may be an upgrade from Uno?
Doylestown Area- What's with all the "Brooklyn" Pizza?
I first saw and tried a "Brooklyn style" pizza at Buckingham Pizza...then I saw it at Spatola's and today at Pino's in the Giant shopping center. I have to say, it's delicious- basically a thin pizza cooked in a sicilian tray, so it's square. It's made the same at each store- with fresh mozzarela (not shredded), fresh crushed tomatoes, and fresh basil. The crust gets golden from the tray it's baked in, almost a bit fried.
I've never seen this pizza before a few months ago, and I do some work in Brooklyn and haven't noticed that's the way they make it there...so, does anyone have any background on this?
Also, like I said, it's delicious...I highly recommend it.
Dark 'n' Stormy Recommendations?
Try the Nor'easter at Noble. It's a take on a dark and stormy made with a bit of molasses...delicious, it was the highlight of my meal.
need your help with ideas
Well, if it's that salty, maybe add to chopped grilled veggies and put on top of crostini...maybe treat it like you would anchovy or something else very salty.
Banana pudding recipe hunt
My favorite dessert, and I'm not a fan of bananas...Paula Deen's Not Yo' Mama's Banana Pudding. I know, alot of schtick, but it's different and it's phenomenal.
need your help with ideas
Love a salty bite of cheese in a salad with some fruit, i.e. peaches.
Help with pan-seared fish
Make sure the fish is bone dry...I let it sit on a paper towel and also put a paper towel on top of it for 5 mins or so.
For non-oily fish, I shake some Wondra flour on it. I think I first heard Eric Ripert talk about this and have made skate wing and redfish with it recently, and it gives this great little crust.
Don't move the fish in the pan for 5 mins.
When you get the fish out of the pan, drop in some butter, let it brown, squeeze a lemon, add some capers and some parsley, and pour over the fish.
Ricotta and Mascarpone?
Add mascarpone to sauteed mushrooms and onion, and some pasta water for a creamy pasta sauce.
What sauce would you make with tagliatelle and farfalle?
For the tagliatelle, If you like the savory bite of worcestershire sauce:
Saute a diced onion, add heavy cream and gently reduce for 5 mins or so, add what you think is too much worcestershire sauce and a little tomato sauce, cook for another couple minutes to allow the flavors to develop together.
Very important- add the pasta to the sauce and let them cook together for a few mins, adding a touch of the pasta water if the sauce seems too tight.
A sprinkle of parm, and you're good to go.
grilled pizza question
Regarding the fruit pizza, I like your idea of caremelized onions and gorgonzola. I wouldn't use raw fruit, but maybe saute figs/peaches/pears/apple with the onions. Maybe a touch of rosemary, and you'll be golden.
Just remember as Mario Batali always says, it's all about balance!
Burger in a Restaurant Setting
Loved the parc burger with raclette. Really good fries, and the bacala spread was also delicious.
Gastropub to Watch Flyers Saturday?
Looking for a step up from Chickie's and Pete's. Seems to me most of the gastropubs aren't necessarily about sports games, but looking for a place that has tv's that will have the game on with good food and beers.
Tweeting from the Beard Awards...
With all the stuff on tv, why aren't these televised? I'd watch...
