desantmj's Profile
Fresh Corn Tortilla's on Staten Island?
Does anyone know where I can purchase some fresh corn tortilla's on Staten Island? Much obliged.
Denino's first time question
Plain or sausage. The mushrooms are canned, I would skip them.
Dampa Grill Staten Island
Definitely right across the street from Phil-Am. Definitely interesting, very good, and cheap. I’ve eaten there a bunch since the initial post (thanks Flaco). There’s definitely a surplus of tasty-good pork, and the chicken adobo is killer.
taking the Staten Island Ferry
I was told it was owned by the same guy as Bayou. Is this the Albanian in question, or was that bs?
All things St. George
Just moved to the St. George neighborhood of Staten Island. What’s good around here? I need the scoop: Restaurants? Take-out? Butchers? Bakeries? Fishmongers? Much obliged.
Staten Island Pizza
Denino's is where it's at. The sausage pie is killer, as are the white pie, and the broccoli rabe. Get some fried calamari to start. If you have a small group, grab a table by the bar to avoid the wait. Like most of the better pizza places on the island: no slices.
Picky mom in Staten Island: she prefers Asian food, but often claims she can do better...any recs?
Sister's Korean BBQ 330 Bradley Ave, Staten Island, NY 10314. I'm a big Pho Mac fan. Talay thai is good, but the atmosphere is pretty dumpy. Forest Thai on Forest is also good.
Curing my own cappicola?
I'd like to cure my own. Have any of you done this before? I have a recipe for coppa (from Ruhlman's "Charcuterie") which uses large chunks of pork shoulder. Is this the same thing? Is cappicola a type of coppa? I have cured my own prosciutto before, but would like to avoid some of the hassle. Any advice would be appreciated. Thanks.
Are "they" dumbing down habanero peppers?
Don't you love it when you ask a straight forward question and "chowhounders" use it as an excuse to lecture?
The answer to you original question is yes.
http://www.nytimes.com/2004/11/21/national/21peppers.html?pagewanted=print&position=
Some Like It Hot, but a New Pepper Is Bred for the Rest
By RALPH BLUMENTHAL
ESLACO, Tex., Nov. 18 - It's a burning issue for some hot-pepper lovers: Whatever possessed Kevin M. Crosby to create the mild habanero?
For Dr. Crosby, a plant geneticist at the Texas A&M Agricultural Experiment Station here near the Mexican border, the answer is simple: "I'm not going to take away the regular habanero. You can still grow and eat that, if you want to kill yourself."
But for those who prize the fieriest domesticated Capsicum for its taste and health-boosting qualities, Dr. Crosby and the research station in the Rio Grande Valley have developed and patented the TAM Mild Habanero, with less than half the bite of the familiar jalapeño (which A&M scientists also previously produced in a milder version).
With worldwide pepper consumption on the rise, according to industry experts, the new variety - a heart-shaped nugget bred in benign golden yellow to distinguish it from the alarming orange original, the common Yucatan habanero - is beginning to reach store shelves, to the delight of processors and the research station, which stands to earn unspecified royalties if the new pepper catches on.
"I love it," said Josh Ruiz, a local farmer whose pickers this week filled some 200 boxes of the peppers to be sold to grocers for about $35 a box. "It yields good and I'm able to eat it." As for the Yucatan habanero, he said, "My stomach just can't take it."
By comparison, if a regular jalapeño scores between 5,000 and 10,000 units on the Scoville scale of pepper hotness based on the amount of the chemical capsaicin (cap-SAY-sin), and a regular habanero averages around 300,000 to 400,000 units, A&M's mild version registers a tepid 2,300, or barely one-hundredth of its coolest formidable namesake. A bell pepper, by the way, scores zero.
Not everyone hails the breakthrough. Dr. Crosby, 33, a native Texan and a distant relative of the crooner Bing, said "chili pepper fanatics" have called with rude questions about what he was thinking and why he was wasting his time. A Mexican voiced complete bewilderment. Why, he asked Dr. Crosby, would you want a habanero that's not hot?
Fresh Ham?
Great. Thanks for the suggestions. Would it break apart like shoulder eventually or would it just dry out?
Fresh Ham?
I have one. I've never cooked one before. I'd like to keep the flavors fairly simple (garlic, olive oil , white wine, parsley, maybe sage, s&p). How do you guys like to cook 'em?
Good Bread on Staten Island?
Moretti's Bakery at 640 Forest Ave used to have some pretty serious Italian bread. Haven't been there in a while though.
What's the secret of slicing fresh mozzarella thin ?
It will most definitely change the texture. Fresh mozzarella shouldn't even be refrigerated. A boning knife or thin serrated blade should get the job done.
A trip to Nashville
For breakfast Pancake Pantry is always popular. However, it's a bit of a tourist trap, so don't even think about weekends. Loveless Cafe is great but it's a hike. I ate a lot of breakfast at the Hermitage Cafe but it's really a total dump. For lunch you can't beat Arnolds. Hog Heaven is really good bbq in the middle of centenial park. Baja Burrito is better than any Burrito place in TN has a right to be. For dinner, I like Mambu and Tin Angel which are noth pretty casual. I had a really good experience at Watermark, which is a little more upscale than the other recs, but I was only there once. Have fun.
Sushi Restaurant in Staten Island? [Moved from Tristate Region board]
Fushimi in Grant city is good. So is Sake One in Great Kills. Fushimi is definitely more upscale.
Pitting cherries...without a cherry pitter.
This method works well and causes little mess. However, you will have holes on both sides of the cherry.
You need an empty beer bottle and an ordinary pencil.
1) remove the eraser completely from the end of the pencil, leaving the metal part empty.
2)place the cherry on top of the beer bottle.
3) use the pencil, metal end first to push into the spot where the stem was and all the way through the cherry, and into the bottle.
You will end up with a bottle full of pits, and cherries with none.
BBQ Catering Suggestions?
I need someone to provide some BBQ grub for a bachelor party. Any suggestions? The party is on Staten Island and it would be prefereable if they'd deliver out there. However, I might be willing to pick somthing up if it's particulalry worthwile.
thanks
how many chowhounds also homebrew?
Just wine, hopin to start doing beer soon though.
Best Canned Tomatoes
Wow, I grew up on red pack, and I didn't even know that product existed. I'm gonna have to find/try it.
Worst kitchen screwup.
I was making a leek and potato soup for a dinner party. But, I had no means to puree it; so I borrowed a friend’s blender. She explained how she spent a while cleaning it because her roommate had made strawberry daiquiris in it and let the mess stick. Since I knew it was clean, I just plugged it in, and filled it with soup. Blended it. Tasted it. Liked it. Went to pour it and guuuuuuuhhu. The entire contents of the pitcher evacuated the vessel and relocated itself on my countertop. You see, the blade was underneath, rather than on top of, the screw on bottom piece.
Live Market on Staten Island?
I just moved back to “the rock” after being away for a few years. However, I remember hearing about a “live market” that opened somewhere on the north shore a year or two ago. I think they were catering to the Halal crowd. Tried to google it; no dice. Anyone know if this place is still around?
