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howund09's Profile

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Guincale

D'artagnan makes a decent guanciale. any place that carries their products can order it for you. Birchhill Meats in Locust Valley, Wild By Nature or Whole Foods fit the bill.

Jan 04, 2009
howund09 in General Tristate Archive

Peconic Bay Scallops

Ask your local fish guy to pick up Taylor Bay Scallops from the market. While not quite the same they are sold fresh live in the shell and they are identical to Peconics except they are cultured in Mass. and available most of the year.

Dec 03, 2008
howund09 in Manhattan

Good restaurants in Huntington, Long Island

I second Golden Dolphin. I prefer Med. Snack Bar over Scorpios for fresh fish. Honu is for food that complements cocktails, not a simple meal. For a homey simple feel try Mundays on NY Ave and Main.

Nov 30, 2008
howund09 in General Tristate Archive

LI Restaurants with Manhattan feel?

Can you honestly speak of NF table in the same breath as Cru and Eleven Madison, Robouchon, Babbo and others who define dining for the country?!!

Sep 25, 2007
howund09 in General Tristate Archive

Seafood, Huntington Area

I hate to speak negatively about any restaurant because they all work so hard, BUT, the only thing worse than Fiddleheads is Wild Fin. The only bigger rip-off than those two are any Tom Schaudel place. Frozen, farmraised, poorly executed, oversauced, under seasoned.

Mar 16, 2007
howund09 in General Tristate Archive

Seafood, Huntington Area

You won't buy this easily, but Dolphin Diner has some of the freshest, cleanest fish around. And Mediteranean (sp) snack bar on NY Ave. is great for simple preps. especially when Steve has been fishing.

Mar 15, 2007
howund09 in General Tristate Archive

remove burned on carbon from cast iron?

Carbon-off works. So does Mex (try the hardware store). Use rubber gloves and a spackle knife to get off thick, old carbon deposits. Then put an inch of salt in the pan and in the oven @ 350F for an hour. Rub the salt into the pan to get up all the dreck you can. Then wipe out with some oil on a rag until it comes clean. I do this to all my iron pans once every six months, then re-season them.

Mar 09, 2007
howund09 in Cookware

Seeds for the Post-Apocalyptic World

What about wild seeds?

Mar 06, 2007
howund09 in Features

Mark Bittman: Mackerel Article

Spanish Mackeral have no scales, Boston Mackeral have no scales. Maybe you guys know of a mackeral that I don't.

Mar 06, 2007
howund09 in Food Media & News

Need Rec's for Korean BBQ

"hounds rock. Thanx!

Feb 07, 2007
howund09 in Manhattan

Le Bec-Fin Review (long)

I couldn't agree more. I'm an "insider" and I have to add that a bad experience at restaurant of that supposed caliber is unforgivable. This is what they do for a living every night. Their patrons come on the most special of occasions, for the most part. They have a responsibility to nail it perfect EVERY time. Would the public be so forgiving of flaws if this were a Broadway show, or a concert? You can forgive flaws to a degree, but this is regarded as a top restaurant. I thought I was paying for perfection.

Feb 06, 2007
howund09 in Pennsylvania

Need Rec's for Korean BBQ

Going to dinner on Monday with a well traveled couple that "likes noodles" but hasn't tried Korean food yet. We are meeting in NYC and I'd like to turn them on to something new. Also, there's a no meat guest. I'll take rec's on Japanese but one of the guests won't do raw. Thanx in advance, Hound's!

Feb 06, 2007
howund09 in Manhattan

What would be your topic - a la Kurlansky's Salt, Oyster, Cod?

same goes for coffee, tea, chocolate, pumpkins, turkey, most beans, peppers, potatoes, and there's more. The Italians and the Chinese are credited with alot that is of American origin. Check out MK's new one, "small bites".

Jan 30, 2007
howund09 in Food Media & News

Which Batali Restaurant?

Jayson Denton, of Lupa is a partner of 'inoteca. His brother Joe and former sous chef of Lupa, Eric are the managing partners. Mario doesn't consult for panini bars. 'inoteca is a spin off of Jaysons first venture, 'ino on Bedford.

Jan 29, 2007
howund09 in Manhattan

Pomegranates (Split from Mutton/lamb; Goat/kid thread

i've been eating them on the west coast since the
70's but we always called them "Chinese Apples"

Jan 26, 2007
howund09 in General Topics

Best anti-pasti on Long Island...

Thanx guys! I'm on the North Shore but I intend to try all of these places. I really crave this stuff when it's very hot or very cold. Nothings better to me than speck, pecorino, crusty bread and a glass of Amarone with the wind howling outside. Anything in the Huntington Area?

Jan 18, 2007
howund09 in General Tristate Archive

Bialys

word up, fmritt!!! Everything else is a bastardized bagel.

Jan 13, 2007
howund09 in General Tristate Archive

Mac Knife

I prefer Shun Pro series to Mac. Superior knife for the price range.

Jan 13, 2007
howund09 in Ontario (inc. Toronto)

Best anti-pasti on Long Island...

I'm craving REAL Antipasti. Who's does it best on Long Island? Nothing canned, and not a pile of grilled zucchini in January, please. Whattcha' got?...

Jan 13, 2007
howund09 in General Tristate Archive

Microcress (with vincotto drizzle or otherwise)

This is exactly when you'll find it. Look for running water like creeks or springs and you'll find it in small rosettes. Also wintercress likes to pop up out of the snow on "warm" spells. Peterson's field guide is a must.

Jan 09, 2007
howund09 in General Topics

Favorite Cheese?

There is very little I wouldn't do for a wheel of Pecorino Foglia Noce. It is a perfect thing.

Jan 08, 2007
howund09 in Cheese

All u can eat sushi Long Island

I agree. As a foodservice professional I can tell you all u can eat sushi is kamikaze.

Jan 08, 2007
howund09 in General Tristate Archive

Wait a second now - regarding Top Chef II - kitchen manners? are you kidding?

The real problem here is that eveyone wants to be a chef and no one wants to be a cook. The schools sell themselves as Chef school. I could sear and braise these kids that want to be called Chef because they graduated from some glorified vocational school. I had an extern not long ago that turned down the job we offered her because she wasn't inspired by our kitchen. Even if that was an excuse for the low pay... who the hell asked you to be inspired days out of culinary school? Go peel something!

Jan 08, 2007
howund09 in Food Media & News

Microcress (with vincotto drizzle or otherwise)

I'll bet there's some growing in your backyard right now. Free and full flavored.

Jan 08, 2007
howund09 in General Topics

Wait a second now - regarding Top Chef II - kitchen manners? are you kidding?

That kind of behavior would get you thrown out of any one of Chef Tom C's kitchens, instantly. Every show need a little Jerry Springer or America would be instantly bored.

Jan 07, 2007
howund09 in Food Media & News

Lila's in Huntington

When Lila's opened they were supposed to be a southwestern place boasting santa fe cuisine as a true cuisine. It isn't. It is a deplorable place. It has only managed to stay open by changing hands every few years and suppling Huntington with the only thing Huntington wants; a place to get drunk ina place that doesn't look like your there to get drunk. Plenty of good chefs have been run out of Huntington due to lack of interest by thr public. Oaxaca bests Besito by a long shot, unless of course it's the bar you're after. 63 restaurants in Huntington Village and I'm starving!

Jan 04, 2007
howund09 in General Tristate Archive

Uses for goose stock?

Here's one: Clarify your stock (either make consomme or pass thru cheese cloth) and reduce and season making sure to skim the top plenty. Get a package of good quality semolina for dumplings. Oh, I guess a cup or so of semolina, an egg and a generous spoonful of goose fat to mix and maybe some fine chopped parsley. Have the broth at a bare simmer and with two teaspoons make small egg shapes with the semolina mixture and put them in the broth to poach, turning once when they are a little more than half cooked. They're done when a cake tester passes through with almost no resistance.

Jan 02, 2007
howund09 in Home Cooking

Mushroom foam?

you're right. My appologies. Here's my recipie for mushroom foam: Saute mushrooms in a little butter and olive oil, season. Add a touch of vermouth, shallots and thyme and cook until almost dry. Put the mushrooms in a blender and process with some stock until smooth. Place in a bowl, cover with plastic wrap and leave it on a sunny window sill for three days. Enjoy!

Dec 30, 2006
howund09 in Home Cooking

small dinner parties in long island new york

I'll do it. Do you have any specs?

Dec 30, 2006
howund09 in General Tristate Archive

Broiler..metal pans used in restaurants?

Aluminum is soft and small particles can end up in your food, especially when scraped with a spatula or spoon that is ss and harder than your cooking surface. aluminum is fairly toxic as it builds up in your body and can also help alzheimers along. Also aluminum is porous and food will stick more than with ss. Head down to the Bowery- Paragon is the go-to place for me.

Dec 30, 2006
howund09 in Cookware