rufustfirefly's Profile
Sangria in a metal bowl?
Hi,
I want to make more than one pitcher's worth of sangria. The only bowl I have that's big enough is metal. Will the metal ruin the wine? Any advice would be appreciated. Thank you.
Visiting NYC - Need Street Food Recs
I would recommend the Dosa Man on the southern end of Washington Square Park near the spot where Sullivan Street meets the park (I believe he's won a Vendy award) and just about anything in Chinatown, but especially a little place (it has an interior with a few communal tables, but it's really street food) at the corner of Essex and Grand--can't remember the name.
Seafood and side dish recommendations at CRAFT
Hello all,
I'm relatively new to Chowhound; I really love it and I hope to get some good info from everyone. I'm going to Craft tonight and I did a search looking for seafood recommendations. Though someone has asked this question before, the recommendations were not exactly responsive to the question--e.g., "get braised veal cheeks and short ribs." So I'm wondering if anybody can give seafood recommendations based on Craft's current menu (available at http://www.craftrestaurant.com/craft_dinner_menu.html). If you can, also give me side dish and dessert suggestions (though I'm pretty sure that gnocchi, some kind of mushrooms and donuts will all be ordered tonight).
Thanks so much!
Smoked Trout?
I love a sandwich of smoked trout/mackerel on hardy bread with a generous dollop of sour cream.
What's your go-to, tried-and true, entertaining meal
I don't eat meat but do eat fish and have two go-to's that I picked up from Jacques Pepin's series "Fast Food My Way."
Heat an oven to 200 degrees. Season a tuna steak and put it on the plate that you'll serve it on. Put the plate in the oven. After 20 minutes, the fish will be cooked, but still a quite rare in the middle. While it's cooking, prepare a garnish with whatever you want. Olive oil, tomato, olives and capers is good.
For the other recipe, you season a skinless salmon filet and then top it with a mixture of bread crumbs and crushed hazelnuts. Again, put it on the plate you'll serve it on and put it in a 200 degree oven, this time for 45 minutes to just cook the salmon. Serve it with a sundried tomato mayonaisse.
The recipes are great because you can just put the fish in the oven, not worry about it, and prepare side dishes while they cook.
Anyone have any recs for some italian cookbooks?
Does anybody have anything to say about any of Lidia Bastianich's cookbooks?
Baby Octopus
Hello,
My local supermarket (Fairway on Manhattan's Upper West Side) recently started carrying baby octopus. I'd like to cook them because I love eating them and they're cheap. Having grown up in a kosher home, though, I've never seen them prepared and have no idea what do with them. Do they need to be clean or prepped somehow? And does anybody have a good recipe. Thanks.
So What are people making tonight for Dinner?
Poached snapper with tomatoes, onions and a cream sauce.
Pizza Slices
Oh, and I would add Two Boots (various locations) for a great slice with more elaborate toppings.
Pizza Slices
I've been to a few of these places--Joe's, Mimma's, Sal and Carmines. I would recommend the overlooked Bleeker Street Pizza (Corner of Bleeker and 7th) over all of them. Make sure to order the "Nonna Maria."
