harryharry's Profile
Oysters in bulk in Providence, RI?
They are also at most Farmers Markets, it might be easier to arrange to pick them up at whatever market is closest to you.
Has anyone been to Flo's Clam Shack recently?
Flo's is fun - but the seafood, especially fried, is much better at Anthony's in Middletown (which really has no atmosphere).
Newport, RI Restaurant Itinerary Recommendations
Tuckers just sold - I think that the food will be similar, but the decor will change - that's the current rumor anyway.
Newport, RI Restaurant Itinerary Recommendations
I'm guessing that The City is NY...
If so, I wouldn't recommend the Italian around here - very "red sauce" based.
Rather than beating up on any restaurant and steering you away from other suggestions - here's my list, then look at their websites.
Tallulah - great food - (there are foams and some molecular gastronomy type stuff) also mostly locally sourced.
TSK - local, byob, very good, small but continually changing selections - I believe the chef/owners worked at BLT Prime together.
Fifth Element - vibrant bar scene sometimes w/ live music - very good pub food.
The Mooring - classic above average seafood, with a good view if you go during the day.
Clarke Cooke House - fun scene - good food but sometimes has big misses - it's not too fancy (though some will be dressed as if it is - lot's of blue blazers!) - there's a dance club in the basement.
Perro Salado, great martinis, very good non traditional mexican
Zelda's is a good locals place, with a fun bar crowd.
Have a great weekend.
Best vegetarian cookbooks?
Plenty by Yottam Ottolegnhi - Beautiful book with great recipes.
Looking for the best destination restaurants in RI, Mass, and CT
Add TSK in Newport to that list
Any experience with a Sous Vide?
I love mine, but don't use it a lot and it's a bit of a pain in a_ _ to put away if you don't have counter space for it.
It effects flavor, and to me, mostly texture.
I've done chicken breasts - awesome, short ribs - not awesome, but need another go, fish, pork tenderloin - porterhouse steak - amazing!!! and I'm sure a few other things... Oh, slow poached eggs... awesome! Have a lamb belly right now and want to use it for that.
Mixed up!
My friend just came back from Sweden - he went out to a Tex Mex restaurant (who knows why) and had something called Carbonara Bolognese!
Wonder what it was actually like...
What else can I use tahini for?
Make tahini dressing for kale salad or carrot salad - tahini, lemon juice, honey or agave, cumin, coriander salt and pepper - just toss with raw kale or add avocado, etc...
Also, make a dressing for tahini chicken salad - grill chicken breast (or roast), tomatoes, cucumbers, red onion or scallion, parsley - dressing same as above but add some mayo to make it thicker and creamier.
Bacon Jam
I recently made bacon jam - very yummy, but finding that there are limited uses for it... best to make a batch, keep a jar for yourself and give the rest as gifts -
I did make something quite awesome with it though.... Ravioli - I made one large ravioli with seasoned ricotta, and egg yolk and a dollop of bacon jam - boiled till cooked but the egg yolk runny,
then into browned butter.... heart attack!!! But worth it!
Bismarks in Newport
Was asking why Newport, because I wonder if Newport, or this area is known for those pastries - and why they wouldn't be available everywhere.
Bismarks in Newport
I've never heard of these - just looked them up - they seem to be some kind of Hungarian pastry - just curious - why would you think that Newport has them?
Newport milestone dinner
Not sure what milestone it is - try Tallulah or Bouchard's for a fancy dinner - both have good food, very different from each other-
In my opinion, White Horse is over priced and very outdated food.
How/where can I learn how to cut beef short ribs traditional Korean style (wang galbi, king style, not LA style)? [moved from San Francisco board]
I'm sitting here trying to figure out what expertise you have so that we should just take your word for it... I've decided that you must have been cryogenically frozen for a day and defrosted and since you're still alive you know that one day of freezing is easier on the "meat" than months and years :-)
How/where can I learn how to cut beef short ribs traditional Korean style (wang galbi, king style, not LA style)? [moved from San Francisco board]
Yes the cell structure will be impacted a little, but - two things:
1. If you partially freeze it - it won't be as effected - you can freeze a sheet pan and put the slices on the cold sheet pan so that they will defrost slower.
2. I just really don't think that it will be that noticeable in such a thin cut.
Also, just fyi - the freezing doesn't necessarily destroy the cell structure - its the quick defrosting - the sharp edges of the ice crystals cut the cells walls as they defrost- for future reference - the best way to defrost any product is very slowly - on ice in the fridge - it should take two days.... .I don't know anyone who really does this - the best I have ever done is over a day in the fridge w/out ice.
Using "Sa Fregula Sarda" ?
I make a it as a warm side or cold salad - boiled like pasta - cooled and mixed with slow roasted tomatoes that have been roasted in olive oil, thyme and garlic - add the garlic, thyme and olive oil to the fregola, and the tomatoes, add crumbled goat cheese and chiffonade of basil - if you're serving this hot, add the basil at the last minute, if serving cold, add any time - serve with lamb or fish,etc.....
How/where can I learn how to cut beef short ribs traditional Korean style (wang galbi, king style, not LA style)? [moved from San Francisco board]
You can order a whole bone out short rib, this will look a little like a brisket, I would then partially freeze it and slice. But I also think that a good butcher could do it for you and I would do it on a slicer or, if I had one, a band saw :-)! (but the it would have to be frozen all the way)
A sparkling white wine that isn't in glass
http://www.franciscoppolawinery.com/wine/sofia/mini
Beef Eye Round Roast
I used to use eye round as roast beef - once it cooled I, sliced very thinly on a machine - otherwise I found it too tough, unless eaten immediately -
Also, I took the meat out at 120-125 - it was done at that point - no more heat.
I roasted so many of these that I can tell you also to make sure that you get at least choice, prime ie or CAB or better quality - lower quality turns grey/pink as soon as you cut it - even if it's been rested properly.
I used to make sandwiches w/ roast beef, caramelized onions and horseradish cream - they both work well as condiments with any beef, especially roasts.
Overall - if you have access to a wholesaler - I would ask for a suggestion for another cut.
Look into tri tip.
That said - I wonder if the salt crust method would work?
Not To Boast Or Anything...
You could go to that new place where you dine in the dark.... would make for interesting conversation too! :-)
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Dans Le Noir?
246 W 38th St, New York, NY 10018
"American people, they don't know real good sushi"
I've read in several places that the spicy tuna/yellow tail/what ever is usually either lesser grade, scraps or on it's way out.... but order what you want - no matter what it shouldn't be spoiled.
Kale Preparation
The best way I've had kale is from a very well known Vancouver chef - Vikram Vij - the owner of Vij's -
Stem the kale but leave the leaves :-) whole - marinate for at least 1 hour in coconut milk, lime juice and a little cayenne - 1 can coconut, 1 lime to 1 bunch kale - Curly Kale is best and I like red kale -
Then grill on a very hot grill (outside is best - or turn on your fan) - make sure the edges of the leaves get blackened - it doesn't take long - it's delicious!!!
Bringing your own food to a dinner party
I kind of think that holiday dinners are different - people like to bring things - we all have sentimental favorites on holidays and not much can persuade us (meaning me!) that something else will do.
Even if the rest of the year we're totally open to eating whatever is being served!
Where to find Nduja?
I've seen it in the back deli case of Buon Italia in Chelsea Market.
Turkey emergency!!!
The thermometer may have hit the bone, which will give a bad read - I put in between the thigh and breast into the deepest part of the meat that I can find.
I would take the turkey out at 160 - cover with foil and let rest for a while - at least twenty minutes, up to 45 min or so - it will continue to cook and will stay hot.
Plating Beef Tenderloin
It's actually my experience that many people eat less if it's served sliced - especially if there are plenty of sides. If people are walking around with their plates, I wouldn't do tenderloin steaks, definitely slice it - are you serving it cold or warm? I would use potatoes and maybe another side (rice or cous cous or something, around the meat and maybe even make some extra of the side dish, fill up the whole platter and put the meat on top - it will soak up any juices and make the side dish taste good and once the meat is gone, there will still be something on the plate.
