hambone's Profile
Burnt plastic in a stainless steel pot [moved from Not about Food board]
If you go to a woodworking/good hardware store you can get steelwool in different coarsenesses. That will help you get the fine layer of metal some of my Chowhound friends suggest. (I still think I would make a rosemary planter out of it for the stoop, but that's just me.)
Burnt plastic in a stainless steel pot [moved from Not about Food board]
I might try a wire brush attachment on a drill but in all honesty, I would chuck it and chalk this up to lviing and learning. There are too many fine pores in the SS for that burnt plastic to be hiding for me to feel ok about ever using for food again.
gold coffee filter
I go the opposite way and chuck the last ounce in the bottom of the carafe.
A coffee monger told me that the gold filters make a better cup of joe because the paper absorbs oils which you want.
POLL: Can you walk to an actual grocery store?
I was teasing that if you live on top of the hill and the store is at the bottom, the ride THERE is easy. It is (as you elegantly describe) the ride home that is the problem.
POLL: Can you walk to an actual grocery store?
Sounds like biking THERE should not be an issue.
In dire need of an East Coast Jewish Deli!
Went yesterday. It was good. A lot more smoke than Katz's but a lot less spice from the rub. The meat is certainly leaner -- that is about the cut. For the same reasons I never love brisket, I didn't love the Miles End sandwich. The mouth feel of the brisket isn't there for me. It is too soft.
In that neighborhood, the Waterfront Alehouse ON A GOOD NIGHT has great pastrami. They do all their own smoking. It is not hand cut and the problem is, sometimes it is just too damn dry. (The ribs there have never let me down.)
In dire need of an East Coast Jewish Deli!
I had every intention of going yesterday but had to do some birthday shopping. (My little Hamhock turned 7.)
If they are still open, tonight.
In dire need of an East Coast Jewish Deli!
Miles End- Around the corner and I hate to admit but I have not tried it.
In dire need of an East Coast Jewish Deli!
Sugartoof- how does it compare to Katz's? That is my benchmark.
In dire need of an East Coast Jewish Deli!
Truth is, most of the East Coast is in need of an East Coast Jewish Deli.
In dire need of an East Coast Jewish Deli!
"just as good as Russ and Daughter's."
Thems fightin' words.
what's missing from my list of must-try pizzas in nyc?
Spumoni is a great square but I'm not a huge fan of Sicilian. Recently a few foodies I appreciate have pointed out that you can get a round there...
duh. I never thought of that.
That is a long way to go for pizza. IMHO, if you are not in that area anyway, there is something better/as good closer.
Littleneck (Gowanus)
Great meal.
Frau Hambone insists her lobster roll come on toasted and buttered bun, so marks off for lack of butter on the bun. The lobster salad was good, the lobster fresh. I would have given it a B+ she said C+ for failing to butter the bun.
We had several apps:
Bacon is awesome (menu does not do it justice.)
New England Clam Chowder, more savory than any clam chowder I've had in NE. Delicious.
Beet salad special -- dressed perfectly, nice combo.
Belon(?) oyster from Maine -- I'm not an oyster guy but had to try this. It was really good.
As I said, the missus had a lobster roll which passed but did not overwhelm her (she is a tough critic of lobster rolls.)
I had a black bass special. This dish was almost perfect. It was amazing. The bass was cooked perfectly, the preparation was inventive and tasty. But it was served on potato puree and the potatoes were not as warm as they should have been.
My two real cons of the evening:
* The menu does not do the food justice. I don't need the recipe in front of me but a more thoughtful menu -- I think -- makes for a better dining experience.
* The seating... a narrow booth or a too small and too low chair. (I'll admit there is a good bit more ham on these bones than my Doctor might prefer, but nobody over ten years of age is going to be comfy on those chairs.)
Beer and wine list is well thought out. Staff was professional and spot on.
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Littleneck
288 3rd Ave, Brooklyn, NY 11215
Italian comfort food from the 60's please? NYC
Monte's closed.
Are you confusing the two or am I about to get a little teary?
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Monte's
451 Carroll St, Brooklyn, NY 11215
Are Nestle chocolate chips good for anything besides their chocolate chip cookie recipe?
mix them and mini marshmellows in pancake mix for s'more pancakes.
The infamous Pepperoni Sauce
Bravo posted the pepperoni sauce from Top Chef.
http://www.bravotv.com/foodies/recipes/nbsppepperoni-sauce
I made a small batch with a really good pepperoni from my local Italian sausage monger (Esposito and Sons, Carrol Gardens Brooklyn, NY) and since my mother in laws blender is old and not very good I didn't puree it too find. It was phenomenal. My wife was eating it like soup.
Italian comfort food from the 60's please? NYC
Two Toms on Third Ave. and Union. It aint pretty but it fits the bill.
Queen on Court just south of Atlantic I have been told by several foodies is also a good, old fashioned, red sauce place.
It is amazing how hard this is to find in Brooklyn.
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Two Toms
255 3rd Ave, Brooklyn, NY 11215
Queen
84 Court St, Brooklyn, NY 11201
Favorite locally roasted NYC coffee?
D'amico on Court Street in Brooklyn roasts on premises.
Great selection. I miss the guy who worked there for years but the coffee is still great.
Best Steak House in NYC? [moved from Manhattan]
As I said, it could be they only really excel at one thing and that is the Mutton Chop.
But if you do one thing that well...
The best pizza in Brooklyn.....that no one knows about.
He uses Pollyo which he hand cuts. Better than the prepackeaged/cryo vac crap but you are right, nothing special.
The garlic makes the sauce.
And I agree. It really is all about the crust.
And since you are there anyway, get the escarol. (Between the garlic in the escarol and the garlic on your pie, you should plan on bringing your date or not having one for a few days after....)
What exactly are collard greens and how do I cook them?
Maybe that is why I never like the corn tortillas made at home. I don't steam them I chuck them on the burner.... hmmm.
What exactly are collard greens and how do I cook them?
Sounds like something even the little ones will enjoy. Thanks for the follow up and the suggestion!
The second pot of water was just for steaming the tortillas, right?
(I usually do my tortillas right on the gas burner.)
I'm in love with spaetzel.
Now there is an idea the boys and I could get behind!
Thanks.
I'm in love with spaetzel.
There I said it.
I'M IN LOVE WITH SPAETZEL!!
My 2 year old just says, "Mm mmm mmmmmmmmmmmmm." As she eats it.
My boys 6 and 8, can't get enough.
I push it through my ricer -- works great; batter is 5 ingredients (eggs, milk, salt, nutmeg & flour). The biggest issue is to make sure you have plenty of water and it is high in the pot so the spaetzel don't touch as they come out of the ricer.
I want to play with adding stuff to the batter (chopped up rosemary, roasted garlic, etc.) but I don't want to mess with a good thing.
Anyone have any personal experience?
What exactly are collard greens and how do I cook them?
hmmm. That could work, too. Thanks.
I feel like Steingarten when he decides to list and conquer his food preconceptions.
What exactly are collard greens and how do I cook them?
I love me some chard. And always look forward to an excuse to buy a new cookbook. (Does this one have his seven thousand ingredient mole? 'cause I have a free weekend coming up...)
Hey YOU, cookware companies!
This is the suede pot holder I was talking about.
I had my first set for ~10 years. They stayed soft and best of all had a nice grip. Then they went through the wash and drier and were really stiff. I oiled them and that helped a lot but now that I see how inexpensive they are, I just ordered a new pair.
http://www.amazon.com/Brentwood-Mills-Suede-PotHolder-Rust/dp/B001LGM51Y/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1301600947&sr=1-1
