jgradieoakes's Profile
Eleven Madison Park for lunch, what dish do you recommend to order?
The menu says there are also cheeses on the cart? We're going Friday and I'm spending an absurd amount of time getting strategic. Can you order a sliver of multiple tarts? Looks like it.
Fishmonger: looking for a bushel of oysters
Anyone have a rec on a good fishmonger or specific seller at Fulton Street to go to for a bushel or box of oysters? Thanks for your help.
Potato Egg Hero?
Anyone know where a really awesome one of these is in Manhattan? There's supposedly some Brooklyn sandwich shop that sent an outpost across the bridge but I'm not sure about the details.
Eleven Madison Park for lunch, what dish do you recommend to order?
Thanks! I might just bring in your pics and say "please give me this".
Eleven Madison Park for lunch, what dish do you recommend to order?
Awesome pics. So do they give you all the little extras if you order the 2 for 28? You guys had a lot more than 2 items + cheese. Wondering what a lunch there realistically would cost pre booze.
Best food by LAX?
Hitting LAX and staying in a hotel by the airport before hopping on a flight to Hawaii in the AM. Any recs on a good but not necessarily flashy place in the area? Would prefer something by the piers...maybe in Venice or MdR? Thanks.
Ad Hoc at Home?
Anyone cooked from this book? Appears to be the sold out book for XMas 2K9. Worth ordering now for February.
looking for something that says DALLAS!
There's another place called Manny's which also has killer brisket tacos. There's a Manny's Uptown location which is also close to AA. I don't entirely understand the relationship but Manny used to work for Mia and the brisket tacos made the jump. They're also in enchiladas, etc. You should hit up a TexMex place though. Enchiladas and margaritas before the Stars is pretty Dallas.
Best Frito Pie in Texas
Wow. Awesome topic. I think the last one I had was 20 years ago at Pottsboro or Sherman High School watching the Von Erichs.
Best Brisket Tacos (Dallas)
So I know Manny's and Mia's kill. Was just in Manny's over Thanksgiving and my brother had the brisket tacos, sister the brisket quesadillas and mom the brisket enchiladas. The meat was different on each one...shredded, stewed and browned on the tacos, cut in slabs like for a sandwich on the quesadilla, and in good sized chopped pieces on the enchilada. Amazing.
(note: I'm sitting in my apartment in NYC right now waiting for a brisket to finish in the oven...brisket mania coming up)
Suspect chicken stock?
So you're saying go for it...
I mean how screwed up could it be? It's just chicken bones and water...can't destroy my dinner.
Suspect chicken stock?
I totally mailed it in on this one. I mean I shoved the carcass in a sauce pan with maybe two quarts of water and just let it rip. For sure boiled for some time.
It just kind of freaked me out because I've never really done that and never have made a stock sans vegetables so when it came out white it freaked me out.
Suspect chicken stock?
Made a quick stock with just the leftover carcass from a roasted chicken...no vegetables. Cooked it for a couple hours, strained it maybe twice, threw it in the fridge.
Finished product is cloudy, almost chalky colored, and REALLY gelatinous. Would you use this if you were just deglazing a pan? I'm assuming I just cooked the hell out of the bones and have a lot of cartilidge in the stock. Is this a problem?
My Chile Verde Turned out Brown
Maybe I put too much color on the onions and should have cleaned the pot instead of deglazing; also used some brown chicken stock from the freezer but I was bummed when my chile verde came out brown last night despite the mounds of hatch peppers. Chile verde=green. Tomatillos? Is that even allowed?
Mason-Dixon line of Mayo
The whole thing was that the mayo would get warm, the white bread sticks to your mouth, salt and pepper...amazing. The egg was just bonus.
Hatch Peppers
DallasDude: so you're saying hatch chile is pretty tasty, but perhaps the hype isn't all about the taste. What's a chili that's roughly the same? I've had them prepared in the west but it's not something at the corner fruit market in NY. What makes a hatch so much better than any other green chile?
Mason-Dixon line of Mayo
Heaven. My dad used to make those for my brother and I as midnight snacks on Friday and Saturday nights. Just an extra shiv to the heart every weekend.
Hatch Peppers
What makes a Hatch so much better than a Poblano or a Pasilla? I know they're good but I don't understand the whole thing.
What's up with Houston nachos?!?
James I'm confused. Are you saying nachos are a Texas thing and have nothing to do with Mexico? I think they were created in Piedras Negras. I agree with you that the single chip version is the way to go though and EMPHATICALLY SECOND that chili with beans is wack.
What's up with Houston nachos?!?
If you mean a Mexican national phenomenon you're right, but the "single nacho" thing is something I've only ever seen in my native Texas.
What's up with Houston nachos?!?
So Colby and Longhorn are fairly interchangeable, down the middle cheddar?
Thoughts Re: Burger House
How do people feel about Burger House? I understand they have something like 8 locations now. I grew up eating at the one on Hillcrest and recall furious familial debates over Burger House vs. Ball's. My parents liked Ball's, and only now have I realized it's probably because they could get a beer there.
Anyway, a Double-Double with grilled onions, mayo and mustard, extra pickles, fries and a cherry coke, consumed at the counter was about as good as it got for a long time. I was always amazed by the pictures of groomsmen in tuxedos grabbing a burger before the wedding. I'm sure their brides appreciated everyone smelling like cheese burgers.
And one more thing: what's up with the 5x5 and 10x10 burgers they have now? I find it amazing that for the first say 50 years of their existance a Double-Double was about all anyone would ever attempt to eat. Now some wack jobs eat ten patties.
(HOU) Your Favorite place for cheese enchiladas
What's the meat like in your beef enchiladas? Ground beef? Pieces of steak?
YAWN. Boneless skinless chicken breast. So uninspired. Tell me how to cook it tonight.
My mom used to make corn flake "fried" chicken in the microwave.
What's up with Houston nachos?!?
I know you can't find Longhorn back east (or at least I've been unable to). Do you guys go towards the sharp or mild end of the spectrum.
YAWN. Boneless skinless chicken breast. So uninspired. Tell me how to cook it tonight.
There was a recipe in Food & Wine a month or so ago that was really good. Have a pint of cherry tom's, salt half and muddle them a little and let them drain out for 15 or so minutes (saute your chicken at the same time); the tom juice is your acid for a dressing. Mix 2 oz of goat cheese, a little olive oil, and the tom juice to make a dressing; mix the dressing with your tom's, throw in some more cheese and that's it.
