TVC15's Profile
Advantages, disadvantages of carbon steel pans
I really enjoyed reading all your thoughts on whats good and bad about cast iron pans, so I decided to highjack the post.(a compliment I assure you). I recently got my first carbon steel deBuyer pan and so far I love it. I was wondering what I couldn't make in this pan. I seem to recall hearing that its not great for tomato based sauces. but beyond that I'm in the dark. Any tips would be great.
Star anise "point"
Hi. The Chef from the Fat Duck in England Hester Bloomfield ( I think thats his last name) says to use star anise to enhance the flavor of meat. He says it makes meat taste meatier. He was making his version of a bolgenese sauce. Since then I have taken his advise and let me say it works! But they are strong little buggers. If you want try two points, that what I use in my recipes.
just dont let it take over your dish.
Gramercy and J Georges booked-what else?
Ok heres my two cents.
Along with some of the restaurants above.
Le Bernadin (SP) Yes its formal, but its wonderful.
For fun and great food. Spotted pig or my current fave,The John Dory which has on the menu a fish head of the day and the best Parker house rolls ever.
Since I seem to be talking a lot about fish restaurants, Nothings more New York than The Oyster bar in Grand Central. Then head upstairs to Cambells Apartment for a cocktail.
Or walk over to the St. Regis and have a nightcap in the King Cole bar.
Enjoy
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Grand Central Oyster Bar
89 E 42nd St, New York, NY 10017
Spotted Pig
314 W 11th St, New York, NY 10014
Le Bernardin
155 W. 51st St., New York, NY 10019
Campbell Apartment
89 E 42nd St, New York, NY 10017
King Cole Bar
2 E 55th St, New York, NY 10022
The John Dory Oyster Bar
1196 Broadway, New York, NY 10001
spaghetti alla botarga
Hi. Does anybody know of a restaurant in the city that has spaghetti alla bortarga?
Downtown Italian for a birthday.
We are going to celebrate on a Sunday. most likely on the early side, 530 or 6
Downtown Italian for a birthday.
Can anyone suggest a good italian place for my wifes birthday. Price is not an issue, nor is old school vs new school, in fact, old school might be fun! My only criteria (other than good food) is that the place has a fun festive vibe. Nothing too stuffy .
Thanks
French bistro for lunch.
I feel like having a casual french lunch, preferably downdown, with my wife tomorrow. Any suggestions?
I'll never make THAT again!
As do I, I"ve made causolet from scratch a few times and I'd do it again ( making my own confit to boot) I too love the process of cooking but come on! theres nothing in all your cooking experience that you wouldn't make again?
I'll never make THAT again!
Last night I made fried chicken, It was really good but MAN!, between the brining,the buttermilk, the double coating of flour, the oil, the cleanup, I mean, it was good but at the end of the day,its fried chicken. It just wasn't worth it to me. I can get really great fried chicken here. And then there's always Popeyes. So is there anything you wont make? where the effort is not worth the end result.
has anyone made chicken confit ?
I always, well, as often as I can, rub duck or goose fat over my chickens before roasting. It make the skin extra crisry plus give the bird an added dimension.
has anyone made chicken confit ?
Hi. I'm having trouble finding a recipe for chicken confit. I've only seen it done with olive oil but not a fat. Am I missing some basic here? Is it just not done with duck (or goose) fat?
Thanks.
I can't find my recipe for pizza with salt cod!!!
Thanks, You've been really helpful. Wish me luck!!
I can't find my recipe for pizza with salt cod!!!
I do remember the Genisis of this idea. Bobby Flay had an old show where he went to different resturants."Bobby Flays America" or something like that. He was at Chez Panisse. They made the Salt cod pizza toped with an egg. Flay took one bite, started to smile a fake TV kind of smile of deliciousness. But within a nana-srecond, his eyes rolled back, his shoulders slumbed, and he stared at Chef Waters with this "Holy #@$* this really is GREAT " kind of look. I've wanted to make that pie ever since.
I can't find my recipe for pizza with salt cod!!!
Help. I know it was a chez panisse recipe. But any help with any similar recipe would be great!
thanks
Salt Cod
Yes, it's boxed and no, I will not be poaching it first ( but I will double check on that)
Salt Cod
What is the rule of thumb for soaking salt cod?
Some say one day others say three days.
It's my first time using salt cod. so any help would be great.
BTW I'm using it as a pizza topping with potatoes, chopped tomatoes and a sunnyside egg.
Ideas for scamorza?
I too love scamorza. On my first trip to Rome many years ago a friend met me at the train station. I arrived much later than expected. I was in a terrible mood so my friend took me to a little trattoria where the scamorza was placed in thier brick oven until bubbly with a little char here and there. It was served with crusty bread and you spread the melted cheese onto the bread. I've had the good fortune of eating at some really fine resturants but that single simple dish is still the best thing I've ever eaten in my life. I've also make pizza with scamorza and that pretty darn good too.
How would you make a better home pizza oven?
Yes it is tough, but I work with his bread dough so I've developed a light touch. I've tried other recipes but this one, for me, works the best
Give me your beef short rib recipes
ditto Galbi jim. I make David Changs Soy braised short ribs.It was featured in New York Magazine, Nov. 8 2010. So easy and GREAT! I'm not Korean but my wife is and she loves when I make this recipe.
How would you make a better home pizza oven?
My dough sits 18 to 24 hours, then it is divided and let it rise another 2 hours. It is a tricky dough to work, it is very wet, but the texture and flavors are really good. I feel I just need to tweak the oven a bit
How would you make a better home pizza oven?
Agreed. This is my next move. After all, it's cheaper than getting a second stone.
How would you make a better home pizza oven?
I use Jim Leahys no knead pizza dough recipe. And I use topping very very sparingly.
How would you make a better home pizza oven?
Yes, it is directly on the floor of the oven, not on the lowest rack.
Unique, cool, unusual pizza toppings
Hi.I'm having a pizza party in a few weeks and all the pies will be pretty straight forward.I'm trying to come up with one killer pizza that will make everybody flip! Here is my menu so far.
Lardo
Sausage and rabe.
Potato with rosemary and anchovies
Quattro formaggi.
Pesto
classic margherita
How would you make a better home pizza oven?
Hi. I don't overdo the toppings. In fact I'm very light on the amount of toppings i use.
My pizza leans toward thin, but not "cracker" thin. Lastly my pizzas cook in the same time as yours, 6 to 8 minutes. I feel the bottom is done in 4 to 5 minutes but the the tops still look so pale.
How would you make a better home pizza oven?
Sorry if i was a little unclear, but the the bottom burns before the top has a chance to get any color or ,if i'm making a pizza with cheese, before the cheese melts. I thought maybe a second stone would serve two purposes, help the top bake a bit quicker, and maybe increase the ovens overall temperature. Isn't a scalding hot oven the one of secrets to good pizza anyway?
