mcsheridan's Profile
Medium well leg of lamb.
Depends on bone-in, boneless, and which part of the leg. See the chart here: http://www.recipetips.com/kitchen-tips/t--908/lamb-cooking-times.asp
And while I'm a huge fan of garlic and rosemary when grilling lamb, if it's to be roasted and served with a mint sauce, I'd stick to simpler seasoning.
Where to Find Pork Belly in Union County
I don't have an answer, but a question re: the same recipe -- where to find Puy lentils without going into NYC? not Puy style, but the genuine article?
______ cheese bake?
Potato-Mushroom Cheese Bake.
Shred the cheeses and add them to a béchamel sauce flavored with a little Worcestershire sauce, layer in a baking dish with sliced potatoes, sautéed mushrooms, sliced hard-cooked eggs (optional), add some buttered bread crumbs and bake. Hearty, filling...not diet food, but great in the depths of Winter! Roasted/steamed Broccoli on the side. :)
Left the Lamb in the Car!!!
Temp outside was "about 35 degrees", but what was the temp inside the car? Was the meat in the trunk? In the passenger compartment? On the floor of the car? Was the car in the sun? Was it windy or still? Lots of things could impact the temperature surrounding the meat itself.
Too many variables, and does anyone really want to spend the holidays in the ER?
Sad to toss the lamb, but sadder still to have a family down for the count with food poisoning when they should be celebrating.
Honest and simple* works.
I think the link included (along with the address) at the bottom of my original post makes it quite clear which one is being reviewed. :)
Honest and simple* works.
I had the good fortune to dine for the first time at Trinity on Saturday evening with a friend, following our afternoon at the Prudential Center to see the Trans Siberian Orchestra's usual Christmas show. She'd told me it was "an Irish place." Well, it certainly has an Irish theme, and some of that charm, but the menu and the atmosphere goes beyond that. Opening the door, the noise from the busy bar was a bit daunting, but thankfully, the tables away from there were comfortable and we could still converse.
The dishes we chose were stereotypical mains: Shepherd's Pie, Fish and Chips. These were choices from that evening's Tavern Menu, but the Dinner Menu went way, way beyond that. Several dishes tempted, and will no doubt bring me back.
The Shepherd's pie was presented in a soup crock, and was deeply flavored and satisfying, not awash in sauce as too many are in other establishments. My friend's Fish and Chips looked very well executed and there wasn't a trace left of either dish when we were done, yet we were both more than satisfied.
Service overall was very good, with the single exception that the bread basket arrived after our entrees. Odd, that, but the quality of the rolls (including the rarely encountered rye roll) made up for it.
We had both decided against appetizers in favor of 'saving room for dessert', and this was a wise choice. My friend was drawn to the Irish Whiskey Bread Pudding, staying in the Gaelic mode, while I was smitten with just the thought of Warm Valrhona Chocolate Souffle Cake with Baileys Creme Anglaise. Even hearing that there would be a 20 minute wait did not deter me from that selection (although a note on the menu to that effect would be nice.)
Both desserts arrived presented on large dinner plates, where they did look a little lost, but you cannot fault this restaurant for wanting to draw attention to such excellent desserts. The souffle cake was just that; not a molten chocolate cake. It was tender, just warm enough, and enhanced by a small dollop of dense whipped cream and a too-small puddle of the Baileys (hey! I like Baileys) creme anglaise, in addition to the decoration of three perfect raspberries. My friend's bread pudding had just enough whiskey to taste without being overwhelming, and while I was done in by the cake before it was all gone (So much intensity!) her pudding disappeared entirely.
Alert for tea lovers: my server got it right the first time, and even offered me 'more tea' - not 'more hot water'. I received another cup of hot water, a small pot of more, and a Fresh Tea Bag! Hallelujah! She deserved (and got) a better tip as a result.
Right now there's construction on the block south, but don't let that deter you; visit Trinity, by all means. The view's pretty good, too. (The Hoboken Santa Pub Crawl was underway that night as well, so we saw a small parade of Santas against the NYC view, and had a tableside visit from a "Red Sox Santa".)
Wrapping up: tasty meal, dessert and coffee/tea for two, plus tip = $59.00
Looking forward to a return visit. There's hanger steak there, fish dishes, pastas to explore. Also, there's a plate of Apple-Smoked Bacon Wrapped Sea Scallops with my name on it (Yes, I really DID want the appetizer, too) and the Trio of Trinity Creme Brulee yet to be experienced.
*from their website: an honest and simple approach to good food.
-----
Trinity
306 Sinatra Drive, Hoboken, NJ 07030
What obscure recipe book do you have and love?
Farm Journal's Complete Pie Cookbook. Originally published in 1965, I bought a copy in 1970, lost it somewhere along the way, and found it again on eBay just a few years ago. It's got numerous recipes for fruit pies, custard pies, savory pies (and not just of the cottage pie or steak-and-kidney pie type, either). Looking for a recipe your family has lost? Or for something you've never thought to put in a pie? This book's probably got it.
What discontinued products do you miss?
Wakefield Snow Crab - It came in small (6 oz.) packages. I used to squeeze all the packing liquid out of it and put it in Macaroni Salad. Rich's acquired them some time back, and dropped the Wakefield frozen crab line.
As to the PF cookie...it was a Brownie Sandwich cookie...and it was Marvelous. I miss it, too.
Meatloaf-Free-Form Or Loaf Pan?
My favorite meatloaf meal has GOT to have mashed taters and green peas. Ketchup on the side, of course.
Meatloaf-Free-Form Or Loaf Pan?
Freeform, always! Mushrooms, onions and panade inside, lots of bacon wrapped around the outside. Marvelous, and never dry.
Food processor, kitchen aid, what do you really need?
When you're cooking for one and have never had a dishwasher, a knife and a cutting board is pretty much all you need. I like food processors, but washing sharp blades and the other assorted processor parts all by hand is not fun. I can usually manage cookies, or even a simple cake with wooden spoons and whisks. Kneading bread by hand can be a great stress-buster; take it all out on the dough. :)
I do keep a mini-prep processor on the counter, but even that isn't used very often; there is an old Sunbeam mixmaster in the closet that hasn't been out in years.
Lunch counter and Coffee Shop foods
@cosmogrrl -- I posted about the Steak Soup a while back, and someone gave me a lead on finding the recipe. I'll post the Steak Soup here, just in case you're in need of a fix. :)
Pam Pam Steak Soup
1 lb. round steak, chopped fine
½ lb. butter
1 cup flour
1 ½ tablespoons Accent
1 medium onion, chopped fine
1 large carrot, chopped fine
3 stalks celery, chopped fine
1 (14 or 28 ounce) can diced/solid tomato, chopped fine
1 tablespoon Worcestershire sauce
1 ½ cups half and half
3 quarts beef stock
Salt and pepper
Braise meat in oven or on top of stove, add vegetables, butter and flour. Mix well and cook for 10 minutes. Add tomatoes and stock, all spices and simmer for about 1 hour without it sticking to the bottom of pan. Add cream last 5 minutes before removing from heat. This soup can be frozen for later use. If it gets too thick add more beef stock, adjust seasonings. This recipe makes approximately one gallon of soup.
Your Favorite Retro Dishes
Tuna Cashew Casserole - no limp egg noodles in this one; crispy chow mein noodles (not crispy for long, though) go in with the canned mushoom soup, celery, onion, tuna, and cashews. More crispy noodles and cashews go on top for a hot, crunchy garnish.
Swedish Meatballs - with the above mentioned egg noodles. :)
Chicken Paprikash - with more noodles? Maybe, but rice is good, too; spaetzle is better. :)
Pepsi Throwback - Here it comes again...@Pepsi Tweeted today...
You’ve been asking for it, and you’re getting it: Pepsi #Throwback is back for a limited time! Start looking for it around 8/1!
Damn them with this recurring "limited time" crap.
Lamb, How do You Cook it?
OMG...lamb chops and eggs. I never even Thought of that one! Kicks steak and eggs on its rear-end. :D
Lamb, How do You Cook it?
In the winter, lamb stew (sometimes with potatoes, occasionally with barley; but always with lots of carrots and a couple of parsnips) or shepherd's pie. Anytime, a quick version of Mongolian Lamb using ground lamb instead of leg or shank meat (lamb and scallions just go together over rice), or lamb burgers; sometimes I go for Middle Eastern style with tzatziki sauce in pitas, sometimes what I really crave is the lamb mixed with mushrooms on ciabatta rolls.
If I'm craving lamb but I'm feeling a little lazy, then it's lamb chop or lamb steak, broiled or pan-fried with mint jelly.
On the outside, I look for good gyro places or any restaurant serving a decently prepared leg of lamb on the specials menu. If there's any lamb dish on the menu anywhere, I'm likely to gravitate toward it. :)
All-Clad now made in China?!?
Only a small percentage of All-Clad cookware is made in China; the Emerilware plus most (if not all) of non-bonded items, like griddle pans and lids.
If you pre-shop online, you'll find most of the sites selling All-Clad note the country of manufacture.
You'll find some more specfics on their website: http://www.all-clad.com/consumer-service/frequently-asked-questions/#faq14
Nabisco Brown edge Wafers
OMG I had *forgotten* those Brownie Cookies! They were the best, and quite a nice crumble over ice cream. :P
Nabisco Brown edge Wafers
They were discontinued *years* ago. (1996, to be precise.) Others here have similar desires to see them return:
http://chowhound.chow.com/topics/343020
Authentic Jewish Kaiser Rolls
Thanks for the tip! I pass through Nanuet every now and then; I'll have to check them out.
Ice cream and ___________ = a winning combination
Vanilla Ice Cream + Warm Fruit Pie. Apple, Peach, or Blueberry. YUM!
Vanilla Ice Cream + Peaches + Raspberry Sauce = Peach Melba. Fantastic!
Not forgetting Bananas Foster, but that's a whole 'nother discussion. :)
Authentic Jewish Kaiser Rolls
Still an open question... I haven't had a decent "hard roll" (as we called it growing up in The Bronx) in Ages!
Nothing even Remotely close out here in NJ, that's for sure.
Best Value Stock Pot?
I have an eclectic collection of All-Clad Stainless, and I wouldn't trade away one of them; neither would I spend $300+ on an All-Clad stockpot. I have a perfectly serviceable 8-qt. multi-pot from Williams-Sonoma that I purchased over ten years ago for less than $100 that serves as stockpot, pasta pot, vegetable steamer, and chili cooker. I don't believe they still carry it, so if I was in the market for a stockpot today, I'd go with the Cuisinart Classic Stockpot (it comes in both 8-qt and 12-qt sizes).
PS: The Tramontinas are made in China; that's why the price is so low.
A Day of Regional Eating
I'll set a place for ya'.
Ooooh, Maque Choux! How could I have left that out?
A Day of Regional Eating
Nope...exile from The Bronx living in NJ. Just Love everything Cajun/LA, though.
A Day of Regional Eating
Louisiana regional eating day:
Breakfast: Beignets and hot chocolate (I'm not a coffee drinker)
Lunch: Shrimp Po' Boy, dressed - and Sweet Tea with Lemon
Dinner: Half & Half (that's Crawfish Etoufeé and Fried Crawfish Tails on a platter) with white rice and a little cornbread or hushpuppies on the side. Bread pudding to follow, natch.
What's the name of this steakhouse?
Perhaps this one?
http://www.chow.com/restaurants/59653/del-friscos-double-eagle-steak-house-las-vegas?tag=search_results;results_list
Coldstone Creamery...........First & Last Visit
And believe me, I had similar thoughts after experiencing Coldstone. A) I could have bought Two pints of Haagen-Dazs; B) I could have bought a Quart of Baskin-Robbins; C) I could have bought a package of Dove Bars.
Any of those choices would have made me happier than Coldstone did.
(Still hoping for someplace to make/serve decent banana ice cream, though. ;)
Coldstone Creamery...........First & Last Visit
"Does anyone have anything good to say about this place?"
No.
I went exactly once, with an open mind, but a plan. I knew they had Banana ice cream. That was the plan. The first add-in was free; I think each additional add-in was $0.75 (at the time; the charge may have gone up since then.) So, I went for Banana with pecans and caramel in a waffle cone. I think the total was around $7.00+.
I was Deeply unimpressed. Verdict? Overpriced and overrated. I was not surprised when the location closed before a year passed, but shocked when it recently reopened. (Under new management? I don't know; I'll never go back to find out.)
Project Panini
I just use a skillet and cover the sandwich with a foil-wrapped brick. :)
