Pat
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Everything posted by Pat
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leftover chicken tacos with curtido
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This applies to me too. All of it!
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I picked up a couple of pork and cheese pupusas at Tortilla Cafe, along with accompanying servings of curtido (Salvadorean cole slaw). To go with these, I made some chicken tacos on corn tortillas, black beans, and white rice. Nice meal.
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We can plant the idea in his mind . -
It's more of a texture issue for me. The meat is high quality and ground right there. If they served it in a raw preparation, I would eat it. But, for ground beef that is cooked, I'd like it a bit more cooked than it was yesterday. But it's an art, not a science ...and they haven't even been open a week.
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That's what we thought too. It was like being at a cookout.
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I saw this recipe posted elsewhere recently and thought I'd like to try it once I had some veal stock. I don't know that I'd personally want to make it in the middle of summer, though.
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I ordered it "recommended," which means a warm red center. By the time I was pretty well through it, I was finding parts that were a bit more rare than I was expecting. There's a link in one of the posts upthread that has a photo of the board that describes the cooking options.
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We stopped in for lunch today. I saw at least one person from the board walk past as we were eating. Both my husband and I got our burgers diablo and didn't find the spicing too heavy. I also got mushrooms, grilled onions, blue cheese, hell sauce, and pickles. I'm sure that was too many toppings, but I couldn't decide. My husband just got pepper jack on his. I think I'll go lighter next time so I can savor the flavor of the burger better. The burgers and corn were excellent but I think I may order the burger cooked medium next time, instead of recommended. The watermelon was wonderfully sweet. My husband enjoyed it, even though he's not a big watermelon fan. I couldn't believe that he was too full for ice cream . I got a draught root beer and refrained from making it a float, showing my only restraint for the meal.
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Calzones with salami and mozzarella and tomato sauce
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Instead of or in addition to tomatoes it might be jalapenos.
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The food tv site shows 9:30PM on the 8th as a Throwdown about chowder . I've noticed plenty of inaccuracies on that site, so maybe they're wrong.
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This thread is spun off from a post in another one, and he's telling people how to locate the original context.
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I'd stick with Corduroy. I loved the new space. The food is just as good as it always was. The tables have a nice distance between them, so your having a good time shouldn't bother anyone else.I'd guess Komi's probably impossible on one week's notice. It's all prix fixe, but there's a shorter tasting menu and a longer degustation meal.
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Curried chicken salad sandwiches Baked beans Qunoa cheesecake with cherries
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That sounds great for the afternoon we get there, actually. Thanks!
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Chicken andouille sausages and bacon on wheat hot dog rolls Baked macaroni and cheese The mac and cheese was a clean out the fridge project. I don't think I've ever put eggs in it before, but I had several eggs I needed to use, so I added them. Not surprisingly, it gave the final product much more of a custard base than usual. It tasted fine but I think I prefer a more solid (?) texture for baked macaroni and cheese--a different texture. I also used a couple of unopened pints of milk that had sell by dates of June 21 and 27, the remnants of a hunk of Costco edam and some cheap medium cheddar. Some Frank's hot sauce went into the sauce, along with chunked Costco salami. It made a big casserole full and we're going to be eating it for days .
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This is an excellent question! I haven't gotten things planned out in enough detail to know that yet. I've got enough of one day mapped out that I think Perry Street will be good for an early lunch. We'll have at least two other lunches, but I don't know where we'll be yet. There was an inexpensive Middle Eastern place in midtown that I liked on a previous trip for lunch, and I'm trying to track the name of that down again. (ETA: I think this is the place. Warning: music starts immediately.)I got a Babbo reservation. It's fairly early, but the option was that or a time way too late for us to have a meal. That day I suspect we'll be doing a fairly modest lunch.
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I did not. The cheesecake I was going to make for something else got pushed back and was used instead for the cupcake occasion. Despite a slight terror at the end (recorded in the 911 thread), the cheesecake came out quite well. I'm still planning on the cupcakes, but I'm not sure when.
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I also keep a supply of the Costco butter for basic uses. I've run out now, though, and need to get more.
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I'm heading to NYC in a month for a few days. We'll have 3 dinners, but one will probably be haphazard and too hard to plan for in advance. For the other two, I'm thinking Babbo and Hearth. I'm pretty well sold on Babbo just because I want to go there and have never been. Hearth I've picked up from other people's reviews. Any strong objections to my two dinner choices? Are there places to hit for weekday lunch that I should add on to our itinerary? (I generally try to load the food and cost more to dinner than lunch, but we won't be there long.)
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Burger joints (ok, a concept, not a food). Not trite yet, but I thought I'd jump ahead of the curve
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According to the Post's Sunday Source section, his sister is director of marketing for the restaurant.edited to fix my goof.
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I just bought 1 lb. unsalted (nonorganic) 365 brand butter for $2.69.
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I was talking to someone yesterday who had a recent chat with Spike, and the estimated opening is now in about 2 weeks. They've got to finish the permitting process.