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joethefoodie

Member Since 16 Dec 2008
Offline Last Active Yesterday, 09:25 PM
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#1441141 Supper

Posted by joethefoodie on 18 May 2019 - 03:45 PM

Those peppers are everywhere now!




#1440990 Essex Crossing, Essex St. Market, and More

Posted by joethefoodie on 13 May 2019 - 02:04 AM

. Will be curious if there’ll be a section with restaurants that stay open later than the main market, to take advantage of the movie theater crowds next door.

 

 

I think that's the whole idea of the Market Line. In addition to exposing those vendors to a different sort of crowd.

 

I do think the old school regulars will keep coming - especially for anyone south of Delancey, it's like a million times more convenient.




#1440703 Supper

Posted by joethefoodie on 04 May 2019 - 05:45 PM

wezVmgN.jpg?1

 

Not quite the soupy rice I was going for, and not quite paella, which it was possibly closer to.

 

Chicken thigh, artichoke hearts (yes, 4 fresh artichokes I painstakingly prepped), house made stock, Bomba rice, onions, red bell pepper, tomato paste, garlic, saffron, pimenton. Peas, green olives added at the end and garnished with roasted cherry tomatoes.  




#1440682 Foxface

Posted by joethefoodie on 03 May 2019 - 07:20 PM

"Those of you who’ve never had a real sourdough have never had real bread."

I'm pretty sure it's:

 

"Those of you who’ve never made a real sourdough have never made real bread.




#1440445 John Havlicek

Posted by joethefoodie on 26 April 2019 - 11:53 AM

One of the greats in NBA history. Annoyingly so, to an old Knicks' fan.

 

Check out those career stats.

 

Obit




#1440327 The Rancho Gordo Thread

Posted by joethefoodie on 23 April 2019 - 07:40 PM

Last night, we were served (after I cooked them), Rancho's Midnight black beans.  I cooked them in a base of chorizo, onions, carrots, celery, peppers, and garlic.  Bouquet garni added.  When they were softened, I added diced tomatoes and cooked for another 45 minutes or so. At the end, spiced up with Sivanori hot sauce.

 

White rice.

 

Sauté of asparagus, carrots, and celery on the side.

 

SP7HoCw.jpg?1




#1440128 Notre Dame

Posted by joethefoodie on 16 April 2019 - 09:56 PM

Funny how blowtorches and wood don't go so well together.




#1440063 Tiger Woods

Posted by joethefoodie on 14 April 2019 - 10:13 PM

To me, a legendary event in the history of sport took place today.




#1439924 Micromanage my Life - Paris Edition

Posted by joethefoodie on 10 April 2019 - 02:54 PM

    Joe's Au Bon Crus is a good example.

Our total bill was around 77€. 

 

2 starters, 2 mains, 1 dessert, 2 glasses of white and a bottle of red (actually a nice 2015 Beaujolais).

 

The real plus was the place was packed and we were the only identifiable non-locals in attendance.




#1439826 Micromanage my Life - Paris Edition

Posted by joethefoodie on 08 April 2019 - 04:52 PM

I had a lamb dish last night at Clown Bar that rocked. All crispy skin, little bones, and tender lamb...wow.  Made that hogget I had at St. John take 2nd or 3rd place for lamb.

 

Chez La Vieille was fun, delicious and probably really fattening. Talk about a classic blanquette de veau. But like we needed the rabbit kidneys on toast, veal tete, extra oysters, etc. (that's my COMP DISCLOSURE). And a little birdie told us Daniel is moving back to Paris.

 

Our 8/10 "place" meal (one of each) at Kitchen Gallerie Bis was better than expected - there was a pasta dish in there that put to shame most pasta dishes at restaurants in my city, And a foie soup, and a veal tartare, and lots of spice. Quite lovely.




#1439585 Le Bernardin

Posted by joethefoodie on 01 April 2019 - 11:33 PM

And if I were to cancel either one, it would be EMP.




#1439240 Cherry Point

Posted by joethefoodie on 25 March 2019 - 11:03 AM

I'm pretty sure they smoke something there.




#1439191 Shad and shad roe

Posted by joethefoodie on 24 March 2019 - 02:42 AM

This is my problem with flounder roe. It’s so bland I always end up wondering why I bothered.

You finally hit on a point that I've always wanted to make...and not just about flounder roe.

 

Do we really need to eat stuff just because it's not available on a regular basis?




#1439140 Falk Copper Cookware

Posted by joethefoodie on 23 March 2019 - 01:43 AM

It's a gorgeous machine - I just wonder with it doing so many different things, what the mean time between failures is.




#1439105 Le Bernardin

Posted by joethefoodie on 22 March 2019 - 08:24 PM

A very lovely Significant Eater's birthday dinner was had here this week.

 

The saucing is exemplary; the fish is pretty damn pristine; the service pretty nonpareil (for Manhattan at least). My "main" of black sea bass, in a lemongrass infused bouillon with tiny shrimp and even tinier squid and even tinier mushrooms was really good. Her lobster rocked her boat, so that was good too.

 

I think it's the first time I've worn a jacket to dinner...since the last time we were here. Not counting a more recent wedding, but there it included a tie.

 

And it's where she wanted to go, so it had that going for it. Eric was even in the house.