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Member Since 16 Dec 2008
Offline Last Active Yesterday, 09:53 PM

#1436774 Benno

Posted by joethefoodie on 17 January 2019 - 08:38 PM

I feel bad for you Wilf, because it seems as if you get the bad stuff, be it here, Frenchette or Le Coucou.

#1436591 Shucking oysters

Posted by joethefoodie on 14 January 2019 - 01:49 PM



Oyster and clam knives.  


5s89Oh8.jpg  iDP6vX4.jpg


Usually, a clam knife will have one side very thin (edge), and the other side a bit thicker (spine), which will be the side you pull into the clam from. The edge side is the side that enters the clam shell - opposite the hinge. This is the knife on the far left in the top picture.


The knife in the middle also has a thick side and a thin side, while the one on the far right has equal sides.

#1436477 Supper

Posted by joethefoodie on 10 January 2019 - 11:41 AM



Two soups with my Instant Pot chicken stock.  On the left, creamless cream of cauliflower + roasted cauliflower, with saffron and espelette. Creaminess provided by rice cooked along, and then blended.


On the right, a pretty classic chicken soup. I used a small pasta in there; next time, it would have to be egg noodles a la my bubbe.

#1436397 Supper

Posted by joethefoodie on 08 January 2019 - 12:22 PM



Half a roasted cauliflower. Done in the Cuisinart Steam Oven, on convection bake.




Tumminia busiate pasta integrale, with arugula pesto. Some of that roasted cauliflower. And I had a few prepped artichoke hearts in 

the fridge, so I roasted them as well.

#1436367 The Rest of Us

Posted by joethefoodie on 07 January 2019 - 10:43 PM

I wasn't gonna say anything...but 4-5 days is the outside limit to what I give refrigerated, cooked food.


Now indeed Sneak had been away for a few days, meaning his fridge was never opened, and the opening and closing of a fridge, and the temperature variation that creates, is what really causes stuff to go south. Yet still... 


I can see it now, Sneak's perfectly clean hands, as he carves up a little more capon for last night's dinner, shoving some into his mouth while continuing to carve, and those millions of bacterias partaying!

#1436264 The Way We Eat Now

Posted by joethefoodie on 05 January 2019 - 08:13 PM

I don't know if I'm explaining myself well, you'll have to forgive me for that.  Undoubtedly, great cooks exist at tasting menu places, that's a given. 


I just think it's more difficult, for say a kitchen staff of 3, to put out great food at service when there are 10 apps, 6 small plates, 6 mains, 3 desserts, etc. etc. on the menu, vs. a no-choice tasting menu - at service.

#1436255 Supper

Posted by joethefoodie on 05 January 2019 - 04:25 PM

I think, and I'm sure others can back up this assertion, that chicken noodle soup (Jewish style) was always made with egg noodles...i.e.no DeCecco unless it's their egg varieties.


Or, what Manischewitz and Goodman's allege are egg noodles.

#1436251 The Way We Eat Now

Posted by joethefoodie on 05 January 2019 - 11:45 AM

The operative term being "good" cooks.


Don't you think it's easier being a catering cook than an a la carte cook?


Like, fire 15 brains vs fire 2 brains, 3 falllows, 6 ducks, and 4 chicken?

#1436063 Instant Pot, the best thing since the Veg-o-matic?

Posted by joethefoodie on 31 December 2018 - 12:26 PM

I actually used the IP in slow cooker mode the other day, for a small pork shoulder roast (like 2.5lbs) that I had purchased.  8 hours, then shredded it up into a nice pot of beans - was really good.

#1435919 The Relish Tray

Posted by joethefoodie on 25 December 2018 - 01:12 PM

A relish tray would have been really good with the dinner I made myself tonight. 


But jeez, Joe, where do you find the time?

While the capon is cooking?


Or, prepare a bunch of the veg ahead of time, keep them wrapped in a damp paper towel, all in a Glad/Hefty freezer bag.


You'd probably really freak if you knew that I actually de-stringed the celery. 

#1435870 Supper

Posted by joethefoodie on 23 December 2018 - 06:16 PM

I'd been wanting to make this type of dish for a while...




"Soupy" rice.  Started by browning andouille, then added onions, carrots, celery. Saffron, tomatoes, stock, bay leaves. Bomba rice. Zucchini added towards the end, so it maintained a little texture.


The whole thing took about 45 minutes, start to finish, after we'd been out for a few glasses of wine and no food The homemade chicken stock elevates a dish like this to a whole different level, in my opinion.

#1435756 Supper

Posted by joethefoodie on 21 December 2018 - 02:21 AM

14 year-old leftovers are your favorite breakfast?  Are you hitting the bottle again, Rich?

#1435652 Old Man Shaking Fist at Cloud

Posted by joethefoodie on 18 December 2018 - 11:36 AM

...as far as New York is concerned at least, unbanked people can easily get debit cards. Easily. In five minutes. For free.


Really?  And while it may be free to get the card, it's certainly not free to use it.


WHAT THIS MEANS FOR YOU: When you open a Card Account, we will ask for your name, address, date of birth, and other information that will allow us to identify you. We may also ask to see a copy of your driver’s license or other identifying documents.

#1435613 Old Man Shaking Fist at Cloud

Posted by joethefoodie on 17 December 2018 - 06:49 PM

Poor people are a niche?

#1435564 Old Man Shaking Fist at Cloud

Posted by joethefoodie on 16 December 2018 - 05:54 PM

Yeah. Ripping off the under/unbanked is a thing.

Don't want to get political, but yeah, it is. And the guy who was making it easier to do so is now the chief of staff!