biodork Posted November 23, 2014 Report Share Posted November 23, 2014 Something awesome and quick is to chop up a little pancetta, Fry it to get it a little crispy on the edges, saute a couple cloves of chopped garlic, deglaze the pan with a couple oz. of dry white wine, dump in a can of good crushed tomatoes, simmer it to let it come together for maybe 5 minutes, and add in some chopped fresh basil, maybe half a handful. Super simple, really fresh, bright, and each ingredient gets a chance to shine. Thanks! Quote Link to comment Share on other sites More sharing options...
Weave Posted December 7, 2014 Author Report Share Posted December 7, 2014 Ha! I worked briefly with a Kurdish girl, and she always wanted my boring lunches (spaghetti, etc) while I coveted her homemade biryani. And I'd never heard of those cherries until last year when a bartender in Philly introduced us to them. There's no going back to maraschino. These are what she had (and I've since ordered): http://www.amazon.co...d/dp/B000YPG7RQ OMG Bio, I am now a convert to "real" cherries in cocktails! We had close friends over for our annual holiday dinner tonight. We do a small gift exchange. My buddy got me a jar of Luxardo maraschino cherries and Fee Brothers old fashioned aromatic bitters. Of course, we had to crack them open so I grabbed a bottle of Russell's Reserve rye and made Old Fashioneds Wow. I've never had an Old fashioned I've enjoyed as much. Totally different flavor experience. Delicious! Quote Link to comment Share on other sites More sharing options...
biodork Posted December 7, 2014 Report Share Posted December 7, 2014 OMG Bio, I am now a convert to "real" cherries in cocktails! We had close friends over for our annual holiday dinner tonight. We do a small gift exchange. My buddy got me a jar of Luxardo maraschino cherries and Fee Brothers old fashioned aromatic bitters. Of course, we had to crack them open so I grabbed a bottle of Russell's Reserve rye and made Old Fashioneds Wow. I've never had an Old fashioned I've enjoyed as much. Totally different flavor experience. Delicious! lol now you believe me! It makes such a huge difference in flavor. Glad you got to try them! Quote Link to comment Share on other sites More sharing options...
Weave Posted December 7, 2014 Author Report Share Posted December 7, 2014 lol now you believe me! It makes such a huge difference in flavor. Glad you got to try them! I had no idea. The flavor of the cherries, and the bitters too, were just so much more prominent, but not in a bad way, in a way that made the drink so much more. Quote Link to comment Share on other sites More sharing options...
biodork Posted December 7, 2014 Report Share Posted December 7, 2014 I had no idea. The flavor of the cherries, and the bitters too, were just so much more prominent, but not in a bad way, in a way that made the drink so much more. These bitters are pretty awesome, too: http://bittercube.com/products/ I've mostly used the orange and cherry bark vanilla, but I love the flavors and how they come in these cool medicine dropper-style bottles! Quote Link to comment Share on other sites More sharing options...
Samson's Flow Posted December 9, 2014 Report Share Posted December 9, 2014 OMG Bio, I am now a convert to "real" cherries in cocktails! We had close friends over for our annual holiday dinner tonight. We do a small gift exchange. My buddy got me a jar of Luxardo maraschino cherries and Fee Brothers old fashioned aromatic bitters. Of course, we had to crack them open so I grabbed a bottle of Russell's Reserve rye and made Old Fashioneds Wow. I've never had an Old fashioned I've enjoyed as much. Totally different flavor experience. Delicious! All this talk about fancy Old Fashoneds is killing me. It's my drink of choice but now I feel like I have been missing out not using "real" cherries and better bitters. Might have to be a self christmas present this year... Quote Link to comment Share on other sites More sharing options...
bob_sauve28 Posted December 10, 2014 Report Share Posted December 10, 2014 Ice cream! Quote Link to comment Share on other sites More sharing options...
biodork Posted December 17, 2014 Report Share Posted December 17, 2014 Too. Many. Cookies. Between Sunday and last evening, I've made about 300 of them between these 5 recipes to give away as gifts: - oatmeal butterscotch - chocolate chip cowboy cookies (choc chips, oats, and pretzels) - gingerbread trees - lace cookies dipped in chocolate - peppermint meringues Naturally, I had to sample them all for quality control. On top of that, a friend sent sugar cookies with eggnog buttercream icing and salted caramel snickerdoodles. I can't stop eating them, but my poor tummy is wishing I'd eat more real food and less junk! Quote Link to comment Share on other sites More sharing options...
darksabre Posted December 17, 2014 Report Share Posted December 17, 2014 I kinda want a Cuban sandwich Quote Link to comment Share on other sites More sharing options...
MattPie Posted December 17, 2014 Report Share Posted December 17, 2014 (edited) Too. Many. Cookies. Between Sunday and last evening, I've made about 300 of them between these 5 recipes to give away as gifts: - oatmeal butterscotch - chocolate chip cowboy cookies (choc chips, oats, and pretzels) - gingerbread trees - lace cookies dipped in chocolate - peppermint meringues Naturally, I had to sample them all for quality control. On top of that, a friend sent sugar cookies with eggnog buttercream icing and salted caramel snickerdoodles. I can't stop eating them, but my poor tummy is wishing I'd eat more real food and less junk! I made Oatmeal Scotchies over the weekend too, they're my wife's favorite so I earned myself some points. I was hoping to make more this year with the new mixer I got as an early gift, but life is getting in the way. I'm still hoping to make some shortbread and if I get time, more mexican/italian wedding cakes. I kinda want a Cuban sandwich That's offensive, mostly because I now want one too. It'll have to wait though, I have a ton of carnitas that I made awhile back defrosting in the fridge which I have to eat up before I go to Buffalo. Edited December 17, 2014 by MattPie Quote Link to comment Share on other sites More sharing options...
chileanseabass Posted December 18, 2014 Report Share Posted December 18, 2014 I kinda want a Cuban sandwich Probably the only thing I miss from the two plus years I lived in Tampa... the Cuban food :( Quote Link to comment Share on other sites More sharing options...
MattPie Posted December 18, 2014 Report Share Posted December 18, 2014 I have no legitimate reason to make this, but I want to. http://www.theregister.co.uk/2014/12/06/post_pub_nosh_francesinha/ Quote Link to comment Share on other sites More sharing options...
Eleven Posted December 18, 2014 Report Share Posted December 18, 2014 I have no legitimate reason to make this, but I want to. http://www.theregist...sh_francesinha/ The sauce looks awesome. The rest of it, well, it's just too much. Quote Link to comment Share on other sites More sharing options...
MattPie Posted December 18, 2014 Report Share Posted December 18, 2014 The sauce looks awesome. The rest of it, well, it's just too much. You're probably right. I had something similar at a local Brazillian Steak-house / beer bar combo place: GORETT'S ORIGINAL SIN Brioche bread, beef, chorizo, ham, Gouda, in beer gravy topped with egg I was good but too much to eat at once. I took half home. Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted December 18, 2014 Report Share Posted December 18, 2014 Fudge Stripes are a very underrated cookie. I'm pretty sure if you made a cookie this good at home, you'd be hailed as a baking hero. No offense, bio. I'm sure your cookies are awesome. Quote Link to comment Share on other sites More sharing options...
biodork Posted December 18, 2014 Report Share Posted December 18, 2014 Fudge Stripes are a very underrated cookie. I'm pretty sure if you made a cookie this good at home, you'd be hailed as a baking hero. No offense, bio. I'm sure your cookies are awesome. None taken! If I'd made something like that, I'd probably be bragging about it. ;) Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted December 18, 2014 Report Share Posted December 18, 2014 None taken! If I'd made something like that, I'd probably be bragging about it. ;) Yeah but you probably wouldn't use quite as much polysorbate 60. Quote Link to comment Share on other sites More sharing options...
biodork Posted December 18, 2014 Report Share Posted December 18, 2014 Yeah but you probably wouldn't use quite as much polysorbate 60. Too hard to find at the grocery store. :P Quote Link to comment Share on other sites More sharing options...
deluca67 Posted January 4, 2015 Report Share Posted January 4, 2015 (edited) I just came back from brunch at Joe's Deli on Elwood Ave and I have to say what a pleasant surprise it was having never been there before. The Wife and I are tired of all the usual breakfast places and decided to try somewhere new. It was fantastic. I had the "Stuffed Pork" which was bacon wrapped stuffed pork smothered in caramelized apples in a ginger soy glaze served with two poached eggs. I had never tried anything like this before and I am glad I did. The ginger soy apples where such an unusual taste that really enhanced the stuffed pork and poached eggs. I started trying different combinations of the components. I was changing combinations like Scotty Bowman changing lines. Before I knew it the plate was empty. The Wife had the farmers cheese and potato Pierogies with rye toast and a side of bacon. Definitely some of the best Pierogies I have had in a long time. Overall, it was a great experience and reasonably priced. A departure form the same old omelettes and home fires you find at most places. Looking forward to going back and trying the Chicken & Waffles or the Huevos Rancheros. The Waitress was very friendly and genuinely seemed happy to be there. I can't county how many times we've gone out to eat and ended with a server that made it seem we were inconveniencing them by just being there. I highly recommend to anyone looking for something really good and a little different. Edited January 4, 2015 by DeLuca1967 Quote Link to comment Share on other sites More sharing options...
Eleven Posted January 4, 2015 Report Share Posted January 4, 2015 I just came back from brunch at Joe's Deli on Elwood Ave and I have to say what a pleasant surprise it was having never been there before. The Wife and I are tired of all the usual breakfast places and decided to try somewhere new. It was fantastic. I had the "Stuffed Pork" which was bacon wrapped stuffed pork smothered in caramelized apples in a ginger soy glaze served with two poached eggs. I had never tried anything like this before and I am glad I did. The ginger soy apples where such an usual taste that really enhanced the stuffed pork and poached eggs. I started trying different combinations of the components. I was changing combinations like Scotty Bowman changing lines. Before I knew it the plate was empty. The Wife had the farmers cheese and potato Pierogies with rye toast and a side of bacon. Definitely some of the best Pierogies I have had in a long time. Overall, it was a great experience and reasonably priced. A departure form the same old omelettes and home fires you find at most places. Looking forward to going back and trying the Chicken & Waffles or the Huevos Rancheros. The Waitress was very friendly and genuinely seemed happy to be there. I can't county how many times we've gone out to eat and ended with a server that made it seem we were inconveniencing them by just being there. I highly recommend to anyone looking for something really good and a little different. That place is great. There's one on Hertel, too. Quote Link to comment Share on other sites More sharing options...
biodork Posted January 4, 2015 Report Share Posted January 4, 2015 Pomegranate mimosas. Whomever pioneered the concept of "bottomless mimosas" has earned my gratitude. Quote Link to comment Share on other sites More sharing options...
Weave Posted January 11, 2015 Author Report Share Posted January 11, 2015 It's a bloody mary day. I will be napping later. These are going down too fast. Three Olives vodka that I infused with habanero and Thai chili peppers, Regular V8, a couple dashes of worchestershire, a pinch of celery salt, a couple dashes of Tabasco habanero sauce, and topped off with one of these, Benny's chipotle meat straw. Quote Link to comment Share on other sites More sharing options...
biodork Posted January 11, 2015 Report Share Posted January 11, 2015 Wow, weave... that's a serious drink you've got there! Was going to post this last night but SS was down for the count: http://www.skinnytaste.com/2014/10/quinoa-fiesta-enchilada-bake.html Joke all you want about quinoa and hippie food, but this sh!t is tasty. Quote Link to comment Share on other sites More sharing options...
Weave Posted January 11, 2015 Author Report Share Posted January 11, 2015 Wow, weave... that's a serious drink you've got there! Was going to post this last night but SS was down for the count: http://www.skinnytas...ilada-bake.html Joke all you want about quinoa and hippie food, but this sh!t is tasty. Quinoa is delicious. That looks like a tasty recipe. The drink isn't as fiery as it sounds. It's got heat, but its really enjoyable. Then again, I've got pretty good heat tolerance. When I infused the vodka, I wasn't going for monster heat. I wanted the chili flavors more than the burn. I seeded the chilis and only left them in the vodka for 4-5 days. It has an incredible green pepper aroma, and you get as much of the fruity flavor of a hab as you do the heat. Not overpowering at all unless you really don't do heat. Quote Link to comment Share on other sites More sharing options...
SwampD Posted January 11, 2015 Report Share Posted January 11, 2015 Quinoa is delicious. That looks like a tasty recipe. The drink isn't as fiery as it sounds. It's got heat, but its really enjoyable. Then again, I've got pretty good heat tolerance. When I infused the vodka, I wasn't going for monster heat. I wanted the chili flavors more than the burn. I seeded the chilis and only left them in the vodka for 4-5 days. It has an incredible green pepper aroma, and you get as much of the fruity flavor of a hab as you do the heat. Not overpowering at all unless you really don't do heat. I'm surprised that it's not that hot because Tabasco habanero is no joke. That's a great idea with the vodka. I've got some peppers I'm going to try that with. Quote Link to comment Share on other sites More sharing options...
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