Post your tasty recipes, food and wine pairing, cooking tips, reviews of great restaurants, hole in the wall food joints, table etiquette and service types here here...
Food & Wine
- Thread starter GET YOU HOT
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Fatt Matt's in Atlanta GA has a Chicken Shack and Rib Shack next door.
I don't eat beef or pork (or men that eat beef or pork for that matter but that's another story), but they reportedly have the best ribs in the A.
The chicken side of the house has the best buffalo tenders I've ever tasted!
I don't eat beef or pork (or men that eat beef or pork for that matter but that's another story), but they reportedly have the best ribs in the A.
The chicken side of the house has the best buffalo tenders I've ever tasted!
Hopefully this gets good. 
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Trying to decide what to post first, is kind of a tossup, so I decided to start up, with types of salads...
Salad types
Composed-Nuts, cheese, lettuce, edible flowers, meats, creativity is key, tasty
Round-Tuna salad, pasta salad, potato salad, vinaigrette, mayonaise, or sauce
Tossed-a la minute, like a cesar salad, put together ingredients, chef salad, waldorf salad
A la Greque-chopped, broccoli, carrots, brine of olive oil, lemon juice, water, salt, heated and marinated, mushrooms, artichokes, haricot vert, carrots, three bean salad...
Crudite-Good balance of broccoli, carrots, cauliflower, celery, tomatoes, raw vegetables, with a dip. Ranch is the most common, but how about hummus, aoli, fondue, mousse...
Salad Bar-Your freshest available ingredients, divided into containers, let your guests toss their own salad...
Vinegrettes, dressing, oils, at your discretion...
Salad types
Composed-Nuts, cheese, lettuce, edible flowers, meats, creativity is key, tasty
Round-Tuna salad, pasta salad, potato salad, vinaigrette, mayonaise, or sauce
Tossed-a la minute, like a cesar salad, put together ingredients, chef salad, waldorf salad
A la Greque-chopped, broccoli, carrots, brine of olive oil, lemon juice, water, salt, heated and marinated, mushrooms, artichokes, haricot vert, carrots, three bean salad...
Crudite-Good balance of broccoli, carrots, cauliflower, celery, tomatoes, raw vegetables, with a dip. Ranch is the most common, but how about hummus, aoli, fondue, mousse...
Salad Bar-Your freshest available ingredients, divided into containers, let your guests toss their own salad...
Vinegrettes, dressing, oils, at your discretion...
Just had...
Cavicchioli U E Figli LAMBRUSCO BIANCO DELL'EMILIA IGT Vino Frizzante Amabile
Name: Cavicchioli U E Figli LAMBRUSCO BIANCO DELL'EMILIA IGT Vino Frizzante Amabile - NV
Where it's from: >Italy >Emilia Romagna
Price per case: £68.92
Bottle size: 75 cl
Bottles per case: 12
Style: Medium (Demi-Sec) And Sweet Sparkling
Grapes: Lambrusco
Description: Deliciously fruity, medium sweet and light. Semi sparkling by natural fermentation.
The Cavicchioli family continues to represent the best traditions of ancient Lambrusco grape variety. Established in 1928, they are leaders in winemaking in the Modena area. Cavicchioli, for example, were among the first cellars to produce genuine Lambrusco Bianco, and their version still has far more character than most others in the market. Cavicchioli have invested in the image of dry red Lambrusco, both the dry Lambrusco di Sorbara and the sweet Lambrusco Grasparossa are intensely flavoured and very frothy! Also recommended are both dry and sweet versions of the Malvasia dei Colli Piacentini, which are frizzante with a delicate, grapey aromatic flavour
Country: Italy
Region: Emilia Romagna
Producer: Cavicchioli U E Figli
Product ID: 34817
To eat, we had, pan fried New York steak, julienned yellow onion, garlic, sea salt, fresh cracked pepper, that's all...
Cavicchioli U E Figli LAMBRUSCO BIANCO DELL'EMILIA IGT Vino Frizzante Amabile
Name: Cavicchioli U E Figli LAMBRUSCO BIANCO DELL'EMILIA IGT Vino Frizzante Amabile - NV
Where it's from: >Italy >Emilia Romagna
Price per case: £68.92
Bottle size: 75 cl
Bottles per case: 12
Style: Medium (Demi-Sec) And Sweet Sparkling
Grapes: Lambrusco
Description: Deliciously fruity, medium sweet and light. Semi sparkling by natural fermentation.
The Cavicchioli family continues to represent the best traditions of ancient Lambrusco grape variety. Established in 1928, they are leaders in winemaking in the Modena area. Cavicchioli, for example, were among the first cellars to produce genuine Lambrusco Bianco, and their version still has far more character than most others in the market. Cavicchioli have invested in the image of dry red Lambrusco, both the dry Lambrusco di Sorbara and the sweet Lambrusco Grasparossa are intensely flavoured and very frothy! Also recommended are both dry and sweet versions of the Malvasia dei Colli Piacentini, which are frizzante with a delicate, grapey aromatic flavour
Country: Italy
Region: Emilia Romagna
Producer: Cavicchioli U E Figli
Product ID: 34817
To eat, we had, pan fried New York steak, julienned yellow onion, garlic, sea salt, fresh cracked pepper, that's all...
The Tounge and nose & how you taste foods...
Fungi Palapulattes-Sensors on the tounge, that sense sweetness, salt, sour and bitter, here is an example, of where tasting sensations are on the tounge
Do a taste test on your tounge, this will help you season & marinate foods accorting to your preferences. Mine and most peoples reaction to flavors are, some things like smoking, heavy drinking and freshly brushed teeth will obviously alter your mouth's composition. Naturally, here is my results, for a few flavor additives...
#1 Sugar-smooth, mouth waters, craving for more
#2 Salt-immediate need for mouth to water, sense need to taste flavor or liquid
#3 Vinegar-tingle on the tounge, throat tightens, slight sweetness, mouth waters, searches for texture
#4 Lemon, lime-slight bitterness, sweetness
If you were to mix all this together, it would completely coat the tounge, kind of like when you eat a sour candy or sweet and sour chicken, bitterness and sugar combined, in the latter, salt too...
The tounge and the nose, work together;the Olfactory system. Amazing how it works, my fav mustard is moutard dijon, I like the peppery mustard, wine flavor and how the burn makes my eyes water, the old country memories of mama, coming back to me.
Apples are another one of my olfactory favorites, I just sniff em' at the market and get a good sense of what I want, a snack apple, marinating apple or a cooking apple. Let your nose do the work, if it smells good, it probably is, taste it and let your pallate, do the rest...
Fungi Palapulattes-Sensors on the tounge, that sense sweetness, salt, sour and bitter, here is an example, of where tasting sensations are on the tounge
Do a taste test on your tounge, this will help you season & marinate foods accorting to your preferences. Mine and most peoples reaction to flavors are, some things like smoking, heavy drinking and freshly brushed teeth will obviously alter your mouth's composition. Naturally, here is my results, for a few flavor additives...
#1 Sugar-smooth, mouth waters, craving for more
#2 Salt-immediate need for mouth to water, sense need to taste flavor or liquid
#3 Vinegar-tingle on the tounge, throat tightens, slight sweetness, mouth waters, searches for texture
#4 Lemon, lime-slight bitterness, sweetness
If you were to mix all this together, it would completely coat the tounge, kind of like when you eat a sour candy or sweet and sour chicken, bitterness and sugar combined, in the latter, salt too...
The tounge and the nose, work together;the Olfactory system. Amazing how it works, my fav mustard is moutard dijon, I like the peppery mustard, wine flavor and how the burn makes my eyes water, the old country memories of mama, coming back to me.
Apples are another one of my olfactory favorites, I just sniff em' at the market and get a good sense of what I want, a snack apple, marinating apple or a cooking apple. Let your nose do the work, if it smells good, it probably is, taste it and let your pallate, do the rest...
Good thread. If there's anyone here from Orlando that can hook me up with a good fish joint, it would be appreciated. Ive found some of the upscale spots, but I need that "hole in the wall" joint that the OP mentioned. Some good grilled fish greens etc.....or a veg spot that serves fish would even be better.
I made this evening a pork tender loin, butter flied, seasoned with herbs, garlic and aged romano cheese, rolled up into a pastry pie dough, baked until golden.
Very nice, there are so many ways to expand on that concept, it's a really good idea, easy to fix and cooks pretty quickly...
Question on the preparation, did you sear the meat before you wrapped it in the pie dough? Also, did you wrap the ends, with dough also?
The pork is completely covered with the herbs and garlic mixture but first you want you rub it down with olive oil. Pork can sometimes dry out a bit when cook and that helps it to remain moist.
I have also added cook brown rice that was seasoned. There are so many things you can do with this dish and every time it is a hit in my home!
One note, never forget the aged cheese… The hard cheese work better just adjust the salt. You don’t want too much salt and not enough salt is almost as bad.
Have fun with it!
I haven't been home to Chicago in a while, but there is this cute little restaurant called 'Cafe Orange' nice place especially if you've been clubbing all nite, it's a nice little after club, or early morning place...they have organic food for the healthy eaters, so some of the best omelettes.. and they have this one dish called frushi (fruit sushi) I didn't even wanna eat them because they were so pretty:
http://i45.photobucket.com/albums/f83/lifespoetry/Family and Friends/orange1.jpg
http://i45.photobucket.com/albums/f83/lifespoetry/Family and Friends/orange.jpg
for those of you who plan on going to Chicago, or live there and never been to this place its on 53rd and Lincoln, downtown Chicago
http://i45.photobucket.com/albums/f83/lifespoetry/Family and Friends/orange1.jpg
http://i45.photobucket.com/albums/f83/lifespoetry/Family and Friends/orange.jpg
for those of you who plan on going to Chicago, or live there and never been to this place its on 53rd and Lincoln, downtown Chicago
I have to co-sign! I went to the bbq side on my birthday weekend and hurt myself. This place is off the hook and they also have a live blues band playing every evening.
Here's my recommendation ladies
BBQ SALMON
1/4 cup orange juice
2 teaspoons fresh lemon juice
4 skinless, boneless salmon fillets, 5oz each and 1 1/4'' thick
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon canola oil
Mix together orange juice and lemon juice. Place salmon in a Ziploc bag and pour the juices over the salmon. Turn salmon to coat well on all sides. Marinate in the refrigerator for 30 minutes.
Combine all spices in a small bowl.
Preheat oven to 375°F. Lightly oil a shallow baking dish with canola oil. Remove salmon from Ziploc bag, discarding marinade.
Pat dry with paper towels. Rub spice mix all over salmon. Transfer fish to baking dish.
Bake until done, 14-16 minutes.
Side of Veggies and Rice or mashed potatoes.
Pair it with something other than your basic chardonnay or zin go to that next level of taste.
I recommend a Gewürztraminer
Most people think of Gewürztraminer as the sweet white wine with the unpronounceable name. Originally from Germany, Gewürztraminer is pronounced 'ga-VERTZ-trah-MEE-ner' - the name means Spice Grapes. It is primarily grown in Germany, Alsace France, and in smaller amounts in California and Australia.
Gewürztraminer tend to be a sweet white wine, although they do make dry versions. The aroma is a flowery, spicy one, with particular odors of roses and lychees. While you often can drink Gewürztraminers young, some benefit from 2-4 years worth of aging. It should be served at around 50F.
BBQ SALMON
1/4 cup orange juice
2 teaspoons fresh lemon juice
4 skinless, boneless salmon fillets, 5oz each and 1 1/4'' thick
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon canola oil
Mix together orange juice and lemon juice. Place salmon in a Ziploc bag and pour the juices over the salmon. Turn salmon to coat well on all sides. Marinate in the refrigerator for 30 minutes.
Combine all spices in a small bowl.
Preheat oven to 375°F. Lightly oil a shallow baking dish with canola oil. Remove salmon from Ziploc bag, discarding marinade.
Pat dry with paper towels. Rub spice mix all over salmon. Transfer fish to baking dish.
Bake until done, 14-16 minutes.
Side of Veggies and Rice or mashed potatoes.
Pair it with something other than your basic chardonnay or zin go to that next level of taste.
I recommend a Gewürztraminer
Most people think of Gewürztraminer as the sweet white wine with the unpronounceable name. Originally from Germany, Gewürztraminer is pronounced 'ga-VERTZ-trah-MEE-ner' - the name means Spice Grapes. It is primarily grown in Germany, Alsace France, and in smaller amounts in California and Australia.
Gewürztraminer tend to be a sweet white wine, although they do make dry versions. The aroma is a flowery, spicy one, with particular odors of roses and lychees. While you often can drink Gewürztraminers young, some benefit from 2-4 years worth of aging. It should be served at around 50F.
Here's my recommendation ladies
BBQ SALMON
1/4 cup orange juice
2 teaspoons fresh lemon juice
4 skinless, boneless salmon fillets, 5oz each and 1 1/4'' thick
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon canola oil
Mix together orange juice and lemon juice. Place salmon in a Ziploc bag and pour the juices over the salmon. Turn salmon to coat well on all sides. Marinate in the refrigerator for 30 minutes.
Combine all spices in a small bowl.
Preheat oven to 375°F. Lightly oil a shallow baking dish with canola oil. Remove salmon from Ziploc bag, discarding marinade.
Pat dry with paper towels. Rub spice mix all over salmon. Transfer fish to baking dish.
Bake until done, 14-16 minutes.
Side of Veggies and Rice or mashed potatoes.
Pair it with something other than your basic chardonnay or zin go to that next level of taste.
I recommend a Gewürztraminer
Most people think of Gewürztraminer as the sweet white wine with the unpronounceable name. Originally from Germany, Gewürztraminer is pronounced 'ga-VERTZ-trah-MEE-ner' - the name means Spice Grapes. It is primarily grown in Germany, Alsace France, and in smaller amounts in California and Australia.
Gewürztraminer tend to be a sweet white wine, although they do make dry versions. The aroma is a flowery, spicy one, with particular odors of roses and lychees. While you often can drink Gewürztraminers young, some benefit from 2-4 years worth of aging. It should be served at around 50F.
Sounds good Dawg!
I'm not a red wine man, but I'll pair Bordeaux with a nice medium-well T-bone or even just some ground chuck for a casual meal.
White wine is a different story. There are always a few that I keep around for different occasions/dishes:
Pinot Grigio for pastas/fish
Chardonnay is always in supply for chicken dishes
A good, sweet, American Reisling for desert or for those who want something less dry
Chianti is red, but it pairs with many things. It stays in the collection because it can go both ways easily
A bottle of Barolo for special occasions
For this I'll give a recommendation: Giacosa Barolo 2001 It will cost you about $100 +, but it's worth it. I have one for my small collection and 1 for serving.
White wine is a different story. There are always a few that I keep around for different occasions/dishes:
Pinot Grigio for pastas/fish
Chardonnay is always in supply for chicken dishes
A good, sweet, American Reisling for desert or for those who want something less dry
Chianti is red, but it pairs with many things. It stays in the collection because it can go both ways easily
A bottle of Barolo for special occasions
For this I'll give a recommendation: Giacosa Barolo 2001 It will cost you about $100 +, but it's worth it. I have one for my small collection and 1 for serving.
ONE OF NYC GREAT DELI'S I HAVE MANY FAVORITE RESTURANT, REVIEWS ,RECOMMENDATION, TOO MANY TO LIST ''ASK kingfromqueens'' ABOUT katz
Katz is that crack!! 
I have to get back down there soon. I had a cheesesteak from down there that none I've had before could compare with outside of Philly. Their ticket system confused me the first time I went down there, but after that I was cool. That a hell of a recommendation
I have to recommend McCormick & Schmick's in midtown. You'll spend a grip, but the food is excellent, so is the wine list. This is a place you take wifey and no one else. Dressing up is recommended; it's that kind of place.
I have to get back down there soon. I had a cheesesteak from down there that none I've had before could compare with outside of Philly. Their ticket system confused me the first time I went down there, but after that I was cool. That a hell of a recommendation I have to recommend McCormick & Schmick's in midtown. You'll spend a grip, but the food is excellent, so is the wine list. This is a place you take wifey and no one else. Dressing up is recommended; it's that kind of place.
then after the hugh sandwhiches at katz deli you walk it off! to 11 street and 1st ave. and you hit venierio's >>
Red Beans and Rice
Does anyone know how to make Red Beans and Rice like that Latinas and Mexicans do it.
When we were kids this Mexican lady gave my mom the recipe and we really enjoyed that dish. Once we all left the house she stopped cooking the dish and can't even remember how she use to cook it.
Can a brother get some help
HNIC
Does anyone know how to make Red Beans and Rice like that Latinas and Mexicans do it.
When we were kids this Mexican lady gave my mom the recipe and we really enjoyed that dish. Once we all left the house she stopped cooking the dish and can't even remember how she use to cook it.
Can a brother get some help
HNIC
Katz is that crack!!
I have to recommend McCormick & Schmick's in midtown. You'll spend a grip, but the food is excellent, so is the wine list. This is a place you take wifey and no one else. Dressing up is recommended; it's that kind of place.
They have a McCormick & Schmick's at the CNN center here. It's great food!
Love dem pastrami sandwiches at Katz
That sandwich is huge..I know I would be snackin on that throughout the day
Re: Red Beans and Rice
Never used red beans for the Mexican dish....
Not much to it bruh, I put them in (pinto beans in your case red beans) water and started cooking. 2 cups of beans 1 teaspoon of garlic powder or 2 garlic cloves, 2 slices of raw bacon (you don’t have to but I love it this way) 3 quarts of water, bring to a boil, turn down the heat a bit. Cook 2 1/2 to 3 hours, adding water as needed. The main two would be water and salt. You can use caned or dried beans. The caned cooks a lot faster.
Stay up!
Does anyone know how to make Red Beans and Rice like that Latinas and Mexicans do it.
When we were kids this Mexican lady gave my mom the recipe and we really enjoyed that dish. Once we all left the house she stopped cooking the dish and can't even remember how she use to cook it.
Can a brother get some help
HNIC
Never used red beans for the Mexican dish....
Not much to it bruh, I put them in (pinto beans in your case red beans) water and started cooking. 2 cups of beans 1 teaspoon of garlic powder or 2 garlic cloves, 2 slices of raw bacon (you don’t have to but I love it this way) 3 quarts of water, bring to a boil, turn down the heat a bit. Cook 2 1/2 to 3 hours, adding water as needed. The main two would be water and salt. You can use caned or dried beans. The caned cooks a lot faster.
Stay up!
Re: Red Beans and Rice
Thanks Lick, I think you are right on the Pinto beans vs red beans, but this particular dish was tomato sauce/paste based.
HNIC
Thanks Lick, I think you are right on the Pinto beans vs red beans, but this particular dish was tomato sauce/paste based.
HNIC
Never used red beans for the Mexican dish....
Not much to it bruh, I put them in (pinto beans in your case red beans) water and started cooking. 2 cups of beans 1 teaspoon of garlic powder or 2 garlic cloves, 2 slices of raw bacon (you don’t have to but I love it this way) 3 quarts of water, bring to a boil, turn down the heat a bit. Cook 2 1/2 to 3 hours, adding water as needed. The main two would be water and salt. You can use caned or dried beans. The caned cooks a lot faster.
Stay up!
Re: Red Beans and Rice
Mexican Rice Recipe
1 teaspoon of salt
1 clove garlic, minced
3 tablespoons cooking oil
1 cup uncooked rice
2 cups chicken broth
1/2 cup tomato puree or can tomato
1/2 cup chopped bell pepper
1/2 cup chopped onion
Heat oil. Add rice and cook until golden. Add & sauté onion, bell pepper, and garlic. Add Salt, tomato and broth in blender. Add to rice, cook until tender and liquid is absorbed. Cooking time is about 20 minutes over low heat.
Sorry... Forgot about the rice... This is what I use and I can't remember where I got it but been in my files from the 386 days...Does anyone know how to make Red Beans and Rice like that Latinas and Mexicans do it.
When we were kids this Mexican lady gave my mom the recipe and we really enjoyed that dish. Once we all left the house she stopped cooking the dish and can't even remember how she use to cook it.
Can a brother get some help
HNIC
Mexican Rice Recipe
1 teaspoon of salt
1 clove garlic, minced
3 tablespoons cooking oil
1 cup uncooked rice
2 cups chicken broth
1/2 cup tomato puree or can tomato
1/2 cup chopped bell pepper
1/2 cup chopped onion
Heat oil. Add rice and cook until golden. Add & sauté onion, bell pepper, and garlic. Add Salt, tomato and broth in blender. Add to rice, cook until tender and liquid is absorbed. Cooking time is about 20 minutes over low heat.
Re: Red Beans and Rice
NP... My people are from LA and the red beans and rice was damn near everyday for us... You got me going now... I may just go play in the kitchen and try to come up with something... Keep ya posted!
Stay up!
NP... My people are from LA and the red beans and rice was damn near everyday for us... You got me going now... I may just go play in the kitchen and try to come up with something... Keep ya posted!
Stay up!
Since y'all are on that NYC, this is that DEAL...
DINOSAUR BBQ
131st and 10th Ave (HARLEM!!) I believe. I don't eat pork and rarely will I cheat and try some beef, but I can assure you their BBQ chicken is the best you will ever eat anywhere north of the Mason Dixon line (that's Baltimore for you non-history minded folk lol)
Now if you are in or near my hometown (Tampa Bay), then I still swear by the Ybor City / 7th Ave location of
COLUMBIA RESTAURANT (est. 1905)
The best upscale Cuban / colonial Spanish restaurant in Tampa, historically. I favor La Teresita on Columbus myself, but this is the good look for newcomers.
DINOSAUR BBQ
131st and 10th Ave (HARLEM!!) I believe. I don't eat pork and rarely will I cheat and try some beef, but I can assure you their BBQ chicken is the best you will ever eat anywhere north of the Mason Dixon line (that's Baltimore for you non-history minded folk lol)
Now if you are in or near my hometown (Tampa Bay), then I still swear by the Ybor City / 7th Ave location of
COLUMBIA RESTAURANT (est. 1905)
The best upscale Cuban / colonial Spanish restaurant in Tampa, historically. I favor La Teresita on Columbus myself, but this is the good look for newcomers.
Fogo de Chão
A brazilian steakhouse that you are guaranteed to leave with a full stomach. This place is not vegetarian friendly
http://www.fogodechao.com/dining.htm
A brazilian steakhouse that you are guaranteed to leave with a full stomach. This place is not vegetarian friendly
http://www.fogodechao.com/dining.htm
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