LA is killing it right now, especially in the ethnic food category. I still think its tough to beat NYC though.
i was very skeptical of ppl listing nyc 4th or not listing them etc. would have to give them a long hard look at #1 every time
its like not having bama in the top 5 just cause you have bama fatigue or you're trying to raise eyebrows or generate buzz based on how out there your ranking is.
people need to clarify when they do NY, because some people only count Manhattan, which isn't hard to leave out of the top 4
eh, its arguable and not hot takish imo, Manhattan has priced out low level and mid level restaurants for the most part. Even NYC residents decry the loss of awesome "normal" places to eat. Yes it still crushes fine dining but its not deep. It's the 2007 Cavs of restaurant cities.
Manhattanites complain about everything. That's their thing. They complain about the food scene in the Upper West Side v. the Upper East Side. The fact of the matter is that nowhere in the country has a greater concentration of tremendous food. One can argue that it isn't what it used to be, but it's still our food Mecca.
I lived in NYC for four years and go back multiple times a year. There's plenty of awesome low and mid level places still in Manhattan. Maybe not in midtown or other neighborhoods that have turned into nothing but empty luxury aparments for foreign investors, but LES, Chinatown, East Village, etc have great food that aren't luxury dining.
It was much more substantial than I was expecting. Didn't see 2 QP patties coming. But it was dlicious.
I feel like most of the sandwiches they serve are pretty large. Which they should be for the price, at least at the one in Nashville. Havent been to the Nola one in a few years.
Back to the pizza dough discussion - does it work well in a cast iron in the stove? Not sure if I'm ready to invest in a pizza stone but now I want to grab Trader Joe's dough and figured a cast iron would be my next best option.
I've made it in a cast iron with Trader Joe's dough before. It's obviously not as good as using a stone but I thought it turned out well considering what I was working with.
Every time I've done that it would never cook through. I would eventually burn the crust and still have it doughy in the middle. The first time I know the heat was too high.
cant have the dough too thick and you need to likely give the cast iron some time on the stove top to brown the bottom or your ingredients on top will be way done and the pizza won't be finished it takes a while for the cast iron to heat up so it makes it trickier, especially if you're like me and have the giant 40lb 100yo cast iron. this again leads to top of the pizza getting crushed with heat while the dough is mostly protected until pan gets hot. team thinner metal pans if you have them
would probably work really well, the outward slope to the edges would be the only complicating factor but not sure it'd hurt much its really all about why people want to do it in a pan. for basically every reason I can think of cast iron is unnecessary and likely hinders
i was inspired wish i had my fresh basil growing but too early in the season, put a few pepperoni on top to test if they'd burn, they didn't so they'll be going all on top from now on for this style of pizza ignore the messy counter thx
Grilled baby bok choy, asparagus, and jalapeno. Blackened rockfish, some aguacate, and water drink. I can't plate for dick but that shit was tasty.
It's different. I put a little Asian glaze on and did em hot and fast. I would liken them to an Asian chard. Kinda bitter, just taste like a leafy green.
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Cilantro lime beef hash with fried egg That is el yucateco chile habanero hot sauce and lights this shit up nicely.
For the serious eats fool proof pan pizza, I can speed up the time by kneading the dough right? I want to make pizza for the game tonight, but don't have 10 hours of time to let everything rest. Thoughts?
Did a couple of pizzas last night. Starting to get some good consistency with the finished products. Front: butternut squash, broccoli rabe, mushrooms, caramelized onions, ricotta, feta, parmesan, pesto base Back: ground sweet italian sausage, olives, mushrooms, caramelized onions, homemade roasted red peppers, mozz, parmesan, homemade red sauce
Whats your process for making hash? I've made the serious eats ones a few times, but they just take so fucking long. Do you use cast iron or just a regular skillet?
I cheated on this batch. I diced the potatoes and tossed them in warmed duck fat with s&p, paprika, minced garlic and chopped onions. Then i laid them flat on a baking sheet and cook at 425 for 40 minutes, flipping once half through. Once done, I added the meat and other incredients. Have used cast iron or stainless steel skillets in the past.
Busy with work now that I've graduated. I still lurk. I cook much more healthy, boring stuff now. I might drop in with some pics every now and again
Spatchcocked a bird and pan roasted it in the oven along with mushrooms, onions and the liver and heart. Mashed potatoes and pan drippings finish it off. One of highest reward easy meals there is. Oh, and this meal is whole30 approved for any of you health nuts that might be looking for something delicious to make.