Share a recipe or food thought - General Discussion.

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#3030567 1-Feb-2023 21:59

For me bagels, pizza, hot dogs and deli sandwiches are what New York is all about. I did enjoy the Chelsea market food and a few of the diners as well.

The hotdogs at Katz’s were great as well as the pastrami sandwich.

It’s a fun city to visit. Fine dining is great there but it’s less interesting to me than the regionally unique street food.

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#3030578 1-Feb-2023 22:49

Peter lugers in brooklyn is always a must visit for me in NY. Very old Michelin starred steak house. Just steak!

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#3030803 2-Feb-2023 10:26

Handle9: For me bagels, pizza, hot dogs and deli sandwiches are what New York is all about. I did enjoy the Chelsea market food and a few of the diners as well.

The hotdogs at Katz’s were great as well as the pastrami sandwich.

It’s a fun city to visit. Fine dining is great there but it’s less interesting to me than the regionally unique street food.

I went to the Chelsea Food Market and had a Grilled Cheese from the Cheese Vendor there that changed how I viewed and make Grilled Cheese (which aren't really called that here). It was exceptional.

Even with 10 days, I couldn't really eat many of the things I wanted to try. I agree the 'street' and 'diner' scene was better than I expected. The high dining with 1.5 exceptions were pretty much just OK.

I did a Sushi Omakase there that absolutely blew my mind for $70. Blue Hill family dining experience was one of my top 5 ever. Mind-blowing. I have wanted to eat there since I saw the episode of Chefs Table they did on Dan Barber (if you watch one episode of a food show, watch this). Even with high expectations, my wife and I were wildly impressed.

If I am completely honest, I am glad I went to New York, but I wasn't as enamoured by it as I was by Chicago. The scale is amazing, some of the buildings are just.. massive, but I just 'enjoyed' the feel of Chicago a bit more.

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#3030806 2-Feb-2023 10:27

stocksp:

Peter lugers in brooklyn is always a must visit for me in NY. Very old Michelin starred steak house. Just steak!

I've heard about it. Was hard to get into, they accept cash only, and in the end we missed out on the steakhouse experience entirely with other priorities. One day maybe.

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#3030887 2-Feb-2023 12:34

One of the best things I ate in NYC was a Lobster Roll from

https://lukeslobster.com/pages/brooklyn-bridge-park?gclid=CjwKCAiAuOieBhAIEiwAgjCvcgPku2-FM7whNBs0btRHih849O7gwBqis3dVOR2yDM6FEiNNW_nMkhoC5D0QAvD_BwE

Mouthgasmic.

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#3031005 2-Feb-2023 16:26

One of my favourite dishes at the moment: -

Spiralise some zucchini,

chop some tomatoes,

mix together with lemon infused olive oil, garlic infused olive oil, fresh herbs, black pepper and chilli flakes.

Allow to stand for 15 minutes mixing occasionally.

Sprinkle with freshly roasted unsalted peanuts and ikan billis (dried anchovy).

Top with a fried egg and some sambal (optional).

Mike

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#3031307 3-Feb-2023 14:43

I suppose it's a good thing, but as I have become more aware of seasonality and locally sourced ingredients and the carbon footprint of food and food supply, it's kinda sort of ruined my enjoyment of some meals.

The example of Omakase was a good one. It was some of the best food I've put in my mouth, but as they were describing the ingredients flown in from Japan, or Australia, I winced a little and wished they had found something a bit more local.

There was one place that does a similar thing, but they source fish much more locally. I couldn't get a reservation there, but I did quite like that.

I rarely eat Tuna any longer, I have switched to Trevally in my Poke etc. I'd love to see Fish and Chip shops try and push lesser pressured fish species and stop selling Taraihiki, but myself included, people can be slow to embrace change.

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#3031576 4-Feb-2023 03:56

Skagen salad - for seafood lovers.😀

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#3032320 5-Feb-2023 22:05

Werthers Original Popcorn is delicious.

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#3033751 8-Feb-2023 22:06

When I was a kid, we had a tuck shop at our small rural school, that was open on Fridays, and you could order pies. The best ones were the Apricot pies by a country mile.

I have figured out a way to get that lovely strong Apricot flavour and whilst I don't measure anything this is kind of how I do it:

Fresh Apricots cut into smallish peices. Obviously, only available in season.

2 Types of Dried Apricots. I really rate Cinderalla ones from countdown. They aren't very dried, and then those super strong flavoured ugly like a hookers (rugby) ear dark orange ones from otago (typically) that you get from the pick n mix section of the supermarket.

I don't know how much of each I use, but I cut it all up, put it in a pot with water, and boil it down, with some ginger powder, some cloves (removed at the end) and cinnamon.

I use Short Sweet Pastry and line the bottom of a pie container (or similar) and cook for 10 minutes till partially cooked through, then put in the Apricot mix (cooked until consistency is smooth base but still with lots of textured bits of fruit that are very soft)

Then I lattace more pastry over the top and brush with Milk and put in the oven till pastry is cooked and nicely toasted.

Serve with Vanilla Ice Cream. It's amazing, I promise, give it a go.

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#3033753 8-Feb-2023 22:11

Fresh Figs from Moore Wilsons - so delish <3

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#3033754 8-Feb-2023 22:12

A few years ago Nick Honeyman did a tour of NZ cooking local ingredients and one of my favourite episodes saw him in Kiwifruit country, where he took some lamb loins and marinated in a bag with said Kiwifruit for a while. It basically denatures the proteins and makes the meat lovely and tender.

I couldn't find the recipe so found another below. I tried this tonight with some Lamb Loins (about an hour was absolutely plenty), and damned if it wasn't some of the best Lamb I've had in a long long time. Family was in raptures. I highly recommend trying this.

https://bayfarms.net.nz/quick-kiwifruit-marinade/?fbclid=IwAR2BJ3hSeNUyLLHvrV_rE_Qwy1Ui5Vms9kAIeHVUU_fTywqqEe62uYs2qCs

I put the lamb once cooked (scraped off excess marinade) into a hot pan with a moderate amount of oil, cooked till medium rare and then rested for amount 8 minutes, cutting across the grain.

Was melt in your mouth tender and the sugars from the kiwifruit caramelised.

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#3033755 8-Feb-2023 22:15

hotsupes:

Fresh Figs from Moore Wilsons - so delish <3

I really enjoy them roasted split with honey drizzled in the middle and then served with fresh ricotta.

It's a shame they are so stupidly expensive in NZ. I recall when I went to Spain walking down the road in Santander and buying a bag of figs the size of my fist for $2 Euro, then some cheese for about the same, bread for $1 Euro and some ham and had the best freaking lunch in 5 years sitting under a tree in a park. Incredible.

hotsupes

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#3034032 9-Feb-2023 13:55

networkn:

hotsupes:

Fresh Figs from Moore Wilsons - so delish <3

I really enjoy them roasted split with honey drizzled in the middle and then served with fresh ricotta.

It's a shame they are so stupidly expensive in NZ. I recall when I went to Spain walking down the road in Santander and buying a bag of figs the size of my fist for $2 Euro, then some cheese for about the same, bread for $1 Euro and some ham and had the best freaking lunch in 5 years sitting under a tree in a park. Incredible.

Yeah I paid about $8 for 3! I got a couple of the black ones and the green/purple one - the black ones are perfect to pair up with cheese. Figs seem to be becoming more abundant here in the supermarkets at least.

hotsupes

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#3034041 9-Feb-2023 14:09

networkn:

A few years ago Nick Honeyman did a tour of NZ cooking local ingredients and one of my favourite episodes saw him in Kiwifruit country, where he took some lamb loins and marinated in a bag with said Kiwifruit for a while. It basically denatures the proteins and makes the meat lovely and tender.

I couldn't find the recipe so found another below. I tried this tonight with some Lamb Loins (about an hour was absolutely plenty), and damned if it wasn't some of the best Lamb I've had in a long long time. Family was in raptures. I highly recommend trying this.

https://bayfarms.net.nz/quick-kiwifruit-marinade/?fbclid=IwAR2BJ3hSeNUyLLHvrV_rE_Qwy1Ui5Vms9kAIeHVUU_fTywqqEe62uYs2qCs

I put the lamb once cooked (scraped off excess marinade) into a hot pan with a moderate amount of oil, cooked till medium rare and then rested for amount 8 minutes, cutting across the grain.

Was melt in your mouth tender and the sugars from the kiwifruit caramelised.

Man that recipe sounds good, Kiwi seems to be the best out of the tenderising fruits which won't turn your meat into mush. I've used Papaya paste before in small quantities, that worked well too.

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