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Bite_Me

  • Da Yay Area but represent Queens all day every day
  • Member since 2009
  • Total posts 13
  • Total comments 42

newgorgecity.com

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Bite_Me commented 5 years ago

Oh man Melanie! You make it sound so good. Sometimes I wish I wasn't raised Kosher so I could get past the mental block and indulge

 
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Bite_Me commented 5 years ago

huh. i wonder if it's the same chip? guess time to do a side-by-side

 

Doing an informal potato chip review and Jose Andres Potato Chips are the best chips I've ever tasted. What's your favorite? Would love to try

 
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Anyone know where to buy In Situ Olive Oil from Chile in the bay area?

 
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Bite_Me commented 8 years ago

Hi, can I please have your recipe for the Thanksgiving turkey cholent? I am making brisket for Thanksgivukkah but some guests don't eat red meat. Ordering 5 lbs of Organic Pasture Raised turkey drumsticks from Kol Foods to make the turkey cholent. Will that work?

 
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Bite_Me commented 9 years ago

This time I used 3 lbs instead of 6 lbs of brisket the recipe called for. Kept the temp and cooking time the same. Not sure if I should have shortened time or lowered time

 
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Bite_Me commented 9 years ago

So made recipe with cherries (canned) and did not taste as good. Sauce wasn't as complex as plum sauce and brisket wasn't as tender

 
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Bite_Me commented 9 years ago

Yeah...checked 4 stores and nada...my Dad who lives in NY said they have canned plums by him

 
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Bite_Me commented 9 years ago

Ended up going w/ some canned cherries I found in whole foods. Still cooking so ill let you know

 
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Bite_Me commented 9 years ago

Thx. I never heard of that...sounds good...I'll have to try

 
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Bite_Me commented 9 years ago

Was looking for canned plums but couldn't find any in the Bay Area. Know any places around SF that would have ?

 
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Bite_Me commented 9 years ago

That was my 1st plan. My dad says prunes give him the runs...TMI...lol

I was trying to explain to him that prunes are dried plums.

I might just do prunes and not tell him...and pray he doesn't get the runs...otherwise I'll never hear the end of it

 
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Bite_Me commented 9 years ago

I was thinking about oranges. Different direction in terms of flavor (more acidity w/ citrus ) but prob delicious. Wonder how the sauce will reduce w/ the oranges and interact with the port and white wine?

Think I'm also going to add beets.

Cooking for my dad. Super picky about his brisket and he loves this recipe.

 

Making this brisket recipe from the NYT http://www.nytimes.com/recipes/12747/...

Since plums are out of season, any suggestions on what fruits I can sub in?

 
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Is it possible for a paisan to get a egg & peppers hero or egg & potato hero from a deli in the bay area?

 
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Bite_Me commented 10 years ago

Thanks for the Mi Tierra recommendation. Reminded me of a NYC bodega with better ingredients and they had better customer service than Whole Foods. The guy who worked there knew I was going to be traveling with the puree outside of a freezer for 8 hours and made a special insulation bag on the spot for me, without me asking.

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Mi Tierra
2096 San Pablo Ave, Berkeley, CA

 
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Bite_Me commented 10 years ago

I used the pulp straight out of the bag and it worked fine. No need to blend. I think "pulp" is puree in spanish

 
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Bite_Me commented 10 years ago

SWEEET! Now I have to beat all the chow hounders to the aisle. Thanks

 
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Bite_Me commented 10 years ago

The cookbook is one of the best. Self admittedly I am a momo milk bar fanboy. However, this book is not for the meak or lower class. You need to invest hours into each recipe and spend hundreds of $ on ingredients and equipment. The techniques are explained well with a few exceptions but make no mistake the techniques are advanced. If you really really love cooking get the book. You will gain a real appreciation for cooking and what they do at milk bar on a daily basis. But if you don't have time, money, and a strong passion for cooking, then just go to Milk Bar and order some cookies. In some ways, I wish I went the easy route

The cookbook is one of the best. Self admittedly I am a momo milk bar fanboy. However, this book is not for the meak or lower class. You need to invest hours into each recipe and spend hundreds of $ on ingredients and equipment. The techniques are explained well with a few exceptions but make no ...

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Bite_Me commented 10 years ago

Wait Becca, so you only cooked them for 12 min @ 375? Was yours sickly sweet too? I'm thinking the overcooking caramelized all the sugars and brought them to the front?

After the recommended 18 min, looked undercooked in middle so I stuck them back in which was big mistake.

Either I have a faulty oven thermometer or my oven sucks cause the temp would constantly fluctuate between 325 and 425.

Tempted to make again but this time cut the sugar down to same amount as corn cookie and then take out @ 18 min.

Wait Becca, so you only cooked them for 12 min @ 375? Was yours sickly sweet too? I'm thinking the overcooking caramelized all the sugars and brought them to the front?

After the recommended 18 min, looked undercooked in middle so I stuck them back in which was big mistake.

Either I have a...

 
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Bite_Me commented 10 years ago

They taste kind of shitty in a burnt overly sugary type of way. But I hate crispy cookies

 

Spent a lot of time and $ making cookies. They are burnt around the edges and were supposed to be chewy but ended up too crispy.

I don't want to throw out but I have 15 huge "frisbee" cookies sitting around.

Any creative ideas to put them to use?

 
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