I have always prided myself on the ability to cook with my nose. People often look at me puzzled when I say that. Smell is how I usually figure out what works with what and, how much of what is right for a dish. I am not discounting taste but my nose knows. I have been able to tackle many regional...
We all know Greenpoint is home to many Polish families. Maybe you don’t, but if you have ever walked down Manhattan Ave. north of Greenpoint Ave it takes but a block to realize. Three butcher shops and 2 bakeries in the first block all with too many consonants in their name is a good tip off....
When I was a little kid we always had a garden. I hated it. It was a lot of work. When you are 5 the last thing you want to do is clean up weeds, pick ripe specimens and protect the growing crops from horn worms, flying things and the occasional 4 legged mammal. The garden was large, about a third...
After this week, finding this in my kitchen was a pleasant surprise. I will be visiting this establishment tonight for sure. Although the patrons are tiny they carry BIG personalities. I like that. Ok, you got me. I built it from my recently acquired, retro set of pre-lego-building-fantastico...
You thought it was a myth. Worse you thought it was impossible to make. Well, you were wrong. Dead wrong. Here’s how to make turducken. This past Tuesday Aimee, Mark (a good supperclub buddy) and I took on the task of making a turducken from scratch for the Gastronauts. The Gastronauts is a...
Smoke ’em if ya got ’em. And, WE JUST GOT ‘EM!!!! My first foray into smoking. I have been putting it off for a longtime while I enjoyed the professionals excellent smoked tasty. What’s inside? A rack of ribs and a half a pork butt. Both covered in Rendevous BBQ dry rub....
A long overdue addition to my grill was purchased and tested today. The catalyst was an upcoming REEL TASTY menu item and the rising mercury June will provide. The REEL TASTY kitchen gets hot quick and keeping the oven off as much as possible greatly helps the crew. Tonight I installed and tested...
I have been really into beets lately. I never really experimented with them. Certainly I never had them raw. I have found them to be clever. They are more versatile than I thought. Plus they are a double hit. Beet greens make a great salad. This post is all to say, I love me some beets. Take a...
To all our mother readers, we’re sure your “yesterday” was fantastic. Over at momma Anello’s house it was cooking as usual. This may look familiar to you, because it is. Mom Anello loves her osso buco and so there was no question as to what I would be cooking. A few changes...
Not really but I tell you the way they cut their short ribs makes for an amazing grilled steak. They are so tender all they need is a little salt and pepper. The other night I paired it with some orchiette and beat greens. The greens were another REEL TASTY leftover simply dressed with really good...
REEL TASTY was a success this past Saturday and the spoils keep on a comin’. Some left over hanger steak was calling my name from the refrigerator. One nice part of working from home I get more bonding time with the old chill box. A fresh Portuguese roll was my vessel. What you are looking at...
I met Cathy last year at SXSW in Austin. She was speaking on a panel about how to be a successful food blogger. Interestingly enough, this was before Forking Tasty had launched. After the session I went up to introduce myself because I loved her blog, we had a mutual friend and we called the same...
We all remember being five years old and losing our ice cream cone on the dirty pavement because a gigantic dragonfly landed on in at the exact time you took a lick. Well…maybe not all of us remember it quite that way. What we all DO remember is the comfort you felt when your Mom came over,...
After 5 months at sea and with over 12 new countries under his belt (and in his belly), Ant returned home yesterday. Home for only a short 2 months before he heads out again, we made sure to start the eating immediately. My parents picked Ant up from his inbound flight, dropped his bags in Manhattan...
I have been waiting to use that headline for 8 years. My fish guy at Todaro brothers used to say it to me every time asked him for a halibut filet. Tuesday night I whipped up this little halibut dish. Spiced with some salt pepper and old bay I sauteed the fish with some shallots, portobello...
It has been a week and a half since I have posted about my food regimen delights. We broke down with last Fridays lunch and had some fun at the Gingerbread Party but other than that I have been quite faithful. Then I had to get in all the Santa Barbara meals. So, the next few days will be some...
