TOOLS OF THE TRADE - THE GRILL PAN

It started off as a route to veer Cristina away from squandering money on take out Food. 12 dollars a pop for a mere Grilled Chicken Salad is the going rate but when the same can be prepared at home for a vast fraction of the price the looting bin shall become vanquished.

I learned of "seasoning" a pan and this was an entirely new concept to me but season I did. Nearly thwarted with caution of smoke and stench I placed a fan in the kitchen to postpone calamity. 

No calamity ensued.

This important step completed I was ready to cook.

Marinated in a base of Balsamic Vinegar & Olive Oil this came out quite a wonder and I knew this just from looking at it during preparation.

CROUTONS,CROUTONS,CROUTONS.

I asked Cristina just what was in an Italian style Grilled Chicken Salad as the Restaurants do and was informed Grilled Chicken, Romaine Lettuce, Italian Croutons (caesar style), Caesar Salad Dressing and as a plus Bermuda Onion.

This worked out gangbusters and I consumed the entire plate in record time, will I have this again ?

A resounding (in Jon Anderson's timbre) YES.

Next up and only a day after the Grilled Chicken Salad was prepared a bit of Top Sirloin for some home made Steak Fajita's. Seasoned in Olive Oil, Lime and Dry Spices.

STEAK FAJITA on a Flour Tortilla.

Asian - Thinly Sliced Chicken Cutlet Marinated in Sesame Oil, Rice Vinegar, Honey, Diced Garlic and a Dash of Soy Sauce. Cristina said this will come out Sweet with a Zing and it did but not so sweet, the Sesame Oil is quite overpowering, this was Delicious.

I started off some Sausages in the Grill Pan and finished them off in the Oven to Pan Fry some Sausage and Peppers.

A pre-Cheesed Burger.

TUSCANY CHEESE

Well deserved of a mention on this BLOG as it has been spoken of in hushed reverent whispers since the first time Cristina stumbled across it. This Tuscan Cheese collection is just that, a taster for those interested and at the insane price of $3.99 how can any Cheese Lover say no, then after sampling the Cheeses therein how can any Cheese lover not say Oh My Lord !!!

A brief back story first.

Cristina and I would browse around La Bella Marketplace for Culinary delights and in my case sale items and we would always pass the Cheese section which held many delights du Fromage - of which neither of us being an expert this was not worth taking a chance on unknown strands of - but we kept passing a little table stacked with the Tuscan Cheese collection replete with a thin cutting board and Cheese knife (and of course three Cheeses) and by the second time I purchased one exclaiming "well, you have had your eye on this, lets get one"

And Boy Was it Delicious after we got it home.

Then the dark days came and the Tuscan set was no longer on offer nor was any Cheese's clearly labeled Tuscany so we would just fondly speak of it's greatness.

Then just under a year passed anLa Bella got more in stock, Cristina bought one while I was at work but first chance I got I purchased three sets and here below are some pics and descriptions which does no justice to what the palate ascertains and the mind holds as but a tasty memory and a Cheesy one at that.

Formaggio Di Remo Di Pura Pecora - This Outstanding little number leaves the others in the dust and takes no prisoners.

My Review - A Dry Romano Taste (sounds negative but this is a good thing), Olive Oil in bloom and a most exquisite full Flavor.

How the packaging describes it - Busti Formaggio Di Remo Di Pura Pecora, a tomato glazed sheep's milkCheese is aged a minimum of 90 days. This Delicious pearl white Tuscan Cheese is made with the freshest unpasteurized milk producing a rich harmonious flavor. Coated with Tomato paste, its pleasing aromas are sure to give you a virtuous sense of the grazing season and pasture. Pair with a light red wine or rose' such as Pino Noir.

Pepe Nero Di Pura Pecora - This Outstanding little number leaves the others in the dust and takes no prisoners.

My Review - a most exquisite full Flavor enhanced by Peppercorn's on Parade.

How the packaging describes it - Busti Pepe Nero Di Pura Pecora, a black pepper sheep's milk Cheese, has grains of Pepper mixed into the milk at the blending stage. This Tuscan delight develops a solid, firm texture and pleasant aroma while it ripens, delivering a spicy, full flavor. Pair with medium to full bodied red wines such as Cabernet Sauvignon or Malbec.

Fresco Verde Di Pura Pecora - This Outstanding little number leaves the others in the dust and takes no prisoners.

My Review - A most exquisite full Flavor and rich in the Green Stuff circumventing the Rind.

How the packaging describes it - The creation of Busti Fresco Verde Di Pura Pecora, a fresh herb sheep's milk cheese, was inspired by ancient medieval traditional methods. It is coated with Extra Virgin Olive Oil and sprinkled with organic and aromatic Rosemary, Mint, Sage, Savory, Basil and Coriander. This Tuscan Cheese is truly Mouthwatering. Pair with crisp White Wine such as Sauvignon Blanc.

This Outstanding little Cheese knife leaves the others in the dust and takes no prisoners.

Just a cute little guy that you get to keep along with the Cheese Board afterwards.

8/2/16 - 

Oh What An Awesome Sight.

PECORINO TOSCANO ON WIKIPEDIA

CHICKEN POT PIE THROWDOWN 2016

Just what happens when you feed a man a Chicken Pot Pie every day consecutively for a week ?

I wouldn't know, took me a bit longer than that.

Pictured above is a Marie Callendar's Pot Pie.

Like many comfort Foods and SPAM I indulge in these items on a fairly annual basis but the Pot Pie bug bit me after hearing two stories in one day. Caroline spoke of ordering one from Chicken Delight sparking my interest and I also heard that my friend Kenny had his Pot Pie stolen from him by a raccoon from his backyard which to us who know Kenny this could only happen to him.

Cristina gifted me a Marie Collander's Chicken Pot Pie and at $5.99 it is in the upper echelon of frozen fare foods but this was noticeably greater in weight than the "others" that I was raised on (Swanson, Banquet).

Part of the fancy schmancy cooking directions was to wrap the outer edge crust with aluminum foil, I am surmising this was to give it a crispier texture which it did achieve.

The Green Peas were snappier and more freshly flavorful than my previous experience with frozen fare and the Chicken was also superior being of my beloved white meat variety.

Marie Collander triumphs over Swanson and Banquet but I am not surprised. Next on the list is Swanson and Banquet to give them a fair trial.

7/31/16 - Swanson - The one I was raised on since the age of I cannot remember.

The Chicken, Carrots and Potatoes are of an inferior level to Marie Collander's but only just, it will be harder to differentiate between Swanson and Banquet however as they are quite similar as I recall.

The Peas are a lot less snappier and probably thigh meat for the Chicken. The outer Crust lining is just as I recall and unlike M.C's preparation process no extra foil is needed to fancy things up as this is just fine and quite succulent on its own. As a matter of fact this whole Pie is pretty much Crust in its own quite comforting and yummy way. Could probably consume about three of these to be truly full in the belly but this brings me right back to Lunch period from my childhood.

Swanson shall always have a special place in my heart as I am quite sure it was the first Pot Pie I ever experienced.

8/12/16 - Banquet - The package boasts 20% more Chicken but this looks very much of the dark kind, not that matters tremendously as a Pot Pie to my knowledge was never recipe wise traditionally of the "white meat" kind and I can even imagine that Pot Pies were made from leftovers at the beginning of their history.

I was raised on Banquet Pot Pies maybe a decade or so later in my history so this is a long time friend, here we go.

General consensus is I cannot differentiate between a Swanson and a Banquet, might have to have a blind taste test in the future. Not Gourmet but totally munchable "what I grew up on" frozen fare.

UNDER CONSTRUCTION

SBARRO'S - Then & Now In NYC

This is not a Food review as much as a rant concerning what was and what is.

My comparisons are going from memory so feel free to comment on here with any corrections.

I remember the original Sbarro's on 65th street and 17th avenue in Bensonhurst, Brooklyn. I remember Mama Sbarro as well and of course the counterperson whom as you entered would break a Prosciutto Ball in half with his fingers and offer a sample exclaiming "Taste a Prosciutto Ball-ah", this was my introduction to the Prosciutto Ball of which I still eat quite often and have become a bit of a connoisseur.

Sbarro franchised out at some point but now offer Pizza as its main fare of which the original location to my recollection did not even offer Pizza on the menu. The new location on seventh avenue and 34th street appears to be doing well, is always packed and has been there for years.

They are also the Italian Eatery where I had my worst Vegetable Pizza Slice ever, soggy, bland and dare I say watery. The original Sbarro's offered $1.99 Hero Sandwiches that remain a fond and delicious memory of my teenage years, I can only imagine what this location charges for a Meatball Parm not that I would ever even delve into this consideration.

Sometimes one see's the past through rose colored lenses but in this case I fear not. The original Sbarro's was founded in 1956 by Italian immigrants and offered home made food, it has now become a chain restaurant and you know what happen's then folks.

For more info check the Wikipedia link at the bottom of this entry.

Pizza ? at Sbarro's ???

Lasagna roll ups at Sbarro's ???

Greek Food at Sbarro's ???

No offense to the Greek's

The Gelato Bar.

Something wicked this way comes.

PHOOEY !!!

SBARRO ON WIKIPEDIA

TACO BELL - You Want It, You Buy It

The Beefy Fritos Burrito ($3.39) is what I ordered but my receipt is marked Beef Burrito Supreme ($3.99) which comes to $4.34 after tax, maybe they got my order wrong but while still Delicious prices have skyrocketed at The Bell.

From what I recall Taco Bell only migrated to New York City sometime in the early 1990's (just after Crush Soda) but their influence was long and far and I was chomping at the bit (or in this case the Taco) to savor its offers and savor I did. Tales were told of the fifty cent Fast Food Taco and I wanted in.

Used to be (after the migration) that you could get a Crunchy Taco for about 79 cents and during sales campaigns two for a buck, then it went up to 99 cents, then $1.19 but now to my amazement a Crunchy Beef Taco is $2.79 !!!

I never took economics in school and I do understand the concept of inflation but is this not a bit inflated ?

My receipt showing the numbers.

Will I continue to Eat at The Bell ?

Hells Yeah !!!

After using my internet Taco Bell location finder I find myself excitedly poised for a 10 minute walk to the nearest location.

I spy with my little eye something beginning with the letter "T"

"It's coming right at us !!!"

E.T.A. - 4 seconds

The Prep Station

Where the magic happens folks.

Like Clint Eastwood in "The Unforgiven" I quietly sat and enjoyed my Burrito wondering where the "Frito's" were at all, another hypothesis confirming that the counter person probably got my order wrong.

Afterwards a crowd of fans awaited me outside of Madison Square Garden.

Taco Bell, prices or not.

I will always Love You.

PREVIOUS TACO BELL ENTRY

SILVER STAR RESTAURANT - Celebrations and Ghost Train Haze - 7/2/16 Brooklyn, New York

The obligatory Quarterly (or more than) posting concerning Silver Star Restaurant.

Here we see a quartet of Dem Sem in their natural habitat generously enrobed in Oyster Sauce and adorned with Diced Scallion.

Today was a farewell party for Charlie (moving away) and a survival party for me (positive medical news) and we got our wires crossed as to the "Why" because above all this was a chance to get together at one of our favorite culinary places since childhood.

BARBECUED SPARE RIBS - 

Silver Star is widely known for their greatness in tackling this Porkalicious Dish of staggering Tastiness and it is done oh so right, my only regret is I forgot to dip my Wib into some House Duck Sauce but these are so Scrumptiously Juicy and overflowing with Flavor that I did not even notice or consider this fact until nearly 24 hours later.

Perfection in Ribs.

After our Soup selection we meandered amongst conversation and appetizers. 

What with the place getting exponentially crowded by the second (see video below) the service slacked in pace to no complaints from us as there was Dem Sem, Ribs and the Classic Chicken In Foil to be had.

The Chicken In Foil.

"Why did you switch off your targeting computer"

We were plenty full from the appetizers and conversation about "Fawlty Towers" (actually that came later) but Cristina & I could not exit without a Taste of Chicken Chow Mein and Pork Fried Rice as only they make it to my knowledge. 

I really must return to Wo Hop very soon to compare.

Cristina's Hot & Sour Soup and my Wonton Soup, Jamie & Charlie also had Wonton as the first dish on the table as we perused our menu's.

Charlie & the Ghost.

The Wrecking Crew - (L to R) some guy, Jamie, Kenny and Charlie.

All sporting t-shirts that RULE and of course Kenny in a Classy.

All Heaven Broke Loose.

The Video titles speak for themselves.

He speaks Wisdoms.

7/12/16 - Silver Star to go (just over a week later) - A plethora of the "must haves" even though Cristina and I did skimp on the Pork Fried Rice this time. Chicken Chow Mein, Roast Pork Lo Mein, White Rice, Hot & Sour Soup and Dem Sem but there was a newer player on the team this night of which I am a longtime fan but had never tried from Silver Star.

I knew they wouldn't let me down, most Delicious Roast Pork with Bean Sprouts I may have ever had.

SILVER STAR RESTAURANT PREVIOUS POSTING