Search found 149 matches

by artvandelay
5 years ago
Forum: Other Culinary Chat
Topic: Nomiku- Sous Vide
Replies: 44
Views: 13539

Re: Nomiku- Sous Vide

$129 sold out. There are about 100 left at $139.
by artvandelay
5 years ago
Forum: Valley Eats
Topic: The Bagel Man
Replies: 26
Views: 6617

Re: The Bagel Man

I like the belly lox at Chompie's. And while it's not exactly traditional Ruhlman's recipe for citrus cured salmon is fantastic and dead easy to make.

http://charlestonmag.com/charleston_mag ... red_salmon
by artvandelay
5 years ago
Forum: Far From Home
Topic: Toronto
Replies: 1
Views: 855

Toronto

I grew up here but wasn't much into food at the time and haven't been back in a while. If anyone has any suggestions for places we shouldn't miss I would appreciate it.

Thanks
by artvandelay
5 years ago
Forum: Other Culinary Chat
Topic: What are you reading!?!
Replies: 24
Views: 9435

Re: What are you reading!?!

I really enjoyed Heat by Bill Buford
by artvandelay
5 years ago
Forum: FNA 2014
Topic: Khyber Halal - Afghani / Indian / Pakistani
Replies: 7
Views: 3243

Re: Khyber Halal [Renewal]

Still love this place. It's a weekly lunch spot for me. I never judge a restaurant by portion sizes but one lunch lasts two days for me.
by artvandelay
5 years ago
Forum: Valley Eats
Topic: Chicken and Waffles
Replies: 17
Views: 3819

Re: Chicken and Waffles

I'm a big fan of the chicken wings. Chyna honey hots. They are a full wing, fried perfectly and covered with a sweet and spicy sauce.
by artvandelay
5 years ago
Forum: Other Culinary Chat
Topic: Plated home delivery service
Replies: 15
Views: 3274

Re: Plated home delivery service

I really don't understand this concept. It seems like the target market are people who don't like cooking but want to say they have cooked a meal because it's what all the cool kids on the food network are doing.
by artvandelay
5 years ago
Forum: Valley Eats
Topic: Oaxaca Restaurant (Let It Roll)
Replies: 3
Views: 860

Re: Oaxaca Restaurant (Let It Roll)

Just FYI, this place is closed. It has been replaced by a traditional bowling alley restaurant. Real shame because the food was really solid.
by artvandelay
5 years ago
Forum: Far From Home
Topic: Houston
Replies: 22
Views: 6780

Re: Houston

Christina,

As between provisions and underbelly which one did you prefer?
by artvandelay
5 years ago
Forum: Kitchen, Market & Garden
Topic: Dry Brine
Replies: 23
Views: 6221

Re: Dry Brine

A 12lb. bird at 450 took just under an hour but came out great. Actually getting the backbone out of the bird was much more work than I had anticipated but overall I liked the method.
by artvandelay
5 years ago
Forum: Valley Eats
Topic: Reach 11 Soccer Complex
Replies: 3
Views: 518

Re: Reach 11 Soccer Complex

Brian's Black Mountain BBQ is about 15 minutes up Cave Creek.
by artvandelay
5 years ago
Forum: Kitchen, Market & Garden
Topic: Dry Brine
Replies: 23
Views: 6221

Re: Dry Brine

For those of you who have spatchcocked before is an hour twenty for a 12lb bird about right? Just trying to time things for tomorrow.

Thx much.
by artvandelay
5 years ago
Forum: Kitchen, Market & Garden
Topic: Dry Brine
Replies: 23
Views: 6221

Re: Dry Brine

Dry brine is underway. Mixed it up a little this year and added both rosemary and lemon zest to the salt. It smells wonderful but we''l see what impact, if any, it has on the flavor of the turkey. Started this Sunday afternoon and plan to let it go until Wednesday when I will take it out, dry the bi...
by artvandelay
5 years ago
Forum: Valley Eats
Topic: Essence Bakery
Replies: 14
Views: 3436

Re: Essence Bakery

This reminded me that I have been meaning to post about a recent experience. Got the chicken pot pie to go. Was a little wary about how it would travel but I had nothing to fear. Got it back to the office and it was freaking delicious. Probably the best pot pie I have ever had. Pretty sure the puff ...
by artvandelay
5 years ago
Forum: Valley Eats
Topic: Bryan's Black Mountain BBQ
Replies: 4
Views: 1228

Bryan's Black Mountain BBQ

I think this place really deserves a thread. From my limited BBQ knowledge it is the best in town right now. Brisket has a great bark with a smoke ring around the edges. The pulled chicken is pretty terrific as well. I've really never been disappointed by anything on the menu. And for me, living wit...
by artvandelay
5 years ago
Forum: Far From Home
Topic: Sedona
Replies: 10
Views: 3167

Re: Sedona

I'm up in Sedona relatively often and, outside of Elote, I have not been impressed with much else up there. That being said Elote is fantastic and I strongly second the recommendation.
by artvandelay
5 years ago
Forum: Other Culinary Chat
Topic: New Times Best Of 2013
Replies: 5
Views: 1379

Re: New Times Best Of 2013

Agreed. I think it's a crime that she hasn't received national recognition.
by artvandelay
6 years ago
Forum: Far From Home
Topic: San Diego spots?
Replies: 50
Views: 17832

Re: San Diego spots?

Going to Coronado for the week. Anything worthwhile close (I haven't found much but it's been a few years)?
by artvandelay
6 years ago
Forum: Valley Eats
Topic: FnB - discuss
Replies: 145
Views: 62129

Re: FnB - discuss

A food nerds dilemma arose this weekend and, if I do say so myself, I rose to the occasion. We had long standing reservations at Binkley's for a birthday dinner. Then to my dismay I saw that the same night Charleen was rolling out the Korean fried chicken for late night. So I did the only reasonable...
by artvandelay
6 years ago
Forum: Valley Eats
Topic: Joyride Taco
Replies: 13
Views: 3143

Re: Joyride Taco

According to the valet at Federal Pizza they are opening up another of these in the place that used to be aiello's between postino and Federal Pizza on Central just north of Camelback.