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quote:

Originally posted by narcism ^^^ ahaha i fkn love the bias "we have the best meat in the world" is that before or after foot and mouth disease?

What a shitty argument. How does that have anything to do with the actual quality of the product? That's like saying that if Alaska's salmon, or Scottish salmon went through an epidemic then it wouldn't be the best salmon any more. It doesn't change anything.

Scottish salmon has the world wide reputation for being up there with the best, if not the best.
Welsh lamb, in my opinion, cannot be beaten.
Scottish beef is second only to Japanese Kobe beef.

Raising an animal to be tasty depends foremost on the weather conditions and treatment of the animal. Since it's rainy, grassy and widy, we're doing pretty well.

As for chicken and whatnot. I personally believe it's a meat that is total crap unless it's raised properly. It's total tasteless white nonsense unless it's corn fed and free range. Best chicken I've had is from Spain.

quote:

Originally posted by ZeJayMan What a shitty argument. How does that have anything to do with the actual quality of the product? That's like saying that if Alaska's salmon, or Scottish salmon went through an epidemic then it wouldn't be the best salmon any more. It doesn't change anything. Scottish salmon has the world wide reputation for being up there with the best, if not the best. Welsh lamb, in my opinion, cannot be beaten. Scottish beef is second only to Japanese Kobe beef. Raising an animal to be tasty depends foremost on the weather conditions and treatment of the animal. Since it's rainy, grassy and widy, we're doing pretty well.

precisely. i've not tried kobe beef, but it sounds good for sure. I always pay the extra to get scotch or angus if I can though, like I pay to get the danish pork, they're just raised the best. Whilst we're losing a lot of our countryside, it's good to see that farming is still going strong in many places, and that the fish from off the coasts, esp the east & scottish are so renowned, with as you mention alaskan only coming close in reputation. For all the things we can be ashamed of in this country, food is not one of them

momma burgers
nathans hotdogs
ny strip steak -medium well
oysters -i can only eat 3..lol
grilled zuccinis
sauage & peppers
pizzeria slices & scicillians
italian icys
coconut icys -spanish niggaz
jerk shrimp/chicken -across the street from brookyln museum spot is fuckin unbelievable
and of course korean food -tmtl[too much to list]

quote:

Originally posted by dj tek momma burgers nathans hotdogs ny strip steak -medium well oysters -i can only eat 3..lol grilled zuccinis sauage & peppers pizzeria slices & scicillians italian icys coconut icys -spanish niggaz jerk shrimp/chicken -across the street from brookyln museum spot is fuckin unbelievable and of course korean food -tmtl[too much to list]

+ 1 to all that! except what's a "momma burger" lol

quote:

Originally posted by Slylee + 1 to all that! except what's a "momma burger" lol

it's a burger made by someones momma? LOL

SUMO BURGERS FTW! or heart attack lol

Mmmmm got some spag bol on the go tonight with some garlic bread. Top night planned. Snooker, Bowling and Fooood.

Can't wait.

quote:

Originally posted by get nyce it's a burger made by someones momma? LOL SUMO BURGERS FTW! or heart attack lol

pshh, my burgers > all other burgers

Some of mine are:

Filet mignon (rare, like cooked maybe 30 seconds on each side)

Thai and Chinese food an I like it spicy

A big fat 1/2 lb cheeseburger from Red Robin or one of those kind of places that uses real quality meat, not that McDonalds bullshit

BBQ chicken

Fresh seafood

Sushi

Thick crust pizza

Cheesecake

Key lime pie

hrm ok here's my list of fav's, and you're talkin to someone who loves to cook and loves cuisines!

italian
zucchini chips - notable sliced real thin and battered in paramsean and deep fried like a potato chip - accompanied by a spicy marinara (via Tony's DiNapoli)

veal and eggplant stack - battered veal and eggplant stacked with melted fresh mozz. a link/pinkish (ala vodka) sauce to top granished with lemon zest (via original Tony's DiNapoli - spinoff by me)

nyc pizza - notables: Grimaldi's, Lombardi's, Ray's Original(11th and 6th Ave), Abitino's Manhattan

american
fried portabello mushroom stuffed with munster cheese, deep fried, served with halidase sauce w/lettuce tomato on burger bun(via Shack Shack NYC - Madison SQ Park)

chicken cutlet on a toasted garlic hero with american cheese, bacon, and gravy (via Cherry Valley Whitestone - Bushman on the menu)

hotdogs - nathans famous (via Coney Island), grays papaya (via Manhattan), Polish (via Chicago)

cheesesteaks - Geno's or Pat's in Philly

steaks - filet con hongos (via Rosa Mexicano - sorry nachos hehe), NY Strip medium rare (via Various locations - best was Salt Lake City, Utah), and of course any steak BBQ'd by me harhar!

asian
sushi - Yama's NYC, Salmon Crunch (via Blue Chili), Tomeo NYC

malaysian - nothing beats chinatown NYC, $5 gets you a combo curry dish - chicken and beef over rice!

chinese soup dumplings - crab meat if you haven't had it

shrimp and lobster sauce - probably one of the most difficult chinese dishes to make, sauce in chinese is a mastering in itself!

----------------------

for starters (via your's truely!)

i'm becoming a huge fan of dipping sauces so i've been trying out a few dipping sauces and garnishes that i think accompany wine real well (outside of the normal cheeses)

white/black bean dip puree'd with a touch of olive oil, salt, and a hand full of parsley. a small squeeze of lemon while in food processor.

my version of brushetta - usually accompanied by stacy's bagel chips. baby cherry tomatos, sliced, ev olive oil drizzle, crushed garlic, parsley and oregano, folded in a bowl

the 7 layer dip modified - normally it's your lay a plate down and stack everything type of dip. i'm not really a fan of plate dips where you have to 'scoop up' to get all your layers of dip onto your chip, cucumber slice, or carrot slice. I use half the cream cheese and double the sour cream. i add carrot shavings and canned corn to replace the salsa/tomatos and lettuce. i add chives and scallions and fold into a bowl. place in a cup for dipping.

sheesh ok this went from foods i like to food i like to cook. i haven't even begin to work on bbq'ing meats/ribs, seafood specialties, or desserts. and if you're wondering, my neighbor works for gourmet magazine, cooking is natural in my apartment building.

quote:

Originally posted by get nyce hrm ok here's my list of fav's, and you're talkin to someone who loves to cook and loves cuisines! italian zucchini chips - notable sliced real thin and battered in paramsean and deep fried like a potato chip - accompanied by a spicy marinara (via Tony's DiNapoli) veal and eggplant stack - battered veal and eggplant stacked with melted fresh mozz. a link/pinkish (ala vodka) sauce to top granished with lemon zest (via original Tony's DiNapoli - spinoff by me) nyc pizza - notables: Grimaldi's, Lombardi's, Ray's Original(11th and 6th Ave), Abitino's Manhattan american fried portabello mushroom stuffed with munster cheese, deep fried, served with halidase sauce w/lettuce tomato on burger bun(via Shack Shack NYC - Madison SQ Park) chicken cutlet on a toasted garlic hero with american cheese, bacon, and gravy (via Cherry Valley Whitestone - Bushman on the menu) hotdogs - nathans famous (via Coney Island), grays papaya (via Manhattan), Polish (via Chicago) cheesesteaks - Geno's or Pat's in Philly steaks - filet con hongos (via Rosa Mexicano - sorry nachos hehe), NY Strip medium rare (via Various locations - best was Salt Lake City, Utah), and of course any steak BBQ'd by me harhar! asian sushi - Yama's NYC, Salmon Crunch (via Blue Chili), Tomeo NYC malaysian - nothing beats chinatown NYC, $5 gets you a combo curry dish - chicken and beef over rice! chinese soup dumplings - crab meat if you haven't had it shrimp and lobster sauce - probably one of the most difficult chinese dishes to make, sauce in chinese is a mastering in itself! ---------------------- for starters (via your's truely!) i'm becoming a huge fan of dipping sauces so i've been trying out a few dipping sauces and garnishes that i think accompany wine real well (outside of the normal cheeses) white/black bean dip puree'd with a touch of olive oil, salt, and a hand full of parsley. a small squeeze of lemon while in food processor. my version of brushetta - usually accompanied by stacy's bagel chips. baby cherry tomatos, sliced, ev olive oil drizzle, crushed garlic, parsley and oregano, folded in a bowl the 7 layer dip modified - normally it's your lay a plate down and stack everything type of dip. i'm not really a fan of plate dips where you have to 'scoop up' to get all your layers of dip onto your chip, cucumber slice, or carrot slice. I use half the cream cheese and double the sour cream. i add carrot shavings and canned corn to replace the salsa/tomatos and lettuce. i add chives and scallions and fold into a bowl. place in a cup for dipping. sheesh ok this went from foods i like to food i like to cook. i haven't even begin to work on bbq'ing meats/ribs, seafood specialties, or desserts. and if you're wondering, my neighbor works for gourmet magazine, cooking is natural in my apartment building.

i thought drama was the chef ?

Chicken Tikka Masala isn't a real indian dish.

quote:

Originally posted by inconspicuous chicken tikka masala or butter masala dosa, plz.

Both of them rock.

Food in Indian restaurants can be very spicy and/or oily. But if you have some indian acquaintance, home cooked food is much more tasty

quote:

Originally posted by dj tek i thought drama was the chef ?

he is, the boys just sleep on turtle...so when the shorties holler they find out...

it's not what you see, it's what you know!

hahahaha

quote:

Originally posted by get nyce he is, the boys just sleep on turtle...so when the shorties holler they find out... it's not what you see, it's what you know! hahahaha

haha

quote:

Originally posted by ZeJayMan Chicken Tikka Masala isn't a real indian dish.

no ?

quote:

Originally posted by ZeJayMan Chicken Tikka Masala isn't a real indian dish.

Nope.

The origins of chicken tikka masala are disputed. It has been suggested that chicken tikka masala originated from the kitchens of Bangladeshi chefs in the UK,with many restaurants throughout the country claiming to have invented it. The recipe's age is also unproven, with claims ranging from the 1970s back to the mid-1950s. It is widely accepted that it was developed as a response to the British taste for gravy with meat dishes.


So it's only about 30 years old.

quote:

Originally posted by ZeJayMan Nope. The origins of chicken tikka masala are disputed. It has been suggested that chicken tikka masala originated from the kitchens of Bangladeshi chefs in the UK,with many restaurants throughout the country claiming to have invented it. The recipe's age is also unproven, with claims ranging from the 1970s back to the mid-1950s. It is widely accepted that it was developed as a response to the British taste for gravy with meat dishes. So it's only about 30 years old.

please tell me you just googled that or are a culinary arts major

oh well. They serve it at most places I've been to, and it's good.

Dude, tikka = theekha = hot. It simply means a hot chicken dish. Chicken Tikka as is known, is a punjabi dish and I'm sure they have been preparing some or the other form of tikka since antiquity.

I knew that before, but that's from wiki.

No doubt, it's still a tasty dish, but its not a traditional indian one.

man, reading this thread when you're hungry is a baaaaaaad idea.

quote:

Originally posted by l�cid man, reading this thread when you're hungry is a baaaaaaad idea.

Tell me about it. I just got myself a bowl of sugar puffs.

no shit

did anyone check my link?

fuckin drooling over that picture. omg. anything with coconut rocks.

Haha. I just got some of these bad boys

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