Sorry, didn't love this overpriced sceney spot. Three of us shared a few dishes and we still whopped for 45 dollars each without much of a full stomach.
Didn't love the Asian bend on things, or the snippy tude of the server, who seemed a little put out by having to come to our room way in the back.
Smoke hung faintly in the air, which was a little uncomfortable, but I guess thats part of the scene--haning out with the meat smoke?
I read an article with the owner, and it made me appreciate that he pays more for sustainable grass fed small farm meats. So thats the reason for small portions and high prices. Its less an eatery of good food than a place to mark on your List of Scenes I Attended.
How to Get That Outdoor Flavor From Your Indoor Grill
If weather or work is keeping you indoors, you can still get great grill, smoke, and char flavor with these handy tips and the right equipment.
It&aposs grilling season, but you live in an apartment, lack an outdoor grill, or are stuck indoors staring at the rain. Nothing but a thick, smoked hunk of tender, succulent meat will sate your desires. Your primal cravings for that delicious sear and smoky flavor are taking over. So, what&aposs a grillmaster to do? You can still get that big grill taste indoors by following our sneaky tips — no need to tell your guests you didn&apost just fire up the grill.
- 1 10.75 ounce can condensed cream of chicken with herbs soup
- 1 8 ounce carton sour cream
- 1 ½ cups shredded smoked cheddar cheese (6 ounces)
- 1 28 ounce package frozen diced hash brown potatoes with onions and peppers, thawed
- 1 pound smoked or roasted chicken, cut into bite-size strips
- 1 cup crushed croutons (optional)
- 1 tablespoon butter, melted (optional)
- Fresh thyme (optional)
Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan set aside. In a large bowl combine soup, sour cream, and cheese. Stir in hash brown potatoes and chicken. Transfer mixture to the prepared baking pan. If desired, in a small bowl combine crushed croutons and melted butter sprinkle over chicken mixture.
Bake for 40 to 50 minutes or until heated through. If desired, garnish with fresh thyme.
DINING OUT CHINESE DELICACIES BY THE LAKESIDE
TUNG TING, a new Chinese restaurant in Centerport, has been named for Lake Tung Ting in the province of Hunan. The attractive lakeside setting was the inspiration. Lunch is served in the bar, where tables take advantage of the view. Windows in the main dining room overlook the parking lot.
The dining room is simply but pleasantly decorated its fairly large expanse has been divided into sections. Despite a carpeted floor, it is quite noisy and could use a more effective acoustical ceiling. If the noise creates an atmosphere that is short of relaxing, the service, which is well-paced and attentive without being rushed, enhances the dining experience at Tung Ting.
The primary pleasure comes from the food. Not only is the menu interesting and varied, with a selection of fairly familiar dishes from several provinces plus many less common ones, but with very few exceptions the preparation is excellent. The ingredients taste fresh and well seasoned and are not swamped with an excess of sauce or dosed with monosodium glutamate.
When soup is ordered, it is usually served first. The bean curd with spicy pickle soup provided a flavorful counterpoint of mild broth and bean curd with tangy slivers of pickled vegetables. The sizzling rice soup ordered with chicken had a nice smoky edge to its flavor, but the hot and sour soup could have used a bit more spice and less vinegar.
Typical Hunanese spicy cold appetizers include hacked chicken in a sesame paste sauce, shrimp with scallions and peppers and cold noodles coated with a sesame and scallion sauce, all excellent. The duck marinated in five spices, while not billed as hot and spicy, combined hauntingly aromatic and peppery flavors. Most of the dishes that are supposed to be hot and spicy are only moderately so, but if you request less inhibited seasoning, the kitchen will comply.
Among the hot appetizers, the large, crisp, deep-fried chickenfilled phoenix rolls wrapped in dough are splendid, as are the gossamer fried shrimp puffs and the gingery minced chicken Soong that is served and eaten in lettuce leaves. Fried dumplings were somewhat dry and bland but acceptable, as were the turnip cakes. The fried jumbo shrimp encased in a light batter was only a trifle greasy. A dipping sauce such as the soy-based one served with the fried dumplings would complement some of the hot appetizers such as the shrimp puffs and turnip cakes.
Of course we ordered the Lake Tung Ting shrimp, and the dish, made with large shrimp and broccoli in a delicate egg-white sauce, did not disappoint. Among the other fine choices were the lovers' nest basket of shredded potato filled with slivers of spicy beef and chicken, the succulent and richly flavored pheasant Swatow style, the Cantonese pan-fried noodles that came slightly crisped around the edges, the vibrantly seasoned veal Hunan style with vegetables, the whole fish in a spicy Hunan ginger and garlic sauce and the dry sauteed Cantonese lobster, which was essentially a classic lobster in black bean sauce.
The greaseless, crunchy duckling Sichuan style sharply seasoned with salt and pepper comes in an immense portion with steamed buns called lotus buns for an outstanding dish. Sheets of bean curd rolled around a delicious filling of mushrooms and bamboo shoots, then fried, are called vegetarian duck. This is served exactly as if it were Peking duck, wrapped in pancakes with hoisin sauce and frilly scallions. The eggplant family style, chunks of eggplant sauteed and moistened with a slightly spicy brown sauce, was an example of superb simplicity.
The only exceptions to the generally high standards of preparation at Tung Ting were the bamboo steamer spareribs, gummy after having been coated with flour, then steamed, and the well-flavored pork royale with broccoli, which was unfortunately served in a puddle of oil.
There are no desserts of note. Dinner with beer or cocktails is likely to average $18 a person, including tax and tip.
***Tung Ting 23 Center Shore Road, Centerport. 261-7770. Atmosphere: Large, pleasantly attractive but noisy restaurant with lakeside view from the bar very good professional service. Recommended dishes: Bean curd and spicy pickle soup, chicken sizzling rice soup, phoenix rolls, chicken Soong, fried shrimp puffs, cold noodles in spicy sauce, hacked chicken, tangy spicy shrimp, marinated duckling in five spices, veal Hunan style, lovers' nest, crispy duckling Sichuan style, dry sauteed Cantonese lobster, premier fried vegetable duck, pheasant Swatow style, Hunan crispy whole fish, eggplant family style, Lake Tung Ting shrimp, pan-fried noodles. Price range: Complete luncheons (served weekdays only), $3.95 to $5.25 a la carte entrees at lunch and dinner, $4.50 to $22 family dinner $8.75. Credit cards: American Express, Carte Blanche,
This Is What the Inside of Your KitchenAid Stand Mixer Looks Like
My stand mixer recently broke down, so I rolled up my sleeves and tried to fix it myself. I was shocked by what I found.
Like many of us, I have been tackling the more intimidating food projects that I’ve never had time for in the past. Babka has been on that list for a while, so I enlisted my red stand mixer, Babybel, to help me with the task. Very long story short, I succeeded, but Babybel got injured along the way. The recipe called for the dough to knead for more than five minutes, and after getting very warm, Babybel stopped working. I could hear the motor running, but the silver knob, the one you attach the paddle to, would not spin. I called the company and was told that my warranty had expired. They recommended that I take Babybel to a shop where I could pay to have her diagnosed, and then pay to have her fixed.
The problem is that I am very much my father’s daughter, and for 33 years I have heard that man say the words, "why would I pay someone to do this when I can do it myself?" Additionally, have you ever taken a stand mixer on the New York City subway? Me neither, and I plan to keep it that way.
A quick internet search led me to a repair video hosted by Mark, a gentleman who thoroughly guided me through every step I would need to take. His video informed me that the likely source of my problem was a bruised worm gear (item number W10112253, if you’re curious). I checked to make sure I had all the tools, ordered the $13 worm gear online, and we were in business.
I started by removing several screws followed by the metal band under the logo. Then I hammered a small drill attachment into the main silver knob to remove what is called a roll pin. If you look at the silver knob that spins on your stand mixer, you will see a little dot. That’s it! Somehow, that little piece of metal is one of the few things holding our stand mixers together. (More on these roll pins later.)
Recipes you might like
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Loosen Up Playing Cards
Adding baby powder to playing cards is an age-old trick that makes your cards much easier to handle and keeps them from sticking together. When you buy a new set of cards, just place them in a plastic Ziploc bag along with just a few shakes of baby powder. Seal the bag well and shake it a few times to distribute the powder evenly. Once you remove the cards and shake off the excess powder, they will be smooth and much easier to shuffle and deal. Plus again, they will smell great so they’re perfect for those smoky poker games.
What are Little Smokies?
Little Smokies are smoked cocktail wieners. These miniature sausages come pre-cooked and are available in beef or pork varieties. They’re a versatile ingredient that’s perfect for slow cooking, simmering, pan-frying, or baking in the oven. There are many different ways to cook Little Smokies. That’s why they’re the perfect choice for gatherings, whether you’re having people over to watch the big game or for holiday gatherings. And if you have leftovers, you can usually save them in the fridge for several days reheat them when you’re ready to enjoy a quick snack.
Monday, October 03, 2005
Sriracha hot sauce, how do I love thee? Let me count the ways.
The first time I tried Sriracha, it nearly blew my head off. It was at a Japanese stir-fry joint in the local mall, where clear plastic squeezy bottles of the red stuff were available for those who liked their food a bit less-tame than the usual. I was still working on building my tolerance to chiles, and a li'l dab just about did me in.
These days, I'll put it on a hotdog or hamburger, and squirt it into soups or chili. There's always a green-capped bottle of it in the fridge. The taste is hot pickled chile pepper (think pureed hoagie spread rather than pickled jalapenos) with a mega-dose of garlic. Yum!
One of my favorite dishes to make that features Sriracha is a bouillabaisse of sorts. I had eaten it several years ago at a local restaurant called Ixia. That chef has since left and took his recipe with him, so I had to make it up from my taste memory. A tomato-based seafood stew, seasoned with sriracha, this dish can be made as spicy or as mild as you like. I made this last night for dinner and added chopped steamed bok choy to the broth just before serving.
Sriracha Chile Bouillabaisse
1 medium onion, finely diced
1 32-oz can diced tomatoes in juice (without seasonings)
2 bottles of clam juice plus 2 cups of water
2 Knorr fish bouillon cubes plus 4 cups of water
1 tblsp honey
Sriracha chile sauce
1/2 lb large shrimp, shelled and deveined
1/2 lb large scallops
4 fillets mild white-fleshed fish (red snapper, tilapia, halibut are all good)
flour for dredging
salt and pepper to taste
In a dutch oven or heavy soup pot, heat olive oil and sautee onion until transluscent. Add tomatoes, clam juice or bouillon cubes, and water. Bring to a boil, then reduce to a simmer. Add honey. Cover and let broth simmer for 45 minutes to 1 hour, to allow flavors to meld. Add sriracha to taste (if you don't like a lot of heat, start with a tablespoon, otherwise add a tablespoon or more) and salt and pepper, if needed.
Dredge fish fillets in a bit of flour that has been seasoned with salt and pepper. Set aside.
Heat olive oil in a saute pan and add shrimp and scallops. Cook until done. Remove seafood from pan. Add more olive oil, if necessary, and brown fish fillets on both sides. Ideally, the flesh should be cooked through and the skin, if there is any, should be nicely crispy.
Divide shrimp and scallops between four large deep bowls. Ladle over tomato/sriracha broth. Top all with a fish fillet. Sprinkle with chopped parsley or cilantro, if desired. Serve with toasted French bread to mop up the juices.
34. Instant Pot chickpea curry
Vegetarian: check. Gluten-free: check. Dairy-free: check. This curry recipe from blogger and dietician Sharon Palmer has all the boxes marked&mdashand you can make it in your Instant Pot. When your day has been absolutely insane, this dish will save you.
Photo: Grateful Grazer