by Allan Appel | Jan 30, 2015 4:34 pm
Jose García orchestrated 300 individual chicken wings bubbling away in the seven-basket fryolator for 15 minutes. He gave each basket ten deft shakes a minute so the vegetable oil parboiled them evenly. Then out they went to the refrigerated truck in the parking lot to await saucing.
They joined what in the end will be — count ‘em — 25,000 individual wings, 360 pounds of cut celery, and 17 five-gallon buckets of Buffalo wing sauce, which will fill about 1,000 Super Bowl orders at Archie Moore’s between 11:30 a.m. and 8:00 p.m. on Sunday.
Asked if he could reveal what’s in the wing sauce, longtime manager Jim Wooley thought deeply and then replied, “No.”
by Allan Appel | Jan 29, 2015 2:52 pm | Comments (3)
Amateur cheeseologist Vikram Dhawan sampled a two-year-old Grafton to answer an aromatic question.
by Jack Hitt | Jan 28, 2015 4:02 pm | Comments (20)
Back in the mid-1990s, not long after I had moved to New Haven from New York City, I was sitting at Lulu’s European Coffeehouse enjoying a mug of her high-test, low acid brew when the eponymous hero of the shop sat down and shoved a sheaf of crumpled papers at me. “This is my friend’s writing,” she said. “You simply must read it.”
by Lucy Gellman | Jan 26, 2015 11:12 am | Comments (2)
“What would you like?” Shilmat Tessema asked as she lifted a warm container of food over her Lalibela truck’s countertop.
Thomas Breen stepped up to the chrome-and-yellow food truck that has become a beloved staple at Ingalls Rink, eyeing the steaming, thick portions of turmeric-kissed cabbage, gleaming, wilted green beans, spice-rubbed carrots, and clay-red lentils that he had been thinking of all week.
by Brian Slattery | Jan 16, 2015 11:53 am | Comments (1)
It looked straightforward as Ernesto García heated the pan, then poured in a base of heavy cream, coconut, and spices. He added clam juice — and was on his way to conjuring a seafood chowder that was anything but straightforward.
by Paul Bass | Jan 13, 2015 4:22 pm | Comments (15)
Yale will hold off on removing the Anchor sign above the now-closed storied College Street watering hole while it considers a range of suggestions about what to do next with the property.
by Aliyya Swaby | Jan 9, 2015 1:17 pm
As Domingo Lopez Juarez shoveled a spatula-full of carne enchilada onto the grill in his new food truck, a smoky haze of jalapeno shot up his customers’ noses and into their lungs.
“Spicy,” Juarez said to a chorus of coughs, “is good for your health.”
by Markeshia Ricks | Jan 8, 2015 7:46 am | Comments (17)
If developer Juan Salas-Romer has his way, people in the Dixwell neighborhood will have a cozy place to enjoy fresh baked bread and coffee just as people downtown do, amid newly built housing.
by Aliyya Swaby | Jan 7, 2015 8:04 am
On Three Kings Day, baby Jesus popped out of a fig-topped “rosca de reyes” from a Mexican-owned bakery on Grand Avenue. Hundreds of baby Jesuses in hundreds of fig-topped roscas de reyes.
by Allan Appel | Jan 5, 2015 11:55 am | Comments (1)
Mozzarella, basil pesto, balsamic vinaigrette, tomatoes, on a ciabatta: That’s the Tempesto, one of the most popular items on the menu at The Book Trader Cafe. With a little help from the blueberry muffin, the sandwich will put owner Dave Duda’s two kids through college.