Entries tagged with 'Brooklyn'
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"Many thanks, serious eaters, for all the shout-outs of support and encouragement." I scared myself into not eating last week, and not just because of what I ate on the road in Chicago. Erin pointed out that my real downfall was the double meal I ate last Tuesday night. It started with oxtail, shepherd's pie, jerk chicken, leg of lamb, and goat at The Islands with Erin and Carey. Then it was (and this was the killer) two pork roasts and two fried chicken recipes from Donald Link's and David Chang's books that Cook the Book's Caroline Russock made at her house for a cookbook competition we are participating in. So when you think about it, my two-pound weight gain...
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"Was it true? Had Florida really brought the water down from Brooklyn to make the bagels?" When my mom and I moved down to South Florida from Manhattan, we brought everything with us but the kitchen sink—and food. That, we figured, they’d have down there. Once we arrived, we dumped all our boxes in the garage, sat down, famished, and contemplated dinner. It was about an hour before we realized we’d left the only decent bagels, pizza, and Chinese take-out on the East Coast back in New York. Clearly, we hadn’t thought this thing through. “It’s the water,” my father told me. “You can't get a New York bagel outside of New York because you can’t get New York water...
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Ask anyone from Rhode Island about the most delicious falafel they've ever eaten, and they will surely get a dreamy, faraway look in their eyes and recall the best stuffed pita they've ever had—the one at East Side Pockets on Thayer Street in Providence. When I was in high school I went late in the afternoons, in between classes and play rehearsals. My order never changed: a falafel pocket with all the trimmings—hot sauce, hummus, lettuce, tomato, hot peppers, onions, pickles, tabouleh, tahini, and cucumber yogurt sauce. I've lived in New York City for six years now, and I've sampled falafel far and wide. While there are certainly some terrific options (my favorite is Bedouin Tent on Atlantic Avenue...
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There's something about a cold metal spoon, especially the long ones for parfait glasses, to shovel up ice cream. The metal probably isn't helping the ozone layer or saving panda bears, but it's just one of those things you leave alone. As biodegradable food packaging has become more available, more ice creameries are offering specialized bowls and utensils instead. You can spot it right away: the slightly gritty mouth feel and off-white color. It was made of corn, potato starch, soy oil, or something else that sounds edible, and it belongs in a separate trash bin....
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Photograph from Goulven Champenois on Flickr The combination of crusty dough and melted cheese has spawned some of the greatest foods in the world. Pizza and grilled cheese come first to mind for many Americans, but the United States can hardly claim ownership. Indeed, thousands of miles across the world, in a land wedged between the Black Sea to the west and the Caspian Sea to the east, the bread-and-cheese meme has perhaps reached its apex in the form of the Georgian food khachapuri—literally, "cheese bread."...
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Photograph from wili_hybrid on Flickr There was an article in last weekend's New York Times that I found utterly fascinating. In a memoir-style piece, author Jennifer Mascia described the epiphany she experienced when realizing that goat cheese had made it to her East Harlem supermarket. To her, this signaled that gentrification was truly taking hold. When I read the story, I wondered why goat cheese—a very basic, rustic food—has become so symbolic of "gourmet" food in America, specifically the gastronomic revolution that has taken place in the last 30 years. One could even argue that goat cheese is more indicative of gentrification than even the supremely-yuppified arugula....
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This photo caught my eye while I was paging through my Flickr contacts. It's a wall mural comprising cuts of meat at the restaurant Fette Sau in Brooklyn. Taken by Mintyfresh of the knitting blog Pepperknit....
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When Danny visited Eton in Brooklyn, New York, he witnessed one of the most beautiful sights known to food-loving man: a tray of plump, freshly made dumplings. Read more about the dumplings at Danny's blog, Food in Mouth....
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Still from 'Feed Me: Brooklyn' episode 8. "Charming, young, single Brooklynite looking for that attractive and interesting special someone who shares passion for food and cooking. Confident and takes charge in the kitchen." If this sounds like right for you or anyone you know, they might be a good candidate for Feed Me: The Brooklyn Cooking Dating Show, a new online dating show for foodies in Brooklyn. The show pairs up Brooklyn singles that share a penchant for good eats, and has one make dinner for the other at the warm and cozy Brooklynphoto Studio kitchen in Williamsburg: "It's about as non-creepy as you can get. It's all about food and conversation. Think 'My Dinner with Andre,' except it's...
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After the closing of this pet food store on Prospect Park West in Windsor Terrace/Park Slope, Brooklyn, a surprise was found behind its fading painted sign and wooden boards: a beautiful stained glass sign from an old, possibly 1930s-era sweets shop. Hopefully it will get cleaned up and actually be turned into a store that sells candy, soda, and ice cream—or at least, the sign won't be covered up again....
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