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Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?
I second Digestive Advantage; it changed my life. The take-with-meals pills are dodgy at best, and I never dared eat dairy away from home. With DA, I take one in the morning and that's it...years of deprivation are over. I can have sour cream, eggcreams, the works. I could not recommend this product more highly.
Citifield eats?
Thanks for the tips, will also check archives, which I should've thought to do in the first place.
First Look at DBGB, Daniel Boulud's New Brasserie on the Bowery
I find it hilarious that the decor of this joint is supposed to pay homage to the restaurant supply stores that used to populate the Bowery. Force 'em out, then go all damp-eyed with nostalgia for what you have helped destroy.
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Recent Posts
Shopping for Sausage, Sauerkraut, and Pierogies in Greenpoint
Posted by Barbara Hanson, May 27, 2009 at 3:00 PM
Biala Kielbasa with Pierogi and Sauerkraut
Posted by Barbara Hanson, May 27, 2009 at 2:55 PM
Bengal kaliji (spelling almost certainly way off)?
Posted by Barbara Hanson, April 2, 2009 at 11:30 AM
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Recent Favorites
Photo of the Day: Tribute to Joe Ades
Posted by Erin Zimmer, February 9, 2009 at 11:30 AM
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Recent Comments | Response to Comments
Veloce Pizzeria, East Village, Manhattan
I'm with you, Simon. No orange oil running up your arm? Might as well throw salad greens on the damn thing.
Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?
I second Digestive Advantage; it changed my life. The take-with-meals pills are dodgy at best, and I never dared eat dairy away from home. With DA, I take one in the morning and that's it...years of deprivation are over. I can have sour cream, eggcreams, the works. I could not recommend this product more highly.
Citifield eats?
Thanks for the tips, will also check archives, which I should've thought to do in the first place.
First Look at DBGB, Daniel Boulud's New Brasserie on the Bowery
I find it hilarious that the decor of this joint is supposed to pay homage to the restaurant supply stores that used to populate the Bowery. Force 'em out, then go all damp-eyed with nostalgia for what you have helped destroy.
Attend the Gina DePalma Fundraiser on May 18 to Support the Cowgirl Cure Foundation
As someone whose husband survived five cancer operations, I always find that "fight" metaphor disturbing, Ed, as the corollary is that those who don't beat it somehow weren't courageous or strong enough. That said, good luck with this very worthy cause.
How to Make S'meeps: S'mores Plus Peeps
I can't celebrate Easter without a Peepacolada!
Smörgåsboard: Fried Fish Sammie; Sushi; Beet Ravioli
Please oh please can we avoid the Rachael Ray term "sammie"?
Marine Park, Brooklyn: Pizzeria Del Corso
@Shelby: Where and when? Where did you go to school?
Marine Park, Brooklyn: Pizzeria Del Corso
What with the B becoming the D and vice versa and now apparently an express (!), never mind the mad introduction of the Q, which may or may not be the old QB, which was a kind of ghost train that showed up at 6 minutes past the hour on alternate Tuesdays in months beginning with F, I give up. But the pizza out there is damn good, if you can get there from here, which I plan on doing very shortly.
Marine Park, Brooklyn: Pizzeria Del Corso
The Q? I grew up in Marine Park, and always took the B (then the D) to and from what we called "the city." Hop on the B15 at Kings Highway and E16th Street. Frank's at Quentin and Flatbush made a wonderful pie (probably still do) and never raised an eyebrow when we ordered half without cheese, for my father.
Serious Eats? Really?
I always thought of serious in the context of this site as in, "That's one serious burger" not as in "This is a serious situation."
Photo of the Day: MMMBACON Vanity Plate
If I'm not mistaken, this plate is on a vehicle belonging to one of the bacon purveyors at the Union Square farmers market.
Breakfast at Union Square Greenmarket?
In the neighborhood, not at the market, of course!
Bissinger's Chocolate Inside a Real Hen's Egg for Easter
My family has been ordering from Bissinger's for years; could not recommend them more highly. I'm not even a huge chocolate fan, but anything from Bissinger's disappears pretty fast around here! Chocolate coated raspberry caramels, mmm...I hope I'm getting some for Easter.
Locked In for the Night at Di Fara
I still find it staggering that all these places I went to as a kid now have cult status, doubtless preventing the next generation of kids from getting in.
Concord Grapes in NYC
Actually, the biggest producer is Washington state, which was a huge surprise to me!
Concord Grapes in NYC
I believe that they are only grown in North America.
Russ & Daughters Extends Hours
Hooray! When I don't feel like cooking, I think of Russ...usually at about 6:02. This is just terrific news.
Totonno's Fire: They Will Rebuild
I think the first time I went there was for a classmate's birthday party when I was seven or eight years old. Thank god it survived (the fire I mean; the party wasn't that wild)
Hunting the Slipper Lobster at Sea Breeze Fish Market in Bensonhurst
@redszerostar: Oooh, they are cute. Now I feel bad; not bad enough not to cook them again, though!
Hunting the Slipper Lobster at Sea Breeze Fish Market in Bensonhurst
@mrjosh: Chopped off how? It ended with the recipe, no? It was very good indeed: nice and garlicky, and the slippers were tender and tasted just as I was told, shrimpy and lobstery.
Overcooked Burger Send-Back Success at Bacchus in Brooklyn
And one could be run over on the way there. Everyone calibrates their risks differently; I assume that I will get some kind of food poisoning once a year or so.
Latecomers Can Forget Momofuku for Super Bowl Bo Ssam
You can't imagine how much I want to go through just one week without hearing about this joint; its proximity to the much more valuable--and lost forever--Five Roses Pizza says all one needs to know about the state of the EV.
Cheese-Stuffed Burgers from the Stumble Inn in New York City
@stewmeat: Actually, I don't mix the cheese with the meat. I make two patties, put the cheese in the center, and then seal them to make one burger.
Do You Put Ranch Dressing on Pizza?
How do you get a white trash girl to suck your d**k?
Dip it in ranch dressing.
What childhood food do you wish they still made?
Oh, man, I thought I had blocked out my Gatorade Gum cravings!
What childhood food do you wish they still made?
I miss bbq munchos, planters cheeseballs (there is another brand available now in a large container that are good but...) and morton raspberry filled powdered donuts. Oh, those were the days.
Everyone's got a regional specialty..
don't forget ny bagels!
Do You Put Ranch Dressing on Pizza?
I don't put ranch on anything! Gross tasting stuff.
Do You Put Ranch Dressing on Pizza?
Amen "omnomnom"! (I'm from Mich, too. Same area)
Do You Put Ranch Dressing on Pizza?
I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!
Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?
Thought for years I was lactose intolerant. Then was prescribed a Z-pack antibiotic, now i can digest dairy!!!!!! Apparently something was blocking the enzyme needed to digest dairy & the antibiotic killed it. But just recently had the stomach flu, was still sick after 2 weeks. Doc said the dairy products were FEEDING the BAD BACTERIA. Said no dairy for 2 weeks, then start adding back in PROBIOTICS (Activia, ect....) for 2 weeks then add regular dairy back in. Still in the no dairy stage, will let you know if it works. Cross your fingers!!!! lol Found this site looking for cheese low in lactose, Thank you so much for a wealth of info everyone!!!!
Village Voice Best Bagel Search Has Some Holes
Take a trip to Buck's County Pa. Bagel Junction Cafe and Caterer's got them all beat!!
Marine Park, Brooklyn: Pizzeria Del Corso
I was always brought up not to play with my food. Well, at least not to throw it in the air. And other than watermelons, thrown as high as I can, I refrained from food in space.
The pies do interest me and I would like to check it out when I happen into the area.
Dried Cantaloupe from Economy Candy
If youre like me and can't make it over to economy candy, you can find dried cantaloupe at this site Gourmet Nut they are well worth trying.
Stuffing Peppadews from Sahadi's Importing Company
There is really a lot to try in this store. The problem is I live far so I can't go that often. There are online websites that have some of their products such as www.gourmetnut.com but its not the same as going there.
Cilantro Haters Unite, While Wearing Anti-Cilantro Graphic Tees
Scientists have proven that certain people possess the genetic predisposition to be able to taste cilantro in its true form. They say that the people who taste "soap" lack the taste buds that others possess. This may be true, but as a professional chef I have come to understand that it's more simple than that. I have made many meals that featured a good amount of cilantro, feeding people who hate the ingredient, and I didn't necessarily make them love it, but they enjoyed it and weren't bothered by it as much as they had been in the past.
Don't think of cilantro like other ingredients. Chicken, strawberries, pork, potato, etc. are very versatile ingredients that are easy to prepare. Cilantro is simply less versatile and requires advanced culinary techniques in order to harness great flavor. Cilantro, like hot chiles, is a very unique ingredient that, if not utilized correctly, can be overwhelming and unenjoyable on most palates. However, it can add a ton of flavor when used fresh in appropriate ratios, chopped properly so as to not bruise the leaves and release too much of the oils, and when it's incorporated with ingredients that naturally pair well, such as tomato, onion, chile, oil, salt, and avocado to name a few.
Try not to wash cilantro; if it is sandy, just wipe it off since water will wash away the natural flavor. However, this may be unavoidable in some supermarkets where it can be covered with dirt. Ninety percent of the plant is grown for its seed (coriander) and not for its leaves. I grow my own "Cilantro Santo" in my home and it's perfect. This variety is different from the rest in that it produces more leaves and better flavor. Another huge factor that can spoil the flavor of cilantro is the type of fertilizer used. Too much nitrogen will give an unpleasant taste to the herb. Too much humidity and heat in the growth stage will also damage the flavor. Hope this changed some of your minds.
P.S. - Mexican fare has closer ties to Carribean and Asian cuisine than it does with Indian.
In Videos: Space Food Sticks TV Commercial
OMG! Had completely forgotten about these!
I loved them too - especially the peanut butter.
Grocery bagging violations
I live in the UK, where you bag your own groceries. We use our own heavy bags rather than disposable ones. Why not pack your own? It's not like you have crucial work to perform while being checked out.
Grocery bagging violations
Rubbed, perky and ready to grill!
Grocery bagging violations
But when are they getting their much-deserved rub down? And tell me you insured that your rub was environmentally friendly, containing no fragments of plastic bags. Nothing disgusts me more...
Serious Eats? Really?
@Don Luis: This is obviously a very late response, but I don't check into SE as often as I did so I missed it when it first went up.
I think your reaction arises from a misunderstanding of what SE is, or means to be.
My impression is that SE began as a NYC-based blog, and that the response from all over the US expanded its focus. I don't think it's unreasonable for a blog to have a regional focus, particularly given that SE is not presenting itself as a global food-related site.
Although I am a New Yorker (meaning 'born there, and spent the largest portion of my life to date there'), I now live outside the US (in Denmark, to be precise), and many of the references to various cooking shows and foods go over my head, but if I'm really curious, I can usually find clarification on YouTube, or elsewhere on the net.
Perhaps what you see as an excess of silliness has more to do with the veiled (or not) hostility that more serious/technical posts sometimes meet; I no longer see many of the more serious posters, which I think is a shame. On the other hand, I think the 'silliness' can be fun and interesting, I just wish there was more of a balance (for those of you who are thinking of reiterating that there are other sites, I know this, but I happen to like SE, and think of it as a big kitchen; shouldn't there be room for all sorts of cooks and eaters?).
Anyway, I think SE is worth taking for what it is; I can understand deciding that you'd rather not post (although you don't seem to have done that), and only look in occasionally, but do recognize what it is, and why.
Grocery bagging violations
She IS a nut Katie...but she's got a nice rack...of ribs.
Possiblity of contamination of coumarin in cinnamon?
You can buy real organic Ceylon cinnamon at Amazon. You don't have to go around the world and pay through your nose to get the product. A company in California will ship you the product right away. I found this on the web
http://www.indusorganics.com/camparison.php
check the amazon.com
just search for organic Ceylon cinnamon at Amazon.com or click on this link
http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=organic+ceylon+cinnamon&x=0&y=0
Veloce Pizzeria, East Village, Manhattan
Real good review Adam. I am going to give this place a another shot. I thought the slices were tasty the last time I went, but too much moisture pooled in the middle of the slice.
Next time I will try the whole pies like you did.
Veloce Pizzeria, East Village, Manhattan
http://chowhound.chow.com/topics/630856 As confirmed by the date of this post-I am way ahead of you Kuban and Bruni.
--Guttergourmet
Recent Posts
Shopping for Sausage, Sauerkraut, and Pierogies in Greenpoint
Posted by Barbara Hanson, May 27, 2009 at 3:00 PM
Biala Kielbasa with Pierogi and Sauerkraut
Posted by Barbara Hanson, May 27, 2009 at 2:55 PM
Bengal kaliji (spelling almost certainly way off)?
Posted by Barbara Hanson, April 2, 2009 at 11:30 AM
Hunting the Slipper Lobster at Sea Breeze Fish Market in Bensonhurst
Posted by Barbara Hanson, March 9, 2009 at 1:30 PM
Slippers in Garlic and Parsley Sauce
Posted by Barbara Hanson, March 9, 2009 at 1:25 PM
Shopping for Chorizo at Despana Market in Soho
Posted by Barbara Hanson, February 10, 2009 at 12:00 PM
Making Ktipiti from Greek Groceries at the International Grocery
Posted by Barbara Hanson, January 26, 2009 at 3:30 PM
Global Grocery Shopping in Jackson Heights at Patel Brothers and More
Posted by Barbara Hanson, January 8, 2009 at 2:00 PM
Getting Over My Fear of Little Italy at Alleva Dairy
Posted by Barbara Hanson, December 8, 2008 at 1:15 PM
Stuffed Pasta Shells with Spinach
Posted by Barbara Hanson, December 8, 2008 at 1:00 PM
Fresh Cevapcici from the Adriatic Meat Market
Posted by Barbara Hanson, November 20, 2008 at 3:30 PM
The Lobster Place is a Little Piece of Maine on Bleecker Street
Posted by Barbara Hanson, October 23, 2008 at 4:15 PM
Get Your Irish Up At the Butcher Block
Posted by Barbara Hanson, September 25, 2008 at 3:00 PM
Broilers: How do you judge distance from the flame?
Posted by Barbara Hanson, September 17, 2008 at 1:24 PM
Stuffing Peppadews from Sahadi's Importing Company
Posted by Barbara Hanson, September 11, 2008 at 11:45 AM
Baked Peppadews Stuffed Two Ways
Posted by Barbara Hanson, September 11, 2008 at 10:30 AM
Find the Classic Bay Ridge at Nordic Delicacies
Posted by Barbara Hanson, August 21, 2008 at 1:00 PM
Recent Favorites
Photo of the Day: Tribute to Joe Ades
Posted by Erin Zimmer, February 9, 2009 at 11:30 AM
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About Barbara Hanson
Website: http://withleftovers.blogspot.com/
Location: Lower East Side
About: Fifth-generation Brooklyn native living in Manhattan.
Favorite foods: Maine crab, oysters, cheese, bread (oh, all starches, really), pizza, Jersey tomatoes, nectarines...
Last bite on earth:
I'm with you, Simon. No orange oil running up your arm? Might as well throw salad greens on the damn thing.