Heading out there this weekend to see the Mets; I've read a lot of reviews but would love to know what SENYers who have been there think is worth eating.
So, here I am, with a pulled back muscle, confined to quarters (and mostly to bed), reflecting on meals past. There was once an Indian restaurant in the East Village called Shopna, that served an amazing chicken liver appetizer called Bengal kaliji? Kallegee? I'd love to make it for an upcoming party...anyone got a clue? Can't find anything even close online.
A friend has been diagnosed with high blood pressure. We are about to do our annual post-holiday afternoon brunch. I usually bring his favorite: satay (out, soy sauce) with home-made pita chips (out, salted). I don't have to bring a dish like that, but I am at a dead loss. I love salt and can't figure out what might be palatable without it. This is someone who loves to eat; bland and boring won't do!
Recipes often call for "four inches from the flame" and the like. I can't measure the distance without being on the floor, on my back, with the distinct possibility of burning off my eyelashes (erm, not that I've ever done that). I just use the middle level (my old-school oven has three). It doesn't matter all that much when I'm just finishing a dish with a little browning, but when something is cooked in the broiler only, I'd like to have a better notion of where to put that rack. Any ideas?
I wanted to make Maine crab rolls and Maine slaw (a whole other story) for the Fourth, but neither Food Emporium nor Whole Foods seems to carry top-split buns any more. I butter-grilled the inside of two hamburger buns, but it was just wrong. Anyone got a source, short of driving to Portland?
Tour groups, gawkers, SATC girls and their yappy dogs, the clueless complaining that there aren't any bananas, the rush-hour on the F train jostling. I've been going during the week more and more, as well as patronizing smaller, neighborhood greenmarkets. You?
My friend's going to be there this weekend, before flying home to New York. What should I ask her to bring me?
It's a Brit faux cooking show, and one of the most hilarious things I've ever seen. The episodes are up on YouTube and should be watched in order, as there is a bit of a story line.
I've been sending my parents (formerly of Brooklyn, now of Florida) bialies for years. It started as a special occasion gift, and has somehow spun out of control. I fully expect to start getting hints about their shipment of Memorial Day bialies any day now.
I kinda envisioned leaving the Center Street municipal building and heading straight to Chinatown, perhaps to Nom Wah, then to New Pasteur. However, the witness-to-be demands something "nice." Can anyone suggest some middle ground downtown? And I mean downtown downtown...not Soho or the like.
In today's NYT, Melissa Clark declared that muffins are "sweet little cakes" no different from cupcakes. I disagree. My ideal muffin is more on the dour side, never iced, and often has additions like nuts, fruit, and so on. They can also be split, toasted and buttered. What do you think? I have a feeling we might see a regional and/or generational split here.
This complete fallacy is from his Second Helpings of Roast Chicken. In the chapter on mile, he discusses the superiority of what we would call New England clam chowder, then goes on to say : "For those who daily sit at the counter of the Oyster Bay in Grand Central Station, New York City, slurping down large bowls of Manhattan clam chowder, this would doubtless be seen as nothing less than the though of a demented heretic..."
Wrong from start to finish. I've eaten at the counter there at least one hundred times, and I've never heard anyone order, let alone seen anyone eat, Manhattan clam chowder.
He concludes with an attempt at replicating New York speech that is simply ludicrous. Has Simon Hopkinson ever, in fact, been to New York?
Every morning, I write down what I cooked for dinner the night before, along with any special methods or sources. (I also note l/o [leftovers] and what, if anything, I've done to augment or change them. Rarer is the notation t/o [takeout].) I'll thumb through last year's diary to see what I cooked in a particular week/month. Also, since I tend to be experimental, I like to keep track of successes and failures, and sometimes just to be reminded of things that we really liked that I haven't remembered to make in a while. My friends find this habit peculiar, to say the least. Do you?
I'm not talking about the fresh hearts of palm sold in liquid (looking rather like mozzarella) by Whole Foods; these babies are absolutely raw. I'm off to check my Florida cookbooks, but would appreciate suggestions.
When I buy russets, I always get one or two more than I need because, invariably, some with have black spots that need to be cut away. Sometimes, a potato will be so riddled with black that I have to chuck it altogether. Here's the odd thing: When I make baked potatoes, I can't cut into them first, so I don't know if black spots are lurking within. However, I've never come across a black spot in a cooked potato! At long last, my question: Where did the spots go? The odds are hugely against my only picking good spuds when I am planning to bake them.
I want to know what's good and local. Not interested in Rochester's best French restaurant. Also, what shouldn't I miss at the public market?
I just came across the most godawful crab cake recipe I have ever seen, in the cookbook "The Lobster Roll," which contains recipes from the Hamptons restaurant, Lunch. The crab cakes are called "old-fashioned," and are comprised of twenty ingredients, including garlic, onion, scallions, red and green pepper, olive oil, scallions, Parmesan (!), mustard, Old Bay, white wine...well, it's too painful for me to continue. I made crab cakes last night, with my usual five ingredients: Maine crab, breadcrumbs, Old Bay, mayo, a dash of hot sauce (enough for piquance, not heat), and a pinch of salt. They taste of crab, which I think they should. My insistence on Maine, and only Maine, crab is for another post. How do you make crab cakes? If you're not of the cooking persuasion, how do you like them prepared?
According to WWD, the magazine will be attempting to attract younger readers and to that end will adopt a step-by-step formula, assuming little to no food knowledge on the part of the reader. I'm guessing I won't be buying it after January, since I don't need to be instructed on how to whip cream. You?
I remember reading about a Manhattan restaurant that was soon to open (had just opened, something like that) that offered flights of mozzarella and was, in general, very mozzarella focused. I would love to go there for my birthday, but I can't remember its name or location. Perhaps I've had too many birthdays!
I was chained to my desk today finishing a project, so my husband went to Union Square without me. He brought back grapes, apples, squash, cauliflower, cheese...and an ENORMOUS frozen bison heart. Any thoughts? My inclination would be to use it as a doorstop. I like bison, but this is a bit much!
In yesterday's review of a Mexican restaurant (sorry, don't recall the name, and the review is not posted on line yet, for some reason), she complained that her shrimp ceviche was "overboiled" and the accompanying tomato sauce was "mucky." Tee-hee.
Yes, I know that summer's over, but summer produce is hanging on. When I saw the inexorable march of apples and squash today, I bought two quarts of blueberries, two pounds of aji (seasoning ) peppers, and four pounds of red bell peppers. How are you facing the changeover to fall and winter foods?
Used to be a great place on Division, just off Doyers. I went into a place on Grand Street about a week ago; should've known I was going to get a stinker, the place did not smell of cooking, but of cleaning fluid, and no one looked happy. And, indeed, it was the coldest, stalest second-most-awful pork bun I've ever had. (The winner was from a short-lived place on Allen; the filling was *hard*!) Anyone got a tip?
I am fairly accomplished in the kitchen, I think, and my crabcakes are renowned throughout my apartment. On the other hand, I can't cook flatfish for beans. I don't want fish advice here, I want to know what you consistently screw up yourself.
For years, I couldn't make crispy potatoes in the oven, then figured out that I had to rinse and dry them first. No cookbook mentioned this. I am probably complicit in this problem, as I have edited many cookbooks. What have you figured out on your own that books didn't tell you?
Photograph from juanamarie33 on Flickr A photo within a photo, in this case. A nice memorial to Joe Ades in Union Square, appropriately with a carrot peel wreath, where he might have been peeling this very minute. Previously: Legendary...