Make-up artist, enthusiastic amateur chef & baker, avid reader, knitter. And I pour one hell of a drink
no one cleans it by scrubbing sideways? also, for those who want to do more than a tablespoon or two at a time, use a mini chopper. I do a whole root at once and keep it in a small mason jar in the fridge
I'm in NYC, and since decent tuna costs almost as much as my apartment, I just go with salmon. Usually from Sunrise Mart or M2M if I can find it, but the sliced sashimi at my local market isn't too awful. (Also, I just discovered the H Mart in Ft. Lee, and yes, that's Jersey, but we are in that area every month or so, and it's a lot easier to get to than Mitsuwa or anywhere out in Flushing, and don't get me started on the new overpriced H Mart on 32nd - end rant. Instead of soy, I add some big grained slightly garlicky salt that we got in, yes, Hawaii, some sesame oil, touch of rice wine vinegar, scallion, and dried mekabu seaweed you can find at Sunrise. Let sit in the fridge for 30 min or so, then add chopped mac nuts, cashews, peanuts, whatever is around, and then the Fella and I add our own seasonings that the other hates. It's been 3 years since I was in Hawaii, but this brings it back, just a little bit
These came out great - added the juice and zest of a regular lime to the bottled key lime juice I had, and had to bake it an extra 5 but it set up beautifully
I didn't love this. There's a chalkiness present. I used a vitamix... Maybe it was too blended? Like the chalkiness from the rice would not be there if it hadn't gotten so liquified?
Just made these with a 13oz leftover potato that was sprouting all over. Used a little less than one egg yolk and about 1/4 c of flour. I nuked the potato for 6 minutes, so this all came together from beginning to end in less than 20 minutes. I would add a little salt to the dough next time, and be more liberal with the cheese, but it came together beautifully
Lovely - makes me want to make this dish
Preaching to the choir here :)
Although, I have been known to buy a small jar of minced garlic.
Candide, you act like this is the only food blog on the internet - go find or create one that interests you
Candide, I look forward to your undoubtably perfect new website where for free you provide flawless recipes and techniques, exhaustively researched, bien sur, of topics that you care about.
Trying to make these ahead of time. What if I put together the mixture today or tomorrow, fry the next day and refrigerate, then warm up in the gravy the day after?
I wonder if this holds up for a few days? Would love to make it a day or two ahead of Tday.... Also am I crazy for wanting to swirl in some caramel?
Just made these and they're delicious! I have two recommendations though, if you're not in a rush. One, cream together the butter and sugars first, before adding in the egg and vanilla, and two, chill the dough for at least an hour or two, or even overnight. These spread, a lot.
Also pretty easy to find on Overcast
I discovered churchkhela in a new Turkish grocery right by the Sheepshead Bay subway stop - the one with the pastries in front and the butcher in the back (ps: fresh lamb on Wednesdays and Fridays) - they keep them in a box right by the register. I tried one out of curiosity and I need to go back and get a whole stash of them. Delicious, not at all bland, and better for energy than a power bar.
Regarding the spaghetti squash - I do this all the time, and you rarely need more than 8 minutes
@Leang I'm down! Lucky enough have a great place for hosting, with a roofdeck too
These are delicious, but just two notes: they spread. make sure the dough is very cold and space them out on the sheet. I did a dozen per sheet and they ran together, so you will definitely need at least 3 or 4 sheets total (or, of course, do it in batches)
Also, the sprinkling of salt is not mentioned. I imagine you sprinkle them once they're on the sheet.
Has anyone found these in NYC's Chinatown? Manhattan, Flushing, Sunrise Park, any of them?
and speaking of canned, i wonder if this would work with canned salmon - i have some a friend canned herself up in Alaska...maybe just hit it on both sides in a cast iron pan?
ASTRONAUT ICE CREAM FTW!!! I remember when Dippin Dots came out it was a vending machine at the Route 4 10-plex movie theater in Paramus. Actually, most of the times I remember seeing it other than ball games was a vending machine. Guessing that was the only way to keep it so cold
I love everything from Moishe's on 2nd Ave near 6th Street, and it's all very reasonable. Also a shoutout to Breads Bakery on 16th and Union Sq West, and if you count candy by the pound, I can't go to the West Village without hitting up Sockerbit on Christopher St
any notes on how far in advance the shrimp can be made and chilled?
something about this didn't work for me - once chilled the mixture was a gel (which makes sense, since there's probably pectin in blueberries) and the finished product was more like a frozen slushie than a smooth sorbet. Maybe if the blueberries had been cooked down? Anyway, flavor was on point, and it was easy, but something was off about the texture.