Profile

CityMinx

Make-up artist, enthusiastic amateur chef & baker, avid reader, knitter. And I pour one hell of a drink

  • Location: NYC
  • Last bite on earth: Seared fois gras. And candy corn. Maybe not together.

Know Your Tahini: The Many Sides of a Sesame Powerhouse

has anyone tried using it in place of peanut butter in that 'cup of peanut butter, one egg, one cup of sugar recipe'? I know it can be a bit looser, maybe let the batter firm up in the fridge a bit?

This Week at Serious Eats World Headquarters

To those who find SE no longer relevant to them.... So, you have no interest in any print mag's (which cost's money - and this site is free) articles about restaurants and farms that aren't in your neighborhood? Don't have any interest in what's going on around the world? Plan on never leaving your backyard (I happen to be going to a wedding in Milwaukee this fall - article on custard is now bookmarked). Seriously people, what the hell? You want only articles that are relevant to you, you precious flower? Get over it, and find out what's going on in the rest of the world. You might find something you never knew you liked.

10 Flavored Vodkas You Should Really Try

I would say, compared to Crop Organic cucumber vodka, that the Effen is way too 'hot'. It had a definite burn that the Crop didn't. Although it is way more fun to say.

Bagelnomics: The Curious Pricing of New York's Bagel With Cream Cheese

Gadgets: Breville's Smart Waffle Maker Produces Perfectly Browned Waffles

kman484 - you know these are mostly unsolicited, right? not often does one go 'hey, can we review your gadget for free?' it's mostly the company or their pr team soliciting SE to review them. the se team gets bombarded with these emails and packages - so they're not cutting any corners, they're following standard practice.
perhaps you could name a few other free websites that do their reviews differently.... without advertising, subscription, double blind, in a cave, whatever. also seems to be that you're cool with spending $450 on a item, but not $200.... which I find a little odd as well. sure, if you, as you did in school, have to crank out waffles for 4 hours of service, you might want to shell out the extra (or double) cash, but for a solid home product you don't want to spend half as much?

Novelty Ice Cream Week: How to Make Your Own Klondike Bars

@sdfishtaco - if you'd rather just have the boxed ones, you're in the wrong place. Of course it's easier, but the fun of enjoying playing around with cooking is seeing how you can make it yourself. Whether I decide to make these or not, I appreciate that someone wanted to, and figured out how to do it

Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

Oh I love acorda - one of the things I made sure to learn how to make after a trip to Lisbon. I think my version has twice as many garlic cloves, all soft and caramelized :) Have you had the acorda at Seabra Marisqueira in the Ironbound? Also excellent

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

no more late night donut adventures?

The Easiest Way to Store Grains is a Cheap Plastic Pitcher

Also, forgot to mention, easy to slap a piece of masking tape on it and label with a sharpie

The Easiest Way to Store Grains is a Cheap Plastic Pitcher

Or a quart sized soup container, from takeout or delivery. I rarely own more than 4 cups of a grain at a time, it's free, air tight, and the plastic sides are soft enough to gently squeeze into a spout. Plus, if you have two cups or less of a grain, use the pint sized ones.

Chocolate 'Crack'

my guess is that your heat isn't high enough. If the butter never comes to a simmer, the heat needs to be higher, or perhaps you're stirring too much, not allowing the butter to heat sufficiently. I'd go with higher heat, and just keep an eye on it so it doesn't burn. maybe try a half batch? and it won't turn into toffee on the stove. it will turn into a light caramel colored bubbling mixture. don't forget, it still needs to go into the over. but yes, the sugar should melt and the mixture should boil for at least 3 minutes before removing from the stove

Chocolate 'Crack'

no you're not. why don't you walk us through exactly what you did, step by step? include amounts.

Gadgets: Get Wavy With the Kuhn Rikon Krinkle Knife

I have something similar - not a mezzaluna shape, just a wavy blade with a handle right on the back of it. And I have to say, I like it. Gives more surface area if you want to fry something, looks cool if you're just doing it for presentation.

Chocolate 'Crack'

@renelibrary - are you letting it come to a boil? you have to still the sugar in gently until it incorporates, then let it come to a simmer. I let it come to a simmer/gentle boil and let it go for 3 minutes, keeping an eye on it so it doesn't burn. don't be afraid to go in there with a spatula and stir it up to facilitate melting

What's the Difference Between Light and Dark Brown Sugar?

if you're near an Ikea, a Swedish/Scandinavian grocery, or Sockerbit in the West Village, try picking up either their Ljus or Mörk Sirap. It's beet sugar molasses, light and dark, they use it instead of molasses or corn syrup. I add it to white sugar when I don't have brown sugars in the house. It's not as strong as molasses, but adds a nice caramell-y flavor

Gadgets: Colorful, Disposable Paper Bakeware That Works Like a Charm

and that assorted batch for $25? you get 40 different pieces. i wouldn't say that's terrible
http://www.amazon.com/s/ref=bl_sr_kitchen?ie=UTF8&field-brandtextbin=Welcome+Home+Brands&node=284507

Gadgets: Colorful, Disposable Paper Bakeware That Works Like a Charm

all this tsuris about killing mother earth aside (seriously, people, if you don't want to use it you won't - but some people want disposable for a reason) - did you notice any discoloration after baking? did the colors brown, dim, or get grease spots?

An Eating Road Trip around Hawaii, the Big Island

two places we absolutely adored - Pine Tree Cafe (close to the airport), and do NOT miss the poke at Uemeke's!

Everything You Need to Know About Balsamic Vinegar

I'm generally over the idea of all these flavored balsamic vinegar stores that are popping up in every touristy food destination, but I will say that a chocolate bv that I have is freaking delicious over ice cream.

What are NYC's Most Overrated Restaurants?

Magnolia (except for the banana pudding), Del Frisco's, almost anything in the theater district, Joe's Shanghai, totally agree with Les Halles... I'm sure I'll think of more as the day goes on..

Make Breakfast More Whimsical With Egg Shapers

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Raw Root Vegetable Salad From 'Joy of Kosher'

@nachum, right after I posted I googled it, which i guess is what I should have done first... @aliza, try tamari if you don't care for passover soy sauce, unless you're staying away from beans entirely

Raw Root Vegetable Salad From 'Joy of Kosher'

wait - sesame seeds aren't kosher for Passover? I understand about the soy sauce, but sesame seeds are a new one for me

Manner Matters: Crack Open That Bottle

I had a friend bring a bottle of Dolin blanc vermouth to a party - never even heard of it before, now I'm a convert and I always try to have it on hand. Bottom line - bring something different. All respect to you, and kudos to bringing something your father in law will enjoy, but next time bring something that won't even cause this conundrum to be a case... Also, if I'm having a dinner party, I already know what wine I want to serve, having one bottle of another might mess up what i've planned.

Help me name this dish!

I don't know if anyone has ever made this before, and please feel free to steal the idea. I made yellow corn grits, using half milk and half water, added in sugar, a little butter, some maple syrup and cinnamon. Poured it into a baking dish and let it set overnight, cut into sticks, browned them in butter and served with powdered sugar and maple syrup. I can't think of a short pithy name though! Southern French Toast? French Toast Polenta Sticks? Someone please help me come up with a good name.

Caramel fail - help!

happy new years eve everyone! usually i don't have too much trouble making candy, but last night was an epic fail and i'm here in search of advice. I made Dan Lepard's treacle pecan caramelst last night. My digital thermometer wouldn't go above 165, so i put in my other digital thermometer, just to see. It rocketed about 255, so i pulled the caramel off the heat, added some pretzels and bacon (LemonPi's idea) and poured it into the pan to set. Which it didn't. I put it into the fridge overnight, and this morning, it's still very soft.
Do you think I can reboil it? I'm worried about killing the add-ins, or ruining it all together. I mean, i could scrape it into a jar and eat it with a spoon :) but I'd rather cut and serve them. Maybe it was an ingredient thing, i used blackstrap molasses instead of treacle, Ikea's light syrup (a beet syrup I've used instead of corn syrup successfully) instead of golden syrup, dark brown sugar instead of moscavado - but these all seem like logical and okay substitutions.
Help!

Dangerously overripe pineapple

So, my parents went to Hawaii for two weeks (I had to work, sniff) and brought FIVE pineapples that they picked themselves from the Dole plantation. And they picked them a week ago.

Other than cubing them and tossing them in the freezer, anyone have any great ideas on what to do with them? And the idea of serving them for Thanksgiving has been nixed.

And since I live in a teensy NYC apartment, and, well, my mom just doesn't want to, we don't have canning equipment.

Thanks, and hope everyone has a lovely Thanksgiving!

Challah Recipe?

Has anyone tried the challah recipe from Beard on Bread? Or do you have a fave? I'm making challah again this year, and I'd like to try out a new recipe...

Eats around Yankee Stadium?

My dad and I have been going to the Court Diner up by Yankee Stadium for over 30 years now, and we're looking for something different. Yes, I know there's deliciousness to be had inside the new ballpark, but it's a tradition to sit down (ie, no take out only places) and have lunch or early dinner beforehand. We're catching the 1:05 game tomorrow, anyone have any suggestions?

What to do with fresh garlic?

I am so easily seduced by farmer's market offerings. Bought a bunch of fresh garlic - no papery skins on the cloves, with stems that resemble scallions, or leeks, perhaps.
Other than chopping them up and sauteing them (like I plan to do with leftover multigrain rice tonight) - anyone have any good ideas on something to do with them?

Freezing Bone Marrow?

Well, I went for a fantastic dinner at Prune last night, ordered the sweetbreads and the roasted marrow, two things they're known for. I'm almost embarrassed to admit that I only ate a third of the bone marrow. I brought the leftovers home, but I have dinner plans and travel plans for the next week.
Any suggestions on how to freeze? In the bone, or should I scoop it out and freeze it that way? I absolutely cannot let this deliciousness go to waste! :)

Fry-day!

Hi All,
A friend of mine has bought one of those counter-top deep fryers, and tomorrow night we're having a bring-yer-own item to deep fry. Now, I'm also trying to keep Passover.
I was hoping you'd have some great ideas of what to bring. My usual suspects are all things I can't eat during the holiday. I did get matzo meal to use as breading.
Any ideas??

Substitute for powdered soy milk?

Hello all!
So, I found a recipe for make-yer-own candy corn, which happens to be my all time favorite candy in the universe, other than Reese's Peanut Butter Cups, and it was written by a vegan. No disrespect to vegans, but I have little reason to keep a box or bag of powdered soy milk taking up room in my teensy Manhattan kitchen. Can I use powdered non-fat milk instead? That, for reasons I can't remember, I happen to have a few pouches of.
Oh, for those wondering, the recipe was found in Bust Magazine, October/November 09 issue. Page 23.

Babette's Feast at Per Se

Wow. Never have I been so excited to see an email, then crushed because never in my life would I spend that amount of money. I'm sure many have heard of this, but on Friday Per Se is screening one of my favorite film's Babette's Feast, then recreates the meal from the film, with wine pairings. The cost? $3500.00 for one, $6k for two. You can check out alloytheater.org for the deets, I couldn't cut and paste to show you the menu.

Sigh, any really generous person out there want to sponsor me? I speak Swedish, and could help translate! :) (Ok, ok, I know it's in Danish, but the languages are really really similar)

Apologies if this isn't the place to post this kind of info, but I just had to share with those that would totally get it...

Dear SE: Amazing Dim Sum in Toronto

Note: I just received this email from one of the most serious eaters I know, Steve Trost. Steve was in Toronto and had some serious dim sum. Tell us, Torontonians, did Steve find a winner? He certainly had me salivating. Did he miss anything? —EL In Toronto—see below. At Lai Wah Heen. No carts. All made fresh to order. Add to the list below (after the jump) an amazing sticky rice dumpling with crab meat and equally awesome steamed lobster dumpling stuffed with shrimp and finely diced veg with garlic and butter.There is nothing close in NYC in my eating experience. They also have a gourmet dim sum tasting but only for two at $45 per head, but I managed... More

Skittles-Infused Vodka, Taste the Alcoholic Rainbow

Forget apple-tinis and wow your cocktail-loving friends with the bright colors and fruity flavor of Skittle-infused vodka. I know, you haven't concocted strange liquors since you were a teenager hiding a bottle of Kahlua from your parents so you could secretly make milkshakes with it. Oh, wait, that was just me. These colorful bottles of alcohol are sure to be the life of the party when you follow these instructions to make your own Skittle-flavored vodka and dish out neon yellow vodka sodas, ruby red Cape Cods, or cobalt blue martinis to your friends. And, it's a whole lot cheaper than buying that fancy flavored stuff. [via Neatorama]... More

Ikea Groceries: Some Assembly Required

Food is an integral part of the Ikea experience. For many people, myself included, the trip begins with a helping of steam-table meatballs and ends with a 50¢ hot dog. Somehow, though, the little grocery store just past the checkout never gets much love. The lure of the wiener stand, presumably, is too great. But I was curious. Since everything else in my kitchen comes from the Scandinavian megastore, it seemed logical to slap some Ikea food on my Ikea plates. So, with the Swedish Chef as my muse, I decided to see what I could assemble from Ikea's grocery offerings.... More