I was trying to create my own chili spice rub for a piece of flank steak. One bite and my husband - who has a high tolerance for spicy - had tears in his eyes. He got up and ran the steak under the faucet to wipe off the rub.
I'll take any kind and saute them thusly:
Start with olive oil & butter in cast iron skillet over very low heat
Add 1 thinly sliced onion -- cook for about 5 minutes until soft
Add in 1 pound or so sliced mushrooms of any or all varieties.
Toss around.
Put 2-3 small pats of butter on top of mushroom.
Walk away for about 20-30 minutes while it all cooks down (return to stir once or twice) into brown beautiful mushroom & onion goodness.
Remove and top with Maldon.
Mmmmmm..... Amazing with any steak.
Doesn't anyone eat eggs?? I'm really surprised to see only one egg entry.
My cart doesn't vary much either
Eggland's best eggs
Bell Peppers (red & orange)
Fresh greenbeans
Steak & Chicken
Some version of cheese
Garlic & onions
Tomatoes (for the husband)
We're very Atkins in our house.
So Ed, what are your local faves here in NYC?
Ah, glad to see there are other planners out there. I started just a few months ago when my husband and I were reviewing our credit card spending. Ooops...too many restaurants, that newlywed thing I think. So now I do a big shop (either Fresh Direct or Whole Foods mixed in with the Union Sq. farmer's market) on Saturday and plan at least 4 meals (which gets us 5) for the week. Idea being we won't head out to eat if there's a nice steak or hunk of lamb in the fridge.
Been working swimmingly I might add as a budgeting method. We always marvel how these gorgeous dinners usually cost less than $7 a person when you break it all down. Yay for knowing how to cook! ;)
Rare Bar & Grill on 37th and Lex. Always a great burger and great staff.
A really good Kobe steak. Ah, the rumors I've heard.
Is this a BYOB thing beverage wise?
If you're in NYC, you won't ever get better than Hallo Berlin. Check it out.
Either a good 70's am mix on the iPod, or Ottmar Liebert. Then again, I find Ottmar Liebert appropriate for almost anything.
The Cook, The Thief, His Wife and Her Lover.
Yum and yuck all at once.
Perhaps pedestrian, but it's such a staple. Mix the tuna with mayo and onion powder (fresh diced onion if I'm not being lazy).
Serve on nice cleaned romaine leaves sprinkled with crumbled bacon/real bacon bits stuff and sometimes pine nuts or shelled sunflower seeds
Another roasted chicken here. Prefer the parts the whole. I do it with bell pepper (red or orange), diced sweet potato, onion, garlic, fresh tarragon, and plenty of S+P.
A one pot wonder, and when using the foil roasting pans from the supermarket, they just get tossed when done. No clean-up!
Ronn, I got my copy today. I'm less than 10 blocks from SE HQ. Yours must be on the way.
I won a cook book from right here at Serious Eats! ;)
My husband nags me over and over until I've eaten something enough times that my taste buds are used to it and aren't revolted.
I actually eat olives now. *shudder*
Happy-nick (sp?) cookies. They were the genesis of all those have a nice day smiley face yellow cookie jars, everyone seems to have forgotten the cookies though. Mmmmm...simple vanilla and chocolate cookies, nice and dense and yummy.
My every year winner -- red white & blue fruit salad. Strawberries cut and sprinkled with sparing amounts of splenda, blueberries, and the big splurge: white chocolate chips. Oh so divine.
Sadly, with no outdoor space here in my Manhattan box, my favorite "grill" is my All Clad grill pan -- perhaps the best thing to come off my wedding registry. I know it's a sad sub for the real thing, but I don't know the NYPD would take to kindly to us setting up a grill on the sidewalk in front of the building.
I love Sarge's pastrami, but maybe that's because it's across the street!
Bacon bacon and more bacon. Especially back bacon.
Marzipan anything.
I'm counting on my wedding cake top to last another 3 months and still be edible. Somehow, I'm doubting it.
Husband and I went to Hilton Head, SC for our honeymoon -- the crab claws overflowing everywhere were unforgettable!
We just moved and I've gone from a teeny apartment-sized range to one that's pretty spacious and HOT. Both are gas, and I try to look at the size of the flame rather than the setting on the knob, but there's such a difference. This new range's 6 is equal to 10 on my old one (I think!). I can't even fathom the oven which is way hotter. And oddly, the broiler is less hot! Any tips for adapting to a new range?
Noticing a lot of talking heads talking about jarred spices lasting only 6 months and then needing replacement. Is there really anything to this? Sure, I get that things get less strong over time, but should I ditch my jar of oregano or just use a bit more of it than if it was a new jar? Or is it all just a scam to get me to buy more stuff?
We were eating at Rare the other night and saw their burger competition and that Ed and Adam are two of the judges. Question, is this the first time they're doing this? Husband and I have furiously been thinking of ideas.
As mentioned in the New York Times.
I'm scared.
We all do it now and then. It's 2am here, I'm an insomniac, and I just enjoyed a thin Kavali cracker with melted butter, cinnamon, and splenda sprinkled and nuked.
And you?
And what do you like/dislike about them?
I'm really in the mood for some good fish. Husband is more of a straight up carnivore but willing to compromise for the evening. Any suggestions? In Manhattan, por favor.
I haven't quite gotten the hang of proper knife maintenance. Any and all tips appreciated.
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I was somewhere a few years ago when I had a piece of herring stuffed into me for good luck. Apparently a German tradition that had been transplanted to a UES bar.