Profile

Jenndlv

I have ideas and then I do stuff with them.

  • Website
  • Location: Brooklyn, NY
  • Favorite foods: Garlic
  • Last bite on earth: Gaperon

In the Kitchen with Alex Stupak: The Empellon Push Project

I'm a fan of Red Medicine! I wish I could have made it for this. Everything is so bright!

18 Great Late Night Bites in Williamsburg and Greenpoint

@howlingwolf Carumba! How could I have forgotten M Noodle? Sesame pancake with roast pork is my go to! Though, since they've gotten a little more traffic they raised the price by a dollar :\

DIY Cornmeal from Popcorn

I.... - brain shuts down-

Serious Eats NearMe Preview: SXSW Edition

I was losing faith in Foursquare but this really turns it up to 11 ! Aggregation, oh my :)

In a pickle

@shoneyjoe You and me both.

18 Great Late Night Bites in Williamsburg and Greenpoint

San Francisco transplant Rosamunde on Bedford Ave. is open 'til 4am on weekends. I'm not sure where else you can get a duck sausage at that hour, hehehe.

SXSW Guide: Where to Eat in Downtown Austin

I am weeping. 4 years of SxSw under my belt and I'm not going this year. (,◠⌢◠)/ Weeping!

New Goat City: A Beginner's Guide to Eating Goat in New York

Hooray! I live equidistant between the Clinton Hill and Bed-Stuy. I know where I'm going tomorrow.

In a pickle

Oh oh oh, my favorite thing is pickled cherries with rosemary and a cinnamon stick. I found that pickling fruits is much better served with sugary cider vinegar brine akin to that of beets vs. dill pickle brine.

Ask The Food Lab: Do Bones Add Flavor to Meat?

@scalfin The circulatory system is pretty much kaput when you separate a part of the body from the power source, much like taking the batteries out of a toy. The surface area of uncooked meat becomes a mass of cells with semi-permeable membranes that can take on or let out liquid matter. Depending on the meat thickness as well as the marinade's acidity, temperature, salinity and time-- it will eventually want to find some matter of balance between the tissue and its environment. It only works so far because as Kenji said, the cells are compartmentalized.

/nerd

I'm also just a fan of the visceral Game of Thrones style of eating meat off a large bone.

10 Must-Eats in Austin Right Now

Sharing with all of my friends who are heading to Austin right now, I'm so jealous. Forget the panels, I'd just want to crawl around eating.

Soup De Poisson

I really liked the tomato based market soup from Fish. It's a little spicy but really comforting.

Good happy hour with food in the West Village?

Fish on Bleecker street always has 6 oysters + beer or wine for $8. But if you like fancy beer, Blind Tiger is across the street.

Sunday Birthday Brunch NYC

@hill3 Where did you end up going? Happy belated birthday!

NYC Vegan Baked Goods

Yes! Babycakes. They are also allergy friendly.

Food Writing Recommendations

If you want to get into it, Amanda from Food52 had a piece about careers in food writing.

What foodies are y'all following on Instagram?

I'm a huge fan of @murrayscheese , @culturecheese ...'cause cheese. CHEESE!
And @aprilbloomfield & @themeathook ..'cause meat. I'm @jenndlv by the way.

Will it melt?

@pavlov I'm dying, oh my god. Dying! Hahahah.

Duck Fat Revolution

D'artagnan says duck fat is 20% lower in saturated fat than butter. I've been trying to find an article newer than 2011, but L.A. times says duck fat is between olive oil and butter in terms of healthful use. Even though it has less saturated fat, it is still a source of it. So moderation, my friends!

Not exactly sure why it's not a good "all-purpose" fat, perhaps it has to do with the low melting point of 14c (or 57ish F). I don't make nearly enough duck to warrant making confit, but I want to try some time.

*covers eyes*

@littauer That sounds like a dance you'd do AFTER all the rum drinking...

From Scratch or With a Little Help?

Scratch if I'm cooking for others, but if its just me, friends or family -- I'm just happy to use up everything in the fridge :)

Do you corn your own beef?

This is on my kitchen docket.

Raw avocado

If I already cut it open I use the tough avocado for salsa. It's harder to peel but after a day or two with acids of the tomato and lime, it's pretty tasty.

How has Serious Eats changed what you eat?

I tend to think a side-effect of this website is the notion of "I can do that." I rarely eat out anymore unless its something I absolutely don't know how to make (yet).

Keep Austin Weird: 12 Unique Foods Found in Austin

@rosewood You'd have a lot of luck with food outside of downtown Austin proper. I'm a huge fan of Alamo Draft House (where they hold a lot of SxSw film events) and the Highball next door, which is a bowling alley, restaurant and music venue.

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

Sandwiched: Spam and Egg Breakfast Sandwiches

When Spam and eggs are wedged into a toasted Hawaiian roll slathered in jelly (pineapple, mango, and even strawberry, all work well), it makes for an epic breakfast sandwich that might even sway the harshest of Spam critics (one could only hope). The sweetness of the rolls and the jelly balance the salty Spam and the rich, runny egg yolk. Oh, and a squirt of Sriracha never hurts either. More

The Food Lab: How to Make Scallion Pancakes

When I first learned how scallion pancakes are made, I was floored. Whoah, ancient Chinese secret! was what ran through my head. It took me several years to realize that conceptually, the method is almost identical to that of making puff pastry, croissants, or any number of laminated pastries, which makes scallion pancakes a perfect subject for exploring in this week's Food Lab. More

DIY Garlic Powder

Garlic powder can inspire a striking level of animosity. Once ground and sifted into a small jar, just popping the lid off this DIY version of the seasoning sealed the deal for me. More

DIY Sesame Sticks

Requiring no fancy equipment, this recipe couldn't be easier—just toss the ingredients into a bowl and stir up the dough. In this way, the cook also controls the type and amount of fats and seasonings that end up in the finished product, so you can really have some fun with it. More

The Best Chicken Tikka Masala

The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; a balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender. More

The Food Lab: Can I Dry Age Beef At Home?

Have you ever wondered why the steak at a great steakhouse can taste so much better and more tender than the steaks you pull off your backyard grill? Or why they cost so much more? Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh. But if there's one question I hear more often than any other about expensive beef, it's, "Can I dry age steak at home?" The experts all disagree, so I decided to take the testing into my own hands. More

Tarte Flambée: A Sort of Alsatian Pizza

[Photograph: Adam Kuban] OK. Up till now I guess I've been a bit coy about letting on where it is Girl Slice and I are honeymooning. Despite the fact that I'm all over the damn internet, I am a fairly private person. Forgive me. Future Adam and Future Girl Slice are in France. By now, I suspect they have eaten some tarte flambée at some weird Parisian chain that Girl Slice loves called Flam's. This is quite fitting, since it's PBNPW/Fusion Pizza week on Slice. Girl Slice blogged about tarte flambée (aka Flammenküche) on this site shortly after we... More