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KateRuby

Vegetarian Lasagna

Oh - Here's the difficulty: white sauce, no red...

Lenten Friday Eats!

A question from a Jew - do you have to give up meat AND something else? I always hear people say how they're giving up smoking or sugar or whatever for Lent...is that as well as meat, or instead of?

Thanks for the help, and @soozm32, tell me more about this torta de huevo...sounds delish!

Last minute trip to SF - cheap eats?

I'm not sure where it is, but Swan's Oyster Depot is always worth a visit if you like seafood.

Miami Recommendations?

I vote for Joe's Stone Crab

Dating a Picky Eater - Redux

Quite honestly, I feel like you're looking for an excuse to dump him...an excuse, or someone's (a Serious Eater's or a friend's) "permission".

Look, clearly no guy (girl) is perfect, but this one doesn't seem to "tickle your taste buds" so to speak. Dump him and find someone to have culinary adventures with, and let him find someone to enjoy toast, or whatever, with.

How much should a reservationist make at upscale NY restaurant?

I worked as a reservationist @ an upscale restaurant about 10 yrs ago, and I got paid around that much (maybe a little less). I also got free lunch, free drinks sometimes after work (I was friends w/the bartender), and customers used to bring me presents and tips for getting them a table (I didn't tell my boss that). All-in-all it was a fun experience, and I think you're right in the ballpark.

I need a potluck dish to wow 'em

Not as fancy, but I find that people are always really impressed by homemade ravioli...I stuff mine with a green pea pesto, and people are always amazed

Eating in class?

I don't care where or when people eat UNLESS it's hot food (which generally smells) or generally smelly food. Eating a ham sandwich in an enclosed area? OK. Eating McDonalds in an enclosed area? Not cool.

I can't remember what thread it was, but someone was talking about bringing whitefish salad on a plane, and I was HORRIFIED! Flying is bad enough without me having to smell fishiness.

Anyway, point being is that she's eating carrots,and other snack-type food...move away and let it go. Maybe it's her only chance to eat during the day.

Creamy Creamless Carrot Soup?

FYI - I made it by first sauteing some onion, salted so it wouldn't caramelize. Then, I added thinly sliced carrots (done in the kitchen-aid mixer food slicer attachment...brilliant), and sauteed/salted those as well. Then I covered w/veggie stock (homemade, so no salt). Let it cook for about a half hour, added a tsp or so of Chinese 5 spice, and then blended it w/a hand mixer...it was creamy and flavorful and there's not a drop left!

Creamy Creamless Carrot Soup?

Thanks everyone! I'm sure it'll turn out fabulouso!

Creamy Creamless Carrot Soup?

Thanks for all the great suggestions! Hopefully it will be delish!

Creamy Creamless Carrot Soup?

Gastronomeg - what's the recipe?

Billy/Meg - How would I add the potatoes?

Good Mexican food in the City?

The best Mexican food this side of LA is at Rosa Mexicano in Brooklyn...there's one in Park Slope, and one in Sunset Park...not sure of addresses, but WELL worth the subway ride

Need Lard in NYC

FYI - The problem is, I believe, that trans-fats are illegal in NY. That's why finding lard is difficult.

Must eat in LA

In & Out burger and KooKooRoo!!!

Japanese Restaurant in the East Village

For sushi, the best is really Yama on 17th (?) & Irving....sooooooo good..not cheap, tho. Hasaki on 9th street off 3rd is fantastic as well for sushi, and all kinds of Japanese cuisine. For something cheaper, but not quite up to the same caliber, Sharaku on 9th & 3rd is very good, reasonably priced and consistently tasty.

Enjoy!

Eating in Key West

Def go to Mango's....it was FANTASTIC....the Blond Giraffe has the best key lime pie imho

Pork Chops & Cranberry Sauce

Thanks guys, it worked out really well...I used chix stock instead of veg, and I added about 2 tbsps of dijon mustard....nom nom nom

Pork Chops & Cranberry Sauce

Thanks CJ....those are just the tips I needed!

vegetarian buffalo ________

I don't know about veggies, but I do know that the original (and best) buffalo sauce recipe is made using Frank's Red Hot & butter...it can be found here

http://www.franksredhot.com/retailrecipeview.php?id=RE1303&recipe=BUFFALO-CHICKEN-WINGS

Anything else is just an imitation

Dec. 5-7 Loner Vacation

At the Brownstone in NJ, I highly recommend a pancake wrap...it's a big pancake stuffed with eggs and cheese and stuff..mmmmmm

Also, I 2nd Mamouns...I would go there for Sat lunch since it's not too heavy and you can save room for Katz's. Gray's Papaya is an EXCELLENT suggestion.

For Sunday dinner, this is a bit of an unorthodox suggestion, but I would really recommend Indochine. They have a great pre-theater dinner special that's $28 for 3 courses. The food there always delivers, and it's a lovely place

Lastly, if you like sushi, you should really go to Yama near Irving Place...the spicy tuna roll there is exactly what a spicy tuna roll should taste like, and the fish is super fresh.

Anyway, it seems like you have an amazing line up planned...I wish I was going to all of those places!

How New York Gets the English Breakfast Wrong

After living in the UK for a while, what I miss most is a proper fry-up...I just can't get it right, and I've never had one here that compares...

What would you eat for 30 days?

@salpico - that sounds amazing...I haven't had an egg cream in far too long. I'm off to buy some U-bet & Seltzer!

Dulce de Leche/Caramel Cheesecake in New York?

Have you tried Junior's? They have an outpost in Grand Central.

Tipping on Alcohol

As a former waitress and bartender, I can tell you that most people tip on the total bill, and $1/drink. If you order a glass of wine at your table, do you take that out of the amount you tip on? Quite honestly, I would have been pretty upset if someone took out the price of the liquor to base their tip on. Not upset enough to stalk someone out of the restaurant, but upset nonetheless.

Also, you tip $1/drink and on the 3rd drink you get a buyback (on which you should tip the price of the drink). It will ensure plenty more free drinks in the future!

Vegetarian Lasagna

Does anyone have a good vegetarian lasagna recipe? Something straightforward (no butternut squash, etc.)...it's for my sister's birthday!

Creamy Creamless Carrot Soup?

Due to my CSA, I am now running a special on carrots in my house. I'd like to make a carrot soup, but not a high fat, cream-filled one. I know there's a way to make a soup taste and feel creamy without the use of cream, but I can't remember! Can anyone help?

Pork Chops & Cranberry Sauce

So, I have all this fab leftover cran-orange relish from Thanksgiving, and I think it could make a really tasty pan-sauce for some pork chops I have.

What do you think:

-Cook pork chops
-deglaze pan w/white wine
-saute chopped shallots
-add cran relish and some veggie stock
-reduce
-eat

I feel like I'm missing something....thoughts?

Chinese Tea Candy

When I was in Elementary School (a looooong time ago), one of my teachers handed out tea candy for the Chinese New Year. It tasted like a cup of strong, well-sweetened black tea, the kind they serve at Chinese restaurants.

Since then, I have been searching for something similar. The search hasn't been constant, obviously, but every now and then I get such a craving for it!

Does anyone know what I'm talking about? Do any of you know where I could find it, either online, or in NYC's Chinatown?

Thanks, Serious Eaters!

Convection Oven

Hey all...

We're moving into a new place in 2 weeks, and the stove is a KitchenAid Superba convection oven. I'm pretty excited about it because a) it has to be better than the piece of crap we have now, and b) I've never had a convection oven before.

Do any of you have a convection oven? What do you use it for?

Farm Produce and 1 week to eat it!

Hi Everyone,

I'm moving in a week, and, due to some unforeseen circumstances, we have to live in a hotel for a week before we move into our new place.

Meanwhile, I'm getting my weekly farm produce delivery tomorrow, so I have less than a week to use it all up!

I'm not worried about the veggies, I can incorporate those into dinner, but the fruit concerns me- 2 kinds of plums, nectarines, peaches, and apples!

Normally I would be thrilled, and would get to canning, but...

Any recipes that won't make me gain 100 pounds this week?

Thanks!

Grape Drink/Fruit Punch @ pizza places in NYC

So during that whole Grape Soda discussion on S/E, someone mentioned how pizza places used to have those grape drink/fruit punch dispensers...I had totally forgotten!

Now I have a severe craving, and I have no idea if it can be quenched. Does anyone know of a pizza place that still has those machines? In Manhattan, preferably, but I think I'm willing to take a subway ride at this point...

Mascarpone

I bought some mascarpone to use with grilled peaches, but we wound up just eating them sans grilling...Now I have a big ol' tub of mascarpone with not a clue of what to do with it. Any ideas? I'm open to savory ideas as well, please!

Pork Shoulder...now what?

So I bought a pork shoulder roast, and I'm not really sure what a delicious way to prepare it is. I'd like to slow roast it, and I'd like the leftovers to become tacos, but other than that, I'm stumped.

Help me Serious Eaters, you're my only hope!
(She says doing her best Princess Leia impression)

Apple Butter Help

I've been really into making jam recently, and I'd like to branch out and start making apple butter.

Here's my issue - the apple butters I buy from the store (Tap'n Apple, most of the time) have two ingredients; apples and apple cider. The recipes I see for apple butter all call for TONS of sugar and some even call for applesauce or vinegar (gross!).

Anyway...does anyone have a recipe for making apple butter that's only apples and apple cider? I don't care how long it takes to make it, I love slow-cooking food projects.

Once again, thanks for your help!

At what point does a recipe become your own?

So..you're making a recipe from a book (or a website, etc) you've made a thousand times, only, when you make it (every time you make it), you substitute some of this for some of that, and you leave out something else entirely. Then, you think that one ingredient is better chopped up than whole, and you cook it at a higher temp for a longer time, etc...you get the idea.

I have more than a few recipes like that and my BF says that they're now "my" recipes, but I say that it's still the book's, and I just made some changes. I have plenty of recipes that I created from scratch, and I don't think the aforementioned ones count.

What do you guys think? At what point does it go from being the book's recipe, to your own original recipe? Does it ever?

What to do with fresh mint...

I bought some fresh mint at the store the other day because it looked and smelled so beautiful...Now I can't think of what to do with it other than make tea.

I'd like to make something savory with it (not dessert), and I don't drink so not a mint julep...I know you guys have great ideas, help me solve my minty dilemma, please!

Vanilla Frosting for Cupcakes

I've been going through a cupcake phase, and I'm trying to find the perfect vanilla frosting.

I don't like a really buttery buttercream, and I'm not sure that that's what I'm looking for anyway. I like a fluffier frosting, one that doesn't leave a sort of greasy film in your mouth.

I'm looking for something along the lines of Podunk's or Sugar Sweet Sunshine's in NYC, if that helps. Not along the lines of Crumbs.

Let me know if you need more info...I'm still a bit of a novice with baking so I don't know all of the frosting/icing names :-(

Thanks for your help!

Spelt Muffins

Does anyone have a good recipe for spelt muffins, ideally with berries? I've seen some on the internet, but I don't want to make them vegan, I just want to sub spelt for the wheat, and maybe use agave as the sweetener.

Thanks!

Seal the Deal Meals

I was reading an interview with Paula Deen and she was saying how she made a caramel cake (or something) and it made her boyfriend propose. I feel like I've heard a lot about various dishes that have the ability to make a man propose. Not that I need the help, but I'm curious as to know if anyone here has a dish like that.

Onion-Free Side Dishes (Grains)

So, I'm having guests over for dinner tomorrow night and I had the menu all planned when I find out that they don't like onions (or peppers)! I'm starting to doubt their sanity!

I was gonna make this tasty faux risotto, but it's not much of anything without the onions (or shallots). I don't want to make plain rice or quinoa. I know there are tasty grain side dishes to be made, but I'm blanking. Help!

BTW, I'm making a garlicky roast-chicken dish for the main, so nothing with garlic, either :-(

Fabrication classes

OK, so since I couldn't find a butcher doing fabrication classes out here, I decided to ask my butcher if he would do them. He loved the idea, but he wants me to think of what the classes would teach.

Obvs there should be a class on how to fabricate a whole chicken, but what else should there be? What beef and pork? What would be your dream classes to get from a butcher?

Thanks all!

Ham-tastic recipe?

Hi guys...So I'm making a ham for xmas dinner (like the nice jewish girl that i am), but I've never made a ham before (again, the nice jewish girl thing)....does anyone have a killer recipe? I'm trying to do an English xmas thing, if that helps....Thanks!!!

BTW - In case anyone was wondering, I decided to make rosemary-garlic chicken breasts (bone-in, skin on) on top of a french lentil salad with roasted asparagus with parm cheese and lemon zest for that dinner for the foodies who didn't eat red meat...not the fanciest, but good, solid food...sound good?

I need a really impressive chicken or pasta recipe, please...

I'm having a dinner party next week, and the guests of honor are new friends of mine (I've recently moved) who have never tasted my cooking before. They're also the guests of honor because they are very well connected in town, specifically with the foodie community here and I'd eventually like to get a personal chef business going. Anyway...I was all set to make them my super fantastic pork chops that everyone loves and make a beautiful presentation, when they informed me that neither of them eat red meat. So, I've been going through my recipes and, although I have some very delicious pasta and chicken dishes at my disposal, I really don't feel like any of them really knock it out of the park. Can anyone help, please?
BTW - fish is also out of the question since my boyfriend won't eat it.

Thanks in advance!

Lunch tomorrow...help!

So...We're having a guest over for lunch tomorrow, and I'd like to make use of the leftover pork roast that I'll have after tonight. I'm already making David Lebovitz's lentil salad and I'd like to make some sort of pork sandwich that's a good accompaniment...any suggestions? Thanks!

Too Many Limes!!!

So I went a little crazy at Costco the other day and bought a huge sack of limes...I use them in drinks, but it occurs to me that I am now overstocked with limes...Does anyone have suggestions on how I could use them (besides limeade, and putting one in the coconut and shaking it all up)?

Olive Oil Help

I'm on a strict budget because I'm perpetually broke, but I still try to make good food choices when grocery shopping. Just because I have a limited food budget, doesn't mean I can't eat well. There are certain food items... More

Serious Eats: Sex Foods

Over the years, I have often heard people say certain foods are aphrodisiacs. Like oysters for example. Do you believe there are foods that truly make you want to do the wild thing? Tell us what they are! It's spring... More