Laren Spirer’s Profile

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From Talk

Best Tiki Bars in NYC?

Joe Swifka, who used to create tiki drinks at the now defunct Elettaria, is working at Flatiron Lounge serving tiki drinks on the weekends, I believe. You might want to call to double-check his hours.

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Recent Posts

From Serious Eats: New York

Mix It Up: Blood & Sand at Highlands

From Serious Eats: New York

Meet & Eat: Amy Thompson, Lucy's Whey

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

From Serious Eats: New York

Mix It Up: The Bubbly Scribe at Raines Law Room

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Recent Favorites

From Recipes

Dinner Tonight: Roasted Asparagus with Poached Eggs and Miso Butter

From Recipes

Cook the Book: Fried Chicken Livers with Hot Pepper Glaze

From Recipes

Sunday Brunch: The Greatest Waffle Recipe Ever

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Recent Comments | Response to Comments

From Talk

Best Tiki Bars in NYC?

Joe Swifka, who used to create tiki drinks at the now defunct Elettaria, is working at Flatiron Lounge serving tiki drinks on the weekends, I believe. You might want to call to double-check his hours.

From Talk

Bo Ssam Tonight?

It's a dinner consisting primarily of a slow-roasted pork shoulder at Momofuku Ssam bar. Delicious!

From Slice

Thoughts from Di Fara First-Timers

I hadn't been there either, until recently and Adam was shocked (and admittedly, I was embarrassed.

From Serious Eats: New York

Raising the Bar: Happy Hour Sandwiches at Marshall Stack

That duck club is generally one of my favorites -- I can't resist it when I go there.

From A Hamburger Today

Great Jones Cafe: A Great Burger Whose Bun Renders It Merely Good

I ADORE Great Jones Cafe. Practically lived there during law school. I don't go there nearly enough anymore, although recently wiled away a great afternoon at the bar playing Scrabble and drinking their killer "Old Shaggy's."

From Recipes

Deep-Fried Peeps

I thoroughly enjoyed your use of the word "ploop." I will try to use it more often as well!

From Serious Eats: New York

10 Best Snow Day Eats in New York

I'd rather be able to have it delivered to me in my PJ's!

From Talk

Slow Cookers -- Hot or Not?

I most certainly do NOT have the counterspace for it (nor for anything else I have -- which all stay in the closet until I use them), but that's not an issue. Not being house-bound is definitely appealing . . . .

From Slice

Fornino Pizza Delivery to Serious Eats Holiday Bowling Party

So sad I missed it! I would have gone for the shroom and/or the sausage.

From Serious Eats: New York

12 Days of Hot Chocolate: Otto

This is some seriously delicious hot chocolate. And if you're in the mood, ask the bartenders for a recommendation for a DIY boozy add-in. Perfect on a bitter cold day.

From Serious Eats: New York

Drink Wine Out of Baby Bottles at La Cave des Fondus

The fondue sounds great, particularly on a day like today. Wine in baby bottles? Ridiculous.

From Serious Eats: New York

Meet & Eat: Don Lee, PDT

I'm secretly mad at Don for telling the world about Kanoyama -- it's one of my favorites!

From Serious Eats

Happy Birthday to Us: Serious Eats Is 2

Happy birthday and congrats! Happy to join in the fun.

From Serious Eats: New York

Maybe The Only Breakfast Worth $19

This is INSANE. I'd be in an all-day food coma from this.

From Serious Eats: New York

Meet & Eat: Aricka Westbrook, Jive Turkey

I had my first turducken this past Sunday. Will be posting about it soon . . .

From Talk

La Nacional in threat of being closed?

This is a fantastic place and I would be heartbroken if it closed!!

From Serious Eats: New York

Meet & Eat: Aricka Westbrook, Jive Turkey

Well there's always next year! Plus, they're open year round -- and anytime's a good time for deep-fried turkey goodness. . .

From Talk

Best Tiki Bars in NYC?

Queens really does have it all, except for a tiki joint with a website. You'll have to rely on The Queens Tribune's review:

King Yum
181-08 Union Tpke., Fresh Meadows
http://www.queenstribune.com/archives/diningguide/reviews/kingyum.htm

From Talk

Best Tiki Bars in NYC?

walk to the back and go downstairs here: http://www.niagarabar.com/

there's a small basement with a thatched bamboo bar where you can catch guys playing weird hula-fusion ukelele rock. or at least that's what happened when i was there.

From Talk

Best Tiki Bars in NYC?

Thanks for the help, everyone! Has anyone been to that tiki bar on staten island that anthony bourdain visited recently?

From Serious Eats: New York

Mix it Up: Stocking Your Home Bar

To Sov, use just your hand, really??? Do you ever make cocktails with fresh juice? I doubt it or you would realize how counter productive using just your hand would be, not to mention getting your hand all messy(and you do get way more juice with a juicer). Plus when you use a juicer you can juice the fruit right into your mixing container or measuring cup/jigger.

From Serious Eats: New York

Mix it Up: Stocking Your Home Bar

The lemon/lime squeezer is the classic gadgeteer's money hole. Think about it: you can use the squeezer or you can roll the fruit well, then cut in half, and squeeze the juice out with your hand, using your fingers or a strainer you already have in your kitchen to catch the seeds. Now, how much more juice are you going to get using the squeezer? A penny's worth? A nickel's worth? That's a lot of squeezing for the thing to pay for itself. Same for garlic presses, in my book.

From Serious Eats: New York

Off the Beaten Path: Qingdao Cuisine at Flushing’s M&T Restaurant

Thanks Joe for the great review and wonderful photos. Oh and for the shout-out too! If see Oliver Strand of the NYT about town tell him I am looking for him. I am the one with the eye patch and cutlass!

From Serious Eats: New York

Off the Beaten Path: Qingdao Cuisine at Flushing’s M&T Restaurant

@fressa...aw don't playa hate participate..it's not my fault you're going to law school...look me up when you're in town we'll get our grub on

From Serious Eats: New York

Off the Beaten Path: Qingdao Cuisine at Flushing’s M&T Restaurant

we were in qingdao in april, and had some of the best food i've eaten in china (and i've eaten a lot of food all over china!). the variety of fresh seafood is astounding. so i'm psyched to hear about a qingdao restaurant nearby.

From Slice

Thoughts from Di Fara First-Timers

@steamsoldier yeah dude, we've all since your stuff. Remember that time Adam made fun of you for ordering a junky pie?

From Slice

Thoughts from Di Fara First-Timers

Check out my recent visit, I had a much different experience...

From Slice

Thoughts from Di Fara First-Timers

@Laren Great shot of Dom putting some serious love on your square pie.

Ciao,

Paulie Gee

From Serious Eats: New York

Raising the Bar: Happy Hour Sandwiches at Marshall Stack

@gastrodamus - They also have sloppy joe sliders. Next time, sloppy joe sliders, tater tots, and beer on tap!

From Serious Eats: New York

Raising the Bar: Happy Hour Sandwiches at Marshall Stack

Nice review, once my brain was able to struggle around the phrase "nine dollar glass of Malbec". We'll just pretend we didn't hear it

From Serious Eats

A Primer to 'Star Trek' Food and Drink

@mrslucas, we watched that episode the other night! and all it is is like a plate of lettuce, and kirk has maybe one piece and then leaves the room.

what about the instant meals that they put in the ship "microwave" - like the chicken soup in the episode in TOS first season when they travel back to the 1960s and take up two humans as though they're a UFO?

great, great post adam. and incredibly well-researched!

From Recipes

Deep-Fried Peeps

When I was about 17, I was looking for junk food all we had was chocolate chips and peeps. I would have done marshmellows, but we were out and it happened to be just after Easter. Add some butter to the pan before melting chocolate and coat the peeps completely or leave out the head.
I have also rolled them in rice crispies or grahm cracker crumbs after dipping them in chocolate (obviously have made them more than once), cool them on parchment paper or a glass plate. I have also cut them up into Hot chocolate, I know, I know, barbaric! LOL. I'm not a hater of Peeps, I just have to modify them to eat them (they are super sweet).
I think deep fried peeps would actually be pretty good, just one! Like a deep fried Twinkie. Something to try is a deep fried PB sandwich (or PB and strawberry jam). Cut sandwich in 1/4, (crust optional) dip in batter and deep fry. Yum. Yes, I have a Mad Science kitchen. I have not made those in many years though. Teens love them! Try to think "Out of the box", it doesn't hurt to play with your food! I cracked up when Robyn said "If you lose weght while eating these, there may be something wrong with you" LMAO. So true.
:) T.

From Recipes

Deep-Fried Peeps

Ewwwwww, they look like squaw. Eeep! Peeps!

From Serious Eats: New York

A Downtown Date Idea: Urban Lobster Shack on the Staten Island Ferry

Yes. Romantical advice. It's different from dating advice or romance advice.

From Serious Eats

A Primer to 'Star Trek' Food and Drink

@mrslucas: You're right, but the food thing, to my mind, is only a by-product of why Star Trek is superior to Star Wars. Trek is so much more realized in regard to character development and nuance. As I said in the post above, SF often just holds a mirror up to our current world, and the Trek franchise is one of the best examples of that. So it's natural that you'd see the characters in a variety of everyday situations that we would find ourselves in. In contrast, Star Wars, is the basic hero myth set in space. It could exist anywhere, anytime and is really not reliant on the everyday strengths, weaknesses, and struggles of ordinary humans—like Kirk eating greens because he has to lose weight.

From Serious Eats

A Primer to 'Star Trek' Food and Drink

I have long thought that what set Star Trek off from Star Wars was that the Star Trek characters actually eat. In all the six Star Wars movies, I think the characters attempt to eat nothing but one floating pear and Aunt Beroo's blue milk.

Now ... does everyone remember the episode where Kirk is eating greens because he's on a diet?

From Serious Eats

A Primer to 'Star Trek' Food and Drink

And don't forget about the Golana Melon (aka Kiwano), which played a pivotal role in Episode 24 of Star Trek: Deep Space Nine.

From Serious Eats

A Primer to 'Star Trek' Food and Drink

Oh, so when is the first official Star Trek feast going to take place?

Recent Posts

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Mix It Up: Blood & Sand at Highlands

From Serious Eats: New York

Meet & Eat: Amy Thompson, Lucy's Whey

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

From Serious Eats: New York

Mix It Up: The Bubbly Scribe at Raines Law Room

From Serious Eats: New York

Meet & Eat: Jill DeGroff, Artist and Author of Lush Life

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Mix It Up: Kings County Sour at Henry Public

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Mix It Up: The Good Word at Prime Meats

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Meet & Eat: Marnie Old

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Mix It Up: Learn Your Basics

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Meet & Eat: Cesare Casella, Salumeria Rosi Parmacotto

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Mix it Up: The Golden Ticket at The Randolph at Broome

From Serious Eats: New York

Manhattan Cocktail Classic Preview

From Serious Eats: New York

Mix It Up: The Venetian at White Star

From Serious Eats: New York

Meet & Eat: Lynette Marerro, President of LUPEC

From Serious Eats: New York

Mix it Up: Stocking Your Home Bar

From Serious Eats: New York

Meet & Eat: Jessica Mahady, Veggie Conquest

From Serious Eats: New York

Mix It Up: A la Louisiane at Eleven Madison Park

From Serious Eats: New York

Meet & Eat: Annie Hauck-Lawson and Jonathan Deutsch, 'Gastropolis'

From Serious Eats: New York

Mix it Up: 'The Camptown Twist' at Fatty Crab Uptown

From Serious Eats: New York

Meet & Eat: Liz Thorpe, The Cheese Chronicles

From Serious Eats: New York

Mix It Up: 'The Division Bell' from Mayahuel

From Serious Eats: New York

Meet & Eat: Lesley Townsend, Manhattan Cocktail Classic

From Talk

Bo Ssam Tonight?

From Serious Eats: New York

Meet & Eat: Greg Boehm, Mud Puddle Books

From Serious Eats: New York

Meet & Eat: Emily Wines, Master Sommelier

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About Laren Spirer

Website: http://www.sweetblogomine.com

Location: NYC

About: I'm yet another lawyer obsessed with food. When I'm not eating, drinking, cooking, or thinking about what to eat, drink, or cook, I can often be found cycling, running, or swimming, likely in preparation for a triathlon.

Favorite foods: Lobster (but mostly when eaten outside), truffle butter, homemade raspberry jam, comte and other cheesy things, lamb, dark chocolate, potato chips (my achilles heel), a perfectly ripe tomato, all things porky.

Last bite on earth: