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Frank Bruni Gone????
Since I've been taking care of my mother who is ill these past few weeks, I have been out of the loop on many levels. All of you are quite rude yourselves, and I should reconsider contributing to this site, if I were you. Anyone should be able to ask anything here, without being told they live in a cave. As a devoted food person, it is always my pleasure to help someone less informed. I guess you guys would prefer to ridicule those who know less.
Frank Bruni Gone????
Sorry, I didn't proofread- it's restaurant
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Recent Comments | Response to Comments
Wrong size pan for lemon tart - what to do?
I don't know which recipe you have, but alot of baking does not always work if you try to adjust your amounts to the pan size. You can double the crust recipe, roll it out ,and just use what you need. You can freeze the rest, and use it in the future.( Don't use the spring pan.) Go to recipezaar.com or allrecipes.com and get a new recipe for the lemon filling that uses an 11" pan.
Frank Bruni Gone????
Since I've been taking care of my mother who is ill these past few weeks, I have been out of the loop on many levels. All of you are quite rude yourselves, and I should reconsider contributing to this site, if I were you. Anyone should be able to ask anything here, without being told they live in a cave. As a devoted food person, it is always my pleasure to help someone less informed. I guess you guys would prefer to ridicule those who know less.
Frank Bruni Gone????
Sorry, I didn't proofread- it's restaurant
Serious Passover Eats
Wow! MMinNYC you have covered most everything. The only thing I would add, is I try to get a catering menu from Zabars, Whole Foods or anyplace that offers Passover food. I get ideas from them.
Serious Eats? Really?
I live in Tribeca, and I think it it is a far from an "irrelevant patch of land". I am, however, sure, Don Luis that any country that you reside in, is indeed poorer having you as an inhabitant. I feel you are certainly free to critcize any website and create debate. But you are lacking in manners and social skills, as shown by your callous comments. The people contributing to this site are very diverse , and that is the beauty. I embrace this, apparently you do not.
Fishmongers in and around the East Village
Have you been to "Lobster Place" ? They have 2 locations, one in the Chelsea Market on 9th Ave, and the other is on Bleeker St. I realize they are west of you, but on a sunny day it is a beautiful walk. They don't have the cheapest prices, but the fish is so fresh. The Food Network gets some of their fish in the Chelsea Market location, since they are in the same building.
Sammy's Roumanian Steakhouse
Wow- I was probably there 20 years ago. But, if it is still the same, It was a riot. Dancing, singing, breaded veal cutlet bigger than your head!!! It is definitely a unique experience.
What are your favorite products from Trader Joe's?
I love:
Blueberry preserves
pumpkin butter
dried fruit- flattened banana, mango
I've just started shopping in the store on 14th St. in NYC, so I'm sure I will find alot more along the way.
First time in NYC, where's great to eat??
Do not go to Tavern on the Green- too touristy. Check out:
Market Table
Cookshop
City Bakery- for lunch
Mia Dona
Go to the Chelsea Market , and eat lunch at the various places
Otto(Mario Batali's tapas, pizza place)
I also like momofuku saam
Are foodies Democrats or Republicans?
I'm Michele, and if McCain and Palin get elected, I already told my husband we are moving to Canada. Palin scares me!!!!
Cook the Book: 'The Modern Baker'
I bake a number of times a week, I have gone to baking school, and interned at a bakery. But my greatest success was making cupcakes for my granddaughter's birthday, and seeing the joy on her face.
Needing creative advice for a cupcake cake
I just went to Wilton.com, and they definitely have the mold. Enter in cupcake cake pan.
Needing creative advice for a cupcake cake
There is actually a cake mold available that is a cupcake cake. I believe it is by Wilton. They sell it in Michael's Crafts, and I'm sure you can find it online. Good luck!
What happened to my cupcakes?
I am not sure where your mistake was, as I don't know your recipe. I have used the Magnolia Bakery basic buttercream recipe for years with no problem.
1 cup (2 sticks) unsalted very soft butter
8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smoothe and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency( you may not need all the sugar).
for 24 cupcakes
Eating in NYC with 10 and 11 year old boys!!
As I didn't finish my comment: Maxies grill is on 19th st, and has good food, sports on tvs, informal atmosphere.
Blue Smoke for barbecue
Dallas bbq(multi locations)
Southwest- tex-mex--, food is ok, but it is at the World financial center, so it is on the Hudson river
Ruby Foo's- touristy but fun for kids
Eating in NYC with 10 and 11 year old boys!!
Go to Chinatown, as most kids like Chinese food, and it is not expensive. You might also go to Little Italy, or the restaurant Otto(Mario Batali's fun pizza, tapas place) There are a zillion hamburger places, but I like Maxie's Grill(part of Angelo and Maxies near 19
Cook the Book: 'Summer on a Plate'
Wow! I hate to be repetitive, but I own tons of cookbooks, and the ones I have used the most are Ina Garten's. She basically gave me the courage to go further, and become the cook I am today.
Dear Ina, We Are Happy to House-Sit
I'm sorry to see no credit given to the interior design firm Ina used for her NYC apt. She did buy alot of gorgeous, luxurious things globally, but used help putting it together. She had an article about this apt. about a year ago in House Beautiful.
Thick Pork Chops - Cold Pan
i've bee using the Cooks Illustrated cold pan method for years. I tell it to anyone who'll listen, and now I even use it for steak. 6 minutes each side and I'm done. First side high flame, uncovered, the second side, low flame,covered.
Who has the BEST cooking show on TV and why?
Ditto, Ina Garten!! Best cookbooks, recipes that work, and through her program gives her devotees confidence.
Need Name for a Soup Company
Slurp
Souperman(woman)
Zuppa
From Soup to Nutz
The Little Soup Shoppe
Do you scoop your bagels?
I scoop my whole wheat bagel to cut the calories in half. I still enjoy the bagel, I get my fiber, and I'm happy. It is a sorry state of affairs when people care how anyone eats a bagel!!!!
Brunch Recommendation - Family Party (14 people)
Blue Water Grill- Union Square
Sarabeth's- Central Park South
Friend of a Farmer- Murray Hill
Jane- Houston St.
Zoe- Soho
Artisanal- 32nd St.
Reasonably priced dinner for 10-15 near Brooklyn Bridge
I love the Bridge Cafe, which is under the bridge on the Manhattan side. The food is good, it is not that expensive, and you are transported back in time. Check it out!!
Thanksgiving turkey NYC
Updating for 2009: If you want a great, fresh turkey for Thanksgiving in New York this year, check out WhatIsFresh.com. We've teamed up with Dipaola Turkey Farm to let you order their fresh, free-range turkeys online. No payment required until you pick it up at one of 15 greenmarkets around the city. Dipaola Turkey is a local, family-owned farm. The turkeys are free-range, antibiotic-free, and fresh - not frozen.
What's your favorite salad combination?
Top a bed of arugula with blueberries, sliced granny smith apples or pears, blue cheese and some chopped pecans. Squeeze some fresh lemon juice on top and you have a great salad combo! I have another great salad combo under my recipes section on my blog: www.shar-on-nutrition.com
What's your favorite salad combination?
I slowly slowly lowly cook thin slices of garlic and sliced almonds in olive oil and butteruntil they are just barely browned, and finish the last few minutes with a good shake of seasoned salt and sugar.
They are the perfect delicious yummy crunchy topping to any mixed green salad. That, plus a sweet element, like grapes or berries or diced apple, makes a good salad great for me.
What's your favorite salad combination?
Spinach, strawberries, red onion, almonds, raisins, cheese...yummy! This is also good with pears...and a homemade poppyseed vinagrette! Excellent!
MOST favorite cookbook in collection
Hands down, my favorite cookbook of all time is Essentials of Classic Italian Cooking by Marcella Hazan. It is brilliant, completely useful in everyday life and with one single exeption (the pear cake thing) every thing I've made from it has come out great. And I've made almost everything in it over the years. It is what I give new brides. It is what I give the young people I know who are starting out on their own.
MOST favorite cookbook in collection
If you're conserving "real estate" in your home, here are a few suggestions...
Martha Stewart's Cooking School
I'd also get books of your favorite ethnicities. They round out a cookbook collection nicely.
Bottom line - get books you'll USE. I love baking bread and have several books on the subject but if you're not interested in baking bread, skip it. I like Italian baking as well and have books by Nick Malgeri on the subject. (Baking w/Julia is an "all around" baking book it has a little bit of everything from some of the brilliant minds in baking.)
You might visit a library and/or bookstore and thumb through some to get an idea if you'll like them. Don't forget to visit USED book sites. Some things strike readers as "out of my league" so they bail and sell the book with nary a splat of olive oil on it. I beefed up my cookbook collection via used book sites.
Happy shopping!
MOST favorite cookbook in collection
Kenny Shopsin's Eat Me: The Food and Philosophy of Kenny Shopsin, hands down. Really changed how I think about cooking.
MOST favorite cookbook in collection
I would have to say Professional Cooking...the massive amount of info in it is amazing! lots of step by step pictires and detail instructions. Although you have to know some professional terminology to use it. Measurements both in metric and u.s.
Frank Bruni Gone????
@mich23 I was further out of the loop that you were and I don't even have a legitimate reason. I didn't know Frank Bruni existed until he was on tv last week being interviewed for his new book.
I am on this site every day, but I didn't catch the info on the man. I live near Philly and I follow Craig Laban. I'll be crushed when he leaves.
Wrong size pan for lemon tart - what to do?
I would scale the recipe. But I probably wouldn't double it.
An 11" pan has about 50% more area than a 9" pan. So you could probably get away with just increasing the filling ingredients by 50%. But for the crust, I'd go for probably 60-70% more since the circumference is also increased and you need to build more edge crust as well.
Bake time will probably increase. But you'll probably just have to keep checking it while it's baking to see when it's done rather than go for a certain amount of bake time.
Wrong size pan for lemon tart - what to do?
I would just use the springform pan.
How do you make the perfect mashed potatoes?
My daughter has discovered Yukon Golds so we use those now, but usually we use russets. Cut them in half and bring to a boil in salted water. When done, drain, remove to a plate, and turn heat down to low. Place each half of potato into a ricer (cut side down), and squeeze the potato into the cooking pot on low. After all the potatoes have been riced, keep sitrring until the bottom of the pot begins to get a thin layer of stuck potato. Add butter (and cheese if using), mix together then add the salt, pepper and milk.
The trick of driying out the potatoes in a low heat pan is from Julia Child.
Yukon Gold or Russet
Unsalted Butter
Whole Milk
Kosher Salt and Black pepper
Optional:
Goat Cheese, Feta, Parmesan, Roasted Garlic
Frank Bruni Gone????
Sorry if you thought I was being rude, but I was just a bit incredulous since its been all over the internet since mid-may: http://dinersjournal.blogs.nytimes.com/2009/05/14/frank-bruni-moving-to-times-magazine-bill-keller-announces/
The story has been followed closely by SE and others and there's even an interview with Bruni that's featured on the front page.
It just seems like the news would have been hard to miss, but if you've been out of the loop for a while, it's understandable that you wouldn't have known. After all, even though people in foodie circles make a big deal about it, it's not like it's really important news in the grand scale of things.
Frank Bruni Gone????
i was thinking the same thing but didn't want to be rude by saying it. Mich23---where you been hiding?
Bruni announced he was leaving weeks ago. there has been tons of press on it. he did an interview last week on dateline as well as the release of his new book.
sam sifton is taking over for him.
Frank Bruni Gone????
Yeah, guess you've been in a cave for the past few weeks.
Frank Bruni Gone????
Seriously, man. I haven't opened an email or looked at a blog in the past two weeks that didn't have an item about Frank Bruni, his last days at the NYT, his book, his favorites, his thoughts on the Choco Taco, etc. I'm pretty friggin' sick of him.
Serious Eats? Really?
@Don Luis: This is obviously a very late response, but I don't check into SE as often as I did so I missed it when it first went up.
I think your reaction arises from a misunderstanding of what SE is, or means to be.
My impression is that SE began as a NYC-based blog, and that the response from all over the US expanded its focus. I don't think it's unreasonable for a blog to have a regional focus, particularly given that SE is not presenting itself as a global food-related site.
Although I am a New Yorker (meaning 'born there, and spent the largest portion of my life to date there'), I now live outside the US (in Denmark, to be precise), and many of the references to various cooking shows and foods go over my head, but if I'm really curious, I can usually find clarification on YouTube, or elsewhere on the net.
Perhaps what you see as an excess of silliness has more to do with the veiled (or not) hostility that more serious/technical posts sometimes meet; I no longer see many of the more serious posters, which I think is a shame. On the other hand, I think the 'silliness' can be fun and interesting, I just wish there was more of a balance (for those of you who are thinking of reiterating that there are other sites, I know this, but I happen to like SE, and think of it as a big kitchen; shouldn't there be room for all sorts of cooks and eaters?).
Anyway, I think SE is worth taking for what it is; I can understand deciding that you'd rather not post (although you don't seem to have done that), and only look in occasionally, but do recognize what it is, and why.
Serious Sandwiches: The Chip Butty
and by the way, I'm Welsh, and "butty" is a term of endearment as in "shw mai butty" - "hello my old friend".
Serious Sandwiches: The Chip Butty
About 20 years ago I was working in Washington, D.C. I always have my supper at the bar in the hotel, and one evening, I was just finishing off my meal by opening my dinner roll and loading it with fries. a guy down the bar said "Excuse me, you're British, aren't you?"
The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)
Made them yesterday. BEST EVER. Never will veer from this recipe again. Want to send love letters to them...saw them on counter this morning and had to use every cell to resist eating 5 for breakfast.
Best places to eat in New York City
I highly recommend Gramercy Tavern - it is by far THE best service, atmosphere and food I have ever eaten in my life. You get what you pay for, and beyond!
soy free, egg free, dairy free diet
i am newly in need of recipes for food that is free of gluten,soy,dairy,eggs,wheat,rye,but can tolerate barley and pure oats. I have zero recipes .Thanks for any help. My email address is judiewitney@hotmail.com
What are your favorite products from Trader Joe's?
Is the Pomegranate Glaze really discontinued? My mom tried to buy it in Atlanta but they didn't have it. Can it be found elsewhere???
Recent Posts
All I want for Christmas (Hanukah,etc.) is ________
Posted by Mich23, December 5, 2007 at 3:54 PM
Thanksgiving will not be complete without----------pie
Posted by Mich23, October 25, 2007 at 12:16 PM
Ingredients challenge: What have you made with hard to find ingredients?
Posted by Mich23, October 16, 2007 at 8:53 AM
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I don't know which recipe you have, but alot of baking does not always work if you try to adjust your amounts to the pan size. You can double the crust recipe, roll it out ,and just use what you need. You can freeze the rest, and use it in the future.( Don't use the spring pan.) Go to recipezaar.com or allrecipes.com and get a new recipe for the lemon filling that uses an 11" pan.