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Marinated Feta Cheese in Late Summer

this sounds amazing!!!! I might have to go home and buy some feta myself.

After it's "done," what do you eat it with?

Moosie82 at 3:52PM on 08/26/08

One Good Egg, One Good Idea

white rice, mixed with: sesame oil, a tiny bit of butter, soy sauce. a few sprinkles of sesame oil. topped with lonely egg with runny yellow yolk. even better with kimchi on the side.

Moosie82 at 11:58AM on 08/21/08

Eat Kangaroo, Save the Earth?

I didn't like kangaroo meat too much. It reminded me of low grade beef, all fleshy and chewy....

Moosie82 at 1:08PM on 08/18/08

Cook the Book: 'The Shun Lee Cookbook'

Korean BBQ and beer!

Moosie82 at 4:39PM on 08/13/08

Cook the Book: Soft-Shelled Crabs with Ginger and Scallions

I've only heard of Shun Lee West, the fancy restaurant on the West side.

I'm reading this receipe and droooling. =)

My question is, is this recipe possible without a wok??

Moosie82 at 4:16PM on 08/13/08

Sugar Rush: Slurpees and How to Pour Them

I grew up drinking Slurpees...week after week, I would go get myself a Slurpee after school in Queens.

Thankfully, I'm not one of the people who need to watch the video =) Long Live free Slurpees on 7/11!!

Moosie82 at 10:54AM on 07/11/08

Photo of the Day: Elephant Spout on Oil Bottle

I would have been super duper excited if I were you as well!!! That's such a cool unexpected discovery!

Btw, what do you use grapeseed oil for???

Moosie82 at 10:50AM on 07/11/08

In Videos: 'Western Spaghetti' by Pes (Stop-Motion Animation)

That is a great video!! I especially love the Post-Its....

Moosie82 at 12:43PM on 07/09/08

The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?

Emily, you make me proud to be Korean. :) Now I wonder if I can do it......

Moosie82 at 11:05AM on 06/24/08

Dinner Tonight: Zen’s Kimchi Jjigae

I love kimchi jjigae!!!

Instead of using dashida, boil kelp + dried anchovies for an authentic flavor that is also healthy. I also like adding small rice cakes (the kind is called gah leh dduk, the same kind in ddukbokki).

One thing I'd like to add is that if you fry the kimchi on a frying pan with a tiny bit of oil before adding the broth to boil, it makes it even more delicious! And you definitely need some pepper flakse for heat ;)

Moosie82 at 12:36PM on 06/05/08

The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?

My sister and I did the P'haal challenge today. We each finished in about 20, maybe 25 minutes. She was sweating and her eyes were tearing. I didn't sweat but I actually had two bouts of dizziness, my hands shook a little and my ears clogged up for about two minutes towards the end. But we got through it pretty easily. Our trick was not to touch the water or any drink at ALL. The only thing we added was maybe 1/4 of the rice bowl.

MY trick was to save the chicken for the end. The sauce did NOT soak into the chicken and by the end the temperature had gone down considerably, so the chicken almost had a cooling effect.

I do NOT recommend anyone does this at the 53rd St. location - they don't have a liquor license so they gave us a coupon for a free beer...which we can redeem down on 6th St. So we have to go to the Village anyway. That was a big disappointment. They also didn't take our picture - we have to email it to the guy in the Village.

Amybeth4 at 6:00PM on 07/29/09

In Videos: 'Western Spaghetti' by Pes (Stop-Motion Animation)

i love the post its, the dollar bills, and the bubble wrap water :)

redzerostar at 12:20AM on 07/07/09

Photo of the Day: Elephant Spout on Oil Bottle

WHERE CAN I FIND THIS ?????????????????????

I CANNOT FIND IT ON THE INTERNET FOR SALE..........

DO YOU KNOW THE NAME OF THE BOTTLE?

PLEASE RESPOND!!!!!!!!!

ANYONE???!?!?!?!!!!!!!!!??????????????????????

mswoodfork at 4:41PM on 05/30/09

The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?

Do they make the Phaal vegetarian?

paraffinshot at 11:07PM on 05/20/09

Photo of the Day: Elephant Spout on Oil Bottle

I TOTALLY was flabbergasted! I looked at my hubby and said I want one! lol too cute! And its purple! :D

blumonkey at 11:25AM on 05/18/09

Photo of the Day: Elephant Spout on Oil Bottle

what a little cute elephant over-the-top of purple cap... imagine, every time you cook you may say and give its name, "hi bimbo it's cooking time!" (the eagerness to cook) or joking around with your friends, tell them while having a dinner that the food you cook was used from an elephant oil obviously their reaction was no way but you should clear it...

AWESOME CAP!

fullofimagination at 9:17PM on 05/17/09

Cook the Book: Soft-Shelled Crabs with Ginger and Scallions

The shun-lee recipe calls for bell pepper, but I know it is done with very thin slices of jalapeno peppers.

mymymichl at 1:47AM on 04/11/09

Cook the Book: Soft-Shelled Crabs with Ginger and Scallions

Moosie82, yes the recipe is easily done with a fryer, or deep skillet. Be very careful to shield yourself from hot oil splashing on you when the legs, which contain water, explode. You can count on the explosions, which is why I prefer a deep fryer to do them in. You can do the garnish in a skillet, and toss in the pieces of cooked crab at the end.

mymymichl at 1:46AM on 04/11/09

Cook the Book: Soft-Shelled Crabs with Ginger and Scallions

I like the double cooking method; I hope the innards don't get dried out, they are the real flavor. I never enjoyed the shell unless it was buried inside a sandwich, but if this method crisps the shells properly, I'm game.

I wonder why this site doesn't post a recipe for plain old battered, deep fried soft shell crab? That's what all of the comments seem to be raving about. Waaahh!

mymymichl at 1:39AM on 04/11/09

The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?

did it today. so proud. still burping up heat hours later and drinking some beers. worried about how i'm gonna feel in a few hours. we didn't use yogurt or milk or anything to pad the heat except for some rice and naan. i find a nice glass of coke helps a lot, maybe its the sugar or the carbonation? water does nothing. i actually enjoyed the taste of it too, but the worst part was that it's so hot it's hard to even think straight. my friend and i would be in mid sentence and just trail off, losing our concentration. my advice to those who want to try this: be sure that you really actually can tolerate heavy spice. i eat spicy food frequently but the sheer buildup of heat with this dish is very overwhelming. also don't rush yourself but don't fill up on acoutrements like bread because it is a very filling dish. also when you do finally finish, take your time and rest a bit. we really savored our free beers and within about half an hour we felt fine but full. great way to spend an afternoon though! and i must add that the service and quality of this restaurant is really good, especially for a 6th street indian joint. i'll definitely go back for other (less painful) dishes in the future.

santoslhalper at 6:55PM on 04/05/09

The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?

We came, we saw, we were defeated. This dish did a number on our stomachs and we had to throw in the towel. Looking back on it, I know what our biggest mistakes were, and I think that I will go back and complete the challenge one day. What we did wrong was drink way too much liquids(lots of water and 2 yogurt drinks), as well as eat a lot of appetizers. The death blow was mixing a lot of rice in with the curry. The curry has to be eaten fast. I know for next time. I did enjoy the taste though!
We did get a picture with the cook in his gasmask. That ruled. LETS GO RANGERS!

sagatman at 10:05AM on 03/23/09

The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?

Me and my buddy Mike are going there tomorrow to take on the challenge. We love all that is hot and will be sure not to dissapoint. I will chronicle our tale of heat heroics next week. Wish us luck. I hope we are not asking the waiter for a fire hose to put out the flames!

sagatman at 10:09AM on 03/20/09

The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?

The dish tastes absolutely terrible which adds to the chore of eating it. It is indeed one of the spiciest dishes I've ever eaten. I thought that being half Malaysian would help me deal with it, but I was the last of my group to finish it. Five of us ordered it, all but one finished it.

Uhm, anyone else get a burning sensation when doing the #1? Cuz I sure did... that spicy!

dcdomain at 12:23AM on 03/02/09

Photo of the Day: Elephant Spout on Oil Bottle

oh man!! i have a bottle of italian dressing thats been giving me hell and it really needs this!

redzerostar at 2:36PM on 02/12/09

Eat Kangaroo, Save the Earth?

hey everyone..
well Im an Aussie and i eat roo all the time its a family fav.

most ppl make the mistake of cooking roo like beef but u cant due to the lack of fat if u do u dry it out and make it tough and gamy...yuck!

We have too many roos here (to the point the goverment had to cull some near my place a few months back due to a lack of food and dangerous numbers) and they are healthy (less fat more protein)

so hey eat roo eat the bald eagle if u want (i thought it was endangered? and if so please dont.) Im not upset up it and alot of other aussies arent either.

cartoonmouse at 2:22AM on 10/07/08

Marinated Feta Cheese in Late Summer

Do you not have to worry about botulism, since the oil prevents air circulation? That has always been my concern with making things that are covered in oil, especially if I am planning to keep them for longer than a week.

greentwist at 11:15AM on 08/29/08

Marinated Feta Cheese in Late Summer

Would this work with ricotta sallatta too?

shayna99 at 12:20PM on 08/28/08

Marinated Feta Cheese in Late Summer

I had some once and the feta was SO creamy! Do you think that had to do with the particular feta they used, or does the oil make the feta more creamy than crumbly?

cafire at 8:45PM on 08/27/08

One Good Egg, One Good Idea

I used one egg this morning to make egg salad that I stuffed in a warmed pita for breakfast

stormygirl at 1:48PM on 08/27/08

Marinated Feta Cheese in Late Summer

The seasoned oil also makes a delicious salad dressing - just whisk in a little vinegar or citrus juice and enjoy with your favorite salad greens!

MollieBeth at 10:53AM on 08/27/08

Marinated Feta Cheese in Late Summer

Thanks- the salty cheese/ oil info makes sense regarding not spoiling.
I promise- no responsiblity on ya'll :)
Note: I saw in David's post (I found the link after I posted questions) That he kept his in the fridge for 2 weeks. This sounds like a good rule of thumb. But it sounds like the stuff you had was still ok too.... but wow 4 yrs!

bisbee at 6:37PM on 08/26/08

Marinated Feta Cheese in Late Summer

@bisbee, we should probably defer to the food experts here, and again don't hold me or Serious Eats responsible, but:

-No spoilage in the fridge with just a screwtop (though the oil may begin to coagulate over time)
-The jar does not need to be sterilized
-Good question; I don't know why it doesn't go bad. Feta itself is highly salted so that acts as a preserving agent. I would keep it away from light & heat though.
-I wouldn't say it lasts forever, I've just never seen it go bad! I tried one that was around 4 years old, kept in a basement.

But I think you'll find it's so delicious that it lasts only a few weeks!

Jamie Forrest at 5:45PM on 08/26/08

Marinated Feta Cheese in Late Summer

Eat it with? Bread, toast, plain, morning noon or night. :)

I love this stuff. The first time I had it was a friends mom made fresh feta. wow. so good.

jdshd at 4:42PM on 08/26/08

One Good Egg, One Good Idea

"stacked" egg florentine: one egg in the bottom of a greased ramekin, chopped cooked spinach on top, cheese on top of the spinach (I prefer mozzarella but goat cheese or monterey jack are great too), a thick slice of tomato on top of that. Bake at 350 for 15 min., let cool 2-3 min., overturn onto a plate and sprinkle with s&p. Easy, healthy, delicious and great way to use up leftover spinach.

buffy at 1:57PM on 08/22/08