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From Talk

Oh, what a dud!

lol at the eating a muppet thing.

I made a mix of spinach, mushrooms, and canned stewed tomatoes as a side, it was eh even though I seasoned it well. Ended up tasting like a chunky-mush with very little flavor. I ate it anyway, because I didn't want to waste it and it was healthy, but... meh.

From Talk

Bertolli-style dinner recipes?

I don't have much to add, but ... I don't know what pork tenderloin you were looking at, but it wasn't kosher. Pork isn't kosher no matter how the animal is slaughtered.

Here is a decent description of kosher slaughtering - you may have to scroll down to find it: http://www.jewfaq.org/kashrut.htm#Shechitah . I think this covers mostly everything, though it doesn't mention that the animal cannot be slaughtered in front of its children or parents.

From Talk

Help for a picky vegetarian?!

I made something really good and simple for dinner last night: buy a box of tabouli mix (or make your own, I was lazy) and make it. Add in around 2/3 cup chickpeas, 3 chopped plum tomatoes, a large chopped cucumber, around 1/2 chopped red onion, red and/or green peppers, and a few of those mediterranean pickles chopped up. Add the zest and juice of 1 lemon, and around 2 tablespoons of olive oil. Top with feta and serve with tzatziki and pita chips.

In general, a lot of middle eastern food is vegetarian, and very flavorful.

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Recent Posts

From Talk

Toaster oven recommendations

From Talk

Brand/type of canned tuna

From Talk

Will Polish Sausage/Kielbasa work with my dinner idea?

From Talk

Franks 'n' beans

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Dinner Tonight: Pan-Seared Trout with Garlic and Basil

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Dinner Tonight: White Bean and Tarragon Soup

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Recent Comments | Response to Comments

From Talk

Oh, what a dud!

lol at the eating a muppet thing.

I made a mix of spinach, mushrooms, and canned stewed tomatoes as a side, it was eh even though I seasoned it well. Ended up tasting like a chunky-mush with very little flavor. I ate it anyway, because I didn't want to waste it and it was healthy, but... meh.

From Talk

Bertolli-style dinner recipes?

I don't have much to add, but ... I don't know what pork tenderloin you were looking at, but it wasn't kosher. Pork isn't kosher no matter how the animal is slaughtered.

Here is a decent description of kosher slaughtering - you may have to scroll down to find it: http://www.jewfaq.org/kashrut.htm#Shechitah . I think this covers mostly everything, though it doesn't mention that the animal cannot be slaughtered in front of its children or parents.

From Talk

Help for a picky vegetarian?!

I made something really good and simple for dinner last night: buy a box of tabouli mix (or make your own, I was lazy) and make it. Add in around 2/3 cup chickpeas, 3 chopped plum tomatoes, a large chopped cucumber, around 1/2 chopped red onion, red and/or green peppers, and a few of those mediterranean pickles chopped up. Add the zest and juice of 1 lemon, and around 2 tablespoons of olive oil. Top with feta and serve with tzatziki and pita chips.

In general, a lot of middle eastern food is vegetarian, and very flavorful.

From Talk

Help for a picky vegetarian?!

I was going to ask the same question as Madelyn. I'm not a veg, but eat vegetarian more often than not.

Oh - do you eat cheese? Any cuisines you really like/hate?

From Slice

Pizza Hut Releases New Stuffed-Crust Pan Pizza

I don't think this is new - I remember this coming out years ago and getting it as post-Passover dinner. It wasn't so good - it tasted like they put a string cheese in the crust. I wonder why they are making such a big deal out of it now.

From Talk

Entenmann's cake? In Recipes? Seriously?

I don't think anyone is saying that Entenmann's is gourmet, but I think it was just a look at what you can do with less than highest quality things, and how to make it better. I've made shortcake before using the all butter cake - when someone calls 20 minutes before they get there saying that they are coming for dinner, you barely have time to run to the grocery store, let alone whip up a cake.

From Talk

Best Raw Oysters in NYC

my boyfriend likes the once at blue water grill and sushi samba. you can also look at city crab.

From Talk

"Thanksgiving dinner" sandwich in NYC

I think Ben's Deli does something like that.

From Talk

Family Dinner @ Prune, Bar Stuzzichini, Landmarc or ?

I LOVE Bar Stuzz. The small plates are really fun because you can try a few different things (and they have GREAT arancini and friend artichokes), but you can go there and just get a pasta and be very pleased with your dinner.

I've heard mixed things about Landmarc (though I have never been).

From Talk

i need to make a little wedding cake .....

Here's the recipe:

Use an 8" spring form pan. Spray only the bottom of the pan with flour spray.

1 ¾ cups flour
3 tsp. baking powder
1 stick butter – or margarine and 1 tsp. oil
2/3 cup sugar
2 eggs room temperature
1 tsp. vanilla
If using margarine- 1 tsp. butter flavor
6 Tbsp. of milk –alternatively, you can try 4 Tbsp. milk and 2 Tbsp. sour cream and 1/8 tsp. baking soda
1/8 tsp. salt

Sift the flour and baking powder. Cream the butter until fluffy, then add sugar gradually as you are beating, beating until light. Add eggs, one at a time, beating well after each addition. Add flavorings. Add dry ingredients at #1 speed alternately with the milk (and sour cream if using), one third at a time. Stir only enough to blend thoroughly, do not overbeat.

Spread into greased and floured (bottom only) 8” spring form. Cover with topping (below).

For topping:
½ cup slivered almonds
1/3 cup sugar
4 Tbsp. butter
1Tbsp. milk

Heat together the almonds, butter, sugar and milk until the sugar dissolves. Put a teaspoon of flour (use sifter or strainer and finger) over the top of the cake batter. Pour the almond mixture evenly over the batter, then bake at 360 degrees for 35 minutes or until cake tester comes out clean.

Let partially cool in pan. Release the side of the pan and take out of sides of spring form; let cool completely. When completely cooled, release the bottom.

Slice into 2 layers- upper half a little thicker than the lower half. Spread filling onto lower half, and top with upper half.

From Talk

i need to make a little wedding cake .....

Meant to say - bee sting won't work if you want it frosted, since the best part is the yummy topping, but it would work well as a backup!

What about an almond flavored cake of some sort? Or a really moist yummy white cake with amaretto frosting and the apricot curd filling?

From Talk

i need to make a little wedding cake .....

I will try to get the recipe... things are a bit in flux since my grandma is in the process of moving into my parents' house so I'm not sure if the recipe is easily accessible. The recipes I've seen online aren't what hers was (they all use yeast and I definitely don't think her cake does).

But I also really like the idea of apricot curd!!

From Talk

i need to make a little wedding cake .....

do you want it frosted or not frosted? multiple layers or single layer?

my grandma makes a "bee sting cake" that she fills with lemon curd - it would probably be just as good with apricot curd, and it is so good - it has a crunch sugary almond topping.

From Talk

what's in your restaurant queue?

I went to Falai a couple months ago - isn't it fantastic?

I need to sit down and make an actual list, since I can never think of anywhere to go when it is time to make a reservation! Keep your lists coming so I can mooch off of them :)

From Talk

Would you bring your dog to a restaurant?

I will say that though I'm not a fan of dogs at restaurants (as I previously said), bringing in therapy dogs or seeing eye dogs in training to restaurants is obviously important, since they need to learn how to act in different situations.

From Talk

Would you bring your dog to a restaurant?

I think that if a restaurant is touting itself as being dog-friendly, that's one thing. Those who don't want to dine around dogs can simply avoid those places. But for a regular restaurant, it's not cool. Personally, I'm allergic to dogs to the point that if a dog is at the table next to me, it can trigger my allergies. But once I'm seated, I don't have any control over who is sitting next to me (human or animal).

From Talk

Kennebunkport, Maine: what's good these days?

the White Barn Inn was, and remains to be, one of the best meals I've ever had.

From Talk

sloppy joe side dishes

I completely agree with both of those - especially the tots!

if you want something green, I would suggest some steamed green beans. Unless these kids wouldn't like green beans, that is...

From Talk

Your Opinion: Regular vs. Kosher Hot Dogs?

Kosher hot dogs are all beef. The "no butts" part of it is because beef from back of the cow isn't kosher. I've never had a non kosher hot dog, so I can't compare, but I know a bunch of people who have had both and prefer the kosher.

From Talk

Weekend Cook and Tell: Tomatoes

I'm not going to be able to make it this weekend, but my new favorite pasta dish is basically a spin on a caprese salad. Take a whole bunch of grape tomatoes and put them in a glass baking dish along with a few glugs of olive oil and some balsamic vinegar. Roast the heck out of them. Toss with pasta, fresh mozzarella, and lots of fresh basil.

Trust me - make it once, you will crave it forever.

From Talk

"101 Salads for the Season"

Oy, thanks for putting in the link, engmcmuffin! It looked like the html worked in the preview box, but I guess not. Sigh...

From Talk

Frosting on top of Fondant?

Why don't you just use coloring on the buttercream to represent the different layers you would see in a cake (such as, pale-yellow tinted on the sides of the cake, with a brown-tinted to represent filling, with whatever color frosting on the top and the back side. Does that make sense?

From Talk

Oh, what a dud!

@dbcurrie - your post reminded me of my cousin many years ago - she was trying to make popcorn and she grabbed one of our Uncles who was a priest and had never been in a kitchen for 30 years - even he knew she was using split peas and that is why it "wasn't popping up and down!"

From Talk

Oh, what a dud!

My girlfriend and I tried making shrimp stock once - that was last February and my apartment still has pockets that reek of shrimp.

And last month, I made wontons with a little too much ginger and not enough pork fat. They're edible, but quite disappointing overall.

From Talk

Oh, what a dud!

The first time I bought purple potatoes, I mashed them. And yup, it's muppet. I still buy them, but they look a lot better when they're in pieces. Or whole.

The other night, I followed a recipe for a crockpot concoction of sauerkraut, mushrooms, barley and split peas. Overnight, and the peas weren't cooked. Into a dutch oven and at a higher temp, peas still weren't cooked. Back in the crockpot the next day, and the peas still weren't cooked. The barley cooked fine, but the stupid split peas are still less cooked than I'd like them to be. I don't know if I bought peas that were harvested last century, or if it's yet another high altitude quirk, or if there's something in the mix that's keeping the peas so solid, but this is just ridiculous.

A couple days before I was testing a bean soup mix that included split peas, and they cooked just fine in the same crockpot.

From Talk

Oh, what a dud!

Eating muppet - LMAO! I'd like to see Andrew Zimmern tackle that on Bizarre Foods.

I've made plenty of duds in my time - they make me appreciate the gems even more!

From Talk

Oh, what a dud!

I once made the most delicious and perfect looking omelette in the history of omelettes. I beat up the last eggs we had and sauteed some onions and mushrooms and sprinkled some cheese. They looked and smelled amazing. I served it up and bit into it and realize that the mushrooms in the omelette were rancid.

From Talk

Oh, what a dud!

speaking of dishwater - I recently failed to adequately rinse a pot - can't figure out how that happened - and didn't notice until I smelled my soup and got the sweet odor of the detergent. tasted it and it was clear that's what happened. had the soup anyway, at whatever risk to life and limb.

From Talk

Oh, what a dud!

@bobbieAnn - I didn't know Meat guy's explanation, but I've seen this with meat I was quite sure was adequately cooked. I'm thinking it happens more when it'd cooked hot like this. I now just roast chicken at 350 until the leg bones are loose and I've not had it pink, nor dry either.

From Talk

Oh, what a dud!

I somehow ruined an entire pot of beef stock a few weeks ago. I was so excited - I had lots of good soup bones which I roasted with lots of tasty vegetables and let the whole shebang simmer for several hours. By the time I took it off the stove, the entire house reeked of onions and garlic and the stock tasted like dishwater. (Or what I imagine dishwater might taste like.) I had to trash the whole thing. There aren't words for how pissed off I was.

On the bright side, though, I didn't have to eat muppets.

From Talk

Oh, what a dud!

@ BobbieAnn, if the chicken was frozen in transport to the store (fresh chicken is shipped in the mid 20 degree range), the bones can get hairline cracks and the marrow leaks out into the meat. The meat may be well done, but the marrow blood color doesn't fade until 175 sometimes. In the industrial cooked poultry world they call it blood bone, it is usually found in wings and legs, usually at the joint, but i have seen it in the breast and body cavity as well.

From Talk

Oh, what a dud!

I burnt my granola yesterday. My nose smelled the burning about 30 seconds too late. Now the house smells like cinnamon smoke, which is ok I guess....it's festive!

From Talk

Oh, what a dud!

Tried my hand at butternut raviolis last night - filling is great but I tried to shortcut with wonton wrappers and they were not great. I only made a few test ones though - most of the filling is in my fridge for tonight when I will actually take the time to make pasta dough.
A couple of weeks ago I was super excited to make fennel dusted tilapia served over mashed potatoes with a tomato-saffron broth and lump crabmeat. The broth was not a success - I was too heavy handed with the saffron and it overpowered everything else on the plate. Totally bummed.

From Talk

Oh, what a dud!

@ BobbieAnn, if i were you i'd recalibrate my meat thermometer with a pot of boiling water (212F). you can usually adjust it by twisting some piece where the face connects to the stick. thermometers can get thrown off just by getting knocked around the drawer.

From Talk

Oh, what a dud!

I had a grand idea last week to make acorn squash stuffed with ground turkey seasoned like italian sausage.

The main problem was that I used way too much meat, so it looked like Mojo Jojo's head when he takes off his turban. It took way longer to cook all that meat than it did to cook the squash, so the squash came out dry. Also, I used too much fennel and it tasted bitter.

It was horrendous. Horrendous. :p

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Hard to choose. I started out in food blog land with I Was Just Hungry.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Thank you for participating, and congratulations to our winners:

nmallory
RossS
merckurybubbles
Sharon H.
wwe11

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I like Serious Eats of course. I also like Smitten Kitchen.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

My favorite food blogs are this one and Culinate.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats is my favorite. Simply Recipes is my second favorite.

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From Talk

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About NYCEater

Website:

Location: NYC

About: lawyer by day, aspiring chef by night.

Favorite foods: cheese. avocado. tomato sauce. ketchup. fahitas. spicy tuna avocado rolls. zucchini. roast chicken. coffee.

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