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The Ten Most Recent Posts By NYminknit

From Talk

Ratatouille leftovers.

Posted by NYminknit, January 7, 2007 at 8:54 PM

So, I just made enough ratatouille to feed an army. So tonight I'm eating it over rice, and I have enough to last me the rest of this non-winter. Or something. So here are some of my ideas -- does anyone have any other recipe suggestions?

1.) Ratatouille in crepes (pro: yummy; con: hard to make one buckwheat crepe for one person)
2.) Ratatouille quiche (never tried but is probably good, right?)
3.) Ratouille omlette (also never tried...)
4.) as a base for beef stew over couscous or barley couscous
5.) served over polenta with grilled chicken
6.) on crusty bread with eggs over medium on the side
7.) This ratatouille cheese custard http://www.epicurious.com/recipes/recipe_views/views/13124
8.) over egg noodles or other pasta

3 Comments

From Talk

What is happening with Chinatown? Lots of closings..

Posted by NYminknit, December 6, 2006 at 11:00 AM

The bahn mi post made me think -- there used to be a good Bahn Mi place near the highway overpass (of course I can't remember its name), but it's closed and so has both Sweet and Tarts. Are rents going up? Why does there seem to be a lot of turnover in NYC's Chinatown lately?

4 Comments | Tagged: Chinatown, New York City, NYC

The Ten Most Recent Comments By NYminknit

From Required Eating

Snack to the Future: The Col-Pop, an All-in-One Chicken Nugget and Soda Cup: The Colpop

They should market these to those fancy wine and cheese party-throwers. I can never juggle my canape and my drink effectively. (PS perhaps you can compare these to the Bar Boloud drink clipper gadgets they were using the other day.)

NYminknit at 12:08PM on 02/05/08

From Required Eating

Photo of the Day: Pasta in a Waffle Cone

Spaghetti in a cone is also strangely popular in Paris.

NYminknit at 7:55PM on 01/10/08

From Recipes

Martha Stewart's Macaroni and Cheese

this is the best mac and cheese recipe...make sure you get the sharpest chedder though!

NYminknit at 4:22PM on 12/17/07

From Slice

Hanukkah Pie

I take it back. Maybe knitting.

NYminknit at 1:10PM on 12/11/07

From Slice

Hanukkah Pie

Crochet.

NYminknit at 12:38PM on 12/11/07

From Talk

Chinatown at Christmas

what about Shun Lee on UWS? The times did an article about how they are THE place to go to on xmas.

NYminknit at 4:47PM on 12/05/07

From Talk

Group Dining-NYC-Need Help

Eleven Madison park! Delish! and about $125/person for prix fixe!

Also Daniel has a tasting menu for vegetarians.

NYminknit at 6:07PM on 12/03/07

From Recipes

Dinner Tonight: Spanish Potato Omelet

I only knew how to order this in spain (i swear it was called bocadillos or something) and I ate it every day during my vacation. Becasue I didn't know how to order any thing else. Delicious though! (I like the sandwich version too.)

NYminknit at 5:36PM on 12/03/07

From Talk

Kids Tired of Brown Bag Lunches: Any New Ideas?

If you have six kids, maybe you can enlist your older ones for suggestions and help? Make them work for you!

Anyway. Maybe frittata? Those are good cold. I remember I had a high-school cclassmate whose stepmother rolled her sandwich fillings tightly in some kind of flatbread...I never tried it but it looked good. Here's a blog that might help: http://lunchinabox.net/recipes/

NYminknit at 6:08PM on 11/30/07

From Talk

For the love of Congee...

http://inpraiseofsardines.typepad.com/blogs/2005/12/rainy_day_break.html

here's someone's post about it. I forgot--at restaurants they serve it with fried dough.

NYminknit at 5:58PM on 11/30/07

Responses to Comments by NYminknit

From Recipes

Martha Stewart's Macaroni and Cheese

Has anyone ever tried this with crab? I am on a mission to find a better Mac n' Cheese recipe, but I usually add crab to whatever recipe I use. I will be trying this as soon as I find crab - I just moved to Israel...

cowprintrabbit at 7:00AM on 05/13/08

From Talk

Question of the Day: What's Your Favorite Kitchen Tool?

Wooden toast tongs - used every day - great for getting mini-bagels out of the toaster.

Also, thick rubber bands and clothes pins for closing all those vegie bags, cereal bags, etc.

Nonstick egg skillet.


Morgana at 10:59AM on 04/29/08

From Talk

Possiblity of contamination of coumarin in cinnamon?

Thank you for the link on Ceylon Cinnamon. I was amazed how sweet it tastes compared to the Cassia we buy locally.

The Cinnamon was delivered to me within 3 days from Ceylon which is half around the world.

Pat C at 11:56AM on 04/17/08

From Recipes

Martha Stewart's Macaroni and Cheese

cheese is NOT expensive, even good cheese. shop around for better prices. if people consider $40 for a meal that feeds 6 people (since its often halved) expensive, try going to a restaurant with that group and see how much each person spends.

this is a deal.

msvickji at 10:13PM on 04/13/08

From Talk

Possiblity of contamination of coumarin in cinnamon?

i would be very interested to know what you use three bottles a week in/on. i go through maybe one bottle every year, and i love cinnamon.

cybercita at 10:20AM on 04/12/08

From Talk

Possiblity of contamination of coumarin in cinnamon?

You should use Ceylon Cinnamon as the coumarin content is very low.

Please click the below link to identify real cinnamon from Cassia.

http://www.ceylon-cinnamon.com/Identify-Cinnamon.htm

Pat C at 9:59AM on 04/12/08

From Recipes

Martha Stewart's Macaroni and Cheese

What is the difference between white sharp cheddar cheese and yellow sharp cheddar cheese? Does it matter which one of these you use in Martha Stewarts recipe? Also, is it better to use the 2 cups Gruyere or the 1 1/4 cups Pecorino Romano? I plan to make this recipe very soon and would hate to mess it up by using the wrong cheeses...Thanks for any help!

skyljord at 3:53AM on 04/10/08

From Recipes

Martha Stewart's Macaroni and Cheese

My feeling is the cheddar doesn't matter, as long as it is sharp. Regarding the Gruyere, we opted for Kraft shredded Swiss (at less than $5 per lb, as opposed to Gruyere at $16 a lb). The Gruyere might be better, but the shredded Swiss was fine and the finished product was still the best I have ever tasted! It is the ONLY M&C that we will ever make again. Perfection!

Stevie Bee at 9:04PM on 04/02/08

From Recipes

Martha Stewart's Macaroni and Cheese

For those who have made this..which brand of cheddar did you use? Has anyone tried it with a small batch or artisanal cheddar? What about the G
ruyere? Also how could it possibly cost thirty bucks?? I am guessing 15-20.

izzy's mama at 9:29PM on 04/01/08

From Recipes

Martha Stewart's Macaroni and Cheese

I must admit that my Mac n Cheese usually leaves alot to be desired. So I was just wonder if anyone had a suggestion as to an alternative for the expensive ingredients in this particular recipe until i can perfect it?

Nayzgrl at 2:52PM on 03/29/08