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ReallySerious

I don't have a....

No, you're not the only person. Many of us in the NYC area lack things like standing mixers and food processors because we just don't have the counter space or cupboard space for them in our tiny kitchens. Sometimes I really do wish for a standing mixer but have managed without one all these years. I cook and bake and do manage without all those lovely things, but having a couple of them would make life easier, I agree.

What is your favourite kosher food?

Favorites would be kosher deli. Borscht - both hot and cold (and including the "schav" my mom used to make). Stuffed cabbage, eastern European style. Fresh homemade challah bread. Actually, most things that require long, slow cooking are really good. Traditional Ashkenazi cooking isn't too great with stuff like rare steak. And has been mentioned previously, almost any cuisine can be made kosher, with varying results.

Where to Eat Naples Fl

What kind of food are you looking for? Italian, American, Asian, whatever? Anyway, as a rule of thumb, most places in Old Naples (south part of city) are pretty expensive, but a number of Italian restaurants on Fifth Ave. South offer dinner specials that include a "free" bottle of wine. Try Cafe Luna for this.

Decent places with good ambience are AZN (Asian) or Bravo (Italian) up in the Mercato shopping district in North Naples.

For a fun (but noisy) atmosphere, try Michelbob's on Airport Road for barbecued ribs or chicken. (Closed on Sundays)

Great seafood can be had in Naples but it's expensive.

Need a really, really inexpensive "down-home" place that's open 24 hours? Go to The Clock, on U.S. 41 in Old Naples. Cheaper than eating at home! We go there when we've just had a long travel day and no time to shop for groceries. Good soups, sandwiches and ice-cream (like old-fashioned milkshakes).

Bake the Book: Blum's Coffee Crunch Cake

The coffee toffee pie was my children's request for their birthdays instead of cake, when they were growing up. A pain in the neck to make but so unbelievably delicious. I made it at home from a recipe published in McCall's magazine, long before ever tasting it at Blum's restaurant, and the homemade was better (the restaurant version was chintzy with the topping). Now I have to try the coffee crunch cake!

Ask The Food Lab: Should I Brine My Corn?

I'm so glad to read the results of Kenji's test. I'm not an authority on brining (or most other things), but my first reaction when I saw the headline was "Why would ANYONE want to mess around with delicious, sweet summer corn?" Thank goodness for the myth-busting, but as we all know, myths that appear online never die... they don't even fade away. They just keep going on and on and on...(deep sigh here)

Weekday brunch?

Great list! I especially like Sarabeth's. But I would also add that many diners and coffee shops serve breakfast all day, all the time, and some of those breakfast items would make a dandy brunch.

Peas Please! 18 Pea Recipes We Love

I love peas - they're my favorite veggie, much to my kids' dismay (they don't share my feelings). But these recipes all sound wonderful and I am going to try as many as I can. Maybe I can change their minds... Anyway, thanks for the collection. I don't think I've seen anyone recently extolling the delights of peas! (Or maybe never?)

Over the river and through the woods... How'd you get here?

I was looking up Ed Levine's name a couple of years ago to see if he had written anything newer on "New York Eats," and found that he was associated with SE. In my opinion any site involving him was worth a look. I still have my copy of "New York Eats," very ragged now as it has been read and re-read so many times. Unfortunately it's more for nostalgia these days as so many of the old places are out of business.

NYers - Citarella chicken liver pate?

I am going to assume that much of the chicken liver pate made and sold in NYC has evolved from the eastern European Jewish recipes for chopped liver. This recipe might be similar (from Allrecipes.com). It has all the ingredients that my own mother used to use, and hers was the best! (of course).
http://allrecipes.com/Recipe/Chopped-Chicken-Liver-a-la-Jennie-Grossinger/Detail.aspx

Soutine Bakery is Closed (Say It Ain't So, Madge)

I am so sorry to hear this news. I used to work not far from there and Soutine was my go-to bakery whenever I needed to take a bakery gift that was guaranteed to impress. Even after I stopped working in the neighborhood I made the trip to Soutine for every special occasion. (Their Passover-style cakes were in great demand by my family and friends.) It would be nice if someone else could duplicate Ms. Rosenberg's recipes but judging from past experience I am not too optimistic.

How Much (Thanksgiving) Is Too Much?

Turkey sandwiches. Turkey soup. Turkey a la king (my husband's favorite). Most members of my family liked the leftovers better than the "day of" meal, so I always made more than was needed.

Food-related Movie Moments

Here's another oldie - the very sexy eating scene in Tom Jones. I think they were sharing chicken... does anyone else remember?

Spicy Stir-Fried Liver and Onions

I've never been able to convince my family that liver tastes better rare... they consider it "gross". But now that my kids have moved out I can cook it any way I please. Yum!!

Overused food descriptions.

These comments gave me the best laugh I've had in a long time. Thanks, everyone.

Any recommendations for Easter Brunch in Midtown?

Oh my goodness, I can't imagine trying to have brunch out on Easter Sunday, especially near the location of our so-called "Easter Parade" (there's not much left of it these days). One of the places my friends and I like (not fancy, not trendy, but comfortable and service is usually good) is Sarabeth's on Central Park South near the Plaza Hotel. I'm not sure how crowded it would be on a holiday, though. You should start calling places to find out and make reservations. Better yet, you and the parental units (I do love that term) should seriously consider preparing a simple brunch at home on Long Island. There are many dishes that can be started in advance and finished at the last minute before serving.

Why are restaurants so tame with spicy?

To those who responded to my comment above about my inability to tolerate spicy food: I never order dishes that are supposed to be spicy and request them to be made mild or, as ESNY says, "dumbed down". If you read my comment again you'll see that my problem is with modern chefs (and those who want to be trendy) putting chili peppers in everything from salad to ice cream. This is what makes it more difficult all the time for those of us who can't eat spicy food. (Nor do I ever request a restaurant to change a classic recipe to suit my own taste.) The idea that you can add your own spice (and maybe I wasn't clear about this) wasn't so much about adding it to Thai food but to any kind of food. You like Tabasco on your grilled steak? Fine, but it should not have to be on mine.

Why are restaurants so tame with spicy?

Some people simply don't care for very spicy foods. Personally I do like the flavors of Thai food, for example, but for several reasons am unable to eat extremely spicy dishes. There are many people like me, and the trend of including hot chili seasoning in everything (literally) from soup to desserts makes eating out very difficult for us. Have a little pity here, people... you can always add spice to your food but it's impossible to take it away once it's in there.

Nostalgia Land

My favorite childhood lunch was the stereotypical cream of tomato soup (it had to be Campbell's) and a grilled cheese sandwich. Recently in a weak moment I bought a can of Campbell's tomato soup. It was so sweet I couldn't eat it. I'm pretty sure it didn't taste like that years ago. I would be curious to see your recipe for homemade creamy tomato soup; I'm sure it was better than the Campbell's. Would you consider posting it? (Now grilled cheese is another thing entirely - it's still one of my "secret pleasures".)

Cookbooks with Stamina

My favorite is my mom's old Settlement Cookbook; this version dating back to the 1920s or thereabouts. I used to refer to it constantly; but no longer use it regularly because it's in terrible condition and I don't want to have to throw it away. When I was a kid I used to read it just for entertainment (even in those days - 1940s and '50s - I didn't have to cope with iceboxes or coal stoves but I liked to read about them). My second favorite (for reference and for nostalgia) is the old Woman's Day 12-book collection that was published in the 1960s.

Prickly Pears and Where to Find Them

I saw some yesterday in my local fruit market (in Queens NY), but they didn't appear to be in great condition.

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

Anything but it MUST be dark chocolate. A chocolate fanatic once said, "when I die do not have me embalmed, have me dipped. And only in DARK chocolate." I vote for that!!

Italian Ices

I'm not aware of Little Jimmy's, but DiCosimo's sounds good. Or in New York City, go to Lemon Ice King of Corona for fruit ices made with real fruit and totally delicious. Located on Junction Boulevard in Corona, Queens, near Flushing Meadows park. It's worth the trip!!

Thanksgiving Leftovers

In my family we love the sandwiches, the soup, etc. But an old tradition with us (I don't know if anyone eats this stuff any more) is turkey a la king, in a medium white sauce, well-seasoned, with veggies added. If I didn't make this the day after Thanksgiving, my husband would remind me - it was his favorite. If I do say so myself, my version is very tasty. I use 1% milk instead of cream or whole milk and no one (except me) notices the difference, so it's not as unhealthy as it sounds.

Dumb butt risotto question....

This isn't risotto, but recently when I was recovering from surgery, my very dear daughter-in-law brought me some congee. By that time I was getting tired of chicken soup, believe it or not, and the congee hit the spot. Very lightly seasoned, smooth, slid down easily. Delicious!! I think it would be perfect for a chemo patient.