Serious Eats: StripeyChef's Profile

If you want to be able to walk to something, there is the 29th Street Cafe- a decent place to get a burger, a salad, breakfast, etc. It is located right at the end of The Row (29th Street) on Hoover.

Fight On!

StripeyChef at 2:11PM on 12/30/11

From Talk

New Year's Eve eating?

I am thinking cheese fondue and champagne of course. Maybe a meyer lemon mousse for dessert.

StripeyChef at 1:00PM on 12/29/11

From Talk

Request for recipes that use Meyer lemon juice

Meyer lemon curd and then this:
http://theredshaker.com/2011/06/lemon-meringue-pie-tini/

StripeyChef at 8:18PM on 12/22/11

From Talk

I need your Beef Wellington recipes and tips

I just made mini beef wellington appetizers for a Christmas cocktail party. I skipped the foie gras and just did a nice duxelles. They were remarkably easy. I also did the "leftovers" as a deconstructed wellington crostini.

I served them both times with a brandy peppercorn cream sauce. They were scarfed up quickly. I recommend doing a mini batch as appetizers first so you can adjust your seasonings/methods/etc before committing to the full size for the first time for a big holiday meal.

StripeyChef at 7:59PM on 12/19/11

From Talk

Holiday Entertaining- Is this Appropriate?

Thank you. I recently attended such a party. To add insult to injury, not only were we asked to bring our own beverage and a food item, but it was billed as "semi- formal".

No. No no no. Either be honest and throw a pot luck for those who enjoy that sort of thing or don't entertain if you can't manage the work/expense. Any guest in my home is just that- a guest. (And hostess gifts are a wonderfully thoughtful gesture)

StripeyChef at 1:10AM on 12/16/11

From Talk

Meyer Lemons - Worth The Cost?

I adore meyers and scoop up as many as possible each season. Meyer lemon curd, meyer lemon bread, meyer lemon drop martinis, the list goes on.

Give them a try, they are gorgeous!

StripeyChef at 11:42AM on 12/03/11

From Talk

Your favorite bacon

I love pepper bacon, but any good quality bacon done in the oven makes me happy.

And a heavily baconed tartiflette is heaven on a winter evening.

StripeyChef at 1:54PM on 11/10/11

From Talk

grating fresh ginger

I use a ceramic Japanese ginger grater. It makes the ginger almost into a paste and catches the juice. Just a flat fish shaped low sided plate with ceramic 'teeth' along the bottom.

StripeyChef at 11:39AM on 11/09/11

From Talk

Vegas - suggestions on the strip

Mon Ami Gabi at Paris, Red Square in Mandalay Bay, if you've got your heart set on a buffet the one at The Bellagio is good.

StripeyChef at 6:41PM on 10/26/11

From Sweets

Book Giveaway: Pastry Paris, Because Everything in Paris Looks Like Dessert

Les Merveilleux de Fred-the most amazing thing I put in my mouth in Paris, hands down. I still dream of them.

StripeyChef at 4:01PM on 10/11/11

From Sweets

10 Must-Try Sweets in Paris

You left off what may be the best thing you put in your mouth in Paris-Aux Merveilleux de Fred......I blame David Leibovitz for the four I ate while there. Sublime.

StripeyChef at 11:18AM on 08/31/11

From Talk

Thai food near Santa Monica 3rd St Promenade

If you don't mind driving, Chan Dara on Pico is pretty good Thai.

StripeyChef at 10:54AM on 07/21/11

From Talk

Elderflower Liqueur- Your favorite cocktail?

The Parisian Martini is probably my favorite St. Germain cocktail:
http://theredshaker.com/2009/07/le-quatorze-de-juillet/

StripeyChef at 4:06PM on 07/15/11

From Talk

First Visit To Paris-Where to Eat?

@foodiedanielle~thank you so much! The hot chocolate at Angelina is already on my list. I shall add the rest of your suggestions.

This is just what I was hoping for, much appreciated!

StripeyChef at 11:59AM on 05/04/11

From Talk

First Visit To Paris-Where to Eat?

I have browsed David Lebovitz's blog and it is a fantastic resource. And I will do a search here for previous threads. Thanks for the advice.

I'm not looking for the ultimate "french whatever", so much as I was hoping to get personal recommendations from those who have been/live there and love a certain neighborhood bistro/coffee place/pastry shop/food related shop....

I guess my question would have been better put as: "What's your favorite food bite/shop/experience in Paris?"

Merci.

StripeyChef at 11:43AM on 05/02/11

From Talk

Tail Gate Time - Your favorite recipes?

cheese stuffed, bacon wrapped filet bites? Recipe please.

StripeyChef at 1:08PM on 08/08/10

From Talk

Looking for Basil Cocktail Recipes - Can Anyone Help?

We just sampled a pineapple basil martini on our blog this weekend that was tasty.

www.theredshaker.com

StripeyChef at 12:38PM on 06/15/10

From Talk

Gougeres "shelf life"

You can re-crisp them in the oven (I freeze them baked and then simply re-bake/brown when I need some). As stated above, they are best fresh from the oven. I generally put mine in about 10 mins or so before guests are due....they are ready for the fashionably late that way.

StripeyChef at 9:52PM on 02/14/10

From Talk

Poutine in Los Angeles

Soleil restaurant in Westwood serves poutine. It comes highly recommended.

StripeyChef at 1:02PM on 01/10/10

From Serious Eats

In Genius Snack Ideas: Frosting On Saltines

We did this with leftover frosting when I was a kid. I thought we were the only ones! It does sound sort of gross, but is actually delicious! Plain saltines with buttercream or cream cheese frosting. Graham crackers are ok, but I always preferred the saltiness of the cracker against the sweetness of the frosting.

StripeyChef at 11:30AM on 06/22/09

From Talk

quiche making suggestions

Is this all going into the same quiche? If so, how about shallots or caramelized onions? I think for the asparagus especially the shallots would be a lovely compliment. Perhaps not the "vegetable" you had in mind, but I would keep it simple to concentrate on the flavors you already have.

StripeyChef at 9:43PM on 05/14/09

From Serious Eats