Profile

Stufsocker

stufsocker@hotmail.com

  • Website
  • Location: Stamford, CT
  • Favorite foods: schwarma, New Haven pizza, comfort foods, Pho, home-made onion challah, cashew butter, chicken pot pie, kosher food, ben and jerry's, curries of all kinds, sushi, lemon ricotta gnocci & grilled ramps, apple berry crisps a la mode, goat cheese
  • Last bite on earth: See above.

Win a Copy of 'Salad Samurai'

While I used to make sure wherever I went I tried the Caesar salad, a late-onset dairy allergy has made that impossible. But there are so many good salads! Just had one that was shredded purple cabbage, raw sweet corn, scallions, cherry tomatoes and cilantro with a sesame oil–based dressing. SO good. And sweet potato salad with toasted pecans and dried cranberries. Or baby spinach with hearts of palm and avocado and tomato and capers. Or broccoli slaw. Or warm mushroom salad. Does guacamole count as a salad? Salad is just... Mmmm.

Win a Copy of 'Paris Pastry Club'

I would consider it the measure of success to make a delicious almond croissant.

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

If we're talking about baking I'd go for my bourbon-infused dark chocolate walnut pie. It's just delightful.

Graham Cracker Bites From 'Mother Daughter Dishes'

CAn it be done without dairy? Is there a good condensed milk sub? Like sweetened coconut cream perhaps?

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

I don't come from a family of bakers. I've had to learn that stuff on my own. But when I was a kid, we had an apple tree and my mother used to make this amazing smooth cinnamon applesauce and serve it warm. Mmmmm, sooo goood.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Burgers, asparagus, pineapple...all good grilled.

Giveaway: Win a Super-Fast Thermapen Thermometer

Red! And...I think I'd like to make something candied and lovely.

Win a Scholarship to the International Culinary Center's Craft of Food Writing Course in NYC

“Man’s mind, once stretched by a new idea, never regains its original dimensions.”

The best writing entertains, educates and incites curiosity. The best food writing is the kind that doesn’t just rate an experience—it revels in the details, invites reflection and creates an inescapable pull to live that experience yourself. Whether you’re pulled to visit an often passed-by neighborhood haunt, to rethink how you hold your chef’s knife or to try a new way of preparing a beloved dish, the significance is that you’re open to trying something new, staying flexible and increasing your breadth of knowledge. That’s the kind of growth great writing can inspire. There are so many great food writers and websites out there would be difficult to pick just one. I never know where I’ll find my next best tip or handy trick.

My favorite food writing creates an impression or a feeling, and that feeling sticks with me like a pleasant buzz in the back of my mind until I can be at that café or pick up that new ingredient or taste that new treat for myself. Eating may feel like one of life’s simple pleasures, but in truth thousands of years of trial and error—and sometimes just plain dumb luck—went into the making of everything we put in our mouths. A good writer can tip a cap to those that came before as well as celebrating those who innovate. A good writer can make the impossible-looking recipe seem suddenly possible. For those of us who know there’s always room to learn and grow, good writing is the start of each new journey. A great writer makes that journey a joy.

Win a Copy of 'Robicelli's: A Love Story, With Cupcakes'

No such thing as a bad cupcake, yo. I prefer chocolate cake to vanilla; beyond that, it's all fair game. But then there's pumpkin. And banana. Oooh, and gingerbread...

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Warm, dense, crusty whole-grain bread, fruit preserves or nut butter with honey. Homemade chicken and vegetable soup with matzah balls. Brisket. Mmm,

Bake the Book: A Lighter Way to Bake

Um. All of the above? Except for cheesecake, which just isn't my jam. How about gooey German chocolate cake brownies? And also non-dairy. Impossible?

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

I think of brisket, corn bread, soft tacos and guacamole.

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Something with cooked mushrooms...maybe steamed buns? Or grilled on a bun with spicy stuff and avocado.

Bake the Book: A Lighter Way to Bake

Warm cinnamon buns. Dairy free ones.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Pad prikh king mebbe? Green curry? Masaman? It's all good. Soooo gooood.

Bake the Book: Jeni's Splendid Ice Cream Desserts

Just scanning through the list, I'm now imagining a hot, chocolate- and whisky-spiked bread pudding with fresh hot berry sauce. Then ice cream. Yea, that sounds about right.

Cook the Book: 'The New Southern Table' by Brys Stephens

BBQ and cornbread are go-tos, but I can't deny my newfound appreciation for things cooked in (beef) bacon fat.

Cook the Book: 'Afro-Vegan' by Bryant Terry

Uh... Um... mmmmmaybe a nice, fluffy matzah ball? In a veggieful chicken soup?

Bake the Book: Teeny's Tour of Pies

Maple bourbon pecan pie, most definitely. It's ridicuous.

Cook the Book: 'Yucatán' by David Sterling

I dunno; the Yucatan doesn't sound bad. I guess I might like to take a culinary tour of France. Or Spain. Or the UK. Or Italy. Or...

Cook the Book: 'Joy of Kosher' by Jamie Geller

I didn't grow up in a kosher household, but started to keep it after a couple of years of high school when I lived with a kosher-keeping family. I had to drive over an hour each way to get kosher meat in my area in Pennsylvania (which did seem like a lot to a new driver). I've kept a kosher kitchen for about 15 years now. Sometimes a drag (I didn't try a lot of things I would want to try now before I started the whole kosher thing), but generally good for me and my health. Generally.

Bake the Book: Frenchie

Fresh, still-warm almond croissants are my delicious weakness. But only in France.

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

My favorite? Probably a curry. No matter what kind, just about any veggie curry will do. Indian, Thai, Singaporean...wahtever. Love 'em all.

Giveaway: Win a Pair of California Wine Country Prints

Del Blotto! Oops, I mean Del Dotto. It's a beautiful vineyard with a large old mansion house as its welcome center, but the tasting tour is why you should go. When they take you back into the cool, cavernous cellars the guide gives a brief but very good explanation about the winemaking process and about the different kinds of oak casks and the different levels of toasting and what they do to the flavor. Then he/she grabs a wine thief and off you all go, glasses in hand, as the guide dips into whatever they feel like that day. It's the same price as many of the six-sample tastings, but we had at least double that, some of which worth over $200 a bottle. But if you don't like what's been pulled, simply splash it over the nearest brick wall or onto the bare-earth floor. When you leave, you may need a short sit-down in the sun before moving on. The locals didn't give it its nickname for nothing.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

I'm a weakling. I recently had a fish burrito stuffed with grilled jalapeños instead of bell peppers, to which was added a spicy salsa verde. Not crazy hot, but not a good time either. Oddly, we go through sriracha and cholula like it's out job in this house.

Going Vegetarian in London and Edinburgh

Hey!
I'm going to London in a week, staying in Kensington but traveling all over the touristy areas/West End/Piccadilly/Covent Garden.

Will also have a few days in Edinburgh, mostly around the Castle area/Royal Mile.

Any vegetarian (or very veggie friendly) recommendations would be most appreciated.

Many thanks!

It is: OK / Not OK?

I made a booboo. I purchased a dozen eggs on Tuesday afternoon, but forgot to put them away when I got them home. They sat in a room at about 63 degrees until last night. Can I use them or should I cut my losses and try to brave the snow for a new carton?

A vegetarian in Paris

I'm going to Paris in a few weeks and heard that several staples that are vegetarian here in the States are often made with vegetarian-unfriendly ingredients. I've been told many breads, and even salad (dressings made with duck fat), are things to be wary of, and that many Parisians wouldn't even think of duck fat dressings being "meat."

Can you verify? Or at least help me out with what's really okay or not okay?

Thanks!

Bad Kitchen Habits

My hubband and I had a nit-picking the other day over what we each perceive to be the other's bad kitchen habits:

—He doesn't like putting groceries away so he can remember what he bought while he's cooking and I think he's leaving a bunch of clutter and a toe-stubbing hazard.

—I like putting all of my discarded fruit and veg matter in the sink (there's a strainer) and then throw it all out at once and he thinks it's going to clog up the sink one day.

—I clean as I go and he prefers to wash all the dirty stuff at once after it's been piled in the sink.

What are your kitchen habits? Would you put effort toward changing them, or do you kind of like them. (I need to work on not walking around with wet hands.)

Good (healthy and/or vegetarian) eats in Chicago

My husband is taking me for a birthday trip to Chicago on Memorial Day weekend and I'm wondering if there are any budget-friendly restaurants that will help make it a memorable trip. One friend has recommended Green Zebra, and we're still looking for suggestions.
Thanks!
PS: Is there anything else we shouldn't miss while there?

Mothers' Day eats

So here I am, planning a menu for Sunday brunch (some kind of quiche, lox and bagels, pancakes for the kids) and was wondering you all take the opportunity to go crazy and make the most fattening dishes of deliciousness ever, or do you keep it simple?
What's the plan?

Do you tempeh here?

I have a block of this stuff at home and was wondering what other people do to make it, well, tasty. I've tried stir-frying and using in sandwiches, but nothing's really helping to make it stand out, flavor-wise. What can i do?

Vegetarian-, pescetarian- friendly places in NYC?

I'm looking for a nice place for an anniversary dinner. Most of the places I've found have one fish option and (maybe) one vegetarian option and that's just not the way to go, in my opinion. Does anyone know of a good place that has veggie and fish options in abundance?

Gypsy Woman from 1534

Jasmine tea-infused gin melds with fresh lime juice, St. Germain elderflower liqueur and yellow Chartreuse in this enchantingly floral cocktail from 1534 in New York City. Fortunately for those of you on the move, tea needs just a few hours to infuse your spirits. More

Pumpkin Glutinous Rice Balls in Sweetened Coconut Cream (Bua Loi Fak Thong)

Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make. More