butterface’s Profile

Recent Comments

From Talk

Tim Hortons Comes to New York

@SqueezeBottle Right, I'm not sure there will be much impact. I think it could be a minor trend if they play their PR cards right, but most New Yorkers aren't familiar with the chain. And regarding "the taste of the American public," ouch! But it seems to be the case most of the time!

@xwafflesx Good to hear they're clean, at least! And they're supposed to be making all food onsite, so that's a plus, even if it leads to inconsistencies among different locations.

From Talk

Wine store recommendation?

Bottlerocket is great if you're looking for a really user-friendly, streamlined wine buying experience. The staff is helpful, and the wine is organized by food pairing (wines for BBQ here, wines for seafood there).

Astor Wines has a much larger selection, and their staff is really knowledgeable and can answer pretty much any question without making you feel dumb.

Both stores have classes, too, if you're into learning more about wine.

From Serious Eats: New York

Annisa Destroyed By Fire: Anita Lo Vows to Rebuild

No rumor-mongering, kids. Let's wait to find out what happened.

From Talk

Anyone tried fried peanuts yet?

I'd certainly try those, but I don't think eating the shells is a good idea, even if you're "supposed to." That kind of thing can cause an indigestible ball of fiber to form in the gut if eaten too often. Scary!

See more comments by butterface »

Recent Posts

From Talk

Tim Hortons Comes to New York

From Talk

RIP Joe Ades, Union Square Peeler Peddler

From Photograzing

Votemeal Cookie

See more posts by butterface »

Recent Favorites

butterface hasn't favorited a post yet.

Recent Polls

butterface hasn't answered any polls yet.

Recent Quizzes

butterface hasn't taken any quizzes yet.

Recent Comments | Response to Comments

From Talk

Tim Hortons Comes to New York

@SqueezeBottle Right, I'm not sure there will be much impact. I think it could be a minor trend if they play their PR cards right, but most New Yorkers aren't familiar with the chain. And regarding "the taste of the American public," ouch! But it seems to be the case most of the time!

@xwafflesx Good to hear they're clean, at least! And they're supposed to be making all food onsite, so that's a plus, even if it leads to inconsistencies among different locations.

From Talk

Wine store recommendation?

Bottlerocket is great if you're looking for a really user-friendly, streamlined wine buying experience. The staff is helpful, and the wine is organized by food pairing (wines for BBQ here, wines for seafood there).

Astor Wines has a much larger selection, and their staff is really knowledgeable and can answer pretty much any question without making you feel dumb.

Both stores have classes, too, if you're into learning more about wine.

From Serious Eats: New York

Annisa Destroyed By Fire: Anita Lo Vows to Rebuild

No rumor-mongering, kids. Let's wait to find out what happened.

From Talk

Anyone tried fried peanuts yet?

I'd certainly try those, but I don't think eating the shells is a good idea, even if you're "supposed to." That kind of thing can cause an indigestible ball of fiber to form in the gut if eaten too often. Scary!

From Talk

When it's hot. . .

When it's hot, I have lots of raw vegetables (chiogga beets with lemon juice and mint, carrot salad/dressing) and of course, I'll use any excuse to make sorbet (mmm mango).

From Talk

Reluctant Indifference: Scones

I think most scones in bakeries are overcooked to get a better color on top. There's a small window of time between most and delicious and mouthful of sand. You just need to make them yourself and pull them out of the oven when they look almost done and their bottoms have just turned golden (flip one over to check).

My favorite scone recipe has a handful of oatmeal to bump up the health factor, and can be adapted for dried fruit, fresh berries, citrus zest, cheddar & chives, and of course, chocolate.

From Talk

Cooking Greens

Tatsoi and escarole are good in a quick saute. Since they're also great in salads, I keep them on hand as dinner pinch-hitters. For escarole, skip the chile flakes and add some lemon zest and juice, and a crushed anchovy if you like.

From Talk

Vegetarian cookbook recommendations?

I'm a big fan of Vegetarian Planet by Didi Emmons. It's light-hearted and fun to read, and all the recipes are packed with flavor. I like it better than Deborah Madison's Vegetarian Cooking for Everyone, which is nice but a little stiff.

Madhur Jaffrey's World Vegetarian is also great. She's a great curator of dishes from all cultures.

From Serious Eats: New York

Repurposed Easter Candy: Milk Chocolate Space Duck Pops

YES. I found these this weekend & bought 3 boxes for what will be the Best Passover Hostess Gift ever.

Somebody went to a lot of trouble to re-brand these weird old 80s-style country Easter ducks in a weird 80s-style space way. It's like they had a brainstorming session and were too desperate to edit.

From Talk

Breakfast at Union Square Greenmarket?

You could swing by the Momofuku Milk Bar for some egg-topped pork buns, Stumptown coffee, and outrageous baked goods.

It's within reasonable walking distance of the Greenmarket (it's at 2nd Ave and 13th St), and if you go there first, hubby will be able to endure your vegetable quest a bit longer.

From Talk

Food Blog Search: SE, did you send me there?

There are Google word ads on each SE Talk Topic. You probably clicked on one of those, or an in-post link.

From Serious Eats: New York

Roast Beef Sandwich from Defonte's of Brooklyn, Now Open in Gramercy

I just had the hot roast beef from Defonte's - well, half of it. Maybe they were making up for yesterday, but I got close to a pound of meat on mine. The eggplant was a little soggy and added more grease than flavor. Certainly everything was high-quality, but the sandwich needed some sort of spicy or acidic counterpoint. I guess I'm not as into giant fatty sandwiches as I thought.

From Serious Eats: New York

Daughter of Vegetable Peeler Joe Ades Keeps Tradition Alive

AWESOME. Anyone know if she'll be following her dad's strict schedule? I'd love to catch her act this week.

From Talk

Can we impeach Frank Bruni as NYT food critic ?

No, we don't need to impeach him. What we need are more high-level critics so his isn't the only opinion in the game. We need people with good palates and writing skills who can report on restaurants in an intelligent, unbiased, and interesting way. Then Bruni will no longer have such a monopoly on public opinion.

From Talk

Anyone cooking up Mardi Gras?

I was hoping to go to NoNo Cafe in Park Slope, Brooklyn, but sadly they've closed.

Looks like I might have to make beignets for myself.

From Talk

Nonstick pans getting a weird film inside

Your pans are fine. It sounds like they have some sticky oil build-up.

Just give them a good scrub with the business end of a scrubby sponge (the blue wavy brand-name ones work best) and some grease-cutting dish soap. Use lots of hot water, too.

From Talk

We crave Italian 'Speck'. Do you?

I love speck in sandwiches with semolina bread, pickles, and melted gruyere.

From Serious Eats

Cook the Book: 'Almost Meatless'

Kimchi jigae, with just a little bit of bacon to cook the onions.

From Talk

What mysterious smell would you like to waft through New York?

What's the opposite of urine and truck exhaust?

Whatever it is, that's the smell dreams are made of.

From Talk

Where can I buy Skate in NYC, In Season?

Don't buy skate! They're a threatened species. And everytime you go to an aquarium, you'll have to the graceful manta rays, sadly gliding around their little tanks.

In your recipe, substitute a tender, flaky white fish like halibut or tilapia. For a list of sustainable seafood in your area, check out the 2009 Monterey Bay aquarium site.

From Serious Eats

Fast Food Critic Shuts Down Blog

FFC, you haven't failed! We hope you'll be able to come back once you have more time - who else is going to man up and eat something called the "Angry Whopper" for us?

From Serious Eats: New York

Bill Introduced to Legalize Beekeeping in New York City

There are a few hives already on city roofs. It would be great if we could have more safe places to raise bees, since they're disappearing at an alarming rate.

I'm all for it - just signed the petition now.

From Recipes

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce

But what about all the TopChef savory oatmeal hoopla? Granted, most of them used oats as a coating for fried stuff, but oats are a traditional ingredient in sausage (especially certain blood sausages), and are just another grain. Maybe it's not appealing with soy sauce, but on a juicy pork cutlet or in a sage and mushroom grain pilaf, oats are great.

From Talk

My bread dough is rising too fast(?)

If you find your dough is rising too quickly, you might want to transfer it to the fridge to slow the yeast reproduction. Also, take a look at your yeast. If you're using instant yeast, or rapid-rise, it'll speed things up. The recipe - especially if it's an older classic - might have been written for a less-active kind of yeast.

From Talk

Fresh Fruits in Freezing Icy Snowy Weather

It's citrus season, people. I've been bringing home boxes of clementines, sassy limes (remember that band?), ruby-hued grapefruit, and monster pummelos all winter. Their bright colors and vitamin C content almost make up for the lack of sunlight.

From A Hamburger Today

In Videos: Heart Attack Grill

I agree Adam...I think the whole schitck is exactly that....a schtick. If thier food was any good maybe I'd be more inclined to eat there again.

http://eatingtheroad.wordpress.com/2009/10/30/heart-attack-grill-diet-center/

They're just trying to tap into the whole shock/controversy thing...and unfortunately that does work. Those news stations can't get enough of it. If you really want to dislike them watch the video on their homepage (How to Kill a Giant):
http://www.heartattackgrill.com/

From Talk

Shun or Global?

You can learn a bit more about the Global knives here: www.globalknifeset.com

From Talk

Shun or Global?

I'm a Global user myself and wouldn't switch for all the Sake in Japan! I myself love the lightweight of the Global knives and the good balance they have. In my experience the Global knives hold an edge really well but I wouldn't use a sharpening steel on them only ceramic sharpening stones or waterstones.

From Talk

Homemade yogurt -- my first attempt

I've never used powder for my yogurt. Just leaving it in the incubator for a long time (8+ hours) does the trick for me. Try this recipe! It's the easiest and tastes amazing.

http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm

From Talk

Food blogs

Cocina Savant
http://cocinasavant.blogspot.com/
Avid husband and wife cooking team exploring new ideas and twists on traditional cooking form different cultures.

From Talk

50 Blogs from 50 States

Hello Wisconsin. Wisconsin comfort foodie blogging from http://www.simplecomfortfood.com The domain name pretty much states it, however no deep fried cheese curds. There is the Friday night fish fry though

From Recipes

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce

I just found this Blog. Great ideas. I would skip the meats, bacon, regular sour cream, etc. since I am trying to lower my cholesterol. Thanks.

From Serious Eats

Best Date Shakes in Southern California

Munchiz Cold Delights is opening in the Palm Springs Mall in the beginning of October and they are serving Date Shakes and Raspados (Shaved Ice) along other snacks.

From Serious Eats

Store-Bought Chicken Stocks, Reviewed: Which Are the Best?

everyone see that "top chef" is using swanson stocks for most of teir challanges???

From Talk

MOST favorite cookbook in collection

Hands down, my favorite cookbook of all time is Essentials of Classic Italian Cooking by Marcella Hazan. It is brilliant, completely useful in everyday life and with one single exeption (the pear cake thing) every thing I've made from it has come out great. And I've made almost everything in it over the years. It is what I give new brides. It is what I give the young people I know who are starting out on their own.

From Talk

MOST favorite cookbook in collection

If you're conserving "real estate" in your home, here are a few suggestions...

Baking With Julia

Joy of Cooking

Martha Stewart's Cooking School

I'd also get books of your favorite ethnicities. They round out a cookbook collection nicely.

Bottom line - get books you'll USE. I love baking bread and have several books on the subject but if you're not interested in baking bread, skip it. I like Italian baking as well and have books by Nick Malgeri on the subject. (Baking w/Julia is an "all around" baking book it has a little bit of everything from some of the brilliant minds in baking.)

You might visit a library and/or bookstore and thumb through some to get an idea if you'll like them. Don't forget to visit USED book sites. Some things strike readers as "out of my league" so they bail and sell the book with nary a splat of olive oil on it. I beefed up my cookbook collection via used book sites.

Happy shopping!

From Talk

MOST favorite cookbook in collection

Kenny Shopsin's Eat Me: The Food and Philosophy of Kenny Shopsin, hands down. Really changed how I think about cooking.

From Talk

MOST favorite cookbook in collection

I would have to say Professional Cooking...the massive amount of info in it is amazing! lots of step by step pictires and detail instructions. Although you have to know some professional terminology to use it. Measurements both in metric and u.s.

From Serious Eats

David Lebovitz's Candied Bacon Ice Cream

I am a bacon lover and I have always wondered about bacon ice cream. As a home economics teacher I will definately be using this recipe.

From Recipes

Dinner Tonight: Dan Barber's Brussels Sprouts

We grow our own sprouts, and he's picking the first of 2009 today. I will definitely try this recipe tonight. I usually just steam then, squeeze fresh lemon juice over, season with butter and S&P.

From Recipes

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

Made them yesterday. BEST EVER. Never will veer from this recipe again. Want to send love letters to them...saw them on counter this morning and had to use every cell to resist eating 5 for breakfast.

From Serious Eats

Kellogg's Saves Mother's Cookies

Just found out Kellogg's are NOT planning on producing Mother's Gingerbread Man cookies for Holiday season this year. I am sad.

From Talk

Tim Hortons Comes to New York

I imagine the T-Ho's brand will not produce the fierce hockey-stick wielding loyalty that it has here in Canada. Tim Horton's is like other Canadian National Treasure (hockey, poutine, Tom Green, The Tragically Hip), and seems to be a phenomenon that only Caneedians get, eh?

I personally go out of my way to avoid this place since the coffee is more like Memories of Coffee. But Tim Bits rule. Hard. They're great to bring to meetings and someone inevitably asks before getting down to business, "Who brought the dog nuts?" Yes, ALWAYs fun at meetings.

From Talk

Tim Hortons Comes to New York

PeanutButter, the sour cream glazed are my favourite too!

(I hate butter tarts though. I haven't lived in Canada all that long.)

From Talk

Tim Hortons Comes to New York

Got an iced coffee and some Timbits. Coffee was very bitter, and even though the Timbits box shows chocolate and powdered sugar and other varieties, my selection was 8 apple ones and two plain ones. The best thing I can say for the Timbits is that they aren't overly sweet.

Next time I'm going to Dunkin'.

From Talk

Tim Hortons Comes to New York

Unfortunately, Timmy's may get lost in translation. When Krispy Kreme opened several years ago in Toronto, it was all the rage. But after a while, the ones who were true to the donut stopped going or were admitted to the hospital, so they closed the location.
Although I am not a coffee drinker, TH makes a less fattening version of the Mocha Frappuccino that is a third of the price of Starbuck's. Works for me. DDonuts was always to rich for my blood; cholesterol wise.
Bon chance Tim Horton's!

From Talk

Tim Hortons Comes to New York

For doughnuts or Timbits definitely try the sour cream glazed. And get the butter tarts with the raisins in them.

From Talk

Tim Hortons Comes to New York

i'd forgotten about timbits. my boyfriend used to like those, i used to call them tim's bits, which annoyed him and put him off his feed.

From Talk

Tim Hortons Comes to New York

I live in a town in Canada that has 22 thousand residents and eight Tim Horton's outlets - they are in most Walmarts up here too! Their coffee is addicting, no question - but I've weaned myself off it due to my husband's fondness for Starbucks coffee, which we make at home. Certainly they are very family friendly and a pack of Timbits can make a car ride a lot more pleasant!

From Talk

Tim Hortons Comes to New York

Nothing to get excited about. Timmy's is just the Canadian equivalent of Dunkin Donuts.

Recent Posts

From Talk

Tim Hortons Comes to New York

From Talk

RIP Joe Ades, Union Square Peeler Peddler

From Photograzing

Votemeal Cookie

Recent Favorites

butterface hasn't favorited a post yet.

Polls

butterface hasn't answered any polls yet.

Quizzes

butterface hasn't taken any quizzes yet.

About butterface

Website: http://whereimcookingfrom.wordpress.com/

Location: Astoria, New York

About: i haz a flavor

Favorite foods: arugula, ice cream

Last bite on earth: arugula ice cream?!