I work to fund my eating adventures, and work out to undo said eating adventures.
Robyn! You were my gateway to the wonderful world of Serious Eats many years ago, when I was fresh to NYC and just starting to explore the city's bounty of edibles. I had linked to your blog from somewhere, left a comment on a post, and was SO ecstatic to receive a reply from you the next day! I was in NYC from 2007-2013, and you and SE provided the motivation for many fooding adventures over the years. Thanks for always keeping your readers in mind, have a wonderful time in Taipei, and I hope you'll check in with a guest post from time to time!
It is so hard to check this website when I no longer live in New York :(
Xi'an Famous Foods and ramen places - especially this with monstrous wait lines, a party of 1 is much more likely to get seated earlier!
les tomates! (pretty much the only french i remember)
(Psst -- might want to double-check the spelling of Fuchsia Dunlop's name on page 26!) Thanks for the compilation, always fun to relive the good memories :)
I know this is a food website and all, but seeing Hambone and Yuba is the highlight of my Friday afternoons! Happy hour is the next-best highlight. :)
Stir-fried rice noodles with ground pork, mushrooms, and cabbage -- and then a ton of Sriracha!
Fantastic writing! Now to round up a group and head over on the 7 train ...
Thank you Alaina, for everything you've done to bring SE to the wonder it is! Hope you get to take a little breather before moving onto whatever's next ... and spend some quality time with little Malcolm! He's such a cutie -- like his mommy!
liang pi -- xi'an famous foods style!
i was actually in xi'an over christmas break with another XFF fangirl, and we walked up and down the streets of the muslim quarter sampling the "authentic" liang pi they had there. unfortunately, while the chinese versions were cheap and tasty, we both found ourselves wishing we had the NYC version!
Hey Ed, hope you weren't disappointed by Absolute Bagels this weekend - they've been closed by the Health Dept. for an indeterminate amount of time. Just curious, what ranks #2 on your list for the neighborhood?
I can't decide between kimchi, sauerkraut, and half-sours ... a serious pickle to be in, huh?
Happy Birthday, Serious Eats!
(and thank you to all the SE staffers who make the site what it is -- your masterpiece is one of the biggest reasons I can't bring myself to leave New York!)
Mom's always right.
lobster mac n cheese at macbar ... they're really generous with the lobster, too!
Serious Eats, in my little cowtown-hometown? Never thought I'd see the day :)
A trio of root vegetables: kohlrabi, turnips, and parsnips.
(Good thing winter's a-comin'!)
grilled calamari on a stick in taiwan :)
Yup, you're right -- "shui jiao" should be boiled dumplings and "jiaozi"is the generic version. I showed my recently-moved-from-China coworker the pictures, and he was really impressed (especially by the frog drumstick!). He thinks that the open-ended potstickers are more common to the southern parts of the country. More eating research needs to be done. :)
@Chris -- Apart from this food stand, I've also had the open potstickers at a Sichuan-style restaurant in Chicago and a roadside dumpling shop in Taiwan. My feeling is that they're a more authentic take on the usual potsticker since an open-ended shape wouldn't freeze well (spillage) and would have to be prepared fresh. As for nomenclature, both the open and closed ones fall under "guo tie" since they're both pan-fried. You might be thinking of "jiaozi," which is the generic term for a dumpling that's boiled.
As for which style is proper, I will assume that the average Chinese person eats more of the closed guotie since they're ubiquitous in grocery stores and can be prepared in advance. My parents always kept a freezer shelf stocked full of them, and it was one of the first things I was allowed to cook for myself. :)
@simon It's all part of the same dish. Guo tie (the potsticker) is usually a thin dough wrapped around a long meat/vegetable filling, sealed, and pan-fried. This vendor leaves his potsticker open on the ends, and the crispy pancake forms when he pours water over the dumplings and allows the starch-laden solution to crisp up over the pan while the potstickers cook.
This slice is hands down my favorite one in NYC. I wish I could learn to love all the other variations they have, but none of them match up to a good corner slice of the cauliflower!
Gravy and honey together ... did it once as a kid, still haven't kicked the habit!
Grilled portobello cap with roasted summer veggies!