I work to fund my eating adventures, and work out to undo said eating adventures.
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. :)
Parisian-style baguettes!
@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!
The Joy of Cooking -- a classic!
the skin ... and the oink.
The recipe works wonderfully in my NYC oven but not so much at my parents' California house. Guess the dough knows when it's at home, eh?
@IfYouCookIt
To each his (or her) own, but wikipedia is getting many of my classmates through medical school and PhD programs. For the convenience and price, it's hard to beat.
I've been twice -- the first on a deserted Saturday afternoon, when everything was perfect and I thought I had a found a replacement for Totto.
Then I rounded up a bunch of friends and went on a weekday night at the height of the dinner rush. The place was packed to its gills, our ramen finally arrived after three other tables' orders (and we had ordered before they were even seated), and the noodles were completely overcooked. Service was still fine, but I think the staff was being worked to their limits.
I'll definitely be heading back since I live around the corner, but you bet it won't be during peak hours.
Another molecular biologist (occasional structural biologist) here! Cookery and science really go hand in hand. :)
I've got a slew of pop-up ad blockers installed on my browser, but these "rollover to expand" ads keep eluding me. Specifically, they expand (and start playing) without warning, so if I happen to open several SE pages in separate tabs, several of them start autoplaying. It's a mess to go through and shut down each one -- SE crew, any way you could disable this technology on your site? Or tell your advertisers to quit with these sorts of ads?
I'm no lawyer, but it makes me sad that the SeattleWeekly blog would lift Kenji's Ramen-Shepherd's Pie picture (and not-very-modified recipe) without a single acknowledgment to Serious Eats! The irony is that they post their "own" recipe subbing corn for peas, yet the featured image clearly doesn't show their version.
http://blogs.seattleweekly.com/voracious/2011/05/top_uses_for_top_ramen.php?page=3
(or http://imageshack.us/f/713/screenshot20110530at111.jpg)
http://www.seriouseats.com/2011/03/ramen-hacks-30-easy-ways-to-upgrade-your-instant-noodles-japanese-what-to-do-with-ramen-slideshow.html#show-147428
I'm going to visit some friends in San Diego next week and want to bring them some goodies representative of NY.
Previously, I've brought H&H bagels, cookies from Levain, and cupcakes from Magnolia, but can't think of anything else that's really original. (Once I saw a guy get on the plane with an entire Grimaldi's pizza in its paper wrapping -- only to trip in the aisle and have the pizza slide out after we landed. Sad!)
Any ideas, SE community? The items also need to survive 12 hours in my [unrefrigerated] carryon bag.
Thanks in advance from the happy bellies of those Californians :)
This vegetable soup is full of flavor from the many vegetables used to make it, and is given a kick with hot chili oil, bright lemon zest, and nutty Parmesan cheese. More
All the flavor of a classic baked ziti with tomato sauce and cheese, but in a single skillet, start to finish. More
The Kale Caesar Salad is a natural extension of the marinated kale salad, in which kale leaves are roughly chopped, massaged with dressing and salt, then allowed to sit. The beautiful thing about these salads is that kale is robust enough that it stays crisp and crunchy even after sitting dressed in the fridge for days. You can make it once and eat it over the course of a few days with no loss in quality. Caesar dressing, which naturally pairs with slightly bitter, very crunchy lettuces, seems like a perfect partner in crime. And it is. More
A simple soup made from leftover thanksgiving turkey, flavored with bacon and vegetables. More
A quick and soothing soup with egg whites and ground meat, flavored with cliantro and soy. A Chinese classic. More
Potatoes: they're always hanging around. At least, I never remember buying any but then always seem to have at least five in my kitchen (what's with that?). I'm going to go ahead and assume this happens to other people too. They're sort of the plain janes of root veggies but that's a good thing, because they're versatile, and they're a gluten-free starch (important for some). More
Fall weather means hearty, belly-warming soups. Now that the mornings are brisk and the nights are long, cozying up to a steaming bowl of soup is just what the doctor ordered. Here you'll find recipes for tomato soup with cheddar croutons, lentil and chestnut soup, real-deal tortilla soup, and more! More
[Photographs: J. Kenji Lopez-Alt] For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here! Note:... More
Smokey, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt. More
The sprouts are given a high-heat treatment, emerging from the oven blistered and crisp. And then instead of coating the sprouts in a honey glaze, they use that glaze to candy walnuts. A final flourish of sauteed Granny Smith apples completes the dish, balancing the bitter notes of the sprouts and nuts. More
You will never find salmon and fennel red curry on the streets of Bangkok, I can tell you that. But if both ingredients had been widely available over there (and affordable to most people) decades ago, I'm pretty sure these two would have become a classic ingredient combination in red curry. Why? Because they go so surprisingly well together. More
While planning an elaborate holiday feast, topped off with a heaping dose of religion and family pressure, can seem intimidating, it really just requires some planning (which we've conveniently done for you) and perhaps a bottle of wine to calm your nerves. We have a day-by-day prepping plan and menu for your upcoming Rosh Hashanah. More
Roasting the chicken with thyme adds flavor to classic noodle soup. More
When we think of American classics our minds jump to the comforting standbys we grew up with: burgers, fried chicken, meatloaf, chocolate chip cookies, and potato salad. Here are some of our all-time favorites that will never get old no matter how often we eat them. More
The same dynamic flavor I crave from Thai green curry but with the added bonus of fresh seasonal produce from nearby. More
We go through a lot of sandwiches in this city, from corner deli classics to highfalutin' double-digit price tag gourmet numbers. Some are good, some not so good, and some are great. And then there are the ones that make us remember just why we love sandwiches as much as we do—sandwiches that get us inspired. What recent sandwich finds are stuck in the crave centers of our brains? Take a look to find out. More
Breakfast. The Full English. The Full Monty. A fry-up. Call it what you want, but there are few nations in this world that do breakfast better than the British. Digging into a piping hot fry up is a is an experience that can set you right no matter what situation you may have gotten yourself into. More
Joe DiStefano, the voice behind Edible Queens' World's Fare blog, has been putting his outer borugh street cred to use guiding cooks, food celebrities, and tourists through some of Queens' most fascinating neighborhoods. We followed him on a recent tour of some amazing bites in Flushing and nearby Elmhurst. More
For a light, bright summer dinner, try Niçoise salad remade as a warm main course: seared tuna, fresh herbs, potatoes, haricots verts, roasted cherry tomatoes, and butter infused with garlic, lemon, and olive oil. More
Pickling is one of those magical preservation methods that not only extends a food's shelf life, but also takes its flavor profile to interesting and delicious places. If it fits into a jar, then it's probably fit for pickling. From the basic garlic dill to pickled eggplant with mint and garlic, there is something for every time of the year. More
Recently I received an email from a man who was angry. He was angry that his "spicy chicken" instant noodles weren't spicy whatsoever. Are any flavors out there actually spicy? Here are 10 that should get your mouth's attention. More
Hey, today is National French Fry Day! Don't worry if this date slipped your memory; it's not too late to eat fries. Here are 16 places around the country that are serving some of the best fries we've ever shoved into our mouths. More
It's summer and it's hot out. You have no interest in being bent over a hot pan all day, or really for any second longer than necessary. To counter this problem we've compiled a list of 14 quick and easy, and most importantly cool, dishes for you to try this summer. These range from tart ceviches to refreshing bean, pasta, or seafood-based salads. More
One of the great things about rosé is how good it is with food—whether you're serving a tomato salad or grilled seafood, pork chops or fried clams, your food will likely taste even better with a glass of rosé. Here are our favorite bottles of rosé under $15 (with one that's just a buck more that's too delicious to leave off the list). More
Here are 25 of the greatest hits from our Dinner Tonight column, all of which can be whipped up in 20 minutes or less. Faster than ordering take-out! Dan dan noodles, Ferran Adria's Caesar salad, and more speedy dinners in this collection. More
Stir-fried rice noodles with ground pork, mushrooms, and cabbage -- and then a ton of Sriracha!