omg NY bagels how I love and miss you so...
I found that the paper of the bag helps keep them fresh, but you have to put them in a plastic bag or two to seal the deal.
I haven't tried the ziploc route, but that does sound like a fabulous idea if you invest in the better ones.
Flower vases work well for holding utensils as well. Use the cheap one that you get for free (when your SO is in the doghouse), not the crystal one you got as a wedding gift ;).
I have a small kitchen with extremely limited counter space, so I buy some of those plastic sticky hooks and hang my utensils...especially the spider, because it can take up a lot of space.
this is the funniest thing I have seen in a long time!!!
ABSOLUTELY YES to both of these suggestions. Though Cameron's Deli is off the beaten path a bit, you will be blown away by the Cluckin' Russian.
Awesome. Thank you for all the advice!
I had a terrible experience with rude staff at La Chaumiere, but the food was delicious...
If you wanted to go the other direction (i.e. into Arlington a mile or two) there is Eventide in Clarendon. Very good, nice but not jacket-necessary. http://eventiderestaurant.com/. Don't let some of the weird Yelp reviews deceive you...I've been here multiple times for different occasions and had great experiences.
I completely agree, though I am more of a southern Westchester pizza fan myself. My favorites are P&D and Racanelli's in Port Chester and Sal's in Mamaroneck.
You definitely don't have to travel far out of Westchester to get great NY pizza!
The minute I hit NYC its a bagel. To me it doesn't even matter where, but I usually get one right in Grand Central if places are still open.
Then after the 45 minute train ride up to Port Chester, I usually begin inundating myself with all things Italian that I can't get in DC...Park Deli, fresh Italian bread and rolls from Neri's bakery (dipped in olive oil or just plain if they are right out of the oven) and Raccanelli's penne alla vodka with grilled chicken.
I think if you are getting some kind of exceptional wine/beverage service, i.e. a wine pairing per course or if the waiter/sommelier (spelling?) is particularly attentive or helpful, you should tip a bit more. But I agree with many others above, tip on the pre-tax total bill (because its usually all added up somewhere on the check).
@BananaMonkey: I WISH my boyfriend liked grilled cheese as much as I do!!
Agreed on the chocolate covered anything. But for dinner, I like spaghetti/angel hair pasta with any kind of sauce. Spaghetti with clams and butter...yum. I am more of a romantic, so the " Lady and the Tramp" approach to dates is up my alley.
And don't forget good wine ;)
Turkey-Chicken burgers on lettuce leaves with hummus and tomato salad. If I am feeling adventurous I may go and buy a couple slices of an interesting cheese to melt on the burgers.
I love love Tanqueray and tonic of course with the ceremonial lime wedge. Though I just tried a Hendricks, soda and muddled cucumber cocktail and was very pleasantly surprised...
Actually, I have been trying to track down a bottle of Old Tom Gin. The research I've done has told me that this isn't brand but more of a type of gin. I think Plymouth is the label that makes it? Are there any others? Has anyone had any experience with this?
Tortuga's Lie is great!
Great article! Have a question though, what in your opinion is the best farmers' market in this area? I live in the Courthouse area in Arlington which boasts a really nice market and craft fair every Saturday, but I also frequent one at Falls Church town hall...both are great and open year round...however if I am missing out on a particularly fabulous market that is reachable by metro, it would be great to check out!
I'd like to be able to read anything off the front page, if possible, to view and comment in "Talk" and possibly a semi-decent recipe search?
With a Serious Eats app, the iPhone will prove to be officially worth it, haha.
Franzia gives the WORST hangovers. You literally feel like you want to die.
But at $13 for 5 liters, flirting with death is so cheeeeaaap.
Fage is pretty good as is Trader Joe's but I'm going to cop out and say that the greek yogurt I get from the farmer's market is the best! (Blue Ridge Farms I think is the vendor)
I find on an electric stove that throughout cooking if you just shake the pot (with the top on) to loosen anything that may be sticking to the bottom, and occasionally let the rice "breath" just cracking the top for 30 seconds or so, this gives a good result. Amen to hating electric stoves, though...I've definitely learned the hard way like you via multiple messed up batches of rice.
I'm surprised it took AHT this long to review Ray's Hellburger!!! This place is absolutely fabulous and I hope they will be expanding into the old Ray's The Steaks (another sublime experience, if you get the chance) because people go crazy over this place (as you can tell by the 10 person line that almost always present). I'm so lucky to live right up the street from this place!
Guy & Gallard was my favorite place to go for a quick lunch in NYC...I like romaine and spinach mix, with corn, avocado, tomato, goat cheese, grilled chicken (or salmon, depending on where you go) with a champagne vinaigrette, or some kind of citrus vinaigrette.
Just went to Chop't for lunch today and it is definitely not as good as the NYC tell-them-and-they-mix-it-for-you salad places.
To be honest, pretty much anything sweet and baked. I have an unhealthy obsession with baked sweets that my thighs and butt are not too happy about...
I fill a big bowl full of cold water and just soak the whole leaves in there for a little while (while I prepare other things). Any loose dirt on the leaves will sink to the bottom. Then I just take them out and rub with my hands under the running faucet to make sure all the dirt is gone. For spinach I would just do the first step, but agitate it a little in the bowl (the second step is unnecessary). I haven't had a sandy salad yet!
The perfect strawberry rhubarb pie cannot be beat.
Worst baking disaster...luckily I haven't really had one yet!
I know that I've had a problem with over-whipping ganache, except mine turned into this chunky nasty mess (that still tasted delicious, just wasn't that smooth, glossy texture I was looking for). I did the same thing, just heated it up and let it cool. I don't think it will get back to normal, but as recommended above, I'm sure it still tastes fabulous. If you can get it to spreadable consistency, put it on the cake anyway, then use a piping bag to cover any imperfections (unless it is a party full of foodies, I'm sure they won't know the difference.)
CORNBREAD MIX. It is the best I have ever had, even better than some homemade recipes!
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