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feistyfoodie

Where to Get the Best Canelé in NYC

Niko, I love you and how much YOU shine through on this post. I know this was a true labor of love and the result of years of research and eating, not just a week before your deadline or even a month. We've discussed canelés a great deal in person, so you know my feelings already; however, I would like to point out with childish glee and delight that none of the top places use silicone - only the "also great" places. I don't think that surprises either of us though :)

International Serious Eats Day: February 18 or 25?

Philadelphia: 10 Amazing Cheesesteaks You Should Eat

It's not a cheesesteak unless it's whiz-wit. I'm curious how you came to your list - granted, I agree with the decision to leave off Pat's & Geno's, but you're missing some really awesome places.
http://feistyfoodie.com/2010/05/10/cheesesteak-chowdown-philadelphia/

I actually just went back to Philly on Monday, but this time to do a roast pork throwdown. We wanted to stop at Chink's but they closed at 7 and we got there at 7:15 unfortunately.

Win Tickets To A Celebration of American Regional Cuisine at Craft New York

NY ... Michael White

Flushing, Queens, NY: First Look at New World Mall's Food Court

Thanks Shell! I didn't mean to be super negative about your post, just that I was super excited when it opened and disappointed when the truth came to light. I'm sure I'll be back and the Laojie & Manji will be eaten. Oh, the lobster at the $12.50 lobster place was also only OK - I think a little too much cornstarch was used. But it's a decent amount of properly cooked lobster meat, at least!

Flushing, Queens, NY: First Look at New World Mall's Food Court

Actually, Chris, ... I agree. New World Mall, for all its yay-it's-finally-open, has one thing going for it: a huge variety, representing much/most of China's regions, but that's it. It's been open 2 months and already feels dirty and crowded; being in a basement doesn't help that, and it's not well-kept. Aside from that, nothing I've had in my - I believe also three, maybe four - visits there has been a standout. The food is middling at best, so the real draw here is that one can have pho while one's friend can have Henan food and another friend can have Malaysian.

As for SnoPo /scolding tone/ I emphasized that PURE SNOWYs (the plain ones, no topping unless you request to add it to the top yourself for 50c a topping) are way better than ROMANTIC SNOWYs. The Romantic ones have too much going on, and tend to be hot messes. Even SnoPo - yes, I am admitting this publicly - is only OK. I find it fascinating cuz I've not had this texture anywhere else, and found it really interesting/different/unique, but it's not like it's OH MY GOD I WANT TO EAT THIS EVERY SINGLE DAY FOR THE REST OF MY LIFE.

Anyway, so you're not alone, nor in the minority (most of my non-food blogger friends who've visited with me agreed).

Looking For the Best Hand-Pulled Noodles in Chinatown, NYC

@Robyn - they actually still have the same menu but different name - King Casserole whatever. It's actually gotten worse than it was when it was Lan Zhou on Division, sadly... but they have bubble tea and I think they now focus more on the casserole dishes (which I haven't tried). Thanks for the fix :) - didn't want to send people to the wrong place!

Looking For the Best Hand-Pulled Noodles in Chinatown, NYC

BTW - the place you listed as Lan Zhou on Division. I think you went to Lam Zhou (based on the description of the broth) on E. Broadway. Lan Zhou on Division (21 Division, in fact) changed its name to King Casserole something or other a while back.

Looking For the Best Hand-Pulled Noodles in Chinatown, NYC

While different opinions make the world go 'round, I think you widely missed the mark here. I had a completely different experience at Tasty Hand Pulled Noodles; everything was super bland, and the noodles were overcooked, gummy messes. Sheng Wang, while good, you talk more about the stir fried knife-cut noodles... isn't this a hand pulled noodle round up? Having good knife cut noodles - stir fried, no less - should not raise a place's ranking for a hand pulled noodle list.

Chocolate Ancho Sorbet

I feel like I'm on glue. I don't understand this recipe at all.

My Latest Obsessions: Wasabi Peas

Also, I personally can't eat that many wasabi peas - I like the crunchy coated (no wasabi) ones, or mixing the two so I have some spicy and some not. I can eat one Sriracha pea before giving up (Sriracha and I don't get along; something about that chili they use just kills me). My favorite is actually what I call "crunchy coated peanuts" (no idea what an English name might be). A single peanut inside a nearly-perfectly-round coating that is slightly sticky, slightly sweet, and the good ones have the peanut rattle around a little inside, so you crunch into it and they're just... so... good.

Hmm, this is finals week, maybe I should go get myself a container...

My Latest Obsessions: Wasabi Peas

Two words: Sriracha Peas.

The Cheeseburger Eggsplosion, a Burger with a Fried Egg Center

Hong Kong Supermarket(s) will have those quail eggs and most Chinese supermarkets.

Having said that, holllllllly ... yummmmm. Want.

Flushing: A Chicken Fight At Debasaki

I can order the gyoza wings by flavor?! Muthereffer, someone LIED TO ME!!!

Egg Drop Soup

Yum, I like it in big chunks so I add the egg mixture more quickly. My dad (who made the best egg drop soup in the world- I mean the entire world, people) sometimes added frozen corn/peas to the soup for some texture... or cubed ham... ahhh we had fun coming up with new egg drop soup combos. Oh, and once he put chunks of krab in it, but I didn't like that one.

Nick's Pizza, Forest Hills, Queens

Flushing: A Goat Feast at Bangane

Chris - thanks for the suggestion, I will definitely put this on the list. Tonight is out as some are not quite this adventurous, but I will definitely be attempting this. Is there much of a language barrier for the non-Korean?

To the other commenters about Bo Shin Tang - I'm curious about this. I have always been under the impression that in the Asian countries that eat this, the animals are farmed/raised like so much cattle, the way they are here, and are more of a wild breed as opposed to the domesticated version to which we are accustomed here. That sits fine with me - it's a cultural difference that I liken to cows not being eaten in many parts of India (and I'm sure the people in those areas are horrified with Americans eating cow as a near-daily part of our diet). But if bo shin tang is being served here in the US, what are they using? Are they farming them somewhere too? Where are they getting the meat supplied from? I guess we DO have an overpopulation problem in shelters...

PS I love my dog so, so much, but if I were in an Asian country and at a place that served it, I think I would like to try it. I don't think I could, in good conscience, try it here in the US.

Flushing: Gamjatang at Geo Si Gi

That sounds awesome, Chris! Congratulations again on the gig. I expect to accompany you on some of these eating excursions :)

Cook the Book: 'Baked Explorations'

Bouchon Bakery in Napa. Walk in and you just feel like a kid in a candy store... of the grown up kind with rillettes and breads and pastries and just... smells... so... good...

The Nasty Bits: Foie Gras Butter

My heart didn't come through, but know that my previous comment ends with a "heart" emoticon.

The Nasty Bits: Foie Gras Butter

Chichi: I want this so badly, you wrote about it so lovingly, and just,... that picture... and the imagery... and

Win a Food-Themed T-Shirt and $50 Gift Certificate from Threadless

soups w/noodles (chicken noodle from local Jewish deli; miso udon with XO dumplings; pho; Hanoi style pho; ramen; you get the picture...)

Mets-Meats T-Shirt Mashup

Meet the Meats, beat the Meats, step right up and eat the Meats,
bring your kiddies, bring your wife
Guaranteed to have the time of your life!
Cuz the Meats are really socking the balls
hitting them right over the walls
East side, west side, everybody's comin' downnn
to eat the m-e-a-t-s of New York Townnnn

Mets-Meats T-Shirt Mashup

Wow, I totally want that.

New at Burger Shoppe: the Mac and Cheese Burger

Oh, and it's upstairs at the bar, not downstairs - and takes 25 minutes because they 'make it to order' (I told someone this and they said "What, are they making the mac & cheese from scratch?!" - dunno). I can't wait for your report... and that cross section shot *drool :)

Hanoi / Northern Vietnamese Style Pho in NYC

I was recently introduced to northern style pho in San Francisco - http://feistyfoodie.com/2009/12/11/turtle-tower/ - Googling has told me this is also called "Hanoi style" ? Anyone have any leads or suggestions where to find this in NYC? I'm totally lost after Googling for a while. Thanks!

(Hoping Tam speaks up...)

Brining & The Fresh Turkey

I tried to Google this but everything just made me more miserable.
I bought a fresh, un-brined turkey today from Trader Joe's. (They were next to the brined turkeys, so it's safe to assume it's NOT brined, right?) It says kosher but everything I read online says kosher turkeys are ALREADY BRINED.
In addition to that, did I buy my turkey too early? I don't have time to buy one closer to the day and I don't want a frozen one (and don't have room to freeze the turkey I just bought). It says "SELL BY NOV 30" on it so popping it in my fridge should be ok- RIGHT???
Also, how early is too early to start brining? I was going to brine it Weds-night-ish but now people are telling me bc I bought my bird so early, I should brine it earlier to "preserve" it...
HELP!!!

Baked Beans & Caviar: What Movie?

Slightly strange question, but I'm hoping my fellow food obsessed will know what I'm talking about...
I recall watching a movie (comedy, maybe from the mid to late 80s?) where there's a scene, the protagonist is a classic buffoon. Goes to a party where there is a tin of super expensive caviar and for some reason, decides to add a tin of baked beans on top of it, much to the absolute horror of the host...

(I could be wrong: this could be from a tv show, and it could be ketchup on foie gras or pate, but the more I think about it, the more certain I am that it was baked beans on caviar, because there was a horror-related-to-cost issue...)

So my question is: does anyone remember this movie? What it's called, who's in it? Thanks :)

Restaurant Recommendations for the SF, SJ, Napa Area

Hiya, I'm going to be in the SF/SJ/Napa area (I'm going to be around all three, to be honest) next week and am looking for casual places to eat. (French Laundry is out, and Chez Panisse is booked.) I'm willing to drive up to an hour, hour and a half, to get good food, but my travel companion may not, haha. Local, un-trendy, un-hip, is more what I'm aiming for... price doesn't matter so much as quality of food, no restrictions on cuisine except "tastes good". Thanks!!!

Baseball Fans and Peanut Allergies

Reading this and someone's comment about "Please don't bring peanut products on airplanes, I don't want to go into anaphylactic shock" reminded me. I was at a baseball game and someone sitting to my right kept glancing warily at someone sitting to my left, who was shelling and eating peanuts in the manner common at baseball stadiums (cracking them, dropping the shells haphazardly on the ground, eating nut, repeat). Finally the person on the left said "Is there something wrong?" and the person on the right said, "I am deathly allergic to peanuts and am trying to make sure no peanut shell gets near me."

The person on the left just looked at the person on the right, turned slightly away, but continued to eat his peanuts in the same manner.

I'm a pretty big baseball fan, but I don't know that I'd risk my life to go to a game if I had a severe peanut allergy. I certainly wouldn't go around demanding everyone near me not eat peanuts, it's impossible to control that...

Thoughts?

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