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flamingo

  • Location: New York

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

peanut butter straight from the jar!

What dippers should I buy for my hot cheese dip?

Don' decide, buy them all! Extra crunchy things are bound to cme in handy at a party.

Open Thread: How are You Going to Cook Your Turkey?

I broke down the turkey last night for the Turchetta and red-wine braised legs recipes from Kenji. It was fun and messy. My sister got really squemish and had to leave. I hope she still eats it!

Where Are You a Regular in NYC?

The staff at the Pony Bar knows our names and knows to make sure that my husband gets "no pickles", or even pickle juice from the pickles that were accidentally put in his basket. Because that just means I have to find pickle-free chips in my basket to trade out for his (he would not dream of sending it back beause of pickle juice). One of the guys at Luigi's Pizza across the street from my apt once recognized me on the street, a few blocks away. That just seemed like too much pizza and we don't go as much anymore. I live directly above a Bread Factory, and even though I am there quite a bit because it is convenient, they don't seem to take any interest in getting to know me.

The Food Lab Answers Thanksgiving Questions: On Sides and Desserts

I don't come from a vegetarian family at all, but our stuffing never has meat in it. Lots of poultry seasoning, chicken stock (easy to swap out veg stock), plus the standard bread/veg ingredients plus an apple. If my mom lets me, I might even try this recipe this year, it is similar to what Gramma made but just enough different that we could make a new tradition. http://smittenkitchen.com/blog/2013/11/apple-and-herb-stuffing-for-all-seasons/
Could be what you are looking for.

Cooking music

Anything I can sing along to, but my hubby is usually in charge of the music. Or college football and no music. A touchdown and a fight song is fantastic cooking noise.

Has a recipe or technique ever blown your culinary mind?

The first time I made French buttercream frosting, and I watched at the nasty looking goo in the mixer went "poof" and turned into something delicious was a life changing day for me.

Lemon-Avocado Spaghetti With Shrimp From 'Pasta Modern'

Does the author give a reason for suggesting a particular brand of pasta?

Lemon Roasted Potatoes From 'Maximum Flavor'

Would the amount of lemons change if using regular lemons instead of meyer lemons?

Why Have I Never Tried: Crunchie?

The mini ones are the best. Little bits of the honeycomb instead of the giant stick. So superior they should be called something else entirely.

Cream Liqueurs

Coole Swan is delicious, too. I like it more than Bailey's actually. And Rumchata, if you can find it where you live. It is supposed to be like horchata. My husband, sister in law, and I killed a bottle one night last fall, and I still like it!

Soup after surgery

If you are having them extracted via surgery, you need to be making that soup now! I did not get off the sofa for 3 days, and the healing took weeks. Make sure someone else is there to get the instructions, I don't remember anything from the entire day (even before the surgery) due to the anesthesia. The main thing was nothing through a straw, the sucking action can do nasty things to those brand new holes in your gums.

Need a new twist on peach pie

Peach and blueberry is a favorite combo of mine, my mom makes hers with tapioca pearls inststead of flour in the filling for thickening.

Too many heads of garlic: What to make?

Question about the botulism - I what if I only keep the oil from garlic confit in the fridge, not the garlic itself? Is the resulting garlic oil also potentially poisonous?

What won't you allow in your kitchen/pantry?

In my kitchen it is not allowed to stand between the cutting board and the stove unless you have a knife or a spoon in hand. Just get out of the zone!

And we love peanut butter too much to have it around, so I guess that is an ocassional "not allowed" item. We had a jar dissapear in under a week (I swear my husband ate the whole thing, he swears it was me) so we are very careful with that now.

Mice are not allowed. But since I live in NYC, they sometimes try to sneak in. I will stay up for hours until I catch those suckers.

And that liquid smoke? NYC apartment = no actual fire, so sue me for cheating.

Celebrate Ham Independence, Win La Quercia Pork!

I buy La Quercia prosciutto at Whole foods instead of the Italian one.

Sourcing cocoa nibs

The baking supply store on 22nd has them.
http://www.nycake.com/

Beer Lovers: Win a Pair of Tickets to SAVOR in NYC

Firestone Walker

Entertaining for a crowd in May - Looking for recommendations

Pick something you like to eat and make that - it will make the whole thing a lot more fun! I had a similar sized party in college, and was very happy with garlic bread, ceasar salad, and chicken parmesan. You can make most of the parm ahead, cover wtih sauce and cheese and heat it up.

Win Two Tickets to Taste of the Lower East Side, April 25th

Clinton St. Baking Co.

Your opinion on a food business idea targeted at foodies

You won't get as much hate if you call your target demographic "gardeners" instead of "foodies". That said, I can't really comment on the business itself because I don't grow anything.

Healthy eating site

I love SRaffel's suggestion! Nutritional information would benefit everyone without specifically labeling a recipe as healthy.

Sam Cans: Good Or Evil?

You seem most upset that Sam Adams is not keeping the new tech to themselves - why?

Why does everything now have to have an egg on it?

"Put a fried egg on it" is my solution to an easy dinner. Got leftover rice and veggies - add a poached egg to complete the meal. Some bread and cheese? Add a hard boiled egg and you have an easy lunch to bring to work. Want to make a salad special? Poached for fried egg on top and it makes it seem French! The only time I am sad to see an egg on a menu is if it arrives overcooked. Do not promise me a runny fried or poached egg and have it arrive with a rock hard yolk!

Where to Buy a Bone-In Pork Butt

What about Esposito's Pork Store, right up the street? If they don't have it on hand I am sure they will get one in for you. I have always gotten the best service there.

Any tips for great food in Ottawa?

Going to Ottawa next weekend, we won't have a car but we are comfortable using public transit or cabs if necessary. We are staying downtown. Any must try places that really define wat Ottawa is all about? I don't know much about the city, my husband has business up there and we decided to make it a long weekend.

Milwaukee eats?

My husband I will head to Milwaukee in May for a family gathering, but we have all day Friday to ourselves. We need suggestions for lunch/dinner/snacks downtown or within a near driving distance. Even though we went to school in Madison I don't think we are going to make it down there for the day. We can find good beer (beer geek husband), but suggestions for great burgers, pizza, sandwiches, or anything special to the area are welcome!

Vanilla rose sugar ideas

I received some vanilla sugar wtih rose petals as a gift, and I have yet to use it. I was thinking it would be great for Valentine's Day, but all I can come up with is sprinkling it on sugar cookies. Any other ideas?

Caramels turning grainy after a few days - why?

Looking for help - I have used this recipe for several years, and for the first time this year the caramels are turning grainy after about a week. Can anyone explain why? We did not use any different ingredients this year, same thermometer, even the same pan!

1 c. butter
2 1/4 c. brown sugar
1/4 t. salt
1 c. light corn syrup
1 can sweetened condensed milk
1 t. vanilla
Melt butter, add brown sugar and salt. Gradually add corn syrup and sweetened cond. milk, stirring constantly. Cook and stir over medium heat utnil 245 degrees. At 245 degrees cook for 13 minutes stirring constantly. Remove from heat add vanilla.

Any ideas would be appreciated!

Stainless Steel skillet - cannot get clean!

Got married in July and have some Macy's gift cards to play with in the kitchen department. I bought one of their store brand sets of 2 stainless steel skillets. From the first time I used it I cannot get it clean! Would this be different if I bought a better brand? Do I need to go spend a little more money to get the Cuisinart or even step up to the Calphalon or All-Clad (which is probably more for one pan than we got in wedding money total!)? Or do I need to use something other than soap and water/dishwasher to clean it? Help - I don't like putting this much thought into a pan!

Where to eat in Plymouth MA and Cape Cod?

We are heading out from NYC on the Friday of Labor Day weekend. We are staying in Plymouth MA on Friday night, and heading out to Dennis on the Cape on Saturday morning. Any recs for eating in/around Plymouth, or between Plymouth and mid-Cape on Saturday? Also, any Cape Cod recs are welcome, especially for good groceries/butcher/bakery/fishmonger locations!

Marinated Flank Steak with Lemony Arugula and Feta Salad from 'Kitchen Garden Cookbook'

Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. What really makes this dish stand out is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing. More

Homemade Mallomar Bars

[Photograph: Yvonne Ruperti] Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?" Notes: Avoid overwhipping the marshmallow or it will cool down and... More

The Food Lab Lite: Kale Caesar Salad

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

Peanut Butter Cup Pie

This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends. More

Pasta Shells with Chickpeas and Arugula

Though uncooked pasta sauces sound spectacularly easy, pulling them off isn't as easy as you'd think, as most sauces come off bland and watery. Add fresh mozzarella to the mix, and you just might end up with a gloopy mess of half melted nuggets of mozz, which stick to the pasta like laffy taffy. But leave it to Mollie Katzen to figure it all out. More

Pumpkin Mousse Pie

This is a great alternative to traditional pumpkin pie for those who love the flavor but crave something lighter. The light, crumbly, spicy cookie crust complements the mellow pumpkin flavor and luscious, airy texture perfectly. It's a great finish to a heavy meal. More

In a Pickle: Pickled Sugar Pumpkin

Before you reach your pumpkin saturation point, you must prevail and make these pumpkin pickles. As is the case with so many of the recipes featured in the In a Pickle column, you are not going to find these on most grocery store shelves. They are sweet, squashy, dense and tangy. If you are someone who likes a good pumpkin curry, these are most definitely up your alley. More

Chocolate Technique: Fork Dipping

One of the most magical things I learned in pastry school was how to properly dip chocolates.There's something about it that I find very soothing; maybe it's the precision required to get them to turn out just so, or the repetitive motion, or just the fact that when you're done you have a tray with rows of perfectly formed little chocolate-covered beauties. (Not to mention the couple of inevitably funky-looking ones that end up getting eaten. For the sake of quality assurance, naturally.) More

Dinner Tonight: Smothered Shrimp Tostadas

Right in the middle of August, I tend to coddle perfectly ripe tomatoes like rare jewels, being careful not to bruise or puncture them. That is, until I get home, turn the heat to high, and char their skins until black. This trick, which we can thank Mexico for, intensifies the flavor, lends a wonderful smoky note, and, you know, looks really cool. No need to worry about burning your food; that's the point. The skins are peeled off and discarded and the tomatoes are blended with roasted garlic, chipotles, and red wine vinegar. The sauce is good to go. That's the sauce for these tostadas. More

Pork Lettuce Wraps

Lettuce wraps are quick to prepare and fun to eat, besides being delicious. The rich flavor of the meat against cool, crisp lettuce is a fantastic combination. In this recipe, the preparation is kind of a cross between a sauté and a stir fry, made up of browned onions, ginger, pork, carrots, peppers, potatoes, water chesnuts, and plenty of garlic. More

Dan Dan Noodles

This recipes is part of Chinese Restaurant Appetizer Week Perhaps the biggest key to making excellent Dan Dan Noodles is to make your own roasted chili oil. When done right, it get a rich, fruity, smoky flavor that none of... More

Bread Baking: Cheddar and Scallion Biscuits

It doesn't matter what you call them. Scallions, spring onions, green onions—the skinny guys with green shoots start looking really good when spring is springing. Fluffy spring lettuce and asparagus are also harbingers of the season, but those onions deserve just as much glory. More