I know SE has provided lots of Flushing coverage, but mostly cheap, stand-only good eats. I need a lunch place to celebrate my father's birthday. Nothing fancy, but not dingy either. Sure, we could do dim sum, but are there other good choices out there? While I'm from this area, just want to hear others' opinions. Thanks!
I'm working in the restaurant industry now, so I don't get a bite until after my shift, which is late afternoon. I would rather 'eat on the run' than to sit down and have a decent meal, especially if I needed to run errands before places close. I usually have a hummus sandwich on the train/bus or even standing waiting for these transportation. Sometimes it gets messy, so I'm looking into having bars instead. I'm not interested in overly processed protein bars. Lately, I've been obssessed with KIND bars, but I'm a little off put by the grams of sugar for some. I like these bars because I could pronouce the ingredients. I tried to recreate some, but just got too labor intensive and expensive to buy the nuts. (PS honey or brown rice syrup is best for bars?) Any recommendation for eating on the go or your favorite bars? Thanks!
So I just got a gig as a server at a Vietnamese/Thai restaurant. Business is kind of slow, but it's a relatively new business. Since a server's income is based on tips, of course I get super happy when a customer tips 18% (I only do lunch shifts, so mostly lunch specials), but today, three grown men who ate around $40 US and sat around after finished with their foods and drinks, only tipped $3. That's not even 10%! I did my job as a server - refilled water bottles, cleared the plates and gave them space and not rushed them even after they were done. Of course I didn't say anything, but I was just dismayed by this (not that this is a first anyway). Any servers out there and how do you deal with these situations?
I left my spelt rolls in the fridge for a few days and now they're 'almost' hard as rock. Can I still bring them back to life (in edible form)? Thanks.
What's the difference between using canola oil or butter in a banana bread recipe? Is it the richness or flavor component? Which fat agent do you prefer to use?
I followed Dburrie's sourdough starter DIY down to the T (but used whole wheat flour), but my SS never grew. Any successor that could help me out? Thanks.
I know that there are studies and articles on how wild overrides farmed salmon (ecological and nutritional, just not economical), but is the farmed version that bad? I know that I can buy canned wild salmon, but subconscious, I still prefer to see 'fresh' fish flesh. It's just the wild version is almost 3X as expensive as the conventional one and I'm on a budget right now. Any opinions? Thanks.
I finally used my free vanilla blonde sample today and I couldn't get pass this overly sweetened drink! It just tasted really processed and regreted to even drinking (I actually didn't afterall) it. Who actually enjoys it or if there's ANY Starbucks that you would endorse at all?
Darn it! My Hass avocado is too green! How can I ripen it? This firm flesh isn't the velvety texture I was longer for lunch.
Are there any former vegans/vegetarians out there who decided to go back to eating meat/seafood again? How was the process for you - physically and of course, mentally?
I just baked spelt bread right now, but I can't over that 'yeasty' aroma from the bread, yet I never have this problem from the bread I buy. Is it a subconscious thing or you feel the same well with homebaked bread?
As a vegan, I'm trying to incorporate more fats into my diet for satiety (avocado isn't doing it for me). So now I'm loving coconut milk, especially cooked as burbur cha cha (a Malay sweet soup). I know coconut is high in fat, but oh, I'm so addicted to it now. Any cookoo cookoo for coco lovers out there? :)
I was wondering what's a good meal replacer bars out there (for lunch). Any thoughts on the KIND bars?
I've got like two whole cups of sweetened raisins. What can I do with them?
A loaf of bread in a day. Is that wierd? :P
I've been craving good-quality sourdough bread lately (and no, I'm not pregnant :P). While most recent purchases are from Whole Foods, I felt it contains more 'salt' than I prefer (is it just me???) Any other good bakeries that sell a hearty hunk of sourdough out there? Thanks!
I heard that the only difference between lavain and sourdough is that the latter is more sour. True? Is that the ONLY difference?
Now that it's chestnut season, any fans out there? My mom made some Chinese soup with chestnut, watercress, and white wood ear. Man, the soup really expands my stomach!
Thinking that my mom has to return to work tomorrow (company is closed due to Hurricane Sandy), I baked a pan of biscoff walnut blondies for her to take back to work to reat her colleagues, but guess what? The company will remain closed again tomorrow! I shall assume that she HAS to go back on Thursday, so how should the blondie be store until then? Thanks. They are so moist and warm right now too...
Ok, I'm stuck at home, thanks to Hurricane Sandy arriving to NYC. No public transportation, nowhere to go. Tree branches have fallen on the ground already, so I can't leave anywhere...but to stay in my kitchen. What's everyone doing at home? Boozing? Sleeping in? Or cooking? I want to make baked donuts (boarded up windows aren't conducive to frying aroma). Hope everyone stay safe and warm. Take care!
I've heard that white flour sourdough bread baked from a starter is actually healthier than whole wheat bread. Is that true?
My dear cousin just got pregnant and need to gain weight (per doctor's suggestion). I want to send her some baked goods, but need something that's safe to eat when arrived (approx. a week of transit). Any ideas? She likes cookies, but I'm open to other varieties. Thanks.
I've been having oatmeal and fruits almost daily for breakfast for quite awhile and I am getting a bit tired. I still want to eat a healthy, balanced (carb/protein/fat) breakfast, so this morning, I had bread with hummus and black beans. Do you get into a tiring routine and have you introduced anything new to your mornings?
Mom ordered a rack of baby back ribs and the portion is huge! Can you freeze the meat? Is it safe to eat when thawed?
I have had really high hopes to stage with a bread baker recently ('m not a student, so this is not an internship); unfortunately, he told me that due to insurance, the restaurant can't risk taking in someone into the kitchen. Is there another to this? He's really great and was the one who suggested the idea because of my love of bread and I totally understand where the management is coming from. I'm on a budget, so I can't afford any baking courses. Any advices? Thanks!
Where should I go for good, affordable Singapore mei fun in Chinatown, Manhattan? And would you prefer Singapore or Amoy style?
These cookies are crackly and shiny on the outside and molten chocolate on the inside.
Bake the mangos under the coconut batter, then flip it out to reveal one beauty of a moist and juicy cake.
The LoDown has a nice piece profiling six Lower East Side diners and their owners, some of which have been in business for over three decades.
Soy pudding is nothing more than soy milk which has been gelled just enough to barely hold it together. It's delicate, with a creamy melt-in-your-mouth texture.
Imagine a creamy cappuccino, softly solidified. That's what the coffee panna cotta from Nigellissima reminds one of. Sweetened with brown sugar and flavored with espresso, this panna cotta is rich, yet refreshing.
Some things are obviously going to be popular. Pictures of animals holding hands/playing sports/wearing clothes. Movies with George Clooney/Brad Pitt/Matt Damon and restaurants with Keith McNally/cocktails/bright young things. Sweets involving salt/caramel/nuts are also a surefire win, and I decided to play to the crowd.
Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas.
The biggest hurdle I faced last year during Vegan Month was opening my refrigerator and realizing that there was almost nothing I could eat—my refrigerator needed a near-complete overhaul. Here's a comprehensive list of pantry staples for vegans. These are things you'll need to create easy, filling, and tasty meals with little to no extra ingredients.
It's always nice to have something alongside a good cup of hot tea. Sandwiches, cookies, and buns are all great choices, but to me a nice slice of tea cake and butter is hard to beat. This is a simple cake, dotted with raisins soaked in tea—but put it next to a pot of tea, and take a moment to read a newspaper or stare out a window, and you'll be ready to get back to the real world feeling satisfied and invigorated.
In Nancy Baggett's Kneadlessly Simple index, this recipe rates a "Super Easy": short ingredient list, one-stage mixing, and no hand-shaping. The fussiest part of the whole process is toasting the walnuts to intensify their flavor. French walnut bread, or pain...
This year, our annual Cookie Swap included bourbon caramel turtles, masala chai shortbread, cheddar cheese ginger stars, dark chocolate chip cookies with black sesame seeds and sea salt, and plenty more. Check out all the cookie recipes from our favorite holiday tradition.
This pie is filled with a creamy pumpkin mousse that's happy to chill out in the fridge until you're ready to serve it.
There's everything to like about this emergency cake: moist, chocolatey, and mixed right in the pan.
Cookie swaps are really just an excuse to party and eat cookies. Since we like both of those things, we hosted one at headquarters recently. Take a look at 28 of the treats that were swapped: chocolate-chip cookies (with and without whiskey), brookies (brownie-cookies), gingerbread cut-outs (a given) and some critters (mice with almond ears and gingerbread Dumplings). Warning: You will only want to eat cookies after reading this.
This old fashioned peach cobbler has a trick: a tea cup or ramekin catches all the juices during baking, making for a delicious syrup.
Commonly found in savory applications, evergreen-scented fresh rosemary melds beautifully with ripe summer figs and sultry honey in this easy yet lovely cake.
This moist, buttery quick bread is flavored with key limes and poppy seeds then covered in a sweet-tart key lime glaze.
Any easy adaptation of the classic German dessert that marries chocolate cake with cherries.
We've captured the flavor of one of the most famous Thai beverages, Thai iced tea with condensed milk, and put it in this tender tea-infused cake to be served with warm, rich, silky custard sauce.
Bittman's Brownie recipe is a gem, simple and tasty enough to give even the most apprehensive baker that much needed boost of kitchen confidence. Bittman's straight talk advice: "Err on the side of underbaking: An overcooked brownie is dry and cakey, while an undercooked brownie is gooey and delicious" makes for some damned fine brownies.
I love the combination of salty and sweet flavors. When I take a bite of something like a chocolate-covered pretzel, my head kind of explodes. I momentarily blackout and all I can think is YUM. In fact I blame a bag of salted caramels for why I didn't get the movie Momento.
Growing up in New York City, I didn't have frequent access to fire pits, fire places, or campfires. That's part of why, for me, making s'mores took on a level of excitement that I imagine other children felt about going to see Phantom of the Opera or Cats.
My 90-year-old grandmother has a secret: She's in love with Walker, Texas Ranger. She's seen every episode countless times (not hard after we set her up with a DVD player and the series in a boxed set) but if the show happens to come on TV, she is always eager to watch it again.
Mango mousse pie is one of my favorite choices for Easter, delivering a less filling note that's light and still decadent—the perfect finish to a heavy meal.
I have both what some may call a "deaf ear" and a god-awful singing voice. When I was little this proved to be unfortunate because, until I was traumatized beyond ever humming a tune again, I really liked to sing.