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The Ten Most Recent Comments By gloucestermary2

From Recipes

Sack Lunch: Cold Sesame Noodles

Altho' this recipe sounds delish, the one I make often is the one from the original Barefoot Contessa cookbook. I'm not at home with my cookbooks so I cannot compare ingrediants or measurements but i know that it has sesame oil and tahini in i too. Yummmm. I think it has sherry or sherry vinegar too. Check it out. When I'm hosting a simple BBQ dinner party and am seeking to do something other than standard hamburgers/hotdogs/steaks etc i'll serve these noodles, a chinese marinated pork tenderloin and a crispy brocolli salad that is a huge hit with all my friends [a sweetened soy/canola oil dressing , crispy ramen noodles and walnuts (sauteed), brocolli and torn up romain].

gloucestermary2 at 11:55AM on 07/14/08

From Serious Eats

11 Foods Serious Eaters Should Be Eating

I love the suggestion above for Devils on Horseback. I've never heard of that taste-treat refered to by that name. One of my favorite things to eat (not on Jonny Bowden's list) is Angels on Horseback aka scallops wrapped in bacon!

gloucestermary2 at 4:04PM on 07/03/08

Responses to Comments by gloucestermary2

From Recipes

Sack Lunch: Cold Sesame Noodles

The place was hwa yuan 45 eats broadway zagat rated for the noodles.All the food was great.They had a few other places in chinatown and one in upper 80s.None of the others had the same tatse as hwa yuan.What ever happened to them i do not know

rowboat at 9:08PM on 08/11/08

From Recipes

Sack Lunch: Cold Sesame Noodles

I agree that Ina's recipe rocks.

A few years back, I was on vacation in FL and was watching the Food Network. They were playing Tyler's Ultimate and he was making Sesame Noodles. Well, my husband saw that and said that I had to make it when I got home. I did and it was very good. So, I have to add that one to the list too.

The best Sesame Noodles I ever had were at a restaurant in NYC's Chinatown many years ago (in the 80's). 4 East Broadway, I think that was the address of the restaurant. My sister had found this place. It was a huge restaurant and it was always packed. Their noodles were the best - very sesame-ish, not as peanutty and had some heat to them. They garnished with cucumber, not carrot or sprouts. It rocked. Last time I was there, about 1989 it was bought out by someone else and wasn't as good. Since then I've been on the search for great noodles.

Now I live in NJ and in the middle of nowhere. I make them myself more often than buying them. No one around here makes good ones.

Also, the recipe in Taste by David Rosengarten is also a very good one. That was the recipe I used before I found Tyler's or Ina's. Give it a try. Very good.

RisaG at 3:10PM on 08/07/08

From Serious Eats

11 Foods Serious Eaters Should Be Eating

I just found this website not so long ago.
I find all of you so very refreshing and funny.
Doesn't appear to be a food snob amongst this group.
To Shnauzer_mom -- I'm with you with the vodka and pomegranate.

My humble opinion...we are works in progress and sometimes we digress.
The 11 are a good jumping off point.
Bon Sante!

Nonny at 7:20PM on 07/18/08

From Serious Eats

11 Foods Serious Eaters Should Be Eating

You can take those beets and make a roasted beet and feta sandwich:
http://blogs1.marthastewart.com/dinnertonight/2008/07/feta-and-roaste.html

midwestern at 11:35AM on 07/18/08

From Recipes

Sack Lunch: Cold Sesame Noodles

I second the comment re: the Barefoot Contessa Cookbook (possibly one of the BEST cookbooks ever written). She calls them Szechuan Noodles. So great. It helps to have a blender or food processor to combine the many (pantry staple?) ingredients. I make her recipe with Hodgson Mills whole wheat spaghetti. YUM. Love that Ina Garten.

ChicagoAmy at 7:20PM on 07/14/08

From Recipes

Sack Lunch: Cold Sesame Noodles

I tried this recipe and it was good, however, I found the raw garlic harsh, and it stayed with me the rest of the day. Would recommend sauteing the garlic, ginger, and scallions in 2 TBLS peanut oil for about a minute or two to mellow out the garlic before adding to the rest of the sauce ingredients.

pizcajj at 1:51PM on 07/14/08

From Serious Eats

11 Foods Serious Eaters Should Be Eating

i say skip the juice and go straight to the fruit. you can do without the extra sugar.

juniper at 10:41PM on 07/09/08

From Serious Eats

11 Foods Serious Eaters Should Be Eating

Plain yogurt with active cultures + frozen blueberries + a drizzle of honey = mmmmmmmmm. A favorite dessert and a healthy snack that even my picky kids love. Try it!

roxygirl at 4:43PM on 07/09/08

From Serious Eats

11 Foods Serious Eaters Should Be Eating

Beets taste like dirt.

SeamusAndrewMurphy at 8:43PM on 07/08/08

From Serious Eats

11 Foods Serious Eaters Should Be Eating

@carosene,

you'll have better luck with turmeric if you use a small amount of it in a long cooked dish and add it at the beginning. the bitterness takes a while to cook out.

cybercita at 2:35PM on 07/07/08