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'The Next Food Network Star' Week 3
Considering how ridiculously successful the show is (last year's finale scored far higher ratings than Top Chef's, amazingly), I guess it's somewhat relevant even if it's bad television?
Unfortunately, cancellation's not happening; it's the network's most successful show ever. They're already beginning work on the next season.
Market Scene: Grand Army Plaza, Brooklyn
That new spinach is fantastic. Just a word of caution: one of the farmstands (I forget which) is selling big ol' bags full of spinach that are labeled as "washed." Watch out! It was rinsed maybe once and it was still really sandy. I thought I'd be able to take it home and wilt away, but I had to spend an extra 45 minutes or so cutting it down, bathing it and drying it off.
But it was great spinach. It came attached to the heads/stalks, which would have made an awesome broth if I hadn't lost the time to cleaning.
Illy Espresso Machine Giveaway from 'Edible Brooklyn'
Gorilla coffee. Neighborhood classic.
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Do You Have a Favorite Greek Yogurt?
Fage 2% plain is just unbeatable. A perfect food. TJ's is similar and a little better priced, though the containers are also a little smaller (not a huge difference, granted). I get a chalky flavor in Chobani and Oikos (and a chalky texture in the Chobani as well).
Straining Stonyfield's normal plain yogurt and adding a bit of honey does the trick too!
'The Next Food Network Star' Week 3
Considering how ridiculously successful the show is (last year's finale scored far higher ratings than Top Chef's, amazingly), I guess it's somewhat relevant even if it's bad television?
Unfortunately, cancellation's not happening; it's the network's most successful show ever. They're already beginning work on the next season.
Market Scene: Grand Army Plaza, Brooklyn
That new spinach is fantastic. Just a word of caution: one of the farmstands (I forget which) is selling big ol' bags full of spinach that are labeled as "washed." Watch out! It was rinsed maybe once and it was still really sandy. I thought I'd be able to take it home and wilt away, but I had to spend an extra 45 minutes or so cutting it down, bathing it and drying it off.
But it was great spinach. It came attached to the heads/stalks, which would have made an awesome broth if I hadn't lost the time to cleaning.
Illy Espresso Machine Giveaway from 'Edible Brooklyn'
Gorilla coffee. Neighborhood classic.
Would You Eat Stinging Nettle?
Nettles=great! I was afraid of trying them for the first time by cooking them myself. If anyone else feels the same way, and happens to live in LA, Mozza uses them in one of their pizzas and it's REAL good.
What to do with Leftover Hard-Boiled Eggs
People also use 'em in all kinds of wacked-out cookie recipes...
Centro Vinoteca - worth it?
Website's still got it on there, last secondi item! Yeah, her demo of that on TV looked unbelievable.
The Worst Seafood Display Ever? Or the Most Brilliant? You Decide
Hey! This is Jeff from Elephant Larry, the fellow who took the picture.
Just to mention to the 3 or 4 commenters that took issue with the post - I don't really think it was life-alteringly horrifying, I just thought it was worth snapping a picture. I co-write a blog for a comedy group. I think overemphasizing my disgust probably for makes better reading than "hey, this is a picture that I think is somewhat weird." :)
I'll say this: those two fish are probably not getting sold.
Thanks for the link, Adam! You rock. And Bosch rocks.
Honeycrisp Season?
Honeycrisps are addictive without a doubt, but I must say... they can get a little samey. The texture is always perfect, but they lack nuance. Larger rant at everyapple.tumblr.com
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye, but curious about trying the flap!
'Top Chef' Season 5, Episode 2: It's a Dog Eat Dog World
Thank you, mgnnn! That was a straight-up carpaccio - not New American at all. The only slight twist was the spherified olive juice, which if anything would be considered New Spanish since it's a Ferran Adria trick. I'm surprised that Tom even pointed out the olives, since he seemed exhausted with "molecular" stuff after last season.
I thought the judges favored Stefan's dish in the tasting segment, and he didn't even end up in the top few... Weird, since his dish probably resembled New American the most. I know they may not want to show him sweeping everything, but he may have deserved it, like it or not.
Dobos torte
Vicky- if you find yourself craving more Dobos, I'd also try Nita European Bakery in Sunnyside, Queens. My parents are Transylvanian/Romanian, and I was pretty much raised on their desserts. To me, their Dobos is the only Dobos. :)
One pizza in NYC to rule them all
I'm not involved enough to stake a claim about the pure New Yorkness of DiFara, but it is the best pizza I've ever had in my life, and I know many others who say the same.
Favorite Fage mix-in?
any fruit-nut combination! my 3 favorite nuts for Fage experimenting are hazelnuts, almonds and pistachios. blueberries work all 3, peaches are great, mango is great. everything is great. :)
Amy's Bread Cafe: A Go-To Sandwich Spot. What's Yours?
Thanks, SHF, glad to hear it! I usually don't crave cookies much in the summer (especially w/Ronnybrook ice cream being readily available in the market), but that Lime Cornmeal is one summery cookie.
Amy's Bread Cafe: A Go-To Sandwich Spot. What's Yours?
Hopefully they're still carrying the Lime Cornmeal cookies at Amy's; they're tangy and a little abrasive in that good cornmealy way, and totally addictive.
How Much Should a Hamantaschen Weigh?
The mini poppy hamantaschen at Moishe's Bake Shop (the one on 2nd ave bet. 6th and 7th) are really great. Very traditional approach, but done well.
Seriously Delicious Giveaway: Zingerman's Gift Certificate
Grand Old Man (pecorino)
The Worst Seafood Display Ever? Or the Most Brilliant? You Decide
I can relate to paulraphael - I'm a working chef, New York foodie, and worked in gourmet food stores for seven years. The quality of the fish that is available in the wholesale markets is dismal, and by the time it gets to the retailer it is too old to sell. It comes from all over the world, is caught by questionable methods, or farm-raised under often questionable conditions. I don't eat much fish these days unless i catch it.
Do You Have a Favorite Greek Yogurt?
oikos w/ honey!!
Do You Have a Favorite Greek Yogurt?
Greek Gods Yogurt - Honey Flavor
Do You Have a Favorite Greek Yogurt?
Fage with honey is fantastic
Tried Oikos and didn't care for it, same with Chobani.
Cabot's is hard to find but I did and it was a dissappointment. There is a local European, Turkish, Greek foodstore around here that I hear makes their own that I need to try. That said however, I really only like Fage as far as grocery store Greek yogurts are concerned.
Do You Have a Favorite Greek Yogurt?
Liberté Méditerranée or Astro Balkan Style - but maybe only in Canada?
Do You Have a Favorite Greek Yogurt?
It's Fage or Trader Joe's for me.
Do You Have a Favorite Greek Yogurt?
I think Oikos, Chobani, and pretty much all the others I have tried taste vile.
Do You Have a Favorite Greek Yogurt?
Cabot's Greek Style yogurt - their low-fat vanilla bean is our current favorite, and gotta love that it's made in Vermont!
Do You Have a Favorite Greek Yogurt?
The Greek Gods honey flavor. One of the best things I've ever eaten.
Do You Have a Favorite Greek Yogurt?
I agree with Oikos being running. I buy TJ's simply because it's cheaper, but I love Fage.
Do You Have a Favorite Greek Yogurt?
@jay27 - I agree with you; Voskos is my favorite too! I can't believe it hasn't been mentioned more than once in this thread...
3 Greek Gods is my second choice, after Voskos.
As for the Oikos (Stonyfield), I don't really care for any of them except for the strawberry flavor... the plain, vanilla, and honey flavors all have a strange, chalky consistency; I don't know how the strawberry flavor managed to escape the same fate, but it is the only Oikos flavor that I ever buy.
Do You Have a Favorite Greek Yogurt?
I'm curious about the Stonyfield - I usually grab TJ or Fage, just because they're so prevalent.
Do You Have a Favorite Greek Yogurt?
I get TJ's regular goat's milk yogurt, and strain it down to a Greek yogurt consistency. Its a little work for outstanding results.
Do You Have a Favorite Greek Yogurt?
I love Fage! Oikos is a very distant second. Chobani is chalky and not so good.
Do You Have a Favorite Greek Yogurt?
I prefer Fage. Oikos and Chobani taste like chalk.
Do You Have a Favorite Greek Yogurt?
The only ones I've seen are Fage, Oikos and Chobani.
Do You Have a Favorite Greek Yogurt?
Total = Fage.
I like this Fage the best. It's what they use all over Greece. While in Crete, we had yogurt with spoon fruits after every meal. Utterly delicious!
Do You Have a Favorite Greek Yogurt?
you know, i find mountain high yogurt to have a consistency that rivals even the best gree yogurts. but of those marketed as greek style yogurt, i like oikos
Do You Have a Favorite Greek Yogurt?
Fage (the 2%) is my favorite. I've tried others, but always go back to Fage.
Do You Have a Favorite Greek Yogurt?
I have very few to choose from, but I like Cabot followed by Chobani.
Do You Have a Favorite Greek Yogurt?
chobani and stonyfield oikos!
Do You Have a Favorite Greek Yogurt?
I don't have a Trader Joes or Whole Foods, but I'm stuck on Fage (0% and 2%) and Oikos--both plain. I cannot stand sweetened yogurt and despite the cost, I will never stray away from the Greek from now on!
Do You Have a Favorite Greek Yogurt?
Brown Cow just started their own Greek yogurt as well.
Do You Have a Favorite Greek Yogurt?
I can't believe no one has mentioned Voskos!!!!! It is my favorite by far! Fage and chobani are a bit too tart (almost to the point of bitterness) and Oikos is too runny. Voskos is the best on the market and actually sells you a FULL CUP (gasp) of yogurt rather than the 5.3 oz and 6 oz containers. It makes me sad there are no Trader Joe's in Colorado :-(
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Fage 2% plain is just unbeatable. A perfect food. TJ's is similar and a little better priced, though the containers are also a little smaller (not a huge difference, granted). I get a chalky flavor in Chobani and Oikos (and a chalky texture in the Chobani as well).
Straining Stonyfield's normal plain yogurt and adding a bit of honey does the trick too!