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The Crisper Whisperer: Hairy Gourd Bread
Had me cracking up in my cubicle, too.
I've been getting this hairy gourd from the same CSA and using it like zucchini, but peeling it first, as I was instructed in your garage by a fellow CSA member.
Just last week I sauteed some onions, bell pepper, and peeled hairy gourd (i'm always going to call it this now, thanks!) in olive oil with s&p and nestled the veggies in a crisp tortilla with shredded cheese and some shrimp I sauteed in red enchilada sauce. Hairy gourd & shrimp quesadilla -- delicious!
Favorite Food fiction
I'm reading The Tenth Muse by Judith Jones and she mentions Anne Tyler's Dinner at the Homesick Restaurant.
NYC food writers' group
This sounds interesting...how often would you want to meet?
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Recent Posts
Check out my Meet & Eat over on Serious Eats NY!
Posted by jbeach, May 28, 2009 at 3:55 PM
Many thanks for Risotto Challenge help -- I won!!
Posted by jbeach, May 27, 2009 at 12:13 PM
What should I add to make my risotto spectacular??
Posted by jbeach, May 22, 2009 at 10:49 AM
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Recent Favorites
Many thanks for Risotto Challenge help -- I won!!
Posted by jbeach, May 27, 2009 at 12:13 PM
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Recent Comments | Response to Comments
The Crisper Whisperer: Shrimp, Spinach, and Swiss Wrap
As a Hobokenite, I love the Hoboken shout-outs!
As a food lover, I just love reading your pieces.
Definitely remember Food 3663 (never realized what the numbers stood for, though, duh, thanks) and its quirky menu & employees. I seem to recall a veggie sandwich with vegetable cream cheese and some strange addition...pickled onions? Can't be sure, but it was weird and tasty!
I'm up for trying this curious recipe, too - thank you!
The Crisper Whisperer: Hairy Gourd Bread
Had me cracking up in my cubicle, too.
I've been getting this hairy gourd from the same CSA and using it like zucchini, but peeling it first, as I was instructed in your garage by a fellow CSA member.
Just last week I sauteed some onions, bell pepper, and peeled hairy gourd (i'm always going to call it this now, thanks!) in olive oil with s&p and nestled the veggies in a crisp tortilla with shredded cheese and some shrimp I sauteed in red enchilada sauce. Hairy gourd & shrimp quesadilla -- delicious!
Favorite Food fiction
I'm reading The Tenth Muse by Judith Jones and she mentions Anne Tyler's Dinner at the Homesick Restaurant.
NYC food writers' group
This sounds interesting...how often would you want to meet?
Cook the Book: 'What We Eat When We Eat Alone'
Alone, I like to eat Korean ramen noodles with an egg, cut up hot dogs, and American cheese mixed in. Don't tell! ;)
For the laddies- Hottest Food Network Dude?
Jamie Oliver all. the. way.
And Pat Neely's pretty attractive, too, now that you mention it. :)
Scenes from Slow Food's Rainy, Porky Grill-Off at Water Taxi Beach LIC
Fun event!! Thanks for posting this write-up and great pics!
That lettuce wrap really was gorgeous and hapa-licious! :)
Find out more about Hapa Kitchen here.
Fresh Mozzarella
This is the best I've ever had.
SO delicious.
Everyday Food...
Awesome!! Congratulations - I'm going to try the salad for sure.
Where can I get a good Pupusa in the city?
Where in NJ did you get good pupusas? I'm dying for some after my visit to San Francisco a few weeks ago!
best veggie lasagna
whoops, just noticed that you said "in nyc." never mind!
but make this at home if you want...easy and so good. :)
best veggie lasagna
Giada actually has a fantastic veggie lasagne...She makes individual portions, but I just make it in a regular 9 x 13 pan. Delicious!
Many thanks for Risotto Challenge help -- I won!!
Hi all -- thanks so much for the congrats!
The final recipe is up on my blog (click below), along with the whole sordid tale of how it came together (of course you all are mentioned). ;)
Devour this
Meet & Eat: Noah Berland, Risotto Challenge Champ
Oh, and a custard-off is brilliant. Would be challenging to orchestrate, but these cook-of organizers are nothing if not creative & resourceful!
Meet & Eat: Noah Berland, Risotto Challenge Champ
Interesting Q&A! I've seen Noah around the many cook-offs and he's a great competitor. His dishes all sound interesting, love the creativity. His shrimp risotto was scrumptious!
Sabich Pita Sandwich from Taim
Thanks for the recommendation! I tried the Sabich this weekend and it was delicious. Absolutely no bitter or tough eggplant, it absolutely melted like butter, as you said.
My only suggestion: make sure to ask for hot sauce! Only bumps up the experience.
Moderately priced restaurant near Union Square in NYC?
I've heard many, many good reviews of Tarallucci e vino.
What should I add to make my risotto spectacular??
You all are awesome!!
Thanks so much for the suggestions -- given me lots of ideas to spruce up my risotto!
SE'er Food Blogs
I've been posting delicious, simple recipes, nothing mediocre.
Devour this
food events in new york during memorial day weekend?
Also, Parked! at The Yard in Brooklyn -- food trucks/carts galore!
I'm heading there after the Risotto Challenge..
the best baking cookbook?!
Another great one is Williams-Sonoma Baking.
Cook the Book: 'Bottega Favorita' by Frank Stitt
Oh, I made a lovely, sinfully tasty spinach lasagne where I first made homemade noodles (it was my first time, so easy) and then layered them with bechamel sauce (steeped w/thyme and minced shallot), sauteed mushrooms, and goat cheese. YUM.
"Easy" cinnamon pecan rolls?
I have another perfect recipe for you -- Easy Cinnamon Pecan Rolls from Alyssa Torrey of Magnolia Bakery. These are a cinch to make, don't require yeast, and they taste amazing. I didn't have enough cream cheese when I made mine, so I added some peanut butter to the glaze...delicious!
Pork Shoulder...now what?
Had to comment because I just heard Russ Parsons on Good Food talking about his favorite way to cook pork shoulder - sounds delicious! Good Food's host, Evan Kleiman, said she shreds the leftovers & freezes them and then uses for tacos, fajitas, burritos, sandwiches, etc. YUM
Roast Pork Shoulder
1 8-lb leg of pork
Salt
1. Pat the roast dry with a paper towel and carefully score the skin into diamond shapes. This is most easily done with a small sharp knife.
2. Sprinkle the roast liberally with salt, about 2 1/2 tablespoons. Place the roast upright on a plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours to overnight.
3. Heat the oven to 325 degrees. Remove the roast from the refrigerator; pat dry. Arrange on a rack in a roasting pan, skin-side up and place in the oven. Roast to an internal temperature of 150 degrees, about 2 3/4 to 3 hours.
4. When the meat is done, raise the oven temperature to 450 degrees for 15 minutes to crisp the skin. Remove the roast from the oven and let stand at least 20 minutes to 1 hour.
5. To serve, use a carving knife to slice away the cracklings, keeping them in a single sheet as much as possible. Place on a separate plate. Slice away any thick pieces of fat that may remain. Slice the meat from the bone in 1/4- to 1/2-inch pieces. This is most easily done by slicing parallel to the main leg bone, working your way around the leg. Arrange the sliced meat on a platter and place the cracklings on top.
Favorite Food Block in Manhattan
i'm going to second Cornelia St. because you have Pearl Oyster Bar (AMAZING lobster rolls), Murray's Cheese, Amy's Bread, Po, a Cuban spot, Grom is right around the corner, Blind Tiger (fantastic beer selection & good eats), plus on the next st. over (Carmine), you have Do Hwa - fantastic Korean food.
Dinner Tonight: Kale, Onion and Cheddar Frittata
I made this tonight, It was delicious, I added some sundried tomatos to It OMG!!!This was so good I will make this over over and over again.I just started eatting Kale and this was a great start to eatting It. Thanks!!!!
Giada at Home and Barefoot Contessa, Back to Basics
What austintx said. Exactly. I need not type another word.
Giada at Home and Barefoot Contessa, Back to Basics
Ina paid her dues with a successful specialty shop in one of the richest markets in the world. Giada may have had a financial leg up being the granddaughter of Dino DeLaurentis but she knows how to cook - this is obvious. Her food is great and whether or not her tits are on display, it's her cooking that gives her credibility. If you're not interested in her cleavage, don't look. If you want to attack TV cooking "personalities," focus on the ones who CAN'T cook - God knows there are lots of them.
Giada at Home and Barefoot Contessa, Back to Basics
What is it with these supposidly "professional" (and I use that term loosely) cooks on tv with these boobs hanging out? Giada, Ratchel? Is this because they need a ratings boost? Trouble at home?? Come on, be like Ina and act like a professional, lady and cover up! Do they want us to notice their dishes, or their boobs?
What Do You Put on Your Biscuit?
I realize this is an old topic but I had to comment. Before I fell victim to a most unpleasant allergy to tomatoes I always enjoyed tomato gravy and biscuits. Now its butter and maple syrup. I also have to agree with many of ya'll....a good plain biscuit is its own type of heaven.
SE'er Food Blogs
www.economybites.tv its a blog and a cooking show! You'll LOVE it!
SE'er Food Blogs
Why not - my blog is Tamarind and Thyme: http://tamarindandthyme.wordpress.com and I'm based in London.
SE'er Food Blogs
It is great to see and meet some new cooking faces.
My wife and my blog is Cocina Savant at http://cocinasavant.blogspot.com/.
Food blogs
Cocina Savant
http://cocinasavant.blogspot.com/
Avid husband and wife cooking team exploring new ideas and twists on traditional cooking form different cultures.
SE'er Food Blogs
What a fun thread! Mine's still in its infancy, and most of it links right back to stuff I like on SE, but here it is: http://neverturndownacupcake.blogspot.com
SE'er Food Blogs
I've been writing Croque-Camille: Food adventures in Paris for a little over a year and a half, and I just started a mini-blog called Seasonal Market Menus, which is all about cooking from my CSA share.
http://croquecamille.wordpress.com
http://seasonalmarketmenus.wordpress.com
SE'er Food Blogs
I write about the DC-Metro area's restaurants and also my almost-daily bentos and recipes @ discojing.com
SE'er Food Blogs
there are a lot of great blogs here - i subscribe to a few already. i am not surprised they are SE readers.
i started both of my blogs last april. they are about pickling & jamming and also local, seasonal, and organic eating.
http://www.tigressinapickle.blogspot.com
http://www.tigressinajam.blogspot.com
have a look!
SE'er Food Blogs
Here I chronicle the rolicking ride that is my relationship with food! (And family, with some book reviews thrown in)
http://thesugarfiend.blogspot.com/
Look, all of us want more blog traffic, and there is no way we can read all of our collective blogs, but we should really make an effort to check out at least other 5 SE's blogs if we post our own in this thread --after all, not fair to 'shill' if you don't help others out!
SE'er Food Blogs
Updated daily, emphasis on eating in Southeast Asia, but also extending into enjoying the finer things in life. Accidental Epicurean - http://accidentalepicurean.com
Paul
SE'er Food Blogs
My almost-annually updated blog is http://overservedinmilwaukee.blogspot.com/
SE'er Food Blogs
I post my neurotic food adventures at www.postmodernfeeding.blogspot.com
SE'er Food Blogs
My blog is unvegan.com and I write about eating without vegetables. It's pretty funny, so check it out!
SE'er Food Blogs
Hi, my blog is at http://soupbelly.com and I blog whatever I feel like cooking that day. I have a background in photography so my site focuses on that as well. Please check it out!
SE'er Food Blogs
My food blog is at http://www.simplecomfortfood.com and I tend to focus on easy, family style comfort food with somewhat of an ethnic focus.
SE'er Food Blogs
So wonderful to have so many fellow writers! I actually have two blogs to share. One is my personal blog: www.thedilettantista.wordpress.com which covers, well, EVERYTHING, cooking, restaurants, movies, etc. I started it this summer when I was living in New York City for an internship, so it is especially heavy on NYC eating.
I am also a contributing writer to Carpe Durham, a food blog that focuses on eating in Durham, North Carolina. The blog was started a few years ago by Duke law students, and I am a newer writer. The blog is a great source if you live in the Triangle area!
SE'er Food Blogs
@Madelyn -- KarmaFreeCooking is one of my favorite blogs! I love it. Thank you so much for all the hard work you put into it.
While I'm at it, I'd like to take this opportunity to thank each and every one of you food bloggers. The time, effort, and enthusiasm you all put into your blogs delights, entertains, and educates the rest of us.
Thank you all!
SE'er Food Blogs
Err... Mine is part food, part life, so enjoy it... or don't, heh.
SE'er Food Blogs
Finally de-lurking to add mine to the list!
Recent Posts
Check out my Meet & Eat over on Serious Eats NY!
Posted by jbeach, May 28, 2009 at 3:55 PM
Many thanks for Risotto Challenge help -- I won!!
Posted by jbeach, May 27, 2009 at 12:13 PM
What should I add to make my risotto spectacular??
Posted by jbeach, May 22, 2009 at 10:49 AM
Need help finding rehearsal dinner spot in CT!!
Posted by jbeach, December 1, 2008 at 3:50 PM
Brooklyn Book Festival -- great eats nearby?
Posted by jbeach, September 11, 2008 at 10:18 AM
Recent Favorites
Many thanks for Risotto Challenge help -- I won!!
Posted by jbeach, May 27, 2009 at 12:13 PM
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Quizzes
jbeach hasn't taken any quizzes yet.
About jbeach
Website: http://devourthis.typepad.com/
Location: NYC, or thereabouts (live in Hoboken)
About:
Favorite foods:
Last bite on earth:

As a Hobokenite, I love the Hoboken shout-outs!
As a food lover, I just love reading your pieces.
Definitely remember Food 3663 (never realized what the numbers stood for, though, duh, thanks) and its quirky menu & employees. I seem to recall a veggie sandwich with vegetable cream cheese and some strange addition...pickled onions? Can't be sure, but it was weird and tasty!
I'm up for trying this curious recipe, too - thank you!