Who's your favorite food writer?
Mine is Ruth Reichl. I never fully understood her talent as a writer until I read her memoirs - they're written in a style that I find powerfully honest.
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Chilquiles?
Barrio Chino on the LES (Broome near Orchard) has chilaquiles like those PumpkinBear describes above.
Jury Duty in Manhattan
these links might be helpful:
http://manhattanusersguide.com/article.php?id=388
http://manhattanusersguide.com/article.php?id=649 (scroll down)
Upper West Side, NYC
my old neighborhood! i second the recommendations for silver moon bakery (lovely pastries), hungarian pastry shop (skip the pastries, as they tend to be pretty stale and uninspired. also, the adjacent p&w sandwich shop is owned by the same people, so you can bring their food into hungarian - good, basic sandwiches and really friendly service!), community food and juice (same owners as clinton st. baking co.), and flor de mayo.
for grocery shopping, i liked fairway (i'd really recommend the harlem location instead of the one in the 70s - it's not nearly as insane/crowded. plus it has the cold room!); the newly-reopened westside market (broadway at 110th) is also excellent. in addition, i like the shawarma/falafel sandwiches at jerusalem (bway at 104th), the tortas at taqueria y fonda la mexicana (amsterdam at 108th), and the frankies at roti roll (amsterdam at 110th). i also really like pisticci (la salle and bway). i haven't personally been to malecon (amsterdam at 97th), but my catalan prof recommends their bacalao. i've also heard good things about metisse (105th and broadway).
in terms of bars, i used to love ding dong (columbus at 106th) because there was never anyone there (or at least no hordes of college students), but the last time i went by it was superrr packed and just a really weird, loud scene. a lot of my friends like la negrita (columbus at 109th).
Would you rather give up eggs or cereal?
Cereal, no question. I even can't remember the last time I had dry cereal... although I'd miss oatmeal!
Which fruit do you avoid?
grapefruit and papaya. i don't mind bananas plain, but i don't like them as part of a dish (especially smoothies!).
Which vegetable do you refuse to eat?
bitter melon/bitter gourd. it's considered a delicacy in andhra cooking -- unfortunately, i can't stand it!
So, what did everyone have for Thanksgiving?
salad: roasted beets with pears, walnuts, and blue cheese
mains:
roast chicken
cornbread and broccoli rabe strata
sides:
maple butternut squash puree
mashed potatoes with asiago and parsley
sauteed chard with garlic
green lentils with mirepoix and sausage
herb-gruyere biscuits
desserts:
apple pie
flan
untraditional, i know, but so delicious!
What seemingly basic ingredient can you simply not bear?
while i can deal with eating bananas plain, i can't stand the taste of them in any other preparation. when i was younger (and embarrassingly bratty), i used to refuse to go to the local smoothie place for this very reason - i insisted that they didn't scrub out the blenders well enough between orders and that i could always "still taste the banana" from the smoothies made before mine. looking back, though, i'm pretty sure i was just delusional.
If you can't get FAGE yogurt, then substitute with....
i like the yogurt my mother makes at home, or fage. i usually end up buying trader joe's store brand greek yogurt, though, 'cause i'm a broke student. :P
Responses to Comments by kmalladi
What's your favorite Chip/Snack and flavor?
I loooove Jay's brand "Hot Stuff" barbecue potato chips. I pick and choose the ones with the most red dust on them!
Otherwise, gimme pork rinds with Tabasco any day. I prefer the way oversalted, puffy styrofoamy-textured ones, but I'll eat the super crunchy ones as well.
I also like Andy Capp hot fries/cheese fries/pub/fries. They're basically stick-shaped Funyuns with cheese flavoring, yes?
Holy crap I love junk.
What's your favorite Chip/Snack and flavor?
Cheddar and sour cream ruffles are my absolute favourite but I'm not allowed to have them because once I do I need more and more and more. I mostly end up eating Dirty Jalapeno Heat potato chips and Baked Cheetos.
What's your favorite Chip/Snack and flavor?
Okay, I'm changing the topic a little. Maybe it's just an addition. What do y'all like to use as dips? Regular corn chips are gluten-free for me...yay! What are your favorite dips ("normal" or otherwise), for all of these tasty chips
Oh, and I actually enjoy baked Lays...yum!
Chilquiles?
After visiting different regions of Mexico and seeing chilaquiles at every breakfast, I've learned there are as many varieties as there are cooks. Some are better than others. I do prefer the simpler versions with red sauce, onion, queso fresco, and shredded chicken.
Chilquiles?
I don't know if they do a breakfast version, but they serve chilaquiles at El Centro in Hell's Kitchen.
Are most foodies fatties?
Personally, I'm almost 15lbs overweight at 145. The last 5 came on when I started dating chef BF. But damn, I am so freakin' happy. Totally worth it.
Are most foodies fatties?
AARP bumper sticker:
Food has replaced sex in my life.
Now, I can't even get into my own pants.
Are most foodies fatties?
Not in my case, I love to cook more than I love to eat... I'm more like a picky 5 year old when it comes to eating.
Are most foodies fatties?
Carolina de Witte - chefs can taste if they want to, of course. Some do, some don't. Some do sometimes but not always.
I was never taught to taste during service before sending it out to a customer but rather to be sure that I knew ahead of time by smell and look and by focus on the initial prep and even ordering/checking in of goods that when in the process of putting out anywhere from four orders to 250 orders that they would be good and correct in taste just from the building "from the ground up" so to speak.
As executive chef I worked on instilling this same way of doing things in the chefs and cooks that worked for me. It requires a lot of standardization of recipe and focus on initial ingredients, along with an intensive structure that involves detailed production schedules and a well-trained team who are willing to work together. It's not just about the food itself, its about the people who are putting it together.
This takes away from "creativity" allowed in a free-form way, yes. But the guests get consistency.
It's a beautiful thing when a kitchen of ten can trust each other to come in and together put out a range of meals where some of the plates might be finely detailed "fine dining" and the other plates are fine banquet service for 50 hitting at the exact same time.
Granted, part of this is intuition. But most of it is training, teamwork, knowledge and consistently-implemented procedures that run from step A to step Z.
But to each their own, and to taste on an ongoing basis is one way of doing it, for sure.
But what I said is true and workable also. :)
Are most foodies fatties?
@annien - well put. I only consider myself sort of a foodie and only for the past year and a half or so. The eating habits that keep me at the lower end of my weight range over the past five years? Cooking and eating more fresh/whole foods, paying attention to what I eat at every meal (for both the sake of making sure it's healthy *and* the sake of making sure it's delicious), and going out of my way to enjoy what I eat as much as possible. I do tend to eat a lot, I think, but I've learned to cook healthy things in a delicious way, so my little transition to being a foodie hasn't resulted in turning into a fattie.
@BangieB - you're right, there is no moral triumph to being thin. However, with the obesity problem being what it is, I think we all owe it to ourselves to try to be healthier (which usually results in being thinner, though being thin doesn't automatically mean being healthy).
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Favorite foods: chole bhatura, avocados, eggs sunny-side up, peas, black bean soup, onion rings, pan-fried pork and chive dumplings, caramelized onions, flan, butter, anything passionfruit, quiche, sourdough bread, steak, pickle relish, lemon sorbet, hot fudge
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