korovka’s Profile

Recent Comments

From Talk

Finding Kvass & Eastern Euro foods in NJ/NY area

you can find grecha (buckwheat) in regular supermarkets in the international aisle usually....i'd assume food emporium and stuff has it. i know i've seen it at whole foods.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

chunks of leg of lamb marinated in balsamic vinegar and club soda, skewered and grilled

From Talk

Saving smoked salmon

i'm also the sole smoked salmon / lox / gravlax / whatever kind of cured salmon eater. usually i eat the entire package in 2 days but i've kept it up to a week opened with no issue...but i remember it got a little dried out and didn't taste as good, no funny taste, just not as good

From Serious Eats: New York

Beyond the Ice Cream: The Bent Spoon in Princeton, New Jersey

i think i've commented multiple times on all the bent spoon-related posted about how much i love their ice cream. you're right, its never too cold for bent spoon. in fact i'm going to have some tomorrow when i'm down there...my favorites are the roasted pistachio or hazelnut flavors (theyre so salty!) and the blood orange sorbet...

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Recent Posts

From Talk

Cooking for one (person) ideas?

From Talk

Where can I find Quesillo in NYC?

From Talk

What to do with all the chiles I got in Oaxaca?

From Talk

what do YOU substitute to make something healthier?

See more posts by korovka »

Recent Favorites

From Recipes

Cook the Book: Lamb Burger

From Recipes

French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions

From Recipes

Eat for Eight Bucks: Chickpea Soup and Carrot Salad

From Recipes

Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes

See more favorites by korovka »

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Recent Comments | Response to Comments

From Talk

Finding Kvass & Eastern Euro foods in NJ/NY area

you can find grecha (buckwheat) in regular supermarkets in the international aisle usually....i'd assume food emporium and stuff has it. i know i've seen it at whole foods.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

chunks of leg of lamb marinated in balsamic vinegar and club soda, skewered and grilled

From Talk

Saving smoked salmon

i'm also the sole smoked salmon / lox / gravlax / whatever kind of cured salmon eater. usually i eat the entire package in 2 days but i've kept it up to a week opened with no issue...but i remember it got a little dried out and didn't taste as good, no funny taste, just not as good

From Serious Eats: New York

Beyond the Ice Cream: The Bent Spoon in Princeton, New Jersey

i think i've commented multiple times on all the bent spoon-related posted about how much i love their ice cream. you're right, its never too cold for bent spoon. in fact i'm going to have some tomorrow when i'm down there...my favorites are the roasted pistachio or hazelnut flavors (theyre so salty!) and the blood orange sorbet...

From Talk

NYC: Mia Dona?

i haven't been recently (i went sometime in February 08) but i was under whelmed. we had the sweetbreads (not very good), the gnudi (they were far better at dona but these were good nonetheless), some kind of skewers of meat i think and the fries. i think my favorite part of the meal were the fries which are brined

From Talk

Where do you put condiment sauce on your burger.

i only put cheese, lettuce, tomato and ketchup on my burger. the ketchup is always on top, but i have to put it on the actual bun. except those times when i decide to use only half the bun for my burger, in which case my burger goes bottom bun, ketchup, patty, tomato, lettuce...

From Talk

What's your spice aversion?

anything overwhelmingly licorice flavored (i can't do star anise, but i can do anise in biscotti), and anything with too much cumin...i'm not a huge fan of cumin

From Talk

What strange food combos do you partake in or have you seen?

when grandma makes sirniki, or pan fried (in a lot of olive oil) farmers cheese mixed with raisins, sugar and sour cream, i put more sour cream on top. i also eat my pancakes with sour cream. actually when i was really young i'd mix sugar with sour cream and call it ice cream :/

i also take smoked trout or mackerel and mash it up coarsely with some small boiled potatoes. but i think thats kinda normal...yum!

From Talk

Your Clever SE Name

"korovka" means "little cow" in russian, and its also the name of a fudge candy. i thought it appropriate b/c (a) i like how it sounds (b) i'm russian and (c) i like to eat (i assume cows like to eat too)

From Talk

Hello CJ McD! and Posting Issues

i have the same problem, but if i hit the refresh button, i can comment (i have firefox)

From Serious Eats

Cook the Book: 'The Craft of Baking'

my ex-aunt's mom made cranberry napoleons that were the perfect combination of tangy and sweet

From Serious Eats: New York

The Dessert Files: The Top 5 Pumpkin Sweets to Kick Off Autumn

i went to locanda verde for brunch the last weekend of september and had the pastry sampler that included a spiced pumpkin loaf which was seriously delicious.

From Serious Eats

Are You a Night Baker?

unless i want to bake on a weekend (i usually don't), i have to bake at night! people think i'm crazy to bake after i get home from work (12+ hours usually, start sometime around 9pm if i'm lucky, 10pm is more like it), but then when i come in with cookies or brownies the next morning, all is well in the office :)
i also once stayed up until 1am making a mille crepes cake (smitten kitchen) for my friend who was leaving our group

From Talk

Appetizers?

toasted baguette slices with a spread of fig jam, topped with manchego and the whole thing wrapped in serrano ham (or proscuitto)

From Talk

Le Fooding D'Amour - who's going?

I'm going on Saturday! Anyone else going to Saturday?

From Serious Eats: New York

Win Tickets To Edible Manhattan's Seaport Birthday Party

patricio sandoval. i can have a make-your-own taco station! and sopes! and chilaquiles! and lots and lots of tequila.

From Serious Eats

Cook the Book: 'Gourmet Today'

my first cookbook was one i bought when i was 10-ish at one of those school book fairs. i don't remember much about it except that it had really cute cartoon drawings of inanimate objects cooking stuff up. and i only made one thing: welsh rarebit. but i made it multiple times. it was goooood

From Talk

Your Fast Food Urge.....just had mine...tasty.

i fulfill my fast food urge when i go down to jersey to visit the parents. i get 2 or 3 fresco tacos at taco bell...for some reason it just tastes really good down there and the ingredients (even the tomatoes!) taste really good. i know its not real mexican or whatnot (i

From Serious Eats: New York

New York City Wine and Food Festival: Ticket Giveaway, 'Pulse of the Wine World'

my latest (well, re-discovered actually) favorite is JW Morris white zinfandel that I get from Trader Joe's for $4...its actually surprisingly realllly good and refreshing

From Talk

Surprising Comfort Foods

white toast with salted butter if i'm feeling like something warm or watermelon if i want something refreshing. either one works for me though!

From Talk

Iron Chef Party

my friends and i were talking about it this weekend and we're going to do an actual (non make-ahead) iron chef challenger between my and my friend. we came up with a list of potential citrus ingredients:
citrus (limes, lemons, meyer lemons, grapefruit, blood oranges, etc.)
legumes (string beans, lentils, peas, beans of all types)
tomatoes (fresh, canned, paste, fire roasted)

From Talk

I met Rick Bayless! (And I still can't believe it)

im so jealous! i was planning a weekend trip to chicago around going to topolobampo just to eat there, but it was fully booked for a good two months on saturday nights! now i'm wondering whether i should just go regardless and wait for a table at frontera...dilemma!

From Talk

Places to eat in Vienna?

i also second (third?) demel (they have one in nyc but i havent been so i don't know how it compares). i'm pretty sure i had dobos torte when i was there (yes i know its hungarian, not viennese but its so good!)
and like @ortalan said, hotel sacher (for the original sacher torte, what else?!)
other than that, please eat some good wiener schnitzel!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

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From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Grilled rack of lamb with mint sauce and cous cous on the side.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I like how my MIL makes lamb in a stew with a tomato sauce like base

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

My favorite lamb recipe is roasted leg of lamb with mint jelly.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I have a pretty good lamb chops recipe. I also have a leg of lamb recipe we use for dinner sometimes on special occasions. Lamb is BY FAR my favorite meat!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb stew. Based on the comments above, however, lamb burgers might have the potential of being a new favorite if I can find the right recipe for preparing them well.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb Tagine is my favorite lamb recipe. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I really like lamb but have never cooked it. I love lamb chops with some garlic mashed potatoes. yummy. I would love to learn how to roast lamb for Gyros

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Other than Gyros I haven't had much lamb. My husband is a big Lamb eater. I am slowly learning to appreciate it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I had some awesome lamb chops in Spain with lots of garlic. I wish I knew how they made them.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

rack of lamb coated in dijon mustard, garlic, and rosemary

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

my sweetie loves rotisserie-ing a leg of lamb with rosemary and garlic stabbed into it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Hard to decide between roast leg of lamb or lamb shanks. Love them both!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Take butterflied leg of lamb. Add rosemary, garlic wine. Wait. Grill. Yum.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I'm an Aussie who misses weekly Sunday lamb roasts (so much more expensive over here and more of a hunt to get the right quality). However, when I do cook up a lamb roast I am 100% for simplicity - garlic and rosemary and lots of roasted veggies in the same pan to absorb the juices. I also like some simple jus or gravy from the juices at the end.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I used to make candied ginger and use the syrup for ginger ale. Then we made ground lamb patties with chopped candied ginger and mint leaves mixed in one night. Mmm...gotta do that again.

Recent Posts

From Talk

Cooking for one (person) ideas?

From Talk

Where can I find Quesillo in NYC?

From Talk

What to do with all the chiles I got in Oaxaca?

From Talk

what do YOU substitute to make something healthier?

Recent Favorites

From Recipes

Cook the Book: Lamb Burger

From Recipes

French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions

From Recipes

Eat for Eight Bucks: Chickpea Soup and Carrot Salad

From Recipes

Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes

From Serious Eats: New York

Meet & Eat: Cesare Casella, Salumeria Rosi Parmacotto

From Recipes

Sunday Brunch: Pumpkin Tea Cake

From Recipes

The Crisper Whisperer: Olive Oil Pumpkin Bread

From Serious Eats: New York

Making Scarpetta's Tomato-Basil Spaghetti with Scott Conant

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

From Recipes

Dinner Tonight: Cauliflower with Bacon and Mushrooms

From Recipes

Serious Heat: Sriracha Hot Wings

From Serious Eats

Serious Eats City Guide: Chicago

From Recipes

Dinner Tonight: Baingan Bharta (Eggplant Curry)

From Recipes

Dinner Tonight: Eggplant Baingan Kachri

From Recipes

Healthy & Delicious: Greek-Style Chickpea Salad

From Photograzing

Funghi Gratinati {Mushrooms au Gratin}

From Recipes

Dinner Tonight: Salmon with Citrus Dressing

From Recipes

Eat for Eight Bucks: Coq au Two-Buck Chuck

From Recipes

Dinner Tonight: Sardinian Sausage Sauce

From Recipes

Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon

From Recipes

Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw

From Recipes

Seriously Asian: In a Pickle

From Recipes

Meat Lite: Summer Vegetable and Sausage Stew Over Polenta

From Recipes

Seriously Asian: Hooked on Udon

From Recipes

Dinner Tonight: Salmon Burgers

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About korovka

Website:

Location: nyc

About: i like to read about, eat and cook food...although that last one could use some help. i have a huge list of restaurants i want to try out but unfortunately, im stuck in an office chair for 12+ hours/day staring at my computer, doing something finance-y

Favorite foods: at the moment, a big fan of mexican. but pretty much an omnivore, except for eggs and offal. and fat. i dont like fat. so no pork belly for me.

Last bite on earth: a perfect strawberry