korovka’s Profile
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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...
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
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...
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Recent Posts
What to do with all the chiles I got in Oaxaca?
Posted by korovka, June 4, 2009 at 11:54 AM
what do YOU substitute to make something healthier?
Posted by korovka, April 17, 2009 at 4:34 PM
See more posts by korovka »
Recent Favorites
Eat for Eight Bucks: Chickpea Soup and Carrot Salad
Posted by Robin Bellinger, October 27, 2009 at 3:30 PM
Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes
Posted by Nick Kindelsperger, October 26, 2009 at 4:15 PM
Meet & Eat: Cesare Casella, Salumeria Rosi Parmacotto
Posted by Laren Spirer, October 15, 2009 at 2:30 PM
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Recent Comments | Response to Comments
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
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...
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
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...
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
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!
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)
Hello CJ McD! and Posting Issues
i have the same problem, but if i hit the refresh button, i can comment (i have firefox)
Cook the Book: 'The Craft of Baking'
my ex-aunt's mom made cranberry napoleons that were the perfect combination of tangy and sweet
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.
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
New York City Wine and Food Festival: Ticket Giveaway, The Grand Tasting
daniel boulud b/c his restaurant cover a spectrum of dining styles
Appetizers?
toasted baguette slices with a spread of fig jam, topped with manchego and the whole thing wrapped in serrano ham (or proscuitto)
Le Fooding D'Amour - who's going?
I'm going on Saturday! Anyone else going to Saturday?
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.
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
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
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
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!
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)
Cook the Book: 'Zingerman's Guide to Better Bacon'
it brings a savory salty smokiness to everything
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!
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!
Best food for a stomach ache?
i usually eat toast with butter or toasted buttered bagel
New York City Wine and Food Festival: Ticket Giveaway, 'Breakfast of Champions'
agua fresca (sandia or tamarind) with black bean tostadas. mmmm.
What's your spice aversion?
CUMIN... after 3 weeks in India a few years ago, i developed an aversion to cumin after a whole week straight of eating food seasoned with cumin. Everything tasted the same.
Now, I can't even smell it at the supermarket.
NYC: Mia Dona?
Called to check, they're open. Reviews on Yelp are good for the most part, but it is Yelp after all, home of the most vappid users on the internet.
Where do you put condiment sauce on your burger.
My O.C.D. tells me that the L, T and mayo must touch each other in that order.
Saving smoked salmon
I've frozen smoked salmon and its still edible when thawed. I found the consistency poor though....I can't peel off the slices because they tear and crumble.
As far as how to tell if its over the hill - I trust my nose. Fish especially always lets you know!
Saving smoked salmon
Smoking removes some of the moisture from the fish, which helps to preserve it, so it will last significantly longer than fresh fish. But two weeks is pushing it. Wrap it in plastic wrap then place it in an airtight container (not a plastic bag). That should get you 7-10 days out of it. I made a mac-n-cheese with smoked gouda and jack cheese and then crumbled some smoked salmon into it, which helped me get rid of a large piece of smoked salmon I'd bought near Half Moon Bay. It was all so creamy and smokey... delicious!
Beyond the Ice Cream: The Bent Spoon in Princeton, New Jersey
You guys missed one of the best parts of bent spoon in cold weather - their hot chocolate is this amazing, thick, rich, velvety chocolatey concoction. I can only have like six sips of it, but those six sips are AMAZING. Luckily it comes in pretty small cups.
Saving smoked salmon
I'm in the same boat - DH won't usually eat it if we have it on hand. So, I usually buy a 4 or 6 ounce package - which turns out to be about two servings anyway - and I'll just have two lovely smoked salmon breakfasts in a week. I don't let it go for much longer than that.
It does freeze, but the texture can get pasty, in which case I make a smoked salmon dip that my friends love.
What's your spice aversion?
I really like the flavor of all spice, but it always causes me to get nauseous. I don't like anise, but I do like fennel.
Where do you put condiment sauce on your burger.
My order:
bun
mayo
a dab of ketchup
lettuce
tomato
burger
cheddar cheese (not always)
bacon (not always)
mayo
another dab of ketchup
bun
BTW, I like my burger crispy on the outside and just barely pink on the inside. I guess you could say medium-well.
What strange food combos do you partake in or have you seen?
I'm used to the salt + watermelon combination around my family, though I'm one of the few that doesn't partake in it. Apparently it's supposed to bring out the sweetness in the fruit.
@betteirene -- my cousin religiously ate cottage cheese + peaches/pears/canned mixed fruit to lose weight. Not my thing, but I didn't realise it was such an odd combination.
What really icks me is plain rice topped with ketchup. Nrrrrrrgh. *shudder*
What strange food combos do you partake in or have you seen?
In the dining halls in college I would see the weirdest combos--salads topped with lucky charms, jello and ranch dressing; multiple glasses of milk with every meal including with mexican, chinese, italian, indian, etc flavors; sandwiches with peanut butter and mustard and various deli meats--It was mainly boys who did these things but I saw the same people consumîng them on a day to day basis so I know it was not just a dare.
Your Clever SE Name
Great thread - missed it on the 18th, so I'm glad it turned up in "recently commented on"
@toferburl: Hi there. I live in Essex.
my name comes from a river in Vermont named the Lemonfair. No one knows how it got its name, but I prefer one of the possibilities, that it comes from "les monts verts," since we're the Green Mountain state. So this is my little way of saying I'm a Vermonter.
Your Clever SE Name
I live in Portland and travel solely by bicycle.
Beyond the Ice Cream: The Bent Spoon in Princeton, New Jersey
I love me some Bent Spoon - now where did I put my frequent eater card?
Saving smoked salmon
@unpocojmoney: I believe that it's not so much the smoke that preserves it as the salt and the fact that there's much less moisture in smoked salmon than in fresh salmon, so what you have left is a fairly salty, fatty/oily protein rather than the kind of wet and non-salty environment in which bacteria love to set up shop. However, the smoke "probably" does contribute to the preservation. I've never seen a very definitive scientific statement about the preservative effect of smoking meat and fish. The books I have on the subject tend to glaze over this issue with a comment such as "Smoking meat was originally used as a method of preservation and probably does have some preservative effect, but ..." and then goes on to explain how salting, drying, fermenting and the use of cures plays a far clearer role in preserving foods.
Beyond the Ice Cream: The Bent Spoon in Princeton, New Jersey
Omgggggg. The Bent Spoon is SOOO worth the train ride to Princeton. The only problem is that its so hard to pick which of the delicous treats to pick!
Saving smoked salmon
for this kind of question there's always this site...
http://stilltasty.com/fooditems/index/17604
Saving smoked salmon
Freeze it, or part of it.
Or make it into a salmon spread or mousse to eat with crackers.
Saving smoked salmon
Thanks for the input, guys. I had thought about freezing it, but wasn't sure if that would affect the texture. I think I'll just keep it in the fridge and hopefully I can eat it up within two - three weeks. @unpocojmoney -- I guess the smoking process would act as a preservative, so that eases my mind some.
Beyond the Ice Cream: The Bent Spoon in Princeton, New Jersey
So good.
Too bad it's in Princeton alone.. :(
Beyond the Ice Cream: The Bent Spoon in Princeton, New Jersey
Roasted Squash Mascarpone? Did I read that right? I'm swooning.......
That Blood Orange Sorbet sounds heavenly, too!
NYC: Mia Dona?
as jaf said, i would definitely call to make sure they're open (or will be next week)? i passed it on the way to work this morning and it was still closed for renovations..
Where do you put condiment sauce on your burger.
oh poop.
my references for bun and patty didn't show on my comment.
well the cheee, bacon tomato and lettuce go on top of the patty and the mayo, red onion, pickles go on the bottom.
Where do you put condiment sauce on your burger.
I like dijon mustard on the bottom and ketchup at or near the top. Ketchup causes slippage when it's right on top of the cheese and below LTO or mushrooms, so I'll put ketchup directly on the toasted top bun usually.
Where do you put condiment sauce on your burger.
*drewls*
Here's my order:
cheese, bacon, tomato, lettuce
mayo, red onion, pickles
Recent Posts
What to do with all the chiles I got in Oaxaca?
Posted by korovka, June 4, 2009 at 11:54 AM
what do YOU substitute to make something healthier?
Posted by korovka, April 17, 2009 at 4:34 PM
Recent Favorites
Eat for Eight Bucks: Chickpea Soup and Carrot Salad
Posted by Robin Bellinger, October 27, 2009 at 3:30 PM
Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes
Posted by Nick Kindelsperger, October 26, 2009 at 4:15 PM
Meet & Eat: Cesare Casella, Salumeria Rosi Parmacotto
Posted by Laren Spirer, October 15, 2009 at 2:30 PM
The Crisper Whisperer: Olive Oil Pumpkin Bread
Posted by Carolyn Cope, October 6, 2009 at 8:00 AM
Making Scarpetta's Tomato-Basil Spaghetti with Scott Conant
Posted by Carey Jones, October 5, 2009 at 4:20 PM
Eat for Eight Bucks: Polenta with Broccoli Rabe
Posted by Robin Bellinger, September 29, 2009 at 3:30 PM
Dinner Tonight: Cauliflower with Bacon and Mushrooms
Posted by Nick Kindelsperger, September 25, 2009 at 4:30 PM
Serious Eats City Guide: Chicago
Posted by Michael Nagrant, September 11, 2008 at 7:30 PM
Dinner Tonight: Baingan Bharta (Eggplant Curry)
Posted by Nick Kindelsperger, January 14, 2009 at 4:45 PM
Dinner Tonight: Eggplant Baingan Kachri
Posted by Nick Kindelsperger, September 26, 2008 at 4:45 PM
Healthy & Delicious: Greek-Style Chickpea Salad
Posted by Kristen Swensson, August 31, 2009 at 10:45 AM
Funghi Gratinati {Mushrooms au Gratin}
Posted by bellalimento, August 28, 2009 at 11:55 AM
Dinner Tonight: Salmon with Citrus Dressing
Posted by Blake Royer, August 25, 2009 at 5:30 PM
Eat for Eight Bucks: Coq au Two-Buck Chuck
Posted by Michele Humes, August 11, 2009 at 3:45 PM
Dinner Tonight: Sardinian Sausage Sauce
Posted by Blake Royer, August 11, 2009 at 5:10 PM
Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon
Posted by Nick Kindelsperger, August 10, 2009 at 5:00 PM
Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw
Posted by Andrea Lynn, August 5, 2009 at 10:30 AM
Meat Lite: Summer Vegetable and Sausage Stew Over Polenta
Posted by Joy Manning, July 28, 2009 at 11:20 AM
Cook the Book: Pickled Daikon, Carrot, and Cucumber
Posted by Caroline Russock, April 16, 2009 at 12:45 PM
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About korovka
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

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