Meaning no offense, but you weren't living in New York before "Sex and the City," so your conviction that the city, or even just lower Manhattan, was somehow affected by the show is based on nothing more than wishful thinking. As it happens, I had been living in lower Manhattan since the early 80s, and no, nothing about the character of Manhattan, Greenwich Village, or any other neighborhood blessed by the show changed one iota in response to the show, except to the extent that all of us who lived and/or worked there were both irritated and snobbishly amused by the stupid-ass tour busses belching fumes down Greenwich Avenue and the tourists lined up to buy cupcakes at Magnolia (in fact, their cupcakes were never any good: New Yorkers know that Magnolia's only real claim to one's wallet/caloric budget lies in its banana pudding).
I'm sorry, but I always felt that was a silly show featuring a cartoon version of the city I love (and a deeply cartoon version of women). New York has been here for a long time, and will be here long after everyone has blessedly forgotten Carrie and her friends. To suggest that the latter influenced the former is to suggest that an elephant's character is altered because one particular mosquito bites its ear.
Actually, Fairlington Blade and kriklaf, soy-free miso is available. I've used this stuff, and liked it a lot: http://www.southrivermiso.com/store/p/8-Chickpea-Barley.html
Tom, would you mind posting your recipe? I really like the looks of this one -- and plan to make it for a party next week -- but I'm a fool for anything with marzipan.
The best thing to do with used cooking oil -- well, barring some recycling option -- is to pour it into a container (either the one it came in or, say a coffee can with a lid, a bottle that used to hold dish detergent [use a funnel], etc.) and put it in the trash. DON'T pour it down the sink or the toilet.
I bought a big, industrial-size can of olive oil. I then decanted the oil into three smaller bottles, and the big can became the Used Oil Receptacle.
Tom, I love the look of those ingredients. Would you mind translating the directions as well? I'd love to make your version. Thanks!
This looks flakey and gorgeous BUT when I blind-baked it (after resting the dough overnight in the fridge and the formed shell, in its pan, in the freezer for 20 minutes), the sides completely collapsed. I managed to save it, but only by sheer luck. Any thoughts as to why this happened?
CiciC, For what it's worth, I made the best piecrust of my life -- and some of the best i've ever eaten -- using Thomas Keller's Cup4Cup gluten-free flour, and the recipe on the Cup4Cup website. The mince pies last Xmas were seriously great, and NOBODY knew they were gluten-free.
I'm not a fan of Cup4Cup across the board -- don't really like it in yeast-bread applications, for example -- but piecrust, OH yeah.
I'm down for NYC as well. Would love to do this.
Sorry for the multiple-posts: It occurs to me that frittata would probably be pretty much ideal.
Oh, and back in the day when I used to travel a lot on business, and was eating low-carb I used to make up a big pan of scrambled eggs with tomatoes, peppers, and chorizo, and pack that up. It was great at room-temp. Leftover stir-fry is also a favorite.
I'm not celiac, but the combo of wheat products and stress can make me sick as a dog, and I have learned through extremely unhappy experiences that sandwiches are not my friends on airplanes. When I flew NY to Portland a few months ago I brought some Vietnamese-style fried rice, mixed with grilled chicken and a little peanut sauce, packed up in Tupperware, and another container of sliced bell peppers and cucumbers. That turned out to be a great solution.
RECIPE for the braised tendon and brisket, please!!!! JEEZ do we have to tell you EVERYTHING??
I love tendon. And yep, all about the braised tripe, too.
Kenji, how quickly we forget! Once upon a time, you too lived in a NYC apartment without access to a grill. So for those of us still grilless, how would you feel about cooking the shrimp in a grill pan on the stove?
Must admit, I did a wet-brine (for 12 hours, then dried off the chops and let them sit, uncovered, on a rack in the fridge, for another 18). Followed Kenji's gospel and I'll be damned: These are certainly the best pork chops I've ever made, and possibly the best I've ever et. I have found the only chop recipe I need. THANKS!
Man, these are just STUPID good. DIdn't top them with anything, didn't need anything, could have eaten the entire batch. I made them to go with pork chops, but they would be awesome with turkey, chicken, sausages...these are some killer sweet potatoes.
I am SO happy to hear that the cookbook is due out!
As for those who want different terminology, different measurements, why not just do what Americans do when using British or Australian recipes, and look it up? Google, it's a wonderful thing.
What a gracious and clearly intelligent fellow. A pleasure.
During the summer, I cook up a mess of mussels and steamer clams almost every week, thanks to a lovely stand at the greenmarket that sells bags of cleaned, wild clams and mussels, ready to go. Because I am grit-phobic, I always purge them, even though I have read that it doesn't work; IME, if I purge the suckers, there's no grit. Do I know for certain there would have been grit if I hadn't? Nope. But it's a sort of Pascal's Wager situation, so I purge, most often with cornmeal, sometimes with flour, in three gallons of water mixed with 1 cup of sea salt. In the fridge overnight. I have read all kinds of things about how this will kill the clams; all I can tell you is, I do it, and they never die.
I love mussels and clams with just about anything, but I am lazy and hungry, so a wacking load of chopped garlic and onions sautéed till golden in the fat from some chopped bacon, plus about a third of a bottle of beer, is my standard go-to. Once in a while I'll make a thick tomato sauce, because summer tomatoes, and also because mussels fa diavolo is about the best thing ever.
@big sugi: "his dad's Italian. If he wants to make "chow fun" with wonton skins, that's his right as an American, by gosh"
By gosh and by golly, he can make anything he wants. And he can call it anything he wants, just like I -- who am not Italian, and I'm not sure why that's relevant here, but ok -- would be entirely within my God-given, Constitutionally derived rights to pickle an eggplant and call it gelato.
But it wouldn't be. A rose by any other name might smell as sweet, but the reverse is not true: I, who cannot eat wheat products, would be in deep ordure were I to order nice, friendly-sounding chow fun only to find it was made -- thanks purely to the whim of the maker, because it amused him to mess with the eaters -- out of wheat.
And you don't want to know how I would react if I ordered gelato and got eggplant instead.
It's a good piece, but I got hung up in the third paragraph, with your dad using "wonton skin" to make chow fun. Chow fun are rice noodles. Wonton skins are made with wheat; they're essentially wheat noodles. Two totally different animals.
Marquise, as it happens, I have been diagnosed with celiac, so I'm now gluten-free. And for many years, I was a diabetic controlling my blood sugar with diet, which meant I was very definitely part of the "carb-cutting set." Just because you don't personally struggle with a given issue does not mean it's cool to demean those who do.
I'm a VANILLA egg-cream girl, and the best, for my money, was at the late and much lamented Dave's Luncheonette, on Canal Street. Hey, it was immortalized by Lou Reed. I spent one hot, sticky summer -- back in the paleolithic era -- working nearby, and the highlight of my day was lunch, which was invariably one of Dave's incomparable dogs, crisp and snappy off the grill, and a vanillucious egg cream.
FWIW, I really like this series, and I really like the Ideas in Food blog. And I have both of their books and am eagerly anticipating the next.
I don't think it's necessary to make the entire dish, as presented, in order to derive real value from the series, which at heart is about technique rather than particular recipes. Will I make the clam dish? Probably not; I don't much like spicy food. But I LOVE clams and hate shucking them, so learning about cryo-shucking is incredibly valuable for me. I have very definitely been disappointed by the wan flavor of the berries I buy, so learning how to amp up the flavor with dried berries is something I find really useful, whether or not I ever make the entire dessert.
I'm a "word" person, and I can well understand being irritated by what feels or seems like a misuse of language. In this instance, I'd say it would be too bad to allow that irritation to cut you off from the aspects of the series that you might enjoy or find genuinely useful.
Timberbt, a lot of old-school Chinese recipes use water-chestnut flour (sometimes called water-chestnut powder) rather than cornstarch. I would definitely give that a try; you can get it from the Evil Empire or a well-stocked health-food store (or a good Asian store, if there's one near you; I bought mine in Chinatown). Another option might be kuzu (or kudzu) starch, same sources; this is beloved of Paleo folks, and it's reputed to have some health bennies as well as making for crispitude.
I have a very bad -- as in, several days hanging out in the bathroom -- response when I eat more than a small amount of anything made with wheat flour. I have no idea if it's a sensitivity to gluten or a sensitivity to wheat, but it sure as hell is a sensitivity to SOMETHING and all I know is, many of my symptoms disappear when I stop eating that stuff. So, I don't eat it. Mr. Whatsit, the Father of Gluten Whatever, can kiss my grits -- the ones I eat with my eggs, instead of toast.
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