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Favorite foods: sushi, crab, soup of all kinds, stews and roasts, fresh sourdough bread, polish food, French mussels, gnocchi al pesto, so very much more

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The Ten Most Recent Posts By myzkyti

From Talk

Paris Restaurant Help!!

Posted by myzkyti, May 13, 2008 at 3:39 PM

Serious Eaters, I am at a loss and hope you can help!

Many years ago, my parents took me to Europe for my first time, and while we were in Paris they took me to two wonderful restaurants that I can't remember the name of. Now I have a friend going to Paris for the first time, and he's asked me for some recommendations, but... my father has passed away so I can't ask for the names! Google has failed me, so I look to you! Can you help me name these mystery restaurants?

1.) Walking distance from Notre Dame.. Only a few blocks, as I can recall, and down a flight of steps into a rather dim atmosphere. Absolutely amazing couscous, tiny little place, and has been in the same location since the late 1960s, which was when my father first found it.

2.) Near Sacre Coeur, very near, as we could smell it from the steps as we were walking back. A moules place, with lots of white wood, and the moules were served in colourful metal buckets inside large white bowls with big baskets of yummy, crusty bread. Everyone there was eating moules, and I believe it may have been the only thing they actually had on the menu, but lots of different preparations to choose from as all three of us tried something different. There was also a looooong line out front by the time we left. :)

That's all I can remember! Do either of these ring bells for anyone? Many thanks in advance!

-myzkyti

1 Comment | Tags: France, Paris

From Talk

NYC Help: Wine and Cheese in Hell's Kitchen?

Posted by myzkyti, November 28, 2007 at 5:42 PM

In October, I was up in New York City for a visit. We had dinner with friends of the family, and their son is living in Manhattan. After dinner, he steered us to a wonderful wine and cheese bar in Hell's Kitchen, but I can't remember the name of it. The focus was primarily on the cheese, with the wine list created to complement the selections they had - overall, a very lovely experience! Anyone have any ideas?

4 Comments | Tags: cheese, New York, NYC, wine

From Talk

Speaking of artichokes.. Any tips on growing your own?

Posted by myzkyti, April 25, 2007 at 4:12 PM

I adore artichokes, and will often treat myself to one if they look especially lovely in the grocery store that day. But recently I drove past a house near my neighborhood and saw them growing in the yard! So, to those of you who have grown your own artichokes, any tips or tricks to raising them in the heavy heat of Texas?

2 Comments | Tags: artichokes

The Ten Most Recent Comments By myzkyti

From Talk

Favorite Wine Bars in NYC

Casellula thrilled me, but I'm a huge cheese lover and their selection was fab. Decent prices all the way around, too.. And the staff were knowledgeable, warm, and friendly. Definitely gets my vote.

myzkyti at 2:44PM on 07/14/08

From Talk

Where to buy champagne glasses

They don't have a huge selection, but the MoMA store has some really gorgeous ones, if you're into modern design.. Otherwise, Barney's has some lovely, more classic ones, and a much larger selection... But I'm making the assumption that by "in the city" you mean in NYC?

Congratulations on your pending engagement! I hope it's as lovely as the sentiment you're putting into it :}

myzkyti at 7:55PM on 06/30/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

Oooh.. good, garlic-stuffed olives for what we affectionately call a "nasty-dirty" martini, my drink of choice, or a long stick of fresh sugar cane for those tasty mojito evenings! Yum..

myzkyti at 7:51PM on 06/30/08

From Talk

Good Eats in San Antonio?

My favorites are Boudros (hands down, every single time I'm in San An), and Pesca for seafood, both on the Riverwalk. Definitely try to sit outside at both places! I would suggest Pesca for lunch and Boudros for dinner, though both have excellent lunch specials... I highly recommend the duck and quail at Boudros. ;}

myzkyti at 5:51PM on 06/06/08

From Serious Eats

How to Bake Pies in Tiny Jars

simon, that is a superfabulous idea. I'm not a baker, but I love making pizza dough, so I will definitely have to take a shot at mini-pizza-jars!

myzkyti at 11:56AM on 06/06/08

From Serious Eats

What Are Your Recipe Deal Breakers?

Anything that requires a stand mixer, since I still haven't bought one, as I can't decide on what colour I want.. So anything that requires multiple stand-mixer settings and prolonged beating? Back-burnered until I'm in someone else's kitchen, or I shell out for my KitchenAid ;}

Or recipes calling for a pressure cooker... *shudder*

myzkyti at 5:11PM on 06/04/08

From Talk

Spring Roll

Are these the large, round, translucent wrappers for making fresh spring rolls? If so, my very favorite is the simple route - bean thread noodles, fresh basil leaves, bean sprouts, and cooked shrimp. Wrap, dip in peanut sauce, and enjoy! Yum yum yum...

myzkyti at 5:50PM on 05/23/08

From Talk

Calling All At-Home Sushi Experts...

I make sushi and onigiri at home on a pretty regular basis, and have served it to tons of guests, so it can definitely be done. ;} I but my nori already toasted in the packs, and make my rice on the stove (no rice cooker), and then add the seasoned rice vinegar from the grocery store. For insides, it depends on what kind of mood I'm in. I like Krab sticks, and smoked salmon the best for the meats (easiest to get and deal with), but I've also used things like eel steak and fresh tuna when I find good ones. I use a lot of veggies: green onions, avocado, shallots, cucmber, zucchini, etc. Aaaaaand... secret ingredient! Cream cheese. I love Philly rolls and every variation. Mostly, I just mix and match everything I've cut up, no set recipe. It's fun to do for parties!

Only techniques I can share would be to pre-wrap your bamboo mat in saran wrap to save on clean up, and have a bowl of water to dip your hands in before you smoosh the rice into place so it doesn't stick to you. A wet cloth to wipe your knife off on in between cuts when you're slicing rolls is also very helpful. Oh, and lots of practice of course.. Tasty, tasty practice... ;9

myzkyti at 6:05PM on 01/25/08

From Talk

Dogs in the Kitchen

My cats are not permitted in the kitchen while I'm cooking. Not one paw, not one whisker. It would drive me crazy to have them underfoot, and I'd always be worried about stepping on them or dropping something on them! At my mother's though, the dog is our Kitchen Supervisor. Mostly, he stays back out of the way and observes until we drop something, or wait for us to put the pots we're finished with down on the floor for him. Every once in a while though, he will park himself right behind you while you're working on something, in the hopes you will not notice and trip over him when you try to move, thereby spilling something on the floor for him. :}

Oh, and Gloriabythelake, I can sympathise. The full name of my newest rescue kitty is No-Aslan-Bad-Cat!

myzkyti at 3:15PM on 01/18/08

From Talk

where are the cooks in my generation?

I'm in the same age group, and honestly, the most successful technique I've found in persuading my friends to cook is to invite them over for dinner parties where I (usually with the help of a friend) cook the entire meal. These have slowly evolved into pot lucks, with more and more people offering to bring something.

Now, I don't particularly like to bake - I don't seem to have that particular flavor of patience - but one of my friends does, and between the two of us, we can put out a pretty amazing spread. This raises the bar for the pot luck participants, and it is very, very rare these days for people to bring something they just bought and warmed up.

If nothing else, it's a great excuse to get a bunch of friends together around a table for a good meal :}

myzkyti at 3:09PM on 01/18/08

Responses to Comments by myzkyti

From Talk

Question of the Day: What's the best cheese for your grilled cheese sandwich?

I had a daycare for 28 years, tried everything on those kiddies but their favorite was american. Adults, like to try it with their favorite cheese. I like monterey jack the best. But tomato soup to dunk is the best.

cocoloco at 1:10PM on 09/10/08

From Talk

Question of the Day: What's the best cheese for your grilled cheese sandwich?

You haven't had a grilled cheese sandwich until you have had one with smoked gouda. I even make them at work. Toast your bread in the toaster and put butter on it. Lay gouda on the buttered side and top with other buttered side facing cheese. Put in microwave for 30 seconds and you have a delightful grilled cheese sandwich. Now at home of course I put in in a frying pan and I like mine burnt also. And it is heaven dipped in tomato soup. If you have never had gouda it is the best.

munchkin1 at 12:53PM on 09/10/08

From Talk

Restaurants in DC - Dupont Circle?

This particular librarian would be very grateful for any restaurant recommendations you could provide, particularly in the Dupont Circle area.There is a comprehensive restaurant guide accessible to members only. One of the best ways to get reliable recommendations from members of a local "foodie" group is to join www.donrockwell.com The founder writes excellent reviews for one of the local PBS stations and has attracted an enthusiastic crowd who keep one another up to date and are always willing to offer what are sometimes conflicting opinons, nonetheless.

mack

WideCircles

sspl01 at 10:50PM on 09/03/08

From Talk

Favorite Wine Bars in NYC

My problem with wine bars is that they are just as expensive as regular restaurants, and often don't have nearly as good a selection of food. And that's putting it mildly. Some wine bars I've seen border on being ripoffs. You would think that with the volume of wine they sell they would attempt to differentiate themselves by have a lower markup. So I'd rather just go to a restaurant that has a good by-the-glass wine list, and just order some appetizers with my drinks.

simon at 3:37PM on 08/15/08

From Talk

Favorite Wine Bars in NYC

Veloce family of bars in EV - Bar Veloce on 2nd Ave. (Italian), Bar Carrera - next door to Veloce, with a new room added this past summer (Spanish) and Solex on 1st Ave. (French). All 3 have great snacks and a nice selection of wine. Terroir has been a nice addition to the neighborhood as well.

JT Eats at 3:31PM on 08/15/08

From Talk