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From Talk

WTF Polenta?

I love polenta lasagna! It's always so satisfying. Layer cooked polenta, tomato sauce, and cheese in a oven safe dish and bake. You can add some sausage, onions and peppers to the sauce if you want to go over the top. I'm sure a google search can provide more specific recipes. It can be a little too heavy for the summer however.

From Slice

Dear Slice: Can You Complete My Pizza Itinerary?

I'm a novice when it comes to NY pizza, moving here a year ago, but I'll throw out Nick's Pizza in Forest Hills (Queens). It's a bit of a trek from Midtown, but is one of my favorite pies thus far.

From Serious Eats

In Videos: Bobby Flay on 'Nightline'

Thanks for these videos (Nightline, late night talkshow segments, etc)! It is much easier to watch them while I read SE than trying to search for them on the internet.

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Recent Comments | Response to Comments

From Talk

WTF Polenta?

I love polenta lasagna! It's always so satisfying. Layer cooked polenta, tomato sauce, and cheese in a oven safe dish and bake. You can add some sausage, onions and peppers to the sauce if you want to go over the top. I'm sure a google search can provide more specific recipes. It can be a little too heavy for the summer however.

From Slice

Dear Slice: Can You Complete My Pizza Itinerary?

I'm a novice when it comes to NY pizza, moving here a year ago, but I'll throw out Nick's Pizza in Forest Hills (Queens). It's a bit of a trek from Midtown, but is one of my favorite pies thus far.

From Serious Eats

In Videos: Bobby Flay on 'Nightline'

Thanks for these videos (Nightline, late night talkshow segments, etc)! It is much easier to watch them while I read SE than trying to search for them on the internet.

From Talk

Sandra Lee

I think she is awful. One of my main gripes, among many, is that she takes the semi homemade gimmick way too far. If I'm going to eat something pre-made that is fine, but it is ridiculous to add french onion soup mix to canned soup or vanilla extract to Betty Crocker prepared cake frosting. It just seems so unnecessary. Furthermore, don't we all know how to do this stuff, does a show really need to be devoted to it?

My girlfriend jokes that she wants to pitch a new show to Food Network called "Semi Fast Food," where she goes to a drive through and jazzes up some Big Macs, fries, and Filet o' Fish with ingredients at home. Sad thing is, FN would probably love it.

From Serious Eats

Ballpark Food: Home Runs and Strike Outs

The stadium mustard in Cleveland is the best mustard of all the ballparks!

From Serious Eats: New York

Tacos and Tamales at Lupita Grocery in Astoria

I've been wondering where to get some Coke with real sugar...

From Talk

The Next Food Network Star - are we watching?

This show is good in a train wreck sort of way. Giada laying the smackdown was a definite highlight. Unfortunately the FN wants people like these contestants as hosts instead of proven and seasoned chefs. Tushman's comments about being intimidated by a fancy chef were especially irritating.

Don't get me wrong, if they want to have hosts like these it is fine with me, but I wish that wasn't all they had. I DVR Molto Mario the one time it is on a week just because I want a different, non-30 minute, non-quick fix, non-semi homemade cooking show.

From Talk

Flatiron Wasteland

Rickshaw Dumpling Bar on W. 23rd near Sixth Ave. Maybe not the most authentic dumplings in the city, but they are tasty, unique, and in your price range!

From Serious Eats: New York

'New York' Magazine's Best Breakfast List Pretty Impressive But Not Perfect

I love the donuts at Peter Pan in Greenpoint, especially the glazed sour cream and any with coconut. After reading your description of the Sullivan Street bomboloni I'm hesitant to call them the best donuts in NY, but I think they may be the best "old-school" donuts in the city.

From Serious Eats: New York

NYC Food Events for the Weekend (and Beyond)

I like this reoccurring post on weekend food events...keep it coming!

From Talk

Best Pita in NYC?

I'm no pita sandwich expert, but Falafel Chula in Williamsburg is great. The deluxe is my favorite and the fries are surprisingly delicious!

From Serious Eats

Cook the Book: Lidia's Italy

It seems that a homemade dessert almost always impresses.

From Serious Eats

Is It Still Italian If It's Not Made by an Italian?

Personally, I'd go to the restaurant with the best-tasting food and I'd assume that the best-tasting food would be made by chefs with some sort of connection to that particular cuisine. That connection may come by way of family heritage, travel, study, or any combination of the three. The authenticity of a cuisine obviously is connected to whatever country or region it comes from, but with globalization that direct connection can easily become not-so-direct. Some of the best Chinese food I have had in New York was cooked by Chinese people, but some of the worst Chinese I have had was also cooked by people of that descent. Again, though, for me it comes to taste. If I want to read a book on African American history I'm not going to seek out a historian based on their race. My decision would be based on the quality of the book and the ability of the historian.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

Whole wheat bread, strong horseradish sauce on one slice, good mustard on the other, topped with swiss, tomato, red onion, and maybe a little arugula or watercress. (Breath mint on the side)

From Talk

Sandra Lee

She's a hack and a snake-oil salesman. Sometimes her "russipees" do have potential, but then she'll add something ridiculous to them, making them sickeningly inedible.

But I have to watch. I don't hate her per se - I just see her for what she is and watch her for the snark value. That's pretty much all her show is worth.

From Talk

Sandra Lee

I just found this site and am glad I found other people who can't stand her show. I have only seen a few episodes but from what I've seen it's all tripe. When she does finish something she says "Your family will LOVE this!" but doesn't even taste her own food!! Every other food show I watch (and I am addicted to Food Network) the cook always tastes their cooking. The ONLY thing I've seen her taste is her drinks!

I've looked at her recipes and I have never tried them because they look and sound disgusting and when a cook can't even stand by their cooking to even taste it and pretend they're not trying to vomit, then why should I bother giving them ratings?

From Serious Eats: New York

Tacos and Tamales at Lupita Grocery in Astoria

Lupita is great.
Their tacos are good.
Their tamales that they only make during cold weather on the weekends until they sell out are wonderful - crave inducing delicious
They are better than Original Mexican Grocery on 29th Street and 30th ave
who specialize in them and can be inconsistent
the owners are very nice
and yes they have mexican sodas

From Talk

Sandra Lee

Oh you foodies are cracking me up right now!!!

I thought I would share a site I just found, www.FoodNetworkHumor.com - they are new but they dislike Sandra Lee as much as we all do.

Last week --- what was she smoking with all of those hot air balloons?!

From Talk

Sandra Lee

Did you see that "heirloom cake" she made this past Sunday? LOL, all of that store-bought icing could make the healthiest person go INto diabetic shock!!!

Never mind about how she assaulted her other "russipees". Still, my Sunday is incomplete without her. The best sitcom on TV today.

From Talk

Sandra Lee

Wow I thought I was the only one, I just cant the fact that she gets all dressed up and put together to cook at home, it almost looks as if she didnt belong in the kitchen, and lets not forget how annoying the decorations are, who has time for all that, its supposed to be time saving, money saving concept but everything looks really expensive starting with the recipes, I want to make chicken stew for example why do I need to buy 5 different little packets of soup mix, french onion soup mix I mean its ridiculous I cant imagine what it all tastes like when its done... I like Giada De Laurentiis's style she looks nice put together but always in a casual way which makes it look more realistic.. Rachael Ray is also starting to look like she doesnt belong in the kitchen.. Anyway, bottomline is I cant stand to watch Sandra Lee for 2 minutes, sometimes I try to watch when a recipe sounds good but as soon as she starts with all those ingredients I have to change the channel...

From Serious Eats: New York

Egg, a Perfect Breakfast in Williamsburg

You have to try the biscuits -- they are so amazing! The grits are from Anson Mills and also out of this world. Definitely the kind of breakfast dreams are made of. Kind of makes me want to move back to Williamsburg.

From Talk

Sandra Lee

Oh! And every time she uses a word beginning with "L" you have to BE the table scape and have someone llllliiight your shot on fire!

From Talk

Sandra Lee

Come on ya'll. You are missing out on serious entertainment here. What you need to do is pretend that you are back in college and turn this viewing experience into a drinking game! Every time Sandra said "Nice" you have to drink. And each time she says "Super Simple" you have to drink twice. Talk about cocktail time! Whoo Hoo!

From Talk

The Next Food Network Star - are we watching?

@chiffonade - Yup, chiff, 'tis true; Sandy was a judge. Methinks she finagled a spot on the panel to give herself credibility.

From Talk

WTF Polenta?

I'm a polenta fan! I make polenta and spread it out on a jelly roll pan until it becomes firm. Using it as an appetizer during "happy hour", I use a small round cookie cutter to produce bite size pieces. The rounds can be topped with many things i.e. mushroom ragu sprinkled with romano cheese, goat cheese mixed with sundried tomatos etc. They are always a hit! In my opinion, polenta is a substitute for potatoes not pasta but I could be wrong! It's delicious any way you present it.

From Talk

The Next Food Network Star - are we watching?

Can't believe Jennifer got the boot. I thought it would be Aaron. I was a tad annoyed by the little stunt he pulled, telling the judges that his son ran away before the comp started - lame and majorly manipulative. Brotha lost points with me at least. Nipa needed to go, how can you be a chef or cook and not want to handle fish?

From Talk

WTF Polenta?

I had a really good polenta side dish in a Brazilian steakhouse/churrascaria. It was crunchy on the outside and soft on the inside, really good balance for a whole bunch of meat. I think they fried it. Here's a good recipe I found (not the same thing but similar):

Polenta with Goat Cheese and Pine Nuts

Ingredients

1 log pre-cooked polenta
1/2 log goat cheese
1 handful pine nuts, toasted
Oil for frying

Directions

Slice polenta into circles about 1/2-inch thick. Place in fry pan with oil and cook for about 30 minutes, turning once. Make sure both sides are brown and crispy. Plate slices and crumble goat cheese on top. Add pine nuts and serve.

Hillary
Chew on That

From Talk

WTF Polenta?

@Madelyn - Polenta is kind of like tofu, in the sense that it doesn't have much intrinsic flavor and has to be fairly highly seasoned in order to be interesting. I've found it needs more salt and more cheese than I think it should in order to taste good...so, it's not surprising that your blue cheese polenta turned out well. You might try the mushroom ragu again but season the polenta with a LOT of freshly grated Parmesan or Romano.

From Talk

WTF Polenta?

where i am from, when we eat cooked corn flour cream is as a sweet variety for breakfast... or on a cornbread or fritters. So polenta has never appealed a great deal to me. I tried making the solid kind with a mushroom ragu, but the results were so-so. I guess I did not season the polenta enough for my taste.

But I tried the other day a savory polenta version made with half-and-half and blue cheese that was AMAZING!!! I am planning on serving this for company soon...

Madelyn
KarmaFreeCooking

From Serious Eats: New York

Egg, a Perfect Breakfast in Williamsburg

@prairie: Yeah. It did seem a bit hot in there.

@producestories: I found the service to be adequate, though once our communal bottle of water was tapped out, that was it. Would have been nice to get a refill on that.

@phillipjman: I think I'm going to have to go get that sandwich. Maybe a pre-work breakfast run ...

@lemons: Did you go on a weekday early?

From Serious Eats: New York

Egg, a Perfect Breakfast in Williamsburg

Oh, Adam, the Egg is wondrous, especially on a quiet morning. When I went there (alone; Mr. Meatloaf was at a meeting), it was hard not to order nearly the whole menu. So glad you wrote about it.

From Talk

WTF Polenta?

count me in as a major polenta lover. i eat mine with sauteed garlic and parmesan, with a big salad on the side.

i used to make an elaborate casserole with sliced set polenta and a cream sauce mixed with tons of fresh and dried mushrooms, all topped with cheese and baked. it was delicious but the last time i made it i realized it was really too rich.

From Talk

WTF Polenta?

It is a starch. Grilled, fried, whipped, baked.

From Talk

WTF Polenta?

Chiarello did a "polenta party" on his show. He made a cauldron of bubbling, lava-like polenta and dumped it on a large cutting board set in the middle of his dinner guests. The guests sort of staked their claim to the area in front of them and then topped their portion with any of several concoctions he prepared for the event. It looked like a lot of fun and made for an interesting way to have polenta.

I love the stuff. It's Italian comfort food.

You can do lots with it. The Frugal Gourmet used to make plain polenta, pour it into a loaf pan and let it set. Fridge it overnight. Next morning, he'd slice it and throw it on a griddle, sizzling both sides until they were browned. Then serve with maple syrup. OMG.

A good way to cut your teeth on polenta is to make it with cheese - it makes a great side dish.

From Talk

WTF Polenta?

I will have to try some of the above, if it makes it that far. They sound delicious!

"Hi my name is cowprintrabbit and I'm a polenta-holic" I have to fix it just in time to serve it soft with the meal; if I make it ahead of time with the intention of cooling it to slice, I end up standing at the sink eating the whole pan...

From Talk

Sandra Lee

Plus she LIES.....one online interview claimed she had "intense training at Cordon Bleu". It was a two-week course and she stayed for three days! She also gives out misinformation about food; even a foodie virgin can sit and watch her and listen to her give out erroneous info.

Watch her "Slow Cooker" episode. Who in the hell slow cooks risotto? She slow-cooked some bread pudding that looked like a baby elephant took a dump in it. To make it worse, she added cream soda and Dream Whip to it - it makes no sense!!! And her slow-cooked Chicken Stew? She took an already-cooked rotisserie chicken, threw it in the crockpot with some broth, threw frozen veggies on top of it (they should go on the bottom) and SLOW COOKED it for FOUR HOURS. The chicken was already cooked!! Read the reviews on the FN site on her slow-cooked meatloaf - it looks like a tumor!

Semi-homemade is a good concept, but she's doing it WRONG. The worlds first snake-oil saleswoman.

From Talk

Sandra Lee

@Brooke - This is the first time I have laughed so hard that I cried in a long time!!! I'm waiting for her to get so nailed that she accidentally switches "Briceter's" kiddie cocktail with the real thing.

She has no culinary expertise, or for that matter, any expertise. Remember about 10 years ago there was a paid tv advertisement for some wire gadget that you could use to make draperies? All you needed to supply were bedsheets and you could whip up a window treatment in nothing flat. That was Shamdra. Too bad she migrated from bad home design to bad cooking.

From Slice

Dear Slice: Can You Complete My Pizza Itinerary?

Vito's is actually pretty good, I put it almost on par with Joe's. They have a white pie with pesto that's amazing. Sauce is a little bland, but the rest of it's pretty good. Of course, it helps that they're within walking distance of me.

From Slice

Dear Slice: Can You Complete My Pizza Itinerary?

People can grow to like anything...definitely pies over slices at Joe's or just about anywhere...maybe not DiFara's or Patsy's but that pie was perfect.I went to casa bianca after reading about it in Gold'd Weekly column but it was a major disappointment..just my opinion...now im starting to salivate, may have to try Vito's on La Cienega...been hearing about it lately.

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About phillipjman

Website:

Location: Brooklyn, New York

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Favorite foods: It's hard for me to pick a favorite anything, but off the top of my head: chicken wings, salmon, mussels, bread, cheese, avocados, olives, polenta, black beans, dark chocolate, and pie.

Last bite on earth: Slice of bread with a piece of cheese or possibly an olive.