Chefs/cookbook authors. Hoping to start a cooking program with ex-offenders. Wish we had a yard and a grill.
Great question! From the answers I see what I've suspected. A massive range, with many interesting social observations (not to get too heavy). A ton of books (we also have 100s) means cooking interest but also maybe home space or just into cookbooks. 3 or 4 not so much space but maybe like cooking OR, and more concerning: total reliance on the web. Cookbooks are a good window into current life patterns. One thing's pretty clear: no cookbooks, probably no pans.
Balthazar for sure.
don't got to quality meats or Employees Only. Weird that steakhouses often make crappy tartare.
thanks-will check out his site. seems like an arrogant guy but I saw him whup some serious but on iron chef so he must know what he's doing.
This is a good, universal dilemma. It's tough right at the cusp of a new season. Maybe you should shift from the reheating focus; nothing wrong with cold/room temp food.
1. Do you ever do sandwiches? They may or may not get soggy, but you can always assemble last minute. I'd give you ideas if you'd like.
we do it sometimes and as far as I can tell it's just meant as a different method to cook proteins (i'm not convinced on the veg side). And then make whatever you want.
they both suck.
wow. I can only assume this is for health reasons.
Bring wine. Big time appreciated at these things.
u gotta ask. $15 while steep isn't unheard of for a mice place. At least it isn't the $25 Per Se scammed me out of at the bar a few years ago.
i like her defense that she's always always been about moderation. Of lard.
I can't believe your office squeezed juice didn't get a 10 out of 10. If you like grapefruit juice...
giant bowl of hot soup.
Agree. sometimes long-cooking doesn't mean better. Check out Scott Conant's video (it's somewhere) on his tomato sauce. Pretty quick and simple. Also, Italian food is (mostly) about quick merging of great ingredients and simplicity, which is why I love that whole Roman antipasti thing.
agree with Jerzee. don't return. I haven't come across too many irritating policies, but it's more a bunch of trends such as the small plate thing, which is a transparent way to jack up the bill.
Also, restaurants that don't take reservations drive me nuts, especially when it's like freezing and I don't want to wait around.
yeah sounds terrible
ahh-u TOO! drinkin a beer now. Tom maybe wine. Or something stronger depending on the level of family chaos. Like warm gin
wow. not making anything. except xmas dinner.
dunno i have a mandatory family visit there and suffer through every moment.
eat the bbq
I assume the meth lab was a Breaking Bad reference in which case Walt claims it's the best cup he's ever had, and I trust Walt with my life. Or meth.
I'm always surprised about mayo hatred. Which means no chicken salad, a favorite.
yeesh-right in front of the house-that's tough
jeez did you have to write this? I love fish tacos and I'm stuck in NYC. They look sooo good.
Celery tops my list. It's good in, say, chicken salad, but purely for the crunch. Much appreciated. Otherwise it sucks and only comes in annoyingly giant heads which turn to spaghetti in the fridge.
dried herbs also suck. Flavored oils bother me. So do most silicone molds and general rubber kitchen stuff. And...
here it is: Salume on West Broadway and here's why. Simplicity. But primarily the slicer. Go to the hyped joints and check out their slicer. It's electric I bet. This place uses a Berkel hand slicer and the stuff isn't paper-thin. It's tissue-thin, which makes for a more delicate sandwich. Go.
If you're on twitter, check them out. They're entertaining and even more funny in the way that someone who doesn't know they're being ridiculous is funny.
Fried Calamari w/ a Vietnamese turn: fish sauce and mint.
Simple charred sardines with a little dill and orange.
Simple gnocchi. Simpler sauce-butter and lemon.
Braised odds and ends, seared, and served with a light Thai salad.
A light dusting of green tea and sea salt makes the dish.
A great condiment to have for Thai food. Oily, spicy, sweet, and salty.
Green papaya is tasteless but marvelously crunchy. A staple Thai ingredient, seasoned in a salad with fish sauce, palm sugar and garlic.
Marinated in palm sugar and fish sauce, then wrapped in lettuce with mint and sriracha, a true Thai treat!
From Anita Lo's new book. Crisp beignets ooze warm butterscotch.
Ever wake up and realize you missed a food season? I missed apple season this year except for the one time I bought a few excellent ones at the greenmarket in oh about Oct.
Yesterday the smell of hot cider wafted up to 17th st, luring me down to Union Sq. where I munched a donut and cider. Grabbed a few apples which of course suck by now-they're selling the dregs.
Anyway, missed apple season.
A perfect winter side dish: warm cream fragrant with thyme and nutmeg. Offset by tangy pickled cucumbers.
totally inspired by @tkturney's slim jim comment: it seems SE and misc. gourmet stuff has diminished or affected slim jim love.
Got me thinking. My theory is (and this applies to a lot of things), the more you know the more you shed your past.
What foods from your past has your increased knowledge of cooking/eating ruined or diminished? For me, slim jim's is a great example.
I ordered a vodka on the rocks and got a weird look. With the whole culture of mixology and fancy $20 cocktails it seems no one ever drinks, say, a "scotch on the rocks". Instead, it's "scotch with bitters and paprika with a splash of fruit from an exotic tree".
Anyone here drink straight anymore. What the hell happened to that? Is it just that everything's getting fancy? Too much advertising?
Broccoli soup is the essence of broccoli and leek. Tiny florets add a little raw vegetable crunch!
Inspired by the Burger a Day post on Miru 8691 burger in LA. The guy showed class in responding to the mostly negative review, welcoming the criticism. Whether or not it's an accurate assessment is beside the point-it's more how you react.
When you open a restaurant or write a book etc. you invite the possibility of verbal reaming. The other side of the coin is public appreciation, which makes it all worthwhile. You could either return fire or regroup and improve.
Even at home, it's no fun to hear people ream your food. Does this happen, and how do you react?
Try not to eat these blini hot as they come out of the pan. A twist on the classic blini and caviar, they make a great canape.
Part 2 of parents cooking day.
Partly inspired by @lilmynx13. My mom (dad burns toast) can't cook, but the tragedy is she thinks she can, ergo hundreds of recipe cards annotated with her "tweaking" and "creative input". Which is how the cumin and sesame oil spiked lasagna comes into the picture.
In addition, she's a technical nightmare. Heat is king. Vegetables are roasted to a burnt sad death. Is this typical or cliche? Stories? And is it better to realize you suck or suck and think you're good?
It's nearing the holidays and my parents still have a crappy kitchen. Let me rephrase: it's actually pretty nice - big gas stove etc. It's the nature of aging I guess.
But it's just totally outdated. Their knives are duller than my 3-year-old's; the spices are decades old; the pots are that really thin metal. In general, crummy.
A) do your parents have good kitchens? if not what would get to improve?
B) what should I get them
Cranberry preserves add a tang to sweet apples. Find the right apples and slice them really thin. Use a giant pile of apples!
It's the standard miso cod, but the sweet richness is offset by smoky, briny pickles. An easy pickling process.
Here's one for the modern age.
I was in a gourmet-ish store a few weeks back and a guy was nailed for attempting to shoplift saffron.
I mean they ran him down on the street.
I wonder if this is common-caviar thieves.
Usually I'm pretty cynical about hyped places, but I went yesterday to Dominque Anselm's bakery on Spring and Sullivan and got, yes, the koiuan annan (sp?) which was promoted in the NYT. It's damn good, as is the rest of the stuff. The hot chocolate, however, was not as great as payard's on Houston:
1. Kouian Annan at Dominique Anselm's
2. Payard hot chocolate
3. The lasagna recipe from Rubirosa in the latest Saveur kicks ass.
A perfect winter side dish: warm cream fragrant with thyme and nutmeg. Offset by tangy pickled cucumbers.... More
Try not to eat these blini hot as they come out of the pan. A twist on the classic blini and caviar, they make a great canape.... More
Great ingredients make this sub: Serrano, manchego, and grated tomato. Enjoy.... More
sorry...forgot stuffing...it's good in there.