Chefs/cookbook authors. Hoping to start a cooking program with ex-offenders. Wish we had a yard and a grill.

  • Website
  • Location: NYC
  • Favorite foods: Anything that looks good at Pino the butcher.
  • Last bite on earth: Phil: the paccheri with eggplant and pesto at Aurora Soho. Or maybe a whole grilled fish. Lauren: a giant awesome steak

Worthless items

sorry...forgot's good in there.

How many cookbooks do you have?

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.

Steak Tartare - Manhattan

Balthazar for sure.

don't got to quality meats or Employees Only. Weird that steakhouses often make crappy tartare.

Anyone a fan of Chef Sam Mason and see his company?

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.

Dinner Doldrums

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.

Is anyone sous-viding at home?

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.

Muffin or Cupcake?

Quinoa "Mac and Cheese"

wow. I can only assume this is for health reasons.

Baby Shower

Bring wine. Big time appreciated at these things.

The case of the $15. glass of wine....

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.

Paula Deen's Diabetes Reveal

i like her defense that she's always always been about moderation. Of lard.

Taste Test: Grapefruit Juice

I can't believe your office squeezed juice didn't get a 10 out of 10. If you like grapefruit juice...

What to cook for dinner party for 15 in NY kitchen

giant bowl of hot soup.

I'm Rethinking Pasta Sauce!

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.

Most irritating restaurant policy peeves...

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.

I need recipes that can stretch a small amount of protein!

Nutrela - High Protein Soy Chunks

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

What kitchen gifts are you making for others?

wow. not making anything. except xmas dinner.

Where to Eat in Kansas City area? (Classics and new?)

dunno i have a mandatory family visit there and suffer through every moment.

eat the bbq

2nd Annual Serious Eats Meet Up??

How to Brew Coffee in a Siphon or Vacuum Brewer

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 can't believe they don't like...!

I'm always surprised about mayo hatred. Which means no chicken salad, a favorite.

There Goes That Season

yeesh-right in front of the house-that's tough

L.A. Fish Taco Battle: Ricky's Fish Tacos vs. Best Fish Taco in Ensenada

jeez did you have to write this? I love fish tacos and I'm stuck in NYC. They look sooo good.

Worthless items

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...

I've found the best nyc panini:here's why

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.

Ruth Reichl's Tweets

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.

There Goes That Season

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.

What Foods Have Been Ruined?

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.

Drink Straight Booze?

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?

How do You Take Criticism?

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?

Can Your Parents Cook?

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?

My Parents' Kitchen

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


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.

3 Recommendations

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.