Thanksgiving turkey!
This just made me feel relevant again for having the Chicken Littles jingle stuck in my head nearly all the time for the past 20 years. Except they were thirty-nine cents then!!
I have to add Pinkerton. Lovingly curated and well-priced selection, and a great atmosphere.
One of the meanest and most cocky chef-instructors I had at culinary school was on Chopped - she undercooked an artichoke and got chopped. Sadly, it wasn't humbling, but seemed to make her meaner. Great show. I like that it's self-contained per episode.
I have this fantasy of reading a piece about a restaurant in Brooklyn with a comment thread that doesn't devolve into whether or not it's a "hipster" place. What an utterly pointless debate!
Just went to Poppy's for the first and second times this week. They'll cook your burgers to requested temperature - and both of the rare burgs I've had during my visit were plenty juicy!
Now I won't be able to think about anything but that onion ring pizza. Looks incredible!
Sigmund's Pretzels needs to open a late-night window, stat.
It's It forever! Though as a kid I probably ate just as many Klondikes.
On the one hand, Robertas makes my favorite burger (lamby at Breslin is second), but on the other, I love In 'N' Out for a whole slew of reasons, and my family's in California, so I think on balance, it would have to be a Double-Double, Animal Style.
The salmon is my favorite, followed closely by the roasted veggie. But I've never had anything less that excellent. Love this place, so happy it's a block from my office!
Blossom in Chelsea is another good option for a vegan menu that will also satisfy meat-eaters. I love Angelica, but if your diners aren't particularly adventurous, the menu might alienate. Spring Street Natural is another good option in the city, but overall, Paulie Gee would probably be your best bet, if the location doesn't make it impossible.
I guess ramps don't seem that expensive to me. I think they're delicious, but asparagus is my favorite short-lived (at least it usually is in NYC) spring vegetable.
Bring in a crate of clementines? Then, after your temp diet is over, you could bring in a "birthday observed" homemade baked treat.
Roberta's in Brooklyn is a pretty good argument that you don't have to "focus" on just pizza in order to do it well.
I'd hesitate before seasoning cast iron with flaxseed oil, which is an incredibly unstable oil that goes rancid readily at room temperature, let alone with heat applied. Better to use organic canola (in general I don't love canola, but it works here) or deodorized (high-temp) coconut oil, both of which are stable up to frying temps.
I'm with your sister on this. Spicy pickled green beans are my absolute favorite, plus a skewer of olives (so the submerged ones soak up the boozy spicy goodness), & the traditional celery. I've also enjoyed pickled asparagus spears & pickled okra in a bloody. & I haven't tried it yet, but I keep seeing folks garnishing the drink with a mini grilled cheese sandwich wedge! I'd try that before venturing into the world of bacon straws, personally.
I wonder if the problem isn't chefs wanting to "glam up" regular mayonnaise with the term "aioli", but rather that they're afraid diners will ask for the burger without the condiment, if they call it what it is? Lots of people think they hate mayonnaise, or just leave it off without thinking due to vague cholesterol fears (ironic in the case of a burger!), so maybe the thought is, call it aioli and have more diners experience the burger as intended, without letting unwarranted anti-mayo prejudice get in the way? (As a person who orders mayo on all burgers plus extra on the side for fries, this is clearly not an issue I personally face.)
I bet this would work well with tempeh. I'd throw in some cauliflower as well, as it takes especially nicely to curry flavors.
Tempeh is also great in a coconut curry. Mine is similar to what PickleCat describes, but I use a canned curry paste (like Maesri). Sautée a sliced onion and a red bell pepper cut into strips w/ a dash of salt until soft; add curry paste/garlic and cook for a minute; add coconut milk & cubed tempeh; 15 min later, add cauliflower florets or carrots in 1/4" slices; cook 15 more min (or until veg is soft), then add mustard greens (stemmed, in about 2" pieces) and cook just until they're wilted & incorporated; salt to taste. Vegetable-rich and very tasty! This is one of my favorite go-to dishes - the leftovers are perfect for lunch.
@mao1213, I'm not vegan, but I eat that way a lot of the time. One of my favorite quick-fix meals is tofu scramble with vegetables - super-easy, healthy, and doesn't require prior planning.
@Jim Honash - I actually signed in to say the exact same thing. Kenji, you need more high-quality protein - otherwise you're going to start getting "hangry"! Peanut butter (or another nut butter) on toast is good in the morning (or as Jim mentioned, oatmeal enhanced with nuts - I'd add coconut oil too); add white beans or chickpeas to your pasta and tofu to your fried rice.
Yes! This pizza is awesome.
Yes! Thanks, AHT, for lending legitimacy to my claim - this is hands down my favorite burger in the city. The flavor of the beef blend is simply incomparable. When they first introduced the burger I think they must have been using actual Martin's potato rolls, which basically disintegrated when faced with the juicy beef (and it didn't come with fries). The upgraded bun pictured here looks too big, but I've had this burger a lot and I've never had an issue. I usually get the thing without cheese (and with extra mayo on the side for the burger & dipping those fingerlings). Now, of course, I want one for lunch, but my office is no longer around the corner from Robertas! Sigh.
Ok SE pals, let's be strategic. Iron Chef America is filming across the street from my office in an industrial area of Brooklyn. What do I do to sneak in/befriend Cat Cora/become Alton's research assistant? They'll be here for a month so I have time. Surely I have to do something, right??
I get it, other people's dietary choices annoy or threaten you. Perhaps you were once inconvenienced by a thoughtless vegetarian houseguest, or you're a former vegan whose health suffered as a result. Maybe you work in marketing for the beef industry and you fear the rise of vegetarianism will cause you to lose your job.
Regardless, there is no good reason to be disrespectful to others for dietary choices that are based on health, moral, philosophical, or spiritual concerns. That includes e.g. vegetarianism or veganism, kosher or halal, or gluten- or lactose-free diets.
If someone's attacking you for eating something that person doesn't eat, then sure, respond in defense of your choice (and a cursory look at Serious Eats comments will show that's a rare occurrence). But pre-emptive strikes about how vegetarianism is simply "trendy" or vegans don't eat "real food" are just offensive, and only serve as hindrances to the sense of community Serious Eats strives to create.
From today's NYC Union Square Greenmarket: pounds upon pounds of plum tomatoes for slow-roasting and freezing, a fat yellow-and-green heirloom, and Sungolds for candy-like snacks. I'm late to the tomato game this year, but making up for lost time!
It worked! Tristar strawberries from NY State, agave nectar instead of sugar, lemon juice, and grated apple instead of pectin add up to wonderfully sweet and flavorful jam.
I'm just getting started with canning, and have only made peach jam so far. But later today, I'm going to try some spicy dilly beans, and I have a list of fruits and pickles I want to make: strawberry jam, nectarine jam, grape jelly, pickled jalapenos, and (if I get really pro) homemade ketchup. What have you put up this year, and what are you planning? Do you have a garden that dictates what you can?
Does anyone know why Tastespotting has been discontinued? The site now says "In light of recent legal complications, Notcot will no longer be operating Tastespotting.com." I checked, and NotCouture - the site that is the same concept, but for clothing and design - is still active. Just Tastespotting is gone. What's the story?
I have always considered "no-bake" or "icebox" cookie recipes to be kid stuff, but on a whim I made these chocolate oat bars, which are just incredible. So now I'm wondering what other good no-bake recipes are out there. Do you have a favorite to share?
The recent thread about dinner guests unearthed more of the hostility toward those with restricted diets (especially vegans) that I've noticed frequently on Serious Eats. While some vegans/vegetarians are aggressive or political, most are making a personal choice they don't impose on others. Those of you who deride vegans/vegetarians in your posts-why? Have you had specific negative experiences with veg folks? Vegans/vegetarians - how much do you encounter this in your daily lives?
My boyfriend, who lives with me and shares most of my home-cooked meals, hates broccoli, which I absolutely love. I hate mushrooms, which he adores. But perhaps our biggest difference is that he's a southern boy who drinks sweet tea almost exclusively, while I love coffee so much that sometimes I go to bed early just to make morning come sooner. What are the biggest food differences in your relationships?
I make my own yogurt, which always elicits responses like "oh, you're such a gourmet" and "where do you find the time?" - even after I explain that I only do it to save on plastic containers, and my total time investment in the process is about fifteen minutes (thanks to my Salton automatic yogurt warmer that looks like R2D2). What commonly-bought food items do you make yourself that your non-food-obsessed friends are surprised about?
I have read lots of conflicting information about this - some say just cut out the greenish spot (and I don't mean full-on green, just a faint green tint at the surface of the skin), and some say throw away the whole potato because it's infected with a "deadly toxin." I know I've eaten scores of greenish potatoes in my life, and I don't think I've gotten sick from them once. But since reading the "deadly toxin" thing, I've been seeing green in even perfectly good potatoes...help!
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Great Isan Thai at Zabb Elee. Legend for Szechuan. My favorite Ethiopian in the city is in Brooklyn, at Ghenet. So many options!