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producestories

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  • Location: brooklyn
  • Favorite foods: strawberries, peaches, nectarines, blackberries, asparagus, zucchini, spinach, swiss chard, artichokes, black beans, tofu, seitan, goat cheese, olives, coffee, marinara sauce, risotto, stir-fry, fruit smoothies, nachos

Vegan Bunna Cafe Finds a Home for Some of NYC's Best Ethiopian

(Bunna Cafe, though, is in Bushwick-Bushwick!)

Vegan Bunna Cafe Finds a Home for Some of NYC's Best Ethiopian

Have lived on the same block of Montrose Ave for over a decade & I say "east Williamsburg" to differentiate it from Bushwick proper, which is east of Bushwick Ave. usually I use air quotes though, when I say it, though. For the record, a turn of the 20th-century map of Brooklyn includes as far as approx Bushwick Ave/Morgan L stop under the neighborhood designation "Williamsburg". Also the broker thing has gone the other way with Bushwick, now that it's a hot neighborhood!

Ask the Critic: How to Feed the Most Difficult-to-Please Group Ever

I can't agree about Bamonte's - the food there is subpar (unfortunately, because it's a rad place!). If you want an old-school Williamsburg Italian experience that will provide actually excellent service and good food that won't freak anyone out, I recommend Patrizia's.

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Stout ice cream with a caramel swirl & pretzel bits that magically retain their crunch.

Share Your 2003 Blackout Food Stories

Walked from Tribeca to Williamsburg, stopping in the east village on the way for $1 sushi and free ice cream!

ethnic food for a NY first-timer

Great Isan Thai at Zabb Elee. Legend for Szechuan. My favorite Ethiopian in the city is in Brooklyn, at Ghenet. So many options!

Holiday Giveaway: The Amazing Thermapen Thermometer

Thanksgiving turkey!

Fast Food: KFC's Chicken Little Sandwich Returns After 20 Years

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!!

5 Must-Visit Wine Bars in Brooklyn

I have to add Pinkerton. Lovingly curated and well-priced selection, and a great atmosphere.

Why 'Chopped' Is Such an Addictive Show

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.

A Taste of the Menu at 'Pork Slope,' Dale Talde's New Park Slope Bar

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!

Beacon, NY: Get Great Local, Grass-Fed Burgers at Poppy's Burgers & Fries

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!

My Pie Monday: Smoked Guanciale, Onion Rings, Corn and More!

Now I won't be able to think about anything but that onion ring pizza. Looks incredible!

15 Great Late Night Bites in the East Village

Sigmund's Pretzels needs to open a late-night window, stat.

The Scoop: On Old School Ice Cream Sandwiches

It's It forever! Though as a kid I probably ate just as many Klondikes.

Staff Picks: Our Last Burgers on Earth

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.

Taboonette in Union Square: Awesome Sandwiches and More

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!

NYC Dinner for 4 (2 Carnivors, 1 pescatarian,1 vegan)

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.

Staff Picks: Our Favorite Spring Produce

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.

Vegan, oil-free and still at least sort of a treat?

Bring in a crate of clementines? Then, after your temp diet is over, you could bring in a "birthday observed" homemade baked treat.

Pizza-Only? Or Pasta, Too?

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.

Buying a Cast Iron Skillet On a Budget

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.

Bloody Mary Garnishes for Kentucky Derby Brunch

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.

San Francisco: Not Just the Same Old Burger at Park Tavern

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.)

Hari Nayak's Chicken Curry in a Hurry (Bhuna Masala Murgh)

I bet this would work well with tempeh. I'd throw in some cauliflower as well, as it takes especially nicely to curry flavors.

Iron Chef America is across the street!

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??

Please - tone down the nasty comments about veg diets!

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.

What are you canning this season?

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?

Tastespotting - what happened?

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?

Why the hostility toward restricted diets?

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?

What is your biggest food difference with your sweetheart?

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?

Question of the Day: What surprises your friends most to hear that you make yourself?

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?

Potatoes with some green tinge - what do you do?

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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