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Cook the Book: Eugenia Bone's 'Well-Preserved'
pickles of all kinds, jams, tomato sauce
ZuZu Ramen in Park Slope, a Nice Addition to the Neighborhood
Went there a few weeks ago when I had a terrific headcold. Since my sense of taste was seriously impaired, I rely on my boyfriend's descriptions: Zuzu Ramen was pretty good, nice noodle texture; the green curry ramen was insanely peppery (like white pepper, overwhelming) and disappointing; the buns were indeed a gloppy, unsatisfying mess. The stools are a bit too high for the tables, though, so you have to hunch over your bowl to avoid dripping all over yourself. Overall, though, I'm glad to have Zuzu in the neighborhood.
Best gnocchi you've had in NYC?
The Spotted Pig's gnudi is excellent.
Also recommend the ricotta gnocci at Lupa - delicious little pillows!
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Copper River Salmon Now at Grand Central Oyster Bar
The Copper River Salmon appears on their daily menu.
Cook the Book: Eugenia Bone's 'Well-Preserved'
pickles of all kinds, jams, tomato sauce
ZuZu Ramen in Park Slope, a Nice Addition to the Neighborhood
Went there a few weeks ago when I had a terrific headcold. Since my sense of taste was seriously impaired, I rely on my boyfriend's descriptions: Zuzu Ramen was pretty good, nice noodle texture; the green curry ramen was insanely peppery (like white pepper, overwhelming) and disappointing; the buns were indeed a gloppy, unsatisfying mess. The stools are a bit too high for the tables, though, so you have to hunch over your bowl to avoid dripping all over yourself. Overall, though, I'm glad to have Zuzu in the neighborhood.
Best gnocchi you've had in NYC?
The Spotted Pig's gnudi is excellent.
Also recommend the ricotta gnocci at Lupa - delicious little pillows!
It's-It Ice Cream Sandwiches at the Google Cafeteria
Every time I've been to Pacific Standard and asked about the It's-It, the only flavor they have is mint. It's fine, although often a little smushed. I don't know if it's because other flavors sell faster, or if the mint ones are cheaper, but I'm always disappointed since mint ice cream is not one of my favorites.
La Villa's Focaccia di Nonna
I also live very close to La Villa, and my boyfriend and I were always deterred by the bright lighting and Olive Garden-esque look of the place. We ordered a pie for delivery about a year ago and were seriously unimpressed. Finally ate at the restaurant last week, and had an awesome mushroom & caramelized onion square pizza (special), massive Tre Colori salad, and impeccable service. I'll also vouch that it makes great leftovers.
The Original Muffin Top Tin
My friend has had one of these pans for years; he uses it nearly exclusively for cornbread discs on chili night. Perfect for 1 box of Jiffy mix!
Anyone ever use the Martha Stewart Cast Iron Pot?
I've had the 7-qt. version of this pot for over a year - love it and use it often. Great for soups, sauces, braises, curries, etc. Great value.
Cook the Book: The Essence of Chocolate
chocolate pot de creme from Canaille Bistro in Park Slope (sadly, the chef responsible has since left the restaurant)
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
ham and Dijon mustard on rye bread - melted Swiss if I'm feeling decadent
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Hill Country in New York
Wine Tasting Course in NYC
I took the "Navigating a Restaurant Wine List" class at Bottlerocket (19th Street b/w 5th & 6th) and found it fun & very informative. I believe they have a 4-week class series.
Kefi's new location?
Yep, went there last night - they're still at 79th Street. The spreads and meatballs were fantastic!
The Sweet Lowdown
Regis and the Pink Panther should check out the "Sweet Misery" documentary about the dangers of artificial sweeteners.
Anyone watching the Batali/Paltrow show on PBS?
I watched it with high hopes and a pre-existing distaste for Paltrow. I thought she and Batali were awfully pompous, though I liked the Claudia/Bittman segments quite a bit (especially the Manchego part). Claudia is the highlight of the show. In general, too much talking and posturing.
Sweet Ticket Giveaway, Week 2: What's Your Favorite Childhood Dessert Memory?
"Helping" my mom bake chocolate chip cookies or birthday cakes, standing on a chair to reach the counter and licking batter from the beaters. She wasn't the most enthusiastic cook, but she always liked to bake.
Honey Lavender Shortbread Cookies, An Alternative to Rosh Hashanah Honey Cake
JerzeeTomato, do you have a recipe for the biscotti? It sounds fabulous!
Dinner Tonight: Beet Rösti
I made this not long after seeing Bittman's post, it was easy and delicious! I stirred a little horseradish into some sour cream for a topping - perfect accent to the sweetness of the beets.
Amalia?
Junior's cheesecake is good (the dinner food not so much), but my favorite is from the Brooklyn Diner on 57th Street: a giant, rich-but-not-too-dense slice topped with fresh strawberries and a little pitcher of melted chocolate.
Sounds gross in theory, is actually good in practice...
@Fanciesmom: More peanut butter stories: my mom always put peanut butter on our BLTs (just as you described above, but with iceberg, not basil), and I was completely confounded the first time I had a BLT outside the house, sans PB. I love the bacon/peanut butter combo, all the salt and fat with contrasting textures!
My grandma butters bread before putting peanut butter on it.
I've always been a fan of potato chips inside sandwiches, but I don't think that's so weird anymore.
Cook the Book: Truffle and Cognac Cream Macaroni and Cheese
Odd that you don't mention that this is on the menu at Crave on 42nd Street, where Dave Martin (who created the dish on the show) is the chef.
And the dish is only $15.
Serious Sandwiches: The Aussie Burger
Sheep Station in Park Slope has the Shearer's Burger, which is pretty rocking: beets, pineapple, fried egg, lettuce, tomato, onions.
It's-It Ice Cream Sandwiches at the Google Cafeteria
Oh crap, I guess I gotta head over to Brooklyn. At lost closer than the 7-11 by my parents house in the Bay Area.
Cook the Book: Eugenia Bone's 'Well-Preserved'
asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Thank you for participating, and congratulations to our winners:
geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.
Cook the Book: Eugenia Bone's 'Well-Preserved'
My family would be happy with peaches
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!
Cook the Book: Eugenia Bone's 'Well-Preserved'
love to can jams and preserves
Cook the Book: Eugenia Bone's 'Well-Preserved'
pomegranate preserve, that would be great!
Cook the Book: Eugenia Bone's 'Well-Preserved'
I want to be able to can my own spaghetti sauce and salsa.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.
Cook the Book: Eugenia Bone's 'Well-Preserved'
A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!
Cook the Book: Eugenia Bone's 'Well-Preserved'
artichokes, strawberries.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Pickled vegs. and savory jams & jellies
Cook the Book: Eugenia Bone's 'Well-Preserved'
Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.
Cook the Book: Eugenia Bone's 'Well-Preserved'
cucumbers. when i lived in maryland, i had so many cucumbers i had no idea what to do with them, so i made refrigerator pickles all summer.
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The Copper River Salmon appears on their daily menu.