• Location: sloppydelicious
  • Favorite foods: New Green Bo used to make these amazing Shanghai vegetarian buns, shu cai bao zi. At least one person that I introduced them to dreamt about them. If anyone knows of a similar bao zi, please tell me.
  • Last bite on earth: Maybe the Red Hook Ballfields with a stroll over to Baked with the treats then snuck out to the Fairway waterfront cafe to be enjoyed with the view.

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Philadelphia: Roast Pork, Cutlets, Meatballs and More Sandwiches You Should Eat

there's a pretty fantastic carrot "tuna" salad at basic 4 in reading terminal market. i don't know how they do it, but it's quite tasty.

Good Bread: Georgian Bread

6 days a week- which is the off day?

Anyone making anything for the "Royal Wedding"?

Lemon curd and buttermilk scones with tart cherries (not so authentic, but my coworkers ate all 24 half-sized scones). Also bought clotted cream. Good times.

Cakespy: Carrot Cake Truffles

@cakespy- I use both raisins(golden) and chopped pecans in my carrot cake recipe. How do you think that would that work in this recipe? Would whole raisins be creepy in the texture of a cake truffle?
What I really want to do is recreate the pretzel cake balls at Momofuku Milk Bar. Damn, those things are good.

The No. 1 Pizza in NYC

Whatever! Have you been to Bertucci's?

Taste Test: Dark Chocolate

Ritter Sport! Knusperflakes- even more fun to eat than they are to (attempt to) pronounce, and that's saying something. I don't know German, so I tell myself that the German motto translates to "Quadratic. Practical. Good." Why isn't more candy quadratic?

Cook the Book: 'Appetite for Reduction'

Roasted cauliflower w/ parsley and a lemon tahini sauce, like at Mimi's Hummus in BK.

Poll: Do You Use Pre-Ground or Fresh Nutmeg?

I use the grinder that comes pre-filled with broken-up nutmeg chunks. It's not as good as grinding whole, but I just don't want to shred my fingers.

Cook the Book: 'The Pot and How to Use It: The Mystery and Romance of the Rice Cooker'

food processor! scones, chutneys, puff pastry, almond flour (and hence pithiviers), and cook's illustrated's food processor carrot cake recipe are all regular parts of my life because of that beautiful machine.

this is a totally off-topifc digression, but i've been so excited to rediscover roger ebert. i grew up in illinois watching him review movies, and it's been a revelation to read his twitter. it's like finally sitting your uncle down for a beer and finding out that he actually has interesting, relevant, provocative things to say, you know, once you aren't at the table with the rest of your conservative family. perhaps if i'd been a more sophisticated viewer at age 10, I would have had a better inkling of what lurked beneath. and now he cooks, too? win!

Ed Levine's Serious Diet, Week 140: Can Dried Fruit Be Diet Food?

I love dried fruit, too. I try to focus on the gaseous aftereffects to prevent overindulgence.

Cook the Book: 'Street Food of India'

egg sandwich from a truck in west philly when i was in college. it blew my little suburban mind.

Sugar Rush: Maialino's Cherry Scones

sweet cherries, eh? i'm fussy. i like the cherries in my scones to be of the sweetened-but-tart variety. who am i kidding? i'll try this one out, anyway.

36 Hours in New Orleans: The Budget Edition

If I were going to go through all the trouble of getting a car to go to Metairie, I'd probably also head to the West Bank for Vietnamese food.

Serious Beer: Mostly Sour American Fruit Beers

Yes! Good kriek beer is sublime! Bad kriek beer is cough syrup! So good to have guidance discerning the good stuff!

NYC Food Events for the Weekend (and Beyond)

This is another Monday event that looks like fun-

"LES Food Fusion: A Panel Discussion"

The Tenement Museum
108 Orchard St (at Broome St)
Lower East Side | Map
Subway: F to Delancey St; J, Z, M to Delancey–Essex Sts | Directions
Tickets: Free
Check out what the next wave of Lower East Side chefs are up to at this panel discussion with Eddie Huang (BaoHaus, Xiao Ye) and Christina Seid (Chinatown Ice Cream Factory). Jenny 8. Lee, New York Times writer and author of The Fortune Cookie Chronicle, moderates.
Mon 6:30pm

Cook the Book: 'Fiesta at Rick's'

Rick Bayless (yum, and he seems like such an earnestly good guy) or Diana Kennedy.

Win Tickets to 'Senegalese Summer' at Le Grand Dakar

Tunisian seafood blew me away- I grew up in Illinois, and I'm squeamish about seafood, but damn.

Was lucky enough to go to an Ethiopian restaurant in Nairobi once (Kenyan food is a little too meat-intense for me), and holy wow!

Cook the Book: 'Pig: King of the Southern Table'

those organic, local, happy pig sausages that they sell at the farmer's market are $$$ but damn good.

also, the praline bacon at elizabeth's in the Bywater in NOLA- that stuff is de-licious.

Cook the Book: 'Seasonal Fruit Desserts'

I like to top french toast (kenny shopsin's bread-pudding-ish french toast recipe, with heavy cream) with sliced peaches in season. damn. just about any canvas for peaches in season will do.
i lived in NOLA for one strawberry season when i was in grad school. i visited a friend who taught school in germany over spring break, and brought home one of those >1lb huge jars of nutella (ultra cheap with the exchange rate back then!). strawberry season was cranking up when i got back. nutella + fresh local strawberries, that was the bulk of my diet for 2 weeks. heaven.

Cook the Book: The Gloriously Gluten-Free Cookbook

I'd make key lime bars ( with GF gingersnaps (Mi-del makes good ones).

Annnnd- chorizo/potato tacos w/ corn tortilla and a cabbage slaw on the side.


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