Do you know what kind of Asian supermarket it is? I have a hunch I might have better luck at the Filipino supermarket, but I live in Manhattan Chinatown and I haven't seen it.
Will let you know when we try it!
Thanks for the tip! I just gave in and bought some Bega cheese off Amazon. Would've loved to have given it to her to see her face!
I haven't had any problems with the supermarket under the Manhattan Bridge on East Broadway - New York Supermarket. Their cashiers are ridiculously rude, but it's near my apartment. If I have time, I will walk over to Aqua Best on Grand, between the B/D subway and Allen Street (not sure exactly where in those blocks). They have some English-speaking staff, and have a large selection, and they usually have quahogs.
There's a dim sum restaurant on East Broadway near the stoplight in the center of the street, called King Seafood. They do wedding banquets, so I'm sure they'll be able to accommodate any request you make, if they aren't already booked. It's not too bad, but most spots on East Broadway tend to be run of the mill. I think a lot of people ignore some of the home-cooking-style restaurants on Division Street (plastic table cloths!) that tend to be the favorite of people who have lived in Chinatown for years. Jing Fong is very large, but not particularly close to the area you are specifying.
I love cooking for my friends and family, but I feel the biggest sense of satisfaction when I cook for a significant other.
I canned a jar of Korean pickled garlic a couple of weeks ago. Every time I check on it, it seems that the level of brine decreases. Is the garlic absorbing the brine? The seal is tight and nothing is leaking out. I think I used a 1:1 ratio of soy sauce to vinegar.
I love Union Square, but when I visited London, Borough Market had it beat. Melting blocks of cheese to put on potatoes? Hello!
Thank you for your responses! I made peach butter out of them, but everyone was so suspicious, I made another batch and now I have about 2 quarts of the stuff. It tastes amazing - white peach butter much better than yellow peach butter!
There are several other street carts that serve the same thing, along with rice noodles with peanut sauce and curried fish balls! My favorite is the one outside Wing Shoon Seafood on East Broadway.
Yeah, I have to agree with Becco - the unlimited pasta is a great deal, whether you eat one serving or two. I would say the best part about the deal, though, is the wonderful antipasti that comes with it.
Didn't get a chance to eat at EAT, but the menu item there that caught my eye was the noodle soups. They have large cartons of noodles, beef, and vegetables and will fill it up with soup when you bring it to the counter. The only one I remember is tom yum, but they had a lot more. Has anyone else tried these? They look delicious!
I was just in Paris and London and was determined to try different McDonald's sandwiches. The McDonald's in Versailles is fantastic - they have computer kiosks that allow you to order and pay with a credit card, or you can wait in line and someone takes your order, sends it to the kitchen, and gives you a number that allows the cashier to pull up your bill. The Le 280, a burger with two cheeses, tomato, and onion, is tasty and on ciabatta bread. Le Chicken Mythic was like a school lunch chicken patty, but Le Croque McDo is like a tasty grilled cheese sandwich with ham inside. They also have deluxe potatoes, which are like tiny steak fries, and something called a KitKat croque, which looks like a mini-pyramid of KitKat bites. And ... kiwi on a stick. That last one I don't really get.
Love Nate Appelman!
Kenji, because I love ramen, I feel like this is the best post you've ever written. I love that add-ins are recognized because I love jazzing up my ramen and most people don't understand how delicious it can be. I don't know if this is true or not, but since many ramen packets can run up to 15g of fat or more, I heard you could make the noodles, rinse them, and then put them in pot of fresh boiling water - not the one with the starches - to cut down on the oil/fat in the noodles.
Ooh, I was just looking for a tomalley recipe yesterday, but one for cooked leftovers. We always have leftover crab heads from dinner and it's often much too rich or intense for people, so I've been wondering what to do with it. Though I have to say, I don't think I could kill them in this way. I could do the freeze and them, though.
Iron Chef is good, but Anjum's is really great at explaining Indian spices
Roasted, but I also enjoy rendering the fat and using it to prep cast iron so everything tastes a bit like duck...
Gotta say it - love the fries at FoodParc.
The cauliflower gratin looks amazing!
Stick blender! Soup, sauces, and aioli!
Yeah, there isn't too much information here about what else was there - it's supposed to have several stands, one just focusing on pudding. Is there any word on pricing?
I've always wanted to try it, but I find that in the way that it's supposed to be - indivdual dishes of sushi and prepared foods - isn't always the way it's served. There's an inconsistency with what Japanese restaurants call "omakase" and I want an affordable version of what was talked about in Trevor Corson's book, The Zen of Fish.
Big fan of Schnipper's
Vietnamese - pho cures all woes.
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