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Question of the Day: Are you a baker or a cook?
better at sweets but prefer the savory. go figure.
Chris Schlesinger Gets Saucy
great article! i grow anywhere from 15-20 different varieties of chili peppers every summer and always freeze a bunch so i can feel a little bit of heat and maybe a little endorphin rush in the dead of winter. this makes me want to open up the freezer and get a little something going when i get in from work.
Question of the Day: Is your sweetheart a "foodie"?
i'm obsessed with food, and she's obsessed with art. she's happy to try out (most of) what i make, and i'm happy to go to galleries and museums. since i met her i've learned a lot more about art, found an artist i love that i didn't know about previously (egon schiele) and she's learned to be nice enough to let me rant, in the middle of the program, about certain chefs mindlessly aping ferran adria on 'top chef.'
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Recent Comments | Response to Comments
Are you an Alpha Cook?
my girlfriend has all but given up on cooking or baking anything with me, says in the kitchen i'm a little territorial (she's right). she'll tease me or make jokes from the sidelines and encourages me to do what she calls feng shui cooking - meaning i should clean things as i go so she doesn't have to when i'm done.
Question of the Day: Are you a baker or a cook?
better at sweets but prefer the savory. go figure.
Chris Schlesinger Gets Saucy
great article! i grow anywhere from 15-20 different varieties of chili peppers every summer and always freeze a bunch so i can feel a little bit of heat and maybe a little endorphin rush in the dead of winter. this makes me want to open up the freezer and get a little something going when i get in from work.
Question of the Day: Is your sweetheart a "foodie"?
i'm obsessed with food, and she's obsessed with art. she's happy to try out (most of) what i make, and i'm happy to go to galleries and museums. since i met her i've learned a lot more about art, found an artist i love that i didn't know about previously (egon schiele) and she's learned to be nice enough to let me rant, in the middle of the program, about certain chefs mindlessly aping ferran adria on 'top chef.'
How do you tell someone they're a bad tipper?
that's an excellent question for one of those advice columns. they would be able to give you some advice on doing it tactfully. i'm not so sure i have much tact when it comes to people being cheapskates..
here's what i have done: said "well, i don't know if you want to come back here one day, but since i'd like to return i'm going to throw in some more for the tip"
i've also gone a different route with a person that i actually cared about whether i was offending or not: found a way over the course of the next week to bring the conversation to servers and how they get generally get paid less than minimum wage and get taxed on 15% whether they even get that much in tips or not, and isn't that crazy? and maybe i'll mention that i think most people think the standard is around 18-20% now, but for excellent service, more, etc.
Question of the Day: What's your favorite breakfast?
it's depends on whether good or evil prevails. luckily, i like both.
the good: oatmeal cooked with vanilla soymilk with a dash dark brown muscovado sugar sprinkled on top and fresh squeezed orange juice.
the evil: zepher pancakes, lots of applewood smoked bacon, sweet potato hash browns, and steady pours of veuve clicquot.
i don't know how the moderators feel about posting recipes from cookbooks, so if anyone wants a copy of the zepher pancakes recipe (from the king arthur flour baker's companion and, hands down, the best pancakes i've ever made) just shoot an e-mail to me at: the DOT word DOT yes A T gmail.com and i'll be happy to send you a copy later on tonight.
what are your favorite markets/ specialty food stores in NYC?
baha: you're absolutely right, i mixed up the names between the essex cheese and saxelby's. i feel bad about that, because they're so nice at saxelby's.
addendum to the original post: the last time i posted a list of specialty markets i was thinking about cheese. today i'm thinking about chocolate.
it's no secret that people are opinionated about their chocolate and there are too many places i enjoy on a semi-regular basis to name here, so i'll mention my favorite chocolatier: kee ling tong. (www.keeschocolate.com).
if you are looking for a comprehensive list of chocolate shops in nyc, i happened across this list in my online 'travels' this would be the best i've found: http://www.tenementcity.com/map_chocolate_ny.html
what are your favorite markets/ specialty food stores in NYC?
i'm thinking a lot about cheese today, so here are my cheese picks:
essex street market has two vendors - essex st. cheese market (www.essexcheese.com) and formaggio kitchen (www.formaggio-kitchen.com).
i can't think of mentioning cheese without mentioning murray's cheese (www.murrayscheese.com)
dean and deluca on prince and broadway also has an excellent selection (deanandeluca.com) as well as the best selection of wild mushrooms in nyc.
if you want to visit an excellent restaurant and try a flight of cheeses, to me, there is no better spot than artisanal. (www.artisanalbistro.com) also, don't miss their cheesecake for dessert. personally, i'm not a big fan of cheesecake. two places have made me reconsider: artisanal and chikalicious.
maybe later on tonight when i get a chance, i can recommend some good cardiologists to you! you might need them after all this cheese!
Question of the Day: What drives you nuts about other people's eats?
people who are too conservative in what they'll try / order.
or if i'm developing a recipe that seems a *little* out there and the person flat out won't even try it. carrot cake ice cream may not be your first choice, but it's not that weird! (right?)
What do you think is contributing to obesity in America?
1.) scientists are worried about things like global warming instead of discovering cutting edge eating disorders and educating the public on how to implement them into their daily lives.
2.) everyone knows there aren't enough diet / diet fad books. i can only recall 1000 or so from the last five years and we need 1001! or how about books that combine ALL the different trends. something along the lines of "dr. atkins zones out on south beach"
just saying
Question of the Day: Do You Give Out Your Prized Recipes?
i find it flattering when people ask me for a recipe and i always give them out when asked. i'm pretty specific about the ingredients (for instance, i list what brand of chocolate i'm using for that particular recipe or i'll note that it might make a difference to use muscovado sugar instead of regular dark brown) and this has resulted in a few jokied from friends about having 'ocd' but that's okay.
it puts me off when someone won't share a recipe with others without good reason. offhand the only good reason i can think of might be if your business depended on it.
where to find good cassoulet in manhattan?
i second the vote for zucco's 'le french diner'
The best commercially available dark chocolate bar is...
does the person plan on using it for baking or for eating out of hand? if it's the latter, i'd like to suggest a couple of different options. one easy to find option is green and black's organic chocolate bars. the "maya gold", flavored with orange and spices is a favorite of mine.
you also have the option of heading to soho to vosges chocolate. if you can get over the pretentiousness of her silly "how to eat a vosges chocolate bar" written on the side of the package you will be rewarded with some chocolate bars with interesting flavors and spices. my favorite is the oaxaca bar with gaujillo and pasilla chilis. it's not "hot" just a little bit spicy (in the best possible way) my second favorite is the red fire exotic candy bar, flavored with mexican ancho, chipotle chili and cinnamon.
if it's for baking, here's what i rely on almost exclusively: valrhona for bitter and semisweet, and for unsweetened, i always use scharffen berger.
hope this helps. have a nice holiday!
Question of the Day: What's Your Favorite Kitchen Tool?
my microplane grater / zester. i make a ton of lemon desserts and i don't know what i would do without it.
Question of the Day: What's your favorite breakfast?
@BigD I want to marry you!
Question of the Day: What's Your Favorite Kitchen Tool?
Wooden toast tongs - used every day - great for getting mini-bagels out of the toaster.
Also, thick rubber bands and clothes pins for closing all those vegie bags, cereal bags, etc.
Nonstick egg skillet.
Question of the Day: Is your sweetheart a "foodie"?
boyfriend and I are examples of "polar opposites". last week, he adorably puppy-happy dragged me into his kitchen and said "you're going to be so proud of me, I spend almost 200 bucks on groceries today!". I think I counted a good 10 boxes of totino's pizza rolls... those are what, 3.99 a pop?
Chris Schlesinger Gets Saucy
I'm very happy I saw this article. Inner Beauty was my favorite hot sauce and I've tried for sometime to find it or a replacement. I finally decided to just make it myself. My question is this though. There is another recipe on the internet so I was wondering why there is this difference? The other recipe is:
* 12 fresh habanero chiles
* 1 ripe mango, or equivalent frozen (I use half a bag of Trader Joe's frozen mango)
* 1 cup cheap yellow mustard
* 1/4 cup packed brown sugar
* 1/4 cup white vinegar
* 1 T curry powder
* 1 T ground cumin
* 1 T chili powder
* salt and pepper to taste
So which one should I make?
what are your favorite markets/ specialty food stores in NYC?
I agree with all of the above. If you have a big sweet tooth, go to Economy Candy on Rivington in the Lower East side. Tons of retro candy( candy buttons, lips, necklaces, Skybars, and on and on) It is so much fun!!!
what are your favorite markets/ specialty food stores in NYC?
zabar's, a huge emporium with all kinds of first rate deli and appetizing, breads, cheeses, prepared foods, coffees, cooking supplies, chocolates, pastries, olives, preserves...
ditto kalustyan's, a must visit for any serious cook.
chelsea market is big fun. make sure to visit the italian grocery store and have lunch and an espresso at zia tonia.
what are your favorite markets/ specialty food stores in NYC?
Chikalicious puddin is super amazing. We had the three puddings with hot chocolate (valrhona) All thre choices were so yummy, the presentation adorable-cutesy! The bite-size portion was perfect and the anglaise, one of a kind. A true NYC one of a kind. I also love the crepe place on rivington...another gem.
Chris Schlesinger Gets Saucy
Chris I love you!!! I have been searching for this recipe for the last year! Some idiot in my house threw away our last bottle of inner beauty about a year ago and I have been desperate to replace it! I even considered calling the East Coast Grill and begging for the recipe. This is honestly the best hot sauce ever.
Are you an Alpha Cook?
For a very brief time I shared a kitchen with a woman who said "oh, honey, it's your kitchen too, just put the food back wherever you think it goes" and then got all huffy on me when she discovered where I put things. that was NOT a pleasant feeling. and needless to say, I let her be the alpha!
Now I think I've got alpha tendencies, so I really enjoy dividing the kitchen according to dish - my partner has certain dishes she makes, and I don't even enter the kitchen. the rest of the time, I'm the crazy lady making dinner for two hours and then prepping for something later in the week. for fun. oy vey.
Are you an Alpha Cook?
Oh, gawd. ::hangs head in shame:: I *am* an alpha. I have uttered the words, "For gawdsakes, if you can't give me a half-inch dice, get the hell out of my way!" And not just at work, either. It has, however, taught my son to be a pretty good cook.
Question of the Day: Is your sweetheart a "foodie"?
My hubby and I became foodies together. Some of our early dates were 'pizza walks' through NYC using Ed Levine's NY Eats as our guide. We'd hit two or three pizza places per day. Man, the 22-year old metabolism is a wonderful thing.
Now we're in our 30s with a daughter but we cook all the time with her and she's turning into quite the foodie herself. She's already a cheese snob. Grandma tried to give her American and she slid the plate right back.
How do you tell someone they're a bad tipper?
Perhaps a pocket tip card would be in order?
Question of the Day: Are you a baker or a cook?
Baker! Bread and desserts. I don't like to eat it, but I love the precision and psychic sense of timing it takes to acheive repeatable perfection with so many variables. Thay may be why I like playing with chocolate, too. Cooking- I can throw together stuff that turns out tasty, but there's so much more leeway.
Question of the Day: Are you a baker or a cook?
Both. I baked at 5. The easy bake oven was a joke I had a big oven. I cooked standing on chairs. There are pictures of me standng on chairs making the family saturday breakfast. I (as a young food bully) took over my mother's kitchen and barked orders at adults. No not like that,.......Take your time,......if you can't do it right just get out of the kitchen,......that looks like slop.
I still do not understand why someone didn't just smack the living daylights out of me. I would have smacked the hell out of a kid like me.
Are you an Alpha Cook?
Funny, even though my husband's profession has been in the food industry his entire life, he's not much of a cook, and is very happy to let me be the alpha. Having only learned these wonderful cooking skills a few years ago, I relish the chance to create amazing dinners for him many nights of the week. I suppose the really crazy part (on my end) is that I actually enjoy doing the dishes -- we have no dishwasher -- so he generally gets to lay about and relax and I don't mind the "work." He will take well to helping if I ask though. But yes, I am a control freak. It's just good he's OK with that.
Chris Schlesinger Gets Saucy
Capsacain does not "mimic the stuff that makes chiles hot." It is the stuff that makes chiles hot.
Question of the Day: What's your favorite breakfast?
I love left overs for breakfast. Any thing from the night before (pizza...yum) re-heated and eaten. Not really a huge breakfast fan though...
How do you tell someone they're a bad tipper?
Depending on who is doing the bill splitting amongst my friends, I'll usually just tell them to leave whatever change I would have received back, in the bill holder.
If I'm not getting change back and the tip is still lacking, IMO, I'll do what Adam does and head back to the table.
How do you tell someone they're a bad tipper?
If the difference between a stingy tip and an (above) average tip is only a buck or two, I usually sneak the extra cash onto the table as we're leaving. If the miserly friend has an eagle eye and I can't drop the extra cash, I'll usually go almost out the door with him/her and then go back to the table because I "thought I forgot my cell phone" or something.
If you and your friend(s) tend to split the check evenly, you could also try being the one to grab the bill to divide it up. Just factor in the tip you feel comfortable with and split it among you all. I've rarely had people challenge the suggested tip. (I usually do 20 percent of total cost.)
Question of the Day: What's your favorite breakfast?
OOOHH I loove me some breakfast! Here's my list: Sausage gravy and bisquits, sausage patties, eggs over medium, wheat toast with butter, OJ, milk, cereal with ice cold milk, hash browns, home fries, pancakes, waffles, bacon, corn fritters with maple syrup, McGriddles with sausage and egg and no cheese, chocolate covered custard filled donuts, spiced apples, fresh fruit, my husbands oatmeal, scrambled eggs with potatoes and bacon and onion mixed in, plain bagel with cream cheese and raspberry preserves on top, cinnamon crunch bagel with hazlnut cream cheese on top, cheese and cherry danish, granola with chocolate from Germany (shout-out to my German peeps!), and alchohol :-)
Question of the Day: What's your favorite breakfast?
The Full English. Eggs, bacon, sausage, black pudding, tomatoes, mushrooms, tattie scone, beans, toast and marmalade and a pot of coffee.
Question of the Day: What's your favorite breakfast?
Favorite breakfast? one w/ SOUL...starts with Florida orange juice...
Hot and sagey pan sausage (I make my own) , eggs scrambled easy, cheese grits w/added butter, tall glass cold milk, ending with coffee. YES!
If you cant go that route, 2nd best is ultra thin pancakes,maple syrup,not tooo crisp bacon, milk & coffee. Grrreat start of the day or brunch...
Question of the Day: What's your favorite breakfast?
Favorite breakfast? one w/ SOUL...starts with Florida orange juice...
Hot and sagey pan sausage (I make my own) , eggs scrambled easy, cheese grits w/added butter, tall glass cold milk, ending with coffee. YES!
If you cant go that route, 2nd best is ultra thin pancakes,maple syrup,not tooo crisp bacon, milk & coffee. Grrreat start of the day or brunch...
Question of the Day: What's your favorite breakfast?
My great-aunt introduced me to this one: two very soft boiled eggs scooped out over cut-up pieces of buttered toast. Toast the bread, butter it, slice it or tear it up into pieces up in a bowl, and then scoop out your soft boiled (or over easy, or lightly poached) eggs over it. Season generously with salt and pepper. HEAVEN!
That's at home; if I go out to the DeliNews (Texas' answer to a NY deli) I always order the lox and bagels.
Question of the Day: What's your favorite breakfast?
I dont really eat breakfast too much. either i'm not up that early or or im late for something and dont eat. but i love me some brunch, Eggs benidict and bloodly marys form 12 -3
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my girlfriend has all but given up on cooking or baking anything with me, says in the kitchen i'm a little territorial (she's right). she'll tease me or make jokes from the sidelines and encourages me to do what she calls feng shui cooking - meaning i should clean things as i go so she doesn't have to when i'm done.