Recent Comments

From Sweets

Bake the Book: 'Flour,' by Joanne Chang

Don't overmix flour into the dough (unless you're baking bread, then knead, knead, knead)

From Slice

Washington Heights, You've Got Good Pizza Now: Antika Family Style Pizzeria

Finally, now I can get some good food near my apartment. I'm going to miss you. :-(

From Serious Eats: New York

The Big Gay Ice Cream Truck Publishing a Cookbook in 2012

I want to visit this truck because it's a fun concept, but I can't get over the Mister Softee. It doesn't even melt when it's hot, which is scary. I'd love to try the truck if it used a different base. Heck, even McDonald's soft serve is fine by me.

See more comments by thesu »

Recent Posts

thesu hasn't written a post yet.

Recent Favorites

From Serious Eats

The Food Lab: Wicked Good Lobster Rolls

From Serious Eats: New York

Dim Sum at World Tong in Bensonhurst

From Recipes

Dinner Tonight: Mapo Tofu

From Serious Eats: New York

Scenes from Masjid al Hikmah’s Indonesian Food Bazaar

See more favorites by thesu »

Recent Polls

From Serious Eats: New York

thesu answered "Yes! I love ice cream no matter the season. " to Do You Eat Ice Cream In The Cold?

From Serious Eats: New York

thesu answered "I never want to see or hear about a goddamn cupcake again." to Do You Care About Cupcakes?

From Serious Eats: New York

thesu answered "Taim" to What's Your Favorite New York Falafel?

Recent Quizzes

thesu hasn't taken any quizzes yet.

See more polls and quizzes by thesu »

Recent Comments

From Sweets

Bake the Book: 'Flour,' by Joanne Chang

Don't overmix flour into the dough (unless you're baking bread, then knead, knead, knead)

From Slice

Washington Heights, You've Got Good Pizza Now: Antika Family Style Pizzeria

Finally, now I can get some good food near my apartment. I'm going to miss you. :-(

From Serious Eats: New York

The Big Gay Ice Cream Truck Publishing a Cookbook in 2012

I want to visit this truck because it's a fun concept, but I can't get over the Mister Softee. It doesn't even melt when it's hot, which is scary. I'd love to try the truck if it used a different base. Heck, even McDonald's soft serve is fine by me.

From Serious Eats: New York

Chipotle's Chelsea Location: Best Quality-Per-Dollar Ratio In The City

I'm not a fan of Chipotle because the meat's never charred (which Baja Fresh, at least in CA, excels at), and it's a refined-carb bomb. I'll have to give the Chelsea location a try.

From Serious Eats: New York

The Best Bánh Mì in Manhattan, NYC

Man, the special characters came out totally wrong, but I meant "banh mi" had a couple different spellings in the article.

From Serious Eats: New York

The Best Bánh Mì in Manhattan, NYC

Thanks, I didn't know about Bánh Mì Zon. Man, I'd love to a 'Wichcraft version. PS-you might want to check the alternate spellings of bành mí and bành mî.

From Sweets

Taste Test: Dark Chocolate

Unfortunately I've been disappointed with Trader Joe's privately labeled chocolate. Most are gritty and not that interesting. Especially the pound plus (Callebaut), which is one-dimensional and doesn't have a long finish.

From Talk

Anyone know a good recipe for boba/bubble milk tea?

Here's my recipe. The tea's so strong it almost tastes like coffee, and the pearls are sweet and chewy (pet peeve is flavorless pearls).

Prep Time: 15 min.
Ready In: 2 hours
Cook Time: 1 hour

Ingredients:
2 1/2 sticks bing tong - Chinese brown sugar (or 3/4 cup lightly packed brown sugar)
1/2 cup water
1 (16 oz.) package large black tapioca pearls
4 black tea bags
1 can sweetened condensed milk

Directions:

For the Caramel sauce:
In a pot, combine 1/2 cup of water and sugar. Heat on medium-high heat until the sugar melts.

For the Pearls:
1. Fill a large stockpot half-way with water and bring to a boil.
2. Put tapioca pearls in water. Turn the fire low and cover, making sure that the water is still boiling. Cook for 30 min.
3. At this point, the pearls should be 50% done. They're cooked when they
expand and turn clear. Turn off the fire, cover the pot, and let the pearls sit for 30 min.
4. The whole pearl should now be clear, except for a pinhead-sized dot in the middle. If not, let the pearls sit a while longer or boil until they look like that.
5. Drain the pearls and shock them in cold water to prevent further cooking and to keep them chewy. Then drain the pearls again.
6. Coat the pearls with the caramel sauce, till moistened but not dripping wet.

For the tea:
1. For each serving, boil 1 cup water and steep with 4 teabags. Tea should look very dark.
2. Add 1 1/2 tbsp of caramel sauce. For cold tea, refrigerate before proceeding. For hot tea, continue to the next step.
3. Add sweetened condensed milk to taste, 1 tsp to 1 tbsp.
4. Drop in a few tablespoons of the pearl tapioca.

From Serious Eats: New York

Souvlaki GR: New Greek Food Truck We Like

Can't wait to try this. Looks like they raised everything $1 since opening though.

From Serious Eats: New York

Seeking a Few Great Contributors

Show me the moolah! It would help if you mentioned how much each post pays.

From Serious Eats: New York

NYC Challah Bread: 5 Loaves We Love

Not traditional, but my favorite is Zadie's pull-apart challah rolls with chocolate chips. Crusted with sugar, gooey chocolate inside. They have it at Fairway (though it's harder to find nowadays) and Essentials Plus at 81 St./Broadway.

From Serious Eats: New York

Eataly: An Eight-Figure Bet on Authenticity

If they don't have a high-end version of Nutella, it's not truly authentic. ;-)

From Recipes

Cakespy: Behemoth Crumb Cake

Ha ha, these might as well be crumb bars, not cake!

From Talk

Good, reliable jung/zong zi (wrapped sticky rice) in Manhattan?

I like to dip sweet "gan sui joong" in Nutella. Don't hate me.

From Serious Eats: New York

The Brunch Dish: Carolina Rice Johnny Cakes at Colicchio & Sons

I went today and got the baked eggs and lemon doughnuts. Cheapest fancy meal! The eggs are now $14, and the duck comes with two eggs.

From Serious Eats: New York

The Brunch Dish: Carolina Rice Johnny Cakes at Colicchio & Sons

I think I'm going tomorrow, thanks! Do you need a reservation? If you don't have one, how long is the wait?

From Serious Eats

DVD Giveaway: Food, Inc.

I eat a plant-based diet and tell everyone why I do it.

See more comments by thesu »

Recent Posts

thesu hasn't written a post yet.

Polls

From Serious Eats: New York

thesu answered "Yes! I love ice cream no matter the season. " to Do You Eat Ice Cream In The Cold?

From Serious Eats: New York

thesu answered "I never want to see or hear about a goddamn cupcake again." to Do You Care About Cupcakes?

From Serious Eats: New York

thesu answered "Taim" to What's Your Favorite New York Falafel?

See more polls by thesu »

Quizzes

About thesu

Website: http://www.sugoodsweets.com/blog

Location: New York

About:

Favorite foods: Chocolate, Nutella, lots of carbs

Last bite on earth: