Profile

tiffixd

Constantly thinking about my next meal! :)

  • Location: New York, NY
  • Favorite foods: Ribeye Steaks. Perfectly ripe mangoes, peaches and cherries. Dark leafy greens. Almonds. Pastry cream. Pumpkin pie. Anything that has been touched by bacon fat.

How I Built a Barbecue Restaurant in Brooklyn: My Lease Safari

This was an awesome read. Can't wait for the next installment, and more importantly, for whole hog BBQ!

How to Make Super Flaky Buttermilk Biscuits

"I simply stood in front of the building and beamed, extremely excited to be in close proximity to the home of delicious biscuit mix."

LOL Marissa, you are a girl after my own heart. Thanks so much for this article, and your lovely ode to biscuits. I can't wait to try out your recipe, it looks like a winner!

Go for Lunch at Hi-Collar, the East Village's Japanese Coffee and Sake Bar

@androiduser - Your attempt to discredit the Japanese adaptation of the Pullman loaf is misguided. The Japanese have taken the "western" Pullman and have created something that is highly pleasing to the Japanese aesthetic and taste; as @copperchef said, it is the application of this adaptation that makes it particularly special to Japanese cuisine. Your simple assumption that the western Pullman loaf is "the worst one" simply speaks to your own tastes (we are left to assume you prefer breads made from a heartier wheat and grain - perhaps rye?), I suppose, and implies that you yourself have not tried any variation of shokupan.

As for the article I linked, you clearly have not read them thoroughly. They were meant to illustrate why and how Japanese bread came to be. These bakeries are exemplary of Japanese preference, which you are so quick to belittle. There is no need to discredit a food that is not to your taste when it is entrenched in another nation's history and culture. Though I myself do not prefer rye bread, when there are other options available, it does not prevent me from appreciating all the good, hearty artisan rye bread I've tried, made by dedicated bakers who really fucking love rye bread and are eager to spread its gospel.

Go for Lunch at Hi-Collar, the East Village's Japanese Coffee and Sake Bar

@androiduser - Please read:

http://newyork.seriouseats.com/2011/01/good-bread-takahachi-bakery.html

and

http://www.seriouseats.com/2012/12/japonaise-bakery-shoku-pan-white-bread-review-boston-ma.html

I usually laugh at and skim over the more ridiculous comments found on SE posts but yours struck a cord within me, as I am an avid lover of bread from all cultures.

A Complete Guide to Pancake Month at Clinton St. Baking Co., NYC

Well, I know where I'll be all of February.

So This is What Real Vanilla Custard Tastes Like: White Cow Dairy

@gargupie - Seconded! I've been reading Sugar Rush everyday since it became a regular SE column and the sheer volume of sweets you guys have covered is dizzying. I definitely appreciate the re-visiting of a sweet! I work by Grand Central, and am going to check our Murray's during my lunch break to see if I can get a jar :)

So This is What Real Vanilla Custard Tastes Like: White Cow Dairy

Kathy Chan featured this back in the day when she wrote Sugar Rush! I would love to try their yogurt too :P

http://newyork.seriouseats.com/2010/11/sugar-rush-custard-and-pumpkin-yogurt-by-whit-1.html

Cookie Monster: Oaty Pumpkin Chocolate Chip Cookies

Hey, I would totally eat these! Ugly foods need love too :P

They must smell amazing!

Who Makes the Best Pasta in NYC?

@MargieNash

Seconded! They also make lovely pasta :D

Who Makes the Best Pasta in NYC?

Del Posto's pork and veal agnolotti from last fall, with grana padano broth, parsnip puree and a sprinkle of espresso.

Haters. They gon' hate.

We're Loving the Bun Chika Bun Bun from ChikaLicious

This pastry wins for the CUTEST. NAME. EVER.

Flushing's AA Plaza Under Railroad Tracks Gone; Goodbye $1 Scallion Pancakes and Fried Chicken

I was also deeply saddened by AA Plaza's demise. Those fried chicken drumsticks were hard to beat at, what was it, $0.75 a piece? =T

Open Thread: What's Your Preferred Pop-Tart?

I can't believe no one said this yet but a FROZEN Hot Fudge Sundae flavored Pop Tart was my summertime treat of choice! Loved how the cream center got all chewy after a trip in the freezer.

Toasted frosted Brown Sugar Cinnamon and toasted S'Mores are tied for a close second.

I gotta try these new Chocolate Peanut Butter ones though :D

Eat This Now: Orecchiette with Lamb Neck Ragú and Orange Carrots at Del Posto

I had this a few months ago - those carrots haunt my memory with their sweetness.

Their veal agnolotti also made me weep with happiness.

Open Thread: What to Eat in New York When It's Too Damn Hot To Eat?

Well-chilled summer fruit - berries, stone fruits, and watermelon! Yum :9

The First Strawberries Have Arrived at the Union Square Greenmarket

@Mr. Nick - I find that they have a bit of vegetable sweetness, especially those little French Breakfasts, which tend to be milder than other radishes. I think a lot of people do indeed find that radishes have a peppery bite. That's my favorite part about them :)

Where to find a demi-baguette?

Food Emporium sells Tom Cat baguettes in both the regular and demi sizes =)

Where to Buy a Bone-In Pork Butt

Thank you friends! I did go to Esposito's and they were wonderfully, thoroughly helpful! There, I scored a 10.8lb pork butt, bone-in and skin on, for the measly price of $2.49/lb. Definitely going back to sample some of their delectable looking home-made sausages =)

Where to get a Good Birthday Cake in the Village?

^ I agree w/ @kathryn. Momofuku is for hifalutin' fancy-pants occa$ion$. Amy's Bread, on the other hand, is about as homey as you can get. Their devil's food cake with chocolate frosting is dangerously delicious. Simple, dark, moist, not too sweet...gahhhhhhhhhhhhhhhh *drool*

I think if you call at least 24 hours in advance, you can order one in a size that will suit your needs! The devil's food also comes in cupcake form, if you're in a rush, you can just grab a dozen of 'em!

Zhu Ji Dumpling Stall, a Flushing Gem Hidden in Plain Sight

This little dumpling shack is synonymous with my childhood, growing up in Queens. Thanks for reminding me about it SE! =)

How do you find motivation when you've lost it?

Think of the simplest and quickest thing you can make, and can make well - start from there. It's not a hassle, so it won't make you resent your new kitchen. And maybe after you take a bite, it will remind you of how rewarding it is to cook your own meals.

For me, it might be scrambled eggs. There are nights when I just want to face-dive into a box of Lucky Charms and call that dinner. But I'll remind myself that I can whip up really good scrambled eggs (and who doesn't love breakfast for dinner) and after a bite, I'll feel motivated to make something a tad more elaborate tomorrow. Baby steps!

Mango Mousse Cake

Cafe Zaiya @ 41st Street and 5th Ave has one! It's not really a cake though, just layers of sliiiiiiightly jello-fied mango mousse and stiff whipped cream. They pile it in a big plastic ring mold so it's cake-shaped.

We Try Every Species of Goldfish

I am LITERALLY eating handfuls of the "Original" Cheddar Goldfish as I type this comment. The rough, slightly sandy texture of the salt granules coating these bad boys is my favorite part.

Also, with regard to the Goldfish Grahams (please don't judge me), I like to rip open a bag of the S'Mores flavor, fish out the marshmallows for a separate sugary treat, and then dip the grahams in...Nutella. Omg. Seriously, just grab one by the tail and dip it head first directly into a jar of Nutella. They're tiny and have so little surface area, so you feel ok about eating a dozen. Until you realize 10 minutes later with certain horror that you've consumed half a jar of Nutella in one sitting.

Win Two Extra Mooga Tickets to the Great GoogaMooga

Shell Shucked! I would love to learn how to shuck an oyster properly without losing any digits in the process =)

Cook the Book: 'How to Cook Everything The Basics'

Martha Stewart's Baking Handbook - lots of buttered and floured fingerprints on the pages and covers.

Where to Buy a Bone-In Pork Butt

Dear Friends,

Do any of you fellow meat-appreciators know where I can find a whole bone-in pork butt at a reasonable price (aiming for 10lbs)? I used to go to Big Apple Meat Market in Hell's Kitchen for specialty and extra large cuts, but they have been temporarily shuttered as they are moving locations.

I'm all for finding an old school or family-run type butcher shop anywhere in NYC! If anyone has suggestions, I'd greatly appreciate it. Thanks so much =)

Chicken Wingsssss!

There's a plethora of bars in Hell's Kitchen - does anyone make a decent wing (preferably buffalo, but I'd settle for anything deep fried)? One CAN have too much Thai food along 9th Ave @___@;;

Grinding Almonds

To All The Serious Bakers/Kitchen Wiz Kenji!

I'm in a time crunch, and have to whip up a batch of Linzer Tarts by this Friday.

Most recipes call for grinding your own almond flour/meal, but I'm currently lacking a food processor - is it possible to do it in an old-school blender? I'd rather not have to buy bagged/boxed almond flour as I think the taste pales in comparison to the stuff that you can make after toasting the almonds.

I'd be most grateful if you had any advice

Dried Cherries!

Hello friends! Does anyone know of a store in NYC that sells dried cherries (and other quality dried fruits, for the matter)? They make such a delicious snack :)

Thanks! =)

Pumpkin Pie Around Midtown East?

I'm in the office, which is near Grand Central, and was struck by the most overwhelming urge for Pumpkin Pie...

Like, I want it so bad, I can cry. Where can I get my hands on some pie in this forsaken mid-town-East area????

Braised Oxtail and Gruyère Sandwiches

You know what we need more of in this world? No, no. I mean aside from Mr. Wizard episodes and eternal puppies. We need more slow-cooked, fall-apart tender meat sandwiches. Up in my part of Harlem, soul food and French cuisine define the restaurant scene, which means that EVERY supermarket in a 10 block radius sells a steady stream of oxtail. Why not start our braised meat sandwiching right there? More

How to Find and Order Great Pizza in New York

As a New Yorker, I'm unfit to make the call on whether or not we have the best pizza in the world. It's against my basic upbringing to even entertain the notion that our pizza, bagels, pastrami, and hot dogs aren't the best. But if you, as a visitor to our fair city, want to make the call for yourself, you should start by getting the best that the city has to offer. More

Sunday Brunch: Carrot Cake Pancakes With Sweet Orange Cream

Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate. It doesn't hurt that the carrots also lend a vibrant hue to the dish, for a brunch that looks (almost) as good as it tastes. More

The Food Lab: The Science of No-Knead Dough

I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor. More

Mindy Fox's Peanut Soba, Cabbage, and Chicken Salad

Salad for dinner always sounds virtuous, but not necessarily all that fulfilling (or just plain filling at all). Flipping through Mindy Fox's most recent cookbook Salads: Beyond the Bowl, it's clear that Fox, who is the food editor at La Cucina Italiana magazine, is trying to stretch the definition of what a salad can be. It's also refreshing that her range of flavors goes way beyond Italian food, like in this twist on Asian sesame noodles. More