AmyDaniel
-
Posts
155 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by AmyDaniel
-
-
Thanks for that, Tepee! We don't use coconut for our home (Indian) cooking, so I've never seen home graters like that - what a fantastic idea, though! It'd be so, so cool to make homemade santan...but then again, you can't get coconuts around every corner here.
-
dornachu, are you talking about the shochu drinks with soda and fresh fruit juices (I've seen drinks with Calpico too), or the canned "chu-hi" drinks you can find in convenience stores? I like the fresh shochu drinks better, but the chu-hi drinks are low in alcohol and girly-fun to drink with friends; unfortunately, I can't find them at all here!
-
After re-reading Laksa's awesome foodblog, I'm wondering - if one can't procure fresh coconut milk, can one soak dessicated coconut in water overnight and use the liquid for making nasi lemak with success?
And another question - is home preparation of santan still common in Malaysia? My siblings and I used to pore over my mom's Malaysian cookery book that she used in school during the '60s; preparing santan wasn't even explained, as I think it was assumed every girl in the country knew how to do it already.
-
Tonight, at a tiny Japanese restaurant in the East Village, I had a great concoction: sudachi-infused shochu mixed with yuzu juice! Really, really delicious!
-
My fav weekday nasi lemak is nasi lemak bungkus (bungkus=wrap/packet), with its basic coconut rice, fried peanuts with anchovies, sambal, cucumber and half a hard-boiled egg - all for RM1(27 US cents). Nothing like unhurriedly enjoying your nasi lemak biasa with a cup of Boh tea after all the children have gone to school.
I wish I could have that weekday nasi lemak and Boh tea here.
Now I really want *real* Malaysian food! -
Can you have a rice machine?
I had a rice cooker in college (it was probably forbidden, but it saved my life).
happytechnogirl, if you get a rice cooker, a hot plate, and a small pan (I guess - unless you can cook w/a wok on one of those things), you might be able to make egg fried rice. My mother makes a little variation on it, with some fried onions and cumin seeds before she scrambles the egg and adds the (day-old!) rice. V. good.
-
Well, guess what, Amy? I had Japanese comfort food for dinner. I wanted to feature a longstanding Italian restaurant, Col Legno, in this blog, but I wasn't hungry enough. In retrospect, there's something a little funny about that
I'm so pleased that a night shot came out well. I usually have so much trouble with night shots. Anyway, there are two branches of Menkui-Tei: The Midtown branch and this East Village branch, on Cooper Square (the extension of Third Avenue) between St. Marks and 7th St.
This is a real Japanese place that seems to me (at least based on two visits so far) to cater to Japanese customers more than any others. And there are signs up inside that look like this:
Pan, I pass by Menkui-Tei all the time! I've always wanted to try it - my sister and I are partial to Menchanko-Tei on 45th St., but we're constantly talking about these other ramen places. Have you tried Rai Rai Ken, or Momofuku?
Re: falafel, I pass by Al Manara when I pick up hookah supplies and sweets on Steinway St.
I always manage to go to Astoria after I've already eaten... And I did have an unpleasant experience at Chickpea - I think I mentioned it on the Chickpea thread in the NY forum - ah yes, here. I really will give Chickpea another go soon. -
Well, this is where I had lunch today:
Chickpea
Actually, last week an acquaintance of mine advised me to try Chickpea again. So I'll definitely have to try again.
I have yet to check out the Jordanian place in Astoria that zeitoun says is the real stuffWhich place is that? Al Manara?
-
Pan, you better go to Pan-ya, haha
And then you can show Sunrise Mart, JAS Mart, Go Restaurant....Crif Dogs.... 
Ooooh, and how about a falafel taste-test between Chickpea and Hoomoos Asli? Oh, and you could try the hummus at Hummus Place on St. Mark's.
Wash it all down with a cocktail at Angel's Share.
One might guess I like the nabe.
-
Here is the thought. A korean food show either on PBS or Food network with a chef who knows about korean food. I'm thinking series not a single segment.
Who would you pick to do the show?
I nominate my wife. She's sexier than Nigella (much thinner, but still curvy), can tae kwon do chop Martha, speaks more clearly than Julia Childs, can out smoke and drink Bourdain, she's a total smart ass but is passionate about food, only thing is she's shy.
All riiiight!
Come on, JY! -
Try sorbet with passionfruit pulp and orange juice. It works pretty well.
Another sorbet suggestion - Jamie Oliver made a passionfruit and Campari sorbet on the Naked Chef - I recall it b/c it looked delicious -
-
-
Back in my hometown (in NY), we have family friends from Madras who'll occasionally make us homemade murukku, or who'll bring it back from India. Huge Ziploc bags full of it; we'll tear through them in a day or two.
I've not seen the stuff manufactured by big companies (like MTR), but then again I haven't looked.There are hundreds of small shops that make these on a continuous basis and then there are big brands like MTR and Haldiram. I have a SAWA cookie press to fool around with when I deviate from the norms( Rosemary, Mango ginger, Fennel...
) Mango ginger?
-
I'm really impressed with the Bertie Botts' flavors. Grass and pepper are actually pretty good.
Eating pineapple and coconut Jelly Bellys together...pina colada.
And I loooove the strawberry cheesecake flavor.
-
Percy, where did you get those truffles??
-
Well, I just don't like rose syrup, so I'm biased.
But don't be afraid to try what you think will be interesting! I'm sure a few drops won't be overkill... -
Next try,an almond soup drizzled with a rose syrup.
You mean rose water or rose syrup?
Rose water (unless it's overused) can add nice, subtle rose flavors and aromas to whatever you add it to. But in my experience, rose syrup is a thick, red, overly sweet and flowery liquid that my relatives used to mix with water to drink. It tasted just like eating a bar of rose-scented soap.
Which are you planning to use? -
My own nominee, however, is not geographical. I think you have to have more than a few drops of Jewish blood in you to appreciate noodle kugel/pudding. I've tasted many of them and not once was I ever inspired to ask for the recipe, take seconds, or even finish what was on my plate. Dry, yet somehow soggy too, overcooked noodles with very little flavoring, not nearly sweet enough to be considered a sweet dish like applesauce or sweet potatoes.
Are we talking about kugel with lots of sour cream, eggs, sugar, cottage cheese, cinnamon?
But, but...I'm not Jewish!
I'm trying to think of Indian foods that are acquired tastes...bitter gourd, maybe?
-
Perhaps a few drops in your cooking rice to scent it?
-
Fish McDippers
-
ok, I have not read all 10 pages so hopefully no one mentioned this one, but the Spanish word "pinxtos" is pronounced pinztos, right?
Elie
I didn't read the other pages either, but I'll take a stab:
The "x-" takes a "ch-" sound in Catalan and Basque (I speak/read/write neither, so someone with more knowledge please correct me if I'm wrong), so "pinxtos" will be pronounced "peen-chohs".
At least that's how I say it.
-
And while Paula Wolfert might make warka by hand, I suggest you go to a Greek bakery and ask to purchase fresh phyllo. You'll be glad -- both for the flavor and the fact that it is easier to work with than the frozen, factory made sheets.
What a great idea!
JY, did you purchase those pastry leaves from a N. African market? Are they common in N. African/Middle Eastern markets?
-
Well my lunch box was mostly Roti/Parantha and Vegetable along with some salad. My mom's parantha's were(are) so good, soft and they always had layers.
My class mates depending on part of the country they were from (or sometimes day of the week or if it's a special day (b'day, festival etc)), their lunch boxes had Idli, Dosa, Poha, Sabudana kichdi, Various Preparation of rice, different types of veggies with Roti/Parantha, bread and jam, bread rolls, kichidi with pickle.
One person normally claimed another person's luch box, though everyone got a taste of what other ate.
All my friends were vegans atleast in their lunch box, so we all had a great time. Oh those were the days...
*sigh* To have paranthas for school lunch! My mom would only pack American lunches - ham sandwich, tuna sandwich, turkey, turkey, turkey........
-
Let me also add my wishes for your husband's speedy recovery, bloviatrix!
One question for you: where do you purchase your lemongrass?
Middle Eastern and North African ingredients
in Kitchen Consumer
Posted
AWESOME to know; thanks, Zeitoun!