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MelissaH

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Everything posted by MelissaH

  1. MelissaH

    Dinner 2019

    Jacques Pepin's been doing something similar for years. His recipe is at https://www.geniuskitchen.com/recipe/jacques-pepins-potatoes-fondantes-274197 (among other places). I typically just use salted water for the parcooking. They're delicious.
  2. MelissaH

    NYC steakhouses 2019–

    Reporting back: We went to Keen's and were seated upstairs in the rather small Lillie Langtry room. The salads were delicious. Our friend enjoyed her shrimp. We enjoyed our perfectly-cooked medium-rare porterhouse for two, glazed carrots, and creamed spinach. We had leftovers of everything, but our friend did not. The leftovers came back home with us, and became our dinner the night we got home. A great time was had by all. I'd go back again. Except that there are so many other places we haven't been to yet, and still want to try, which means we almost never make a repeat visit anywhere in NYC! Thanks for all the help, all of yinz.
  3. MelissaH

    NYC steakhouses 2019–

    My husband and I would like to eat a really good steak on our next visit to NYC. The kicker: we'd like to eat with a friend who will eat seafood of all kinds, but not meat. (We were surprised to hear that steakhouses often have good seafood options, in our friend's opinion.) Who is doing a really really really good steak these days, with good fish or other options for vegetarians? Our original thought was Peter Luger, which I've always heard of as a classic. But I'm a little turned off by the difficulty of getting reservations there (the line seems to be busy every time I phone), and somewhere that takes credit cards would be easier to deal with than somewhere that famously does not. But first and foremost is getting a good meal. I've never eaten a dry-aged steak, and am looking forward to the experience. Sides (potato and vegetables) are also important. FWIW, our friend will be coming from work, which is just west of Union Square. Bonus points if it's easy to get to from there. Thanks! Melissa
  4. Yinz are making me really jealous that I'll be getting ready to take a group of students to Scotland over the weekend, instead of hanging out with you and the chocolate.
  5. I think I've said it before, but instead of water chestnuts, I use jicama these days. It has the same crunchy, lightly sweet quality, and because they're bigger, I find them much easier to peel and otherwise work with.
  6. MelissaH

    Trader Joe's Products (2017–)

    Is that mango sauce the same amba that's used on sabich sandwiches? If it is, the frozen eggplant cutlets would make prep a snap.
  7. If you do come to Manlius, please remember that you're only an hour's drive from us! (And the biggest Wegmans in Syracuse is on the way there.)
  8. MelissaH

    Passover jelly rings?

    I've had a request for a homemade version of the chocolate-covered raspberry jelly rings that appear each year at Passover time. We all know that when they get old, they get hard and yucky, but when they're fresh they're soft and I admit to having a fondness for them also. There's also an orange version, but the raspberry is the one we all remember. Does anyone know where I can find a recipe? The ones sold in stores are kosher parve, which means that they don't contain gelatin. A quick internet search tells me that the ingredient list includes pectin. Is it possible that they're just a version of pate de fruit, shaped in rings and then dipped in chocolate? Thanks, Melissa
  9. We once rented a short-stay apartment in A'dam where the bathroom had no separation of anything. The TP was on basically a vertical stick with a base, which held 3 or 4 rolls. You had to make sure you carried it out of the bathroom before you showered, so you didn't soak it all into uselessness.
  10. MelissaH

    Trader Joe's Products (2017–)

    My plans to get to TJ's last week were derailed by a nasty little winter storm that dropped snow, and then rain, and then the temperature dropped enough to freeze it all, and then it snowed some more. So after my morning hockey game when the snow was just starting, instead of heading to TJ's, I fed the car, did a very quick app-guided Wegmans run, and got home before the roads got too awful. (The next day, I got to clear the driveway of a few inches of snow over top of an inch-thick layer of ice, and a knee-deep clot of snowplow poop at its end, none of which was amenable to snowblowing in the least. I had 4+ hours of not-fun.) But yesterday, I did finally get there, and was able to get some of both the freeze-dried grapes and the ruby chocolate wafers. I was also persuaded to get a package of dried persimmons, which two people were looking for (and an employee restocking the section also raved about, as did the cashier who checked me out). Those of you who have tried the ruby wafers: would they be a good addition to King Arthur's vanilla-orange cranberry cookies (last time I did half dried cranberries, half pecans) or would they compete with the cranberries?
  11. MelissaH

    Trader Joe's Products (2017–)

    With that combination of ingredients, I'd want cilantro. But I like cilantro, a lot.
  12. Schwartz's is still our go-to for a smoked meat sandwich. Yes to medium fat. We always get ours with a pickle, an order of fries, and a cherry soda. And after we eat, we go to the takeaway shop and get some meat for sandwiches at home.
  13. Jollibee is apparently a Filipino fast-food chain, with a few outlets in selected U.S. locations as well. They just got reviewed in the NY Times: https://www.nytimes.com/2019/02/14/dining/jollibee-review.html
  14. MelissaH

    McDonald's 2013–

    I thought the only pies currently available were baked apple pies. Not that I know for sure, because for us, McD's is exclusively road food, what we eat in the car when we haven't been able to pack something to come with us. My husband thinks their burgers are easier to eat with one hand than other fast food.
  15. MelissaH

    McDonald's 2013–

    I hope the filets o'fish get fried in different oil from the Donut Sticks.
  16. I'm curious if they mean they aren't good to use in a baked good where they get melted and incorporated into batter. They look quite striking in the cookies!
  17. Whoa. 12 square meters is about 130 square feet. Our bedroom is bigger than that. And it felt like a stretch (or maybe a crunch) to us when we spent three months of sabbatical in a flat that was all of 40 square meters: living/dining room with Murphy bed, kitchen, bathroom, WC, and balcony about the size of the one in your photo. (One of my most vivid memories of that time was that every morning, one of us would ask the other, "Are you done in bed?" so we could fold it back up and regain our living space.) We had a little more than three times the space you did. Is that a typical size for an apartment in Kyoto? How many people lived there? What sort of space did you have, and what were some of the things that many people expect to have in their houses that you needed to go elsewhere to find?
  18. MelissaH

    Trader Joe's Products (2017–)

    Please don't buy out the entire supply in upstate NY, because I won't get to the closest TJs until Tuesday, which is still three days off!
  19. MelissaH

    Lunch 2019

    @Anna N's lunch looks like our dinner last night. We used locally made Italian sausage for our ground pork (half mild, half spicy), and the only other seasoning was from a jar of chili crisp.
  20. MelissaH

    Trader Joe's Products (2017–)

    OK, I'll be planning my slate of next week's Syracuse errands to include a TJ's stop. I'm way too intrigued by the freeze-dried grape idea. (As long as they don't resemble evil raisins in any way?)
  21. MelissaH

    Microscopic Herbs

    Thank you for this. I think some of the photos might make neat kitchen art!
  22. Have you tried using organic powdered sugar? It typically uses tapioca starch rather than cornstarch (because it's difficult to source non-GMO corn) and thus has a different mouthfeel. It also doesn't taste as processed, thus you might not need to add the coconut extract.
  23. MelissaH

    Dinner 2019

    How much of a PITA is coring the sprouts and separating the leaves?
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