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Everything posted by feedmec00kies

  1. I eat a pretty high protein diet and have trouble digesting too much fat and sugar together, so I have this problem as well, but have an easier time because I eat meat. Theoretically savory meat options like the Epic bars are too sweet for me, and Kind bars have too much nut fat. I've settled on biltong (like those paleophiles) because it's less sweet, less salty, and not as hard on my jaw as beef jerky. Would you consider some sort of vegetarian product like Primal Strips? As far as I recall, some of those flavors were better than others (generally, and in terms of sweetness), and they're shelf-stable. Decent macros profile, if that's a concern; almost all of them have 10 or 11 grams of protein per serving, 2-3 grams fat, and 7-8 grams carbs.
  2. Honestly, jdmark, after looking into options a while back I stuck to storing recipes as documents in Google Drive and organizing them into folders. If I'm preparing to use a bunch of them for something (like we're having people over) I copy the relevant documents into a folder for that meal/party/whatever. At some point I'd like to add details to files like when something is suitable for a particular special diet (we have a friend who has Celiac and others who are vegetarian) and maybe some other information, though right now I just put acronyms in the file names. But it's easy to edit on my computer and I can access everything on my phone, so it's what I've stuck with.
  3. Also, I don't live in the suburbs but my parents do. And let it be known that if my mom, queen of marking circulars and making my dad schlep with her to all the stores (she can't drive) buys anything at Whole Foods? There bloody well must be metziahs to be had for the kind of stuff they sell. (Though my dad will be the first to tell you the drive alone probably eliminates the savings, but you can be sure he's only broached that topic with my mom once because he lived to regret it.) And yes, my parents shop in every kind of grocery-selling store there is: traditional supermarkets, East and South Asian markets of all sizes and varieties, Trader Joe's, smaller natural food stores, the 99 cent store ( )... Edit: And my dad drives a Nissan, for what it's worth. Heh!
  4. And the ramen joint upstairs is pretty good too . Mmm, I'll have to keep this in mind... though usually when I'm eating there I'm trying to take the opportunity to be a bit more virtuous health-wise regarding my meal choices.
  5. As a fellow New Yorker, I'll second this. I also happen to live near a WF in Manhattan that's close to the size and layout of a standard, not-in-NYC supermarket (the Bowery location). With the size of most markets around here, (that) WF is one of the places I go to if I need something specific; it's one of the only places with enough shelf space and sq ft in Manhattan that I can be guaranteed to find what I'm looking for and won't have a panic attack having to get around other people to find it. That alone is worth any extra expense, though unless I go out of my way for lower prices (which is unlikely, because I don't have room to stock up when stuff is on sale), most markets around here are comparable in price.
  6. I think it is. In the last few months I've seen another brand of olives in a small foil pouch being marketed as healthy, but I can't remember the name off the top of my head.
  7. feedmec00kies

    Matzoh Brei:

    I make my matzoh brei savory, and how my dad makes it: Ratio of 3 matzoh per egg, enough total volume to fill the pan I'm using. Heat a decent amount of water with some salt added. Brown sliced onions and mushrooms with some salt; set aside. Break up matzoh in to somewhat large pieces (around 1.5-2 inches, I'd guess) and put in large heat-resistant bowl. Pour hot water over matzoh, cover with a plate for 20-30 seconds. Drain. Carefully mix in mushrooms and onions mixture plus beaten eggs seasoned with salt and pepper so as not to break up the wet matzoh. Add additional salt and pepper, to taste. Pour whole mixture into a heated, oiled pan. Flip as if a frittata (with a plate's assistance. Cut into wedges and serve. I figured I'd specify because people make theirs differently. My husband grew up with the slightly-dampened-and-scrambled-with-eggs variety. (And it was served with balsamic vinegar!) Actually, when we were a little older my dad also made a sweetened version with apples which he baked in a cake pan. My absolute favorite store brand matzoh is Rakusen's, a British brand. Having gotten used to this one I have always hated eating all the other ones plain. I loved enough that I posted a few years ago asking if anyone knew where to find it locally. I gave up the chase in Manhattan, though, and just ask my parents to buy me some on Long Island come Passover.
  8. feedmec00kies

    Partial Growler

    It won't be as good but it'll should keep overnight. I'd try and finish it the next day, though. Though worse comes to worst, you can always cook with whatever might be left after two days, right?
  9. Not that I know of. I've never cooked rutabaga but I've made golden beets before and IIRC, they didn't really change in color.
  10. As a fellow New Yorker, I can say that pretty much every onion or garlic purchase I have made at Whole Foods (always out of convenience at this point) has ended up with rotting layers in my onions or bad cloves in the bulb of garlic, even as careful as I am. I don't know if it's every Whole Foods in NYC, stardiff, but I've noticed it at the Bowery and Union Square locations. On the other hand, I've pretty much never gone wrong buying garlic bulbs (or onions) at the smaller local market I frequent; it's usually quite fresh and never rotten. I don't know the provenance of this garlic, however.
  11. Pretty sure there's no such thing as a "male" or "female" eggplant (or any other fruit, for that matter). Botanically, they are all have seeds unless they're bred out because it's a means of procreation. Moreover, eggplants self-pollinate, so the plant itself has both male and female organs in each flower. Seems to be some thing about there being more or less seeds being attributed to gender, though. Since the seeds are a bit bitter, that would make the more seedless fruits tastier. Edit: I do not believe that there are gendered eggplants. If you want fewer seeds, the general rule is to look for younger eggplants, since the seeds are less mature. Edit again: The "bred out" comment about seeds is about fruit and vegetables in general (like watermelon), not eggplant.
  12. I was always under the impression that, if we're talking about a gas stove (OP never indicated, AFAIK), there is a danger of elevated carbon monoxide levels. If you're not interested in spending $400, look into reviews for an oil-filled electric radiator. They're safer than the coil-style heaters and seem to work much better, too.
  13. Grafitti on East 10th is pretty tiny; what you see in the photo on their site is the extent to their space. They squeeze some more people in with table-sharing for small parties and by keeping customer's coats in the basement during the colder months.
  14. Isn't the handling of the curds--stretching them in hot water to form the ball of mozzarella itself--critical to the quality of the finished product? Maybe they don't have control over the process (and ingredients) in full, but I don't think it's a complete "farce" either.
  15. It spends minimal time in my hand. In my hand, I'll start cutting a little on one edge to get through some crust so the knife won't slip, but then the bagel goes on its side (so it looks like a wheel) on a table or other surface and I hold it with my hand arched above where the knife is. (Edit for clarity: This way, I can stab down if faced with an inadequate cutting utensil.) I've never cut myself slicing a bagel, though because of my age I don't have as long a recordable history of bagel cutting as some here might. I did witness a peer slice his finger open cutting a bagel with a plastic knife when I was 12, though.
  16. That sounds delicious... but you had to get a case???
  17. Moroccan oil-cured, because I'm a salt fiend, and nicoise because I like the texture and flavor.
  18. Third-ing cultural. I think slightly pink whole chicken is more common with Chinese (Cantonese specifically?) people, and I know for a fact that there is such a thing as chicken sashimi.
  19. Doesn't seem too strange to me, though I've never eaten it that way before; I find a lot of similarity in flavor between the white part of watermelon rind and cucumber. Not sure if that's just me, though.
  20. My apologies, Daisy (and Jaymes), if I came across as judgmental of people who would raise their hand to state that they have a gluten intolerance. I generally assume that--unless someone is trying to tell me that the way they eat is the "right" way--it isn't for me to judge the veracity of how certain foods effect them, or their reasons for avoiding certain foods. Even the gluten and casein-free diet, which I am critical of as similar to the anti-vaccine movement, doesn't make that big an impression on me, because a psychological benefit for the parents who feel it helps their child is still an improvement. One of my college roommates had Celiac disease, as did her whole family, and I did some reading up on it a while back (where I too picked up the understanding that a simple blood test should be enough, though apparently not). I cooked with her sometimes and saw how it affected her diet. The gluten-free thing didn't pick up quite yet when we were in college, but Atkins was big, and she once proclaimed how happy she was about the diet because it made it easier for her to find or ask for gluten-free alternatives (she didn't seem to need or care about avoiding simple exposure back then, though I know she said her mother needed to). Edit: The gluten and casein-free diet isn't, in my mind, actually worth of equal criticism as the anti-vaccine movement, just to be clear; the gluten and casein-free diet hasn't been researched thoroughly enough.
  21. Well actually, in a way it HAS been: Zagat Releases 2011 Fast Food Survey ...And that's why I don't use Zagat ratings. Edit: Rather than posting another comment, here's Zagat's own page on the 2011 Fast Food Survey.
  22. To add to what gfweb said, unless I'm remembering something wrong, one of the reasons people go gluten-free is for managing autism; there's been a trend of parents of autistic children who swear by a gluten-free, dairy-free diet as a way of lessening the effects of the disorder.
  23. Interesting. We received a "complimentary" copy of a "Downtown" NYC (Canal Street and south) Zagat earlier this week in the mail (from Verizon) and my husband and I briefly discussed how Zagat is, in a way, becoming obsolete, at least to many people because of internet reviews. I guess it was only a matter of time until an internet-based user review service acquired them. I think Google stands to benefit a huge amount from this, because currently (at least in my opinion) their user reviews aren't the most robust or useful out there. I find their reviews suffer from the fact that 1. few people actually review on Google Places, at least not in a major metro area like NYC, and most of the data comes from other sites, and 2. I find the reviews that *are* posted directly on Google are unreliable because of the users who seem to post on there (don't provide constructive criticism, as they're often either huge cheerleaders for the place or people looking to punish the establishment for poor service). Edit: to clarify, I think Google stands to benefit financially a lot from this, in comparison to a hypothetical situation where another user review site bought Zagat.
  24. Oh yeah, they need to be able to have a conversation... ...I think your friend might be looking for the holy grail of pizza restaurants.
  25. I know from going to Luzzo's on Saturday that they take reservations, at least for larger groups, but they don't have much in the way of wine. I really think Otto (which DanM mentioned) is your best and possibly only option; I think your friend will be hard pressed to find a good place that both has a wine menu AND takes reservations.
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