feedmec00kies

I'm more of a savory person than sweet. I eat more sweet food than I used to, I think, but I tend to crave savory food when I'm hungry. I also grew up with salty french toast, so I'll eat it both ways, depending on my mood. Sweet things tend to aggravate my stomach more, seemingly as a result of GERD. I do love pancakes, though, but not as an every morning thing. Actually, this is a big thing for me. I'll eat cereal for breakfast, but I'd prefer to eat something savory instead. However, during weekdays I eat breakfast at work and have no energy in the mornings to prepare something at home. There aren't too many savory ready-to-eat breakfast options that I know about. I could cook eggs for breakfast at the office (we have a full kitchen), but it's not a compelling option because it takes more time than pouring cereal and milk into a mug and washing everything afterwards. I could start preparing breakfast the night before, but I haven't even been good about even bringing lunch to work. I think I just need to start pushing myself to prepare something ahead of time.

I'm fairly certain that they use firm tofu, but if I made it at home, I'd probably use medium-firm because I prefer the texture. And you don't have to cook or heat it beforehand. Just make sure to drain it well, and put some weight on it to try and extract as much liquid as possible.

The boyfriend and I are in the area pretty often to go to beer events at Barcade or Sputyen Duyvil, and it seems that our group always ends up at Fette Sau. The food (at least the meat) is very good. I still remember the first time I had the ribs. The sides I'm less crazy about. The beans are good, pickles are good, but I don't like my broccoli overcooked and I'm not a potato salad person (especially when it's got a ton of mustard on it). ETA: I forgot to mention that they do whiskey flights that are a pretty good deal.

Wow, they're finally releasing a DVD? When I saw that film a few years ago in college as part of a Feminist Film Theory course, it was because we were lucky enough that the George Eastman House in Rochester, NY managed to get a copy to have a viewing. Anyway... that scene with the meatloaf was one of the most memorable of that film, and amazingly hypnotic. I'm not a filmmaker, so I can't hope to top that.

No answers for you, but information regarding posting to both Twitter and Facebook. You have two options in Facebook applications that will pull your Facebook status from Twitter: 1. Twitter - Pulls all tweets as Facebook status updates. (Might be having problems, just to let you know) 2. Selective Twitter Status - When you use this application ending a tweet with the "#fb" will update your Facebook status. All other tweets are ignored.

Vegetarian supermarket gyoza are usually pretty awful in my experience. In my tenure as a vegetarian, my mom made up a vegetarian potsticker recipe that I've used with great success in college; vegetarians and omnivores alike enjoyed them. I've never committed the recipe to paper, unfortunately, but I can tell you what was in it and you can eyeball it. Filling them would be a good father-son activity, too, especially since nothing is raw. The filling consisted of scrambled egg, chinese chives, and bean thread noodles. Prep for the filling: - Scramble the eggs, using soy sauce and white pepper to flavor them. - Cut the chinese chive in 1/4 inch segments and saute. - Soften the bean thread noodles and cut into approximately 1 inch segments - Mix everything together, and fill dumpling skins. Now the proportions of eggs to chives to bean thread I've never quite gotten right; I think I usually end up with way too much bean thread. The amount of eggs and chinese chives should be about equal. I think bean thread should probably be a third of the amount of egg/chinese chive. It's more in there for a little texture, not flavor, so maybe you can use that as a guide. Instead of the method of frying the bottom and adding water to steam afterwards (a potsticker method of cooking that I've never quite gotten the hang of, honestly), I've usually steamed them and had a hot pan close by that I threw them into to sear them. They don't really need any more cooking than the time it takes to cook the dumpling skin, anyway.

I didn't check the audio slide show, but I read the whole article earlier today. It's pretty crazy that someone who's had such a history of disordered eating became a food critic. He's kind of mentioned things in non-review articles before about concern with his weight, but I had no idea it's been a life-long thing. My interest is definitely piqued. I think I'll be picking up the book when it comes out.

Thanks for the suggestions, guys. I actually came up with an idea that's actually pretty easy. Right now I've got a bunch of smoked tea eggs simmering in a pot on the stove. I'm going to make deviled eggs out of them, substituting mustard for either an asian mustard, wasabi, or both, and substituting regular mayo for Kewpie. After I pipe the yolk mixture back in, I'm going to garnish with thin rings of scallion, black sesame seeds, and a few grains of smoked salt. I'm going to employ my boyfriend's help to peel the eggs in the hour before I get home.

BTW, I'm trying to think in the Jewish/Chinese vein, since that's what my parents are...

The Hapa Kitchen, a "supper club" in New York, invited the core team of a group I'm volunteering with to a "hapa tapas" night on Wednesday, and asked us all to bring something. (For those of you who don't know what "hapa" means, it comes from a term that means "mixed race", particularly someone who is of partial Asian heritage) I'm all fresh out of ideas, and would appreciate some help. My main criteria is that it'll be able to sit for a night; my summer work hours have me home by 7, and this event is at 8, so I have only enough time to do finishing touches.

Not Guinness. Smoked beer. That stuff smells kind of like bacon, so it would fit right in.

Not something I make myself, but I looooove bay seasoning potato chips. Herr's and Utz both make them, but they're a bit hard to find, at least in NYC.

As much vitrol as I'd like to spew at her for that quote (I did major in Women's Studies after all), it seems from the article that she is in serious need of psychiatric help. It's very clear that she has an eating disorder, even if she won't admit it, and justifies her behavior to herself (and not so much to others, as she would like to believe) with these outrageous statements. I'd wager that the eating disorder is only a symptom of larger issues. In other words, just ignore her, and hope that she gets the help she needs. This isn't a food issue. She's just a woman with a mental disorder who just happens to have gotten public attention from it. I know the effect that mental illness can have on a family, and I just hope for her family's sake that this doesn't continue.

I should add that the reason it's uncommon is that it's more expensive; bottling lines need to be able to accommodate smaller bottles (or else they are hand-bottled) and the bottles themselves are, IIRC, more expensive as well.

Yes, there are decent microbreweries producing beers in "nips" or otherwise small bottles, but they are usually reserved for strong styles like eisbochs and are usually special releases. Kuhnhenn Raspberry Eisbock is the first one that I can think of. It comes in a 6.3 oz bottle. There are more, but I don't know them off the top of my head. I can take a picture of my boyfriend's little collection of empty nips when I get home, but those are probably all special releases and some of them are 20+ years old. I'll pick his brain for more information. edit: should be "...strong styles with low yields like eisbochs..."

Agreed. When I've seen the type of beer mentioned on menus, it's usually a witte/witbier, though a saison would probably work too. You should definitely go with Hoegaarden, as the past 2 people have suggested. It's decent and easy to find, since it's produced by Anheuser-Busch InBev.

Ughhhhhh... I have one of those. I think that it must have come with a pan that fit into the metal frame in there, which isn't a shelf and seems to have fit specifically with a tray the manufacturer sent with it, but I've never seen it. Also, I'm a little OCD so having somewhere that I'm supposed to put FOOD in so close to the ground totally grosses me out. I've managed to avoid using it almost completely. I'd rather turn the oven all the way up and put the item near the bottom of the oven than try to slide anything into THAT ::shudder::. Never mind that this is a NYC apartment-sized stove to begin with. Also, I assume there must be a way to get the top of the stove off (besides just lifting the black grate that the pans sit on) so I can better access the area around the burners where food gets trapped, but I can't figure it out. My dad said it should be doable, but he's going to have to figure it out because this was the first gas stove I'd ever dealt with and it's the same for the boyfriend. I think I'm going to die when I see all the old dried food down there, though. And hopefully not roaches. Oh please god no roaches! Clearly you can see how horrified I am of the whole thing when I start to think about it.

Just a warning if you plan to go to Ippudo. The wait, in my experience, can jump to about 45 minutes after about 7:30ish until 10:00 or so, so plan ahead.

If I'm not mistaken, what you have are what are more commonly known as oil cured olives (or sometimes, more correctly, salt cured). I'm only confused because you said they're stored in brine. I usually snack on them, personally. You can also use them for tapenade (which then in turn can be used on chicken), in Moroccan dishes, in salad, etc. You'll have to dig around a little to find recipes, but it'll be a little easier if you used "oil cured" or "salt cured" in your query. Keep them sealed up in your fridge in an airtight container and they should keep for maybe a few months (at least a month or two). The Kitchn (Apartment Therapy) has a blurb on them here. (edited to add some more info)

Hey, I heard recently that East End is going to re-release their kvass. You should try and contact them and see when.

They did a writeup of these bad boys on Serious Eats a while back. I don't know how I feel about it. Seems wasteful, in terms of packaging materials, which bothers more than the cost per pancake. And yeah, "organic" is tacked on to more and more, with the hope that people will think that organic ingredients makes prepackaged stuff healthier.

Awkwardness isn't an issue; people are supposed to show up at 5, but I'll be getting there an hour or two early to help with last-minute things.

Hi all, Soooo... A few days ago, I had posted a query about buying a flourless chocolate cake for a Passover seder in the NY forums, but I'm now baking it from a recipe given to me by the host. Several issues have arisen from this... Most importantly, I'm going to make the cake tonight, for the seder tomorrow, and it will have to be transported by subway and train to Westchester. I also don't have a cake carrying container, but I do have some time there before the seder starts. Do I: * Leave the cake in the springform pan until we get there tomorrow (Will the cake sort of "overcook" from residual heat if left in the pan? Should I loosen the pan and then close it back for transport? Will the parchment paper stick too much to the cake, or will the cake stick to the pan?) * Go out and buy a cake transportation device * Something I haven't thought of I'm going to give myself an ulcer worrying about this, meanwhile. Any help is appreciated.

The task has been put upon me to find a flourless chocolate cake for a not-very-strict Passover seder next week. It doesn't need to be certified Kosher, just made without flour. I don't even think dairy/non-dairy matters that much (I hear there will be dairy and meat on the same table). I'm looking in the East Village or near Grand Central, because I don't anticipate taking the whole day off next Wednesday; I don't want to have it so out of our way that I can't get my boyfriend to pick it up if it comes to that. I might be traveling directly from work to GC, so perhaps somewhere on the way (I work in the South Bronx) is viable too, if you all think my parameters are a bit narrow. BTW, I have actually found one bakery that sells one - Black Hound Bakery has it on their Passover menu in a couple of sizes - but I'd like to know what my options are. Thanks in advance! (I hope a finished product belongs here and not NY Dining, but mods can move this if necessary.)

My boyfriend and I went to Belgium last fall... I'll try and give you some information later, when I have some time to put together information. In the meantime, you should definitely check this page on Ratebeer - it was our resource for our trip. And you MUST go to Kulminator in Antwerp. Try and bring a bottle or two of American beer for the owner. He (usually?) will give you something in exchange. Edit: You can also check BeerFly on BeerAdvocate.com, though it seems you need an account to see the results.