Bond Girl
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Posts posted by Bond Girl
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A classic corn and crab meat chowder served cold with a bit of jalapeno is really awesome.
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I ate there with Bux and Mrs. B. The meal was a lot more enjoyable than I expected. I am always surprised at how wonderful a dining experience at WD-50 can be. The Octopus order was nice and rich with great balance, the skate was a bit unskate like but interesting nonetheless. I had a bite of Bux's pork belly, which I did not like at all, but I don't like to eat that many meat so I'm probably not a good barometer.
Sam's desserts rock big time. I ordered 2 desserts being the worst dining partner for anyone on a diet. The parsnip cake, which according to Sam is a deconstruction of the Carrot cake, and the hazelnut parfait-an orgasmic concoction that should be made illegal. Even my adopted brother-the dessert hater-ate a great deal of my desserts.
Can't tell you about the wine, but the fruit punch they made me kept me very happy all evening.
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I certainly would like to go to one...but don't know where to get the 411 on it.
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Don't like Capogiro, no subtlety. Love Il Laboratorio, especially after attending the ice cream seminar with Jon Synder. He takes making ice cream to the next heavenly level.
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The fish taco is indeed very good. Having visited with Bux and Mrs. B, I rather think that the taco stand is a neat little place to eat.
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Absolutely, positively YES!!!! Okra steamed with a bit of salt, okra with jalapeno, tomatoes and corn cooked in a stew serve over rice, okra stirred fried with Indian spices, and, Monica Bhide makes a killer deep fry okra....
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The place is crowded and noisy on a sunday night. At 9 pm, my friend and I were relegated to the bar as we were told that the waiting list for a table is really long. The service wasn't exactly world class, but it didn't bother me on a sunday night when I didn't have anywhere to be at except people watching.
Food wasn't bad either...Tuna tartar was okay, although not as fresh as I would like it. My friend's calamari was well executed, but lacked balance in flavors. Similarly, the languini with shrimp that I ordered lies on the bland side, but sound technique wise, and my friend was happy with his pork chops.
Dessert like the main meal was good but unexciting. Don't go expecting culinary cartwheels and you won't be disappopinted.
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For the granache from Planatation chocolate email: Will Goldfarb at Will@akwa.org.
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In the NYT style section, there's an article? featuring a restaurant hidden beneath a taco stand in Nolita. No signs, no PR. No published reservation number. Guess the secrets out.
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Went to Devi twice recently with my friends, and both times the food was excellent beyond expectation. Highlights of two meals included a heavenly parsi halibut and a savory Goan shrimp. I got to have my usual favorite of Manchurian cauliflower and tartly sweet Bhel Puri. Then there is the all time favorite Flooda, a dessert that I dream about. And, a new discovery of cream trio that tasted elegantly against the Indian flavors. Surbhi's desserts definitely gets better each time. I'll certainly make this one of my regular places to eat.
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Let me find out.
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I personally go for the granache line from Plantation chocolate. Will Goldfarb, former pastry chef at Cru, consulted on these, and they are really intense in taste and flavor.
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Vere is www.veregoods.com and plantation chocolate you can find at City Bakery. It's the environmentally friendly, eco conscious chocolate.
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Granted Jacque Torres is a transplanted chocolatier, but some folks think it's mighty cool that his chocolates are made right here in the big apple. Then there is Plantation chocolate's new granache line, which is also made locally. The new kid on the block is Vere, a locally produced chocolate line that is supposedly naturally sweetened, low glycemic, and high fiber-for the health conscious chocoholic. Who's your favorite local chocolatier?
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I think yogurt contract only slightly when you make them at home....so you should get most of what you put in, or at least the way I make it.
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If I wait for all my friends to get their schedules and finances straight before eating out, I'd never eat anywhere. I have some pretty interesting adventures eating alone, and have bought reading materials into Jean Georges, Gramercy Tavern, Hearth, Gothan Bar and Grill and Jewel Bako. It's very normal in New York.
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Here's my 2 cents...For many years, friend and colleagues marveled at all the stuff I eat, while remained relatively normal in weight (120 pounds at 5'4"). I am the person who drinks whole milk, eats loads of carbs, orders my own dessert (sometimes 2 desserts) and use real sugar.
I think the trick is to think about what you eat and to fully comprehend the taste of of food that you put in your mouth. What are you tasting? What are the flavor notes? How does it feel? What do you think of the testure? And, do you like it? It's the thought process that slows down the eating and really let you think about if you really really want that extra bite of food. It also train your palate to look for things that are really pleasing to you, rather than settle for the some mediocre tasting meal.
Of course, this is a little impossible when you are starving, so I eat throughout the day, tastiing this and that.
I tend to get bored with food after a few bites, so I stopped eating them, unless the dish is supremely interesting. Also I won't eat what doesn't taste good to me, so badly cooked food is out, microwaved food is out, frozen food is out, and chemically processed foods and substitutes like margarin, saccharin, and iodized salt is out. That leaves just real, whole natural, organic good food. The exception would be when I am really hungry then I'll eat just enough to staff off the hunger.
It's made me a better cook and kept me in good health so far.
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Never been to Aqua but Farallon is definitely the most over rated restaurant in San Francisco.
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I stopped having dinner guests because my apartment is simply too small, but I remember fondly the time my friend bought a date who didn't eat meat, dairy, mushrooms, beans, night shades (tomatoes, eggplants, etc) and whined about how plain and uninventive my food was.
Another time, a dinner guest simply wouldn't leave, and sat on my sofa watching television while I clean up. She ended up crashing on my couch, leaving a livingroom littered with dirty dishes and glasses from raiding the refrigerator at night.
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Wow, Sarah, that's wonderful. Thanks for sharing it with us.
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Some advice from a single New Yorker who also loves good food (I frequently get into the "how little money can you survive on" contest with my friends):
1. stock your pantry with non-parishables like rice, beans and pasta.
2. Go ethnic. Chinese, Indian and Thai food are particularly design to feed a multitude of people, stretching the ingredients. A half pound of steak can be one entree or it can be cut into strips, stir-fried with some onions, peppers and carrots and stretched into two meals (lunch for next day). I made some Indian spiced zuchinis last night and put it over rice and the total cost came out to be about $2 per meal and it owuld have been much cheaper if I hadn't used organic squash and zuchinis and served it with high end baby basmati rice and hand made yogurt. While you are at this, get to know your local Chinatown...it's the place for all bargains.
3. Invest in a herb garden if you have a window sill. This is especially true for things like basil, parsley, rosemary and thyme. Fresh herbs taste better, but let's face it, you are never going to use the whole bunch of basil as a single person before it wilts in your fridge or in a glass of water. Get yourself a plant (usually $3 to $4), take care of it, and snip as you need it. You can have pasta with tomato sauce and fresh basil for the summer.
4. Buy seasonally, because you naturally get better tasting food at cheaper prices.
5. Get out your cookbooks and get creative. I once had a craving for oatmeal raisin cookies and found that a package of mass produced cookies cost $4.99 and the mid range lines (the kind made by small time producers and is slightly more edible) are $6.99 for a package of 6 cookies. For $6.99, I can bake close to 60 cookies, that would be using good french butter. So, start baking, your palate will probably appreciate you more.
Hey, you might end up saving enough money to splurge at a really nice four starb restaurant at the end of the month.
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There is a recipe from the Union Square Cafe cookbook for oatmeal and chocolate chip cookies, I took out the chips and substituted it for raisins and replaced 1/4 cup of oatmeal with 1/4 cup of chopped walnuts, used egg whites instead of whole eggs for optimal chewiness. Seemed to work fine and my friend sold 150 cookies at the local church sale in less than an hour.
There was a oatmeal, raisin and walnut cookie from the old Bouley's bakery that turned me on to this but I'm not sure if they still do it.
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Very rarely, when I get a craving for Thai food, I open a can of bamboo shoots or baby corn. Otherwise, the can opener belongs to the dog that shares the apartment with me.
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I believe there is also a japanese place Uchi? that does a good fusion.
Mooncake: Cook-off IV
in China: Cooking & Baking
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This chinese chick is in too. But, it's not jong chu yet by the lunar calendar is it?