Bond Girl

I'm Taiwanese but grew up in Jackson Heights Queens. But, I have no idea how to cook chinese or Taiwanese food. I do cook from all ethnicities from French, Italian, Spanish and Portuguese to Cajun, Indian and American (Latin and new world) foods. Flavor, ingredient, and the sense of trying and creating something new. Once I know the flavor components and techniques well, I try to incorporate it into other foods, and see what I come up with. I've been cooking since I was 13 and originally it was basic French stuff because it was what I could learn from a recipe book. My mom is the worst cook in the world. She has no interest in food what so ever. So, she gave me the job of cooking when I was old enough. I learned from Library books. My first cookbook was the NY Times cookbook by Craig Clairborn. I didn't know how anything I cooked was suppose to taste like but I figure if it's edible, it was good enough. The big hit in my house at that time was a German Apple Cake, the carrot cake, Herbed baked chicken and a sole baked with vegetables. Other ventures such as Croissants and pies were less successful. Later I watched Madeleine Kamman and Julia child on television and learned passable pastry techniques to make a tart. The real training didn't come until I moved in with my ex-fiance, who though my cooking wasn't up to par for the marriage, and shipped me off to cooking school. One of the best thing about food is that you are constantly challenged by palates and limitations and ever expanded by the resources and ingredients. There is always something new that curious cooks like to try, but who knows what that is until you get there.

This is definitely not your average sandwich and coffee place. For starters, the owners are from Modena and the Italian baked goods are seriously good with airy pastry cream filled Italian doughnuts and tiramisu like the way somebody's grandmother used to make. There are sandwich made with pizza bianca and other organic floured breads. The vitello tonnato is the closest to what I had in Italy. You can also get imported products such as Olive oil and Aged Balsamic vinegar. The place has only been open for a month, so don't expect seamless service, but the owners have charm and waiting didn't seend so horrible when yoou have a nice garden and great conversations. Caffe Emilia 139 First Ave.

I am actually thinking about doing the same thing with Diana. If you find out more, please let me know.

The famed author of the fascinating Bond Girl bachlorette pad kitchen bible: "On Food and Cooking" will be giving a three day course from July 14th to 16th at FCI. In the lectures series "Using Scientific Method in the Kitchen" McGee will focus on the behavioral properties and processes of ingredients as they cook, and getting chefs to think like scientists. Curious about the scientific method behind classical cooking such as browning, braising and sou vide? Go sign up at here

How's about spring vegetable ragout with delicate Indian spices if you happen to want a seasonal menu, or a Indian vegetable pot pie?

Come on guys, there should even be any debate at all. It is not up to the diner to search out the best item on a menu, or the best time to order it (as long as the restaurant is open, it's the right time), not their jobs to know the history of the place either (sorry Nathan). The food either taste good or taste bad. In the case of the Ssam, I agree with Mimi, it's a mess, and taste bad. It's as simple as that!

2 qt cocotte sautee pan (youcan't have too many 2 mini cocotte

I am shopping as we speak...so totally there!

Thank you both. I guess so far the Liebherr wins. I heard that the conserv gets frost in the freezers so may be the extra money is worth it for a frost free fridge.

I am finally getting to the part of my kitchen renovation where I get to buy my appliance (yeah!). Up for consideration is the elegant slim 24" wide liebherr, which retails around $2700. But, friends though I could save on getting a Conserv, which looks pretty similar to Liebherr at a fraction of the price ($900). Does anyone have any opinions on the price differential? Is it worth it? Anyone has it in their homes and would like to share usage stories?

Wow, that is fascinating Gautam. When I first made dal, I had jars of lemon confit in my pantry because a friend had send me a bag of meyers the day before. So I thought the chopped peel with its sweet and tartness cuts the velvety texture of dal and create a nice counterbalance. I've even thin it into a sauce recently to go on top of delicate white fish. A sacriledge, no doubt, for many of my Indian friends. But, a very delicious one.

I just boil some dal (what I use depends on my mood) with water and a pinch of tumeric until it gets soft. skimming the white stuff off the top occasionally. Then drop some mustard seeds in a bit of oil, throw in some chopped onions, finely minced garlic and grated ginger, and ground dried chili. Add a bit of ground cumin, tumeric and coriander seeds. fry it until it is fragrant. scrap the whole mixture into the lentil. cook it some more until the flavors melts together. Season with salt to taste. Add chopped green chili and cilantro. When I want fusion food, I'll add either grated lemon peel to the dal or chopped meyer lemon confit. It's not authentic but it gives the dal a bit of twist that is very nice.

Not technically fast food but Indian street food rocks big time! Especially when you see stuff like Vada Pav and Chaat.

Here is the NY Times Review. I am not sure if I agree with Mr. Bruni statement that this is one of those "If you happen to be" places rather than "You must try" places. I went to the restaurant because one of my friends who lives in the neighborhood thought I must try the restaurant. Admittedly, as an East Villager, I rather go to the dentist than to battle the cross town traffic and the Westside tunnel traffic on a Friday afternoon. But, if my friend, who certainly knows her food, thought it was worth the hassle then painful traffic was a minor inconvenience. Was it worth it? It certainly was. After a quick round of cocktails at the bar, we sat down to a clean flavorful crab tian, and a crudo of a snapper (I think) that was just lovely. I confess it was hard to pay attention to my dining pals appetizers when what was in front of me was a row of rich intense seared foie gras leaning against rounds of bright mango citrus purees. The foie was so perfectly seared that the crunchy outside broke into a pudding like textures in your mouth and the rich flavors was then offset by the sweet sour brightness of the mango. The execution could not be more perfect. Being al seafood lovers, we order the three fish dishes on the menu and shared everything. The artic char was supported by a cast of woodsy mushrooms, savory spinach and sweet endamame beans. Each element distinct on their own and yet all worked in great harmony. The sweet fluke was punctuated by the intense flavors of roasted tomatos while the wild strip bass had the most interestingly flavored cockles on its side. Dessert was every bit was excellent as the savory dishes. The pastry chef prepared a mélange of chocolate dessert for us on one plate, and a fruity plate of financier, apple tart and mango mousse on the other. There were plenty of vanilla ice cream to pair with the apple tart and the chocolate desserts. Being a sugar fiend, I have only four ratings for any chocolate desserts: The Boring, The Average, The Great but Not Creative, and The Better Than Sex. The chocolate desserts at Dennis Foy definitely belongs in the “better than sex” category. But, the non-chocolate selection weren’t too shabby either. The financier had great flavors and was discreetly consumed by yours truly. The apple tart was perfectly executed with tender pieces of apples and a flaky buttery crust. As for the mango mousse, I had to fight my dining pals for it. Service was professional without being overbearing (something I abhor in restaurants) and the décor was so easy going that I feel like I was being entertained at someone’s home instead of a restaurant. So if you like good food delivered with great technique and excellent but unpretentious service, you must try Dennis Foy. If you live in Tribeca, consider yourself very lucky. If you live anywhere else, trust me, it's worth the trip.

Going this evening. I will let everyone know how it is.

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One of the reason why I don't eat out as often as I like is that I can't bring my dog. In some NYC outdoor dining places, dogs are allowed, which is one my favorite things to do on summer afternoons. It always makes me happy to eat with my monster corgi. He's really the best dining companion.

Guys, I rarely exercise my moderator options, but this time I am going to respectfully close this topic. Not that I don't agree with you all, but I think your time could be more constructively used to go out, eat, and post about how great these restaurants are. Instead of ranting about how underappreciated they are. Give them more 'play' on this board, so others can go and appreciate them like you do. Although I never thought I say this, but it's more positive that way.

PS. I will be alone everywhere except delhi, so I hope these places are accomodating to single travelers.

Edward, your picture just made me very hungry...My journey starts in Delhi, where I will attempt to find a street food called Daulat Ki Chaat-something the great Gautam has told me about, along with other great stuff. Then I go to Agra, don't know where I'll eat there, but since I'll only be there for one night I guess the Oberoi will do. Jaipur is next. Afterwards, I go to Goa then Mumbai.

Thank you both. I will post pictures when I come back.

Did some research into Rajasthani cookery, it's very meat based.. Would a vegetarian like me have a problem?

It may sound horrid and touristy, but it is actually quite cute and you will get a real taste of Rajasthani flavors in a very pleasant setting. Its not nearly as cheesy as you would imagine. The place is called "Chokhi Dhani". In the old city near the New Gate at the end of what is called Nehru Bazaar there is a place called Ganesh Restaurant. It is literally in the wall of the old city( a true hole in the wall!). You may have to ask someone if you don't see the sign posted. You have to walk up a little flight stairs. There is no menu- I reccomend trying their Gatte Masala, chickpea flour "dumplings" in a delicious spicy gravy. Thet also make a very nice Missi ki Roti, a spiced chickpea flour flatbread. Be sure to eat some yogurt to help digest all that chickpea flour!! A great place to stay is the Umaid Bhavan Guesthouse. They have nice restaurant where you can try some Rajasthani meat dishes like Saafed Maas (meat in a slightly tart white sauce) or Laal Maas (meat in a red sauce). Thank you so much. Have a blast! ←

MY apartment does not allow me to vent out. But I looked into the Zephyr...very very nice...the price ? Ouch! But, will get try to get it if I can find it.

Anyone here have any recommendation on Island hoods? I don't have a vent out so it needs to re-circulate. Also I am a design freak, so the sleeker it looks, the better it is.