Bond Girl
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Posts posted by Bond Girl
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Ir's on Houston between B and C. It's a pretty cool place.
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can't locate pici roller, but will try it by hand. What do you guys serve it with?
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what dpoes the by pici roller look like? The article shows pici being rolled by hand. I will google.
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Great link! Thanks. Will experiment immediately.
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In the recent issue of Town and Country Travel, there's an article about a Tuscan pasta which were hand rolled, pretty much like Japanese udon noodles, called Pici. Supposedly, it can be served a number of ways: with a sauce that contained duck, tossed with cherry tomatoes and fava beans, or with a simple tomato sauce. Obviously, the average Town and Country readers would never dream of making it themselves, so the entire article does not contain one recipe. Anyone have any idea of how to make the stuff?
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I was recently in Barcelona, and pretty much every restaurant had some sort of 'air" on the menu, most of it does not taste like anything.
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The food is okay, a little rough around the edges. The scene is really trendy and price is average (high for the area, but not higher than average scene restaurants.) Don't go if you have extreme dislikes for loud music, dark lighting, and overly styled people crowding the bar area.
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Due to a friend backing out at the last minute I have an extra place at the James Beard House Greens event tomorrow. It's a cocktail party offering tips on "How To Give a Party". The appetizers are from Aaron Sanchez Paladar with lots of cocktails. Everything is all paid for, I just hate lettingthe reservation go to waste. Anyone who would like to have the free ticket should PM me for more details.
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I live in a New York City apartment, so smoking outdoors is not an option unless I want to bring over the firemen down the street. Do you have any tips for smoking indoors? Also, what is cold smoking? Last night I had a Tomato soup from Oceana that was made of smoked yellow tomatoes. Do you have any tips on how I can do that at home besides investing in a cold smoker?
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in my recent Bacelona experience, Celery in desserts, spicy milk custard with chocolate pralines.
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I second alacarte's opinion on Patria. The empanadas are to die for and Patria's rice and beans will make you re-think how you make rice and beans. Most dishes has nice round flavors with lots of depth, not haute cuisine but definitely extraordinary and inventive. Order one of those frozen pineapple drinks with lots of cocnut curls on top of it.
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I think I might also try Suvir's tomato chutney as a variation. I tend to store my tomatoes in the most basic ways, roasted in EVOO with sea salt, peel off the skin, then puree them and put them in ziplock bags. It also helps to let them sit in a cheese clothes for a while to separate the tomato water. The water can be used in other dishes. The chili lime mako shark works for me because you can make up batches of the sauce and use them to prepare ribs, chicken or shrimps. The rice goes well with barbecue beef. The cilantro puree can be made and stored in ziploc bags in the freezer. Really, if you keep these things around assembling dinner is quite easy.
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I'm kinda disappointed in this thread. Ya-Roo got us off to a great start, but so few are sharing their cook for one "trucs."
Okay, here is one. I love mako sharks in the summer so I make it as opften as I can. This one can be doubled or tripled but I usually make it ultra spicy for myself.
Baked mako shark in chili lime sauce and cilantro rice. Get a 1/2 lb of Mako shark from the fish monger. stir some onions and garlic in EVOO add some thai chili and cook until you sneeze, pour in some tomato puree, and add borwn sugar, lime juice and some orange marmalade to taste. Pour that over mako shark and let in marinade in the fridge. Meanwhile boil water and blanche cilantro briefly, and shock in cold water. Puree in blender and set aside. Cook some onions in another pot, add 1/2 cup of rice make sure each grain is coated and put in the water. While the rice is cooking, bake the fish in the oven at 350 until done. Mixed the cilanto puree into the rice, and top with mako shark.
The same recipe can be made with chilean sea bass as well.
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The Union Square Cafe Cook book I think has it done the milk/sugar bomb way. You have to make sure it's completely submerged in water and cook it forever. I personally will not try it since my kitchen is very small so damage may be catastrophic.
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I don't know. May be it's my own stigma, but I just don't like cans, the bizzare liquid that these vegetables or beans have been sitting in, makes me a little nervous too. It always makes me wonder about the additives in it. I like to shop at the local greenmarket and cook seasonally, so I don't use a lot of tinned or frozen food. I think there was a thread not too long ago comparing canned beans with dried beans, and several people sweared that they can tell the difference. I don't fool myself into thinking that I have such a fine palate, but then again I've never had the blind taste test either.
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Can one not cook for two and then eat for two (too)?
Worked very well for me at university, ESPECIALLY during finals when quite stressed...
J
Works for me too! I frequently cook for two and bring one for lunch a day later. Or, I cook for 10 and invite 9 of my neighbors over for dinner.
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Janice, frozen and canned vegetables are options but here in the US, I find the store canned sauces metallic and briny tasting, and frozen veggies tend to be watery and tasteless. Having said that, I frequently freeze my own vegetables when I find them in season at the market. I par-boil them and put them in double ziploc bags, but even then they lose flavors after a while. Sauce is the only thing I keep in the freezer for an extended amount of time (having just lugged 10 pounds of tomatoes from the greenmarket to roast them for canned tomato sauces
).Thanks for the tip in the scale.
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I am lucky if I get out of work before the food market closes, and in NYC that says a lot. But having said that Iike to play with sides. Things like basmati rice with raisins and almonds,spicy risotto, saute cabbage with bacon, and citrus slaw. In the summer I like minted peas and sweet lemon glazed carrots. Now with lima beans coming in, I like to make a salad of arugula fava beans and shaved pecorino cheese. With sides, you can really cook according to season and have a lot of fun with it.
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MM,
Those are great suggestions. The best part about being in a forum like this is what you can learn from others! I used to have a scale when I was living in a bigger apartment with roommates, now I barely have the counterspace to cook in. Most of what I keep in the freezer is a lot of pre-cooked sides that can be assembled into a dish a second. I usually cooked the main meat, fish or poutry when I want to serve them and plate them with what I already have in the fridge. I also spend a lot of time on the weekends making sauces and condiments like jams and chutneys (that is until my friends told me to get out of the house
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A friend who works in video production said a friend of his (you know how that goes...a friend of a friend of a friend...) worked on Martin Yan's PBS show. He said Martin Yan speaks perfect English and puts on the "broken English" act for his TV show and public appearances.
If true, he's at the top of my "Nay" list.
i always was kinda annoyed by martin yan. and if this rumor is true....then he goes onto the top of my list also beating out even surviour-rocco
Martin Yan not only speaks perfect english, he also speaks french with great prowess. Never seen his show though.
My own personal non-favorites:
Nigella Lawson- gives people unrealistic idea of the kitchen.
Emeril-Annoying.
Bobby Flay-reminds me of a greasy mid-70's tennis instructor.
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Another question more along the line of Monica's, do you have any tips on conveying the overall sensory experience of food without sounding trite? I am not a food writer by any stretch of imagination, but this has been a nagging question for years.
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I think so. I know that Marcus has also tried to recruit some of the Nobu crew.
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I've been to Madrid and loved the city. I was considering Andalucia because I love Flamenco and think it's Spain's greatest contribution to the arts. But, food-wise I haven't heard very much about southern spain. I've read that Seville has quite a number of good restaurants, but they are rather conservative. My original plan was to go from Mdrid to Seville than round to Grenada and Cordoba. Since, I don't drive and speak no spanish, some friends have advise me to go to Barcelona as I will find a more cosmopolitan city, better eats and feel less unconfortable being alone. The last time I was in Barcelona, I was swept up in a whirlwind of activities from total strangers, but I was a lot younger then....This time I am looking for more rest, comfort, and less adventure.
By the way as I must spent at least a night in Madrid with friends. is there a good place you guys can recommend?
Blue Hill at Stone Barns
in New York: Dining
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Blue Hill does a lot of events at the stone barnes center, and I think Dan Barber also does this open air restaurant thing where guests dine out in the middle of a farm field.