slkinsey
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Posts posted by slkinsey
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Jon, I feel your pain about leftovers. I just don't like them very much, for some reason. I also make a lot of pasta, and leftover pasta is yucky. What's best are leftovers that can be turned into something else, like tommy's sausage. Risotto is really good in that respect, because leftover risotto and a little leftover sausage, ragu or peas can be turned into arancini di riso.
Another strategy, and one I am surprised you haven't used, is to cultivate friends who are willing to help you eat most any time. I have a feeling like you might know some such people. Whenever I find myself making too much of something -- as I did last night when I realized I was making something like 5 pounds of stuffed cabbage in my first attempt to improvise a recipe -- I try to see whom among my circle of hungry friends can be tempted into coming over and helping out.
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I'm sure most of you have heard all of the horror stories about the GMO pumped "chicken" that KFC uses
It's a complete crock.
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Fundamentally, boxed wine is a really good idea for purchases of wine that will be consumed over a period of time. Boxed wine is, of course, not really boxed, but rather it is bagged. The nice thing is that the bag naturally collapses as wine is poured out the tap. This is great, because it doesn't allow any oxygen into the wine that remains. The result should be that a boxed wine will stay in good condition significantly longer than a bottled wine once both are opened. I see this as a pretty good idea for good wines in the <$15/bottle range (and plenty of excellent wines are available in this range) that you'd like to have around. Sometimes, even if the wine didn't cost very much, I hesitate to open a bottle just to have one glass because I just don't know when I'll be able to finish it and I don't want it to go to waste.
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So... what did you think about the article. More to the point, what do you think about Japanese, neo-Japanese and Japanese-influenced food in NYC? This is something I have always wanted to know about.
What is your definition of neo-Japanese and Japanese-influenced food? Sushi Samba is a kind of neo-Japanese?
To me Japanese food would be just that: strict attempts to recreate Japanese dishes. Neo-Japanese would be taking an interpretive step away from that, but still making food that seems "Japanese" or is clearly based on a Japanese model. Any incarnation of sushi would be either Japanese or neo-Japanese. Japanese-inspired food is a much larger category. On the one hand there are places like French Laundry with its 20 course tasting menus that consist of only a few bites each (based on kaiseki), but otherwise unlike Japanese food. On the other hand are restaurants that include distinctively Japanese ingredients or treatments, but within the cooking traditions of another country. I think we have examples of all three in NYC.
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We love the spicy cold beef tendon at Grand Sichuan. And the freshly killed kung pao chicken is, of course, one of their great dishes.
Chonqing Style ChickenI wonder if this is what Fat Guy and I ordered by mistake one time, thinking it was something else. When we ordered it the waiter's eyebrows shot up as if to say, "these guys are ordering this?" Then, when Steven said to make sure everything was nice and spicy, he chuckled and said, "oh, don't worry... it's gonna be spicy, all right!" Anyway, what came to table was something that looked like an enormous bowl of whole red chilis. Mixed in among the chilis was around 10% worth of bone-in chunks of chicken. Once we were finished laughing, it turned out to be really good.
For people like me who do most of their eating in Manhattan, I'll be interested to see how many dishes are not from Grand Sichuan. I used to be big on the Joe's Shanghai soup dumplings... but China 46 has spoiled me, I'm afraid, and for one-third the price.
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One thing I have to point out, though, is the spelling error of the word Takoyaki -- octopus fritters.
The NY Times is a big newspaper. There are always going to be a number of misspellings on a given day -- and that's for the English words.
So... what did you think about the article. More to the point, what do you think about Japanese, neo-Japanese and Japanese-influenced food in NYC? This is something I have always wanted to know about.
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My experience has been that Spain is the new France. So if Japanese is the new French, what are they speaking in Madrid these days?
Bux, I think her assertion that "for 2004, Japanese is the new French" is with respect to the New York restaurant scene. And it doesn't seem much of a reach to suggest that Japenese food is more important, more pervasive and influential and more well-developed in New York City than Spanish food. Indeed, I don't see how one could possibly make the argument for widespred Spanish influence in NYC.
Anyway, rather than talk about Japanese versus Spanish, which is a discussion for another thread, let us talk about the rise of Japanese and Japanese-influenced food in New York City. In particular, I'd be interested to hear what people think are the best Japanese and Japapanese-influenced restaurants in the city. Also, what distinguishes a Japanese restaurant from a neo-Japanese restaurant? What do we think accounts for the rising popularity of Japanese food in the City? Has this been driven by an increase in immigration from Japan, or do we agree with Marcus Samuelsson that "Americans are eating more like the Japanese — seasonal ingredients, small plates, more fish and vegetables?"
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Dean, Dean, Dean... Nice story.
You should have used my mother's response whenever I said I didn't want to eat something: "You don't have to like it, you just have to eat it" which was usually followed by "you can eat it now, or for breakfast tomorrow -- your choice." And, boy did it work! Er... not.
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And, how about this question? How did Jubilee 51 get a star, if that's what it's like? I mean, one star isn't exactly a booby prize.
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Today the NY Times tells us of the Rosé de Roscoff. It is a French onion, lightly pink and described as mild with a mellow pungency. The French, aparently, often enjoy them raw. Sounds like it strikes a nice balance between a sweet Vidalia-type and the more assertive bite of a standard red onion.
They are sold loose and bagged at Fairway ($2.99/lb) and boxed at Agata & Valencia ($2.99/lb) as well as Dean & DeLuca ($5.00/lb).
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NYC eGulleters! Look here for notices of deals, sales, unusual or rare items and other noteworthy things to buy in the City. From cookware to wine to produce to meat, we'll do what we can to keep you in the know.
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Take a peek at this thread about the Asheville dining scene.
Also, some good stuff in Varmint's Blue Ridge/Smoky Mountain Report
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In the NYTimes today, Asimov reviews Pop's Pierogi in the West Village. I love well made pierogis, and ate them with some regularity at Teresa's when I lived in Brooklyn Heights. Except for maybe the Lower East Side, I expected to find these dumplings only in the outer boroughs. Has anyone been to Pop's yet?
Joe... this is a sign from above that we need to get a delegation together, head over to Pop's and sample the simple carbohydrates.
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For $200 you can get the granite ice cubes together with the Scotch Clip. Even better would be chilled rare earth magnet cubes you could put in your drink.
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Springbank 21
drooooooool
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You should seek out Highland Park 12. Most everyone I know, myself included, prefers it to the 18 year old.
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Springbank! Highland Park! Is that Lagavullin I see?
Rock on, my friend.
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Why not just keep the botle in the refrigerator, then?
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Well... first of all, single malt scotch is not designed to be consumed chilled. Blended scotch is, but not single malt. Second, scotch benefits from a certain amount of dilution.
The whole premise is kind of silly.
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"French bread" is known as "pain perdu" in France.
i thought french toast was pain perdu?
and eggy bread in the uk.
D'oh! Damn, damn mistyping!
Of course I meant to say "French toast." Grumble. The old brain-to-fingers connection is misfiring today.
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"French bread" is known as "pain perdu" in France.
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Yea... well that's more or less a done deal in my case. No chocolate syrup required here.
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Hey... you might be shocked at how fast you go through one of those jumbo bottles.
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If Ghirardelli says it is only available to the trade, it is probably not packaged for retail sale (i.e., in gallon bottles or restaurant-sized cans marked "not for sale at retail") -- which would account for the reason none of us have ever seen it for sale in stores. Looks like you can get it online here, though.
Not again, Mom!
in Food Traditions & Culture
Posted
The hard thing for me was the fact that there is really only one food I absolutely won't eat, and that's squash. I don't know why, but the smell of baked, pureed squash still, to this day, makes me want to hurl. Unfortunately, both my parents are from the South. Squash is a major staple of the Southern diet. We had squash something like 4-5 times a week (which shouldn't imply that my mother cooked squash 4-5 times a week -- she is the Queen of Leftovers). The seemingly neverending river of squash in all varieties combined with my parent's ironclad "eat a bite of everything" rule made for some difficult dinners at the Kinsey household. Luckily, we had an extremely subtle and surprisingly omniverous bull terrier.