nyc_cravings's Profile

Title Last Reply

Mori-miso

thank you - i haven't checked out those places yet. i even offered to buy some from the restaurant the other night... no luck.

Dec 22, 2008
nyc_cravings in Manhattan

Mori-miso

Where can I buy mori-miso in Manhattan? I love this dish at Hagi -- cucumbers served with mori-miso. I've looked at the japanese markets (sunrise market, katagiri, yagura) but can't find it... thanks for your help.

Dec 19, 2008
nyc_cravings in Manhattan

Top Chef -- 12 Nights (spoilers)

QF: Although I think a paella makes for a great, festive, one-pot dish, Hosea's paella was not original in the least! It was just a straightforward chicken/chorizo/seafood paella -- he can't win based on just being able to turn out a copycat version of a dish.

Top Chef -- 12 Nights (spoilers)

i definitely think this part of the show was staged -- after all, the chefs were only there for an hour to pack up their prep from the night before to take over to the venue. an hour is not enough time to assess the situation, find the new ingredients, do all the prep for the proteins, and cook the proteins...

shopping for ingredients in chinatown

thank you for all the suggestions -- the stir-fry/soup recipes are simple and universally applicable -- i am looking forward to coming home with armfuls of greens this weekend. i will also definitely look up the books to try to be more knowledgeable about the ingredients. i guess if it's green, it'll be good for me so i should be afraid to try it!

the seafood is a bit more of a problem -- is there a general, simple chinese recipe that would work as a test recipe for any of the fishes i can find at the market? i know what to do with all the shellfish i see, but the wide variety of whole fish at these markets are a bit daunting...

thanks again!

Jul 02, 2008
nyc_cravings in Home Cooking

shopping for ingredients in chinatown

i live quite close to the chinatown in brooklyn and have spent many weekend days browsing at the many supermarkets in chinatown... although i'm intrigued by all the different foods i see in the stores (especially all the different green vegetables), i don't know how to cook with any of these... it would help if i could even identify what they are in english so i can look up recipes online, but all the signs are in chinese. i'd really like to cook more than bok choy and eggplant (two things i can easily recognize) -- so please let me know if there are any chinatown favorite ingredients/produce that you've found and the best way to prepare them! i'm open to suggestions on all products that can be found in these markets - produce, meats, sauces, dried foods, seafood,... please try to describe the items fully if you don't have an image to append. thank you for your help!

Jul 01, 2008
nyc_cravings in Home Cooking

Top Chef - Puerto Rico II - finale (possible spoilers)

i felt that her food was bold b/c of the type of cuisine she made, but not because there was any inventiveness w/i her food. she used the same sauce twice and said that she just wanted to make something that she made every day and was most comfortable with. this is top chef, where inventiveness and creativity are encouraged -- not top line cook where someone plates the same sauce onto every plate. richard and stephanie's food will undoubtedly evolve as the years go by, and lisa's food will still be the same.

as much as i can agree w/stephanie winning top chef based on this episode, i felt a bit sad knowing that richard put forth such a great performance in each episode throughout the season. he deserves accolades as well.

and i too would have boycotted top chef if lisa won.

May May reopened (reopening?)

is there anywhere else that sells the same type of dumplings?

Feb 05, 2008
nyc_cravings in Manhattan

is it just my sushi restaurant?

in reading the posts, one question comes to mind: it's interesting that sushi is paired w/avocados since their textures are so similar. i thought that contrasts in textures led to better/more complex dishes. is this pairing due to japanese preferences for matching textures in their foods?

Jun 29, 2007
nyc_cravings in General Topics

Anybody catch Throwdown with Mark Israel of Doughnut Plant?

i gave some weight to the fact that there was probably some editing after the episode was shot. do you think that every other chef other than mark israel is not taken by surprise when bobby presents the challenge? every other episode seems to have the chefs completely on board within a split second and i don't think such reaction is w/o video editing... so then, of course, the question is why the producers chose to play up mark israel's reaction vs. making it less of a deal... actually, i think they had to include it so that it would explain why mark then didn't make fresh donuts for the throwdown but instead used the ones he brought for the party...

pls suggest a place - like employees only, but on the east side

thanks for all your suggestions! i think we'll be headed to pegu, with all the other places on the back burner for the rest of the summer!

Jun 28, 2007
nyc_cravings in Manhattan

Adding Egg Whites to Sorbet

i've wondered the same thing - mainly because i'm concerned about the safety of having uncooked egg whites in the mix...

Jun 27, 2007
nyc_cravings in Home Cooking

pls suggest a place - like employees only, but on the east side

need to find a loungy bar (for two) downtown on the east side - the closest vibe i'm thinking of would be employees only - or brandy library - but both of those places are on the west side - can anyone suggest a place? i'm stumped!

Jun 27, 2007
nyc_cravings in Manhattan

Favorite egg recipes?

i made something like this last night - more typically known as japanese chawan mushi - mix eggs with dashi and a dash of soy sauce. add scallions, shrimp, crabmeat, shitake mushrooms, s&p. leave in the steamer for ~15min. best comfort food in the world! next time, i'll also add edamame and sprinkle nori right before eating.

Jun 21, 2007
nyc_cravings in Home Cooking

restaurant quality soba noodles at home

so i'm on a crazy soba noodle kick. i almost feel like i've found the perfect food - satisfying, healthy, fun to eat,... i've been eating at soba restaurants nonstop for about a week now - lunch and dinner. i've tried to make it at home as well, but the noodles come out so dark and flat! from the grocery store, i've bought both cheap and expensive noodles and have tried undercooking and overcooking the noodles as well as following the package directions to the letter. why are the noodles from the restaurant plumper, lighter, and tastier? any particular brand recommendations/cooking directions? or let me know if it will never be the same (and why). the broth, by the way, is not a problem - the bottle from the store is perfect -- so if i can just get this noodle thing down... thx for the help!

Jun 06, 2007
nyc_cravings in Home Cooking

Olive oil for Dipping?

If interested, your question just happens to coincide w/a NYTimes article about an olive oil competition in LA. Results won't be in until the 16th, but I'm def going to keep tabs.
http://www.nytimes.com/2007/06/06/din...

I once asked a restaurant about their particularly great olive oil; I was told the brand name is "Aria." I've been able to find it in stores and would certainly recommend it, but I do wonder if it's the same brand as the restaurant.

A related question for all: Greek olive oil or Spanish?

ISO: help reducing iciness in ice cream recipe

i've been trying to make ice cream with splenda - is this the reason why my ice cream is always icy? i've also tried using nonfat half and half (or 1% milk) so i'm not sure which factor is the culprit for the iciness. basically, i would like to come up with a base for ice cream thata is as low-fat/low-sugar as possible... this is why i got into ice cream making in the first place! thx -

Jun 06, 2007
nyc_cravings in Home Cooking

Beer Can Chicken - is it safe?

did you cook last night in the oven vertically? just the bird, the beer, and a sheet pan?

Jun 05, 2007
nyc_cravings in Home Cooking

simple frozen yogurt at home? (to rival pinkberry's taste)

so i did try to make it last night when i got home - i picked up some nonfat fage strained yogurt so that i wouldn't have to wait for it to condense, added vanilla extract and some splenda, and added the ingredients to my cuisinart ice cream maker. result: the texture was good, but the flavor is not pinkberry's! there is a tanginess that is missing - is it b/c my yogurt is nonfat? b/c i'm using splenda? b/c the brand of yogurt is wrong? b/c i'm not adding something that could add more tartness (and if so what? citrus?) thx for all your continued help!

Jun 05, 2007
nyc_cravings in Home Cooking

simple frozen yogurt at home? (to rival pinkberry's taste)

what is the simplest recipe for frozen yogurt at home? i've tried just adding yogurt to my ice cream maker, but the result is rather icy. a few recipes first require draining the yogurt - why is this necessary? also, can i use nonfat frozen yogurt or does this affect the texture as well? i guess ideally, i'm trying to make pinkberry yogurt at home.

Jun 04, 2007
nyc_cravings in Home Cooking

Beer Can Chicken - is it safe?

can this be done in a home oven as well as a grill? can the bird be cooked horizontally instead of vertically?

Jun 04, 2007
nyc_cravings in Home Cooking