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honeybea's Profile

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Smoky-Sweet BBQ Beef Short Ribs

May 12, 2015
honeybea in Recipes

Hot fudge sundae, what flavor ice cream?

Pistachio or green tea.

Oct 26, 2014
honeybea in General Topics

I am starting to really dislike chicken

I agree rockandroller1. No factory animals. Ever. It means I eat less meat and I use it all. It started with chicken, but now I apply this to all of our meat. Probably eat the same way my grandparents did.

Cookbook of the Month April 2013: The Nomination Thread


Mar 14, 2013
honeybea in Home Cooking


Marmite! I use it in a lot of vegetarian sauces, it adds a lot of flavor. You have to experiment. My favorite is in tomato based sauce, but vegetable and mushroom are good too. Not so much that you know it's there. It adds a deep savory layer to the sauce (like anchovies or fish sauce).

Nov 07, 2012
honeybea in Vegetarian & Vegan

Casual Restaurants NYC Manhattan For December Trip

The trick to Arturo's pizza is to order a large pie. The crust is perfect then. When I got the smaller size last week, the crust was too thick...they use the same size ball of dough for both. It really makes a difference. The waiter said to ask for a thin crust next time, but I'll just go for the large. I love that place- it's so old school. The live jazz is cool, the folks are nice, so is the house Italian red wine and the broccoli rabe.

Sep 25, 2012
honeybea in Manhattan

how to get restaurant quality curry?

Yes, onion and potato, once they break down, provide a nice thick base for curries.

Sep 21, 2012
honeybea in Home Cooking

Voting Thread October 2012 for Cookbook of the Month


Sep 19, 2012
honeybea in Home Cooking

Fried Tofu

Dredge in cornstarch after drying and before frying. I learned it from Ottolenghi's Plenty. The black pepper tofu recipe is amazing! That is how they prepare the tofu for frying.

Aug 24, 2012
honeybea in Vegetarian & Vegan

Tofu dessert alternatives

losangeles, I'm trying to imagine the texture of these cookies... Puffy? Flat? Crispy or soft? Thanks.

May 26, 2012
honeybea in Vegetarian & Vegan

Nonreactive cookware

The Silit is completely covered in ceramic. It is beautiful, built like a tank, and expensive. It is my favorite type of nonreactive cookware. You may want to check it out.
I second tanuki's Silit Silargin suggestion.

May 26, 2012
honeybea in Cookware

E & J XO Brandy - Gross and undrinkable

Butter? Carmel? Vanilla and maple syrup? No wonder this stuff tastes so good in my sweet potato mash. Also good in pumpkin pie. Not for drinking.

Apr 03, 2012
honeybea in Spirits

What is the one item you always leave Costco with?

A book ...usually a cookbook if I find a good one
Baking soda, vinegar, TP, waxed paper sheets, a cleaning thing ( sponges, gloves, etc.)
Sardines, avocados, a fruit (mango, berries, whatever looks good), box of seaweed squares
These things I buy each time, the rest of my shopping is pretty random.

Mar 11, 2012
honeybea in Chains

Chips in Japanese Knives

There was some talk a while back about chipping being caused by the magnetic strip some people use (including me) to store their knives. Putting and pulling the knives on and off stressed the steel or something. You didn't mention how you store yours. Could this be a part of the problem?

Mar 05, 2012
honeybea in Cookware

Where can I find pea shoots?

ouch! that's crazy talk... chinatown it is, thanks

Feb 22, 2012
honeybea in Manhattan

Where can I find pea shoots?

If you go to the market on Wednesday, both guys are there.
Stuart has the yellow school bus, and Windfall has the green one.
Good luck!

Feb 21, 2012
honeybea in Manhattan

Where can I find pea shoots?

Stuart, the Wheatgrass guy at the Union Square market
has pea green sprouts he cuts fresh and sells by the pound.
I think he's there most market days.
Across the way Windfall Farm sells them more fully grown. Both are
there on Saturday and both are really good.

Union Square Greenmarket
Broadway and E 17th St, New York, NY 10003

Feb 19, 2012
honeybea in Manhattan

Least Reactive Cookware?

You can try Silit Silargan. It's made of enamel coated steel, and performs really well. Good luck.

Jan 24, 2012
honeybea in Cookware

February 2012 Cookbook of the Month Voting


Jan 19, 2012
honeybea in Home Cooking

Deen - Why did she keep it a secret for three years while deep frying butter?

Tony nailed it.
Considering her overreaching self interest and disregard for others, she should probably run for congress.

Jan 19, 2012
honeybea in Food Media & News

Why the "residue" on the bottom of my matte black Staub pumpkin?

that happened to mine after cooking fish (thick whitefish chunks, shrimp, and clams). There was a white film left after it was washed and dried. I just used it and next time I washed it I used Bon Ami and a sponge (the blue ones that are rough on one side). Cleaned up like new. It must have been some protein that left behind the white stuff. No worries, it comes off quite easily.

Jan 19, 2012
honeybea in Cookware

Advice on Le Creuset pan choice - gratin or something else?

You can try the 3.5 qt brazier (sp?). It is low and wide and has a tight lid.
It's good for veges on the stove and in the oven.

Jan 04, 2012
honeybea in Cookware

January 2012 Cookbook of the Month Voting


Dec 18, 2011
honeybea in Home Cooking

Mrs. Fussy looks for a new auto drip coffee maker

+3 Zojirushi

Oct 03, 2011
honeybea in Cookware

2 Part Galette Question....Any savory bakers out there?

Maybe steam the squash first, and smash/puree some of it. Steaming will make it more juicy. Smooth the smash down first. Arrange the rest on top... for more texture. I would bake it myself first (in pretty hot oven on the bottom shelf like pie) before giving it to Mom. Room temp. sounds nice too. Just guessing... good luck.

Oct 02, 2011
honeybea in Home Cooking

Do you get obsessed with certain foods?

Tajin! I found it last Saturday in a Mexican grocery on 10 th ave. Between 47th and 49th on the west side of the street, is a tiny store. They have wonderful tacos in the back- huitlacoche and nopales. I had been searching for months for Tajin. Good luck and stock up. I did!

Aug 25, 2011
honeybea in General Topics

Your First Cookbook?

First cookbook I bought for myself was the Moosewood. Before that, I cooked from the books Mom had around. Some of them are listed here by other posters.

Aug 08, 2011
honeybea in Home Cooking

What do you use star anise in? Fuchsia Dunlop to the rescue! Other ideas?

Pickled red onions from the Zuni cookbook.

Jul 27, 2011
honeybea in Home Cooking

August 2011 COTM Run -Off. - ends Sunday 24th at 5 pm


Jul 21, 2011
honeybea in Home Cooking



May 17, 2011
honeybea in Home Cooking