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"Bang-Bang" - I knew I wasn't alone in this . . .

My version is called high/low dining. For when you need to top off your fancy expensive food with something cheap and filling. I started a thread on it a few years ago.

http://chowhound.chow.com/topics/658640

Apr 21, 2015
small h in General Topics

Five myths about fast-food work

There is logic to that, since "free market" does sound liberal. And "tea party" used to be a game little girls played with their dolls. Words! So baffling, sometimes.

Apr 20, 2015
small h in Food Media & News

As a foodie, what do you do for lunch during the week?

Soft-boiled eggs have a viscous, soupy yolk - they don't hold together well enough to make egg salad. I think you must mean hard-boiled eggs.

Apr 20, 2015
small h in General Topics

As a foodie, what do you do for lunch during the week?

<We also soft boil eggs on Sunday to keep for the week as a morning snack...>

I've never heard of this. Do you eat the soft-boiled eggs cold or reheat them? I'm always looking for new egg ideas.

Apr 20, 2015
small h in General Topics

Thread titles don't wrap on the Food Media board...

Yep, fixed. Thanks!

Apr 20, 2015
small h in Site Talk

Five myths about fast-food work

From the first article you linked: Neoliberalism is a label for the economic liberalism which has become increasingly important in international economic policy discussions from the 1970s onwards.

So neoliberals are...conservatives? Paging George Orwell.

Apr 20, 2015
small h in Food Media & News

Yopparai is fantastc!

We had a very pleasant dinner at Yopparai last night. We went early, so we had the place to ourselves for the first half hour (and the counter to ourselves the whole time). That was a plus for a couple of reasons: our server had lots of time to talk to us, and we never felt crowded or rushed.

We split a carafe of the Spring Dear Superdry, which was still not quite dry enough for me, but sake never is. I began with a special of house-smoked mentaiko, soft and smoky and very salty. My partner had the chawanmushi, which was delicious but "needed more stuff," according to him. And I took my fourth stab at appreciating natto and ordered the Slimy Bomb, with pickled daikon and three kinds of raw fish. It was the mildest and easiest-to-like version I've had so far (the others were at Cocoran and at the Takaragawa Onsen in Minakami), so it would be a great first natto experience.

Next we had the scallop, a very dramatic presentation served in the shell with a little pool of burning alcohol alongside, and the ebi shinjo. To finish, we ordered the salad of dried sardine sheets over romaine lettuce, wakame, and that red frilly seaweed - I forget what it's called. A lovely experience overall.

Apr 19, 2015
small h in Manhattan
1

Halibut Scraps

I just made this Bavette in Guazzetto last night:

http://www.tastingtable.com/entry_det...

It calls for cod filets, but I see no reason why you couldn't use halibut pieces. Rinse the fish thoroughly - I slacked off, there, and the dish was too salty.

Apr 18, 2015
small h in Home Cooking

Thread titles don't wrap on the Food Media board...

on Chow mobile (Android, Chrome). Site is otherwise fine on phone & laptop.

Apr 18, 2015
small h in Site Talk
1

Cook Your Vegetables to Death - Bon Appétit

There's an Alice Waters recipe for long-cooked broccoli that's awesome. I've been making it since I first got Chez Panisse Vegetables in 1996.

http://www.seriouseats.com/recipes/20...

Apr 17, 2015
small h in Home Cooking

The Horrors, Degradations & Ass-Kicking Triumphs of NYC's Female Chefs

I just read this myself and was coming over to post it. The Jacques Pépin thing was very disheartening. Now it's all I can do to keep myself from marching into a restaurant kitchen and punching the first man I see. I need to calm down.

Apr 17, 2015
small h in Food Media & News

Five myths about fast-food work

So if I understand you, there's too much fluctuation in the value of the NZ dollar to draw any useful conclusion from that particular Mac-to-Mac comparison. Is there another currency that would work better for this purpose?

<I am always amused when I see the proper use of [sic].>

I have a reputation to uphold and will not have it sullied by someone else's lame-ass proofreading. Word.

Five myths about fast-food work

<Currently one NZ dollar is worth 1.33 US dollars. Facture (sic) that into the burger price comparison.>

That's exactly what The Economist has done.

http://www.economist.com/content/big-...

Apr 12, 2015
small h in Food Media & News

Five myths about fast-food work

Could you clarify what you mean when you say you "doubt this will change the mind of the neoliberal types..."? Because the article makes the case that raising the minimum wage won't affect the price of fast food very much, which is (in my understanding) the "neoliberal" position already.

Apr 12, 2015
small h in Food Media & News
1

Good "ethnic" restaurants which won't break the bank

So the stars finally align, and this afternoon I pass by NY Dosas at meal time (this has not happened in the last 5ish years). Wouldn't you know it, when I arrive he is a) being interviewed by a video crew and b) out of food. FML.

Apr 11, 2015
small h in Manhattan

should/can I brine soft cheese (queso fresca) to extend it's shelf life?

Yep, my cheese-freezing continues. The texture does change a bit - it's drier & less creamy - but I can live with that.

Apr 10, 2015
small h in Cheese

The "Food Babe" Blogger Is Full of Shit

On behalf of all the members of Attribution Addicts Anonymous, I thank you.

The "Food Babe" Blogger Is Full of Shit

<Eat fresh. Not too much. Mostly things that grow in the ground.>

if you're going to pseudo-quote Michael Pollan, you should also pseudo-cite Michael Pollan.

polenta - home made

You have improved my life.

what's good around 47th and 2nd?

I'd choose Sarge's, The Smith, or Totto Ramen.

Apr 07, 2015
small h in Manhattan

Anyone else have an odd craving for bananas today? Just curious.

Nothing. It doesn't seem like you have a problem with her. And she's apparently found a solution to her problem with you. Everybody wins!

Forever Taste: boring cheap regular Chinese place becomes less boring cheap Northern Chinese (I think) place

I can't do an apples-to-apples comparison because I haven't had the same dish at Xi'an or China Local, but I think it's safe to say that Forever Taste is definitely cheaper and probably not quite as good. My noodles were made to order, though, like Xi'an used to do when it was at 88 E. B'way.

Apr 07, 2015
small h in Manhattan

Forever Taste: boring cheap regular Chinese place becomes less boring cheap Northern Chinese (I think) place

After a while being closed, and another while selling fried dumplings, pork chop over rice, beef noodle bowls, etc., Forever Taste (27 Rutgers St.) has some new additions to its menu, similar to the offerings at Xi'an Famous and China Local. I had the Youpo Surface, which is hand-ripped noodles stir-fried with cabbage and minced hot peppers, mildly spicy, greasy and sour. It's a big plate and might be best shared, as I am now slightly regretting finishing the whole thing, even though it was pretty good.

If you are a cumin lamb completionist and have exhausted your other options, you can find that here, along with various other interesting dumpling, wonton and noodle dishes. I was disappointed that the exotic-sounding Clyster Dumplings were unavailable, until I realized during my walk home that they were probably just Crystal Dumplings, exotically spelled.

In case you want to try making Youpo Surface at home, here is the method (good luck!):

http://xhowto.net/how-to-homemade-you...

Apr 06, 2015
small h in Manhattan

Best Dishes of 2015

Yes, 49 Canal. They also make a very fine Bloody Mariko, with sake subbing for the vodka, that's almost, but not quite, too spicy. If only they'd put in another bathroom or six, the place would be practically faultless (she says blithely, having been there exactly once).

Apr 06, 2015
small h in Manhattan

Best Instant Ramen? (please do not mock me, pretty please)

I'm actually out of ramen at the moment! Must stock up soon. Of the seven or eight I tried, here are the ones I liked: Nong Shim, Shin Ramyun, Mama, Noodle King. Unfortunately, I neglected to record the ones I didn't like, so at some point I'll probably buy them again by mistake.

Apr 06, 2015
small h in General Topics

Should this party have been canceled?

I believe you, and I'd probably feel the same way you did about being there. But if I were the host, I don't think I'd dare assume that a guest would be grateful for the easy out. He's kind of screwed either way, but at least this way he isn't insulting you.

Apr 06, 2015
small h in Not About Food
2

Should this party have been canceled?

<...at what point should a host accept it's not going to happen and cancel?>

At a point when guests can still make other arrangements, i.e. not an hour before the party. Imagine how you would feel if the host decided to bail because he thought you weren't a good enough reason to stick to the original plan.

Best Dishes of 2015

Fish & grits at Pies & Thighs. An almost spookily perfect plate of cornmeal-fried catfish with chili sauce, over-easy eggs & cheese grits. It is not the glorious butter-fest that the original Pink Teacup (OBM) used to serve, but it's the best I've come across in a while and will probably not kill you as fast.

Apr 06, 2015
small h in Manhattan
1

Any uses for an unripe avocado?

Yeah, I'm sticking to the Hass from now on.

Apr 05, 2015
small h in Home Cooking

Any uses for an unripe avocado?

No, but I did get a lot more selective. If you see a diminutive redhead hunched over the avocado bin, inspecting each fruit with a laser-like focus usually reserved for grading diamonds, come on over and say hello.

Apr 05, 2015
small h in Home Cooking
2