Jonathan Saw's Profile
High fructose corn syrup commercial on Food Network?!?
Fructose is found in many sweet tasting foods, fruit for example, not just in HFCS, so fructose in and of itself is not bad. Even regular table sugar, aka sucrose, is made of one molecule of glucose and one of fructose.
I think what we're talking about is the LEVELS of fructose (and in fact all other sugars) that are a concern, especially for diabetics. I'd venture to say that diabetics relacing twinkies with bananas or fruit will still get this "remarkable change" you mention. Essentially it's the H in HCFS that's the problem, not the F.
(Got some good info on sugar metabolism at this link: http://encarta.msn.com/encyclopedia_761573894/sugar_metabolism.html)
Burmese fun fair in Briarwood, 2007
Thanks. I seem to miss this every year, including last year's debacle when I arrived a day late. Will make a point to go this year.
Good recipe for injeera?
Hmm. I'm assuming I can find teff flour somewhere in NYC. I forgot that it's not a wheat based "pancake." I like the beer idea... any particular brands? (Although I was prepared to do the entire sourdough starter process. Sam, any chance of getting the recipe from your colleague?
Thanks everyone.
Good recipe for injeera?
Thought I'd take the next step with Ethiopian food. Anyone know of a good recipe that is properly authentic? Any help welcome.
Food-Related Songs?
There is of course Hot lunch from the Fame soundtrack: "If it's yellow then it's jell-o if it's blue it could be stew...hot lunch!"
"Ladies Menu": no prices on it -- where do you see it?
Yes. My mom cannot enjoy a meal if she thinks it costs too much, so I ask the restaurant if they have a blind menu for her. Sometimes they do, sometimes they don't. Funny that I don't have a problem enjoying the meal if it costs a lot...
How to split the wine $, dining out w a group?
For some reason I've never thought of doing that. This is great. We often go out with some non-drinking friends and subtract the alcohol from the total bill and split the rest. However, I always feel I'm not doing the math right and screwing up on the tip.
What to do with a can of Grass Jelly?
I always had it like this when I was a kid:
1) Chop the grass jelly into cubes of similar size
2) Mix one cup sugar with 3 cups water in a pitcher. (It should be sweet but not overwhelmingly so).
3) Put in 1/2 teaspoon of banana extract (optional)
4) Put the cubed jelly into the pitcher and chill.
Drink cold. I love the black-green color of this.
elderflower syrup
Just saw it at Myers of Keswick on Hudson near Horatio this weekend. Thinking it'll probably be cheaper there than at Dean and Deluca or Kalustyan's.
Tapas place on 7th Avenue South next to Raffaella's
Is this place open? Does anyone know the name? This is the place that has lamps that look like huge drops of milks suspended from the ceiling on the west side of 7th.
I've always been curious about sugar....
I believe this is one of those issues where scientists and cooks differ. Pure cane sugar (or beet sugar for that matter) are both pure sucrose, so chemically there isn't a difference in how they interact in cooking or baking. However, many cooks swear there is a difference. My take is it's all perception because the people saying it makes a difference don't all come down on the same side. (For example in contrast to Claudette's post, I've seen comparisons where the beet sugar comes out on top.)
In any case, most sugar in the US is beet sugar, unless it says pure cane sugar on the pacakage (like C&H does.)
St Barts
River Rat's choices are my favorites as well. I love all those places. Angelina's list is great too... especially Maya's and Maya's to go.
In addition I would recommend, the restaurant at the Guanahania Resort closest to their beach.
Le Ti St. Barth's and Niki Beach both do "scene" better than food, but since St. Barth's is part of France ou won't have a bad meal.
Cursed - can no longer drink regular red wine!
Robert - never heard of that but definitely worth trying. Any suggestions?
Cursed - can no longer drink regular red wine!
Thanks. I get less of a reaction from whites so i'm good there. I'm hoping that there are reds out there that I can still drink that are also drinkable.
Foods most commonly prepared badly... that are great when made well. (Who knew? What's the key?)
TT - Could you remind us what Texas Toast is please?
Cursed - can no longer drink regular red wine!
I've been having the suspicion that I was slowly becoming allergic to red wine for months since everytime have red wine I get really stuffy and flushed. This past weekend I had an immediate reaction to a mouthful of Simard (one of my favorites that I've been drinking for years).
Most people think it's the sulfites. I know there are organic wines without sulfites but am I truly destined never to have a great French wine again?
ANy thoughts or help MUCh appreciated.
Zuni Cafe -- still worth going to?
Was it the place near Nob Hill? One of my grandfather's friends owned that place. (Didn't know this until I went to eat there once in college and he recognized me since I look like my grandfather... cool and weird at the same time.)
Zuni Cafe -- still worth going to?
Thanks everyone. Melanie, I really admire your posts, so any of your favorites I shouldn't miss in SF, especially hole in the wall places? (Will be going to Chez Panisse and other Berkeley spots as well)
Zuni Cafe -- still worth going to?
Coming back to SF for a weekend and will finally have time to go back to Zuni. USed to spend lots of time there before I moved to NYC.
Is it worth going to still? I'm thinking oysters and fries.
Or should I just emjoy my memories and try just the new places I've heard about?
Has anyone been to that Australian sausage place on E1st Street?
It's between The Tasting Room and Prune. Rec's? It looks kinda cool and reminds me of Top Dog in Berkeley.
Burmese Food Fair - Agust 12
Damn damn damn. I had convinced myself that this was on Sunday so that's when I drove by. 5 minutes of frantic mobile web searching later and I knew I was SOL. Next year for sure!!
Good thing my mother is going to Burma this weekend for 10 days, so I'll have to place an order with her.
Spam post by MALLAMBY
Seems like this person has put the same post in a number of boards on the site. I've reported the two I've come across.
How to Measure Butter from a Block of it
This method, assuming you do it right, is just as accurate as using a scale (at least for baking needs). (There's some physics behind it about equal volume displacement, but that's WAY beyond my capacity to explain).
One caveat, if you need to measure 3/4 of a cup or more of butter, fill your measuring cup to 1 and 1/4 cups, otherwise you won't have enough water to displace to get an accurate measurement.
Dinner in W. Village tonight - Po or Pearl Oyster Bar?
Was just at Pearl on Monday. As good as ever. Walked in at 6:45 and if my entire party had been there at the same time, we would have been seated immediately. Even so we go to sit by 7:15. The earlier the better is my suggestion.
Burmese Food Fair - Agust 12
I missed this last year and the reports sounded great. The Burmese Baptist Church has put out the info for the fair again. It's earlier than last year.
I've pasted the link here:
http://shwemyanmar.net/catalog/newsdesk_info.php/newsPath/1/newsdesk_id/61
Anyone planning on going? Spoony are you making the trek this year too?
What NEW condiment should I try ... or not?
I've been using a jar of Green Tomato jam I got at Hédiard a lot lately.
At first I was just putting it on fried chicken. (Made it seem like you were having fried chicken, fried green tomatoes and a biscuit with honey in every bite!)
Then it spread to using it on buttered toast (not original but I didn't think I'd like the flavor too much just plain).
Then I tried it as a dipping sauce mixed with a little Dijon.
(Worked really well with fried zucchini.)
Most recently I used it as a glaze for steak (helps to use a little jalapeno and lemon). I even added it to a fettucine dish I made with fresh ricotta, lemon juice, salt and pepper.
The jar's getting empty though. Fortunately there's a jar of watermelon/geranium jam (also from Hediard) waiting for me. Visions of watermelon pasta are dancing in my head already... (wait, is that weird?)
Bopkas and black and white cookies
Although B&Ws are pretty ubiquitous, they are NOT all created equal. Steer clear of the large tourist traps such as Cafe Europa. The other posters suggestions are good and you might try any little neighborhood bakeries where you see them in the window (especially in the West Village).
I've had some good ones at Lafayette Bakery on Greenwich Ave. I think City Bakery has them too, but I'm not a fan of that place in general.
Marble Cruller Twist - Where?
Donut Pub on 14th Street and 7th has them. While you're there try their blueberry donuts. My favorite by far.
Cash Only?
Never understood why restaurants accept checks. Checks are more "traceable" than cash and also more subject to abuse and fraud than credit cards. However, I think with family places and regular customers this may be different.
