ICE_Student's Profile
macaroni and cheese as hors d'ouevre?
i once had them as an hors d'ouevre where they were put in mini tart shells (you can get them premade)
Your Most Requested Dish Recipe
French Toast (nothing too special but everyone loves it late night)
Turkey Burgers (very moist with broccoli and sweet corn mixed in)
Best Mexican food in NYC
Yes...116th!!! There are at least 3 tasty spots on 116th between 2nd & 3rd. (I believe they are all owned by the same people.) One specializes in seafood and has a beautiful outdoor area. Sorry, I can't remember the names of any of them.
what can I do with my kimchee besides stand in front of the fridge and eat it
kimchee gimbop...
kimchee & pork stirfry...eat with rice or tofu. :-)
Cookbooks [moved from General Topics]
It isn't exactly a technique book but I love "Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication" It explains how to back a basic dish and then shows you a few different ways to glam it up. And it is nice because it shows you how you can come up with your own combinations of ingredients.
Best Cooking Tip
1. Peel ginger root by scraping with a spoon. You won't look all that great ginger like when you try to peel with a knife.
2. If you have melted sugar stuck to a pot just add water and reheat. Once hot, the sugar will just pour out.
3. Don't salt you meat too early before cooking as it will cause it to dry out.
4. Never cover a pot of simmering beans. (That will make you more gassy :-) hahah)
5. There are no short cuts for making risotto...you really do just have to stir the whole time.
6. Put on a pot of water when you get home even if you don't know what you are cooking yet. You'll be able to use it for blanching vegetables or making pasta if you need and if you don't need it, you can just pour it out. It can save lots of time when you get home late and just want to eat quickly.
Your favorite "everyday" recipes
i do a very easy korean-style chicken stew.
1 whole chicken, cut into 10 pieces (or if you only want to use dark meat or just breast whatever...)
10 new red bliss potatoes, whole (you can use whatever potato you have on hand)
2 carrots, peeled, cut into large pieces
4 small yellow onions, peeled and cut in half
1⁄4 cup soy sauce
1⁄4 cup sugar
3 T rice wine vinegar
2 large garlic cloves, minced
1 T red pepper flakes (optional)
1 cup chicken stock (can substitute water)
Salt & Pepper, to taste
2 tsp roasted sesame oil (optional)
Put chicken and veggies in a pot. Mix together all of the rest of the ingredients except the semsame oil. Braise, covered on top of the stove until the potatoes are done (usually, they take longer than the chicken). Finish with a small amount of sesame oil. Done. It's easy and tastes even better the next day.
Japanese noodle bars
I lived outside of Tokyo for 5 years and that is how I always had it...lots of bean sprouts, cabbage and other veggies. Perhaps I have the name wrong but I'm about 99% sure that is what they called it and that it was always available like that. It was about 12 years ago but I have a fantastic memory when it comes to food. And I don't recall it ever being watered down. Perhaps I'll try the ramen at Minca because that is how I remember it...so many veggies that you couldn't even see the noodles. :-)
Equipping a college apartment kitchen
i used my rice cooker all the time in college.
Japanese noodle bars
my question is do any of these places have Yasai (vegetable) ramen? It is not a vegetarian option but a regular ramen with a mountain of vegetables on top. All of my favorite ramen places growing up in Japan served Yasai ramen but I can't find it here. :-(
Holy Grail for groups?
I like Kang Suh (Korean BBQ). They have private rooms for groups of that size and are very accomidating. The price is probably higher but it isn't insane. We go there for birthday parties and bring our own cake. They'll store it for you and bring out plates and candles. :-)
What can I do with vanilla vodka, besides give it away?
I second the ginger ale. Tastes just like cream soda.
HELP with culinary schools!!! [moved from General Topics]
ICE (Institute of Culinary Education) has a 6~9 month Pastry program for about $24K.
I'm currently a student in the culinary department and I did a work/study program so school is costing me $0.
Cooking Lessons/Classes for 14 year old?
ICE has a few teen courses but I'm sure she'd do fine in the Techiniques of Fine Cooking Course (5 classes). I don't think there is an age requirement but I'm not sure.
Mandoo Bar 32nd - Dish Recs.
I think the mandoo at mandoo bar is pretty crap. I lived in Korea for over a decade and like my mandoo dough to be thinner.
My favorite Ktown restaurants are KunJip (for reliable, cheap variety) and KangSuh for BBQ.
Inexpensive lunch near Bloomies (59th)
Yes it is. I always got the dumpling soup with the veggies & roast pork (No noodles)! And they are very cheap!
Oh there's also Fig & Olive (Lexington between 62nd & 63rd)
Knife Shopping in Manhattan
According to the chef who teaches the knife skills class at ICE....the bigger the better. But for my personal taste, I like a 6 or 7 inch knife. The 9 inch I have now is just too unwieldy.
Spice Market, Buddakan or Kittichai?
I think Kittichai is only slightly better than a good neighborhood Thai place with insane prices and tiny portion sizes. The cocktails and atmosphere are nice though.
kimbop (korean)
You can get kimbop in a zillion different ways. cut thin, thick, rolled thin or thick, with any combination of ingredients. I've never found great kimbop in the states (aside from the stuff mom makes). That is what this city is lacking...an awesome kimbop joint!
Inexpensive lunch near Bloomies (59th)
There's California Pizza Kitchen...
I also remember a decent Chinese noodle/lunch spot called Kar Won on 61st.
Wai? Cafe
Someone slipped a Wai Cafe delivery menu under my door this weekend and I was wonder what people's opinions are on it. I usually have a hard time with pan-asian restaurants but my standards for delivery are much lower.
Great eats near MSG
My family are all whitebread Americans from the Midwest and they love Korean BBQ. I think it is very compatable to American tastes. But I understand, some people are just picky.
To keep with the BBQ theme you could try Blue Smoke on 27th between Park & Lex. Decent prices and great food.
East Harlem recommendations
I second Patsy's!!
There's also Creole on 118 & 3rd. I went once...and the food was decent, a little greasy for my taste but the atmosphere can be quite fun when they have live music.
