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Elizabeth Rothman's Profile

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Spice Markets in Portland, Oregon?

Recommendations on spice or ethnic markets in Portland?

Jul 13, 2009
Elizabeth Rothman in Pacific Northwest

Overheated oil has turned my pan dark

Try using Bartenders Friend, it is a stainless steel cleaner. and if you can find an all copper abrasive sponge it should with a little elbow grease come back to shiny stainless again, maybe after a few scrubs.

Aug 19, 2008
Elizabeth Rothman in Cookware

Foodie Book Discussion (Not Cookbooks)

It will... but that is exactly why you should read it. :)

Aug 19, 2008
Elizabeth Rothman in Food Media & News

Mesquite flour-anywhere to be found?

Try Kalustyans on 27th and Lexington. Specialty grocer, I would be surprised if they do not have it.

Aug 03, 2008
Elizabeth Rothman in Manhattan

Where to buy Pork?

Esposito's Pork Shoppe on 38th and 9th Ave

Aug 03, 2008
Elizabeth Rothman in Manhattan

Lunch at South St. Seaport

Cabana has good Cuban food, and sit outside for a great view of the water.

Jun 15, 2008
Elizabeth Rothman in Manhattan

Where to go for dessert?

I am a HUGE Rice to Riches fan, though beware it is not a sit down place. More like an ice cream shop with rice pudding. Every kind of rice pudding you can think of. Try the rum raisin if you go. They do have very limited seating inside

Jun 13, 2008
Elizabeth Rothman in Manhattan

juniors restaurant in Times Square

I wasn't aware that they served actual breakfast foods besides bakery items. If you ever stay in the Marriott again, go to Pigalle on 48th st. and 8th ave for breakfast. Good, very reasonable, and the only place really for a weekday breakfast in the neighborhood.

Jun 13, 2008
Elizabeth Rothman in Manhattan

Healthy fudge

I guess that depends on what you look at as "healthy." I would posit the question, What is wrong with fat?

but to the real point of my comment. It looks like a great recipe, I will have to try it.

Jun 11, 2008
Elizabeth Rothman in Recipes

In Defense of Beacon Restaurant on 56th St.

I had made reservations for tonight at Beacon at 25 W 56th St. I made the reservations based on location and searching for a restaurant that was as eco conscious as possible in the area, that I could get reservations to one day ahead. After making the reservation, I began looking at boards and on menupages and started to think i had made a mistake. Lots of negative reviews. I went with it because it was very convenient for the whole party and I really liked the look of the menu.

The dinner was phenomenal on all counts. I had the spring mix salad with goat cheese and dry aged pasture raised and grain finished 8oz Fillet followed by an out of this world wood oven roasted strawberry and balsamic reduction served in a terracotta dish straight from the wood burning oven accompanied by cheesecake ice cream. Other really good dished my party ordered, wood roasted oysters and the chocolate chip souffle (though it was made with flour). We also had a bottle of new Reisling they are carrying which is almost on the dry side, not too sweet, fantastic!

When I go back I will definitely be ordering the oysters and the balsamic strawberries with the Reisling.

Just one girls humble opinion, but our night there was superb.

Jun 09, 2008
Elizabeth Rothman in Manhattan

umm, what do I do with collards?

I second using ham hocks. The flavor that they add is unmatched. Though I just boil the ham hocks in water for 2 hours or so with whole dried chillies and salt, adding more water as it boils down, and then add the collards to the stock. Cook about 15 to 20 minutes. Really good and easy... after you get past looking at the ham hock!

Jun 06, 2008
Elizabeth Rothman in Home Cooking

Help for the dietarily restricted please!

True, it is definitely chill, but if you only had one night of vegan food in New York...you know where you would be going! ;)

I would take it any day over Angelica's Kitchen. Candle 79 is very nice though and definitely more upscale, also it is uptown, possibly more convenient.

Jun 04, 2008
Elizabeth Rothman in Manhattan

Help for the dietarily restricted please!

Hi Check out the menu at Caravan of Dreams it is on E 6th St.

caravanofdreams.net

As a devoted carnivore and tofu hater, I can tell you the the vegan food at this place is nothing short of miraculous. The only problem with this place is after you eat here, you will find it hard to eat vegetarian anywhere else. You will certainly be able to stick to your diet with some of the cleanest, freshest veg food in Manhattan. Plus they have something for everyone, except meat of course. Great tea menu, they do serve alcohol, great raw and non raw desserts and smoothies. Check it out. Good Luck!

Jun 04, 2008
Elizabeth Rothman in Manhattan

White truffle oil: Are all brands created equal? [Moved from Home Cooking board]

"The problem are the flavours in "biscuits", "drinks", "candies" etc... that we eat/drink every day !!"

Agreed.

Thanks for the breakdown!

Jun 04, 2008
Elizabeth Rothman in General Topics

should i use eggology egg whites in angel food cake?

I went through an egg white phase for a few months a while ago. Used Eggology once, but I think you are really sacrificing freshness for convenience. Think of all of the time that goes by before they get into you hands. Eggs have to first get to the processing plant and then cracked and then chemically preserved and bottled. It could be weeks. and they are not cheap at all. I would rather go to my local farmers market and get eggs that are within a couple days old. but maybe thats just me.

Jun 03, 2008
Elizabeth Rothman in Home Cooking

chocolate covered nuts????

Aphrodesia on Bleeker

Jun 03, 2008
Elizabeth Rothman in Manhattan

Best Ethiopian Restaurant?

I am not sure, they may make the base made of Teff and allow it to ferment and then add flour at the last minute. i know when I called the night before they told me that they make some of it the night before and some the same day. i had the same question. The injera they served us was darker in color to the injera that has wheat flour added to it. It was very good.

Jun 01, 2008
Elizabeth Rothman in Manhattan

First time making pulled pork - help me make it a success!

6lb bone in, about 7 or 8 servings. I only really braise pork shoulder so I can tell you my experience with that. It will give off a lot of fat. I braise it for hours on a really low temp, about an hour a pound. then let it cool for 30 minutes or so and it falls apart with tongs. If it is cooked right shredding takes 5 minutes at the most. I don't know about in a smoker though, not sure of the difference, but i can tell you braising it in a dutch oven makes a great pork shoulder and with minimal effort and worry.

May 30, 2008
Elizabeth Rothman in Home Cooking

Eggs from grass-fed poultry?

The color of the eggs also has to do with the chickens diet and the time of year. Chickens are not grass eaters ,but they do pick at worms and things that harbor in the grass. There are some excellent eggs in NY at the Greenmarkets. For the best eggs here it can be $8-10 a dozen. But it is so worth it! It makes me unable to stand grocery store eggs. The color of the eggs will generally be more yellow in the summer when the chickens have access to bugs and such, and more pale in the winter. Though the palest, real free range egg is miles brighter than your average, even organic, grocery egg. The integrity of the eggs is also much much better.

May 30, 2008
Elizabeth Rothman in Manhattan

Chocolate and Salt

Vosges has really risen the bar on chocolate. I agree the sea salt and other savory flavors in their chocolate make it really unique and wonderful. The first bar I had was the Dark Chocolate Wasabi bar, I was very skeptical at first, it came in a gift basket. From then on I was hooked. Flavor orgasm for sure.

May 30, 2008
Elizabeth Rothman in General Topics

White truffle oil: Are all brands created equal? [Moved from Home Cooking board]

To my knowledge the only brand that is somewhat natural is the Da Rosario, but i don't think it has nearly the same kick as the completely synthetic oils. why would it?

So the real question is, why use truffle oil? With the exception of any natural kind that likely over a $100 a bottle. It tastes vaguely like truffles for the same reason that a McDonalds chicken nugget tastes vaguely like chicken. I was fooled for a long time until I read the NY Times article on this topic. Now I see no point. I also think it is a crime how much is charged for these chemicals in a jar.

May 30, 2008
Elizabeth Rothman in General Topics

why do some wines taste so strongly of alcohol?

High sugar levels in the grapes and perhaps left to ferment too long

May 30, 2008
Elizabeth Rothman in Wine

Brunch in 30's on West Side?

HK on 39th and Ninth is probably one of the best. They don't take reservations though and you will wait with a large group...

May 30, 2008
Elizabeth Rothman in Manhattan

Date place near Lincoln Tunnel???

Market Cafe or Thai Select in the high 30's on 9th Ave

May 30, 2008
Elizabeth Rothman in Manhattan

Union Square Recommendations?

Whoever told you to skip Max Brenner is right! That place is a joke. I second Grey Dog cafe - very chill and informal, good fresh food. If you are into Cuban venture west to 9th ave and hit Son Cubano - amazing. There are always the bigger standards, Angelo and Maxie's, Blue water Grill, City Crab...

May 30, 2008
Elizabeth Rothman in Manhattan

Best Ethiopian Restaurant?

My Vote is for Ghenet as well. They will make gluten free injera as well if you ask. The food is simply amazing, and good with Tej wine or Ethiopian beer.

May 30, 2008
Elizabeth Rothman in Manhattan

Eataly NYC

Does anyone know when it will open on 48th St?

Apr 24, 2008
Elizabeth Rothman in Manhattan

help cooking grass fed beef

I agree, rare or braised for grass fed beef. Cooked well done it can be pretty dry.

Apr 23, 2008
Elizabeth Rothman in Home Cooking

Lansing Michigan

Thank you all for your suggestions! I will be sure to check them out when i get to Lansing. Any recommendations on a good butcher? the Lansing City market looks like it will be my go to for a lot of things, but is there anywhere else besides big grocery stores?

Apr 22, 2008
Elizabeth Rothman in Great Lakes

Ethnic Grocery Stores...

You can pretty much find anything you are looking for at Kalyustan's on 28th and Lexington. It is technically an Indian Market but they carry spices and food products from all over the world.

There is also The International Market on 38th and 9th ave. Small place with every spice and grain you could want along with other specialty ingredients. Homemade sheeps milk Greek yogurt, hummus, and feta. Also some of the best olives I have ever had. Down the street from there is Manganaro's Italian Groceria which is ok but not always great.

And while not European if you are looking for harder to find asian goods, Kam Man in chinatown on canal around Mott street is excellent.

Apr 22, 2008
Elizabeth Rothman in Manhattan