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Hong Kong-style Borsch

Make your own, it's easy. Pork bones for the broth (has to use pork bones to get a little fat, can't substitute), plain tomato sauce (enough to taste, not to thicken), vegetables, red pepper flakes.

Oct 15, 2010
amedemonet in Outer Boroughs

Peet's alternative - whole beans for drip coffee

House of coffee on Noreiga. Price is similar but much better than Starbucks and as strong as Peet's. Price isn't much too different at about 10-15% lower.
http://www.spooninandforkin.com/2009/...

japanese prix-fixe

High end would be Morimoto or Soto. They don't stay with the regular sushi menu. There are also Bond St, Sushi Samba, Rosanjin.

http://www.spooninandforkin.com/

Mar 02, 2009
amedemonet in Manhattan

Ode to Fat

I miss the duck fat used to fry fries, it's practically a social faux pas. But it's fried in fat anyway, but not in yummy tasting fat.

Mar 02, 2009
amedemonet in Features

Help! Need chocolate/cocoa finger food recipes and ideas...

Cocoa dusted foie gras on a crepe or blini!! Serves cold so it's easy on the timing. Make the crepe/blini chocolate flavor would be perfect.

http://www.spooninandforkin.com/

Mar 01, 2009
amedemonet in Home Cooking

Roasted Rosemary Walnuts

I also love walnuts with cranberry flavor, I add it to salads with spinach and pears and it's so good.
http://www.spooninandforkin.com/

Mar 01, 2009
amedemonet in Recipes

Islamic Chinese Spicy Secret

Steamed stinkie tofu? It's definitely not as stinky, but that's the whole point. The original stink to hell fried version is why it's so good.
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Mar 01, 2009
amedemonet in Features

Key to the Liquor Cabinet

Triple Sec!!! I love this in almost any combo. It's wonderfully versatile.
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Mar 01, 2009
amedemonet in Features

’Snot Appetizing

I waited tables before, please do NOT subject the poor minimal wage workers to this!!!
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Mar 01, 2009
amedemonet in Features

Per Se AND French Laundry Veterans: Is FL worth trying?

I've been to Per Se, and except for the once in a lifetime experience if you're a foodie and must try everything yourself, I don't recommend. Yes the food is top quality and execution is beautiful. But there was nothing I care to eat again and even less of that was memorable. It's not so inventive you think wow, how in the world is this created?! It's yes, I've seen this, been there dont it. I guess it's slightly better. Otherwise, boring.

I'll be going to French Laundry in a week, finally got a reservation. And going only because I'm a foodie and it's on my bucket list. Wished it did it when it was only $120 a head, sounds so cheap now.

http://spooninandforkin.com

Eleven Madison Park, Babbo, and Yasuda no Michelin Star for 2009! You must be kidding...

I don't understand the high regard for Yasuda. They didn't have real wasabi when I was there. And the fish, though fresh, was not exotic, nothing extraordinary. Gari has the creativity but not the decor nor the same freshness. I think Soto is the best sushi place in NYC IMO.

Babbo have decreased in quality over the years but certainly deserve a star. I disagree with Jean Georges' rating completely. http://www.spooninandforkin.com/2009/...

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Feb 05, 2009
amedemonet in Food Media & News

Where to go for Dessert (after dinner)?

The Modern casual dining room. It closes late, 12am I think. And it has beautiful presentations of desserts.
But if you want casual.... GROM gelato in the village has sitting space, they are crowded, another gelato place around the corner on 7th ave.

http://spooninandforkin.com

Feb 04, 2009
amedemonet in Manhattan

Cabernet Sauvignon tasting: general impressions

You have some young wines, 2 hrs isn't enough for a young cabernet from CA. I love Napa cabs. The Caymus was wayy to young, a good Napa cab gets better after 8-10 yrs.
If you get a chance, try Hourglass, Sherwin, Neal, Anomaly. All cabs, all wonderful.

http://spooninandforkin.com

Feb 04, 2009
amedemonet in Wine

Upscale bar menus at a discount?

Go to a tapas place that are so abundant in the city instead like Boqueria, Alta, Pipa.

Or a casual great food place like Spotted Pig for an amazing burger.

Bar menus - Otto, Sushi Samba, Macondo http://www.spooninandforkin.com/2009/...

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Feb 04, 2009
amedemonet in Manhattan

Cook it yourself in Hot Oil Restaurant?

that's shabu shabu (jap)/hot pot (chinese). Plenty of places in NYC, Queens has Mimi, Happy Family. Manhattan has Quickly's on Grand and Bowery, Grand Sichuan etc.. Japanese are better quality meat but I don't like the bland broth. It's not oil, but broth.

The yolk is used only, you mix with alot of other dips like soy sauce, sesame paste, chili, sesame oill, parsley, and the most important, lots of sa cha sauce.

Go to Quickly's and Mimi's for your first experience. Individual pots and you mix your own broth.

http://spooninandforkin.com

Feb 04, 2009
amedemonet in Outer Boroughs

Uses for Lobster Bisque?

But it is soooo good. Try sweet potato fries, nor Taro root fries. Bake them in olive oil and it's practically healthy! =)

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Feb 04, 2009
amedemonet in Home Cooking

Manhattan Clam Chowder?

Canned clams don't have the same texture and flavor. Might as well puree it if you are going to use it. but you can use any regular recipe that asks for fresh clams and substitute the same amount. I would use clam juice because you won't get any flavor from the canned clams. Clam juice is salty so don't add additional salt.

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Feb 04, 2009
amedemonet in Home Cooking

Uses for fresh tumeric?

Nice, lack of lamb with this!
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Feb 04, 2009
amedemonet in Home Cooking

Pork belly with mui choi-梅菜扣肉

It's definitely with black tea leaves, it's the only kind strong enough for cooking. You have to marinate it for hours for the flavors to be deep enough. Marinate it overnight then braise. Tea leaves are a popular spice in Northern China cusine.
Don't use tea bags, have to get the actual loose leaves, not the tea "dust."

http://spooninandforkin.com

Feb 04, 2009
amedemonet in Home Cooking

Uses for Lobster Bisque?

Mix it in with ground up seafood and make salmon cakes, shrimp cakes, crap cakes.

Pour it over oysters, topped with cheese and bake it.

Thin it out with some coconut milk, seafood stock, lemon grass, herbs, and use it as a base for mussels, with plenty of bread for sopping.

Soup base for any rice-based Asian noodle (viet or thai), spice it up chili.

Reduce it further and pour it over grilled/oven baked white fish.

Reduce, then thicken with mayo and use it as dip for chips, veggies, FRIES, like a seafood aoili.

http://spooninandforkin.com

Feb 04, 2009
amedemonet in Home Cooking

10 Ways to Save at the Grocery Store

There was a great article on the top 10 items to buy organic, stone fruits, dark green veggies, meat, berries, grains. Things like bananas and avocados witha tough shell on the outside it wasted money going organic.

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Feb 04, 2009
amedemonet in Features

Fast-Food Pizza Chains Attempt Gourmet

I worked at pizza hut before as one of the managers. I would definitely stay away from this place. We keep relabeling the expiration dates until we smell something bad. I once dropped a whole bucket of meat mix on the floor and picked everything up. I did inventory control, I'm not spending 3 hrs figuring out how to hide that loss. The meat mix looks/taste like dog food.

Hey, I was taught to do all this. They taught me, there is policy and there is reality.

We had one of the cleaner dumps, so no complaints on food poisoning but I'll definitely stay away.

Feb 04, 2009
amedemonet in Features

The Basics: How to Make Veggie Risotto

I think it would be greatly enhanced with some herbs like parsley or tarragon. And I would add shallots, along with some peas/spinach, mushrooms instead of zucchni (not a fan.)

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Feb 04, 2009
amedemonet in Features

Somebody Took My Lunch!

I worked in a Wall St top financial firm for 5 yrs, and not only was my lunch in the office frig disappearing into thin air, but everything from small change to chocolate to leftover chips went missing. I have it on good authority it's across the board, not just me.
Put the lunch inside soggy crinkly brown paper that looks like it came from a hobo.
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Feb 04, 2009
amedemonet in Features

lunch: taking advantage of my mid-week vacation day

Le Bernardin for lunch. the prix fix lunch is a bargain if you don't feel like forking out over $200 for a meal. Details can be found here: http://www.spooninandforkin.com/2009/...

Jan 29, 2009
amedemonet in Manhattan

your favorite diner foods

Grilled cheese with sausage is my favorite breakfast. I add hot sauce to it too. And I got more than one weird looking ordering it..
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Jan 23, 2009
amedemonet in General Topics

your favorite diner foods

That sounds like the poutine I just posted =). Fries with gravy are underappreciated.
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Jan 23, 2009
amedemonet in General Topics

your favorite diner foods

Fries with gravy, only see it on diner menus. I love the Canadian poutine (fries with gravy and aged cheddar), better than a chili cheese dog.
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Jan 23, 2009
amedemonet in General Topics

Healthy foods you crave

oh sashimi and the raw bar like oysters and lobsters are great, I'll gladly skip the rice on sushi.
I also love grilled hamachi kama. (collar of a yellowtail)
http://spooninandforkin.com

Jan 23, 2009
amedemonet in General Topics

Healthy foods you crave

oh sashimi and the raw bar like oysters and lobsters are great, I'll gladly skip the rice on sushi.
I also love grilled hamachi kama. (collar of a yellowtail)

Jan 23, 2009
amedemonet in General Topics