Has anyone joined the Chubby Bunny CSA?

Hello,

I'm thinking of joining a CSA. I'm looking at Roxbury Farm and Chubby Bunny.

http://www.chubbybunnynyc.org/
http://www.roxburyfarm.com/

Has anyone joined the Chubby Bunny CSA and know anything about it? It seems good because you can get an individual share, and have access to grass fed beef and pork. Possibly even eggs.

I have a feeling this will generate no responses...

Thanks,
-L

lesliepc16 in Manhattan

Clay pot cooking - help!

Oops. I cracked mine by making a really dumb mistake and thought I should post in case anyone was also a newbie: I browned and deglazed some things in the clay pot, and I guess the rapid change of heat cracked it. So, I will have to find another one.

lesliepc16 in Home Cooking

Clay pot cooking - help!

I have a gas burner, so technically I should be able to use it on the stove. I guess I just find my stove tricky because even on low settings, it seems to get things simmering instead of boiling. But next time, I'll heed your advice and do it stovetop. Thanks again for all your help.

-L

lesliepc16 in Home Cooking

Clay pot cooking - help!

Yummy. Pork cubano. That sounds good, and I've never had it or made it. I"ll have to try.

lesliepc16 in Home Cooking

Clay pot cooking - help!

Hey Carb Lover,

So I made clay pot rice very similar to the way you did it (minus the duck fat since I don't have any). It came out significantly better than last time. The rice really soaks up the flavor. I think the key was stir frying the ingredients a little before putting them in the clay pot. I didn't do that last time. The only problem I had was I didn't get the crisy rice. I wasn't sure if it was because I simmered it too low. Also I put the clay pot in the oven instead since the temperature control on my stovetop isn't that great.

Anyways, next I'll try your country style ribs recipe :). Thanks so much.

-L

lesliepc16 in Home Cooking

Clay pot cooking - help!

Thanks for the links! It sounds like since your post, you became a very good clay pot cook :)

Actually before I initially posted my 'help' post, I tried to make a clay pot rice dish but it turned out pretty badly (rice was soggy mostly, burnt on the bottom, and not very flavorful). I'm still a fairly new cook so I think I still need the recipes and advice of others. Looking at your post, I see many mistakes that I made, so I'll try it again over the weekend.

lesliepc16 in Home Cooking

Clay pot cooking - help!

thanks. i'll check it out.

lesliepc16 in Home Cooking

Clay pot cooking - help!

Hey,

Actually I have a new style clay pot which is enameled inside, so my friend who gave it to me said it doesn't have to be soaked like the older style. I hope this doesn't change the flavor of dishes cooked in my pot... Hopefully someone else on this board knows about soaking.

lesliepc16 in Home Cooking

Clay pot cooking - help!

Thanks. Do you have any dishes you made with it that you particularly like?

Maybe I"ll be less intimidated by it if I first cook things I've already tried in my dutch oven (like, as you mention, stews)

lesliepc16 in Home Cooking

Clay pot cooking - help!

I'm open to any recipes, but I purposely got it to make chinese dishes (I've had good clay pot rice dishes and various casseroles). But, I have no idea how to begin. I might just search for good clay pot cookbooks but thought I'd check you guys first.

lesliepc16 in Home Cooking

Clay pot cooking - help!

Hello,

I just recently got a clay pot and have no idea what I'm doing with it. Does anyone have any recipes (preferably Asian) or know of any good cookbooks/blogs on this subject?

Thanks,
-L

lesliepc16 in Home Cooking

Cafe Sabarsky - Sat @ noon: Will I beat the crowds?

Again thanks everyone. We went at 11:45 and just beat the crowds. We only waited for 10 minutes. It was perfect timing.

We ordered the beef goulash, bavarian sausage, and apple streudel. Goulash was good -- tasty sauce and cooked well -- but seemed overpriced for what we got. The standout was definitely the stredeul, which was delicious especially with the fresh, light whip cream it came with. Thanks for the rec jsmitty!

I definitely want to go back just for dessert at some point.

lesliepc16 in Manhattan

I can't think of a restaurant with these criteria...

I think I will take your advice and pass on caracas arepas.

Between Moustache and Mogador, what would you say? I've been to Moustache in the W Village and thought it was good, but have been wanting to try Mogador.

Thanks!

lesliepc16 in Manhattan

I can't think of a restaurant with these criteria...

Cool. I hadn't thought of Jane, and have been meaning to try it. I've heard good things. Thanks.

lesliepc16 in Manhattan

I can't think of a restaurant with these criteria...

Hey. It's not that I don't like Asian, it's just that we eat it all the time plus they're from the SF so they can get it whenever they want.

When I was excluding Asian, I was actually thinking more of Korean, Thai, Chinese -- all of which are heavier, but often fall in this cheaper price range. Japanese is actually a good idea. Thanks for the suggestion.

lesliepc16 in Manhattan

Cafe Sabarsky - Sat @ noon: Will I beat the crowds?

thanks for the feedback! we'll aim for 11:30 and use the cafe as a backup.

lesliepc16 in Manhattan

Cafe Sabarsky - Sat @ noon: Will I beat the crowds?

I'm planning on going to Cafe Sabarsky in a party of 3 on Saturday at 12. Has anyone been there around this time and know whether or not this is a bad idea? If so, how early does one have to get there to beat the crowds?

Thanks.

lesliepc16 in Manhattan

I can't think of a restaurant with these criteria...

Hey all,

My parents will be in town and I am trying to come up with a dinner destination. Unfortunately, I can't think of a good one that meets these criteria. So, as usual I've chose to consult this board.

Looking for a place ...
1)
2) Healthier/lighter food
3) Not asian or italian
4) Preferably in the east or west village
5) A place without much wait, or one that takes reservations
6) At least decent ambience. Preferably warm, relaxed atmosphere.
7) And of course, yummy food :)

Yep, that's a lot of criteria. I'm almost embarassed to post this. Parents are hard to please.....

Some ideas I already have (in case you have any thoughts on these places...):
- Cafe Mogador (never been)
- Caracas Arepas (food is just so so?)
- Pylos (too expensive?)

Thanks a lot for any thoughts.

lesliepc16 in Manhattan

Chicken breast vs thigh (on bone)

Thanks everyone. I'm going to try the recipe with chicken legs (thigh/drumstick). I knew you were the right people to ask :)

lesliepc16 in Home Cooking

Chicken breast vs thigh (on bone)

Hello knowledgeable chowhounders,

My parents will be in town and I am prepping to make them a nice dinner. I tried this recipe that was posted on Amateur Gourmet:

http://www.amateurgourmet.com/the_amateur_gourmet/2007/02/win_back_your_l.html#more

...where you braise chicken breast on the bone in hard cider with bacon bits, roesmary, parsnips and shallots. It's fabulous, but I think it'd be better with chicken thigh. Any rule of thumb when to use either?

Thanks.

lesliepc16 in Home Cooking

Edamame

Thanks everyone for your *great* ideas!

lesliepc16 in Home Cooking

Edamame

great idea. i think i'll make this this week.

lesliepc16 in Home Cooking

Edamame

Hello,

I have some frozen edamame (shelled) that I need to find a use for. Does anyone have any creative/easy ideas?

Thanks,
-L

lesliepc16 in Home Cooking

Chinatown Dumpling Tour

I really enjoyed super taste's dumplings too. They're very plump.

lesliepc16 in Manhattan

Why don't you cut up potatoes before boiling?

All right. After hearing all these opinions, I will just cut my potatoes into medium sized pieces first. Thanks!

lesliepc16 in Home Cooking

Why don't you cut up potatoes before boiling?

haha. Right. I guess 'they' are the hosts of the various cooking shows I've seen.

lesliepc16 in Home Cooking

What to do with sweet piquante peppers

Thanks for the great idea! I had it in my sandwich today and it really brought it up a level :) Thanks.

lesliepc16 in Home Cooking

Why don't you cut up potatoes before boiling?

Hello,

I have a bit of a silly question, but I was wondering if anyone knew the real reason why they recommend keeping potatoes whole when you boil them. For instance, when you're making mashed potatoes. I always thought it was because it makes the potatoes watery, but is it more a taste issue?

Thanks!

lesliepc16 in Home Cooking

What to do with sweet piquante peppers

Wow, that's a great idea. It sounds so good, I think I'll have to make it tonight :) Thanks!

lesliepc16 in Home Cooking