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FoodMayhem
Written from New York City (mostly), FoodMayhem.com is all about... food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eating food.
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Colorful Quinoa Salad and Skewers
2008-05-01 01:49:00
Quinoa is a wonderful ingredient, that can be used as a substitute for rice or cous cous in most recipes. It is high in protein and has many health benefits. The best part is that it tastes good. I love it because it's chewy and the mild flavor takes on any sauce or dressing well. In the Spring, I love colorful salads and Quinoa makes a lovely one.Colorful Quinoa Salad1/2 cup Quinoa (I used Arrowhead Mills Organic Quinoa.)1/3 cup cooked and shelled edamame, room temperature1/3 cup dried cranberries3 tablespoons shredded carrot2 tablespoons chopped cilantro Dressing1 teaspoon lemon zest1 tablespoon lemon juice1 tablespoon orange muscat champagne vinegar1 teaspoon whole grain mustard1 tablespoon olive oilsalt and pepper to taste1. Cook quinoa according to package instructions. Set aside until cool.2. Whisk dressing ingredients together and set aside.3. Toss quinoa, edamame, cranberries, carrots, and cilantro together.4. Pour dressing on top when ready to serve and fluff with two forks.I ...
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Hallelujah!
2008-04-30 22:39:00
My stove, grill, and oven definitely make it evident that I cook pretty often. That's always my excuse when my mom comes over. It's not that I don't clean my stove and grill, but it's hard to get that stuff off. It's burnt on grease!Our new cleaning lady, Marcela, introduced me to Easy-Off Heavy Duty Oven Cleaner. Man this stuff is powerful. Look how clean my stove is! I'm sorry I didn't have the foresight to take before pictures, but if you cook often, you can use your imagination.It's also possible that Marcela is much better than the first cleaning lady we tried but she says Easy Off is good stuff, and she should know.Hallelujah! Praise the powerful cleaner! ...
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Roasted Poblano Black Beans
2008-04-30 02:19:00
I crave these Latin-style beans every once in a while. The flavors come together so nicely and its pretty healthy too. I usually make these beans with bacon but I have chorizo in my fridge so why not.Roasted Poblano Black Beans1 teaspoon canola oil1/2 cup chopped onion2 cloves garlic, minced1 large roasted poblano, cleaned and chopped1/4 cup finely chopped chorizo1 can (15.5 oz) black beans, rinsed and drained2 tablespoons chopped cilantro1. Heat oil in a small saucepan and add onions. Saute for 2 minutes.2. Add garlic and roasted poblanos. Saute for another 2 minutes.3. Add Chorizo and stir for another 2 minutes.4. Add beans and 1/2 cup of water. Bring to a boil.3. Turn down to a simmer and cook until the liquid is absorbed, stirring occasionally. This will take about 45 minutes.4. Stir in chopped cilantro right before serving.I often serve this as a side, the common rice and beans combo, but tonight, it makes a great filling for a burrito. I just layered rice, chicken, and the beans ...
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Cabaret Gourmet
2008-04-29 06:11:00
We told you last week, we'd be going to Cabaret Gourmet, so of course I'm rushing to post our thoughts on the food. In general, each restaurant's table was set up beautifully and there was plenty of wine/alcohol. (Lon and I are not drinkers.) There was a comfortable amount of space so that you wouldn't feel cramped and you never had to wait on a line to sample the food, but the event was a bit smaller than Lon and I expected. There was 10 featured restaurants/chefs and they were all very different which made it more fun. The food was generally pretty good but nothing that made me want to run to the restaurants. (Also, I've mentioned before with other food events that I don't think the performance at an event is indicative of the restaurant's food.) Never the less, here's what I thought:Angus Mcindoe managed to serve their Cassoulet nice and hot. The beans were all nicely cooked but there was only one piece of chicken and one piece of sausage, making the balance a bit odd.Butter served ...
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Terry's Dark Chocolate Orange
2008-04-28 20:56:00
Lon and I are not a big fan of chocolate and orange paired together, so when I was given a Terry's Dark Chocolate Orange , I was reluctant to try it. I've heard of it's popularity but still didn't think I would like it. I finally opened it today.First, I love the packaging design. It's a bit small to see, but it says, "Whack & Unwrap". I think you are supposed to slam the ball so that the segments break apart. As you can see below, I was hesitant in my whacking, so only a few pieces loosened.You eat the chocolate in segments, very cute and perfect for sharing.I have to admit, I like the taste. It is a bit sweeter than I expect of dark chocolate but the orange oil is balanced nicely so that it is not over-powering, and the texture is smooth enough, resulting in a product well worth it's very inexpensive price (under $2). ...
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The E Award!
2008-04-28 05:19:00
I am so so flattered to be presented with the E award by Ingar at Taste Memory. I aspire to take photos like hers one day. The colors and clarity is always amazing, looking like paintings, too perfect to be real. She is a great inspiration for healthy eating, and will make you want fruits and vegetables. As the name of her blog eludes to, she often tells great stories when different foods evoke memories (which there is now a scientific explanation for) from childhood.I believe I am now supposed to pass the E award on to my favorite food bloggers so here are the ones, besides Taste Memory, that I read regularly:Midtown Lunch is written by a cool dude named Zach who I'd love meet and eat with one day. We seem to have different dining styles and I'm not in midtown that much, but I can't resist this site as it does what it strives to do so well: talk about midtown lunch (they did just recently add a downtown correspondent though). If you work in midtown, you've gotta be reading this blog a ...
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Sushi Yasuda! (Says Lon Too)
2008-04-27 03:30:00
This is our seventh installment on our favorite sushi restaurant -- Sushi Yasuda Sushi Yasuda (if you haven't already, make sure to catch article #6). To help provide further perspective for those of you not lucky enough to have visited Chef Yasuda's land of delicacies, I will tell you about my experience there.My taste in sushi is different than Jessica's in several ways. First, I prefer rolls: maki (the common, small rolls of nori and sushi rice), futomaki (the large rolls with unusual fillings), and my favorite, temaki (the hand rolls, typically in the shape of a cone). Not that I don't love sashimi (thin slices of fish without rice) or nigiri (fish atop a hand-formed bed of sushi rice), but I just love the mix of the nori (seaweed), rice, and seafood. Second, I prefer firmer flesh and fattier taste, with less brine. Salmon is perhaps my favorite, but I love fatty tuna, and other similar fish. And third, I tend to enjoy picking my own items, whereas, Jessica really enjoys omaka ...
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Cork Cup Sleeves
2008-04-26 13:20:00
Caroline and I stopped in for a coffee break and enjoyed the window seats at Ella Cafe Ella Cafe. They have an outdoor patio in the back and their organic coffee was pretty good. It's nice and strong, but nothing I would travel for. Oddly, I will travel back for the cork cup sleeves (can you see in the picture?) which totally stole the show. Wow, these were way more comfortable than cardboard. I now regret not keeping it. It didn't seem to impact the prices much either.I looked up some info on these cork sleeves and they've been out for about a year. Wonder why this is the first time I've seen it. ...
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Fornino
2008-04-26 03:50:00
I was out apartment hunting in Williamsburg today and one of our appointments canceled last minute. I took this as a sign from a higher power, that I should stop in at Fornino Fornino for some pizza. Lon had heard something about being voted best pizza in NY on Citysearch.I ordered the small Margarita DOC, a pretty plain pie (the way I like my pizza) with Buffalo Mozzarella, parmesan cheese, sauce, basil, and olive oil. All the ingredients were top notch, fresh and flavorful, and I could absolutely distinguish each flavor and each texture as playing it's integral part in making this pizza. My one complaint is that it was a bit too wet. If you don't hold your slice perfectly horizontal, everything slides right off. That's not enough to hold me back from another visit though. I thoroughly enjoyed it.This $14 pie was a little pricey because I could eat two of them for dinner (I do have an enormous appetite for a 5'3" Chinese girl) but if I end up moving to the neighborhood, I'm sure I'll ...
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It's That Time of Year
2008-04-25 15:15:00
I don't know if anyone else will find this funny but it was interesting enough for me to pull out my complicated camera (that I don't really know how to use) to take these pictures. I was walking home on Fifth Ave and realized that there was three ice cream trucks within one block from where I was standing. Here's the one parked on 18th Street (right off of Fifth Ave).Here's two in this pic: You can see the back of the truck parked on 17th Street, on the right, and part way down Fifth Ave, you can see the back of the other one, parked just north of 16th Street.I exercised applaudable restraint and did not by myself any ice cream! ...
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Sevilla
2008-04-25 04:56:00
Lon's uncle Allan and aunt Heather have been raving about Sevilla Sevilla for a long time. We made plans to try it with our friends Sara and Eric, but it didn't meet our expectations. The corner space has an old-school charm, with charming old waiters, and possibly the same old customers since the current owners took over in 1962.The bread basket is just supermarket hero bread. There is a complimentary salad swimming in dressing that I could do without. The popular Sangria (we chose white) is nice but surprisingly light.We started with three appetizers which were mostly ok. The Little Neck Clams on the Half Shell were average.The Clams Casino were cooked correctly and possibly the best dish we had, but still completely forgettable. I already can't really remember a few hours later.The Broiled Chorizo was smoky but lacked the other familiar flavors, resulting in general disinterest from our table.Our entrees arrived in pots which I liked cause it kept stuff hot. Our waiter portioned ri ...
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Top Chef - Season 4 - Episode 7
2008-04-24 15:30:00
DON'T READ IF YOU HAVE NOT WATCHED YET!Lon and I are kind of disappointed that Jennifer got kicked off this time, not because we love her, we don't, but we thought Antonia or Lisa would get kicked off for basically disregarding the rules of their challenge: They were supposed to make Polish Sausage and just decided to make Chorizo instead. I'm already annoyed by how often people seem unable to follow the instructions at each challenge.There was one where you could only use a certain number of ingredients and of course someone had more. How hard is that to follow? I hope not kicking off Antonia or Lisa does not encourage further disregard for the parameters, but at least Ryan got kicked off for not making tail-gating food on the previous episode.A few side notes:Our favorites right now are Richard and Dale. At least these two are mature, which I can't say for a good portion of the cast.Is Mark always high?Stephanie looks so sweet, like a grade school teacher, so I have to like her.I get ...
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Cafe Grumpy
2008-04-24 05:16:00
For a place called Cafe Grumpy Cafe Grumpy, the staff is quite friendly, and patient. Thanks for dealing with my questions and indecisiveness. They offer three types of coffees so I tried the Anjilanaka from Caranavi, Bolivia. It had a very nice aroma and rich flavor, but it was a bit acidic, just missing the mark for me. I ordered the Garden of Eden, their house iced tea, for Lon, since he's a no coffee guy. It was very strong so it was a bit bitter, but it was also fruity, definitely a unique flavor. He hated it, and I really liked it. Guess who finished it? ...
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Hatsuhana
2008-04-23 22:11:00
Hatsuhana Hatsuhana is packed with the business crowd at lunch time, on both floors, and oddly, sushi bar seats are all that is left if you come without reservations. The host in front apologetically asked if we would mind sitting at the sushi bar, and I was glad to take it, but soon realized why it is not as desired here. There is no interaction with the chef, who will answer questions if you ask, but go no further.The lunch menu offers a wide variety of sushi/sashimi/chirashi combos, all listed with calorie counts. I don't think I wanted to know. I was hoping sushi meals were almost negligible to counter all the dessert I eat. Still, the sushi is fresh and generously portioned, although nothing particularly memorable. I found it rather boring that my 4 types of sashimi and 4 types of sushi was delivered as the same 4 fish: salmon, tuna, fluke, and yellowtail, the standard bunch.No major complaints though. Service was courteous and I wouldn't mind going back for lunch, for the reason ...
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Cabaret Gourmet Next Week
2008-04-23 14:06:00
For foodies who absolutely must be in the know, let us help you: next Monday, April 28, is Cabaret Gourmet Cabaret Gourmet @ Metropolitan Pavilion, the fifth annual occurrence of the event and a must-go for those on the NYC food scene. CG serves multiple purposes -- all of which we support.First, funds help support The Play Company, an international theatre that develops and produces adventurous new plays by writers from all around the world. Works that come from The Play Company are distinctive and cover a broad range.Second, CG, this year, honors Judith Jones, a remarkable food writer (who inspires us), known for books like "The Tenth Muse" and "The Book of Bread".Third, and not any less important, CG features New York City chefs and restaurants. This year's chefs include Chef Jason Avery (Pera Mediterranean Brasserie), Chef David DeCarlo (Angus McIndoe), Chef Alexandra Guarnischelli (Butter), Gianfranco Sorrentino (Il Gattopardo), Chef Michael Hu (Hana Pastries), Chef Jehangir Me ...
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Asian Style Chimichurri Steak
2008-04-23 04:34:00
I don't usually buy London Broil but there was a super good sale going on so I couldn't resist it for $1.99 per pound. So, I figured I would marinate it and then grill it for dinner tonight.Asian Style Chimichurrimarinade1/2 cup soy sauce1/4 cup honey1/4 cup white vinegar1/2 cup canola oil1 teaspoon ground ginger5 cloves of garlic, chopped1 cup cilantro leaves2 1/4 pound London Broil (I cut it in half because of the size of my container but you can leave whole.)chopped scallions for garnish (optional)Put the marinade ingredients in a blender and pulse a few times, until ingredients are well combined. Pour onto the London Broil and refrigerate for 24 hours or more. Take it out and let it sit on the counter for 1 hour before grilling. Grill to desired temperature. Remove from grill and rest for 5 minutes. Slice thinly to serve. Garnish with scallions (optional).How long you grill it really depends on the temperature of your grill and how you like your meat. I did it for about 3-4 minutes ...
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Spring Soba Salad
2008-04-23 02:38:00
Lon doesn't really like soba but sometimes I like a challenge. He gave his thumbs up on this one and I loved it! It's pretty darn easy too.Spring Soba Salad~serves 24 ounces dry soba3/4 cup julienned carrots, blanched and shocked3/4 cup julienned zucchini1/2 scallion, sliced1 teaspoon toasted sesame seedsDressing1 tablespoon soy sauce1 teaspoon mirin2 teaspoons rice vinegar1 teaspoon sesame oil1. Cook Soba to the package instructions. Rinse with cold water and drain well. Place is a serving bowl.2. Place carrots, zucchini, scallions, and sesame seeds on top of the soba.3. Whisk the dressing ingredients together and pour on top of the soba salad.4. Toss when ready to eat. ...
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Street Vendor Curried Squid
2008-04-22 15:43:00
While I was growing up, my mother owned a little clothing shop, and she would refill her inventory every Sunday, in the Garment District on the Lower East Side. The area has changed immensely and most of the wholesalers my mom bought from are no longer there but I have vivid memories of these days. My brother and I would play hide and seek among the racks of clothes, boxes, and shelves until my mom would get annoyed and tell my father to take us. My father, who did not have nearly as much power as my mother, could only entice us to listen to him without promises of ice cream or food from the street vendors.We ate from tons of street carts during these Sundays for years and one of the things I craved most after we stopped going, was the Curried Squid. Just about two years ago, I asked my mom where to get this Curried Squid I missed so much and she didn't know. The cart we had frequented was no longer around.By a kind act of fate, I stumbled across an unlabeled street cart, on Pike Stree ...
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Lan Zhou Handmade Noodles
2008-04-22 04:26:00
This is my new favorite whole-in-the-wall. Lan Zhou Handmade Noodle Lan Zhou Handmade Noodle is relatively clean for a Chinatown dive, has a short and simple delicious menu, and stealth-like service. As soon as you order, it takes the chef (dressed like any guy you'd see on the street) less than two minutes to pull the dough into a few bowl of handmade (in front of your eyes) noodles. I tried to take pictures of this noodle magician, working his magic, but even as he slowed down for my benefit, I could not catch a good picture. I was seriously amazed.The first sign that you're in a ghetto, authentic noodle place is this set up of spicy oil, black vinegar, chili sauce, disposable utensils, and napkins. What made me incredibly happy was the plastic container full of pickled mustard greens (you can see a bit of it in the lower left hand corner) that I love throwing onto my beef noodle soup. Most of the time, I think restaurants don't give enough and here I can add as much as I want.As I s ...
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Saturday Night Seder
2008-04-21 18:38:00
Lon will write more on Passover details later since I am no expert on it. I'll just go over the food.The Manishewitz wine (always served at Passover) comes in tons of flavors. I really liked the Loganberry flavor but it was too sweet for me as these Passover wines usually are.Lon's mom makes tons of pickles, the regular cucumber kind, pickled miniature peppers, and my favorite, these yummy Pickled Zucchini Ribbons. She made them last year and I loved them so much that she made them for me again. They are curry flavored and sour, perfect accompaniment to fatty meats.Lon's mom also enhances the jarred Gefilte Fish by cooking it with carrots and onions. It makes a difference.I got to help out with Passover by making the salad dressing for this salad.Matzoh Ball Soup is already a favorite of mine, but Lon's mom makes an incredible one! She makes these noodles with egg and potato starch, and a a very fluffy matzoh ball.The Stuffed Veal looks incredible doesn't it?Lon's job at passover is to ...
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Perilla - I Have Returned!
2008-04-20 16:23:00
You may have noticed that I don't return to many restaurants often. Perilla is one of the few that I make this exception for, and since the menu has changed a bit since my last visit, I'll have to remember to make seasonal visits. We were in a group of seven this time, and I'd like to make note to do that next time as well. You get to try more dishes! With some repetition, we got to try 7 appetizers, 4 entrees, and 3 desserts.The Flax Seed Crusted Soft Shell Crab is a an absolute must have! The crust is crispy, the inside is meaty, it's not at all oily, perfection! The kimchee ramps are such a nice accompaniment and I wish I could buy a jar of the passion fruit vinaigrette. Everyone loved this appetizer so much that we ordered another one at the end of the meal, even though we were all full.The Shaved Artichoke and Fava Bean Salad was nice and light, and a very generous portion. The ricotta salata, fava beans, and almond vinaigrette worked nicely together, but I didn't taste enough art ...
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Candied Espresso Walnuts
2008-04-19 19:09:00
We were having Friday night dinner with some friends and I wanted to bring something, like a little gift. I figured we would probably want dessert at the restaurant, so I didn't want something that had to be eaten right away. I found this quick and easy recipe for Candied Espresso Walnuts which made fantastic little goodie bags, that could be taken home and eaten later. ...
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Chorizo with Honey and Almonds
2008-04-19 15:42:00
To break in our first alfresco meal of 2008, Lon made this incredible appetizer with the chorizo he bought from Despana. It includes chorizo, toasted almonds, honey, finely chopped onions, and thinly sliced miniature sweet peppers. I've been pestering him about writing down his recipes because sometimes he makes amazing stuff! This was one of his best, one of those dishes where you can't believe something this simple, tastes that good! After Passover, I'm making him write a recipe for this. ...
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Financier Patisserie
2008-04-19 04:04:00
Last night, Angie brought over very pretty desserts from Financier Patisserie Financier Patisserie, which I should not have eaten! The crowd favorite was this dark chocolate mousse-like square, with a white filling/paste of caramel consistency. The texture was ultra smooth and melts in your mouth. I would've preferred it without the white filling (too sweet for me) but Lon was licking the gold paper it sat on.The Fraisier, mostly fresh strawberries and mousseline, and barely noticeable biscuit (type of cake), was light and reminiscent of the desserts from Chinese bakeries (says Angie and I completely agree).This Blueberry Lemon Tart wasn't enough blueberry and no one liked the crust, which had a weird wet inside. The top was a nice light lemon mousse (seemed to have added gelatin to hold shape), not too tart, not too sweet.The Chocolate Praline Cake was a pretty standard, dense chocolate cake.Generally, I liked these little cakes, mostly because they weren't too sweet. The prices are r ...
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Beef Enchiladas in Green Sauce
2008-04-18 17:15:00
This is not the best thing to be eating 6 weeks before your wedding, but I had most of the ingredients for Enchiladas just sitting in my fridge, waiting to be brought together. It turned out scrum-diddle-ee-umptious!Beef Enchiladas in Green SauceIngredients1 recipe of green sauce (at room temperature)2 1/2 cups extra sharp cheddar cheese, grated scant 1 cup Malvarosa, finely grated1 teaspoon olive oil1/2 cup onion, finely chopped12 oz ground beef1-2 teaspoons flour1 rounded tablespoon fresh cilantro, chopped 12 (6-inch) corn tortillas1/2 cup sour creamInstructionsCombine cheeses in a bowl. Preheat oven to 375 degrees.Heat oil. Saute onions on medium for 2 minutes. Add beef and cook until it turns brown, stirring often. Season lightly. Add 1 teaspoon flour and stir. If the mixture is still wet add another teaspoon of flour. Remove from heat and add cilantro.Heat a pan with non-stick spray and heat the corn tortillas lightly on both sides so that they are soft. Set aside.Place 1 tablespo ...
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Taking it up a stop... f-stop that is.
2008-04-18 14:27:00
We absolutely love receiving feedback from readers, positive or negative. Both help us improve the site. You may have noticed some minor improvements recently, all of these have been in response to reader feedback.Angie pointed out that sometimes comments reported names as "anonymous" even when the commenter used their name. That problem is now solved.Kasi suggested that having a "jump to comments" button on post pages would make it easier than having to scroll down to the comments section. Great idea! That is now added.We've also gotten feedback about problems with the search box often linking to missing pages. We made some changes and think that should be solved now.But more than any other feedback, we've been advised to get better pictures. Most of our pictures are either from our camera phones or from an old Casio Exilim point-and-click camera. Well with great recommendations from various readers including Bill, Steve W, and Steve K, Eddie, and a whole lot of research, we h ...
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Sweet Cheese Puffs
2008-04-18 03:48:00
Carol Gelles gave me a book called Sweet Miniatures, by Flo Braker, several years ago. It's possible that this book started my obsession with miniatures, after I bought a mini-muffin pan just to make the Sweet Cheese Puffs in this book. It is still my favorite recipe from this book, and occasionally I play with it to make different flavors.I decided to make two adaptations, one with Grand Marnier, for my friend Caroline's birthday (yesterday). The other with Mango Butter, which I made today. These are wonderfully light, which is so deceiving as this is not a dessert for dieters.Grand Marnier Puffs and Mango Cheese Puffs~adapted from Sweet Cheese Puffs by Flo BrakerSour cream pastry2 cups all purpose flour1/8 teaspoon salt8 ounces unsalted butter, chilled and cut into 1/4" slices5 ounces sour creamFilling8 ounces cream cheese1 large egg1/2 cup granulated sugar1 teaspoon vanilla1 teaspoon finely grate orange zest1 teaspoon Grand Marnier2 tablespoons Mango Butterconfectioners sugar for sp ...
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Despana
2008-04-17 15:12:00
Justin K. and I met for lunch yesterday in SoHo, where his new office is located. Our lunch venture started off quite poorly but ended up amazing. I spied L'Orange Bleue a bit east of his office; we walked over and found it to be closed... at lunch. Sad. So then we continued east, passing a little shop called Despana, on our way around the corner to Hoomoos Asli. I hadn't been there in years, but their food was always good.Nearly ten minutes after being seated at Hoomoos, Justin and I had to specifically call the waiter over to order. 35 minutes later, when another customer walked out due to the hour long wait for his food, we knew the prospects were bleak. I asked the waiter for an estimate and he said it would be at least another ten minutes -- for two shwarma sandwiches. We left. I recall now that the reason I stopped going to Hoomoos Asli was because of horrible service. Looks like it will be another few years before they get another chance.So we walked back to Despana D ...
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Sushi of Gari 46
2008-04-17 03:00:00
I had lunch with my friend Zoe at Sushi of Gari 46 Sushi of Gari 46, which was empty at noon but filled up around 1pm, in a sudden whoosh of people. I asked to sit at the sushi bar but that is reserved for Omakase only. When we opened the menu, we saw that there was a Lunch Omakase for $50 and we thought, ok let's go for it. I asked again to sit at the sushi bar but unfortunately, that omakase did not count.I decided on the Deluxe Sushi, which was 9 pieces and a roll. Zoe opted for Chirashi. Our waitress then asked, "Would you like soup or salad?" I replied "salad" and Zoe did the same. The salads were very pretty, with a nice dressing.Zoe's Chirashi was also quite pretty (sorry the pic was too dark) but my Sushi Deluxe looked pretty regular. The top four fish were fresh and above average but I was terribly disappointed that the scallop was cooked. The salmon had a lightly smoked flavor which I enjoyed, and the cooked shrimp (I don't normally care for in sushi) was cleverly poached in ...
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Sushi Yasuda Installment #6
2008-04-16 21:21:00
I'm not bored of Sushi Yasuda yet, so last night was visit #6, with my darling, Lon, who has grown fond of being a regular too. If you just joined us recently, you can catch up by reading 1, 2, 3, 4, and 5 since I now only post the new items I have not eaten before.Chef Tomura recommended that we try these Flash Fried Freshwater Miniature Crabs. They were the cutest little, nature-ready, bite-sized hors d'oeuvre, a crab chip. There was nothing mind blowing about the flavor but they were so perfectly fried so that you didn't notice any oil, and the seasoning was perfect.I know I'm too old to be playing with my food but this crab is totally in fighting stance! Of course, I won.Next, Sea Trout Sashimi, which has a beautiful multi-colored flesh, but is uninteresting to me in flavor, much like white fish.On the right, is Bonito, from the tuna family. It's similar to a good tuna, nothing distinct.On the left is muscle from the orange clam. It tastes just like orange clam but chewier, as expe ...
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