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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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Resto Leon
2008-03-08 15:06:00
Resto Leon Resto Leon looks like the standard French Bistro in New York, mostly wood, a bit of dark red, and some mirrors. It's dimly lit by candles set on tables packed closely together and the bench (against the wall) I was sitting on grew distractingly uncomfortable by the end of the meal. All this is forgivable if the food is good and when I dine at a bistro, I don't expect anything inventive, just simple stuff done right.On that note, my favorite for the night was an appetizer of Pan Roasted Cape Cod Squid. The simple preparation of garlic, olive oil, lemon, and parsley is a perfect one for tender morsels of squid.The Escargot was pretty good but the left-over puddles of hot garlicky oil, full of herbs, made an even better dipping sauce for mediocre bread.Our entrees arrived and before the waitress could set my plate on the table, I was grabbing for the fresh-out-of-the-fryer fries. They were hand cut, not as thin as the McDonald's fries, so I was amazed at how crispy they were ...
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How to be a Food Writer
2008-03-07 20:45:00
I just took this mini course at The Institute of Culinary Education -- How to be a Food Writer, taught by Marge Perry. The 5 hour course, broken in two days, is not enough to get you there, but it is a good start.Marge Perry runs an exciting and interactive class. She has an amazing sense of humor and tons of experience to offer. It's easy to get lost in conversation with all these other food lovers, but she keeps the pace going in the interest of her class leaving with as much information as possible. The course covers two major parts, the food writing, and pitching (to get yourself published).I learned a lot, enjoyed myself immensely, and really wanted more. Luckily, she is teaching an 8 week course at Media Bistro. ...
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Savory Oatmeal
2008-03-07 14:15:00
I came up with my perfect breakfast about 5 years ago because I needed a healthy, athlete's breakfast (good carbohydrate and protein). It's oatmeal with an egg over-easy (made in a non-stick pan with Pam so I don't add fat) on top, generously seasoned with salt and pepper. This may seem odd to you since most people have oatmeal with honey, cinnamon apples, or something sweet. But consider it a new take on the Chinese breakfast, congee, which is a savory rice porridge. If I call it fusion food, will you eat it?I love runny egg yolk. It is nature's ready made sauce that coats anything it touches. It's rich and fatty yet having just one egg controls the amount. Oatmeal has that wonderful chewy starchiness while being high in fiber. This savory oatmeal breakfast became a staple for me when I noticed that it kept me full longer, which makes sense since oatmeal and eggs are both in the top 10 of the "satiety index". ...
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Sushi Yasuda - 2nd Visit
2008-03-07 05:27:00
" I love the fishes cause they're so delicious." - Pepperidge Farm GoldfishThe thought of Sushi Yasuda just makes me giddy. As promised, I am now a regular. Chef Mitsuru remembers me. I enter with high expectations and leave satisfied, with a childish skip to my step. Eating at Sushi Yasuda is an adventure. If you leave some or all of your meal up to your chef, you will try seafood that you've never had before.On this visit, I had some of the same fresh and expertly cut fish as last time, Blue Fin Tuna that looks like vibrant red rose petals, Spanish Mackerel that melts in your mouth, oyster with a slippery and sensual texture, reminding you that it's a known aphrodisiac. Every piece is enhanced by the sweet and creamy wasabi, with such a subtle bite that it could be eaten alone in small amounts.The progression of excitement grows for me as I start with my familiar fish and move on to new ones. The Cherry Stone Clam had a smooth and clean feel, just a little resistance to the bite, cr ...
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The Adore
2008-03-06 21:50:00
I love having coffee and something sweet in the afternoon so I set out to find something new today when I realized that I've never tried the tiny little place one street below my apartment, The Adore The Adore. I had assumed the place was French but all the employees were Japanese and served in that happy smiley way that seemed impenetrable.By mid-afternoon, there wasn't much left. A sign on their window said the sandwiches were sold out, which gave me high hopes for the coffee and Orange Tuile I chose. As soon as I walked out with my bag, I took a sip of the coffee. It was pretty weak coffee and only slightly above lukewarm but sugar and cream go a long way so I did drink a little more than half of it. As I took a bite into the beautiful cookie, my teeth sank slowly in, not at all what I expected. The orange stuff had moistened the sliced almonds and the tuile, changing it from airy. light, and crisp, what a tuile should be, to a slightly chewy, denser confection. Only the very ends s ...
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Orange Muscat Champagne Vinegar
2008-03-06 03:42:00
I recently bought a bottle of Orange Muscat Champagne Vinegar from Trader Joe's. Like their other vinegars I've tried before, it's good stuff. I realized today that I haven't made a salad with it yet. Here's the simple recipe for my first dressing with this vinegar:1/2 cup Trader Joe's Orange Muscat Champagne Vinegar1 tablespoon whole grain dijon mustard1 clove garlic. minced1/4 cup olive oil1 teaspoon sesame oil1 teaspoon roasted sesame seedssalt and pepper to tasteJust mix all the ingredients together and it's done! If you're not using immediately, it's better to keep the sesame seeds separate until serving. ...
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Cafe Brama
2008-03-06 00:30:00
All this talk about coffee made me crave a good cup of cappuccino. After lunch yesterday, I took my cousin Christina to Cafe Brama Cafe Brama so I could satisfy my craving. They serve my favorite cappuccino with pride. I remember the first time I went to Cafe Brama. I was debating whether I wanted a cappuccino because I was frustrated after paying for a string of cappuccinos that I did not enjoy, just that week. When the owner (one of two brothers) came over to take our order, Lon told him I was picky. A smile came over his face and he asked me to try the cappuccino and if I didn't like it, he would not charge me. Well, obviously I loved it.On this visit, my cousin Christina was interested in their Mikado Crepe. It's a crepe with vanilla ice cream and warm Belgian chocolate sauce. It's not like the crepes made on the streets of Paris, but it's still really good and I really don't know of any other good crepe places in NY (that are still open). As expected, they used good ingredients, ...
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David Rio Chai
2008-03-05 14:42:00
I am certainly not a chai expert. Actually, I thought I just hated chai for a long time and stopped sampling them. About 5 years ago, I tried David Rio Chai at one of the Javitz Center food shows and it is still the only chai I like now. (I don't go looking for chai the way I do coffee though.) I have tried multiple flavors but my favorite is still the Tiger Spice Chai.If you don't trust my amateur level in chai, Shruti and Ekta, 2 Indian friends who are avid chai drinkers, have put their thumbs up as well. ...
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No More Shooting the Moon
2008-03-05 02:49:00
This morning Shruti and I were discussing how Shooting the Moon (a strategy in the card game Hearts) can be applied to various situations. For those of you not in the know, shooting the moon is when you do so badly in Hearts (by taking every penalty in a round) that you actually do better. That is, if you take ALL the penalties, rather than take the penalty points you have all the penalty points subtracted, which helps. Well, later in the day I had lunch with a friend at The 2nd Ave Deli The 2nd Ave Deli, and it occurred to me that many kosher and kosher-style delis try to shoot the moon with their service; I'll explain...The kosher/kosher-style delis try to represent a traditional New York deli experience, which they think requires providing obnoxious service, and perhaps it does. Some restaurants purposefully have obnoxious service, however, that doesn't mean the service is bad, you just need to play along. For instance, Tim told me about The Elbow Room in Downtown Vancouver The ...
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Rhong Tiam
2008-03-05 00:03:00
I read a couple of reviews claiming that Rhong Tiam Rhong Tiam was authentic Thai food. I was so excited. Could it be? Authentic Thai in Manhattan? No, I was mislead. My cousin Christina is home for spring break and I took her there for lunch and now feel bad for not taking her somewhere more memorable.They have Green Curry, Red Curry, Panang Curry.....same as all the other Thai places. All dishes have a choice of chicken, tofu, beef, or shrimp, another menu trait common in Manhattan Thai places. I chose the Woon Sen Pad Thai (made with bean thread noodle) and Christina had the regular Pad Thai. The meal starts with a decent vegetable soup, very peppery in a good way. They served our lunch in a bento box (what the?), with crappy fried dumplings and spring roll, mayonnaise drenched salad, and rice. While my noodles tasted ok, they were definitely not authentic. They were more sweet and not spicy. Further, everything else in the box was junk. I am insulted that some people tried to compa ...
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Seoul Garden
2008-03-04 15:14:00
I have mentioned Seoul Garden Seoul Garden before but that was before we had pictures so I thought I'd give you another run through, since I had lunch there yesterday. Since my last visit, they have replaced their tabletops and printed new menus. It's nice to see that the content has remained the same and the prices too. I believe they have the best prices in K-town, possibly because they are a second floor restaurant and rent is lower.Usually, their panchan is pretty good but yesterday, I felt like it was a bit skimpy and below normal quality. I usually go for dinner so perhaps lunch is not the way to go. Kimchee is a standard part of panchan and it was good. The bean sprouts, another commonly served panchan, was average. The celery was nothing interesting. I always love the dried and fried tiny fishes but I was so disappointed that the garlic stems that I usually enjoy, were so over-salted. Panchan is really fun because I feel like every time I go to a Korean restaurant, there's alwa ...
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The Starbucks Experiment
2008-03-03 23:46:00
I have hated Starbucks for a long time. They are symbolic of what I hate in the American food industry, a well marketed company with bad to mediocre product making the most money. I can't blame them for trying to be successful but as a true lover of food/beverages, I cringe at the thought of their coffee.Last Tues, Starbucks closed all 7100 stores across the country to re-educate their employees on how to make their drinks. I thought to myself, great, they are going to improve their product and I won't have to suffer during all the casual business meetings held at Starbucks. Today, I had some time to kill between lunch with my friend Dot and an acupuncture appointment, so I went to Starbucks to see what improvements they've made. I walked in, stood on line, bought my coffee, put my sugar and half & half in, walked out and took a sip. Nothing had changed. The experience was surely the same and the coffee was just as burnt as before. I took a few more sips and thought about it again. ...
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Whole Wheat Pastas
2008-03-03 14:24:00
This is in no way a complete list of whole wheat pastas out there but here's what we thought of the five kinds we've tried. Severino Homemade Pasta is one of our favorites. The company started as a family shop in NJ over 30 years ago and we're glad they decided to expand into boxed dry pastas. We tried the stone ground whole wheat gemelli (doesn't look like other gemelli) during a family dinner. We served it with meatballs and it was a hit. Their pastas are a lot darker looking than other pastas but the texture and flavor is great. They don't taste like regular white pasta but equally terrific.Shop Rite 100% Whole Wheat Rotini is pretty good and one of the cheapest of the whole wheat pastas. The ingredient list is clean, just durum whole wheat flour. You can feel the grain slightly but you still get the chewiness of regular pasta.Delallo Organic Pastas include a whole wheat line. We tried two shapes and prefer their elbows over their linguine. The elbows are very close to regular elbow ...
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Mini Red Onion and Muenster Quiche
2008-03-02 22:18:00
Some of you may have noticed that I'm a little obsessed with my mini-muffin pan. Everything just comes out looking so cute. So when Lon invited his friends, Shruti and Ekta, over for brunch, I wanted to experiment with miniature quiche. It was yummy so I'm sharing my recipe:Mini Red Onion and Muenster Quiche1/2 cup butter, softened3 oz cream cheese, softened1 cup all-purpose flour2/3 cup chopped red onion1 cup shredded muenster cheese3 eggs3/4 cup whipping cream1/2 teaspoon salt + dash1/4 teaspoon pepper + dash1. Cream the butter and cream cheese together. Add flour and mix until well blended.2. Form 22-24 balls (about 1") and refrigerate for 1 hour. Preheat oven to 350 degrees 20 minutes before dough is done chilling.3. While the dough is chilling, saute onions with a dash of salt and pepper in a non-stick pan prepared with Pam. Remove when browned and softened. Set aside.4. When dough is ready, press into the bottom and sides of the mini muffin pan (sprayed with non-stick).5. Spoon a ...
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Bison Tartare
2008-03-02 02:30:00
As I mentioned, we bought bison meat. After the Bison Burgers for lunch, we had 8.7 ounces left so we decided to have Bison Tartare as an appetizer for dinner. It came out very good so here's the recipe.8.7 ounces bison meat1 teaspoon whole grain dijon mustard1 tablespoon minced red onion1/2 teaspoon hot sauce1/2 teaspoon worcestershire1/4 teaspoon Hungarian paprika1/4 teaspoon granulated garlic2 teaspoons capersSalt and Pepper to tasteOptional for serving:some baby greens10 slices of seedless cucumber2 teaspoons olive oil1. Mix together bison meat, mustard, onion, hot sauce, Worcestershire, paprika, and granulated garlic. Season lightly with salt and pepper (I used kosher salt and white pepper).2. Knead lightly with your fingers and pack into two ramekins (1/2 cup size). Cover with saran wrap. Refrigerate for 30 minutes.3. Place 5 slices of cucumber in a circle, onto each plate, and a few baby greens. Un-mold the Bison Tartare onto the cucumbers. Season again with salt and pepper. (Th ...
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Bison Meat
2008-03-02 00:27:00
Bison meat is commonly mis-called Buffalo meat in America. Either way, it's great! I love the taste and texture, which is similar to beef but better. You can use it as you would beef in any recipe and eat happily knowing that it is really healthy.I was so happy when we spotted all natural bison meat at BJ's today. We grabbed a 4 pound pack and made burgers for lunch with my family. We had Wellsely Farm Baking Focaccia Rolls (a little big for the burgers), hot house tomatoes (on the vine), pickles, ketchup, and I sauteed some onions in butter. Delicious!As you can see, I like my burgers on the rare side. ...
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Harbour House Crabs
2008-03-01 21:54:00
About once a year, my mother orders a bushel of crabs from Harbour House Crabs. Last night, we headed over to her house and sat at the table covered in newspaper, ready to put in a couple of hours. The crabs were meaty and full of eggs (My mom ordered female crabs cause my dad loves the roe.), well spiced in the traditional style of Maryland Blue Crabs, Old Bay. With ten people, we could not finish the bushel. I did my part though, eating seven of the crabs, paying little attention to the garlic bread and oxtail soup my mom made to give some variety. As Lon mentioned, I love work intensive food! Eating crabs for hours is my idea of fun! ...
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Our Daily Bread
2008-02-29 21:01:00
There are tons of bread stands in the Union Square Farmer's Market but Lon and I only buy from one, Our Daily Bread. The sign is small but look for these friendly faces. This couple started out as loyal customers and now they've run this stand for 5 years.Their products are all natural and I absolutely love their scones! The Cranberry Cornmeal is my favorite and you have to try the Raisin Walnut Rolls too. They seem to always run out of these so make sure you get to the market early.It is really cold these days, which pretty much means that these breads are sitting in refrigerated temperatures. I have found that this is not as optimal as room temperature but still, I love their products. ...
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Way Fong Dumplings
2008-02-29 18:14:00
I mentioned in my post on Wei-Chuan Mini Buns, that frozen dumplings are a staple in our freezer. It's just perfect back-up food. We always like to try new ones, but my long time favorite brand for frozen dumplings has been Way Fong. Their dumplings have what I consider, the right thickness of dough. It's chewy and the perfect balance of filling is inside. We like to keep the Chicken Dumplings and the Pork and Chive dumplings in stock.I had the Chicken Dumplings for lunch and here's a simple fat-free dipping sauce I made:1 tablespoon soy sauce1 tablespoon white vinegar1 tablespoon mirin1 tablespoon, finely sliced fresh gingerJust mix it together and dip! ...
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Sushi Yasuda
2008-02-29 04:59:00
Sushi Yasuda Sushi Yasuda is the best sushi experience I have ever had for so many reasons. Every piece of sushi, every piece of sashimi, the wasabi, Chef Tom, the tea, the atmosphere, everything. After this first visit, I am now forever spoiled and may never be able to eat sushi anywhere else again.I have spent more on sushi meals at 15 East, Inagiku, and Tomoe. None can compare. The reason I hadn't come to Sushi Yasuda earlier is because I thought it would be a really expensive meal but I have found that it really doesn't have to be.Winnie and I each ordered the Sushi and Sashimi combo. You are given a choice of four pieces of sushi and a choice of 1 roll; an assortment of 3 types of sashimi is chosen for you. On top of that, we asked Tom to give us three pieces of his choice.The meal starts with a warm towel to clean your hands and a little bit of radish salad. There's no charge for a wonderful hot green tea, which is replaced throughout the meal to ensure that you're drinking it ...
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Fay Da Bakery
2008-02-28 16:30:00
Fay Da Bakery, a popular Chinese Bakery with locations in Flushing and Chinatown, has now opened it's doors in Forest Hills Fay Da Bakery. This makes me extremely happy because I have been saying for years that these Chinese bakeries should branch out to different markets. As I suspected, this location was extremely packed with patrons.As I browsed the bakery, I spotted two items I had never seen before. That was quite shocking to me as I had believed that I have sampled every item a Chinese bakery has. Of course I had to buy them, plus a Coffee-Milk-Tea, to sip on our way back to the city. My enthusiasm for this creamy blend of coffee and tea encouraged Caroline to get one too. Nothing else for $0.90 could make me happier.In the evening, Lon and I sat down to have the treat I had brought home. I was proudly showing my finds to him. Isn't this beautiful? They called it a Layer Bun so I assumed there was nothing inside, just layers of good dough.Then we dug in. It was tragic. The insi ...
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Crazy Sandwich
2008-02-28 14:40:00
In a cab today, I caught an episode of ABC's "Neighborhood Eats" -- a show I've seen once before, also in a cab. They talked about Watchung Delicatessen, located in New Jersey Watchung Delicatessen, that makes an awesome sandwich. If you read the subway saga (pt1, pt2) then you already know I love me some crazy sandwiches. So when I heard about "Ben's Special", which like other sandwiches at Watchung, was created by a patron.Here's how it's made:Slice up some breaded chicken cutlets and heat with barbecue sauce. Then top with bacon and cheddar. After melting it all together it is stuffed into a roll. Then whatever remaining space is left (and not left) is overflowed with hot macaroni and cheese. Now that's a winner!This reminds me of when I worked in Brooklyn. I used to have Sunny, my main deli man, hook me up with roast beef, bacon, yellow American, barbecue sauce and mayonnaise, hot on a hero. I loved that sandwich, particularly at $4.50 with a soda, which it cost about 11 year ...
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Moon House
2008-02-28 05:21:00
Moon House Moon House is next door to New Yeah Shanghai so I've thought of going so many times. They're both Shanghainese restaurants and both seem to draw crowds. I was excited that I would finally try Moon House today, expecting that it would be close competition for New Yeah and I would be forever torn from now on. Well, that certainly did not happen.We started with Scallion Pancakes which were pretty good. It seems impossible these days to find one with as many layers are they should have. I guess it's too work intensive cause my mom won't make them for me anymore either.Generally, the Chicken and Cashews were pretty standard. The unique part was that they included some broccoli stems, which I normally like, but these were bitter.This dish of Bean Curd Skins, Pork, Preserved Cabbage, and Soy Beans was standard. No better or worse than others I've eaten.The Crab and Pork Soup dumplings were just ok.Snow Pea Shoots are one of my favorite vegetables. These were over-cooked making them ...
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Cabana Nuevo Latina
2008-02-27 23:27:00
I was in the neighborhood I grew up in and it was time for lunch. We decided on Cabana Nuevo Latina Cabana Nuevo Latina, a place I had fond memories of from over 10 years ago. I remember this being the first place my father liked, outside of Chinese food. He liked that the Paella came in a cast iron pot that stayed covered so that the food would not cool too fast. I also have fond memories of their Churrasco (Latin American style skirt steak) and Tostones Rellenos. Since then, they have opened four more locations, two in Manhattan and two in Florida. As with most expansions, the quality of food slides a bit but it's nice to see that the menu hasn't changed much.I didn't think any of the food today was as amazing as it was back when I was a teen (although I did not order the same things). The lunch was still good though and certainly satisfactory at it's price. I ordered the La Playa Salad, which was so massive that I could not finish about 1/3 of it. I ate all the grilled shrimp and s ...
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Blueberry Lemon Crumbles
2008-02-27 15:29:00
These Blueberry Lemon Crumbles, from the December 2005 issue of Gourmet, are like really mini blueberry crumb pies. It is one of my favorite recipes EVER and I love giving them out because they look so impressive and taste great! Friends and family always ask me to make it for them again.note: I follow the recipe exactly except that I spray the muffin pan with PAM instead of buttering it. ...
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Rohm
2008-02-27 02:49:00
I stumbled across Rohm Rohm while surfing the net for new places we could order from. The reviews on Menu Pages sounded highly positive but my verdict is that Rohm has potential but does have a lot to work on before getting 5 stars from me. Like the rest of NYC Thai places, I don't consider this food Thai food. The only exception being Sripraphai.Good news first? The best order tonight was the Drunken Noodles with Shrimp. Again, not authentic, but very tasty. They should not have left the shrimp tails on in a noodle dish but they were cooked correctly and so were the great chewy noodles. There were only six shrimp but a huge amount of noodles, which was weird since the Pad See Euw was on the skimpy side. I would order this again.I thought the flavor of the Pad See Euw was very shallow. Lon agreed but still enjoyed it, except for the very dry over-cooked chicken. He said he would try it again but with beef or shrimp.Both of us were really disappointed by the Duck Salad. The duck was so ...
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Wei-Chuan Mini Buns
2008-02-26 18:45:00
Frozen dumplings are a staple in our freezer. They are quick and easy to heat up for a snack or meal and Lon just loves pork dumplings. Knowing this, my mom recently introduced us to Wei-Chuan Mini Buns. They are delicious for frozen product that you can steam in 10 minutes, and ta-da you have something like a soup dumpling. So far, we've tried the Pork and Chinese Spinach flavor and we'll update as we try the other ones.I find them flavorful enough to eat on it's own. Lon likes dumpling dipping sauces. Either way, we really like them and they look really cute, perfect for last minute guests. You can get Wei-Chuan products at most Chinese supermarkets but be warned that it's easy to eat too many!Here they are frozen, before steaming. We love bamboo steamers.Here they are right before I devoured them for lunch. ...
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On Difficult to Eat Food
2008-02-26 05:11:00
Jessica and I often talk about how some people seem to particularly enjoy eating hard-to-eat food while others strongly prefer easy-to-eat foods. Enjoyable, Randall Munroe, who writes one of my favorite webcomics, xkcd, published a graph on this very topic!Make sure to check out the full comic on it's page: http://www.xkcd.com/388/This inspired me to make a quick graph of where some people I know fall on the one-dimensional graph of enjoyment of foods based on how difficult those foods are to eat:On the left hand extreme of the graph is my brother-in-law Stephen who has been working on opening a single brazil nut by hand since one Thanksgiving maybe six years ago-ish? He also particularly enjoys other foods that are a bit annoying to eat, such as unpeeled shrimp.Slighly to the right, but still deep in the "enjoys difficult to eat" area is my love, Jessica. She picks individual kernels of corn from the cob one at a time, by hand, regardless of the temperature of said cob. This can t ...
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Rosemary Focaccia
2008-02-26 02:09:00
My cousin Olivia brought us some fresh rosemary from Arizona so of course I had to experiment with a Rosemary Focaccia! Here's the recipe:Dough:1 cup warm water (100-110 degrees)1 teaspoon sugar1 packet (0.25 oz) rapid rise yeast2 tablespoons olive oil2 tablespoons chopped fresh rosemary2 3/4 cup AP flour1 teaspoon saltToppings:2 tablespoons olive oil and some extra to oil pan.Kosher or sea salt and pepper to taste1 cup grape tomato halves6 cloves garlic, sliced1 tablespoon chopped rosemary1. Stir together yeast, sugar, warm water in a large bowl. Let stand for 5 minutes.2. Stir in 2 tablespoons olive oil, 2 tablespoons rosemary, flour, and salt. Turn onto a floured surface and kneed dough until smooth and elastic.3. Place in an oiled bowl and cover with a damp towel and put in a warm place until dough doubles. This will take about 30 minutes.4. Preheat oven to 400 degrees and oil a jelly roll pan (half sheet pan).5. Punch the dough. Push it down into the pan and let stand for another ...
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Oscars Watching Food
2008-02-25 14:42:00
I'm not a movie person so for me, Oscar's watching is just another excuse to eat with friends. My friend Sheryl ordered some Whole Foods Catering and invited us over to enjoy her huge screen. I was actually a little surprised that the Roasted Butternut Squash with Dried Cranberries was unevenly cooked. Some pieces were hard and some pieces were soft. The Chicken and Eggplant Parmigian and Macaroni & Cheese aligned more with my general opinion of Whole Foods prepared foods, which is that their food tastes good because they use good ingredients and simple preparation methods that taste clean. Nothing super fancy.Tammy brought over some Act II Zesty Butter Popcorn, possibly a new flavor. We all liked the light heat that wasn't initially noticeable and never built up to anything spicy.I brought over a Chocolate Meringue Pie and I was quite proud of how pretty it was. It tasted pretty good but next time I will make it less sweet so it's a darker chocolate.To end the night sweet, Sheryl ...
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