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My hood has the best Turkish food in NYC. That is all.
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Fashion is a form of ugliness so intolerable that we have to alter it every six months - Oscar Wilde
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pineapple bun crust is the asian version of the muffin top. truly one of the best things in life. you want to just eat it and throw the rest out..Originally posted by whitney View Postdiscovered a new type of sliced bread-- pineapple bun crust on top, swirled custard inside..
i don't know why they call it pineapple, it has none..Comment
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It's because the top is suppose to look like pineapple skin. I think some places do use pineapple though.Comment
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Olive-oil poached Salmon // meshed potatoes w parmesan n olives // caramelized chicorée
coconut-vanilla ice cream w chocolate chips
(thanks to bounty for the inspiration)Comment
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Good Japanese in the East Village, please. Not for Ramen, but in general.Fashion is a form of ugliness so intolerable that we have to alter it every six months - Oscar Wilde
StyleZeitgeist MagazineComment
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Something I prepared for breakfast this morning. I much prefer making mini pancakes compared to thick fluffy ones. Bananas and golden syrup for me. Although, nutella and peanut butter goes well too.
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damn I'm so hungry.. that looks delicious, Farkhanyassin. love bananas and pancakes.
cute presentation too
not sure if this goes here or in technology, but either way I found it kinda amusing. the music makes it betterComment
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Thanks munch.
Looks like tomorrow's lunch is lamb kebab. The music sounds like it belongs to a japanese cooking game.Comment
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had risotto last night. this is one of those things where if you can't make right, you shouldn't serve it on the menu..
and throwing a bunch of truffles in it won't make it better..Comment
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^ I never really had problems doing that... One of my meals I cook when nothing else comes to my mind. Good for getting rid of all vegetable leftovers, too.
However, here's the deal:
Steam some garlic & shallot (some use butter, I prefer olive oil).
When it is glassy (?), add the rice, let it steam for short and deglaze with white wine (I use sherry most of the time). When the wine is vaporized, add some hot / warm (!) broth - you can use water, too. Of course, a good broth gives the dish more depth, but if you do a vegetable risotto, hot water totally does the job for me.
Important thing is, don't add it all at once but partially... only add water when the rice has absorbed it all. It is also important to regulary stir the pan to prevent the rice from sticking to the ground... When you feel the rice is almost done, add some parmigiano (some additionally add butter, again - I dont feel this is required at all).
And that's about it... By the way, I often add - besides the usual suspects salt & peppa - some lemon juice to give the thing a lighter hint.
Oh and another cause of mistake is - as with most dishes - the basic ingredients. As for risotto - the rice is very important. I tried many different kinds and the best thing is Carnaroli rice... I can highly recommed you the Acquerello Organic Carnolio Rice...
Better luck next time
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I remember I had beautiful Risotto at an Italian cafe near my place a few years. To my despise they relocated and for the life of me I cannot remember the name of the place.
Anyways, today's lunch. Shabu Shabu.
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was in Chelsea today and bought some skirt steak at Dickinson's Farmstand Meats.
they had some really outstanding selections. notably, their short ribs which had no marbling but perfect sheets of fat and lean meat interleaving each other. i've never seen anything quite like it..Comment
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im starting to sweat just thinking about shabu shabuOriginally posted by Farkhanyassin View PostI remember I had beautiful Risotto at an Italian cafe near my place a few years. To my despise they relocated and for the life of me I cannot remember the name of the place.
Anyways, today's lunch. Shabu Shabu.
... looks delicious tho. i'd eat it raw.
I don't exist.Comment
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