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From Talk

Emergency Birthday Dinner Help: NYC Restaurant for Group of 25

Mangia y Bevi ... its really fun especially for birthday..lots of drinks food is pretty good too.
http://mangiaebevirestaurant.com/media/websitemangia.html

emlod10 at 7:27PM on 01/26/09

From Talk

San Antonio Restaurant Recommendations?

Paloma Blanca
http://www.palomablanca.net/main/index.asp

They have a great Sunday Brunch - mexican style!

emlod10 at 3:35PM on 01/21/09

From Talk

What's Best for Serious Eaters in NYC's Meatpacking District?

spice market is great, too!

emlod10 at 3:56AM on 01/21/09

From Talk

Cream of Wheat: Way or No Way?

love it - but only made on the stovetop with water. salt is key.

emlod10 at 9:47AM on 12/16/08

From Talk

Whole wheat pasta

Italians don't eat whole wheat pasta ... the flavor isn't worth it to me. tastes funky

emlod10 at 9:43AM on 10/21/08

From Talk

Anyone have a good recipe for pecan pie, including crust?

Goode Company BBQ in Houston has the best Pecan Pie
CRUST:
1 1/2 cups flour
10 tablespoons cold butter
1 tbl sugar
1/4 cup ice water

FILLING
4 eggs
1 cup dark corn syrup (like Karo)
1 cup (packed) dark brown sugar
4 tbl unsalted butter, melted
1 tbl lemon juice or bourbon
1 teaspoon mild vinegar
1 cup chopped pecans
1 cup whole pecans

equipment: a 9 inch pie pan, preferably deep dish ceramic

1. Prepare the crust: Place the flour and sugar in a bowl. Add the butter and rub with your finger tips until the mixture forms coarse crumbs. Sprinkle in the cold water until the mixture comes together, form the dough into a ball. Flatten the ball slightly, cover with plastic wrap, and place in the fridge to chill for at least half an hour.
2. On a lightly floured surface, roll the dough out into a 12 inch circle. Transfer to your pie pan and trim the edges. Place in the freezer to chill until ready to use.
3. Make pie: Set an oven rack in the lower third of your oven. Preheat oven to 375 F. In a bowl, beat the eggs with brown sugar until combined and thick. Add the dark corn syrup, melted butter, lemon juice and vinegar. Add the chopped pecans to combine. Get the pie crust out and scrape in the filling. Put the whole pecans in the bowl that had held the filling, and toss them around to coat with the remains of the corn syrup (they won’t be completely covered, but it’s a nice gesture). Arrange the pecan halves over the filling. Bake the pie for about 50 minutes, until the filling is set and only jiggles slightly in the middle. You will probably have to cover the pie with foil in the last 15 minutes of cooking to prevent the top from burning, keep an eye on it. Uncover and cool to room temperature.

emlod10 at 10:00PM on 10/06/08

From Talk

Sweet Potato Dishes?

Candle Cafe's Paradise Casserole - DELICIOUS.

4 Sweet Potatoes
1 T. Sweet White Miso
1 t. Umeboshi Vinegar
2 t. Ground Cinnamon
1 C. Black Beans, soaked overnight with a 1” piece of Kombu, drained
2 t. Garlic, minced
1⁄2 C. White Onion, finely chopped
1 t. Cumin
Pinch of Crushed Red Pepper
Pince of Sea Salt
1 1⁄2 C. Millet
1 T. Extra-Virgin Olive Oil

1. Preheat oven to 350

2. Bake the sweet potatoes for 1 hour/fork-tender. When cool enough to handle, remove the cooked potatoes from their skins, place in a large mixing bowl, and mash with a potato masher until smooth. Combine the miso, vinegar, and cinnamon with the potatoes.

3. Meanwhile, put the beans in a large stockpot and add water to cover by 2”. Add the garlic, onion, cumin, crushed red pepper, and salt and bring to a boil over high heat. Reduce the heat, cover, and simmer the beans for 45-60 minutes, or until tender. Drain and set aside.

4. While the beans are cooking, put the millet and 4 C. of salted water in a large pot and bring to a boil. Then cover and simmer over low heat for 45 minutes, or until the water is absorbed. Set aside.

5. Lightly oil a large baking pan or casserole. Spread the millet over the bottom of the pan, then spread the black beans in an even layer over the millet. Top with the sweet potato mixture over the black beans in an even layer.

6. Bake for 45 minutes. Remove and let cool a bit before serving.

Serves six to eight.

i really enjoy the combo of black beans and sweet potatoes

emlod10 at 9:49AM on 10/06/08

From Talk

Things that make you go AAAAAAARGH!

1. Have you ever eaten horseradish? Yes
2. If yes, what would you put it on? cocktail sauce
3. Where do you shop for special meal ingredients?farmers market, whole foods, gourmet markets
4. Would you order ingredients online? If so, which sites? no because i usually realize that i need them the day of, i don't think that far in advance to wait for them to be shipped. what if i realized i needed them on sunday and it was saturday...no shipping.
5. 1 to 10 scale, how adventurous are you at trying new foods? 8
6. How far have you driven to eat-out? at least 75 miles
7. How often do you prepare meals each week? at least twice a day - not all complete meals but i cook what i want twice a day
8. What colors come to mind associated with adventure? orange/red
9. Do you consume artificial sweeteners? yes

emlod10 at 11:59PM on 09/28/08

From Talk

Good Brunch in NYC with not too long of a wait!

Isabella's .... so yummy! Bathazar's wait was SO long if you're going to wait that long try Norma's or Sarabeths.

http://www.brguestrestaurants.com/restaurants/isabellas/index.php

emlod10 at 12:22AM on 09/18/08

From Talk

Vegan desserts

Candle Cafe! they have a cookbook thats devine.

emlod10 at 2:55PM on 09/16/08

From Talk

Irrational (or rational) food prejudices you have had or have

@LearP - just the concept of meat being shrink wrapped for who knows how long freaks me out. And what do they put on it to make it last long enough? I went to whole foods to buy sliced deli turkey that was organic with no preservatives and guess what...a week later it was GREEN!

emlod10 at 9:41AM on 09/12/08

From Talk

All-American desserts

could you do small individual pies? I've made key-lime pie this way but i'm positive you could do many others. Just put them in a muffin tin. I usually use a Nilla Wafer as the crust and they turn out great!

emlod10 at 8:51AM on 09/12/08

From Talk