August 2009
12 posts
2 tags
cold-brewed iced coffee
I had a very vivid dream recently (a nightmare, really) about ordering lunch at a small Chinese fast food restaurant. The people behind the counter kept forgetting my order, then ended up getting it completely wrong, hours after my dining companions had finished their meals. Exasperated, I asked the server to cancel my lunch order and just get me an iced coffee. I watched as she reached for a...
2 tags
eating while sick
I am currently nursing a nasty cold. Symptoms: hacking cough, runny nose, head congestion, worse-than-usual malaise, no fever (calm down people, I’m pretty sure it’s not H1N1, the disease formerly known as swine flu). Thankfully, I still have my appetite and digestive abilities. A simple rice porridge has always been my go-to meal during times of less-than-optimal health. Like my...
4 tags
the leftover files: bo ssäm sandwich
You’ve probably (definitely, if you’re one of my NYC buddies) heard of Momofuku Ssäm Bar’s bo ssäm, an entire slow-roasted Boston pork butt (note that this cut of meat has nothing to do with a pig’s ass) served with oysters, rice, lettuce, and a quartet of condiments. While it’s enough meat to feed 10 hungry people, only 5 hungover ladies were there to enjoy this...
3 tags
chocolate dipped strawberries
I don’t know why chocolate dipped strawberries are seen as some kind of romantical (don’t steal that word from me!), expensive treat for special occasions. Sure, the version sold at specialty stores are made from huge strawberries with long stems and premium chocolate, but I find that stemless, smaller strawberries and lower-end chocolate are equally delicious. These guys are also...
3 tags
dominican chimichurri burgers
I was asked yesterday what the last meal I made was (not counting my Saturday morning hangover ramen and the jumbled leftovers I had for lunch). Incredibly, I blanked out and completely forgot about these deliciously messy Dominican chimichurri burgers (which have nothing to do with “real” chimichurri, a South American condiment made of herbs, garlic, onions, and oil). I just...
1 tag
my hangover helper
Here’s a tip unrelated to cooking: after a night of moderate to heavy drinking, make yourself a hangover-preventing solution of sugar, salt, and water. Simply dissolve 1 tablespoon of sugar and 1/2 teaspoon of salt in about 12 to 16 ounces of water. It doesn’t taste great, but it tastes better than a nasty vomit session. If for some inexcusable reason you don’t have salt,...
5 tags
picnics and peach salsa
This peach salsa staring you in the face qualifies as good picnic fare (in my book) because it meets the following criteria:
It does not have to be eaten hot or cold, so it’ll taste fine all afternoon (and I do not want to be responsible for nasty bouts of foodborne illness).
It can be made ahead of time, and keeps well.
It is totally safe for vegetarians, vegans, the lactose intolerant, and...
3 tags
spaghetti made by drunk people
A couple weeks ago, I found myself sitting in apartment 5A, contemplating dinner with some of my favorite people. A trek to the biryani cart in Midtown? A short stroll to the grocery store to pick up ingredients for a Sunday night feast? Tacos from downstairs?
Three hours and a few bottles of wine later, our inaction gave our adventurously resourceful host Ashwin no choice but to scrape up...
2 tags
summer rolls
I moved to New York on July 31, 2006, right before a massive heat wave. I remember it being about 97 degrees, but feeling and smelling like the fifth circle of hell. I arrived to my first day of work in a sweaty haze, with really gross wet wrinkles in my clothes. After that, I got dinner at S’mac and wondered why we were subjecting ourselves to the heat of huge mac-and-cheese filled ovens....
4 tags
napa cabbage kimchi
During the course of my Food Microbiology course, I was inspired to see some natural fermentation take place in my own home. Kimchi, a spicy pickled Korean condiment commonly made with napa cabbage, employs the services of naturally present bacteria to give it that characteristic tangy, pungent aroma. In summary, I put a bunch of stuff in a jar and let the microbes go to town. In detail, I did...
3 tags
whole wheat scones with fresh currants
It’s been said (particularly by me) that I am not very good at baking. I find it difficult to suppress the urge to improvise in favor of precise measuring and timing. So to accompany my recent foray into “science” (in the form of nutrition-related courses), I’ve started baking here and there. John is around for quality control (“No Mitch, you can’t eyeball...
inaugural post
I love to cook and I love to eat. Pretty simple premise for a blog right? After long (or even short) days at the office, my primary place of respite is my small, hot, insufficiently lit Manhattan kitchen. I’m also plowing my way through a bunch of science courses for a future career in nutrition, so don’t be surprised if I bring up things like soluble fiber, my hatred toward fad...