Tom Steele commented 3 years ago

Hellman's Mayonnaise (or home-made) on soft white bread, finished with a good grinding of black peppercorns: Breakfast!

Tom Steele commented 3 years ago

I wish my Trader Joe's (14th Street near Union Square) would return to stocking their wonderful chili-lime peanuts.

Tom Steele commented 3 years ago

Again, chazzerking, I totally agree with you. Too bad you're all the way out in Missouri, or we could get together for a cold, cold martini or two.

Tom Steele commented 3 years ago

I'm with you, chazzerking. I don't drink gin very often--I"m more of a vodka guy--but I think Plymouth gin is the best. I'm a food journalist and cookbook writer, and I was sent by Plymouth to their company in southern England, where we had a variety of "gin tastings" (IN THE MORNING!) and we went to the small lake where the water for Plymouth gin is from. All quite illuminating.

Tom Steele commented 3 years ago

A lot of people turn up their noses at Liquid Smoke, but it's great stuff--purely natural, too: It's distilled water smoked over a hickory wood fire. At least that's what it was the last time I looked into it. Many of us who live in cities where we can't really barbecue outside CLING to Liquid Smoke.

Tom Steele commented 3 years ago

I'll find out whether they deliver all the way up here. Probably. Again, though, not until this ghastly weather lifts.

Tom Steele commented 3 years ago

Yes, China Blue delivers, thank you! Tonight in Manhattan, all one has to do is walk outside and inhale to imbibe hot and sour soup! But on a cooler night, it's China Blue for me!

Tom Steele commented 3 years ago

With Charley Mom on Sixth Avenue in the Village long gone, where can I get excellent Hot and Sour Soup delivered in the East Village? I'm on East 11th Street near Fourth Avenue.

Tom Steele commented 3 years ago

I don't bake Bundt Cake very often, but I've found a wonderful summer use for the bundt pan. Put it in the sink on paper towels, husk an ear of corn, put the tip of the corn in the bundt pan hole, and with a sharp paring knife, cut off all the corn kernels, then scrape the cob with the back of the knife to get all the juices. The kernels and juices will fall right into the bundt pan. Presto!

Tom Steele commented 4 years ago

What--no Braised Peaches for "Call Me By Your Name?!"

Tom Steele commented 4 years ago

I've seen Liquid Smoke for sale at Food Emporium, Whole Foods, and Garden of Eden, all along E. 14th Street, all very near the Union Square subway station (4/5/6/N/Q/L) They all carry the standard four-ounce bottle. Don't know the prices, but they're probably all around $5, and yes, a bottle will last you many, many moons--the stuff is VERY strong, and a few drops per cup of liquid usually suffice to infuse a hickory-smoke flavor into anything you'd like it in.

Tom Steele commented 4 years ago

Not to sound anti-social, but I just don't like to dine at a table with a bunch of strangers. Is there a Chinatown restaurant that offers dim sum where the two of us can sit by ourselves?

Tom Steele commented 4 years ago

I totally agree that too many people use rancid olive oil, and it can--and usually does--completely ruin any dish. I don't buy huge quantities of olive oil, and I keep it in the refrigerator after I open it. If it solidifies, it will liquefy at room temperature fairly quickly. And ever since my last trip to Spain, when I learned that most olives used to make olive oil in Italy and France come from Spain, I buy Spanish olive oil--closer to the source.

Tom Steele commented 4 years ago

That round chomping device at the top of this feature is intended to take the tops off WARM SOFT-BOILED EGGS, not raw, and it's actually quite useful.

Tom Steele commented 4 years ago

Well, granted I haven't been to Le Perigord in several years, but the last time I was there I had turbot with a comte cheese crust dribbled with a champagne sauce that was out of this world. Georges had the chef give me the recipe, and I've made it at home, but it isn't *quite* the same. You know how that goes.

Tom Steele commented 4 years ago

I second Veniero's. I've never had better cheesecake that wasn't my own.

A cardinal sin in my book is to put lemon zest or juice in cheesecake. Veniero's would NEVER do that, and neither would I!

Tom Steele commented 5 years ago

I miss Trader Joe's Chili Lime Peanuts/Cashews. Why did they go away? Anybody know? Are they coming back? They were pretty popular in their East Village branch.

Tom Steele commented 5 years ago

The last time I had jury duty, I went to a wonderful rice noodle cart on Canal Street, bought a little carton of extra-wide rice noodles dribbled with the cart's special sauce, and found a park bench near the courthouse to chow down.

Tom Steele commented 5 years ago

I like Haveli. It's very reliable, with nice ambience. friendly staff, full bar, and pedigree--a lot of the kitchen graduated from the wonderful Mitali East when it closed after 40 years on East 6th Street.

P.S. Dakka Liver is not on the menu, but they'll make it on request. It's an extraordinarily delicious appetizer, and I don't even like chicken liver most of the time!

Tom Steele commented 5 years ago

I just drooled over Legend's menu, and it looks terrific! Lots of arcane entrees. A little pricey, but undoubtedly worth it. And they deliver!

Tom Steele commented 5 years ago

Will Trader Joe's (in Manhattan, East Village) ever bring back those amazing chili-lime peanuts or cashews? They came in a plastic bag, nuts and dried chopped lime leaves, all shaken with chili powder. Totally addictive! How I miss them.

Tom Steele commented 5 years ago

Re. Lucy's Greenmarket Report--I know! I was so upset to discover that she would no longer be posting her report--I had come to rely on her *every day!* I wonder what happened--i hope she's okay. Meanwhile, are there any other people reporting on the Union Square Greenmarket stalls?