PunchNYC's Profile
| Display Name: | PunchNYC |
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| Member Since: | 1/11/10 |
Latest Comments...
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"countless ways to throw a bunch of ingredients in a dish" - what an unappetizing description of tasty food. Casseroles Around the World: Lasagna, Panade, & Sformato |
1/27/11 5:47 PM |
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I assumed that Pollan meant chemical ingredients and prepared foods, not food that wasn't accessible to people living where my ancestors lived, or food they couldn't afford. If your ancestors were 19th century Norwegians, they probably didn't eat avocados and mangoes; I don't think Polan means we shouldn't either. Butter & Cream: A Week of Cooking Century-Old Recipes |
1/20/11 9:26 AM |
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It is not clear to me whether you are looking for individual containers or a large container to hold the tea caddys you already have. One pound ricotta cheese containers will hold tea and have flat lids so you can stack them. You can also identify the contents by applying stick on labels. Not pretty but functional. At the other extreme, I keep some tea in those classic Mariage Freres black canisters which I have been collecting for years. Nothing looks more elegant, I think. They are available on line, but "cher" Looking for Creative Tea Storage Ideas Good Questions |
12/17/10 5:51 PM |
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Is this a joke? Recycled Sweaters Make Cozy Home Accessories |
12/13/10 8:07 PM |
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use the paper towels, but walk to the grocery to buy the potatoes and the oil Eco-Friendly Way of Blotting Oil From Fried Foods? Good Questions |
12/13/10 7:48 PM |
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If you're going to use vintage china make sure the glaze doesn't contain lead. Even with new stuff, I wouldn't consider anything made outside the US, European Community or Japan. Best Everyday China 2010 |
11/10/10 2:30 PM |
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Looks like it might be used to make julienned strips of citrus fruit. Can You Identify This Mystery Kitchen Utensil? Good Questions |
11/2/10 9:39 AM |
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I must agree with Mr. Poitiers - except for the third, I don't believe the examples are fleurs-de-lis. Classic Wallpaper Patterns: Fleur de Lis |
10/29/10 7:59 PM |
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Avec Eric - The Ripper Rules Guest Star: Which Cooking Show Would You Like to Be On? |
10/26/10 8:16 PM |
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Loved the one I had in my old house and kinda wish the one I have now would break so I could justify replacing it with a Bosch. Bosch: Dishwashers, Cooktops, & Kitchen Appliances Store Profile |
10/25/10 6:51 PM |
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There are piles of these right now all over Chinatown in New York. The prices did not seem particularly startling. Adventerous Eaters Wanted: Slay the Dragon Fruit |
10/22/10 7:50 PM |
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Absolutely in agreement with zoeroth and Charlotte. If you put the beef in boiling water the meat will have more flavor, if you put it in cold water, the stock will have more flavor. I always press boiled beef with a few heavy cans after it's cooked - it improves the texture. Cold boiled beef with horseradish makes a delicious sandwich. I love the broth, boiled down to make it more flavorful for tortellini in brodo or just with noodles. What Is Boiling Beef and What Do I Do With It? Good Questions |
10/19/10 6:04 PM |
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I toast mine and about 30 seconds before I take it out of oven I put some low fat cheese and than either low fat ham or smoked salmon (depending on whether the Dow had gone up or down the day before). This is my 2 hours before the gym breakfast. Multigrain bread is the easiest way to add complex carbs to my diet - no brown rice or beans to cook, but I suspect portion-wise it is the most expensive. How Can I Use Up a Whole Loaf of 12-Grain Bread? Good Questions |
10/13/10 6:15 PM |
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If the regular honey section of your supermarket doesn't have glass jars - try the hispanic/latino section or the kosher section - in my market, both have brands that are in glass jars. Where Can I Buy Honey in Glass Jars? Good Questions |
10/12/10 12:10 PM |
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In NYC they are seasonal - August is the cruelest month - no Malomars and psychiatrists are on vacation. Not sure which I consider the more New York of cookies - black and whites or Malomars. Fall Favorite: Mallomars! |
10/6/10 7:15 PM |
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Vive la boite! Is La Belle Chaurienne the beige can with the burgundy lettering, Delete me? I've never seen canned cassoulet here. I suspect the cost of shipping it over - you can buy kilo cans - is prohibitive. What the French Cook at Home: Cassoulet |
9/29/10 6:48 PM |
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I have sat down with French friends and actually compared pay stubs, real estate taxes, capital gains, etc. and then added in expenses that Americans pay privately (health premiums, mostly) that are included in the French tax bill. The difference is not in amount paid, it is in value received for money paid. Who Eats A Better Lunch: You Or A French 3-Year-Old? |
9/29/10 6:37 PM |
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I've gotten them at Fairway in Harlem. Vacuum packed from France. Look! Cooked Beets at the French Market |
9/29/10 6:19 PM |
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Next time you are served cassoulet in a home in France offer to take out the garbage. You might be surprised to find a can from whence came your homemade meal. There are at least two excellent canned products available. What the French Cook at Home: Cassoulet |
9/28/10 7:02 PM |
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Do you know if your LeCreuset started out yellow - my dutch oven and casseroles are yellow but the matching skillets are still orange/flame. I do not use the skillets very much and hardly ever put them in the oven. I bought mine more than 30 years ago at the Rockaway mall in NJ. I went every week, no one would buy these "expensive" pots, and eventually I think I paid about $20 for an 8 piece set. They are actually Cousances - a company that Le Creuset bought out. Pots on Display: Le Creuset As Kitchen Art |
9/28/10 6:58 PM |
