MollyNYC's Profile

Display Name: MollyNYC
Member Since: 5/15/08

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These are surprisingly good with jalapenos. I like them in quesadillas.


5 Ways to Use a Jar of Preserved Lemons Ingredient Spotlight
4/9/13 11:48 PM

I see that two of their criteria are commute time and taxes.
Of course commute time isn't a consideration if you actually live in the city in question--it's for people who live in the 'burbs. So why pretend that's about these cities?

As for taxes--this may reflect the portion of Forbes readership who believe paying taxes is like enduring something from a Stephen King novel [1]. I live in NYC, the highest-taxing city in the country; it's a few hundred bucks a year, which, among other economic advantages, is more than offset by not needing to own, insure and feed an automobile.

Also, a cynical person might suppose that these ratings were less influenced by whether a city was interesting or stimulating, or if its residents were actually happy, than by issues of race and class.
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[1] Some may remember Stephen Forbes' short-lived run in the GOP primary a few presidential elections back; his platform consisted almost entirely of a plan to decrease his own taxes, which he apparently felt was a matter of national importance.


Top 20 Most Miserable Cities in America Forbes
3/14/13 3:35 PM

Lose it! (spelled with an exclamation point) is terrific, but it only addresses a specific type of fitness improvement: losing weight.

It's an easy-to-use food-logger/calorie-counter that also counts (as negative numbers) calories burned in exercise. It has a web site and a phone app that talk to each other (assuming you have an account). There's a free version and a paid version. (www.loseit.com)


Suggestions for Inspiring Fitness Websites? Good Questions
12/29/12 8:22 PM

This is good. There's no skill that makes being broke as endurable as being able to cook. Being able come up with a tasty, nourishing meal at the end of a hard day makes a HUGE difference in quality of life.
Two considerations:
1. Braising, as a technique. Takes tough, cheap cuts of meat and makes them delicious. In fact, foods that are cooked for long periods at relatively low temperatures (soups, stews, etc.) USUALLY favor cheap ingredients. [1] [2]
2. If you can teach these guys (or get them started so they can teach themselves) to cook eggs reliably--not just the way they like them, but the ways most people like them, plus home-fries, toast, bacon/ham/sausage and pancakes, they'll have most of the skill-set to work the breakfast shift in most diners.
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[1] Here's my trick: Bear in mind that if you BOIL your food in a container with a lid on it for at least two minutes or so, you knock out all the bacteria--it's like autoclaving it. That being said, what you do in the morning while you're getting ready for work (or maybe the night before--this works overnight, as well) is put together one of these long-cooked dishes. (I'm assuming none of these guys has a crock-pot.) Bring the liquid to a boil for a couple of minutes with the lid on, and put it in a REALLY hot (preheated) oven. Then turn the oven off. The residual heat will cook the food. The food won't go bad (no bacteria) and the oven isn't a danger (it's off).
[2] Homemade soup. Mostly water--the cheapest ingredient there is. With a nice hunk of bread, it's a dinner that a king wouldn't scorn. Moreover, it can be made with stuff you find when you clean out your vegetable bin at the end of the week (plus maybe an over-gnawed chicken carcass, etc.), which means it's close to free.


Recipe Ideas For a Cooking Class For Low-Income Adults? Good Questions
12/22/12 11:59 PM

Here's my method: Slice your onions, put them into a microwaveable dish with a lid (plastic wrap or other improvised top will do) mix them with whatever fat you're using, and nuke them for 5-10 minutes while you busy yourself with something else. (This brings out the liquid--which includes much of the natural sugars in the onions.)

Then take off the top, stir them a bit, and nuke them (uncovered) for another 5 minutes or so. (You're trying to cook off the liquid so the onions can brown.) Stir them, see if they're brown enough; if not, nuke them another 5 minutes. Stir them AGAIN, see if they're brown enough; if not, nuke them another 5 minutes--repeating until they're to your liking.


Why Recipe Writers Lie About Caramelizing Onions Slate
12/22/12 10:32 PM

REALLY IMPORTANT: If you haven't done all the shopping for your Thanksgiving dinner, do it right away, as soon as you've decided on your menu. Grocery stores get increasingly and unpleasantly crowded during Thanksgiving week.


Help Me Plan & Host My First Thanksgiving Dinner! Good Questions
11/19/12 12:37 AM

Also, if you're ever invited to a Gay Pride Day potluck, there's your recipe.


Crazy Colors: Make Rainbow Colored Pasta!
11/10/12 1:27 AM

Somewhat OT, but this spaghetti looks like a very pretty method of coloring neurons in transgenic lab animals called Brainbow ( http://cbs.fas.harvard.edu/science/connectome-project/brainbow ; http://en.wikipedia.org/wiki/Brainbow ).


Crazy Colors: Make Rainbow Colored Pasta!
11/10/12 1:21 AM

The thing is, if it's just the two of you, you can have anything you want. You want a scaled-down traditional menu, fine. You don't? That's fine too.
Some years back, it was just me and my 12-year-old son. He preferred ham to turkey, so I made the cooked-in-cola kind ( i.e., http://www.nigella.com/recipes/view/ham-in-coca-cola-171 ), with plain white rice, sweet potato pie, cranberries, snow peas, and afterwards we had (if I recall right) popcorn, homemade chocolate chip cookies and ice cream, and watched television curled up with the dog. It was nice.


Small-Sized Traditions: A Thanksgiving Menu for Two
11/10/12 1:08 AM

If you've ever been arrested, I wonder if you can get your actual mugshot for something like this--or y'know, for a cherished family keepsake.


Natalie and Kevin's Mugshot Wall Kitchen Kitchen Spotlight
9/3/12 8:53 PM

For alcoholic beverages, you might consider wine only. Good wine, obviously, but hard liquor drives up your costs, both in itself and in its accompaniments: mixers, garnishes, extra glassware.

(That's not the primary reason to have only wine. The primary reason is that this policy leads to fewer grossly sh-faced wedding guests. If they want to get really hammered, let 'em save it for the after-party. But ask your brother and his fiancee--obviously, I think getting really drunk at a wedding is tacky; on the other hand, I know some people feel that withholding hard booze at a wedding is tacky. See what the happy couple thinks.)

Another consideration: The menu you suggest sounds delish (as does everyone else's)--but stew (ragout?) can be messy to eat. You might want to go heavy on the napkins.


How Do I Serve a Meal to 150 Wedding Guests for Less Than $2000? Good Questions
8/7/12 3:11 PM

There's always boarding school.

Okay, not funny, but for years, I wondered why a rather tony west-coast shelter magazine had so many ads in the back for schools that specialized in "troubled" or "rebellious" kids--what was it about the mag's readership that led to them having bratty offspring? Eventually realized that those kids were being shipped out, not because they were worse than other kids, but because the mag tended to attract the sort of parents who would (and could afford to) banish them for not being "trophy" kids. Basically, the kids didn't go with the curtains.


Integrating Children Into The Decor
Childhood 101

7/9/11 11:30 AM

I do something I read in Elizabeth David's French Provincial Cooking: add baking soda to the soaking water and keep changing it.

In practice, that works out to soaking the beans for a couple of days, initially changing the water every couple of hours and adding big handfuls of baking soda, and working down to water-only at the end. You can smell the "beany" odor diminishing in the soaking water over time. (Obviously, this takes a bit of planning--I do it for black-eyed peas at New Years; only rarely the rest of the year.) The beans come out, as Ms. Durand points out, creamy and not-so-gassy.

I also add a lot of minced ginger when I cook the beans, which is also supposed to help with the wind problem, but I honestly don't know if it does. The flavor's nice, though. (Reading through this thread, I see that kelp, bay leaves, cumin and epazote are also mentioned as de-gassers. They may or may not work, but they'd probably be delicious if you used them together--an experiment worth running.)


Why I Soak Dried Beans for 24 Hours
7/9/11 10:58 AM

AnnieDownUnder: Here's my system. Multiply the number of kids you're traveling with by the number of hours you'll be in the plane (including delays). Then accumulate at least that number of things that will divert your kids a bit: little toys, little treats, little books or comics. Produce one item per kid per hour.

If you want to win the gratitude of other parents sitting nearby, bring extras.


The Top 10 Things To Carry With You When You Fly
6/24/11 4:56 PM

Not much luck with avocados, but I did grow a ginger plant from a root I got at the supermarket.


Beyond Sprouted Avocado Pits: What Are Your Grow-Your-Own Success Stories?
The New York Times

2/26/11 9:22 PM

Just spit-balling here, but is there something one could do in anticipation of the snow plow (or for that matter, the snow itself) to keep the path clear?

Possibly some sort of temporary barrier that can be put up quickly (a walk-through tent made of painters' tarps, e.g.) ?


Snow Removal Etiquette
2/5/11 2:09 PM

I know it's dull and healthy, but edamame.

Also wings and fried ravioli.


Wings to Cookies: 10 Great Snacks for Super Bowl Sunday
2/5/11 12:45 AM

I love real vaseline glass, but the cool thing about it isn't the color itself. It's that the color comes from uranium in the glass. So when you shine a UV light on it, it glows.


Vaseline Cake Stands From Fishs Eddy
1/19/11 6:47 PM

A while back, I was making chocolate chip cookies and found I was out of vanilla. So I added a small amount of molasses to give the flavor a little depth.

The result was quite good, so I started experimenting with substituting molasses for vanilla in other things. The results didn't taste like I'd used vanilla, obviously, but they did taste good and slightly unusual.


What Are Some Good Recipes to Make With Molasses?
Good Questions

1/15/11 3:33 AM

I'm with Mona D on this. 120 feet may be smaller than the average American kitchen if you count freestanding houses, but for most people who live in city apartments (and who I'm guessing are the main Apartment Therapy demographic), it's huge.


15 Small, Cool Kitchens
Best of 2010

12/31/10 12:17 PM