Slurrrp. I do miss a hearty bowl of pork chop soup noodles, the kind you might get for $3 at any number of noodle shops in the lower east realms of Chinatown. Most people think of soup noodles as a wintery dish, but I’ve seen them devoured by all kinds of people as a summer lunch, shoveling yards of noodles down the chute as perspiration threatens to dot the soup.
For the coldest weekend to date this winter in New York, I had a mind for stew. With far too many types fighting for attention inside it. Beef bourguignon was foremost, then marsalas or perhaps a scallopini, then I thought of making a scallopini of pork medallions instead of veal (which I haven’t eaten in ages, and most of my peers don’t eat as a rule). And then it all kind of jumbled into one dish, finished with sour cream. … Read More
that’s a spice satchel in the middle which should have been removed for the shot It might seem a little redundant for a blog only about food that’s cooked at home to post a recipe for something “homestyle.” But I defend my usage here to emphasize the fact that you will never see or eat this dish in a respectable restaurant (ever). And yet most Chinese people will probably have eaten something very similar to this recipe at home more … Read More
Long frustrating story, but the bottom line is: Keyspan sucks. There’s still no gas in my apartment. The good thing is, my friends have been offering me their delicious home cooking, and in one instance let me use their kitchen to make them dinner. It’s been a harmonious transaction.
My friend Karol always wins at stuff. Whether it’s the Ms. Pac-Man playoff, or the guy at the other end of the bar, Karol just wins. So it was no surprise when her chili took home first prize in the annual “Bruce Chili” cook-off at Barcade. Coming back from a 7th place finish in the 2005 cook-off, her curiously titled batch, “I Love You But I’ve Chosen Chili” struck lightning this year, and is now the reigning 2006 champion to … Read More
How and where Josh got his inspiration for this pumpkin soup is beyond me. But it tastes fabulous. Surprisingly spicy, warm and filling, I had to drill Josh for this recipe at his Halloween/welcome back dinner party. He says that he just came up with the recipe himself, and I would have never guessed it, perhaps owning to the fact that I’ve rarely seen him outside of extreme work mode programming films for either the Hamptons International Film Festival, or … Read More
I really wasn’t sure what to do with all that cheddar I hoarded back from Tillamook. When the nice lady working at the factory’s store told me that the cheese was indeed transportable as long as it was unopened, I went apeshit and got a few blocks, forgetting that the only thing I really do with cheddar – and I only eat the sharpest of the sharp white – is slice it up and munch on it with wine, or … Read More