More Than Just Cooking

A NYC food lover's view on the gastronomic world and beyond!

My Article on Serious Eats!

Definitely a labor of love.

http://www.seriouseats.com/2011/05/how-to-make-joong-zong-zi-chinese-pork-stuffed-glutinous-rice-bundles.html

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Old Chinatown, It Ain’t…

Whoa.  Talk about changing the landscape!  I think the “lo wah ku” would have a fit…until they ate there.  Then again, I don’t know if the old school Toisanese could stomach the spices.

That just means more for this one!

http://newyork.grubstreet.com/2011/05/xian_famous_foods_in_old_china.html

(PS: Love the XFF but can’t stand my breathe afterwards.  Bleah.)

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Welcome Serious Eats Readers!

Hey, thanks for poppin’ in.  As you can tell, it’s been a loooong time since I’ve blogged.  Mainly because I started working (and applying for said job) at a major Fortune 500 firm in the past several months and my focus has there.  Can’t blame a girl, right?

Anyways, I’m now inspired to pick up the blogging once and again and I will be posting on a regular basis.  Thanks for stopping by and hope to see you soon!

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GAH!

Ok.  I suck at being a consistent blogger.  Why?  Well, it’s not for a lack of wanting to blog – it’s for the sheer lack of time.

Just want to say hi to all y’all out there and thanks for your patience.  I have to blog more and focus on writing.  It’s just hard when there’s only 24 hours in the day.  Dang it!  There’s so much to do and so little time.  I’m missing out on the critical seasons!

It’s beet season now, folks.  I suggest you stop by your local farmer’s market (or, eep, Whole Foods) and get some of each to roast off in your oven.  Beets – lop off the tops, clean, wrap in foil and place on a cooky sheet.  Roast in a 425 oven for about 45 minutes.  When they’re done (check ‘em like you would a potato – it’s done when you can easily stick a knife through the center), pull them out and let them rest for ten minutes.  Remove the foil, rub the beet to remove the skin and cut into cubes.  Place in a bowl and dress with extra virgin olive oil (Greek!), salt, pepper and a hit of lemon juice to taste.

I use only extra virgin olive oil from Greece.  Yes, Greece.  Specifically extra virgin kalamata olive oil from Crete.  Why?  Because I love the rich, round, bright – yet soft – green flavor.  It’s not spicy, harsh, sharp, bitter or grassy (What the hell!  Like I want my olive oil to taste like GRASS!  I’m not a cow for pity’s sake.).  Try it, you’ll like it.  Trust me.

And yes, handling beets will make your hands pink.  Eating a large bowl of beets will make your, um, numbers 1 and 2 pink.  True story – I forgot to warn the +1 about this small side effect after the first time I made roasted beets for him.  He’d never had it before and I thought it would be nice to make a huge bowl of it.

Yeah, that was a fun call to take at work.  Whoops…

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White Peach Love

I am a peach snob.  I am a peach elitist.  I am a picky, persnickety, PITA peach picker.  In short, I am a narrow minded white peach lover.  White peaches only.  Yellow peaches, step to the left.  DENIED!

Yellow peaches at the farmer's market

No, you're just not good enough. You're just not!

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