Serious Eats: Talk

homemade ice cream cones?

2009-07-11T00:35:16Z

i've been thinking about making my own cones. i know it's cheap and easy just to buy them, but i had this dream the other nite and everyone thought my cones were the best thing since bacon and it started me thinking. have you tried and what were your results?

Tiny kitchen frustration. Ideas?

2009-07-11T00:06:26Z

This one is going out to all y'all in NYC and to folks with small apartments eveywhere.

I love to cook. I really do. But I have this problem where my kitchen at home is so damn tiny that I can hardly do anything in there without becoming frustrated and semi-claustrophobic. Nd this is really holding me back from improving my skills and expirimenting with new recipes. It's like riding a bike with a flat tire; it's just not that great.
Does anyone else have this problem?

Now, this isn't just me wishing I had more counter space, etc., it's more about dealing with a small kitchen and the limitations it places on you as far as wanting to really cook vs. Frozen pizza and the like.

Any great motivational ideas out there?

Saratoga Springs, NY eateries

2009-07-10T20:55:46Z

I'm going to be in Saratoga Springs, NY, mid next week and I was wondering if anyone knows of any place to grab a quick bite to eat. It'll be for dinner after a long day. Not looking for anything fancy, just a quick burger, burrito, sandwich, etc, etc.

Thanks, and good eats!

Remember that flour-pancake mix snafu?

2009-07-10T19:12:34Z

So, I took sadpixie's advice, added oil, sugar, soda, milk/vinegar, and a dash of both vanilla and almond extracts, stirred it together with the mess I'd made last night, glommed it into a greased 13x9 glass cake dish, then laded it into the oven at 325 for 45 minutes. I probably should have taken an egg beater to it just to aerate it a bit, as it did not rise much...BUT, it has a neat, old-timey kinda moist, dense texture, and it's not too sweet--i like that! I whipped up a "buttercream" frosting of 1 lb. confectioner's sugar, 1/2 c butter, 4 tbs. milk, and a dab of vanilla along with a good shot of orange extract. Spread that on, and it kinda reminds me of cakes I ate made by elderly great-aunts at family reunions back in the mid-sixties... Not bad for a disaster, and I couldn't be happier that this site exists, 'cause you all offered quick, useful advice! Hats off to YOU! (esp. sadpix, ya know?)

Lunch Ideas for 10014?

2009-07-10T18:11:51Z

Hi! I work in a weird area between Tribeca/Soho/West Village on Hudson Street between King and Charleton, just South of Houston Street. I am having major trouble finding good luck spots! There are some fast food chains and a handful of delis, but the only real options seem to be a long-ish walk away on Bleeker street. Anyone been in my shoes before, or have ideas for some good lunch ideas in this area? I usually bring food from home, but some days there's just not time...

Tim Hortons Comes to New York

2009-07-10T17:44:51Z

In the Times today, word that 13 Dunkin Donuts locations owned by the Riese Organization will be magically transformed this weekend into Tim Hortons.

What's your take on this? How will it affect NYC doughnut culture?

I haven't been to a TH yet, though I've heard good things. What's your favorite treat there?

Cooking your own food = rare?

2009-07-10T17:00:24Z

So I was at a company party a few nights ago and one of my colleagues proudly mentioned to a bunch of people that I cook my own dinner every night for myself and my bf. Everyone starting exclaiming, 'no way - every night - don't you order out?' or 'wow, you must be a domestic goddess'. Nobody could believe that I would take the time and effort (or have the ability) to cook my own food. They were like, 'why would you even bother'? Or one girl said cattily, 'well, I'd be as big as a house if I cooked dinner every night' (she gets take-out). As if I were making a Thanksgiving dinner every night...
Have any of you run into this bizarre realm where people think it's freakish or outlandish to cook for yourself instead of going out to eat or getting delivery every single night - maybe it's just a NYC thing?
I was just stunned by this unanimous reaction and by the number of people who can't even cook one thing for themselves. I don't think it's so good to be that reliant on take-out.

Party for a bride - Help! Need recs for....

2009-07-10T16:16:46Z

a nice place to lounge, listen to music, have drinks, & eat. It's not going to be a wild drunken scene like the usual bachelorette party, but any recommendations for a place for the girlfriends to chill and possible get a good meal and some eye candy.

Restaurants in Oxford UK

2009-07-10T16:08:26Z

My husband and I will be in Oxford for over two weeks. I searched on SE to find threads on restaurants there, but I didn't see much. Have any of you visited friends at Oxford, or studied there, and discovered great fish and chips, or Indian, or Thai, or British restaurants? Jamie Oliver opened an Italian restaurant here a year ago; have any of you eaten there?

Getting from Port Authority to UPN

2009-07-09T22:04:26Z

Our bus arrives in Port Authority at 6:35pm tomorrow and I am trying to get to UPN before they run out of dough and close. For those of you who go there fairly often, can it be done? If so which route am I taking? Is taxi faster than subway? (I would assume it's not). I'm visiting for my birthday and if I get to eat there (we've got plans Saturday) then I will consider the trip a success. Help me get to UPN goodness in time!

Need recipe using bittersweet chocolate

2009-07-09T21:42:37Z

I am moving in a month and trying to use up all my food that will not make it on a long hot trip. I have 6 oz. of bittersweet chocolate to use up... what do you suggest I make?

I was thinking a chocolate tart but my cook books and recipes online seem to call for 10-12 oz, which seems like a lot!

No souffles please, but all other suggestions welcome.

Thank you!

Halp! I mistook FLOUR for PANCAKE mix...

2009-07-09T21:23:22Z

So, I have 1.25 cups of water, .25 cup of oil and an egg blended with 2 cups of white flour--what can I add to turn this into something edible? I'm not a baker, so I don't have much sense of these things. Can I turn it into a cake batter? A quick bread? I already made up the (correct) pancake batter, so I don't need info on converting this to that. I DO have baking soda in the house, but no baking powder; I do have sugar, vanilla, salt, yeast, etc. I have put the mixture into the 'fridge and hope I can find a way to use it...Thanks for your advice!

Ice cream

2009-07-09T21:12:33Z

I am looking for recipes for ice cream like black wall nut,strawberry,cherry.If anyone has any email me.

Napa Cabbage ideas?

2009-07-09T19:47:53Z

I have a huge beautiful head of Napa cabbage I picked up yesterday from the CSA.

Anyone with any great ideas out there other than in a stir fry?

Alcohol and ice cream: Help a Mormon out!

2009-07-09T19:08:57Z

I am making ice cream for two and my husband and I never seem to be able to eat it all before it gets rock hard. From the research I've done, it looks like I have a few options. I really don't want to use a ton of sugar or a ton of fat, so it looks like my best bet is using alcohol to get the ice cream (or sherbet, or sorbet) to stay soft enough to eat.

But, I'm a teetotaler and I know nothing about alcohol. I have two questions:

1. What is the best neutral alcohol for ice cream? (I'd like to use the same type in my chocolate ice cream and my blueberry frozen yogurt.)

2. If I use enough alcohol to get the ice cream to stay soft for a few days, will it have a strong alcohol flavor? Will I get drunk off the stuff?

Just kidding on that last part. Any info or tips would be much appreciated.