Didn’t have a butcher’s knife so could not chop these down into little pieces like they should be. This dish is fairly easy to make. Boil the ribs. Then sauté the ribs with soy, brown sugar, and Chinese vinegar. Add salt to taste. Easy and tasty meat dish. Make extra sauce to go with your rice.
238 E 14th St
(between 2nd Ave & 3rd Ave)
New York, NY 10003
I can’t believe they make everyone who orders this combo say, “Straight Frush.” Must be hilarious for the waitress/cashier to see everyone speak with an Asian accent.
I chose the Haus Bao (hanger steak, crushed peanut, cilantro, relish, taiwanese red sugar), Birdhaus Bao (chicken brined overnight and fried to order, spicy seasoning, salt, cilantro, crushed peanuts), and the Chairman Bao (braised Berkshire pork belly, crushed peanut, cilantro, relish, Taiwanese red sugar). Continue reading BaoHaus: Straight Frush Combo (3 baos and a drink)
This is a classic homestyle dish in China, my kind of comfort food. I scrambled some eggs and took them off the heat before they were completely done (to ensure they are soft and fluffy later). Then sautéed some diced tomatoes with sugar and salt. Added in the eggs and simmered until I started getting a soup. Boiled noodles on the side for just a few minutes so the noodles were still chewy and not overcooked. Mixed together soup/sauce with drained noodles and nom nom nom…
What to do when a hurricane “rips through” town? Bake cookies. I had a serious lack of ingredients (see previous post) so had to find something I could bake that did not require eggs or butter. I kept trying to look for a vegan strawberry bread recipe but could not find any that did not require applesauce (something I obviously didn’t have). It took me a good fifteen minutes for me to remember I had peanut butter. How could I forget? Peanut butter is the ultimate emergency food. It does not require a refrigerator, is jam packed with nutrients and calories, and is amazingly delicious.
I ended up baking these chewy cookies (based off of 101cookbooks.com) with brown sugar, olive oil, sea salt, and natural super crunchy peanut butter (the recipe had asked for maple syrup but, again, I did not have any). I added a bit of water to the original recipe hoping to make a more moist cookie (not a fan of crispy/crumbly shortbread types). I think they came out pretty well. Crisp on the outside, very soft on the inside, slight sea salt aftertaste, a good number of diced peanuts to add a bit of crunch, and very peanut buttery. I even did the little fork mark thing people always do. Not sure why it’s needed but I felt like I needed to for my first batch of peanut butter cookies.
A lack of ingredients in the pantry has led to some creativity. Fried up some marinated ground pork and spicy green peppers. Cooked the meat until it was dry and slightly crispy. Also scrambled some eggs together – lately, I’ve been throwing the eggs directly into the pan without beating first. This way, the eggs whites cook quicker and I can have soft orangey egg yolk in my scramble. Anyway, put the meat dish and eggs on top of an english muffin half and grilled the sandwich. I used honey wheat english muffins; the honey ended up complementing the spicy peppers very well.
After failing my last attempt to make fried noodles about two months ago, I had been hesitant to try again. It was way too mushy, the starch from the noodles coated the veggies, and there was a lot of it. Today’s attempt, however, was a success!! The key is to cook things separately and to make sure everything is as dry as can be. Oil must be applied liberally as well. I first stir fried the meat (ground pork marinated with cooking wine, soy, and brown sugar) and veggies (used string beans, onions, and garlic) until thoroughly finished. I added 老干妈 (chili black bean sauce) and 豆瓣 (soy bean chili sauce) to the veggies and had the wok simmer until everything was dry and 香 (tasty? No English translation for that). Boiled the noodles when veggies and meat were almost done. Added salt to the water – pasta style – and boiled until noodles were just slightly undercooked. Took noodles out and shocked with cold water. Then added to veggies and meat and sautéed until noodles were on the verge of being crisp. ‘twas yummy.
South Brooklyn Pizza
122 1st Ave
(between 7th St & St Marks Pl)
New York, NY 10009
Expensive ($4/slice) but delicious. The crust is perfect! Not doughy like classic New York pizza but also not cracker thin like Otto or Posto pizza. Crisp and “QQ” at the same time. Sauce is yummy. Lots of fresh basil. Quality olive oil. Not too much mozzarella (the way I like it). Simple ingredients that work very well together.
They also offer free garlic knots while you are waiting. I would suggest skipping these because they are stale and cold from sitting out for so long. Just wait for your pizza.
This has become one of my favorite things to make as a part of dinner, especially after a weekend of eating out too much and having too much junk. It is simple, light, and refreshing. It’s essentially a tofu salad with scallions, sesame oil, salt, a little soy, vinegar, and a pinch of sugar. I always make this first and stick it in the fridge so it is nice and chilled when ready to be served.
I have a McDonald breakfast about once a year and it is always when we have an early shoot and need to buy cheap and good food for everyone. This is the first McGriddle I’ve ever had (surprising because I love the sweet and savory combo). It was good. Worth the money for sure though the pancakes were a little too drenched in maple syrup for me. My friend who is reading over my shoulder as I write this just told me the McGriddle is like 600 calories. Excellent.
Caracas Arepa Bar
93 1/2 E 7th St
(7th St and 1st Ave)
New York, NY 10009
Highly popular joint near St. Marks (right next to Luke’s Lobster), Caracas boasts an array of Arepas, which are these flat patties made of cornmeal. Caracas cuts them open and stuffs all kinds of yummy ingredients, like plantains and beans and shredded beef.
This one is the La Surena, which is an arepa stuffed with grilled chicken, chorizo, avocado slices and the classic spicy chimi-churri sauce. Depending on the day, the arepa may be mushy from all the sauces. I like it when they really grill the cornmeal so it’s like a crispy shell.