tag:blogger.com,1999:blog-74577582571478029502026-04-21T02:39:26.346-04:00One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-7457758257147802950.post-51768430862395176372010-07-30T19:56:00.000-04:002010-07-30T19:57:18.578-04:00

http://losangeles.grubstreet.com/2010/07/daniel_boulud_loves_providence.htmlhttp://www.hulu.com/watch/13945/after-hours-with-daniel-providenceInvite me to your after hour parties! I'll show you a good time!

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-565532581954532882010-06-16T21:17:00.004-04:002010-06-22T18:55:02.623-04:00

Good squirt of Sriracha hot sauce (if you don't know then get outta here!), squirt of lemon juice (add it if you have it, if not no worries!), sprinkle of Nando's peri peri lemon grinder (I think I might have bought the last case of Nando's grinders in all the flavors, sorry! If you can't find it use any kind of powder chicken seasoning that you have), and garlic powder. Marinade and then load

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com1tag:blogger.com,1999:blog-7457758257147802950.post-81726408900196683892010-05-15T20:02:00.003-04:002010-05-15T20:21:09.385-04:00

Even in my dreams I dream of food.I've been studying for organic chemistry which is so dry and bland I equate it to eating unflavored rice crackers in the middle of the desert. When my head is buried in the books my mind can't help but daydream about things I could be eating. After 4 hours of studying Sn2 substitutions with primary substrates and polar aprotic solvents I was sleepy so I took a

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-79421783712853880712010-05-15T18:59:00.003-04:002010-05-15T19:23:05.424-04:00

Alta64 W 10th StreetNY, NY 10011212-505-7777Crispy Brussel Sprouts, Fuji Apples, Creme Fraiche, Pistachio NutsMomofuku Ssam Bar207 2nd Avenue (13th Street)NY, NY 10003Crispy Brussel Sprouts, Fish Sauce, Mint, Spicy Rice PuffsBrussel Sprouts has to be one of my favorite vegetables and side dishes. I never get sick of them roasted with a good sprinkling of salt. The above two places are my

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-78300121256877052522010-05-12T20:07:00.002-04:002010-05-12T20:36:38.416-04:00

doughnuts, pizza, pho, onion rings, burger, ramen, grilled octopus, korean bbq, vietnamese spring rolls, wafflesI skipped lunch today so I'm very hungry.

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-67494751400208418682010-05-12T12:23:00.001-04:002010-05-12T12:23:24.536-04:00

Cookies

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-69655338548798930532010-05-11T15:06:00.007-04:002010-05-12T12:09:17.505-04:00

That's exactly what I said when I read this post on New York's Serious Eats. I was very lucky, my first fancy restaurant experience was at Daniel and it captured my heart and was the inspiration for my cooking career. Before I graduated culinary school I did my stage at Daniel and it was an amazing experience that I've written about before on my blog. Not only does Daniel have great food, the

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com1tag:blogger.com,1999:blog-7457758257147802950.post-56505885898162960712010-05-08T16:43:00.003-04:002010-05-08T16:44:46.521-04:00

I have a craving for a good muffin. I have a recipe in mind that I've been dying to try. When I find some time I'm going to make it. Until then I'll just have to dream.

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-88245281116523612632010-04-24T20:54:00.002-04:002010-04-24T21:00:41.682-04:00

Bond St in NYC makes the best lobster chawan mushi.

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-28249930891220615562010-04-24T20:34:00.005-04:002010-04-24T20:51:19.940-04:00

Oh blog of mine, have I abandoned you?It's not that I don't love you anymore or that I don't love food anymore. I just hate taking pictures! I'm a live in the moment type of girl. When I see good food I just want to dig in. It's really all about the food for me. All the primping and propping it takes to get a good food shot is just too much work! I just want to EAT! And eat I have =)But I

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com1tag:blogger.com,1999:blog-7457758257147802950.post-19115492625105846082010-01-23T23:23:00.003-05:002010-01-23T23:46:22.667-05:00

I bartend at this wedding hall near my house sometimes. It's open bar. I would think people who are drinking for free would at least be kind of enough to drop a tip. Do you people not know that this is how some people make a living? Most of the money we are making comes from the tip you give us. $1 per drink is the normal. Anything more is greatly appreciated. It's open bar, come on, you

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com2tag:blogger.com,1999:blog-7457758257147802950.post-24656080686187038752010-01-13T11:43:00.003-05:002010-01-13T12:17:50.833-05:00

My good friend brought this all the way from Paris just for me! How lucky am I? How jealous are you? Le Bordier Butter isn't available here in the US. That's because Jean-Yves Bordier makes them in small batches by hand in a small shop in Brittany. He use the best cream from select herds of Holstein and Norman cows that graze in pastures not far from Rennes, in Brittany. The cream is allowed

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-70867374392849885092010-01-06T12:01:00.002-05:002010-01-06T12:15:53.050-05:00

I'm thinking about cake this morning. This year for my birthday I would like a cake or slice from each of the places that I love!Strawberry Shortcake from DuboisGreen Tea Cake from Yeh's BakeryCheesecake from Eileen's CheesecakeGreen Tea Millefeuille Cake from Lady MLemon Cake from Del Frisco SteakhouseChocolate Cake from ?I'm still on the search for my favorite chocolate cake. Since I lean

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-25413890058825420972009-12-24T09:22:00.002-05:002009-12-24T09:22:52.553-05:00

This is my sort of wedding cake. Nothing says I love you and I want to spend the rest of my life with you like butchering a big dead animal.

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-90493121253242377862009-12-21T16:57:00.003-05:002009-12-23T13:17:01.420-05:00

AlwaysHungryNY has an interesting post about what New York chef's are always hungry for. It's interesting to know what the people preparing your food likes to eat on their own time. I like everything. But the two things that I can eat anytime are a bowl of hot steaming Vietnamese pho and crispy salty thin french fries.edit: I would like to add chicken wings onto that list.

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-20605730673477282542009-12-08T12:44:00.008-05:002009-12-08T23:56:14.043-05:00

I don't like macarons. I find them overly sweet and flavorless with a texture that is unappealing. But lucky me, my macaron loving friend bought me back a box of these lovelies from Paris hoping to sway my opposition. Oh did she ever! The macarons made in France are of a different animal. Same cookie but the flavor and texture is so much better! Taste and texture of macarons are very

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com2tag:blogger.com,1999:blog-7457758257147802950.post-87949746449686041382009-12-03T20:27:00.008-05:002009-12-03T22:18:42.655-05:00

My mom came home from a 3 month business trip yesterday and the first thing she wanted to do was go to the supermarket. Living in New York we take for granted the variety of ingredients we have so easily accessible to us. Walk into our supermarkets and most of the ingredients are fresh and of high quality. Our fruits and vegetables are fattened from fertilizers and steroids. Authentic ethnic

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-53638661840630011552009-12-01T13:26:00.011-05:002009-12-01T16:06:23.750-05:00

You must watch this episode of Cookin' With Coolio! Yes Coolio, who sings Gangsta's Paradise! I guess everyone is trying to cash in on the cooking show business. I don't know what is more outrageous, the fact that he keeps his "special seasonings" in dime weed bags or his sous chef/hype man or is it his second rate, big boobied, worn out looking video girls? Nope it's none of these. It's not

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-80243933860382281002009-11-20T12:06:00.003-05:002009-11-20T12:40:01.086-05:00

Look what I found! I'm so excited. I love brussel sprouts. These babies are going to taste fabulous roasted!P.S. My favorite places for roasted brussel sprouts are Alta and Momofuku Ssam Bar. Craft Restaurant's sprouts were disappointingly dissapointing. My friend said I make them better. I expected more from you Tom!

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-1568050144071226252009-11-18T12:09:00.003-05:002009-11-18T12:20:12.158-05:00

I've been making this at home lately because it's so easy, all the ingredients are nonperishable and can be kept for whenever you are hungry with no food, and can be made for one person. I buy the eel at the Chinese supermarket. You can find it in the freezer aisle next to the frozen fish balls. It comes vacuumed sealed already seasoned with the sweet eel sauce. I usually cut myself half a

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-66368460012054670422009-11-12T11:53:00.008-05:002009-11-12T17:46:32.307-05:00

Originally I was going to post this in the What's shakin' and bakin' section of my blog but there was just too much that I wanted to say. Turkish Kitchen is one of my all time favorite restaurants. I just went yesterday and I'm already craving me some more. There hasn't been one thing on their menu that I haven't liked. All the seasonings are well balanced. Meats are cooked perfectly. Every

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-19503171612814814682009-10-30T14:08:00.003-04:002009-10-30T14:20:53.315-04:00

All my pickled cucumbers have been eaten. They brought happiness to a lot of pickle loving people! Those pickles were so good Tasty Good Times planned a potluck around them! His sliders were the perfect accompaniment. Now that my cucumber plant has dried up for the winter it's on to pickled green tomatoes! I used the same brine but instead of dill I threw in some dried oregano. I'll let

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com1tag:blogger.com,1999:blog-7457758257147802950.post-79323508829941224202009-10-25T14:43:00.002-04:002009-10-25T14:52:41.536-04:00

Good luck getting a seat at Ippudo on Friday night. It doesn't even matter that it was raining. So instead I opted for the next best ramen joint, Ramen setagaya. The wait was only 10 minutes, any more than that for ramen is ridiculous. So what did I think? Not bad, broth was thick and rich with umami flavor, toppings of fatty pork and soft boiled egg were perfect, and the noodles were nice

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com0tag:blogger.com,1999:blog-7457758257147802950.post-4938956276456470332009-10-13T19:50:00.004-04:002009-10-14T10:23:45.391-04:00

I really like David Chang's Momofuku Ssam Bar. However their dishes are hit or miss. Some are phenomenal, like there spicy sausage rice cakes, and some not so much. This is my rendition of his recipe. I don't have his cookbook so I had to improvise and I think it was pretty spot on. First boil some frozen rice cakes until soft, drain and set aside. Boil some brussel sprouts until soft and

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com1tag:blogger.com,1999:blog-7457758257147802950.post-43492374169008697992009-10-08T13:10:00.004-04:002009-10-13T20:09:36.851-04:00

I made a total of 3 jars from the cucumbers that grew in my backyard and shared them with friends and family. I didn't realize how many people love pickles!I used this recipe before but this time I changed it up a bit. Here is my new version:Perfect Pickles makes 1 jar1/2 quart of boiled, cooled to room temperature water1/2 cup white vinegar plus another 1/4 cup3 1/2 tablespoons salt1/2

One Fat Chefhttp://www.blogger.com/profile/07613556398885777915noreply@blogger.com2