Skip to content

Posts by krista

A Senior Moment


Seniors

This is the headline: Kraft Gets Grandma to Upload Her Videos

This is the hook: “Kraft is breaking down the conventional wisdom about demographics and user-generated video. In a successful promotion for Philadelphia Cream Cheese, the company succeeded in getting over 5,000 women mostly age 35 and older to upload videos of themselves preparing their favorite recipes.”

Grandma, here, almost soiled her adult diaper–and is having an uncontrollable urge to put cream cheese in her Thai curry. Where would she have gotten such a notion?

Image from DesignerOnline.

Xie Xie

Last year, when I was looking for worthy alternatives to the banh mi (which I still love), I kept waiting for Xie Xie to open. They took their sweet time, and so did I. Only now have I gotten around to sampling a few of their Asian sandwiches.

Part of the post-2007 high-end chefs going casual trend (I celebrated my birthday—not saying which—at Angelo Sosa's short lived Yumcha back in 2005 when he was still cooking "serious" food) Xie Xie successfully turns bread and filling into something exciting. Too bad they didn't even crack New York's Best 101 Sandwiches.

Xie xie beef

Both the bbq beef and the pork sandwiches contained meats that seemed very American despite all the accouterments. The tender short rib was akin to brisket despite the soy and sugar, basil mayonnaise bridged cultures while the carrot kimchi tasted purely Korean. The squishy sesame bun just made more sense than a baguette.

Xie xie buns

Rather than the pork belly slices you often see tucked into steamed buns, they used pulled pork, sweetened by hoisin and oyster sauce. Oddly enough, the addition of pickled onions and cilantro made this handheld meal taste Mexican. If you've ever eaten Yucatecan cochinita pibil, you'll recognize the flavors. Just swap buns for corn tortillas.

Xie xie ice cream

I am prejudiced against no foods except melon (yes, even watermelon) but I won't be able to tackle a 1,000-year-old egg for quite some time. The most violent stomach sickness I've ever experienced period (to be fair, I'm pretty sure I had flu the entire vacation and was not food poisoned) occurred after a big meal at the famous roast goose restaurant, Yung Kee in Hong Kong. The dark gelatinous center of the fermented egg was tough going, but Xie Xie's 1,000-year-old ice cream sandwich was a delight. I love how they approximated the same gooey blue-black color for their salted caramel center.

Xie Xie * 645A Ninth Ave., New York, NY

Pining Away

Thursday night I was nibbling on party food, home party food—hummus, edamame, French onion dip, crackers, grilled kabobs—not the lollipop chicken and sliders of catered parties and nothing with crazy flavors. Which is why the rotten, bitter taste that suddenly appeared in my mouth made no sense. Had I damaged my taste buds with too much alcohol—or I was allergic to cane rum? Sunday, I'd attended a cachaça seminar and because I'm easily influenced had brought a bottle of Leblon as a gift to this birthday party.

Friday, my morning half-bagel splurge (I know, sad) was ruined by the metallic bitterness and it didn't let up the rest of the day. I turned to Twitter, which has never been the source of any particular wisdom (or camaraderie or marketing platform or whatever it is particpants use it for) until now. I got my answer! Bret Thorn of Nation's Restaurant News knew what was what.

Pine nut diagnosis

Pine nuts. Yes, I had eaten them, toasted and sprinkled on a salad I'd made Monday night. Trader Joe's brand. But nonsensically, I had used these same pine nuts in a green bean dish on Memorial Day when cooking for a group of visiting family members and suffered no ill effects. I wonder if anyone else did.

Saturday, I thought I'd gotten rid of the pine nut plague; it wasn't noticeable at all while drinking Sixpoint Rye and eating pizza while watching the World Cup at Rocky Sullivan's. But the food-wrecking sensation crept back while late night snacking at The Vanderbilt, triggered by a glass of Torrontes.

Sunday, I learned that pine nut mouth is an epidemic! Straight from The Awl, which is very much like the CDC. Megnut suffered the same bitter fate last week. The syndrome was also just mentioned on The Body Odd, an MSNBC blog.

Three in a week is a trend. Move over miracle fruit, rancid pine nuts are all the rage.

I Love My Calendar Girl


Januarymarch

I’m not a gossipmonger, I don’t really care about the peccadilloes of television chefs or AMC actresses and I don’t 100% understand the chain of events that led up to January Jones calling up Bobby Flay for advice on how to handle what appears to be a drunk driving incident, but can we agree that Griller & Chiller's  friend very much resembles his wife, Stephanie March?

If I had a husband who was hanging out with a half-decade younger version of me, it would not be cool. And this month of the year name business just might be treading into fetish territory. April Bowlby (What? You don’t watch Drop Dead Diva or Two and a Half Men?) had better stay alert.

Chain Links: Yes, We Have No Banana Doughnuts

Banana donut South Korean SPC Group will be adding Jamba Juice to their business.
Currently, they operate Baskin Robbins and Dunkin’ Donuts. Based on
Dunkin’ Donuts’ banana, coconut and white chocolate doughnut shaped
like the tropical fruit, some twists might be in store for Korean Jamba
Juice. [Business Wire]

Villa Enterprises Management who “started in 1964 as a tiny pizzeria next to the Ed Sullivan Theater in New York City” have morphed into a zillion different restaurant concepts and have spread all over the world. Two brands, Villa Fresh Italian Kitchen and Greenleaf’s & Bananas are sprouting up in Puerto Rico. Eh, pasta and sandwiches. [QSR]

Have you heard of Marble Slab Creamery? I had not. It sounds an awful
lot like Cold Stone Creamery, but upon further investigation the lesser
known (to me) chain opened five years earlier, in 1983. Name
recognition is not holding Marble Slab back from expanding around the
globe, though. They just opened their first Mexican shop in
Guadalajara. Too bad Cold Stone already has a presence in Mexico City,
Monterrey and are coming to Acapulco. [Business Wire]

Start Spreading the News

Philadelphia-cookbook Kraft and whomever else can put ads on every page corner of Bon Appetit for all I care—they lost me months ago. Gourmet loyalists have already proven that they won’t be won over the by the BA, and at least now there is no pretense of publishing a sophisticated food magazine. Let it all hang out.

One of my only concerns with Taste of Home, my latest subscription, is their rampant abuse of cream cheese. Philadelphia cream cheese is the anti-raw milk Époisses. I happen to like both, but please don’t make me puree the soft white block into a pesto. Thanks.

Chain Links: Turkish Delights

Turkish sbarro

Once again, faraway lands succeed where New York fails. Brooklyn just got its first Arby’s earlier this year and now Turkey will be getting 50 in the next five years? The Tab Gida group already franchises Sbarro, Popeye’s and Burger King in Turkey, so maybe Beef ‘n Cheddars are no big whoop. [QSR]

Yum! Brands is popular in China, and not just because of KFC and Pizza Hut. The company was wise enough to realize that locals will only eat so much Western food, hence the creation of East Dawning, a Chinese fast food restaurant. I wish they’d import one to the states. [Forbes]

The UK doesn’t have a surfeit of Mexican fast food so new entries, Chipotle and Taco Bell might have a chance for success (even though Taco Bell already failed once). Whether or not Ruby Tuesday, which just opened its first UK location in Cardiff, will win over the Brits is up for debate. [The Independent]

Turkish Sbarro photo from Bayim Olur musun.

BJ’s vs Costco: A Showdown

Bj's excursion

No, I don’t plan on becoming a freebie review blog or purveyor of haul videos anytime soon. I do have a fondness for suburban big box retailers, though. And if they ply me with baked goods, trial membership and a gift card, I will see what’s what at BJ’s Wholesale.

Being from the Northwest, I’ve always been a Costco loyalist, and am currently a member. And I’m guessing more New Yorkers are too, since Costco tends to be closer in on subway lines (Sunset Park, Long Island City, Harlem and Staten Island) even though you really need a car at least for the day to make the shopping trip worthwhile. BJ’s also has four NYC locations: Starrett City, Flushing, College Point and the Bronx. Canarsie is on the horizon.

I set out to compare new-to-me BJ’s to Costco, my old standby, in Edison, NJ where I normally shop once a month. (Oddly, there was just an article in the Wall Street Journal sizing up all of these warehouse clubs.) Memorial Day wasn’t likely representative because so many people were out of town; the place was empty, a total breeze to navigate. I won’t let the ease of shopping sway me.

Bj's card

Sad as it sounds, both my grainy black-and-white Costco and BJ’s card photos are about as flattering as a snapshot of me gets. I actually like this photo and my Costco one too (I’ve misplaced that card).

I only have a handful of things I regularly buy or look for at Costco. James has the bigger list so I used his as a checklist.

He was looking for:
Scoop Away litter in big buckets
Coke Zero
Frozen shrimp
Rotisserie chicken

We found all of these….er, and then some. This is what we ended up with in our cart.

2 packages of Scoop Away
1 case Coke Zero
1 case Seagram’s Ginger Ale
1 box of 18 Kashi granola bars
3-pack of Melita cone filters
1 bottle of 1,000 vitamin C
1 case of 36 cans Fancy Feast
1 bottle folic acid
1 rotisserie chicken
10 lbs Tyson chicken wings
1 pack of 8 13-watt mini bulbs
1 6-pack Fage yogurt with honey
1 2-lb bag jumbo shrimp
1 loaf rosemary pugliese bread
1 bottle Clorox cleaner
2-pack Roc night cream

Where BJ’s Wins

One of BJ’s selling points is that they take manufacturer’s coupons. I don’t use coupons so that didn’t do anything for me. The biggest differences were hours and payment methods. Costco pisses me off that they close at 6pm. I get a late start on the weekends, rarely making it out of the house by 3pm. BJ’s is open till 10pm so they win on that count. Costco only takes Amex, BJ’s takes all credit cards.

The biggest coup, though, may have been the $8.99 six-packs of Fage. I’ve been waiting for Greek yogurt to come to Costco for ages. I prefer the plain 2% since I add in my own agave syrup but I’ll take the ones with honey if need be.

Apparently, Coke Zero is only occasionally at Costco (I have no interest in soda). BJ’s did have it.

Along with Edison, Linden, NJ  is our other favorite New Jersey suburb to hit. It’s the closest town to the Outerbridge Crossing with good shopping. The Linden BJ’s, which we didn’t visit, has gas. Staten Island is the only nearby Costco location that has a gas station. 

Where Costco Wins

I like raw shrimp in bags, not cooked. Costco has both forms in various sizes. BJ’s had an entire end freezer case of shrimp but only the bag of jumbo came uncooked. I prefer extra large.

I drink seltzer water like crazy and only saw San Pellegrino in cans at BJ’s, no other brands. I didn’t see my usual 1 liter plastic bottles of Vintage brand.

The New Jersey Costcos carry alcohol while BJ’s does not. BJ’s does sell liquor in their NYC locations, but I try to avoid suburban stores in the city because they are disappointing.

To be honest, my favorite part of BJ’s was the worldweary 40-something staffer with a Dorothy Hamill haircut (I’m dating myself) and the firm yet pleasant personality of a flight attendant (more stewardess, really) who was drumming up interest for a free giveaway. She was hanging out next to the rotisserie chickens, chatting into a microphone that wasn’t projecting over the intercom. I tried to ignore the spiel, but James caved just like the rest of the group that formed around her platform at the end of the frozen food aisle waiting to get a free sample of the ShamWow-type product she was talking up. She had a different approach than Vince Offer, but she had a style of her own. Performance over, I spied her on our way out the door, sitting inside the model tool shed next to the entrance, cigarette in hand. The bad kids hangout.
 
So, it kind of sounds like on Team BJ’s. We just renewed our Costco membership in March, so I won’t be reevaluating this very important situation until next year. I’m pretty sure we’ll give BJ’s our business in 2011, though.

If You Like Piña Coladas

Regalbeagle

I'm breathing a little easier now that our nation's youth has begun to fixate on the '90s (I'm acquainted with the throwers of this party, so maybe it's just a Brooklyn microcosm) instead of the earlier decade. I guess that's what happens when Gen Y starts hitting their 30s. But as scornful as I am for mindless nostalgia, the '70s were my '80s and I became genuinely excited last night as I read about a potential fern bar revival.

I wish I had a job that would send me to Tales of The Cocktail instead of the Special Library Association's annual conference, also about to take place in New Orleans, because I would love to attend this session: "The Smooth and Creamy History of the Fern Bar." It’s not really a contest compared to "How Business Information Professionals Can Move Up The Value Chain.” (Um, probably by not blogging during work hours—I’m typing this at night, I swear.)

I wasn't old enough to drink in the '70s or even the '80s, but I love the Regal Beagle concept. Maybe that's why I enjoy eating at chain restaurants so much; Ruby Tuesday, Houlihan’s and their ilk. If I had a time machine I would totally go back to Midnight Cowboy-era NYC and sip a tequila sunrise at the original T.G.I. Friday's, gritty cityscape be damned. (I associate fern bars with a west coast, Christopher Cross, honeymoon in Hawaii vibe.)

Sadly, Martin Cate, the moderator of this Tales of the Cocktail panel, doesn't see a progression from speakeasy to tiki to fern bar actually happening. Are we just a bunch of sophisticates?

I'm not. In fact, this weekend I made my first white wine spritzer. Yes, I am officially elderly. I rarely drink during the day (even though I’d like to) and this Saturday afternoon I wanted a refreshing alcoholic beverage while writing (I write faster when I'm not dead sober) but didn't want to conk out by 7pm. I'm not saying the Charles Shaw Sauvignon Blanc and club soda was good; it wasn't. I did keep my concentration, though. Next up, Fuzzy Navels and Strawberry Margaritas.

No, we are not sophisticates. Someone must still be buying those T.G.I. Friday’s branded Long Island Ice Teas and Mudslides in jugs.

La Nacional

I wouldn’t say that I’m one of those I’ve been going there since before you were born when things were better types. Yes, I remember Sripraphai when it was a single-room operation, and I’m suspicious of the new valet parking-and-reservations Tanoreen. Even though I believe there is no glory in gloating at newcomers, I feel a little sheepish about having never visited La Nacional till now. I’ll never know its grimy, pre-renovation beauty.

La nacional third world plumbing

The new iteration is hardly shiny and modern, though. While commonplace in Mexico and Thailand—my last two foreign frames of reference—I never encounter the quaint please no paper in the toilet plumbing in the US. That’s charm! And bizarrely, I was faced with the exact bathroom situation the very next day at Ocean’s 8, a subterranean Prospect Heights pool hall/sports bar that appears to be in a former movie theater.

La Nacional’s tapas are derrière-guard and old-fashioned, relying heavily on garlic and olive oil, not spherification or food play. The dim windowless main room with a spruced up checkerboard floor, is crying out for a haze of cigarette smoke. Clean air is the most un-Spanish thing about the scene.

La nacional tapas

/p>We ordered enough tapas to constitute a meal: patatas bravas, garlic shrimp and oblong and round croquetas filled separately with chicken and shrimp. Shades of brown and orange dominated.

La nacional patatas bravas

The patatas bravas were perfunctory, but lacking a super hot interior with seared edges. They could’ve been more golden. Huh, I have seven totally different patatas bravas in my Flickr stream, more than I thought. Maybe there is no universally agreed upon style.

La nacional albondigas

These albondigas, a pork-veal blend, were very soft and springy. Meatballs are on trend, right?

La nacional bar

The two men on stools with similar taste in hats were easily 35 years apart in age.

La nacional exterior

It turned out that we didn’t need to order any end-of-meal cheese. We peeked our heads into the art opening that was taking place upstairs at the Spanish Benevolent Society, and wine, Manchego and chorizo were for there for the taking. I did stuff a few bucks into the donation jar.

La Nacional * 239 W. 14th St., New York, NY