Where can I find great paleo food?

November 30, 2012

Hu Kitchen

Hu Kitchen

People, let me tell you about a little slice of heaven called Hu on 5th Avenue between 13th and 14th Streets in Manhattan.  It’s all familiar looking food – meatloaf, rotisserie chicken, great looking veggies, soups, coffee, muffins, wine, beer.  But it’s better sourced, more unprocessed, healthier, and more thoughtfully curated.


Should I still even bake when I can just buy stuff this good? Srsly, $hi+ just got real here.

You can take your Grandmother, your girlfriend who’s in that Greenpoint noise band, your supplement-popping and highly allergic uncle, and your pretentious college roommate here.  You’re going to be very sorry regarding your choice of dining companions, and they’ll balk at the prices (it’s not cheap), but they will all end up finding something delicious and they will love what they’re eating.  There are actual greens on the juice bar AND they have alkaline water, okay?  And the bread and the muffins are grain-free AND delicious.  What the what?!  I mean really delicious, not just some strange, dense, cardboard-y imitation of a pastry item like grain-free or even gluten-free bread tends to be.  Your grain-loving friends will like it.  Just trust me, fool.

Kale and Ridick Delish Cauliflower Mash

The cauliflower mash (left) is stupid good.

Hu has no table service.  It’s all take-out and self-serve, but there’s plenty of seating.  The design is wood-focused modern minimalist and the music was late 90s Kruder and Dorfmeister-esque slo-beat trip hop (but really, what the hell else are they supposed to play?), so it can be welcoming to some and off-putting to others, but no matter how you view the superficial parts of this place, try the food.

A lot of variety, great combinations.

A lot of variety, great combinations.


Where can I park?

November 12, 2012

New York City is rough on drivers, which is why I don’t even own a car.  However, I have found the following database of NYC street parking signs handy for visitors and for when I rent a car.  If you park in a parking garage, make sure you google for garage coupons – nearly every garage chain in Manhattan has them.

New York City Parking Signs -- by block!

New York City Parking Signs — by block!

What’s that egg dish you always make for brunches?

November 10, 2012

Swiss Cheese Scramble

Swiss Cheese Scramble, all set up, just before the final baking.

I’m so glad you liked it! My dear friend Liz’s Mom Barbara introduced me to this recipe.  When I ate it at her house, I thought it was the greatest brunch dish I had ever tasted.  That was probably 20 years ago!  I still love it. It’s rich and decadent, but normal enough to have mass appeal.  Here is a link to the basic recipe, with my changes below:

  • I use 3/4 of a lb of bacon, not a full pound.
  • I use 2 cups of bread cubes, not 1 cup.
  • I don’t add salt additional salt.  I think it’s salty enough.
  • I use a little bit less than the quarter cup of butter to scramble the eggs.
  • I use a little more than 4 Tbs butter to melt into the breadcrumbs.  I know the recipe says “tsp,” but that must be incorrect.  Nobody measures butter in teaspoons.  They probably meant tablespoons.
  • I usually use heavy cream instead of milk, but when I do use whole milk, I add an ounce of mascarpone cheese.  Creme fraiche would be good, too.
  • I mix the bread cubes, the scrambled eggs, chopped bacon all together, and I add 2 Tbs of spicy mustard to this mixture to increase the “depth of flavor.”  One of the commenters on the above recipe mentioned it, and it’s a good idea!
  • I don’t use anywhere near a pound of cheese.  More like 4 oz of very thinly sliced swiss cheese.  I make a layer of egg mixture on the bottom, but a layer of swiss cheese, then put the rest of the egg mixture on top.  I do not sprinkle shredded cheese on top.
  • I like the topping a lot, so I use at least a cup and a half of breadcrumbs, preferably panko breadcrumbs.  I make sure they are coated in the melted butter (you don’t need an insane amount of butter, you just need to stir it a lot), and then I add a handful of chopped fresh parsley.  I think the green makes it look more festive.  I mix it all in the pot I melt the butter in (saves a bowl to wash).
  • The 9×13 baking pan is a good size, but do not go any smaller.  Mine is a little larger (10×16) and it’s ok.  I use a bodum 118oz lasagne dish with silicone lid (do not pay more than about $30 for one of these, BTW!).

NOTE: this recipe takes a lot longer to make than what they estimate in the recipe.  They say the prep time is 10 minutes, which indicates to me that they are drunk on cheap wine.  It takes more than 20 minutes just to cook the bacon.  Also, it takes me about 20 minutes just to scramble the eggs (and make sure they are only scrambled soft because you bake the whole dish the next day).  The rest of the prep takes about 10 minutes.  Then you have to cool it all down before you put it away in the fridge for the night, then you have to bake it the next day (the 40 minutes they list for this is accurate).

Gift for a coffee-obsessed freak?

November 7, 2012

Coffee Joulies are a genius gift for someone on your list who is not only so freakishly obsessed with keeping their coffee at the perfect temperature that it’s worth $50 to help them do that, but is also someone for whom you have no other gift ideas whatsoever.

Coffee Joulies

Enter Coffee Joulies, elegantly unnecessary luxury.

These things cool down your coffee if it’s too hot and allegedly keep it just hot enough for hours.  Plus, they’re PRETTY.  And, I have to admit, I love the story.

Two dudes from New Jersey invented them and made their dream a reality via Kickstarter, and they are produced at Sherrill Manufacturing, the only place in the entire United States that still manufactures flatware, and manufactures it out of domestically-produced steel! (That is how I found out about these Coffee Joulie things.  I was looking for American-made flatware and followed a link on the Sherrill site.  I do not know anyone associated with this project/product).  And, oh yeah, not only are they made in the USA, but they’re made out of 85% recycled steel using hydro-power from Niagara Falls.  YEEAAUHHH!

Where do you get your fish from?

November 6, 2012

The freshest fish I could find at a convenient location is at Eataly at 23rd Street and 5th Avenue.  The Lobster Trap at Chelsea Market is not bad, but is even more expensive than Eataly (based on my king salmon and black cod purchases this summer).

Eataly Fish Counter

This dude is slicing up a tuna. Now that’s some fresh fish!

Alert: I am now a Multipure water filter distributor! What?!

November 5, 2012

I love my Multipure water filter and posted about it more than 2.5 years ago now!  Today, however, I signed up to be a distributor because I wanted to buy  the same kind of filter that I have for my niece.  Because I am now a distributor, I can offer discounts!  You would still order it yourself (I don’t get any of your personal info or anything), but if you use my code, you get a discount.  I just did it today, so I don’t have everything set up yet, but if you want a discount, email me or comment here and I’ll figure out exactly how to make it work.  You just need my code when you order.

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