That place is Pushcart Coffee on 9th Avenue and 25th Street! It’s my new favorite spot to get some tea, meet with writing partners or clients, or get work done on my own. Nice people, nice vibe, there is tea I like (the green jasmine), they don’t use toxic tea bags, their snacks are great (my son loves the pumpkin bread, and I love the Brooklyn-made Rawpothecary Juices they carry), and their soup is wonderful (thanks for making me try it, Ashley!). They also have a bunch of fancy ways of making coffee that boggle my tea-drinking mind. There is a community work table, a few individual tables, a comfy corner spot in the back and counter seats and there is free wifi (you have to sign up for it, but it’s free). Go there. You know I know what I’m talking about.
I just saw this info in the back of the Chelsea Wine Vault (which is in Chelsea Market-it’s a great wine shop, btw) 2013 Holiday Gift Guide and I thought it was Stuff You Need To Know:
In NYC, no one drives to a party (no one I know, anyway), so it’s usually not an issue , but if you’re having a party with alcohol where people are driving, you should have really compelling non-alcoholic drinks. If you end up with too much red wine, you can make Tom Colicchio’s short ribs recipe. It’s really good and it uses a whole bottle of red wine! If you’ve got too much vodka left over, you can use it in pie crust, but that doesn’t use up much vodka.
My friend R just asked me this question. I buy 90% lean grass-fed ground beef, and mix in a few shakes of ground pepper, and 1/2 tsp per pound of meat of Frontier organic adobo seasoning (ingredients are sea salt, organic garlic, organic onion, organic black pepper, organic oregano, organic bay, organic turmeric – note the wonderful lack of preservatives and anti-caking agents!). They sell this spice at Whole Foods, or you can order it from Amazon (link). I also use this spice in my chocolate pork rub.
After I mix in in very well, I form the patties (a little thinner in the middle, so they’ll cook through better) and then place them on a rack on a cookie sheet in my refrigerator (uncovered) for a few hours (up to a day) until I’m ready to cook them. Being in the refrigerator will “dry-age” them, reducing moisture and concentrating the flavor of the meat. Plus, it saves you time when you’re actually cooking.
There’s a new Melvin’s Juice Box in the Dream Hotel – 355 West 16th Street (between 8th and 9th Avenues, closer to 9th). I was riding my bike past it today and saw Melvin out front. I have enjoyed Melvin’s juice concoctions for years and am so happy his place is now (relatively) in my neighborhood. Melvin is a great guy – always friendly and positive, and he really knows his juice! All juices are 100% organic, and they also serve soups, salad, burgers, sandwiches, entrees, wine, beer, shakes, and shots (wheat grass and ginger). There is eat-in, take-out and delivery, and it’s open 7 a.m. “until late,” 7 days a week.
My very good friend W just sent me an email that said
Any recommendations for a coffee maker? I only drink it 3x a week or so (always just 1 cup), so I don’t need any massive device. Something cheap that can be cleaned easily that I can make decent coffee in. I feel as though you will get carried away and write a 7 page report on this.
- I don’t drink coffee, neither does my husband.
- I have a Tassimo, which guests seem to love (for some crazy reason the company sent me one for free), but I think is super toxic (don’t put steaming water through plastic – bad things happen).
- I did a lot of research on coffee, because I helped a relative try to improve her health.
OMG, this is my life! I feel your pain! Either go to Whole Foods* or Todd English Food Hall in the basement of the Plaza Hotel. Look at this TEFH menu and tell me that each of you cannot find something. C’mon. I’m not going to tell you that either of them is spectacular or the best food you’ve ever eaten or anything like that, but if you’ve all got conflicting priorities, these two places could do it for you.
* (Whole Foods warning: Chelsea location has nowhere to sit, Columbus Circle is always way too crowded – it’s a complete madhouse, Union Square is nearly always way too crowded, but Tribeca and Houston St have a lot of seating and great selections.)
Those of you who didn’t ask me this question are wondering why the hell would I make my own yogurt. Here is why.
- whole milk – preferably: organic, from pastured cows, low-heat pasteurized or raw, not homogenized
- yogurt starter (I use this one to be compliant with the Specific Carbohydrate Diet) – I believe this starter can also be used for coconut milk yogurt and nut milk yogurt! Check it out!
- some jars with lids (I use 5 old 16 oz almond butter jars with lids)
- a dehydrator (or some way you can keep the yogurt around 100°F for 24 -30 hours)
- a food thermometer (I use an Oxo Digital Instant Read Thermometer)
- a ladle (or some way to pour the yogurt into the jars)
- a pot and stove to heat up the milk (make sure it’s big enough for all the milk, with room left over)
- a large bowl in which the milk can cool (make sure it’s big enough to fit all the milk you are using!)
- a slightly larger bowl with ice in it that the bowl above can sit in to cool faster (optional, but really helpful)
- ice (two ice cube trays full or 40-50 cubes is usually good)
- 1/4 tsp measuring spoon
- a whisk to stir in the yogurt starter after the milk is cooled
Heat the milk over medium heat until it is 180°F. Do not let it boil or get hotter than that, because it will very likely boil over the top of the pot and make a huge mess all over your stove.
While the milk is heating up over medium heat on your stove, sterilize your jars, lids, ladle, milk-cooling bowl, measuring spoon and whisk. You can do this by dipping them in hot water (= or > 180°F), or steaming them for 3-4 minutes. [Since the cooling bowl will be big, you might want to just put it in the sink and pour in the sterilizing water and empty it after a few minutes.]
When the milk gets past 175 or so, shut off the stove. It will go up a few degrees by itself (plus, you don’t want to take the chance it will boil over!). Get your cooling area ready (preferably in the sink so you can catch spills – as long as nothing will splash in and contaminate your yogurt). Put the largest bowl in first, with the ice in it, then put the cooling bowl on top of that. Pour the milk into the cooling bowl.
When the milk gets down to around 100°F, get out your yogurt starter (it is supposed to be kept in the fridge) and put in the required amount and whisk it through. For the type of starter I use, and the amount of milk I work with (half gallon), it’s only an 1/8th of a teaspoon!
Fill your jars with the milk/starter and put the lids on. Put them in the dehydrator or whatever appliance you have that will maintain the 100°F heat, and let them sit, undisturbed for 24-30 hours. You want the yogurt to ferment for that length of time so the bacteria eats almost all of the lactose in the milk.
At the end of the 24-30 hours, take out your yogurt gently (bacteria don’t like to be disturbed), and place it in the fridge. The delicious fat layer will be on the top. Mix it in if you want it more homogenous. The yogurt will be fresh for about 10 – 14 days. Enjoy!