Hello all,
This might be too specific, but I'm looking for a "New York City" teriyaki sauce recipe. I say NYC because I know there are Hawaiian versions and steak sauce versions etc.. but I'm looking for the sort of sauce you would find in nearly any more authentic Japanese restaurant and since I live in NYC, there are many of them. Thick and sweet and smoky is what I'm looking for- thank you for any and all suggestions you might have!
(PS: I've Googled this and thought Chowhound might have something too, but I'm mainly finding what, well, I'm not looking for XD)

And to keep this porny (and fitting with the Japanese theme!) these are pictures from one of my absolute favorite places to eat, Cafe Zaiya in Kinokuniya- the famous Japanese bookstore. The entire bento you see was a total of $6.75! Incredible price, and incredible food ;)

( mmm... bento )

Hope you enjoyed the photos... and thank you in advance!

Does anyone know where this series came from, if it's from a book or something?

( foodscapes )

This is one of the best salad dressings I've ever had but if you dont like strong tasting food, you may not like it. (And, go gentle with it on your salad...a little goes a long way!)

1/2 cp olive oil
3 tbl of a combo of champagne vinegar and lemon juice (about half and half)
1/4 cp gorgonzola cheese
4-5 anchovies
1/4 tsp dijon mustard
1/4 tsp worscestshire (sp?)
1/4 tsp celery seed
1 clove crushed garlic

I added some ancho chili powder.

And....use an immersion blender until it emulsifies!

I put this over a variety of leaves including spinach, mache, lettuce, and some chicories (radicchio, endive, bitter stuff) and added some green grapes.

It's really outstanding and actually super swanky tasting.

Hi folks!  I'm going to China for the first time.  I'll be in the coastal city of Dalian and then Beijing.  What should I expect for food?  What should I seek out!?    

Recipe from http://www.jasonandshawnda.com/foodiebride/?p=198

Poll #1151182 Quick Restaurant Question - Kitchen dining
Open to: All, results viewable to: All

Do you prefer the kitchen to be visible while dining?

Something Else:

You can take the other quick restaurant polls here.

And what did I make with all these lovely ingredients. Why, Filets de Poisson Bercy aux Champigons of course.

( Recipe, ramblings, and a representation of the final product )

Hey gang. So, in the last couple of weeks I've started a small side cookie business: http://www.patsyscookies.com. Yes, random, I know. And don't worry, I'll be converting that site to HTML text tomorrow night. I just threw it up there quickly to have something up. They're currently selling in a little coffee shop near my house and starting April 1st, I'll also be selling them in a friend's restaurant in 3 different flavours under a private label.

I'm looking for a way to reduce costs of the mint chocolate cookies I'm making. The most expensive ingredients are peppermint extract, semi-sweet chocolate chips, and Andes candies. I solved the peppermint conundrum this afternoon but I'm still searching for an inexpensive and reliable source of bulk chocolate chips.

Currently I'm using Nestlé Toll House chocolate chips and they cost $3.14/lb if calculated at 19.6¢/oz. The closest solutions seem to be from Amazon.com:

Nestlé Toll House at 19.6¢/oz - OR - Baker's Chocolate Chunks at 19.6¢/oz

Does anyone have any leads on bulk chocolate chips? Oh, here is a picture of the cookies:




On to the Kitchen Aid part...wow, sorry this is so long. Because the business and frequency of baking will grow, a friend suggested I get a Kitchen Aid mixer. I'm eyeing the KitchenAid Professional 600 Series 6-Quart Stand Mixer.

I was originally going to buy the red Artisan line but he said the motor would not be powerful enough for the mass quantities of dough I'll be running through there. The Artisan line has a 325 watt motor while the Professional's is 575 watts. What do y'all have at home and how do you use them? Also, I know the mixers go on sale every once in while, so how much did you pay for yours and when? Is there a particular buying cycle to it? Thanks so much for any input you might have.

posted in food_porn, cooking, & bakebakebake