Monthly Archives: April 2010
Today is Chubby Chinese Girl Day
It’s 11 o’clock, do you know where your lunch is?
It’s Thursday and Cer Te will be serving Chubby Chinese Girls!
20 West 55th Street
212.397.2020
First Look at Pizza by Cer Te
Dear Food Diary:
Last night I attended the Opening Night Party of Pizza by Cer Te. Wine, pizza sampling and champagne to toast Chef/Owner Edward Sylvia’s new creation, the first ever green Pizza joint in NYC.
Turning 53rd & 6th Combo into Egg Fried Rice
Dear Food Diary:
Since Anthony Bourdain and Midtown Lunch did their post/episode on the Halal Cart this week, this would be the perfect time to share my latest experience.
The other night we stopped by my favorite 53rd & 6th Av for some mouthwatering street meat. Love this cart, the best combo rice with white and hot sauce ever! I brought the left overs home and the next morning realized it wouldn’t even constitute as an appetizer for this Chubby’s tummy (see pic above). With nothing but eggs in my fridge on a lazy Saturday morning, my brain and tummy teamed up and came up with this Street Meat Egg Fried Rice (fried rice is best made with day old rice anyways, rice holds a better texture this way).
Gres des Vosges and Nihilist Mints: Lunch Boys and Stinky Cheese
Dear Food Diary:
Some of my coworkers are total foodies, which makes lunch time super fun. Last week, the boys bought some Gres des Vosges from Murray’s Cheese. The most pungent thing my nose and senses ever encountered. Of course it had to be French. It’s made with pasteurized cow’s milk, traditional soft-ripened, washed rind cheese. It is carefully matured for at least 3 weeks in humid cellars, in the vineyards of the Alsace region. According to cheese aficionado Peter, they were illegal to import until last year or so, which isn’t surprising, something that pungent and powerful should be handled very very carefully. Here was my first experience:
[BUENOS AIRES] Eating Helado + Giant Gelato Sword
Dear Food Diary:
Life is sweeter with dessert, so I’m starting my posts about Argentina with helado, my most beloved treat as a kid. Helado is usually translated as ice cream, but its creamy, smooth, soft texture makes it more gelato-esque. The Heladerias (Local neighborhood gelato shop. They are everywhere) in Argentina offer Helado Artesanal, which means, each shop makes their own helado with their secret recipes using real ingredients and keeping all things artificial to a minimal. No pints from the super market here. This is why each shop vary so much in flavor, creamyness, textures and ultimately quality.