newyorkavore

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newyorkavore

I'm Angela Gaimari and New York is the city where I work, play and eat. I've reviewed restaurants for Time Out and Citysearch, interviewed some of the city's best chefs for NYMag.com's Grub Street and I work as a copywriter, too. This blog is my homage to New York food--plus a bit of pop culture and fun stuff to spend your paycheck on. Share the love and your suggestions newyorkavores! Submit your recipes, tips, food photos and more to http://www.newyorkavore.com/submit or email me at newyorkavore@gmail.com This policy is valid from 01 February 2010 This blog is a personal blog written and edited by me. This blog does not accept any form of cash advertising, sponsorship, or paid topic insertions. However, we will and do accept and keep free products, services, travel, event tickets, and other forms of compensation from companies and organizations. The compensation received will never influence the content, topics or posts made in this blog. All advertising is in the form of advertisements generated by a third party ad network. Those advertisements will be identified as paid advertisements. The owner(s) of this blog is not compensated to provide opinion on products, services, websites and various other topics. The views and opinions expressed on this blog are purely the blog owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. This blog does not contain any content which might present a conflict of interest. To get your own policy, go to http://www.disclosurepolicy.org

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  • While others chased after the ice cream truck or ordered another frozen margarita, I used our heatwave as an excuse to make crêpes — dozens of them — at a cooking class at ICE. After a steep learning curve in which I got the hang of exactly what temperature the burner should be, how much batter to pour in, how long to leave it be, and of course, the intricacies of the ever-important flip, I got the hang of making paper thin crepes with which to harness sweet (Crêpe Suzette) and savory (herbed goat cheese-filled) preparations. We also made blintzes, blini and galette with various tasty toppings and fillings to round out our griddled offerings. I quite literally slaved over a hot stove, but it was well worth it.

    Tagged: cooking classes crepes breakfast brunch techniques

    Posted on July 21, 2011 with 5 notes ()

    1. sproutrobot liked this
    2. pambeckman liked this
    3. newyorkavore posted this
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