Archive for June 19th, 2007|Daily archive page

Stinky Bklyn

Stinky

Saw a small mention of this on the Bon Appetit editors blog and figured I’d look into it a little more. What’d I find out?

Well, if you’re in New York on June 24th and you have a hankering for some cheese, why not head down to Stinky Bklyn and compete for the Big Cheese Title Belt?

What’s in it for you? Well besides cheese (obviously) you get a free t-shirt for signing up and you’ll compete for the “Big Cheese Title Belt”, which will be displayed at Stinky Bklyn with your name for a full year.

On Sunday, June 24th at 2pm as part of the Smith St. fair, we will host our 1st annual cheese eating contest outside of Smith & Vine (268 Smith Street between Sackett St. & Degraw St.) at 2pm sharp. Contestants will have to show up by 1:45 and no later! There are only 20 spaces available and registration is a first come first serve basis. You must be 18 to enter, everyone gets a Stinky T-Shirt and registration is FREE! Come compete for glory! Come challenge the true warriors of cheese! Come find out how much Cantal you can cram down in 1 minute!

As for Stinky Bklyn, they have quite an impressive selection of cheeses to purchase and you can join their cheese club. According to the New York Times, they know what’s they’re doing.

Calling a cheese shop Stinky Bklyn is cheeky. But Patrick Watson and Michele Pravda, who own this new store at 261 Smith Street (DeGraw Street) in Carroll Gardens, mean it with affection for the borough and the 100 or so cheeses they carry. The two, who also own Smith & Vine, a wine shop across the street, emphasize cheeses from wine regions, including California, the Loire Valley and Italy. They also sell charcuterie, chocolates and utensils.

To register for the contest or for store info, call 718.522.7425.

Photo from Flickr.

Missing something?

fridge

More often than not I’ll go to cook something and find out that something is missing.

It’s a pain in the ass.

But no longer. Now, if you realize something you thought you had is missing, just check this nifty chart from ehow.com and substitute one ingredient for another.

And in case this list isn’t enough, check About.com to find other substitutions such as alcohol substitutions, herb & spice substitutions and many others.

No matter how well-stocked you keep your pantry, there is bound to come a time when you need an ingredient for a recipe but your cupboard is sadly lacking. Or, maybe you are making changes in your diet and need suggestions on substitutions for fats, meats, sugars or whatever. These substitution resources are helpful to have on hand.

Photo from Flickr.

WHAT IS MISSING POSSIBLE SUBSTITUTES
1 cup (8 oz/250 g) butter 1 cup (8 oz/250 g) margarine

7/8 cup (7 fl oz/210 ml) vegetable oil

7/8 cup (7 oz/220 g) vegetable shortening

3/4 cup (6 fl oz/180 ml) strained chicken or bacon fat
1 cup (8 oz/250 g) butter, in baking cakes and quick breads 1/2 cup (5 oz/155 g) applesauce plus 1/2 cup (4 fl oz/125 ml) vegetable oil

3/4 cup (6 oz/185 g) yogurt plus 1/4 cup (2 fl oz/60 ml) vegetable oil
1 oz. (30 g) semisweet chocolate 1/2 oz. (15 g) unsweetened chocolate plus 1 tbsp. sugar
1 oz. (30 g) unsweetened chocolate 3 tbsp. cocoa plus 1 tbsp. butter or oil

3 tbsp. carob plus 2 tbsp. water
1 cup (8 fl oz/250 ml) fresh or canned coconut milk 1/4 cup (2 fl oz/60 ml) canned cream of coconut plus 3/4 cup (6 fl oz/180 ml) warm water or nonfat milk
1 whole egg, in baking 1/4 cup (2 1/2 oz/75 g) applesauce or mashed banana plus 2 tsp. oil
2 egg yolks, in sauces and custards 1 whole egg
1 cup (4 oz/125 g) unsifted cake flour 1 cup (5 oz/155 g) minus 2 tbsp. unsifted all-purpose flour
1 cup (5 oz/155 g) unsifted self-rising flour 1 cup (5 oz/155 g) unsifted all-purpose flour plus 1 1/2 tsp. baking powder and a pinch of salt
1 cup (4 oz/125 g) sifted all-purpose flour 1 cup (5 oz/155 g) minus 2 tbsp. unsifted all-purpose flour
1 cup (5 oz/155 g) unsifted all-purpose flour 1 cup (5 oz/155 g) minus 2 tbsp. unsifted whole-wheat flour

1 cup (5 oz/155 g) plus 2 tbsp. unsifted cake flour
1 clove fresh garlic 1/2 tsp. garlic paste

1/8 tsp. garlic powder
1 tsp. double-acting baking powder 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar

1/4 tsp. baking soda plus 1/2 cup (4 fl oz/125 ml) buttermilk or yogurt (reduce liquid in recipe by 1/2 cup)
1 tsp. fresh lemon juice 1/2 tsp. vinegar
1 tsp. grated lemon peel 1/2 tsp. lemon extract
1 cup (8 fl oz/250 ml) whole milk 1 cup (8 fl oz/250 ml) nonfat milk or water plus 1 tbsp. melted butter

1/2 cup (4 fl oz/125 ml) evaporated milk plus 1/2 cup water

1 cup (8 fl oz/250 ml) buttermilk plus 1.2 tsp. baking soda

1 cup (8 fl oz/250 ml) soy or almond milk
1 cup (8 fl oz/250 ml) buttermilk 1 cup (8 fl oz/250 ml) milk plus 1 tbsp. lemon juice or white vinegar; let sit 5 minutes
1 cup (8 fl oz/250 ml) light cream 7/8 cup (7 fl oz/210 ml) milk plus 3 tbsp. melted butter
1 cup (8 fl oz/250 ml) half-and-half 7/8 cup (7 fl oz/210 ml) milk plus 1 1/2 tbsp. melted butter

1/2 cup (4 fl oz/125 ml) light cream and 1/2 cup milk
1 cup (8 fl oz/250 ml) heavy or whipping cream 3/4 cup (6 fl oz/180 ml) whole milk plus 1/3 cup (3 fl oz/80 ml) melted butter
1 cup (8 oz/250 g) sour cream 1 cup (8 oz/250 g) yogurt

7/8 cup (7 oz/220 g) yogurt or buttermilk plus 1/3 cup (3 oz/90 g) butter

1 cup (8 fl oz/250 ml) evaporated whole milk plus 1 tbsp. lemon juice
1 tbsp. prepared mustard 1 tsp. powdered mustard plus a dash of vinegar
1 cup (8 oz/250 g) granulated sugar 1 3/4 cup (7 oz/220 g) unsifted confectioner’s sugar

7/8 cup (7 fl oz/210 ml) honey

1 cup (7 oz/220 g) packed light-brown sugar plus 1/4 tsp. baking soda

1 cup (8 fl oz/250 ml) molasses plus 1 tsp. baking soda

1 cup (8 fl oz/250 ml) maple syrup plus 1/4 cup (2 fl oz/60 ml) corn syrup
1 cup (8 fl oz/250 ml) light corn syrup or honey 1 1/4 cups (10 oz/315 g) granulated sugar plus 1/4 cup (2 fl oz/60 ml) more of liquid in recipe
1 cup (7 oz/220 g) baker’s or superfine sugar 1 cup (8 oz/250 g) granulated sugar, processed 30 seconds in food processor
1 tbsp. cornstarch 2 tbsp. all-purpose flour
1 tbsp. tapioca 1 1/2 tbsp. all-purpose flour
1 tbsp. arrowroot 2 tbsp. all-purpose flour
1 cup (8 fl oz/250 ml) tomato juice 1/2 cup (4 fl oz/125 ml) tomato sauce plus 1/2 cup water
1 cup (8 fl oz/250 ml) tomato sauce 1/4 cup (2 oz/60 g) tomato paste plus 2/3 cup (5 fl oz/160 ml) water
1 cup (8 oz/250 g) yogurt 1 cup (8 fl oz/250 ml) buttermilk

1 cup (8 fl oz/250 ml) milk plus 1 tbsp. lemon juice
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