Author Archives: tweedleyums

New Home!

Thank you all so much for taking the time to stop by and read my posts.

From now on, I will only be posting on my self hosted site. Come on over and say hello!


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Posted by on July 2, 2011 in Uncategorized


Street Food: It’s here, people.

Food trucks, food carts, street vendors; why are they a thing y’all? The trendy version of street food (that’s the one we’ll be talking about today, not roadkill) really started on the West Coast. The constant good weather and the laid back people were probably the perfect climate for this food movement. But why did it take NY by storm? New York where the most brutal restaurant goers and food writers can take an eatery down in days and your competition is probably eating at your place right now, studying your menu. Well, here’s my theory.

Although we do like the occasional breath of fresh air, the biggest reason is probably that we don’t like to wait. As shiny as that celebrity chef’s new restaurant is, I’m hungry NOW, and don’t always want to wait for the tabel to be set. Sometimes restaurants are out of the question, and yet the idea of going to McDonalds again makes you puke sad. What to do? Food trucks are first come, first serve and sometimes quite gourmet. No reservations, no favoritism, no waiter talking on his cell phone while you wave like a fool.

The second reason (only second by a little) is that street food is cool. These days, many of these mobile eateries have a cult following, a pop following, or a zagat rating. New Yorkers love to be on the cutting edge of everything. Let’s face it what’s more indie than yummy nomadic food establishments that can only be found by loyal followers and savvy gourmands? So let’s get with it guys! Every chance I get I will write the best trucks or carts into my ‘Been There’ section for you. If you have any favorites you’d like to share then please let me know about them. I can’t wait to hear from you. In the meantime my twitter feed will tell the locations of the best trucks daily. Because I care about your taste buds, that’s why.

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Posted by on June 27, 2011 in Uncategorized


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Sometimes, words fail.


Posted by on June 22, 2011 in Chocolate


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Studio Square

If you ever find yourself in the Queens area and are tempted to cross a bridge or tunnel for a nice beer and burger, save your tool money and head over to Studio Square. A great outdoor Oktoberfest inspired beer garden that has everything you would expect from a borough of greater foodie fare. Ambiance, check; extensive beer selection, check; neighborhood feel, check; flat screens to watch your Yankees on (though you may be surrounded by Mets fans) check. They’ve also made some impressive additions to their grill menu, worth checking out.

There are two large bars to accommodate the insane spring and summer crowd. A necessity, since it was voted TimeOut New York’s best spring bar and one of Zagat’s top newcomers.You should have no trouble choosing a drink among the European and American beers on tap and inviting house specialties. My mainstays were the sangria and Blue Moon Belgian White. As far as food goes there is an impressive grill menu that includes slow cooked chilli, crunchy topped mac n cheese, bacon wrapped wieners with caramelized onions, emmenthaler swiss and honey mustard, certified black angus burgers and cherry wheat battered flounder. They go above and beyond ‘bar food’ here.

If you really search the nooks and crannies of this venue, you will find some private spaces that provide a rest from the crowd, for the more introverted foodies among us. If you’re one of those people who likes to be in the thick of things, barrel tables line the upper level bar, which seemed to accommodate card games very well. Down in the cobblestone courtyard you can sit among long, handcrafted picnic tables or huge square fire pit tables, which kind of put me into a food, beer, fire trance. Fun times. Whether you want people watching, big game watching, or cozy quiet time with good food, friends and beer, I suggest you visit Studio Square.

 Side note: You may also want to check their website for the many special events they hold.

35-33 36th St. Long Island City, NY 11106


Posted by on June 16, 2011 in Been There, Beer and Wine


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Butterscotch Brownies, oh my!

Need a pick me up? Well today, I sure did. As usual I turned to my loyal pantry to provide one. Last night I opened a bag of tollhouse butterscotch flavored morsels to taste one and put the rest in ziplock bags for when I felt like making cookies. When the yummy smell came pouring out of the pantry doors today, I just had to make something with them. The recipe on the bag seemed tempting enough so I used that. It was super quick, easy to follow and definitely appeased my sweet tooth… for today. Want to try it?

Butterscotch Brownies
(AKA well worth it brownies)
Prep time: 12 minutes
Cooking time: 30 minutes
Servings: 4 dozen brownies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11 oz. package) Nestle® Tollhouse® Butterscotch Flavored Morsels (divided)
1 cup chopped nuts (IF desired)
Preheat oven to 350° F
Combine flour, baking powder and salt in a medium bowl.
Beat butter, sugar and vanilla extract until creamy.
Beat in eggs.
Gradually beat in flour mixture.
Stir in 1 cup of morsels, stir in nuts.
Spread into an ungreased 13×9 baking pan
Sprinkle with remaining morsels.
Bake for 30 to 40 minutes.
Test by inserting a wooden pick in the center. If it comes out clean, it’s done.
Let cool in the pan on a wire rack.
That’s all!
Side note: I encountered a slight hitch when I realized I had no brown sugar. Did some research and found out that brown sugar is simply granulated sugar mixed with molasses. This news left me feeling a bit betrayed by the baking product industry haha. So I’m basically never buying the stuff again.
Here’s how to make it:
The ratio is 1 cup granulated sugar : 1 tablespoon molasses
Place your sugar in a larger bowl (you don’t want it escaping the bowl when you mix)
For every 1 cup of granulated sugar you use, add 1 tablespoon of molasses
Mix with a fork initially, then mixer if you like.
It’s that simple!
If you try them, or if you’re outraged by the brown sugar truth leave a comment : )
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Posted by on June 14, 2011 in Recipes


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Too Hot In NYC? Then Split!

Waffle Banana Split at Cafeteria

Hey all! Ran into the city today, did some shopping for a few hours and got super hungry. Almost went to Pop Burger, but some scary construction debris fell on the car while we were en route and we took that as a sign haha. Instead, we hopped on the westside highway and ended up in Chelsea. And guess what’s in Chelsea?

Cafeteria! A great eatery that always leaves me wanting more. Why? Well, there are two sides to the Cafeteria coin. On the one hand they serve amazing comfort foods like their mac ‘n’ cheese which is to die for (or at least fight the waiter when he tries to take your plate). You could almost call the place cozy. Then you realize it is so packed with happy tourists and hipster waiters (all of whom add a level of excitement) that you can’t hear yourself making yummy noises. I guess if you think about it, Cafeteria has it all. But don’t take my word for it; check out Cafeteria for yourself. There’s a reason I’ve been there more than once.

This time around, I ordered the waffle banana split up top. She consists of one sturdy Belgian waffle, two caramelized bananas, vanilla and strawberry ice cream, walnuts, chocolate and butterscotch sauce, roasted marshmallows, whipped cream and two cherries on top. She made me smile for a looong time : )

If you get a chance to go, or have been there before. Let me know if you get that warm ‘grandma’s kitchen’ feeling, or that “whoops, should have worn my hipster shades” feeling. Friends of mine have also tried this red velvet cake.

Red Velvet Cake at Cafeteria

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Posted by on June 11, 2011 in Desserts


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Chocolate Days: THE Show

Have you been to the chocolate show? No, that’s not my version of the ‘gun show’ line (although…). If you haven’t been yet, I’m going to have to ask you to reexamine your life because you have been deprived of a really fun experience. Unless you hate chocolate, in which case I’m going to have to ask you to leave.  

All joking aside, The Chocolate Show is a real treat that comes around to NYC once a year. It is the biggest event in the US dedicated solely to the appreciation of chocolate. I have been twice in the past three years. The first year I went it was at pier 94. There was a food and alcohol show being held simultaneously and you could pay to get into one or both of the shows. I stayed on the chocolate side because I didn’t care to be distracted from my first love. The next year (‘09) it was held at the beautiful Metropolitan Pavilion. This venue gave the show more of a cozy boutique feel. It will be held there again this year. What to expect?

 There are chocolate companies ranging from the French artisanal to mainstream like Dove; all exhibiting, giving lots of samples and selling some of the yummiest chocolates ever. There is also usually a fun chocolate fountain for dipping and plenty of professional demonstrations from some big names like Jacque Torres. Another nice touch is the Rums of Puerto Rico table and dessert wine table that show you how to pair choc and booze. Verrry nice touch.  I hear there will also be book signings this year and if a show is what you’re looking for, they hold a chocolate fashion show the night before to kick things off. So to recap: aisles and aisles of free samples from fine chocolate shops around the world, chocolate demonstrations from pros, alcohol and the dreamy smell of cocoa in the air.

Need I say more? Oh yes, only that the next show will be held November 10th through 14th 2011 at The Metropolitan Pavilion.  Don’t worry I will definitely remind you as it gets closer. If you’ve been to the show and you love it or hated it write back. Also if you know of any food related shows in the NY area that I have been deprived of, you need to let me know…seriously. Thanks.

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Posted by on June 10, 2011 in Chocolate


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