Author Archives: Tyson Kubota

March 1, 2009

UM Recession: Cornish Hens and Madeleines

by Tyson Kubota

Some ideas for recessionary cooking: Tonight’s dinner was cornish hens ($5.80 for two at the local Trade Fair in Astoria). The price by weight was significantly lower than chicken breast, which is why I bought it–my usual strategy for dealing with whole chickens has been to buy the pre-rotisseried variety from Whole Foods or the […]

February 13, 2009

Fridgin’ Out: Astoria, QNZ

by Tyson Kubota

Hey everyone, sorry it’s been so long since I last posted. Here’s my fridge door, replete with post-its, film schedules, receipts, etc. Our fridge isn’t as impressively stocked as Ricky’s from last week (also in Queens), but what can I say? I like to keep it understocked, at least with fresh stuff, because that way […]

October 6, 2008

Skate with Chili Paste in Banana Leaves (Ikan Bakar)

by Tyson Kubota

Caroline and I made a version (via Ming Tsai’s recipe) of Ikan Bakar, a Malaysian/Indonesian dish, for dinner last week. It was our first time cooking skate, although I’ve enjoyed it in Chinese and French preparations. It’s a really cheap fish ($5/lb at the Blue Moon stall in the Greenmarket on Wednesdays!), but offers good […]

June 12, 2008

Cafe Kashkar, Brighton Beach (NYC)

by Tyson Kubota

En route to Coney Island this past weekend, I stopped over in Brighton Beach, which is filled with combination English/Cyrillic storefronts like this video/bookstore: We decided to try Cafe Kashkar, an Uyghur place written about in the Village Voice and elsewhere. Surrounded by Russian restaurants and large, hilariously-stocked grocery stores like M&I International Foods, Kashkar […]

June 2, 2008

Grand Sichuan West (NYC)

by Tyson Kubota

John Zhang, the owner of the Grand Sichuan minichain, has just opened a new restaurant in the West Village. He’s aiming for a slightly more upscale vibe than the St. Mark’s, Chelsea, or Jersey City locations, trying to implement healthier cuisine than other oil-centric Chinese restaurants while still including a variety of Sichuan and Hunan […]