Where's the Parm?!

It was getting close to lunch time when I began daydreaming about risotto while sitting in my cubical at work. Out of boredom, I found myself on Google looking at recipes, nearby restaurants that offered the dish, and Wikipedia’s definition. I was shocked that Wikipedia did not list parmesan cheese as a main ingredient and felt compelled to correct it. Here is the original post: 

Risotto

Risotto /rɪˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour.[1][2]

Basic preparation

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure,[8] requiring, unlike other rice dishes, constant care and attention.[9] The rice is not pre-rinsed, as washing would remove much of the starch required for a creamy texture. 

The following excerpts are problematic because they do not list parmesan cheese as a main ingredient. Parmesan cheese is a necessary ingredient as it adds to the creamy texture and overall taste of the dish. The basic preparation portion needed a slight alteration as well. It stated that the rice cannot be pre-rinsed. That is true but failed to mention that the rice cannot be rinsed or drained after it has been cooked either because it will lose its creaminess. The sections on Wikipedia now read:

Risotto

Risotto /rɪˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, onion, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour.[1][2]

Basic preparation

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure.[8] Risotto, unlike other rice dishes, requires constant care and attention.[9] The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture.[10][11]

My alterations to the posting can be viewed here.

This was my first time ever making a change to Wikipedia before and I found it to be pretty neat. I hope that my alteration encourages others to add and share their knowledge as well, and perhaps cause them to try some risotto in the meantime! 

Smorgasburg: Hit or Miss?

With the weather finally starting to heat up, this past Sunday I decided to take a trip to Prospect Park in Brooklyn to experience the world of Smorgasburg. For those unfamiliar with Smorgasburg, it is exactly what it sounds like, a smorgasbord. Smorgasburg is an event hosted every weekend in Brooklyn, where different food and beverage vendors from all over set up shop and display their funkiest dishes. On Saturdays, Smorgasburg is hosted at East River State Park and on Sundays it is hosted at Prospect Park; both are held rain or shine.

From Ramen Noodle hamburgers to purple ice cream swirling out of a fish shaped cone, Smorgasburg had it all. I was impressed by the number of vendors at Smorgasburg, but sadly unimpressed by what they had to offer. My first stop was to John's Juice, a juicery that avoids using cups by serving its beverages in the fruit of your choice. After waiting on line for 30 minutes, I finally ordered a pineapple juice. By the time I put a straw in it, there was not much left. The pineapple that the juice was poured into had a gaping hole at the bottom of it. Big Mozz was another vendor I had checked out but ended up stepping away from because I felt that paying $15 for 4 mozzarella sticks was outrageous. Home Frite was one of the only merchants that I enjoyed because of my love for truffle fries. 

My overall rating of Smorgasburg was a five out of ten. Although I did not have a blast at the Smorgasburg hosted in Prospect Park, I am willing to give it another shot and check out the Saturday event hosted at East River State Park in Williamsburg. I’ve heard that the Smorgasburg in Williamsburg has received better reviews.

For those interested in going to Smorgasburg, here are a few tips to help you prepare:

1. Bring cash as very few vendors accept credit card.
2. Wear comfortable shoes and prepare to stand because the lines for the popular vendors can be quite long.
3. Bring a blanket, towel, or sheet to sit on as there is very limited picnic table seating.
4. To get there, take a taxi, Uber, or public transportation. Do not drive as parking is extremely limited. 

      My experience was not entirely negative. I did enjoy most of the day relaxing and trying out all of the different treats. If you do check out Smorgasburg, please comment and let me know your thoughts! I would love to hear others experiences to see how they compare to my own.

2-in-1?

Some restaurants in NYC dabble in the nightlife scene as well. Lavo, Tao Downtown, Catch, Bagatelle, Kola House, Jue Lan Club and many others either have a nightclub on the premises or convert their space into a club like atmosphere after dinner service is complete. But I question, should restaurants and nightclubs remain separate entities? Does a restaurant lose its quality when it begins to offer nightlife as well?

During a recent trip to Catch, located on 9th Avenue in the Meatpacking District, I could not ignore the fact that the indoor seating on the rooftop level was beginning to look worn-out. Catch is a multi-level restaurant that is open twelve hours a day. On Fridays and Saturdays, Catch converts its rooftop level into a nightclub. Chairs are removed and tables are lowered to have ice buckets and bottles of vodka rested upon them. I was enjoying my meal but couldn’t help but think about the amount of people that had stood on the very banquette I was seated on. All the dancing and jumping taking place during the late night hours is what most likely caused the banquettes to look so beat up. I also cringed at the thought of how people have probably vomited on those same banquettes as well due to consuming too much alcohol.

Restaurant guests and club-goers share the same want of having an enjoyable night out. I feel that restaurants and nightclubs should remain separate because although they may have similar aspects, they serve two different purposes. Restaurants should solely focus on providing top notch cuisine to its guests. Nightclubs should focus on providing a fun atmosphere where people can enjoy a drink and dance the night away. I feel that when the two entities combine, a restaurant can lose sight of its most important feature, the food.

I do respect the contrasting opinion of those who enjoy the two-in-one functionality of restaurants that offer nightlife. Some enjoy being able to have a nice meal and then walk a few feet to the nightclub or watch the restaurant transform into a swanky club setting. I enjoy when things are separate because I feel that when there is no clear boundary, things can become messy and murky.