Instant Thick, Paramount Crystals and Phizzi Powder, Oh My

IMG_4358Kalustyan’s is famous in New York as one of our greatest specialty stores. The majority of the store carries mostly Indian groceries, but over the years they have expanded and expanded and expanded and now you can find almost anything there.  Upstairs they have prepared foods, downstairs you can get a lot of the prepared foods like mini Samosa frozen to take home.  Every spice and condiment imaginable along with cook ware, cook books and a seriously large selection of nuts, candied fruit, candies and more in bulk. Along with an amazing selection of Dates, Middle Eastern treats and traditional Indian desserts.

My favorite section however is an entire floor to ceiling shelf off the spice section selling…I’m not sure what to call them, um, preservative, chemicals and dehydrated things that I’m guessing people by for commercial use. One of my favorites is: Instant Thick.  Mostly just for the name.  IMG_4357IMG_4367Foam Stabilizer anyone?  Methycelluose K4M sounds like something from Breaking Bad.IMG_4359 IMG_4360 I like the idea of Paramount Crystals just because I like the name, but in reality I think it’s what they use to give coatings that waxy long shelf life other worldliness. Yum.IMG_4361 IMG_4362 IMG_4363 IMG_4364 Burgundy wine powder?  As a flavoring for….IMG_4365 IMG_4366 IMG_4368And what better way to end then post than with non stick conditioner.  When you read what these powders do it all makes sense but as a casual passer by I find the names to be kind of scary/funny.  Still it’s nice to know that if I ever need some Gund Katira I know where to go.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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2 Responses to Instant Thick, Paramount Crystals and Phizzi Powder, Oh My

  1. databong says:

    For some of these, it’s not clear whether you should use them as an ingredient in food, or while doing laundry.

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