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New York Comic Con’s Food Selection Needs a Power-Up

New York Comic Con’s Food Selection Needs a Power-Up

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Pinkberry’s nice, but where’s the ramen?

There are too few food options at New York Comic Con

Amid the sea of cosplayers, comic books, and cacophonous video game booths, there is plenty food to be found at New York Comic Con (NYCC). In various corners of the Javits Center, vendors have set up shop to peddle the usual convention fare: popcorn, soda, roast nuts, cheesesteaks, and the like. But folks paying a small fortune to attend one of the East’s Coast premier subculture events of the year deserve a bit more, right?

In NYCC’s defense, we do get their logic a little bit. After all, in their online "survival guide" they encourage you to bring snacks and water, explicitly noting that the food options are limited because of New York’s high prices.

But the convention isn’t totally barren. It has not one, but two Pinkberry stalls on lockdown — not to mention a heavily themed Korean hot dog joint. But, fervent fans of all things geek come from all over the nation if not the world to enjoy. So, they deserve munchies that hit a little closer to home, no? (Without beating them over the head with it, of course.) As New York City is a mecca of fun themed food, we have a few ideas of dishes we wish we could see there:

Turkey Legs
Because if the Renaissance Faire can have them, so can NYCC.

Geeky Beer
With geek culture becoming mainstream, there are tons of options for beer nerds and nerds who love beer. We particularly think that the bold Take the Black Stout by Ommegang and Nerd Beer should be offered for thirsty geeks.

Bubble Tea
The otaku’s (Japanese for anime lover) choice beverage would be a great way for Con attendees to fuel up between booths.

A Ramen Bar
Because Blade Runner, that’s why. Look it up.

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Creamed Spinach or Greens

  • 2 tbsp., plus 1 tsp. kosher salt
  • 1 lb. frozen spinach or kale, making sure to tear large pieces
  • 1 tbsp. unsalted butter
  • 1 garlic clove, minced or grated
  • ½ tsp. black pepper
  • 1 tbsp. all-purpose flour
  • ¾ 1 cup half-and-half creamer
  • ¼-½ cup grated Parmesan cheese (less if using Kraft to account for density)

Bring large pot of water with 2 tbsp. salt to simmer. Add the spinach and cook until thawed, less than a couple of minutes. Strain in colander and rinse with cold water until cool enough to handle, then gently squeeze water out of greens.

In a large, heavy-bottom pot, melt butter over medium heat, then add garlic, remaining 1 tsp. salt and pepper. Saute until fragrant, about 30 seconds. Add flour and cook, stirring often, until fully incorporated and mixture is a light golden color, about three to five minutes.

Add half-and-half, and adjust heat to medium-low. Cook, stirring constantly to prevent scorching (no boil!), until sauce is steaming and thick enough to coat the back of a spoon, about two to five minutes. Add cheese and stir to combine. Fold in greens. Taste and adjust seasoning as needed.

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When it comes to Thanksgiving, listen to a seasoned professional: 85-year-old grandma Sue Beisman.

The Fort Myers, Florida, resident wrote The Post to dish on the best way to get the moistest bird possible. And who could argue with Sue?

“At the age of 85, I’ve lost count of the number of turkeys I’ve cooked,” wrote Beisman. “Keeping the breast moist does not require trickery, dismemberment or a Ph.D. — simply common sense.”

The exasperated granny continues, “Cook the bird upside (breast) down for the first three-quarters of the cooking time. (May need help turning a large bird.) These days common sense seems to be lacking in many areas,” she writes.

When reached by phone, the feisty Beisman continues her agenda to flip the bird.

She read a Wall Street Journal article that promoted dismembering the turkey and was horrified by the bad advice. For the past half a century, Beisman, a mother of four originally from St. Louis, has been turning her turkeys upside down — and enjoying the fruits (or rather, juices) of her labor.

“When it’s cooking, the juices run down,” she says. “Sometimes you have to put a piece of foil if the leg is getting too brown. Flipping it over changes everything — just put the thing upside down and baste it with a butter sauce as needed.”

Husband Jim and her some 18 guests each year haven’t complained, she says.

See also

Confessions of a Butterball Turkey Talk-Line operator

But not every professional chef is on board with the granny’s secret-weapon turkey technique.

“I’m a huge klutz and flipping the bird, so to speak, has landed me in seriously precarious Turkey Day situations — dropping the bird, limbs falling off bird — so I avoid it,” says NYC-based Danielle Rehfeld Colen, chef and founder of the Inherited Plate recipe site.

“ Instead, I cook the turkey and then pull it out, check the breast for doneness and carefully carve off the legs and put them back in the oven. Chances are your breast will be done long before the dark meat is. I would let the white meat rest lightly tented with foil while the legs continue to cook,” adds the chef, throwing shade at the octogenarian.

“Flipping is for chickens, not giant turkeys,” she says. “I’ve had searing hot turkey juice pour down my arm trying to flip a turkey.”

More power to Beisman, then.

“If that 85-year-old woman can flip a 26-pound turkey, I’m going to her house on Thursday,” Colen says.

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