challah-baker

Yeah. I think the name says it. They aren't calling themselves "Authentic China". They didn't pick the name "Neo-China" for nothing. The food is tasty, but it ain't the real McCoy. I am pretty spoiled by hanging out in Chinatown in NYC since I was a lad, but I haven't found anything down here I would call authentic

When did he take over? You said he took over a "failing" restaurant. We ate there awhile back, can't remember exactly, and found the food inconsistent and not quite worth the $$. If this is a change I'd love to go back. challah-baker

Yeah, but an Italian restaurant called "Rosenthal on 22nd". Not even in New York.

But, ohhhhh the cheese spreads. I am rather a cheese snob, but the cheese spreads they put on the table for free (and of course sell on the way out) are really yummy. They also have a decent beer list. The scene is quite something, especially around graduation/prom season. The steaks are not bad. I would go for the portherhouse is I remember correctly. Desserts? Feh.

I have par-boiled ribs before, although I have stopped now in favor of slow cooking on the grill. But 3 hours? Wouldn't that make them a tad more than tasteless? Then again, the beef/pork stock that resulted might be tasty...maybe she used them for greens?

And what was Gavin smoking/drinking when he told Rocco he wasn't interested in staying as "chef"? I don't mean it was a dumb decision, but didn't he look really stoned/intoxicated? He was also slurring his words...

Now, now, now. If any of US were leaving a temporary post as NYT restaurant critic would WE eat at Masa as our last meal....

I had to rewind to make sure Rocco really did say "Are those real?". And was anyone from the Health Dept. watching the hair pizza on the panini press? Of course, we all need to watch to see if Rocco follows through on his promise to be in the kitchen more, but I think the sentiment amongst the staff is pretty clear from the guy who said if they can do that Tony they can do it to me. Pretty dumb management style, no? And what is up with Laurent. As posted above, he was in on the meeting where Rocco decided to fire Tony. He is in the kitchen everyday and knows what is going on.

I'll miss his food writing. I loved it when Asimov was temprorarily elsewhere and Sifton was writing more. I know I have posted this quote before, but who else would write "...in a sauce that can only be described as yuchy.." He was funny, perceptive, fair and seems to really know and enjoy food.

Wow. The same thing happened to me when I worked on my college paper. I ended up getting fired by the features editor for refusing to write a puff piece on a new restaurant near campus at the behest of the ad dept. I appealed to the publications board and they upheld my being fired! I thought something was wierd when I showed up at the restaurant and the owner, who apparently knew I was coming, asked to look at my notes. As fate would have it, the next year another editor-in-chief came in and hired me to be managing editor. I got to fire both the features editor and the head of the ad dept. Ahhhh, sweet revenge, errrr I mean upholding editorial integrity.....

Hey, I just clicked on this link and a pop-up add came up for the American Express Card. You don't think....nah.

I always make a cheescake without a crumb crust. It works quite nicely, actually. If you line the pan with parchment paper it comes out easily and doesn't stick. It always gets rave reviews. p.s. even though my log-in name is challah-baker please read it as "matzoh-baker" during Passover. Thanks. I rub the screen with a feather before hitting send.

Hey, isn't there a commandment about coveting thy neighbor's challah pans?

This is from the internet, of course: With Pesach soon upon them, the Jewish community in Madrid found themselves in a desperate situation. There was an acute shortage of horseradish. (Now many of you may know that horseradish is the key seder ingredient, and not only that fiery condiment for gefilte fish, and which is also known as chrain). A hue and cry arose and the entire community was mobilized in an effort to prevent this shonda (shame, tragedy). All the European Union Countries gave them the same reply, "Sorry, we have none to send." In desperation, the Rabbi phoned one of his Yeshiva friends in Tel Aviv and begged him to send a crate of horseradish by air freight to Madrid. Two days before Pesach, a crate of grade Aleph, tear-jerking, Israelihorseradish was loaded at Ben Gurion Airport onto the EL Al 789 flight to Madrid, and all seemed to be well. Unfortunately, when the Rabbi went to the Madrid Airport to claim the horseradish he was informed that a wildcat strike had just broken out and no shipments would be unloaded for at least four days. As a result: The chrain in Spain stayed mainly on the plane. ------- Maybe Il Buli had some chrain foam they could have sent?

Golden Syrup is actually cane sugar syrup. It has a vanilla/caramel kind of flavor. I use it instead of corn syrup for many recipes but the flavor is much nicer. I wouldn't recommend it as a substitute for molasses though.....

You are lucky! The Penang down here in Chapel Hill is awful. (It is part of the same chain) Mediocre food marred by inept service. It has only been open about six-months, but that is long enough. I tried to send back a dish because it was inedible and the manager came out and argued with me that it tasted fine and then insulted my knowledge of food by implying I didn't know what shrimp paste was! I am glad to hear other branches are better. Maybe there is hope they will send someone out to help!

I haven't baked-in yet, but I am up for the brownies! I have been lurking and watching you bake, but haven't had the time. I can't wait any longer....

oooooh....yessssss! I have routed trips through Amsterdam just to buy them by the case at the duty free. I have tried making them at home using a pizzelle maker, but no luck so far. If I ever suceed I will report here!

The Phoenix in Wilmington NC is wonderful. Almost worth a 3 hour drive from here to go to just for their risotto cakes!!

There is an excellent recipe in a Treasury of Jewish Holiday Baking. I can't remember the author. I have made lots and never had it crystalize. I hand wrote the recipe from the book and can post it if you like.

Viewing the season, how about Peeeeeeps! Flaiming Peeps with Fois Gras?

Not to close the door after the horse has bolted, but I agree with those who think imitation is the best form of flattery. I will gladly share! Besides, I am a much better cook, MINE is always taste better...(tee hee)

For Purim? Kreplach! apricot hamantaschen! For Passover? Matzoh Ball Soup and the Caramel Matzoh Crunch from "A Treasury of Jewish Holiday Baking" For Easter? PEEEEEPPPPPPSSSSS! (purple bunnies)

Hmmmm. For a while this thread had more flame than Bourdain's salamander. To get back to the topic, I recommend this variation on Apricot Lekvar as a filling, guaranteed not to leak or run! The original is from "Pie and Pastry Bible" but this is my version. 500 grams dried apricots 2 liquid cups orange juice 250 grams sugar 1 tablespoon finely chopped crystalized ginger Put dried apricots into a 4 quart sauce pan. Add orange juice. Let them soak for about 3-4 hours. When they start to soften, bring to a boil. Cover tightly. Simmer on a very low heat for about 1/2 hour until the apricots are very tender when you pierce them with a fork. Let cool for about 10 minutes. Then, put the apricots and any liquid left into a food processor with a metal blade. Add the sugar and ginger. Blen until very smooth. Then put the mixture back into the saucepan and again over a very low heat simmer stirring constantly for 15 minutes until the color turns dark orange and it is very thick. (Beranbaum says it should take 3 seconds for the mixture to fall of a spoon when it is ready. I have always found cooking it for 15 minutes to work just fine) This will keep until next Purim int he fridge, although we usually finish it on egg matzoh by the end of Pesach if any is left.

I am interested, but I also have a little challah-baker. (Well, and his mom. If she ever knew I called her Mrs. Challah-baker even in jest...) I might be able to make it though depending on the day. I am up for just about anything foodwise. We are in Hillsborough, so CH amd Durham are most convenient, but hey once you are in the car....