mascarpone

I would disagree with Todd36 (that's ok, I disagree with him about the Silver Moon, too...I frequently go out of my way to stop there) and say that the Hungarian Pastry Shop IS worth a pilgrimage, if only to eat some unusual (and delicious, did I mention that?) pastries while looking over at St. John the Divine and enjoying the bustling, college-town atmosphere. K ← Taste is of course a matter of individuals. If you're looking for Hungarian type things like Dobos, you're much better off at Cafe Sabreky's in the Neue Gallary. Hungarian Pastry shop is very standard, right down to the giant cans of pre-made fruit fillings (not even Hero brand) visible in their kitchen as you walk by. Silver Moon is better than that, but I think a number of bakeries are better, Financier on Stone Street for example. The US really isn't a fine pastry kind of place. I think a strong bakery in Paris blows away anything in New York. The best baked goods I've ever had in NYC were by far at ADNY. On the other hand, I didn't really like the Sachertorte when I was at the Hotel Sacher in Vienna, but that was a long time ago and perhaps my taste buds are more refined. And you thought I only babeled about Japanese restaurants.... ← That is because the Hotel Sacher is a tourist trap, their Sachertorte is the tourist bait.

Lambretta: Sounds like you had a great time at the Temples which is the real specialty of Nikko.

Elyse specializes in Pecan Pie. That is my girlfriend's favorite and so I get it once a year for her b-day. Elyse can probably bake most anything I would think, although I have only ordered Pecan Pie in the past. She is in the 80's on Riverside Drive.

What factors determine the acceptability of eggs that may be used for Sukiyaki and other dishes that require raw eggs? Obviously freshness is very important; how fresh should eggs be (how many days)? Are there other factors involved (type of chickens that lay the eggs, how chickens are raised, what they eat, the manner in which eggs are handled, packaged, stored)? Are there different classes of eggs in Japan: those that may be eaten raw and those that shouldn't, or are all eggs fair game? In New York, there is a special Green Market where extra fresh eggs (Knollcrest) are sold (they are laid 24 hours before). Many Japanese purchase eggs there. I have also been to Japanese grocery stores and have seen eggs that have been sold for over $6 (US) per dozen with a Japanese label on the package.

Thanks for the link on Nattokinase. I hadn't heard of it. Another question: I have read that Natto may be mixed with fresh raw egg, as well as soy sauce and mustard. It there a particular type and quantity/proportion of mustard that one should use (I hesitate to mix Natto with New York style deli mustard).

Although both are good, I prefer the fruit tarts at Cafe Bruno to those at Veniero's. The crust of the tarts at the later are the hard-as-steel fork bender kind that are not to infrequently flung across the dinning room by accident in an effort to cut a off a bite size portion.

After reviewing this thread I have seen that Natto is frequently eaten for breakfast and is considered good for lowering cholesterol. Are there any other health benefits or positive side effects? Would you say that Natto is good for ones energy like gensing? Does it act like an aphrodisiac (as gensing is purported to)? How does it compare, in this regard, to other sticky cuisine, such as okura, mountain yam/potato?

Wow, great article. Thanks for the tip on this place.

Although not exactly a baked item, I will mention the budino di castagne con salsa cocciolata (or was it hazelnut ?) at: Gnocco Cucina & Tradizione Italian 337 E 10th St, New York 10009 Btwn Ave A & Ave B Phone: 212-677-1913 Fax: 212-477-7610 (Perhaps call ahead to check if they still serve this item.)

What was the name of the dessert you had at that Middle Eastern restaurant in Brooklyn that made your date somewhat ecstatic. I seem to recall the place was reviewed in the Times and it was not around Atlantic Avenue but was way out in Bay Ridge. Do they have that at Damascus? Is it as good as at the restaurant? Was the dessert called Knafe? I also like the Baklava at Mamoun's Falafel Restaurant Middle Eastern 119 MacDougal St, New York 10012 Btwn Bleecker & W 3rd St Phone: 212-674-8685 Keep in mind that this place is a closet, extremely small.

Lambretta76: How was Nikko and where did you go?

Thanks very much for the suggestions, everyone. My girlfriend is in Saitama now and will go to Kyushu next week. Any other suggestions would be most welcome.

Website or store? ← Neither. This an individual who bakes out of her apartment. The pies are so good she went into business. Her name is Elyse and, if I am not mistaken, is a fellow egulleter.

Another interesting place, Chikalicious, is at 203 East Tenth. This is a dessert bar run by a Japanese dessert chef, Chika, who was trained in Paris. I highly recommend the Fromage Blanc. You will ge a three course dessert meal (mind you , this is not a meal in itself). The coffee, particularly the iced coffee (with espresso ice cubes), is excellent.

For a change of pace, you might check out some Asian bakeries. Cafe Zaya on 41st, between 5th and Madison, has an interesting Japanese chiffon style cheese cake, greet tea cake, tiramisu cake, as well as Papa Beards Cream Puffs. Also, check out Taipan Bakery on Canal Street. Interesting variation on Napoleon. For Mexican Pandulce, try Leon Bakery 695 9th Avenue (47th and 48th streets) 212-489-6677. I like cafe Bruno @ Lafayette just south of Bleeker for Italian pastery, particualrly the fruit tarts.

For the best Pecan Pies, made to order, contact Elysean Foods in advance at elysehf@hotmail.com. She is an independent baker on the upper west side who bakes the best Pecan Pie in the City, hands down.

Has anybody been to "gm" at 37-02 Main St. Flushing, NY 11354. Tel. 718-888-9293I? I have not, but a chinese friend mentioned it as a palce to try.

It might be a little out of the way, but I like Ess-a-bagel @359 1st Avenue (21st street )on a weekday. The weekend, especially Sunday morning, is very hectic. Mind you, this is not by any means a tranquil, spacious, airy dinning salon where one can leisurely savor ones bagel while reading Yates or Spinoza. If the weather is nice, I would take-out and dine outside at a park. Admittedly, I do not freqent that part of town in the mornigs. Perhaps someone else who lives in the area could recommend a good "coffe shop."

Stupid question: What are typical dim sum serving hours?

Both Grand Sichuan and Han Bat have great food and would be child friendly environments. My only concern is if such spice-laden quisine, although very much appreciated by spice loving adults, is appropriate for a child's palate. Grand Sichuan does have an American Chinese section in its menu and there are some milder dishes at Han Bat as well, however this issue should be kept in mind.

Or, should I say, was the kitchen staff or chef particularly innovative or were they serving a Taiwanese or other-than-Cantonese variation on traditional dim sum ? Is the chef at Prince particularly notable? This is an interesting issue, as at many high end French (Daniel Boulod), Japanese (Nobu), and Italian (Batali) eating establishments there are celebrity chefs, while at many excellent Chinese restaurants, the kitchen staff is virtually anonymous.

Why do you think the dishes at Prince Restaurant (the short ribs, the beef muscle dish, the broad noodles with sesame seeds and shredded cilantro) were different that those typically found at dim sum halls in Manhattan ?

How about in terms of bang for your buck?

There is also Craft @43 East 19th between Broadway and Park Avenue South, (212)789-0880 for the blow-out meal. I found this a refreshing alternative during restaurant week last February.

I would suggest Eleven Madison Park [@ 11 Madison Ave/24th Street (212)889-0905] for the blow out meal. If you liked GT, you will like Eleven Madison Park, also run by Danny Meyer.