shinyboots

Something's amiss but I'm out of the loop. The URL minorgourmandry.com is simply a domain name mask, the true host of my site is typepad and so the real URL is prettytothink.typepad.com - this is why links to certain auxiliary pages lose the "domain name mask." I've been getting numerous complaints regarding access problems of late, and to them I can only respond with a shrug and a sigh as of now. Sometimes it's up, sometimes it's down. I'd like to say the fluttering is the after effects of being a "Best Of," but I'm not entirely sure it is. My page is photo heavy, and when people access the site from slow connections it is very possible they bog down the server for other people. Two many slow connections = times outs and missing pages. When you are accessing the site, does the banner with the pear always appear (question directed at anyone willing to answer)? Your answer may help. Also, Jeff, I was contacted by a Food Network-related marketing agency that paid me a flat fee to put up the link. No I am not "selling out," I'm still an independent. (Um, let me amend that: Will Blog For Free Food.)

I had my first cup of gelato at the relatively new Cafe Toscano Gelateria. I agree with most of the above conclusions -- slightly worse texture, less adventurous flavors, and, ultimately, a lesser gelato -- but the place has some positives. Aside from price, Toscana is certainly more friendly towards kids and milder palates (and tourists). This doesn't mean that the flavors are boring, they're just more akin to a Cold Stone or Bassetts -- they're not trying to break down culinary barriers here. That said, they did have a Tartufo gelato. I ordered a (really) small cup that barely held two flavors: Panna Cotta and Cannolo Siciliano. THe former was like a poor vanilla, with more egg flavor and less bean. The Cannolo was very good. Like a good gelato should, it mimicked the flavor of a ricotta cannoli, with min pieces of cannoli shell to boot. The aftertaste was very pleasant. If I were within walking distance, I wouldn't pass up on Toscana. (I may put some photos up on the blog.)

Thanks to those of you who commented on my award, and to Katie, for alerting me to the thread. I've been sun-basking and dining in Cape May for the past 8 days and without my cherished wifi, so my site and forum posting have been nill. (I've just completed a post with some mini-reviews of Cape May's best on my blog.) About the award: I was invited to the "Best Of" party only days before its occurrence and attended believing I was being thanked for participating on a few miscellaneous articles. Whatever the reason for the invitation, my thinking was, in true minor gourmand fashion, why not go if there's free food? Because of a freak wind storm, my "winner" nametag was blown away, only to be recovered and presented to me an hour later. Upon its belated reception, I was both suprised and gratified to find I'd been recognized by Philly Mag. When the plaque comes in the mail I will certainly proudly place it in the window of my dorm. As some of you know, I am college-bound this fall, which is exciting for obvious reasons, but also upsetting because of my re-location. I will be attending Cornell University in Ithaca, New York, studying in the school of Agriculture and Life Science (no, not the famed Hotel School -- everyone always asks me). Although I'm not sure where my studies will lead, my major (Food Science), does seem to follow a recent life trend. My first intention was to go to New York City, to Columbia, and continue the blog for fun while studying media (journalism). After the bastards denied me, I looked to Cornell, the school I should have applied to in the first place. Almost a year ago I started Minor Gourmandry to explore the budding foodie inside me, and to placate my techie-wanabe yen. The languor of Senior year academics allowed me to develop the site's central themes: roaming, consuming, photo-ing, and reviewing. Now that I'm off to college, in remote Ithaca no less, I won't have the time to continue the site or participate in Philly's eGullet and Chowhound community with the same fervency. What to do with the site, I'm not sure, but I'm open to suggestions. In conclusion to this overwrought (and wildly conceited) post, I want to say that I've greatly appreciated reading and sometimes responding to all of the posts the Major Gourmands of eGullet have posted in this forum. Long live Philly food, and the sites that adore it.

Does anyone have any comments or suggestions on the dreaded blueberry bottom problem -- you know, when berries sink to the bottom during baking? I suppose the thicker the batter, the less they'll sink, but a thick batter usually means *gasp* overmixed and tough. (Note, my muffins usually end up muddled, but they are never "tough." Overmixing is less of a threat than cookbooks make it out to be. Agreed?) Today I made Regan Daley's wild blueberry cinnamon buttermilk muffins. Their taste is very good, nice cinnamon-sugar crunch, but the crumb isn't uniform thanks to the sinking blueberries! Daley, whose In the Sweet Kitchen I Do Not usually trust, used the creaming method for her muffins. What does CI do differently? Can they correct that sinking feeling?

So Philly eGulleters, what's the WORST flavor of gelato or sorbet that you've tasted at Capogiro? C'mon, they all can't be incredibly delicious. (Don't hate me.) Sometimes, after buying a $10 pint of this or that, I'll realize a flavor is just too exotic or just plain not (that) good. I remember being very disappointed with the chocolate chip, or Stracciatella. The apple with calvados got boring after awhile too, as did the wild flower honey (a little bit of a harsh after taste). That said, Capogiro is always adventurous and the selections rarely lfall below ice cream transcendence.

Friends, seek this one out when in DiBruno... Out of the 10 sample cheeses, this was the one that left an impression that influenced a purchase. I didn't even bother to check if it was raw, or German, or whatever. I immediately thought of a hard mountain cheese, but the spicy finish is different than the Apenzellars and Beauforts I have tried. You may not like it, but you'll be glad you've tried it.

Although I won't swear on them, I believe these are the hours: Noon-6pm, Tues-Sat. (Best bet is Tuesday thru Friday at listed times, then you are guaranteed some Tartes bliss.)

Yes, an admirable American baker; cannot compare to some some Philly standouts, but adequate for us Main Liners. Still, despite some mediocre items, they do bake the best Banana Muffins in the area. They have a granola top with some nuts thrown in, and great natural banana flavor. Pick one up.

I think Sang Kee's version of General Tso's chicken is my fave anywhere, very light, crispy breading, and much lower breading-to-meat ratio than most, as it's a whole breaded chicken breast that's then sliced. Peking Spare Ribs are kind of similar, like little Pork Chops breaded, fried and in a sticky sweet sauce. ← To Sang Kee I must go. I rarely make it into Chinatown - local take-out places has given a terrible image of "Chinese" food. Hopefully Sang Kee will shake it, althought the neon lights won't help. I did stop into K.C.'s Pastries recently while I was in the area. Grabbed a azuka "red bean" bun and a sesame seed bun. The sesame had the oddest chewy consistency and the look of unbaked bread dough on the inside. The taste was anything but doughy though, as a strong sesame flavor, mixed with a little sweetness, permeated the insides. I also think the small(er) size is much more preferable when compared to the larger bean buns.

Chocolate Creme Brulee Tart too much for ya? Then this won't help...

I agree, basil rocks. Basil with a scoop of bittersweet chocolate or a nut ice cream - like Cashew, another winner - would be a very quirky delight. The thing is, both flavors are so strong that you won't regret paying a 5 spot for ice cream because you will be surfeit by the time mini-spoon hits plastic.

Also, could use some recommendations for cafe/bakery/patissier around MOMA for a quickie breakfast or a pastry to goggle over...

Ooh sorry about the lack of details! We're looking for lunch. Actually, we've decided on going for lighter fare. So Babbo is out. We still would be ok with a big sandwich or slice though. Here some of our checkmarked spots Popover Cafe Chelsea Market (can you sit-down eat here) Serendipity Opinions???? Also, where are the best/nearest Chocolate Bars and Bakeries (Parisienne or not). We can always take the subway... Oh, and we may not be in SoHo anymore. We would like to find a hip shopping district though (not necessarily "name" brand stuff, but stores that are chic but don't require that you go broke upon exiting).

Howdy NY EGulleters. This is my first time on your board, and I must say it is way hardcore (in a good way). My family and I are visiting NYC this Thursday and don't want to be stuck with all the other tourists. So to you I beckon for help in wading through all of the restaurants/delis/cafes available. Some Details.... What: American Cuisine preferable. Not too expensive (two siblings under 12 yrs. old who aren't looking for dining transcendence) and maybe something that has a NY-style or personality. Knock-out Sandwiches would be ok, as would a truly killa slice of pie (and I mean mad good). I was also thinking Babbo wouldn't be a bad idea - that's about as much as we would like to spend per person this time around. Oh, What about Eli Zabar places or Carnegie Deli (touristy I know)? Where: In the morn we will be visiting MOMA. We could eat around there but it's not necessary. If there's a neato bakery or cafe around let me know. From there we will either be heading to Central Park area or SOHO. Choices around either would be fantastic. Well, that's all. Sorry if I'm being to picky. Thanks for your help NY!

snappy recap of my experience Yesterday (Monday) for Lunch (same menu as always): - Hmm...prices. 9 dollars for brisket in a pita and a small ramekin of baked beans (or sweet potato fries - much much better) - hmm...service. A ridiculous wait considering the meat is prepared ahead of time, and it was a slow lunch crowd. - brisket was tender, but a little overdone. I could tell because my sister's sandwich had no black crust around hers. Yea, it was still pretty damn good. Just load that homemade 'cue on. - hell yea! Bourbon Pecan Pie was so good, it recouped for above points. Long story, but we got dessert for free (I wasn't complainin', I sware!)

I managed to make it over to Southwark two weeks ago, when that kindly PW review came out (McCutcheon). I was pretty damn impressed by the menu, and although not everything lived up to the description, it was mostly very good at a very good price. So it's not a byob, and it's not a gastro-pub...so what is it? I posted a review (sadly only one pic came out presentably decent) on my blog: Minor Gourmandry and here's Sono M's latest review for the Daily News (I believe)...it ain't very good...the writing that is.

It's funny that some of the early posts mentioned never seeing the "sieve" step in making pastry cream, all the recipes I saw called for it. Anyways, I used Sherry Yard's recipe and I guess it worked pretty well. The cream was a little lumpy after cooking in the pot (probably caused I was "whipping the hell out of it") so I did throw it in a blender for a few seconds. The resultant cream was thick and tasty. I must say it was pretty orange, flavor and appearance, thanks mostly to the addition of orange zest. I must have put too much in, but nevertheless the flavor was nice. One thing, I felt that the yield was a little low. How much cream do you expect (like ounces) from a recipe that calls for 2 cups milk and 1/2 cup sugar and 3 eggs - including other miscalleny?

I am making a pastry cream for the first time. After whipping the hell out of it, I skeptically put the thick cream over a fine metal sieve (I bought a cuisipro 7-8") and the darn stuff just sat there. Some filtered through, but most just chilled in the sieve. I eventually bagged it and food-processed the rest. What happened? And, how is it ever possible that pastry cream (unless hours of waiting is required) could filter through such tight mesh?

Has anyone had the pleasure of trying chocolates from a local purveyor "The Painted Truffle"? I received some for X-mas, a little tin of 5 flavors. The raspberry was spectacular, but the others not so great. They can be found at DiBruno's among other places. Their new Webpage (under construction, but some nice pics)

Just a quickie... Marigold still going strong, so I've heard. They changed their menu to match the season -- I believe Sonya Monya-whatever from Philly.com gave the new menu a very strong review. They never really had a tasting menu, at least to my knowledge. If you got the impression from Holly's pics, then you are mistaken. Holly's table simply ordered every friggin dish (I was there).

Sorry to bump the post, but thanks a bunch for your gracious service. I know where to come when help is needed.

You can do either square or round for cake pans. It just depends on what shape cake you usually bake. I like having 8 and 9 inch metal square cake pans (in addition to the standby Pyrex 8x8 pan) because they have square corners. They're great for setting up something like a fruit gelée or nut brittle where I want squared off edges. Most of my cake pans, though, are round, with rolled edges and straight sides. ← When using Pyrex pans -- they're like $5 right? -- do you have to lower the specified temperature 25 degrees?

With all the critical buzz, I just had to stop into Farmicia. As a Metropolitan Bakery employee, there was also the added incentive of supporting my employer (I thought it may get me a little discount, a little under the table dealing, -- no dice). I tried the Pear and Mache salad, and finished with the Eggplant Cannelloni (what a meal deal!). I was too full for Dessert, but a little walking around made enough room for some of Petit 4's signature cake (I put up a pic of that as well). I posted my review on my blog: Minor Gourmandry

Just baking at home - usage will never be too intense and I probably won't ever need to make an enormous cake or anything... Edit: Couple of other questions... jgarner53 - When you were talking about cakes pans, did you mean round or square/rectangle and rimmed? Also what do you think about silicon and ceramic? BAKEWARE? The link is an example of a mini tart silicon sheet. As for ceramic - it seems more suited for casserole or savoury dishes were a little burning does it some good...

I am looking for some new baking equipment but the variety is really overwhelming. Don't take this the wrong way, but I will not consider cost - I am looking for the best (w/in practical means of course). I don't want to have to always buy the latest and greatest, so I want some substantial equipment that can be used with multiple recipes. I am not so sure if I like all this non-stick stuff, it sounds to me like you need to account for them in recipes by lowering temperature, but a more expert opinion is welcome... 1. Tart pans...what size should I get (seems like 9in by 1 in. removable bottom is a safe bet)? Tin or Nonstick? Bottomless? 2. Pie Pans, same deal? Give me some specifics if you can - usability, where to buy, material... 3. Cake Pans and molds - what are some classic options - (I am a beginner mind you)? 4. Mixing Bowls - steel with rubber, ceramic? Size and amount? 5. Muffin pans and ramekins - do you recommend individual muffin tins, or buying a set of 6-12? Should they be nonstick? 6. Loaf pans as well Any advice would be greatly appreciated. Sorry to be such a bothersome baking newb.