greenwich st
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Posts posted by greenwich st
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Thanks! The Dacor sounds great. I'm going to go for it.
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I have no room for a built-in second oven, but am doing some low-key kitchen renovation and suddenly realized I could ditch my (perfectly functional) countertop Panasonic microwave for a fancier combi model and get some convection out of the deal. I'd be willing to spend a bit for something truly oven-like. But it is worth it? These aren't "true convection" right? Can you bake a respectable roast or gratin in one? Or should I just stick to what I've got?
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Thanks! I think I'm leaning toward Kitchen Aid -- got a lot of votes here! What I like about the American machines is the notion that you can skip rising, which always seems like the silliest part of the whole DW deal.
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Hi -- I'm reviving this thread because I'm about to get rid of my Asko -- 8 years, small pieces starting breaking off after first 2 or 3, now it's a total mess -- and wanted to hear what people are liking this year. Seems like the American machines are catching up in the quietude department. Anyone else like the Kitchen Aid or Kenmore?
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Has anyone else tried the new place on E. 10th - Sundaes and Cones I think it's called. Big, kind of pretty place, really awful ice cream. Only my 6yo ate hers -- acceptable lemon sorbet (with rainbow sprinkles -- not their fault, of course.)
In the best department, I, too, regretfully vote for Capogiro over Laboratorio, which I find too subtle. We buy C. at Balducci's on 14th. Baccio is a family favorite but I'm obsessed with Lemon Yogurt -- it's got a meringue-like addictiveness -- a fluffy, zingy sugar taste along with the floral lemoniness. What ever happened with their plans to open in NYC -- anyone know?
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How about Restaurant in Germantown? Anyone know that place? And why couldn't they think of a name for it?
We have a house in Stone Ridge across the river -- you East of Hudson people are living it up. We wind up crossing the river every time we want to go out to eat!
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Have eaten at swoon for 2 lunches and 2 dinners this year -- always enjoyable, but I find the desserts are by far the best things on offer -- sophisticated and special. Desserts last night were lemon verbena creme, mini strawberry canoli, and an amazing warm chocolate orange cake with homemade peppermint ice cream. Lunches are mostly sandwiches/salads/soup with very little by way of dessert -- good, but I wish there was a more elaborate menu, since we're big lunchers. We've also enjoyed the charcuterie plate. The room is festive and comfortable and prices are reasonable, even a bit underpriced, I think, by city standards.
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thanks, all. I went with some little tarts and such at Marquet, which were fine, but it seems to me they have less choice than they used to. I love their cookies the best, the little congolais and madeleines as well, and they didn't have those either. Are they focusing more on lunch food now?
It's sort of odd that there is not more to choose from downtown. I bet someone could be successful with a more modest Payard-esque place somewhere in Noho. Which reminds me of the place there used to be on the Bowery about 6-7 years ago -- anyone remember it? With the great fig tarts? What ever happened to her?
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Because of a family illness, my husband's birthday (today) has been demoted to pretty much after-thought status. Now I'm scrambling to get a halfway-decent dinner together, and it would help if I didn't have to do dessert. Any great ideas for store-bought? We live in the village, but Magnolia is definitely not on his list of favorites!
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There is a cream of carrot/star anise soup recipe in recipegullet. (I don't know how to link this, sorry.) It's sweet and subtle enough to be loved my 6yo, but a little too creamy for me -- I like to thin it with more carrot and a little stock.
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Well, I went to the store, found a jar of Wilkins, and then suddenly decided to make it myself. (I think the promise of licking the bowl was what did it...and the vision of making something so yellow and satiny.) I think I'll go buy the Wilkins jar tomorrow, just to compare them. Thanks, all!
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Tonight I feel like trying Sherry Yard's lemon curd souffles -- ridiculously easy if you already have curd ready. I've never made it, and don't have time to try in time for school night bedtime. Is is a silly idea to go ready-made? And any preferences?
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Cakewalk, I read breathlessly to the end of this thread to see whether anyone was going to mention my (also) favorite muffin ever, and of course, this being eg, someone did! These are a bit of a pain to make first thing in the am, but so divine. She also gives a cake version in the same wonderful book, which I've made: changes are one extra tablespoon zest and only 1/4 tsp salt to make two 8" cakes. I made 1/2 the recipe for a 9" pan. Good but not as great as the muffins -- fault of the pan? She suggests serving with lightly sweetened with chopped candied ginger and mango slices.
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Don't know what part of the country you are from, but even yankees are amazed and appreciative of this recipe for sausage cheese grits casserole:
http://www.marthawhite.com/recipes/recipeD...?recipeid=17444
Get up a little early, pop it in the oven, and let it go. I can't keep people out of it. Call it a polenta casserole if you like, and even use cooked polenta if you must be honest. No matter.
Annecros, grits are very trendy (in NYC right now, at any rate) so no need to pass as polenta. This casserole sounds great.
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I haven't ever cooked with it, but just read about szechuan pepper in Molly Stevens's wonderful Braising book. She says to avoid this problem you should use an electric grinder with sharp blades to pulse it to an "ultrafine powder". (First toast the peppercorns in a small dry skillet till you can smell them.) Then sift the powder through a fine mesh sieve, resulting in a "light and fluffy" powder. Otherwise, she warns, the grit will spoil your dish.
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I'm so bummed by the all the publicity this place has gotten lately -- this was a great local staple for us -- now it's totally backed up out the door all day on weekends. Weird hours -- 4 pm -- jam-packed. I really love a lot of the food here, and the way it is served with a (knowingly) almost throwaway vibe (I guess a reflection of its downtowny hipness). I hope gaf is right about the crowds leveling out. Last time it seemed to me that MF can't possibly continue in its present skinny, casual incarnation -- they are being pushed to change and amplify.
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Just made the Cake Bible recipe. It's really delicious but not at all a classic cc, which is pretty obvious from the recipe. Light, fine crumbed, and very honey-scented, a perfect snacky cake, best with no frosting, which is usually (it could be argued) the best part of carrot cake.
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Does anyone have an opinion on the Cake Bible "Golden Wheat Carrot Ring"? Coincidently I was just about to try it as my first CC attempt. I like the fact that it's all-butter and that it's made w/ half whole wheat. Also, I'm not crazy about raisins, which it omits. It seemed like a "healthy" one to try to bake into cupcakes for my 6yo's lunch treat. But I'm truly floored by all these recipe options...is this one a worthy candidate?
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Re Fleur de Sel, overrated was my impression around when it first opened. Nice enough but no cigar! We never returned so I can't really say.
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I have about 30, I think, not counting misguided gifts. Some will probably stay untested (Pepin's Fast Food My Way, Bugialli's Foods of Italy) some were in heavy rotation at some point in my life, and now are only represented by one crucial vestigial recipe (the Diabolo Cake in Simca's Cuisine). I have a few specialty books (The Breakfast Book by Cunningham, The Cake Bible) that I've relied on because they're my only one in the genre. (I'm ready for another cake book -- any suggestions?) The book I've learned most from overall is Simple French Food by Olney, though I too rarely cook from it these days.
The single book I've used most in 2005, mainly because of the fun related thread on this site, is All About Braising by Molly Stevens. It's so great to experience testing a cookbook as a shared project! And this is a very trustworthy book -- most of the recipes seem well-tested for the kind of cook I am (earnest amateur with a sophisticated palate). A surprise second runner up was The Flavors of Southern Italy by Erica DeMane, which I never see cited on egullet, but I've enjoyed a lot. And the yellow Bittman really is my new Joy of Cooking -- the general fall-back with some recipes I'll probably keep using for years.
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Tonight was Molly's Provencal lamb shanks (with paprika, lots of lemon and oily black olives). Very easy -- I did it pretty much as written but, as per this board's consensus -- lowered the oven temp to around 300 from 350 (my oven may be a bit slow) and cooked the shanks for a total of about 3 1/2 hrs, instead of the suggested 2 1/2. Also, I chilled and reheated before serving -- otherwise I don't think I could have eliminated enough fat -- vats o' lanolin -- from the otherwise very tasty sauce. My lamb-loving six-y.o. claimed it was of the best things I've ever made. Leftovers in big-pasta sauce tomorrow night. It was a perfect project for a rainy post-Christmas Monday.
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You got it, Louisa! C'est elle! Lovely but don't rock her boat....
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May I ask why one would be proud to be either a breeder or nonbreeder? Seems like a silly way to identify oneself, one way of the other!
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At this point I think we are far off track -- this is turning into a debate on the appropriateness of kids in fancy restaurants, and I don't think that was the main focus of Browniebaker's question. Maybe I'm wrong, but she seems to feel that her children can handle the experience, and judging from my own (utterly perfect) 5yo, I believe her. My question is whether a child that age can truly discern the nuances of 3-star dining -- even whether it is a good idea to introduce them to so much luxury before they can actually value it (particularly the little one). But this is Browniebaker's decision, and perhaps it will be a lovely memory for her family. I'm sure her children are not the "monsters" we all have witnessed -- there are plenty of charming children in the world, too, they are just easier to ignore!
best convection/microwave combo
in Kitchen Consumer
Posted
Oh well, azlee, I already ordered the Dacor! Anyway sounds like everyone who has it likes it -- but it was expensive. Still, I'm very excited about my second oven...