kreed

I was considering this exact thing. I really want to try the corned duck and the eggs benedict.

Heading to the city next weekend, wondering if doing wd-50 is still worth it. I've always meant to try his eggs benedict but plans in the city have kept me from eating there for years. Is wd-50 still worth the trip or should I look elsewhere for a good experience?

Not a fan of many places discussed in this thread. IMO, best pizza in town is either Nino's on culver (get a white pizza with the fried garlic "chips") or the Gate House in Village Gate. Best restaurant in Rochester in my opinion is the newly opened Good Luck at village gate. Absolutely best meal I've had in Roch.

Thanks, I was considering doing the chef's table. Have you ever done this?

Thanks for the response. I'm not scared of fugu, although I've never tried it. I HAVE had uni, no issues there. I think it's an issue of me feeling a bit overwhelmed by the possiblility that I could be served something that just does not sit right with me. I also admit to being a tiny bit intimidated by Masa's legendary palate I suppose. I really just wanted to treat myself to an "ultimate" dining experience in the city. Is there somewhere else you would recommend? This does not have to focus on sushi at all. I (admittedly) have not yet done the WD-50 tasting but hope to do that this year as well.

I really enjoy your commentary. Thank you.

Phila- What day of the week/time did you go to Dano's? I keep meaning to make a reservation. Thanks

How many eG'ers have had the Masa tasting menu? At $400-600 a pop it's quite an expensive experience. I keep picking up the phone to make a reservation and then think "What if I am served something that absolutely does not taste good to me?" And you are sitting very close to the chef... I think I have this intimate tasting menu fear of Masa only because it's sushi. I love sushi. But who knows if any of these exotic sushi items won't sit well with my palette. I'm torn. Thoughts?

Made some strawberry freezer jam this weekend.

To do what? Make a pickled onion?

I have never seen any vegetarian casings, ever. I wonder what kind of product these could be made out of to have that "snap"? Have you looked to see what companies like Morningstar are using? A quick search produced their list of ingredients for their vegetarian breakfast sausage: TEXTURED VEGETABLE PROTEIN (WHEAT GLUTEN, SOY PROTEIN CONCENTRATE, WATER FOR HYDRATION), EGG WHITES, CORN OIL, CONTAINS TWO PERCENT OR LESS OF SALT, SODIUM CASEINATE, SOY PROTEIN ISOLATE, SUGAR, CELLULOSE GUM, MODIFIED POTATO STARCH, CANOLA OIL, SPICES, AUTOLYZED YEAST EXTRACT, HYDROLYZED VEGETABLE PROTEIN (SOY, WHEAT, AND CORN), CARAMEL COLOR, GUAR GUM, SOY SAUCE (SOYBEANS, SALT, WHEAT), NATURAL AND ARTIFICIAL FLAVORS FROM NON-MEAT SOURCES, GUM ARABIC, ONION POWDER, MALTODEXTRIN, VITAMINS AND MINERALS (NIACINAMIDE, IRON [FERROUS SULFATE], THIAMIN MONONITRATE [VITAMIN B1], PYRIDOXINE HYDROCHLORIDE [VITAMIN B6], RIBOFLAVIN [VITAMIN B2], VITAMIN B12), DISODIUM INOSINATE, DISODIUM GUANYLATE, SUNFLOWER OIL, XANTHAN GUM, SESAME SEED OIL. I also found the VegiCase system: http://www.vegicase.com/ Hope this helps.

Here are some similar recipes I found doing a search: "Bombay sauce" : 1 T sugar 1 t each garlic salt curry powder horseradish grated onion cider vinegar 1/2 c sour cream 1/2 cup mayo Maybe this with mayo mixed in? Horseradish Mustard * ½ c mustard powder * ½ c hot water * ½ c white wine vinegar or rice vinegar * 2 tsp salt * 1 tblsp prepared horseradish * 2 cloves garlic, finely minced * 1 tsp sugar * 1/8 tsp black pepper * 1/8 tsp ground allspice * additional vinegar, if necessary Mix the dry mustard and water and let stand for 20 minutes, stirring once or twice. In a blender container, combine the vinegar, salt, horseradish, garlic, sugar, pepper, and allspice. Process until the garlic and horseradish have been pureed, then strain through a fine-meshed strainer, pressing out the juice from any pulp in the strainer. Discard the material in the strainer. In the top of a double boiler, combine the strained liquid with the mustard-water paste. Cook over simmering water for about 5 minutes, until the mustard has begun to thicken (it will continue to thicken as it cools). Remove from heat and allow to cool. If the mustard is too thick, thin it with a few drops of additional vinegar. Place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about ½ cup. "Donn's Delight" Donn’s Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 1 Tsp Lee and Perrins worchestershire 1 tsp horseradish ½ tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8 "spicy shrimp sauce" 1 cup Kewpie mayonnaise 1/2 cup Sriracha chili sauce 1 tsp ground hot mustard 1 tbsp bottled horseradish ( bottled in water, vinegar and salt only ) > (usually have to get this in a gourmet market) 1/8 tsp ground cayenne pepper 2 pieces of fresh garlic ( place in garlic press ) (not the whole garlic clove, unless you REALLY like garlic) Juice from 1/2 of a fresh lime What I do when I am trying to recreate a recipe is look for recipes that may be close to the desired recipe and see what other people use in them. Sometimes I put my guessed ingredients into google and see what comes up. All of the above recipes were found that way and all are readily available on the internet.

I would like to know the answer to this as well. My local butchers are no help when it comes to finding pork belly.

I didn't see a topic here for this so I figured I would start one. I know we have a canning/preserves but it would be nice to have a thread for pickling/fermenting things specifically. I actually do have a question that I need help with. In Maryland alot of delis and sandwich shops sell pickled jumbo onions. These are pickled onions that are the size of a regular cooking onion. The brine is slightly sweet and sour and you eat the onion by peeling off each layer and enjoying the crunch. In the stores they are kept in very large plastic or glass jars same as some bars keep the pickled eggs or pigs feet in. I have not for the life of me been able to recreate these onions and would love some help or insight. Anyone from Maryland aware of what I am talking about? Some research showed these may be a kosher item as they are sold in alot of Jewish delis in Baltimore. Any help is appreciated.

Thank you pastrymama, I used alot of conversation with local german folks and research from quite a few recipes to make the cake. This one is similar in process and amounts to the recipe I came up with: Bienenstich Rob-Your cake looks wonderful. Any photos of the inside or a single slice?