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mjc

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Posts posted by mjc

    Flavored 'papers'

    in Pastry & Baking

    Posted

    its been awhile since I had it, but I remember the paper to really be just like a piece of heavy paper. To me, it even kind of looked like the "homemade paper" we made in elementary school, but thinner. It definetly had a slight crunch, but I believe it did indeed sort of melt in your mouth.

    Here's a link to when I wrote about my meal there. Link. I really enjoyed the desserts very much.

    Baumkuchen

    in Pastry & Baking

    Posted

    my understanding of the way they make it at Danube is to bake it in a pan and keep adding a new layer. they always used it there to secure things like ice cream and i thought it was the best part of the dessert. it might be in the new bouley cookbook

    unfortunately not in the new book.

    Stars

    in eGullet Q&A with NY Times Restaurant Critic Marian Burros

    Posted

    Hi Ms. Burros, thanks for joining us on Egullet. I have a couple of questions about your position as interim reviewer.

    You recently gave Bread Tribecca and Casa Mono 2 stars. It seems to me that these are traditionally restaurants that would receive no stars or not even be reviewed (they are in the 25 and under category?).

    Did you decide to review these or were they assigned to you? Do you know what criteria is used to decided which restaurants are up for stars and which are not? Does who the chef is matter?

    Also 2 stars seem like quite a high rating for these restaurants. Blue Hill and Mix are also 2 star restaurants. Do you consider Bread and Casa Mono to be an equivalent dining experience to these other 2 stars? Also, how do you think your focus/criteria different from other NYT reviewers?

    Sorry for so many questions. Thanks for your answers.

    Dutch Ovens

    in Kitchen Consumer

    Posted

    The annual sale starts about now - February.

    urghhhhhh!!! thank gawd I have a sister who lives in NYC and expects me to cook for her, now all I need to do is to make her believe that I can only cook out of LC and nothing else! :biggrin:

    I don't think that broadway panhandler is going to be the prices of this site provided by formerly grueldelux upthread.

    I ordered one from here last week and it arrived this morning. Can't wait to use it.

    Those damn molten cakes, again...

    in Pastry & Baking

    Posted

    Bill Yosses gave me the recipe for that cake last year and it came out ok (everyone loved it), but not the same as the way it does in the restaurant. When he makes it, its really great. I recall his being a lot firmer than what I ended up with when I tried. I had problems with unmolding it and it collapsing too, but it was definetly molten.

    Mandolines

    in Kitchen Consumer

    Posted

    I also have a bron. I almost always use the guard. The only time I don't use the guard is when I'm cutting something too large for it. And in that case, by hands are far away from the blade. I'd like to be a surgeon someday, so I figure I should try my best to keep my finger tips intact.

    Pictures from Pastry School

    in Pastry & Baking

    Posted

    the macarons, the macarons!!! might there be a recipe to share? (i am on the never-ending quest to make a great macaron at home.)

    those photos took me right back to culinary school (tho', sadly, our baking program was lacking---never saw anything like your wonderful work!) ya done good!!!

    I was also struck by the macaroons, they look perfect. How'd you do that?

    NYC Pizza Survey

    in New York: Dining

    Posted

    I'd realy like to join you folks for this one, but I've got to much studying to do. Hopefully next time.

    I think though that you should definetly get your round pizza plain. I've had his artichoke pizza and it is excellent, but I think for a first experience you've got to go with plain.

    Also I wanted to say that part of what makes DiFaras so great is the whole experience. You walk into the place and it looks like a dump, but on the walls are all these articels about how great it is. Then there's dominick who appears to be a real artisan with passionate for what he does. I think that the reason he only makes one at a time (or so it seems), is that because he wants you to eat his pizza in its perfect form, fresh from the oven.

    THE BEST: Pastries in New York

    in New York: Cooking & Baking

    Posted · Edited by mjc (log)

    Croissants seem to have gone downhill in NY again. There was a time when I found the croissants at Ceci-Cela on Spring Street, superior to even good croissants in France. They have slid considerably since. The ones at Pain Quotidien down in Grand Street, although almost twice the price, have been much better, but they have begun to suffer from great inconsistency. The least hint of humidity in the air and the crispness plummets. I'm not sure if they come from a central oven or not. The Grand Street location was a commerical bakery before Pain Quotidien moved in, yet I have the impression, the croissants are delivered to the shop. On the other hand, I've been told their bread seems better than at some other branches.

    I think that the best croissant that you can find in NYC is in Brooklyn at Jacques Torres shop. His pan chocolate is especially notable.

    Any substitutions for "slaked lime"?

    in Cooking

    Posted

    Robert Wolke has a small section on how grits are made in his book What Einstein told his cook (pp.120-121).

    According to him There are a number of chemicals that you can use to process corn to "extract" the hominy. Originally Lye was used which was potasium carbonate derived from wood ash. He says that today, lye referes to to sodium hydroxide which is very toxic. Lime is yet another agent, which is calcium carbonate, which is obtained by boiling limestone or seashells.

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