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    New York, NY
  1. What is the name of the place with montaditos/grilled cheese sandwiches, and the lobster eggs benedict, please?
  2. Leaving NY next week for a couple of days in Las Vegas, through Escalante to SLC for another couple of days, and then to Reno-San Francisco-LA-San Diego for another week ( but that belongs to another board). I searched and read the past postings but there's not a lot of recent info on SLC. We're looking for off the beaten path, $-$$, any cuisine. Made a note on Elko NV for basque- any specific recommendations? It might work great for lunch on our way to Reno. Thank you in advance.
  3. Thank you so much for your input, it definitely gives me some direction. And your blogs are fabulous. Way above my level of expertise, but inspiring and wonderful. I'll have to start experimenting as soon as I narrow down a few definitive flavors. It looks like the bacon is a bit too complicated for me if I'd go after the foie gras recipe... not sure we'll want to go for that, I'll have to discuss it with my friend. Maybe I'll give a try to a sprinkling of bacon fat-maltodextrin mixture, see what comes out. I'm still open to advice and ideas though
  4. I'm helping a friend planning a large outdoor weddding party for next spring, and one idea was having a cotton candy machine. I was wondering if I could make savory cotton candy and that's how I discovered this thread and it's been helpful. My mind is racing right now, dreaming delicious clouds of all sorts of flavored cotton candy. With the little read I had on commercial cotton candy machines I learned that if you use your own flavors they shouldn't be gum or starch based. How else can I flavor the sugar? Haven't thought a lot of flavors but bacon cotton candy was one, and I'm planning on trying to flavor the sugar with real fried bacon (vanilla like - stupid idea? or should I ground the bacon and mix with sugar?) All experimenting will be done on a cheap machine, so I don't really care if I ruin it. I care about messing up the big machine and the party, though. I also found very interesting the use of palm sugar in Kerry Beal's post #192 here: Could this be flavored in any way? Also love the idea of maple sugar. I'm intrigued, please tell me more - I understand you sprinkled the flavors on the cotton candy. Proportions? any source for the yuzu, soy and mushroom powders? The lassi is a fabulous idea, also! Can't wait to try.
  5. This recipe gives the best cheesecake I've ever had. It created many addicts among the people I made it for. I'm forever grateful to Alinka. I have yet to love a bought cheesecake, and living in NY I have tried a lot of them.
  6. But we do have it in Manhattan, only one location. It's in NYU dining hall at 5 University Pl.
  7. Bryan, I'll add my thanks for this fantastic, mind-blowing pictorial. I confess that your pictures from Sushi Dai brought tears to my eyes - I found them absolutely beautiful. I mean, all your pictures are fabulous but that sushi!! just delightful. I was expecting to see some poh piah in Singapore. Maybe just wishful thinking, it was my favorite snack there, couldn't pass a stall that made it without getting another one (and the poh piah available in NYC is nothing like the one in Singapore). Lovely trip, thank you again for sharing. Oh, and I very much appreciate that you mention the prices. Extremely helpful for anyone who would plan a trip like yours.
  8. Mistinguett

    Dinner! 2009

    I think they're called "unborn eggs". I love them.
  9. Some companies have employees cafeterias with cold and hot buffets - Saks and Google are 2 examples.
  10. It should be totally fine. I've kept batter for a couple of days in the fridge.
  11. I was wondering myself about this. For me is not only a matter of expense but also of storage space. The question that ensues is: would aluminum foil pans work? I know that I wouldn't get smooth sides, but if covered in frosting I don't see a problem there.
  12. So this is what I got for Cluj: - Chios restaurant - I was told they have great "mici". I took a look at the menu and the cabbage rolls sound good, too. - Hanul Dacilor- excelent Romanian food -Str. Constantin Brancusi Nr. 86 A, ph.# 0723/280401 - website in Romanian only, unfortunately, but maybe the pictures help - Agape restaurant is a very casual, self-serve buffet kind of place, and I'm told they have great Hungarian food - str. Iuliu Maniu nr. 6 - Deja Vu - international, Ion Ghica Nr. 2 Apparently Cluj has a love for Italian (or something like it, I hear). This restaurant was highly recommended though, as very special and with the supreme argument that all Italian ex-pats eat there. So here it goes and I'll leave it up to you if you want to go for Italian food - Club Italia - 21 Decembrie 1989 nr. 152 Or, if you feel adventurous, you could have game (although they have a tamer menu also) at Hunter Prince. Bear paw? I hope you'll have a great week-end and I would love to hear from you (as I need to check on how accurate my sources are )
  13. From sources I trust, I'd say in Bucharest go to "Upstairs" - you'll need a very short cab ride as it's across the street from a mall. Strada Brânduşelor 2-4 - call for reservations at 021-528.19.02. See review here. "Caru' cu Bere" (see the menu in pdf) - one of my fav places in Bucharest, superb old building, great location, and for the last couple of years I hear their food improved tremendously . Atmosphere can't be beat, location is perfect - just steps away from Calea Victoriei, and right across the street is one of the oldest (if not THE oldest) little church in town, Stavropoleos Church. If you decide to go in, don't miss the charming little courtyard (to the right of the street entrance) that holds some very old artifacts (it will take you a whole five minutes to visit the entire place). Casa Jienilor, strada Făinari (Calea Moşilor), reservations at 021-212.19.51 - another short cab trip, but solid romanian food. Bistro Villacrosse - another very good location, in the passage with the same name on Calea Victoriei. And I have more where this came from - a blog (in romanian unfortunately) of a friend that has been reviewing a lot of restaurants in Bucharest. Let me know if I should go on - although I don't expect you'll be spending a lot of time in Bucharest. In Moldavia I don't have any specific addresses to send you to, but if you see a place that says "Pensiune" go for it. It's usually home-cooked food, and usually very good. I hope this helps, let me know if you have more q's. Kellytree, so sorry I can't help with Cluj. I'm investigating though, how soon do you go?
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