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Insights, tips, and restaurant reports from CHOW editors and Chowhound.

From Scarface to Key Lime Pie

From Scarface to Key Lime Pie

A culinary tour of seedy-but-cool Red Hook, Brooklyn READ MORE

Tears in My Beer

Now that the holidays are over and we are all in the icy grip of winter, a bit of seasonal affective sadness is beginning to creep into our lives. And there’s nothing more effective at chasing the blues away than seeing other people who are sadder than you. That’s why it’s a good time to check out a site that’s an oldie but a goodie.

Crying While Eating was originally posted in 2005 as part of a contest to create viral media. It got a lot of notice but was ultimately beaten by a site about panties (go figure). Anyway, like a lot of sites unleashed upon the world and then forgotten, this simple little site still exists to give us pleasure.

It consists of nothing more than videos of people having a nice cry while consuming some tasty food. The best part is the captions, which descibe what is being eaten and why the person is crying. Hank and Earl are eating pudding, peaches, and whiskey and crying because NASCAR was preempted. Alina is eating a boiled egg and water and crying because she is surrounded by tempation. Archimedes is eating birdseed and crying because no one visits his website. If you go, make sure to check out Anne and Sydney and their very special reason for tearing up.

Now if you’ll excuse me, I have to go eat some soup and weep because the schools are closed for a snow day again.

The Cupcake Courier

Not only don’t I bake, but I absolutely don’t spend time thinking about how I would effectively transfer said baked goods, were they to be miraculously made by me and considered suitable for human consumption. HOWEVER …

Catching up on Rachael Ray’s talk show (the initial sickness is quickly spreading out of control), I saw something that actually sent me thumbing through my dusty baking cookbooks looking for cupcake recipes.

On the Rachael Ray show in question, Jenna Fischer—the actress behind cute and complicated Pam Beasely on the insanely hysterical television show The Office—was Rachael’s honored guest, and she presented La Ray with the Cupcake Courier! Go ahead, click through. I’ll wait.

Invented by Fischer’s friend Jennifer Gunn (mother of two and apparent cupcake machine), this ingenious device allows you to safely transport not one, not two, but THREE DOZEN CUPCAKES! Lest you think I’ve been brainwashed by Rachael Ray’s hypnotically maniacal laugh, check out what a few others in the blogosphere are saying about the Cupcake Courier:

Olivia Wagner Photography exclaims:

How genius! I’m a total baker and this would be an awesome thing to have. Up until now, I put cupcakes in a cake pan with a lid to transport them but they always end up getting smushed into each other.

Just My Cup of Tea blog thinks it’s “super cool,” and BitterSweet blog announces:

... the largest (Not to mention prettiest) cupcake carrier to be found, online or real life. Brand new and straight out of the box, this baby practically glowed before my very eyes, convincing me that it was imperative to whip up three dozen cupcakes as soon as possible to give it a little test run.

Even The Washington Post got in on the drool.

Taiwanese Deli 2.0

When it comes to Taiwanese street food, Won Won Kitchen is where it’s at, says ipsedixit. After selling the formerly formidable QQ Kitchen last year, its ex-owner opened Won Won in the adjacent strip mall, with pretty much the same menu: oyster and egg, pork chop rice, rice stick noodles, and “Taiwanese tamales” (sticky rice dumplings in bamboo leaves–zhongzi). It’s all just as good as in the old QQ days. (The original QQ has gone downhill under the new ownership.) Unfortunately, QQ’s delicious black pepper chicken rice and stinky tofu aren’t on the menu, but you can still get them if you ask nicely.

Although Won Won has the edge with simple soup noodle dishes and rice plates, Ay-Chung is a good place for Taiwanese eats too. The menu is bigger than WW’s, but as condiment points out, it’s essentially a one-dish restaurant: if you haven’t had the thin noodles in gravy with bits of beef intestine, you haven’t eaten at Ay-Chung.

My Way Deli is also a good Taiwanese spot, adds ipsedixit.


Won Won Kitchen [San Gabriel Valley]
9461 Las Tunas Dr., Temple City
626-287-5500
Map

Ay-Chung Rice Noodle [San Gabriel Valley]
140 W. Valley Blvd., #208, San Gabriel
626-280-0186
Map

Ay-Chung Rice Noodle [Inland of LA]
1015 Nogales St., Rowland Heights
626-839-5667
Locater

My Way Deli [San Gabriel Valley]
735 W. Garvey Ave., Monterey Park
626-284-6638
Locater

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Taiwanese street food

Persian Bakery Treats

In the Little Persia south of Santa Monica Boulevard, a couple of places stand out for ZoeZ: Rose Market, with its wonderful rose petal ice cream and other great flavors, and Orchid Bakery.

Run by Persian Armenians, Orchid has great gelato, fresh fruit drinks, coffee, and top-notch sandwiches (chicken potato salad with tomato and lettuce on a crusty roll is good).

And true to its name, their pastries are outstanding and cheap–a strawberry napoleon is just $1. Macaroons (coconut or almond) are great for a party. They’re generous with samples, too.


Rose Market [Wealthy Westlands]
1922 Westwood Blvd., Los Angeles

310-470-2121

Locater

Orchid Bakery [Wealthy Westlands]
1927 Westwood Blvd., Los Angeles
310-441-4420
Locater

Board Links

Dirt-cheap pastries

Egg Sponge Cake at Golden Gate Bakery

shnigglebob loves the gai don go, or egg sponge cake, at Golden Gate Bakery. It’s a vaguely cone-shaped yellow cake wrapped in parchment, light and soft and almost sticky. If you’re not in the mood for the textural orgasm produced by a warm, fresh, meltingly soft Golden Gate Bakery egg custard tart just out of the oven (uh, never?), try a lovely gai don go instead. Or in addition.


Golden Gate Bakery [Chinatown]
1029 Grant Ave., San Francisco
415-781-2627
Locater

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Golden Gate Bakery Mystery Puff- HELP!

Mission Pie

Hounds like the pie at Mission Pie, a brand-new pie-and-coffee shop. The apple pie has a great flaky crust and big chunks of tart apples, says asherandeva. It’s satisfyingly bright and tart, not overwhelmed by cinnamon, says augustiner, though those who like super-sweet apple pie might find the filling too lemony. Other offerings include an Italian dessert tart made with chard, raisins, rum, and lemon, and a savory pie filled with veggie curry.

Pies are made from ingredients grown at the Pie Ranch, including sustainably raised wheat for the crusts–and it’s staffed by the Mission High students who work on the farm. Stop in for some organic, fair-trade coffee and interesting pie–and be patient and smile, the servers are new at this!


Mission Pie [Mission]
2901 Mission St. (entrance on 25th St.), San Francisco
415-282-4PIE
Map

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Mission Pie Open

Pizzabolla: Solid Neighborhood Italian on the Upper West Side

Upper West Side hounds don’t often talk about Pizzabolla, but what they say is heartening. Pizzas are fine, but pastas and salads come in for special praise. “Don’t be scared off by the checkered tablecloths,” advises theannerska, who promises that this is no tired red-sauce joint. “The food is fantastic.”

Well-executed standards include lasagna, eggplant parmigiana, and pasta carbonara. Salads–chopped, chef’s, Caesar, spinach-mushroom, arugula-roasted garlic–are fresh and big enough to be main courses, especially when ordered with grilled chicken. Michele4466 loves the vegetarian antipasto plate (provolone, fresh mozzarella, tomato, basil, mushrooms, artichoke, grilled eggplant, roasted peppers and onions)–a ton of food for $8. The wine list is short and affordable, featuring decent Italian choices. Service is warm and efficient.


Pizzabolla [Upper West Side]
654 Amsterdam Ave., at W. 92nd St., Manhattan
212-579-4500
Locater

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Seeking dinner place (with specifications) in 80s/90s/ UWS

From Mediterranean to Mexican in Queens, All Before Lunch

At Astoria’s Cafe Bar, the Mediterranean Breakfast is scrambled eggs with scallions and olives or onion and tomato, according to the menu. Menus can lie. “The cook seems to want to throw in extras, like asparagus, leeks, whatever he’s got around,” says Monkey Man Jake. With the accompanying toasted pita, tahini, and tzatziki, it’s a surprising morning feast.

In Sunnyside, the Rose serves up an authentic and well-made Irish breakfast that bests rival versions in Manhattan, says lindoca. A familial connection with the well-regarded Butcher Block assures a supply of high-quality sausage, rashers, and black and white puddings.

Mexican favorite De Mole offers a short breakfast menu of four or five choices. One good one: eggs with chorizo, rice, beans, tortillas, coffee, and fantastic cinnamon-scented hot chocolate. The eggs can come out under-seasoned, but a splash of house-made green salsa will make things right, says chefcoleman.

At Jahn’s in Jackson Heights, JH Hill’s occasional indulgence is chocolate chip pancakes–nice and moist and extremely satisfying.


Cafe Bar [Astoria]
32-90 36th St., between 34th Ave. and Broadway, Astoria, Queens
718-204-5273
Locater

Rose Restaurant [Sunnyside]
44-07 Queens Blvd., between 44th and 45th Sts., Sunnyside, Queens
718-784-0745
Locater

Butcher Block [Sunnyside]
41-12 Queens Blvd., between 41st and 42nd Sts., Sunnyside, Queens
718-784-1078
Map

De Mole [Sunnyside]
formerly El Jarro
45-02 48th Ave., at 45th St., Sunnyside, Queens
718-392-2161
Locater

Jahn’s [Jackson Heights]
81-04 37th Ave., between 81st and 82nd Sts., Jackson Heights, Queens
718-651-0700
Locater

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Breakfast Lover in Queens

Mr. Taster’s N.Y. Egg Roll Quest

New York expat Mr. Taster has been on a frustrating quest for N.Y.-style egg rolls that has led him to… Genghis Cohen. He wants to point out that a lot of places commonly recommended for N.Y. egg rolls don’t cut the mustard.

At the Canto-American Paul’s Kitchen, wonton soup is fantastic, with flavorful chunks of juicy BBQ pork, crunchy bok choy, meaty wontons and a flavorful broth boosted by MSG. Egg rolls, though, are actually spring rolls (a thin, flaky exterior rather than thick, brown, chewy skin blistered from frying) and filled with bland cabbage.

Canton Kitchen’s egg roll has a nicely crispy exterior, deep brown and bubbly, but the crispiness yields to a doughy underlayer that’s undercooked. And inside is a mass of meat spiked with bits of cabbage that’s more like a pork meatball. No dice.

Genghis Cohen, which is apparently run by a Chinese woman from New York, does the trick. The crispy-chewy skin, fried golden brown, and filling of shredded pork, cabbage, and mini shrimp are dead on. It’s still not the most flavorful filling around, but fortunately the egg rolls come with the “proper” condiments of sinus-blasting mustard and sweet and sour duck sauce.


Paul’s Kitchen [Downtown]
1012 S. San Pedro St., at 9th, Los Angeles
213-749-5004
Locater

Canton Kitchen [Culver City-ish]
12511 Venice Blvd., Los Angeles

310-398-0030

Locater

Genghis Cohen [Fairfax Village]
740 N. Fairfax Ave., Los Angeles
323-653-0640
Locater

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Canton Kitchen’s egg rolls just don’t cut it
End of the Great N.Y. egg roll debate