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

At Prosperity Dumplings, a Wealth of Cheap Eats

The latest five-for-a-buck Chinese dumpling joint to turn up on hound radar is Prosperity on Eldridge. It offers a familiar lineup of fried or boiled dumplings, plus sesame pancakes, noodle soups, and a handful of Fuzhou-style bites like peanut noodles. “Can’t say enough good things about Prosperity or its proprietors,” raves Nosher, who gives the friendly newcomer the edge over Dumpling House a couple blocks to the north. bolletje puts it a rung below Chinatown’s Tasty Dumpling.

Like most of the other dumpling contenders, Prosperity makes a great cheap sandwich by stuffing fresh-griddled sesame pancakes with meat and a lively, banh mi-like vegetable slaw. The beef-vegetable version is terrific, says Nehna, who adds that a mere $5 will buy two of them plus 10 dumplings and bottled water.

Prosperity Dumplings [Lower East Side]
46 Eldridge St., between Canal and Hester, Manhattan

Dumpling House [Lower East Side]
118A Eldridge St., between Broome and Grand, Manhattan

Tasty Dumpling [Chinatown]
54 Mulberry St., between Bayard and Mosco, Manhattan

Board Links
Best Chinatown not dim sum, not noodles, not viet
Manhattan Chinatown Report (long)
Skyway Malaysian (On Allen and Canal)

Get the Banana

Just get the banana gelato at Bovolo. This advice applies to you even if you don’t like bananas. “It sings with ripe, floral banana-ness swathed in silk,” raves Melanie Wong. Other winners: lovely, complex “Garden” gelato, fragrant with mint, thyme, and rose; flavorful peach prosecco gelato; and damn fine currant black tea gelato. The flavors are so intense and absorbing that you may feel obliged to sit on the sunny patio to enjoy your gelato. A “single” size costs $3. Also, you can get a frequent buyer card, which entitles you to one free gelato once you buy ten. Go nuts.

Bovolo [Sonoma County]
106 Matheson St. (inside Plaza Farms), Healdsburg

Board Links
Bovolo’s Gelato
More Gelato Greatness at Bovolo in Healdsburg

Heavenly Hummus

Looking for high-quality batches of wholesome hummus?

Nyala’s unusual hummus, with a hint of cumin that sets it apart from the rest, arrives as an amuse-guele at the start of every meal.

The Newsroom Cafe’s hummus is served as an appetizer with a healthy portion of grilled vegetables and yummy flatbread.

Although short on ambience, Skaf’s might be the best hummus in LA, and ambiance doesn’t make hummus taste any different, says Das Ubergeek. Alcazar ranks a close second.

The sprouts vendor at the Hollywood Farmers’ Market makes very good hummus.

Mom’s Products sells hummus, pita, chips, and other mezze in various farmer’s markets all over town. Their roasted garlic hummus is particularly great.

Instead of choosing ordinary pita to go with your take-home hummus, bernardo urges a visit to the organic fresh bakery at Wholesome Choice market, which continuously rolls out an irresistible assortment of hot-from-the-oven flatbreads. Sangak is a favorite; it’s a chewy, onion-y, delicious concoction double the size of a placemat.

Cafe Dahab is an Egyptian Cafe and hookah bar whose hummus is the real deal, according to some Yemeni and Lebanese filmmakers who frequented the place last year, Kris P Pata recalls.

Nyala Ethiopian Cuisine [Fairfax Village]
1076 S Fairfax Ave., Los Angeles

Newsroom Cafe [Fairfax Village]
120 N. Robertson Blvd., Los Angeles 90048

Skaf’s Grill [East San Fernando Valley]
6008 Laurel Canyon Blvd., North Hollywood

Alcazar [West San Fernando Valley]
17239 Ventura Blvd., Encino

Hollywood Farmers’ Market [Hollywood]
1600 Ivar Ave., Los Angeles

Mom’s Products [North OC]
at farmers’ markets all over town
7441 Cerritos Ave., Stanton
714- 995-1705

Wholesome Choice [South OC]
18040 Culver Dr., Michelson, Irvine

Cafe Dahab [Sawtelle Strip]
1638 Sawtelle Blvd., Los Angeles

Board Links
Best Hummus in L.A.

Addictive Cilantro Rice

Robert Lauriston says his wife’s cilantro rice is simply addictive, and megek raves that it’s fantastic–“tangy and spicy and flavorful.” You can use whatever kind of rice you like.

Cook rice using your preferred method, using 1 tsp. salt per cup of rice. For each cup of rice you cook, puree the following in a blender and stir well into the rice once it’s done:

2/3 cup cilantro, loosely packed
1/3 cup chopped onion
1/4 cup chopped scallions
1 jalapeno (or to taste)
1 Tbsp. lime juice
1 tsp. olive oil

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Cilantro rice

Savory Uses for Coffee

A bit of coffee enriches the flavor of chili and baked beans. You can deglaze your pan with coffee to make a nice sauce for any stewy red meat dishes, just as you would with wine, says piccola.

Davwud shares his method for a southern classic, red eye gravy: fry a ham steak until it starts to brown. Add coffee and a wedge of onion and simmer until the ham starts to come apart at the seams, where the muscles attach. It’s perfect over grits, and also goes well with home fries and scrambled eggs.

Board Links
What to do with too much coffee?

Baby Pineapples

Baby pineapples are kissing cousins to the common pineapple we see most often. They’re delightfully sweet, and a perfect size for two. They’re not cheap, but they also contain no core, so they’ve got more edible flesh than you might suspect.

The ones from Costa Rica are very nice, sweet and honey flavored, with a bit of tartness. Buy them when firm, and slightly fragrant. Lunchbox likes them about a day overly ripe.

The Queen Victoria variety from South Africa weighs only about a pound and a half, but it’s packed with deliciousness. JMF pronounces it the best pineapple he’s ever had.

They sure are cute!

Board Links
Baby pineapples–decoration or food?

The Fat of Your Choice

For cooking, there’s more to choose from than just butter or Crisco; there’s also duck fat, goose fat, bacon grease, and, of course, lard.

For many bakers, lard is the shortening of choice. Good lard makes a lovely biscuit or pie crust. There’s a difference in lard quality, you ask? Of course. The quality of lard depends on how the fat was rendered. The pure white supermarket lard is not great; it’s been processed and hydrogenated, says JMF. A Mexican grocer is a fine place to buy good lard; if you’re lucky, they’ll have made it themselves. It’ll be a tan color, and retain a bacony flavor. The best lard is called “leaf lard,” and comes from around the hog’s kidneys. It doesn’t have that porky flavor; it’s clean.

Karl S notes that some markets will carry fresh geese during the Jewish New Year and Chanukah. You can get about a quart of goose fat from cooking just one goose. It’s better than duck fat, he says.

Save your bacon and poultry fat for cooking. All of them will keep a long time in the fridge, and they also freeze well.

Board Links
Lard–to use or not to use? [moved from Home Cooking]

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