Insights, tips, and restaurant reports from CHOW editors and Chowhound.
The special burrito menu at Hot Shop is exciting, though perhaps offensive to sticklers for authenticity. But sticklers for authenticity probably wouldn’t be reading a Chow Digest entry called “Honey Curry Burritos,” now would they? So go get some of their awesome Afghan style burritos, urges Agent 510. The Tropical features meat (tender chicken or lamb) marinated in garlic and lime sauce, served with rice and black beans cooked with oregano, says Sophia C.. There are awesomely weird burritos, like honey curry or artichoke. It’s like what you’d get at a silly fusion wrap place, but executed with soul. And it’s cheaper, says lmnopm.
All the meat is halal.
Hot Shop [East Bay]
909 San Pablo Avenue, Albany
Hot Shop, Albany
There’s a new upstart in the much-contested 22nd-place spot on Melanie Wong’s rankings of ramen for the Bay Area. Kumako specializes in New York-style ramen, using a lighter and spicier stock than what you might be used to. Of the many broth options, the chef recommends miso, tonkotsu (pork bone), and shoyu (soy sauce).
The tonkotsu stock is milky-colored, much lighter and less greasy than other Hakata-style stocks in the area, and guaranteed not to put you into a lard coma. It’s spiced with garlic, a healthy dose of ginger, a whiff of anise, and much less salt than most ramen. $6.90 gets you a bowl with thick cut, tasty char shu, fermented bamboo shoots, nori, and bean sprouts, and, unfortunately, softish, gummy noodles. The only optional topping is extra char siu, but the deliciously roasted pork may be the best thing about the place–“it kinda blew my mind,” says kewlio.
Kumako [South Bay]
211 E. Jackson St., San Jose
New York Style Ramen @ Kumako in San Jose
This chocolate malted cake is Divamac’s favorite–she says it tastes just like a giant Whopper!
1/2 cup butter, softened
1 1/3 cups sugar
1 cup malted milk powder
3/4 cup (packed) cocoa powder
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 3/4 cups half and half
Chocolate Malted Frosting–recipe below
Preheat oven to 375F. In a large bowl, beat together butter and sugar until light and fluffy; add malted milk powder and cocoa and beat just until mixed in. Add eggs and beat well. Sift together dry ingredients and add to chocolate mixture alternately with half and half. Spread evenly in a well-greased 9×13” pan, and bake 35-40 minutes or until tester comes out clean. Let cool in pan completely before frosting with chocolate malted frosting.
Chocolate Malted Frosting
1/2 cup half and half
1/2 cup malted milk powder
1/2 cup butter, softened
1/2 cup (packed) cocoa powder
2 1/2 cups powdered sugar
Stir together half and half and malted milk powder and let stand 15 minutes to dissolve the powder. In a medium bowl, beat together the butter and cocoa. Add malted milk mixture and beat well. Add powdered sugar and beat on high until fully combined.
RECIPE: Chocolate Malt Cake
If you like your pizza crust crisp and its top gooey, then don’t reheat your slices in the even. Yes, Virginia, even if you have a pizza stone, skip the oven, says Chas. Instead, put them in a non-stick frying pan over very low heat. Cover the pan and check it every couple of minutes until the top is melted and hot. At that point, the crust should be nice and crisp.
Best way to reheat pizza…?
Cocoa nibs are the very essence of chocolate. They’re shelled, roasted cocoa beans that have been ground into little bits. You can use them in baking where you’d use nuts, to add a bit of cocoa-intense crunchiness. They’re particularly wonderful in brownies.
In this recipe they’re used in a salad
They’re a fabulous addition to banana bread, says Brandon Nelson.
The Chocolate Factory carries nibs, as does Scharffen Berger.
They’ve been spotted at Williams-Sonoma, too.
what to do with cocoa nibs
Sheer Bliss is an ice cream company out of Florida. They make a pomegranate flavor with tiny dark chocolate chips. Every bite is a creamy, sweet mouthful, says Chiba.
Check out the store locator to try it for yourself.
Sheer Bliss POMEGRANATE Ice Cream
A day after the news about the New York City Health Department’s proposal to ban trans fats in restaurants was first reported, the Crisco is really hitting the fan. News outlets from Beijing to Boston are weighing (heh) in on the topic.
The New York Times’ follow-up (registration required) by Thomas J. Lueck and Kim Severson hits several NY eateries that have already replaced the trans fats, a move the Health Department has been recommending for the past year.
Let me tell you, it is healthier, the product does taste better,” said Sanford Levine, 64, who owns the Carnegie Deli and has found alternatives to almost all its cooking oils and shortenings that contained high amounts of artificial trans fats. “Nobody has complained so far,” he said.
Still, more than half the restaurants in NYC still use trans fats, according to the article, and the Health Department may be in for some legal wrangling, courtesy of large fast-food purveyors.
For the most part, the reaction has been stronger on political websites than food sites. Bloggers on the right are quick to indict the “leftist busybodies.” The terms “fascism” and “nanny state” are getting a workout today, too.
Lost in the shuffle: The Health Department also wants restaurants to list the calories on its menus and menu boards. Wouldn’t a little box with a hugely high number in it look spiffy on the menus in New York’s fanciest eateries?
The blog world has officially gone pizza-crazy. As Stephanie reported here on The Grinder, last week Jeff Varasano posted what is possibly the most incredible reverse-engineered recipe ever (not to mention the best piece of service journalism I’ve ever seen). In the days immediately thereafter, so many people scrambled to view the recipe—the result of Varasano’s six-year quest to reproduce NYC pizzeria Patsy’s pie—that his site couldn’t handle all the hits and had to shut down for a couple of days. The brave pizza chroniclers at Slice volunteered to mirror it on their site, risking traffic-overload themselves so that the world would not be deprived.
Oddly enough, while much of the recent pizza-centric blog talk is understandably in response to this one recipe—like Heidi’s great pie-focused post at 101 Cookbooks last week—there’s also quite a bit of seemingly independent discussion of the doughy dish. Chubby Hubby shows off his incredible-looking truffle pizza today; a Chowhounder solicited advice last week on getting a good rise out of his dough; and clear over in South Africa, Cooksister ponders pimped-out pies (with an instructive photo essay on how to top your ‘za with Mickey D’s cheeseburgers and fries).
Is there something in the air that’s making everyone think about pizza at the same time? The fact that World Bread Day is just around the corner could have something to do with it…
Serving wines slightly cool allows more flavor to come through. READ MORE