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

Filet of Petri Dish

Filet of Petri Dish

The same technologies scientists use to grow human tissue in a lab may one day be used to grow animal tissue to feed the world. READ MORE

Twice as Expensive, Half as Good

Twice as Expensive, Half as Good

London is one of the world's most expensive cities, but you don't have to spend big to eat well. If you're visiting and on a budget, you can easily shave a few pounds off your food and drink bills by following these rules. READ MORE

Kozy Shack Pudding

Kozy Shack has some new flavors!

Black Forest is the usual chocolate pudding, with black cherries at the bottom. Cherries Jubilee is vanilla pudding with black cherries. Caitlin McGrath found the cherries to be of good quality, but the effect was just too sweet.

Lgoodwood tried Kozy Shack’s Bananas Foster and found it delicious, but a bit heavy on the cinnamon.

Their coffee pudding has been around for a while. The natural coffee flavor is light (think Breyer’s coffee ice cream) but true.

Of course, Kozy Shack rice pudding is an old standby, and very tasty. The regular rice pudding is like what you’d probably make at home, and the one called “European” has more spice.

There’s also a Kozy Shack by Request line of puddings with no sugar added.

Board Links: Kozy Shack Pudding: So Many New Flavors

Is it a Maine Lobster?

Homarus Americanus is the Latin name for lobsters from the North Atlantic. They are sometimes refered to as Maine lobsters, but not all these critters come from Maine.

American lobsters thrive in the cold waters of the Atlantic, including New England as well as Canada (so your Maine lobster may well be Canadian). Fishmongers can usually tell you where your lobster’s from, but the news is that lobsters from Maine will soon wear tags to make them easily identified.

Here’s some interesting reading on the topic.

Board Links: Lobster tag–certifiably in Maine?

Freezing Marinated Meat

It’s perfectly fine to freeze pre-marinated meat for later cooking, provided you’re using fresh meat that’s never been frozen (refreezing defrosted meat deteriorates its quality and invites bacterial contamination). Defrost marinated meat in the refrigerator, and use within a day to avoid overmarination.

Non Cognomina offers some tips for both freezing and defrosting marinated meats:

Freezing: Place marinated meat in Ziploc-type freezer bags, squeeze out as much air as possible and lay bags flat on a sheet pan in the freezer until meat is completely frozen. Then stack bags in a flat container or put them in a larger bag to protect them from breakage.

Defrosting: thaw in a glass or plastic bowl in the fridge, in order to contain any leakage.

Board Links: Is it OK to Freeze Marinated Meat ?

Xiao La Jiao: Hot New Sichuan Contender in Flushing

Xiao La Jiao shows its Sichuan chops in its aromatic, powerfully seasoned lamb with hot and spicy sauce. “Absolutely excellent,” promises JMF–juicy, tasty meat covered in a paste of cumin, chiles, and Sichuan peppercorns, delivering “just the right heat, spice, and tingle.” Braised sliced fish in spicy soup base is another knockout: firm, very fresh fish with vegetables in a complex broth, topped with a sheen of chile-Sichuan pepper oil.

Also recommended at this newish Flushing restaurant: crust of cooked rice with pork. Tender sauteed meat in a deep, nuanced sauce is poured over freshly fried rice cakes, which sets off a racket of sizzling and popping. Don’t miss brightly flavored small dishes, like kelp in garlic sauce, spiced Sichuan peanuts, and spicy, sesame-scented bamboo shoots.

It’s hard to discuss New York Sichuan without considering board favorite Spicy and Tasty, just a block away. Xiao La Jiao appears to measure up. JMF declares that the newcomer is flat-out better. For joekarten, it’s just as good but different, “a bit less elegant and a bit bolder, maybe more rough-hewn in presentation and palate.” And at least for now, he adds, it charges much less for much larger portions.

Meanwhile, Spicy and Tasty hasn’t lost a step. Current chowhound favorites include eggplant with garlic sauce, cold beef stomach in spicy oil, shredded dry bean curd with celery, and squid with pickled turnip in spicy sauce. Also, fiery yet multidimensional shredded pork in fresh hot pepper, “one of the best Sichuan dishes I’ve ever had,” writes Brian S. “The waiter grimaced as if it were so spicy it was hurting him through the plate.”

Xiao La Jiao, a.k.a. Little Pepper [Flushing]
133-43 Roosevelt Ave., between Prince St. and College Point Blvd., Flushing, Queens

Spicy and Tasty [Flushing]
39-07 Prince St., between Roosevelt and 39th Aves., Flushing, Queens

Board Links: Spicy & Tasty in Flushing To Takeout
xiao la jiao–Anyone been?

Talking Pizza on the Lower East Side: Pala AND Ronald’s

Maybe it was the by-the-foot pricing, or maybe the exotic toppings that include pumpkin-and-pancetta but not classic New York sauce-and-cheese. For whatever reason, it took a while for hounds to grok the slightly upscale Roman-style pizza at Pala on the Lower East Side. Now, six months after it opened, the place seems to be gaining a following.

Fans love its light, crispy yet chewy crust, which it approaches with high seriousness. “Our waiter went into a spiel about the multiple flours used, the high water content of the dough, and the owner’s Ph.D. in chemistry,” says Sanjay. “I don’t know if that’s what does it, but it sure is a great crust!” Among the toppings, winners include the Arrabbiata (cherry tomatoes, garlic, hot pepper), Medillanum (asparagus, Gorgonzola, fior di latte mozzarella), Forza Roma (roasted peppers and mozzarella), and Ubraico (pancetta, mozzarella, wine-cured goat cheese), which delivers “a whirlwind of flavors and an absolute euphoric experience,” raves suzie bauer.

“If you are looking for the typical New York slice, this is not the place,” she adds. “The pies are oblong, and most slices are squares except for the corners of the pie. A slice is about the size of a Sicilian, except it is not as thick and doughy–a major plus, in my opinion.” Dissenters find prices high and the crust low on flavor.

A few blocks south, Ronald’s sounds like a nice neighborhood joint for thin-crust pies. “Darn good!” exclaims Wingman. “Very fresh ingredients and a fairly crispy crust. Thankfully there is an option for delivery on the Lower East Side!” The crust carries the smoky scent of the wood-burning oven, says adam, who likes his topped with sausage and fresh ricotta.

Beyond pizza, this successor to the now-defunct New Sicca’s at Allen and Rivington offers a traditional menu of salads, appetizers (fried calamari, soup, stuffed baked clams), chicken and veal entrees (francese, Marsala, piccata), and more. adam reports nicely done pastas and a standout caesar salad with just enough anchovy kick.

Pala Pizza Romano [Lower East Side]
198 Allen St., between Houston and Stanton, Manhattan

Ronald’s Pizza Cafe [Lower East Side]
74 Orchard St., between Broome and Grand, Manhattan

Board Links: Ronald’s Pizza Cafe?
Krunch Pizza
best pizza in manhattan?
Pala pizza- 198 Allen Street
Palà LES?
BEST Pizza on the Lower Eats Side

Madame, You’re Beautiful!

The croque madame at Bluebird Cafe is a thing of beauty, says Bob Brooks–good bread, good prosciutto, good creamy mornay sauce. And not too big (you know, French women don’t get fat); just the right size for a super-rich sandwich. The egg may be cooked on the firm side, though. Beautifully ripe tomatoes and fruit come on the side.

All the sandwiches are excellent, adds Dommy–a lot like those at Surfas’ cafe (see also ChowNews #211), but more variety. The grilled vegetable sandwich is truly tasty. Plus, delicious cupcakes–chica recommends red velvet and carrot cake.

Blue Bird Bakery [Culver City-ish]
8572 National Blvd., at Hayden, Culver City 90232

Surfas [Culver City-ish]
8777 W. Washington Blvd., at National, Culver City 90232

Board Links: Bluebird Cafe–Culver City

Punch Knocks Out a Good Onion Ring

The former Royal Star is now a sleek, clubby joint by the name of Punch Grill. Flat screen TVs, a nice bar area, and new booths define the look. The menu is inoffensive, perfect for the bar crowd (or an upscale office lunch)–salads, soups, pastas, entrees, and sandwiches. Says southbay hound, onion soup is good and hearty, Maui onion salad with avocado and manchego good but skimpy. Caesar salad, solid. Seared ahi sandwich and grilled chicken sandwich are both nicely executed, but the real standout is the onion rings–light and crispy, with a peppery hint. Some of the best in LA.

Punch Grill [Beaches]
3001 Wilshire Blvd., at Stanford, Santa Monica 90403

Board Links: Punch Grill–Wilshire and Santa Monica (review)

J’s Pots of Soul, with Pumpkin Pancakes

J’s Pots of Soul is, unsurprisingly, a soul food restaurant…and a fine one at that. It’s small, tidy, and covered with posters of Muhammed Ali and Josephine Baker. They serve breakfast and lunch, Tuesday through Sunday. The breakfast menu includes about nine items, and lunch is three: fried chicken wings, meatloaf, and salmon croquettes. There are also specials, like pumpkin pancakes.

An order of chicken wings is four very large wings in good batter–tasty and satisfying, says jaweino. Sweet, cinnamony yams are a delicious side order. There’s also great cornbread, with bits of red bell peppers baked in.

Pumpkin pancakes are awesome…when they have them. An order involves two very large pancakes with two eggs and two slices of perfectly crispy bacon. The pancakes are distinctly pumpkiny, and served with a pitcher of warm syrup and a pitcher of warm clarified butter. Why don’t more places serve it this way? Because they don’t love you. That’s why.

J’s Pots Of Soul [Western Addition]
203 Octavia St., San Francisco

Board Links: J’s Pots of Soul