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Short notice - Brooklyn Museum tomorow - anything chow-worthy?

You could probably head to Villabate, either on your way into Brooklyn or back home. Great for pastries and Gelato, and open on Sundays.
http://www.villabate.net/
It's a bit out of the way from 278, but easy enough, and worth it.
have fun!

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Villabate Alba
7001 18th Ave, Brooklyn, NY 11204

Nov 12, 2011
Budino in Outer Boroughs

chard stems: what's your favorite thing to do with them?

I love chard, and it makes me crazy that most recipes tell you to either discard them or "save them for another use" (and then no advice as to what that use might be).
I've seen a few recipes for gratins...but you need a lot of stems to make that worthwhile, no?
Lately I chop them up and add them with onions/garlic at the start of a recipe that uses the leaves but am wondering if anyone out there always uses both? Favorite recipes that utilize both, maybe, like the slow cooked chard recipe in "vegetables every day" by Jack Bishop?
Thanks in advance!

Apr 25, 2010
Budino in Home Cooking

What are your favorite apple varieties, for pie and for straight eating?

tritto! my 2 favorites. Love the pinks, in particular.

Dec 22, 2009
Budino in Home Cooking

Mushy Kasha: what am I doing wrong?

Thanks everyone! Really helpful. I will try again--I'm determined!

Oct 31, 2009
Budino in Home Cooking

Mushy Kasha: what am I doing wrong?

My daughter LOVES kasha, but every time I try to make it, it comes out mushy, not fluffy.

I've done the coat-with-egg-then-toast, then add boiling water method and today I tried sautéing the kasha in butter first, then steamed with (hot) chicken stock. Both times mushy.

Too much liquid? Both recipes called for a 1 to 3 ratio.

What's your secret? Help!

Oct 31, 2009
Budino in Home Cooking

Bensonhurst/Gravesend recs?

I love L&B. We actually go there fairly regularly, and I am thrilled it's so close to school!
BUT we can't have pizza all the time. Or, I can't...husband and child might disagree. ;)

Sep 17, 2009
Budino in Outer Boroughs

Bensonhurst/Gravesend recs?

good to know!

Sep 15, 2009
Budino in Outer Boroughs

Bensonhurst/Gravesend recs?

Will definitely plan on a Bamboo Pavillion/Villabate trip soon. I've been to World Tong...do they do dim sum during the week? And good to know about Colosseo, particularly since it's the name of the best pizza in the town where I grew up. Thanks for everyone's tips...will report back!

Sep 11, 2009
Budino in Outer Boroughs

Bensonhurst/Gravesend recs?

Thanks! I actually stopped into Chang Wang (I thought it was called "Early Bird Market", maybe that's another one?)--you're right, really impressive fish and vegetables and other fun looking things. Good to know about Rimini and Torre's.

Sep 11, 2009
Budino in Outer Boroughs

Bensonhurst/Gravesend recs?

My daughter has just started at a new school near Ave P/Stillwell/Bay Parkway and I'm excited to have a reason to explore a new (for me) neighborhood. Anyone have any recs to get me started? There's a diner nearby on Kings Highway and I passed an interesting looking bakery/gelateria on Bay Parkway (starts with an "R"...Rimaldis?) and of course there's the chinatown stretch on 86th nearby.

We like it all. Will report back soon!

Sep 10, 2009
Budino in Outer Boroughs

Bizarre brownie texture

yes, that's the same recipe. Funny no one else seemed to have this problem. But yes, next time I make them I'll do it the more traditional way. As I said, the flavors were really good.

Jul 31, 2009
Budino in Home Cooking

Bizarre brownie texture

I got an advance copy of Emeril's new book and inside was a good looking chipolte brownie recipe. I love adding spice to chocolate, so I figured I'd give it a try. In the recipe, he has you melt the butter and chocolate, then add a flour/sugar/spice mixture, then add eggs. i thought that was a bit odd--don't you usually add eggs before flour? But I followed the directions to see what would happen.

The flavor is great--it's a pretty basic brownie recipe, just with the added spices--but it seemed like the fat from the butter (?) separated from the rest of the brownie and was in a melty pool on the top, even when it was cooked through. It doesn't hold together, but if you scoop it in a bowl you can eat it with a spoon...

I was also short an egg, but don't think that would give it this effect. I also used some chopped up ibarra mexican chocolate (per the recipe)...would that do it?

Why did they come out this way? Anyone know?

Jul 31, 2009
Budino in Home Cooking

Where can I grind my own peanut butter in Brooklyn?

love the honey roasted PB at Fairway.

Jul 31, 2009
Budino in Outer Boroughs

chard ...

from that same cookbook, I completely love the "slow cooked chard". Over brown rice with a little mozzarella...I could practically eat the whole batch.

Jul 28, 2009
Budino in Home Cooking

Recipes using candied ginger

really fantastic with plums. Saute a little butter, add some sliced plums and candied ginger and cook til the plums release their juice. Serve over ice cream, as part of a pavlova, stir into oatmeal...etc

Jul 28, 2009
Budino in Home Cooking

bone-in skin-on chicken thighs -- ideas for tasty, cozy, affordable please

wow Caitlin, that Ottolenghi recipe looks amazing!

Foxy Fairy, if you want something similar but less involved, just toss the thighs with a bit of olive oil and then some za'atar (I try to cover them completely) and then roast in a hot oven (425) for about 50 minutes. The house will smell amazing, and you can roast some veggies in another pan on the side. Done and delicious! I make this weekly once the weather cools down enough to have the oven hot like that for that long.

Jul 19, 2009
Budino in Home Cooking

Awesome Arepas and Pupusas hit Commack!

Thanks so much for posting about this place! Went today with family and we loved it. Fresh, tasty, decent prices and huge portions. We shared the empanadas as an appetizer--delicious. Then I had an arepa with slow cooked pork in a spicy mango sauce with pickled red onion. Fantastic. Brother had an arepa and a pupusa platter...SIL and DD had "plainer" fare that they custom built themselves--staff was very accommodating and pleasant, even when it got very busy.

I live in Brooklyn and would be a serious regular if this was nearby. Send everyone you know!!

a good place to buy mirin? and a good brand?

(Wasn't sure which board to post this on...home cooking?)

Have been using mirin more and more in my home cooking and am looking to start buying bigger bottles, since the ones I get at the PSFC are tiny (and expensive!).

Where can I go? I live in Brooklyn and can travel...willing to go to sunset park, or manhattan chinatown, if that's a good place to look, or...wherever. What would be a good brand to look for?

thanks!

Jun 22, 2009
Budino in Manhattan

Pumpkin ice cream or frozen yogurt?

I'd love to try to make this for thanksgiving this year. I'm kinda new to homemade ice cream--is the vodka/liquor necessary or does it just add a certain something?there will be a lot of kids at the table so I'm not sure I should include it.

And, do I let the custard cool before adding the pumpkin mixture?\

thanks!

Nov 17, 2008
Budino in Home Cooking

What's your "secret ingredient?"

me too. I use it in place of cinnamon in all things baked.

Nov 07, 2008
Budino in Home Cooking

desperately seeking brussel sprout sandwich

I once had a brussels sprouts sandwich from the deli on the corner of Clinton and Verandah (Verandah deli?) that was run by a French guy and is no longer there. It happened because I'd gone in for my usual sandwich of goat cheese and roasted assorted veggies, but he was out. he suggested the sprouts and some gruyere and I've been hooked since then.

I make them myself now (haven't seen this combo elsewhere) and usually do: smoked turkey, honeycup brand honey mustard, and roasted sprouts. It's fantastic.

Nov 07, 2008
Budino in Outer Boroughs

Marnick's on the beach?

good to know. Is breakfast decent, at least?

Where can we go for dinner nearby?

Marnick's on the beach?

A friend and I will be staying at Marnicks, in Stratford (or is it Lordship?). There's a restaurant on the premises that overlooks the beach. Location sounds lovely but I'm wondering about the food...anyone been?

Or, should we head elsewhere for dinner? I found a post about Lao Sze Chuan in Milford that sounds good. We'd be up for any type of cuisine, so long as the food is tasty. Cozy atmosphere is a plus--we're 2 friends who haven't seen each other in a while and we'd love to sit for a while and catch up.

Neither of us are from the area, so be specific about any suggestions! Thanks in advance.

"Jazz"-ed up about apples

I too love the pink ladies. I find they're more readily available later in the season.
I liked Honeycrisps a few years ago. Now they seem a bit...watery? We went apple picking this past weekend and even right off the tree they weren't as good as that first batch.
Haven't tried a jazz. Will keep an eye out.

Sep 21, 2008
Budino in General Topics

Tough Beans...what did I do wrong and can it be fixed?

I've heard those are great for beans. Is there a brand you recommend, or are they really all the same?

Sep 15, 2008
Budino in Home Cooking

Tough Beans...what did I do wrong and can it be fixed?

Thanks for the suggestion-- I'll definitely look into that, but I've had no problems with chick peas, or white beans in the past.

Sep 15, 2008
Budino in Home Cooking

Tough Beans...what did I do wrong and can it be fixed?

thanks for recommending that I contact Rancho Gordo. I did, and got a personal reply very quickly.
Seems I might have just had "bad luck" since everything else should have been ok...maybe should have soaked them for less time, maybe it's the beer, but many cook beans with beer to no ill effect.
He's sending me a replacement bag and wants an update as to how the next batch goes.
Hooray for small companies selling products with pride!

Sep 15, 2008
Budino in Home Cooking

Tough Beans...what did I do wrong and can it be fixed?

Yesterday I made a batch of black beans. I used 1 lb of beans (form Rancho Gordo) and had soaked them over the previous night. I then sauteed a couple of onions, added some garlic and a diced hot pepper, some cumin and chili powder and the beans. I added a bottle of beer and 2 cups of waters and let it cook. (All but the diced hot pepper was from printed recipe)

After 2 hours, the beans were still quite toothy, so I transferred them to a crockpot and let them go on low for the rest of the day.

12 hours later? Still quite toothy.

what did I do wrong? The only thing I can think is that maybe my chili powder had salt in it (It was bought in bulk, so I don't have the label). Or, are fresh peppers acidic? Should I not have included that at the beginning?

And, is there anything I can do to salvage them? The flavor is very nice...

Sep 14, 2008
Budino in Home Cooking

Salad ideas to feature roasted beets

I love a green salad with roasted beets, peaches, and feta. If I have roasted corn, I throw that in there, too.

Sep 06, 2008
Budino in Home Cooking

Brooklyn College Area

The Cornbread Cafe on Flatbush near Farragut/Glenwood has been getting a lot of favorable neighborhood buzz lately.

Sep 05, 2008
Budino in Outer Boroughs