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White Lily Flour in Manhattan?

Fairway is carrying Aunt Jemima self-rising now. It's the closest thing I've found in the city to decent biscuit flour.

Apr 05, 2012
LostBread in Manhattan

Asian Seafood and Grocery in Sunset Park

I found them at Hong Kong Supermarket in flushing, along with pandan leaves and frozen galangal about a year ago. We ended up going to the market on 63rd and 8th Ave on Sunday and found shrimp with the heads on and all of our chinese needs, but no kaffir lime. I'll have to try Eataly, though that is intensely weird :)

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Hong Kong Supermarket
37-11 Main St, Queens, NY 11354

Oct 12, 2011
LostBread in Outer Boroughs

Asian Seafood and Grocery in Sunset Park

I'm in need of kaffir lime leaves and shrimp with their heads on. Anyone know of a good place to go in Sunset Park for these? I've gotten such things previously in Flushing and Chinatown, but seeing as we live in Gowanus now and have a car, I thought Sunset Park might be my best and closest option. Thanks!

Oct 10, 2011
LostBread in Outer Boroughs

One Long, Edible Weekend in London: Please critique and suggest!

Thanks for the vote of confidence! Roganic does look delicious; I'll see if we can get in....

Oct 10, 2011
LostBread in U.K./Ireland

One Long, Edible Weekend in London: Please critique and suggest!

Oh, dear! Now I want to extend my trip by three days to get the rest of these in. The Bull and Last will definitely work for lunch when we go up to see the Freud Museum and Keat's house. The plating at Roganic reminds me of Daniel Humm's at Eleven Madison Park here, but there was no chicken salt on the fish when we went. There was, however, a malted, local-milk egg cream, but that cherry soda looks equally good.

Oct 07, 2011
LostBread in U.K./Ireland

One Long, Edible Weekend in London: Please critique and suggest!

Okay. Here's the modified eating calendar:
Friday - noshing on pork pies at Borough Hall / Wild Honey for supper (I was mistaken about Dinner, it's Sunday)
Saturday - Hereford Road
Sunday - Dinner
Monday - Harwood Arms
Tuesday - pre-theatre tapas at Terroirs or Mezzanine
Wednesday - big solo cream tea

Thinking we'll do Indian for lunch one day, unless we find we've had an ample sufficincy of British food before that--right now all these game birds and meat pies are sounding too delicious. Do let me know, please, if we're making any mistakes!

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Hereford Road
3 Hereford Road, London W2 4AB, GB

Oct 06, 2011
LostBread in U.K./Ireland

One Long, Edible Weekend in London: Please critique and suggest!

Ha! I love the idea of having a pork pie posted to the hotel! But I think I'll try Ginger Pig instead :-)

I'm going to see The Veil at the National Theatre Tuesday and Saved at the Lyric Hammersmith Wednesday. I guess either Mezzanine or Terroirs could work for the NT, unless it's unreasonable to think I can just walk across Waterloo Bridge after a drink and some tapas at the latter. Would I need a reservation at either? As for Hammersmith, I'm tempted just to gorge myself at tea unless someone has a good idea for that neighborhood. Would it be awkward for me to have cream tea at, say, Palm Court at the Langham, alone?

Now, I'm torn between Quilon and one of the Arbutus places (we overdo it on hummus on a weekly basis due to the Lebanese in our neighborhood in Brooklyn). The Wild Honey sample menu looks the most interesting of the three Arbutus places--does that hold true in reality or am I overly swayed by the warning about shot in the game meats?

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Quilon
41 Buckingham Gate, London, Greater London SW1E 6, GB

Palm Court
1c Portland Place, Regent Street, London W1B 1JA, GB

Oct 06, 2011
LostBread in U.K./Ireland

One Long, Edible Weekend in London: Please critique and suggest!

One more thing: There was a sadistic article in Saveur last month about the butchers of Louth, Lincolnshire, that made me half-desperate for a pork pie and a Lincolnshire sausage. Where would I find such things in the great city of London?

Oct 06, 2011
LostBread in U.K./Ireland

One Long, Edible Weekend in London: Please critique and suggest!

First, a thank you--This board took such good care of my husband and me last time we went to London. We were actually shocked, I'm sorry to say, at how well we ate. Granted, we are horrible food-snobs, having grown up in New Orleans and living now in NYC, but, my goodness is British cooking is better than it sounds!

Anyway, last time we enjoyed St. John Bread and Wine, Hereford Road, Tayyabs, and The Wolseley, and I had an excessive number of lonely teas looking out from the top of the National Portrait Gallery.

This time, our concierge scored us a table at Dinner Friday night, then we were planning to return to Hereford Road Saturday (perhaps it was because we got caught in the rain on the way there, but we couldn't have had a lovelier meal), then Sunday is a question mark, then Monday either Harwood Arms or the real St. John (reservations at both to be safe, but I promise I practice strict catch and release restaurant fishery, unless I'm REALLY hungry). I sense that we are falling into a pattern... Is this too redundant? Any advice on Sunday dinner (or lunch or can I drag my reluctant husband to fabulous high tea somewhere?)--more Indian might be good (or again, too redundant?) but my impression is that Tayyab's is the best around. Am I wrong?

Also, when he's at work Tuesday and Wednesday, I planned to go to the theater. Perhaps grazing through Borough Market is in order for a single girl's early dinner? What else would you recommend--I'm actually rather happy eating alone as long as I have a book and the waiters aren't mean to me.

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Hereford Road
3 Hereford Road, London W2 4AB, GB

St. John
26 St John Street, London EC1M 4AY, GB

Dinner by Heston Blumenthal
66 Knightsbridge, London, England SW3 1, GB

Oct 06, 2011
LostBread in U.K./Ireland

Is Registering for a $2,400 Espresso Maker Rude?

I agree that registering for an expensive espresso machine is less than gracious--it makes the smaller, reasonably sized gifts on the registry look ungenerous.

There's a easy workaround though. Many stores that do registries don't actually ship you the items as they come but rather give you the credit for, say, 12 place settings, five egg spoons, and an enamel-ware tagine, as this saves you the annoyance of having 12 champagne flutes but no water glasses. Why not register for extra place settings of your china or glasses or flatware--anything that you'll get some of anyway--then use the excess credit for your espresso machine. That way, you won't have to be tacky, you'll get what you want, and you'll be able graciously serve any gift givers dinner on the lovely plates they "bought" for you.

Oct 06, 2011
LostBread in Features

Edit my Paris Eating Itinerary?

Humph. Maybe there's a bandwidth problem?

I haven't been able to get through to Spring either. Let me know if you do!

Aug 17, 2010
LostBread in France

Ain't Dere No More--St. Claude, St. Roch

Wow. Thank you for all that wonderful advice. I wish I was home right now so I could go do some research on the ground, but I guess I'll have to settle for nola.com. If you take pictures of those uncovered bars or know of any around, I'd love if you could post.

Martin Bros sounds promising. And god, sweet potato cookies. If it weren't so darn hot I'd try to invent a batch right now.

This whole thing is taking me down a rabbit hole--maybe I should be writing a culinary history instead. Somebody should.

Aug 17, 2010
LostBread in New Orleans

Ain't Dere No More--St. Claude, St. Roch

That would be awesome! Now I'm thinking anything we lost from N. Claiborne might be perfect. Can't think of a better destroyer than the I-10.

Aug 17, 2010
LostBread in New Orleans

Ain't Dere No More--St. Claude, St. Roch

Mmm. Eggs Remoulade and stuffed artichoke intrigue. Is that a hard-boiled egg. Tell me more about this maylie's...

Aug 17, 2010
LostBread in New Orleans

Ain't Dere No More--St. Claude, St. Roch

That's not a bad spot--remember anything about the place or the po-boys that I can't make up from thinking about Domilise's?

Aug 17, 2010
LostBread in New Orleans

Edit my Paris Eating Itinerary?

Thanks for the help! Lunch there sounds great. I'll see if I can work out my time zone math and call. BTW, bdachow, try Skype, if you don't have a decent international cell phone plan. The fidelity is great and, so far, I've made 5 reservations for 45 cents in calling fees. Not to be an advertisement or anything...

Aug 14, 2010
LostBread in France

Ain't Dere No More--St. Claude, St. Roch

Y'all are the best, and I'm sorry if I've induced particularly painful nostalgia. If anyone's a real masochist, and wants to go into loving detail, I'd love to hear it.

Aug 14, 2010
LostBread in New Orleans

Ain't Dere No More--St. Claude, St. Roch

In some further research, I came across Moe's Pie Shop, which was on N. Claiborne before the 1-10 was jammed in. Anybody remember it?

Aug 13, 2010
LostBread in New Orleans

Edit my Paris Eating Itinerary?

ooh, I'd love to hear. Anychance in Hades we'd get in?

Aug 13, 2010
LostBread in France

Ain't Dere No More--St. Claude, St. Roch

Kind of a strange request--I'm writing a piece of fiction in which an old man wanders off in search of a delicious something and finds that it's no longer there. All of my lost goodies are too recent for him, and my parents' are in the wrong places, but I'm thinking along the lines of a roll-mop or a jelly doughnut from Long's. Anybody got anything you'd love to have right now if you could? Anywhere walkably up-river from Esplanade, lakeside of Rampart would be particularly of interest. I'll even name the old guy after you if you want. Well, maybe :)

Aug 13, 2010
LostBread in New Orleans

Del Re Knife Truck

Thanks to the whole board for saving the Lady Sabatier from Mr. Del Ray who is parked down on Smith Street as I type.

Falconress--I'd like to get your magical honer but the link is broken. Would you mind putting the name of the device out here or try linking again? Thanks!

Aug 04, 2010
LostBread in Outer Boroughs

Edit my Paris Eating Itinerary?

Thanks to both of you!

Aug 04, 2010
LostBread in France

Edit my Paris Eating Itinerary?

Ok. Lipp settled for Saturday and Pre Verre for friday. Everyone else is on vacation. The reservation question becomes important--is it foolhardy for me to wait until the reopenings (23rd for Jadis and Auguste, 31st for L'Ami Jean and L'Agrume) before hammering down the rest of the itinerary? Or should I call my second choices (Christophe and Papilles, then untold others) now?

Aug 03, 2010
LostBread in France

Edit my Paris Eating Itinerary?

Thanks for the market tip! I only knew about the market on Raspail--my husband's in big trouble. Going to markets with me exhausts him utterly, but if he stayed home eating croissants, who would carry the bags?

Aug 03, 2010
LostBread in France

Edit my Paris Eating Itinerary?

My husband and I will be in Paris the second week of September after a week in Burgundy (and two days in Lyons). I'd love it if the savants would take a look at our itinerary and help me through the doubled and tripled days. Also, if anyone has a sense of how likely it will be to get a reservation at these places after they come back from the congé annuel, I'd appreciate the information. Thanks!

Saturday -- Brasserie Lipp (I know, I know--for personal reasons, it's non-negotiable)
Sunday -- lunch at Comptoir du Relais? Baratin? Liza? (depends on what we're up to/how we're feeling) / Dinner at a friend's
Monday -- Les Papilles / L'Agrume / Jadis
Tuesday -- Auguste / Christophe
Wednesday -- Chez Omar / L'Atlas
Thursday -- Dinner at our apartment with friends (this is a good market day, right? Not that it matters utterly as we're near Le Grand Epicerie)
Friday -- L'Ami Jean / Pre Verre

Aug 03, 2010
LostBread in France

Paris Favorites, Guilty Pleasures and Last Meals

I lived for a year in at the very bottom of Monparnasse on an au-pair's allowance, and now that I'm going back with my husband, I realize I don't know where to take him to eat. I find myself longing for a doner kebab with fries and a smear of harrissa, a pain aux raisins from an art nouveau patisserie near the Convention metro, and the lusciously huge salade des haricots verts at the Brasserie Lipp where the waiters were always kind to me when I came in alone, in a fit of luxury-deprivation, but where I still had to order a chicken I didn't want since, as the menu says "a salad is not a meal."

The board is full of bistros and stars and I've been drowning, cross-referencing with lefooding.com, getting rejected from Bigarrade and Comptoir du Relais because they are complet, and by others' answering machines because it's August. (We're going in September). What I would really like to know of the board's savants is what you LOVE to eat in Paris. What would be your last meal? Where would you go if you'd been away for years? What are your guilty pleasures? Help me make up for the year of food I missed (aside from those doner kabobs).

Aug 02, 2010
LostBread in France

Preparing Dry Hominy

Thanks, both of you! I feel much more confident now--but I'll certainly start cooking it as soon as the 8 hours are up.

Mar 03, 2010
LostBread in Home Cooking

Preparing Dry Hominy

I have a bag of dry hominy from Kalustyan's that I'm struggling to figure out how to cook. I can't tell if the recipes involving soaking in lye or baking soda are for MAKING hominy from whole corn or PREPARING purchased dry hominy. My Joy of Cooking offers the clearest advice--it says to soak the dry hominy for at least 8 hours then boil for 2, which I'm currently doing, but I don't want to plan on a nice pozole supper if I'm still going to have to lye, shell, and flower this stuff after those ten hours are up. Can anyone give me a definitive answer? The description on the bag is as follows: "Posole,White,Giant/ White Corn Hominy( Algonquian), It Is An Unusually Largest White Corn Kernals, Hulled & Germ Removed" and it looks like bloated corn kernels that don't appear (though I may be wrong) to have skins. They do, however, have little feet where I presume they used to be attached to the cob, but the feet are white, not black, as in all of the lye recipes...

Mar 03, 2010
LostBread in Home Cooking

What foodstuffs should I buy to bring home?

I love Steen's on my pancakes and waffles too, but it's also great in gingerbread, homemade pecan granola (instead of maple or honey), and even in drinks. A rum cocktail with cane syrup instead of simple? YUM.

Feb 08, 2010
LostBread in New Orleans

King Cake for Exiles with Ovens

Hey, sorry for the delay--here it is:

KING CAKE (adapted from "Rosca de Reyes" in THE ART OF MEXICAN COOKING by Diana Kennedy)

THE STARTER
1 lb (4 scant cups) unbleached flour
1/2 oz (1 1/4 tsp) salt
scant 1 oz (3 scant tbs.) cake yeast OR 1 1/2 scant tbs dry yeast
1/2 cut plus 2 tbs water
3 large eggs, beaten

Combine the flour, salt, sugar and yeast in the bowl of your mixer and gradually beat in the water and eggs. Continue beating until the dough forms a cohesive mass--about 5 minutes. It will be sticky and shiny. Cover the bowl with plastic wrap and set aside in a draft free place for 2 hours to rise.

THE DOUGH
1/2 lb (1 cup) sugar
7 oz (14 tbs) unsalted butter, softened
1 lb (4 scant cups) unbleached flour
8 egg yolks
1/4 cup water
1 tsp orange flour water
1 tsp vanilla
1 tsp cinnamon
several gratings of nutmeg

Tear the starter into pieces and beat in the sugar and butter. Continue beating, gradually adding the flour and egg yolks. Beat in the water and flavorings. The dough should be smooth, shiny, and sticky, and it should just hold its shape.

Cover the bowl and leave to rise for about 1 1/2 hours (or overnight in the refrigerator).

Grease a large baking sheet or two half-sheet pans. Turn the dough out of the bowl and form into a cushion. Poke a hole in the middle and work it into a circle. (If you're using two pans, make two circles!). Hide your baby or fava bean. Cover with plastic wrap and let them double in size yet again.

Preheat the oven to 375. Set a roasting pan full of water on the bottom rack (the humidity will prevent the crust from getting too hard and bread-like). Brush the cake with beaten egg. Bake for about 15-20 minutes, until well browned and springy. Turn off the oven, crack the door, and let the bread sit for 5 more minutes. Cool on a rack.

DECORATING

COLORED SUGAR
3/4 cup granulated sugar, divided
food coloring

In a food processor, grind 1/4 cup of sugar with a good amount of food coloring (5-15 drops, depending on the color). Start with yellow, then do green, then purple so that you don't have to clean the bowl between colors!

ICING (tastes like Randazzo's to me)
2 cups confectioner's sugar
1 tbs lemon juice
1 tsp vanilla
6 oz. condensed milk

Mix it all together, adding the milk a little at a time so that you can stop when you have a spreadable consistency.

If you're just sugaring the cake, brush it with butter to help the sugar stick, then alternate purple, green, and gold. If you're icing it, there's not need to brush with butter--just spread the icing on top and then sugar.

Feb 08, 2010
LostBread in New Orleans