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read a rumor about the Shake Shack people....
http://newyork.grubstreet.com/2010/03...
okay, maybe it's wishful thinking
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They were really good - food AND service, believe it or not - for the first 6 months they were open. The sign outside says Moutarde is renovating until March 25. I like how they've torn the window paper to show the corks are still there...
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Just noticed AL DI LA is participating at LUNCHTIME with at $20.10 3 course lunch. The DIB menu is in the window, dessert is their stellar pear cake w dark chocolate. I think this is a first for them, but last year they weren't yet serving lunch.
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robotcoupe, seach Korean on the Outer Borough board for more, but Assi Plaza in Flushing QNS has a dizzying array of kimchee and different chili pastes etc. Or the H Mart place on 32nd st (5/6Aves) Manhattan. Lots of other options all over the city, but those are the mega Korean food neighborhoods.
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Interesting question. I don't know the answer, because I've only baked one type -- the Nigella Lawson "Molten Chocolate Babycakes." Great recipe -- excellent, delicious and easy. And was written about extensively on this board a couple of years ago, so worth searching the archives.
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HOW TO COOK EVERYTHING, Mark Bittman
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You know, I wouldn't hate this...so many people have the Bittman book...
I don't use it all that much because I find it too basic, but it's very solid and I'd love to hear more specific recipes folks love in this book.
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I'd be into THE DUMPLING: A SEASONAL GUIDE by Wai Hon Chu - got it, haven't worked with it. It's wonderfully broad on what it takes as "dumpling" <-- very international
How about FAT? It won a Beard award. Full title is "Fat: An Appreciation of a Misunderstood Ingredient, with Recipes", Jennifer McLagan. I like it. I took it out from the library and made one very delicious dish from it.
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bobjbkln, I LOVE that pile of onions that the cumin lamb is served with! (I just read your link) I wonder if they're blanched. Anyway, I find them an excellent foil for the big punch of the cumin lamb.
The Chinese broccoli with smoky chiles and the sour green bean dish w ground pork are new favorites. The sour green beans are chopped fine, and taste a bit like tempeh to me, nutty and slightly pleasantly sour. The vinegar potatoes are a good bland side to go with some of the big flavor dishes, but I would not get them unless I was ordering a bunch of other stuff. I like GSH best with a group.
This is one place that I will cheerfully return to, as soon as they are open.
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you have to salt the bird a few days in advance...are you thinking about cooking in advance? It's good leftover, but best out of the oven.
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followup on the KAF
http://www.kingarthurflour.com/blog/2...
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Brava, DiningDiva!
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Ha, Joan. That same lack of skill makes me prefer to make fatter stuffed tortillas if I get involved in masa.
These are called gorditas or tlacoyos (a regional term that apparently means different things in different places)
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Part of "Essentials" is on Google Books, like this pumpkin seed dip from the Yucatan
http://books.google.com/books?id=XPAL...
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For the CSA boxes and other vegetal eaters like myself...
There are plenty of greens and root vegetables utilized in the regional Mexican food detailed by Kennedy, which has only glancing similarity with "Mexican" as eaten in most of the USA.
I have Kennedy's "Cuisines of" "Art of" and "My Mexico" . . . will try to use this as a reason to get "Cuisines" in play this month, certainly with the veg in mind. I've mostly used the books for great salsa recipes, cooked and fresh
I hauled one of these volumes along in my one little suitcase for my month in Oaxaca, Mexico a few years back...totally useful.
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farinata!
http://chowhound.chow.com/topics/282684
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"Cookin' Up A Storm" is a nice volume from the Times-Picayune, recipes that ran in the paper before Katrina. It's a nice contemporary survey.
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I got "The Dumpling: A Seasonal Guide" by Wai Hon Chu and Connie Lovatt which came out around the same time I think. http://www.thedumpling.com/Home.html
Still have yet to cook from it, but I like the variety and depth of approach - pierogi, shumai, etc. If anyone has been cooking from this, I'd be curious to know your experiences.
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Meet you at the existing Momofuku book thread...
http://chowhound.chow.com/topics/663285
thx for those links TDQ
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The fish sauce vinaigrette (p 177) for roasted cauliflower (or brussels sprouts) is a really nice change from my basic roasting - next time I'll make the puffed rice with togarashi, but it's great without that layer too (p 159)
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Totally agree about the strong ideas, and "I think it's very good for home cooks who are familiar with many of the ingredients or techniques and will appreciate the conceptual leaps it makes."
I am also totally crazy about the restaurants' food, so I am very into the book. One key is nailing down the right ingredients.
Great success with the very easy quick pickles (p 66-69 - fennel, cabbage, pear, don't particularly love carrots this way but maybe they'll get better by the end of the week) and vinegar soy shitake pickles (p 73), which are great salty flavor bombs mixed with other foods - rice of course, but I'm going to put them on sandwiches too.
I liked the ginger scallion sauce very much when mixed with rice and the Bo Ssäm pork butt - it has a sharp ginger flavor that cuts through the fatty pork butt beautifully.
We also made the ssäm sauce (p 167), but I have a LOT left over, so I think it wasn't the most popular thing on the table. It was too oily for me, but that could be the heavier than recommended peanut oil we used. He uses a lot of sherry vinegar, and I think I need to come up with the right one to use. The Spanish reserve sherry vinegar I have reminds me of Chinese Black Rice Wine Vinegar - any thoughts on that?
Next I think I'm making the bay leaf butter and pickled mustard seeds.
All the veg dishes at the restaurants are spectacular btw -- pork is a strong theme, but he really rocks the brussels sprouts and other lowly green stuff.
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I've made the brussels sprouts (with the cauliflower recipe) . . . doing some pickles now, going nuts with a Bo Ssam later....let's do a thread, Rubee!
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Anyone interested in MOMOFUKU? Or is it too soon after publication for it to be readily available for folks...?
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I agree that 2x in a row for LA doesn't make sense.
I haven't been with y'all this month cause Louisiana Kitchen is awol at my public library. When I visit friends (out of town) who have it, I'll be checking in with that thread, so I hope people think of it outside of this designated month.
: )
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Mai Pham's "Pleasures of the Vietnamese Table", absolutely.
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PLATTER OF FIGS!
(would love to COTM Diana Kennedy at a later, warmer date)
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dooooo it!
The base for the sorbet, roasted, is in my fridge. I think the main issue thus far with roasting when you're not supposed to is shrinkage. The volume of goo is much smaller than most batches of ice cream. The sorbet is 4 bananas, 1c water, 3/4c sugar, and some lime juice. When it's the ice cream, obvi he has already worked out the proportions.
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Love the roasted banana ice cream, and wondering about the banana sorbet (cause I don't have milk in the house...) Anybody make both of these? I'm inclined to roast the bananas for the sorbet, although the recipe doesn't call for that.
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Has anyone made the banana sorbet? I loved the roasted banana ice cream, and am curious about a comparison. And am considering making the sorbet with roasted bananas...
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