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Mission Chinese Food

Those oat noodles are great btw, as are the green tea noodles. The salt cod fried rice was nothing to write home about. The pickle plate is very nice in a tasty and intellectually interesting way. The long beans are great and I can't recall what other veg we had, maybe pea greens -- we didn't go crazy for it. I did not find the drunken whole fish all that impressive -- that's one dish I like as well or better at any number of more traditional Chinese restaurants.

I have got to get back there with meat eaters! And try the turnip cakes! In general, I love Bowein's food and look forward to meandering through most of the menu to find the big winners. I like the new space too -- glad to see Mission Chinese land well after the mess on Orchard St.

As for cocktails, the General Tso Old Fashioned was delicious both times I went, and my friends were crazy for the lemongrass-infused coconut milk bowl called Tom Khallins.

Absolutely agree about bad pacing of the order (that the kitchen "likes to get all at once") and over-crowded teeny table. They have a lot to iron out with the waiters. Both times, the people who brought the food and handled things from then on were on point, but the people taking the orders were, I dunno, immature.

A couple of weeks ago, they were filling up fast after 6pm. Anybody try the prime rib?

Feb 27, 2015
pitu in Manhattan

Buttermilk scones -- what if you didn't use any cream?

Thank you both for responding. In the meantime I dug up all-buttermilk scone recipes w 1/2 stick butter to 1cup flour -- one has an egg, one has baking powder & baking soda. And I see my cream scone recipe has half the butter proportion. Most have 400° oven, others 375°.

My biscuit recipe is 2c flour-5T butter-3/4c buttermilk + 1T baking powder, 1t salt, sugar optional, 400° 20 mins, brush w melted butter/honey and bake a few more minutes. It doesn't get that super-layer flakey thing, but they're nice.

I'm trying to sort out which I like and why...lol. I also have some rendered seasoned lard that I might try in the buttermilk biscuit config.
One thing I know I like is using a grater on the butter! Innovation...

Feb 27, 2015
pitu in Home Cooking

Buttermilk scones -- what if you didn't use any cream?

Have you ever made an all-buttermilk scone? I like the idea of extra tang in a savory scone, but really I just don't want to go to the store because it's too damn cold in the northeast this week. I have buttermilk but no other fresh dairy in the house.

I know buttermilk has a leavening effect, in reaction w the baking powder...anyone have an all-buttermilk recipe or ratio they'd care to share? Thanks much!

Feb 27, 2015
pitu in Home Cooking

Fresh Ginger Cake

Isn't this David Lebovitz's much loved and often copied fresh ginger cake recipe?

Feb 27, 2015
pitu in Recipes

Brooklyn Blackout Cake-- does anyone make an authentic version?

maybe Baked, in Red Hook?

Feb 27, 2015
pitu in Outer Boroughs
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Morgan's BBQ in Prospect Heights

Truly awful for the Flatbush Hardware & Haifa Market family.

Jan 22, 2015
pitu in Outer Boroughs

Chinese ingredients park slope?

The Park Slope Food Coop has added Sichuan peppercorns and more Asian ingredients, if you happen to be a member. (I just noticed them recently.) The market on 8th Ave at 61st St in Sunset Park is where I go for good imports when I'm in a car -- there's a parking lot!

Jan 22, 2015
pitu in Outer Boroughs

Chiu Hong Bakery – A Hidden Gem In Chinatown

Could have been zong zi-- it was sticky rice. :)

Jan 22, 2015
pitu in Manhattan

Chiu Hong Bakery – A Hidden Gem In Chinatown

I've had super delicious savory breakfast from this bakery -- a packet of rice and ground up tasty things wrapped in a leaf, sitting by the cash register in the early part of the day.

Jan 22, 2015
pitu in Manhattan

Does anyone actually put stuffing inside the turkey anymore?

I do. I sear the cavity of the bird with hot fat (chicken/bacon) first, as my family did. It certainly tastes different than what is along side it in a casserole dish.

Nov 14, 2014
pitu in Home Cooking

Too much smoked deer sausage - what can I do besides cheese and crackers?

jambalaya, with chicken thighs and smoked deer sausage subbed for andouille. yum. look up recipe by Donald Link.

Nov 14, 2014
pitu in Home Cooking

What cookbooks have you bought lately or are you lusting after? October 2014 Edition. [old]

the sage - white bean - pork stew in Pork & Sons is fantastic

Oct 24, 2014
pitu in Home Cooking

What cookbooks have you bought lately or are you lusting after? October 2014 Edition. [old]

I've been wondering the same thing, having tried to pull up http://www.ecookbooks.com/ for over a week. What other non-Amazon online sources do people use? I've exclusively used Jessica's Biscuit for cookbooks since I heard of them.

I go to Powell's through their union http://ilwulocal5.com/
http://www.abebooks.com/ is another I've heard of but not used.

Oct 24, 2014
pitu in Home Cooking

Organic black PEPPERCORN RECALL

Frontier has a hotline 800-669-3275 -- the recall only specifies whole black peppercorn, but they make peppercorn blends and supply so many store brands...

Anybody know if there is another organic black peppercorn supplier in the USA? Does Penzy's use Frontier as a supplier?

Apr 11, 2014
pitu in Food Media & News

Rico's Tamales... Sunset Park... Awesome Oaxaquenoes as always

bad news: RIP best Oaxaquenos in Sunset Park
I went there yesterday, the signage was pulled down from the around-the-corner on 5th Ave place that took over from the original and most charming little red stall on 46th St.

A US Marshal notice on the facade, which is totally unrecognizable at this point.

I asked in a few other businesses on the block, nobody knew where the ladies are now. Keep an eye out people...SO sad to lose what's been reliable deliciousness above and beyond for almost a decade. Where else are great oaxaquenos? /sigh

Apr 11, 2014
pitu in Outer Boroughs

Organic black PEPPERCORN RECALL

I'd hazard a guess that Frontier supplies every food coop in the USA. I've been using those peppercorns too, presumably salmonella free. No reported deaths but still...yikes.

Apr 09, 2014
pitu in Food Media & News

Organic black PEPPERCORN RECALL

Organic black peppercorn recall, yikes http://www.fda.gov/Safety/Recalls/ucm...
Frontier Natural / Whole Foods 365 / Simply Organic and a few other brands apparently come from the same place. The products in question date as far back as August 2013, up to March 2014

Apr 09, 2014
pitu in Food Media & News

Recent cooking fails?

with granola, I keep the honey and dried fruit out of the baking -- burns too easily. I'd rather only have to worry about over-toasting nuts.

Jan 22, 2014
pitu in Home Cooking

What to do with leftover braising liquid

sounds like great base for ramen.

I'd freeze it in a variety of sizes -- having 1/2 cup, cup, and two cup bags of hearty broth at the ready is a beautiful thing.

Jan 22, 2014
pitu in Home Cooking

September 2013 Cookbook of the Month, SMOKE AND PICKLES: Pickles & Matrimony and Veggies & Charity

Love.This.Salad. Who knew, roasted okra!? I already roast cauliflower all the time, this was a great step up into a more composed dish.

I've made it three times now -- the first time w pecans, the rest w roasted cashews which were much better in the salad even tho I love pecans. The dried apricot slivers and orange zest made it perfect for winter. I've tossed it in with baby arugula too - great healthy but exciting lunch.

I like a pinch of chili flakes, I don't think the recipe calls for it.

Jan 20, 2014
pitu in Home Cooking

Pok Pok lines and plan of action

huh, we looooooved that mushroom salad.
But also walked right in later one weeknight, so no big pressure/annoyance based on waiting an hour. I'd been waiting to go there until the lines died down. Can anyone who goes there often tell me if I was just inordinately lucky, or are lines only on the weekends?

Table consensus: the Collins cocktail was too sweet, but the Tamarind was nice -- tart, a drink for grown folks who like savory.

Oct 29, 2013
pitu in Outer Boroughs

any hope for a brooklyn girl at rockefeller center?

There's a Blue Bottle Coffee downstairs in the concourse, so that's delicious. And better than Starbucks.

Soba Nippon on w.52nd (5/6aves) has well-prepared Japanese food, and is not popular with the Xmas tree throngs. And there's a pretty mural of the chef's buckwheat field. Sapporo Ramen on 49th (6/7aves) is the lunch counter version, lively, canteen to local workerbees. There's high end Japanese around there if someone has big cash to spend on sushi, but I wouldn't know which one to say...

Again with the higher end, but The Modern, next to MoMA is a lovely festive schmancy spot.

Oct 28, 2013
pitu in Manhattan

Sunset Park "New York Mart" (formerly Hong Kong Market) STEPS UP GAME

Yah, you're right about produce. I go to the PSfoodcoop, so I'm barely looking at the fresh produce other than herbs. I like the MaeSri curry pastes, and somehow missed all frozen rhizomes (!) until this last trip. They used to sell Vietnamese spring rolls (sometimes packaged in Vietnamese, English, and Russian) that I've been missing.

Also hoping to find these Malaysian "Vegetalk" products, but so far no luck in NYC. I bought the pictured one in Dallas Tx at a large grocery in the Vietnamese section of town. Any ideas?

Oct 28, 2013
pitu in Outer Boroughs

Sunset Park "New York Mart" (formerly Hong Kong Market) STEPS UP GAME

AND they have Bruce Cost's unfiltered ginger ales, which are fantastic. Cane sugar, real flavors.

Oct 24, 2013
pitu in Outer Boroughs

Sunset Park "New York Mart" (formerly Hong Kong Market) STEPS UP GAME

On 8th Ave at 61st St in Brooklyn, the grocery with the tiny parking lot, got made over inside since last I went. More Thai import items than before, and frozen galangal, frozen whole turmeric, frozen unsweetened calamansi juice. YAY! They still have butcher/fishmonger on site. It's persimmon season...

Oct 24, 2013
pitu in Outer Boroughs

Thai restaurants

and order the "forest mushroom salad" at Pok Pok NY. The tamarind whiskey sour and drinking vinegars are fabulous if you like unsweet distinctly tart libation.

Oct 24, 2013
pitu in Outer Boroughs

Where in Bklyn can I have a nice weekday lunch?

I had lunch yesterday at Al Di La, it was spectacular and lulled my out of town foodie visitors into a happy happy place. Sauteed dandelion greens on fava puree was a (somewhat unexpected) standout, faro salad, funghi on polenta, pasta carbonara, fabulous apple frangipani tart and a decent espresso. After all these years, Al Di La still brings it! And it's a huge bonus that their wait staff hiring practices break the racial/ethnic line that usually stratifies NYC restaurants.

If you'd rather Court St, the Frankie's/Prime Meats are delicious too.

Oct 24, 2013
pitu in Outer Boroughs

Cake recipe says "Vegetable Oil" -- which is best?

My favorite chocolate cake recipe specifies peanut oil. Sunflower is my second choice. (And yuck = canola)

Oct 12, 2013
pitu in Home Cooking

Cooking week's worth of food.

I make vinaigrette in advance, for green salads, with everything (fresh herbs, mustard, shallots) except the fresh lemon, which tastes much better if you add it last minute. Everyone is much more inclined not to skip the arugula when the dressing is already there...

Also cabbages slaws -- they hold up a few days, and the vinegar ones get better in the fridge. French lentil soup is my food-for-the-week default, with feta and lemon added some days.

Oct 12, 2013
pitu in Home Cooking

Cardoons were $1.39/lb. Anyone have recipes?

Search "Batali cardi" and you'll get all sorts of recipes. There's lamb stew (I've only made it w the alt to cardoons, artichokes. yum.)
This version has parsley and thyme, but in the books it's a bunch of fresh basil.
http://www.foodnetwork.com/recipes/ma...

(Edited to add, just noticed this was an old thread that was bumped...)

Oct 12, 2013
pitu in Home Cooking