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whole foods berry chantilly cake ingredients/recipe?

To me, this is WF's signature cake. I have been dying to make a copycat of it. Would any gourmets out there know?

I bake other things besides full fledged cakes so I need some helping figuring out what WF puts in THEIR berry chantilly. All I know is that it has a yellow crumb mixture, whipped cream, berries, and some orange/lemon zest taste to the syrup.

At least I think there is a syrup right?

What kind of cake are they using? Just a regular yellow cake recipe, or genoise... ?

The whipped cream also tastes as if there is something else besides cream and sugar... ?

Any help with this would be appreciated. I don't really need a step by step recipe, just mainly all the ingredients you think WF use. Thanks!!

Mar 25, 2009
Strangette in Home Cooking
1

(To Pan) Black Sesame Ice Cream, Egg Tarts, Tofu Hua in Flushing Chinatown

Hey Pan, read your reply. Thanks so much.

I'm ready to hear any suggestions you may have. I have a sweet tooth so can't wait.

To Everyone Else:

If you know of any places where I can get good black sesame ice cream, flaky and fattening egg custard tarts, and homemade Tofu hua (toufa) I'm all ears!

From New Orleans and traveling NYC for yummy chinese/HK/Japanese desserts.

Jan 13, 2009
Strangette in Outer Boroughs

Hong Kong style (rice) cafe?

omg, chinatown restaurant with a website! finally... or maybe i just didn't know where to look. wish all the chinatown stores would do that... would make things so much easier to find. thanks~!!

Jan 13, 2009
Strangette in Manhattan

Hong Kong style (rice) cafe?

thanks for the suggestions. cant wait to try out kobma!!
i'm from new orleans, so i'll take anything that even resembles HK. i usually visit SF for my chinese food, dim sum craving. it's been awhile, so it's interesting to compare SF's chinatown and NYC's (including flushing's). alot of debate goes on as to whose food is better... i still dunno. hehe.

THANKS!

Jan 13, 2009
Strangette in Manhattan

Hong Kong style (rice) cafe?

haha, it's okay. i love japanese food as well! i make my own onigiri so this is definitely interesting place to know. must check it out if im in that area.
thanks!

Jan 13, 2009
Strangette in Manhattan

Hong Kong style (rice) cafe?

Hey again,

Are there any Hong Kong style cafes? In chinese I know it's called "rice" "cafe".
They serve the usual milk tea, "yeen yeung", etc. Char siu rice plate, spaghetti HK style, pork chop rice plate, Baked rice plates - these types of dishes. Usually they are pretty cheap and fast I think; very casual place.

Well, of course it doesn't have to be Hong Kong style - that's just how I think of it. Any other suggestions to try for rice lunch dishes would be yummy.

Too many restaurants scattered on several streets, I don't know what is good for a simple and fast lunch. Not looking for "dining" style. in and out for this tourist!

Doesn't have to be dirt cheap either, but MUST BE DELICIOUS.

heh,
Thanks.

Jan 12, 2009
Strangette in Manhattan

black sesame ice cream/bubble tea and egg custards? where!

thanks Hling, and to everyone else~ i'm definitely gonna try the mentioned here. the ice cream factory is on my list. hehe

Jan 12, 2009
Strangette in Manhattan

black sesame ice cream/bubble tea and egg custards? where!

HI All,

From New Orleans, and loving NYC!!!!! even though it's freezing.

Anyways, I've been to Flushing and Chinatown but it's still hard for me to find black sesame bubble tea. I know, must be a weird flavor. I had one at Sago in Flushing, and all they did was put black sesame powder (I think) in the milk tea - not what I was expecting.

So if one of you out there loves black sesame as much as me, please fill me in on where I can get it in bubble tea form. Also any areas where they serve the sago pearls (the small clear tapioca pearls) instead of the regular bubbles? (largeer black tapioca pearls).

AND, if you have an opinion on the BEST EGG CUSTARD TARTS, please do tell. I want the kind that has a flaky crust. I have not run into any so far.

Oh, while I'm asking and u're still reading - where can I get really good tofu hua? You know the homemade tofu that is silken and comes with the sweet ginger syrup? Served hot?? It's a chinese dessert. Toufa.

Appreciate it guys. THANKS!

Jan 11, 2009
Strangette in Manhattan

Trip to Boston in 2 weeks: Best Places to eat?

Thank you all so much. I seriously appreciate it. I know I'll be checking out some shops around the area by Boylston Street. I think one shop is called Motley (somewhere around there) so definitely looking for a good place for lunch.

Any good seafood recommendations? =D~

Trip to Boston in 2 weeks: Best Places to eat?

Oh and in particular I am pretty interested in the best Japanese restaurant in your high opinions. I love sushi and traditional Japanese food, so I always try to compare places everywhere I go. Thanks again.

Trip to Boston in 2 weeks: Best Places to eat?

Hey all,

I am from New Orleans, and I will be staying around the Hynes Convention Center (900 Boylston Street?) in 2 weeks! It will be my first time, so please teach me about the best restaurants/eateries that I should NOT miss out on.

- Casual dining for Lunch (daytime)
- Casual/Fine dining for Dinner
- Nightlife eateries?

(This might be bad to ask here, but if there really a definite must see, I would love to know about those places too)

Thanks all!
I hope I can endure the weather for the four days I'll be in Boston. It's still hot down here!

Pepper (and salt) mill buying guide for newbie

Hey StriperGuy,

About the no milling salt bit - how do you season the food though? I mean, isn't the salt going to be too coarse without grinding it up first? Just curious - I'm still new to it all. I've only been using packaged table salt and pepper.

By you comments, does pepper get stale easily? What's the best way to store those precious peppercorns? I read somewhere that pepper loses its flavor and freshness within 6 months so it's best to buy in lower quantities instead of bulk. Are salt pigs good to hold them or should I stick to airtight spice containers?

Thanks a bunch.

Sep 30, 2007
Strangette in Cookware

Pepper (and salt) mill buying guide for newbie

Hey all! Thanks for the responses.

Yeah it seems like everywhere I checked, Peugeot and Vic Firth had very favorable reviews. I just didn't know if they were brand names that were just that - the brand.

What do you think of the Chef'n Pepper Mill Ball? I just discovered it so wondered if it was just a at-the-moment type of gadget. The idea of one-hand usage is attractive. Sounds nice, but wary if it'll be one of those gadgets that fail after heavy usage...

Sep 30, 2007
Strangette in Cookware

best online shop to buy (whole)spices? [Moved from Home Cooking board]

Okay, thanks everyone. Penzey's is one of the store names that came across my search, so I guess I will check it out!

I think the closest I have to getting more than the regular (and good quality) spices is probably at Whole Foods. I don't know any other stores situated in New Orleans, so I know I'll be missing that sniffing experience. But I'll probably have fun looking around the online stores too.

Thanks again!

Sep 30, 2007
Strangette in General Topics

Pepper (and salt) mill buying guide for newbie

Hope this is the appropriate board to place this question.

I've finally understood the meaning of pepper. Being economical (read: poor student), I always relied on ground pepper (read: McCormick's) in my cooking. Fast, cheap, and efficient (or so I thought).

Now that I know just how mesmerizing the smell of whole peppercorns is, I am on the quest to find that worthy pepper mill. Obviously, I've never owned one so all thoughts and experience are welcomed.

I've looked around the net to check the brands, prices, and reviews but have failed to make a decision. Many of the reviews tend to be quite short, so I really don't get any insights on the small things that make the difference between one brand and another. So I thought you guys could help more. Replies I've found on this board are generally by far more informative in decision making.

If you don't mind, I'd like to know which pepper mill do you have and how it has worked out for you?

Oh, and are electric pepper mills worth it?

Thank you!

Sep 30, 2007
Strangette in Cookware

best online shop to buy (whole)spices? [Moved from Home Cooking board]

Hope this is the appropriate board to place this question.

If this profile fits you, where do you buy your spices online? I've spotted several shops but since I've never tried buying via the Internet, I do not know which store's spices are really trustworthy. I want to try more rare spices than even stores like Whole Foods doesn't have stocked.

Also, do you guys think the spices bought from internet stores are superior to store bought ones?

Thanks in advance for all any links and names. It's just so much easier to shop online instead of standing in the spice aisle for like an hour.

Sep 30, 2007
Strangette in General Topics

Ruth Chris Steak House's Creme Brulee!

So who else loves this stuff like I do?
I've only had it once and it is still lingering on my memory. Granted I should be remembering the steak, but that's not going to happen.

The texture was just soooooo velvety. Now I know creme brulee is supposed to be a thicker and denser texture, but I just fell in love with the silky melt-in-your-mouth of Ruth Chris's version of creme brulee!

For some reason I got thinking of it, and now I would like to ask the creme brulee queens and kings to post their favorite places in the city that serves the "best".

Almost everywhere else I have had it tastes the same or just "alright" to me. Nothing spectacular to take up memory space. I forget, but I've tried:

Commander's Palace - fairly decent but what I remember most is the fleur de lis stencil heh

Maurice French Bakery - the worst I've had so far (did I taste lard in it?? the sugar is not even carmelized)

La Madeleine's - probably my 2nd favorite, but the tart, although creative and equally yummy throws me off

Sheraton Hotel - my first time to have had creme brulee and I remember it being very very rich. It wasn't dense, but more of a very thick cream. I wouldn't mind having it again but since it was for a wedding, I don't know how to order it!

Bravo's - mediocre, not memorable

And of course, if I am missing out, please let me know. Maybe Ruth Chris's isn't the penultimate...

^_^

Sep 18, 2007
Strangette in New Orleans

Cake Decorating: icing/frosting spatulas

Thanks everyone. I will check out the links. I like the rotating cake stand idea too - it seems like it'd help me keep an even pressure on icing so I can get a uniform layer in thickness.

This is gonna be so fun! I appreciate it.

Sep 12, 2007
Strangette in Cookware

Cake Decorating: icing/frosting spatulas

Hi,

I'm a beginner in the cake decorating hobby so I wanted to ask for advice from everyone on which kind of spatulas to get. It really bums me out when I've made the perfect tasting cake, yet I don't have the tools to make the icing go on perfectly. I'm using rubber spatulas and knifes, since I've been keeping it on budget. But now I want to invest for the future!
I have a master set of Wilton tips but go figure - no spatulas.

So how do I choose? I see straight and offset and of course the various sizes, but which are the best and easy to maneuver? Does straight and offset make a difference? I really want to make my icing smooooth... especially for whipped cream based icing

Most cakes I bake are 9inches and in the future I plan to make 3 tiered cake as a project as well as petite fours.

Any icing tips would be greatly appreciated as well!

Love you guys!

Sep 10, 2007
Strangette in Cookware

Top French Restaurants please

Thanks to all who responded. I think I will try Cafe Degas first - I've already checked the menu out and it looks great.

Aug 28, 2007
Strangette in New Orleans

Top French Restaurants please

Bill, one of my friends told me it was overrated for italian food. I know I made this a french cuisine thread, but what are your best recommendations for Italian places? (non-Bravo type) Not that I have anything against Bravo, but it just didn't do *it* for me.

I've heard about this really small mom and pop place somewhere in new orleans, but I don't know the name... my friend said it was very very authentic and goooooooooooooooooooood.

Aug 28, 2007
Strangette in New Orleans

Top French Restaurants please

Hi Calliope,

I live right around the fat city area, so definitely if you ever find out I'd love to know!

As to Andrea's, isn't that italian cuisine or am I mistaken? Just wondering. I've always droved by it but never tried.

Aug 28, 2007
Strangette in New Orleans

Top French Restaurants please

Hi all!

I'm so excited to have found this board. Many users and their posts have been insightful as to where to eat next.

Recently, I've gotten into cooking French cuisine (although I've never even been to a true French restaurant). Therefore, with all the expert tastebuds out there, would you guys/gals mind to list the best french places that I should dine at next time? Please list your favorite dishes as well.

I tried to google this information but I came up with mostly creole,cajun french mix, if you know what I mean. After cooking some trial and error dishes, I just want to see what the actual food tastes like.

Does New Orleans even have any "just French" restaurants? Forgive me for being new.

Thank you for your time.

^_^

P.S. On a side note, do you think Commander's Palace is overrated? Yes or No, and Why?

Aug 27, 2007
Strangette in New Orleans