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Upscale Non-touristy Advice Needed

Louro - 142 W 10th St, New York, NY 10014
Phone:(212) 206-0606

Apr 14, 2014
needfoodadvice in Manhattan

Cupcakes made to order?

make my cake...116th and st nicholas ave. amazing cupcakes

Apr 11, 2014
needfoodadvice in Manhattan

help with grade 00 flour...manhattan selling?

Thank you to all for your help. I went to Buon Italia today and did find the 00 flour and did not purchase the tipo. I asked who seemed like the chef, a lady busy and harried behind the counter about grade 0 flour but she kind of blew me off. then another sales person saud they didn't have it anymore and hadn't had it in a while. I had the panna cotta recipe with me and asked about the "fresh cream" and was first directed to creme fraiche...a literal translation. Then I was told fresh riccotta is used in panna cotta so....if anyone has made panna cotta and can tell me their choice of cream..half and half, whipping etc, kindly let me know.

still looking for the grade 0 flour or if anyone knows how to make the equivalent in US flour please let me know.

Apr 11, 2014
needfoodadvice in Manhattan

help with grade 00 flour...manhattan selling?

Hi, luckily an italian chef is visiting from Italy and will teach a class for us. He has sent a list of ingredients. He has asked for

00 flour for a cake, and pasta.

0 flour for focaccia

fresh cream for panna cotta - heavy, whipping, half and half?

does anyone know where i can purchase such grades of flour in manhattan?

Apr 11, 2014
needfoodadvice in Manhattan

Beef Tenderloin with Pancetta and Hominy Polenta

this didn't work for me. The tenderloin ended up swimming in a watery juice. It never crisped up. I used the pancetta fat in a cast iron skillet.

May 07, 2013
needfoodadvice in Recipes

how do I get to the cookware section of Chow? I can never find it and can only get to it by googling

where is the place to click on to get to the cookware section to aska question about cookware?

May 06, 2013
needfoodadvice in Site Talk

microwave oven toaster with broiler combo...?

Thank you for replying. I understand from what little information I have found on the web that infrared is the best not the halogen broilers.

DOes anyone use the Miele speed classic or master chef ovens? Or have the SMEG - which I am not familiar with at all.

Apr 27, 2013
needfoodadvice in Cookware

Does anyone cook on a LaCanche Cluny? Do you have the duel fuel or one fuel?

yes. and there are a few responses but not as much from the last year...mostly a few years ago when they were just purchased. I am looking for people's experiences and opinions now that they have been cooking on a Cluny or Cluny 1400. I am intrigued about the use of the French Top and the la plancha.
There are many posts about the colors etc. I would like real cooking experiences on their cookers.

there are many threads but I find them confusing because GW does not organize by dates as in most recent to latest. wish they did.

Apr 23, 2013
needfoodadvice in Cookware

microwave oven toaster with broiler combo...?

I am trying to find out about a microwave oven that also broils (infrared?) and browns, crisps that does not need to be vented to the outside and can be either under mounted or sit on a counter. Have you seen such a device? I would like to know if anyone has knowledge of such a
cooking device.

Apr 23, 2013
needfoodadvice in Cookware

dutch oven chicken

It can be done as a whole chicken...whole point of a dutch OVEN. I guess, right?

http://girlandfork.wordpress.com/2012...

check it out.

Apr 18, 2013
needfoodadvice in Home Cooking
2

What copper cookware brand do you recommend (Mauviel or Falk)

Mauviel. I had a love hate relationship with it for awhile but I have come to respect it's power and purposes. I also have a few All Clad pieces and Le Cruset - love them all. But you have to cook with these items, especially the Mauviel. It kind of sings when you are actually making a real recipe. You can make Kraft mac and cheese in one but .... it seems to be happier if you make your own Mac and cheese. Love my all Clad - water seems to boil much faster and deals with heat well.

Apr 18, 2013
needfoodadvice in Cookware
1

Does anyone cook on a LaCanche Cluny? Do you have the duel fuel or one fuel?

I have looked through those threads and a lot of talk is about color choices and shared photos of install - which are great but I want to know how they perform and what about service in nyc and what people like or have had issues with etc.

Apr 17, 2013
needfoodadvice in Cookware

Does anyone cook on a LaCanche Cluny? Do you have the duel fuel or one fuel?

I have never, except when staying somewhere else, cooked with an electric oven. I am gas partial but wondering if a duel fuel might work for me. I am looking at the Cluny by LaCanche and several others but need more info about this particular range. Care to share? Thank you.

Apr 16, 2013
needfoodadvice in Cookware

First time visiting New York - what are the must eats?

Aquavit.

Apr 11, 2013
needfoodadvice in Manhattan

Sushi Please

Apr 11, 2013
needfoodadvice in Manhattan

Anyone cooking on a Bertazzoni double gas oven range out there in NYC?

I live in NYC. I am looking to purchase a double oven gas range. I am looking at RNB Blue Star and Bertazzoni - both gas and both 48".

Dh wants to know about actual purchase and use and what about service, parts, etc. Best place to purchase? Thank you.

Apr 11, 2013
needfoodadvice in Cookware

Pasta with Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs

I made this last night. It was dry. I think you need to either retain a bit more than a 1/4 cup of pasta water, have proscuitto that has more fat to it, or you can saute the broc in a bit of butter and olive oil. It needs to bea bit a more flavourful. I added some white truffle oil to the panko saute with the leeks and garlic and once again on top once I put the panko on the pasta. You definately need the grated Romano cheese. Unless someone has an version or allergic - just sprinkle it on but underneath the Panko.

Apr 11, 2013
needfoodadvice in Recipes

Traveling to NYC with sons23,25, and 29 yrs. Where should we eat

Aquavit - experience the meal, the atmosphere, the aquavit.

www.cipriani.com/locations/new-york/r... - SoHo

Maialino New York City - at Grammercy Park Hotel

The first suggestion is a must - its elegant and cool in a Scandinavian way(obviously

)

the other 2 are good for food, and people watching/experiencing and feeling like you are 28 and in NYC.

If you want to go off the reservation to Williamsburgh for a look see, have lunch NOT brunch at Roebling Tea Room. As well, you can get a good hamburger at Cipriani's uptown at the bar....

Upper East Side - Serefina on Madison and 79th.
Upper West Side: Bar Boulud, Cafe Luxumburg, Nice Matin...the Lobby Bar - hip and young as well as the Rooftop Bar with great views both at the Empire Hotel.

Jun 08, 2012
needfoodadvice in Manhattan

Upper West Side Birthday Dinner for young 87 year old

Alouette located on 98th and Broadway. The food is good, the wine decent to very good. The good thing about this restaurant and your size of peeps is that, you will be able to sit together and talk without having to shout at each other. Call ahead and make a reservation...they have an upstairs room that will basically be really great for your size party - intimate though lively enough with others that you will not feel in Siberia but again, and its important at 87 to be able to HEAR what everyone is saying, you and your guests will be able to talk not shout at each other.

Nice Matin has a good menu but the acoustics are not great and it gets noisy.

Jun 08, 2012
needfoodadvice in Manhattan

20 adults - around East 23rd places to eat for 2 hours

While our kids are at their graduation party, we 20 or so adults would like to have dinner and drinks in the vicinity of East 23rd preferably around 1, 2, 3rd avenues up or down from 23rd by 4 blocks. We have 2 hours and have to be back to pick up our kids near the Water Club the FDR. The Water club is too formal for this evening. We also do not want to be somewhere that we all have to shout at each other to talk. I am not that familiar with the area anymore except for Craft Bar, which again, the peeps think is too formal for the evening. But, I don't want a rowdy pub either.

Any suggestions would be greatly appreciated.

Jun 08, 2012
needfoodadvice in Manhattan