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Where can I find Yeo's soymilk can in NY?

If you're still looking... I've also only seen the boxes in person -- at HK Supermarket in Chinatown, for instance -- but the cans are sold by the carton on Amazon.

Incidentally, I like the soy flavor of Yeo's, too, but find it extremely watered down, which may be why the 32 oz. boxes are usually half the price of other brands. I also fear that they use GMO / non-organic soybeans (which constitute at least 60%+ of the world's soybean crop); naturally the FDA requires no labeling either way.

Jun 29, 2012
sequins in Manhattan

Name that filling!

Please identify the Chinatown bakery! I love all goods glutinous and wanna eat this.

May 18, 2012
sequins in General Topics

Lotus Powder: am I the only one who eats this?

Came across this 7-year-old thread while searching for lotus root recipes, so I thought why not bump it -- since interesting, obscure food items are the stuff of Chowhound. In case anyone is curious, nooodles's description of this powder is right on. I've a bag of it in the fridge right now. It's sold in Chinese groceries, in large bags of individual packets, in sections where you'd also find sweetened mixes for hot beverages in flavors like sesame, peanut, and ginger. This stuff is supposed to have some sort of health benefit, though I've forgotten what....

May 01, 2012
sequins in Home Cooking

does cooking kill bacteria? [moved from Home Cooking]

Just wanted to thank you for this generous explanation, though I'm not the OP. And to ask two more questions for whomever might still be following this thread:

1) If "heating followed by keeping the rice warm results in the formation and release of toxins that cause food poisoning, even after the bacteria that made the toxins have died" (quoting operon script): is the best practice to refrigerate uneaten food ASAP (i.e., when still hot) after cooking? What's the difference if that food then cools down very slowly in the fridge, thus undergoing a period of warmth during which bacteria have time to reproduce?

2) dk write: "All those organisms are killed when exposed to 141 degrees F for one minute. [...] Beware of cooked food that is cooling down as bacteria can again be breeding." Where are those bacteria coming from if they've already been killed?

Thanks in advance. I find a lot of this quite confusing and would like to get clarity, especially as my cold-weather cooking habits will soon have to adapt to summer heat and might sometimes forget to.

May 01, 2012
sequins in General Topics

ISO lots & lots of radishes -- without the greens.

Thanks, MikeG -- exactly what I was seeking. Will head over this week.

Apr 28, 2012
sequins in Manhattan

Two Chinese Condiments for the Gourmet Home Cook

Thanks for this hearty, informative post. I imagine that fire to have been raging red and monstrous, abetted by all the chili oil, but hope there were no worker casualties. Laoganma's black bean chili sauce is a staple in my kitchen. I've never tried other varieties, though. Are you referring to the black bean or one of the other condiments under this label (http://www.laoganma.com.cn/english/e_...)? Thanks!

Apr 28, 2012
sequins in Home Cooking

ISO lots & lots of radishes -- without the greens.

Anyone with an answer? Am I missing some obvious source?...

Apr 25, 2012
sequins in Manhattan

Where to find Ube, purple yam

I have bought and enjoyed purple yams from Hong Kong Supermarket on Hester in Chinatown -- both purple yam that's purple inside, and Japanese yam that's purple on the outside but a greenish brown inside. However, being no yam expert, I am not so sure either was ube. Also in Chinatown is Asia Food Corp. which carries Filipino products as well.

If you find what you're looking for please post back. I just saw a photo of a bright lavender-colored cake made with ube and would love to access such a thing.

Apr 22, 2012
sequins in Manhattan

Inexpensive lunch near 55th & Lex -- including food trucks

Two hearty, well-loved quick-bite places in the food court of 805 Third Ave. btw. 50th & 51st: Pampano Taqueria and Sophie's Cuban. Also, check out Midtown Lunch, made for queries like yours (http://midtownlunch.com/).

Apr 22, 2012
sequins in Manhattan

Seeking Restaurant very close to Film Forum

Surprised no one recommended Bar Pitti off the bat. You've already had that meal by now, but for future reference BP is quite reliable.

Apr 22, 2012
sequins in Manhattan

ISO lots & lots of radishes -- without the greens.

I've only seen radishes sold in bunches -- with barely a dozen radishes per leafy bunch. I know the greens have their own nice uses (as explored on other threads), but want to buy lots of de-leafed radishes at once. Anyone seen them sold in a big bag (or loose like brussels sprouts, mushrooms)?

Apr 22, 2012
sequins in Manhattan

Substituting ghee for butter in BAKING

Just wanted to thank everyone who's followed up on this thread. I've yet to experiment but look forward to doing so, with reasonable expectations....

Nov 13, 2011
sequins in Home Cooking

How to freeze brussels sprouts

~sigh~ I'm always sad when OPs never respond to helpful answers. Just wanted to thank you for taking the time to describe this process. It was exactly what I was googling for during this brussel-sprout peak season.

Nov 13, 2011
sequins in Home Cooking
1

Baked goods sale at closing time?

I'd like to revive this thread. Any up-to-date reports of discounted baked goods?

Oct 26, 2010
sequins in Manhattan

duck eggs and other eggs

I second cheesemonger. MamaDuck: thank you so much for taking the time for this illuminating answer to the OP's question. You've certainly made a winning case for duck eggs. I wish I knew where to get some fresh.

Aug 06, 2010
sequins in Home Cooking

What Foods Have You Brought in on an International Flight?

I'm curious as to why you'd deem this question any less valid than the carry-on question, esp. as that thread has generated rampant lists of 'illegal' foodstuffs and this thread merely sets more specific parameters. I have not, in any case, found unambiguous information on these boards as to which foods are legal to bring in and which aren't. E.g., meats in various states of preservation. Outside of these boards, what information I've found is vague and also short of unambiguous. I thought that asking people with actual experience with bringing food in -- and thus those who've personally encountered assorted rules and exceptions in a way that clarify them better than curt written codes do -- would be useful. If you've a ready resource that responds to every aspect of this question and thus renders the question entirely useless, I'd be very grateful.

Jul 03, 2009
sequins in General Topics

What Foods Have You Brought in on an International Flight?

I've read of traveling Chowhounds bringing homemade kimchi or Bavarian sausage or Tunisian evoo back into the US, but in my own recent travels have never attempted to spirit back such preciously delicious perishables. Given customs protocol, I am certainly not asking for how-to advice -- but simply invite accounts of your past successes. Securely wrapped to prevent breakage / leakage / wafting aroma, certainly, but checked baggage vs. carry-on (vs., somehow, on one's person), declared vs. undeclared?

NB: I have perused the fascinating food-in-carry-ons thread -- http://chowhound.chow.com/topics/411909 -- but responses there 1) list items brought more than they detail method of bringing, and 2) pertain largely to domestic travel, whereas I'd love to hear specifically, and recently, international experiences.

Thanks & Happy Fourth!

Jul 03, 2009
sequins in General Topics

Chinese on Upper East Side?

In addition to Wu Liang Le, I'd recommend with some confidence Cafe Evergreen on First Avenue btw. 69th & 70th -- a 10-min. walk at/for most from the 80s. It offers a fresh and solid (if not dizzyingly diverse) dim-sum selection on weekends -- served via actual carts, a rarity on the UES, and thus a Chinatown-ish experience possibly novel to your friends, in a decidedly UES setting (lots of families on weekends). On weekdays there's a shorter a-la-carte but cartless dim sum menu.

Jun 24, 2009
sequins in Manhattan

Best Ice Cream Brand

I second Ciao Bella. First had their gelato some years ago when they were just a couple of shops in Manhattan, and back then was addicted particularly to their pear and coconut flavors. It's great to see them flourishing in recent years -- now alongside the top-selling brands in most supermarket freezers. They do the classics well (I'm partial to the Hazelnut -- a 'classic' flavor by Italian gelato standards) but also offer some unusual, intriguing flavors -- e.g., Banana Mango, Blackberry Cabernet, Chocolate Jalapeno, in addition to the Blood Orange Sicilian Karl S. favors -- and I currently have 4 pints in the freezer.

For those of you in NYC, btw, D'Agostino (usually pricey) has a sale on the pints this week -- 2 for $7 -- and in the summers Fairway sometimes offers 3 for $10.

Jun 24, 2009
sequins in General Topics

Where can I buy Okra?

Not sure whether you're still checking in on this thread, but I usually get okra from Hong Kong Supermarket in Chinatown - the one at Hester & Mott. It comes pre-packaged -- on one of those styrofoam platters, cling-wrapped (I know, sadly less than eco-friendly) -- but is very fresh. Just a couple of weeks ago I took home almost 3 lbs. for about $5 -- which comes out to be a ton of okra on the plate, given its lightness. Cheaper than Whole Paycheck, one reckons.

Jun 22, 2009
sequins in Manhattan

Papayas on the cheap

Report so far for any other papaya-cravers. Haven't made it uptown yet but the Chinatown varieties are small and so don't work out to be so cheap.... I managed to find Mexican papayas on sale almost every other week at Western Beef for $0.99/lb. but they didn't ripen properly -- lacked that requisite honey sweetness. The best I've happened upon so far was from a street produce guy on the UES for $1.50/lb., the uniform rate among street produce guys, except some midtown who sell it for $1.25/lb.

Will report back when I've tried my luck uptown.

Jun 17, 2009
sequins in Manhattan

Sesame Covered Almonds

Googled a picture of the package so you know what to look for:

http://notfortourists.com/ViewRadar.a...

Jun 17, 2009
sequins in Manhattan

Sesame Covered Almonds

Trader Joe's has in its nuts & dried fruit aisle bags of almonds covered in honey and sesame. I'm far from a diehard TJ's fan but found these to be a standout, and unusually addictive. They're not too sweet and closely match your description. Enjoy!

Jun 17, 2009
sequins in Manhattan

Cabot Greek Yogurt - where to find in Manhattan?

Am late to your reply but no less grateful! It will be on my list the next time I'm at Zabar's. Really not a bad price considering Fage runs close to $5 at about half the volume. Thank you so much.

Jun 17, 2009
sequins in Manhattan

Best Ice Cream Brand

Very curious about this Edy's flavor and hold out hope it's better than Trader Joe's attempt at tart froyo. Has anyone by chance spotted this somewhere in NYC?

Jun 17, 2009
sequins in General Topics

Darkest, Densest Rye!

Thanks, tmso! I will try your recipe within the week and post back when the loaf emerges. By the way: do you think dramatically upping the rye flour component while reducing the wheat flour -- say, 250g rye flour + 100g wheat flour -- would work as well? One of the reasons I'm looking to make this bread myself is that most purchasable rye breads seem to contain more wheat than rye, and while I'm not wheat-allergic, I'm particularly rye-enamored. As a breadmaking novice, though, I think it best to double-check with you. Perhaps insufficient wheat risks a flakier, less intact loaf??

Mar 31, 2009
sequins in Home Cooking

Darkest, Densest Rye!

Thanks, sfumato. I am in NYC, and the 'chorniye chleb' I've had to date is indeed dense and flavorful but comes without the intact whole-rye kernels that make Vollkornbrot still more moist and chewy. Are there Russian versions you know of that don't use just rye flour but also those kernels aplenty?

Mar 24, 2009
sequins in Home Cooking

Papayas on the cheap

Where can I buy decent, cheap papayas -- i.e., less than $2/lb. -- and preferably in Manhattan (though I don't mind going way uptown)? I've done lots of online research but the first hundreds upon hundreds of Google hits invariably turn up one or another of the hot-dog chains (Gray's ~, ~ King, ~ Dog, etc.) -- useless to me, unless of course if I can access *their* papaya source....

Mar 24, 2009
sequins in Manhattan

Darkest, Densest Rye!

My request at NYC's Fairway bread counter (whose selection seems pretty respectable) for their darkest rye produced a somewhat porous, sandy colored loaf, though it was labeled 'whole rye (traditional)' -- so I'd also be grateful for some clarification as to nomenclature. The Wikipedia entries on rye bread and pumpernickel haven't helped a whole lot....

Mar 24, 2009
sequins in Home Cooking

Darkest, Densest Rye!

ISO breadmaker-less recipe for that ineluctably satisfying whole-rye bread one finds in Germany (Vollkornbrot) or sometimes Scandinavian countries -- with much moistness retained in the chewy whole-rye kernels baked into the dough. This bread turns out quite dark but is a shade paler than American pumpernickel, lacks the caraway fragrance thereof, and looks more beautifully dappled in texture. It is also chewier -- that is, whole-grainier -- than Jewish rye. An accessible version of it I'd be thrilled to replicate is the pre-packaged 'Whole Rye Bread' by Mestemacher: http://www.germandeli.com/mevobr25.html .

Mar 24, 2009
sequins in Home Cooking