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Digestivo store in Brooklyn?

I saw on Melissa Clark's Twitter feed that someone is petitioning to open a specialty liquor store in Park Slope that sells digestifs and aperitifs.  It reminded me once again that I'm in the market for a bottle of Borsci San Marzano and haven't been able to find it in any stores or online.  Does anyone know where I could buy it? The store sounds like a great idea, as I'd love a place to stock up on my favorite Amari instead of having to ask people to bring me bottles when they're in Italy.

Apr 03, 2014
gdsto in Spirits

Digestivo store in Brooklyn?

I saw on Melissa Clark's Twitter feed that someone is petitioning to open a specialty liquor store in Park Slope that sells digestifs and aperitifs.  It reminded me once again that I'm in the market for a bottle of Borsci San Marzano and haven't been able to find it in any stores or online.  Does anyone know where I could buy it? The store sounds like a great idea, as I'd love a place to stock up on my favorite Amari instead of having to ask people to bring me bottles when they're in Italy.

Apr 03, 2014
gdsto in Outer Boroughs

Strawberry cake for a 4year old

Hi all-

Hoping you can help me out with some baking ideas here. My daughter will be 4 next week and has asked for a "pink strawberry cake". Can I do this without resorting to the storebought mixes, and, even more iportantly, avoiding the canned pink frosting which is, in my opinion, wretched?

(apologies to those for whom it is a guilty pleasure)

Thanks!

Mar 13, 2009
gdsto in Home Cooking

Dover Sole in US supermarkets: is this the real thing?

it seems like there are really only 2 species there though- solea solea and microstomus pacificus. what species is the expensive one, and what am I getting at the supermarket? that's what I want to know

Dec 11, 2008
gdsto in General Topics

Dover Sole in US supermarkets: is this the real thing?

I guess this is the answer- that there are 2 different species of fish with the same accepted name. I don't like it, but will accept this to be the case and move onto more important issues, I guess. Thanks to everyone who participated in my query!

Dec 08, 2008
gdsto in General Topics

Dover Sole in US supermarkets: is this the real thing?

Usually they do, I agree with you. In this case, there is no geographical source- rather, it just says "Wild" rather than farmed.

Dec 08, 2008
gdsto in General Topics

Dover Sole in US supermarkets: is this the real thing?

thanks for everyone's responses so far- I checked Publix's website and did a search for dover sole; in an article about flounder, it refers to "dover sole (not to be confused with the English fish of the same name)...True Dover sole comes from England..." http://www.publix.com/wellness/notes/...

I am tempted to go to the store and ask them to stop advertising the fish as Dover Sole, since obviously it isn't. I'm getting more annoyed as I think about it because this is obviously a decision on their part rather than a mistake or a misprint. What do you think- do it or drop it?

Dec 07, 2008
gdsto in General Topics

Dover Sole in US supermarkets: is this the real thing?

Thanks- that's about what I expected- the price, at $8.99/lb, does not seem to suggest that this could possibly be the real thing. The source is not listed on the sign though it does state "wild" rather than "farmed." The guy behind the fish counter wasn't informed on whether this was for real, and I am guessing that it's not True dover sole. My question, to anyone else who can weigh in, is how can they call it Dover Sole if that's not what it is?

Dec 06, 2008
gdsto in General Topics

Dover Sole in US supermarkets: is this the real thing?

I had always thought (perhaps naievely) that true Dover Sole was a variety of fish that could only be obtained in the UK- and all of the other soles that were sold in the fish markets in the US were just renamed versions of flounder, so named to make them more appetizing to the purchaser. (Such as Lemon sole, etc). Suddenly I am seeing Dover Sole for sale in Publix supermarkets here in SC and I wonder, is this the real thing, or have purveyors just become more liberal with what they call Dover Sole? I looked it up on wikipedia already, and have not read enough of an explanation to satisfy my curiosity. Anyone out there in the know? Is the fish I made for dinner really "Dover Sole?" Thank you!

Dec 06, 2008
gdsto in General Topics

Turkey soup- can it be improved?

My mother has, for 40 years, made turkey soup the same way: Take the turkey carcass (which had been stuffed with dressing), toss it in the freezer for an undetermined length of time, and then when it is time to make the soup, toss the carcass in a big pot with water and make a stock/broth out of it. Vegetables are added, noodles or rice and voila! Turkey soup, gallons of it, frozen in 4 meal portions for the entire year.

The problem with her soup is that, while it is tasty, it is cloudy and unappetizing looking because the turkey bones have the remnants of stuffing cooked along with it. I am not sure if there is a way to clarify the broth before other veggies get added to it, or if she should try rinsing the stuffing off either before it gets frozen or before it goes into the soup pot.

Can anyone offer some helpful suggestions to make mom's turkey soup look a little more palatable?

Thank you!

Nov 30, 2008
gdsto in Home Cooking

confectioners sugar and tart dough?

I once used confectioners sugar to make a pie crust- it turned into concrete, and the only reason I can see for it is that I inadvertently used confectioners sugar (which contains cornstarch) rather than regular powdered or granulated sugar.

I am now attempting to make a lemon tart from the America's Test Kitchen cookbook and it calls for confectioners sugar in the tart dough. Am I setting myself up for failure again, or are tart doughs supposed to be different in some way? This recipe also calls for an egg yolk and some heavy cream, so I wonder if there is some sort of magic that will keep my tart from being as hard as stone.

Thanks for any insight!

Nov 25, 2008
gdsto in Home Cooking

Favorite place to go for drinks and food in Park Slope?

Total Wine bar is very nice and fun/relaxed- but they stick to wine (and perhaps beer but no mixed drinks). They have a good range in prices and can order by the glass or the bottle. The people who work there have always been very friendly and approachable about choices too...no complaints there.

However, food is restricted to elegant (?) snacks. They have a really nice cheese offering, and I think there is a mac and cheese dish that is yummy too- but as far as dinner is concerned, would not suggest they go there.

Al Di La has great food still and also has a wine bar around the corner.
Sidecar is supposed to be really great for food and drink (15th street/7th ave?)- though I haven't been there yet.

Any ideas what friend likes specifically?

Feb 07, 2008
gdsto in Outer Boroughs

Wintzell's- Arriving in Guntersville?

Just moved here from NYC, and met someone who is lamenting the lack of good restaurants in town. She also shared news that Wintzells (from Mobile) is opening up a place here and the local paper confirmed that they have obtained building permits too.

I have never been to Mobile, so have never eaten at Wintzell's. To those of you who have, what are we in for here in North Alabama? I'm excited by the prospect of a good restaurant here- we have lots in the way of catfish here but not so much in terms of other seafood.

Anyone out there care to share?

Jan 14, 2008
gdsto in General South Archive

Making Pancakes, need tips

I really like the basic pancake mix (aunt jemima or whatever) but prefer the ones to which you add the egg, water, milk (or buttermilk?), oil etc rather than the "just add water" variety.

Adding the liquid ingredients to the dry in the right amount so you've added enough but not too much without over mixing the batter is really the only trick...as long as you keep in mind that you want to avoid over working the batter (which produces the toughness), I think you'll do just fine.

I also like to add some ripe banana to the mix- the sugar in the banana caramelizes with the heat of the pan and is tasty, but bananas are not for everyone.

Watch your heat- as first responder said, after the first one or two sacrificial pancakes, you'll turn out some perfect ones.

PS- signed, your pancakes on friday mornings partner, KG

Dec 01, 2007
gdsto in Home Cooking

Pizza dough in Brooklyn- Where to purchase?

Hi all,

I'm on the prowl for some great pizza dough that I can purchase and make pizzas at home. Anyone know of a pizzeria that will sell me a few here and there? I'm eventually going to try and make my own but in the meantime I just want to play with pizza dough that I know will turn out well.

Thanks!

Nov 18, 2007
gdsto in Outer Boroughs