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Buy Astronaut Strawberries in NYC?

Hello - does anyone have a lead on a store in the NYC-area that retails Astronaut Strawberries? I'm aware of other brands of freeze-dried strawberries, but I'm specifically interested in this one.

Of course I've seen them online, but I'm not too keen on paying the S&H fees.


Aug 14, 2012
hazelnut_spread in Manhattan

Sunnyside: The Dog and Duck and Bliss 46 Bistro

I haven't, but I really want to try the place soon. However as a vegetarian who LOATHES goat cheese, I'm not sure I can have a really satisfying meal there.

But the reviews are in...

Sunnyside: The Dog and Duck and Bliss 46 Bistro

Don't know too much about it, but it looks like a nice little addition to the neighborhood...

The Dog and Duck
45-20 Skillman Ave, Queens, NY 11104

Brunch catering?

Hello - my friend and I will be hosting a baby shower brunch in Jackson Heights in November. Does anyone have any suggestions for catering services?

I tried Naturally Delicious, but they're booked. While I'm also considering Sage American Kitchen and Dean & DeLuca, I'm wondering if there are any other viable options out there.

Any leads are greatly appreciated - thanks!

ricotta impastata in NYC?

Thanks everybody! This is very helpful. Although I've been to Arthur Avenue before, I'm not aware of any store in that area that definitely carries impastata. But I'll keep my eyes peeled next time.

Apr 25, 2010
hazelnut_spread in Manhattan

ricotta impastata in NYC?

Hello - can anyone tell me if there's a store in the NYC metro area that retails ricotta impastata? It's available from Calabro Cheese, but they don't seem to distribute it to the public. I haven't had any luck looking in specialty grocers like Murray's, Manganaro's in Hell's Kitchen, and BuonItalia in Chelsea Market.

I've also tried to "mimic" ricotta impastata by straining regular ricotta overnight. I manage to remove some fluid, but I still think it retains too much water to resemble impastata.

Any leads are much appreciated - thank you!

Apr 24, 2010
hazelnut_spread in Manhattan

Brunch in LIC or Astoria

Does anyone have any recommendations for LIC/Astoria restaurants that serve Sunday brunch? I was interested in Sage General Store, but apparently they're closed every Sunday.

Any suggestions are appreciated. Thank you!

Sage General Store
24-20 Jackson Ave, Queens, NY 11101

Need Frosting Help!

The whole recipe appeared to go smoothly until I reached the final stage. But the resulting buttercream wasn't an unsightly curdled mess -- it was just softer and runnier than I expected it to be. It looked more like whipped cream than buttercream.

May 17, 2009
hazelnut_spread in Home Cooking

Need Frosting Help!

Today, I made the following frosting recipe outlined in this video:

The results were less than stellar. The resulting buttercream was very soft and yielded a whipped-cream-like consistency. Although it became more spreadable after refrigeration, I doubt it holds up in room temperature.

Can anyone recommend a genuinely full-proof frosting recipe? Essentially, I'm looking for something that's stable at room temperature. I've used confectioner's sugar icings in the past, but I find them way too cloy and dense. Morevoer, I think they look unappetizing when they inevitably crack and get flakey on cakes.

Please help!

May 16, 2009
hazelnut_spread in Home Cooking

Natural Food Coloring by Seelect?

Has anyone had any experience with this brand? This weekend, I plan on baking a Red Velvet Cake using their natural red food coloring (made of Hibiscus extract and beet powder extract).

Does it hold up well during baking? If not, can anyone suggest another natural alternative? I know I'm not the first to attemp this, but I want to bake a thoroughly red Red Velvet Cake that does not require copious amounts of artificial coloring.

Any ideas are appreciated - thanks!

May 05, 2009
hazelnut_spread in Home Cooking

OK, I have 2 lbs of ricotta... now what?

How about making cannoli? Mix the filling yourself and buy the shells separately.

Oct 11, 2008
hazelnut_spread in Home Cooking

dusting chocolate truffles question

Hello all - this weekend I made Earl Grey chocolate truffles and Red Zinfandel chocolate truffles. I rolled the Zinfandel truffles in cocoa and coated the Earl Grey truffles in powdered sugar. I refrigerated them before serving, but when it was time to plate them, I discovered that the Earl Grey truffles were caked in sugar. They looked more like Dunkn Donuts Munchkins than chocolate truffles and I re-dusted them in powdered sugar to make them more presentable.

Is there any way to avoid this or will the powdered sugar inevitably develop a crust? If I want truffles to have a white dusting, can I use anything else that will hold up better? Powdered milk, perhaps?


Dec 12, 2007
hazelnut_spread in Home Cooking