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HOLIDAY CRANBERRY CHEESECAKE SWIRL

Made it loved it and will make it again after I rewrite the recipe to make it a little clearer for myself. Lots of room to play. This recipe gives an excellent cheesecake. I recommend making it a day or 2 before you want to consume it as it just gets better.

Nov 28, 2009
kayEx in Recipes

HOLIDAY CRANBERRY CHEESECAKE SWIRL

Glad to hear it worked out. Will be giving it a shot today as well now that I have reread everything I think I did not realize the corrections have been added.

Nov 24, 2009
kayEx in Recipes

HOLIDAY CRANBERRY CHEESECAKE SWIRL

Hmm looks promising. But did chow staff actually make this recipe though? What lrmiller is saying sounds very disturbing. Also the recipe is disjointed and parts of it are given throughout the comments.

Nov 23, 2009
kayEx in Recipes

2007 Gamay Rouge by V Sattui

Wow, thanks for this, very informative and great to know I have a lot of tasting to do. I love the immature cookie dough comment, because with me it is true. Tannins are too much for me most of the time.

Nov 11, 2009
kayEx in Wine

2007 Gamay Rouge by V Sattui

Yes the Strawberry flavor is the reason I love it. Thank you for these recommendations, I will try the ASAP, you know, for comparative purposes.

Nov 10, 2009
kayEx in Wine

2007 Gamay Rouge by V Sattui

Could anyone recommend a similar wine? It is not available on the East Coast, and I would like to buy something similar for the holidays. Rather than having it shipped, I'd like to find a good substitute to avoid shipping fees.

Nov 10, 2009
kayEx in Wine

Your best cheesecakes, please. (No savory ones!)

This thread is exactly what I need. The significant other is requesting one thing and one thing only for his birthday this month. A goat cheese cheesecake. He bought one from one of the dessert trucks here in nyc, I think. He raved, then brought it home to me I was not fond of the mushy texture but believe it could have been travel wear and tear. Anyone have any goat cheese cheesecakes they love?

Aug 12, 2009
kayEx in Home Cooking

Num Pang reports?

My b/f and I had the five spice pork belly and the lemon grass chicken pate sandwiches. We had half of each, and to be fair I was underwhelmed. The bread was toasted nicely, but the pate was a boring as there was no particular flavor that stood out. As for the pork belly the spice combination was not as interesting as I thought it would be. All in all a decent meal but definitely not worth going out of my way for. We'll try Kampuchea as the consensus here seems to be that that is better.

Jul 08, 2009
kayEx in Manhattan

Sour Cherries

So they were at the Columbia Greenmarket. Half pint for $2.50 from one vendor, another vendor $4 for the pint and 2 quarts for $12 you can guess which ones I got. Hoping they have the 2 quart on Sunday as well so I can get some to freeze. Good Luck.

Jul 02, 2009
kayEx in Manhattan

Sour Cherries

According to the SO they were at the Columbia U greenmarket on Sunday, of course he informed me at 3pm. Hoping and praying for them to be there Thursday. Will check early morning and report price and if more than one vendor.

Jun 30, 2009
kayEx in Manhattan

Jalapenos in my Chinese food...

I would eat it
ETA - Also in the Caribbean there are large pockets of Asian communities and there is mixing of food cultures. One longstanding restaurant in Queens/Long Island which serves Jamaican Chinese food and has been popular since before I came to America.

Jun 19, 2009
kayEx in General Topics

Butter Pecan extract and syrup

Thanks, how could i not remember to check the cake shops, though I have vowed to never spend one more penny at Cake&Bake. I am now thinking maybe a health food store may carry the syrup all though I am sure butter pecan syrup is not remotely healthy.

Jun 17, 2009
kayEx in Manhattan

Butter Pecan extract and syrup

Does anyone know where to purchase in nyc other than ordering off the internet. Wondering if I can source it locally quickly to try something if not I will just go ahead and order off the net.

Jun 17, 2009
kayEx in Manhattan

Genetic Mutant Corn?

I bought 10 ears of corn and all were butter cream yellow except for this one. What would make it this color right out of the husk?

May 25, 2009
kayEx in Home Cooking

I need a large quantity punch idea non-alcoholic for tomorrow

thanks we just decided on Arnold Palmers earlier. May do the hibiscus for a nightcap

May 24, 2009
kayEx in Home Cooking

I need a large quantity punch idea non-alcoholic for tomorrow

Classic and not so classic any and all ideas welcome really. Maybe an interesting punched up lemonade. Unfortunately for me friends and family are not drinkers so the main beverages have to be unspiked. I have one beverage dispenser that holds about 3 gallons so one easy to make large quantity recipe will be really great. I will just tote my own party in a flask.

May 24, 2009
kayEx in Home Cooking

Help! I have too much cilantro!

If you like mussels try I this recipe http://abclocal.go.com/wabc/story?sec... and the cilantro is really good in it I usually double or triple it and use way more cilantro. As a soup topping as well, I love it on top of sweet potato soup with adzuki beans. Also how about some mango or pineapple salsa instead of the regular versions

May 23, 2009
kayEx in Home Cooking

Now canned tuna has downsized

I happened to have noticed the smaller can today. Counting Calories as well to make sure I can enjoy my desserts all summer, hehe. The can contents after draining is 4 oz and I wondered the same thing. Plus I did not even do a thorough squeeze drain which may crush me if I do and I find out my now 5 oz can of tuna is really 3.5 ounces.

May 23, 2009
kayEx in General Topics

Pie crust questions!

In Alton Browns super Apple pie he uses Applejack in the crust and it really does make a difference in my testing.

May 22, 2009
kayEx in Home Cooking

Help making curry

Sorry for forgetting to leave it out the Allspice. And yes it is technically Jamaican Style but the type of pepper is completely up to person I suppose and the herb could be left out if not desired. I was more so stating my method to get to part about how the rubdown with the spices and vegetables gets the flavors deep in there.

May 22, 2009
kayEx in Home Cooking

Old Kimchi Where to Find ?

I knew my greediness would make me sound off. As JungmMann guessed it is my impatience to wait but I will try the kim chi (kim chee) with oysters. Thanks

May 22, 2009
kayEx in Manhattan

Pie crust questions!

Forgive me for not knowing but plastic zipper rolling bag? what is this, does it go over the rolling pin?

May 22, 2009
kayEx in Home Cooking

Help making curry

When I make curry chicken I chop up my vegetables like onion garlic scallion and scotchbonnet plus some thyme and rub down the chicken on the bone with the curry seasonings and chopped veg the night before. The day of I fry some of the curry in oil and once it has permeated I add in the chicken with vegetables and let it stew. The curry mixed with all the vegetables create one flavor full of layers that can be tasted in the meat and down to the marrow.

May 22, 2009
kayEx in Home Cooking

Sour Cherries

Ahh 1 more month to go. I will ravage other fruits til then. Thanks small h

May 21, 2009
kayEx in Manhattan

Sour Cherries

Any sightings in the Manhattan markets yet? I have been craving them for months now and I am just waiting for my first of the season. Btw had my first nectarine today and it was awesome, got it from the late night fruit vender on 110 and Amsterdam. His banana's are great too very sweet.

May 21, 2009
kayEx in Manhattan

Old Kimchi Where to Find ?

Sounds wrong I know but I am looking for older Kimchi in Manhattan to make Kimchi Fried Rice http://www.amateurgourmet.com/2009/05... and one of the tips was to use older kimchi. Any help will be appreciated.

May 21, 2009
kayEx in Manhattan

What about the Bronx?

nooooo. I planned on doing an early lunch there next week now I am sad.

May 15, 2009
kayEx in Outer Boroughs

Tart Dough Cooked Butter Method, has anyone tried this?

David Lebovitz posted this on twitter and when i read it I was pretty much astounded.
http://www.davidlebovitz.com/archives...
Really curious to know if anyone has already tried it using All Purpose flour and results.

May 01, 2009
kayEx in Home Cooking

Upside down Lemon Bars, Why?

I think the reason for the upside down lemon bars was I may have forgot to put the flour in the lemon juice mix for both batches to thicken the quick curd. The flavor of the flourless upside down lemon bars was excellent and vibrant which now has me wondering if anyone has a lemon bar recipe that does not use flour to thicken the lemon part?

Apr 29, 2009
kayEx in Home Cooking

Upside down Lemon Bars, Why?

I have been making lemon bars for a while and have never had any problems. My Last 2 batches in the last week have both come out with the filling on the bottom of the shortbread base leaving me with upside down lemon bars. I was wondering why has this happened and 2x back to back. I have not changed recipes and I am not doing anything differently. My shortbread base is cooled, overly cool maybe as both times I let them sit for over the normal 15 minutes, could there be a magic window for when the filling needs to be added?

Apr 21, 2009
kayEx in Home Cooking