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Susan Hope's Profile

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Can this pie crust be saved?

You guys are the best!!! Thanks so much, she said (wondering if she overhandled the dough).

Nov 23, 2009
Susan Hope in Home Cooking

Can this pie crust be saved?

Thanks for your response. I always thought that salt provided more than flavor, that the precise proportions were critical to the success of the pastry because of some chemical something-or-other that it provided (maybe tenderizing?).

Nov 23, 2009
Susan Hope in Home Cooking

Can this pie crust be saved?

Last night, I made two pie crusts using Plugra and rendered leaf lard. I had doubled all the ingredients in the recipe -- except for the salt!! So, there's only 1/4 t. for 2.5 cups of flour. I realized my error when I tasted the raw crust. At the moment, I'm planning to toss these and make new ones because I can't figure how to distribute extra salt in crusts already "put together" but thought I'd tap into the collective wisdom of this group to see if any remedy exists. Thanks!

Nov 23, 2009
Susan Hope in Home Cooking

Need recs for 80th Birthday Dinner in Akron or Cleveland

About ten of us are gathering in West Akron to celebrate my mother's birthday in mid-July and I'm looking to fellow chowhounds to suggest a nice festive place with excellent food, not too loud, money no object and good seafood a plus. Anywhere in Akron or Cleveland or in-between would be perfect. Thanks so much.
Susan

Anyone been to Cafe Petisco?

I work nearby and do like this place a lot. I mostly have the egg/breakfast menu -- the lunch menu is rather pricey. One breakfast special (which is served all day -- just ask for the breakfast menu) is excellent: beautifully cooked eggs, Israeli salad, pita and labne (sp?).

May 10, 2009
Susan Hope in Manhattan

New wine bar on Union....Bussaco

I went last night with two friends (one of whom is from a NYC restaurant "family") and thought the food and wine were delicious. Especially memorable were the octopus, salmon tartare (both apps) and the beef/sweetbreads entrees. Portions are not super generous, but since I'm trying to do a portion-control diet, they were fine. Without tip, and with about seven glasses of wine and two desserts, the bill was about $160, but I really felt it was good value since everything was so fresh and tasty. It wasn't crowded and service was very good.

Oct 07, 2008
Susan Hope in Outer Boroughs

What happened to our dear, wonderful Tost in Park Slope?

I just walked by it this evening and saw the big For Rent sign. Very sad. There is a phone number posted on the door, presumably by the owners, in case anyone has "further inquiries."

May 04, 2007
Susan Hope in Outer Boroughs

What happened to our dear, wonderful Tost in Park Slope?

I ate there a few weeks ago -- had the cheese fondue and a delicious salad. It was terrific as always, especially the mascarpone dessert.

May 04, 2007
Susan Hope in Outer Boroughs

blood oranges in Brooklyn?

Last week I bought a big bag of them (I think about 10 lbs) at Costco on Third Ave. for $6.99. (They were labeled Moro oranges, not blood oranges.) I didn't see any this past weekend, but they may appear once again.

Feb 13, 2007
Susan Hope in Outer Boroughs

Candy Cane Cookie Query

Thanks so much!! I'm going to try the candy cane shape once more, this time with colder dough. If that fails, I love the pinwheel idea -- exactly the type of solution I was looking for. Knew I could count on chowhounds to save the day.

Dec 10, 2006
Susan Hope in Home Cooking

Baking From My Home To Yours: Recipe Discussion, Links, and Picks and Pans

I made the French Yogurt Cake which, despite its off-putting name, was quite nice. Although I'm not a huge yogurt fan, I was intrigued to try a cake that the author described as the only cake the French make at home. The first time I made it, I forgot to preheat the oven (busy making and eating blini and caviar w/ a friend, oh, and drinking lots of vodka). Well, I just turned the oven on at the moment the cake went into the oven and kept an eye on it. It did not release from the pan properly but it was fabulous -- and probably tastier than the second time I made it, in a properly preheated oven!

Dec 09, 2006
Susan Hope in Home Cooking

Candy Cane Cookie Query

So tonight I made the dough for candy cane cookies (the ones that are comprised of a red and white dough twisted together to look like a candy cane before baking) from A Baker's Field Guide to Christmas Cookies. However, when I went to form the cookies (rolling "ropes" of each color dough) the dough just seemed to fall apart when I attempted to twist the two strand together. Frustrated? You bet. I'm a competent baker/candy maker and this is confounding me. It's almost as if the dough isn't moist enough, but I don't think that's the problem. My questions: Any ideas to remedy the situation? Or, any ideas to use these two colored doughs in a different way, i.e., a different shaped cookie? (The red dough is flavored with peppermint extract and finely crushed candy canes; the pale dough just has vanilla for flavoring, so I think I should use them together). TIA.

Dec 09, 2006
Susan Hope in Home Cooking

New Bakery in Park Slope?

This new storefront is a retail outlet of Delices de Paris.

Dec 03, 2006
Susan Hope in Outer Boroughs

Fondue in Brooklyn?

T'ost on Seventh Avenune has a delicious cheese fondue.

Nov 20, 2006
Susan Hope in Outer Boroughs

Wed. Prospect Park Farmers' Market

In the past, it usually closes right after Thanksgiving, but I didn't see it open (though I was there about 6:30 a.m.) this past Wednesday or the one before. There's usually one main vendor (the fruit farmer who is in the first stall at the GAP Farmer's Market), but this year he was joined by another -- featuring Mexican produce.

Nov 17, 2006
Susan Hope in Outer Boroughs

Lunch near Methodist Hospital???

I've worked at the Hospital for many years and when I don't go home for lunch, here's where I go:
The Donut Shop, Seventh Ave. between 8th & 9th Streets. Great donuts, real roasted turkey, good eggs, excellent coffee and donuts.
Thai Rice Kitchen: Cheap lunch deal, very quick and usually pretty tasty, especially the curry dishes.
Hospital Cafeteria: Believe it or not, it's often really good. There are two European chefs and the manager is from Paris. In the past, they've served fiddlehead ferns, fresh blackberries and raspberries, roasted asparagus w/ whole roasted garlic cloves, imported cheeses, etc. It's really hit or miss, but if you go and plan to get stuff from the salad bar, try to get there by noon.
Sette: Really good and delicious, but I read somewhere that they have a new chef.
Belleville, on Fifth Ave., nice French bistro with reliable food and a great atmosphere.
Second Helpings (my husband calls it Second Paycheck because he thinks it's so expensive), on Ninth Street just above 7th Avenue. Organic healthy food, most of it pretty delicious.
Uncle Mo's tacos, on Seventh Ave. past 9th Street: Decent, quick food with the very best sauces on the side.
Tempo Presto: Haven't been yet, but they catered a meeting I went to last week and I had some the best sandwiches I've ever had.
Dizzy's, on Eighth Ave & 9th Street, more upscale diner (think goat cheese v. American) than the Donut Shop.
Good luck to your mother!

Nov 08, 2006
Susan Hope in Outer Boroughs

Baked in Red Hook

I love, love, love Baked's sweet & salty cake! It's so delicious, by far the best cake they do.

Oct 14, 2006
Susan Hope in Outer Boroughs

Tempering Chocolate -- How Frustrating is That!

Thanks for your reply. Could you please explain what direct tempering is? I've never even heard of that method!

Oct 12, 2006
Susan Hope in Home Cooking

Tempering Chocolate -- How Frustrating is That!

Yes, I think that's often called summer coating, which I've never used, because I've been told that it's not "real" chocolate and lacks flavor, though after last night's disaster, it's very tempting! Thanks for the suggestion.

Oct 11, 2006
Susan Hope in Home Cooking

Tempering Chocolate -- How Frustrating is That!

Thanks. I did add several chunks of the chocolate to the melted chocolate, once I took it off the heat. I'll check out the link -- thanks for that!

Oct 10, 2006
Susan Hope in Home Cooking

Tempering Chocolate -- How Frustrating is That!

I think that all bar chocolate is already tempered -- however it goes out of temper once it's melted, and I need to melt it to dip caramels in it!

Oct 10, 2006
Susan Hope in Home Cooking

Tempering Chocolate -- How Frustrating is That!

Last night, after making caramels and buttercrunch, I attempted to temper about 1.5 lbs. of Callubaut bittersweet chocolate to enrobe the caramels and coat the buttercrunch. I used a chocolate thermometer and followed all the directions (raise temp. to 125, reduce to 86, raise to 91) and it failed. Then, I began all over again and my attempt failed again. (So now all my candy is in the fridge and needs to be eaten before those white streaks start forming.) I've successfully tempered chocolate in the past (though not for at least a year) and I'm wondering if anyone has any ideas to prevent another failure. It's a very messy business and frustrating when it doesn't work. Anyone have any thoughts on tempering machines? Thanks.

Oct 10, 2006
Susan Hope in Home Cooking

cocoabar vs. Chocolate Room

I much prefer the Chocolate Room's chocolates -- they are by Fritz Knipschildt and I think they're the best chocolates ever. Excellent chocolate and imaginative and delicious centers. I've never had the desserts at either place, but my impression is that the Chocolate Room's are made on premises and the Cocoa Bar's are purchased from places like Baked. (I do like the Cocoa Bar's coffee, however.)

Oct 02, 2006
Susan Hope in Outer Boroughs

Costco "Wild" Salmon?

Yesterday, I bought a salmon fillet labeled "wild sockeye, product of USA" at Costco in Brooklyn. When I was preparing it, I dried it with a paper towel and noticed that the paper towel was a bit pink, where it had touched the fish. Does this transfer of color mean that the salmon was actually farmed (with added color)?

Sep 12, 2006
Susan Hope in Home Cooking

Little dishes, little fun

By coincidence, we also ate at Little Dishes last night and had a terrific meal. Loved the watermelon and cheddar cheese appetizer -- a great combo to me -- and the hake with chick peas etc. was quite good too. We both really like this place -- consistently tasty and interesting food. We sat inside -- I don't like the noisy air conditioner and my husband is a mosquito magnet.

Aug 11, 2006
Susan Hope in Outer Boroughs

Dessert spots in Brooklyn

Not exactly a dessert place, but T'ost (on Seventh Ave. near 14th Street or thereabouts) had a couple of fabulous desserts: a lavendar panna cotta and a dessert (don't know if it has a specific name) that features a disk of mascarpone cheese, topped with fresh raspberries and chestnut honey. I think they also have dessert wines.

Jul 24, 2006
Susan Hope in Outer Boroughs

What is wrong with my Fage yogurt?

Just last week, I opened a small container of Fage and found mold on the plastic sheet covering the yogurt (but none on the yogurt itself). Very weird, as it hadn't expired. I just tossed it and got something else for lunch.

Jul 19, 2006
Susan Hope in General Topics

Pound cake with too brown crust! What to do??

Why not simply (and carefully) put some powdered sugar in a mesh strainer and cover the cake with a fine dusting of the sugar. I suspect that the dark crust is delicious, but covering it with the sugar may be more visually pleasing.

Jul 15, 2006
Susan Hope in Home Cooking