wew's Recent Activity
Chowhound Post
L.A. Burdick Cafe
Add the Gugelhup (sp?) to the lets eat list. Their version is sweeter than I"m used to, Payard's for example, but great. One note of caution to mention is that the portions are small.
Chowhound Post
L.A. Burdick Cafe
As was mentioned on a november 2 post there is a Burdick cafe at the sight of the former Fleur de Sel on 20 st. I had a raspberry jam tart that tuned up my sputtering system. The jam like filling was full of berry flavor and very tart which cut the intense rich buttery crust. It is possible that having hot chocolate with a chocolate filled chocolate dessert was not the most balanced of combinations but the sun had gone down early on a gray day. Both were excellent. Bought a few mice and a penguin to buck up the folks at home.
Chowhound Post
Golden Shopping Mall - Lesser Known Stalls
As was mentioned by other recent posters, there are new stalls down stairs. At the new # 30 I had a wonderful steamed pork belly over veggies. Great comfort food, the thinly sliced pork seemed to have been steamed for a long time giving it the gentle taste of German fresh pork. The chili sauce they have contains a bunch of numbing brown peppers. Pork is a really very good if not flashy dish.
Also at the same stall I had a lamb turnover (?) which was pleasant enough has no lamb flavor.
Chowhound Post
Golden Shopping Mall - Lesser Known Stalls
Golden Bakery - New Pho place upstairs - Avoid the pho. After one or two spoonfuls I will. I didn't try the banh mi.
Wang Zhen's Muslim Snacks - I had three items. Chive pancake filling was nice about what I have come to expect, as was a bland medium thick flat bun. The meat filled thin pancake, which the very friendly stall keeper recommended - the filling was rich with oil and intense meat flavor a bit like Prosperity Dumpling's filling but a lot Bigger.
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Golden Shopping Mall - Lesser Known Stalls
Guizhou Beef and Lamb Noodles now has an english menu. I like the Guizhou style of broth, less intense than Lan Zhou or upstairs lamb - makes for a light lunch. I get the beef, very good shin meat flavor.
At Xie Jai Cai I have had mixed results with the cold meats, but head cheese is iffy with me. The cold spiced tofu makes a very nice accompanying nibble for "main" dishes bought at other stalls.
At both places the folks were friendly and helpful.
Chowhound Post
Joseph Leonard's Sunday night pig dinner
I went to the second of the cochon sundays featuring pork specials. I had pork terrine, pork pot au feu, pulled pork with gnocchi, and pork belly gumbo. The excellent terrine, in the shape of a trochon, and the only cooked dish I have had there that could be called delicate was served with a bit of mustard and greens. The pulled pork with gnocchi was big with garlic and an other winner in the heavy bistro style. The pot au feu, which met a pepper pot somewhere, would have been the just fantastic with a lot less salt and a lot more of the deeply flavored broth. It contained peppered ribs, sausage, chunk of braised meat, and great veggies. For me the gumbo was a pass as was any thought of a sweet after all that
Chowhound Post
hand pulled noodles?
"...a place where we could sneak a glimpse of of the action, of someone making them!"
If you want to see the noodles made at Super Taste stand at the check out. The last few times I have been there the noodles were passed through a pasta machine.
Chowhound Post
An Choi Specials
I would agree with NYAngeleno. After trying the pork belly and the Hue Pho I would put An Choi into the hole in the wall that is really cooking category. The pork belly is a great comfort dish, larger is size than I would have expected with great sweet savory appeal. The Hue Pho is a supper hit from the asian cannon of hot sour broths that I'm a sucker for. This one was highlighted with slices of rich brisket and pig feet (?), to contrast with the lime and heat
Chowhound Post
A few underreported cheap thrills in Manhattan's Chinatown
"There've been lots of complaints about how egg custard tarts have become thinner in consistency, lately; ..."
The Orange Tea Shop is on 121 Mott, but their dan tat are very much on the thin side, much more towards a caramel custard than those at ka wah. Maybe you should try the Golden Steamers version after all. Golden Steamer does have other dim sum items listed on an illuminated board inside but I have had some trouble getting anything but rice rolls so far. The deep fried thick sweet rice balls filled with a bit of roast pork found on the left rear have taken the place of a three snickers lunch for me.
Yours still lost in translation clutching my McCawley,
wew
Chowhound Post
Park Slope Gets An Almondine Outpost
On 9st just off 7ave. It is small and as of now not completely stocked but open and slinging pastry.
Chowhound Post
At Di Palo's a Great Blue Cheese Misspelled
Thank you for the correction. I was given both descriptions one from Lou and one from the new man and I used the last offered for my post, a foolish method. I again given the cheese as gifts to friends and it has received much praise.
Chowhound Post
A few underreported cheap thrills in Manhattan's Chinatown
Somehow I missed a good line here.
Try the roast pork buns if you like them on the sweet side. The rice rolls tend to be on the thick side and I avoid the egg custard - go to the Orange Bakery for them
Chowhound Post
A few underreported cheap thrills in Manhattan's Chinatown
There is a place across the street who's english name on the sign is Golden Steamer
Chowhound Post
A few underreported cheap thrills in Manhattan's Chinatown
The place across from Bahn Mi Saigon (visible from the door) is probably newish.
Is the name Golden Steamer?
Chowhound Post
15 East - great again
This Friday the broth special was a combination of traditional long cooked diakon with a dense fish, some light veggies and yuzu (sp). The result was memorable.
Something to seek out even here among so many good choices
Chowhound Post
An Choi Specials
To judge from the spectacular pork chop bun plate I ordered from the specials board this place is really coming into focus. One of the best new dishes I've had in a long while.
Chowhound Post
Sripraphai is opening a second branch in Williston Park
I wish I could do that
Chowhound Post
Cake with Marzipan in it?
I've had a princess cake for a birthday special.
Chowhound Post
Massman Curry from David Thompson"s Thai Food
Correction 4bay leafs
Chowhound Post
Where is the Best Rice Pudding?
"Rice to Riches is good enough but it would never replace my own homemade rice pudding or the kind you get at a really good deli."
With this in mind I tried the rice pudding at Russ and Daughter, a place that many think qualifies as a great deli. It was good but not good enough, but of a style I like.
Chowhound Post
The Car Bomb will change your life
I'm partial to the caramel sundae from Timmy O's in Astoria. He uses a great vanilla for the frozen custard. Thank you for informing me of the name, "Car Bomb", for the beverage you like. Part of the value of this cite has been exposing me to new food combos like ice cream and french fries you like. The fresh cream at Blue Marble is low sugar and would be my desire, but where to get fries? I would have not imagined eating these together, but now I will give that a try. Another use I have found for Chowhound is finding what I chow don't find personally worthy and sometimes even personally edible. For me, I can find nothing named car bomb edible.
Chowhound Post
Sripraphai is opening a second branch in Williston Park
chowhound.chow.com/topics/487049
The above thread is loaded with recs from the woodside resto If some knows how to make a link please do.
Chowhound Post
Where is the Best Rice Pudding?
As a result of this thread I retried the puddings here and still could not like them. Windycity might have isolated my problem here when she said, "I've never really liked rice pudding much until Rice to riches...". If you like the German or Jewish deli rice pudding, with baked egg white crisscross cinnamon on top then Rice to riches won't be for you.
Chowhound Post
Massman Curry from David Thompson"s Thai Food
I'll put the my modifications in brackets.
3 chicken legs[one chicken], 4 potatoes[6], 8 small onions, 1/2 cup roasted peanuts
Cooking liquids: 3 cups[2] coconut cream, coconut milk as needed, 3-5 Tbs fish sauce, 2-5 Tbs tamarind water, 1 cup pineapple juice[sub 3/4 cup water]
For the curry paste
Chop kind of fine: 4 Tbs shallots, 5Tbs garlic, 3 Tbs lemongrass, 1Tbs coriander root, 2 Tbs galangal, 5 dry chilies moistened[ I use 10 chilies and add after dry roasting that follows]
Dry roast the paste stuff above, stirring regularly, over medium heat and as the ingredients stick to the pan put a small splash of water to loosen them, and continue till brown, maybe 15 minutes or more. Take out of the pan and
Let cool while
You roast separately then
Grind 1 Tbs coriander seed[2 Tbs}, 1teaspoon cumin, 5 cloves 1/2 crushed nutmeg[1], 2 sheathes mace, 2" cassia, 4 cardomon pods, 2 Tbs peanuts
Make a paste from the shallot-garlic-galangal-lemongrass-corrander root mixture[add the chilies if not added added yet], then
Mix in the brown spices and ground peanuts
Crack the coconut cream and
Fry the above mixture in the oil over a med flame for about ten + minutes stir carefully to make sure nothing sticks or burns.
Add 2Tbs- 0ne cup Palm sugar[1 1/2 Tbs] to the curry paste and continue to cook for a bit more till a darkish golden brown.
Add the 3-5 Tbs fish sauce, 2-5 tamarind water, simmer for a bit and 1 cup pineapple juice[3/4 cup water]
[Here I stop and refrigerate and continue the next day]
Deep fry the chicken after cutting it as you choose,then fry the potatoes then onions
Put the fryied chicken onions, potatoes, and the 1/2 cup of peanuts onto a pot and add enough coconut milk to just cover, throw in a bay leaf[2 lime leaves]3 cardamon pods, andand simmer at low heat till all is cooked and combine with the curry mixture. Heat for a while to unite the works.
Chowhound Post
Massman Curry from David Thompson"s Thai Food
Another modification I make is bumping the chili up from three to twelve, but this is to taste as usual
Chowhound Post
Where is the Best Rice Pudding?
I'm a sucker for rice pudding, most any, but I stick at Rice to Riches. I tried their puddings three times. I wish I had a place to send you
Chowhound Post
Massman Curry from David Thompson"s Thai Food
This is on of the best Thai curries I have been able to make, stands up to any that I can get in my local Thai restos (these being Chao Thai, Sriprahpai, Nusara Thai). The head note could scare off anyone as it says that this is the hardest in a challenging book, but I found it has only one extra step. That step is dry roasting the curry ingredients before grinding the curry paste. As Thompson points out, deep frying the chicken, potatoes, and onions is optional.
I have changed the amount of sweeteners used. Thompson calls for a cup of pineapple liquid and from 2 tablespoons to 1 cup of palm sugar. I have stuck to 1 to 2 tablespoons palm sugar tops and no pineapple liquid at all. Possibly a bit less what Thompson had in mind (what a Magnolia cupcake?) but the result calls for seconds and thirds each time.
Chowhound Post
One bottle of champagne for 9 People?
About ten years ago while working wine at a restaurant, the host of a party of 14 people ordered one bottle of DP Rose and instructed me to pour it for everybody. I did and it became known as 'wet at the bottom of the glass'. Much merriment around the table expressed when the host left to take a 'phone call. (My suggestion, made softly to the host, to have two or more bottles of cheaper champagne was rejected)
Chowhound Post
Best place for fries and ice cream, together!
Pearl on Cornelia has great shoestring fries and a fine praline sundae
Chowhound Post
Three Steaks From Japan Premium Beef From Great Jones st. store
This beef is across of black angus and wagu raised in the northwest. All three cooked on a dry, seasoned cast iron fry pan at a medium high heat adjusting to form a crust then served salt and pepper.
1) chuck - The supper nice guys at the shop suggested this for shabu-shabu. They reasoned that it was not soft enough for a steak. I found it tender. This was the least marbled of the cuts which looked about like a really richly marbled 'normal' prime rib.
2) culotte - To my eye number ~3 Japanese wagu looks one to one fat to lean. This one is closer to one to four fat to lean. Cut to about 1 1/4" thick. These had a delicate sirlion flavor.
3) aged prime rib - steak was aged thirty days. They cut one rib for the steak which was near 1 1/2" thick.
The steaks are far beyond the more fat gives more flavor rule. I noticed that as each steak cooled the flavor dramatically intensified, moving from delicate to strong which was more to my taste. The second day I made the steaks I let them sit on a rack after cooking, as I might a roast, for twenty minutes before eating.The aged rib shrink a lot in cooking loosing in length and thickness. As expected it was less moist but with only a touch of the gamy flavor I have come to expect from aged beef.
All and all made for two nights wonderful beef meals. Given the price jump for aged meat and my preference for stronger aged flavors I would stick to the "cheaper" cuts.
