The off-the-stem, inordinately round deep-purple grapes are muscadines, sometimes mislabeled as "Italian grapes," as I have seen previously. The green-skinned ones are scuppernongs, which are very closely related to muscadines, but are not as intensely flavored.

They are very fragrant with a juicy, slick flesh, though the skins are fairly thick and tannic. Do buy them when you see them - they are really something else.

I've read enough about it, and now I want to try it! My knowledge of where to find these delectable confections is lacking, so please, fellow chowhounders, guide me to the light =)

There's a small candy shop in the LES on Hester called A Sweet Life that sells them by the box, but unfortunately not in individual pieces (as far as I've seen).

I lol'd.

I'll have to give this one a shot some time!

+1

This got me thinking after I posted a reply to the best duck in NY. I don't think I've had any remarkable squab in the NY area, and am open to suggestions.

I'm partial to the squab being flash-fried - fatty, yes, but it leaves the squab so juicy and tender.

Help me find the best squab NY can offer!

Big Wong on Mott - while the premises are questionable, the food is fantastic. Especially the roasted meats (roast duck, pork, what have you).

But if you want another, less fatty option, try finding squab. I unfortunately don't know of any places that make a good squab in NY, but in SF, a Vietnamese place called Bodega Bistro (hah) prepares it so lovingly and masterfully I find myself wanting to go back just for the dish.

Ooh that first one is making my mouth water.

Num... Roti Canai at Nyonya is great.

The one and only spot I'll go to for meat on a stick is in Flushing - Northern Chinese barbecued lamb is out of this world flavorful (41st and Kissena).

Any of the buns in a Chinese bakery (<3 milk custard and red bean fillings). There's a great bakery for pineapple buns (kind of a misnomer) on Catherine St. 2 blocks east of E. B'way.

Also, I love the Taiwanese for toast topped with butter and condensed milk. Oh MAN it's good.

I love the Two Fat Ladies and the inordinate amounts of butter and eggs they put into everything. If you could so kindly post the recipe, I'll be grateful indefinitely.

Would you recommend making reservations at Telepan to avoid the pre-concert crowd?

Divine. The flesh was so tender and delectable. Really garlicky, but I tend towards that type anyway.

Rocco's? Cannoli? I beg to differ. Veniero's cannoli (although out of the way in the east village) are worlds better than Rocco's.

It's a shame Joe's isn't there anymore.

Joe on Waverly off of 6th ave. is a great place for any type of coffee drink.

I've been spoiled. I had cannelles at the Boulangerie Bay Bread in San Francisco and can't seem to find ones anywhere in the city that even come close to the caramelized custard-y goodness that's sold out there. I've tried the ones at Balthazar to my incredible disappointment (they might as well have just sold rocks), and I don't know where to turn.

Help a cannelle-deprived New Yorker, please?