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BrooksNYC's Profile

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Steen's Molasses....opinion?

Kind thanks to you both. Just the input I needed!

Jan 22, 2014
BrooksNYC in New Orleans

Steen's Molasses....opinion?

I'm a longtime fan of Steen's cane syrup, and recently learned that Steen's makes molasses as well. Can anyone here vouch for it? Am wondering how it stacks up to better-known commercial brands, such as Grandma's and Brer Rabbit.

Thanks.

Jan 22, 2014
BrooksNYC in New Orleans

Marinading fried tofu? Yay?/Nay?

Great tips. Thanks!

I know ALL about Lilliputian NYC kitchens, having snaked in and out of the same narrow crawl-space for thirty-five years! Became a vegetarian the year after I moved in.

I need to expand my horizons at Trader Joe's. Not a fan of shopping in general, but the layout of my local Joe's is so chaotic and crazy-making that I usually dash in, grab almonds and raisins, and BOLT. Next time, I'll make a point of tracking down that tofu.

Thanks again!

Aug 03, 2013
BrooksNYC in Vegetarian & Vegan

Marinading fried tofu? Yay?/Nay?

Ttrockwood, have you heard of a tofu press? Discovered something called the EZ Tofu Press while poking around Amazon the other day.

Can't vouch for it personally (am too broke to buy kitchen toys these days!) but am intrigued. Sounds like a time-saver.

Aug 01, 2013
BrooksNYC in Vegetarian & Vegan

Galatoire's

Oh, no. I hadn't heard.

Bless her good heart. She certainly had a long and active life.

Jun 24, 2013
BrooksNYC in New Orleans

Yonah Schimmel is a disgrace

I am thrilled to stumble upon this post, written by my high school sweetheart who for some reason lives on the other side of the continent.

I lived a block from Yonah Schimmel's in the early '70s. Had I known these cheese bagels existed, I'd have tried them. Now I know, and try them I will.

Thanks, sweetheart!

May 20, 2013
BrooksNYC in Manhattan

Shopping for dried herbs and spices

These are terrific suggestions. Thank you both very, very much for your help.

May 17, 2013
BrooksNYC in Manhattan

Shopping for dried herbs and spices

Would appreciate a recommendation for buying dried herbs and spices in Manhattan. While I do most of my grocery shopping at Fairway, I've been disappointed with the potency and freshness of spices I've purchased there. Dried herbs, in particular, often taste tired -- as if they'd languished too long in the warehouse before hitting the shelves.

Thanks for the help!

May 17, 2013
BrooksNYC in Manhattan

Best egg substitute in salad dressing?

Thanks for chiming in, everyone. Your ideas are appreciated and very helpful!

Apr 19, 2013
BrooksNYC in Vegetarian & Vegan

Best egg substitute in salad dressing?

This soba salad recipe on Epicurious looks simple and good:

http://www.epicurious.com/recipes/foo...

Can someone recommend a decent vegan egg substitute for the raw egg called for in the recipe?

Thanks kindly for your help.

Apr 18, 2013
BrooksNYC in Vegetarian & Vegan

Matzoh balls in advance?

Forewarned is forearmed. Thanks!

Mar 05, 2013
BrooksNYC in Kosher

Matzoh balls in advance?

Streit's! In the '70s, I lived a couple of blocks from the factory on the Lower East Side. One afternoon, one of the managers invited me in to watch matzohs rolling off the conveyor belt and getting stacked. I was thrilled. The old factory has been there since 1925, and stepping inside feels like time travel.

Their website offers spelt, whole wheat, and regular matzoh mix. Am guessing you recommend the regular "Matzo Ball Mix"?

http://streitsmatzos.elsstore.com/vie...

Thanks again for all the great tips.

Mar 04, 2013
BrooksNYC in Kosher

Matzoh balls in advance?

Gah....my kingdom for a decent-sized freezer!

I certainly plan on adding chopped herbs to my matzoh balls. Thanks for the seltzer tip, Diane!

Mar 04, 2013
BrooksNYC in Kosher

Matzoh balls in advance?

Good to know. Thanks.

Mar 04, 2013
BrooksNYC in Kosher

Matzoh balls in advance?

Twice a week!? Matzoh ball hero!

Would love to go the freezer route. Unfortunately, I have a lilliputian NYC refrigerator with a freezer compartment the size of a deck of cards.

The vegetable container with grid is a great tip.

How do you crumble your matzohs? The recipes I've earmarked recommend a plastic bag and a rolling pin, but I'm wondering if I could give the matzohs a spin in the food processor....

Mar 04, 2013
BrooksNYC in Kosher

Matzoh balls in advance?

You've all made my day. Thanks kindly for your help.

I'm not too experienced in the kitchen, and am particularly bad at timing. A 15-minute gap between the vegetables and the entree doesn't matter when I'm by myself, but when cooking for friends, it's nice to have everything ready at approximately the same time.

So.....matzoh balls! Am happy to hear that they can be prepared ahead of time. One less thing to mess up at the last minute.

Thanks again for your help.

Mar 04, 2013
BrooksNYC in Kosher

Matzoh balls in advance?

Am working up the courage to make matzoh ball soup for the first time. Can matzoh balls be made a day in advance, then heated up in simmering soup the following day?

If so, should I drain them before refrigerating, or store them in the poaching liquid?

Thanks for your help!

Mar 03, 2013
BrooksNYC in Kosher

Muffaletta Bread in Manhattan

New Orleanian living in NYC here.

I've never seen a muffuletta loaf in a NYC bakery, and am guessing that local NOLA-style restaurants either substitute other breads for their muff loaves, or bake their own. A New Orleans muffuletta is a BIG sandwich -- 9 or 10 inches in diameter.

I think a fluffy focaccia (around 2 inches high) split horizontally is one substitute that might work nicely. But I wouldn't sweat the bread too much. As long as your filling ingredients are solid, I doubt you'll hear any complaints!

If you're feeling ambitious, you could try baking your own bread. Here's one recipe:

http://www.nolacuisine.com/2005/08/21...

And Chuck Taggert has a good recipe for the all-important olive salad:

http://www.gumbopages.com/food/samwic...

Good luck!

Feb 27, 2013
BrooksNYC in Manhattan

Rio Mar?

Haven't visited the city in years, but was a great fan of Rio Mar under Chef Garcia.

I happen to be a flan fanatic. If the restaurant has kept Chef Garcia's flan on the menu, I can honestly say it's the best flan I've ever had in my life!

Feb 20, 2013
BrooksNYC in New Orleans

See What's New on Chowhound

The smaller font is much better. Thank you!

Dec 13, 2012
BrooksNYC in Features

A temporary reprieve for Brennan's

As a native New Orleanian living in New York, I see Manhattan becoming simultaneously trendier and more homogenized with every passing year. So I do fear for New Orleans. (There are days when I think homogenization is the future of the world, and am glad I won't be here to see it.)

Without changing a thing on the menu, I think Brennan's may need to step up its game since, from what I can gather, the kitchen has gotten sloppy. A restaurant needn't be "innovative" if the food and service are solid.

Dec 13, 2012
BrooksNYC in New Orleans

Do you pressure cook?

Lorna Sass is the queen. I've had great luck with the recipes in "Great Vegetarian Cooking Under Pressure."

Agree with you that pressure cooking is like something from the future....or magic! Been using my Kuhn Rikon twice a week since 1995.

While I've owned and tossed a lot of silly appliances over the years, my pressure cooker is forever.

Dec 11, 2012
BrooksNYC in Home Cooking

See What's New on Chowhound

Am sure the web designers worked hard to come up with a new look for the site, and for their sake, I feel bad that the new design isn't meeting with unqualified raves.

I'm okay with the redesign of the discussion threads.

Am less crazy about the topic index pages -- the pages that lists the various threads (i.e. "Manhattan," "Home Cooking," "Vegetarian," etc). The font is too big and hard to read. Getting a quick overview of the threads shouldn't require so much scrolling.

On that same page in the "Last Reply" column, I'd prefer to see full dates (i.e. "Dec 09, 2012") posted 24 hours later instead of three days later. Not a big deal, just a personal quirk.

Thanks for your efforts. A bit more tweaking and you'll be golden.

Dec 11, 2012
BrooksNYC in Features

Momofuku Stollen back!

Ha! My thought exactly.

: )

Dec 11, 2012
BrooksNYC in Manhattan

Raw/green peanuts in Chinatown?

There's an otherwise middling restaurant in the Quarter that boils baby potatoes and seafood together to good effect. The potatoes, which soak up the crab boil seasoning, are delicious. If I ever attempt boiled peanuts at home, I'll certainly add a bit of crab boil to the water.

Chili peppers and star anise sound great to me as well.

Dec 05, 2012
BrooksNYC in Manhattan

Raw/green peanuts in Chinatown?

Thanks, Jen. As someone who grew up in New Orleans, I can tell you that boiled peanuts would be a curiosity to many, if not most New Orleanians as well! They were a revelation to me when I first sampled them in Charleston, SC at age 47. "Where have these been all my life?" was my thought at the time.

Do the Chinese boil peanuts with spices of any kind? The ones I had in Charleston were mildly peppery.

Dec 05, 2012
BrooksNYC in Manhattan

Raw/green peanuts in Chinatown?

@Jen223:

Forgive the brief tangent, but can you recall where, in New Orleans, you encountered boiled peanuts? I love them, but have only had them in the Carolinas, never in NOLA. If they're showing up in NOLA, it's a new thing.

Dec 04, 2012
BrooksNYC in Manhattan

Fruitcake?

Exactly. I don't think "life-changing" is too strong a term.

: )

Dec 03, 2012
BrooksNYC in Manhattan

Fruitcake?

@Pan:

Not sure why you're having trouble with that link. Try again, because I'm getting through with no problems on the first click.

The company seems to go by two names these days: "Caribbean Cake Connoisseurs" (the original name) and "The Black Cake Company."

Dec 02, 2012
BrooksNYC in Manhattan

Fruitcake?

This is really a topic for a different thread, but the best fruitcake I've ever had (and unlike anything I'd hitherto associated with fruitcake) was a Caribbean Black Cake from Caribbean Cake Connoisseurs:

http://www.rumcake.com/

Dark, complex, velvety and sublime. It's more than I can afford this year, but I can't imagine any fruitcake lover not flipping over this cake.

Dec 01, 2012
BrooksNYC in Manhattan