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Looking for family friendly dim sum

Hi!

I'm looking for recommendations for a dim sum restaurant that is family friendly. What do I mean by family friendly:

- a not too exotic menu that won't scare away unadventurous grandparents
- a setting that is toddler-friendly
- overall atmosphere that is fun and not too intimidating for the dim sum first timers

thanks!

Feb 19, 2010
tashistation in Austin

Looking for family friendly dim sum

Hi!

I'm looking for recommendations for a dim sum restaurant that is family friendly. What do I mean by family friendly:

- a not too exotic menu that won't scare away unadventurous grandparents
- a setting that is toddler-friendly
- overall atmosphere that is fun and not too intimidating for the dim sum first timers

thanks!!

Feb 19, 2010
tashistation in Austin

French lentils in the crock pot?

I like that I can put everything in the pot and leave the house for the afternoon and come back and it's done. I also like how the flavors really get a chance to meld together when simmering that low and slow for so long.

I made black bean soup in the slow cooker once and it took a LONG time, like 12-14 hours, but the depth of flavor was amazing. I just never know which legumes are going to take the longest.

Dec 14, 2009
tashistation in Home Cooking

French lentils in the crock pot?

I'm in the mood to throw some mirepoix and lentils into the crock pot and then sit down to dinner a few hours later. I only have French lentils on hand, do you think those need soaking or an extra-long slow cooker cooking time? I know red lentils would do just fine in about 4 hours but not sure about the green French ones.

Got any favorite recipes to share? Thanks!

Dec 14, 2009
tashistation in Home Cooking

Cake decorating classes?

Hi!

I'm looking to take some cake decorating classes in Austin. I'm not a total beginner (although I have a lot to learn) so don't want to do the Wilton classes at Michael's, instead I rather learn from a wedding and sculpted cake designer (one on one or in small groups). Would love to learn how to perfect my fondant, make better gum paste flowers, and how to build the best internal structures for different kinds of cakes.

Is there a pastry/culinary program that might offer continuing education classes?

thank you!!

Jul 26, 2009
tashistation in Austin

What's Up With Cupcake Cakes?

I think some people aren't understanding what you mean when you say "cupcake cakes" and so I share one of my favorite links:

http://cakewrecks.blogspot.com/2008/0...

Cupcake Cakes are always a hot mess, as the kids say. I can't imagine anyone is saving time by trying to apply icing where there is no cake in an effort to make one surface. And the inevitable scalloped edge... blech!

Oct 30, 2008
tashistation in Home Cooking

Where to find supplies for cake decorating?

thanks jonexl!

By the way, I just went to Sugar Room in Sunnyside, Queens and they had tons of cake decorating supplies and decent prices. Also the guy who runs it and teaches the classes there is really patient and helpful and didn't make me feel like an idiot even though I'm totally amateur hour when it comes to this stuff. http://www.sugarroom.com/

Sep 07, 2008
tashistation in Manhattan

Where to find supplies for cake decorating?

Isn't JB Prince switching to online sales only soon? Or maybe that already happened? i've never been there but heard it was good. How are the prices compared to NY Cake?

Sep 06, 2008
tashistation in Manhattan

Where to find supplies for cake decorating?

I just came across this thread because I'm looking for alternatives to NY Cake & Baking. The guys who help you find stuff are nice but everyone else who works there is so rude. Plus their prices are way higher than anywhere else. Paste food colors are more than $1 more each than at Michael's.

Sure they have everything you need but in this day in age of being able to order stuff online, I think they should treat their customers better. Plus, what's up with no strollers? I know the place is small but to ban strollers with a sign out front seems like an unnecessary precaution.

Isn't JB Prince switching to online sales only soon?

Sep 06, 2008
tashistation in Manhattan

Basic (Vegan) Chocolate Cupcake

one note -- my layer cakes turned out a bit wet on the bottom... they didn't release very cleanly from the bottom edges, even though the cake tester came out totally dry.

Aug 24, 2008
tashistation in Recipes

Basic (Vegan) Chocolate Cupcake

For those of you wondering if these would work for layer cakes, I just did and it turned out ok. The recipe yields about 2 1/3 cups of batter. Use this chart to see which pans that will fill: http://www.baking911.com/cakes/data.htm

Aug 24, 2008
tashistation in Recipes

Vegan Fluffy Buttercream Frosting

I just made this and it came out almost exactly like your typical "decorator's buttercream" where the main ingredient is powdered sugar. It tastes exactly like what you'd expect on a kid's birthday cake or cupcakes. Fluffy, light and sugary. Definitely not a "buttercream" creaminess. Really when you look at this recipe, it's almost the same as what is on the powdered sugar box.

Aug 24, 2008
tashistation in Recipes

A Texan visits Hill Country BBQ

Just got home from my first trip to Hill Country. Liked: The brisket. Didn't like: The ineffective line up system (put your name on a list, wait 30 minutes for a ticket, then stand in line for 30 minutes waiting to order your food, get jostled by all the people trying to get past you and down the stairs). Also wasn't crazy about the "flavored" stuff. They do a good job with the simple preparations, like meat smoked with just salt and pepper. They falter with overflavoring their sides and sauce.

Anyway, about our food. The brisket was good, although a bit salty. I'm from the real Hill Country and think this is the closest to home that I've tasted in NYC. The beef ribs were just ok, but not something I would order again. The sauce was wayyy too vinegary (especially for a central Texas style sauce) and the baked beans had an overpowering molasses and vinegar taste.

The Kreuz's sausages were sort of mealy, and I've had those in the past and thought they were good, so maybe it was just this time. My friend loved his chicken, especially the price! He ordered a leg and thigh and it cost $1.80! Compare that to $9 for two very heavy ribs (I guess that's because you're paying for all that bone).

Sides: The white bread, which should be marshmallowy soft, was stale. The deviled eggs had good flavor but were way too cold, which left the egg white and yolk filling sort of rubbery and too set up. The cucumber salad was refreshing and bright. The pickles were 50 cents, what's up with that?? I've never paid for pickles at a bbq place... seems so wrong. The corn side was yummy, sort of like a cheesy, crispy corn pudding/casserole. The cornbread was pillowy and sweet and came with an odd (but in a good way) sweet ancho butter.

Margaritas are either $5 (served in small cocktail glasses) or $8 (served in mason jars, the de rigeur big city way of saying "look how humble we are! yeee haw!")

Overall, I add this place to my growing list of NYC bbq restaurant reviews -- ok, but not great.

Jul 11, 2007
tashistation in Manhattan

best bar to have a small party?

I like Luca Lounge in the East Village. They have a room full of couches and comfy chairs that spills out onto a little outdoor terrace. I had a party there once and it was fun, the only problem was that there were 2 other small gatherings taking place. If you end up booking there, I'd try to get them to guarantee that you'd be the only party that night.

Mar 03, 2007
tashistation in Manhattan