Psst... We're working on the next generation of Chowhound! View >

another_adam's Profile

Title Last Reply

ISO Tej/Honey Wine

Now it's only on St Petros day! :)

ISO Tej/Honey Wine

An oddball suggestion, but maybe worth a call: there's a little market called the "Thistle and Shamrock" on Walden St near Porter square in Cambridge, which sells beer/wine, and has a hand-written sign on the door that they carry Injera. Until recently, they also used to have signs saying they carried Ethiopian take-out, but those signs were gone when I popped in late at one recently. (There was also no sign of injera, but they were closing for the night, and I didn't pursue the matter...)

I don't know what the Ethiopian connection is (or if it still exists), but it's the one place I can think of with a potential Ethiopian + alcohol combination!

Beard Papa's?

I agree, my few experiences there were very sub-par, compared to the better locations (which I think can be terrible). They weren't uniquely terrible-- there are some other bad locations.

If you're after cream puffs, I like the ones at Japonaise. They don't have the "flavor of the month" offerings, and they don't have the hot-from-the-oven appeal of the better Beard Papa locations, but I've found them to be solid. There are regular and azuki. (I've only gotten them from the Saint Mary's location, which might be relevant?)

Plochman Mustard

This is so funny to me too—especially since there's pretty much nothing *but* Plochman's in our market in Iowa. I never even thought about the fact that it's missing it in Boston! The one that I could never find when I moved to Boston was Inglehoffer's — but I think I've even seen it at Stop and Shop nowdays...

Upstate NY is also definitely Plochman's territory— so maybe Wegmans has it?

Kaju Sundubu

I think in general Korea Garden does pretty well with jeongol- anything heated at the table, as in Nab's photo of the gamjatang (which was a bit on the salty side once, but otherwise quite tasty, with lots of herbs and spice and perilla seeds). I've also always eyed their budae jeongol (army base stew) enviously when I've seen other tables get it, and it seems that many people order it. I also had some good al tang (cod roe soup) from them once, as a special- it's not an intrinsically super exciting dish, but they were generous with the cod roe, and it hit the spot. They were also recently advertising sundae guk (blood sausage soup) as a special, along with some other sundae dishes ("sundae appetizer", "sundae stir-fry"), but I did not try it, and did not happen to see anyone nearby get it while I was there.

This discussion also reminds me that although I've found the food down the street at Myeong Dong 1st Ave inconsistent at best lately, I once got a bowl of really good clam soup (jogae tang) there, much better than the version I had once at Korea Garden. Seems like it's time to dedicate myself to some soup-eating :)

Kaju Sundubu

I've only had it once at Korea Garden, and hopefully my experience wasn't representative: weak/flat and generally untasty broth, stingy with the seafood and tofu, and the egg at the table was dirty. It may have been an all-around off night, though, since even their pajeon, which is normally pretty good, was bad that night... So I wouldn't write it off completely, but I'm not rushing to try it again...

Finding the Seaweed Used in Japanese Seaweed Salad

I'm also under the impression that it's something that's not exactly seaweed (I've hard the extrusion thing, too, but I actually thought it was perhaps the stem of some sort of sea plant not normally classified as "seaweed" and not normally eaten in this form in Japan, dyed bright green and sold to sushi restaurants, especially on the east coast). I do rather like it from time to time, though (we called it "soylent seaweed"), and unintuitively, a good source for it is Bazaar Russian market. It's already flavored from them, though.

For a similar and completely undeniably seaweed-based product, you might be looking for "seaweed stems", sold salted in refrigerated packs in Korean markets. It's called "miyeok julgi", and you take it out and soak it, changing the water several times, and wash it well to remove the salt. You then blanch them and chop/shred them so that they're thin and bite-sized. Maybe it's just my technique, but they never come out as evenly thin as the bright green "seaweed salad" when I do it, though. (You also have to be careful not to over-blanch them, since they can get overcooked and turn sort of slimy and no longer pleasingly toothsome)

Reliable definitely has miyeok julgi, but I've had bad luck with the brand they carry (too many foreign objects lurking in with the stems). I prefer to get them at H-Mart, because they have a bigger selection, including a brand I prefer. I typically buy a couple packs and freeze them, they keep just fine.

Kaju Sundubu

Yeah, we were immediately overjoyed when we walked in and saw them pouring water into rice bowls on a nearby table for scorched rice tea (sungnyung). We had to ask them for water, so I don't know if they'll do it by default-- but they left the rice crusts for us throughout the meal, so i assume that they expect that you might want it. In a way, I'm glad we had to ask specifically, because I like to wait and get the water close to when I want to drink it, so it's still hot and the rice crust (nurungji) is still crispy :) I don't know why so few (if any?) other places in Boston do this, but it was a clear sign when we walked in that they knew what they were doing!
(Also, I just realized that I wrote above in my post that they're barley in the tea, but that might not be right-- usually it's just water, but for some reason, last night in my pepper-induced euphoria, it looked to me like the water they were pouring in had a little color to it. The crispy rice already has a similar toasty flavor, so I might have been imagining that...)

And Nab- I think all the times I've gotten sundubu in Boston, they've brought out the egg (Including, annoyingly, rather dirty ones a couple times, which I'd never encountered in CA). I think because of refrigeration laws here, it's cold and you do have to be rather diligent about putting it in right away, or else it it's still rather raw by the time the soup has cooled down enough to eat...

I'd be very willing to believe that Westborough Korean Restaurant goes a good rendition, too, though in general, my money is on the place that serves little, if anything, else :)

Kaju Sundubu

I'm a big fan of sundubu (spicy Korean tofu soup), and for a long time I've thought that someone could make a killing if they opened up a simple and reliable sundubu shop in Boston. It's not a complicated food, but it's one of those things that you really want to get from a place that specializes in it, since the broth can be really dull or "off" (flavors not well integrated) if it's made quickly or with insufficient attention. (Some of the renditions by otherwise respectable Korean restaurants in town have made me want to cry, or worse...) So, I was optimistic when I saw that Kaju Sundubu had opened, in the old Seoul Bakery spot on Harvard, north of Brighton. It turns out that they're from CA (Garden Grove)- I didn't get the full story of whether they're opening a new branch here, or just moved here, but whatever the reason, it's a tremendous coup for us! If the bowls we got tonight are any indication, we're in for a treat.

The main reason to go to Kaju is the sundubu, and that's what most of the menu consists of. They have more flavors than average, including the usual suspects (seafood, beef, mushroom, octopus/beef) and also some less common ones (kimchi/oyster, intestine). (I suspect all of them start with the same anchovy base, and maybe also fish sauce, so vegetarians might want to ask to be sure.) You order the flavor and the heat level (mild/regular/spicy/extra spicy). The sundubu comes with an egg to crack in the moment it arrives (it cooks in the heat), and a side of rice. They do also have some sort of grilled meat and bibimbap offerings, but we didn't investigate those, either. (I did overhear a nearby table commenting amongst themselves that the marinade for the grilled meat was on the sweet side)

The results:
- Banchan/sides: a very standard selection of kimchi, pickled radish, some anchovies, bean sprouts, simmered soy beans (kong jorim), broccoli. They were fresh and tasty- the kimchi was quite sweet, but this goes OK with ultra spicy soup, in my book...

- Sundubu: We got an order of extra spicy kimchi oyster, and an order of spicy seafood, along with a seafood pancake (haemul pajeon). The broth was really good: rich with the flavor of seafood and chili pepper cooked long enough to dissolve/integrate fully into the broth, with enough salt to bring out the richness of the soup base (usually anchovies, seaweed, etc.) but not overly salty. The extra spicy broth was perfect- enough to give you that slight euphoria of chili peppers, but not so spicy that you can't eat a whole bowl. (My perennial complaint with the CA sunduberias is that they hold back on the spice level for gringos -- Kaju's "extra spicy" was properly spicy, without being a one-note heat that overwhelmed the seafood). The seafood and the oyster flavors were both adequately generous with the seafood, too, which was pleasing, since a lot of chains have gotten progressively stingier with the seafood over the years. In fact, not only was this the best sundubu I've had in Boston (which is unfortunately not saying much), but it's some of the best I can remember having even at some of my favorite sundubu shops in LA.

- Pancake: the seafood pajeon took much longer to arrive than the sundubu, and it was a bit underdone/soggy and falling apart. Although I like a crispy crunchy pancake as much as the next guy, I also know that sometimes they can be soft and falling apart when they're thick and generously full of seafood and veggies, so it's not necessarily a bad sign if it's falling apart. :) And it was indeed very tasty, with a nice balance of green onion and seafood.

- Rice: like most good sundubu places, the rice comes in a small stone pot, and they ladle it into a bowl for you and leave the stone pot with the remaining rice residue, which keeps cooking on and forming a nice crispy crust (nurungji). When you're getting close to the end of your sundubu, you can ask for them to pour tea (hot barley tea) into the pot and let it sit a few minutes, then eat a soup of the toasty crispy rice in barley tea to finish your meal. (You can order extra rice, but it seems that they haven't adopted the recent trend of allowing you to get "special" rice-- mixed grains, barley, etc.--for a small a surcharge. The only option I saw was white rice, but maybe I missed the others.)

It seems that they're still kind of getting going, and it's a small space that they'll have to manage very efficiently, judging by the lines that were there when we arrived. (There are maybe about 10-12 tables, and there were about 4-5 groups of people waiting when we arrived-- they were pretty good about keeping things moving, but it was clear that if they were more coordinated about getting tables cleared immediately, it could have been faster) Two signs of an "authentic" sundubu experience are that (1) they took our order before we were seated, so that our soup was ready quite soon after we got a talbe, and (2) they have the Korean-style "doorbell" system, with little bells/buzzers built in to each table to call for service when you need it. I didn't see/hear anyone using it when we were there, but maybe it just lights up somewhere discretely, instead of the constant doorbell ringing of some restaurants. In any event, if there had still been a line out the door when we were ready to pay, using the bell might have helped speed up getting the check.

In any event, it seems like they're already doing a brisk business, and I hope they keep up the quality and start a sundubu trend in Boston! They're a bit pricier than the usual CA sundubu place, but judging by what we got tonight, the quality is also better.

Help for "Dummies" at H Mart Food Stalls.....

OK, here's my brief descriptions of the items (with the transcription of the Korean name, and its spelling on the sign, in case that helps match things up) Most (if not all?) of the dishes come with rice, kimchi, and some other small side (soybean sprouts, pickled radish, etc.), and if I recall correctly, a couple slices of danmuji (pickled radish dyed yellow = takuan in Japanese)

1 kimchi jjigae 김치찌개 (stew with kimchi, tofu, pork; somewhat spicy)

2 dwenjang jjigae 된장찌개 (stew with tofu, fermented soybeans-- like a chunky version of miso-- and veggies, dried anchovies, and a bit of seafood (e.g., clams) and pork)

3 sundubu 순두부 (soft/silken tofu, in usually an anchovy-based broth, with an egg; spicy)

4 galbi tang 갈비탕 (clear non-spicy soup with marinated grilled short ribs, and some shredded fried egg)

5 yukgaejang 육개장 (a spicy soup made from shredded beef and veggies)

6 ddeok mandu guk 떡만두국 (clear soup with sliced rice cakes, meat dumplings, and shredded fried egg on top)

7 daegu maeun tang 대구매운탕 (a spicy soup made with fish-- usually including bones, etc.-- with veggies and tofu)

8 seolleong tang 설렁탕 (bone soup, milky white from long cooking, with noodles; fairly plain, you add salt and seasoning when you eat it)

9 ddukbaegi bulgogi 뚝배기 불고기 - "ttukbaegi" is the name of the clay pot that soups generally come in; this is bulgogi served in a pot like this, with noodles

10 jangteo guksu 장터국수 (also known as jangchi guksu) linguini-like noodles in a light beef broth (or possibly anchovy broth?), with some veggies and shredded fried egg

11 haemul pajeon 해물파전 fried pancake with seafood and green onions in it

12 ojingeo bokkeum 오징어볶음 squid, stir friend in a spicy sauce with onions and sometimes some other veggies (like zucchini)

13 dubu gimchi bokkeum 두부김치볶음 stir fried pork and kimchi, a little bit spicy (but not too much) and a bit sweet from the marinade, with tofu (This is the hybrid dish of dubu kimchi (tofu + kimchi) and kimchi jeyuk bokkeum (kimchi and pork stir fry) that seems quite pervasive in Boston!)

14 japchae 잡채 clear noodles, with onions, zucchini, mushrooms, egg, and usually a little bit of meat, with sesame flavored seasoning (non-spicy). As mentioned above, the amount of meat is very token. It's a pleasant dish, though maybe a bit plain to make a whole meal of...

15 LA galbi LA갈비 (marinated grilled short ribs)

16 bulgogi 불고기 (thin sliced marinated beef)

17 dak bokkeum 닭볶음 spicy stir-fried chicken, with rice

18 jeyuk gui 제육구이 grilled (or roasted) pork slices, marinated (the sign says spicy, but it's usually not particularly spicy)

19 dolsot bibimbap 돌솥비빔밥 (rice bowl, with veggies and some beef (or seafood, for a couple extra dollars), and spicy sauce to taste; in a hot stone bowl, you mix it thoroughly, and the rice at the bottom gets a bit crispy)

20 bibimbap 비빔밥 (rice bowl, not in a stone bowl; fresh things like lettuce instead of cooked ingredients)

21 sundae guk 순대국 soup made with blood sausage (korean style, with noodles inside), a little bit spicy but not usually all that spicy

22 o-bul-bokkuem (=ojingeo/bulgogi bokkeum) 오불볶음 spicy stir fry of octopus and beef, with rice

23 kimchi pajeon 김치파전 fried pancake with kimchi and freen onions in it

24 haemul jjigae 해물찌개 spicy seafood + tofu soup, with some leafy greens in it (similar to #7 daegu maeun tang)

25 samgyetang 삼겨탕 soup with a whole small chicken, stuff with ginseng, glutinous rice, dates (traditional summer food)

26 ttaro gukbap 따로국밥 it's a spicy beef soup like #5 (yukgaejang), but with more veggies, and rice in the soup

27 budae jjigae 부대찌개 "army base stew", with various meats (usu. including hot dogs, spam), in a spicy broth with kimchi and various veggies, and often noodles. euphemistically called "kimchi soup with assorted deli meats" here :)

28 gamjatang 감자탕 spicy pork bone stew (spine, or more often, neck) with some cabbage, a potato, and perilla seeds.

Get Your Goat @ Westborough Korean Restaurant

Mmmmm, cod cheek pancakes are an excellent idea! (Presumably with some judicious de-boning first, at least if they're going in the lunchbox?)
I do wish the sauce had had a bit more spice and a bit more sweetness to it, but then again, that probably would have cut down on how many we could have worked our way through :)

Help for "Dummies" at H Mart Food Stalls.....

Attached, this time...

Help for "Dummies" at H Mart Food Stalls.....

Found a picture of the samgyetang, too...

Help for "Dummies" at H Mart Food Stalls.....

The pork with tofu and rice cakes is called something like "dubu kimchi jeyuk bokkeum" (or "dubu kimchi bokkeum" or "dubu jeyuk bokkeum") in most places around town.

dubu = tofu
kimchi (really, more properly spelled gimchi)
jeyuk = pork
bokkeum = stir-fry

I think it just depends which aspects they want to emphasize :)
Also, if I recall correctly, they have non-dolsot bibimbap right on the menu, so it shouldn't be weird to order it without the stone pot! :)

Help for "Dummies" at H Mart Food Stalls.....

I also recommend the one on the far left/back (closest to the kimchi/deli section of the market), it's called Wujeon (or Woojeon or Wuchon or some spelling like that).

I haven't been in a while, so I don't know if their menu has changed a lot, but if someone posted a picture of the menu, I could try to help associate items and numbers, for ordering by number. It's kind of possible to explain how to sound out the name, but probably a lot easier to start with the number and then ask them to pronounce it for you a few times, especially if you're game to try repeating it and having them correct your pronunciation!

A few things that are reliable stand-bys:

- Haemul pajeon: seafood pancake, comes with rice and some soup (picture attached)
- Dolsot bibimbap: rice + veggies + a bit of meat + hot sauce in a stone pot. You squeeze on the sauce to your taste, and then mix mix mix well so that it gets integrated, and the rice doesn't get burned on (especially if you don't like it too crispy). They also have a non-stone-pot version, if you want something less hot and non-crispy.

I personally usually go for soups/stews there, and there are a bunch.
- Dwenjang jjigae is sort of like the Korean version of miso, but a little chunkier— the soup has tofu, zucchini, and some clams and maybe some meat; it tends to be a bit spicy. (picture attached)
- Ddeok mandu guk is rice cake and dumpling soup, with a bit of ground beef and fried egg in it, and a soup made from dried fish.
- Gamja tang is pork bone soup, somewhat spicy, with some potato and cabbage and perilla seeds in it.
- Daegu maeun tang is spicy cod stew, with pieces of fish (usually, with bones), and various veggies in a spicy red broth (picture attached)
- Seolleong tang is a bone soup, a milky color, and noodles and beef in it. (not spicy; you add salt or spice to your taste when you eat it) (picture attached)
- In the summer, they have samgyetang: a Korean chicken soup with ginseng, glutinous rice, and chinese dates

Get Your Goat @ Westborough Korean Restaurant

Feh, can't seem to get this to work in any readable fashion. But as Nab says, the wall specials are mostly where it's at!

Get Your Goat @ Westborough Korean Restaurant

Hmmm, seems like resampling/downscaling made this unreasable... Here's an attempt with the first page, so see if it's better..

Get Your Goat @ Westborough Korean Restaurant

I'm not a very good translator, but here's my stab:

First photo:
pollack fish stew (saengtae maeun tang)
noodles w/various veggies (momil jaeng ban guksu)
pork stir fry (jaeyuk bokkeum)
pork bossam (jaeyuk bossam)
thick pork soup (dweji guk bap)
mixed noodles (bibim naengmyeon)
Goat stew = "nutritious casserole" (yeongyang jeon gol)

Second photo:
fish/seafood stirfry (maeun haemul bokkeum) 12.95
cod cheek stew (daegu bol jjim)

Third photo:
pork and potato stew (gamja tang)
broiled corvina (chamjogi gui)
chicken/ginseng stew (samgyetang)
mackerel (godeungeo)
seaweed soup (miyeok guk)

Fourth photo:
octopus stirfry (nakji bokkeum)

Get Your Goat @ Westborough Korean Restaurant

Yep, totally solid stews, delicious! Now that you mention it, I'm not sure any of the Korean places in Boston come by to dump in a bunch of noodles or rice as you get to the end of a "casserole" dish, do they? But I agree, with a heartier stew like this, it's nicer to be able to take home the leftover soup, anyway. :)

Here's the menu I grabbed in August— not sure if it's changed by now, but it should be approximately right. I looks like none of the wall specials are listed on it, though. The goat stew (yumso tang, or "yeongyang jeongol") seems to be a wall item, so it definitely is important to take note of the signs!

Okonomiyaki in Boston area?

Yeah, and Bon Chon has okonomiyaki on the menu, too (Maybe one of the main events for Boston in the okonomiyaki department since the 2006 post?)

It's not exactly a canonical/traditional one, but it's sort of a "Korean interpretation" of okonomiyaki. Basically, they give you a thinner/lighter Korean style pancake with seafood and okonomiyaki toppings, rather than the sturdy Osaka style pancake with mountain yam. We've gotten it about three times, and two of those times it was very tasty (the other time was more meh, not awful, just not thrilling).

It would be great to get a dedicated little spot in town with some grill tables for late night okonomiyaki and beer, especially if they would serve up variants with yakisoba in/on them, such as "Modern-yaki" (yakisoba between two thinner pancakes) or Hiroshima style (noodles and fried egg on the pancake)! It's easy to make Osaka-style (one sturdy pancake) at home, but I'm probably not alone in being too lazy to make the more complex ones for weeknight suppers...

Quick sauce for farfalle?

I was reminded tonight of a forgotten favorite: pumpkin sauce. The basic idea is: for a pound of pasta, I start sauteeing one small finely minced onion and some garlic in a pot, then add about half to 2/3 of a 15oz can of pumpkin, and enough stock to make it a sauce. (It can take surprisingly much stock, like maybe a cup and a half or two cups? The sauce will thicken a little as it cooks, so I start it out a bit thinner than I want it to be in the end). You can also add finely chopped celery, or red pepper, etc. Depending on your mood, you can add various seasonings when adding the stock:

- A sprinkle of crushed red pepper, salt, pepper, a slight drizzle of honey and some lemon juice. (Sprinkle the sauced pasta with parmesan, or with gorgonzola)
- Sage, nutmeg, parsley, salt. (Sprinkle later with parmesan or grana)
- Cumin or curry (Sprinkle later with fried onions)

When the pasta is nearly done, add some heavy cream to the sauce, and then toss with the cooked pasta. As is so often the case, it tastes better if the sauce is made ahead, but it works just fine to make it while the pasta water is coming to a boil and the pasta is cooking!

Jan 06, 2012
another_adam in Home Cooking

Birthday Cake w/ Pistachios

I forgot to add that I did also up the pistachios to a full cup, which several commenters had also recommended...

Jan 04, 2012
another_adam in Home Cooking

Birthday Cake w/ Pistachios

Oooh, I never considered the idea of pistachio marzipan! I'm sure that would up the pistachio flavor. (So would pistachio extract instead of vanilla, but that might be pushing it!) It's also possible that using ganache only on the outside and something else in the middles would help reduce the "overwhelmed by chocolate" effect, but the ganache layers do help to make it an impressive-looking cake...

Jan 04, 2012
another_adam in Home Cooking

Birthday Cake w/ Pistachios

I've made it- it was a nice cake, and very festive, but the pistachio flavor was rather subtle. I toasted the pistachios and they were nice and flavorful, but somehow they got a little bit lost in the overall cake. I think the chocolate sort of took over, but then again, I'm not a big chocolate fan. Maybe it's possible to make pistachio frosting for the outside instead?

Jan 02, 2012
another_adam in Home Cooking

My very costly "leak-proof" springform pan leaks! Can I prevent this?

I recently bought an expensive springform and was also disappointed at how much more it leaked than the cheapo pan that it replaced. As others have pointed out, some leak for very liquidy batters is probably inevitable, because there needs to be enough space for the outer portion of the collar to slide over the inner portion. If you fill the pan with water, you can see whether the leak is coming from the bottom, or along the side, where the collar joins.

That said, I did manage to reduce the leaking considerably by studying the gaps when the pan was snapped closed, and observing that due to the way that the metal was formed, there were places near the bottom where the gap was rather larger than it needed to be to allow comfortable sliding. With a pliers and cloth (to protect the pan) I carefully and gently closed up the gap a little, still leaving plenty of room for the pieces to slide together. It didn't stop the leaking completely, but it did reduce it to a slow drip when the pan is filled with water. It's possible that a "shim" of parchment paper or something placed into the join as you close the pan might help with that? (I'm generally baking a thick enough batter that this doesn't matter–though my post-fixing pan did work just fine for a rather thin gingerbread batter yesterday)

Dec 25, 2011
another_adam in Home Cooking

Dressing up store bought pickled herring

I like it fried— just pat it dry and dredge in egg and bread crumbs (or matzo meal) and pan fry it until it's nicely browned. (Usually the coating doesn't need much in the way of seasoning, because the herring is already seasoned!)

Dec 18, 2011
another_adam in Home Cooking

Calamansi Soda at Surepinoy Oriental Food Mart

BTW, not about calamansi, but the best hopia we've found in Boston was at HK Market (erstwhile Super88) in Allston, right after they set up shop and started stocking the shelves. There were two brands: Eng Bee Tin, in shiny foil packs, and Ho-Land, in white packs in the freezer. The Eng Bee Tin are not that great, but the Ho-Land is very good- neither too oily nor too dry. Unfortunately, I'm not sure that they ever restocked them, and the stock of Eng Bee Tin also eventually dwindled to the last few packages of pork + winter melon, which evidently nobody would buy. But I always keep my eyes open, in case they get more one day. They were in the freezer case, in a small filipino section, with the frozen leafs and frozen ube.

Hot breakfast cereal

I grew up eating *only* hot grains for breakfast. We had Wolff's kasha (whole grain) nearly every single morning, with milk and sometimes a very light sprinkle of sugar. I don't recommend it for every single morning for many years, but once in a while it's OK!
Also, special treats for us were Malt-o-Meal, Cream of Wheat, or Maypo mixed in with oatmeal. (For some reason, it was too precious to eat on its own! or maybe just too sweet.) It seems to be hard to find Maypo any more, but kasha and cream of wheat are both easy to find, and Malt-O-Meal is still around, too :)

Dec 04, 2011
another_adam in Home Cooking

Calamansi Soda at Surepinoy Oriental Food Mart

Did you get any? The one time we tried getting balot from Sure Pinoy, they were... too far along. It might be quite variable, though! It's hard to tell when you pick them up off the tray.
They also had some purple ones at that time, which may be some other nationality, maybe Vietnamese? (I usually think of purple ones as salty chicken eggs, but these were labelled as balot)

Mini Sufganiyot for Hannukah?

An hour ahead is probably fine, though in that case I might skip rolling them in cinnamon sugar and opt instead for a light last minute dusting of confectioner's sugar. (The donuts release some moisture as they cool, and the cinnamon sugar moistens/"soaks in" a little)

Then again, others may have better experience or tips for this. I have to admit that I don't really like pontshkelekh all that much, so I find that whatever freshly fried charm they have straight out of the oil quickly fades as they get cold...

Dec 04, 2011
another_adam in Home Cooking