Where in the City Can I Find Callebaut Chocolate Callets?

Dearest Hounds,

Might any of you know where I can pick up a 2 lb bag of bittersweet Callebaut chocolate callets? I'm looking to do some baking this weekend, and I've a recipe that specifically calls for callets -- not necessarily Callebaut callets, but I'd like those as I understand they're among the best.

Amazon has them, but they come with a nearly $8 shipping fee. I'd prefer to avoid that by just picking them up somewhere in the city. And, c'mon.. this being NYC.. don't we have just about everything outside our doorsteps? Someone's gotta have 'em, right?

Thanks in advance!

sanangel in Manhattan

Where to Find Canned Duck Confit in NYC?

Better value, perhaps.. but I'm really after the convenience of the canned variety. In the meantime, Fresh Direct offers Hudson Valley Duck Farm Moulard Duck Leg Confit (not in can, but rather the same as you'd find at the farmer's markets), and I've gone for that.

sanangel in Manhattan

Where to Find Canned Duck Confit in NYC?

Michelleats: Truffette did have it.. but they're out of business (as mentioned in my original post).

Boo. =(

Thanks for the reply, just the same!

-----
Truffette
104 Avenue B, New York, NY 10009

sanangel in Manhattan

Where to Find Canned Duck Confit in NYC?

Thanks for the reply, sgordon. I was at Dean & Deluca this past weekend, and searched high & low for the canned variety.. but to no avail. Likewise Whole Foods. Haven't tried Zabar's or Citarella, but they're good suggestions and I'll give 'em a go! I'll report back should these places bring success..

sanangel in Manhattan

Where to Find Canned Duck Confit in NYC?

Bon Jour, Mon Chow Amis!

While on holiday in Paris this summer, it came to my attention that it's possible to buy excellent duck confit in a CAN! Mon Dieu!

Upon returning home to NYC, I began to seek out markets that might carry canned "confit de canard" (as the French call it), only to come up empty handed.

Amazon has it, but only in sizes fit to feed a small army -- and at a rather exorbitant cost. Surely there's a market or gourmet shop in NYC that has this exquisite little item sitting on a shelf somewhere.. right??

To those who might think to recommend Truffette (a.k.a. "SOS Chefs") on Avenue B, I regret to say it is closed.. shuttered.. kaput.

And to those who might recommend buying duck confit from Hudson Valley Duck Farm @ one of the local greenmarkets, I already do (on occasion). I'd like to add a can or two to my pantry for reasons of convenience (plus the excess duck fat the confit comes nestled it -- that's a nice bonus, ay?).

Any ideas? I'm open to traveling to one of the outer boroughs for this, too -- so speak up Brooklynites and Queens peeps!

Thanks in advance!

sanangel in Manhattan

Using A Hand-Mixer In Stainless Steel Pots

Thanks for the replies, everyone... I appreciate your insights.

One question: your replies seem to indicate that you're fine with using metal utensils and/or an electric mixer in these pots, and even use steel scourers to clean your pots.

Why then do the care instructions that accompanied my cookware set advise against using things like Brillo pads, steel wool, and so forth on the interior?

My girlfriend once used a Brillo type pad on one of our pans and it definitely left scratches on the cooking surface..

sanangel in Cookware

Using A Hand-Mixer In Stainless Steel Pots

+ Hello Dearest Hounds +

I own a Calphalon "tri-ply" stainless steel 6-quart saucepot, and I'm wondering if it's safe for use with an electric hand-mixer (aka "beaters"). The reason I ask is that my mother likes to use an electric hand-mixer when she prepares whipped potatoes and she'll soon be using this saucepot for the job.

At home, my mother uses an old stainless steel pot that has all sorts of visible interior dings, scrapes and scratches, and I'm hoping to avoid that with my shiny, handsome pot! That said, if I give her the go-ahead, and indeed my pot is left with scratch marks from the beaters, is it any more than a cosmetic concern? Or do these scratches hinder the performance of the pot?

I'm also curious if I should avoid using metal utensils in general in my stainless steel cookware set (i.e. metal spatulas).. I have an uncle who goes a bit berserk if he sees someone stirring with a metal spoon in one of his beloved stainless steel pots.. Should I be similarly concerned with my own?

Thanks as always for any and all help -- much appreciated!

sanangel in Cookware

Where Can I Buy "Palais Des Thes" Tea in NYC?

I'm looking to find a local store (Manhattan, Brooklyn, Queens) that might carry a selection of teas from Palais Des Thes. I know I can order the teas online, but the cost of shipping is really quite outrageous..

Any ideas?

Thanks!

sanangel in Manhattan

New Astoria Pub: Radio Bar & Grill

Just noticed a brand new pub in the former Benvenuti space at 49-18 30th Ave in Astoria (also comes up as Woodside sometimes.. must be right on the border). The pub bears the name Radio Bar & Grill, and it's not too shabby -- a cozy spot with a full bar, a handful of candle-lit tables, and the requisite big screens to watch the game.

Walked by last night and noticed the place mostly empty, but caught site of a sandwich board advertising appetizers and burgers.. On the pricier side for burgers (about $10), but perhaps a look at the full menu would yield more favorable options. Would also love to know what they have on tap..

Anyone been? Reviews?

sanangel in Outer Boroughs

Zabb Astoria NOT RELATED to Zabb Jackson Heights

Discovered this fact the hard way.

After reading such glowing reviews for Zabb Thai in Jackson Heights, I was thrilled to find a Zabb Thai down the street from me in Astoria. "Oh, goody," I thought, "they've expanded!"

Wrong.

Zabb in Astoria is apparently unrelated to the illustrious Zabb Thai in Jackson Heights. I called Zabb in Jackson Heights to confirm this, and it seemed the woman I spoke to there was unaware that there even exists another restaurant with the same name in Astoria.

While I've never dined at Zabb in Jackson Heights and cannot attest to it's alleged greatness, allow me to say the Zabb in Astoria is unworthy of any similar praise. Watery curry. Pad see ew that put the, ahem, "ew" in pad see ew. Bland and overcooked go rheng noodle. Mushy, gelatinous coconut rice.

Just awful.

Zabb in Jackson Heights needs to hire an attorney to defend their good name..

sanangel in Outer Boroughs

The Great Westvleteren 12 Quest

Rochefort and St. Bernardus come in a few different varieties, right? Which do you recommend? I read somewhere that Rochefort's 6 and 10 were good, but to avoid 8. Any truth to that?

Thanks for your help!

sanangel in Manhattan

The Great Westvleteren 12 Quest

Many thanks to all who replied -- I appreciate your insights into the matter.

So.. my hopes for securing a bottle or two of Westvleteren now mostly dashed.. what might pass as the "very best" that CAN be found in our fine five boroughs? In other words, what's your take on the "best beer in the world" that's readily available here?

sanangel in Manhattan

The Great Westvleteren 12 Quest

Yes, like so many before me, I am in search of the elusive Holy Grail of Belgian beers: the fabled Westvleteren 12 -- Beer Advocate's top-rated (A+) brew, and alleged holder of the title "World's Best Beer."

A read through an earlier post on this very topic yielded some helpful suggestions, but alas.. no actual luck in locating bottles of Westvleteren 12.

And so, as I've done so many times before, I turn to you, dearest 'Hounds.

Where, oh where might one find Westvleteren 12's for sale in this great city of ours? Any leads?

Let the Great Westvleteren 12 Quest commence!

sanangel in Manhattan

Where to Find Good Selection of Valrhona Chocolate?

Good advice: I'll call ahead.

By the way, have you had Amedei -- and if so, what was your experience like?

Does it warrant its lofty reputation?

sanangel in Manhattan

Where to Find Good Selection of Valrhona Chocolate?

"Asking for Valrho and then Amedei, that is some transition."

At the risk of sounding ignorant to the wonderful world of chocolate, I thought Valrhona was a superior, "premium" chocolate -- recognized by enough people as being among the "best" that bakers and pâtissiers sometimes highlight the fact that they've used it in the creation of some decadent concoction (i.e. "Valrhona Chocolate Souffle").

Your statement seems to suggest otherwise -- that it's on par with Baker's brand or Whitman's. Is it not considered one of the best brands out there?

I understand that Amedei is supposed to be in a league of its own -- the best of the best -- but that means any other chocolate I could have asked for would have been "some transition," no?

Thanks for the recommendation -- I'll be sure to get myself to Garden of Eden soon.

sanangel in Manhattan

Where to Find Good Selection of Valrhona Chocolate?

I'm hoping to find a store that sells a good variety of Valrhona brand chocolates. I've come across a couple of different Valrhona bars at Trader Joes, but am hoping to find a place that sells the whole range, or close to it.

Any ideas?

Thanks in advance!

PS: As a bonus question, where can one purchase bars of Amedei chocolate in NYC?

sanangel in Manhattan

Where to find Duvel draft in NYC?

Looking to find Duvel on tap in NYC - specifically bars and restaurants in Manhattan and Queens.

Thanks in advance!

sanangel in Manhattan

Japanese Curry in a Crock Pot?

=)

I have made it normally, actually, yes.. You make a good point about time, but the reason I'm interested in making it in a crock pot is to achieve more tender meat. When I make it on the stove top using stew meat, the meat is generally more tough than I like. I want curry with tender beef.. not the shoe leather I've put on the table in the past.

sanangel in Home Cooking

Japanese Curry in a Crock Pot?

I'm curious to know if anyone has made Japanese curry in a crock pot using something like an S&B curry mix (block variety), and if so, how you did it and how it turned out.. Alternatively, if you have a Japanese curry crock pot recipe that doesn't call for a curry mix, I would be interested in that, too.

Many thanks!

sanangel in Home Cooking

Help Me Make Perfect Ribeyes on a Cast Iron Grill

So I made my ribeyes and found them to be everything I'd hoped for -- save one detail: they lacked that "meaty crust" that a good sear is supposed to impart. They had lovely grill marks, mind you, but they didn't develop the kind of crust I was expecting. Perhaps I didn't have the grill quite hot enough? Thought I did.. the thing was smoking, and yes, a drop of water danced about when dropped on the grill. Perhaps they weren't dry enough? Patted them dry with paper towels.. but could have dried them a bit more, I suppose. Perhaps I seasoned them a bit too early.. doesn't salt draw out moisture?

Anyway, that aside, the steaks were tender and bursting with juicy flavor. Had to throw my gf's back on the grill for a couple of additional minutes, as she really prefers her "well done," but mine was perfectly medium rare. Mmmm-Mmmm!

As for my thoughts on my new Lodge Logic double sided griddle/grill combo, I thought it did a bang up job.. but HOOO MAMA! The SMOKE! I had to open every window in the apartment and turn on a fan in the kitchen to direct the smoke out of the window.. (also had the overhead vent going, of course). Don't know how often I'll make steaks this way (I don't eat them often to begin with, so it shouldn't be a problem), but perhaps it's a better piece of equipment for the summer months, when I can open all the windows without fear of turning my apt into an ice box. Really, the smoke was quite extraordinary.

sanangel in Home Cooking

Help Me Make Perfect Ribeyes on a Cast Iron Grill

It came pre-seasoned... erm, is that not enough? According to the box it came in, it's ready to rumble.

sanangel in Home Cooking

Help Me Make Perfect Ribeyes on a Cast Iron Grill

here's the pic

sanangel in Home Cooking

Help Me Make Perfect Ribeyes on a Cast Iron Grill

I knew I could count on you!

Helpful suggestions all -- thank you to everyone who responded.

A few notes: half inch is on the thinner side, it's true.. but that's what the meager grocery budget would allow for.

As for the double sided griddle -- and for anyone who's checking back to this thread -- would you use the flat griddle side, or the ridged grill side? (see attached photo)

I was thinking of using the ridged grill side... but perhaps the flat side has its advantages?

As for using aluminum foil for the rest period.. am I supposed to encase the steak in the foil, or just plop it atop some foil on a plate?

Thanks again!

sanangel in Home Cooking

Help Me Make Perfect Ribeyes on a Cast Iron Grill

+ + Hi Hounds + +

I'm going to be preparing dinner in just a couple of hours, and tonight the menu consists of a pair of lovely ribeye steaks -- something new to my culinary repetoire. Not being the most red-blooded red meat eater, my experience with various preparations of meats is largely confined to poultry and fish, with an occasional foray into pork. Steaks are something I do only on very rare occasions. Tonight is one such rare occasion.

Mindful of the fact that ribeyes can be among the most flavorful and satisfying of steaks, I'm slightly worried that my lack of experience with them could translate into a missed opportunity (or worse yet, a burnt disaster). Fortunately for me, there's YOU. The beloved Chowhound community.. here to offer the advice, insights, and experienced know-how that I lack. I bow humbly before you and request your assistance.

Here's what you need to know:

I have in my possession 2 half inch thick ribeyes sitting in the fridge. I have a new double-sided Lodge griddle/grill (cast iron, of course) that I'd like to break in with the steaks.. and I have spices and oils aplenty.

What I'm looking to do: cook them with minimal fuss -- prefer a simple seasoning of salt and pepper to time consuming marinades (tonight at least.. want to eat before too long) -- and without over cooking. One will need to be medium rare, the other (my girlfriend's, that is) cooked all the way through -- no pink (sad, I know).

What I'm unsure of:

1. Should I bring the steaks to room temperature before throwing them on the grill?
2. Should I brush the steaks with vegetable of olive oil before grilling -- or should they be dry?
3. Should I season steaks before throwing on the grill or after?
4. Where should I set the flame? Medium? Medium high? High?
5. How many minutes per side for medium rare (roughly)... and how many for "cooked all the way through" without turning it into tough shoe-leather?
6. Finally, if you were going to season them with more than salt & pepper, what would you use? A rub of garlic on 'em? A dash of.. cumin? No idea.

Basic things all, I know.. but as I said, I've never made them before, and I'd like some pointers before cook, so I don't just wing it and ruin my ruby beauts.

As always, thanks for any and all help -- very much appreciated.

I'll post post-feasting to report on the results.

=)

sanangel in Home Cooking

AQ Kafe in Columbus Circle

Avoid the entrees and go strictly for the pastries. There are some real gems: the Budapest cake is a rich and luscious chocolate and hazelnut concoction, the princess tort is a delicious melding of sponge cake, whipped cream, raspberries, and marzipan, the mazarin are delectable and sweet almond tarts, and the semla are amazing cardamom-spiced wheat buns filled with almond paste and whipped cream -- fantastic! Order a cappuccino and a pastry, and you'll finally begin to appreciate AQ Kaffe.

sanangel in Manhattan

Music in Mark Bittman's Minimalist Video Podcast

chefwannab -- please contact me at sanangel at g mail dot com. thanks

sanangel in Food Media & News

Music in Mark Bittman's Minimalist Video Podcast

So I * * f i n a l l y * * found the song I've been looking for. With the help of one of the producers of Bittman's Minimalist videos/podcasts, I learned that the song is called "Le Weekend," and it's by an artist by the name of Alex Keen. There's a catch, however: the song cannot be found on any commercially available album, and was written solely for use by the television and movie industry. Bummer.

sanangel in Food Media & News

What To Do With Expensive 25 Year Balsamic Vinegar?

I recently acquired a 200ml bottle of "De Nigris Balsamic Vinegar of Modena 25 Star Gran Reserva," and am looking for suggestions that can help me put it to its best use. My guess is this is too fine a balsamic to use merely on salads and as a condiment for dipping bread into.

The bottle itself offers the following: "use it as a garnish on strawberries or vanilla ice cream."

Fine -- I'll try that. But I'm certain there must be other ways to maximize the potential of this old, pricey liquid.

Having no real experience cooking with balsamic vinegar, recommendations would be very much appreciated.

Thanks in advance!

sanangel in Home Cooking

How Much is Tsukushi?

Having read a number of glowing reviews, I'm interested in trying out Tsukushi. However, before I do, I'd like to have some sense of how much I'll be setting myself back. According to Gayot, "Tsukushi serves Japanese cuisine exclusively in the omakase style (chef's choice). There is no menu, and no ordering," and that, so we're told, is "part of the charm of this Midtown East sushi spot." That may well be true.. but I fear I may feel more cheated than charmed if I end the experience with a $200 tab. So.. I turn to you, fellow hounds. How much should I expect to spend at Tsukushi? And.. in your experience.. has it been worth it?

Thanks in advance for any and all help.

sanangel in Manhattan