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UES 60s/70s market and breakfast recs, please

Ah, I forgot about that place. Thank you!

Mar 11, 2014
tb1478 in Manhattan

UES 60s/70s market and breakfast recs, please

We'll be staying at E 64th and 3rd and I'd like to know where to go for weekday breakfast/bagels and possible picnic provisions. Years ago when I lived in the neighborhood, I went to Citronelle (closed) and A&V and Eli's, which are a bit too far north. Considering Sarabeth's CP South for a breakfast and Sables for picnic stuff, but could use a few more options.

Thanks

Mar 11, 2014
tb1478 in Manhattan

Palma on Cornelia St.

Just reviving an old thread because I saw that all of the posts on Palma were old. Went here last week for the first time in 10 years and found it to be absolutely delicious. Just as warm and glowing inside as I remember. Made a meal of carciofi croccanti, cavolfiore Palma, arancini, and burrata with wine and couldn't have been happier. Sat in the flower-filled, glassed-in garden room on a cold night.

Jan 24, 2014
tb1478 in Manhattan

Good coffee at the beach? Unheard of.

I spent a week in Nags Head and was overjoyed to find Farmdog Surf School, which also happens to be a small natural foods market and a fantastic coffee shop. Pour-over coffee, at the beach. Amazing. They also have a small section of used books. It's a great little refuge, especially if you're staying in a chaotic beach house. The ownwers/staff are chill and friendly and I vowed to write about them here since in my 25 years of going to Nags Head, I've never seen the like.

Milepost 10.5 on the Beach Road in Nags Head.
http://farmdogscoffee.com/coffee-bar/

Jun 20, 2013
tb1478 in Southeast

ISO Laid-back delicious weekday breakfast

Looking for a place for weekday breakfast in the Village for my birthday. Comfortable ambiance and no rush. Good coffee, too, of course. I considered Clinton Street Baking, which I love, but want to stay on the West side and also don't want to feel like people are staring me down at my last bite to take my table. Suggestions?

Thanks.

Apr 14, 2013
tb1478 in Manhattan

McClure's Bloody Mary Mix in DC??

I seem to have bought the only jar in the city at Seasonal Pantry (which was a great find, by the way.)

Thanks for the tip!

McClure's Bloody Mary Mix in DC??

Thank you! I saw them listed on the site, but only knew the place as a restaurant, not a market, so I didn't call. I will call tomorrow!

McClure's Bloody Mary Mix in DC??

I blew it and waited to long to order McClure's Bloody Mary Mix online as a gift. I can't find anyone in DC who carries it. Anyone seen it?

I've tried: Dean & Deluca, William Sonoma, Ace Bev, Cork Market, Yes Organic Market, Cowgirl Creamery.

Thanks!

http://www.mcclurespickles.com/products/

looking for foolproof recipe for homemade rice balls and can i freeze them?

Everyone in my house is in love with Trader Joe's Baked Rice Snack Yaki Onigiri, which in true TJ fashion, seem to have disappeared. Does anyone have a recipe for a basic rice ball, seasoned with soy, and baked? I have made onigiri with filling and wrapped in nori in the past to great failure. But I'm hoping for a simpler version. Furthermore, could I freeze these? Rice seems to turn mealy in the freezer in my experience.

Thanks!

Jun 20, 2011
tb1478 in Home Cooking

buying wine at the deli

I've found a wine store I like, I've got a relationship with the manager who gives me good recommendations, and I feel like I'm learning quite a lot about wine (finally). But most of my wine shopping happens at the deli in my neighborhood where the selection is pretty pedestrian and I just don't know what's worth buying and what isn't. I feel like I drank without discrimination for so long that even though I know what different grape varieties taste like, I'm not good at picking out quality. When faced with Yellow Tail, Jacob's Creek, Penfolds, Little Penguin, Mondavi, Barefoot, Coppola, Columbia Crest, Lindemann's... any tips?? I mean, sometimes I read something like "Yellow Tail cab sav is surprisingly good", but if I read that 4 years ago, that can't still be valid. Should I stick to a particular country that generally produces good quality? Is there a particular grape that is never good at a low price point? Is there one bargain label that is almost always a good bet? Or is deli wine just what you get in a pinch, keep expectations low?

Thanks! This forum has been really helpful in the past!

Apr 25, 2010
tb1478 in Wine

need cookbook recommendation- good freezer recipes

Thanks! I have heard of Sally Schneider's cookbooks, so I'll pick those up from the library and give them a go.
I like the idea of sauces in bags- pestos and curries. Glad to know pasta will fare well. I defrosted some minestrone, but the pasta seemed to kind of fall apart. Maybe make it extra al dente to survive the reheating better. Thanks for the heads up about fish.

Oct 09, 2009
tb1478 in Home Cooking

need cookbook recommendation- good freezer recipes

Thanks for your sleuthing! Definitely a gap in the cookbook market here, huh?

I guess I'm a food snob, but I don't want a cookbook that focuses on quickies and shortcuts. I still enjoy cooking and don't mind investing a little time and effort. So I guess my question really is what foods freeze best (does pasta come back ok? can i freeze a pan of lasagna before baking? can i freeze something with fish in it? do beans and grains survive freezing well?) And of those foods, can someone recommend some new cookbooks since I'm getting a little weary of mine.

Oct 06, 2009
tb1478 in Home Cooking

need cookbook recommendation- good freezer recipes

I've got a new baby, so for the first time I'm really embracing the idea of cooking and freezing food. But I'm not really familiar with what works best frozen/defrosted and I'm getting tired of my cookbooks. Any recommendations for a cookbook that might either be geared towards cooking and freezing or focuses on cuisine that is good for freezing (soups, stews, etc)? I don't cook with meat or poultry, but I will consider a non-vegetarian cookbook. Simple recipes are better for me these days. I've got both of Bittman's How to Cook Everything, Deborah Madison's Vegetarian Cooking for Everyone, and Katzen's Vegetable Heaven. These are my usual go-to's.

Thank you!

Oct 06, 2009
tb1478 in Home Cooking

help! making caramels

I tasted a little bit after pouring it out into the pan (before the rock-like phase set in). If you're looking for a really salted flavor, I might up the fleur de sel a tiny bit. I was also intending to sprinkle a little bit on top after most of the cooling had occurred. I like that little zing and crunch of salt on top.

Come back and let me know if it works out for you!

Dec 18, 2008
tb1478 in Home Cooking

help! making caramels

Whether I tackled them last night or today, these did not turn out at all. I have a *very* hard pan with congealed butter on top. I think my one wrong step was cutting short the melting of the sugar/corn syrup mix. It should have reached 293 degrees, but it was getting very very dark very fast and I was afraid of it burning, so I stopped probably around 275-280. For someone who knows, would this misstep have caused the rock-like result? If I had continued to 293, the caramels would have been almost chocolate brown in color. Should that be expected?

Thanks! I'm so looking forward to getting this recipe right!

Dec 17, 2008
tb1478 in Home Cooking

help! making caramels

I just made Fleur de Sel caramels. First time doing any candy making. The recipe says to let them set up cooling in a pan for 2 hours, then to loosen from the pan, cut and wrap. Can I leave them in the pan overnight and then remove them, cut and wrap them tomorrow? Don't think I can make it through the rest of the steps tonight.

Here's the recipe if anyone is interested. I hope they turned out, but I'm not sure I was able to be accurate about the temperatures with the thermometer I had.

http://www.hungrybrowser.com/phaedrus...

Caramel with Salted Butter

1 cup half-and-half
1 cup (2 sticks) salted butter
1/2 teaspoon fleur de sel (see note
) 1 pound superfine sugar (about 2 3/4 cups)
1/4 cup corn syrup

Bring the half-and-half, butter and fleur de sel to boil in a heavy,
3-quart saucepan. Set aside.

Stir together the sugar and corn syrup in a heavy saucepan. Bring
to a temperature of 293 degrees on a candy thermometer over medium
heat. As the sugar begins to melt, swirl the pan often until all
the sugar is melted. Remove the pan from the heat and add the
half-and-half mixture. Set the pan over medium heat and bring the
mixture to 248 degrees, stirring frequently. This will take 10 to
15 minutes. (The mixture will look like a caramel sauce.)

Pour into an 8-inch-square nonstick pan and allow to set 2 hours.

After the caramel has completely cooled, set the pan over very low
heat just enough to loosen the caramel, 30 seconds to 1 minute.
Invert the pan onto a nonstick surface. Cut the caramel into 36
pieces and wrap individually. Store in a dry place.
Servings: 36 caramels.

Each caramel: 115 calories; 90 milligrams sodium; 16 milligrams
cholesterol; 6 grams fat; 4 grams saturated fat; 16 grams carbohydrates;
0 protein; 0 fiber.

Note: Fleur de sel, a sea salt, is sold at specialty markets.
(You can probably use another sea salt if you'd like...)

From Alain Ducasse at the Essex House Restaurant in New York.

Dec 16, 2008
tb1478 in Home Cooking

dinner menu needs one more item, but what?

Thanks, everybody! Looks like grilled corn, either on the cob or off the cob in a salad, is the way to go. Although, sweet potato fries sound good!

Jun 26, 2008
tb1478 in Home Cooking

dinner menu needs one more item, but what?

I'm making a birthday dinner for my Dad on Saturday. So far I''m planning homemade veggie burgers with avocado slices and a panzanella salad with asparagus and peas. The meal needs something else, but I have no idea what. Tomatoes aren't quite in season here, or I would just throw in a big plate of sliced tomato and mozzarella. Does grilled corn fit in? Should I make a second salad? A dish with cheese?

Thanks.

Jun 26, 2008
tb1478 in Home Cooking

Aioli in Dupont

Well, that was also me on Tom's chat, which made me think to look it up here and see what the word was. I really do like their food and I have no ties to them. I just work in the neighborhood. And I really don't want to see another local small business go under only to be replaced by a dry cleaners/bank/starbucks.

Aioli in Dupont

I like this place quite a bit. I'm vegetarian and I have had some really great soups and salads here. The lentil soup with spinach is always good. The red lentil salad and the white bean salad are great. I love the grape leaves. The only thing I don't like about it is that the interior somehow feels temporary or unfinished. And the fact that it is never crowded doesn't help. I hope they are able to make it.

Best CARAMELS in D.C.?

Thanks! This is great. I didn't even know about any of these places.

Best CARAMELS in D.C.?

Do they have a storefront? Their website is not so great. But salted caramels are just what I'm looking for.

Thank you.

Best CARAMELS in D.C.?

Where can I buy some really wonderful caramels? I had some after a meal at Komi that were terrific, but I'm sure they wouldn't sell them separately to me. (Hm, though I may call and ask.) Biagio on 18th only sells caramels in chocolate. I've considered Dean & Deluca, but I'd like something a little less... mass produced? Any ideas?

Thanks!

Arizona vineyards?

Thanks for the good info!

Feb 05, 2008
tb1478 in Southwest

Arizona vineyards?

Thanks for all the good info! I'm looking forward to our trip.

Feb 05, 2008
tb1478 in Southwest

Arizona vineyards?

We're traveling around southern Arizona in March and I see that there are a few vineyards. I didn't know that was a wine-growing region (though it seems like most everywhere is these days.) Can anyone tell me if they're worth a visit?

Thanks.

Feb 01, 2008
tb1478 in Southwest

simple salad advice

I have a hard time pairing a salad with a meal. I usually just go with the most basic greens-herbs-lemon-olive oil. Could anyone suggest a good, simple salad to accompany the following menu:

Steamed salmon with lemon & herbs
Ratatouille with zucchini, tomato and thyme

I have a recipe for a creamy basil dressing, but I think that might be too heavy. Maybe something with hericot verts?

Thanks!

Jun 29, 2007
tb1478 in Home Cooking

different pastis brands?

My recollection from a French friend is that there are two popular brands of pastis- one more candy-like and one more herbal tasting. Can anyone help me with the names? I'm interested in the more herbal flavored of the two. I've tried the other. I'm confused by what looks like the merging of the Pernod and Ricard brands.

Thank you.

Jun 11, 2007
tb1478 in Spirits

Twenty Seven in Richmond - any opinions?

Giving gift certificates for a few restaurants, one in Richmond. Twenty Seven was suggested, got a good local review. Any first hand experiences? CanCan and Helen's are other options, but I like the idea of a new place.

Thanks

Dec 13, 2006
tb1478 in General South Archive

such a thing as a good bottled mix?

I was thinking of giving a gift of a few good cocktail mixes. I searched past posts and didn't see anything which makes me wonder if no self respecting spirits lover would ever use a mix for a cocktail? Is there a bloody mary or margarita mix that is considered really stand out? Or should I give a different cocktail-related gift? Giving straight spirits, even if they were top brands, seems a bit stark.

Thanks for your help.

Nov 14, 2006
tb1478 in Spirits