margieslocal's Profile
Something to go with lamb merguez sausage?
That sounds fabulous. Unfortunately, the birthday boy (whose dinner this is in honor of) is not an eggplant fan. Such a waste!
Something to go with lamb merguez sausage?
I'm doing a sausage and side themed dinner and have been trying to come up with a veggie to go with my merguez. A vegetable tagine could work, but I'd love to hear some other thoughts. Trick is that we can't eat any grains or legumes, so veggies only!
Best Sandwich in Slope/Carroll Gardens?
Thanks everyone! Clearly I need to check out De Fontes.
What about favorite panini style sandwiches? Or inventive a la 'wichcraft?
Best Sandwich in Slope/Carroll Gardens?
I'm looking for a damn good sandwich in the Slope/Caroll Gardens/Boerum Hill area.
Thoughts?
Birthday Sandwich
Tomorrow's my birthday and I want to have a really really REALLY good sandwich. Preferably in Park Slope/Carroll Gardens OR West Village/Soho.
Looking for interesting flavor combos on terrific bread. Always a fan of seasonal, local stuff.
Amy's bread and Murray's come to mind, but I know there is more out there.
Juice bar in nolita?
I think there is this organic juice bar in nolita that i've been wanting to try but cannot for the life of me remember the name of. Maybe it's got raw food too?
Anyone know?
Buckwheat Crepes - why is the buckwheat separating?
Sorry I haven't checked in My Chow in a while! The crepes turned out well, I must say. Blending did little for the batter, what worked best was to give a good, quick stir before each scoop of batter. That buckwheat just wants to sink, so I think you have to fight it the whole way through. I ended up making two batches and, in retrospect, I think my first batch had more liquid than the recipe called for. But that was actually a good thing, in my opinion, since the second batch tended to crisp up more at the edges than the first - I assume because there was a higher butter to liquid ratio.
What happened with your crepes that made them disastrous? Was it the making of the batter, or the technique?
Bomb cake
I've been charged to make a cake shaped like a bomb for the departure of a co-worker. I am thinking I should do the classic round bomb with the string fuse on top. Anyone have ideas on how to do this? Are there round molds out there?
Also, if you have other shape suggestions, I'm all ears!
Best Chili recipe
This is great jumping off point, thank you so much for this wonderful descrption.
Best Chili recipe
Sweet, spicy, smokey, porky, beefy, beany - I want to hear 'em all!
Buckwheat Crepes - why is the buckwheat separating?
Fantastic! Thank you so much, that is very reassuring. The batter is resting overnight and I will certainly give it a quick blend tomorrow.
Thanks again!
Buckwheat Crepes - why is the buckwheat separating?
I made the buckwheat crepe recipe in Alice Waters' new book and I've got two questions:
1) All the buckwheat flour has fallen to the bottom of the batter. I thought I incorporated everything slowly and it was all quite smooth, so is that normal?
2) Should the consistency be very runny? Mine is. Not at all like a thick pancake batter; I know this is a different animal, so I assume it shouldn't be as thick. But how thin is too thin?
Food/Drink items made in Brooklyn
Wheelhouse is great. Pickled Pears, Champagne dills - delish. You can get them at Blue Apron in Park Slope or the Whole Foods on Houston.
Also fabulous is One Girl Cookie in Carroll Gardens. www.onegirlcookies.com
Then there's GetFreshNYC - a new, locally sourced prepared foods place in Park slope (5th Ave and 4th St). They sell Brooklyn pressed olive oil.
At Stinky's, you'll find Cary-Mo chocolates. Pretty good stuff. But Cocoa Vino might be more exotic. They're mostly online, but you'll find some stuff at Getfresh, and they are based in Bed-Stuy. www.cocaovino.com
Jewish xmas in Brooklyn/Queens: Best Chinese?
I'm looking for a great Chinese place in Sunset Park or Flushing so that I can celebrate a proper Jewish Christmas tomorrow.
Of course, a movie will follow...
Thanks!
Pannetone from an oven, not a box
I have to second Grandaisy. My co-worker always gets one for the office and it's just wonderful, like a giant beautiful brioche with raisins. So sweet and moist.
What's your go-to pan?
Too much info is always welcome. What is Spring Bro's? I tried to google it and didnt have much luck.
What's your go-to pan?
Oh yes, I have 9" and 12" cast iron skillets. I guess I'm in need of something with deeper sides...
What's your go-to pan?
Deep-sided fry pan with a lid makes a lot of sense. Is there a brand you like in particular? And, since you were the only one to mention the sauteuse pan - what do you think about it? Are you mostly using it for braising, or do you use as a saute pan as well?
Thank you all so much! This is very helpful.
What's your go-to pan?
I want to invest in a good pan that I can get as much mileage out of as possible. I'm thinking a 4 quart all-clad saute pan will be roomy and deep enough to do lots of things with. But what about sateuse pans? And is 4 quarts enough? Should I go for the 6 quart even though I have relatively small burners (apartment stovetop)?
Tips for dealing with finicky white chocolate in cake batter
I made a white chocolate cake yesterday (from Donna Hay's Modern Classics Book 2); it appeared as though all the butter fell to the bottom center of the cake and would not bake thru. The cake was super dense and it lost its lovely dome.
I always have this kind of problem when I use white chocolate in cake batter. I take care to gently melt the chocolate and butter so that it doesn't separate, yet it does every time!
Any hints?
Technique for Genoise cake?
Hi all!
So, I am making my first genoise cake; recipe is from the new Dorie Greenspan book (Berry Surprise cake) and I've had some issues with the egg beating. It took me 30 minutes to beat the eggs and sugar into anything resembling a nice, thick batter. What gives?!
I feel like it might have something to do with the initial heating of the eggs and sugar. Dorie says it should take 3 minutes to melt the sugar, and the mixture should be just warm to the touch. Well, it took me about 1 minute. Everything was warm and the sugar was melted, but am I heating it too rapdily? I had the bowl over simmering water. It was definitley a medium to high simmer.
I am using a hand mixer, so I figured it would take longer, but 30 minutes??!! That seems excessive.
(I just checked the cake though and it looks like it's rising nicely. Much better than last night's attempt.)
Any insights would be much appreciated!
Persian in the City?
I'm looking for a great, authentic persian restaurant anywhere in NYC. Thoughts?
Japantown/Downtown restaurant recs
My god, I NEVER would have gotten that! Thank you!
Japantown/Downtown restaurant recs
I guess I should have mentioned we're coming from NYC...
This is great feedback so far! Thank you all so much.
By the way (forgive my ignorance) what does IMHO stand for?
Japantown/Downtown restaurant recs
I'm heading to LA for essentially the first time next week and am looking for great, interesting spots to eat. I'll be with a group from work, most of whom are pretty adventurous eaters, with one vegetarian. We're staying in Japantown, so most of our time will be there and in downtown. I'd say we'll want fresh and interesting rather than greasy dives (unless it's really special).
Sushi spots?
Other must eats?
Recipes for a sephardic passover
Check out this link - it's all Jewish, all the time. Tons of recipes from all regions (charoset, main courses, sides, soup, everything), and many of the recipes come from well respected authors like Claudia Roden, Joan Nathan, etc. I love it!
http://www.cyber-kitchen.com/rfcj/
where to find piment d'espelette in nyc?
Does anyone know where I can find this french pepper in ground form? I tried Dean and Deluca (where they have it in a cream form) and Whole Foods.
I understand piment d'espelette has a sweet and spicy flavor. I'm making dark chocolate petit fours and I want to add a kick to them. Would hot pimenton de la vera be a good substitute? Other suggestions are welcome!
piment d'espelette in nyc?
Does anyone know where I can find this french pepper in ground form? I tried Dean and Deluca (where they have it in a cream form) and Whole Foods.
I understand piment d'espelette has a sweet and spicy flavor. I'm making dark chocolate petit fours and I want to add a kick to them. Would hot pimenton de la vera be a good substitute? Other suggestions are welcome!
