deliciousnyc's Profile

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Sweetiepie

i went this past weekend:

This place is beyond awful - started with passive aggressive hostess who was utterly snarky about us not having a reservation and then still couldn’t manage a table when we patiently waited - we did not complain about there being a wait but we still don’t expect a hostess to roll her eyes at you.

Then we asked for bread at least 5 times - was told it was being "toasted" then it finally arrived cold - apparently it was being thawed because they use frozen bread.

Our food was terrible - while we were ok to pay whatever the jacked up prices were for the 'experience' - we were not expecting for example a pb&j on burnt wonder bread with the cheapest clear diner jelly and worst peanut butter ever - a better pb&j could have been had a corner deli - and while this seems petty since it is after all a pb&j - check out the one at 'wichcraft: home made Pullman loaf, organic peanut butter, preserves and all for $4 less than this place.

When we were asked if everything was "ok" and we mentioned the food our hostess looked appalled and essentially blamed us saying "this should not have been our experience" - as if she had never seen what actually is brought out by the kitchen - the burgers looked to be burnt with barley melted cheese slices and supermarket buns - the 'schnitzel' looked to be fried in week old oil - I have no idea why anyone who was there tolerated this

At the end we had hoped, 'ok this is meant to be a cute soda shop’ and we'll have desert thinking they will redeem themselves - but this was not to be the case - my son's ice cream sundae arrived totally melted - it was soup.

I do not recommend going here for any reason at all. It felt like such a rip off.

May 11, 2009
deliciousnyc in Manhattan

After Jr. Prom, need a sit down sweet shop

this BTW is what my son's sundae looked like within 3 seconds of arriving.....

May 11, 2009
deliciousnyc in Manhattan

After Jr. Prom, need a sit down sweet shop

DO NOT GO TO SWEETIEPIE.....my experience this weekend:

This place is beyond awful - started with passive aggressive hostess who was utterly snarky about us not having a reservation and then still couldn’t manage a table when we patiently waited - we did not complain about there being a wait but we still don’t expect a hostess to roll her eyes at you.

Then we asked for bread at least 5 times - was told it was being "toasted" then it finally arrived cold - apparently it was being thawed because they use frozen bread.

Our food was terrible - while we were ok to pay whatever the jacked up prices were for the 'experience' - we were not expecting for example a pb&j on burnt wonder bread with the cheapest clear diner jelly and worst peanut butter ever - a better pb&j could have been had a corner deli - and while this seems petty since it is after all a pb&j - check out the one at 'wichcraft: home made Pullman loaf, organic peanut butter, preserves and all for $4 less than this place.

When we were asked if everything was "ok" and we mentioned the food our hostess looked appalled and essentially blamed us saying "this should not have been our experience" - as if she had never seen what actually is brought out by the kitchen - the burgers looked to be burnt with barley melted cheese slices and supermarket buns - the 'schnitzel' looked to be fried in week old oil - I have no idea why anyone who was there tolerated this

At the end we had hoped, 'ok this is meant to be a cute soda shop’ and we'll have desert thinking they will redeem themselves - but this was not to be the case - my son's ice cream sundae arrived totally melted - it was soup.

I do not recommend going here for any reason at all. It felt like such a rip off.

May 11, 2009
deliciousnyc in Manhattan

Cheese Pumpkin

Hi all -

i bought a cheese pumpkin because it was so pretty a few weeks ago and now for Thanksgiving I want to cook it up...i heard its great to roast - but want to do something easy and guaranteed yummy.

is it really as easy as cut in half, seed it, oil, s&p - but at what temp and how long - or would it be better cubed? should i use anything else like brown sugar or bacon or cinnamon? i have these knorr chipotle cubes i found in the latin section of my supermarket - thought i could crumble up a couple and spread them on.....they are essentially one dried chipotle per cube......been dying to make good use of them.....

any thoughts?

thanks!!

Nov 14, 2007
deliciousnyc in Home Cooking

nutella recipes?

this is my favorite thing to do:

toast some crusty italian bread - like the sliced from Terranova in the Bronx
spread with nutella
add a scoop of ice cream - hazelnut or coffee gelato is best
then sprinkle with finely ground espresso grounds
yum!

Aug 22, 2007
deliciousnyc in Home Cooking

purple hull peas

my neighbor gave me some things that look like snap peas but are very dark purple....are these the same? she said to just cook them up like green beans - but should i shell them and discard the hulls????

im so confused now......

Jul 20, 2007
deliciousnyc in Home Cooking

white beans the size of quarters?????

hmmm - it was a "greek" salad - even tho the restaurant is turkish - so that may be it.....maybe.....

Jul 20, 2007
deliciousnyc in Home Cooking

Ice Cream Cookie Sandwiches -- ISO New Ideas

i dont know if anyone has tried this - its been something ive been meaning to see - but i ADORE Anna's ginger snaps and thought they would be nice with some creamy vanilla or lemony ice cream in between - but they may be too thin - but they do get kinda soft if left out for a day and they are so gingery.....just a thought

Jul 20, 2007
deliciousnyc in Home Cooking

white beans the size of quarters?????

what the heck are they called and where can i buy some.....
i ate at Sip Sack yesterday and my friend ordered a salad that included these yummy white beans - that looked like tuscan white beans, kidney shaped etc. but were gigantic and really delicious.....really about the size of a quarter and fat and yummy

anyone know if they are some special kind of bean and how to find them.....

thanks :)

Jul 20, 2007
deliciousnyc in Home Cooking

what do i do with 18 carrots?

just got a delivery of a pun-ny party invite that involves 18 very lovely carrots - tops and all....

now what?

tell something fun to do with them....

go!

Jul 16, 2007
deliciousnyc in Home Cooking

Bad Cookbook art website[Moved from General Topics]

thats the one!!! yay!! thanks....bookmarking it right now.....

xo

May 29, 2007
deliciousnyc in Food Media & News

Bad Cookbook art website[Moved from General Topics]

Hello all - I think i saw posted on here somewhere a link to a site that has amazing images from old 50's and 60's cookbooks - like ones from brands like 7Up etc......anyone remember???

Thanks!

May 29, 2007
deliciousnyc in Food Media & News

Pizza Americana dough: Am I kneading this right?

i totally thought so too bakergal - everytime i make it i doubt that it will be ok....but my craving for the pizza usually overrides the desire to figure out what would be correct.....

this morning i made my dough and used three packets of yeast instead of the 30g ive used the past three times it was more like 20g - so we'll see tonite what the difference is.....a few weeks ago at the supermarket i found a giant jar of Fleshmans in lieu of the little foil packets thats why i ended up with really doing the 30g - jamie's recipe said 30g but when i watched the show ages ago i remember that he said to use the triple packet active dry yeast and use all three.....which i had been doing for a while - i had always assumed it was 30g until recently......honestly the full 30g was making a fluffier crust - like a sicillian - the 20g i think will make it crispier.....but again - we'll see......

so wish i could quit my day job and learn all this stuff for real!

May 25, 2007
deliciousnyc in Home Cooking

Just bought a Meat Grinder - what now?

thanks FoodFuser - i will search this weekend - i just discovered that i lost my attachment screw knob and had to buy one off ebay - so this is a project for next weekend.....

but i totally agree about texture - i have heard and seen people make ground meat in the processer - but it seems wrong - i really don't want creamy jelly burgers....ew.

i am totally psyched to mix moo and oinks meats (and maybe a little baa too!) and use fresh instead of the supermarket roulette i play when i but the "meatloaf mix".....

thanks :)

May 25, 2007
deliciousnyc in Home Cooking

Just bought a Meat Grinder - what now?

ooooh - omg - ground rasin cookies sounds amazing....off to google am i.......

x

May 25, 2007
deliciousnyc in Home Cooking

Pizza Americana dough: Am I kneading this right?

i know this a little off subject - i haven't tried Peter Reinharts dough....but i use this one from ages ago when Jamie Oliver had a show on Food TV:

http://www.foodnetwork.com/food/recip...

Except that since then I have modified and/or I think somehow I got the recipe from writing it down from the show - it seemed that easy....what I do different is:

1) i use three packets of active dry yeast (30grams) - and mix it with the sugar and less than half the water - 300mls (i use a total of 625 mils of water)

2) i do start in a big bowl - measure using a scale and mix in the salt and and flour....i use any kind of flour but bread is better

3) i then pour the yeast mix into the flour mix with the olive oil and the remaining 325 mls of water - and begin mixing until it starts to get together - then it all gets poured out onto my kitchen table and i knead it together.....

i usually mix this up after work on a thursday - form into a ball and pop it in the fridge - then the next morning - its popped out of its saran wrap by then usually but not as much as it should - i take it out - reform the ball into two balls - cover in plastic and let stand all day until friday night....

then i roll / stretch it out onto oiled cookie sheets and let it sit at least another 15 mins before adding sauce....

oven is at 500 - i pop them in one at a time and bake until the underside is golden and by then the sauce is cooked - then i take it out, add cheese and pop back in until it melts and bubbles....

and then YAY Friday night Pizza - my husband is from Southern Italy and swears this is better than his moms......

if i make one with peppers and onions - i put the peppers and onions on raw to cook with the sauce before the cheese BTW.....

May 24, 2007
deliciousnyc in Home Cooking

too much garlic!

what does that mean? how can there be too much garlic.......
;)

May 24, 2007
deliciousnyc in Home Cooking

Just bought a Meat Grinder - what now?

thanks you guys - i am so trying all this stuff - LOVE Mr. Bittman for that article - thanks Sam - and I am totally going to look for Ham Salad recipies......im totally reeling - thank goodness its going to be a long weekend :)

May 24, 2007
deliciousnyc in Home Cooking

Just bought a Meat Grinder - what now?

OK Chowhounds:

I just got a Meat Grinder attachment for my Kitchen Aid...besides the obvious - grinding my own burgers and cheese and bread crumbs - what else should I try out......any pate' recipes?

May 23, 2007
deliciousnyc in Home Cooking

Roasted Red Peppers in Vinegar - ideas for use?

ooh - what about with some nice strong cheese? some feta? I also like it when i have some not super high quality but fresh mozzarella....or fry up some halloumi?
... i LOVE vinegar......you can also shop them up in some tuna salad?

May 23, 2007
deliciousnyc in Home Cooking

Tell me about YOUR dutch baby

OMG - i just re-read the Cooking Light recipie and I used WAAAY too much butter!

May 01, 2007
deliciousnyc in Home Cooking

Tell me about YOUR dutch baby

i'd have to double check since im at work....but i used the Joy of Cooking and it was some odd measurement like 5 1/3 tbsp.......heated up in the pan and then add the batter, cook for a minute and pop it in the oven......it did puff but was soupy/buttery in the center - i couldn't even really eat it.....had to eat around the edges.......

May 01, 2007
deliciousnyc in Home Cooking

Tell me about YOUR dutch baby

i have been obsessed with popovers recently and delved into a Dutch Baby this past weekend - but mine puffed and looked great but was soggy in the center and was swimming in a pool of butter? is that normal? or did I use too much butter?

May 01, 2007
deliciousnyc in Home Cooking

Sauteeing garlic

Jenn - are you starting the garlic off in cold oil and adding a bit of salt? then you can take them off the heat the second a few start to turn golden....or then quickly add your greens or whatever you are sauteeing......if you heat the oil and then add the garlic it will surely burn....salting brings out a bit of water which helps prevent or staves off burning slightly longer then usual i think....

Apr 30, 2007
deliciousnyc in Home Cooking

Baking supply store in NYC

I *LOVE* NY Cake Baking Co. - but it may also be worth coming uptown to check out Bridge Kitchen Supply - not as amazing as they used to be when they were farther uptown but still worth a trip.....45th street just off of 3rd Ave.

Apr 27, 2007
deliciousnyc in Cookware

Candy's Black Sheep

you guys left out all the Italian licorice - in the south they even sell the roots to chew on - look for brands such as Tabu, super salty grains in a tiny gorgeous tin - and Golia - which in its original form comes in chew sweet lozenges and also Bianca - covered in a minty shell - both yummy and refreshing!

Apr 17, 2007
deliciousnyc in Features

Stupid baking/cooking mishaps? Share, laugh, and learn

i decided one time to make a birthday cake for my little sister and schlep it to a bar for everyone to sing and enjoy......i slaved over it - even went to NY Cake Baking and got those boxes bakery's use to schlep it in.....i decorated the heck out of it - made it all pretty and homey - in the style of magnolia bakery and cupcake cafe - but what i failed to concentrate on was properly mixing in the salt that the recipe called for and for some reason - is still have no idea - there were little pockets of salt scattered throughout that cake.....blech.....i am now uber paranoid about mixing cake batter......

Apr 16, 2007
deliciousnyc in Home Cooking

First course for cioppino?

we make this every year as part of our christmas eve fishes dinner and usually its preceded by a very simple spaghetti aglio e olio but with added anchovies into the pan....also - make sure to make extra cioppino - the leftovers are amazing over some pasta....

Apr 16, 2007
deliciousnyc in Home Cooking