Recently one of the food blogs (I can't remember which one) posted a recipe for a cake. It's similar to a canneles in that it's crispy on the outside and creamy on the inside, but it's baked in a bundt pan (and baked for 3 or 4 hours). I have no idea what the name of it is and I'm completely failing with google. Any suggestions?
I've done this a few times. It totally rocks and is ever so tasty. You can also do them in a crock pot set to warm....
Zingermans blows the doors off Shapiros any day. And I've heard that Katzinger's is but a pale ghost of Zingermans. I've just moved to Columbus so I haven't had a chance to verify it for myself yet. If you're interested in a dining partner when you check it out, let me know. There's also Dannys Deli (a branch of the one in Cleveland) which has pretty good corned beef (though a bit dry) but their rye bread may as well be WonderBread(tm)
We have a bunch of things that go into the kid's lunchbox. He particularly is fond of nuts (peanuts or cashews), a variety of cheeses, apples, dried apricots or raisins. Also whole wheat pasta is a big hit as is home made pizza. Meat-wise, cured meats such as ham and salami are unsurprisingly a big hit, but leftover pork chops, chicken and beef are also popular. He's tried the school provided lunch a few times and has uniformly hated it, which I am very grateful for.
Butter and salt if I'm popping it myself. I do have a serious weakness for that slightly sweet Kettle Korn^H^H^H^H Krack stuff too though....
bcjazz, yes Yes YES! That's it exactly! Thank you so very much. You rock!
It works great with just about anything that doesn't need serious gluten development. For breads and pizza dough, I usually add gluten powder otherwise they can come out somewhat dense.
35 year old, computer security geek, recently relocated to Columbus from the Bay Area via Ann Arbor. I've been cooking since I was 5 though never really got into baking until the last year or so where I've been obsessing over pie crust and pastries.
Donuts. especially powdered or glazed ones. They caramelize delightfully.
Alaina:
Thanks for the quick response. Everything is working great now!
-DM
It looks great. Unfortunately, the rss feed is broken :(
A couple of years ago, I read a New York Times article listing six bagel places that were "worth their salt". Since then, I've been to three of the six (I live in CT): Bagelry, Oasis Bagel, and Murray's Bagels. Bagelry was great for a while but appears to have changed hands. Their earlier efforts were reasonable size and had a wonderful taste. The new ones (different store name now) are huge and lousy. Scratch the Bagelry from our list. Bagel Oasis in Queens took a special trip, but the bagels were not so hot. Today we went to Murray's and were shocked to see the size. Mammoth! Our benchmark remains the old Bagelry gems and Murray's bagels, at least so far, don't seem to be anywhere near as exceptional. I'll try a few more, but don't have great hopes. So I suppose the next stop will be Absolute Bagels up on Broadway, though I've heard their bagels are huge, too. Is the great old New York bagel a thing of the past or is there still a good place hiding somewhere in the city?
I have to disagree about Artie's. I've only eaten there once and the fries, hot dogs, and pastrami were all mediocre. It's nice to know the place is up on the UWS if necessary, but I'm definitely not putting it in the same category as Ben's Best, Sarge's, or Katz's. \
attmans: i concur w/ teh guy above; really, really good, but i do like arties better. (i've owned a house in balto since '97).
alas, been here 4.5 yrs, and have yet to get to Katz... sacrilege, i know.
It is a waste of energy if you do it everyday, but in the exploration of creativity it is, basically, tuition costs. The child in all of us must be free to create without constraints. Who knows what discovery will come of taking a 'wasteful' ride out into the unknown? It's not like everyone is going to begin making a single breakfast egg for each day by turning on their oven at night before they go to bed. Think, Garyo, think! Just be realistic instead of so afraid and you'll be fine.
Am I the only one that thinks heating an entire oven for FIVE to 24 HOURS to cook some eggs in a way that seems only subtly different from what you get from a 3-minute boil is a tremendous waste of electricity? Just sayin'.
If you ever happen to be in Toledo Ohio be sure to visit PJ's Deli. It's another great one! I've included the link to a description. http://toledoareafood.blogspot.com/
As a transplanted Los Angeleno, I share the sentiments about both Langer's and Brent's. When my father died a year ago, we ordered platters from Brent's...nothing to discuss. He would have preferred Brent's to Ruth's Chris Steakhouse any day of the week. I grew up going to Canter's and married a woman whose family went to Junior's. It was a wonderful series of engagement dinners...and lunches...and breakfasts. Thanks, Ed...a topic of great signficance!
I accept the fact that Langers has very good pastrami, but what am I to make of the fact that this "Deli" that some hold out to be so special, offers a pastrami sandwich WITH CHEESE?????????????
Aiy gavalt!!!
re Tabatchnik's in Union, N.J.: I could write a sonnet each about their deli and their appetizing. They smoked their stuff on site...the smokehouse was in back. I heard they were no longer what they had been when the closed, but still good.
I remember a good deli on Norwood Ave. in Deal, NJ in the old days. Any good delis on the Jersey shore these days?
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