I think the thing about it that is so insane is people trying to travel with them, to ship them, even to bring them to afternoon meetings later that day!
It's fried pastry with custard - seems like that makes for a really short window of truly perfect deliciousness.

It takes a bakery of astonishing finesse to do what DKA is doing. I so completely agree with this article.

You wouldn't want to make pudding with bad milk (or even slightly off milk).
On the plus side, if you make Paneer and it doesn't come out great, at least you've had some experience with making Paneer!

I love Stage - eat there almost every week. That white borscht they do... I dream about it.

Congee or Hot Pot!

Love 'em! pcrackenhead has the method right and it is delicious - turns the interior of the cookie to the texture of an Oreo that's been in milk too long.

Thanks for giving this part of Astoria some attention! It seems like the area just East of Steinway is a dead-zone for eats. I feel like I must be missing gems north of Astoria Blvd. - am I?

How do we get 2 pork sandwiches from Astoria and neither of them is the Gyro at BZ Grill?!?

Scandal!

http://www.seriouseats.com/cgi-bin/mte/mt-search.cgi?__mode=gsearch&blog_id=31&site=All&search=dutch+crunch

Seems to be a fairly standard roll, but baked with a topping of sesame oil and rice flour paste that crackles and forms a really enticing looking crust on the roll.

@Ed Levine with the clincher!

Kossar's Bialys, aside from being the perfect bread for nearly everything, are FAR too easy to buy in bulk and preserve. Get some freezer bags, make a pilgrimage to Grand St., and get it done!

Dipping a crunchy bialy in homemade tomato soup is the best part of winter in NYC.

Ed Mitchell. That's it. Boom.

Nate Appleman used to cut a Cross-Cut Sirloin at Pulino's.
Three muscles - Three Different Flavors - One Steak.
Tri-Tip, Sirloin Cap, and Main Sirloin.

Drop Dead Desert Island Favorite.

Smoky juices drip,
Down my smiling greasy chin,
My pad has no grill.