Magnolia Cupcakes in NYC--Overrated or Underrated?
Sooooo over-rated. I have not tried SSS yet but I hear it's great.
Sooooo over-rated. I have not tried SSS yet but I hear it's great.
For all you folks out there who are even more time pressed S&B makes a a heat and eat version (bottom part of the page). (Like those Uncle Bens rice pouches that you put in boiling water for a few minutes) Also, they make a version with no MSG: http://www.sbfoods.co.jp/eng/retortpouch.html#02
(top of page)
You can get S&B at almost any Asian food store and there are plently of online grocers that carry it also.
i think most of their stuff is yucky. i'm a big fan of the cupcakes from yura and crumbs.
Not. We had to wait in line for quite a while also and I made a big deal out of them because the person we were with from NYC was a huge devotee. I found the cake quite dry and the icing was way over the top , sharp pain the the jaw kind of sweet. I would try any of the other dozen bakeries nearby next time.
Magnolias cupcakes are good. The frosting is a little odd. But good. If you want an amazing cupcake go to Sugar Sweet Sunshine on Rivington
(get a cupcake and a cup of banana pudding)
Magnolia bakery cupcakes are mediocre at best. People are still falling for the Magnolia"mystique". I make better cupcakes than they do. I think Buttercups' cupcakes are slightly better. I guess I'll have to try SSS.
Magnolia Bakery is overrated, as are most of the wellknown cupcake specialists(Billy's Bakery, Cupcake Cafe, etc.) I actually think Buttercup Bakery cupcakes are a little better than Magnolias. I make a better white cake, and chocolate cake in my own cupcakes.
Magnolia is way overrated in my book, especially when you have seriously authentic bakery competition not more than three or four blocks away (claude's and roccos). Give me a canoli or a caramel cream puff any day. And for cupcakes, I am a big advocate of the cupcake cafe.
I remember the best tasting major brands just a few years ago had pork lard AND beef lard in the ingredients. And yes, MSG, like almost everything good does. But now I can't find any Japanese or Korean brand curry with lard in it. I wonder why? It really does miss a certain richness without it, and doesn't taste like the curry I grew up with.
@Rr: Thanks for the tip on the chocolate. It sounds just crazy enough to work.
@peekpoke: Thanks for the debunker on the MSG tip. I for one don't worry about it. Never did, never will. And Lia just blogged something about this in our "Required Eating" section.
The scary calories are not in the beef (although why use ground beef? YUCK! All the Japanese curry I've had or seen is made with slices or little chunks of beef).
The serious calories are in the curry block! It's called curry ROUX for a reason, it's mostly fat.
As for all your "MSG is Evil people" ... So you think you don't eat MSG? Think again...
Some of the names MSG goes under
monopotassium glutamate
glutavene
glutacyl
glutamic acid
autolyzed yeast extract
calcium caseinate
sodium caseinate
E621 (E620-625 are all glutamates)
Ajinomoto, Ac'cent
Gourmet Powder
The following may also contain MSG natural flavours or seasonings
natural beef or chicken flavouring
hydrolyzed milk or plant protein
textured protein
seasonings
soy sauce
bouillon
broth
spices
Free glutamate content of foods (mg per 100g)
roquefort cheese 1280
parmesan cheese 1200
soy sauce 1090
walnuts 658
fresh tomato juice 260
grape juice 258
peas 200
mushrooms 180
broccoli 176
tomatoes 140
mushrooms 140
oysters 137
corn 130
potatoes 102
chicken 44
mackerel 36
beef 33
eggs 23
human milk 22
http://observer.guardian.co.uk/foodmonthly/story/0,,1522368,00.html
In addition, a block of your favorite chocoate enhances the curry to another level. Either the homemade ones or the boxed variety. But still watch out for the MSG!
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