Profile

Noptimus

  • Location: Hudson Valley
  • Favorite foods: Eggs, Lobster, Avocado, Fresh Cherries, PIG
  • Last bite on earth: Pearl Oyster Bar's lobster roll and an ice cold Coca Cola in a glass bottle

Tanoshi Sushi is the Holy Grail of New York Sushi Restaurants

Just wanted to share that starting at 1:30pm (per the website and voicemail) , I patiently dialed and re-dialed until I got a human at 2:04pm and scored a reservation. Hooray! The very kind lady on the phone made sure I knew the location and she also told me it is BYOB. Looking forward to it..

Win Two Tickets to Taste of the Lower East Side, April 25th

Stanton social club

The Food Lab: The Crabbiest Crab Cakes

I can vouch for G&M crab cakes. Totally worth the money.

Carrot Cake Scones With Cream Cheese Icing

So my scones are currently in the oven after a near-fire. Apparently my springform pan isn't butter proof. It leaked butter onto my oven and that shit started smoking! So I just wanted to give people a heads up. I wrapped the pan in foil and managed to clean up the bottom of the oven without any burns :)
Also the dough seemed really dry and unmanageable so I used 1 cup of buttermilk.

Win Two Tickets to the Lucky Rice Grand Feast, May 3rd

Wondee Siam.. inexpensive and unpretentious, divey and delicious!

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

I put it in a peanut/hoisin sauce for spring rolls. Husband puts it on pizza.

Difference between Chantilly, Pastry and Bavarian creams?

So I took some advice and left some... I did in fact make a pastry cream recipe I found on epicurious. The only thing I did different was add a pinch of salt, which I think makes a HUGE difference. I also used the "crack cream" recipe which @omnomnom recommended. (Thank you, by the way. Best whipped cream I have made)

I cheated a little bit-- I went the biscuit route and used a golden layer biscuit that comes out of the tube (think cresecent rolls!). I layered it with the diced macerated strawberries, pastry cream and "crack cream". Instead of a trifle bowl, I used "Leo" glasses which look like individual trifle bowls. It came out pretty good. I'd rate it a 8.5/10. The only thing I would do different next time is let the trifle for a few hours or overnight in the fridge instead of serving it right away so the flavors can really combine.

Thanks for the advice :)

Difference between Chantilly, Pastry and Bavarian creams?

Thanks so much for the guidance! The crack cream sounds AMAZING. Will update how it goes next week.

Soup Dumplings (Xiao Long Bao)

Do you dip these in anything? How are they traditionally served?

Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC

Long time reader, first time poster.
ABC Kitchen... I'm due for a NYC visit!

Filipino Sweets in NYC - best Buko Pie?

SEers, I'm looking for the best places to get Filipino sweets in the city, Jersey or Hudson Valley. Any recommendations? I've been craving Buko Pie (young coconut cream pie) and believe it's time to make an excursion into the city strictly for this reason...
OK, fine I have a shoot at a hotel this evening, so I want to kill 2 birds with 1 stone!
Filipino cuisine is newly discovered for me and I could use some suggestions on what to eat and where! Thanks, guys :)

Difference between Chantilly, Pastry and Bavarian creams?

Hi SEers! I'm working on a recipe for a strawberry shortcake trifle. I wanted to make some sort of cream for the layers and I just realized I don't know a blessed thing about the difference between them. I know they taste good when done right!
What do you guys think would taste best with fresh berries? Should I just stick with a basic whipped cream? My idea is to layer a slightly sugared shortcake/biscuit, diced strawberries, and . Any pastry whizzes with advice?

Noptimus hasn't favorited a post yet.