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..
Stanton social club
I can vouch for G&M crab cakes. Totally worth the money.
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.
Wondee Siam.. inexpensive and unpretentious, divey and delicious!
I put it in a peanut/hoisin sauce for spring rolls. Husband puts it on pizza.
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 :)
Thanks so much for the guidance! The crack cream sounds AMAZING. Will update how it goes next week.
Do you dip these in anything? How are they traditionally served?
Long time reader, first time poster.
ABC Kitchen... I'm due for a NYC visit!
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