Serious Eats - seriouseats.com

Am curious that you choose cornstarch instead of tapioca flour...

Thank you!
@MMinNYC, I still grieve the loss of Sutters (mine was the Flatbush branch). And it was the closing of Leske's that started this quest. Good reminder about William Greenberg.

@Merstar, I'll try Moishe's, though I confess the name doesn't sound "Danish"

@BookMonger, I always thought of Lassen & Hennings as a sandwich shop. Do they make Danish?

The California & Denmark places sound yummy, but far. Jersey too.

@Lemonfair, which puff pastry do you recommend? I just might give it a whirl...

@jonfoxx, mail order? Wish I could plan that far ahead. For me, instant gratification isn't quite fast enough

:D

Fish-head curry!!!
(Rolly polly fish-head curry)

Which blade of the processor do you use? (Does it matter?)
I would have assumed that you use the plastic dough blade, but in the photo I see the glint of metal.

Pizza Box on Bleeker is consistently above average.

"Do yourself a favor and check it out one time won't you please!"

I've been using the AeroPress for about 5 years now. It makes wonderful coffee. It's easy to use. The coffee is intense, flavorful, and delicious.

Just had pizza in Miami that was all cheese pulls. Didn't taste as good as NYC, but it told me that stringy cheese is still out there somewhere.

Tried the Parco croissant and was sad. It tasted like an industrial food service croissant with no flakiness and an unpleasant chemical aftertaste; nothing like what I've had in Paris, Tokyo, Singapore, or any of the other fine croissant cities of the world.

I too miss Chez Lawrence, Dumas, and Sutter's. Fortunately, we still have a few good places listed by SE.

Hires is still available in Pennsylvania. I don't know if it is still delicious though, since they've "updated" their formula to include high-fructose corn syrup.

8P

Still, its absence brings the study into doubt. Also missing is Fitz's, which Danny Meyer featured at Shake Shack...

Zabar's "homemade" rugelach last for 2 weeks without refrigeration, and are a fabulous taste of NYC. No, not wedding, but delicious, which is almost as good.

If you are set on the wedding theme, you might also score good black & white cookies instead.

@John, I think that RiotMute was talking about the slice, not the veal. San Remo's slice tastes better than Lo Duca's to me too, which is sad because I walk by Lo Duca every day.

The Lo Duca guys clearly have skill, but their pizza tastes like they've cut corners to keep it cheap for the hood. (Hey, I'd understand that, given the local clientele.)

I keep wondering what kind of great pie Lo Duca could make if they used really top notch ingredients to make a "premium" slice, even if they didn't compete with that other shop two stops away on Ave. J.

I was hoping that they'd throw in a twist: that all the food had to be freeze-dried and then reconstituted--just as it is on the space station--before it was served to the judges.

Then everyone would have been sent home for not following directions.

There
Ain't
No
Such
Thing
As
A
Free
Cookie
TANSTAAFC