Get to Know a Serious Eater.

hamahoney's Profile

Website: http://talkmorelater.blogspot.com/

Location: hamahoney

About:

Favorite foods:

Last bite on earth:

The Ten Most Recent Comments By hamahoney

From Ed Levine Eats

Momofuku Ko: David Chang with His Shirt Tucked In

ok, so how do you get a reservation?
I can't seem to find them online...any suggestions?
thanks,
heather

hamahoney at 10:34AM on 03/10/08

From Recipes

Baking with Dorie: Chocolate-Amaretti Heartbreakers

sounds so good, my favorite flavors! I'm definitely making for my daughter.
Thanks!
http://talkmorelater.blogspot.com/

hamahoney at 8:55AM on 02/04/08

From Recipes

Baking with Dorie: Daniel Boulud’s Coffee-Cardamom Pots de Crème

I found the plastic wrap weird to be a weird suggestion, I wonder if there is any off-gasing...I guess it doesn't matter, I didn't use it when I made this on Saturday.
Here's my picture, not as pretty as Dorie's photo but delicious none the less.
h.
http://talkmorelater.blogspot.com/

hamahoney at 2:48PM on 01/21/08

From Recipes

EVO and Yogurt Loaf Cake

Dorie,
I made your cake last night with my daughterand we love it! I can't believe how interesting the flavor is and it can go dessert or savory.
Here's my picture:
http://talkmorelater.blogspot.com/
We also made a french butter cookie....

hamahoney at 9:34AM on 01/16/08

Responses to Comments by hamahoney

From Ed Levine Eats

Momofuku Ko: David Chang with His Shirt Tucked In

Hi All-

Just wanted to throw in my two cents. In a nutshell, the place is superb. To Heather, the only thing to do is continuing to refresh. Maybe get an intern at your job to do it for you, it's nuts.

I actually got the chance to go the day after it opened to the public. Here's my pre-review (just a quick post to let people know I ate there and would be posting about my experience there) and main review. Unbelievable is one of the many words to describe it.

http://aftertastebysherry.wordpress.com/2008/03/14/breaking-news-visit-to-1-day-old-momofuku-ko/

http://aftertastebysherry.wordpress.com/2008/03/15/momofuku-ko-lightning-strikes-a-third-time/

Happy eating!,
Sherry

AfterTaste Sherry at 4:54AM on 03/15/08

From Recipes

Baking with Dorie: Daniel Boulud’s Coffee-Cardamom Pots de Crème

I made these yesterday. They were phenomenally delicious. All the guests loved it, me included. BUT, I had some confusion about the quantity of cream. The ingredients indicate approx. 2 cups of cream plus the 1 cup milk (which would make 3 cups). It says use the 1 cup cream and 1 cup milk to steep the coffee/cardamom caramel mixture, then you strain this (to remove the coffee and cardamom pods) and measure it, and ADD MORE CREAM to measure 2 cups. I had 2 cups there, except for about a tablespoon, which I added. I hunted the recipe for where I might be adding more cream - nothing there. The mixture then measured 2 cups. If you fill 4 ounce espresso cups, that's only 4 servings (4 oz. x 4 cups = 16 ounces, excactly what I had). I ran out of enough of the custard so had to reduce quantity for everyone to have enough for 6 people. I tasted the mixture and found it to be quite sweet, so really figured I should be adding more cream to dilute it some (and also to have enough quantity). Is it possible I should have added more cream to measure THREE cups? Dorie, if you're monitoring these posts, I'd sure appreciate any comment. I'd like to make these again, but want to make sure I am doing it right. I don't know the chemistry of 7 egg yolks to milk, and whether that's enough to thicken 3 cups of liquid. Thanks.

Oh, I used the plastic wrap with no problem. It didn't melt. And, yes, I think the covered pots de creme cups would be wonderful, and would certainly use the lids instead of plastic wrap. I think that's really what they're for.

CarolynT at 12:54PM on 02/20/08

From Recipes

Baking with Dorie: Daniel Boulud’s Coffee-Cardamom Pots de Crème

I love pots de creme so much I actually have their little pots with lids.
http://kitchenmusings.typepad.com/my_weblog/2006/09/chocolate_pots_.html

Question: Does this mean I can skip the saran wrap and use the lids that came with the pots. I was never sure if it was for decoration or it would actually seal the pot when cooking.

Veron at 8:25AM on 02/05/08

From Recipes

Baking with Dorie: Daniel Boulud’s Coffee-Cardamom Pots de Crème

Are you using black cardamom or green cardamom? Does it make that big of a difference?

Thanks!

scase1949 at 9:19AM on 01/23/08

From Recipes

Baking with Dorie: Daniel Boulud’s Coffee-Cardamom Pots de Crème

I just made these and they're cooling as we speak. I think for next time I'll start caramelizing the sugar before adding the coffee beans and cardamon. You can hardly see if you have the correct amber color and the pan gets a bit hot so it felt like the coffee was getting burnt.
Skimming the foam off makes the presentation nicer however you lose about 1/2cup in the process. The plastic wrap melted in my oven within the first few minutes so I removed it and didn't use anything else. Maybe because I forgot to poke holes in it? Then again, people at home don't have industrial strength plastic wrap. Looks great and I'm sure it'll taste great!

halfpint at 6:51PM on 01/21/08