@tinybanquetcommittee to say "the type of people they draw to the neighborhood" and lump every single person that might spend a night in the EV at one of these bars into a single category is an incredibly ridiculous statement.
you're seeing what you want to see instead of what's actually in front of you.
peach melba!!
reopens this coming wednesday
gateau basque!
bibi caffe (espresso soda). haven't seen that stuff on a store shelf since I lived in seattle almost 15 years ago. unfortunately, Manhattan Special doesn't even come close.
gotta second @Doug BW's recommendation. weyerbacher is the way to go.
Christina Tosi and Brooks Headley for both ends of the NYC dessert spectrum.
gotta second kathy's recommendation. if you ever see them around nyc, definitely grab one. the restraint in the use of sugar in these is awesome, a welcome reprieve from the hyper-sweetened treats in most bakeries.
cream. no question.
love this series, keep it up!
the best sandwich i've had in ny. period.
The nutritional breakdown of this sandwich is pretty epic. Roughly 1475 calories per sandwich.
buttermilk ice cream! you don't see it that often, but it's so tasty...
Banana cream pie with a Nilla wafer crust.
How about a "molten chocolate cake" pie, a "creme brulee" pie, or a "german chocolate cake" pie?
Grandmother made stollen every Christmas since I was born. She passed away this Fall and now I'm going to tackle her recipe for the holiday.
I'm in need of a recipe for guava cake or cupcakes using either guava paste or guava nectar/juice. Have scoured the internet and found several results, but unsure if any of them are reliable. Anyone out there have a tested recipe that they like?
Thanks!
I was recently requested to make someone a batch of dairy-free ice cream but can't seem to find any reliable sites that have recipes.
Has anyone ever experimented with simply replacing the milk and cream in a regular ice cream recipe with a nut milk (and keeping the eggs, of course)?
Or, has anyone ever tried using a nut milk in an ice cream recipe that replaces the eggs with gelatin (like Momofuku Milk Bar's or Jeni's Splendid Ice Cream's)?
I know that the texture is probably impossible to replicate because of the lower fat content, but was curious if anyone has had promising results.
Thanks,
Harry
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is 1 1/2 cups really the correct amount of veg oil? that seems like an incredible amount for a 2-layer cake