Laura is a freelance food photographer based in NYC. Her heroes are Danny Meyer, Annie Leibovitz, Lady Gaga, and Mel Brooks. Next recession she's joining the circus.
@Niko: While the ice cream was soft when she piped it, it was still quite frozen/aerated - similar to the texture of a freshly churned batch. She worked quite quickly and then sent it straight to the freezer, so the ice cream wouldn't have a chance to soften any further (and get icy when re-frozen).
Haha! Hi there :)
Yes! Stabilizers are not evil, they are SCIENCE. And most are natural anyway. It's just an unfairly scary-sounding word.
Also, I've been wondering the same thing about Haagen-Dazs for ages. They must use some kind of dark dairy magic.
Oh. Dear. Lord.
@QuinnO -- that's right. I double checked with the chef and the torching is to remove any tiny hairs/feathers that might still be on the chicken.
Depends on the time, day, weather, etc, but it certainly can be. If you go right at 11 it's not bad at all. But during lunch time on opening weekend? Yes, it was horribly crowded. Later in the day is not bad, but many stalls tend to sell out.
The ice cream dork in me is SO EXCITED
I actually prefer to do the whole thing in the microwave.
It takes all of 60 seconds, which means that a) the pizza doesn't have time to get soggy and b) I have pizza in 60 seconds. Matzo is the only bread-like-product that I'll ever willingly microwave since it is immune to becoming chewy.
I got the first hot dog out of generator-powered Crif Dogs yesterday. It totally made my day.
Il Laboratorio's batch freezer's are by Carpigiani, and like jcohen said, they generally run in the several-thousands-and-up category. That said they're not at all meant for home use (those things are huge!). If you want the next best thing there are some really great self-cooling consumer/prosumer ice cream machines out there in the $200-800 range, which are a significant upgrade from the old bowl-in-the-freezer style machines (which certainly do a not bad job, too). Cusinart, Lello, and DeLonghi have well-rated models out there. And there's really no difference between an "ice cream maker" and "gelato maker" on the consumer level, so don't let the different names bias you one way or the other.
@simon: Agreed, it was excellent on all counts, wine included. But you learn to take it easy on the alcohol when you know you have 500+ photos to process once you get home...
@RobC_: The round thing is a caramel panna cotta. I wasn't clear on exactly what the cake was, but I'm fairly certain it had peaches, caramel, and was really delicious.
Hey guys! We didn't officially post the recipe since we weren't able to test it first, but another blogger posted it here (it's the first of the two recipes):
Let me know if you try it!
I MUST make this during Passover!
Glad to hear you survived all that chili!
It is, but it's a specialty dish, and you have to admit that papaya is more expensive than noodles. The regular pad thai is $12, or $10 at lunch.
That said it's still a bit more expensive than your typical thai place, but the menu is more creative and (at least I think) the execution is better as well, so I think it's still worth it if you're in the mood for something different.
If you just need to sate a pad thai craving, there are cheaper places that will do the job just fine. I'd save this for a more special meal.
@Jessica and Garrett: Thanks!
Yea, I kind of have the hearts for that doughnut machine :)
Yes, waiting patiently for Pierre Hermé!
**That was said significant other accidentally commenting under my login. But yes, Kenji, if you read this -- my boyfriend would very much appreciate it if you uncovered the secrets of that sauce!
Yeah! Why the HECK hasn't Kenji reverse-engineered that sauce yet? :D
@gargupie: The eggplant appetizer wasn't garlicky at all, just very flavorful. I will probably try at least one of the other rices next time, but I'm going to need more of that sour cherry rice first!
@korovka & SkinnyFatty: I definitely heard good things about Ravagh as well, but unfortunately they didn't have as many vegetarian entrées. Still on my radar though--I'll have to check out the midtown location!
Personally I love melted brie, and I gotta say I think it worked pretty darn well in this sandwich, geography aside. But that's me. Try it for yourself and let me know what you think!
@aim208: They do indeed serve dessert, but I figured a few $14 cocktails was indulgence enough :) As for the rums, ran your question by a cocktails-expert friend of mine (who knows far too much about these things), and he replied:
"(1) the Improved Heming-Way used the St. James as a flavorful whiskey substitute for a cocktail very similar to a classic old fashioned, (2) the Flor De Cana was used in the December Morn because its dryness and pallate would both counteract the sweetness and "play nice" with the Apple Brandy, and (3) the Honeysuckle cocktail used the Santa Theresa rum because it was likely "a perfect match" when mixed with a very specific ratio of honey."
He also mentioned that the "Improved Hemming-way" name was a reference to prohibition-era cocktails, where "improved" signaled the inclusion of absinthe. Nothing like a little cocktail history with your drink :)
History aside, I can definitely vouch for its deliciousness!
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