Bar for 40-50 person party

Thanks! These are fun and creative ideas.

Bar for 40-50 person party

Looks great -- I'll definitely investigate further as to size.

Affordable Space for a Rehearsal Dinner in NYC ~ 20ppl

I was about to recommend the place I'm having a wedding-related lunch next week, which is The Harrison, on Greenwich St. in Tribeca. They've been great to work with, and lunch is $40/pp, which is not bad. But according to the info they have up on their website, dinner's much more expensive... I'll mention it anyway since you don't say what your budget is.

Quiet Bar - Chelsea/West Village/Flatiron

ok, it's not *super* super quiet, but how about VBar, on Sullivan St? I also feel old saying this but that's one of the few places downtown that I can tolerate on the weekend. (There's also an East Village branch that recently opened -- I can't testify to that one.)

Also, Grape & Grain and its neighbor beer bar Against The Grain in the East Village are also worth checking out. All of these places are, like, normal bar volume, meaning you do have to talk louder than usual, but you can have a conversation with a few people.

I will be following this thread with interest!

Cook the Book: 'At Home with Madhur Jaffrey'

Everyday? Chickpea curry - if particularly lazy, with canned chickpeas/tomatoes.

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Bagels and lox, of course!

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Bagels and lox, of course!

Where To Eat Near: Fifth Avenue and Rockefeller Center

Can anyone confirm that Eggs Travaganza is still at 52nd and Park? Or what their days/hours are? I've been looking for them for a while, on different days, but they're never there--maybe I'm just going too late in the day?

Bringing my pescatarian brother to the city...

Thai food can be easily pescatarian, and depending on where he's coming from, more novel than sushi (which is obviously a good choice too -- I don't mean to knock your suggestion @billyburgwife). Sripraphai in Queens is delish; I haven't been to Rhong Tiam (Manhattan) yet but lots of people recommend it as well.

Win Tickets To the "Asian Feastival" in Queens This Labor Day

the many foods of Singapore!

Have You Ever Had Airline Food You Actually Liked?

British Air NYC to Edinburgh: I preordered the "Muslim meal" (that's what it was called, not "halal") and got a delicious veggie/tomato curry over rice. I was traveling with my mother, and the best part was that she had the kosher meal and I had the Muslim meal. I think our peaceful relations confused the flight attendant mightily.

hudson river or inwood recommendations?

If you're in the mood for more of a straight-up diner when you get to Inwood, the Park View Cafe is a great one. (Dyckman St., just west of Broadway)

African food

Marcus Samuelsson's cookbook "The Soul of a New Cuisine" is his attempt to introduce Western audiences to African (and African-inspired) cooking. Although I find some of the rhetoric in the book a little over the top, all of the recipes I've tried are really excellent, and it has introduced me to some new flavor combinations and techniques.

The recipes are adaptations, rather than attempts at strict authenticity, which is both a plus and a minus: you don't get the sense of one cuisine as a whole, but you're likely to find most of the ingredients at your average supermarket. I'd recommend it.

Help: baking strawberry-rhubarb pie in tough circumstances!

@CatBoy: Thanks! I won't really have access to a kitchen before serving, so the less last-minute prep, the better. Your method sounds delicious, though... I think I will save it for when the farmers' market people start selling strawberries and I know they will be extra tasty! Plus then I can eat the whole pie at home without having to share it with party guests. Ha. Ha.

Help: baking strawberry-rhubarb pie in tough circumstances!

ps @bobcatsteph: amazing-looking pie! :)

Help: baking strawberry-rhubarb pie in tough circumstances!

Folks, that is exactly what I needed to know -- thanks!
@Suzzanne: I love the tulip cutout idea -- the pies are for a garden-themed party and tulips would be perfect. :)

@bobcatsteph: you have a point -- I was thinking that the frozen shells come with their own pans, but maybe I'll just pick up some disposable pie plates at the supermarket along with the refrig. dough!

@emgroff: your grandmother must have a (delicious) secret recipe for crumb topping...!

Idiosyncracies and Cooking/Eating (just curious)

Bananas. Their weird mushy texture used to gross me out to the point where I couldn't eat them alone or in cereal. Now I can do it, but I still kind of have to steel myself up for it!

Craving Dark Chocolate Ice Cream

I know this is not exactly what you're looking for, but I just tried Ciao Bella chocolate-jalapeno gelato (available in pints at my supermarket) and it was quite good, with a lot of dark chocolate flavor. You have to be into the spicy, though -- it definitely leaves you with a tingly mouth!

Feeding a hungry guy (almost like a hippo)

Burritos/tacos: start with beans and/or sauteed or roasted veggies and/or low-fat meat for you; add cheese/sour cream/guacamole to his. (Or the same meal on top of rice or lettuce for a "burrito bowl" a la Chipotle.)

If you don't mind cooking in 2 pans, fried rice is infinitely customizable: you can add eggs and/or meat to his half and stick to veggies for yours.

This is a super delicious recipe for lentils with fennel and sausage, where the sausage is easily added or subtracted at will:

There's a thread going on right now about fancifying sandwiches which might have some dinner-worthy possibilities as well.

Good luck with your balancing act!

Pandan extract for kaya, OR general info on extracts/essences

mmm, pandan oatmeal...

Pandan extract for kaya, OR general info on extracts/essences

Thanks everyone! This is really helpful.

@Dcarl: yeah, I might try the canned type next time, or just using much less of the essence. The frozen leaves are just less purchasable nearby, and much more expensive.

@elisaday: St Patrick's Day, or just for fun? And what DID your husband do with his bowl of green oats? :)

@ chalmers: All the recipes I've found for kaya just mentioned "a bit of pandan extract," so I had no idea how much to use this first time out. Mine was more the viscosity of vanilla extract, though.

@Meat guy: Thanks for the chemistry. Good to know that there's nothing inherently "wrong" (or less good) with the product I have now.

Question on Middle Eastern Cookbooks (specifically Israeli)

Claudia Roden's _New Book of Middle Eastern Food_ is totally a delight to cook from -- a good range of complexity and ingredients, and usually very clear instructions. It doesn't cover Israeli food specifically, but you'll find a lot of overlap, especially if you're interested in generally "Mediterranean"/Middle Eastern flavors.

Cook the Book: Moroccan-Style Braised Vegetables

This sounds delish. One question about the recipe: why do the carrots and turnips need to be cooked separately if both take about 5 minutes? (I would imagine carrots and parsnips could be cooked together, too.) Is there something I'm missing about the carrot/turnip combo?

Cook the Book: 'Molto Gusto'

Taqueria y Fonda La Mexicana on Amsterdam and 107 - was just there last night for delicious tacos. :)

Great Tasting Menu for Celebration

The tasting menu at wd-50 is currently $140, and would definitely be worth it for adventurous eaters! I haven't actually had the tasting menu, but the food there is fun and crazy and delicious. (Although if you're hoping for $150 total per person, it's a little over your budget.)

Bar for 40-50 person party

Should be simple: I'm looking for a bar to host a party! The requirements are:
-- it can hold around 40-50 people
-- there's some way of delineating "our" space from the rest of the bar (i.e. I don't want to just informally take over part of a bar)
-- it has a decent beer list.

Optional, somewhat desired: it can serve snacks.

Places I like that don't work:
-- the room/otherroom/anotherroom: too small
-- Against the Grain: would be perfect, but too small.
-- VBar St. Marks: would be perfect, but they don't rent out the space.

Places that seem "eh": lots of interchangeable-seeming pub-type places do this, especially on the UES/UWS. I could do this if necessary, but would rather find someplace less generic.

One place that I'm considering is Covo Lounge, on 136th and Riverside, north of Fairway. I've been there a while ago and plan to take a look again soon. In the meantime, any recommendations?

Help: baking strawberry-rhubarb pie in tough circumstances!

Dear pie experts,

I need to bake a couple of strawberry-rhubarb pies in a very busy kitchen with time constraints and very limited dishware. Then the pies will be stored overnight before serving the next afternoon. I'm trying to avoid having to make/roll out pie crusts given everything else that will be going on (long story!).

My plan is to use frozen pie crusts and a normal filling (berries, rhubarb, sugar, lemon). My question is: how should I top the pies? Options include --

A) Crumb topping. I'm afraid it will get soggy overnight, though, especially if refrigerated.

B) Make a lattice topping with refrigerated supermarket pie crust. I've never used refrigerated pie crust-- would there be a problem using it in combination with frozen?

C) No baked topping, but serve with whipped cream on the side.

D) Some other brilliant option that you, the pie experts, suggest?

Many thanks in advance for your advice!

Pandan extract for kaya, OR general info on extracts/essences

This one goes out to @Chichi Wang, anyone else who's familiar with Malaysian/Singaporean food, or anyone who knows about the chemistry of extracts/essences.

I just made kaya with pandan extract for the first time, and it has a slightly medicinal aftertaste. I think it might be related to the kind or amount of pandan extract I used: a bit under a teaspoon of Cock brand "Pandan Essence." The listed ingredients are propylene glycol 76%, ethyl alcohol 5%, vanillene 2%, and then a bunch of flavorings.

Am I using the wrong thing here? At the store where I bought it, there was also the option of buying either Maesri brand "Pandan Extract," which comes in a 14 oz. can and is 70% pandan extract, 30% water (no further info), or Koepoe brand "Pandan flavored paste." If anyone has thoughts on pandan extract or whether this "essence" is the right thing to use, I'd definitely appreciate it!

Help -- LOTS of fresh epazote

I was so excited to find a bunch of epazote at my local farmers market this morning that I bought it -- so now what? I've found recipes for mole verde that look delicious, so I'll probably use about 1/2 of the bunch on that. Beans with a couple of sprigs, of course. Am I missing anything? And has anyone tried pureeing and freezing some, like basil, or does the flavor disappear that way?

Angrezi Bhutta (Corn and Tomato Curry)

A lot of cuisines have a way with tomatoes, and I soon became overwhelmed with options. But I settled on this winning recipe from Raghavan Iyer's 660 Curries. It's another perfect example of why I love vegetarian Indian cuisine so much. The complex curry powder helps balance the sweetness of the corn, and the tomatoes break down into a thick sauce. Serve this with some naan, and you'll have a simple meat-free meal. More

No-Waste Tacos de Carnitas With Salsa Verde

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

Cook the Book: Szechuan Beans

This recipe for quick-pickled Szechuan Beans from Sherri Brooks Vinton's Put 'em Up! takes the green bean's snappy nature and pairs it with the numbing heat of Szechuan peppercorns for a jar of beans that won't last long in the fridge. They're infused with a perfect balance of the five primary taste sensations. The sweetness comes from the sugar; the acidity from cider vinegar; the salt by way of soy sauce; a slight vegetal bitterness from the barely blanched beans; and heat from the Szechuan peppercorns, garlic, and ginger. More

Cook the Book: Chocolate Chip Cookies

These cookies were worlds away from Chips Ahoy and remarkable different from the classic Toll House version that so many of us find synonymous with chocolate chip cookies. Their incredible depth of flavor might make you pause and think about the ingredients. For a humble chocolate chip cookie that's a pretty incredible feat. More