So where do you eat when in Brooklyn, well where ever your husband wants to eat. I was sort of hungry but not hangry !! Also I was not leading the food need so I had to basically sit in my place. I will leave it there.
So I wanted Filipino food a while back and well my husband said lets have that. I was like okay but had not heard of any places that were really great close to where we were. We all know that queens is the real place to have it and there are a bunch of restaurants and local shops so you can have whatever you want.
Well enter Purple Yam. It had the awning like a city restaurant which aims to protect people from the rain while they wait. The light was dim inside and at the time that we went on a Saturday, not that late, there was only one other group and then one guy sitting by himself. Later on two women came in and had a soup or appetizer, a drink and then left.
So the menu was promising. So we ordered fresh lumpia*, kare kare* and tocino.*. The low down, the food was just okay. We also did not over order as we wanted to have halo halo. What really set the tone was the non Filipino taking our order and then the chef coming out to make small talk. That was cool until he overstayed his welcome. It was so odd, like a hovering beggar-as bad as that sounds. He was waiting for a conversation. So we kind of turned to our food to politely say please leave. However he did not play the game. Later on he came back while we ate dessert and well it was weird (uncomfortable is the proper word to use) and I just was in disbelief. Then I wondered “are you a hired hand or the mastermind behind this semi Filipino place. ”
In any case we shall not return,non famous last words!!!
On a scale of 1-10, I give a 5. 1 point off for the atmosphere/lighting, 1point off for the lingering behavior. The other three points are reserved for amazing food and good atmosphere.
Clearing all thoughts of this place.
hmmm–one less thing to buy
So in my quest to live long enough to travel to a lot of places, be a guest at a fancy party, throw a fancy party, enjoy my kid and establish traditions to pass on and maybe do something great, I am trying my hand at home production. Yeah all that for such a meager thing.
So I am now a relish lover. It took me till I was over 30 to enjoy this topping. I noticed that there was sweet relish and plain relish. I guess I had been eating the sweet kind so as with anything sweet you have to watch your intake. Now this is even worse when it is from industrial production. They add sucrose, corn syrup and high fructose corn syrup among a bunch of other things I can neither pronounce nor spell. So I thought one day, let me just look at the back of the bottle and see what is in the jar. I then hunted on the internet for a simple recipe where the person said the taste was similar to what they ate from the store but with maybe a twist and with less of the bs. This is what I found and this is what I made. So far I am working my way through a jar. I made enough for 1.5 jars and it goes on my eggs and my cold cuts and I did try it on my chicken. There is a Filipino one that I tasted a few time as well and a whole jar was given to me once. If I can make that then I will be a champ. Nice natural accompaniments to meat. Options are always good.
Picked me this pickle me that!!
Call me Mrs Pickle!!
Who has 5 hours to spare–this took a while but I must say, we enjoyed this bread/dessert for days. I snacked on it and ate it for breakfast. It was also delicious with a piece of sharp cheese melted. Oh my taste buds were excited!!
You have to really want the babka for the time investment, but you can double the recipe to get an extra loaf to freeze and enjoy later. Note that with the exception of the chocolate, most people have the balance of the ingredients in their kitchen even if they bake occasionally. (see below)
- 1 packet active dry yeast, or 2 1/4 tsp
- 2/3 cup whole milk, warmed to 110 degrees F, plus 1 additional tbsp for egg wash
- 5 tbsp unsalted butter, at room temperature
- 3 tbsp granulated sugar
- 1 1/2 tbsp flavorless cooking oil, I used grapeseed
- 1 1/2 tsp vanilla extract
- 4 egg yolks, reserve 1 egg white for egg wash
- 3 1/4 cup all purpose flour
- 1 tsp kosher salt
Chocolate Filling Ingredients
- 2 cups finely chopped, good quality dark chocolate
- 2 tsp ground cinnamon
- 1/3 cup unsalted butter, cold
- 1/4 cup dark brown sugar
- 1/4 cup all purpose flour
- 2 tbsp unsalted butter, cold and cut into small pieces
- 1/4 tsp kosher salt
See the full post:http://toriavey.com/toris-kitchen/2015/05/chocolate-babka/#0laEzhF2sqCVpOT0.99