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Chowhound social ---aka God's Tapas Bar

  • c

Hello all!

What a great afternoon!!!!

Okay so maybe the tapas bar analogy is a little off because we didn't have sherry or manchego cheese, but if the Korean items (litte salted fish with and with oput hot pepper, sugared and salted crispy seaweed) aren't Asian tapas then I don't know what is. Wish I had the mental energy to do a recap of all the goodies but, sticking to the letter B alone we had banh mi, borscht and of course beer from the wonderful Bohemian Hall. Looking forward to seeing yall at the cue off later this summer.

Eat on,

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  1. about the only thing missing was a notepad and pen so that i could note what i was eating.

    (that and feijoada. and anything from sriphaphai -- could you believe it?)

    would it be reasonable to ask people to respond and list what they brought -- i'm sure others would like to know.

    i brought potato roti from the roti ladies aka Shahi Snack and Food Distribution & Corporation (3738
    72nd St, right off Broadway, Jackson Heights, Queens, NY; 718-457-7766.

    31 Replies
    1. re: babar ganesh

      I brought six lbs of Lychee fruit...

      1. re: The Rogue

        I brought a box of chocolates from
        Krause's (Aigner) Homemade chocolates (since 1930)
        Metropolitan Ave, Forest Hills

        (It was in a bright pink box).

        Everything was great

      2. re: babar ganesh

        Just as we were leaving, the broscht was arriving. I'm so glad I got a cup. It was absolutely delicious. I loved the fresh lychee fruit too. And the torta, and the tiny fish, and the kim chee, and and and! Oh, Dennison's beautiful musician's tart! I always intend to take notes, but then I talk too much and eat too much.

        The venue was perfect and so was the company. It's always fun to put faces with names. I brought my daughter, grandson, and my son from London, with his wife. They had a great time.

        The band was coming in as I was going out. Did anyone stay to hear the music?

        I brought some homemade brittle, sweet and spicy, some with almonds and another batch with cashews.

        Applause, applause for Abby, Eric, Dennison and Katerina, and everyone who gave their time and talent. Thanks so much! Pat

        1. re: Pat Hammond

          Here here!

          I was wondering about the borscht - guess we had to leave b4 it arrived.

          Pat - you were there??? thought you lived in the hinterlands and had mailed in the brittle. Nina was freaking out about how good it was - cumin and all.

          My absolute favorite and the caveat is that I loved most of the offerings - was Katerina's mini cheese pastry domes (I think they were hers)

          I am going to post a seperate request for recipes now. It was great to see people who you have only read before!! and not have to type the conversation.

          1. re: tigerwoman

            Hi Tigerwoman, I'm so sorry we missed each other. I did spy your name tag at one point over by the tables, but you were involved, and then I somehow lost track of you later on. Glad you enjoyed the brittle. I was concerned that the humidity would render it a solid block, but it held up pretty well.

            I *used* to live in the hinterlands of Maine, but moved to lower Westchester about five months ago.

            We'll meet, for sure, one of these days. Looking forward to it! I'm glad you met Florence Leff, a really lovely lady. After stopping to chat with her I tried the empanadas . They were WONDERFUL. Pat

          2. re: Pat Hammond

            "The band was coming in as I was going out. Did anyone stay to hear the music?"

            Abby, Eric, Peter and I stayed until 10pm, listening to the highly enjoyable music and shmoozing. Believe it or not, we actually got hungry again and ate some good grilled sausage.

            What a terrific event, and such a pleasant afternoon! Thanks so much.

          3. re: babar ganesh
            Hungry Hungry Hippo (J. & J.)

            First: thanks to all those who were responsible for organizing this great event! We (J. & J.) have used the site for ~1 year, and recently discovered that our good friends also are fans. Over great homemade gazpacho last night, S. and M. mentioned that they were going to a Chowhound event on Sunday, and before we knew it, we'd moved beyond "lurker" status.

            We brought rice pudding from Russo's (363 7th Avenue, between 10th and 11th St., in Brooklyn, 718-369-2874).

            Our favorite tapas were:
            - those Chicken Kebabs from Little Bangladesh,
            - the Torta de Papas,
            - Dennison's Musician's Pie,
            - the pad thai,
            - both cheeses from Titan,
            - the cashew brittle,
            - the pork buns,
            - the lychee nuts,
            - the chocolate raspberry flourless cake, ...

            well, obviously, we have a problem narrowing this down, since there was just a lot of great food. Thanks again, everyone.

            1. re: Hungry Hungry Hippo (J. & J.)

              I brought the two flour-less truffle cakes, one chocolate and the other chocolate raspberry. Glad you enjoyed them.

              As others have said, it was a great afternoon. Lots of fun meeting people and putting faces to names, and the food was wonderful. My favorites were the fried seaweed, Dennison's musician's tart, the Manchurian goat from Tangra Masala, and muhumarra - the Turkish red pepper and walnut paste. I also enjoy Pat Hammond's nut brittle and the babaganoush from Waterfalls in Brooklyn.

            2. re: babar ganesh

              I want to echo the thanks, Abby, Eric, Dennison, Nina, Leslie, everyone who helped set the event up and keep it running, it was so much fun and the food was great.

              I'm only sorry that I met you right before we were leaving and didn't get a chance to chat with you Abby!

              I brought the jerky from the malaysian jerky place on Elizabeth between Grand and Hester and Japanese "okashi" (candy and chip type things) from the okashi-land on Hester between Mott and Elizabeth.

              My guests from Chicago thought the whole thing was amazing. Rogue, your six pounds of lychees disappeared so fast we couldn't get to them and we were lamenting the fact that we didn't grab some on our first trip to the tables.

              My husband loved the potato tart and the red pepper spread.

              If someone turned the tv on and set dennison's musician's tart and Pat's almond brittle down in front of me, I have to admit I could consume both entirely myself if you gave me a few hours. I love that combination of sweet and savory.

              Pat, I'd love to see the recipe!

              On the way back to Manhattan on the N train we sat with other chowhounds and talked about the auction winnings... We haven't broken into the bottle of Plum "brandy" yet but I was warned that it is very potent... I wonder if I could mix it with something to cut the alcohol content...

              thanks again,


              1. re: Akiko

                Just wanted to say, I had nothing to do with the planning or running of the event. All credit to Abby, Eric, Dennison, and Katerina.

                And thanks again!

                1. re: Akiko

                  Spicy and Sweet Nut Brittle

                  1 pound blanched almonds or whatever nuts you prefer (cashews are a favorite too). Use raw nuts. You'll toast them in the oven.

                  1/4 C cider vinegar
                  2 C sugar plus 1 tablespoon
                  2 t salt *
                  2 t ground cumin
                  1 t ground coriander
                  1/2 t to 3/4 t cayenne

                  (You can play around with the spices)
                  *A note about salt. Truthfully, I thought the batch I brought to the social was a tad too salty. But I've been experimentng with cutting back on salt, so that may have been the reason. I have always used 2t, so it must have been my palate.

                  Preheat oven to 375. place nuts in jelly roll pan and toast until golden, shaking pan occasionally. Cool in pan on wire rack.

                  While the nuts are cooling, in a heavy 3 quart sauce pan, heat vinegar and 2
                  cups sugar to boiling over medium heat. Continue cooking until mixture turns dark amber in color, 15 to 20 minutes, stirring occasionally. If using a candy thermometer, it should reach about 360 degrees. Once in a while, and I have no explanation, the sugar and vinegar will go from syrupy to a thick mass, but by the time it reaches 360, it will return to syrup again. Don't panic, as I did once, and start over.

                  Meanwhile (I do this usually before I start anything) in a small bowl mix salt, cumin, coriander, red pepper and remaining 1 T of sugar. *Lightly* grease large cookie sheet.

                  When it reaches 360 degrees or the desired color, remove saucepan from heat and stir spice mixture into hot syrup, add nuts, and stir evenly until coated. immediately pour mixture onto cookie sheet. (You have to work fast here). With two forks, work quickly to spread mixture to form a single layer. (You can push it around with the forks even after it's pretty solid. It looks much nicer when you can achieve the single layer of nuts.)

                  Cool brittle completely on cookie sheet on wire rack. With hands**, break into small pieces. Store in a tightly covered jar or tin for up to a month, if it lasts that long.

                  **It can be very sharp. I've been cut by a shard of brittle. It hurts and is embarrassing to explain!

                  I'm glad you liked it. Pat

                  1. re: Pat Hammond

                    mmmm, I loved it too, thanks! This opens up whole, new cumin vistas in cooking!

                    1. re: Pat Hammond

                      This sounds delicious!

                      FWIW, when I make Macadamia Toffee, which is in truth a nut brittle of sorts, I dump the mass onto an oiled pastry marble, place a sheet of parchment over the top and use a rolling pin to flatten it out. I bet this would work here, in lieu of the fork method, and could easily be done with the cookie sheet instead of a marble slab.

                  2. re: babar ganesh

                    I brought home baked Moravian kolaches (pastries with cheese and plum filling). The recipe is on the General board.

                    Link: http://www.chowhound.com/topics/show/...

                    1. re: babar ganesh

                      I brought the pork buns and the coconut buns,
                      both from Hop Shing, at 9 Chatham Square.
                      I've been going there for years, and was open
                      minded about trying other places mentioned on
                      the board, but still hold that Hop Shing is the
                      best around for these.

                      By the way, we had a terrific time as well, and
                      thanks to everyone who organized it. The Banh
                      Mi were great - prior to this I had only had
                      them from Vietnam Banh Mi So on Broome, and the
                      place by the Manhattan Bridge. The ones from
                      An Dong were really great.

                      Also loved the Pad Thai, the cheeses from Titon,
                      the empanadas, and the turkish bread/lebny.

                      Can't wait for the next one - maybe I'll be
                      inspired to cook a lasagna for that.

                      1. re: Dave

                        i heard no complaining about the Hop Shing buns. My only problem with the An Dong banh mi is that i liked it so much I ate nearly a whole one and thus did not have room to try as many other items as I wanted later in the day.


                        1. re: wrayb

                          Okay, guys, I'm throwing down the guantlet here...Altho Peter fulfilled my heart's desire and brought the Sardine Banh Mi(grazie mille!), Boston's Banh Mi can beat the pants off you guys!!!! You'll all just have to come and let me back up them fightin' words!!!!

                          1. re: galleygirl

                            Watch out, challenges like that have a way of
                            being taken seriously. And if we followed through
                            with it, we'd have to bring up some of the NY
                            varieties for a side-by side comparison. You
                            would have the home-court advantage, of course,
                            unless we synchronized the purchase of the banh

                            1. re: Dave

                              That would be great! (I can't think of a better way to get that much banh mi delivered from such a distance and from such diverse sources.) I really enjoyed meeting many of you NY hounds yesterday and this would afford another wonderful opportunity to hang out over chow.

                              1. re: Limster

                                I've been talking to Galley Girl about heading up there to Bahston to try the banh mi she talks about so much. Now she's thrown out the gauntlet.

                                Are we New Yawkers up for the challenge?

                                Maybe around the weekend after Labor day we do a Great East Coast Banh Mi Chowdown... NYC against Bahston... The top four NYC places against the top four Boston places. Two styles that are definitive from each place. Several banh mi of each chosen style for consistency of product.

                                For NYC I nominate-
                                An Dong (sardine, special),
                                Ba Xuyen (special, chicken or meatball),
                                Saigon Bánh Mì (Their classic special is the only style they make),
                                Vietnam Bánh Mì So 1 (Special, Vietnamese fish)

                                1. re: The Rogue

                                  Upon arrival, I tried the "Sardine" at Nina's urging...GOOD!

                                  What is the origin of the fish - fresh, canned (brand)?

                                  Anybody know?

                                  1. re: Mike R.

                                    I'd say just stop by An Dong in Brooklyn and ask. The daughter of the owner is very helpful.

                          2. re: wrayb

                            Yeah, it was tempting to have a whole one, for sure.
                            But what I decided, on the spot, was that I would
                            hop on the N train during lunch today and go right
                            to the source.

                            Turned out to be a pretty quick ride from my office.
                            Rogue's write-up mentioned the excellent iced coffee
                            at An Dong, and sure enough, it was the best I've
                            had anywhere.

                        2. re: babar ganesh

                          Things I brought;

                          Marinated White Anchovies from Titan Foods, (they're $9.99 a pound!!! Such a deal!!!) Do you guys realize how many marinated and packed in olive-oil Mediterranean fish these guys have? I love this place!)

                          Tahini Bread, same source...Not as outstanding as the places in Watertown, Sevan Bakery sets the bar pretty high...Might have to send you guys some!...Its a spirally-looking flat bread, sweet instead of savory, heavy(tho not heavy enough in this version) with tahini...

                          What I loved; Everything!!!!!!

                          The spicy,fried fish thing that Eric Eto brought from the Indian place, swoon, swoon, and the hot sauce that rocked my world...

                          Basil's Goi Cuon; however she grilled or cooked the shrimp really brought these many notches above the norm!

                          Tortilla de papas, (chowhounds follow our leader in our love of primo potatoes!)

                          Honey Cake and the Sweet of Honey-Soaked Shredded wheat filled with Pistachios from Lazzizza

                          Indian Milk Sweets, forget the source, they came late...

                          Yogurt with pistachios and Dill

                          Taramosalata that the woman in the teal shirt(names, names.....) brought....

                          All of the baba ganoush; couldn't pick my favorite, they epitomized both styles....

                          Sardine Banh Mi; even tho I dissed NY banh mi!

                          And the awful thing was, I missed so much! Never got the empanada's, never got one of Katerina's Kolatches, (and there were a ton! I heard she was in the kitchen au naturel to beat the heat...The things chowhounds will do for the cause!)

                          Thanks to David Sprague for introducing me to the pleasures of orange Vodka and Club Soda...

                          Thanks to those who have already been thanked in excelsis, and thank you ALL for making this such a fun day!

                          1. re: galleygirl

                            Oh right, the fish from Masala Tangra!

                            1. re: galleygirl

                              Pretty great stuff though having arrived late I seem to have missed some major delights. But the spring rolls, the korean treats (especially the seaweed!), the fish from tangra masala - all quite excellent.

                              I brought the taramamousalata from the Int'l Grocery at 543 ninth av (40th street) and the roman dolci olives from Mike's Deli in the indoor market at 2344 arthur av/ bronx. As I said to a few people on sunday, I swear that these are as close to having an olive in rome as it gets without being there. I've never found these anywhere else in the city.

                              Thanks so much to all who organized and came, ate and conquered.

                              1. re: djk

                                Those olives were tremendous, very firm and tasty. I had a few later in the day with some cheese and the bread from Mazzola Bakery.

                                1. re: Peter Cuce

                                  That sounds about perfect. I'm so glad you liked them, they're a favorite. Just brought some to the guy who cuts my hair - he used to live in rome as well and he was pretty happy.

                                  1. re: djk

                                    the olives were my favorite. oh my god.

                                2. re: djk

                                  the color of those olives are amazing

                            2. Thanks to Abby, Katerina, Eric and Dennison for making today possible - it was much fun. It was a treat to see the 'hounds from the No Idea get-together and get to meet so many new ones. The selection of food was amazing - my favorite was the Torta de Papas (am I spelling it right, Helen?) from La Nueva Bakery in Jackson Heights, and I finally understand why all the fuss over that yogurt - it's terrific - and I don't really like yogurt.

                              Rogue, thanks for those excellent nametags. Galleygirl and Limster, thanks for my Baba Ganoush tutorial.

                              1. Actually, there WAS manchego cheese--2 varieties actually--from the D'Espana place, along with olives and chorizo.

                                Let me see if I can rack my brain to remember what was brought, other than what was already mentioned. Sorry if I don't remember who brought/made them or where they came from:

                                --Pork pies from Myers of Keswick
                                --Homemade pad thai
                                --Several varieties of banh mi from Anh Dhong (sp?)
                                --Roast pork buns and coconut buns from Hop Sing bakery
                                --Dennison's Musician's Pie
                                --Ruth's blueberry coffee cake
                                --Some sinfully rich chocolate and chocolate raspberry cakes from a bakery in North Jersey
                                --Middle Eastern sweets from Laziza of New York bakery in Astoria
                                --Spring rolls
                                --A "bagel eat-off" featuring bagels from Ess-A-Bagel and Kossar's
                                --Pine nut custard tart from Sullivan Street Bakery
                                --Homemade pulled pork with barbecue sauce on the side
                                --Homemade Vietnamese shrimp summer rolls
                                --Vegan West Indian patties from Crown Heights

                                And so many others that I just can't remember. Thank you everyone--it was a great afternoon! My non-Chowhound friend was very impressed & enjoyed herself tremendously.

                                2 Replies
                                1. re: Stephanie L.

                                  And what could be more tapa-ish than Tortilla de Papas? (Folks, note it's "Tortilla", not "Torta".)

                                  What a great event. It was wonderful to meet so many of the people I've felt a kinship with for lo these many months and years. And the weather! - a perfect day to sit outside in the shade and eat, drink, and schmooze.

                                  I can't single out a favorite food (it's kind of a blur right now as I try to forget how much I ate yesterday,) but I have this great image in my head of those over-laden tables, and how new waves of food kept arriving. Thanks again to the organizers and helpers.


                                  1. re: Stephanie L.

                                    i hit the chorizo and olive/pickle mix from D'Espana several times and didn't see the cheese. Comments anyone?

                                  2. what a great day we had. it was so nice to meet everyone in person. i almost thought these posts were being written by robots, but no, you're real people-ha! thanks very much abby et al for putting this all together.

                                    i think my favorite item was the sweet/salty melt in your mouth korean seaweed appetizer. so now many of us wanna know: what is it called and where can we get some more?

                                    other favorites were the torta de papas, the spicy roti, and dennison's musician's pie.

                                    i brought dumplings and pancakes from TASTY DUMPLING on mulberry street.

                                    finally, i would have liked to have met hling and iron frank, were you two there and i missed you? oh well, i hope to see you all again at the august bbq gig. watch out, i'm comin with my posse to round up some texas-style 'cue.

                                    2 Replies
                                    1. re: mrnyc

                                      p.s. i also brought a packet of after meal licorice mints from the italian grocery at the chelsea market. the brand name is LUNIK and it is made by menozzi de rosa. they have several other styles you can try for $1.75ea. or by the case. unfortunately, LUNIK comes in a tiny and groovy little tin and i noticed someone boosted it before too many people could try them.

                                      1. re: mrnyc

                                        No, I think it just got buried because I had one from the tin around 4pm. Huge intense flavor from one little pellet.

                                    2. I brought the Greek and Cyprian cheeses from Titan.

                                      My favorite bites included the tortilla de papas, the yogurt with dill (and I don't usually like dill!), the pakoras, the Spanish wine cheese, and the Korean "tapas" (especially that fish cake!) -- the latter so much that I browbeat wrayb into leading us to the grocery where he got them so that we could take some home (thanks again, wrayb!).

                                      I was one of a carful of hounds who drove down from Boston to be at this event. I had a great time meeting all the NY hounds and communing over our mutual favorite obsession (and hanging out with my fellow Boston hounds on the looooong drives). Thanks to Nina and Peter for introducing us to that dazzling magician, Ali, to Eric and Jim for plucking us out of the jaws of Queens, and especially to Abby for hospitality WAY above and beyond the call.

                                      1. Thank you, THANK YOU to everyone who attended, all the auction/raffle donators, all the people who willingly pitched in and helped run this event.

                                        And now...drum roll...we raised over $1100 as of today. There's about $300 more that's left from people who still need to pay on their auction items, so hopefully we'll have around $1400, which is about a month and a half to 2 months of Chowhound server bills. Good job guys!

                                        4 Replies
                                        1. re: Abbylovi

                                          Yes, Thank you to everyone who made this event a glowing success. I would like to give and extra special thanks to Abbylovi and Katerina, who were both suffering from ailments that kept them from eating at yesterday's event. I mean, that's one cruel god who allowed that -- they being the two most instrumental people to get this social to fruition. For heavens sake, at least buy 'em a drink (or bahn mi) next time you run into them.

                                          Although I must have been somewhat frenzied throughout the day, it was a pleasure meeting and seeing you hounds. I'm looking forward to seeing you all the next chow gathering.

                                          1. re: Abbylovi

                                            OK, i just paid up via the chow market.

                                            1. re: Abbylovi

                                              It was more than a little frustrating being away from Queens on Sunday, especially when I had no Chowish opportunities, knowing hounds were in a feeding frenzy.

                                              But the more generous side of me is semi-happy you all had a good time.

                                              1. re: Abbylovi

                                                Does this mean we'll have to do it again in two months? (g)

                                              2. I did sweep up as many cards/menus/signs/recipes as I could from the tables before the cleanup and will do my best to compile them.

                                                Already I see people posting about items that I don't remember seeing. Perhaps they were already consumed and off the table by the time i made my round. Plus many of your posts provide more information than I quickly scribbled, like the one business card where I wrote a two word description: "med sweets" (med for mediterranean i guess). So keep posting and commenting on what you brought or what you saw/ate. I will try to incorporate all posted info into one big list and have it online in a day or so.

                                                If for some reason you really really don't want to post, feel free to e-mail me info direct (clicking the email link about should do it).

                                                It is so ironic that so many people liked the Korean seaweed snack i brought. I passed it by several times as I went from the kimchee corner of the store to the ban chan corner while trying to decide what to buy. I thought about how much my kids like them and thought that if there were any youngsters at the social they might enjoy finding one "unusual" snack that they could enjoy and it was cheap so I grabbed it on my way to the checkout stand.

                                                The gap between my thought process vs. reality became obvious before I finished unpacking and setting up the goods. Rogue and Canchito immediately decided it was great to go with their beers. Then Ben, tigerwoman's young son, was eyeballing the Korean goodies as I was finishing making my little signs. He reached his chopsticks for the white radish (daikon) kimchee and I warned him he should be sure he really liked the flavor combination of sour and hot and spicy before he tried it. Before I finished writing the address on the sign he had gone for seconds on the radish and sampled several of the other red pepper drenched items. I did not see him show any interest in the salt/SUGAR covered fried seaweed.

                                                I don't have the name of the dish close to hand, i'll try to have it on my "big list." You can check for it at your nearby Korean market. Everything I brought came from NY Chonghap Market, 72-11 Roosevelt Ave, Jackson Heights, Qns, open 9-9, 7 days.

                                                A couple of other people also brought kimchee, one very tasty white radish kimchee set next to my pile was labeled as organic. I don't know about that, but it was good.


                                                9 Replies
                                                1. re: wrayb

                                                  I had the pleasure of going to Chinghap Market with Wrayb after the event...If you go to the far end of the fish counter, there is a "soda" case full of wrapped,sushi-quality fish. On the left hand side of the sushi case is a stack of the seaweed, prepackaged...

                                                  I took home a plethora os squid selections. Across the back wall is a refrig. case, with a carwash-style curtain full of panchan...I bought the "Oh Jing Oh Chae...", can't read the rest, but it's amazing chewy strips of squid jerky covered with a hot, spicy, sweet sauce..Also, the same case includes large containers "O Jing O Boekuem", fresh squid chunks perfectly undercooked with hot pepper paste and onions....$4.99 a pound!!!

                                                  Next to the registers are a selection of pre-made foods that don't require refrigeration...I know I'm stealing Wrayb's thunder here, because some of the items weren't available when he picked up his trove in the morning, but the Haemul Jon, at least I think they were buckwheat flour, pancakes, PACKED with shrimp, crab, and hot green peppers and scallions, were the best I've ever had...Also, there was a pancake made of a perilla leaf, stuffed with meat, then dipped in one of the Korean batters(buckwheat? Rice Starch? Ground soybeans?)and fried. Limster bought them, so we will have to await his repot...

                                                  You guys have GOT to go to this place! I was too stuffed to consider it fully last time I was in Queens, and I'm SO glad i had a chance to go back.

                                                  1. re: galleygirl

                                                    Glad you liked the seafood jun (pancake/fritter)! You already had your shopping basket full with squid items and more so I was afraid I built them up too much in my effort to get you to buy some.

                                                    I was really disappointed that they didn't have any there Sunday morning so I could bring some to the social.


                                                    1. re: wrayb

                                                      No, really, I kept biting into them, and trying to figure what made them so succulent, besides the outstanding shrimp, then I remembered that there was crab meat, (real, as opposed to"with a K") that was harder to see..And they're just sitting there by the register!!!!

                                                      1. re: galleygirl

                                                        What is even better, she shared some with us on the ride home. Unbelievable. I felt like an idiot for not buying two or three packages myself!

                                                    2. re: galleygirl

                                                      Those pancakes were pretty good in a homey sort of way. (I just re-heated them tonight in the frying pan.) They're packed with minced pork (a little dry, very possibly due to the incubation in my fridge). I didn't catch any of the shiso fragrance and am not 100% sure if they were indeed shiso (refridgeration again?), but the thin leafiness was quite pleasant juxtaposed to the minced meat. On the outside is the thinnest possble layer of egg -- just enough of a membrane to add its fried savor to the mix.

                                                      On a separate chow item, I have to say that dark green smoke in those seafood fritters really made it for me; definitely liked those more than the above meat pancakes (what's their real name?).

                                                      Now I have to figure out what I'll cook with the fermented bean paste that I bought.

                                                      AS for the stuff at the social itself, I really loved both the fish (nice echoes of curry in the crisp crusty but very light batter) and the goat (intriguing sauce, surprising suave and complex, conjures visions of liquid redness -- the same hue as that oft seen in tandoori chicken) from Targra Marsala. (I confess to chipping in for them with Eric, but I'm not blowing my own horn, since it was all Eric's idea -- I just piggy-backed and scored first dibs.)

                                                      Another thumbs up for the tortilla.

                                                      Had a huge soft spot for the mid-sized tub of yougurt near the tortilla -- very very demure tang and great mouthful, creamy and slightly stiff.

                                                      Between the double decadence of choc truffle cakes, I prefered the raspberry version for the light fruittiness that softened the rich assault a little bit.

                                                      Was also very fond of the firm and fresh-tasting green olives.

                                                      It's been years since I've had a Chinese pork "jerky" -- the version from that Malaysian jerky place truly pushed a few good buttons. Even though I'd prefer a bit more surface charring and caramelization and slightly firmer fibers of meat, I was extremely glad to chomp on (more than) one.

                                                      Also loved the fragile sugar laced seaweed and the chilli-red anchovies.

                                                      1. re: Limster

                                                        I think it's perilla leaf, not shiso...At least, that's what the leaves they sell marinated in red chili paste at my local Korean market are labeled...Don't know if they're related.

                                                        1. re: galleygirl

                                                          perilla frutescens is the botanical name for shiso.

                                                          1. re: jen kalb

                                                            There was discussion a couple of months ago calling these leaves found in Korean markets "sesame leaves." I searched and can't find it. But I remember coming away from the discussion thinking that Japanese shiso and Korean sesame/perilla must be two different plants. It seems that it is the same plant with perhaps differences in cultivation and maturity at picking (these are strictly speculations on my part). There absolutely is a huge different between what the Korean (larger, veggie/grassy) and the Japanese (physically more delicate, stronger herbal/savory aroma and taste) markets have. One curious thing I don't notice mentioned on the food science spice web site is that my Japanese friends often told me how shiso had more iron gram for gram than liver.

                                                            Since I could get google to cough up the chowhound links I was looking for I ventured further afield and came up with these for those interested in what we are talking about:



                                                            Link: http://www-ang.kfunigraz.ac.at/~katze...

                                                    3. re: wrayb
                                                      CatherineC in NYC

                                                      I brought the organic white radish and cabbage kimchee. It came from the Union Square Greenmarket--the same women who make the kimchee also sell organic greens, fingerling potatoes, edamame, etc. I was disappointed that they didn't have any edamame kimchee this week--they often do. And I'm ashamed to say that I bought 4 containers, but only 3 made it to the Chowhound Social--I love their kimchee and couldn't stop myself!

                                                    4. What a great time yesterday. Thanks so much to all the people who helped put it together.

                                                      I brought the muhammara and the blueberry coffee cake. I will post the recipes on the General Topics board, probably tomorrow.

                                                      My favorites were:

                                                      The marinated white anchovies
                                                      the tortilla de papas
                                                      the kolaches (thanks for posting the recipe)
                                                      the banh mi (but, since it was a Chowhound event, the "hot" and "extra hot peppers" ones were all gone when I got there, and there were only "not spicy" ones left
                                                      the sweet and spicy cashew brittle (again, thanks for the recipe)
                                                      and, of course, since I grew up on Grand St., the bialys from Kossar's

                                                      The beer wasn't bad either.

                                                      And the company was great.

                                                      1. We brought the chorizo, manchego and two other cheeses, olives, tuna, olive breadsticks, and pickled peppers from D'Espana Brand Foods on Northern Blvd. & 87 St. in Jackson Heights.

                                                        I loved everything I tasted! What stand out are the Banh Mi (my first), the Middle Eastern pastries and the Musicians Pie. Thanks to everyone who planned this and to those who brought these wonderful dishes. It was great meeting so many whose posts I've enjoyed these last few years.

                                                        1. Just wanted to point out this very sweet "thank you" from Jim on the site talk board.
                                                          We ate some of the best there was to eat AND are making steps to keep our favorite food resource financially healthy!

                                                          Link: http://www.chowhound.com/boards/sitet...

                                                          1. so nu, does anyone else want to weigh in on the bagel comparison test? there was little dispute with the sample (3) of people i talked to but if you want to vote you still can before i release the results of the (informal) contest between ess-a-bagel and kossar's. [ess-a-bagel: 21st street and 1st avenue, manhattan/kossar's bakery: grand street just east of essex street, manhattan-open 24 hours i think]

                                                            i brought the young coconut (raw) pad thai which is made from the recipe posted above (tigerwoman's thread). it was time-consuming but fun to prepare too. my friend jenifer brought the kossars bagels and bialies and my mom "star" (esther) brought the ess-a-bagels.

                                                            thanks to all: the organizers of the event, everyone else who attended, everyone who didn't attend but reads about it, and of course, the ever-expanding chowhound website, its raison d'etre.

                                                            all the best,
                                                            stephanie heman

                                                            4 Replies
                                                            1. re: epicure-us
                                                              The Turtle (Bay) Dove

                                                              Oh - Kossar's. No question. Better taste AND texture. And from someone who was raised on Bagel Oasis (yes - even as a small child living in Pittsburgh, Bagel Oasis was my standard for bagels) and whose family still stops at Oasis frequently - I think Kossar's bagels are better than Oasis's. My family has been insisting we need to do a taste-off ever since I pronounced that opinion (which, surprise, surprise, was after I went to Kossar's the first time a few months ago thanks to a Chowhound tip).

                                                              1. re: The Turtle (Bay) Dove

                                                                Just checking in...definitely believe in Kossar's, unless the goods have suffered the same recent downhill spiral as the Dow...

                                                                Oh-by-the-way...my contribution to Sunday's Social was the tray of Little Bangladesh spicy chicken "Sheekh Kabab" (tray sheekh!)...interesting that of all the fabulous entries presented lovingly by the 'Hounds, it's the dish that the local colony of green flies LOVED most.

                                                                Thanks Abbylovi, et. al. for such a unique event!

                                                                1. re: Mike R.

                                                                  No, I think them flies were more 'tracted to my 2 pints o' sweet sweet mollassy cue sauce sittin' right there next to yer k-bobs.

                                                                  Not that I'm rasslin' you over who wooed more flies, just guessin' the pulled pork definitely *pulled* in its fair share o' buzzin critters too...


                                                              2. re: epicure-us

                                                                Ess a bagels tasted like decent Ny bagels... Kossar were are boring and tasteless as their bialy's

                                                              3. I forgot about those pinwheel things - does anyone
                                                                know where they were from - they were great!

                                                                3 Replies
                                                                1. re: Dave

                                                                  Hey thanks - we brought them. They are called Ali Baba Pinwheels or Moroccan Carrot Rolls and are a very popular item on our catering menu.

                                                                  Easy to make too, Marinate the julienned carrots in cumin & fresh lemon ( can also add chopped fresh cilantro if you want), spread hummous of choice (we used the homemade garlicy one from Carmel Grocery- sometimes we make our own) on a flatbread, lavosh or tortilla (we used black bean tortillas from Aladdin Bakery in Brooklyn (wholesale and also available in some supermarkets) fresh spinach , make logs and slice. Easy entertaining. And the carrots are also tasty in pasta salad, rice salad or green salad.

                                                                  1. re: tigerwoman

                                                                    Thanks - with the hummus and tortillas, it's like
                                                                    a fusion of Mexican and middle eastern, plus the
                                                                    carrots and cilantro remind me of banh mi. All
                                                                    of that in a small round pinwheel. I remember
                                                                    something written on the sheet next to them about
                                                                    being available at the Union Square Greenmarket.
                                                                    Am I remembering that right?

                                                                    1. re: Dave

                                                                      I am giggling - actually what I did is make something like the following sign to go with them in order to give credit for the various components to the proper places. We made the pinwheels in our catering kitchen in Queens.

                                                                      Morrocan Carrots Pinwheels

                                                                      Julienned Carrots (marinated in lemon and cumin)
                                                                      with hummous (from Carmel Grocery) and fresh spinach and Jersey tomato (from Union Square Market)

                                                                      from Creative CuisinEtc More than just great food
                                                                      ( my catering company )
                                                                      If you're interested in more info you can email
                                                                      I don't like to put my email above because of spam
                                                                      so here it is - atparadise@aol.com