The Automat Returns to NYC…
And their mac & cheese croquet was wickedly good — piping hot, full of pungent cheese flavor, just creamy enough inside, and perfectly crispy on the outside.
I have to try their donuts and spam musubi… With a mac & cheese croquet on the side.
And they’re open 24 hours a day, in the East Village. Sweet, sweet Bamn!
September 10th, 2006 at 10:32 pm
spam musubi???
… but will it be as good as mine??
September 11th, 2006 at 1:34 pm
Doubt it, which is the major reason why I was thrilled and yet could get it…
BUT could you make a mac & cheese croquet as good as their’s??? Please!?!?!
September 11th, 2006 at 3:40 pm
Hi Nina - first time visitor to your terrific blog here! I found it when I googled Marin French Cheese - I was recently in the town of Petaluma. I’ll give you a link to my blog. By the way, have you eaten at Mario Batale’s “Po” restaurant in Greenich Village? Try it for lunch, but be prepared to feel a little claustrophobic. The pasta was good - very peasant-like. Cheers to you, fellow foodie!
September 11th, 2006 at 5:16 pm
id probably fail miserably on the mac & cheese croquet
but but.. maybe i can win you over with my tonkatsu (pork cutlet) or curry pan! (its like a japanese curry croquet)!
i just watched bobby flay lose with the secret ingredient AMERICAN KOBE BEEF. i felt.. empty.. how did he lose??
nina, teach me how to make almond cookies with almond flour that dont turn out flat like butter crisps and are light and fluffy like snickerdoodles ala nina!
September 11th, 2006 at 8:24 pm
Natalie - Thank you for your comments and awesome post about my blog on your fantastic and lively blog! I haven’t been to Po, but it’s been on my restaurant list for a long time… and just got knocked a few notches higher.
I’ll check it out for lunch.
And next time you’re in Petaluma, Della Fattoria has a nice brunch.
http://www.sweetnapa.com/2006/01/30/della-fattoria.html
Jamie - Okay, fine, tonkatsu and curry pan it is.
Hmm… I wonder about the cookies… Did you try chilling the portioned out dough on sheet pans for a while before baking?
I looked around the web, and this site is reliable for recipes… and maybe this one would work? You can just sub 60 grams almond flour for the almonds.
http://www.cookingforengineers.com/recipe.php?id=170&title=Chinese+Almond+Cookies
OR, to make Bobby Flay feel better about his defeat, you could try this chocolate financier recipe — they’re more like little, light almond cakes and can be baked in anything like a mini-muffin tin.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21560,00.html
I just noticed that the recipe calls for brown butter… You’ve probably dealt with that before, but here are some instructions anyway
http://www.ehow.com/how_1069_make-brown-butter.html
OR here’s a plain financier recipe, if you don’t want chocolate
http://www.epicurious.com/recipes/recipe_views/views/101802
Good luck! I’ll have to live through you vicariously this month for being able to bake at home.