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Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.

House of Dosas Revisited – Crepes with a Kick

The House of Dosas, curiously enough, has never been a hound favorite for dosas. Past reports suggested that thali lunches were the way to go. But recently, dosa lovers have stepped up and made their case.

Among the 20-plus varieties, sbp recommends onion chile masala–potato, raw onion, and kicking fresh green chile tucked into a huge, crisp, nutty, faintly caramelized crepe. Alongside comes coconut chutney and unusually soulful sambar. Even erstwhile dosa-disser TongoRad confesses to enjoying its interplay of onion and coconut flavors. jnet62 endorses the Gunpowder dosa, spiked with fiery/tart milakai podi.

Those thinking outside the dosa should try chaat (good picks: bhel puri and samosa chaat) or the popular thali, a daily-changing grab bag of bites, some on the menu and some not. Highlights include channa masala (chickpeas), eggplant any style, rasam (spicy vegetable broth), and fluffy idli (steamed rice-lentil patties). Save room for vermicelli pudding, flavored with saffron and white raisins.

House of Dosas [Nassau County]
416 S. Broadway, at Boehme St., Hicksville, NY

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House of Dosas, Hicksville

Crispetty, Crunchetty K-Town Fried Chicken

A recent article in the New York Times got some hounds wondering where to find Korean fried chicken–twice-fried for maximum crunch like Belgian frites and served plain or painted with a spicy-sweet sauce.

Along with red leather booths and killer ambience, the Prince has some of the best Korean fried chicken in town. Several kinds, in fact. Deep fried spicy chicken is excellent, says cijl, like a superior version of General Tso’s–Commander Tso’s, maybe. Chicken wings are good too, very spicy and garlicky.

Retro Korean pub Dan Sung Sa also has great chicken wings, served plain, says oro3030.

And if you want to get your fried chicken to go, Koko’s in the Galleria marketplace is pretty darned good, says kproq23

The Prince [Koreatown]
3198 W. 7th St., Los Angeles

Dan Sung Sa [Koreatown]
3545 W. Olympic Blvd., Los Angeles

Koko’s Place [Koreatown]
3250 W, Olympic Blvd. #105, Los Angeles

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Who’s got Korean fried chicken?

I Want…A Big Bowl of Pancake

Looking for German pancakes, hefty and bowl-shaped, with lemon and powdered sugar? Try a German restaurant… or a few other great pancake places.

The Original Pancake House qualifies, with great German pancakes and their smaller cousins, Dutch babies. The apple-cinnamon glazed ones are pretty great too, says AquaW.

Jagerhaus sweeps the European front with German pancakes with lemon and sugar or apple, Austrian raisin pancake, Bavarian cherry pancake and Stuttgarter peach pancake.

Dinah’s has delicious German pancakes, says Jwsel.

And although mrpullings says Quality Food’s German pancakes are delish, “emilymm”: hasn’t had much luck in actually ordering them–seems their “German pancake oven” is perpetually broken. Or maybe it’s just her?

Original Pancake House [South OC]
26951 Moulton Parkway, Aliso Viejo

Original Pancake House [South OC]
1418 E. Lincoln, Anaheim

Original Pancake House [South Bay]
1756 South Pacific Coast Hwy., Redondo Beach

Original Pancake House [Inland of LA]
18453 Yorba Linda Blvd, Yorba Linda

Jagerhaus OC]
2525 E. Ball Rd., Anaheim

Dinah’s Family Restaurant [South LA]
6521 S. Sepulveda Blvd, Los Angeles

Quality Food & Beverage [Fairfax Village]
8030 W. 3rd St., Los Angeles

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Where to find German pancakes

Carcass Cassoulet

niki rothman shares a method for a sort-of cheater’s cassoulet made with the trimmings from a leftover roast duck: Put the duck, including all skin, fat, and bones, in a pot with water and bay leaves, and let simmer a while to make a stock. Then take the duck out and add dry white beans, such as flageolet or canellini, to the stock to cook. Meanwhile, discard all but the meat from the duck, and set meat aside. When the beans are halfway cooked, add some red wine, the duck meat, and a mirepoix of chopped onions, carrots, celery with leaves, and garlic. Half an hour before the beans are fully cooked, throw in some chopped garlicky sausage. When the cassoulet is done cooking, add chopped flat leaf parsley, spread breadcrumbs over the top, and pop it in the oven until they brown. If you use leftover Chinese roast duck, be sure it’s not too heavy on five-spice flavor. You can use the same method with leftover roast goose.

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‘Instant’ Cassoulet–Perfect Use for Roast Duck Trimmings

A Passion for Passion Fruit

Passion fruit works well in panna cotta and creme brulee. It’s also delicious in drinks: puree the pulp and stir into iced tea, or stir a couple ounces with some white rum over ice and top with seltzer.

Try frozen treats with passion fruit. orangewasabi freezes the pulp in ice cube trays and eats the resulting treats like little ice pops. For an arresting presentation, Sam Fujisaka suggests cutting the fruit in half, making sorbet from the pulp and seeds, scooping it into the empty shells, and freezing.

ciaolette says adding about 1/3 cup fresh passion fruit puree and the scrapings from 2 inches of vanilla bean to your favorite cheesecake recipe gives a mysterious and amazing flavor that does not scream passion fruit–and every time she does it, people say it’s the best cheesecake they’ve ever had.

Will Owen shares a recipe for passion fruit curd, perfect as a filling for a tart or pie:

1 cup sugar
1/4 cup unsweetened passion fruit concentrate
juice of 1/2 a lemon
4 ounces butter
6 egg yolks

Mix the sugar, passion fruit concentrate, butter, and lemon juice in a saucepan; bring to a boil, then turn then take the pot off the heat. Whip the egg yolks in a bowl, then gradually whisk in part of the hot liquid. Pour this into the pot with the rest of the passion fruit mixture. Return to a simmer, whisking constantly, only until edges start to bubble (do not allow to boil). Strain and chill.

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passion fruit recipes


Store-bought demi-glace–super-reduced stock typically made from veal–should be thick and gelatinous, and should jiggle and “unmold” into the pan. It should then liquefy when heated, says
bolivianita. The gelatinous
texture comes from the bones used in the stock and indicates a high-quality demi-glace. A demi-glace that is liquid at cool temperatures is almost certainly inferior.

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Demi Glace–liquid or semi solid?

Jewish Dairy Restaurants

Traditional Jewish laws of kosher require the separation of meat and dairy, so there is a tradition of kosher households having all-dairy meals, with no meat or meat products–just delicious things like cheese blintzes, cold borsht, and cottage cheese pancakes. Naturally developing out of this tradition are Jewish dairy restaurants, serving traditional foods like blintzes, matzoh brei, hearty vegetable soups, sour cream, and pickled herring (fish doesn’t count as meat). Not all Jewish dairy restaurants are kosher, says Arthur–many serve dishes with cheese made with rennet, for example, so eater beware.

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Jewish ‘Dairy Restaurant?’

Spanish Wine Primer

Spanish Wine Primer

From Albariño to Ribera, better and better wines are arriving from Spain. READ MORE

Secret Society

Do you know where to get a White Gummy Bear? Can you acquire animal-style french fries? How about a Bull’s Eye Barbecue Burger?

These exotic items all come from the “secret” menus of chain resturants, like Jamba Juice, In-N-Out, and Burger King. If you’re a secret-menu savant, Consumerist needs you. The site is compiling the ultimate secret-menu collection and needs fast-food fanciers, former employees, and other sleuths to share their esoteric knowledge.

Maybe it’s because people get a kick out of seeming savvier than the average Joe, but the popularity of trading tips about secret menus and modifications at chains seems to be growing exponentially. I wouldn’t be surprised if lots more “secret menus” started popping up. Unlike some clumsy efforts at viral marketing, secret menus are an elegant way to get folks talking about your food. Customers think they’re “getting one over” on the establishment and eagerly pass along their knowledge, creating an ever-bigger buzz.

Do you go off the menu when you hit the chains?

Film Feast

Film Feast

The nominees for best food scene in a movie are ... READ MORE