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Grilling: Lebanese Kofta
A little allspice and garlic would kick it up a touch as well.
A Tour of NYC Italian Ice
You missed what I consider to be the hands down best lemon ice I have ever had, but it's in the overlooked bourough of the Bronx. I can't remember the name, but I believe it's on Morris Plains Boulevard. Definitely a seed spitting ice, and lip puckeringly lemony.
Egg in Toast: What Do You Call It?
I call them Buddy Yuday Eggs because thats what my dad calls them. He calls them that because his best friend's (Buddy Yuday) Dad made them whenever he stayed the night as a kid.
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What happened to The Girl Who Ate Everything?
Posted by Eroca, February 25, 2008 at 9:20 PM
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Recent Comments | Response to Comments
Hot Dog of the Week: Pastrami Dog
A little bit of kraut and I'd be in heaven.
Grilling: Lebanese Kofta
A little allspice and garlic would kick it up a touch as well.
A Tour of NYC Italian Ice
You missed what I consider to be the hands down best lemon ice I have ever had, but it's in the overlooked bourough of the Bronx. I can't remember the name, but I believe it's on Morris Plains Boulevard. Definitely a seed spitting ice, and lip puckeringly lemony.
Egg in Toast: What Do You Call It?
I call them Buddy Yuday Eggs because thats what my dad calls them. He calls them that because his best friend's (Buddy Yuday) Dad made them whenever he stayed the night as a kid.
Travel + Leisure on America's Best Burgers
Man, I had both Black Iron and back Forty's burgers and neither of them would even fall into my top 20 NYC burger. These lists are good for nothing other than causing a stir.
Serious Cheese: With Milk Prices Down, Grafton Pays a Premium
That is truly commendable, and certainly a practice that you don't see everyday.
Last Chance to Donate to Menu for Hope 5
Tomorrow is the 30th not the 31st, so everyone has 2 days to donate.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
swiss and honey dijon
Thanksgiving beers for the Miller High Life family?
San Francisco = Anchor Steam
So good
Cook the Book: 'The Cook's Country Cookbook'
Easy, Fried chicken
Black Iron Burger Shop Doesn't Live Up to Its Potential
I agree on the burger coming up a little short in the char and cheese department, but mine was also lacking seasoning. This significantly took away from the overall burger experience, and I doubt i would return for the burger alone. However, I found the onion rings to be absolutely delicious and crisp, while retaining their outer batter. I may be driven to return for the onion rings and fries.
Burgers in 'Martha Stewart Living' July Issue
Yeah, when I saw the picture for this post, I thought it was related to the Bon Ap feature.
'Pig Meets Its Potential'
it definitely does not make me want a hot dog. Do you see where they are coming from on that thing?
A Lesson for Omnivores: Vegetarian Myths, Debunked
I disagree. My experience is that vegetarians do expect meatless options at dinner parties/BBQ's.
14th Street and Below: A DJ Bubbles Drive-By
Bubbles, you really hit the nail on the head with your analysis of pizza in these neighborhoods. I am totally with you on the Pizza Box, and you will not have to worry about subsequent visits, because it never fails to come correct. Also, I am also in agreement with you on the likes of Ben's. It is crap in my eyes and not even worth the stomach space, when there are places like Joe's and Pizza Box within only a couple of blocks. Cheers and thanks for putting your heart in harms way for the all of your fans.
Cook the Book: Win a Copy of 'Cook with Jamie'
I learned a lot from my parents, but I have mostly taught myself through trial and error.
How do you build the perfect breakfast sandwich?
Bacon, american cheese, and 2 fried eggs cooked just short of hard so there is just a touch of ooze in the middle. This gets loaded up on a lightly toasted kaiser roll. Salt, pepper, and a squirt of ketchup to finish it off.
Cook the Book: Crispy Chicken Fingers
It seems like an awfully small amount of chicken for 4 servings and 4 cups of corn flakes
Cook the Book: 'The Martha Stewart Living Cookbook: The New Classics'
i have not cooked any of her recipes, but would love too.
Cook the Book: 'The Bacon Cookbook'
umm, does bacon wrapped bacon count
Settle a silly debate...
what about tuna salad made with pickles and miracle whip inside a chocolate dipped donut?
Hot Dog of the Week: Pastrami Dog
Now that's a hot dog I could definitely sink my teeth into!
Hot Dog of the Week: Pastrami Dog
I'm not a fan of "meat on meat", unless it's a little bit of chili without beans. If the hot dog in the picture was set before me, my first instinct would be to ask for 2 pieces of rye bread for the pastrami.
There was a very popular place in Jersey called Amazing Hot Dog. While I'm not a toppings guy, this place had the widest variety of toppings and combinations I've seen at a hot dog establishment. Most I didn't care for, but some were ok. I usually had just mustard on mine because they served a high quality beef dog that tasted fine this way. But one of my favorite combinations here was the Reuben Dog. It was a deep fried quarter pound natural casing all beef dog (at times they used Sabrett, Best, or Pearl) with Swiss cheese, Sauerkraut, Russian dressing, and Caraway Seeds topped with paper thin Hot Dog shavings. No corned beef.
Katz's has perhaps the best pastrami on the planet and one of the best hot dogs. When I've gone, I've sampled both, but not together. To do so in my opinion would lessen each.
Katz's hot dogs (Sabrett natural casing 9 to a lb) are perfect with just their deli mustard. When I went with a newspaper panel to judge hot dogs in New York, I was the only one (out of 8) to sample my dog with just mustard. Everyone else had chili on theirs. All 7 said it was the worst chili they ever had.
Hot Dog of the Week: Pastrami Dog
How dare you call "meat on meat" an "atrocity"?
Hot Dog of the Week: Pastrami Dog
Der Weinerschnitzel is in my future.
Egg in Toast: What Do You Call It?
A Hole in One!!!! My grandfather used to make these for me when I was a very little girl, visiting him in Lancaster, PA. He was not a golfer. He was first-generation American of Swedish descent, who had grown up in Salt Lake City, Utah.
Egg in Toast: What Do You Call It?
Some great names here - I love Egyptian Eyes especially! But wow: over 200 comments, and apparently no one else calls them "top hats". (And yes, I always thought my mother invented them, too. :) )
Egg in Toast: What Do You Call It?
My hubby made these for me for me all the time when we were in college - we call them Eggs in a Basket.
Egg in Toast: What Do You Call It?
@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.
Egg in Toast: What Do You Call It?
Eggy in a basket, from V for Vendetta.
Egg in Toast: What Do You Call It?
lighthouses still love 'em
Egg in Toast: What Do You Call It?
Everyone knows it's called a "bunny egg". My grandmother invented it.
A Tour of NYC Italian Ice
I have been eating lemon ices from court st. pastry for 48 years and while it's nice for them to get the fame they deserve. It bothers me cause the window that I used to walk up to is now a five to ten minute wait. BTW Spumoni Gardens isn't called SPUMONI GARDENS for nothing. It's lemon ice is good but the Spumoni is among the best in the world.
Egg in Toast: What Do You Call It?
Growing up Dad called it a Bulls Eye (from Rhode Island). We always loved when Dad had to make breakfast! He cut the hole with a shot glass so the hole was just big enough for the yolk part and the rest of the egg ran over the bread so you had to flip it and cook that side too! Just don't over cook it and it won't be dry. The hardest part was buttering both sides of the bread. I get around that now by using a brush and softened butter.
A Tour of NYC Italian Ice
Hey! Such great places you have reviewed! But you forgot Cange's Homemade Italian Ice in Staten Island! This tiny homemade italian ice stand cannot be overlook as simply a stand!
It has the most amazing flavors: creamlotta, spumoni, strawberry-banana swirl and an array of other flavors. They are located on: 118 Parkinson Ave., Staten Island, NY
You must visit!!
A Tour of NYC Italian Ice
Hey! Such great places you have looked! But you forgot Cange's Homemade Italian Ice in Staten Island! This tiny homemade italian ice stand cannot be overlook as simply a stand!
It has the most amazing flavors: creamlotta, spumoni, strawberry-banana swirl and an array of other flavors. They are located on: 118 Parkinson Ave., Staten Island, NY
You must visit!!
A Tour of NYC Italian Ice
Where can I get good ices around 38 and Bway?
Grilling: Lebanese Kofta
@redmenace - I'm doing a side of curried couscous (from a larger recipe at Gourmet):
Toast 3/4 tsp curry powder, 1/4 tsp turmeric, 1/8 tsp cinnamon, and 1/4 tsp pepper in a sauce pan over moderate heat for about 1 minute. Add 1 1/2 cups of water, 1/2 tsp salt, 2 tbl butter and bring to a boil. Add 1 1/4 cups couscous, cover and let stand 5 minutes.
@SheRa - those both sound like great ideas, I might have to add that in tonight!
Grilling: Lebanese Kofta
This looks wonderful! I'd love this with some yogurt sauce and rice and maybe some grilled onions and tomatoes. Yum!
Grilling: Lebanese Kofta
Fantastic! What do you use for a side???
Grilling: Lebanese Kofta
There is a pepper paste that is used to make this and makes all the difference. Biber Salcasi. It comes sweet and or hot. Red pepper paste. Gives it a great color. Without it the final outcome is just a lamb burger.
A Tour of NYC Italian Ice
The best is Enrico's on Morris Park Ave. in the Bronx
Grilling: Lebanese Kofta
Deb of Smitten Kitchen featured a kefta recipe a while back, which is delicious. I often make them into meatballs and bake them off, and I seriously can't resist popping them into my mouth cold from the fridge.
Grilling: Lebanese Kofta
I live in an apartment so grilling is out of the question - can I do these under the broiler?
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What happened to The Girl Who Ate Everything?
Posted by Eroca, February 25, 2008 at 9:20 PM
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A little bit of kraut and I'd be in heaven.