Sure, they can be crisp, flavored, and airy, but I'd rather eat a breadstick for that. What's the fascination with these 'twee little buggers?
Flor de Mayo is a popular Latin food/Chinese food place with two location on Manhattan's Upper West Side. One of their major offerings is a whole, Peruvian-style roasted chicken, which tastes very good. There's a distinct spice note to the dish that I've wondered about for some time. Sure, there's a blend, but just as in, say, Indian food, there's a prevailing note there. I had this last night, loved it again, and am again wondering what that flavor is. Thanks in advance...
Where's Triumph the Insult Comic Dog when you need him? How do you even begin to cook it? Just cut off 2" thick segments and pan roast? Must admit, doesn't inspire any food curiosity on my part.
I'm thinking of the flagship location of Columbus Ave. between W 81 and W 82 (NYC), back in the early 80s. I was surprised that the architectural tome 'New York 2000' makes no mention of DDL's usage of the space (now Calle Ocho restaurant, previously Main Street restaurant, and prior to that??). This place was a big deal when it first opened, but failed to gain suction on the Upper West Side even though aesthetically it blew away Zabar's (and was more expensive). Any recollections of the place would be appreciated.
Anybody try this place? There's one on Wall Street here in NYC, but I've got to believe there are others. No, to my knowledge it's not affiliated with any Craft offshoots, although there is that confusion. Relatively expensive, particularly because the base sandwich (yep, you do the work here) is underportioned and contains only 4 ingredients if I recall, and one of those is your protein. (This is coming from a guy who thinks that good cooked ham and gruyere on buttered baguette is probably the greatest sandwich going, so I know 4 ingredients sounds like enough, but a Starwich, it doesn't add up to much.) Any opinions of this place or its backing? - I'm curious.
First it was Frank Bruni's lukewarm Times' review(s) of certain Danny Meyer establishments in the past (not the immediate past, where Bruni recently double-dipped excellent reviews of 2 Meyer outposts). Now, in today's (1/24) Times (Dining Out, 'You May Kiss The Chef's Napkin Ring'), Bruni, who's really starting to show some tiger stripes in his writing style, takes a shot at Meyer (no other way to put it) for feeding into the cult of chef ethic that's pervading many restaurants these days. The beauty part of the dig is that Meyer is the ONLY NON-CHEF who's name-checked for criticism, and it's a valid one: self-book-selling at his places' doors and above at least one of his bars (paraphrasing Bruni, in case you didn't see the book when you first walked in). Oh, it is so on...
They know the secret ingredient beforehand, right?
Also, if Julie Chen, Mo Rocca and other non-food types can be on the panel, I'd like to try to get on as a judge myself - doable?
By the way, saw Ed Levine as a judge recently (Citrus battle - yeah, I agree, way too broad), and he did a splendid job filling the Jeffrey Steingarten seat, minus the necktie stains.
We've had to replace two pieces of Lodge cast iron cookware in the recent past. Back when they were purchased in the 1990s, these pieces required home seasoning. Now, Lodge has at least two product lines (Logic and Pro Logic) where Lodge has done the cast iron seasoning for you, using industrial strength ovens that bake in the seasoning at temperatures mere home cooks couldn't dream of achieving. Anyway, anyone try any Lodge pre-seasoned cookware, and is it worth the extra expense to have them deal with seasoning the cookware?
This is probably an apt topic for most delivery leftovers, but I think that Indian presents the biggest challenge. Certainly, you'll likely need more rice, and I've tried the ethnicky Near East brand's coconut-ginger version with Indian. Also, a room-temp cucumber salad made with Indian-type flavorings also agrees with this food. Any ideas?
It's with a healthy dose of humble pie that I post this addendum to our earlier discussion about these egg n' meat critters - fact is, I was initially inclined to bury my "correction" at the end of what appears to be the now-moribund prior discussion, but I figure, go ahead and get flayed on this one. I totally prejudged this one, and I was majorly wrong. The discussion inspired me to actually try the 'Bucks eggwiches, and they're actually quite tasty. Maybe they've always been like this, or maybe with time the whole prep process is ironing itself out, but I'm a fan. The one-stop-shopping aspect of it (Starbucks coffee plus food) has always been an enticement. I've now tried the pepper bacon version, and the turkey bacon version. They both feature a different cheese, the former a yellow cheddar and the other a whitish jack (it seems) . The "toaster" that's used to revive the sandwich really does the trick, in that the English muffin is somewhat crisped, the egg is slightly lofted, and the whole thing does get properly heated (this morning's even had real melted cheese, rather than just warmed cheese). The taste is the crux, though, and it's reasonably winning. The pepper bacon is just that, black-pepper-flecked and with a proper cooked texture. The turkey bacon, being other than swine, provides a milder bacon flavor, but it's enough of a flavor to do the trick in concert with egg, a white cheese and muffin. The big sell for me is that after taking the eggwich out of its cartouche-type serving baggie, the eggwich does not come off as made ages ago in a land far, far away. Granted, it doesn't and probably can't have the "ups" of an eggwich made right in front of your face, but if you remove that comparison and just contend with how it tastes and mouth-feels, it's good. So, I stand corrected.
Why don't more bakeries try to make panettone? Sullivan St. is the only boutique place I know of that gives it a shot, but the two I've had from their shop (diff. years) were on the dry side. Could it be it's because even the most generic, truck-stop-looking, boxed Italian panettone for sale at Gristede's or Rite Aid blows away any more hi-falutin', contemplated baking attempts at the stuff? Maybe it's also labor-intensive as well, but fact is, it's so unnecessary when you consider that a Motta, Alemagna or Perugina panettone is pretty much treading Platonic ideal territory. In my life, I've had one elevated version, a Sorisi panettone purchased from Williams-Sonoma some years ago, containing marrone glaces pieces rather than raisins or candied fruit. What I'm curious about is whether anyone's tried to flip panettone into an even more elevated form, like panettone french toast or panettone bread pudding (come on, that sounds good, don't it?).
I've read several reviews of this Flatiron District restaurant (in NYC) and it's just getting hammered. After having eaten there, I don't get it. The reviews I've read (Cuozzo in the Post, NY Ragazine, Bruni in the Times too I recall) kill this place, like a bad Broadway premiere. It's like, they WANT to kill it, and I definitely sense some East Coast bias in the tone. Everyone agrees that the steaks are great, which I know gets a big whoop here because alleged Luger waiters are all getting backing to open their own cattle pens. But if they're great, they're great. The reviews don't seem to even enjoy the idea of a game-based menu, and on top of that the execution at LD also gets crucified. Anyone else eaten there care to share? I will admit the lighting for menu reading purposes is bad, but overall there are far worse places in Gotham that get coddled by comparison.
This place has probably the best, freshest, most carefully prepped Mexican in the city, and yes, you do pay for it. Don't believe me? - Do a dry run by ordering a basic combo platter, all items you've gloopity-glooped through at other places before. Here, the tamale is pristinely executed, with a firm, flavorful delivery, and the chile relleno is far more than a melted block of spicy Jack ensconed in a pepper. Chimchangas? Awesome. I could go on about the food...
It's alot else that irks, though. The service is way, WAY too stuffy, from the besuited and betied maitre d' at lunch to the plurality of servers just standing around, like sentinels ringing a fort. They're also overdressed. There are always the wallet-gouging specials, even at lunch and even with an 8-page menu. (Just ask not to hear them - they'll make it stop.) Service takes awhile, but only because it's DELIBERATELY slow, to artificially formalize the dining experience. This is also another place that insists upon dining clusters - if there's one other occupied table in the whole place, be sure you'll end up sitting right next to it. But my big peeve is the customer-assisted Changing of the Table Paper, in which after your meal and before the dessert course (and by the way, no one there cares whether you're actually having dessert - YOU'RE GONNA HELP CHANGE THE PAPER) a sentinel with a fresh piece of white table paper will come over, say to you "Change the paper", and expect you to lift up everything off the old table paper so the paper can be changed. You've got your hands full managing a 15-month old? - too bad, change the paper. Busy reading the latest installment of Connolly's "The Overlook" in the Times Magazine? - too bad, change the paper. And of course, you've already asked for the check before the paper sentinel appears (didn't I mention that?).
I'll return for the food and the home proximity, but pretty soon, we're gonna decline the paper change just to test the waters of defiance...
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