People just pretend to actually love macaroons, right?
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?
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The Ten Most Recent Posts By Sandro
Flor de Mayo's Peruvian-style roasted chicken: What's the spice?
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...
This week's 'New York,' photo of enormous clams, p. 55
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.
Recollections re: DDL Foodshow (or Food Show)?
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.
Starwich - your opinions?
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.
Bruni v. Meyer, Round 2
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...
'Iron Chef America' on the Food Network
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.
Experiences with Lodge pre-seasoned cast iron?
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?
Ideas for building around leftover Indian?
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?
Uh, Starbucks breakfast sandwiches actually taste ... good?!
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.
The Ten Most Recent Comments By Sandro
Chipotle Calorie Math Makes Absolutely No Sense
Try an asada steak, guac, and pico do gallo burrito (holding the rice, beans, peppers, onions, cheese, sour cream, lettuce, and anything else I might have missed). Have it with a Negra Modelo. Grab a couple lemon wedges from the fixins bar, and sprinkle some lemon juice as you go.
Cook the Book: Caramelized Garlic and Shallot Pasta
Dee, you'd make a tough boss. This is a simple recipe, maybe one difficulty level removed from garlic, oil, and red pepper flakes. It's probably most valuable for simply giving one the idea to marry these flavors as a pasta preparation - once you have the idea, actually making this dish is male-sophomore-in-college-type stuff. "Sauce" can refer to one thing only here: the reduced stock with pan scrapings, shallots, and garlic. You cook the pasta, you add the pasta to the pan with the reduced stock, shallots, and garlic. Then, you eat.
This cookbook is pretty Herculean is scope and size. Editing it required alot of people-hours, I'm sure, not only for content, but also to correspond to a Martha style. Don't let's poo-poo it.
Win Your Thanksgiving Turkey!
Very much looking forward to this: we're going to break up the bird before it's cooked, then cook the various parts in different ways. We're going to stuff the breasts with prosciutto and herbs; braise the legs with tomatoes, olives, and capers; and, saute then roast the wings, thighs, and neck, filing the pan with small onions, small white potatoes, and yam segments. Basically, turkey three ways.
Does Anyone Really Love Pumpkin Pie?
Nobody loves pumpkin pie. Otherwise, we'd eat it more than once a year.
LIMITED EDITION: McDonald's 1/3rd pounders
There's a Mets fan in my building who regularly gets home from wherever around the time I'm taking my dog out for his nightcap. I'll be getting off the elevator, and he'll be getting on. He's often bagging it from McDonald's. Later, I'll take the same elevator back up to my apartment. The elevator will still smell of a*s, courtesy of his stinky McD's bag from moments before. Hamburgers should smell good, and not of a*s. Avoid.
NYC: McHale's is gone, where's the best bar burger these days?
Stoned Crow or Corner Bistro
Sunday Brunch: Truffled Egg Toast
Look, the sandwiches at 'ino generally (including the truffled egg toast) are enough to make you thank the kitchen before you leave. This little gem on Bedford has been feeding me and mine before almost any showing I've taken in at the Film Forum, or the Angelica, or just looking at furniture I'm goaling to afford at Moss. Formula for a good day: 1) speck or bresaola, a cheese, and arugula panino (or some such combo) at 'ino and, say, "Cercle Rouge" or "Taking of Pelham One Two Three" (restored prints, 'natch) at a nearby screen.
Macaron Week Round-Up
One thing that cannot be overrated is journalistic research and enthusiasm in writing, and Robyn nailed both in this series. Well done.
Houston's Doesn't Suck: What's Your Favorite Slightly Fancy Chain Restaurant?
Can't agree more. Houston's is a definite go-to if I'm near Citicorp Center, or Roosevelt Field. I don't mind the French dip's soft roll because I'm going to soften up that mutha in the jus anyway, but yes, good bread always beats not as good bread. Their hospitality is also very southern, even up here Where The Wild Yankees Are.
Responses to Comments by Sandro
Chipotle Calorie Math Makes Absolutely No Sense
The law just requires that you post calorie information... I think Chipotle decided to do the "Calorie Range" as a way to post mis-leading information. Because items are not pre-made with a specific set of ingredients, and calories will vary based on your personal selections, they are well within their legal right to post a "range"- but clearly the range is total baloney.
As for the law itself, while I agree that eating by numbers is no way to live, there are clearly alot of people who think that fast food is less fattening than it is, and while we are all fairly well informed eaters- you'd be really surprised how many people are shocked to discover how incredibly fattening a Chipotle Burrito is.
As far as Chipotle being for "Serious Eaters", while their use of organic and/or fresh ingredients is commendable, it's still the lesser of two evils- and is clearly fast food made to be mass marketed and mass produced across the country in a cookie cutter way.
Chipotle Calorie Math Makes Absolutely No Sense
mmm chipotle! i get the veggie burrito w/ black beans, tomatoes & roast corn, lettuce, cheese, guac & sour cream. it's probably a lot of calories (who's counting?) but it's not like i eat there all the time, maybe once a month or so for lunch.
Houston's Doesn't Suck: What's Your Favorite Slightly Fancy Chain Restaurant?
I love Houston's. Plain and Simple. It's never disappointed and If I was forced to choose a place for my last meal, this would be it. Want to know why?
Sal and Carmine's: Worth the Hertz Surcharge
Sal & Carmine's Sausage Slice is competitive with certain acts of intimacy. They are the best in the city.
Been eating their pizza since 1976, and they remain competitive with all comers. Their crust is crunchy on the outside, yeasty, chewey, buttery and textured on the inside--just wonderful bread. I love how the crust boils up into bubbles from the yeast. I always eat my slice in reverse--crust first.
The harmony between the bread and the cheese is glorious--they are very generous with the cheese, and the crust holds up to multiple toppings. The sauce is fine, though not as glorious as DiFala or Lombardi.
Years ago, a friend's birthday fell on a Super Bowl, and I brought by some ingredients for them to add to a large sausage: some jars of broccoli, fresh garlic and fresh romano. They were gracious enough to add my ingredients, though Sal laughed at me and asked if I was a rabbit. Shortly thereafter, they began to include broccoli, spinach, and garlic among their pie options.
They don't deliver because delivery boys get stiffed and robbed in their experience, and they do not need the hassle.
Yes, their pizza is great, but a double-aparking ticket is $110, and that's a little steep even for Sal & Carmone's. My daughter when she came to visit from San Diego, used to carefully pack three plain pies in her luggage to bring back west, having solemly sworn to me that she would re-heat it.
Starbucks Breakfast: Doomed from the Get Go
This is hands down, one of the dumbest articles I have EVER read. If you want to be serious about what you eat, you are NOT going to go to Starbucks. Of course their quality is not good! Their coffee is great because it's convenient and quick, not because it's quality. Find something better to criticize. Criticizing ANYTHING at Starbucks is like shooting fish in a barrel.
Annoying food habits...
My boyfriend drives me INSANE when he eats! He holds his silverware like a freakin shovel! I'm dying to say something to him about it, but don't want to his feelings. It's actually embarrising whe we go out to a nice resturant, all dressed up and here comes the shoveling...agggghhhh
In-N-Out Coming to NYC?
Hmmm... A lifelong Angeleno,while in college, I had two 6 month internships in NYC, both in the City, and I lived in Sheepshead Bay, Brooklyn with a view of ocean. So I don't know if they're ready for this kind of West Coast invasion, but should it come to pass, can I order my burger "protein style" like I do here( for those left in the lurch, it means that INO subs large leaves of iceberg lettuce for their bread bun).
Chili beans. An oxymoron?
As a Houstonian, no beans was started by CASI and is for competition so that judges don't fill up on fillers. Any hearty, home-cooked, "just like mom made" chili has beans and the pretentious cook-off crowd can get over it.
I would like to win a life-time supply of _____
Cold, cooked, split lobster. Oh yeah. That and skirt steak are the only two food items I don't think I will ever tire of, and the lobster has the supreme benefit of zero actual work on my part. And I do so love it.
Great question JEP.
I would like to win a life-time supply of _____
This is so tough. I am tempted to say simply Cannolli... but no no... my final say is...
a years supply of all of the above!
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