MH Eats: Todaro Bros. for Italian sandwiches and great housemade mozzarella. Bagels: Daniels on 3rd & 38th
Waterfront Ale House rocks
Gelato: Mia Gelato on 3rd & 27th
Pizza: There is no effing good pizza in MH. Sorry.
No Maribelle? Really?
No Michel Cluizel?
The brands you have are just the same-old. Neuhaus is fair at best. Vosages is all hype and bacon chocolate. If you're going to include those, then just list all the chocolate shops in NY (hey, why not have a google map for NY Chocolate? Include Lilac, Royce, Teucher, Godiva, and the M&M store
Go to Katz's. Tell the waitress, "I'll have what she's having."
Ok Kenji, game on: when can we see your Pacojet hack? After all, you reduced the Sous Vide Supreme to a $19 beer cooler.
The Totonno's in Coney is incredibly delicious and worth the trek. The ones in Manhattan? Bad.
Are you looking for traditional Nigiri Sushi (e.g. Sushi Zen) or something more, er, modern with sauces and the like (e.g Gari)
Last I checked, Di Fara is closed on Monday AND Tuesday too. Also in the afternoon between lunch and dinner.
Am curious that you choose cornstarch instead of tapioca flour...
one of the biggest challenges for me is getting tourist friends to just get a plain slice, and to leave the fru-fru toppings for, well, for the tourists.
And for great plain slices, just toodle over to sliceharvester and he'll give you a whole bunch to choose from.
Thank you!
@MMinNYC, I still grieve the loss of Sutters (mine was the Flatbush branch). And it was the closing of Leske's that started this quest. Good reminder about William Greenberg.
@Merstar, I'll try Moishe's, though I confess the name doesn't sound "Danish"
@BookMonger, I always thought of Lassen & Hennings as a sandwich shop. Do they make Danish?
The California & Denmark places sound yummy, but far. Jersey too.
@Lemonfair, which puff pastry do you recommend? I just might give it a whirl...
@jonfoxx, mail order? Wish I could plan that far ahead. For me, instant gratification isn't quite fast enough
:D
I peeked in and it seemed more like a Gloria Jeans than a 9th Street Espresso/Stumptown/Joe. How does it compare with the fabulous Culture Espresso, which is around the corner on 38th and 6th Ave?
Fish-head curry!!!
(Rolly polly fish-head curry)
Lamont Cranston--the kitchen would never spot him
Which blade of the processor do you use? (Does it matter?)
I would have assumed that you use the plastic dough blade, but in the photo I see the glint of metal.
Mom called it "Moon over Miami"
I call it delicious!
Pizza Box on Bleeker is consistently above average.
"Do yourself a favor and check it out one time won't you please!"
kansas city strip! (like a NY Strip, but with the bone in)
I've been using the AeroPress for about 5 years now. It makes wonderful coffee. It's easy to use. The coffee is intense, flavorful, and delicious.
Stopped in last night and got great coffee. What a treat!
Just had pizza in Miami that was all cheese pulls. Didn't taste as good as NYC, but it told me that stringy cheese is still out there somewhere.
I have had great success w/ Baking Illustrated, by the cook's illustrated team. Fair number of drawings and some color glossies.
Cakelove is also good if you like pictures. But if you really like pictures, then just go for the Betty Crocker cookbook. 'nuff said.
Tried the Parco croissant and was sad. It tasted like an industrial food service croissant with no flakiness and an unpleasant chemical aftertaste; nothing like what I've had in Paris, Tokyo, Singapore, or any of the other fine croissant cities of the world.
I too miss Chez Lawrence, Dumas, and Sutter's. Fortunately, we still have a few good places listed by SE.
what kind of rice? Basmati? Japonica?
Cooked? Raw?
DETAILS!!!
Hires is still available in Pennsylvania. I don't know if it is still delicious though, since they've "updated" their formula to include high-fructose corn syrup.
8P
Still, its absence brings the study into doubt. Also missing is Fitz's, which Danny Meyer featured at Shake Shack...
Like Grendel in Beowulf, I'm never quite as happy as when I'm eating a couple of Danish: bear-claws, cheese danish, pecan rings, schnecken. But with Ebingers a distant memory, and Bread Alone's quality all but gone, where does one go for the good stuff? (We're talking Northern European style here, not the Italian, which are tasty in their own right).
So, Serious Eaters, where do you go for your Danish baked goods?
You gotta love a good cheese-pull--those long strands of cheese that keep your bite connected to the slice, and which threaten to sag down your chin (or pull the rest of the cheese off the slice).
But lately I've notice a severe dearth of cheese pulls. Almost none of the slices I get around town have them. The exception is Ray's on 11th & 6th Ave, which has too much cheese on it.
So, where can I find an individual slice that has stringy cheese, but isn't a heavy cheese-bomb?
Yogi Berra once said that about Ruggeri, a restaurant in St. Louis.
Where in NY qualifies?
Got croissants and a baguette yesterday. The croissant used to be rated one of the best in the city. Now it barely has more crackle than a Sara Lee Butter Crescent. And the baguette was just a leaden mess.
What happened?
http://www.jambajuice.com/cheeseburgerchill/video.html
Gotta Have it? Or "Bass-o-matic"?
One reason that Sumo wrestlers are so large is that Chanko Nabe, their staple food, is so darn tasty--it's hard to stop eating! This is doubly so during cold winter months when a good pot of Chanko hits the spot.
In Japan former wrestlers go on to open chanko specialty restaurants, each with their own proprietary recipe.But where in New York can one find a good one?
Any clews?
Just stumbled across a real coffee find: Culture Cafe @ 72 W. 38th St. near 6th Ave.
They're serving Intelligentsia coffee and pastries from some of the better bakers in NYC (Sullivan St Bakery, Ce Ci Ce La, etc.) They have a La Marzocco espresso machine and they’re not afraid to use it.
Apparently, they are still in "soft opening" mode. Guess I'm letting the Black Cat out of the bag.
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Go to the Lobster Place in Chelsea Market and pick out a nice 2 1/2 - 3 lb "sea bug." They'll steam it, crack it, and serve it to you with lemon and butter, and with lots of wet naps.
While it's cooking you can round up wine, sides, bread, and dessert from the local provisioners.
Then take the whole passel up to the High Line and make the passersby jealous.