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Munich. The dinner scenes with all that Israeli food...
Violet Crumble. Too bad they don't sell them in the US anymore! Crunchie is not the same.
The desert is hot and sandy. Dessert is sweet.
@Eric, have you thought about using crushed up candied ginger?
Apparently there's a cider week now (to go with all the ice cream days and bacon days and whatever else). There's a whole list of locations:
Corned beef on toasted rye with mustard, a pickle and a Dr. Brown's cel-ray.
Totto Ramen, Tulcingo del Valle, Azuri Cafe, Shorty's, Gazala Place, Tehuitzingo (bodega with food in the back, not a restaurant per se), Szechuan Gourmet, Pam Real Thai (it's not Queens-quality but will do in a pinch), and Casellula are my go-tos around there. But you should really take advantage of your easy access to Queens-bound trains -- there a lot more to New York than just one neighborhood.
"appealed to women 'who' didn't have experience with alcohol"?
When I still lived in Williamsburg, I would haul myself to Lorimer Street Market on Saturday morning to get their fantastic lard bread. Get there before 11 or 11:30 -- it can go fast!
Fresca is the only diet soda I can tolerate. I'm not a soda person except for grapefruit soda or ginger ale. My favorite grapefruit sodas are still jarritos and the TJ's Italian grapefruit soda, but they are filled with sugar.
I use an ice bath because I do small batches and have a double sink with a sprayer in my kitchen (in Brooklyn, no less -- it's possible). It has never taken me an hour to chill my wort! I do a dual bath and stir the wort every minute using a sanitized long spoon. Basically, if you have the wort in one bath, partially filled with cold water and ice, you can use a sink sprayer on the side of your pot to cool it down quickly. I also start the second bath midway through, so I can repeatedly plunge my pot back and forth in water that is never allowed to warm. That and spraying the side of the pot with the lid partially on (don't want beasties getting in there) usually puts me at about 10 minutes maximum to cool down a 2.5 gallon boil to 100, at which point I can add it to my sanitized carboy with top off cold water. Then it's only a few minutes until the mid-70s range, and it's yeast pitching time. A wort chiller would be better, but for now, ice bath gets the job done.
This post inspires me to throw a chicken sandwich party. And invite all my friends. Some of whom are...gasp...gay married! (clutches pearls tightly)
I live a few blocks away (in a lower income renters' building, so many folks in the neighborhood consider me a second class citizen too) and what I don't get about this whole story is why that vendor chose the corner that meets Montague Terrace to set up shop. It is a pretty isolated corner compared to a few blocks away. Is he allowed to be on the southern end of the promenade proper? That would be a great spot -- away from most apartments and near a lot more potential customers. Moving across the street might solve the problem.
I love the quiet, secluded feel of the area, but sometimes the people on BHB make me want to pull my hair out. We have enough of a struggle getting edible food to come to Montague street. I don't think a hotdog vendor is our biggest problem.
Where in NYC did you guys pick up the cherry flavor?
I hope you had the sticky bun at Roberta's, it's one of the best treats in their baking arsenal! I still dream about the bun I had last time I went during the day (they aren't available in the evening).
My closest brewery is also my favorite local brewery -- Sixpoint!
@bbqcoma I use oxyclean FREE (do not get the scented one -- I buy it at Brooklyn Target here in NYC). Just a very small amount in some hot water in a plugged sink for a couple hours and then you can just rinse very well inside and out, and use brush if there's stubborn gunk from the label. I don't have a dishwasher or a ton of space, so this is how I clean bottles initially. I do a load of bottles, then let them dry a bit and cover the tops with saran wrap until it's bottling day, then sanitize and fill!
@midgebrooklyn When I went to Pok Pok, they said an hour and we waited 40 minutes (barely enough time to have a beer at B61 and come back!). I think it's also a much better set up when restaurants will text you and give you a chance to come back, rather than make you wait outside on the sidewalk(cough cough Caracas EV). I could see how later in the evening they would get really behind though.
It's also the Burmese food fair on Sunday in LIC and the Lebanese festival in Brooklyn Heights on Saturday and Sunday!
You should see if Bark Hot Dogs, Asia Dog or Crif Dogs would be able to work with you. They have proper restaurant kitchens and might be able to cater a special event.
The Javits is in one of the worst areas for food, so expect to walk a few blocks for decent, affordable stuff.
If you want a cheesesteak and a beer, Shorty's on 9 ave (I think it's near 41st) is a pretty good bet. There's a decent Mexican place for tacos, cemitas, chicken pipian called Tulcingo del Valle on 10th ave, I believe it's nearest to 46th st. For Peruvian chicken and fries, Pio Pio is on 10th near 44th. For a sandwich better than what's on offer at the Javits, 'wichcraft is on 11th ave at 27th st.
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