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From Serious Eats: New York

Robert LaValva on the New Amsterdam Market

I love the New Amsterdam Market! I've been to most of them, and they improve every time. I'm one of those Lower Manhattanites who walks over with a shopping bag and a list, and I definitely stock up. I'm very much looking forward to supplementing my Thanksgiving feast with booty from this weekend's market.

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

Since we are doing a breakfast/brunch while watching the Macy's parade from my mom's window we are serving spiced hot apple cider (from the farmer's market, grocery store cider sucks) spiked with a really nice apple brandy. Delicious, and warming.

From Talk

going to Peter Luger next week...

Martini and bacon is absolutely the right way to go!

From Talk

Del Posto vs. Babbo

Babbo, if you can get in, but the Enoteca at Del Posto is very good, too.

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From Talk

Gizmodo to have video of Grant Achatz prepping dinner tonight!

From Talk

Thanksgiving restaurants in NYC

From Talk

Questions about French/Dutch ovens.

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From Serious Eats: New York

Robert LaValva on the New Amsterdam Market

I love the New Amsterdam Market! I've been to most of them, and they improve every time. I'm one of those Lower Manhattanites who walks over with a shopping bag and a list, and I definitely stock up. I'm very much looking forward to supplementing my Thanksgiving feast with booty from this weekend's market.

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

Since we are doing a breakfast/brunch while watching the Macy's parade from my mom's window we are serving spiced hot apple cider (from the farmer's market, grocery store cider sucks) spiked with a really nice apple brandy. Delicious, and warming.

From Talk

going to Peter Luger next week...

Martini and bacon is absolutely the right way to go!

From Talk

Del Posto vs. Babbo

Babbo, if you can get in, but the Enoteca at Del Posto is very good, too.

From Talk

Good Food in Financial District?

Those are very good recommendations for the area. Kind of slim pickings down here, unfortunately. I'd add Les Halles on John Street, as well. Good French bistro food, and quite casual. If you walk over to the waterfront at Battery Park City you could go to PJ Clarke's. It's casual, and it has decent, if not great, food. The big plus with PJ Clarke's is now that the weather is getting nicer you might be able to sit outside at the marina, which makes it very nice indeed.

From Talk

Who loves Anne Burrell?!

I like Anne. Some of her mannerisms may be a little goofy, but she's always making the food that I want to eat, and that's what counts for me.
I'm a little disappointed that she left Centro Vinotecca, though. I really liked her cooking there, and now if I go there I'm supporting that loser Leah from Top Chef.

From Talk

Where to take a NYC newbie on a budget

Show: South Pacific
Museum: Metropolitan Museum of Art (obvious, but still great)

Shopsin's is a good place for an authentic NYC experience. Pizza, maybe DiFara or Grimaldi's(the walk over the Brooklyn Bridge makes Grimaldi's an especially good time). The dim sum place in the mall under the Manhattan Bridge on East Broadway keeps it real and inexpensive. Chinatown in general is great for the bakeries and dumpling places and great Chinese grocery stores.

From Serious Eats: New York

Sugar Rush: Minetta Tavern's Souffle for Two

Oh, yes. I have had this souffle and it was my favorite part of the night, or maybe second favorite, after the amazing veal chop. Delicious.

From Serious Eats: New York

Where to Find Homemade Sodas

The Jean-Georges sodas are always great. I love the lemon thyme, and the ginger lime.

From A Hamburger Today

Frank Bruni on Corner Bistro and Shake Shack

I agree completely with Bruni on this one. I've never understood the acclaim heaped on the Corner Bistro. Just an average burger, too me.

From Serious Eats: New York

Do You Agree with Frank Bruni's Three Stars to Ssam Bar?

Yeah, I hate the hype, too, but I really do love eating at Ssam. I think the food has gotten even better over the last couple of months and, being the type of person I am, the relaxed service and the music make me very happy.

I've taken some out of town friends who demanded it, and I tried to be surly about it, but I left well fed and pleased. Sometimes a good restaurant is just a good restaurant, hype be damned.

From Serious Eats

Celebrity Chef Holidays: Bobby Flay

I'm very interested in the turkey roasted with chimichurri. That sounds great to me.

From Recipes

Dinner Tonight: Scalloped Potatoes

I've made this recipe before, it comes out very well.

From Talk

One must do meal in NYC

Cookshop is a great brunch. They have my favorite huevos rancheros in the city, and their baked french toast is something I crave(they have it on saturdays only). It's got a lovely sunny and modern atmosphere that's very pleasant. It's my consistent favorite at the moment. You should get a reservation.

Public is also very good. They have great food, very cool decor, and a solid drink list: http://www.public-nyc.com/drinks_lp.html It's also best if you have a res.

Freeman's is also a great brunch spot. Very solid food (they have my favorite artichoke dip ever) and great fun/freaky hunting lodge-esque decor, and they have an excellent drink list: http://www.menupages.com/restaurantdetails.asp?areaid=0&restaurantid=6015&neighborhoodid=0&cuisineid=0 You can't make a reservation, so you'll have to wait if you don't go early enough.

From Talk

Thanksgiving restaurants in NYC

We got a reservation at Eleven Madison. I've never been, and the prix fixe looks great. The setting is more elegant than homey, but that's ok.

From Serious Eats

Ferran Adria: The New Foam Meets the Old Foam

Very cool! I would have chosen the same place. I'm glad the Master Chef got to see a little of the old soul of New York.

The egg cream is disturbing, though. Where do you go for a consistently good egg cream nowadays?

From Recipes

Dinner Tonight: Chicken Do-Piaza

Lol. I attempted that recipe myself a while back and had the exact same result. Haven't tried it since.

From Serious Eats: New York

Despaña: A Superb Secret Sandwich Spot

Nice one, Ed. Despana has been my favorite sandwich place for a couple of years now, but I sometimes worry they are a little "off the beaten path" in terms of customer traffic.

From Serious Eats: New York

Dessert Club ChikaLicious, From All Pudding to All Yummy

I'm glad they've evolved from the "just puddin'" concept. I loved the puddings myself, but you could always tell that it wasn't taking off. I've been a big Chika and Don fan since they opened across the street and it's great to be able to just grab some excellent creation of theirs without waiting in line for the full 3 course extavaganza.

From Talk

homemade pasta: worth the time, trouble and storage space?

I'm glad to see this thread, since my wife and I made pasta for the first time last night, after buying a traditional roller atlas pasta machine. We went to Babbo for the first time on Friday night and it inspired us. The results were great and well worth the effort, and the machine itself is much smaller than I thought it would be and is easy to store in a small space. Maybe you more experienced pasta-makers can help me with a couple of questions I have:

I know you can freeze the finished products that you make, but can you freeze or refrigerate the dough itself for any length of time and have the results still be good?

If i were to freeze it, what should I do to defrost it? Should I leave it out at room temp, or should it be more gently defrosted in the fridge?

From Serious Eats

Full English Breakfast

The best place to get the "full English" here in NYC is at Tea and Sympathy on the weekends. It really is a perfect version of the classic, and is probably a little better than the version in the picture. Plus, you can get it with the baked beans and/or mushrooms that are necessary for some people.

From Talk

_________ gives me heartburn

Lots and lots of things give me heartburn, but I can generally deal with the effects with mild medication. The only thing that really kills me is liquor. I love to mix drinks, I love straight-up tequila and various whiskies, but the older I get, the more impossible it becomes for me to enjoy these things without instant discomfort. I can survive most mixed drinks, and wine and beer aren't much of a problem, but my days of enjoying a straight-up liquor are coming to an end. -sigh-

The sad thing is that I almost never drink to excess, either, even the tiniest amount is a problem.

From Talk

Need a new Dutch Oven

Dutch ovens are braising machines, whereas crock pots can only perform half of the necessary steps. Say you are making a pot roast: a good dutch oven allows you to brown the roast first on all sides, flavoring the meat and creating a great fond that helps build a flavorful braising liquid for the long, slow cook ahead. Crock pots are excellent for chili's and soups and things like that, but a great big dutch oven is essential for a really great braise.

From Serious Eats: New York

Does the World Need More Fancy-Pants French Restaurants?

Sure, New York will take any kind of restaurants it can get, as long as the quality's there. If the place is good, it should be welcomed. I love restaurants that make me comfortable while I enjoy great food(the places you mentioned are favorites of mine), but sometimes I like to go to someplace that is trying to elevate the experience. If there's room in NYC for every ethnic food under the sun, every goofy gimmick, and every restaurant that one large orange-clogged, red-headed Italian man and his apostles can dream up, I see no reason why we shouldn't welcome something more elegant and theatrical. Even as a casual New Yorker I don't think that the Rolling Stones are an appropriate soundtrack for every meal.

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

My Thanksgiving cocktail of choice is called Plymouth Rocks, something I created a few years ago with what I had on hand at the time.

Fo six cocktails, stir together over ice-- 3/4 cup Maker's Mark or Wild Turkey, 1/4 cup Cointreau, the juice of half an orange, and several dashes of bitters (I use either orange bitters or Peychauds). Strain into chilled cocktail glasses and top with sparkling apple cider.

You can skip the cointreau, increase the orange juice a bit and add an ounce or two of simple syrup if you prefer.

I like Sazerac cocktails, too. They always make my relatives seem much wittier to me.

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

Love the idea of a pomegranate martini.
annieNT: how do you make your French 75? seems like there are a lot of variations

Reminds me. we could make Pomeranians!
2.0 gin
.5 lime juice
.5 St. Germaine
.5 Grenadine syrup (house made...of course)

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

Apple cider with either rum or bourbon... Thanksgiving all around! Well, except for the rum part - but it goes so well...

And next day we mull the leftover cider and have spiced cider with rum or bourbon, warm. Delish...

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

Life is a comparatively dull celebration for us. My parents may be coming to my house this year (first time for the switch from everyone going to their house) and they are total lamers when it comes to booze. If anyone has a second glass, they watch that person very carefully. Unfortunately for me, it'll be one glass of wine at dinner and that's about it.

Maybe I should shock them by handing out stiff drinks when they walk in the door. Oh the disapproving looks...

@dhorst - I'm so sorry you're still not feeling well. I hope you get better soon!

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

white wine and cranberry spritzer--may add o.j. to make it seem like I'm fighting this dang cold.

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

I'd like to go to gastronomeg's house for a lambic with a gravy chaser (or is it the other way around?)

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

No booze for me until anything involving knife work is out of the way for the day. That's a house rule. I think after that we'll open a pinot noir, probably Chalone (but I might splurge on something pricier).

From Talk

Pre-Thanksgiving Cocktail, what's it going to be?

i drink gravy. ;)


also, peche or framboise lambic is tasty too.

From Talk

Who loves Anne Burrell?!

I've loved Anne since day one...but where are the NEW shows? Lately they've just been re-runs.

From Talk

Who loves Anne Burrell?!

I find her to be utterly grating. I change the channel when I see her, even if it's just a commercial.

From Talk

Who loves Anne Burrell?!

I really love her. I am nervous for her...yes she should take it down a notch with her grunts and all....but I really love to watch her. She is refreshing and makes simple food.....

From Serious Eats: New York

The Best Jewish Delis: What's Your Favorite?

Oh man, I think I am going to plan a Deli tour of NYC. I am from Vancouver, BC and we have Kaplans which has been around since the 50's I believe, but it is not so good, not anymore. Other than that we have NOTHING here. As for the comment about Montreal, I don't agree that Montreal bagels are the best, I don't like them chewy I like them the way I grew up with them which are more doughy. Also we don't have smoked meat in Vancouver, but rather corned beef.

Anyway I did go to Artie's when I was in NY three years ago as well as Katz' and preferred Artie's by a longshot.

I am sad that I have missed out on all the great deli's from a bygone era, I may never get to experience the atmosphere and tastes that I grew up yearning for.

From Serious Eats: New York

The Best Jewish Delis: What's Your Favorite?

I live in Jersey and so far the best Jewish Deli is in Cherry Hill. It's called the Kibitz Room. The Matzo ball soup is to die for, the liver knish is one of the best I have ever tasted. When I need a Kibbitz "fix" I go for the pastrami sandwich with chopped liver on pumpernickle, a liver knish and matzo ball soup and their pickles and green tomatoes. The matzo ball soup and the knish get eaten later for dinner. The sandwiches come half or whole and they also have a humongous sandwich called the g.b.m.f. It is insane. It took four of us to eat it. Next time anyone is in Jersey and close proximity to Cherry Hill, try them. The deli guys are a riot and they do kibitz with you and the waitresses are funny.

From Serious Eats

Full English Breakfast

The tomato should be grilled, the eggs fried, and where's the jam for the toast. And a nice cuupa!

From Talk

Who loves Anne Burrell?!

I think she's great - and I have made many of her recipes - the food is terrific.

From Talk

Who loves Anne Burrell?!

I love Anne Burrell! She definitely knows what she's doing and I find her energy exciting! Everything she makes inspires me! When I first saw her on tv, I said to myself, "Who is this character?" I thought she was a bit too demonstrative and loud. But after watching her, I realized that it is her passion and know-how that makes her fun to watch and learn from! Keep on cookin' Anne!

From Talk

going to Peter Luger next week...

So, it turns out the wine list is serviceable. They had a bottle of Ridge Geyserville which was fairly priced, and made me quite happy whilst gorging on aged meats.

From Talk

Who loves Anne Burrell?!

When I first viewed Anne Burrell's show, "Secrets of a Restaurant Chef", I thought it was a rather interesting concept. Admittedly, she was a bit "out there", but i tried to get past some of the quirks. To be honest, she's not more annoying than the EVOO diva, or the Pepsodent pin-up, to name a couple. One of my biggest pet peeves with her, is her habit of double-dipping with the same spoon when she tastes the food (maybe it's just me).

Although I think that there's way too much emphasis on physical appearance, I would just like to add that maybe she'd do well not to wear some of those figure-hugging tops. Our girl looks like she can chow down, so having said that, those tops are not the most flattering.

I must say that I always learn a lot from her show and I respect her as a real, working chef. The FoodNetwork is much richer for having chefs of her knowledge and caliber.

From Talk

Del Posto vs. Babbo

Skip them both, go to Il Buco
Il Buco

NoHo
47 Bond St
(btwn Lafayette St and Bowery)
New York , NY 10012

Phone: 212-533-1932
Website: www.ilbuco.com

You'll have a better time and a superior meal.

Babbo is load and Del Posto is pompous. Il Buco is reserved and fulfilling.

From Talk

Where to take a NYC newbie on a budget

I guess you two didn't read the thread, eh? Hehehe. Thanks for the suggestions though.

From Talk

Where to take a NYC newbie on a budget

Please go to Koreatown!! Kang Suh restaurant is amazing and they give you lots of free little appetizers - delicious, nutritious, and filling! Order the Gopdol - a delicious mixture of rice and beef/kimchi/seafood served in a steaming hot bowl so your food cooks as you eat it....yum! Plus the tea is amazing.

Also, places like Taim (downtown) and Tahini (astor place) have great falafel and hummus - delicacies you'd be hard pressed to beat in any other city.

Union Square Greenmarket is a fantastic place to take a tourist, too, especially a foodie. There are so many great booths, you could make a whole meal of just wandering up and down.

Recent Posts

From Talk

Gizmodo to have video of Grant Achatz prepping dinner tonight!

From Talk

Thanksgiving restaurants in NYC

From Talk

Questions about French/Dutch ovens.

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