i just got the memo that Corner Bistro opened a second location in LIC in march of this year, i had no idea. has anyone hit it up yet?
hey folks, ive been doing some heavy reading about Mongolian culture and i am totally intrigued by Airag and its strong brother Arkhi. anyone know where i can purchase some in NYC? i understand Arkhi isnt commercially produced so if anyone knows anyone that makes it i would love to purchase some. thanks!
im in love with Louie's grandma slice. its heavy on the garlic, seasoned properly and obviously made with love. i was just wondering if there is anyone else out there that is in love with it as well. its worth the trip. thoughts?
being possibly the only pizza obsessed person in elmhurst, i represented with asking how ppl feel about John's, and now my question is 'how do you feel about Louie's (on baxter ave)?' their grandma slice is killer. let me know.
i feel blessed to live in Elmhurst, Queens. one of the main reasons is John's. it is by far my favorite NY style slice in NYC. Am I crazy? im a pizza fanatic and no amatuer to the pizza or other wise food universe, its something in the crispness with the restraint of topping...i suggest the plain slice. anyway, let me know how you feel about John's.
i used to be able to buy canned cod liver in Greenpoint, but havent seen it Anywhere else, and i scoured Gpoint and now it's no where to be found! i have one spot for Goose Liver Pate on 37 av in jackson heights at a Polish deli....any other locations in jackson heights/woodside/elmhurst/rego park/forest hills queens or N brooklyn for these items? thanks guys.
so i got into a tiff with a friend a few months ago over the 'Traditional Grilled Cheese Recipe' and now im in a tiff with another friend over the Traditional Guacamole Recipe. any input is helpful!
2 soft ripe avocadoes
1 lime, for juice
1 lemon, for juice
1 ripe tomato, diced
1/2 bunch cilantro, diced
1 small red onion, diced
1 dash white vinegar
(add peppers if you want it to be spicy)
he says that you HAVE to add
crazy to me!
we're searching for the Traditional not a personal twist.
if anyone can set this straight we'd love to hear it!
i have a couple of neighbors with awesome fig trees, and they dont pick the figs....i feel the waste of fresh fruit to be a travesty! anyway i go by daily and pick from the trees, i have WAY too many figs now...any ideas? im looking for savory ideas, anything but pizza! Help?
i noticed a very popular post about the worst pizza you have ever eaten....so lets drop the negativity! what is the Best pizza you have ever eaten?
me and the missus are big fans of a good fry, which im sure is not uncommon...anyway our favorite as of now is the fries at Food Swings in Williamsburg. any other suggests worth a trip?
me and a friend (both from the south) got into a bit of a fued over the validity of Sun Tea. his mom used to make him sun tea, which is just setting a pitcher of cold water and tea outside to let the sun and overall atmosphere brew it. my mom always just did the kettle method. Seriously though, Sun Tea is sooo way better. there's a maturity to it as well as a subtle honey like sweetness. and thats just using cheap orange and black pekoe. ideas for the best tea mix for Sun Tea?
as a former employee of Paulie's, i gotta tell you im definetly having pizza withdraws now. i quit mid feb and it hasnt gotten any easier lol. but anyway,
my favorite pizza at Paulie's is the "Brian DeParma." blissful simplicity. it is complex by being focused. italian tomatoes, fabulous leopard spot wearing crust, 3-year shaved Parmigiano Reggiano and a beautiful house made mild Aleppo Chili Oil.
(second is the In Ricotta Da Vita!!)
most importantly, whats your favorite Pizza at Paulie Gee's?
Ok. so me and a friend are in a huge argument over what is the actual Traditional Grilled Cheese recipe??? he says 1 slice of american cheese and ANY bread with butter, i say its 2 slices of american cheese and white bread with butter. help!!
my mother and sister in law live in North Bangkok and are obsessed with South Korean soap operas. they saw Kim Chi on the soaps and as of late have been asking questions about Kim Chi, cause they have never had it. me and my wife want to send them some-
what is the best introductory, 'every household has it,' Kim Chi?
i need some help here. ive found the home pizza oven (one of those counter top ovens) now i need the home pizza dough mixer to match. it doesnt have to specifically be a pizza dough mixer of course....thanks!
when i first migrated to nyc from arkansas, i was 19 and broke. i survived on grilled cheese i think for at least 2 years...anyway, i believe i discovered the best grilled cheese- wonder bread, 2 slices of american with sliced pickled jalapenos resting comfortably inside. little butter nice brown crisp....
whats ur favorite grilled cheese?
me and my wife just moved to rego park and we love our new neighborhood so much but i have yet to find a local pizza parlor that is of par....help please?
any healthy recipe ideas?
me and my wife are planning on buy a franchise from either subway or quiznos.....what do you guys think?? thanks
Does anyone know where to get fresh mangosteens in Queens? I've been to every Asian market in my area and nobody has it.
easy, tasty, comfort, spicy, savory, umamie, perfect! decadence
tub of sour cream
can of cream of chicken
can of cream of mushroon
can of rotel
pound of chicken breast, chunked and seasoned
xtra large bag of nacho cheese doritos, crushed
block of longhorn cheddar, shredded
can of pickled jalapenos, chopped
can of black olives, chopped
-preheat oven to 400
-cook chicken to medium
-combine sour cream, soups, rotel, black olives, jalapenos. mix
-in med baking dish, lay down a nice thick dorito crust
-spoon on the soups mixture until surface covered, no too thick
-lay down chicken, like topping a pizza
-lay down layer of chedder
-repeat until all ingredients used
-top with the rest of the doritos
-top with layer of chedder
-bake until deep golden brown
-lay mixture on a bed of romaine
-top with chedder and doritos if any left
try this recipe if ur a bourbon lover like me!
i developed it while i was day bartender at stand in manhattan.
i use 2oz bourbon because i like it strong, adjust to taste. real impression maker and crowd pleaser!
2 oz Bourbon, i use Makers Mark
2 oz fresh ginger base(see recipe below)
squeeze of lemon, drop in
dash of simple syrup
top with soda water
drop marashino cherry as garnish/finisher
-combine all ingredients BESIDES soda water and cherry, toss 3xs, pour over ice, top with soda water and cherry.
youll have to play with this one
1. take 5 peices of fresh ginger
-add lemon juice and simple syrup, to taste. you can add more later so be modest at first
-blend at highest speed until as thin as possible
-let rest over a mesh strainer until ALL juice is out, can use a tool to press quicker
whats better bowling alley food or county fair midway food? favorite dishes from both?
does anyone have a favorite razor clam new england clam chowder recipes?
Ok, ive found that my neighborhood (elmhurst/jackson heights, lovingly referred as 'elm heights' or 'elm jack') is seriously being left out of online ny food speak. to help my fellow fooders, i have compiled my top seven food sources. they are not in order considering the variance in cuisine. love it love it!
1. Zabb Queens
Any subway to 74th st-roosevelt ave.
the one in manhattan pales in comparison
raw shrimp with chili, cabbage and mint
barbequed chicken hearts
barbequed chicken gizzard
barbequed beef steak, rare naturally
always get extra jim jow sauce and plenty of sticky rice!
2. Chao Thai
85-03 whitney st (just off broadway)
*with only 4 or 5 tables, i suggest u visit during off peak. always get sticky rice
any subway to elmhurst ave
pla garlic and pepper
3. Elmhurst Famous Pizza
8307 Broadway, Queens
any subway to elmhurst ave
*ask to meet the famous salt and pepper guy if ur feeling social.
always get extra sauce!
anchovy and mushroom
black olive and extra cheese
4. Sammy's Halal (food cart)
73rd St. at Broadway
any subway to 74th st-rooselvelt ave
*always get extra white sauce and hot sauce
beef and lamb gyro
chicken over jasmine rice
5. Taqueria Coatizingo
82nd at Roosevelt
7 train to 82nd, exit south side
*get a side of the green salsa to go when leaving, so good
1. carne asada soup (add a bit of sugar, lots of lime)
2. queso enchiladas (green mole)
3. texas nachos
4. chicken quesadillas
6. Hispanic Ladies Selling Fresh Fresh Tamales Out of Shopping Carts
82 and Roosevelt
7 train to 82nd
*so fresh its redicccc u know they made them at home this morning
81 and Broadway
any subway to elmhurst ave
*nice thai centered small market/video store.
the red sausage with a green chili in the cold section
thai beef jerky and sticky rice at the cashier counter
Slightly tart Bing cherries and orange blossom honey are perfectly played against creamy, earthy gorgonzola cheese, milky fior de latte, and sweet and salty prosciutto in Paulie Gee's Cherry Jones. The resulting pizza is rich, intense, and leaves you wanting more.
Eastern Market, a public market with indoor and outdoor stalls hawking everything from fresh produce and poultry to handmade jewelry to tarot readings, has been in operation for well over 130 years on Capitol Hill. The market is particularly busy on weekends, and no place has longer lines than the indoor hall's Market Lunch. Their seasonal Softshell Crab Sandwich ($9.95) is exactly what it sounds like: a lightly fried softshell crab still hot from the fryer served open-face on a fluffy roll with romaine lettuce and a tomato slice (should you want it.) The crab itself actually tastes like crab, too!
Hanukkah is a fun holiday. There are games (dreidel) with better-than-cash prizes (chocolate coins), and a free pass for indulging in fried foods. Though a really good, freshly fried doughnut is undoubtedly a treat, my favorite Hanukkah food is and will always be the humble latke. So on this menu I serve latkes with apple ginger chutney as the main course, with a few delicious bookends: cauliflower soup with crispy shallots and orange olive oil cake with candied walnuts.
Hey, Slice'rs! We've got a special announcement for ya. We're collaborating with Paulie Gee to bring you a new series called... Ask Paulie! Now you can have your pizza questions, concerns, and curiosities addressed by an accomplished pizzaiolo and a heck of a nice guy. But don't feel like you have to limit your questions to the crusty, saucy, cheesy stuff. You can also Paulie about his life, the professional challenges he's encountered, what goes into running a restaurant—just open the floodgates of your pizza-loving mind.
This is not, I repeat, not a BLT variant. I may be fond of the category—and this sandwich certainly does feature a B, L, and a T—but they are little more than solid side players here. No, this is a fried oyster sandwich that just happens to be topped with bacon, lettuce, and tomato. It is messy, out of control, and one of the best sandwiches I've devoured in a long time.
Last Saturday, July 2, the Alameda County Fair was home to a Guinness World record breaking 777-pound burger, made by Ovation Food Services and Juicys Catering Services to beat the previous record holder, a 590-pound burger in Canada. The 777-pound burger featured 110 pounds of bun, 20 pounds of onions, 12 pounds of pickles, and 30 pounds of lettuce, for a total of about 1,375,000 calories. It took 13 hours for a 10-person crew to cook the burger. Inside Bay Area has photos of the burger being cooked and constructed. Pieces of the burger were sold for 99¢, with proceeds going to the Alameda County Community Food Bank.