Serious Eats - seriouseats.com

Use instead of vinegar in your personal homemade Salad Dressing

Brussels Sprouts with Bacon (and Nutmeg)

Sevenhundredninetyseven (797) pages 1929 "Lexicon der Kueche" by Richard Hering in German.
plus
Eighthundredfiftytwo (852) pages 1972 English Translation of same: "Hering's Dictionary of Classical & Modern Cookery"
plus
Sevenhundredseventyfour (774) pages 1966 Translation of "Nya Stora Kokboken" titled: "The Great Scandinavian Cookbook"

New York Strip

Smashing the Garlic clove(s) first with the flat side of large chef's knife, and then sprinkling half a teaspoon salt over it, prevents the ensueing catapulting of garlic pieces all over the counter and kitchen floor.

Here we go again :

" SHRIMP " " SHRIMP "

Maybe to clarify:
'Pop' is just the derivative of 'Soda Pop', which in turn refers to manmade (with the inclusion of Bicarbonate of Soda in Water) sparkling water after the original Seltzer Water from the town of Seltzer in Germany. Club Soda was originally the manmade derivative of Seltzer used in Gentlemen's Clubs.
Pop is so named after the popping sound of opening a bottle of that stuff. It became the generic term for all flavored manmade sodas, including Coke.
I don't have to call it anything since I don't drink Soda, Pop or Coke.
Original Seltzer is a Mineral Water, and in Germany all Mineral Waters need to be bottled at source.

I'm so old that I remember (food style)...
Milk came delivered by Tricycle, and on Wednesday only, the rest of the week Hitler sent it to the troops on the Russian front, the man had it in large Metal cans and the Omi had to bring her own vessel of sorts to a Liter or so. Saturdays the Iceman cometh. Breakfast Rolls were 3 Pfennig, and all groceries (when available) were sold by weight, to bring your own bag was preferred. My Dad had a bike, I did not. Fast food was an Automat similar to Horn & Hardart with little drawers on walls. A liverwurst sandwich was 25 Pfennig. And not to forget Air Raids were held daily, sometimes twice. Snow plows were pulled by horses. Sugar beets were shredded and cooked in water to obtain some kind of molasses, the peeling from cooked potatoes were dried, ground and eaten as gruel, Ersatz Kaffee grounds,(after brewing some beverage) were mixed with Wednesday's milk and a stolen egg, they called it Coffee Cake.
Not much more, I have tears, go on and live, my advise !!

best home made:
Light Cream, ( not Heavy, not Medium, not Half & Half )
while heating, whipping in coarsly grated 5 year old imported Holland Gouda ( $ 7.95 at Sams ), a bit of white Pepper, no salt needed, bits of sauteed Prosciutto, and then the al Dente cooked Ziti, all in buttered casserole topped with grated Tete de Moine 450F oven til brown

The 'below' beats eaternyc.
Clickable Map, plus by category/taste

http://midtownlunch.com/

I have not measured ingredients in years, except when baking, but thats me.
So here is my Remoulade, just the ingredients:
Mayonnaise
'Duesseldorf' German Mustard, a must
Capers, Chervil, Dill, Parsley, Tarragon, Celery Leaves,
Hard Boiled Egg
Cornishons
Pickled Onions
Worchestershire
Grated Lime Rind and Lime Juice

No personmal experience by me, but a friend used them a while ago

ABC Knife Grinding Corp. , Broadway Junction , 2954 Fulton St. , Brooklyn , 718.647.8333

A commercial knife sharpening and grinding company in Brooklyn's Broadway Junction. This company works with local industrial companies as well as anyone who is willing to bring in their knives and other sharp objects. Cost is "a few dollars" each and they'll do it while you wait. Open Monday through Friday, 7:30 a.m. to 3:30 p.m. Call ahead to confirm their hours and prices. And directions.

Steak Tartar, Authentic Sourdough Rye from Berkshire Mountain Bakery, Isigny Butter Extra-Fin, Unsalted.
And believe it or not, freshly ground and drip brewed Melitta Coffee, light Cream and a splash Demarara Sugar. Heaven need not be ordered.