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Best Veal Parm in NYC?
Yeah, if by "great", you want "great big" (which seems to be the style these days), you can try Bond 45. They do the same thing described by 'mediocrepop' in the 3/25 post: pound thin for a plate-covering presentation, with the little bone left hanging onto the edge. It's like a giant "Q"!
Disclaimer: I'm no fan, particularly, of either veal parm or Bond 45, but you asked! It was a business function, and another member of our party ordered it. They were quite pleased.
Best gnocchi you've had in NYC?
They're a little unconventional, but the toasted gnocchi at Jane on Houston always please. Whenever I go to Esca, I can't seem to manage to order anything but the flights of crudo!
Snapshots From Italy: Hammer Your Spears
I'm tryin' this. Here's why: it allows you to bring hot, evidently delicious asparagus to the table without last-minute preparation.
To me, one major key to successful dinners with guests is to have only 1 item requiring last-minute attention. So, I love finding good dishes that are flexible enough to be served whenever my risotto decides to be perfectly done!
Thanks!
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Grilling: Barbecue Beans
Would this work just as well in a slow-cooker / crockpot, do you feel? I would love to try these, but my smoker's generally filled-up with meat.
Best Veal Parm in NYC?
Yeah, if by "great", you want "great big" (which seems to be the style these days), you can try Bond 45. They do the same thing described by 'mediocrepop' in the 3/25 post: pound thin for a plate-covering presentation, with the little bone left hanging onto the edge. It's like a giant "Q"!
Disclaimer: I'm no fan, particularly, of either veal parm or Bond 45, but you asked! It was a business function, and another member of our party ordered it. They were quite pleased.
Best gnocchi you've had in NYC?
They're a little unconventional, but the toasted gnocchi at Jane on Houston always please. Whenever I go to Esca, I can't seem to manage to order anything but the flights of crudo!
Snapshots From Italy: Hammer Your Spears
I'm tryin' this. Here's why: it allows you to bring hot, evidently delicious asparagus to the table without last-minute preparation.
To me, one major key to successful dinners with guests is to have only 1 item requiring last-minute attention. So, I love finding good dishes that are flexible enough to be served whenever my risotto decides to be perfectly done!
Thanks!
Bread Baking in a Dutch Oven
Just a quick "heads-up": while following the Cooks Illustrated method for baking bread in a Dutch oven, the plastic handle on the lid of my le Creuset popped apart into two pieces.
You may wish to remove the handle when using this technique.
Yeah. Pittsburgh.
Folks should be aware that Primanti Bros puts both fries AND cole slaw on your sandwich! But don't expect "serious eats" there. It's sorta like Pgh's version of the Philly cheesesteak: it's local "diner" fare -- nothing fancy. In fact, it's downright sloppy.
Also, please be advised that the "Strip District" is not at all what it sounds like! It's a "strip" of land along the Allegheny River where all the wholesale markets are (Penn & Smallman streets). The dry goods in the Asian markets are as varied as we have here in north Jersey. There's also a local coffee roaster there who does a heckuva local and internet business. "Lydia's" is indeed in "The Strip," but don't expect anything like the Bastianich places in NYC.
And I can't believe nobody's mentioned the South Side! To the extent that Pittsburgh has a "happenin'" neighborhood, that's it. Just drive along E. Carson St., about 10 blocks or so either side of 18th. Go much further to the East and you'll be in a "new" area where it's all chain stores & restaurants. I can particularly recommend "Nakama" for sushi (and the wonderful chocolatier 1/2 block east) and "Le Pommier" for French.
While in the South Side, go west along Carson until you reach one of the 2 inclines that will take you up to the top of Mt. Washington. It's cheap, fun, and you get stunning views of Pgh. While up there, you can enjoy a number of more formal restaurants. "Monterey Bay Fish Grotto" is always a good place to take your parents!
And, if you go through the Liberty Tubes and into the South Hills (not to be confused with the South Side), go on to Mt. Lebanon and have Minneo's Pizza. My Dad used to bring us take out from there onceinawhile when I was a kid -- and I'm talkin' 30-some years ago! It was right by the trolley stop, and he could walk to our house in Mission Hills. Mmmm, nice memories!
The coolest thing about Pittsburgh is that you can park centrally and walk to all these places. The Strip and the South Side are at opposite ends of the city, but it's no more than a 30-40 minute walk -- and a very nice one, right through the city center.
Good luck!
Grilling: Barbecue Beans
jackie,
I haven't made this recipe yet, but whenever I soak beans, I add an extra 2 inches of water on top of them. I've never seen anyone only cover them to the top, but I just figured with the long cook time, this recipe didn't need the "proper" soaking method.
Grilling: Barbecue Beans
OOPS! Wanted to tell "deeley" that he/she can purchase tomato paste in a tube to avoid the dreaded "partial can waste". Anchovy, onion, garlic, & pesto come packaged this way as well.
Grilling: Barbecue Beans
After reading this blog, it looks like there are maybe only 4 people who actually made these beans.............
So being the avid [as well as] old cook that I am, I have one question for all about these beans that NEVER SOFTENED!!!!!!!!
I followed the recipe to the letter with: "plastic container overnight in just enough cold water to submerge them completely". Was that actually correct? I baked them for 8 hr & they NEVER softened.
Was this recipe in error, or am I?
Grilling: Barbecue Beans
Made this this weekend - used a six ounce can of tomato paste (can't stand having to use 2/3 of a can) and used water instead of vegetable stock. Fantastic result - eaten in its entirety by the family. A winner of a recipe.
Grilling: Barbecue Beans
I made this recipe yesterday. Instead of using the water used to soak the beans, I used 2 cups beef bouillon, 1 cup water and 1/4 cup rum. Beans turned-out great. Actually, just the beans can be a meal.
Grilling: Barbecue Beans
Try these with a handfull of BBQed pulled pork--- Smoked of course and don't mince the onions, leave em in chunks!! Dave
Snapshots From Italy: Hammer Your Spears
"Sure, nearly anything tastes better with butter and parm, but I assure you it isn't the dairy products that shine forth in this preparation—it's the deepened, intense flavor of the asparagus themselves that steals the show."
When I read this, I was incredulous, but I tried the recipe anyway, and found that my incredulity was justified -- it tasted great, but by no means did the "deepened, intense flavor of the asparagus" steal the show. The awesome taste of butter and cheese stole the show, with the asparagus in a supporting role. I prefer simple high heat roasting (without the boiling or the butter/parm) if you really want to taste the asparagus.
Snapshots From Italy: Hammer Your Spears
Grilled with olive oil and smoked (grill) coarse salt is amazing.
If you're not careful, the asparagus can burn before it gets to the desired texture (whatever you prefer) so I zap the bunch for 60-90 seconds first.
Best gnocchi you've had in NYC?
Not what you're expecting to hear, but the best gnocchi I've had was the potato-almond gnocchi at the veg restaurant, Counter. It's an appetizer, but it's a generous portion and they are so light and fluffy and beautiful....
Best gnocchi you've had in NYC?
Gnocco on 10th street b/t A & B has affordable and excellent gnocchi topped with creamy buffalo mozzarella. It's from the same guy behind Perbacco so you know it's good. The Tartufata (mushrooms, truffle oil and speck) pizza is also incredible. It's also a great date spot thanks to the awesome garden in the back...
Check it out:
http://nycfoodguy.com/2008/08/28/gnocco-great-food-great-service-great-atmosphere/
Best gnocchi you've had in NYC?
I am a big fan of the East Village "homestyle Italian" spots (Frank, Supper, Max) and as far as gnocch, I really enjoyed Max best for plain mozz + red sauce gnocchi, and Il Bagatto for their spinach and gorgonzola gnocchi
Best gnocchi you've had in NYC?
Thanks all so much. I can't wait to try gnudi...
Best gnocchi you've had in NYC?
i prefer gnudi to gnocchi, in which case, mia dona. i wasn't a fan of the gnocchi at lupa
Yeah. Pittsburgh.
dave and andy's in oakland for delicious ice cream. i hear they've won a few awards, and they've got interesting flavors like cinnamon and pumpkin pie.
pamela's for breakfast -- the pancakes are a bit much by themselves, but get them with some fruit and they're to die for. in the past three years, i've only ever gotten the strawberry hot cakes. if you have less of a sweet tooth, ask for no brown sugar or whipped cream.
Yeah. Pittsburgh.
I moved to pittsburgh 2 years ago and as a vegetarian, haven't always had the most exciting choices when dining out. For the first time in a long time, my own (retched) cooking has been more exciting. I know I can't compare it to New York, but either I need vegetarian suggestions or the city has an need and opening for this corner of the market.
Anyway some friends dragged me out this week to a bar/lounge called the Firehouse for a cocktail and appetizers and I was very excited by my options on the menu. I wasn't stuck with grilled cheese, a salad, or a veggie patty. The menu was tapas style, but I would have to say some of the best food in the city ( and a beautiful, extensive wine list to boot).
Snapshots From Italy: Hammer Your Spears
My mom use to make it like this when we lived in Bensonhurst. It's the best.
Snapshots From Italy: Hammer Your Spears
I have had asparagus "hammered" and it's great.
Dennis Czigler
www.italytraveltours.biz
Snapshots From Italy: Hammer Your Spears
I won't "hammer" any vegetable and especially asparagus that for me, must be tender-crisp. Over-cooked asparagus is soft and shreds into long unappetizing lengths - very poor 'mouth feel'. Grilled asparagus aren't 'hammered' on my grill but just heated through and succulent with a glistening anointment of of olive oil. Over-cooking any vegetable is a sacrilege.
Bread Baking in a Dutch Oven
you can buy an all metal le creuset pot knob for about 8 bucks at bed bath and beyond or williams sonoma. i replaced the plastic knob on my rachael ray dutch oven just for baking bread.
Bread Baking in a Dutch Oven
I recently made Jim Lahey's (from the Sullivan Street Bakery in NYC) No Knead bread. (http://thecuttingedgeofordinary.blogspot.com/2008/04/this-is-yet-another-recipe-from-new.html). There's a few photos on my blog. It came out wonderful! Cripsy and delicious - the best bread I've made so far. I used a cast iron dutch oven to make mine.
Yeah. Pittsburgh.
@susquehanna, regarding Bourdain:
Yes, I was really frustrated too. I guess that it was to be expected, with a young crowd of line cooks. Though I probably wouldn't mind having a beer with Tony, that is for sure! I think that he was probably slightly amused but I'm sure he thought it was a little obnoxious and was being gracious. I also, was a little too shy - the girl next to me asked a question. Although, after I got home, I thought of the perfect question: "Was the photo shoot in My Last Supper your idea?" :)
Yeah. Pittsburgh.
Thanks for the recommendations, I hope we can find some of them.
Yeah. Pittsburgh.
@Susquehanna:
My husband and I were at the Bourdain lecture last night too. I was also seated in the second balcony, right in front of a group of restaurant folk who were so rowdy they made it hard to hear his responses during the Q&A. I think anyone who has read his books or watched NR fairly often has heard what he had to say before, though he certainly has his schtick down pat! We did enjoy the lecture despite the lame Q&A.
Yeah. Pittsburgh.
please, for the love of all that is holy, visit Uncle Sam's Subshop in Oakland (near Pitt campus). I lived in Pittsburgh for 5 years, and now live in Philly, and I have to say Uncle Sam's steak and their fries kick Philly's "authentic" variety to the curb.
Spice Island is also in Oakland, and has pretty good Burmese/Thai/Chinese food. Tip: skip the noodles and get a curry or the 5 spice chicken, very very good and you won't pay more than $10 for a big meal. Also extensive tea menu.
Southside (Carson St) is great, lots of energy and interesting people, and amazing restaurants. Perfect place for a night on the town.
Yeah. Pittsburgh.
@Littlebluesiren: I was at Bourdain's lecture. Up in the second balcony. Weren't you frustrated with the audience's lame questions? Nobody asked about projects he may be developing, Top Chef, his best frenemy Ruhlman, or what it's like being a new dad. Shyness kept me from the Q & A mike. Wish I wasn't that way.
Anyway, the Pgh line cook contingent was out in full force! Can you believe how they were begging the man to go out for drinks with them or to "come back to my restaurant"? Do you think he was genuinely amused with this -- 'cause he was laughing pretty hard -- or was he just smitten with how pathetic the quality of the Q & A had become? Maybe it's a common thing at his public appearances.
@anybody: Did anybody else go to Bourdain's Drue Heinz lecture?
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Would this work just as well in a slow-cooker / crockpot, do you feel? I would love to try these, but my smoker's generally filled-up with meat.