Egg, a Perfect Breakfast in Williamsburg
That sandwich you brought up is outstanding!
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The Ten Most Recent Comments By phillipjman
WTF Polenta?
I love polenta lasagna! It's always so satisfying. Layer cooked polenta, tomato sauce, and cheese in a oven safe dish and bake. You can add some sausage, onions and peppers to the sauce if you want to go over the top. I'm sure a google search can provide more specific recipes. It can be a little too heavy for the summer however.
Dear Slice: Can You Complete My Pizza Itinerary?
I'm a novice when it comes to NY pizza, moving here a year ago, but I'll throw out Nick's Pizza in Forest Hills (Queens). It's a bit of a trek from Midtown, but is one of my favorite pies thus far.
In Videos: Bobby Flay on 'Nightline'
Thanks for these videos (Nightline, late night talkshow segments, etc)! It is much easier to watch them while I read SE than trying to search for them on the internet.
Sandra Lee
I think she is awful. One of my main gripes, among many, is that she takes the semi homemade gimmick way too far. If I'm going to eat something pre-made that is fine, but it is ridiculous to add french onion soup mix to canned soup or vanilla extract to Betty Crocker prepared cake frosting. It just seems so unnecessary. Furthermore, don't we all know how to do this stuff, does a show really need to be devoted to it?
My girlfriend jokes that she wants to pitch a new show to Food Network called "Semi Fast Food," where she goes to a drive through and jazzes up some Big Macs, fries, and Filet o' Fish with ingredients at home. Sad thing is, FN would probably love it.
Ballpark Food: Home Runs and Strike Outs
The stadium mustard in Cleveland is the best mustard of all the ballparks!
Tacos and Tamales at Lupita Grocery in Astoria
I've been wondering where to get some Coke with real sugar...
The Next Food Network Star - are we watching?
This show is good in a train wreck sort of way. Giada laying the smackdown was a definite highlight. Unfortunately the FN wants people like these contestants as hosts instead of proven and seasoned chefs. Tushman's comments about being intimidated by a fancy chef were especially irritating.
Don't get me wrong, if they want to have hosts like these it is fine with me, but I wish that wasn't all they had. I DVR Molto Mario the one time it is on a week just because I want a different, non-30 minute, non-quick fix, non-semi homemade cooking show.
Flatiron Wasteland
Rickshaw Dumpling Bar on W. 23rd near Sixth Ave. Maybe not the most authentic dumplings in the city, but they are tasty, unique, and in your price range!
'New York' Magazine's Best Breakfast List Pretty Impressive But Not Perfect
I love the donuts at Peter Pan in Greenpoint, especially the glazed sour cream and any with coconut. After reading your description of the Sullivan Street bomboloni I'm hesitant to call them the best donuts in NY, but I think they may be the best "old-school" donuts in the city.
Responses to Comments by phillipjman
Egg, a Perfect Breakfast in Williamsburg
You have to try the biscuits -- they are so amazing! The grits are from Anson Mills and also out of this world. Definitely the kind of breakfast dreams are made of. Kind of makes me want to move back to Williamsburg.
Sandra Lee
Oh! And every time she uses a word beginning with "L" you have to BE the table scape and have someone llllliiight your shot on fire!
Sandra Lee
Come on ya'll. You are missing out on serious entertainment here. What you need to do is pretend that you are back in college and turn this viewing experience into a drinking game! Every time Sandra said "Nice" you have to drink. And each time she says "Super Simple" you have to drink twice. Talk about cocktail time! Whoo Hoo!
The Next Food Network Star - are we watching?
@chiffonade - Yup, chiff, 'tis true; Sandy was a judge. Methinks she finagled a spot on the panel to give herself credibility.
WTF Polenta?
I'm a polenta fan! I make polenta and spread it out on a jelly roll pan until it becomes firm. Using it as an appetizer during "happy hour", I use a small round cookie cutter to produce bite size pieces. The rounds can be topped with many things i.e. mushroom ragu sprinkled with romano cheese, goat cheese mixed with sundried tomatos etc. They are always a hit! In my opinion, polenta is a substitute for potatoes not pasta but I could be wrong! It's delicious any way you present it.
The Next Food Network Star - are we watching?
Can't believe Jennifer got the boot. I thought it would be Aaron. I was a tad annoyed by the little stunt he pulled, telling the judges that his son ran away before the comp started - lame and majorly manipulative. Brotha lost points with me at least. Nipa needed to go, how can you be a chef or cook and not want to handle fish?
WTF Polenta?
I had a really good polenta side dish in a Brazilian steakhouse/churrascaria. It was crunchy on the outside and soft on the inside, really good balance for a whole bunch of meat. I think they fried it. Here's a good recipe I found (not the same thing but similar):
Polenta with Goat Cheese and Pine Nuts
Ingredients
1 log pre-cooked polenta
1/2 log goat cheese
1 handful pine nuts, toasted
Oil for frying
Directions
Slice polenta into circles about 1/2-inch thick. Place in fry pan with oil and cook for about 30 minutes, turning once. Make sure both sides are brown and crispy. Plate slices and crumble goat cheese on top. Add pine nuts and serve.
Hillary
Chew on That
WTF Polenta?
@Madelyn - Polenta is kind of like tofu, in the sense that it doesn't have much intrinsic flavor and has to be fairly highly seasoned in order to be interesting. I've found it needs more salt and more cheese than I think it should in order to taste good...so, it's not surprising that your blue cheese polenta turned out well. You might try the mushroom ragu again but season the polenta with a LOT of freshly grated Parmesan or Romano.
WTF Polenta?
where i am from, when we eat cooked corn flour cream is as a sweet variety for breakfast... or on a cornbread or fritters. So polenta has never appealed a great deal to me. I tried making the solid kind with a mushroom ragu, but the results were so-so. I guess I did not season the polenta enough for my taste.
But I tried the other day a savory polenta version made with half-and-half and blue cheese that was AMAZING!!! I am planning on serving this for company soon...
Madelyn
KarmaFreeCooking
Egg, a Perfect Breakfast in Williamsburg
@prairie: Yeah. It did seem a bit hot in there.
@producestories: I found the service to be adequate, though once our communal bottle of water was tapped out, that was it. Would have been nice to get a refill on that.
@phillipjman: I think I'm going to have to go get that sandwich. Maybe a pre-work breakfast run ...
@lemons: Did you go on a weekday early?
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Location: Brooklyn, New York
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Favorite foods: It's hard for me to pick a favorite anything, but off the top of my head: chicken wings, salmon, mussels, bread, cheese, avocados, olives, polenta, black beans, dark chocolate, and pie.
Last bite on earth: Slice of bread with a piece of cheese or possibly an olive.