I am a cook at Saks Fifth in NYC. I cook for a living and photograph for fun but would love to be able combine the two.
I like using Stewed Lentils as a base for a "meaty" fish like Sea Bass as it makes it quite hearty.
@alclyp I stopped at The Magic Garden and cannot believe how many photos I took. Magical is a great word.
Thank you all I had such a good time. Will be sharing soon
I am sorry to have been so slow getting back but a long day in the kitchen
..Thank you all this is exactly the kind of info I wanted.. And the Eastern State Penitentiary is right up my alley (Mummy show not my thing)
Zagats is hoping The NY Post will run a story and give them a ton of publicity. A better question is, how relevant is Zagats?
ESPN zone is only in CA now.. Probably not the most suitable any how.
My response from last night never posted. I assume because I had put a link to my own blog, As you know I sent you an email with some links
For pub food I would recommend The Church on Jervis Street which is a converted church. Good food and great atmosphere.
And more upmarket One Pico on Molesworth Place.
I have to agree with The Winding Stair as a suggestion also
I believe if you do a search for "ring molds" you might find what you are looking for.
Alley's End is now called Suenos.
Are you thinking lunch or dinner? Unless you are willing to dine a little early I think noise levels might be a problem almost anywhere. Rosa Mexicana would top my list of current suggestions.
If I followed that rule I'd eat very little.
We tease my mother about what we were fed as kids. But the fact is Ireland was a much poorer country and ingredients were not readily available.
Even working in the hotel business there was nothing like the wonderful breadth of ingredients I found on my last trip.
I tend to use epicurious.
I should not admit this..
But for some really basic recipes (batters and the like)I do sometimes use it just so I can scale them up when I use larger quantities .
I consider myself to have a strong stomach but I actually found this story nauseating..
In my early days as an apprentice I slipped while carrying a large pan of piping hot soup.In an effort to correct I actually fell backwards and had some serious burns. I was only fifteen years old and my wonderful employer had a kitchen porter drop me off at the emergency room and leave me there...Oh happy memories LOL
This is fascinating. I never had any success with scallion pancakes and now have the scientific reason why.
Now this is something I really want to try. It would make a great side for many things.