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rodalpho

A Hefty Pastrami Burger for a Hefty Price at Jeffrey's Grocery in the West Village

If it's a presentation issue, perhaps the solution is to look at pictures before posting them and correct colors so they aren't deceptive.

The second and third pictures look disgustingly _raw_. That's why you got comments, not because we have an anti-rare meat agenda(?!). The fourth looks fine, could be rare or medium-rare.

Alternatively, if the site doesn't have a photo editor for color correction, just say something like "this came out looking underdone in the picture but it was a perfect rare as ordered."

A Hefty Pastrami Burger for a Hefty Price at Jeffrey's Grocery in the West Village

That is not medium rare, or even rare. That right there looks like fridge-cold, raw, ground meat. From the cross-section it doesn't even appear to be seared, there's no grey line at all.

Nasty.

Reopened Sarge's is a Keeper of the Deli Flame

Actually Trycaviar's $10 flat fee includes the tip, so really there is no scenario where ordering from Sarge's on seamless makes any sense whatsoever.

Reopened Sarge's is a Keeper of the Deli Flame

No conspiracy here, I'm just saying they make a fine pastrami sandwich, and straying away from the basic pastrami sandwich and fries may have been a mistake on your part.

And by fine I mean several orders of magnitude better than a bodega sandwich, something that is recognizably a jewish deli pastrami sandwich. Nothing like Katz's, but Katz's doesn't deliver on Seamless.

Katz's does deliver on TryCaviar, but they charge a $10 delivery fee. Since Sarge's charges a 25% fee and has a $35 minimum, this means that Katz's is actually cheaper if you order over $40 of food, which... doesn't make a lot of sense for Sarge's value or quality proposition.

Reopened Sarge's is a Keeper of the Deli Flame

@Guy: I would order a pastrami sandwich, 2 extra pieces of rye bread, and an order of fries and get 2 meals out of it. Pastrami was way better than bodega meat. It is a real jewish deli, but you're right that it doesn't even try to compete with 2nd ave or Katz's.

It DOES deliver on Seamless, but... $35 minimum and 25% fee = no sale.

Reopened Sarge's is a Keeper of the Deli Flame

Sarge's is a pretty good jewish deli, and I was really happy to see them reopen last week. They never aspired to 2nd ave or Katz's levels, but they delivered on seamless, which makes up for a lot.

Unfortunately, after reopening they now have a $35 minimum AND charge a whopping 25% delivery fee on seamless, which is basically unacceptable. So they're way out of my rotation.

A $20 minimum and 0% fee would be reasonable.

What's the Most Expensive Meal You've Had in New York?

Service for me at Per Se (I have been twice) was cooler than the overt graciousness at a Danny Meyer restaurant and Eleven Madison Park, that's for sure. But I didn't feel snubbed either; service wasn't exceptional but certainly wasn't offensive. It felt comparable to many other high-end restaurants like WD50, Alinea, Marea, etc. Maybe you went at a bad night?

You're right that none of the food was served hot, but I didn't find that at all offputting.

What's the Most Expensive Meal You've Had in New York?

Robert's steakhouse. Took a bunch of clients out. Food was a couple hundred bucks and wine+drinks a couple thousand... and the equivalent of several recent model cars went to the dancers.

If you're talking a dinner I paid for myself, tasting at Per Se.

Where Do You Take Out of Towners in New York?

@Graham: Go! Go! Curry! is a great call-out. I'm going to add it to my list!

Where Do You Take Out of Towners in New York?

Off the top of my head:

Pearl Oyster Bar
Marea
Katz's
Motorino
Great NY Noodletown
Kang Suh
Eataly

How to Find and Order Great Pizza in New York

Very good point about Patsy's. There are a couple in Manhattan and they're terrible. The crust is hard as cardboard.

The new Joe's pizza on 14th street is excellent, same as the original.

I'm sure we all came across that "best coffee near each subway stop map" last week. Would be pretty sweet if someone did the same thing for staples like pizza, chinese, egg on a roll, sushi, etc.

Would You Pay a $10 Fee for Delivery?

Caviar makes perfect sense here in NYC too. It's a terrible deal if you're ordering for yourself only, of course, but when you get a bunch of people in the office to order it works great. Also excellent for client visits, nothing like presenting a bunch of Katz's pastrami sandwiches.

Excellent service too, works really well. I like the delivery tracking.

Mexico City-Style La Palapa Offers Mostly Hits, With Some Misses

Yeah, 2 stars is about right. La Palapa was fine when it opened but curiously bland and flavorless now.

My favorite reasonably priced downtime non-celebration mexican is Mole down on houston and 1st ave. I searched to see if SE had a review already, but it's kinda hard to search for "mole".

Why I Took My European Boyfriend to a New Jersey Chinese Buffet

Oh they watched me much too closely for that. They would have loved to toss me out for just cause.

Why I Took My European Boyfriend to a New Jersey Chinese Buffet

Back when I was unemployed, I used to patronize a Chinese buffet in Northern Virginia called "So Good".

Set the scene, a grey tuesday, 1999. I would wake up around 10, 11AM, not shower, smoke a couple cigarettes and drink diet coke to open my eyes, then take a good book and hit the So Good around 11:30AM or so.

When I walked in, the Chinese owners would hiss at me, and make the sign of the evil eye.

So basically I would read my book and chill out at the buffet all damn day, grazing every 45 minutes or so. I always sat in the same seat, with a clear view of the kitchen doors, so I could quickly mobilize when they took out the king crab legs.

They tried to time the king crab legs to my bathroom breaks. It became a game, between us, a test of wills.

The Chinese proprietors loved to spit in my food. Back when I started going, they would bring me plates of "specials from the kitchen". I soon learned to decline. The buffet, of course, was safe. They wouldn't poison everybody, right?

I'd stay there until 5 or 6PM, then leave to go watch a movie at the theater nearby.

As I would walk out, they would comment loudly in Chinese. I am not fluent, but I imagine it covered my many failings as a man, as a human being, my lack of hygiene, my pathos. But hey, I just ate all day for $7.99. Screw 'em.

Steakcraft: Ristorante Morini's Fiorentina for Two

Yeah, I don't think the DoH would look kindly on that sort of thing.

Steakcraft: Ristorante Morini's Fiorentina for Two

Sure, if you don't mind the center of your $75 steak being 37 degrees Fahrenheit. Searing meat with convection (hot pan/grill, not broiler) at high heat takes 60-90 seconds per side. The center won't come up to appetizing temperature unless you use a pretty thin cut of meat.

Steakcraft: Ristorante Morini's Fiorentina for Two

Jeff, you sous-vide to bring the meat to temp, then quickly sear over high heat for maillard flavor. This reduces the grey overcooked meat to nearly nothing.

Steakcraft: Ristorante Morini's Fiorentina for Two

I agree, not sure why you would marinate an expensive dry aged steak, particularly for such an extended period of time.

It's interesting they chose not to sous vide. From what I've seen from my own playing around, my guess is the problem is that sous vide steak texture is compromised when you leave it for extended periods of time, and it would take waaaaay too long to sous vide to order. So if you sous vide you end up wasting extra product when unsold. You can't just leave it in the bath all day. So these guys chose sear+oven instead-- the second best way to make a steak.

The Best Baguette in NYC, 2013 Edition

I haven't had the Orwasher's baguette, although I do swear by their onion rye. I actually stopped by 2 weeks ago pre-thanksgiving to get some rye bread, and picked up an amazing baguette at Maison Kayser a couple blocks down, which I immediately consumed with nothing but butter and salt.

I guess I'll save a stop next time and get everything at Orwasher's!

Raffetto's is Your Century-Old Fresh Pasta Destination

I used to work one block to the east, and stopped by all the time on my walk home. Their ravioli is gorgeous, the pasta delicate and soft. I typically would boil them for 2 minutes then drop into a pan with brown butter and sage. It's all they need. Sadly now I work elsewhere and don't get back as often as I'd like.

Anyway, Rafetto's makes some of the best fresh ravioli in the city, right up there with Russo's. You know, the little shop next to Venerio's? Also great.

Steakcraft: Watch Alex Guarnaschelli Cook a 40-Ounce Rib Steak at Butter Midtown

@Foodmuppet: Nick (the author) always orders his steak black and blue. That's why it's, well, raw in the middle. He likes it that way.

The grey line around the exterior is quite thin. You couldn't do much better without sous vide.

The untrimmed age is really unusual, I agree, but I wouldn't assume it's inedible without trying it first. This is by far the most bizarre component of the article.

And finally, pepper doesn't get acrid when heated-- if it was actually burned you'd be right, but this product is much less carbonized than most steakhouse steaks. I'd have to taste it to make that determination.

Steakcraft: Watch Alex Guarnaschelli Cook a 40-Ounce Rib Steak at Butter Midtown

Wow, 40 days aged and she doesn't trim the age off the side? I've never even HEARD of such a thing. It must taste seriously funky! Definitely on my bucket list.

Also, very happy to see another venue treating high quality product right, searing and roasting to temp, not carbonizing into charcoal in one of those steakhouse salamanders.

Taquitoria is the Rare Gimmick That Gets it Right

I tried this place last week for the first time with that trycaviar free delivery deal thing.

The beef taquitos were great, lots of texture and flavor, chewy filling. Good stuff. Unfortunately the chicken was bland and might as well have been tofu. Pork didn't stand out either. I didn't try the vegetarian.

Everything was well prepared, obviously freshly fried, and the shells were not stale. These aren't frozen costco taquitos. (Although I do love those!)

Anyway, every flavor other than beef was bland and didn't stand up to the toppings, salsas, and cheese. They should really offer chorizo taquitos. Chorizo would stand out for sure.

Or even better, they could offer a choice between red and green chorizo! Very different flavors, and immediately distinguishable via color. Rick Bayless has a great green chorizo recipe on his website. Tasty stuff.

Steakcraft: The Ultra-Premium Steaks of Le Cirque

Thanks Nick. That's what I expected, honestly.

Regarding the timing.

When I'm cooking a 1.5" thick steak at home, I sear one side on the stovetop in a ripping hot pan for 2.5 minutes, flip it, then put it in a 400F oven for 7.5 minutes, rest for 5 minutes, and it comes out what I call pleasingly medium rare, around 120F, the interior light red in color. My oven is properly calibrated.

It sounds like Le Cirque is essentially doing the same thing, except it's in a slightly slower oven for a full third less time. I would expect that to come out super rare, black and blue, which is of course how Nick likes it.

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