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Condiments hate them or love them?
Definitely love them, but the condiment should never overpower the rest of the dish, particularly if its something interesting. Use moderation or serve it on the side. I particularly like a good salsa, with just a small dab of mayo on any type of burger.
What mysterious smell would you like to waft through New York?
Fois Gras sauteed in madeira wine.
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Recent Comments | Response to Comments
When it's hot. . .
Cold fruit soups, preferably with berries.
Condiments hate them or love them?
Definitely love them, but the condiment should never overpower the rest of the dish, particularly if its something interesting. Use moderation or serve it on the side. I particularly like a good salsa, with just a small dab of mayo on any type of burger.
What mysterious smell would you like to waft through New York?
Fois Gras sauteed in madeira wine.
Crusts: Way or No Way?
I live outside NYC now, and I've never appreciated great bread, with crust, more than I do now. Here on the mainland, they don't seem to feel that a hard crust is a positive attribute. Almost all breads and rolls are as soft as sponges, and it drives me absolutely crazy. Try eating a hero sandwich or, excuse me, a sub, that's served on a soft roll! In any case, quality bread is something to be treasured and, yes, it has a real crust on it, which is certainly meant to be eaten.
Old New York: Bygone Restaurants
the Balkan-Armenian Restaurant on East 30th Street.
Smokey's (the original on Ninth Avenue, not the two lesser versions), which introduced NYC to slow-cooked barbecue).
I LOOOVE GUY FIERI
Have you ever considered that you may suffer from a poor self-image? You deserve nice things, too, just like other people. And you deserve a lot better than a Neanderthal like Guy Fieri. You can be helped.
Glenny's American Fries, Ketchup Flavor
Herr's makes a potato chip that claims to use real Heinz ketchup in the flavoring, making it an all-Pennsylvania product, I guess. While it doesn't taste horrible, the bag sure did seem to last a long time, if you know what I mean. Glenny's American Fries sounds awful, though.
A 13 Shot Venti Soy Hazelnut Vanilla Cinnamon White Mocha With Extra White Mocha and Caramel
Hey! That's my regular drink at Starbucks!
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Green River Barbecue, Saluda, NC!
Fish-Flavored Fish
Although, this stuff might go well on Soylent Green. Worth a try.
School lunches - A walk down memory lane
Fish sticks and spaghetti? What was up with that?
Did Leah Chase Do the Right Thing? Cast Your Vote Here!
As angry as I am at the Bush Administration at their ongoing failure to help the people (as opposed to the businesses) of New Orleans, I believe that Ms. Chase did the right thing here. She is not a politician, she runs a business, a restaurant that offers fine dining to all. To expect her to endanger the future of her establishment to make a political statement is unfair. What would be appropriate, however, would be for others to point out the irony of the Bush visit, with Ms. Chase in her trailer, tens of thousands of New Orleans residents displaced from their homes, and violent crime ubchecked in the streets of the city. Ms. Chase's graciousness in the face of these realities should be commended, not condemned.
NYC Mac and Cheese Porn
I feel so cheap and dirty after looking at the pictures. Hungry, too.
Where's everybody from?
Western North Carolina, after 48 years in New York. No lookin' back, either. We have a Fresh Market store here, the same chain where you've seen the Top Chef contestants shopping, so I didn't feel completely cut-off from high-quality foods. And there's a Whole Foods clone called Earth Fare nearby.
Walking into the Grocery..wanting a cheap bottle of wine...
I've always liked Chateau Greysac, a Medoc Bordeaux that goes well with beef or pork without overpowering it. It's a blend, so it's not too complicated, so it's not likely to run away with the meal. Under $20.
Andrea Strong's Response to 'Top Chef' Viewers
Andrea just learned one of the sad realities of the web. By makiing yourself visible you've made yourself a target. And there's nothing like a little envy to make things worse. The hostility expereinced in the last week or so by both Andrea and RG (I can still call her that, right?) is just good old-fashioned jealousy.
What do you eat when the lights go out?
For the big blackout four years ago I had almost no suitable food in my apartment, due to my lazy approach to food shopping in the summertime (one day at a time). Really the only appropriate and edible thing were those really good but hard-as-a-rock pretzels from the Greenmarket, and warm one-gallon jugs of Poland Spring. That's all I had for the 27 hours we were without power in my neighborhood. Needless to say, I won't make that mistake again. Even though I live elsewhere now, I always have plenty of crackers and cereal, nuts, Vitamin water, those cheap peanut butter and cheese crackers. They also sell those pre-mixed tuna salad and cracker snack packs, which ae okay and last forever.
Food Bloggers: Going Legit(?) and Entering the Mainstream
I certainly don't prretend to know whether RG can pull this off, but it should be fun to watch. She's a decent enough writer, and she has, IMHO, enough knowledge about food to do the job. Whether she understands that her role has changed now that she works for the DN is another question, as is whether she is already fatally compromised as a critic because of her visibility and her professional relationships with many chefs and dining establishments. I think its an interesting experiment and I hope she can bring a meaningful new approach to food writing. Certainly the ruse of the surprise visit from the unknown or disguised critic has become a tired cliche (c.f., the woman with the big droopy hat and the oversized sunglasses. Hi, Gael.).
If you could create a hybrid fruit or vege what would it be?
Garnion, or Onlic (garlic and onion)
The Future of the Jewish Deli
Seyo, people were offering similar laments 20, 50, even 100 years ago. The nature of NYC is that it is always changing. Unlike London or Paris, it does not treasure its connections to the past. And in the "good old days" that people always seek there was a lot of suffering and deprivation. Rent control and stabilization slowed the rate of change in from the Seventies to the Nineties, but once they began to disappear it was only a matter of time. And I really hope you're being facetious in wishing for an economic depression or a crime wave. People suffer and die in those situations. The New York you're longing for, the one in which I lived most of my life, is gone.
What if Local Isn't Tastier?
Our Farmers' Market in Hendersonville actually closed for good last year. Unfortunately, here and elsewhere, unchecked development will continue to force changes in agriculture, as more family farms will disappear and with them our choices will be narrowed and quality will suffer. After having lived 26 years in NYC and experienced the relative magic of the Greenmarkets and the arrival of more responsbile supermarkets like Whole Foods, I will be royally pissed if I will soon be forced to eat supermarket produce that's shipped in from 500 miles away. I want corn and berries that were picked within the last 24 hours, and I want to eat heirloom tomatoes that taste even better than the way I remember them. That's the reason to support local growers, to ensure that our array of choices remains in the forseeable future.
Which Plain Potato Chip Rules? What's Your Favorite?
Martin's Kettle cook potato chips are thick and good.
When it's hot. . .
Tacos are always good, especially when they're really spicy (helps you sweat, which helps cool you off).
When it's hot. . .
all of these posts provide awesome ideas!!! thank you!
When it's hot. . .
@dhorst - Cucumber addict here too:
I slice them and top them with this Bad Reichenhaller Kräuter Salz mit Folsäure; it's really just a seasoning salt I think with various herbage; it's super versatile for all salads too. It just has to be refrigerated after it's been opened (for some reason);
100-cheers for ICE COLD beer! There's really nothing I crave MORE when it's hot out.
I eat raw veggies all the time all-year round but I get an extra-hinkling (sp?) for them in our very very very short summer.
This year I've found it EXTREMELY strange that I've been craving soda-fizziness... I usually avoid all sodas alltogether. At first I thought I was pregnant or something! It must be the weather...
When it's hot. . .
mostly beer.... although a gin and tonic is not out of the question. The eating part?! Oh, well there is a lime in a G & T plus it's good for fending off scurvy! As for beer I just count on the carbs to be life sustaining.
When it's hot. . .
Fresh fresh melon with proscuito, stone fruits (peaches, plums), anything you can cook on a grill and anything from the ocean. Pies and icebox cake. Simple food, nothing fussy or long cooked (except maybe ribs and BBQ)
When it's hot. . .
Lots of fruit, grilled food (anything that can be grilled), flavored teas, vegetarian pastas.
When it's hot. . .
Anything that can be grilled... which is basically anything. I particularly crave spicy food, like meat with a spicy rub, to be accompanied by a cold salad. Lots and lots of asian style slaw (rice wine vinegar, lime juice, ginger, garlic, scallions, fish sauce over shredded cabbage, snow peas, bean sprouts, etc.
Of course, to be followed by ice cream@!
When it's hot. . .
When it's hot, I have lots of raw vegetables (chiogga beets with lemon juice and mint, carrot salad/dressing) and of course, I'll use any excuse to make sorbet (mmm mango).
Old New York: Bygone Restaurants
The Pink Tea Cup still there, the last time I looked. Side of fried chicken with your pancakes?
Old New York: Bygone Restaurants
I recall '60s-era Village soul food: Pink Teacup (everything with bacon, I seem to remember) on West Side; Princess Pamela's (briefly) pretty far east, perhaps on 10th Street..
And then there was: The Paradox, for your brown-rice-and-seaweed fix.
Which Plain Potato Chip Rules? What's Your Favorite?
Downeys Potato Chips are "The Best You Never Had".
When I start eating them, I can't put the bag down. They have a taste like no other potato chips.
Cannibalism
sign me up. i've been waiting to taste me some good people meats
Cannibalism
human...its okay as long as you mix it with your mashed potatos and vegies
Cannibalism
I'm thinking it'd be a great way for child molesters and cop killers to pay their debt to society. Plus, it would solve that whole "overcrowded prison" quandry.
Cannibalism
So, here's the thing about people eating folks who have died to survive. Wouldn't the meat be diseased or not good to eat? Like, if cow died of natural causes, we would say it is not fit to eat. I guess in a survival situation its a risky venture no matter what--either you ate someone who died and risk death through disease or you have certain death through starvation.
Unless, of course, the survivor died FROM the accident, or something. Like in a plane crash. I dunno.
Cannibalism
yikes, no - especially anything with crispy skin, the smell would be impossible to tolerate ... think that would trigger some genetically-based nausia with me, let alone the horrific thought of all this
Cannibalism
I hear with the recession..that human meat will be the next big trend on menus.
Cannibalism
Another thing that totally grosses me out is the idea of meat grown in labs or factories. Or really, anything manufactured like that. Quorn for example makes me queasy just to think about. So definitely no lab-grown synthetic human meat.
Cannibalism
I'm too meat squeamish to try any new meat - I've drawn the line at chicken, beef & pork. No bunnies or deers or elk or anything. So, unless I was starving and had no other choice, no I wouldn't try human meat.
Cannibalism
What an interesting thread. I would not try human meat out of curiousity, but nor would I try dog or cat meat. I'm sure that if I was starving to death, I would eat it though. I wouldn't try a human-flavored Spam-like product basically because I don't eat that kind of ultra-prepared food regardless of flavoring. Plus, how would I know how accurate their flavor was? Regarding habitual cannibalism, see "kuru," a mad-cow-like disease prevalent among a Fore tribe of Papua New Guinea, which practices ritual cannibalism.
Cannibalism
My wife and I have had many conversations about eating our dog in a worst case scenario.
We both think she would taste like mutton.
I have dibbs on the cheeks!
Cannibalism
The problem with Soylent Green, is once you know the secret, it's a really boring movie.
Cannibalism
overw8@ - that's one of my favorite movies of all time... i don't think it's so far fetched..... i remember edward g robinson showing pictures of apples and deer ....
Cannibalism
I'm surprised no one's mentioned Sweeney Todd yet... ("with the price of meat what it is when you get it, if you get it...").
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Cold fruit soups, preferably with berries.