Scrambled eggs, plus one - as I call them. The 'plus one' can be snipped chives, a sprinkling of red pepper flakes, dollop of pesto, or a tiny knob of truffle butter. Elevates the whole thing into something really special.
So happy this is happening. Little Pepper in Flushing is good (need to try the College Point one) and Mister Hot Pot is next on the list.
Juicy pastrami on rye with pickles that make you pucker!
I'd make a 100-layer lasagne with layers of uni, razor clams, scallops and langoustines - the silky pasta would be the perfect foil for the briney seafood!
Agree, Ssam Bar does the best.
sbc930 - the ICE do a great walking tour of Astoria, the lady who runs it knows all the locals, and you get to try lots of different food and hear the stories behind them. They also do an Arthur Ave walking tour I'd like to try.
"Leaving behind nothing but half empty Cosmos and a faint aroma of leftover Magnolia cupcakes tinged with a hint of Buddakan kitchen" - brilliant. Magnolia survives, nay, expands, because of SATC.
I'm not sure why people do these tours, but there are a lot of cliched tourists out there. I think SATC will remain part of our pop culture for a while yet, and New York really was the fifth character in the show.
Love Chuko! The ramen is incredible - with the most perfectly cooked egg I've ever had!
I took a friend for dinner there a few years ago, and it was an unbelievable dining experience, albeit a little stuffy in the old setting. So thank you for this review, would love to try the less formal lounge.
I love the sound of Le Bernardin, Bar Basque and A Voce's canapés! I helped set up the event - looked like it would be amazing, so glad it turned out well!
Sitting in a nameless trattoria in Montepulciano too late in the afternoon, with a bowl of homemade pappardelle with a ragu made from a medley of local mushrooms. The luxury of simplicity...
LOVED the beef dog with truffle gruyere sauce and thought the baguette was a great touch! Agree, the fries have to be hot and fresh, but love that they're not fried. Saw lots of people ordering just the mac n cheese and based on your review will have to try it next time.
3 of us ate there 2 weeks ago, and it was brilliant. Pasta was perfect (I'm a pasta snob), the pork was some of the most delicious I've ever had, the branzino was succulent. The brussel sprouts with pancetta was insanely good. Staff were very friendly. Too full to try desserts. I'd go back to try the whole menu.
"I imagine most Asian, African, Middle Eastern and European kids brought different (likely better) foods. "
My high school (early-mid 90's) in Sydney was extremely multicultural (I think we had 70 different nationalities) and we all pretty much ate the same thing. If you brought it from home: ham, cheese or salad sandwich, with a small packet of chips. I only remember my friend from Hong Kong occassionally bringing leftover noodles, he usually had sambos too.
If you bought your lunch at the canteen, either a roll (ham/salad was always the most popular) or a pizza pocket. For recess we'd either buy choc chip muffins, a packet of chips or Sunny Boys.
We had a few cafes up the road from the school and we'd sneak out to them even though only Year 12s could, because the choices were brilliant: a French patisserie (still remember those palmiers), a mom-and-pop deli where we lived off fresh bologna rolls for $1.20, or a gorgeous pasta shop.
Love this Liza!
Great posts, thank SE, looking forward to more in the series.
To avoid the smokey house situation, could you roast the belacan in a wok/frypan over high heat for a minute instead, before using? I'm thinking that might not get as smokey as direct flame heat?
Thanks everyone. Jazzinx that's how I always felt, in Sydney (where I'm from) never having access to them, and now I'm living in Holland, they are a good price (4E a kilo) and I want to do something with them!
I think I'll roast them and try them in a soup!
Eggs + mushrooms = goodness.
I really do want a Herb Savor as I've found the glass-plastic bag trick doesn't work that well all the time.
Great post, please keep them coming! Who doesn't love a kitchen gadget?
That sounds wonderful - can't wait to try it! Thanks for posting.
Oh that is the best news ever! I have the biggest crush on Mark!
Wow, this is such a wonderful recipe. I love these 'simple' sauces where the flavours absolutely shine, and it's a perfect example of Mario Batali and how to sauce the pasta - so it just sticks to the spaghetti. The flour slurry is such a great idea, I thought it might make it floury but it really helped the sauce coat the pasta. I'll be trying that with other sauces. Thanks so much for posting - I have The Silver Spoon but have been guilty of flicking through it more than actually using it!