I wonder if the "private club" thing is a liquor-license work-around. I don't know NYC rules on this, but in many places "fraternal organizations" (think Moose Lodge) have a different set of liquor license rules than traditional restaurant & bar establishments, and this classification of license is typically easier to get. The idea is only "members" of the organization can purchase alcohol on the premises.
I recommend a crank food mill over rubbing the roasted tomatoes through a sieve...
A friend of mine who spent a lot of time in China stayed at our place and left his Chinese green tea flavored toothpaste in our bathroom -- so I'm guessing they're just trying to market a flavor that is popular in Asia in the US. Green tea has many positive health connotations to US consumers so it's worth a shot since they probably already had the formula sitting around.
Reportedly, Mao never brushed his teeth, instead rinsing his mouth with tea. Perhaps this practice explains the popularity of this flavor in China?
Crispy in general though it really depends on the cut and the dish.
Yeah. For takeout (vs delivery) I've thought about trying to find some tupperware that approximates the size and shape of the typical lunch-time takeout I get.
In NYC, I've long thought that street vendors, delis, and takeout shops should create a standard set of reusable containers that they sell / exchange in lieue of all the plastic, aluminum and styrofoam.
A friend took me to La Nacional before they had a public restaurant at least 15 years ago and though he knew they required membership, we sauntered in anyway. At the time it was just a bar with some old guys hanging around drinking. I also think they have an excellent paella, better than what I had in Barcelona, not as good as Santander, and on a par with the paella made by a famous flamenco dancer in Sanlucar de Barremeda.
gosh, i wish i had had the money to eat great spanish food while in SPAIN itself...being "poor" (relatively), traveling, and alcohol all lessened my opportunities to really eat well.
mh330 and livetotravel, I don't claim to be a paella expert. Alex from Tia Pol certainly knows her way around Spanish food in a way very few people do,so if she regards Lolo's paella as authentic and delicious, that's good enough for me. In me experience Lolo's paella is incredibly delicious. Please go and taste for yourself if you can. As far as the "wait ten minutes remark" Lolo said it in a way that wasn't patronizing or condescending at all. I didn't convey his remark in the appropriate way. Frankly you have to wait five minutes to eat the paella, black rice, or the fideua because it arrives at your table in an insanely hot paella pan.
I'm with @mh330 here - would love to see a response
yes! i ate here just a few weeks ago with my family. it was excellent! i'm glad to see some exposure for it :)
@sstrudeau: You might be onto something. We had a place like that in Lawrence, Kansas, when I was going to college. You had to be a "member," or a guest of a member. Most students were members or knew someone who was, so the place never hurt for business.
I think the takeout companies need to look to more traditional forms of packaging from the far east. The use of sustainable local products such as bamboo leaves and stalks as well as banana leaves. These are perfectly functional for holding a huge range of food types and are entirely biodegadeable. Also in terms of urban composting, im fairly sure that i've seen window box composters on the internet before, the compost from which can then be used to help grow window box herbs to improve your cooking, its a win win situation.
We have a winner!
And it's ... PATTYCHO. Someone from Serious Eats will be contacting you shortly for shipping info.
Subscribe to our feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes, New York
Subscribe by email:
Website: http://sstrudeau.com
Location: Brooklyn, NY
About:
Favorite foods: bacon, cheese
Last bite on earth: