Using the dry mustard you have in your spice rack. ... WATCH THE VIDEO
Chowhound picks for the best food and drink at games across the country. READ MORE
And which should you seek out from a dealer? ... WATCH THE VIDEO
Since Salumeria Rosi opened late last year, most of the buzz has been about its salumi, as you might expect. It doesn’t disappoint. Cured and prepared meats from the Italian specialist Parmacotto—coppa (pork collar), pancetta (pork belly), guanciale (pork jowl), bresaola (dried beef), various kinds of prosciutto—are eliciting deep sighs and barnyard noises.
Rosi’s porchetta Toscana is pork loin seasoned with garlic and herbs, rolled in a layer of pork belly, then steamed and slow-roasted. On a meat platter or in a sandwich, it’s “porky deliciousness at its best,” declares MMRuth.
More recently, hounds have also been exploring dishes from the kitchen, overseen by Tuscan chef Cesare Casella (Maremma). Among these small plates—assaggi, or tastes, the menu calls them—pancia is a standout. This is pork belly cooked in its own fat with cicerchie beans, dandelion, and crispy skin. c oliver pronounces it perfect. She also loves the costina (spicy, slow-cooked spare rib) and trippa alla parmigiana (stewed honeycomb tripe), each “sumptuously, unctuously delicious.” guttergourmet goes for an exemplary traditional lasagne with pork-and-beef ragu and béchamel, and zucchini-pesto risotto topped with almonds (“summer in a bowl”).
Salumeria Rosi [Upper West Side]
283 Amsterdam Avenue (near W. 73rd Street), Manhattan
It depends on the method of preparation. ... WATCH THE VIDEO
Now it’s also on the map for Sichuan food. Metro Cafe’s chong qing chicken—called “dry sautéed chicken with three peppers” on the menu—is tremendous, mawaldman promises: “The mesmerizing waves of spice are perfectly done, without the sour aftertaste this dish sometimes gives.” This kitchen is not only cooking the best Sichuan in Brooklyn, he says, but even belongs in the conversation alongside citywide favorites like Spicy & Tasty in Flushing. noisejoke doesn’t go quite that far, but says mapo dofu and pork belly with leeks are also great.
Beyond Sichuan, hounds recommend Shanghai-style noodles, sautéed string beans and Chinese broccoli, and Japanese-style eel, part of a selection of street bites on skewers.
Metro Cafe [Sunset Park]
4924 Eighth Avenue (near 49th Street), Brooklyn
New York Chowhounds are disappointed but no longer surprised when they order Thai food done Thai style, then end up with sugary dishes short on spice. Wondee Siam, the founding link in a Manhattan minichain, is the rare Thai restaurant that will take you at your word if you ask for the real thing, reports Pan.
He requested authentic Thai food, not too sweet, and was rewarded with “possibly my best ever Thai meal in Manhattan.” Highlights included yum ta lay (seafood salad) with superfresh squid, scallops, and mussels, and pork with fresh turmeric and lemongrass sauce, recommended by the waiter. “Everything was sneaky spicy–moderate at first, but ended up buzzing our mouths,” Pan says. “Just an excellent meal, with delicious, balanced flavors.”
In addition to insisting on Thai-level seasoning, make a point of checking out the specialties on the plastic menu card on every table. MrsCommanderson singles out mieng ka na, a dried pork salad with chiles, peanut, shallots, lime, and more, which you can wrap in Chinese broccoli leaf: “It’s amazing!”
Wondee Siam [Hell’s Kitchen]
792 Ninth Avenue (between W. 52nd and 53rd streets), Manhattan
Board Link: Wondee Siam–What to order?
In his review of Mount Cabot Maple Syrup, MSN Delish writer Eric Steinman makes crystal clear what sets the real thing apart from Aunt Jemima. If you live in New England, this is old hat; if you hail from, for example, the desert Southwest, this might be a fun piece to read:
“Unlike many other maple syrups that are just plain sweet, this variety holds a warm herbal, almost mineral, quality that is unique without being too distinct to put off those maple syrup lovers that just want to sweeten up a dry pancake.”
Chowhounds, of course, have their own ideas about what constitutes the best maple syrup. I like Grade B myself. And oh, if you happen to have sugar maple trees in your yard, you can make your own syrup from their sap.