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Korean Vegan food in Queens

I know of no vegan Korean in Queens, however there is one in NYC. Hangawi is an excellent restaurant, just wear clean socks as they are traditional and shows come off at the door.

www.hangawirestaurant.com

Feb 03, 2012
rosenn in Outer Boroughs

Just wondering... Old NYC Restaurants

Le Perigord is still around and I think I heard somewhere that Andre Bouterin was back at the helm in the kitchen.

Sad to hear about the passing of La Cote Basque. I had an incredible meal there once. Same thing for Lutece. I was really sad about the passing of Ducasse at the Essex House- not an oldie, but we had a meal there than really can't be equalled. Such brilliance proved to be unsustainable.

Oct 12, 2009
rosenn in Manhattan

carnivore sized prime rib

If you are able to head eastward, in Roslyn on Long Island is a place called Bryant and Cooper. Their prime rib is enormous, and universally the best I've ever had. When you reserve a table, its a smart move to reserve as many cuts of Prime Rib as you intend to order, because they will run out (unless you're going ridiculously early). B&C is overall the best Steakhouse I've ever been to (best selection of cuts, best fish for appetizers or non-steakers, best crab cake, service, etc.), although I still think it's #2 when I'm in the mood for porterhouse.

Oct 12, 2009
rosenn in Manhattan

Recipes You've Never Heard of Outside Your Family

This is such a great thread. My grandmother's 'Cheese and Crackers'.

Take saltines, and spread a thin layer of Farmer's Cheese between them. Dip the little sandwiches in beaten egg, and fry, flipping to get both sides golden.

Work-intensive but a wonderful appetizer/finger food. delicious.

Oct 11, 2009
rosenn in Home Cooking

The Basics: How to Make a Philly Cheesesteak

As a Philly boy, born and bred, who's body weight was made up entirely from these sandwiches for many years, my two cents: I would respectfully disagree on those who give 'absolutes' about a Philly Cheese Steak.

1. All food is a matter of taste, and if you like green peppers (as my grandmother did, not my preference, but she put them in and they were the best steaks ever, I think she sprinkled crack in them), or mushrooms, then that's perfectly fine, although I don't know of places that offer them (hot peppers are usually offered at the counters). My wife likes Mushrooms. I can't get her to see that they are almost universally those sliced button shrooms that come wet from a can, but she likes them anyway.

2. Whiz isn't gross, it's just a processed cheese that melts very smoothly and has a nice taste, like a sauce version of velveta. Cheese itself is a processed food made of Milk. Both are made by humans and do not occur in nature. If you like Whiz, as do most Philadelphians, then good for you. If not, try Provolone, or American, or consider a Pizza Steak, which is an entirely different entity, but good in its own right. Just please don't dis my Whiz peeps. It is the true authentic, like it or not. If you wish to dis something, pick on scrapple.

3. My real preference, when the steak is very good (like at Steve's (Prince of Steaks, in my opinion he's the Emperor) or Dalessandros, or Jim's (haven't tried Ricks yet, but I will my next trip home, looks very promising)), is for NO cheese. Heretical? Nope. My preferred order is for this sandwich "Plain Steak, double meat, double onions." I encourage you to try it, and not be intimidated by those who insist that you MUST have cheese. Pasquale put meat on roll, and the cheese came much later. I get cheese only at average places.

4. Korean grocery stores like H-mart sell packaged thinly sliced ribeye which is ideal for making the sandwiches at home. That's what I get when I make them. Now that I know this, my at-home steaks are excellent. I would suggest that the beef bullion added to the onions, would only be necessary if the meat were not all that it could be. The above instructions are accurate from the perspective of keeping the onions and the meat separate. Again, purely a matter of taste, but they're prepared separately because not everyone likes 'with', like my bro who's a 'plain steak, sauce, no onions.' Sauce? Yes, some people like tomato sauce on their steaks. I don't get it either, but it's taste, not trigonometry.

5. Just for fun, I'll add my own 'wrong' to the ordering of steaks. My mother was once getting steaks at Jims with a colleague from work. He proceeded to order a milk to go with it, and she snapped back "No he won't, he'll have a coke." I have to agree with her. Milk is wonderful with Oreos, and a variety of other things, but a Philly Steak Sandwich isn't one of them.

6. Chicken steaks aren't wrong. They're good. They're just not 'as good'.

Now I must stop, getting too hungry. I'm in Iraq right now and I follow these boards to keep in touch with all the foods I miss so much. I do love the Chowhound community.

Oct 10, 2009
rosenn in Features

First Timer --Korean BBQ.. suggestions?

Everyone has made some good points. Things I would add:

1. It's always nice to start a Korean meal with some appetizers, in addition to the Panchan, and I like to get either a scallion pancake (pajun), or fried dumplings (mandoo). They are a really nice start to the meal

2. It is true, you will need to get two orders of whatever meat you choose, in order to use the table cooking. I would further add my endorsement to the Kalbi lovers. Most restaurants even have two choices of Kalbi, and I would suggest getting their 'special' Kalbi. There will be some pieces with actual bone attached, you can ask them to take them into the kitchen and grill them for you, as it's not good form to do those specific pieces at the table (they smoke too much).

3. If you have 3 or more people, it's nice to get another dish to go with the barbecue. We usually order either a Soon dubu chigae (spicy seafood soup with soft tofu; make sure they bring you a raw egg to add to it, hot soup cooks it and it thickens it), or a Dol Sot Bi Bim Bap (deconstructed fried rice dish served in piping hot stone bowl; add spicy bean paste (gochu chang) and then mix to combine all the elements. We usually eat the whole meal family style, so having one or two of these dishes is a nice 'side dish' to go with the meat.

4. If you've got some people who don't like the marinated meat, an excellent choice is either Deung Shim (rib-eye, un marinated) or Chadol bagi (thinly sliced brisket). The Chadol is accompanied by a dipping sauce - each person should get a tiny dish with a mix of sesame oil and salt; perfect accompaniment.

5. A personal favorite: Hyae mit. this is beef tongue, raw and thinly sliced, and then cooked on the grill. Gets the same dipping sauce as Chadol. Just fabulous. Plus, great shock value for the squeamish.

6. In the city we prefer Kum Gang San (best Panchan), it is a wonderful restaurant and my in-laws (I'm only Korean by marriage) prefer it best. I myself am rather partial to Won Jo. I think it's the best place in the city for Kalbi. If you're into other dishes (like if you're a tripe junkie), you may have other preferences. Like for oxtail soup, the king is clearly Gam Mee Ok. But moreso than Western style restaurants, there are many things that go into your experience. A responsive wait person who is attentive to your grill is important. A generous selection of Panchan as well. Some restaurants give you little extra dishes, always a nice touch. There is a place on Long Island where we live, blanking on the name right now, but they usually give us a little jook that is delightful, as well as a savoury egg custard dish which is another favorite.

7. Almost forgot - my wife and inlaws prefer white rice, but I prefer Okok bap or Jako bap. This is a mix of various rices and beans, and I ask for it in lieu of a white rice bowl to accompany my meal.

8. They bring with the meat a little plate of green chile peppers and raw garlics. you can grill them with the meat (beware of them falling into the fire), or have them make a little foil dish and you can cook them in there. I prefer them both cooked, and eat them with the meat. nice combo.

I hope this helps and that you have a wonderful first experience with this extraordinary cuisine.

Oct 10, 2009
rosenn in Manhattan

Korean places in Queens

Question: Does anyone know a restaurant that specializes in Dak Kalbi, like 1.5 Chicken BBQ used to? They are out of business now, correct? I've got a huge hankering for that spicy chicken grilled up with deok, onion, and tons of gochuchang.

best queens bbq: San Soo Kap San (the original, not the one one Northern)
best overall: Kum Gang San; they do it all so well, especially Kalbi Jim

Korean in the City is just as good, not better, but there I prefer Won Jo. That place is fabulous. The city does have some special places though, like Gam Mee Ok, for ox-tail soup, or that all vegetarian place that's 'interesting', but does nothing for carnivores.

Sep 21, 2009
rosenn in Outer Boroughs

Upscale restaurants of Queens

I have to agree with the last 2 posters: La Baraka, and Il Toscano are two excellent restaurants in Queens, and they qualify as upscale. While it is true that there are no Per Se/Ducasse/Jean Georges/Daniel style places in Queens, there are some fabulous high-end restaurants that do exceptional cooking and provide service to match. Many are listed in all of your replies. La Baraka is a very cozy little place that does French/North African, and has an excellent Cous Cous Royale. Il Toscano is far from a traditional Italian restaurant, universally has a delicious seared Foie Gras appetizer with some interesting complimentary sauce, and I highly recommend getting their signature lobster dish, which is not on the menu.

Any other places I should be seeking out?

Sep 21, 2009
rosenn in Outer Boroughs

Prime rib

Have had prime rib in the city, and my best so far is Smith and Wollensky, but haven't had Keens and I hear good things. If you could possibly swing a trip out to Long Island, Bryant and Cooper (they have a website), their prime rib is the best I've ever had, none withstanding. Fred Flintstone large, perfectly cooked, but you must reserve on the phone when you book your reservation or most likely none will be available.

Sep 14, 2009
rosenn in Manhattan

Lunch ideas near Philly airport

Everything is 20 - 25 minutes when it's in the planning stages. When the rubber hits the road, you get stuck in traffic, the train is late, there's a problem on the tracks, the cab driver is stuck on the phone with his divorce attorney, you name it.

As a Philly boy born and bred, I would not leave the airport for a 3.5 hour window. You could get some tasty treats - Roast Beef at Nicks at 20th and Jackson, Cheese Steaks at any number of special places, etc. But to me, it's not enough time for a stress free lunch. Suggest you leave it for when you're visiting Philly. If you have no intent ever to come back, and have heart set on this, I would do the train recommendation for the reading terminal market. That gives you variety and local flavor, without risking a poor recommendation.

Sep 14, 2009
rosenn in Pennsylvania

Decent seafood restaurant?

Is Maestro S.V.P. still around? It was very good for seafood.

Sep 12, 2009
rosenn in Quebec (inc. Montreal)

Trying to find high-end drip coffeemaker in Montreal, no luck

I would recommend Capresso. After drooling over one at a friend's house as I savored an exceptional cup of coffee, my wife bought me a Capresso machine with built-in grinder. It makes the best drip coffee I've ever had. They make models without the grinder, and models that brew directly into a thermal carafe. I think they have an online store. www.capresso.com

good luck.

Sep 12, 2009
rosenn in Quebec (inc. Montreal)

Rib 'n Reef (Decarie)

I have always had great experiences at RnR, and there are several reasons why it's my favorite for beef in Montreal.

1. Very easy to park
2.. Service is excellent - they have always been very nice to us.
3. Lobster Bisque - I love it there.
4. Prime Rib - Best in Montreal, IMHO. I honestly cannot remember ordering a steak there though.
5. Hot desserts - Cherries Jubilee. My wife's favorite.
6. Very pleasant atmosphere. QdC is totally different, and much more of a see-and-be-seen place. In RnR, I can hear myself think, and I can hear what my wife is saying.

I have eaten at QdC twice, and both times they didn't cook my steak correctly - I like a true medium rare, but they erred on the rare side. Better than overcooking, but at those prices I expect perfection. I've never had Peter Luger's miss the mark on doneness.

Rib n' Reef has fond memories for me, many nice meals with my wife. A warm inviting place on those cold Montreal nights.

Sep 12, 2009
rosenn in Quebec (inc. Montreal)