Psst... We're working on the next generation of Chowhound! View >

NotSoGoodEats's Profile

Title Last Reply

Eggplant Curry with Lemongrass and Coconut Milk

Jul 31, 2015
NotSoGoodEats in Recipes

Kozel and Becherovka anywhere in the NYC metropolitan area?/

Hey Justin,

Any luck finding the Kozel? I just got back from Prague and that beer was delicious! I looked around a bit and found a couple of places with some of the less-popular Czech beers (i.e., not Pilsner Urquell). No luck on the Kozel though.

May 31, 2011
NotSoGoodEats in Outer Boroughs

Satay Junction - West Village

FWIW, I've eaten there twice and I think it's pretty edible. The owners were friendly and I definitely didn't consider the portions to be small (I'm a 200 pound guy). Good indonesian food in manhattan is tough to find for some reason. I've definitely been to better places, but they were in jakarta and amsterdam so I'm not going back to them any time soon. If you're in the city and have a hankering for indonesian food, I think you'll find it satisfying but not mind-blowing. I wouldn't make a trip from Massachusetts just for it though.

Apr 20, 2011
NotSoGoodEats in Manhattan

yatagan shut down, any good alternatives?

Looks like yatagan (shawarma place in the village) got shut down for health code violations. It was my favorite shawarma place in the city...that huge spit meant you only got crispy meat in your sandwiches. Anyone have suggestions on another good shawarma place? I'm not a huge Mamoun's fan for their meat, though their falafel's pretty decent.

Yatagan Kebab House
104 MacDougal St, New York, NY 10012

Mamoun's Falafel
119 MacDougal St, New York, NY 10012

Mar 21, 2011
NotSoGoodEats in Manhattan

Best Lobster Rolls in NYC

I agree with Miss Rennie, avoid the lobster rolls at Mermaid Inn if at all possible. The oysters there were good though. My only other data point is Mary's Fish Camp; that was an excellent roll. The lobster chunks were nice and big and the roll itself was pretty darn good too.

Dec 13, 2009
NotSoGoodEats in Manhattan

need some help in replicating a pretty good burger [bun]

Hi everyone. I'm a long-time reader, first-time poster. I've been trying to re-create a burger I had, which I'm sort of embarrassed to say came from the Virgin Megastore in Paris (I had plenty of real French food too, I swear!). Up until now I've cooked off of recipes but I figured this was a pretty easy first ad-hoc cooking project. The burger itself isn't that amazing (fried egg is always a nice touch though) but the bun was really pretty awesome. It's basically woven out of really thin shoestring potatoes, and bound together with some sort of cheese. I've tried to make it but thus far I've only really made a mess. Is there a fancy French term for this kind of potato concoction? Does anyone have any suggestions on how to do the weave?


Btw, I stuck a picture at the bottom. Not the best picture, but if you take a look at the bun you'll see what I'm talking about.

Oct 31, 2009
NotSoGoodEats in Home Cooking