mflipp's Profile
Buffalo NY - Only visiting for 3 days
There are several 'original' Bocce locations - all family members competing against one another I think. The Bailey location is still my favorite.
For different pizza, 800 Maple has wood-fired flat pizza and a nice wine list. You can sit at the bar and enjoy pizza with a glass of wine.
There is a Zetti's pizza just opposite the university for NYC style pizza.
Anderson's is good for soft custard ice cream , but don't bother with their beef on weck.
Schwabl's has a good beef on weck.
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Schwabl's Restaurant
789 Center Rd, Buffalo, NY 14224
The Best Beef-On-Weck in Buffalo
I had a chance to go to Anderson's with some friends and ordered their Carl's Choice, which is basically their big beef-on-weck. I was seriously disappointed. Beef was barely warm, had no flavor, soggy bun, and a blob of tasteless horseradish. No thank you. Certainly not worth recommending as Best In Buffalo.
Fries were good though. Ice cream was good too.
Are there dishes that certain restaurants should always be able to prepare even if not on the menu?
Why Can't I Get a McDonald's Hamburger at Chez Panisse?
NY schools ban bake sales
Honestly, I thought the article mentioned in the original post was a joke. An April Fool's joke played by the New Yorker.
But after reading the Time's article, I am worried for our country.
any Buffalo chow reviews on the Blackthorn Pub?
I've been to Blackthorn a couple of times. It's a working mans place. A neighborhood tavern that serves food. Very friendly. Irish themed - South Buffalo is Irish of course.
I remember the beer&cheese soup was good. I don't know that I would recommend it as a DESTINATION to come and visit from out of town. Unless you were already in the area or had an interest in doing tours of working-man taverns.
Amy's Place-Buffalo NY
I was there a few years ago. It was OK, but not anything memorable. I am not vegetarian.
Honestly, I didn't understand what all the hoopla was about.
It WAS kinda hippie-granola-beatnik-hipster, though. And there aren't many places like that around Buffalo.
You said the menu was to die for. What did you have besides a wrap? I hate wraps, but might go back and try it again if the menu was fun.
LOL I just discovered how to add restaurant links to my post. Cool.
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Amy's Place
3234 Main St, Buffalo, NY 14214
Jamie Oliver's "Food revolution" on ABC. Watch it if you are concerned about the obesity epidemic.
"...It's short sighted to feed kids cheaply and badly because the health issues will come back to bite when the health care system (sic) is inundated with Diabetes, obesity, cardiac arrests, uncontrolled hypertension, bad backs and people on disability later on..."
There is no "Later."
That time is upon us now.
No Reservations-Technique
I LOVE Jacques Pepin, and I tivo his "Fast Food My Way" show and watch every episode. I've learned so much from his shows.
But yes, the metal utensils in the nonstick pan bother me.
Also, he licks his fingers A LOT. I wonder who is eating that food after he prepares it for the show?
Great Chicken Parmesan or Lasagna in Buffalo NY?
Chicken parm is sometimes scary. Some places just defrost a frozen chicken tender, deep-fry it, and slap some sauce and cheese on top. Yuck.
I'm with everyone here. Mulberry is really REALLY good.
Frank's Sunny Italy is good, but like Lisa said, WAYYY too busy on a weekend, an hour wait or more.
Anyone try Mangia in Orchard Park? I've heard some mixed reviews about it.
The Best Beef-On-Weck in Buffalo
Maybe not the best in buffalo, but Vizzie's on Kenmore ave makes a really good BOW.
They are really known for their burger's, but I think their BOW is kind of a secret. They don't skimp on the beef either.
Herb Garden for a Novice
Can you do window boxes on the windows of your house that have southern exposure? That would keep your herbs out of reach of your hungry groundhog.
Adding flavor elements to couscous
For something different, use olive oil, cinnamon, currants, and zested lemon peel.
kinda Moroccan in flavor, and good with lamb.
What happened to my pots de creme?
PBSF has it right. You need to bake the whole kit-and-kaboodle in the oven.
The recipe instructions you listed sound kind of weird to me.
Here is a recipe that is similar to on I use. Make sure you use the water bath method.
http://www.chow.com/recipes/18717
Vday dinner for 6 in Amherst/Buffalo/Niagara
Maybe you went on a slow day or something. When I was there they had vanilla chocolate and cinnamon flavored cupcakes in the case, and would decorate to order.
I completely understand them not wanting to pre-ice the cupcakes as frosting would get stale.
Give them another chance, places like this need our support.
BTW if wegmans had a cupcake bar, you know it would be popular, but the cake would be made from industrial pre-made commercial cake mix, whereas Zillycakes cakes actually taste GOOD!!!
Pizza in Buffalo (split from Ontario board)
BOW?
Is that what we are calling it now? LoL
Ok. Anderson's is to Beef-On-Weck as McDonald's is to Hamburgers. Not saying that is a bad thing - Just a different animal!!!
Anderson's is a local chain. They do BOW, curly fries w vinegar, and soft serve ice cream.
Their BOW is roast beef sliced thin on a rotary slicer, like you get at a deli, and on a softer weck roll.
I like my Beef-On-Weck to be real slices of meat, on the thicker side, on a crusty salty roll that has been quickly dipped in jus.
I like Schwabls and Charlie The Butcher for that.
Check this board for the thread about diners in Buffalo. There was more discussion about BOW on that thread.
Best and Worst Cooking Shows
I used to love Justin Wilson too!
I miss him and the Frugal Gourmet.
Best and Worst Cooking Shows
Favorites:
Jacque Pepin
Rick Bayless
Ina Garten
Least Favorites:
Sandra Lee
Rachel Ray
Giadda
Vday dinner for 6 in Amherst/Buffalo/Niagara
Calipoutine:
All the cupcake places are on one stretch of Elmwood Avenue.
Dolci has been around the longest and is great, but Zillycakes is brand new and has a great "build to order" CUPCAKE BAR! I Love it!
Sweet Tooth is also on Elmwood, but a little further away.
http://www.buffalorising.com/2009/05/zillycakes-cake-studio-and-cupcake-bar.html
Diners in Buffalo, NY
I used to go to Kostas all the time, and then I was with a party of four that was treated rather rudely by the staff, and have promised to never go back.
I didn't like the lemon flavor in their rice pudding - Ambrosia on Elmwood, makes the BEST Greek style rice pudding. Or the Towne restaurant in Allentown. I don't know that the Towne was EVER a "diner" but it IS open 24 hour, which is cool.
I agree about the Greek diners all becoming "All-American family restaurants"
I used to LOVE pano's for steak and eggs at three in the morning, and now it's like any other place selling 20 different different styles of cuisine, french, thai, etc.
I want to try the Lake Effect after reading this thread though.
Dual Fuel Range - Help!
A few years ago, I bought a Kenmore Elite range, dual-fuel, with electric oven and gas top.
The top has one ultra-high-output, one high, one medium, and one ultra-low burner.
I wasn't in the market for a high-end stainless, like wolf or viking, and this stove has suited me just fine. I find I use the ultra high burner the most (for stir-fry and pasta water) and hardy ever use the ultra-low for sauces or chocolate, since I have good heavy pans.
They don't make the model I own anymore, but this is similar.
Take a look at Kenmore Elite. I have been very happy.
http://www.kenmore.com/shc/s/p_10154_12604_02277553000P?vName=Kitchen&cName=Ranges%2C+Ovens+%26+Cooktops&sName=Freestanding+Ranges
Is it crazy to start tomato plants (from seeds) now?
This is the first year I will be starting tomatoes from seed. Last year I bought some seedlings from a local grower and they did great! So, I got the itch to start from seed this year. But after reading this thread I will hold off from starting the seeds. I can't wait though.
I bought Brandywines, Early girl, and Sweet 100 cherry tomatoes.
According to the package I should start the brandywines earlier since they take longer to mature, but I was thinking of starting everything at the same time ( for ease ) and so that everything doesn't mature all at the same time, but in stages.
Does that make sense?
