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Which chinese restaurant serves crispy noodles that look like this?

I've had fish at CV and it was good. I like getting their Singapore chow mei fun, it's always good, although some may consider it a lame dish to order. You know, not exotic ,probably not "authentic". I do get congee there, i guess it is the name that makes me do it. Sometimes it's very good , sometimes not the best.

about 13 hours ago
foodwhisperer in Manhattan

Lebanon bologna in NYC?

It is not a big seller here in NYC, mostly because most people never heard of it or tasted it. It has an interesting taste. If you like that bit of a sour taste, then you will crave this, since there is not another meat that taste like it. As far as the Pernodoj , picking it up on the Jersey shore,,,,although it is surely possible, it may in fact be Taylor ham aka pork roll that her husband buys. That is the most popular item of this type on the Jersey Shore.

about 19 hours ago
foodwhisperer in Manhattan

Which chinese restaurant serves crispy noodles that look like this?

I wasn't sure about Congee Village , as I too haven't been there in awhile. Wo Hop definitely serves them. I didn't think Congee Village had a mostly Chinese clientele. It always seems mostly Caucasian when i go to the one on the Bowery. I forget what the clientele is like on Allen St.
The congee I get in mostly Chinese clientele places never has it, just scallions on top.

about 19 hours ago
foodwhisperer in Manhattan

Sam Sifton interactive Manhattan restaurant map

I had dinner with him one night. Just by chance he was sitting next to me. He seemed to be a nice guy. I don't agree with his reviews quite often though.

about 19 hours ago
foodwhisperer in Manhattan

Best not-"third wave" espresso/coffee?

"...These peaberry beans are smaller and rounder than regular beans, and don’t have that flat side so characteristic of a regular bean..."
Well, yep, that's what they look like. I had them in Costa Rica. It seemed to be quite plentiful there, and Costa Rica is well known for Peaberry. Perhaps they have figured out a way to make a single bean cherry. In any case, it made a good cup of coffee, and the bean was roasted quite evenly ( not burnt).
Thanks for the definition of Peaberry, I didn't realize it is something that can happen to any coffee. Just that it was so prevalent in Costa Rica, and I hadn't seen it anywhere else. Now i'm going to keep my eyes open for it elsewhere.

about 19 hours ago
foodwhisperer in Manhattan

Best not-"third wave" espresso/coffee?

Peaberry is a type of bean from Costa Rica that is small and round.

1 day ago
foodwhisperer in Manhattan

Sam Sifton interactive Manhattan restaurant map

LOL I've seen Chowposts on all of those except Elio's. Matter of fact I posted on them

1 day ago
foodwhisperer in Manhattan

Which chinese restaurant serves crispy noodles that look like this?

Mr. K's and Peking Duck House I think have those.
King Yum in Queens definitely has those wider ones
I think 17 Mott ( wo hop downstairs) puts them on top of their Congee, not sure about Congee Village

1 day ago
foodwhisperer in Manhattan

best ny style eggroll

I used to go to Nom Wah in the 60's , it was one of the few places to get Cha siu bao and maybe the only place to get dim sum and that was only on Sundays. I went last year because of all the positive posts and the food was pretty bad. I don't plan on going back.

1 day ago
foodwhisperer in Manhattan

Best not-"third wave" espresso/coffee?

Coffee I had brewed in Colombia was good not brewed weak, but very smooth in taste. Unlike Robusta coffee which is harsher. Peaberry coffee I had in Costa Rica and the Tarrazu was really good. I think they refer to these as "milds". It makes a good blend with some other coffees that are more acidic.

1 day ago
foodwhisperer in Manhattan

Good neighborhood Italian near 29th and Park?

Zio is a good choice.

1 day ago
foodwhisperer in Manhattan

Great Restaurant for Group of 18 in NYC

I suggest Anjappar for Southern Indian food. Or there are other Indian restaurants that would fit the bill. Another one that is in Tribeca is Balucchi, or Salam Bombay. Most vegans I know have no problem with indian restaurants.
Pala might be a good choice for pizza and salad etc.

1 day ago
foodwhisperer in Manhattan

Chicago deep dish pizza in NYC

you might find the Grandma pizza at GG's suitable to your Chicago deep dish pizza tastes. Its not the same but has similarities

Jan 27, 2015
foodwhisperer in Manhattan
1

best ny style eggroll

I don't throw rice at weddings anymore. But I eat more rice now than ever. I also had the same combinations, with an occasional switch to egg foo young, friend rice and egg roll

Jan 27, 2015
foodwhisperer in Manhattan
1

Best not-"third wave" espresso/coffee?

I did find our link interesting about Parlor. Colombia cares about its coffee. The FNC ( Federation) protects and helps the more than 500,000 farmers in that country. Sustainability is of utmost importance. I am going to find out more about the differences of various small farm coffee. I know the different regions in Colombia will produce coffee of different characteristics. I also know the Federation helps educate the farmers to put out high quality coffee. Coffee is quite interesting, the popularity and marketing is also interesting.

Jan 27, 2015
foodwhisperer in Manhattan

Looking for fresh Japanese pudding and fresh tofu

Daruma-Ya has both.
Robataya has tofu and pudding , but not the same style tofu as En.

Jan 27, 2015
foodwhisperer in Manhattan

Best not-"third wave" espresso/coffee?

Thanks for the info sugartoof.
Peter it just seems so weird that these small roasters like Roasting Plant, Cafe Grumpy, others would spend the time and money to travel and make contact with small farms, to buy what I consider a tiny amount of coffee. Just financially doesn't seem to make sense.

Jan 27, 2015
foodwhisperer in Manhattan

Lebanon bologna in NYC?

Call Weaver's in Lebanon Pa. and ask them where they sell it in NY.
They used to sell it to Jetro, but I don't think that's open to the public.
They may just send you one if you ask.
They make a huge Lebanon Bologna every year for some fair. The bologna is about 12 feet long and weighs quite a bit. They are the premier maker of Lebanon Bologna. They are now owned by Godshall's in Telford Pa. you can try them too.

Jan 27, 2015
foodwhisperer in Manhattan

best ny style eggroll

As far as NY egg rolls go. I never ever heard them referred to as to as that. To me they were always Chinese egg rolls, which were much better than spring rolls.
The ones I like were not chewy, and they were crisp. The restaurants I used to get them in years ago, were not the take-out places, and they drained them of the oil pretty well. The good ones were filled with pork and shrimp, less cabbage than you see now.
I still get them on occasion from takeout places but they are not as good as the ones from the old days. I do crave them occasionally. I might go get one now and then go to MQ for some crisp ends

Jan 27, 2015
foodwhisperer in Manhattan

Best not-"third wave" espresso/coffee?

I was very skeptical, when these very small roaster/cafes say they deal directly with the farm, and figured they deal with importers like Coffee Shrub . Coffee Shrub has reasonable prices for people who order small quantities. Even their bags are much smaller than the standard. They have 2 types of Ethiopia Yirga Cheffe , which has always been most highly regarded in the coffee world. I don't see them selling Jamaican Blue Mountain,which wholesale is double any coffee they do sell.
I was unfamiliar with Coffee Shrub, and thanks for alerting me of this importer. I am more familiar with the huge ones that sell to major coffee companies like Green Mountain, Starbucks etc. So I find it interesting to check out the less known coffees.
When I was in the Phillipines I had some coffee, from a very small farm, sun dried coffee, and extremely small roast. I was surprised that it was Arabica in that part of the world. The coffee was excellent, complex in flavor.
Trying different coffees is almost as exciting for me as trying different wines. But with coffees, it is easier to experiment with your own personal blend.
I do find that the brewing method makes quite a difference.
I happen to be really happy with my Jura automatic machine. Occasionally i use my French press coffee pot. I've tried others like what Blue Bottle does, etc but my coffee maker works so well with any coffee that is not too oily.

Jan 27, 2015
foodwhisperer in Manhattan

Best not-"third wave" espresso/coffee?

Thanks for your in depth response, and the Stumptown website is interesting. Many farms do what Stumptown boasts. I will research further with people I know in the coffee business. I do know Colombia is most conscientious on their production of green coffee. And if you ever see the Supremo beans I think from the Alta Plano, they are beautiful and large and quite uniform.
I do agree that blends can be quite good, and well balanced. Many roasters blend for other reasons. They can mix cheaper coffees in with the higher priced beans. A knowledgable roaster can come up with fantastic tasting blends.
I will report back, as I learn more , from some of the most notable people in the coffee industry. I will also be in Colombia to visit various farms. I also like to hear what other CH'ers have to say about the small farm coffees.
I do prefer "small batch" roasting. But the batches are not all that small, to be classified as small batch. I think 500 lbs is still considered small batch roast. Flame roasted is also a desirable way to roast, as far as flavor goes.

Jan 27, 2015
foodwhisperer in Manhattan

Filipino restaurant near 53rd and Sixth

Wow, that's sad. Owner is nice guy. He did open a bakery a block away, not sure if that's still around.

Jan 27, 2015
foodwhisperer in Manhattan

Best not-"third wave" espresso/coffee?

Peter you seem to be quite knowledgeable on coffee. Good points on baristas and on how perishable coffee is. When I see the big bags of roasted coffee sitting in Porto Rico or Zabars, I know that stuff doesn't sell out so fast, and these days avoid it.
For me Colombia has great beans, especially the Supremo. Colombian coffee is handpicked, and if roasted properly makes a great cup of coffee.
I am curious what your thoughts are on all this marketing of small farm grown coffee. Shade grown is something that happens with coffees that don't even advertise that. Organic is less popular than ever. But this small farm phenomenon baffles me. The coffee varies of course from good to bad. Your thoughts on this small farm to cup stuff that I keep seeing advertised, by these small roasters.

Jan 26, 2015
foodwhisperer in Manhattan

Best not-"third wave" espresso/coffee?

+1 on Fika. or is it +2... i like their chocolates also.
Also for espresso, any place that uses illy coffee, they make quality coffee. Good enough that it is all over Italy.

Jan 26, 2015
foodwhisperer in Manhattan

Filipino restaurant near 53rd and Sixth

25 high school kids is a lot of people, as was stated by others.
Ugly Kitchen has the most room, but remember it is a bar, so kids will be exposed to many drunk people. Their menu does not have many things on it.
Maharlika can't fit 25 people. Jeepney maybe able to figure out a way to do it in back room, but your high school kids will be looking at pictures of naked women on wall. I don't think suso is what you want them looking at. Some dishes are good but the food is really a twist on Pinoy food.
Grill 21 is most authentic in Manhattan. I think you can fit 26 people if you take whole restaurant. The food is good. Not fun like Maharlika and Jeepney, and Ugly Kitchen but those are really bars. Maharlika has balout by the way.
Pig and Khao can accommodate 26 people. If they know you are coming in advance they can do whole lechon. The owner and chef is young woman who is half Filipina. They have sizzling sisig, crispy pata ( but off the bone :( .
They have very good halo halo , some adobo dishes, maybe more , i forget. But the menu also has Thai, Vietnamese, and Burma dishes. But they have back room that can hold maybe 40 people. The neighborhood is fun there on Lower East Side for the kids to walk around.
If you go to Queens, hotel can arrange for transportation. Tito Rad's in Woodside has the best Filipino food. Restaurant is small but can fit you all if you get there early. They have all dishes you can like. Very good lechon kawali, crispy pata, dinaguan, and tuna jaw. Best place.
Ihawan in Queens also has good food , but best for BBQ.
Enjoy your trip and your food. Masarap ang Buhay!
As others suggested, if y

Jan 26, 2015
foodwhisperer in Manhattan

Fans of Honmura An, where do you go now?

I believe the soba chef at 15 East that was from Honmura An is no longer there.
But please check that info out, as I may have misinterpreted the conversation that involved 7 employees leaving 15 East.
On another note, Daruma Ya has a soba master that is well known. I have had really good soba there twice.

Jan 21, 2015
foodwhisperer in Manhattan

Question to locals..

The last person that said sammich , they chopped him up and made hot dogs out of him

Kao Soy--new Thai in Red Hook

Went tonite, there were about 6 "to go" orders, and 3 two tops being served. I was actually very happy the restaurant was not busy. Pok Pok was a half hour wait. So we decided to try kao soy. Just for the record, when the weather warms up, the ferry from Manhattan goes right near there. This neighborhood will be booming before you know it, regardless of subway not nearby. Steve's pies is walkable from there, right on the water.
Anyway, Kao Soy has the best khao soi I've had in NYC. Its flavor just like in Chiang Mai. All the dishes were delicious and authentic. The heat was good, but they gave you spice on side to make it hotter, which we did.
The sausage was delicious, and the sticky rice actually perfect. The rice consistency was exactly right.
The yum nuer ( grilled steak) was high quality meat and was very tasty.
The Kha Norn Jean Kiew Wan Goong ( I'm pretty sure that's what the dish was) was so good and recommend highly, it came with those dried anchovies on the side , which i like a lot.
I found the flavors of all the dishes very authentic and very delicious.
The waitress told me they are adding more dishes soon.
They do have a beer and wine license, their assortment of beers is good. Their Thai Ice tea was fine, i found nothing at all bad about it.
This place is a gem.

Jan 20, 2015
foodwhisperer in Outer Boroughs

Question to locals..

Pastrami is probably the best choice at Katz's. The best in most people's opinions is the "juicy" or fatty pastrami. But there are some who like it lean, and they will make it extra lean if that's what you want.
Normally you would get it on rye bread, but "club"is an option. Which is a roll of sorts. I like my pastrami with only mustard, but many like it with coleslaw. They would be glad to put double sauerkraut on it, they have good sauerkraut there. If you get your sandwich at the counter, throw the guy who cuts the meat a couple of bucks before he makes the sandwich. You will get more meat and more pickles and pickled tomatoes. He will let you try the meat he is cutting and if you want it fattier or leaner just tell him. That's the protocol. Unless you sit at a table with waiter service, then you tell them what you want and hopefully you get it the way you want it ( as far as the juicy or lean) the sauerkraut won't be an issue. It's not like the soup nazi, you won't get booted out, well, unless you ask for mayo on your pastrami.

Jan 20, 2015
foodwhisperer in Manhattan

steamed sea bass chinese banquet what size help!

8 people you need three 2-3 lb fish. Unless you only want a little taste. You won't usually find very large sea bass at a resturant. Maybe you get lucky with a 4 lber.
The record weight for black sea bass , which is what we have here on East coast is 8 lbs. albs is the biggest I ever caught. Anyway, banquet places usually have 2-3 lbers . One won't be enough.

Jan 16, 2015
foodwhisperer in Manhattan