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debinqueens's Profile

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Will Chowhound ever be a major player in food reviews and discussion

absurd, simplistic forums will always hold more sway than thoughtful, in-depth forums. most people have neither the ability nor the interest to read 500 well-written words about a "find" in the restaurant world. they prefer a simple scan to see three stars (and a picture of the uni). it's sort of like the thumbs up thing that both siskel and ebert grew to hate -- the icons replaced the words.

Bereket Houston St...closed?

i miss their doners and their baba, which was my favorite in manhattan. but on the bright side, someone is finally addressing the shortage of expensive condominiums......

Mar 23, 2015
debinqueens in Manhattan
1

St. Joseph's sfinci

Lety's Bakery in jackson heights makes wonderful sfinci. strictly with cannoli cream, i believe. luscious. i think they sell the custard filled ones as "zeppole" (same spelling, but not same product, as the fried dough we all see at pizza joints)

Mar 19, 2015
debinqueens in Manhattan

Exploring Jackson Heights--recommendations?

spicy tibet is very good -- owned by the same people who own Friends Kitchen, diagonally across the street. the restaurants are a bit different (i think the spice is ramped up at spicy, appropriately enough). the blood sausage is really good, as are those momo, though i've only gotten take out, and haven't gotten the mustard. must ask next time.

Mar 18, 2015
debinqueens in Outer Boroughs

August Gathering (Chinatown)

very interesting hybrid. it's a recent revamp of a decades-old carry-out called canal
s best. the new iteration opened about two months ago after six or so weeks of renovation and, obviously, menu tweaks. the behind-the-counter staff remains the same, the carry-out buns are pretty much the same (good, not outstanding) and the "over-rice" midday menu is identical, albeit a buck or two more per dish.

haven't delved into the new offerings yet, since my visits are generally timed to grab something to run back to the office a couple blocks away.

Mar 17, 2015
debinqueens in Manhattan

very odd "related" post suggestions

maybe i don't know enough about algorithms, but i really fail to see the 'relation' between a discussion on julie and julia, started in recent weeks, and a brief back and forth about wine and sichuan cooking -- which started and ended in 2001. is this just an effort to bring zombie threads to life?

Mar 15, 2015
debinqueens in Site Talk

julia child fans how come in julie and julia they mentioned peas in coq au vin but tge recipe doesnt call for it?

i wouldn't say 'impossible,' but highly unlikely with a chef as skilled as Julia Child creating the dish.

Mar 15, 2015
debinqueens in General Topics

Hirohisa: Amazing Japanese Dinner

a very quiet thanks for the review. seriously, sounds perfect.

Mar 13, 2015
debinqueens in Manhattan

Ubiquitous pimiento cheese...Athens, Georgia

sort of like a 'hamburger'?

Mar 13, 2015
debinqueens in Southeast

Big Apple BBQ jumps the shark

so, the "brains" behind the big apple bbq have decided to kill the fast pass option and ramp up the "VIP" section, which costs about 300 bucks for ONE day. for that, you get to loll around on the grass in a private area with minions serving you nuggets of meat by hand.

the fast pass was eliminated because, according to the powers that be, all vendors will now be taking credit cards. and as we know, paying with a credit card cuts the time in line by 98 percent, so everyone in those 500 person lines will get to the front within five minutes.

waving goodbye.

Mar 11, 2015
debinqueens in Manhattan

This is a must read thread from N.J. Board

you make good points, Marssy, and i realize there's a lot of negativity. but as someone with 16 or 17 years of presence here, the one thing that stands out is the shift from talking to each other to being talked to. i like the former. i don't like the latter. am i wrong (not in what i like, but in the shift)?

Feb 23, 2015
debinqueens in Site Talk

Features by Chow staff-always on top?

it's all part of the forced 'evolution' from cool to hot media. we're not meant to interact, we're meant to consume what we're fed. in the olden times, there was give and take on this site, there was no designated fount of knowledge as such. now, we take what we get. or not.

Feb 16, 2015
debinqueens in Site Talk

CHOW story hits a pet peeve: Telling me I don't know what I don't like

oh, i've had my share of issues with chow of late, but this is just silly. have you ever read anything in any publication anywhere talking about politics, sports, food, music or anything???? sigh.

Feb 15, 2015
debinqueens in Site Talk

Cajun Korean on Northern in Douglaston?

this sounds similar to Crazy Crab 888 in Flushing, which is a sort of Yunnan-Cajun hybrid with some Burmese around the edges. i think there are a couple of threads discussing it here.

Feb 15, 2015
debinqueens in Outer Boroughs

Hounds, help us decide

and this is why chowhound is dead. food and only food. stuff my face, ignore the world. die of a stroke. bye.

Lebanon bologna in NYC?

i asked this a few months back, and this was the result:

http://chowhound.chow.com/topics/9835...

Jan 27, 2015
debinqueens in Manhattan

Filipino restaurant near 53rd and Sixth

jeepney is great. if you can, look into a quick trip to woodside queens. about 25-30 minutes via subway (7 to 61st/69th). a bunch of choices there as there is a large Filipino population. outer boroughs board could provide suggestions.

Jan 25, 2015
debinqueens in Manhattan

McDonald's walks fine line with 'Signs' commercial

i found the "sorry about that marathon bombing, please enjoy a filet o' fish" subtext a little offputting.

How Would YOU Revive Chowhound?

it just strikes me as very strange that the pace has picked up so much when it comes to first-time/new posters seizing upon ancient topics. as i said earlier, i've been around Chowhound for 17 or so years, and seen a lot of people/iterations come and go. but this sort of thing never happened before. i'm not *bothered* by most of the revivals, just curious as to WHY it's happening now, when it rarely happened before.

Jan 13, 2015
debinqueens in Site Talk
1

How Would YOU Revive Chowhound?

i wasn't talking about board posters. i was talking about the providers of "content' that falls under the "articles" banner, or elsewhere in the general universe. it seems as if there's more effort to encourage reading created content than to participate in discussions (once the sole purpose of the site). sorry if i was unclear on that.

Jan 12, 2015
debinqueens in Site Talk
1

How Would YOU Revive Chowhound?

the devil is not in the details here, he's in the atmosphere.

as someone who has been a participant in chowhound since the 90s, i've seen the attitude from "above" change multiple times. when it was a real mom and pop shop, the site was purely person-to-person, sharing information, often with people you came to know.there was excitement, there were meet-ups. there were get togethers. organized and improvised alike.

then it was sold to CNET, and the center got a little less solid. fewer direct connections, but still a sense that this was a place where people came to talk to each other about something they were passionate about. many of the old timers hung on, newcomers joined. it worked.

this new iteration is totally different. we're being talked to. we're being guided. we're being offered information by experts and being moved to the fringes. the mods and the paid providers are the show, we're the disinterested viewers. it's like the food network, but no one is as sexy as Robert Irvine (as far as i can tell).

Jan 11, 2015
debinqueens in Site Talk
1

chicken feet for stock/soup

thanks, all. this is great advice. i hadn't considered the gelatinous nature, so i'll likely use this bag of feet (the farmer's market purveyor has just started bringing them) along with some wings and necks. much appreciated!

Jan 11, 2015
debinqueens in Home Cooking

chicken feet for stock/soup

my grandmother often used them as soup base when we were in belt tightening mode, but i was too young to really pay attention to detail (other than to realize how much i liked the taste). wondering if anyone had a notion as to the general proportion i'd need (compared to backs/necks/wings) to make a good base using feet alone, or if i needed to mix in other parts as well.

Jan 11, 2015
debinqueens in Home Cooking

Where can I get an onion board?

this is iron clad proof that i've rounded the corner into old age - which makes sense, since i turned 50 a few months ago. i loved these growing up, and continue to, although they are harder and harder to find. same with salt sticks ... which are not batons of pure sea salt. :)

Jan 11, 2015
debinqueens in Manhattan

A Faster Chowhound: Pagination for Longer Threads

surely you realize that consultants who know nothing about a product are far more qualified to shape it than people who have years of experience with it.

A Faster Chowhound: Pagination for Longer Threads

the condescending attitude is so pervasive at this point, i'm surprised we're not asked to sing the company loyalty song with each log in

Pie Face "downsizing"

In what sure looks like a waving of the surrender flag, Pie Face is shutting five of its six locations, leaving only the original 53rd street location. Wasn't a huge fan of the place, but sometimes those little pies were comforting.
http://www.crainsnewyork.com/article/...

Oct 16, 2014
debinqueens in Manhattan

What's with the irrelevant photos in the "recommended" section?

i think that's called subtle editorial commentary.

Meta Discussion on Trader Joe's Threads

the onion dip? no radical departures, but i like it in a baked potato. it also adds a really nice counterpoint to a beef stew (a stroganoff-ish layer, almost).

Oct 06, 2014
debinqueens in Site Talk

Pureeing the Myth of Sriracha Sauce

and if a great number of people like it, it has to be bad. right?

look, I am not saying sriracha is the best hot sauce extant - or even the best chili garlic sauce extant - but it is a good product. so is Heinz ketchup. so is tabasco. popularity does not always equate to evil.