comestible's Profile
Are there any old-time soda parlor/candy shops still around?
On Staten Island, Bay St. Lunchonette still makes egg creams, floats, etc. in a back-to-the-'50s atmosphere. Egger's Ice Cream on Forest still does all the soda-fountain treats and there's also chocolate for sale there. Though for chocolates I prefer Philip's.
Why do no national burger chains have veggie burgers?
One more reason to stay out of those big chain restaurants!
Faux Meat - Recommendations
I don't know if this falls into the category you're discussing (which seems to be deliberately fake meat) because it's not a "fake" anything, it's just a natural product.
It's jackfruit. I only know about it because the Sri Lankan restaurants nearby serve it. I don't know where you buy the raw article. But the first time I had it in a prepared dish I almost spit it out because it was so similar to meat....shreds the same way, same texture but a bit softer. Very agreeable flavor with a subtle sweetness.
I don't know where you get it, but there are Sri Lankan groceries here, and I ought to ask.
Looking for: breakfast in Staten Island
Sorry, I'm drawing a blank. If anyone does have any suggestions, I too would be interested in hearing them. I've never heard of an interesting breakfast place on SI myself.
What happened to Soho Pizza Factory on Staten Island?
Well, yes, there are Island hounds here, including me (though from the paucity of postings, I don't think there are many). I'm sorry I can't be of help, but I never knew the Soho Pizza Factory. I do know and like Salvatore's of Soho. I didn't know they were related to any other S.I. place; I'd assumed the Soho reference was to Manhattan.
Good eats near Staten Island Children's Museum?
The closest place, Adobe Blues, is more bar-plus-Mexican, and the last time I was there for lunch, the enchiladas were barely edible. Good beer though.
There was R.H. Tugs very nearby, but it now has new management, and I don't think it's open yet. Someone can correct me if I'm wrong.
I assume you're driving? Probably best to drive down to Forest Avenue, where there will be a bunch of places; -- some chains, some independent. I don't know the restaurant scene on Forest very well, though.
Best website to buy tea?
It seems to me that while some tea vendors sell all kinds of tea, they may have strengths in certain areas. For example, a seller with a Taiwanese background may be the best source for Taiwan oolongs. (And sites like Tea Habitat and Shan Shui for other oolong types.) There are Darjeeling experts with sites (Kevin Gascoyne), Japanese tea sites, pu'er specialists, and more. I do find that once my preferences are set, I tend to gravitate to the more specialzed sites.
East Hampton Eats?
I get out there during the summers. Turtle Crossing (Southwestern/Mex) can be good; only open seasonally and certain times of day; call to confirm. Also heard good things about East Hampton Grill, but have not personally been there.
What's the peatiest, smokiest scotch?
Oh, I have. It wasn't an everyday tipple; someone got hold of a cask-strength single malt upwards of 25 years old. I think it was Caol Ila. Anyway, it was so intense, it was as though the flavors seemed knotted together, impenetrable, but a little water made the drink blossom, and you could really taste all the nuances.
What's the peatiest, smokiest scotch?
I like Talisker; a local store had Talisker 10 on sale for $40 for a while. Haven't done an A/B comparison against Laphroaig, but I think I'd slightly prefer Laphroaig.
Taking back a bad bottle
The store sells liquor and wine both (standard in NY state). There are some good things there, but it's not a wine enthusiast's kind of place. I get the feeling they'd be just as happy selling bagels or garden equipment -- no passion. That's the case with most places here.
Yes, I think I'll write a letter. Thanks for your support.
Taking back a bad bottle
I bought a bottle at a local store last week, opened it the same night and found it well on the oxidation road. I took it back to the store the next day and the counter guy said I'd have to get in touch with the wine company (in Cotes-du-Rhone?) to complain.
That's the first time I've heard that one. Isn't it the usual course that the retailer will refund or exchange a bad bottle? What is your experience?
I think I should write the manager. Anyway, with that attitude, I'm not inclined to shop there any more.
Special pizza sauce with fennel? Help me crack secret recipe from a Connecticut-man
You say you need advice on other good NY pizza places. You are correct in saying that not all NY pizza is good...so many are not, but the good places are terrific.
You could simply do Chowhound searches for pizza (or maybe "best pizza"?) on the Manhattan and Outer Boroughs boards. These discussions will quickly lead you to the best places.
Can't get my counter clean
We installed a plain gray laminate almost 20 years ago and it still looks fine. One thing that might reassure you is that some stains or marks on laminate tend to disappear over time but not immediately. We freaked out when we got red wine on it, and another time ink from a stamp pad. A couple of weeks later, with only our regular counter cleaning (dish detergent, sponge) they were no longer visible.
It's funny what laminate will pick up. Ours also picks up the purple ink from grocery receipts, if they get wet. These disappear too.
I'm more concerned about what takes off kitchen grime. Any hints?
Seeking Tea Kettle
If you must have variable temp in an electric kettle, then you can ignore this post, but I'm a tea guy from way back, and I've been happy with electrics that simply boil and then stop. For me, I'm happy to pour off the boiled water into a Pyrex cup and use an immersible thermometer to monitor the temp as it cools. But you don't even need a thermometer; you can just wait a minute or two.
I'm presently using a Boni stainless pot, Chinese-made, long spout for an accurate pour, less than $30 in NYC Chinatown. No plastic inside, but in truth the metal discolored a bit at the bottom, and it doesn't bother me. Classic design? Definitely. Better than the Capresso electric I used to have, which always gave off a bad smell and cost more than twice as much (ahem...also made in China).
Just a data point in favor of simplification.
I had also considered Zojirushis, but the tea people I've spoken with don't favor them, as the water tends to sit there, with the heating element cycling on and off. Classic teamaking favors adding fresh water for each brew, especially with the gongfu method, and reboiling in a smallish vessel. The Zojirushis are standard equipment for tea houses and retailers who need hot water in quantity all the time.
Best to you, whatever you choose. Many different ways to go.
Lunch near Transit Museum (in Brooklyn)
I like the Ale House, but it seems to me they serve their ales too cold. At least the last couple times I was there. Not traditional for ales. I had to let it sit in the glass and warm up a bit to release the flavors.
Any Asian markets on Staten Island?
Besides the huge one out by the DMV office on the West Shore, I mean...something more centrally located, or at least easier to get to.
I'm able to score a few Asian items at Phil-Am Foods in Rosebank, but it's pretty limited. Really a Philippine store.
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Phil-Am Food Mart
527 Tompkins Ave, Staten Island, NY 10305
What's the best way to brew tea?
I have an electric kettle and do the same. I just tested with my immersible thermometer, and the water is 200 as it hits the cup next to the kettle, maybe 195. But I admit the possibiiity my thermometer isn't that accurate.
What's the best way to brew tea?
The temp of the water drops very quickly and dramatically when removed from the heat source. It may boil at 212 but be at 200 or less by the time it gets to your teapot.
Wine to go with Rapini (Broccoli Rabe) ?
Italian dry red. If I were more knowledgeable, I'd offer a region...
I make broccoli rabe in pasta frequently. Remember, there's a bitterness about this vegetable that may be good to keep in mind when choosing wine... I'm sure others here have some good ideas.
Good bottled stir-fry sauces?
I do a stir-fry fairly often, in a wok on an outdoor burner. I'm sure it's better to make your own sauce for finishing a dish, but I wondered if anyone's found exceptionally good bottled sauces. In other words, well beyond the standard hoisin or oyster sauces.
I'm sure there are many varieties and flavor profiles. Two I've enjoyed are Weil's Otherworldly Wok Sauce and a Thai Green Curry sauce from Trader Joe's. But I haven't tried many.
Just looking for good recommendations from others.
Thanks!
2 questions re: Blue Star - simmer on 15k and oven performance
I have the 36" drop-in cooktop. The non-simmer burners do well for me at their lowest setting for things like cooking brown rice, lid slightly ajar. I think you'd be fine with a sauce on that burner, assuming you're doing occasional stirring. I'm not familiar with your steaming-rice technique.
The simmer burner can get surprisingly hot, quick to bring a small saucepan to a boil when on high, but its low simmer is great; I use it for long-cooking steel-cut oats or heating a soup I don't want to stir every few minutes.
Sorry, I can't speak for the oven capabilities, as I only have the cooktop. We do have an older wall oven.
I admit that I don't use the stovetop to its full potential; you may do more serious cooking than I do. Almost everything I do is on the front 22K burners, from omelets to wok cooking (though I don't crank it up all the way; the kitchen would be a smokefest.)
Tips for a stuck cork
Thanks so much to the posters who advocated hot water on the neck of the bottle. That technique has freed two difficult corks easily in the past few weeks.
Any tips to minimize stovetop mess when cooking and frying?
Well, mine is what they call their "drop-in" cooktop, with controls directly on the cooktop. They have a different model where the controls are on the front, below the cooktop....that one's more expensive but probably less hassle to clean because the knobs are down below and the entire top is cast iron, not SS. Then there are the ranges, which I haven't researched. But do check them out before giving up on them. Performance is terrific.
Any tips to minimize stovetop mess when cooking and frying?
Oh, no, I didn't mean to call anyone fussy. I meant the construction of the stovetop is itself fussy, in other words hard to clean. Iron grates, removable upper and lower burner pans, raised control panel...many tight spaces to try to clean effectively, and you kind of have to take most of it apart to do it right, or even wipe it down. Alas, I had been warned about that, but wanted the unit anyway for its benefits..
What's the peatiest, smokiest scotch?
This comment could go as well in the cheap drinks thread, but I agree, and thank the folks on this board, for suggesting Black Bottle. It's the best blend I've found so far, nice smoke, good flavor, and half the cost of a single malt.
Best Box Wine?
Just getting my feet wet (as it were) with boxed wine, and bought the "trial size" (yes, a small box, ca. 300 ml) of Black Box Cab 2009. Oh, man, way too sweet. I wouldn't even buy it as as cheap guzzler.
Any tips to minimize stovetop mess when cooking and frying?
Interesting about the Windex. Never tried that. I have a Bluestar stainless stovetop too, and it's just too fussy to really clean it daily, or even every other day. I was getting to the point of starting to just accept the splatter...
Visiting NYC from CA - need help planning a day trip to the Burroughs!
If you've never had Sri Lankan food, and if you were thinking of a trip on the Staten Island Ferry, there are two (actually there are even more) places worth checking out within walking distance of the ferry: San Rasa (10-15 min. walk) and Lakruwana (25-30 min. walk). I think San Rasa is closed on Tuesdays.
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San Rasa
226 Bay St, Staten Island, NY 10301
Lakruwana
668 Bay St, Staten Island, NY 10304
I Hate Organic Natural Peanut Butter
Haven't seen it but will look for it. Possibly even more dangerous, I've seen Macadamia Butter. Holy cow!
