I'm in the NY/NJ area too, and am used to making pesto at home. I haven't found pesto cream sauce at the local restaurants, but what I HAVE seen is that they sometimes cheat by making a very dilute concentration of pesto, just a faint echo of the real thing. It's sad, and very obvious when they do it.

I've got an old (10+ years) Cuisinart model with two discs that work well for cabbage. It accommodates about half a large head at a time. Of course you still have to cut out the core and slice sections that will fit into the feed tube. I still think it's worth doing, as it shreds finer than my knife skills allow. Cleanup is pretty much just rinsing, hot water, no biggie.

I have a large,old colander that looks to be from about the 1940s. Green enamel with some chips. I bought it at a second-hand store some 20 years ago. My foodie brother-in-law casts coveting glances at it.

I don't worry too much about it. After all, I don't cook in it. I treat it gently to avoid further damage.

Well, since no one's chimed in yet, I can only say I don't eat out enough here to be much of a resource.

It doesn't hurt to look into the Staten Island Advance food pages, as they do a rundown of new and/or changed restaurants about once a month. I take their writings with a grain of salt because I think the local paper always tries to be a local business booster. But you CAN find out what places are new.

Here's the most recent, and you can also find earlier ones online:

http://www.silive.com/entertainment/d...

No, but blindfolds are probably a good idea. However, the differences seem dramatic to me. Most wines seem softer and fruitier in the pinot glass, more concentrated and focused ("firmer") in the bordeaux glass.

I would indeed like to have a robot to pour and serve the wine, however.

I was inspired to investigate glass shapes by an article in a local food & wine mag that demonstrated the blind-tasting differences. I did a cursory search online but haven't found it. Will keep looking.

I can definitely taste a difference between the same wine served in a pinot noir glass versus a bordeaux glass. Different attributes are brought forward or muted. But I don't know if I would bother with too many other stem designs.

I like stems and can taste the difference. I have inexpensive wine for daily use, and still prefer it in stems -- might as well get all you can from the wine. And as others have mentioned, there are nice stems out there that don't break the bank.

Still... no problem with the little tumblers. I fondly remember a little Italian place that served wine that way -- checkered tablecloths, etc. Basic and good!

(Don't know where this post will show up -- haven't mastered the new CH format.)

Hey, Ziggy, I stopped in at Rick's Cafe' in Stapleton yesterday (not for dinner though) and learned that when the weather gets a bit warmer, there will be a Sunday brunch. I know Sunday brunches can be iffy, but I've heard good things about the chef here.

Well, I'm in Staten Island, and tonight I made a very nice Chinese soup with shiitakes and a couple of other mushrooms, plus snow peas, tofu and bok choy. (I'd made a trip out to the big Asian market on the west shore.)

But I think you are probably thinking of commercial establishments. I have also complained on this board about the lack of commentary on SI places. Geez, I may have to open a restaurant!

I like the new Honor Wines store in St. George near the ferry. A more serious wine collection than your average bottle shop.

I could suggest restaurants, but they're not new, having been written about here before. Like you, I'm anxious to hear about the new and the good.

As usual, the default cuisine is Italian, but the good news is that there are always new Italian places opening, and there are worse default cuisines to be had. And there is healthy competition among them to create interesting dishes.

Tried Fiesta Poblana on Corson the other night, for take-out. It was quite decent, but not earth-shaking. I had enchiladas with mole sauce. My SO was content with the tacos de carnitas.

Very much liked the pizzas at Pizzeria Giove in New Dorp. A recent dinner at Bin 5 was very nice. And I always like Vida.

Wish I had more to offer, but we don't eat out much. I'd kill for a great breakfast/brunch place that thought outside the box!

Still have my parents' Sunbeam electric vacuum coffee pot. Beautiful chrome, with serving tray; even have the original manual. 1950s or 1960s.

The vacuum method was one of the better methods available back then. It's pretty messy though. I don't drink coffee that much these days, and when I do, I'll do a manual drip.

I bought a gray-metal comal (with loop-like handle) for heating tortillas. I have used it a few times and oiled it lightly. Was this a bad idea? There is some oil buildup on the surface. So far, it is not a big deal; it's eminently usable as it is.

My Diana Kennedy books don't make any mention of whether they should be oiled or not.

Also, are you supposed to use these to heat corn tortillas in hot oil, preliminary to dipping in them in sauce and rolling them for enchiladas? It seems to me you would want a skillet for that task, but your comments are appreciated!

Recently, I've been pleasantly surprised by the bagels for sale in the bakery dept. of the Key Foods on Forest Ave. at Bard. Texture is dense (though a bit dry), surface glossy, not too large or puffy. I don't know where they get them. Not the holy grail by any means, but so far not bad at all, and not too far away from where I live.

Really? I haven't been paying a whole lot of attention to the Spirits board (though I regularly visit others on CH). But I'm not interested in cocktails, which are currently popular, or mixers. If there were more discussion of single malts or even blends, I might be interested.

(Just realized this is a really old thread.)

Locally, I think they key is finding a grocer who has good ones. I always go to a specific local Mexican deli (NYC) where I am 95% pleased with their avocados. I usually buy them black but pretty firm, and they are ready in a day or two. But even somewhat soft they are good the same day. They are generally a dollar each, sometimes $1.35.

Have had the Costco bags too. These have generally been quite good, but they ripen all at the same time! So we figure we'd better use them up in a day or two once they ripen.

Yeah, there is a real, sudden turn toward meat in everything in the last couple of years, especially pig. Seems to be a fad with the new breed of chefs. (Maybe it's Anthony Bourdain's fault.)

I noticed the last bottle wasn't as good as it used to be, but hadn't checked the label. Alas.

You should try toasting the grains first in a skillet, just before the regular cooking. It gives the cereal a big flavor boost. It is an extra step, but it really transforms it. It's been a while since I've done this, but can't remember which cereals I tried it with...multigrain, I think.

Not sure it's 100% fair to judge cleanliness of a restaurant by its bathrooms alone, but there could be a likely correlation. I've been in some restrooms in NY Chinatown that were very dirty and so small you could barely turn around in them, or were down the stairs and across the alley in another building...

I like Fang Gourmet Tea in Flushing, but they are not very cheap. Definitely a step up from Ten Ren, but like Ten Ren they are focused on Taiwan teas (though not exclusively). As with other food items, you do pay a premium for the good stuff, but Fang (and other vendors) have some things that are in my price range, and some above.

I get my tea from many places, including by mail, but Fang is one of the best sources in the city....several good ones have closed over the years.

Right now, you are in luck because they are having one of their occasional Tea Expos around the corner from their shop, at the Sheraton LaGuardia East Hotel. I'm sure you can sit down for a tasting for a few dollars and sample what they have to offer. Goes till Jan. 28.

No direct link to the Expo, but if you visit www.fangtea.com and click on "Events," that will take you to it.

Thanks for all the ideas! In fact, one thing I do the next day is French toast.

I'm going to try the Romertopf thing (since I have one) and also freezing.

Wish I had a good baguette source just down the block!

I know they're supposed to be eaten the day purchased, but we can't finish one in one day around here...and it's inconvenient to get to the local store where sold. They're pretty decent ones from a Brooklyn bakery.

I've saved the long paper bags and find that if I wrap the leftover portion in two or three bags, it's pretty edible the next day. If wrapped in plastic bags or Saran Wrap, the crust goes soft.

Of course, toasting or heating often helps too, but that's not ideal.

How do you deal with leftover baguettes?

I'm a big waffle fan, and in the past have been very happy with vintage irons from thrift stores and such. Some years ago I received a gift of a new waffle iron from Williams-Sonoma. For a long time it worked OK, but the caps over the Phillips screws on the hinge fell off early, and now I notice that the forward half of the waffle doesn't brown as well as the back half. It's a round iron.

I'd happily go back to a vintage waffle iron, but I suspect they use a lot more electricity than the modern ones. I'd love to know if that's true.

I'm crazy for really fine loose-leaf green and oolong teas, and I've noticed that the only pastries or cookies that really go well with them are Asian too. Minimally sweet, sometimes with interesting filling like bean paste.

I'm inexperienced with Chinese bakeries, but most I've ventured into seem to feature oversweet Western-style cakes, sponge cakes, and Chinese buns, maybe scallion pancakes.

I'm thinking more of small, light pastries. I've had some but I'm afraid I don't know what any of them are called by name. For all I know they may be made with something other than wheat flour.

Any suggestions of bakeries, groceries, and specific items would be welcome. Even pre-packaged, if they're good.

Thanks.

I'm crazy for really fine loose-leaf green and oolong teas, and I've noticed that the only pastries or cookies that really go well with them are Asian too. Minimally sweet, sometimes with interesting filling like bean paste.

I'm inexperienced with Chinese bakeries, but most I've ventured into seem to feature oversweet Western-style cakes, sponge cakes, and Chinese buns, maybe scallion pancakes.

I'm thinking more of small, light pastries. I've had some but I'm afraid I don't know what any of them are called by name. For all I know they may be made with something other than wheat flour.

Any suggestions of bakeries, groceries, and specific items would be welcome. Even pre-packaged, if they're good.

Thanks.

Lamprie is certainly well worthwhile; I've had it a few times. I neglected to mention it above.

I always order the vegetarian versions of things. I'm sure you are experiencing much wider variety, though I'm very happy with the veggie offerings.

Ndukka, I wish I could be more specific. but I can't. I've had a couple of remarkable dishes there, but one was long ago (so I don 't recall), and more recently, I got a bite from my companion's plate, which was great, but darned if I know what it was that he ordered. I had the same experience at another Sri Lankan place (Lak Bojun, on Victory Blvd.), a dish featuring rice, with a spice undertone I've never experienced before. I suppose I really must begin taking notes!

Ziggy, if you are getting the buffet, just take samples of everything...it's not a question of ordering a specific dish, unless you want to order from the menu.

My personal take on the differences between Sri Lankan and Indian cooking (and I'm no expert) is that the spices in Sri Lankan cuisine seem more "pointed" and direct, whereas Indian dishes aim at a beautiful melding of spices into an intriguing and subtle ensemble. But don't quote me! :)

I've been to both. There are so many dishes it's hard to compare San Rasa to Lakruwana. Although there are plenty of meat-centered offerings, they are a paradise for vegetarians as well. I would estimate 4 meat dishes and 6 veggie at either place. Plus condiments and desserts. In terms of flavor profiles, the two places are quite similar.

You are sure to be impressed by the panoply of flavors in the buffet. On a later visit, it would be repay you to sample some individual curries, rice dishes, etc. As good as the buffet is, I've tasted remarkable spices in the a la carte items that don't make it into the buffet offerings.

In my experience, when ordering a standard curry plate for lunch, Sri Lankan curries are not necessarily like Indian ones. There will be a mound of rice surrounded by 4 or 5 intriguingly flavored scoops of separate "curries" -- but once you've had them, they are fairly predictable though delicious. If you order an a la carte item like navratan curry it will be more individual. (Note: I don't dine Sri Lankan all that regularly; it's just a general impression of mine.) There were a couple of a la carte items on the San Rasa menu that were quite memorable.

If you've never had Sri Lankan food at all, then you are in for a treat, no matter whether you are at a buffet or ordering off the menu.

Please report back on your experience!

Thanks for reporting. I've never heard of Nonna's, but will give it a try one of these days.

The New Dorp one is Pizzeria Giove, and it was great the one time I was there.

Enoteca Maria
Trattoria Romana
Pizzeria Giove
I like the atmosphere at Basilio's.
Others have recommended Da Noi. I'm sure there are others. I don't eat out as often as some folks here. The first three above I can personally recommend.

Hi, I've been reading the M&P threads a bit....

The local antique shop has a marble mortar for a dollar, but no pestle. Should i buy it and use the wooden pestle from my wooden set?

The marble one's very familiar; you've all seen it. Heavy, about 6-7 inches wide at top. Concentric, rather shallow scoring at the bottom. Wish I could find an orphan marble pestle. I do appreciate the value of a heavy pestle.

Kind of an idle question, as it's something I don't actively NEED. Got the wooden African one, plus an electric spice grinder.

Thanks.