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West palm eats

Looking for some local dining spots in west palm. Staying in for a week in February. All types of restaurants are good. Will most prb stop by boulud for lunch. Any recs welcome.

Jan 08, 2014
FoodExpression in Miami - Fort Lauderdale

West palm local

Looking for some local dining spots in west palm. Staying in for a week in February. All types of restaurants are good. Need variety as we have. 1 ur old so most dinners will be earlier. Will most prb stop by boulud for lunch. Any recs welcome.

Jan 04, 2014
FoodExpression in Florida

Spotted pig burger memories

I had the burger here a few years ago an haven't been since. Only thing I could remember was that it was one of the better burgers I had had in a while. I'm trying to recreate it at home. Can anyone post about the details of the ingredients ie toppings, buttered bun or not? I believe there was a giant onion ring on the burger but I could be wrong. Also going with a blend of chuck, brisket and sirloin.

Aug 31, 2013
FoodExpression in Manhattan

Duck fat in Bergen county

Also, Goffle Farms in Hawthorne sells duck fat as well as a few other Dartagnan products.

Aug 13, 2013
FoodExpression in New Jersey

Champagne collection startup

I live in NJ.

Apr 19, 2013
FoodExpression in Wine

Champagne collection startup

I just picked up EuroCave 223 bottle fridge and am looking to start a good collection of some quality champagnes. I only have a few bottles now and prefer a champagne to be on the the drier side but not bone dry. I have a few bottles of a decent champagne Philip Prie which is good but not great. Only decent champagne in wine stores by me is Veuve Clicquot but Veuve is just not that exciting as its the ONLY one in every store.

Any suggestions on good resources where I can order online some good champagnes?

Jan 28, 2013
FoodExpression in Wine

Best Gumbo for Carnival Season

I have been to New Orleans a few times of the last few years and I have to agree with Collardman...of all the meals where i had gumbo I have yet to have a bad one. Each gumbo is unique in that its preparation has very few rules so the best tasting is a matter of personal preference. Just eat it often and frequently while you are there and let us know what you think. My favorite was probably at Vaughns on a Wed night w Kermit Ruffins and BBQ swingers. He prepares some cookout family style meal for everyone at the bar as a thank you to the crowd. A must visit.

Jan 04, 2013
FoodExpression in New Orleans

Ridgewood's best eateries

Im in! Let me know.

Dec 27, 2012
FoodExpression in New Jersey

Ridgewood's best eateries

We tried Mediterraneo this weekend. We really enjoyed the Moroccan Lamb Stew served in the real deal tagine. I would go back just for this dish. Thanks.

Dec 27, 2012
FoodExpression in New Jersey

Ridgewood's best eateries

This looks better than chinatown. Can I come to family gatherings? I love dim sum with plenty of people that way you can order lots of dishes.

Dec 13, 2012
FoodExpression in New Jersey

Ridgewood's best eateries

I didnt get any pic of Lobster Pan Fried noodles? Where did you guys get them?

Dec 12, 2012
FoodExpression in New Jersey

Ridgewood's best eateries

I'll have to try it. I believe it is Turkish correct?

Dec 10, 2012
FoodExpression in New Jersey

oceanos (fair lawn) or varka (ramsey) for dinner? (or other suggestions)

St eves in hohokus has a great selection of new seasonal dishes although it is a Byob. If you want a more party like atmosphere bottarga in hawthorne has a great specials lineup every night and has more of a party atmosphere. Their regular menu is fine too by not really exciting as its laced with many old school red sauce staples. But every night they have at least 10 specials which are recited by the waiters nightly are really great dishes.

Dec 05, 2012
FoodExpression in New Jersey

Ridgewood's best eateries

I love going to ridgewood for their byobs and variety of restaurants. Problem is most of their myriad of places to eat are average at best. There are three restaurants that I crave on a frequent basis and I believe are gems in northern nj. My top three are as follows. A Mano for their spot-on authentic neopolitan style pizzas, Brick Lane for their clean fresh take on indian food and Latour for an old school French classic dishes.

Also Sook is a phenomenal place, though not an official restaurant, for great croissants, brioche, and crepes.

I have yet to try village green but would like to hear what your opinions may be on this towns' offerings.

Dec 05, 2012
FoodExpression in New Jersey

Cucuzza recipe ideas

I like the shredded idea. I've never tasted the squash and was thinking of using it in a butternut squash soup recipe but a weary that the flavor of the squash isn't as sweet as the butternut so may come out strange.

Oct 20, 2012
FoodExpression in Home Cooking

Cucuzza recipe ideas

I have a gigantic cucuzza and need some ideas on how to make it tasty. I think I would like to make a soup bc it seems easiest and I have about 30 ppl to feed. This cucuzza is about 15 lbs so I obviously won't be using the whole thing. I was thinking of a soup but am not too fond of the tomatoe based recipes I've found online. Ideas?

Oct 19, 2012
FoodExpression in Home Cooking

Panificio Bolea - Ho Ho Kus

shot an 84 at Paramus...tied my best score ever. I am so addicted to golf like never before. You played 36 yesterday?

Balthazar has hands down the best baguette by far but this one at Panificio Bolea was pretty darn good.

Oct 15, 2012
FoodExpression in New Jersey

Panificio Bolea - Ho Ho Kus

Drove by and thought it may be worth a trip to stop in. We noticed the place is as close to an Italian coffee "bar" as we have seen anywhere in NJ. "bar" meaning a place to stop for a quick shot of espresso and a small pastry or cookie. Their primary business seems to be a bakery. We tried their baguette and it was fantastic. Almost as good if not better than Balthazar in Englewood. In my opinion if a bakery can do a good baguette then its worth making a special trip.

I am still unsure if their objective or specialty is clear. They also have a small savory items like panini and frittate.

Has anyone else visited?

Oct 10, 2012
FoodExpression in New Jersey

Staying in Paramus.. craving pizza.. help?

I second A Mano. Its hands down the best pizza that Ive ever eaten outside Italy. Better than most places in Italy too.

Oct 10, 2012
FoodExpression in New Jersey

Cardamom -- how do you use it?

Part of family comes from Afghanistan and cardamom is a prevalent ingredient that is used daily in many dishes. The most simple of them is in tea. Just steep a quarter teaspoon in a pot of tea with a few tea bags of your choice (green or black tea work well) and it makes a very nice aromatic "chai".

Sep 25, 2012
FoodExpression in Home Cooking

Brisket coming out too dry

Looks really good.

Two questions.
First not to knock your efforts but the last pic that shows the inside of the meat seems to show the meat as bit dry? Was it dry or is that just the picture not getting the moistness of the meat.
Second, Also there doesnt seem to be too much bark going on? Did it just not darken? Or was there not any at all?

I dont mean to undermine your efforts just trying to see if your issues were similar to the ones that i had.

Aug 13, 2012
FoodExpression in Home Cooking

Completely Unplanned ER Trip -

Serghei's was great. We had the tortellini in brodo, tortelloni with sage and butter, and the tagliatelle bolognese. I had a nasty cold that day so unfortunately it was difficult for me to taste all the foods but everything was great from what i can remember. I didnt find the man who owns Serghei to be exceptionally rude. I did detect his cold side as anyone with a popular restaurant would be when oblivious foreigners come in and dont attempt to understand or appreciate local customs.

There was a table behind us of two young foreign students who only spoke english. And they so very eloquently (in English) were asking him questions about the menu...what is your specialty? what do you recommend? Differences between tortelli and tortellini? And the owner was very helpful and patient with them. I think its when people blatantly disregard customs and dont show respect local traditions is when he can be rude.

Regarding your trip to Manhattan, here are a few recommendations for restaurants ranging from pricey to cheaper...I am assuming that you do not want to eat Italian food but if so i have a few good places for that as well. I tend to go more on the ethnic side when eating out in NYC as thats more of something that i wouldnt prepare at home.

POK POK - thai fast casual restaurant with superior ingredients and fresh, bright dishes-inexpensive
Mayahuel- tiny restaurant with small plates of food that complement the bar's focus which is Mezcal cocktails. Very inventive mexican Mezcal is a liquor made from a type of agave plant, similar to tequila

Spotted Pig or Breslin - Both restaurants of Brit expat April Bloomfield...fantastic ingredients with a focus on farm products
Breslin is famous for lamb burger with feta cheese.

Boulud Sud- Daniel Boulud - famous french chef opened a sort of mini-Eataly where he serves some fantastic basque and french country appetizers at a stand up bar. We usually pop in when we are in the area for a plate of jamon Iberico and a glass of beer or wine.

Shake Shack - a few locations in NYC- best is one in Madison Square Park. You get your burger and sit down at a park bench or table.

Momofuku Ssam Bar- no reservations here ..if you go do so at an off hour as it will be mobbed. Pork buns and anything on the menu will impress.

Takashi- For a real food experience. If you can get a reservation. Pricey but certainly dishes you have never had. Yakiniku style Japanese where you grill your food right in front of you over open charcoal. Things like grilled lambs tongue or sea urchin and monk fish liver appetizers. I havent been here but am very eager to go. Have only heard positive things from foodie friends.

There are truly and endless number of amazing restaurants in NYC. All depends what you are looking for. The asian menus seems to be on the lighter side as they favor vegetables and fish dishes. If you tell me what neighborhood you will be in I can recommend places that will be in your vicinity.

Jul 26, 2012
FoodExpression in Italy

Completely Unplanned ER Trip -

It certainly was even better since I understood the risks involved with getting it here. Funny story, when i was coming through customs my wife and I were selected to have our bags searched (1 out of every 30 persons). The person searching our bags asked us, do you any meat in these bags? We said no....joked around with the guy so as to distract him...he eventually stopped searching after opening one of our bags....we were so nervous but we made through undetetected!

I will certainly update when I make it to NYC and try the culatello at DiPalo's. Its actually a friend of mine who's parents own the deli so at least ill get the real scoop on the culatello.

Jul 26, 2012
FoodExpression in Italy

Completely Unplanned ER Trip -

Yes we drove through Cremona on the way to Mantova as Ivan recommended to take the more local scenic route. Also, I wonder if the variety of culatello that may be at Di Palo or Buon Italia is the DOP certified. I was speaking to a man that owns a salumeria in Bologna on via Indipendenza and he was saying that there is lots of culatello out there that does not come from those proper regions that are along the PO. He says that if they do not have the DOP stamp then they are most likely not as good and are imposters. Im curious now to see and next time im at one of those two stores I will check it out.

Jul 18, 2012
FoodExpression in Italy

Completely Unplanned ER Trip -

Allende, Its comforting to know that Da Ivan has been doing the same great things for so long. Hopefully there is no impetus to change what is seemingly very special. Ivan took my wife and I into his Cantina after dinner and we shared a wonderful bottle of beer that one of his friends brews. NUT I believe was the name of the beer. Anyhow...we cannot wait until we return.

Jen, Right above is the stinco di maiale at La Buca. Miriam, the owner explained to us that the pork leg was boned out and cured in November...then simply just boiled in plain water. It was extremely flavorful and tender. Normally i eat around the fat on these kinds of meat but the layer of fat around the outside was so meltingly tender salty that i ate every last bit of it.

Barberini, It is quite unfortunate that most peoples' experiences of cured meats will forever be limited to domestic american mass produced deli meats and even just proscuitto di Parma (which is still fantastic). The quality and flavor of those meats that I tasted in the Paramenese country side truly have forever changed my outlook on salumi. Tonight I will be taking my 2 Kg piece of culatello purchased in Zibello that I successfully smuggled home to the states to a family members' house that owners a meat slicer and will be indulging in culatello one last time.

Our trip to Italy would have been a completely different ( and not nearly as tasty) experience if it werent for all three of you.
Thank you and if you are ever in New York I can offer you as much assistance as you would like.

Jul 18, 2012
FoodExpression in Italy

Completely Unplanned ER Trip -

Also our meal at La Buca in Zibello was fantastic as well. I went easy as we knew we were going to Da Ivan for dinner. Starter was culatello, with some parmigianno and their homemade apple mostarda. Then had the stinco di maiale which was one of the best pork dishes that I have ever eaten in my life.

Jul 17, 2012
FoodExpression in Italy

Completely Unplanned ER Trip -

Al Sorriso was quite disappointing. I am not sure if it was an off night or if it was just that this is where the restaurant is these days. Food was good however for the price I dont think I would ever return. Our meal cost us 550 Euro although we did get a 99 Bricco Rocche Barolo that was 160 euro but still too expensive. . I believe you are paying for the Michelin stars. Again all the courses were fine but nothing that really made me too excited.

This best dish was this porcini mushroom that was just simply roasted and stuffed with a duxelle. I do not believe that when you pay for this kind of restaurant that they are entitled to an off night.

We were there on a Sunday night and were the only table in the restaurant all night long. Also chef Valazza was not there that night so maybe that was why the food was not very enthusiastic.

If i knew to expect his I would have eaten at Da Ivan another night where as that meal cost us 120 euro WITH wine.

Jul 17, 2012
FoodExpression in Italy

Completely Unplanned ER Trip -

Lastly was a crudo of beef. I may be so bold as to say that this is the best place that I have ever eaten at in my entire life.

Jul 17, 2012
FoodExpression in Italy

Completely Unplanned ER Trip -

These are from Da Ivan...I must say that this was by far the best part of the trip. The food here was more honest and delicious than anywhere that we ate throughout anywhere in Italy. I enjoyed this meal 30 times more than I enjoyed our meal at Al Sorriso, even with their 3 Michelin stars. The meal was extremely reasonable priced and I cannot get over how wonderful of host Ivan is. The wine list is fantastic. The prices are extremely reasonable considering the quality and level of attention paid to the food.

There was also plenty of culatello enjoyed during this meal.

Allende, I completely understand why you return here as I want to make a separate trip back to Italy just to eat here again.

First dish is polenta fried in lardo with two kinds of whipped lardo, one with basil, and one with rosemary. They were spreadable and melted the second they touched the crunchy hot polenta.

Next was what i believe from my poor understanding from what Ivan was saying is the curd of the parmiggiano with pancetta then pan fried. By the way pancetta in Parma is absolutely nothing like the stuff we get here. A very sad realization.

Next is homeade ravioli stuffed with cheese and herbs. The were folded so as to look like little basil leaves. These were better than the similar prep of this dish then we had at Al Sorriso. Then was a homeamade spinach pasta with tomatoes and cheese on a creamy island of taleggio fondue.

Jul 17, 2012
FoodExpression in Italy

Completely Unplanned ER Trip -

Tagliatelle with mortadella

Jul 17, 2012
FoodExpression in Italy