MVNYC's Profile

Title Last Reply

Moldavian Cherry Preserves?

I have had something similar in Romania, a sour/bitter cherry preserve. Since Moldova is closer culturally to Romanian than Russia, I would start there.

about 19 hours ago
MVNYC in Outer Boroughs

New York City Craft Beer Guide

Ran across this rather recent guide to craft beer by a Londoner. I haven't been to all of these places but for the ones I have, the short reviews are pretty much spot on.

http://www.gotham-imbiber.com/jezzagu...

1 day ago
MVNYC in Manhattan

Giada says Italians like to use breadcrumbs instead of parmesan. Recipe examples?

Not sure why this comes across as so weird. I have been eating this since i was a little kid. Breadcrumbs crisped up in butter/olive oil and garlic tossed with pasta. Sometimes with anchovies. Tossed with the pasta they remain crunchy.

Jul 17, 2014
MVNYC in General Topics

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

So spoons are the "evil" development of "Westerners"? Are sharpened stone axes the "evil" development of homo erectus or possibly homo ergaster?

I will say that flat bottomed Chinese spoons do trump the rounded western versions found in Korean and Thai cultures.

Jul 17, 2014
MVNYC in General Topics

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

Nope, you're not Asian

Jul 17, 2014
MVNYC in General Topics
1

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

It is certainly more amusing than all of the "what food do you hate threads" where people love to derive pleasure from someone else having similar food phobias.

Jul 17, 2014
MVNYC in General Topics

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

Once an idea gets in your head you just run with it. No matter how ridiculous, your first notion is always right. How scientific.

How do Asians eat soup? Spoons

How do 99% of people eat patty formed hamburgers? With the intimacy of bread and hands.

Hows that cevapi taste?

Jul 17, 2014
MVNYC in General Topics
1

Beer myths, part 1

Dutch-language term usually applied to the strongest beer of the house, customarily top-fermenting often pale in colour, occasionally spiced with coriander. The most famous is made in Westmalle, Belgium.

I guess Americans took often pale in color to heart.

Jul 16, 2014
MVNYC in Beer

Adam Richman goes too far

Well thats because calling a black person a nigger is much much worse than calling a woman a cunt. This isn't even close.

Jul 16, 2014
MVNYC in Food Media & News

Beer myths, part 1

Please See Insidious Rex's post down below.

Jul 16, 2014
MVNYC in Beer

Beer myths, part 1

That's the thing Thomas. No one is upset that there is no such thing as a quadrupel in Belgium. Frankly I was happy to learn that and find it interesting. I'm not telling Belgians to rename their beers. I'm not going on belgian food or beer related websites and telling them to change their terminology.

I think the point is different countries have different terms for the same thing. I'm ok that it's a boot in the UK and a trunk here.

Jul 16, 2014
MVNYC in Beer
2

Guide to NYC's 10 Best Greek Restaurants and Tavernas

Fried little fish, a nice plate of Horta and a couple of glasses of wine sounds like a pretty good meal to me.

What are you getting at? That Greek restaurants in Astoria aren't that good compared to Greece? I'm in full agreement there.

Jul 16, 2014
MVNYC in Outer Boroughs

Guide to NYC's 10 Best Greek Restaurants and Tavernas

Depends what you are ordering I suppose

Jul 16, 2014
MVNYC in Outer Boroughs

Guide to NYC's 10 Best Greek Restaurants and Tavernas

Artopolis has good Greek desserts and pitas (not the bread). Other than that I rarely eat Greek out of the house. When I do go somewhere with friends I will order fried smelts and horta. The smelts because they're not always easy to find and my apartment smells for days when I deep fry fish.

Jul 16, 2014
MVNYC in Outer Boroughs

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

Identity issues? A little too ironic

Jul 16, 2014
MVNYC in General Topics

Beer myths, part 1

You've shattered the myth of reading comprehension

Jul 15, 2014
MVNYC in Beer

Beer myths, part 1

"It looks like a tripel, it feels like a tripel and it tastes really good. Does it have to say tripel on the label to enjoy it?"

No, styles are a rough guideline.

Jul 15, 2014
MVNYC in Beer

Beer myths, part 1

Sorry if you didn't get my meaning. I meant that I do not care if it is called a Tripel or a Golden strong ale. Makes no difference to me enjoying the beer. Yes it is close to a Westmalle Tripel. I will try to spell it out, these styles that are on these beer websites are not gospel. Let's just call them strong Belgian Golden ales and call it a day.

Jul 15, 2014
MVNYC in Beer

Beer myths, part 1

Duvel is listed as a Belgian Strong Pale Ale on BA, is that really different from how they describe a Tripel? A lot of beers could be either or so having two different descriptors there does sound a bit too much for me. Like I have said earlier too many beers blur the lines of the strict definitions of sites like Rate Beer or BEer Advocate. I think most American beer drinkers know that. I do love Duvel by the way.

We do have a different beer culture here by the way, a much younger one due to both prohibition and arcane religious based laws concerning alcohol sales from the 1700s. The US has made great strides though in establishing one. There are plenty of great beers and this leads to our bars offering a lot of them at once. These places exist in Europe but less frequently than they do here. Unfortunately to get access to a lot of the good stuff we have to go to beer centric bars and seek it out. Luckily my local is one such place and a few blocks away. They tend to stock local NY/NJ/PA and New England beers, most of which I know. I am not always on a quest for something new. Luckily things are changing and more bars are starting to sell good beers in place of the familiar bud/coors/miller products. Hopefully for the better.

Jul 15, 2014
MVNYC in Beer

Celiacs, Sacraments, and High Holy Days?

As a history major books that feature talking animals and magic aren't really that reliable as far as history is concerned.

Jul 15, 2014
MVNYC in General Topics

Beer myths, part 1

Thomas, sorry if there has been a language barrier issue. I enjoy reading your posts as you provide a interesting perspective with a good knowledge of beer, which is refreshing. As to Quadrupels, I did not know that this was not a term in Belgium and am glad you educated us. The problem is you didn't explain what we should call a beer stronger than a tripel.

As someone who learned of these terms when I was learning about beer, they represent distinct beers in my mind. Personally as I stated upthread I tend to like the dryer version akin to Westmalle Tripel and Karmeliet Tripel. The distinction in my mind and the way we classify it make sense to me and have lead me to find other "Tripels" I like. While the BJCP or BA may have invented the term "Quadrupel" for Americans, I find the terms useful.

Jul 15, 2014
MVNYC in Beer

Beer myths, part 1

Please see the third overall post in this thread. I asked you what you would call those beers that we classify as quadrupels. You just said other tripels. If there is a name you should have said it then and there.

People think you are angry because you come across as angry. Most here, myself included have been perplexed by your level of frustration. It seems to me that you have some other agenda that you are trying to get at.

Jul 15, 2014
MVNYC in Beer
2

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

"The problem that I have with PBJ is the sugar issue. Have stayed clear sugar much of my adulthood. I had taken to a bit of sugarless peanut butter, many years ago"

"The Taiwanese actually use katchup with fried rice. This is nice."

INGREDIENTS: HEINZ® TOMATO KETCHUP (TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING) TABASCO® BRAND PEPPER SAUCE (DISTILLED VINEGAR, RED PEPPER, SALT), NATURAL FLAVORING.

Jul 15, 2014
MVNYC in General Topics

Beer myths, part 1

"As it happens, for many years, Belgians already had a name for beer stronger than a tripel (and no, it was not quadrupel)."

Then why didn't you tell us when you were asked up thread? People here would have been happy to hear it. Instead you kept repeating your anger at the BJCP and its' styles. This just seems like some passive aggressive way of bashing American beer drinkers. Good job!

Jul 15, 2014
MVNYC in Beer
1

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

Also ginger is much heartier than garlic. So getting the garlic going before the ginger will result in some bitter over cooked garlic.

Jul 14, 2014
MVNYC in General Topics
1

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

Those were the mistakes I learned when I was 14 or 15 and learning how to cook. I love ginger and garlic so more must be better. I learned my lesson apparently at an earlier age than our friend here

Jul 14, 2014
MVNYC in General Topics
5

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

You did with the works of a better poet than I.

Jul 14, 2014
MVNYC in General Topics

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

Yet again good job going off on a tangent thats completely off point. I believe you understand that I am referring to you loving anything you feel is foreign.

Jul 14, 2014
MVNYC in General Topics
2

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

That's a lot of ginger bro

Jul 14, 2014
MVNYC in General Topics

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

Yet when I told you the ingredients that go into a Balkan burger or case less sausage you told me that guy frieri would like that. Had I called it cevapi you might have had a liquid explosion.

Jul 14, 2014
MVNYC in General Topics
4