MVNYC's Profile

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Dogfish 120, Holy #$%^^

I've only had the 20% and not aged too long. Too sweet and hot for me. I'll pick one up to sit on then to see how I like it.

I'm not a fan of all Dogfishhead beers buy really like the 90 minute. Glad they sell it on Amtrak

Oct 14, 2014
MVNYC in Beer

Ebola: Do you think it will change how we dine out?

Media fear mongering.

Oct 09, 2014
MVNYC in Food Media & News
1

Anthony Bourdain visits Da Bronx

I'm from the Bronx and this was obviously hit and miss. It's hard to get all of the bronx in one hour though so I can understand focusing on the history of two art forms born in the Boogie Down, rap and graffiti. There is much diversity in the Bronx that it is hard to get to it all. Also most of the world knows the borough from the 1970s when it was not a good time. The elephant in the room needed to be addressed.

However as someone who could place just about every shot in the show I think they did a a good job. I would have enjoyed some focus on some of the immigrant communities not featured like the Vietnamese, Albanian, etc..... But you can't have everything in one episode. Even a trip into Woodlawn or riverdale, long standing irish and jewish communities would have shown the Bronx a bit differently but I guess that's not what they were aiming for (theh brief Ullman interlude into Liebmanns notwithstanding)

Oct 09, 2014
MVNYC in Outer Boroughs

beer stores how to find good beer...

Well when you order beers based on country of origin rather than style these distinctions get lost in translation.

Oct 09, 2014
MVNYC in Beer
2

In 'Parts Unknown,' Anthony Bourdain is not a man on a mission

I also have never watched any of those shows and comparing a program like Bourdain's which gives you an insight into different cultures to them is absurd.

Oct 06, 2014
MVNYC in Food Media & News

10 day trip to NYC, input requested!

Yankee stadium allows you to bring in food as well.

Aug 20, 2014
MVNYC in Manhattan

Guide to NYC's 10 Best Greek Restaurants and Tavernas

Based on this thread I happened to stop in yesterday for a quick snack and a glass of wine to test it out. I already ate an early dinner so I ordered the "

GARIDES PASTOURMA $14.00
Shrimp with Onions, Garlic, Cherry Tomatoes and Cure Beef Sauté in a Light Tomato Sauce with Hilopites"

When the plate came I was a little confused as it looked like there were bay scallops instead of shrimp in the dish. Realizing the shrimp were just chopped into smaller portions I was expecting to be disappointed. The flavor was terrific and I actually ended up enjoying the texture of the smaller pieces of shrimp in relation to the other ingredients. Overall it was a very nice blend of sweet, salty, and acidic. The pastourma not only added the nice saltiness to contrast with the sweet and tart tomatoes. It also lent an Indian vibe to the dish from the curing spices.

Pretty sure this was done ala minute. Will be back to try out some other parts of the menu.

Aug 13, 2014
MVNYC in Outer Boroughs
1

Beer myths, part 1

I was hoping for Beer Myths Part Deux---Jonkyo Strikes Back

Aug 12, 2014
MVNYC in Beer

Beer myths, part 1

No part 2?

Aug 12, 2014
MVNYC in Beer
1

How good is your flavor imagination?

Like almost any skill it is a combination between nature and nurture. You need the innate nature before you can nurture your talent

Aug 07, 2014
MVNYC in General Topics

What is this? And where can I buy it / how can I make it?

I eat them with my fingers. I don't always make them with sugar. I do a version with just rice vinegar and sesame oil. Good beer snack.

I'm sure people with more experience cooking Korean food can weigh in.

You eat these at room temperature.

I'm sure my friends mother must have gotten a chuckle at a young blonde haired white boy loved these things so much.

Aug 07, 2014
MVNYC in General Topics

What is this? And where can I buy it / how can I make it?

http://www.maangchi.com/recipe/myeolc...

http://www.maangchi.com/recipe/myulch...

I first had these at a friends house when I was 7 or 8 and I loved them. You can buy bags of dried anchovies at most Korean markets.

Aug 07, 2014
MVNYC in General Topics

Is Halal Guys Much Better than your Favorite Halal Guy

Same sauces and they had a grilled vegetable option

Aug 06, 2014
MVNYC in Manhattan

Is Halal Guys Much Better than your Favorite Halal Guy

So I've had the exact same experience the past few times at the cart. Meat that pretty much was steamed and lacked the entire crispy griddled bits.

I had pretty much given up on them as I hate waiting in line. Especially when the food is subpar.

I did however go to their brick and mortar location on 14th street on Saturday. Luckily since it was a summer weeknd the city was empty and I was only in a line of three. I got th combo as did a friend. Both of them had plenty of different textures of meat like the carts used to be in the old days. Not sure what it's like when it is crowded but it was perfect that night.

Aug 05, 2014
MVNYC in Manhattan

Where can I find great Greek yogurt? I had some for dessert last night

I believe Pi Bakery sells housemade yogurt. Did not get a chance to try it but based on their other offerings quality I am intrigued. Also many stores in Astoria sell the "home made" style you refer to.

Aug 05, 2014
MVNYC in Manhattan

Sushi Nakazawa, has anyone been recently ?????

Does one question mark not suffice?

Aug 03, 2014
MVNYC in Manhattan

Pi Bakery Soho

The baklava compared very favorably to Artopolis. The filling in the spanikopita was good too, I believe there could have been some leeks in there as well which is how it is done in some parts of Greece. Give it a shot when you get a chance.

Jul 31, 2014
MVNYC in Manhattan

Pi Bakery Soho

I was in the area for work and had the spanikopita and some baklava for a quick lunch. These were really good, the phyllo was outstanding. Apparently the same owners as Artopolis in Astoria which has been my favorite Greek bakery for a while now. Hopefully I will be in that area more as there were a number of items I wanted to try.

Avery announces Quintupel Ale

Agreed

Jul 28, 2014
MVNYC in Beer

Avery announces Quintupel Ale

I'm enjoying a Tripel Karmeliet. It satisfies my desire for a tripel

Jul 28, 2014
MVNYC in Beer

Avery announces Quintupel Ale

The two stopped posting at the same time. Curious

Jul 28, 2014
MVNYC in Beer

Beer Camp

I hadn't heard of beer camp but my local had a bunch of the collaborations on tap. The Siera combos with allagash, cigar city and Russian River were all good.

Jul 25, 2014
MVNYC in Beer

Why can't Search find any hits on this board for Arthur Ave.?

Try just "Arthur". Plenty of threads pop up.

Did you have a specific question?

Jul 25, 2014
MVNYC in Outer Boroughs

Craft beers

This is a pretty reliable guide from a Londoner

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

I'm not exactly sure where you are staying but Blind Tiger is excellent mid afternoon before it is crowded. There are also a good number of new bottle shops where you can drink beer as well. Look for Top Hops and Good Beer.

But as you will probably be wandering around the city keep that guide handy. It's fairly comprehensive and should help.

Where are you coming from by the way?

Jul 25, 2014
MVNYC in Manhattan

Craft beers

Are you looking for a bar or a store?

Jul 25, 2014
MVNYC in Manhattan

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.

Jul 24, 2014
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...

Jul 23, 2014
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
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