zEli173's Profile
No Indian Mangoes This Year?
Just tried Patel Bros. and they said they still don't have them. Anyone know of another place to buy them?
Big Apple BBQ 2010-New Pitmasters?
I have a fast pass (and guest pass) with $64 left on it that I'm looking to unload. Anyone interested.
Budget corned beef sandwich
Not a Jewish style deli but Stage Restaurant on 2nd Ave. does a fresh steamed corned beef sandwich for like $6. I've never actually had the corned beef so I'm not saying it's any good, but I'm a big fan of Stage for other things and last time I was in I saw a few people ordering it and it looked good.
(This might be on Thursday's only.)
Keste or Motorino for special dinner (Grom for Gelato)
Went to Keste at 7:00 last Saturday (a little on the early side). We were told the wait would be 20 minutes. We killed 15 browsing in Murray's across the street and our table was ready when we came back. It was very cold out that night so that might have dampened the crowds.
Keste or Motorino for special dinner (Grom for Gelato)
Keste and Motorino are both really good but for my money I prefer Motorino. The dough at Motorino has a magic to it that Keste doesn't quite match, and Motorino gets more char which I prefer.
But as other's have pointed out, you're in much better shape for Gelato at Keste. That said, I think the $7 Grom charges for a modest serving is unconscionable. If their gelato was superb I'd be willing to splurge on it once in a while, but it's not so I don't give them my business. I like L'Arte, especially the pistachio. If you're up for a longer walk the Otto suggestion is a great one. That's gelato I'd pay a high price for.
Also, both Keste and Motorino serve Menabrea lager. Good way to wash down your pizza.
So in sum, the best overall eating is Motorino and Otto. But Keste and L'Arte are a convenient pairing that are both really good.
Special Sushi dinner on a tight law student budget
IMO Ushi Wakamaru is definitely the right play. The sushi is terrific (the cooked dishes are also good) and you can eat lavishly within your budget.
I've been to Shimizu twice. The first time was several years ago and I was disappointing. I gave it another shot earlier this year because it has a pretty devoted fan base. I was even way more disappointed on the return visit.
Mayonnaise with an Immersion Blender
I'm using the jar that comes with my blender so it's a good fit although not perfectly tight. The blender has a metal cap, not the plastic kind. There's a video on youtube that's easy to find where yolk only mayo comes together seemlinessly.
What to do with fresh Roe on short notice
I picked up a little bit (just a few tablespoons worth) of fresh roe at the Union Square Greenmarket this morning (I think the vendor said it was from flounder). Any ideas on what to do with it?
Some thoughts I had were:
-Mix with some butter for a fishy spread
-Do a fresh pasta with butter, chives, and the roe
-Us it as a base for a sauce to serve with the bay scallops I'm cooking for dinner tonight.
Mayonnaise with an Immersion Blender
Every time I try to make mayonnaise with a stick blender it fails. That is, using egg yolks only I cannot get the mayo to thicken. I put the yolk in first, add a bit of mustard, vinegar, salt, and then top off with oil. I start the blender at the bottom of the container, go slowly, and gradually pull the blender up to incorporate the oil. But no luck, the stuff stays runny. I've also tried adding the oil in slowly (which shouldn't' be necessary with the immersion blender) but that doesn't help. Once I add a bit of egg white it thickens right up, but I'd like to make it with yolk only.
Who knows what I'm doing wrong?
parpadelle with ragu?
There are many, many traditional ragus in Italy. I don't know the specifics, but there are probably multiple ragus that are traditional to each region. Tuscany alone seems to have a ragu for any type of wild game that roams the area and perhaps more than one for some animals. In the U.S. when people say 'ragu' or 'traditional ragu' they are typically making an association with ragu bolgonese. As you point out ragu bolognese is a sauce of various ground meats that is not heavy on tomatoes or liquidy in any other way. However in Emelia-Romagna ragu bolognese is served with tagliatelle (or used in lasagna) not with pappardelle. And while Americans make an association with ragu bolognese what they usually have in mind is a tomoatoe based sauce like the ragus indigenous to Naples.
Italian Honeymoon Need Ideas Quick-- Modena, Chianti, Rome, Positano
Although the food is a central reason we decided to take our honeymoon in Italy, I've been delinquent in planning our meals. We leave this Tuesday the 28th so time is of the essence. I do have a few good recs for Rome, but always happy to hear more. The other destinations are an open book. Give me your best ideas from grand dining to hidden countryside gems to street fare.
In addition to restaurants themselves I'm also looking for suggestions on particular dishes or food items I should seek out and where to do it, wine experiences, in home dining, and cooking schools.
Piada on Clinton: Has Anyone Tried it?
It's pretty alright. Nothing special or worth going out of the way for, but decent bites. I like the flat bread. I find most sandwich places and delis to be pretty dreadful, whereas Piada serves food worth eating. I haven't tried the non-sandwich items.
John Dory Menu
I had a great meal at The John Dory a few weeks back. Pricey for sure -- not a terrific value but it was a special occasion and we came away very happy. If I had been in more of a budget concious mindset I might have had a different take.
The Arctic Char is a very tasty amuse bouche. For apps we had the nantucket bay scallop crudo and a special fish roe spread (I don't remember the fish). The special was fine but not very interesting and too filling. It was like a suped up bagel with lox spread. The crudo was fabulous. Flavors were spot on and the scallops were beautiful. But the price is preposterous for the serving size and to be straight this is not the stuff of genius, it's just treating a really great product with respect. The next week I went to Citarella and easily recreated the dish.
For mains we had whole bream and filet of pompano. Both were excellent. The bream was my ideal way to eat fish -- cooked whole and served with a great salsa verde like sauce. We sat right next to the filet station so several orders of John Dory for two were carved up in front of us. It looked killer. The main dishes clinched a winning performance.
I'll echo the sentiment to avoid the sundae (unless they change the flavors). The ginger was way too assertive and I completely disliked the dessert. But, in keeping with the great service we received all night long, our waitress having noticed I did not touch the sundae took it off our bill without solicitation.
By the way, the servers raved about the milt. And I think NYC, where diners actually seek adventure, is the perfect place to serve semen.
Buying a suckling pig in Miami/Broward
You can get a whole smoked pig at Jack's BBQ Smokehouse in Ft. Lauderdale. Not sure if they will do a suckling pig.
Butchers with Alligator meat for tomorrow?
Seems like a tough get on short notice. Try Ottomanelli and Sons on Bleecker.
Underground 'In Home' Restaurants in Italy
Likely itinerary: In or around Bologna for a couple days, an agriturismo in Tuscany for a couple, a few days in Rome, a few days in Positano.
Nothing set in stone except flight into Milan in late April and flight out of Naples two weeks later.
Underground 'In Home' Restaurants in Italy
I'm looking into an agritursimo, but was hoping to do this in addition.
Found the article:
http://travel.nytimes.com/2007/07/15/travel/15headsup.html?pagewanted=all
Upon review, it only covers "At-home Trattorias" in Palermo. I won't be in Palermo, but I'm still wondering if it's worth seeking them out in other cities, and if so, how to do it.
The homefood association looks interesting. I will definitely be considering it.
Underground 'In Home' Restaurants in Italy
Just beginning the culinary planning for a two week Italy trip next spring...
I have this vague recollection of reading a New York Times article a while back on a form of ad hoc restaurant in Italy that is basically a proprietor serving lunch (maybe dinner too) out of his or her home. Sort of an underground scene, but in a local sense. I think the article also mentioned that these are popular among workers on lunch break. The details are all very fuzzy and I haven't been able to find the article again.
Does any of this ring a bell?
Alta Strada -- Still noisy?
I see you've written before that the menu is "odd" . Can you explain what you mean?
Alta Strada -- Still noisy?
I'd like to hear more. I used to live in the area, but I no longer know the restaurant scene well. In what ways is the food ordinary, and what are some examples of food in the area you find to be extraordinary.
Alta Strada -- Still noisy?
To report back, we did end up going and my reaction is astonishment at the mixed reviews that have been posted on the board. I had one of the stronger meals I can remember in the Boston area. Especially for Italian food. We were a group of seven and I made sure to try nearly everything that was on the table.
The only item that truly disappointed was the white beans which suffered from a gritty texture. We also passed around a pizza as a starter which was solid but nothing to write home about. We had two more selections from the antipasti, roasted beets and caponata, which both made strong impressions. The beets were perfection, roasted to just the right tenderness and marinated in vinegar to lend a slightly pickled character. The caponata was an excellent example; again the vegetables were cooked just right and the seasoning was spot in.
For my main I did a share of the crispy chicken and the mushroom lune. They were both pretty good, but probably the weakest of any of the main courses that were ordered. The lune are (as advertised) finished with truffle oil. I am generally turned off by truffle oil, I find it to be artificially and overwhelmingly 'perfumey'. Especially on something like a mushroom dish, it really overpowers the earthy flavors that should be at the forefront. This dish was no exception (it wouldn't have been my choice, but I was in a flexible mood), but if you like truffle oil it's well done. The highlight of the chicken dish was the creamy polenta which I couldn't hold back on. The chicken itself, with most meat and crispy skin, was about as much as I could ask for from chicken.
All the other mains were memorable. Hanger steak was perfectly rare as requested, nicely seasoned, and well complimented by greens and potatoes. Fidelini with clams was perfectly in balance. The spicy shrimp pasta was a standout with good shrimpy depth of flavor and nice spice. And the best of the lot was the swordfish which was a rare example of this fish served properly moist.
I am at a loss to understand why Alta Stada doesn't have cult status, let alone to understand the luke warm reception. The rustic cooking always puts the ingredients first, but it thoughtful ways. That is imo what makes good food, and what Italian cuisine is truly about. And it is sadly uncommon around Boston. Instead Alta Strada's approach seems to have been rejected by many as 'odd' or just plain uninteresting. To bad because this philosophy is really the hallmark of best Italian food in Italy and elsewhere in this country where understandings of the cuisine have evolved, but perhaps it is still ahead of its time for some.
A final note about the acoustics. I find it pretty funny that people have complained about the noise level. Yes Alta Strada will never be mistaken for a library, but unless you are truly dealing with elderly diners, I don't understand why it's been a problem for anyone. We were a table of seven, and in fact four members of the party are approaching senior citizenship, yet nobody had any issues whatsoever. There is a healthy buzz, but it is after all a restaurant.
Alta Strada -- Still noisy?
I'm planning a family dinner for seven. Everything about Alta Strada seems right for the occasion except some cautionary tales regarding the noise level. The commentary I've read was mostly from the early days of the restaurant so I'm wondering if this still holds true. Perhaps they've made some adjustments to the acoustics. Or perhaps those complaints were overblown in the first place. Can anyone weigh in?
CHINESE NOODLE SOUP????
Marco Polo was a Cantonese Restaurant that made its own noodles. That's what differentiated it. Does anyone know of another such operation?
CHINESE NOODLE SOUP????
Oh no. Should I be worried that the yummy and greasy shredded duck lo mein is no more?
What kind of noodles are you looking for?
Is there a difference- Blue Ribbon Bakery or Brasserie?
The burger is less than special IMO. The fried chicken is damned good though.
Aburiya Kinnosuke -- Seating
Yeah, seems like there is a misunderstanding. We don't need complete privacy, just would be nice to have our own space in the booth.
Regarding the food, any opinions on the set menus vs. a la carte? The other time I was there we happily ordered a la carte, and I haven't seen any discussion of the set menus around here, but perhaps there are some virtues (like value). The Shuen menu requires advance notice.
Aburiya Kinnosuke -- Seating
I've been once before and heading back for a second visit this weekend. This time the occasion is a romantic one so I'm trying to figure out what's best to request for two people.
I know they have some semi-private booths which would be perfect. But I don't know if those booths are available for parties of just two. When I called I was told they are and we could have one, but the English on the other end was not good and I'm not confident my request was well understood. I fear we are instead slated to be seated along the row of tow tops where there is little privacy -- that's the worst possible outcome, I'd much rather sit by the Robata than.
A little help please...
