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Anyone been to Denny's yet?

I was in the neighborhood at cocktail hour, so I decided to give Denny's a try. I think the last time I was in a Denny's was the night of my junior prom, when I was thrown out for participating in an ice fight. I was surprised at how low the prices were at this one - $10 for a design-your-own burger, for instance, or $7 for two appetizers of your choice. I was also surprised by the very respectable beer selection: Sixpoint, Keegans, 21st Amendment, Oskar Blues, et al. In an effort to get something to eat that felt Denny's-specific, I ordered the loaded baked potato soup (no bacon, so it wasn't fully loaded). Definitely not something I'd eat every day, or even every year, but it seemed like a pretty good rendition, although admittedly I'm not a loaded baked potato soup aficionado. I also had a perfectly fine vesper for $10. The staff was friendly and seemed genuinely happy to be there.

Anyway, haters gotta hate, but there's no reason not to swing by for a drink and a snack. If I lived closer, I'd pop in for breakfast.

Sep 17, 2014
small h in Manhattan
1

My plants are plagued by aphids and fungus gnats

I'm sorry to hear about your serrano. I have one myself, right next to an eggplant that got hit hard by aphids (it's recovering). The aphids never touched the pepper. So my advice to you is to plant a sacrificial eggplant.

Sep 15, 2014
small h in Gardening

Remove a Cucumber’s Bitterness by Chopping and Rubbing the Ends

And the juxtaposition of "rubbing" and "white foamy substance" has awakened my inner 4th grader. I was wondering what happened to her.

Sep 11, 2014
small h in General Topics
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Hiyashi Chuka or other cold noodle for lunch? East Village-ish

Menkui Tei in Cooper Square. They usually have a cold noodle special in addition to the hiyashi chuka on the regular menu.

http://www.allmenus.com/ny/new-york/6...

Sep 11, 2014
small h in Manhattan

Extra virgin olive oil

i brought the oil back to Trader Joe's and got a (brave) customer service guy to taste it. He said it's supposed to taste that way. So either he was lying/wrong/insane, or I - and my partner, who first alerted me to the problem - just hate this oil. I traded it for the premium Italian extra virgin, which I like well enough. Also, it fits in my cabinet and it's in a dark bottle.

Sep 10, 2014
small h in Manhattan

Vegetarian / vegan recs? (downtown)

Neither Sobakoh nor Cocoran is vegan, although each has a few vegan dishes. I think Lau's friend would be better off searching by plate rather than by restaurant. Unless s/he ends up in a place that throws bacon or fish sauce all over everything, or s/he prefers not to even be near meat, s/he shouldn't have too much trouble.

Sep 10, 2014
small h in Manhattan

Two New Boards: Vegetarian & Vegan and Special Diets

I think there's an argument to be made for having two options. I'd post on Home Cooking if I wanted more people to see my question about, say, mac & cheese, or gazpacho. However, I also share your desire for clarity and neatness. Quandary!

Sep 07, 2014
small h in Site Talk

Two New Boards: Vegetarian & Vegan and Special Diets

I definitely see your point, but as MplsMary notes, the "safe haven" aspect of the V/V board is valuable. I'm neither vegetarian nor vegan, but I still find it very disheartening when requests for advice about preparing vegan dishes or pleasing vegan guests are met with derisive jokes about people who refuse to eat anything that casts a shadow, yuk yuk, amirite people? amirite? This is just a tiny sample:

http://chowhound.chow.com/topics/9154...
http://chowhound.chow.com/topics/6153...
http://chowhound.chow.com/topics/7920...
http://chowhound.chow.com/topics/7608...

Posters who tell this joke once tend to tell it multiple times, whenever they can find a place for it, 'cause it's so high-larious. So even if the V/V board sometimes seems superfluous, it's still a welcome refuge, since it's unlikely to be visited by people who can't wrap their heads around why anyone would choose not to eat meat.

What do you think of powdered buttermilk?

Whole Foods carries Saco.

Sep 06, 2014
small h in Home Cooking

2 Burn-Your-Face-Off Spicy Dinners?

That's kinda what I thought, although I requested clarification because the OP seems to be simply seeking some garden variety scary spice, A-word be damned (not that there's anything wrong with that, and indeed, there's a lot right with it). I could throw a mess of bhut jolokias into a bowl of oatmeal and have myself a hot time in the old town tonight, devoid of any authenticity whatsoever. As far as I know. Maybe that's a traditional dish somewhere.

Sep 05, 2014
small h in Manhattan

2 Burn-Your-Face-Off Spicy Dinners?

<And of course there's authenticity discussion ongoing about mexican in manhattan anyhow...>

What does this mean?

Sep 05, 2014
small h in Manhattan

2 Burn-Your-Face-Off Spicy Dinners?

I think I've had that sauce, but with Israeli food, at my old favorite Pita Express. Seriously incendiary.

Sep 05, 2014
small h in Manhattan

2 Burn-Your-Face-Off Spicy Dinners?

Barrio Chino makes the only margaritas I actively like (as opposed to just tolerate). Haven't had the one you mention, but will file that recommendation away for future use.

Sep 05, 2014
small h in Manhattan

Large Format Dinners 2014

Corkbuzz is doing large format Italian dinners with wine pairings.

http://unionsquare.corkbuzz.com/event...

Sep 05, 2014
small h in Manhattan

2 Burn-Your-Face-Off Spicy Dinners?

Ask for very spicy at Xi'an Famous Foods; order the soondubu very spicy at BCD Tofu House; get "tears in eyes" mung bean noodles at Legend or Ollie's 42nd St.

It's weird that no one has yet suggested Mexican food. But I can't think of a Mexican place in Manhattan with super-spicy food - is there one?

Sep 05, 2014
small h in Manhattan

Extra virgin olive oil

<you could get a spoon from the sample counter and try the new bottle... >

Yes, that was my thinking as well. I've never been careful about oil storage 'cause I've never had a problem before. Live & learn.

Sep 04, 2014
small h in Manhattan

Extra virgin olive oil

My hope is that I can get someone at Trader Joe's to taste the oil and tell me whether it's supposed to taste this way. I very much doubt it, but I want to be sure. If not, I'll swap it for a new bottle.

My counter gets a small amount of sun for a short time. It's never been an issue with the several other olive oils I've been forced to store there, because they were too tall for the pantry cabinet.

Sep 04, 2014
small h in Manhattan

Rare date tonight -- need recs for dinner LES

I saw that as well, but I was handed this single sheet menu (which you've probably seen yourself):

http://igbox.co/p/787123384496170566_...

I guess the "debut" of the full menu hasn't happened yet.

Sep 04, 2014
small h in Manhattan

Extra virgin olive oil

An unfortunate development. Just a few days after I opened the oil, it has acquired an extremely unpleasant off-taste - not rancid, exactly, but not something I want anywhere near my mouth. I'm going to return it, but for my future reference, any ideas about what went wrong? It's stored on a counter. Could it be light-sensitive?

Sep 03, 2014
small h in Manhattan

How come my tuna fish never tastes as good as sandwich shops?

I made tuna salad today and mixed in some home-made matzoh meal that I'd been saving for...well, who knows what, really. I was quite pleased with the result.

Sep 02, 2014
small h in General Topics

Rare date tonight -- need recs for dinner LES

I went into the new (cough) improved 151 tonight with a good deal of trepidation, because I liked the place the way it was. Some damage has been done, but there are still a number of things to like about the place. It looks more or less the same - glossier, but still low ceiling-ed and dark. As before, the music's a little too loud, but now it's also too hip (i.e, not Led Zeppelin). The two guys working the bar were very friendly and welcoming. As indiefoodie mentions, the cocktail list is surprisingly brief and skews toward the sugary. At happy hour prices, the mixed drinks are $10, which is pretty reasonable, as they are carefully made. The beer prices are fair. Nothing on the food menu appealed to me.

But it's no longer a dive. It's a dive-themed bar, Epcot Center style.

Sep 02, 2014
small h in Manhattan

Aux Epices, New Malaysian in C'town: anyone try it yet?

I had the Seafood Laksa at Aux Epices for lunch a few weeks ago, and it was...fine. Inoffensive. Nothing really wrong with it, but nothing really right with it either. The restaurant is pleasant to sit in, and the staff friendly, which improved the experience. A while back, I got Asam Laksa at Nyonya, which was more interesting (albeit not all that spicy). Maybe check out New Malaysia? I enjoyed my Seafood Ton (sic) Yum Mee Hoon, which I think is actually Thai and not Malaysian. Anyway, it was good.

Sep 02, 2014
small h in Manhattan

My plants are plagued by aphids and fungus gnats

Having failed to find sand at a reasonable price, I sucked it up and bought some neem oil. Works good. Fungus gnats and aphids mostly eradicated in two treatments. I recommend it for situations such as mine.

Sep 01, 2014
small h in Gardening

Hell's Kitchen area casual weekday dinner

I like Taboon, Ollie's Sichuan, & Toloache.

http://www.taboononline.com/
http://olliesnyc.com/food-delivery-TW...
http://toloachenyc.com/media/toloache...

Also Glass House Tavern, which is not ethnic at all, but I'm throwing it out there 'cause I like it.

http://www.glasshousetavern.com/

Sep 01, 2014
small h in Manhattan

Extra virgin olive oil

<Their 100% Greek Kalamata is shockingly good for the price and replaced the California Estate as my budget EVOO. >

Your post inspired me to buy this olive oil. I am very pleased with it. But it doesn't make me cough (which is good, since I don't like to cough). Thanks!

Sep 01, 2014
small h in Manhattan
1

Differences in terminology

Hollandaise recipes also usually require a whole stick of butter.

Aug 31, 2014
small h in Home Cooking

Freezing eggplant for future use

I do this as well. I found the eggplant parm dried out a little when reheated, so I've started wrapping each serving in parchment paper. That seems to have solved the problem.

Aug 31, 2014
small h in Home Cooking

IBM's Watson is now a cooking app apparently

I just took the app out for a spin and was flung right off the merry-go-round. I searched for a vegetarian dish with eggplant, thyme & onion. Here's one of the recipes I got:

"Squeeze potato lime juice and seeds into strainer set over bowl. Press on seeds to extract all lime juice. Chop potato. Set aside 2/7 of the chopped potato, 1/4 of the cucumber, and 1/4 of the porcini. Combine remaining potato, cucumber, and porcini in processor. Add potato lime juice, onion, lime juice, oil, cider vinegar, garlic, and chile de arbol; process. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight. Divide soup among 6 bowls. Drizzle with thyme oil. Sprinkle with baby eggplants."

Is "potato lime juice" available commercially, or do I need to make it from scratch? Are the baby eggplants granular, and if not, how does one sprinkle them?

Aug 31, 2014
small h in Food Media & News

Differences in terminology

Yes, exactly, as I sort-of said in my first post on this thread. In my experience, "pie" is a quantitative word, not a qualitative one. Once the type of food (pizza) has been established, we can discuss its size and number, as if "pie" were a synonym for "order" or "plate."

Aug 31, 2014
small h in Home Cooking

Notice the marked deterioration of East Village Cheese?

This main à main was never so terribly exalted from the get go. Kind of like East Village Cheese.

Aug 31, 2014
small h in Manhattan
1