Gastronomos's Profile

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Pan Fried Steak

*I* need the sauce. *I* don't 'need' the steak, per se... it's just there to supply a sauce.

Sorry, not all of us are plain meat eaters...

http://chowhound.chow.com/topics/1014...

about 9 hours ago
Gastronomos in General Topics

Pan Fried Steak

It's ALL about the SAUCE. The steak is just a vehicle for the SAUCE.
That said, I rest my Charcoal BBQ/Grilled steaks wrapped tightly in foil dressed in freshly squeezed lemon juice and olive oil, salt&pepper and pinch of oregano, sometimes crushed garlic. What comes out is a delicious SAUCE for the meat.
Winter time, mostly snow days and below 0 days, while the outdoor grill is resting... I use a cast iron pan and a red wine garlic butter delglazing method that proves that the SAUCE is where it's at

about 11 hours ago
Gastronomos in General Topics

Traditional in Nassau

Uh Huh. As opposed to those that left and opened up crappy diners, like the one he's eating in

Alton Brown....

;-)

Giada might be Alton's reason, but brunch at Bobby's might bring them together without their SO's
A recipe sure to

May 20, 2015
Gastronomos in Food Media & News

Hellenic Cuisine

Plaza Meat
2318 31st St
Astoria, NY 11105
(718) 728-5577
Ask for Chris

May 20, 2015
Gastronomos in Manhattan

Traditional in Nassau

LOL. Thanks for keeping me in your thoughts.
By my take of the segment of the video you provided, and by his throwing down of the piece of pita bread, his statement was a bash against the diner owner/cook. I agree that isn't the place to be dining 'fine'. Or Greek.
I don't watch much TV if any, and what I do watch is strictly food related, but none of the "Top" shows and such.

My favorite movie diner scene:

http://www.anyclip.com/movies/intoler...

http://www.metacafe.com/watch/an-vyUO...

Alton Brown....

Alton and Giada are gonna get together with Bobby and commiserate... or have a real good time together... maybe they can 'get cookin'

May 20, 2015
Gastronomos in Food Media & News

Greek Fries Are the Best Fries

lol. lettuce IS grown and enjoyed...in the autumn and winter, when it is ready to pick from the garden and farm... NOT in the HOT summer... but most do not have a connection to their food as the Greeks do. A nice GREEK salad that is NOT a "horiatiki" summer tomato salad pictured here:

May 20, 2015
Gastronomos in Features
1

Greek Fries Are the Best Fries

we do end up with lemon on the fries when we eat them with grilled meats that are doused with plenty of fresh squeezed lemon juice. oregano in the horio, not in Athens, ever. Parsley is for color... don't get too upset... at least it's better than most, Most, MOST

May 20, 2015
Gastronomos in Features
1

Traditional in Nassau

and at dinner last night we were introduced to a new twist on "peasant" food. delightfully executed restaurant style and each dish made to order. such a delight to see and taste food prepared with care from the kitchen and the deft hands of a chef at the helm.

Easy Greek Salad

What a wonderful salad. Greek it is not. But the spirit of the recipe is a step in the right direction. Let's keep it Greek and we'll be alright

May 20, 2015
Gastronomos in Recipes

Spotted Pig owners opening rooftop locale atop 70 Pine St.

Anyone got the scoop?

May 19, 2015
Gastronomos in Manhattan

North Fork Crush

A few years ago, in 2004, after returning from a trip to Napa Valley (Sonoma, San Francisco, Gilroy included in the culinary trip that July)... I was out on the North Fork asking about a "Crush". They told me LI wasn't quite there yet.
It's about 11 years after I first asked.

"Jamesport Vineyards to host first ‘North Fork Crush’ event".

http://northforker.com/2015/05/19/jam...

I hope to see you all there.

Guide to NYC's 10 Best Greek Restaurants and Tavernas

.

May 18, 2015
Gastronomos in Outer Boroughs

Traditional in Nassau

Yes. I'm with you (and Tom) 100%.

Unlike Roast that has good/high quality but at a Very High cost.

The special "pork belly potato and egg hero sriracha ketchup on an everything brioche hero"
pictures of the sandwich on Facebook look good... what I got was two tiny pieces of pork belly some extra sweet ketchup some potato and remnants of egg like substance. I hate "brioche" buns and this one was one of the worst... it also came void of "everything".
The privilege came in at 10.50US$ plus tax and TIPS. .. about 13US$.

They won't be seeing me for a while. I'll be back in when I get tired of the cheap lunch spots and looking for overpriced hipster style stuff.

I can't wait to try Rincon Criollo in Huntington...at the old Pine Tree Inn spot...

Taste the Technique - LI

https://youtu.be/JZ3qYe2MKno

http://www.greatbritishchefs.com/how-...

https://www.youtube.com/watch?v=4MhzK...

Anyone know of a restaurant on LI who's kitchen uses this cooking technique? The spooning really does it for me. Pan basting is how I do it at home. I hope to find it in our LI restaurants with your help. I can taste it through the video I think....

Thanks!

Taste The East End - Riverhead

http://us2.campaign-archive1.com/?u=2...

http://www.longislandaquarium.com/tas...

$64.95/person (includes all food & craft beverage tastings

Anyone know if this might be something worthwhile?

Recipe/How to Make Greek Lemon Rice?

The rice you are referring to is a "pilaf" and starts with sautéing the rice in oil before adding liquid and/or other ingredients. The oil coated grains tend to keep separate and the easiest and most common way is to use "converted brand" rice, or "par-boiled" rice, such as Uncle Ben's or Carolina Gold. This is also why you call it "slightly greasy rice".

Depending on the recipe, sautéing onions and other veggies first and then adding the rice is an option.

The fake yellow color is there to mimic chicken stock/broth, in lieu of adding actual chicken broth. Some chicken bouillon cubes have enough to color the rice, but any food coloring will do the trick and adding real chicken broth/stock is traditional and proper.

Another trick that some gyro joints use is to make it with "Yellow Spanish" rice or "Yellow Mexican" rice, such as Goya brand, and add additional plain rice and also peas and carrots or such.

A squeeze of lemon juice at the end when fluffing with a fork should do the trick.

Feta: can it be frozen?

you can use it to make tiropita or spanakopita and various other dishes, but by itself, when defrosted, you will likely have texture issues.

May 15, 2015
Gastronomos in Cheese

Limani

Fresh fish. Simply grilled.

May 15, 2015
Gastronomos in Manhattan

Mother's day brunch in Great Neck, LI area

Thanks. GrK has it posted on the wall. I recall it followed with a scathing review of that horrible place across the street "Santorini".

GrK is a gem.

Traditional in Nassau

The nothing. The simple nothing. Two photos from a restaurant in Athens Greece. Calamari in one pic, grouper in the other. Mmmmm, delish!

Mother's day brunch in Great Neck, LI area

I just read your rave review of Titan in Deer Park. I love it. And since we hijacked this post in this wayward thread, I'd like to give a shout out to the Great GrK Market on Merrick Ave in Merrick for another great spot to procure great Greek provisions. If just for those of us who don't venture east of the border often and are seeking great Greek cheese and such without a trip into NYC Queens.

Manouri cheese on crusty bread in hand as I type...:-)

Guide to NYC's 10 Best Greek Restaurants and Tavernas

For those who do not know...

Some morning I walk about the streets of Athens or some island in Greece. I stroll past a restaurant. I see FRESH fish on display. Just off the boat. I ask the proprietor if they have been "reserved" or sold. He says no. I think that the 6 of us would really appreciate a nice dinner at this place tonight and ask the proprietor to prepare the fish accordingly.
"These fish please make plaki." "Those fish please make savoro." "The tiny little ones, as a starter, just plain fried." "The Xifia, for the picky one in our group, simply grilled and dressed in a 'ladolemono' sauce." "See you tonight at 'such-and-such' a time."

Usually the accompaniments include a large salad, maybe some fry bread, assorted olives, cheeses, dips and such. We all eat family style.

Some other morning I spent hungover from partying the night before and ended up swimming it off all day at the beach. After an afternoon nap, we awake and have some coffee. After dark we venture into town or wherever and sit at a nice restaurant. At this point, "special requests" are NOT welcome. The ONLY option is fried or grilled and anything pre-made by the house, usually re-hashed leftovers from yesterday or yesteryear.

(Though, today there are upscale restaurants and chefs that garner Michelin Stars for their food.)

Since this is not Greece, and we are in a discussion board in NYC, this kind of restaurant culture is not usual. So, we have printed menus and ice displays of fish. And, since the greater majority of these places are not catering to a Greek clientele, "specialties" and "specialities" are rare to come by. Not to mention the attitude that the proprietors have toward preparing things homestyle but want to give an "upscale" feel to their establishment.
Truth is, these hacks do not have the culinary skill to preform at a theater called a restaurant. Not the proprietor, not the dishwasher-come-cook, not anyone in any of these joints.

So, we all figure that Greek must mean industrial factory made gyros and/or simply grilled fish on a cold plate.

Sad, but true. There is more. Much more. And it can easily be made restaurant style. And to order. Not steam table. But, some semblance of culinary skill is needed.

Sorely needed...

May 13, 2015
Gastronomos in Outer Boroughs

Guide to NYC's 10 Best Greek Restaurants and Tavernas

my last time there was years ago where I walked in at lunch, spoke Greek to the Greek waiter asking what to eat. He looked at me in wonder and told me to eat elsewhere. I did not find that all too funny as I had once had a souvlaki pita there before.

May 13, 2015
Gastronomos in Outer Boroughs

Eat the Greek Yogurt (Correctly)

and the name was "TOTAL" by the company "FAGE". now it's FAGE with a small "total" on the package... marketing. It's still a dessert yogurt to me. Nothing like the tangy taste of Greek yogurt...

May 13, 2015
Gastronomos in Food Media & News

North Fork Farm stand report

Trader Joe's brand name or Aldi? ;-)

Mother's day brunch in Great Neck, LI area

Thanks for the heads up Erica. I look forward to reading it at the diner Thursday morning...

The subscription rates are not that high with home delivery. It's just that why buy a cow when one can get the milk for free... at the diner or pizzeria. .. eat, read... many do...

Or, why buy the entire pig just to get a little sausage?

Food is the only thing I read about... online or in print.

I'm sure the advertising pays the rents and so subscription rates are fairly low. No need to worry about lonesome ol' me... LOL

I enjoy your writing in Newsday. There's more than one way to skin a cat... I'm sure ;-)

BTW, do you dine in Brooklyn occasionally?

Greek Honey and Cheese Tart (Melopita)

Fresh mizithra is what they meant. Unsalted and similar to high quality house made ricotta.
The dry mizithra isn't for this recipe at all.

May 12, 2015
Gastronomos in Recipes

Eat the Greek Yogurt (Correctly)

Each a singular view. I enjoy tzatziki that the author mistakingly omits the key ingredient - Garlic.
I enjoy yogurt topped with Greek honey - wild thyme honey. Nuts optional and optimally almonds but walnuts work as do pistachios.
I also treat myself to a classic visino topping for a sweet finish to a long day...
There's more. The author is trying, methinks, to persuade American style "fruit on the bottom" eaters to view things another way. Albeit not persuasively enough to make a kind and thoughtful point...

May 12, 2015
Gastronomos in Food Media & News