Gastronomos's Profile

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Italian in Sullivan County

Too bad they closed

From 'Pillowy' Gnocchi to 'Tender' Rump Roasts, Why Food Porn is Everywhere

Plating over taste...

Looking for a memorable meal in Westbury or thereabouts

I've only had the mussels. And drinks...

Traditional in Nassau

Thank you. I have had much intent on heading myself over to the Heart of Portugal as well as Cafe Sport BAR/RESTAURANT. I hope to indulge soon.

In the meawhile, Pascha / Easter brought us baby lamb:

Lamb - domestic (American), Australian or New Zealand?

Local American Baby Lamb for Pascha / Easter. Delish!

2 days ago
Gastronomos in General Topics

Traditional in Nassau

Although it's not anything like Bakaliko in Hicksville, please let me know when your blog post about Optima/Titan "Bakery Outlet" prints. I'd love to read it. :-)

The ubiquitous burger

"...other options that may or may not be good ideas - and have only a small chance of being genuinely a better idea."

So, like my last paragraph, play it safe. Why risk a poor meal when a burger is guaranteed to satisfy?

It's a sandwich. Not a dinner entree.

"...people don't generally go to expensive restaurants to be cheap."

I know of many that will default to the least expensive item, no matter what it is, in any restaurant. I'm sure they aren't the only ones out there. The article points out four more doing the same.

I like a good, hot, sandwich too. Good hot roasted meat on crusty bread. Makes a good lunch on a park bench.

Apr 17, 2015
Gastronomos in Food Media & News

Lamb - domestic (American), Australian or New Zealand?

Fresh lamb, wherever you may be, is best.

Breeds differ in taste. Diet changes taste. Freezing destroys taste. Flying frozen protein over any seas destroys everything...

Apr 16, 2015
Gastronomos in General Topics
1

The ubiquitous burger

It dominates menus.

"...something so patently outrageous..."

"...that they defaulted to the safest item on the menu."

http://www.eater.com/2015/4/16/842287...

I'm not a burger guy. No.
Not at all.
I do order one now and then. I'm usually left disappointed.
Yet, there's only so much pizza I can eat.

As the article says, "It's hard to blame them, financially at least. The burger is the least expensive item on the menu".

Instead of a "plate meal" the less fortunate kid got a smaller portion between bread, po'boy at least got something to eat.

So, play it safe and order a bland burger, or risk it, break the bank, and hope there's someone in the kitchen that possesses some culinary skill to warrant the prices for the plain piece of protein with lame sides...

Apr 16, 2015
Gastronomos in Food Media & News

Golden Dolphin - Huntington

For the diner lovers out there, here's news of an expanding diner in the heart of Huntington. Good people, more diner food:

http://www.longislandernews.com/the-l...

Traditional in Nassau

It's their warehouse / Distribution Center that they have opened a small retail spot in the front. It isn't as big as Titan Astoria, but it has the essentials. The sign says "Bakery Outlet". Try a cold, "the unique Greek Mountain Tea “TUVUNU,”

I like GRK Market on Merrick Ave in Merrick as well for good stuff.

Bakaliko in Hicksville is a good spot. Just watch out for expiration dates on packaged stuff.

Traditional in Nassau

Yes. It was Titan Foods and he split the distribution / warehouse company and named it Optima. Later he opened a small version of Titan at the location, 15 W Jefryn Blvd, Deer Park, NY 11729 (631) 243-4670. It's a good spot to grab some imported feta, grated cheese ;-) and other specialty delicacies. It's right by Tanger Outlets at the Arches in Deer Park and near El Buen Gusto Deli in Bay Shore.

Traditional in Nassau

Its on my list for when I'm out to visit Optima Foods in Deer Park for some Greek Provisions.

Here's a spring dish of spring lamb with artichokes

Traditional in Nassau

LOL, no. I'm not raising livestock, as much as I wish I were. I'm a hunter. Venison, Turkey, Rabbit, Grouse, Pheasant, Doves, etc... Fisherman, Long Island fish is the best,(fish should swim, not fly), Blue Fish, Striped Bass, Sea Bass, Blackfish, Porgies, Scup, Dorado, Tuna, Crabs, Clams, herring, smelt, anchovies, baitfish, etc...

I butcher my own meat and make my own sausages and souvlakia, seftalia, loukanika and everything else. I visit a couple of farms upstate and in Pennsylvania. Freezer is always full, if only I were working from home as I was before...

Soup stocks and broths from scratch. Lamb, veal, chicken, beef, etc... Avgolemono sauce and soup.

I also harvest my own wild greens, Dandelion, Ramps, etc..

I make my own pita - spanakopita, tiropita, hortopita, prasopita, kreatopita, bourekia, etc... and I often make my own dough as well as the store bought filo dough...

Yes, stuffed vegetables, made at home, ground meat, rice, tomato, herbs & spices. Stuffed Tomatoes, peppers, Zucchini, Eggplant, onions, stuffed cabbage rolls, dolmathes - stuffed / rolled grape leaves with ground meat and rice in a light tomato broth - Greek style, etc...

I get my olive oil sent to me direct from family olive groves in 17.5 Litre containers, 6 at a time...

My friends and I make our own homemade wine...

So... you can see that, for me, it is difficult to find a place that will cater to my tastes. A place that will have the food first and foremost above 'ambiance' and service. I'm not a restaurant kinda guy. I like good, honest, Real food.

I thank you for the recs of turkish and I understand why, though sending a Greek into a turkish place may not be the best scenario. The "Greek" places are just gyro joints / street foods and grilled fish places, only a very small inkling into what I know from my Greek upbringing, home cooking and visits to Greece.

Ephesus in Massapequa, new M&M in Farmingdale have sparked my interest though. As well as Pasha Kebob and Grill in Lindenhurst, where I was standing outside for a while observing a brisk lunch service, mostly to go orders.

Traditional in Nassau

EM23 I prefer home cooked to anything out. Anything.

When out I usually order things I don't make at home. I like variety.

It's that I haven't been home cooking nearly enough the past 3-4 years that my career has taken me on the road all over LI and I'm now looking for something more than a plain piece of protein with cheese on top...

I cook at home when I can. But my schedule doesn't allow me the time anymore. I'm a 100% from scratch cook. I do not own a microwave. I harvest and butcher my own meat and fish. I enjoy the vegetable garden and it's bounty. The crock pot / slow cooker is my best friend now. That's dinner a few times a week.

I need to find a place, not a diner, that makes home - style food. Ethnic, traditional, whatever.

Plattduetsche does the job when I'm around there. I have to try their "King Ludwig pepper steak"

Thanks!

Uniondale Saturday Morning?

Dominican Restaurant 1019 Front Street Uniondale opens at 11am for a Great lunch!
V & T can give you a huge portion Chinese lunch for $5.95 and the market can give you stuff to look at to pass time as well.

Looking for a memorable meal in Westbury or thereabouts

Thomas's Ham & Eggery Diner
325 Old Country Rd, Westbury, NY 11514
(516) 333-3060

Steve's Piccola Bussola Restaurant
649 Old Country Rd, Westbury, NY 11590
(516) 333-1335

Benny's Ristorante
199 Post Ave, Westbury, NY 11590
(516) 997-8111

Little Mexico
280 Post Ave, Westbury, NY 11590
(516) 333-2038

Pollos El Paisa
989 Old Country Rd, Westbury, NY 11590
(516) 338-5858

Dominican
1019 Front St
Uniondale, NY 11553
(516) 292-570

Market Bistro
519 N Broadway, Jericho, NY 11753
(516) 513-1487

Waterzooi Belgian Bistro
850 Franklin Ave, Garden City, NY 11530
(516) 877-2177

Traditional in Nassau

Beef Stew? Pot Roast? Country-Style Steak? Stuffed Cabbage Rolls? Seafood Stew? Restaurant, not diner. Anything out there?

"Braised Beef Short Ribs", even the "Boneless" version is in-line with the query, but too often is just bad.

Steak Diane?

Traditional in Nassau

That's the one I saw in yesterday's Newsday, no?

Whole fish per pound? Milos, Avra, Thalassa etc.

Pete Wells reviews Milos & Limani
http://ny.eater.com/2015/4/7/8363233/...

Apr 08, 2015
Gastronomos in Manhattan

Traditional in Nassau

Perhaps regional, a sign to whet the appetite

Whole fish per pound? Milos, Avra, Thalassa etc.

Apr 07, 2015
Gastronomos in Manhattan

Greek restaurants

Reviews of Milo's and Limani:
http://ny.eater.com/2015/4/7/8363233/...

Apr 07, 2015
Gastronomos in Manhattan

Astoria Eats - Get thee to the Greek(s)

Apr 07, 2015
Gastronomos in Outer Boroughs

Traditional in Nassau

I guess what I am trying to find is "home style" cooking but prepared "restaurant style".

That is, good cooking, presented in a restaurant style. An example might be
chicken cacciatore or veal osso bucco. Even chicken or veal dishes that are "scallopini" in restaurants are traditionally made with bone in pieces at home. Italian cuisine examples for familiarity...

When a recipe calls for 'chili sauce,' what do you use?

The problem with sriracha is the sugary sweetness. Not to my taste. At all. Sugar don't go too good none in my food.

I do use  "chili garlic sauce" which has no added sugar.

I do prefer the hot chili oil I get from the local Chinese takeout place, Hot spice, no sugary sweetness.

Much the same with many "hot sauce" concoctions like Tabasco or Frank's, Louisiana style, and the like that are just spiced vinegar. My food don't take too well to vinegar. It's been fully seasoned already and the acid of choice is usually fresh squeezed lemon juice, not vinegar.

Prepared sauces are often misleading. Sugar, vinegar or other is usually the leading taste with a second thought to "chili".

Heinz Chili Sauce is just better, more expensive ketchup. Onion being the ingredient that makes the difference. I don't do ketchup, so if I need to make cocktail sauce for clams, chilled cooked shrimp, etc... I reach for the Heinz Chili sauce in the supermarket ketchup aisle.

Apr 05, 2015
Gastronomos in General Topics

Traditional in Nassau

Traditional in Nassau

Enjoying some Dominican food in Uniondale reminded me of what we look for when out to eat.

The stews. The casseroles. The sauces. The tastes. The textures. The flavors.

It reminded me of traditional Greek cuisine, but with slightly different seasonings.

Not that there's anything wrong with an expertly prepared piece of protein atop expertly wilted spinach, or a very, very juicy and charred burger atop a commercial bun where the juices run down your arm and onto a cold plate with a cold slice of anemic tomato and some lettuce.

Or even a high quality aged steak expertly broiled "to perfection", whatever that means, with a few choices of monkey dish sides.

But it's the tastes, textures, flavors, of traditional foods that keep us hounding for chow.

I was talking with a friend over some stewed chicken and codfish stew, and he said it's "ethnic" foods we seek.

I thought that odd, but asked if "German" is ethnic? Is Italian ethnic? Is "Portuguese" ethnic? Is "Latin" ethnic? Is "Greek" ethnic?(Sorry, but there is no example of "ethnic" Greek on Long Island. Even Astoria itself has only a couple left in the neighborhood).

So, after agreeing to another lunch date for some German Rouladen and Sauerbraten, I ask here of my fellow Chowhounds, do you have a place that serves tasty and deliciously satisfying traditional food? Ethnic or not.

Why ham on Easter? [split from Home Cooking]

I agree

Apr 03, 2015
Gastronomos in General Topics

Bacon Festival -Coram

There's lots of folks that are upset about this "bacon fest" that wasn't. I guess many out there are seeking something that they aren't finding in restaurants...