adrman's Profile
butcher for best ham
East Village Meats on 2nd Avenue between 9th and St. Marks has excellent hams.
Nearby alternative to Perilla?
Le Pescadeux on Thompson btwn Prince and Spring is excellent. Also, Perilla usually has a table or two open for walk-ins and dining at the bar there is also a nice option. We do it very often when we haven't thought far enough ahead to make a reservation.
Les Halles Butcher Shop?
A few months ago, I purchased some boudin noir at Les Halles and yes, IMO it's the best in town. Best to give them a call and make sure though.
best eggs?
I think Quattro's at the Union Square Greenmarket is the best value @ 3.50/dozen. Grazin Angus Acres, also at US, probably has the best, but when the price went to $8.00/dozen, I went elsewhere.
Leinekugel's (Wisconsin beer) beer sold in New York city retail or grocery stores?
They sometimes have the Leinies seasonal beers, but I've never seen good old, basic Leinies.
Where can I get fresh (or frozen) duck legs?
Quatro's will have them Saturday at the Union Square Green Market. They set up on the north side, parallel with 17th St.
Skate Wing
I prepare skate very often at home, usually buerre noir. I can't speak to its sustainability, but the one thing no has mentioned in this thread is how easily it goes bad. If you're preparing at home, when you purchase it, smell it. Make sure it doesn't have any trace of hmmm, what's a nice way to put this?... ammonia odor. If it does, don't buy it, because you will taste it in the dish. For this reason, I prefer to buy on the bone (actually cartilage) and skin/debone it myself.
Where to buy rabbit in NYC?
It's a hit or miss because they don't always have it, but Violet Hill Farm at the Saturday Union Square green market has excellent rabbit. Otherwise, Ottomanelli's always has it.
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Union Square Cafe
21 East 16th St., New York, NY 10003
Ottomanelli's Cafe
1626 York Ave, New York, NY 10028
DBGB tonight--recommendations?
The pig's foot is excellent if you like that sort of thing. Sausages are also great. I don't think the mains are anything special though.
Anyone know where I can find a Bismark?
Wow, I haven't heard that term (or tasted one) since I was a kid in Omaha (2nd gen. Lithuanian). I'll be watching this thread to see if a source turns up.
4.5 lb center cut boneless pork loin roast - what's the best way to cook it? HELP!
janniecooks' method is very similar to my method, except I make a rub of toasted, crushed fennel seeds, red pepper, salt and garlic powder. I also take the roast out of the oven when my thermometer hits 140ish. I think a braise is great if the cut of meat has enough fat, but a center cut loin doesn't. That leads to it drying out.
Perilla suggestions
Boar belly, boar belly, boar belly. Oh, did I say boar belly? :) Also, there was a special of house-made tortellini with a lamb ragu. On my previous visit I had the speck wrapped chicken which was fantastic. The faro risotto is always an excellent side. We had that along with the below mentioned brussels sprouts. There also was a special dessert, chocolate souffle. My wife had that, while I shared a cheese tasting with our guests.
Perilla suggestions
The menu is just changing over for fall. I was there 2 weeks ago and there were a few new dishes. However, I'm going tonight and supposedly there have been more added. Sorry, but I've never had the tasting menu. I wouldn't go elsewhere. I really like Perilla and everyone I've taken there has as well.
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Perilla Restaurant
9 Jones St Frnt A, New York, NY 10014
Does anyone do a burger with pastured/grass fed beef?
Back Forty does a pretty respectable one, but I would advise ordering it rare, definitely no more than medium rare. Unfortunately, the fries that come with it are a letdown. Go for a side of onion rings instead.
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Back Forty
190 Avenue B, New York, NY 10009
Union Square Greenmarket-good on weekdays?
What day(s) will GA be there now? Just Saturday?
Amora brand French mustard in the U.S.
Funny a friend just came back from France and brought me back 6 jars. I just did a search and came up with this. It's severely marked up, but I suppose it's cheaper than a ticket to Paris. :)
http://www.saveurdujour.com/amora-mustard-dijon-large-size-p-557.html
Favorite Vendors at Union Square Farmer's Market
I've been buying from Yuno, $5/dozen. The yolks aren't quite as good as GA's, but almost.
Favorite Vendors at Union Square Farmer's Market
GA's quality is excellent, however their prices were getting a little out of control. Are they still asking $8/dozen for eggs?
No Roast Goose?
Not sure if it would have any bearing in this instance, but I was buying some goose fat at Ottomanelli's last week and the price had almost doubled since the last time I bought it. Supposedly the number of goose producers/suppliers has dwindled to a handful due to lack of demand.
ISO Real Caesar Salad
There are tables in the bar area you can eat at. However, I don't think I've ever seen anyone dine at the bar itself.
ISO Real Caesar Salad
Pietro's on 43rd. It's prepared table side by your waiter. Follow it with a strip steak and a half order of shells a la nat.
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Pietro's
232 E 43rd St, New York, NY 10017
Evan Williams Black Label Vs. EW Single Barrel
The Black Label is my everyday bourbon. However, the single barrel is excellent and definitely worth the price (if not more). I wish my wallet permitted, it would be my everyday drink.
Outdoor Dining With Dogs
Just an update. If things haven't changed from last fall, the ZS now has a no dog policy. One of the waitresses told me that someone refused to leash their dog and a busboy ended up being bitten. After that the owner just said "no dogs". I'm not sure if that policy has been relaxed, but it would be best to check first. It's truly a shame, because that was one of my (and my dog's) favorite places to pass a nice summer Sunday afternoon.
Buying Whole Beef Brisket in Manhattan?
I'm sure Ottomanelli's would take care of you.
Baked whole chicken without roasting rack
Same here. I halve or quarter the potatoes, coat them with a bit of olive oil or goose fat and nest the bird on top. I usually start the chicken breast down, then turn it breast up about halfway through cooking. When the bird is done, I take it out to rest, drain most of the fat from the pan, stir up the potatoes and return to the oven to really crisp up while the bird rests. BTW, the oven is at 450*.
Where to buy Berkshire Pork
A big second for Flying Pigs. In addition to Ottomanelli's, Ceriello in the Grand Central Market has it periodically.
Best Cassoulet in a friendly French Rest Please?
Seconded. It's the best I've had in NYC. Cafe D'Alsace was a close second.
