fmogul's Profile
name 5 overrated, or over hyped or famous restaurants whose food doesn't live up to reputation
I'm surprised no one mentioned Esca. I'm a fish guy, and I really, really wanted to adore Esca, because on paper it seems like the sweet spot between simple/super-fresh and creative/casually elegant, with a good unpretentious guy at the helm. It's been a while, and I don't remember what we ordered, but I recall it all being good, just not great -- a solid A-, but not the A/A+ I was looking for for my birthday dinner. Would give it another try at some point, but haven't gotten around to it. Feel free to tell me what I missed and need to hurry back and order.
On an unrelated non-Manhattan note, I'd also nominate DiFara's pizza, which to me is the quintessence of emperor-has-no-clothes overratedness. I only bring it up on this board to spare y'all who might consider squandering a Saturday for a pilgrimage deep into the heart of Brooklyn. Odds are, you'll be disappointed.
Tres Leches Cake -- Sunset Park or other Brooklyn
There's an old Tres Leches thread or two on the Manhattan CH board, but I don't see anything here in los boroughs. Sunset Park seems a good bet, for obvious ethnic reasons, and there's a good few bakeries, of course. Yelpers argue fiercely for and against different ones -- Lopez, La Gran Via, Angel, etc -- but there doesn't seem to be any consensus pick (or totally persuasive partisan).
Most of the CH coverage on Sunset Park is savory, not sweet, so maybe it's time for a baked good smackdown -- esp one about my target dessert, tres leches cake. (and, btw, I need to buy a whole one, so I'm NOT looking for a restaurant or cafe that will only sell it by the slice).
On the one hand, it's not a hard thing to make pretty well -- I've done it and would do again, if I had the time -- but it's easy to go overboard and make it a little (or a lot) too rich and sweet. And it really needs to be very fresh, for the whipped cream to shine.
I could go beyond Sunset Park, if necessary, but I don't have too much time to go deep into the heart of Brooklyn, so would prefer to keep within a mile or two of Prospect Park in any direction.
I'd even consider a respectable Tex-Mex or Cal-Mex place, if there is such a thing. I'm not a purist. Just want it rich and fresh and not too treacly.
Gracias!
Another beef-for-treif recipe substitution question
Old recipe and maybe covered elsewhere on this board, but do we think beef ribs would sub in well for the pork spare ribs for this Bitman recipe? And, if not, any other options? I recently smoked some lamb ribs, and they'd probably sub in really nicely, but they're difficult to find.
For a Smoky Taste in Oven Ribs
http://www.nytimes.com/2009/12/09/dining/09mini.html
Which beef cut to substitute into today's NYT recipe for Bo Ssam (slow-roasted Korean pork shoulder)?
As the OP, let me just say that the idea of mixing oysters into this, even if I DID eat oysters (and I used to, about 25 years ago), is yuck. Just doesn't appeal to me at all. And while I love ceviche, that's no more appealing to me, either, though I appreciate the creativity, halachic issues notwithstanding. The magazine write-up characterizes the oyster 'mix-in' as optional, anyway, not a sine qua non, so doesn't seem like much of a loss.
But any thread on this board worth its salt (so to speak) has to have at least SOME dust-up over halacha, so I'm glad we got it out of the way ;-)
High-end, mail-order, free-range 'organic' meat
It's more than a month later, and thought I'd close the loop here. I ordered some EcoGlatt lamb and beef, and it was fantastic. For better or worse, EcoGlatt is a relatively small operation, which meant a) I got very personal attention to my order, which, miraculously, arrived at a remote guest house in rural Texas slightly before we did, with a shockingly reasonable price for shipping, but b) because they're so small, it was a bit catch-as-catch-can for what they had available in stock. I couldn't get a large brisket on short notice, though I could have with some more lead time.
The beef and lamb I did get both seemed outstanding, but, to be fair, I was experimenting with a huge barrel smoker for the first time, and I don't think I did the meat any favors. Simpler grilling or roasting would have showcased it better and allowed me to assess it more thoroughly. The one time I had Grow & Behold chicken, it really was a good few notches above average; can't necessarily say that about EcoGlatt's beef and lamb, but, again, it wasn't a fair trial.
Unfortunately, though I like meat, I don't cook it often (our kitchen at home is dairy-only), so I can't give you any followup experiments any time soon. Going to Texas, kashering a grill and feasting pretty much only happens once every year or two.
Those of you not put off by the hekhsher situation should give EcoGlatt a try, see how it stacks up against KOL and G&B, and report back!
Which beef cut to substitute into today's NYT recipe for Bo Ssam (slow-roasted Korean pork shoulder)?
This recipe in today's NYT looks amazing -- and amazingly easy. What do you think: can we make something reasonably close, and kosher?
http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html?ref=magazine
http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html?ref=magazine
I really don't know my beef cuts all that well. I get the same few, when I get meat at all. Anyone knowledgeable out there have any ideas for a substitution? Shoulder for shoulder -- or something else?
A Beef Smoking Sukkos
Thanks, ganeden! Great intel. I might just go for the so-called whole shoulder. Yes, indeed, way expensive! I just don't eat meat much. At home we have a dairy kitchen, partly out of laziness and partly out of distaste w the meat industry. But since we're going to be in Texas, seemed like the time was right to splurge! Would I be crazy to put a piece of meat that pricy into a smoker? And how long do you think an 11-lb shoulder clod would need to smoke?
A Beef Smoking Sukkos
Kind of band-wagoning the discussion here, because this seems like a lively thread among knowledgeable people...want to chime in here with question about meat selection. Seems in the spirit of this pretty open smoke chat.
I haven't smoked meat much, but while visiting Austin, Texas a couple years ago, I did a 13-lb packer brisket that was a stunning success. Now we're heading back, and I'm trying to import my own upscale free-range, grass-fed meat, for a mix of ethical and culinary reasons. (See http://chowhound.chow.com/topics/820086).
Questions:
-What do you think: will 8-10 hours of smoke pretty much obliterate any of the finer subtleties of the upscale meat? I'm guessing it probably will. If so, I might just abandon smoking and straight-up grill (though that involves a totally different meat selection process!).
-The upscale mail-order places (KOL and Grow & Behold) don't have >10 lb briskets, which I wanted for the large crowd and leftover potential (but don't want to do two 8-pounders). Anyone know anything about "whole shoulder"? KOL has an 11-pounder. Appears to be a very different cut than brisket -- in fact, may be a couple different cuts, all in one. Would it smoke? Could I pretty much use the same technique as for a packer brisket? How would it slice? Did a bit of google-searching, but didn't find anything.
Would love to hear people's thoughts!
Thanks!
High-end, mail-order, free-range 'organic' meat
Sounds promising! It's obviously from Texas, but it's not clear to me whether it retails there. They seem to do an online ordering business, but it's so low-key there's no prices and they just say, "Email us." Still, I'll give them a try. Thanks for the tip!
High-end, mail-order, free-range 'organic' meat
I think you're right about Wise being a bit analogous to Sam Adams, but since they're available by mail order and they're loosely in this category, I thought I'd include them.
I need the stuff shipped to Texas, where I'll be going for the Dec holidays, and where the local pickins are pretty slim. There's some kosher meat, but not the more specialized stuff I was considering splurging on.
Thanks for the input -- now, hopefully we'll get someone to weigh in on KOL!
High-end, mail-order, free-range 'organic' meat
There are now at least three online sources for 'organic' meats from small producers: KOL, Wise and Grow & Behold. Maybe there are more. They're all very expensive, especially with shipping, but we eat meat very rarely, and would consider an occasional splurge for a special occasion.
I'd be interested in hearing whether people have tried these (or other) brands -- especially if anyone tried more than one and can compare.
Which products have you tried? How were they? How did they compare to other kosher meats? How did they compare against each other? How was the service/delivery/consumer experience? Would you order again?
If I'm going to spend $15-20/lb on meat, it should be really amazing.
(NOTE: please do NOT weigh in, if you think the whole idea of small farms and free-range meats is nonsense; I don't want a debate on morality and kashruth. This is intended for people who already want or have some information about these products, so please don't try to convince us otherwise).
No. Westchester (P'ville/Chapp/Kisco) pre-HS reunion dinner?
Boy the people on Yelp generally can't stand the place -- say it's very expensive for what it is, and what it is is average at best. Obviously, you disagree. Why?
http://www.yelp.com/biz/mcarthurs-american-grill-pleasantville-2
No. Westchester (P'ville/Chapp/Kisco) pre-HS reunion dinner?
A few old friends need a quiet (but not dead) place to catch up and steel ourselves before going to a 25th high school reunion. Looking for something casual and affordable, more than a diner but less than a trendy bistro -- not too big, not too small, not too sedate, but not too hopping. We're meeting at 5.30pm and have a couple hours to kill. The old Vinny's in Pleasantville would fit the bill, but it's long gone. In addition to towns mentioned above, we could venture a little farther afield -- Briarcliff, Ossining, Bedford Hills, Thornwood, Hawthorne -- but don't want to get too far away. (Speaking of which: would the Hawthorn Ale House, mentioned recently in the NYT, fit the bill? That Kittle House pub also sounds great, but probably a bit posh for this outing.)
Vegetarian Kreplach?
Hmmm . . . I would consider making them, notwithstanding my general dislike for 'piece work' . . . but there's just too many other things to make on Sunday. I'd brave Pomegranate or another kosher market deep in Brooklyn the Sun before yomtov at the crack of dawn, if I knew for SURE they have pre-made ones. I can always call and ask, but it's about 50-50 chance you get someone helpful on the phone.
Vegetarian Kreplach?
I've been browsing R"H recipes and am craving kreplach. I'm not prepared to make them from scratch. Does anyone know a place that sells a vegetarian version, frozen or otherwise (but preferably made on premises, not in a factory), in Brooklyn or Manhattan? Pomegranate? Some place else?
Same question for veg. kubbeh...
Where to buy the best fresh pasta?
Quick question/bump to an old thread . . .
I work near Raffetto's, so that's great news. I rarely buy pasta but am looking forward to trying it.
Any of their sauces any good? I can always just whip us something fresh and simple myself, but if the many Raffetto's fans here say there's some prepared sauce that's not too be missed, I'd give it a try.
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Raffetto's
144 W Houston St, New York, NY 10012
Cold soups? Gazpacho = yawn
Didn't see it originally, but another poster linked to it. It has lots of gazpacho and yogurt soups, which, as I said, I like just fine, but wanted to branch out. There are several good ideas, but aren't recipes for them. When I have a sec, I'll go through and see if I can flush them out! Also, wanted to see what I could generate that also wasn't a) fruit-based, and b) too rich and decadent (not that there's anything wrong with that!)
Cold soups? Gazpacho = yawn
Hey, OP here, thanks for all the great ideas! Interested to hear more about making dairy-free vichysoisse featuring celery root or fennel instead of -- or is that in addition to? -- potatoes. I also aim for healthy, though not in a *totally* hard-core way, but it does mean going easy on the unadulterated starch (sorry, beets, corn and others) and the dairy, love them though I do. That other thread (http://chowhound.chow.com/topics/789025) had some good ideas, several without recipes. Anyone got the deets on making roasted red pepper and tomato with pepitas, Sweet Mung Bean Soup or minted pea? Avocado soup sounds great, but a tad rich and decadent to make as a staple (and avocado prices have gone through the roof!). Fruit soups are great, but kind of like eating a smoothie in a bowl to my mind; even when they have some savory herbs mixed in, I just want to suck them up in a straw.
Keep those ideas coming!!
Cold soups? Gazpacho = yawn
Don't get me wrong, I love gazpacho, I make it very often and very well, and, yes, I've tried variations on it and like them, too. Ditto for almost-as-ubiquitous cucumber-yogurt-dill/mint. I also do a lot of veggie puree soups (squash, broccoli, pea, fennel, etc), and serve them hot or cold, and that's also fine, but I need something new that could be a real staple.
Anyone got something a little new and different -that's simple, easy, infinitely variable and crowd-pleasing?
Help choose a pound cake recipe, to accompany ice cream.
Trust me, you can't get easier and better than Bittmann's almond-citrus poundcake (assuming you like almonds and citrus). I skip the OJ and just use lemon. It's all about the 'pour' -- the dousing with lotsa lemon juice after it's baked. You just can't go wrong. Absurdly easy, too -- made in a food processor, no muss, no fuss. It comes from a bakery near my office, and I once plunked down $4 a slice to see if theirs is better than mine. It isn't! http://www.nytimes.com/2010/08/25/dining/25mini.html
Pecan Pie that is not runny!
So, here's another wrinkle/angle: anyone ever thought to tweak the classic flavoring, just a tad -- sort of doing for pecan, what a little orange, raspberry or chili/chipotle does for chocolate? Yes, I know, why mess with something simple and pure and good. And yet, I'm thinking there's room for a little more oomph. Maybe a hint (or more) of cardamom, or the aforementioned chili/chipotle, or maybe even something slightly radical and savory like rosemary (cooked and steeped a bit, but then removed).
Anyone want to weigh in, even to speculate -- besides simply declaring this heresy?
Way Downtown, Way Special for My Foodie Mom's 70th Birthday?
Hmmm. I continue to be concerned about it being a tad too casual, but hopefully it'll be okay. Perry St. is relatively close in the sense that we can get a car at the Ritz-Carlton and get up the West Side Hwy pretty quickly. Would've done Corton, but nada for a party our size, and SHO didn't have a time that worked. EMP's now full. Any other last ditch lobbying efforts to take our 70th Birthday elsewhere?
Way Downtown, Way Special for My Foodie Mom's 70th Birthday?
OP here. Since a lot of people were good to weigh in, and I was proud to see some spirited discussions how to maximize the foodie experience below W. 4th Street, I thought I should give an update on what happened. Corton won the day, though only by a nose -- until I found out they don't have tables for parties larger than six. Next up, I bit the bullet and tried for SHO -- even though the menu did seem a little over-the-top fussy (we're foodies who value simplicity with our creativity). No-go. All booked up, between the hours of 6.30 and 9pm, and we're too lame to 'dine in the Continental style.' I go for Del Posto, also not without reservation. They can do it, but only with prix fixe, and they can't guarantee that we'll get the quietest of the three tables that seat 10. Are you kidding? Someone calls up for a 70th birthday dinner, and the best you can do is, "Well, we'll put a note in the system, and there's a good chance the maitre'd will honor your request." So I call up Perry St, where they're super cordial. No problem with the seat. No prix fixe. They're happy to have us. My only hesitation -- and it's still there a little bit -- is that the place might be a tad casual. For this occasion, I'd prefer to have a place that didn't have burgers and fried chicken on the menu, but, oh well, you can't get everything.
Gutsofsteel, you were leading the charge for Perry St -- any specific meal suggestions? Dishes not to miss -- or to totally avoid?
Anyone else want to persuade me out of this and counter-offer a worthier place downtown?
Thanks, all!
Fred
Way Downtown, Way Special for My Foodie Mom's 70th Birthday?
Ooh, now you're complicating things. Often walked by Scalini Fedeli at my old office and wondered how it was, but never looked into it until now. Seems to be very well-regarded, and just formal enough. A new leading contender! Valbella also sounds amazing, but not sure -- mom's pretty hip-and-cool for an almost 70something, but not sure she's *Meatpacking District* hip-and-cool. (Same issue with Scarpetta. Man, I gotta get out more and try these places myself, birthday dinner or not!)
Current Favorite Dish/Item for Less than $10?
Okay, so this thread is old news, but I only just now found it, and it's exactly what I go to CH for! (albeit not often enough to stay on top of these things). Figured I'd bump it into the second decade of the 21st century with some bargain finds from my work neighborhood, Soho, where bargains are that much tastier for being so elusive. (Some of the following aren't in Soho, per se, but close enough). I'll try not to repeat earlier offerings, but can't promise, cuz I didn't go through with a fine-toothed comb. This list is actually geared to be as close as possible to $5 and under, but some are a little more.
-Spinach, leek, risotto torte at Raffetto's on Houston/Macdougal -- $4.25
-Pissaladière at Rheon Bakery on Spring -- $4
-Palermo slice at Ben's (otherwise pretty mediocre) Pizza on Spring -- $3
-All of the square slices at Granddaisy on Sullivan, esp cauliflower -- $3-4
-Previously mentioned, but here's my take: Taim's falafel (on Waverly) crushes Mamoun's; it's a couple bucks more, but worth it (and I lived in the Middle East for years) -- $5-6
-Much, much better than it sounds: Eggplant, Portobello, Tempe sandwich at Noodle Bar on Carmine -- $6.50
-Mooncake Foods' whitefish banh mi has been dissed here, unfairly, imo; it could indeed be smokier, but as long as you don't expect it to be what you get at a really great bagel place, it's very good. It's also huge -- with soup or salad, it's enough for two people (and if you don't eat meat, the steak sandwich isn't an option) -- ~$7.50
-Aamchi Pao on Bleeker appears to be closed, but hope springs eternal; Kati Roll, cited previously, is pretty good, but seems like it's about $1-2 more per item than it should be.
-Korean Cart at Vandam/Varick -- great fried whiting; I don't eat beef, but I'm told the bulgogi is worth trying, if not life-altering.
Back when this started, almost three years ago, AndreaLynn turned this thread into a phenomenally useful listing by neighborhood on her blog, http://madisonandmayberry.typepad.com. There's a lot more info here than at that time, but if you're out there, AndreaLynn, and have a little extra time, you'll win endless amounts of admiration.
Way Downtown, Way Special for My Foodie Mom's 70th Birthday?
That does look really nice. Interesting menu and sounds like a very solid place. Thanks for the suggestion!
If it were for me, that'd be more than enough. But I think we gotta bump it up to a bit more fancy-shmancy...
Way Downtown, Way Special for My Foodie Mom's 70th Birthday?
We're taking mom to the Ritz-Carlton in Battery Park for her 70th birthday and want a dinner that's either within walking distance (not very likely) or a short, easy cab ride. To give you an idea: we'd do something like Eleven Madison or Daniel, but they're deemed too far away; we'd consider Bouley, which is sufficiently close, but we did that last year for dad's birthday. Need something totally memorable for a foodie.
So far, that leaves us considering:
-SHO Shaun Hergatt
-Corton
-Del Posto
-Scarpetta
-Perry Street
Any of those jump out for anyone? Any other ideas?
Thanks!
Best Source for Pie (recipes)
Anyone swear by one book over another? We're staying at a friend's apt who has "Bubby's Homemade Pies" on the shelves, and I was thinking of ordering a copy. I like that it has multiple crusts and both sweet and savory.
But what about The Pie and Pastry Bible, Killer Pies, The Lost Art of Pie Making Made Easy or others? Anyone got one you swear by? If so, please tell what you like about it.
Thanks!
Fred
Single-Malt Suggestion for a Present?
Looking to send someone a bottle that's not too obvious, but not too obscure. Maybe in the $40-60 price range. Don't think he's a connoisseur, but would like to get something that he'd like, even if he is (and wouldn't be too off-putting, if he isn't).
Dalmore? Macallan? Laphroaig? Oban?
Any suggestions?
Please let me know -- thanks!
Fred
