Country hams are difficult to find in NYC. Western Beef does carry Smithfield but be warned they may have been on the shelf for a while. I bought one from the WB on Northern Blvd. about 2 yrs ago, and even with soaking it was too salty to be satisfying as anything more than a flavoring agent, and that is how I finally used it up.
Better to buy from one of the southern vendors who ship. you will have it in a few days. Got a Benton ham for last Easter, it was wonderful. They also sell hocks, bacon, etc.

pretty easy to make your own....

Food vendors there are actually pretty good. I have eaten at most in the several years that I have been going. The Texas brisket, porchetta, the several Mexican are all wonderful. I love the dosa stall in particular. If hthe quinoa falafel vendor is there by all means get that.
Last Sat I ate lunch from the church ladies doing soul food at the church adjacent.. the collard greens were great...

A recipe for fried rice !! I can hear my Chinese roommate schrieking and laughing now --- I was taught by his mother and excellent cook that fried rice was a way to use up what ever left overs there were by combining with left over rice. The typical scenario was to saute some sliced onions, a clove or two of chopped garlic and maybe some slivered ginger before turning the left over rice in the oil... turn a few times to separate the grains and add the left over stir fry left overs... allow to heat through. off heat and cover for a few minutes... always wonderful.

We discovered Paradise Biryani Pointe when we went to dine at Mehfil, which was gone. While the food is not up to Mina's amazing offering, it is right now one of the better places for this cuisine in the hood. I have dined there about 5 or 6 times, and ordered out probably a dozen times. The dishes are seasoned with a knowing hand, each having distinct sauces and flavors-- and the best dishes are those with sauces -- a few times the tandoori dishes have been a touch overcooked. The biryani dishes are just ok. Some refreshing offerings including the capsicum masala and their take on onion pakora. Delivery is amazingly fast and the food is hot.

While a wok (I have been through two or three, now on a cast iron that I love) is great addition, I have made thousands of stir fries in what ever pan was available, including cast iron skillet, cruset, etc. The wok is convenient because of the sloping sides. But the most important thing for successful Chinese cooking is that you MUST DO ALL THE PREP, including assembling the sauce, prior to cooking. And heat the wok prior to adding food. Cook meat separately, put it aside, do the vegies, combine all, sauce, and it's ready to serve. When everything is ready you can work quickly and neither the meat nor veggies will be overcooked. But Kikkoman soy in a half gallon container -- much cheaper.
And master the chopping so you get veg pieces that will cook all at the same rate. Good practice: matchstick slices of carrot and ginger. Good luck.

I just noticed driving past her last site on Bway near BQE that the resto lists Bangladeshi cuisine. I do not know if that means she (and family) still have the space and have broadened their offerings. I will try to stop by ( I live in Jax Hts) to see if she is there.

I was in Costco a few months back and a woman stood at one of the new rolls of plastic bags provided for meat and produce. She wound hundreds of bags around her hand taking several minutes to do this, and then stuffed the roll of purloined bags into her handbag..... I was so amazed I just stared, I have thought later that should have said something to a store employee......

do a galantine of turkey. hardest part is deboning, but then it's easy. Jacques Pepin La Technique has the best pics to show you how. The presentation for the buffet is gorgeous, and everyone is amazed when you cut the slices. Best made a day or two ahead so makes day of the party a little easier. Serve with cornichon and country mustard. Once you learn to debone a bird you can do the next one in 15 min.

Prick the large end of the egg with a sharp pointed paring knife or ice pick prior to cooking. It takes seconds to do and makes the peeling immeasurably easier.

In my grad school days of many years ago, when we were trying to be chic on budget, we made apricot liquer by soaking dried apricots in gin, vodka, or sometimes brandy. The process requires 3 months, but some batches were deemed ready to drink far sooner, and the soaked fruit was great over ice cream. I think we liked the gin based, the best.... prunes should be excellent used this way but I thnk the brandy or grappa might be a better base.

Bahr's at Sandy Hook, NJ is a waterfront restaurant. I have only gone as a pedestrian/driver, but it looks like you can tie up there. It is a wonderful seafood restaurant, and they may still have outdoor seating.

All time favorite of mine, in the late departed Petite Soo-Chow in Chinatown, Manhattan: Perversed Duck ... now I'm thinking, what do you have to do....

If you are going to the East Village, try John's (old time Italian) at 12th and Second... round the corner from Venieros... I love the sweetbreads at John's tho may not be what the kids will want.

Ayada, Nusara, Chao Thai,.... all wonderful Thai and worth the trip.
Uncle Zhou, Spicy and Tasty if you fancy wonderful Chinese.
If you are hankering for a steak, I love La Fusta, Jackson Heights (Argentine)
Lots of choices..

I like Island Garden, and go there frequently for lunch. .. on Bay Street, not far from Fort Wadsworth.. really great noodles, btw, and will make things spicey if you request.

There has been some kind of blight on the vanilla orchid and the price has skyrocketed. The last time I bought vanilla beans (two in a spice islands jar) the price was $18 bucks. They were kept in the locked area and not on the spice shelf. Go to a big store and inquire, they may have them locked up.

Jackson Diner on 37th at 83 street.. wonderful diner; they deliver.

Mehfil for Indian and they deliver !!! wonderful; and for carne try La Fusta, the Argentine steak house; sweetbreads are fabulous.

Golden Unicorn 18 East Broadway would be my choice. Wonderful old school, cart service, just like the days when the dishes were counted to total up the bill. and steamy hot napkins at the end.

Yea, I would go with Spicy and Tasty.. just had dinner there Sun. eve, and it was fab as always. Be aware however that they do not take credit cards....

I reached for the Lea and Perrin's to add zip to some stir fried vegetables that I was making for dinner. What was once a wonderful striking, acerbic, fish based sauce that lifed sauces, veggies and meats to a new level is now mostly molasses and high fructose corn syrup that instantly carmelizes in a skillet. I remember when it was a perfect addition to many things, and now it's like so many things, another way to add sugar to a sauce. Any one know of any good brands or substitutes available? I guess some nam pla or other fish sauce might be a better choice.

I bought some from the Waldbaum's Tomkins Ave store last year. But be warned: there has been some kind of blight or disease in the tropics that has devestated the vanilla orchid so the beans are scarce and expensive. I had to find a manager to procure them and paid, I believe $18.00 for two.

I think you are not likely to find them sitting on any shelf of spices in any store. Good luck.

For 25 years I lived in Manhattan and did not think I would be happy anywhere else... after discovering how far my real estate $$ went I moved to Jax Hts and live close to the 82nd 7 train stop.,. It is wonderful, the neighborhood is bustling and active, the young people abound and the food is totally fabulous .... and who needs another Starbucks when there are all these other bakeries and places to try .. yea and I am glad that I speak Spanish

I have never had orange wine, but I love the odd roses and will certainly look for this. I googled orange wine, nyc and found among other things an Eric Asimov piece from the NY Times that mentions about 6 diff specific wines. when in doubt google, SHanDeez. good luck.

I have gotten some wonderful kimchi at Hanyang Mart. www.hanyangmart.com - 150-51 Northern Boulevard, Flushing - (718) 461-1911
They make it in the store and sell a variety of types and combinations. All excellent IMHO.

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Hanyang Mart
150-51 Northern Blvd, Queens, NY 11354

Out of town relatives staying in manh will be here for brother in law is carnivore; sister is vegetarian; it will be brother in law's birthday he wants to go to a steak house; she is happy to make do. But is there one that has not so embarassingly huge portions; or should we just go to Peter Luger? How about Keen's ? Or BLT ?

Western Beef (several locations) carries Smithfield Co. hams. Make sure you soak it for a while in several changes of water.

Years ago, we used to make a sort of apricot liqueur by marinating dried appricots in brandy or gin. We used quart mason jars about a pound of dried appricots to a fifth of spirits for thirty days. Decant, saving fruit for ice cream or pudding sauces. We saved wine bottles-- lighter colors, rose is usually packaged in nearly clear- to bottle up our liqueur. Recycling the wine bottles makes sense to me.

How about Jackson Heights? Hit 74th Street for Indian; Roosevelt Ave. for variety of Mex. So. American; Also Sri and Spicy Mina in nearby Woodside. I love Taqueria Coatzingo (there are a couple of stores I go to the one on 82nd Baxter Ave. Enjoy.