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Maureen's Kitchen - Suffolk

Marketing.

Slow Cooker Mango Tapioca Pudding

Sounds more like a coconut-pineapple pudding with mango, considering that the pudding has no mango *in* it, just some *on* it.

Apr 19, 2015
Scott_R in Recipes

Looking for breakfast, Kips Bay area and surrounding

Well, it's been quite a while since I started this thread, and I will once again find myself in the area on a weekday morning.

Is it still a breakfast wasteland? Doing a map search, I'm still seeing the same (lack of) choices, going by my criteria in the OP.

Apr 05, 2015
Scott_R in Manhattan

Having breakfast on Long Island

The Boulevard Bean, basically across the street, is closing today.

Having breakfast on Long Island

Just went to Salt Air Cafe recently.

The place is tiny: 3 sets of four-seat tables (each four is a pair of twos) is the sum total of seating inside. Menu is modest, though the specials menu is a significant supplement to the printed menu.

Had a veggie frittata (roasted beets, butternut squash, rutabaga, swiss & arugula) with a side of home fries. Very tasty; home fries weren't done crispy (a personal preference) but I hadn't specified as such, and they were nicely seasoned and enjoyable.

Chicken Carnival - North Merrick

I wonder where they source their ground beef from.

Also, their website says "the health conscious chicken chain." I guess the "chain" part is optimism, but I'm not so clear on where the "health conscious" part is with a place that focuses on fried chicken, wings, and burgers. "Conscious" as in "we're aware that such a thing as healthy exists"?

Belgian Waffle Irons, Things I didn't know... Until Now

We also had dentistry before novocaine.

Mar 03, 2015
Scott_R in Cookware

Need a vegan restaurant on Long Island

Unfortunately, most of the vegan (or vegetarian) places on LI have closed over the past decade or so. For those that have good vegan offerings, try Tula Kitchen (distinct from the nearby Tullulah's),
http://www.tulakitchen.com/image/11x1...
has a separate vegan/vegetarian section on the menu, and vegan selections noted in other parts of the menu.

Ariana Cafe in Huntington, with a vegan menu:
http://www.arianacafe.com/vegan

Tiger Lily Cafe in Port Jeff,
http://www.tigerlilycafe.com

The Orient Bethpage

Except that BYOB is illegal in New York.

Having breakfast on Long Island

Thanks for the heads-up.

Having breakfast on Long Island

I had a very good "Texan Toad In a Hole" there the other day. Outside the usual thing I order and quite tasty.

Use the oven or slow cooker for brisket ?

I was looking into this topic, as I was debating whether to do a brisket in a slow cooker versus an oven for an upcoming holiday meal, since I was also going to do a turkey in the oven and needed the space.

The issue of a slow cooker getting too hot piqued my interest, so I did a little experiment, putting hot water (140 degree) into my slow cooker (a 6qt Crock Pot) and letting it go on Low.

The water temperature increased VERY slowly, going up to about 180 after almost 2 hours (thereby, I think, stressing the importance of preheating liquids before putting them in).

I'm wondering, therefore, how much of a substantive difference there is between a slow cooker and oven, temperaturewise. Obviously the liquid temperature within the pan in the oven can't pass 212, but the air temp that contacts non-submerged meat will be quite a bit hotter (though of course the air is less conductive).

Complicating things is that I've read that it's best to make brisket in advance, then reheat it a day or two later; supposedly, this improves the flavor. Ironically, they call for reheating slow-cooker brisket in the oven, which certainly takes away from the space-savings on the day you need it. I wonder if there's any reason I can't reheat the brisket in the slow cooker.

Feb 23, 2015
Scott_R in Home Cooking

Oven roasting bag

Is there any reason to use these, as opposed to sealing a roasting pan with foil?

I was considering it in the context of a brisket.

Feb 20, 2015
Scott_R in Cookware

Chicken's Road on Merrick Road in Wantagh

They'd closed because of a fire back in December; yesterday was their soft reopening, with the grand reopening tomorrow.

Maple Sugaring Day (E. Setauket, LI)

Coming to Benner's Farm on Feb 21.
http://www.ediblelongisland.com/2015/...

The Orient Bethpage

Good stuff, chicken feet.

The Orient Bethpage

What time did you go? How crowded was it?

Stew Leonards Supermarket coming to Farmingdale

thanks

Anyone familiar with Marshalls Creek Spices in Oceanside?

I haven't confirmed this personally, but I was told by someone else that Marshall's Creek just buys and resells from Restaurant Depot (they saw them stocking up there).

Lil' Left Coast - Merrick

Based on the above, I went back.

I also ordered the tuna banh mi; I don't know if the the one in the pic above was a special for that night, as what I received was smaller than the one pictured).

Nevertheless, it was very tasty, and certainly a counterpoint to the disastrous torte grande I had. This has at least balanced the scale, and I'll be going back a third time.

What really goes on in the kitchen.

Thanks for the link. Nassau County doesn't put their inspection records online, at least not the last I'd heard; I wonder how the site gets the information.

Cinquo de Mayo, Calverton, Long Island

Much better than a cross-Sound bridge (really: no irony intended).

Bacon Festival -Coram

And the award for the Most Ironic Feature at Bacon Fest: "Healthy Wraps"!

Having breakfast on Long Island

Sorry, was reading on the iPhone and missed the attribution.

Having breakfast on Long Island

This post just pretty much reiterates my main argument: if the food isn't at least good, why waste the time/money/calories? That doesn't mean it has to be a fancy/expensive place, just that the food has to justify going out. In the time it takes for me to drive back and forth to the place, not to mention ordering/waiting for the food, I could have whipped up something pretty grand.

When I drove cross-country 10+ years ago I had a rule: no chain restaurants. I camped out most locations, and if there was no "destination" for breakfast I'd make oatmeal or something on my camping stove, and if there was nothing memorable as I drove, it was a jar of peanut butter or a mylar packet of tuna for dinner. As a result, some when I did eat out, those destinations are some of the most memorable parts of the trip (including the best burger I've ever had in my life).

That bit about "NYTimes pseudo-intellectuals" was unnecessary and uncalled for.

Magic Taco, Islip Terrace

Alas, the place burned down early this morning.

What are the best foodie hotspots off of the Taconic.

Little note about Another Fork... I was there (again) this past August and ordered the "fresh handmade mozzarella –good olive oil, grilled bread, smoked sea salt" which is often but not always on the menu, and might be offered in variations.

This isn't a menu item I'd immediately gravitate to--no "ooh! Mozzarella!" I just happened to order it.

Simple as it might be, it was one of the most perfect things I've ever eaten.

Having breakfast on Long Island

Two updates:
I went back to Javier's Cafe in Smithtown. As compared to another place I like, Morning Rose Cafe in Bellmore, the omelets and coffee are better at Javier's, the corned beef hash (minus the hollandaise) and home fries are better at Morning Rose.

Newish: Rosie's Room on Broadway in Massapequa, a bakery/cafe. I don't know if they do lunch; their breakfast menu (attached) is modest. My omelet was nicely made.
https://www.facebook.com/rosiesroomba...

What are the best foodie hotspots off of the Taconic.

Definitely Another Fork in the Road!
1215 Route 199
Milan, New York
(just a minute or two from the Taconic)

the menu changes regularly; here's the most recent one they put up:

fresh handmade mozzarella –good olive oil, grilled bread, smoked sea salt.......8
a toast-butternut squash, ricotta, walnut puree& smoked pepper......................9
a nice piece of cheese- “suffolk punch” - parish hill creamery, pine syrup & toast......8

small,
a good local green salad–sky farms mesclun, radish &herbs................................8
fried cauliflower salad–walnut puree, capers, pickled red onions& parsley..............10
duck liver mousse–jerusalem artichoke chips, pickled mustard seeds & togaroshi chili........9
peeky toe crab–buttermilk, cucumber, poppy seed & meyer lemon...11
local fingerling salad –crème fraiche, smoked trout & baby arugula........................9
baby beet salad-baby mustard greens, brown butter, goat cheese, radish & hazelnuts..........10
farmers’s soup- root vegetable, escargot, pumpkin seed oil & baby mustard greens.....11
grilled leeks-smoked mussels & romesco sauce.............................11

medium,
grilled quail – charred red onion, boiled cider, crouton & frisee...................19
shrimp & grits-bacon, roasted tomato, shallots & baby mustard greens................19
chestnut gnocchi-rabbit bolognese, swiss chard, & romano..........................19
farrotto -wild and local mushrooms, baby bok choy poached egg & porcini broth..............17

& large.
grilled flank steak–potato gratin, caesar butter & swiss chard.................23
seared scallops-apple butter, carrots, beech mushrooms & mache.................23
grilled duck breast- red cabbage, butternut squash, turnips & mushrooms............23
brined pork loin-delicata squash, fig mustard and black kale............22
local trout-bacon, fingerling swiss chard,apple and bro wn butter...............23
pov farm lamb shank-soft polenta, black kale & salsa verde.....................24

ISO Merguez Sausage - Long Island

Ah heck! I literally drove right past that place today... I could have stopped in to ask.