dude's Profile
Very fresh filets
Parsnips are like carrots- you can always get them. Had planned to roast tomorrow but boil-and-mash today works just as well.
Yes, LI- Pt Lookout. Today was season opener for black bass..
Very fresh filets
French Laundry recipe looks good, but I'm too tired to go back out for mussels, cream, and spinach. I do have parsnip that I was thinking about pureeing on the side anyway, so that may just have sealed the deal on a side..
Very fresh filets
I just caught a couple of black sea bass this morning, and brought home filets. The 2 filets from the smaller one were just sauteed in butter with a little salt & pepper and eaten as-is a few minutes ago. I still have 2 large (almost 1 lb each?) filets left, and would welcome suggestions on how to prepare them for dinner.
TIA
Finally, a good place for Thai on Long Island
I like Jai-ya in Hicksville. It's a branch of the one on 3rd Ave in Manhattan, rocks. Not listed on the menu, Prawns with Garlic Sauce is like nothing you'll eat anywhere else. Jai-ya Special Fish is whole fried in an excellent red curry. It's not Sripiphai, but it's consistently great. Sri is better, and if they'll be in Williston Park that's cause for celebration.
Southern Fried Chicken on Long Island
Popeye's rules. On the south shore there's one on Sunrise in like Rosedale, Queens.
Buffalo Wings--Nassau County
I like them at J Paul's Terrace Cafe on Merrick Rd, Oceanside.
Good ethnic foods in Nassau County (south shore)?
Green Cactus reminds me of the Mexican takeout places we used to get takeout from when I lived in East Village/Grammercy- Burritoville (the original), Paquito's, probably one more I'm forgetitng. Big burrito with fresh ingredients for $7-8, with fresh chips 'n salsa to go. It's a reasonable change of pace.
Good ethnic foods in Nassau County (south shore)?
We like El Mariachi. I wouldn't call it any kind of authentic, but it's tasty and a good example of what it is. The mariachis are fun, and the drinks are strong. I do not think they use a machine for margaritas.
Island Park/Oceanside Area
I like the fish at Capt. Ben's Fish Dock, on the Nautical Mile in Freeport. They have everything, and I believe that includes oysters.
You could also try Jordan's.
Ruby's BBQ joint in East Meadow?
I'm SO SO sorry I didn't see & reply until now. I had the misfortune of going for lunch 2 Saturdays ago...
Bottom Line is that the meat doesn't see enough smoke. It mostly tastes like it sat in one of those gas jobs where they put in a chunk or two for "flavor." No smoke rings, and to top it off the brisket was chewy and the ribs dried-out and overdone. Pulled pork was moist, tender, Miss White, but tasted mostly of the vinegar sauce (which wasn't too bad.) Mrs Dude did go for fried chicken instead of BBQ- it had wonderful texture and absolutely no flavor.
Sides were meh for the most part. Portions were generous, if that matters to you. They also managed to "lose" our order for half an hour. When the clueless waitress realized it they did comp us an order of nachos, which turned out to be the high point of the meal.
I might stop in with guys for beer and nachos if I were local, but don't waste your time or money on a meal.
Why will we accept hefty prices for fish but not beef? [split from California board]
Cows are easy to find/catch. (Wild) fish are relatively difficult.
Day after Thanksgiving breakfast?
Oatmeal- let the penance begin!
(OK, if made well it's not penance, but you get the idea...)
Kosher Turkey v. Brined Turkey
I've done both. If anything the Kosher is more consistent, and just as good.
Restaurants with "Rules"
I recall those rules at SKI, and you know what? I wish they were more common! His line went around the block- you could be on it for half an hour- but you know what? It moved! If he didn't have those rules I'd probably still be waiting on line for lunch for October 18, 1997.
IMHO, there's no excuse for standing on a line (more than 1-2 people) in any kind of takeout place where the menu is posted for all to read and not knowing what you want, or at least knowing that you want one of two things, pending the answer to a question (does this contain? for example). I consider that selfish and inconsiderate in the extreme!
La Parma ...Any thoughts?
Family style, pretty good. Agree that going with anything < 4 people is hard. Some things are very expensive for what they are. Recommend zuppe di clams or mussels and some of their own creations (dishes you don't recognize.)
Other than deep-frying, what else can I do with pork skins?
One mexican variation is to stew in red sauce...
City Crab Tonight-Thoughts?
in 10+ years of paying attention I've never heard anything good. It's one of those places that I continue to be astounded is still in business.
Dickey's Barbecue - Beltsville
can't comment on that one but I will second the other poster's recommendation to try it. A meal I had in a Dallas location about 10 years ago was one of the most memorable of my life, mostly because of the food.
Make sense to bake chicken pieces (bone in), then grill it?
It sorta does and I've even done it (baked.) Then I learned how to do it right.
The keys are cutting the breasts in half, as suggested, and using a MULTI-ZONE FIRE on your grill. Basically, start hot for a sear and marks, and then move to indirect heat to finish cooking through and to anneal the sauce on.
MY grilled/bbq chicken (whole) gets cut into 10 pieces, minus the back (freeze for stock)
A dry rub is liberally applied.
I have a 3-burner grill (front, middle, back). All on High at first. Put down chicken pieces, skin-side up, and brown. After 3-4 minutes flip. Drums and breasts can flip twice. Once all is browned, turn back burner to low, middle to medium-low, and move most of the chicken towards lower heat. As the pieces get closer to done, they move towards the back of the grill. When just about done, the back burner goes off and the middle down to low. Any pieces that are at all questionable go over the middle, the rest in the back.
At this point, bust out the sauce. Sauce the pieces in the back, working towards the front. Cover and let bake for 3 minutes. Flip all the chicken, should all be towards back by now, and sauce again. The middle burner might even come off now. Flip again for one minute to anneal the top-side sauce, perhaps adding more, and then serve.
It's a lot of "potchke" as they say in Yiddish, but once you've got it down the results tend to be "Wow!"
Great seasonal appetizer/side
Had garlic-herbed shrimp with rice pilaf and veg last night and Mrs Dude then busts out with what I might almost call Greek Caprese:
She took perfect cherry tomatoes from our garden, split them, and served with @ 3/8 inch cubes of feta and a drizzle of balsamic vinegar. The cheese provided the salt that one might have added to plain tomatoes and the balsamic (just a hint) offered a mild background sweet/sour deal.
Delicious!
Island Park/Oceanside Area
Went to Mitchell's once- never again. Ordered very simply for lunch and it took like half an hour to come, was small and almost as expensive as the Golden Reef in RVC, which at least buries you in food for the large check.
Island Park/Oceanside Area
Stopped into Agrigento on the 18th. WOW what a cannoli! I use the cleaner next door- gonna be hard not to make every visit a two-fer.
The Steinberg's rec is right on for bread. Aside from mandel bread, though, their desserts are mediocre IMO.
Shawarma in southern Nassau?
Ayhan's has gyro, not what one would consider shwarma.
I'm fairly certain that there is, at least the chicken or turkey kind, in the 5 towns. Not sure on quality.
I've had (excellent) lavosh-wrapped shwarma at one of the arab places on Steinway St in Astoria (about a half-hour drive.
Island Park/Oceanside Area
Artie's has been mentioned as a winner on this board often. I haven't been but someone else just recommended it to me last night.
Peter's is an institution, been there forever. Seasonal clam bar. Raw clams on the half-shell are fresh and great. Other stuff hit-and-miss. It's a biker bar most of the time. I personally am a little turned off by being across the creek from a landfill.
I read the Smokehouse as you do. Lots of failed chain restaurants in that spot.
Bad Bob's is generally panned on this board. My one experience last summer was "meh"- the guy seemed into it an passionate but I think the accountant won out. Other more recent posts have shredded them, and they may be out of business. I'd waited 6 months for this place and was hugely saddened by the let-down.
Thanks for the tip on Agrigento- I've been driving by for years but never stopped in. (I usually go to Mario's on Merrick Rd). I'm going to have to stop in for cannoli!
Good ethnic foods in Nassau County (south shore)?
It's on the east side of the street shortly north of Davison. You can park in the municipal lot across from the library and go in the back.
I enjoyed lunch there a couple of weeks ago. Solid basic brasserie.
Evil Snack
Oh my gosh! I know those- when I was 7 or 8 I was friends with a kid whose parents (or at least mom) were Dutch and I think I had that at his house. Usually on buttered bread- so awesome...
Evil Snack
Nutella should be outlawed. Can't even bring it into the house any more.
Rick- admirable sentiment but hard, really hard...
Evil Snack
Mrs. Dude and I were in the kitchen with the munchies the other night and came up with:
Peanut butter (chunky, for texture) on pale seedless rye, spread on both sides with chocolate chips in the middle. Then butter outside and grill like a cheese sandwich until golden brown and melty.
We are not allowed to make it or even speak of it again.
