Rmis32's Profile
Great Food near Ground Zero
About 10-15 minute walk away, but worth it, Sho Shaun Hergatt, on Broad St.
http://www.shoshaunhergatt.com/restaurant.html
$ 1.00 oyster happy hour in NYC.....Any such thing??
enjoy $1.00 oysters, Monday – Friday from 5pm – 7pm.
MILLESIME
92 MADISON AVENUE.
NEW YORK, NY 10016
TEL: 212.889.7100
http://www.millesimenyc.com/oyster-bar-nyc.php
"Pink Slime " fallout
From Wikipedia
Pink slime, also known as lean finely textured beef (LFTB) [2] and boneless lean beef trimmings (BLBT),[3] is a beef-based food additive that may be added to ground beef and beef-based processed meats as an inexpensive filler.[4][5] It consists of finely ground beef scraps, sinew, fat, and connective tissue, which have been mechanically removed in a heated centrifuge at 100°F (38°C)[6] from the fat into liquid fat and a protein paste.[7][8] The recovered material is then processed, heated, and treated with ammonia gas[1] or citric acid to kill E. coli, salmonella, and other bacteria.
http://en.wikipedia.org/wiki/Pink_slime
"Pink Slime " fallout
"....tell me again why this is such a great thing?"
It's cheap & easily disguised, with no labeling requirement.
I used to look at at a nice, juicy hamburger and say " That looks good, I want one." Now I say, "hmm, I wonder what's in there." As B.B. used to say, "The thrill is gone."
"Pink Slime " fallout
No need to get into the legalities of the definition of "beef". I was simply questioning iheart's contention that there is no reason to identify "pink slime" or "lean finely textured ground beef" on the label, since it is beef and the label already identifies the meat as beef. My contention is that it is a filler and not what consumers think of when they buy "all beef" products. I suspect that one of the chief reasons meatpackers like to use it, is that, unlike cereal fillers, which must be labeled, LFTGB need not be labelled.
"We originally called it soylent pink," microbiologist Carl Custer, who worked at the Food Safety Inspection Service for 35 years, told The Daily. "We looked at the product and we objected to it because it used connective tissues instead of muscle. It was simply not nutritionally equivalent [to ground beef]. My main objection was that it was not meat."
http://www.huffingtonpost.com/2012/03/05/pink-slime-for-school-lun_n_1322325.html
NYT: "A Mathematical Challenge to Obesity"
An excellent, 4 part series, called "The Weight of the Nation" is available for free viewing on HBO's website. The rise in obesity rates is linked to sharp increases, over the last few decades, in:
Cheese consumption
Added fats in the food supply
US corn production
TV viewing
Added sugar in the food supply
Meat consumption
Suburban living
"Pink Slime " fallout
Strictly speaking, anything that comes from a cow can be labeled beef, but if people order a beef dish in a restaurant and were served a dish of finely ground beef scraps, sinew, fat, and connective tissue, I suspect they would not be thrilled.
ISO brand of good, whole wheat pasta
I hear they've gotten better. Any brands you can recommend?
"Pink Slime " fallout
Gee, if we could just get that amonia on our spinach, what a wonderful world it would be.
"Pink Slime " fallout
"Finely textured lean ground beef " sounds ok, but It consists of finely ground beef scraps, sinew, fat, and connective tissue, which sounds a bit less appealing. As far as additives, the recovered material is then processed, heated, and treated with ammonia gas. I think I'll pass.
"Pink Slime " fallout
I feel bad for the displaced workers, but is it too much to ask the food industry to provide jobs making real food?
Most Americans would squirm
This report touts many benefits, if you can get past the yuck factor.
http://www.pbs.org/newshour/bb/science/jan-june12/edibleinsects_05-07.html
A "safe" place to brunch on Mother's Day (without Ma'!)
My most successful way to avoid Mom's Day madness is picking a restaurant in the West Village, an area with a high gay male demographic. Few moms, few kids, no muss, no fuss.
Do you make your own salad dressing?
An easy, typical Middle Eastern dressing is:
Oil
Lemon juice,
cumin
garlic
S&P
Bulgur wheat HELP
While we're talking Middle Eastern, bazargan is a tasy favorite. it is usually served as part of a meze assortment.
http://uktv.co.uk/food/recipe/aid/513893
Using a 30% discount voucher for Sho Shaun
Due to their location, I think they do more of lunchtime business. I had a prix fixe meal there, was treated well and the food is top notch. Enjoy.
The Challenge of Going Vegan
I'm curious whether people who try it find it manageable or if most give it up because of the challenges. The linked NY Times blog relates some anecdotal experiences. What's yours?
http://well.blogs.nytimes.com/2012/04/16/the-challenge-of-going-vegan/
South Street Seaport
Yes, you can easily walk it. The memorial is nice for a short visit. For a bit more of NYC color, grab some takeout from Toloache Taqueria and dine with the occupy wall st crowd at Liberty (aka Zuccotti ) Park.
Best whitefish salad?
R&D's super hebe sandwich, with whitefish salad & wasabi flying fish roe is da bomb.
BRUNCH
I like Public in Nolita, Bar Boloud and a fairly new place that does a nice brunch, Jeanne & Gaston. If you like to drink, J&G offers $10 bellinis or mimosas w/ refills for $2.
Cilantro recipes
This one has always been a hit with guests.
Chunky Papaya Salsa (Mark Bittman)
http://www.nytimes.com/2007/09/19/dining/191mrex.html?scp=1&sq=papaya%20salsa&st=cse
Food Project: Chicken & Rice Around The World
Hainanese chicken rice recipe with video
A classic Singaporean dish of delicately poached chicken infused with ginger with rice cooked in chicken stock served with and fresh ginger, chilli and kecap manis sauces.
http://www.sbs.com.au/food/recipe/127/Hainanese_chicken_rice
Recipes for Greens
Bittman weighs in with "Spinach Is a Dish Best Served Cooked"
http://www.nytimes.com/2012/04/08/magazine/spinach-is-a-dish-best-served-cooked.html?WT.mc_id=GN-D-I-NYT-MOD-MOD-M248-ROS-0412-HDR&WT.mc_ev=click&WT.mc_c=184608
Recipes for Greens
I saute onions, garlic, mushrooms and halved cherry tomatoes and let them cook down for 10-15 minutes. Then I add swiss chard until it's wilted. I serve it over cooked pasta w/ a drizzle of olive oil. I'm sure you can use whatever green you like in place of the swiss chard.
Jeanne & Gaston on W 14 St
Everything I had was very good and I understand they change their menu with the seasons, so you might have different offerings. I had the crabmeat / avocado napoleon ( photo 1), braised short ribs (photo 2) and a dramatically flambéed cherry crepe (photo 4) on my first visit. 2nd time around, I had the tuna tartare a perfectly done salmon fillet, and a molten chocolate cake desert.
Jeanne & Gaston on W 14 St
A quick search on this board did not turn up any mention of this fairly new restaurant. I've had dinner there twice and I think it's a real gem. The quality of the food and its beautiful presentation exhibits great talent in the kitchen. A 3 course prix fixe dinner @ $40 is a deal.
"In Manhattan Pizza War, Price of Slice Keeps Dropping"
"In the amped-up war of commerce and 75-cent pizza on the Avenue of the Americas in Midtown, a perilous moment is approaching. Circumstances suggest that ravenous New Yorkers might soon witness 50-cent pizza, 25-cent pizza or, yes, free pizza."
Read more @ http://www.nytimes.com/2012/03/31/nyregion/in-manhattan-pizza-war-price-of-slice-keeps-dropping.html
Fei Long Food Court, Sunset Park
Thanks for the heads up. Can we expect reviews to follow?
