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"Obscure" ethnic eats

No biggie, but Mumbai Xpress is more Marathi than Gujarati, though they do have some great Gujarati stuff too. The owners are Gujarati Jains who grew up in Mumbai and Pune in Maharashtra.

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Mumbai Xpress
256-05 Hillside Ave, Queens, NY 11004

Dec 21, 2010
Jackaroo in Outer Boroughs

new izakaya opening in k-town

Ah! You guys are looking at the blog post:

http://blogs.villagevoice.com/forkint...

Unfortunately, I don't always choose my words as carefully on a blog post as I do in a review. Not saying that's right, but sometimes it's a question of time. But you're right, both blog posts and reviews are fair game to criticize.

In the full review that was in the paper (and online) you won't find the mistake about Japanese diners. But fair point.

Feb 11, 2010
Jackaroo in Manhattan

new izakaya opening in k-town

Huh, sorry you love to hate.

But if you read the piece, you'll see that nowhere do I say that the "spiky haired youths" are Japanese, nor do I say the place is Japanese-run. What I do say is that it's a Japanese-style izakaya that also serves Korean dishes.

Feb 11, 2010
Jackaroo in Manhattan

Haitian patties--great new bakery on Church Ave

Yup, Church Avenue Bakery is still open, although the phone is disconnected:

http://blogs.villagevoice.com/forkint...

Jan 26, 2010
Jackaroo in Outer Boroughs

Szechuan Chalet - finally, a reason to go to the upper east side

There are also Wu Liang Ye alumni at Lan Sheng. But the reason why is unclear.

http://www.villagevoice.com/2009-12-2...

Jan 06, 2010
Jackaroo in Manhattan

Blown away at Bukhara

I just ate at Bukhari, at 1095 Coney Island Avenue. I am confused about which place the OP was talking about (fancy or non fancy Bukhara? I don't know...) In any case, I really enjoyed Bukhari, which is not fancy, has a steam table, and does a very brisk business.

But to your question, I walked down just a couple store fronts to Gourmet Sweets (1107 Coney Island Ave) and sampled a few mithai. . They were excellent! Obviously fresh and homemade, not too sweet. Try the almond burfi in particular. I also liked the pistachio chumchum, although I think it might not be to everyone's taste.

The whole story:

http://blogs.villagevoice.com/forkint...

Jul 17, 2008
Jackaroo in Outer Boroughs

Looking for a real salumeria

Salumeria Biellese: Marc Buzzio is for real.

http://www.salumeriabiellese.com

376-378 8TH AVENUE NY NY 10001
TEL: (212) 736-7376

Jun 26, 2008
Jackaroo in Outer Boroughs

Wada Pav in NYC?

I just came back from a trip to meet the in-laws in Mumbai, and I'm wondering if there are any good spots in New York to get Wada Pav? That's the fried potato croquette-like item, on a bun, served with chutney...

Mar 24, 2008
Jackaroo in Manhattan

A good place for Calf's liver

I would second Chez Napoleon. Tout va Bien's calf's liver Lyonnaise is also very good, and classic.

letoutvabien.com

Feb 19, 2008
Jackaroo in Manhattan

An Extraordinary Grilled Cheese Sandwich is... [moved from General Chowhounding Topics]

Just FYI, Hinduism is a religion, not a culture or cuisine. Cooks all over the subcontinent (of many different religions) use ghee, not just Hindus. And there are tons of different cuisines within different Hindu communities.

Oct 12, 2007
Jackaroo in Home Cooking

Best Mithai (sweets) in Jackson Heights?

Which shop in Jackson Heights do you all think has the best mithai? I've been disappointed with the sweets I've bought in the neighborhood so far--they often seem stale. But I haven't tried every sweet shop by any means. Anyone have a favorite? What's good there?

Aug 16, 2007
Jackaroo in Outer Boroughs

Lydia's Italy: Bigoli Recipe

I was watching an episode of Lydia's Italy on PBS about 2 weeks ago, and she made a dish of Bigoli (a specific kind of whole wheat pasta) with a sauce of chicken livers, peas, onion, a bit of tomato paste and chicken stock. I could fudge it, since it's simple enough, but I'm wondering if anyone has that recipe (the show's website doesn't provide it) or a similar recipe?

I have a bunch of duck livers in the freezer that I need to use up, so any help is appreciated!

Aug 07, 2007
Jackaroo in Home Cooking

ISO Brooklyn Seafood, willing to travel

If your dining companions don't mind getting messy, you might try Clemente's Crab House in Sheepshead Bay. There's deck seating overlooking the marina, and their blue crabs are really delicious. I went with a couple friends yesterday, and we sat there almost all day, cracking open crabs (the ones seasoned with Old Bay are best). I can't speak for the rest of the menu, but it's a fun place to check out.

Aug 05, 2007
Jackaroo in Outer Boroughs

Indian Mangos!!!

Devi is also featuring a Kesar tasting menu right now. I had it last night, and it was wonderful--especially the tandoori halibut with mango sauce and the silky, silky mango panna cotta.

Jun 12, 2007
Jackaroo in Manhattan

Indian Mangos!!!

I found them in abundance at Patel Brothers in Jackson Heights last weekend--both alphonso and kesars. And they are wonderful! I think it's not really considered a luxury item in the Indian community--most people I've talked to have pined for these mangoes since they came to the US.

Jun 08, 2007
Jackaroo in Manhattan

Poll on Best Pizza in Park Slope

This is more south, south slope, or north sunset park, but the fresh mozzarella pizza at Luigi's on 5th Ave between 20th and 21st is really great, in my opinion. I can't say the regular mozzarella is as good, because I *always* get the fresh mozz, with garlic and eggplant. The guy, Gio, inherited the place from his dad, makes all the pizza himself and his old Italian-immigrant mom works in the back, making meatballs and fried eggplant. I love it, but it seems like no one else but real, life-long neighborhood people know about it. My two cents, for what it's worth.

Mar 05, 2007
Jackaroo in Outer Boroughs

Mark Bittman's Pudding Recipe--Delicious!

Yeah, we tried it last night too, but used half skim milk and half whole: it was pretty runny, too. I think it's because we didn't use full-fat milk. Did you use whole milk?

Feb 22, 2007
Jackaroo in Home Cooking

5 pounds of duck livers

Thank you so much! These are all great ideas...I think I will do a few different versions of pate and freeze a bunch of it. Such a great idea to use it as ravioli filling. I'll be cooking tomorrow and let you know how it goes...

Feb 16, 2007
Jackaroo in Home Cooking

5 pounds of duck livers

Hi everyone,

I'm making duck pate this weekend, but I had to order 5 pounds of duck liver from the butcher, so I'll have a whole lot extra. A couple questions:

Does anyone have a favorite duck pate recipe? Do you soak your duck livers in milk before using?

Besides pate, does anyone have any bright ideas for using the extra livers?

Thanks very much!

Feb 15, 2007
Jackaroo in Home Cooking

What to do with a calf's foot?

Wow! Thanks so much, this is exactly what I was looking for. Sounds fantastic--thanks for the help!

Dec 15, 2006
Jackaroo in Home Cooking

What to do with a calf's foot?

I just realized that the polish grocer down my street has fresh calf's feet--I know they used to be used to make "calf's foot jelly" or homemade jello, but I'm wondering if there's anything more delicious anyone knows of--would they add good body to a beef or veal stock, for instance?

Dec 15, 2006
Jackaroo in Home Cooking

What is your favorite Cooking Magazine

Not many people know it, but I really like Chile Pepper--lots of recipes and a focus on heavy spicing and foods from around the world.

Sep 21, 2006
Jackaroo in Food Media & News