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breakfast in orlando

thanks bob!

well, we ended up at Le Peep. I had looked at some other websites that said it was great. (i only saw these posts after we had eaten breakfast!) Sadly, if their quality was great at one point, it was not so this time (they had some CitySearch best of plaques around).

We did not try any omelettes, but had traditional 2-egg breakfasts. The eggs were...eggs, cooked to order, no problems there. The Bacon had that slightly cheap slimy feel, but was not offensive. The english muffin that came with it was fine i guess...
the real problem was their potatoes...i forgot what the menu calls them...but they were small (1/2" square/rectangle), herbed (not poorly) and awfully undercooked. Some were so undercooked that they were nearly hard.
service was fine, i don't especially like when servers are constantly asking how everything is...but this is taught in the industry...though I think the practice should be banned. but overall I would say this was about as mediocre a breakfast as I have ever had.

We didn't get a chance to leave the convention ctr for lunch...because we were so busy walking around...so we had food there. And we are since returned to the deep freeze that is currently NYC.

anyway, thanks for the kind suggestions.

Feb 10, 2007
luke643 in Florida

breakfast in orlando

help! we are here for the builder's show, and we are looking for a decent breakfast spot...
small and homey would be preferred!

thanks.

Feb 09, 2007
luke643 in Florida

best buffalo wings

well, that was a mouthful from all. I love me my baked wings, and will hold the flame for them forever! and someday i will trek out to buffalo and do all the eating of wings i can baked and fried.

until then, it's 4th street pub for me.

Feb 06, 2007
luke643 in Manhattan

Bagels

I really don't know where this definition of bagels comes from. I grew up here both my parents grew up here and I have no memory of a "dense, substantial" bagel and nor do they. Bagels should, in all my experience, be a very slight bit hard/crunchy on the outside (JUST A HINT OF HARDNESS) and relatively soft on the inside. not fluffy at all, but not too dense, this talk of mini-bagels is sacrilage as far as my bagel knowledge is concerned. They should be a bit mishappen perhaps. they should have bruise type spots on either side where the adjoining bagels cooked into them while on the flat rod. Bagels should'nt be HUGE, nor pizza, this is a NY/Manhattan led stereotype of both foods.
But the reverse is also not true in my opinion. it sounds to me like all these bagel hole adherents are being taken in by the idea that the opposite of the big fluffy bagel is the best bage. I say that the actual best bagel is somewhere in between. And at the moment I still say that terrace are the keeper's of the flame that I know about...of course I have to trek out to borough park to try another that some folks have mentioned.

Feb 05, 2007
luke643 in Outer Boroughs

DiFara's ripped by Rosengarten

ciccio's has very little in terms of non-standard elements. The major factor that separates it is the sesame seeds on the crust.

I love Ciccio's because i think it is the perfect NY slice. Difara, by contrast, is almost specialty pizza.

it is on Ave U and 5th or 6th st. You take the F to ave u and walk west a few blocks, it is on the north side of the street.

Feb 05, 2007
luke643 in Outer Boroughs

Grocery or Saul...which would you choose?

loved grocery all three times I have gone, will be trying saul next. although, I would say, if grocery stands out in your mind, then go there. personal preference is important in determining these things i think.

Feb 05, 2007
luke643 in Outer Boroughs

Bagels

montreal bagels (we call them "Montregals" when we visit) are the big brother to the pretzel, in my opinion, not really bagels at all.
but they taste pretty damn good.

Feb 05, 2007
luke643 in General Topics

DiFara's ripped by Rosengarten

"was" eh? sad commentary. i've been to literally hundreds of pizza places in this fine city, and a few in venerable pizza locales such as trenton and new haven. I have never been to naples. and i wouldnt eat pizza in rome if you paid me.

that said, difara is the best pizza i have ever eaten. although it is not my favorite pizza place.
for that, you can check Ciccio's pizza in bensenhurst on ave. U.

Feb 05, 2007
luke643 in Outer Boroughs

best buffalo wings

here's what i love about baked wings: if the wings are little, you can put a whole wing segment in your mouth, half suck, half bite, and the bone(s) come out clean. Tender, delicious, so much more satisfying then the gooey mess that fried and slathered wings.

i am glad there are a few more out there who agree

Feb 04, 2007
luke643 in Manhattan

Patsy Grimaldi (or 's)

see gethealthhelp's post below

Jan 30, 2007
luke643 in Outer Boroughs

Patsy Grimaldi (or 's)

sad news

Jan 30, 2007
luke643 in Outer Boroughs

best buffalo wings

alright, i talked to my buddy from buffalo last night. he said anchor bar was the original (though there is a claim from another rival bar...can't remember name)
He said that yes, the original was fried, but that it makes next to NO difference whether they are fried or baked, a matter of preference in buffalo, what matters is the sauce that the wings are cooked in.
that is the key apparently.

Jan 30, 2007
luke643 in Manhattan

Bagels

hmm, never liked bagel hole.

Jan 29, 2007
luke643 in Outer Boroughs

best buffalo wings

seal - buffalo wings are baked. talk to your friends from buffalo.

Jan 29, 2007
luke643 in Manhattan

petit cafe on south court

we go every couple of weeks for brunch, it is fast becoming our favorite...ben you might have seen us there yesterday!

Jan 29, 2007
luke643 in Outer Boroughs

best buffalo wings

anybody know where i can get good baked wings in NYC?

i know only of 4th street bar in the east village...

Jan 29, 2007
luke643 in Manhattan

Bagels

so, we are in brooklyn (among some of you other outer boro peoples).

i want to know what everybody thinks is the best bagel here. and if anybody says H&H i will slap them.

I currently think that these are the contenders:

Bergen bagel
montegue hot bagels
terrace bagels

la bagel is out, cause their cream cheese sucks.

what ya'all think?

Jan 29, 2007
luke643 in Outer Boroughs

Pizza in Dumbo?

screw grimaldi's Fascati's is just up the hill, 5 minute walk from grimaldi's and much better pizza.
80 henry st.

Jan 29, 2007
luke643 in Outer Boroughs

Best brunch in Cobble Hill metro area?

patois has a good brunch $12.95 w/unlimited bloodies and mermosas (spelling?)

Jan 29, 2007
luke643 in Outer Boroughs

Patsy Grimaldi (or 's)

ok, i was gonna post, but here is the thread.

Patsy sold the store 6 years ago. it has not been the same and in my opinion has been in steady decline. I did not know that he sold until a few months ago, my position (though scoffed at by many friends) was finally justified.

he is currently making pies down in floyd bennet at that hanger. I haven't tried yet, but i imagine it's terrific.

i understand the draw of grimaldi's for tourists...it is in a great location, it is better then anything they have ever had, and it used to be the real thing. so go on double deckers...at least they aren't going to john's on bleeker...

now if we could only get people to stop talking about manhattan bagels...

Jan 29, 2007
luke643 in Outer Boroughs

West Village/Meatpacking for Six or Seven?

you want something really interesting (if your people can handle it - get the tatami room in Naka naka on 17th and 10th. It is tiny, the room can be rented for like $40 and seats 8. it is a traditional tatami mat room. the food is terrific and the service is very attentive.

Jan 29, 2007
luke643 in Manhattan

A good story in the New York Times - by Michael Pollan

cool. of course , anybody who made it that far into the 12 page (on the internet) article can be thought more of i think.

cheers,

luke

Jan 29, 2007
luke643 in Food Media & News

The best cooking oil - is it canola, olive, peanut, corn, soybean, safflower, other vegetable or nut /seed oil, even lard or butter?

Some of the posts went through the basics.
i don't know enough to say anything more then "better safe then sorry"
i don't like to eat anything that is so a)chemically processed and has so much b)corporate/governmental sponserhip.
it sounds to me as if the canadian government found a surplus of toxic oil and turned it into a (maybe) non toxic food product.
so, as it is the only other monounsaturated fat, i ask you, why the hell would you use it over EVOO??

that said, i don't eat keller's food, it is too damn expensive.

Jan 29, 2007
luke643 in General Topics

chinese preferences

I am always looking for really top notch chinese here. so far my favorites are Joe's shanghai and phoenix garden...i love shanghainese and cantonese. Lai's garden in sunset park is also a gem. all three of these are great family style places with terrific food. but i am looking for more, the chefs of shanghai attained heights rarely matched on earth, and i want to experience their fare. is it possible in ny?

Jan 29, 2007
luke643 in Manhattan

NYC First timers weekend visit w prego wife

try Phoenix Garden. fantastic cantonese on 40th st, btw 2nd and 3rd ave's. cheap, terrific, always full of devoted locals and chinese.

Jan 29, 2007
luke643 in Manhattan

Recommendation for best pizza in the village?

go to brooklyn. pizza in the village is almost entirely crap. Joe's still makes a half decent slice, but that's it.

Jan 29, 2007
luke643 in Manhattan

DiFara's ripped by Rosengarten

ARRRRRRRRRGGGGGGGGGGGGGGGGGGGGGGG!!!!!!!!!!!!

stop this crap about FRANNY's . It is a restaurant. It serves a specialty food that some call pizza. Said specialty food may be the greatest food in the world, but it is NOT NEW YORK PIZZA.

please please please stop comparing Di Fara's or any other NY pizza place to Franny's.

god. it drives me nuts!

PS. Franny's is the king of a completley different food pyramid, one that has 10,000 pizza huts at the bottom and franny's at the very top.

Jan 29, 2007
luke643 in Outer Boroughs

A good story in the New York Times - by Michael Pollan

silverbear, you might have missed his point about great-great grandma's recognition - it was a processed/non-processed distinction. the great-great grandma was a metaphor for ALL the great-great grandmas of the world. arrrrrrg, sorry to be pedantic.

anyways, i think pollen's tone is a bit boring, but i read more then 70% of the article. alot of these responses dealt with the "eat less" bit. and i have to ask everyone - what is the problem? eat less!!!

that's it.

Jan 29, 2007
luke643 in Food Media & News

West Village/Meatpacking for Six or Seven?

Jan 29, 2007
luke643 in Manhattan

The best cooking oil - is it canola, olive, peanut, corn, soybean, safflower, other vegetable or nut /seed oil, even lard or butter?

some health considerations:

The only oils that do not produce free-radicals (little molecules that wreak havoc on a cellular level) when heated are saturated fats. so stick with coconut oil and butter if you are worried about a legitimate health concern.
I don't think cholesterol or high fat content are a legitimate health concern UNLESS you you eat too much, a bad habit in the US of course, but not for all of us.

in terms of free radicals, poly'unsaturated fats will produce the most, so don't cook with them by rule if you can get away with it. use them where you can, but the problem is in the heating.

mono-unsaturateds are in the middle here, olive oil is one of the great healthy substances, it can help you lower unneeded cholesterol, along with a host of other benefits, but it is best in cold dishes and dressings. Canola is officially mono-un, but it, like margarine is most definitely of the devil (if one exists) STAY AWAY FROM THESE, for the good of all mankind.

that all said, I love EVOO, for everything. I will continue to use it and only it.

somebody back there mentioned roasted sesame oil - 2 things on that - roasting sesame oil is a terrible idea, the free radical action created is tremendous from sesame oil. additionally, in terms of chinese herbal medicine, sesame oil should always be used sparingly, it is very powerful, has a warming effect. In southern chinese cooking (in which i have only dabbled) you do not cook sesame oil, you add it at the end of the process, as a garnish.
(and they didn't know anything about free radicals when they came up with that)

Jan 29, 2007
luke643 in General Topics