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Notice the marked deterioration of East Village Cheese?

Thanks, I do remember the Ideal name. I should take a look.

Jun 17, 2014
Lady Grey in Manhattan

Notice the marked deterioration of East Village Cheese?

Yes, the original creator was very interested in cheap food, including markdowns.

Jun 17, 2014
Lady Grey in Manhattan

Notice the marked deterioration of East Village Cheese?

I started going to EVC (Third Avenue near 10th) years ago. It was touted as a godsend for cheeses that were maybe not up to the high standards of Murray, but vastly cheaper, along with deli meats, preserves, pate, and a whole range of other things. At some point the owners aged out and sold the place to one of their workers, and it slowly began going downhill.

They started closing slightly early, because I suppose the staff couldn't wait to get out (which is infuriating if you've rushed down to get in under the wire). Their front shelves were often bare, I suppose because they didn't bother to keep them stocked, although they had the items in the back. Most of them don't speak enough English to answer questions. And, above all, more often their items have also aged out, so that you find that the cheese you bought is inedible.

Has anyone else noticed this? Are there other inexpensive resources with more reliable products?

Jun 15, 2014
Lady Grey in Manhattan

Prix Fixe Dinner Recommendations

Giorgio of Gramercy has a nice one for $45.

http://www.giorgiosofgramercy.com/Sho...

May 13, 2014
Lady Grey in Manhattan

Door-to-door kimchi

Kind of cute, kind of sad.

http://www.nytimes.com/2014/05/11/nyr...

May 13, 2014
Lady Grey in Manhattan
1

Not-really prix fixe [at Bocca Di Bacco]

Just something amusing/irksome. I passed by a place in midtown, on Ninth, call Bocca Di Bacco, a nice-looking little Italian place. What caught my eye was a menu offering a $15 prix-lunch, which wasn't bad for two courses, appetizer and entree.

However, when I took a closer look, the numbers were roughly 14 appetizers and 20 entrees, I think. And of these, about 11 of the 14, and 18 out of the 20 had an extra charge tacked onto them.

Somehow that seems to undermine the whole idea of prix-fixe to me.

Apr 26, 2014
Lady Grey in Manhattan

Ridiculously Basic Question About Scrambling Eggs

I do them right from the refrigerator, but I'd attribute that more to impatience than laziness.

Jan 26, 2014
Lady Grey in Home Cooking

Vinegar in chicken soup?

Thanks. Interesting because my impression is that chicken, especially these days, doesn't have much taste of its own, anyway.

Jan 26, 2014
Lady Grey in Home Cooking

Pasta shape like lasagna

I thought it was "malfatti," which is Italian for "badly made."

Jan 23, 2014
Lady Grey in Home Cooking

Vinegar in chicken soup?

I was just leafing through a local Chinese-y freebie newspaper (admittedly not the best source for food tips), which proposed, for a chicken soup recipe, letting the raw chicken sit for an hour in cold water with a couple of tablespoons of vinegar.

I browsed the internet and found occasional references to vinegar, but not much. Do any of you do this? Is it for flavor, or does it have more to do with some kind of chemical reaction?

Jan 23, 2014
Lady Grey in Home Cooking

Farfel?

Actually the problem with Google - as with the problem right here - is that although there are all kinds of fancier recipes for stuffing or whatever, no one is providing a basic recipe!

Does is have to be pre-toasted, or is that optional? Toasted or sauteed? What proportion of liquid? How long should it be cooked? Medium heat or lowest possible heat?

That kind of basic information about a cereal is usually pretty easy to find.

Nov 08, 2013
Lady Grey in Home Cooking

Farfel?

Okay, what exactly is farfel, and what am I supposed to do with it when there are no directions on the box?

Nov 06, 2013
Lady Grey in Home Cooking

Nice surprise RW lunch experience at Gramercy Terrace

That's Gramercy TERRACE, mind you, not Tavern. I wasn't aware of it at all, but when I went to investigate, there it was perched atop the Gramercy Park Hotel at 2 Lexington, right next to Maialino, and also via Danny Meyer (of whom I'm a fan).

Nice menu selection, nice staff. The food was very good, if not up to the level of Gramercy Tavern - but the place is so delightful, with the light, airy, garden feel (and they open the roof on nice days), that I'd happily return.

Aug 11, 2013
Lady Grey in Manhattan

Coffee near the NYHS? [between 72nd-82nd Streets]

No takers at all? Would it help if I expanded the area to between 72nd-82nd Streets? I've looked online, but everything seems to close early. I was looking for a place for coffee/dessert that's open until at least 10-11pm, preferably casual and quiet. But not Starbucks.

May 01, 2013
Lady Grey in Manhattan

Coffee near the NYHS? [between 72nd-82nd Streets]

Any little quiet place for coffee and maybe a dessert near the NY Historical Society? Say, between Broadway and CPW, between 75th-79th Streets?

Apr 29, 2013
Lady Grey in Manhattan

Christmas brunch?

I haven't been to most of those, but it's my impression that, for instance, Balthazar is very noisy indeed.

I was leafing through Zagat just for brunch, but haven't yet checked to see what's open. Something like Little Owl would probably be happily quiet, but it's so small that even if it's open, it's likely booked.

Dec 15, 2012
Lady Grey in Manhattan

Christmas brunch in Brooklyn?

Not too noisy.
Not too pricey.
Preferably west-ish, nearer to Manhattan.

Any recommendations?

Dec 10, 2012
Lady Grey in Outer Boroughs

Christmas brunch?

Not too noisy.
Not too pricey.
Anywhere in Manhattan, but below 14th would be especially good.

Any favorites?

Dec 10, 2012
Lady Grey in Manhattan

Looking to try another haute cuisine - but which one? Your 2¢ appreciated

I guess this shows my own bias, but for "haute," my beeline would almost always be toward French.

Nov 29, 2012
Lady Grey in Manhattan

I'm still alive!

Since people often wonder and worry about expiration dates and food viability, I'd like to report that I am still alive and well, after eating the contents of two cans (tuna and cannellini), 2-3 years past expiration, and some frozen vegetables that had been thawed and re-frozen as a result of Hurricane Sandy. I'd heard to never use re-frozen meat, but that vegetables were all right.

Nov 29, 2012
Lady Grey in General Topics

How do you judge Bosc pears?

They don't really soften when ripening, nor do they get really fragrant. It's just been hit or miss with me - but is there a method to judge sweetness or ripeness?

Feb 24, 2012
Lady Grey in General Topics

QUIET moderately priced lunch

For a friend coming in from out of town, I was trying to pick a restaurant for a lunch that is, above all, quiet. I was thinking of moderately priced prix-fixe menus - anywhere between Houston and 72nd.

So far, I'm thinking maybe Aldea or Riverpark, but I haven't been to either - would they be quiet lunches?

Feb 24, 2012
Lady Grey in Manhattan

Please explain my pan with holes

Sorry it took me so long to get back here - it's harder now that I have to sign in.

Thanks for all the replies, and I'm sorry that I can't post a picture...although on more thought, maybe the holes are closer to 1/4 than 1/8. It's definitely not a steaming insert nor for steaming Chinese dumplings. The spaetzle idea gave me pause, because my grandmother was Hungarian - although mine is clearly a real pan. It looks a lot like the picture of the chestunt pan, but with smaller holes. Hm.

Oct 25, 2011
Lady Grey in Cookware

Taco Festival - Dos

Can you explain something? When you went, I assume you just bought tickets that would be used to pay for food at booths, right, without an entry fee? If so, why did the barricade the place off?

Oct 17, 2011
Lady Grey in Phoenix

Please explain my pan with holes

I found a pan among my mother's old cookware, that has a regular pattern of holes throughout. I'm not sure how to describe it. Regular holes, in rows, like some colanders, maybe 1/8-inch in diameter.

What is it? What is it for? The only two things I can imagine are either:
-It fits inside another pan, over the food, to hold something down flat while it cooks, like if you were a fanatic about flat bacon
-It fits inside another pan with food in it, and maybe you use it to lift the food out of the pan to let grease drain off

Oct 17, 2011
Lady Grey in Cookware

For New Yorkers who like to watch

as well as eat, the Museum of Modern Art is having a brief "Culinary Cineaste" series, beginning August 22, with some very good films, including the wonderful Babette's Feast. Also pairing them with meals at The Modern restaurant (212-333-1220 for reservations).

http://www.moma.org/visit/calendar/fi...

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The Modern
9 West 53rd Street, New York, NY 10019

Aug 21, 2011
Lady Grey in Manhattan

Hanover soup?

No, but I'll bet that exists!

Aug 05, 2011
Lady Grey in General Topics

Best Fried Chicken in Manhattan

Check this out - it should get you started.

http://nymag.com/restaurants/features...

Aug 02, 2011
Lady Grey in Manhattan

Hanover soup?

I recently tried Hanover brand canned soup - sort of accidentally, as it was on sale at a place that I think never carries it - and I was pleasantly surprised. Is it a national brand? Is it one of those "secret" better brands? Does everyone know about it except me?

Aug 02, 2011
Lady Grey in General Topics

Recommendations for a woman dining alone in NYC (preferably at the bar)?

The New York Times did an article on this a while ago. I've done it at Union Square Cafe. I think Babbo is known for it. And whatever the restaurant is now on Tudor Place - Convivio? L'Impero?

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Babbo
110 Waverly Pl, New York, NY 10011

Mar 21, 2011
Lady Grey in Manhattan