egit's Profile

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Sahadi's vs. Trader Joe's: bulk prices

I love Sahadi's. I love their bulk section too. if I lived closer it would be a place I shop several times a week.

If I have any quibble with it, it's that sometimes I only want 1 or 2 bulk things. But when I get there and get my number, I'm like 42 numbers away and the wait will be quite long.

I do sort of wish they made it a little easier for people who just want to pick up a half quart of olives and be on their way... Sort of like their coffee section.

Apr 10, 2014
egit in Outer Boroughs

Fancy Cocktails - North Williamsburg

It's on my list of places to go. I know it's ridiculous that a place only 3-4 miles from my home, as the crow flies, seems "so far away." But, I mean, the G train.

Since we'll be in the hood, if we're still up for an adventure maybe we'll hit up Torst. Though I've been feeling rather Crowd-Averse lately.

Feb 21, 2014
egit in Outer Boroughs

Fancy Cocktails - North Williamsburg

A Capital Idea!

Thanks, for some reason it didn't occur to me to investigate anything in the Wythe Hotel. The Ides looks great, and hopefully there won't be any wait at 5ish.

But seriously, if there is, I won't waste a second before walking over to Hotel Delmano. While it may be that the whole handlebar mustache and suspenders thing is slightly passe, so is waiting in line for a pre-dinner cocktail. I have my priorities, after all.

Feb 21, 2014
egit in Outer Boroughs

Fancy Cocktails - North Williamsburg

Hi Hounds --

On the auspicious occasion of my upcoming birthday, DF is taking me to Little Elm for dinner. (Yeah, I'm pretty excited about that). We have a pretty early seating, but would like to enjoy a fancy, grown-up cocktail beforehand.

We'd prefer a place that is a *short* walk, less than 10 minutes, to the restaurant. Can anyone offer any opinions of either The Counting Room or Hotel Delmano? Bear in mind we will probably roll in there pretty early-- like 5 or 5:30. Would either of them feel weird that early?

Any other suggestions are welcome. DF will probably want wine, as she's not a boozehound. Typically I like good craft beers, but before an eating event like Little Elm I don't want to risk crushing my palate or filling up on beer.

Feb 20, 2014
egit in Outer Boroughs

Bottle of Wine for Braising an Italian Beef Dish?

Steve, as I was reading your substitutions, I had to chuckle a bit. If you ever read comments on recipe sites, this may ring familiar for you:

"I didn't have beef, so I used a head of romaine instead. And I don't drink wine, so I used orange juice. Oh, and I didn't have a whole head of garlic, so I threw in an ice cream sandwich. This recipe sucks!"

:-)

Feb 14, 2014
egit in Home Cooking
1

Pommes Anna Pre-prep

Thanks for your help. I knew the Big Brains on Chowhound would set me straight!

I'm not sure why it didn't occur to me to cook it in the morning too. That's what I'll do.

Thank again.

Feb 13, 2014
egit in Home Cooking

Pommes Anna Pre-prep

Hi Hounds --

For some reason I usually make pommes anna for Valentines Day, and this year I don't plan to make an exception this year. However, we also plan to have a quick drink after work to celebrate the fact that it's Friday as well.

How much pre-prep can one do with pommes anna in the morning before work? Would you recommend only peeling, shaping and slicing? Maybe I could build it in the pan then refrigerate? Would anyone recommend building it and crisping it in the pan, then refrigerating it? Usually when I've made it in the past I've peeled, sliced and then dunked the slices in acidulated water. Then dry each piece while building the cake.

What do you all think? Will any harm come to it being in the refrigerator all day? Should I even care if the slices turn a little brown while chilling for 10-12 hours?

Thanks!

Feb 12, 2014
egit in Home Cooking

Leftover cooked potatoes?

Gnocchi.

Jan 29, 2014
egit in Home Cooking
3

I Don't Peel Potatoes

I guess it depends on what kind of potatoes, and what I'm making with them, but on the whole I'd say I very rarely peel them either.

I normally buy red potatoes, sometimes the new reds, but not always. They're great for roasting and home fries, and so are very rarely peeled. I suppose if I'm making mashed potatoes *for company* I'll peel them only because they look better and tend to be less lumpy. Or if I'm doing a gratin or something along the lines of Pommes Anna, I'll peel them. But I don't normally cook those kinds of things, as we typically try to eat a little lighter. And I don't usually do all of that work unless it's an occasion of some kind.

[EDITed: for bad typing and horrendous grammar]

Jan 24, 2014
egit in Home Cooking

Improvising with the wrong ingredient

A friend of mine has a term called "cultivated incompetence." I think it applies here.

Jan 24, 2014
egit in Not About Food
7

Bottle of Wine for Braising an Italian Beef Dish?

My bar for wines that I enjoy drinking is pretty low, fortunately! ;-)

In all seriousness, for cooking I'd use a bottle of maybe $8-15 wine. I had a discussion about this once when I said "oh just use <whatever bottle>" and that Julia Child quote was inflicted on me. "Yeah yeah, I know, but unless Julia Child wants to replace a $40 bottle of Willamette Valley Pinot Noir, just use that $10 CdR over there!"

That quote of hers is applied incorrectly, a lot of times, IMO.

Jan 24, 2014
egit in Home Cooking
1

Improvising with the wrong ingredient

Well, in point of fact, I'm a man and I do the cooking at home. My fiancee certainly can cook, she managed to provide sustenance for herself for quite some time before we met.

And she STILL sometimes gets the wrong thing on the few occasions I ask her to pick something up at the store. As often as not it's because I wasn't specific enough about what to get. One time a product was mislabeled. e.g. "Yeah, I thought it looked like parsley, but the sign said cilantro and the guy at the store assured me the sign was right."

To your point about chowder from scalloped potatoes, that's the kind of thing I *love* doing. It reminds me of the time I made gnocchi from about 3 cups of leftover Thanksgiving mashed potatoes.

Jan 24, 2014
egit in Not About Food
1

Help. Slow cooker Chicken

Once the deepest internal meat of the chicken hits 165, it will be cooked. You may want to check the docs that came with your unit, but I would imagine the very minimum temperature for low would be at least 165. Probably more like 190-200.

Jan 23, 2014
egit in Home Cooking

Improvising with the wrong ingredient

There was a time we sent a non-cooking friend to the supermarket to get "a head of lettuce" for a salad. She came back with an enormous head of green cabbage.

We made cole slaw instead. And we STILL get mileage out of that one.

Jan 23, 2014
egit in Not About Food
6

Different ways to enjoy olive oil

A couple of years ago I went to Croatia with some friends. The region we were in, Istria, has a ton of good olive oil producers.

At first we were shocked. Then we were convinced. Very good olive oil absolutely deserves to be drizzled over very good vanilla ice cream, for dessert.

Depending on what your oils are infused with, it could be very good. (Lemon, Basil... hmm... things like that).

Give it a try!

Jan 16, 2014
egit in Home Cooking

Update on Peter Luger Meal - Big Disappointment

Yeah, I understand there are many reasons why one may have to wait a little bit in the bar area, including simply trying to sell more drinks. To a certain extent, I'm okay with that.

Our wait was an hour, at the very least. That goes beyond acceptable. When I finally had enough waiting, I went up to the guy and asked when we might be seated. He seemed neither surprised that we were still waiting, nor apologetic in the least. The bar area was packed, so it wasn't even a comfortable place to wait. I think we were seated about 30 minutes after I went up and inquired.

After the fact a friend of mine asked if I'd offered him a 20. Of course we hadn't. And, I dunno, is that what is expected? Was that the source of his attitude? Between pre-drinks, dinner for 5, probably 3 bottles of wine, we probably dropped $750 at least. Probably closer to $1K. I was annoyed at that experience.

Jan 16, 2014
egit in Outer Boroughs

Update on Peter Luger Meal - Big Disappointment

No to hijack, but Jubilee has excellent mussels.

Back to Peter Luger. I went there ONCE I think in 2006. Our waiter was fine. A little gruff but very pleasant. We asked a few questions, we got polite, informative answers. I can't say I remember the steak all that well. It was a weeknight, so we were all dressed at least "office wear." I don't believe there were any jeans/sneakers. We sat in the front room.

What I DO remember is being made to wait over an hour (maybe 90 minutes) for a table for 5 which we had reserved well in advance. Not only did we not get even the faintest hint of an apology, the Maitre D' oozed such attitude that you'd think he was actually doing us a giant favor by seating us.

Will I ever go back? Sure, maybe. If it's someone else's idea. It's been 7-8 years at this point, so I feel like I've made my point. :-) But the real point is that PL is inconvenient for me to get to, and I just don't go out to high-end steak houses very often anyway.

Jan 15, 2014
egit in Outer Boroughs

Is the wine ruined?

Oh cool, thanks. That article was interesting. Our wines are red, in this case. We plan to finish the wines that "popped" this weekend, since we realize they may have gotten some air in them, even though no wine leaked out.

The other six had no visible cork issues, but who knows. We'll drink those six first, then maybe lay some of the fresh case down for a bit when it arrives.

Jan 11, 2014
egit in Wine

Is the wine ruined?

Hi Wine-hounds --

So I was out in California over the holidays and bought a case of wine to be shipped to my home in NYC. Unfortunately, the polar vortex came along and wacked the wine. At least some of the wine froze to some extent in the recent arctic blast.

When I opened the shipping carton, three corks had popped out entirely and the wine was everywhere. Three corks had "popped" about 75% out, but the wine stayed in the bottle. Obviously these had at least partially frozen.

Six corks/capsules remained entirely intact. We drank one of the "popped" wines when the case showed up and it seemed okay.

Before I continue with my story, I will say that I called the winery immediately and they were incredibly nice. They immediately offered to reship the entire order next week.

My question is, how much are these wines compromised? Are the 6 fully intact bottles okay to lay down for a while, if I choose? Obviously the 3 popped corks aren't something I'd feel comfortable storing for more than... oh, a couple of days or so. And vertically, at that.

I'm not a wine collector, and I'm certainly no expert. I simply like wine. Our biggest impediment to starting a cellar is 1) we live in NYC, and 2) we'll probably wind up drinking it within 3-4 months :-)

Thank you for your wisdom.

PS - we received a case the day before from a different winery in the same region. None of them appeared to have been compromised. Possibly a different shipping route?

Jan 10, 2014
egit in Wine

Best burger along the R line?

Benchmark is on 2nd street, very near the Union Street stop. I haven't had their burger, but every beef dish I've had there has been outstanding.

Has anyone had the burger there?

Jan 09, 2014
egit in Outer Boroughs

Roberta's

+1 :-)

Jan 03, 2014
egit in Outer Boroughs

Park Slope New Year's Eve resto?

You are a far more generous soul than I, jen kalb. I agree with Bob M above. Maybe I take exception to classifying Thanksgiving in the same group as VDay, MDay and NYE. Mostly it's "wedding food" quality. It's optimized for turnover and margin. And demand. I don't hold it against a restaurant trying to meet an extraordinarily high demand. I just don't participate in it. I would rather eat dinner at my home or at a friend's home than go out. It's like trying to get a nice quiet pint with a friend on March 17th, or a high-quality, civilized margarita on May 5th.

Dec 20, 2013
egit in Outer Boroughs

Double Windsor, Park Slope

I also love the Double Windsor. I don't get there as often as I'd like. It's a great place to kick back and have a beer or two. Since you mentioned afternoon beers, it's a spot I've often gone after long thirsty-making walks in Prospect Park.

The food IS good, but it's not fancy. It's more along the lines of Artisanal, Hand-Crafted, Free-Range Sustainable Comfort Pub Food. If that makes any sense.

Nov 22, 2013
egit in Outer Boroughs

Best BBQ

There is no consensus and there never will be! That's like arguing about The Best Pizza-- a fool's errand, at best.

foodwhisperer's response is good. To add to it, put Morgan's and Fletcher's on the list.

Nov 15, 2013
egit in Outer Boroughs

New musts in Brooklyn?

If you're a BBQ fan, definitely check out Morgan's, on the corner of Flatbush and St. Marks. There's been some talk of it on this board. Also Marco's, the new place from the Franny's people. It's actually in the old Franny's space. I haven't been there yet but I've heard good things about it. They're both convenient to North Slope, so they're not out of your way.

Nov 15, 2013
egit in Outer Boroughs

prospect heights sunday brunch

Two places on Vanderbilt are pretty good. First, The Vanderbilt. Also, a place called R&D 506 (or something like that).

Nov 04, 2013
egit in Outer Boroughs

Anyone been to Brooklyn Central Pizza Yet?

Oh god, what has happened to this place??

Despite my luke-warm commentary below, we found ourselves going back there fairly frequently once they got their liquor license. We went probably 2-3 times a month from January til August. Then we went once in mid September and it felt "off." A different vibe, unfriendly bartender, etc.

We decided to give it another try last night. We got there about 8:15. It was empty. We thought that was odd, but hey, maybe it was just a fluke.

It wasn't. We weren't super hungry, so we just ordered a beet salad, their roasted octopus app and one pie. The $12 beet salad was roughly 2 oz of food material, in total. The octopus appetizer was supposed to have some potato or something in it was mostly charred to a rubbery crisp. We didn't finish it. The pie was actually pretty good, but we're pretty easy when in comes to Neapolitan pies.

But the strangest thing was they we were closing by the time we left at 9. Like, putting chairs on tables, etc. Firstly, in my mind that's a big no-no in my book. Never make your last guests feel like you're kicking them out unless it's ridiculously late. Second of all, it felt like a restaurant about to go under, and no one cared.

I think the empty restaurant wasn't the fluke. I think the fluke was the pie that somehow, against all odds, actually tasted pretty good.

Anyone have any intel on what's going on there? Apparently everyone knows but us.

Oct 18, 2013
egit in Outer Boroughs

Bar hopping near Barclay's

I think for a pre-concert nosh, you could try Bonnie's and/or Pork Slope. They're about a 10-12 minute walk from the Barclays. Get there early enough so a 10-20 minute wait won't be a problem. And if you have extra time as you walk north on 5th ave, there are a bunch of other places along the way.

Somone mentioned Cyprus Road which is nice but very small. Right across the street from it is a new bar that specializes in Scotch and Scottish beers. No food there yet, but I like the vibe in there.

Oct 17, 2013
egit in Outer Boroughs

First Date - Cobble Hill, Fort Greene, Boerum Hill

Bar Tabac has good food, great atmosphere and not too spendy. If you're looking for small bites you can do that there too, with brochettes, moules and other appetizer-sized options. Sometimes they have live music, which is great if you're not sitting right on top of the band.

Hambone suggested Convivium above, which I agree with 100%, but it's up there with Colonie and Hunters.

Oct 02, 2013
egit in Outer Boroughs

Ssam Bar on a Tuesday Night

Thanks kathryn!

Sep 27, 2013
egit in Manhattan