tryska

there's also thai and vietnamese and korean and jamaican. new york is one of those cities where you can broaden your horizons in every direction imaginable.

here's one... LOMAX: What about love? MILTON: Overrated. Biochemically no different than eating large quantities of bacon.

well alright then! pappadeaux's it is. LOVE that place and will enver turn down an invitation to go. :D i understand what you mean abotu the noise tho - i've never been to pappasito's, but the size and amount of table space in pappadeaux's can be intimidating, so i can only imagine the clamor when there is a full house.

all of this is furthering the chicken tikka masala/chicken makhni education i sorely need. i went to one of our more upscale indian restaurants here last night, and ordered chicken makhni - they had chicken tikka masala too. it was...ok. it tasted sweet actually - a creamy orangey sauce that tasted of tomato, but only brought to mind the fearsome tale of cream of tomato soup poured atop tandoori chicken. this imo was bad, but at least i could sop the gravy up with a stellar naan. i ate half and have half still left in my fridge. i'm wondering if anyone has any tips for finishing off this sauce so it doesn't taste..so..sweet tomato-ey? salt is the obvious answer, mind. perhaps next time i go to this restaurant i will give the chicken tikka masala a try and see how it differs at this particular place.

houstons is also very good. i don't liek that you can't get a baked potato at lunch time tho. but there's blue cheese dressing almost makes up for that.

hey Ray - i think i found her (the writer i mean) - here's an excerpt fromt he NY times so you might have to register.... http://www.nytimes.com/books/first/r/reich...chl-tender.html

word. what you do with your sausages on saturday night are entirely your business.

you could probably fold that right in witht he sausage (or frankfurter) inside the dough. provided the kraut isn't too wet. oh wait - disregard..sounds like your talking about a plain old hotdog, now that i'm reaidng. for some reason, finger roll made me think pigs in blankets with cocktail weenies. my prefered hot dog toppings are a line of ketchup on one side, a line of spicy mustard on the other, and sweet relish in between. :D however, the kraut recipe above would make a great topping - especially instead of the sweet relish in between.

but my dear, this stuff known as derma is the wonderful delicacy known as kishke! of course, to mix it with pasta, let alone tasteless pasta, should be worthy of several years in jail at the least. kishke is a very very very heavy substance, and combined with tasteless pasta could well be lethal. eat it roasted with a bit of brisket and oy: so delish! my husband, who isn't even jewish, has adopted kishke as his middle name. we had a cute kishke experience once, but i won't take the time to go in to it this moment. note that i said cute, not naughty as could perhaps be inferred........with the shape of the kishke and all......... isn't there a polka about these fabled kishkes? or am i thinking of the wrong kishke? and ray - you are the Gourmet nazi eh? I want to say the article was in a late 90s Saveur - soemthing about a mother who couldn't cook as the reason the author was a Food Writer today, i believe. All these stories remind me of a co-worker i once had - who was remarkably food obsessed, who used to regale me with stories of her mother's cooking....one that sticks out in my mind is her mother tried to make a chocolate-coffee bundt cake, and didn't quite get that the coffee was supposed to be brewed first, and just dumped the ground coffee into the batter and baked it. this horrified me. not as much as an old roommate who's definition of spices was salt and pepper, tho.

Pappadeaux's. doh - sorry - didn't realize it was greater than 50, and i'm not sure pappadeaux's qualifies. if not, then Outback.

upstate i'd definitely second heid's - there's a full rundown in the syracuse thread. downstate..hee hee..grays papaya! (i'm kidding - altho i did live on them for a while.)

o0r you could go with a dipping sauce of simply enough, spicy mustard and currant jelly simmered together. i like the idea of a sweet and sourish sauerkraut tho.

I don't know that i necessarily disagree with you - the wegman's i remember was from the 80s and 90s - still was my favorite grocery store back then, but the 80's-90s wegmans didn't compare to Harry's on Roswell now. Maybe to the Whole Foods of now tho.

brewers yeast is your friend. love that stuff. (not the way it tastes tho)

you know your post reminds me of an article i read a long time ago about people who never got fed good food growing up are those most obsessed with making and finding good food when they grow up. sounds like you had a rough time with it.

Well i've been craving a food that harkens back to my toddlerhood in South India - Sangati and Drumstick Sambar. does anybody have any ideas on ingredients and how to make this? This is something my mother never made, but that my grandmother's cook used to make, i guess because ti didn't involve a whole lot of chewing and i had very few teeth in my head at the time...or soemthing. i believe i can get drumsticks at my local farmer's market, so i've at least got that ingredient.

the only thing i like about krogers is the 2 for 1s on cheerios. i'll go to publix if i need hlfnhalf - they have the big half-gallon cartons, and cottage cheese if harry's or whole foods is out of it (they carry friendship california-style - the only kind i can stomach) i use kroger for any processed foods i need, and things liek cans of tuna and paper towels and whatnot. other than that it' harry's - but i ahven't run into the pricing problems you run into - if anything, i can get the same groceries at harrys (fresh foods and meats) and at krogers and wind up spending 10-20 bucks more at krogers. (of course it's more like 40 dollars more at whole foods - go figure.

i tend to find what i need at harrys, but i have traveled to decatur for indian - the last one i visited there was Taj Mahal Imports in an Indian shopping plaza, also there are a few Indian stores in marietta (up and down roswell rd), and there is now an Asian market up Roswell Rd, almost before Roswell - called Friendly Market? perhaps? it smells of dried fish, so it's got to be the real thing. They are my bet for more esoteric ingredients, but I've been pleasantly surprised tob e able to find the produce i need at Harry's or Dekalb. Varmint - wellspring - they make bread no? I know the whole foods here carry's that line of baked goods. I use the 365 evoo too.

I've been to the international farmer's market before, and I loved that too, but that was in my first years here in Atlanta. it is definitely a hike from cobb, but it's become sort of a Thanksgiving Prep ritual. I really should hit it soemtime this summer as it is produce's high season. i really don't like the 365 brand either - and am beginning to think whole foods might be realted to the devil in some way. But 365 has brought in their own balsamic viagrette - it doesn't make me as happy as Harry's used, but at least the ingredients are "clean" in comparison to what i see on some of the other bottles. I guess i do understand what you mean about Harry's losing itself a bit at a time too - even in the marietta store, it seems like it's always in a state of overhaul - can't pin down exactly what's going on, but it doesn't bode well. by ethnic stores what do you mean? which ethnicity?

YES! north of the big chicken. I love Harry's with a passion - for the freshness of it's produce, the guarantee of hormone and anitbiotic-free meat, and the international foods that are available as well. okay and the really hot baker who works there. he kind of makes going a real treat. I'm not entirely thrilled that Whole Foods bought them out, because some of my favorite Harry's only Items have disappeared - really loved their balsamic vinaigrette, and of course the Harrys in A Hurry's are now all gone, and sorely missed, but at least they still maintain their identity to a large extent in their anchor stores.

i've never ever been in a piggly wiggly. or harris teeter for that matter, altho harris teeter's seems to be along the lines of Publix no? a little more upscale?

you'll hate this but if it were me, it would be bacon, pineapple and yello peppers on mozzarella.

In another thread we were discussing grocery store offerings in poorer neighborhoods, and Dave the Cook suggested opening a thread here regarding preferred grocery stores. What are yours? My personal best place to shop is Harry's (but not Whole Foods here in Atlanta), with Publix as a second best choice....how about you?

i would say something as soon a spossible or she might think it's your favorite dish.

loves - garlic and onion sauteeing in fat, baking bread, roasting meat hates - asofetida, fish sauce, that minute or two where meat goes from "rotting" to cooking when cooking it on the stove top. oh and crawfish. ook.