picaman
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Posts posted by picaman
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I ordered Sopa Marinera at the 175 St. location, and the fish in it tasted so old I was afraid I'd get sick.
I eat here ~once a month--it's one of my favorite places to get an excellent meal with unbeatable value. I hate that I live a few too many blocks away from the edge of their 15-block delivery radius
On my next visit, I'll try to look at any fish dishes that come out. It seems like I always get a table by the kitchen door anyway. I'm always eating with the staff
But, given your warning and my natural preference for their pork, beef and chicken dishes (I've never ventured into their fish realm) that's all I'm promising
For anyone interested, here is a link to a piece about my first dining experience at El Malecon.
Jamie
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This is so exciting to have finally made homemade pasta as I am such an Italian food freak.
Congratulations...it is fun. I've several times made pasta with very young children--it's tremendous fun for them.
I think making pasta is a lot like baking bread. You start to get a good feel for it after you've made a few batches.
Jamie
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some really really BAD pork with sauerkraut.
This one I liked a lot...the sour cream was a good touch. I substituted for the Lipton onion soup mix.
Jamie
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RecipeGullet crock pot category
I've made the German Red Cabbage and the Greek Beef Stew (from Jaymes) and loved them both.
Jamie
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Hey -- you knew I'd protect you two if anything happened!
"Back off, jack. I have a thermometer, and I'm not afraid to use it."
Honestly, I never felt the least bit worried about the neighborhood; other people really are??
It's been an occasional hot button issue here in relation to Luger's and nighttime in the neighborhood--that's why I put my two cents in.
Jamie
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Actually, I feel that I've been freed from having to order steak anywhere else.
That's the spirit!
Suzanne's assessment was spot-on. I think it may have been the best Luger's visit I've had. I thought the steak had the most outstanding char ever, period. Here's my theory on that--please feel free to dispute or support:
All my prior Luger's visits were for lunch (it used to be walking distance for us, so we'd just go on a whim.) Last night we had a 9:45PM reservation, so I had my first nighttime Luger's steak. The stove would have been going probably close to 12 hours at that point, well-heated and probably not scrubbed down since morning. Could this contribute to the excellent char?
Also, as a side note, we left ~12:30AM and security was not an issue in the least. In fact, we walked past Marcy (the station was closed for inbound Manhattan service) to the next J stop without incident.
Jamie
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In general, I would not recommend semolina for fresh pasta because it produces a fairly grainy texture and I am normally going for something smooth.
I'm going to have to have a "Pasta-Off"
I've made pasta with semolina and water for so long that perhaps I've lost perspective, but I've never found it grainy in the least. I make everything this way, from ravioli to various widths of "cranked" pasta (I have a few attachments for my Atlas) to papardelle. I let the dough rest for a while before cranking it, and seems to me to have a pleasantly chewy tooth to it.
I'll get some 00 flour and try that. It may be a revelation.
Jamie
P.S. Toliver: my broom accepts your apology
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You need a Pasta Drying Rack.
My broom is very insulted. Pasta rack indeed
I think this might be a bit different from what I've read here, and may be heresy, but my basic pasta recipe is semolina and water, with a tiny bit of olive oil.
Where does semolina fit into the flour hierarchy?
Jamie
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Rather, I think there are some differences in how those meals are distributed: first, New Yorkers are taking a much higher percentage of their restaurant meals in non-chain, individually distinctive restaurants
Thanks for an excellent refinement of my original point; the higher percentage of meals eaten in non-chain restaurants may contribute to the level of interest in food in general.
Jamie
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From the U.S. perspective, things have been improving in this regard over the past few days. I'm going to Paris at the end of the month, and I'm watching the rate like a hawk. I've decided I have a "strike price" of $1.20. When I see it, I'm off to American Express for my euro-checks.
Jamie
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What flows into the ether of New York City food culture?
One small thought--in general, people eat out far more often in this city than they do in just about any other city in America; at least that's my perception. That might contribute.
In other words, there are an awful lot of people who don't do an awful lot of cooking. But they do eat a lot of well-prepared and varied meals on a regular basis.
Jamie
P.S. Not that there's anything wrong with that.
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Ugh. Curiouser and curiouser. Yesterday it was my bedroom, today it's my dinner. I shudder to think what tomorrow will bring.
Jamie
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Oh please. I thought that by this point in time, we'd progressed past the "oh my, Brooklyn is scary" crap.
I used to walk to Luger's from Greenpoint after dark and never had problem one. I agree, the "danger" is largely a myth.
tommy Posted on Feb 25 2004, 11:21 AMbut i bet one of those necklaces is easier to snatch than a wad of cash, and worth a lot more. sign me up for the old lady muggings outside of Daniel.
Who's your fence?
Jamie
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Unfortunately I have no idea what the manufacturer is let alone the model.
From the handle, I'd say it's a Hobart. Do you care?
Jamie
P.S. I could be wrong.
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Pepsi?
Never heard of it.
Jamie
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Amazing how every post that mentions Luger's, even peripherally, inevitably morphs into a debate about Luger's.
Jamie
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Der Brucer and I will be in NYC on March 26th for the first preview performance of Assassins at Studio 54.
My partner and I have our tickets as well, but they are in April--when you post about where you went to eat, please slip in a mini-review of the show
Although a few blocks down, I'll throw out Esca (43rd @ 9th/10th) as an idea; I like Le Madeleine across the street as well, in addition to the places already mentioned.
I'll also second Pan's Grand Sichuan idea--definitely a non-traditional pre-theater dining idea, but you can't beat the food or the price.
Jamie
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Otherwise, bring lots of cash.
Or pray the ATM nearby has not been emptied.
Jamie
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Totonno's Coney Island
This is the place I'm most familiar with, as we always go there before Brooklyn Cyclones games. If there are any baseball fans out there, this is a great inexpensive summertime evening. I'll stick my hand up to help out with the Totonno's visit if necessary when the time comes.
As for next, either Lombardi's and Patsy's sound good to me--there is a logic in going to Patsy's having just gone to Grimaldi's.
Jamie
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One project that might pique your coal oven interest is my thought of doing a "Patsy's tour" once we've hit the Big 5.
Ow!
I'm up for that. Per JosephB's observation, it's a good idea to have the tour start with a hot opening-time oven in East Harlem, to give the best benchmark slice possible.
What's next on your top five list?
Jamie
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For me, the best pizza is all about the crust and the other toppings are there to complement the crust.
I couldn't agree more, except I'd substitute the word "minimal" for "other."
Fascinating post--you articulated very well and with fascinating detail the reasons (most of which I guess I knew more subconsciously than consciously!
) why I prefer pizza crusts from coal-fired ovens.Of particular interest to me was JosephB's observation about the importance of arriving when the oven is at peak heat. Definitely a crucial detail to note. And as far as the attitude, I agree that one can't blame them much. They have a hard job to do, and I'm sure they want to do it as expeditiously as possible.
So to boil all your information down, it's margherita at noon, with a small side of attitude
Jamie
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Any interest in reviving the plan to get together to make cheese?
Count me in.
Jamie
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Anyone been to Tout Va Bien lately?
I had the Friday-night bouillabaisse about six months ago and was happy as all hell.
Jamie
Home-made pasta
in Cooking
Posted
Again with the broom insults! My broom is clean
That would work perfectly, and a picture would be in order
If you go the broom route, just put it between two chairs or two anythings (I use the counter and a shelf opposite.) And, in all seriousness, the wax paper/clean towels is probably a good idea for "multi-use drying racks" and one that I'll adopt going forward.
Jamie