BJL

Thanks so much, you all have been a wealth of information.

I am sure there are posts about this already, but I can't get the search to work. Anyway, can anyone suggest a good spot for dim sum on a Saturday in Chinatown. Also any other tips for a dim sum novice, it will be my first, yet much anticipated trip. Thanks

I have tried the GS in Chinatown and wasn't impressed, so I am anxious to go to the one on 9th this weekend. One question - all these extra menus (fresh chicken, etc) Do you have to request them or are they automatically given? Thanks.

Yes, that's the place on Broadway. Scary little establishment, but a great burger. It even holds up well on delivery. Although it doesn't hold a candle to the Pipers Kilt in Eastchester.

This thread is a great read. I just wanted to add a suggestion - Happy Burger on the UWS. The place is a dive, but the burgers always do the trick when I have a craving.

I will agree with baking it, much better results than a microwave. As for seasoning, butter, parm and crushed red pepper is my favorite. In lieu of that a bit of cumin, chili powder and butter works well too.

Your Rochester list should also include Bill Gray's and Vic and Irv. Although Charlie's is my favorite because of the hot sauce. I had one for lunch on Christmas Eve as soon as I arrived in Rochester. Its the one thing I haven't found in NYC.

I am curious why you would want to do parts instead of a whole chicken. Aside from not having to carve it up, it would seem to me that the whole chicken is significantly more economical and yields a better result. Just curious. Your herb and butter mixture sounds terrific, I wonder though, since I always put butter and garlic and sage leaves under the skin, what the difference is with putting it outside the skin. Finally, I agree with the brining, I tried a beer/apple cider vinegar brine not too long ago and was blown away with the result. Give it a try.

My father is infamous in our town for his tripe - which to me is like rubber bands. But I do love the flavor of the sauce/broth he makes. However, the tripe preparation at Cesca, the new Tom Valenti restaurant on the UWS is amazing.

On the 23rd my father and I drink way too much wine, and make all the fried dough balls for the Italian deserts (don't know how to spell but they are little balls of dough coated in honey with almonds) and also the ones we will use for Christmas Day soup. Then we head out to the mall to buy my mom's gift - usually some alcohol induced over spending in the jewelery dept. On Christmas Eve it is the traditional Italian seafood feast. The first staple is fried baccala fritters that are cooked downstairs by the eldest members of the family (only the males) and one female is allowed to bring the dish up and down and re-fill. The other tradition is that the newest male guest (usually a boyfriend) has to serve the wine all night and every year until someone else takes his place. Being the youngest girl of my generation, my boyfriend of 8 years is getting pretty tired of this. Then we all head out to midnight mass and after mass we can break the fast - my father and brother-in-law cook Italian sausage out on the grill. (Usually in a snowstorm as we live in upstate NY) and all the neighbors and friends come over for celebration #2, which was started years ago when all the men would help put together the toys for the children. Several years and much wine caused me to get a lot of things that were quite askew - like backwards handlebars. In addition, my family's other fabulous tradition is Carnevale. It is celebrated the Sunday before Ash Wednesday. Everyone gathers around the pot starting with the eldest male stirring the huge pot of polenta with my Grandmother's broom handle. You must always turn in one direction. As the polenta thickens it moves down to the newest member (again, my poor boyfriend) who by the end needs 3 or for other guys to hold down the stove. The polenta is then turned out onto a huge wooden board with a pile of meat from the sauce in the middle. Everyone congregates around the board to eat their way to the meat as a reminder of the days when we struggled. Back then you were forced to fill up on polenta and eat only a small piece of meat because we couldn't afford more. It is great fun, and even more so to watch younger members of the family embrace the tradition.

The mojitos at Town are simply amazing - although quite pricey.

I pre-heated my first gas stove without lighting it and decided to light it after a half hour - well, its a cheap way to get your eyebrows waxed - really waxed. I am now affectionately referred to in my family as Barb B-Q or Kevin's Kentucky Fried Girlfriend. Also, don't ever rub your eyes (with contacts in) after grinding hot pepper flakes. Ouch. The classic was New Year's brunch watching my dear father warm the hollandaise by putting the pyrex measuring cup directly on the stove burner. I think I am still finding splatter in random spots around the house. Accidentally used self-rising flour for the gnocchi, they looked like marshmallows. I will never again use Gram's 30 year old Kitchenaid just because its sentimental - As the sausage was coming out into the casings it was already cooked - the machine just wouldn't stop smoking.

I am intrigued by the mashed potatoe instructions in the primer and would love to try it out. However, I absolutely must make the potatoes ahead of time - will this work? The recipe I clipped originally said I could make them ahead of time and reheat in the oven, so I am thinking to use the boiling method from the primer and then follow the recipe the rest of the way? Any input on how this will work or how I need to adjust things to make it work. (i.e. add more liquid) My entire family is coming to stay with me in NYC for the holiday for the first time and with a 65+ hour work week I am overwhelmed. Thanks all for your input.

It sells for about $5.50 at the grocery in my neighborhood on the UWS. I had been reluctant to try because of the price, but perhaps mixing it is a good way to stretch it out.

I would avoid the one in the mall, especially this time of year. There is also decent Indian at Bengal Tiger - I think on E. Post Road - not sure if they can do lunch, though. I also seem to remember a wrap place that had just opened up on Mamaroneck Ave. in downtown White Plains before I moved - not sure if it was good, but I remember they boasted a lot of fresh and interesting ingredients.

City Limits Diner has some interesting sandwiches and deserts. Also, Francescas is a dive, but serves good pizza and simple pasta dishes.

No eggs - just the evaporated milk, tons of cheese, dry mustard and cayenne. It was one of the best I have ever had, and I probably will never make the bechamel version again. Thanks for the tips, I was in too much of a rush to stir, but will try that with what's still at home. Thanks.

I just tried making the non-bechamel version - using evaporated milk and cheese. It came out wonderful, but how can this be reheated? I just warmed some in the microwave at work and it is all clumpy and separated with a pool of grease on the bottom. Any suggestions?

I freeze it in ice cube trays and then when it is solid, put it in freezer bags. It makes the perfect size serving for two. Also, I have seen/heard that you can add a crushed Vitamin C tablet to the mix to preserve the lush green color.