MRX

This will actually grow as I have been talking about putting together a list of the best meals in NYC for under $10 - I don't have the time right now, but there are some unexpected beauts!

Hey Suzanne - weird place for it...the author I mentioned to you at your party is Harold MaGee.

Yum, stuffing sandwiches. Currently, I am eating Italian bread, Japanese mayo, and bacon. Not to healthy but hits the spot during the Simpsons.

Pahhh weakling coffee addicts.

No teacher in their right mind would ever consider entering a Chuckee Cheese's. Still, we have been known to recommend that a parent bring their offspring and 20 of it's closest friends to CC, if they have some how really ticked us off. It is customary for parents to bring envelopes stuffed with twenties during Parent Teacher night - or we teach your kids all of those smart ass comments that they will use on you during their teenage years.

Izakaiya is nice mixed bar food - like they serve at Village Yokocho. Omen is based on peasant food - but it is a million times nicer and quite pricy. Rice balls are called Onigiri, they are actually prewrapped in triangle shapes when bought at a supermarket or a combini (7-11 type of place). Ask in any j-store if they have them - they should. Yaki-onigiri (roasted onigiri) should be available at most yakitoriya or izakaiya.

I did the opposite; in June 2001 I stopped eating fast food (after reading fast food nation) and stopped drinking processed juices (Snapples and the like). By February of 2002 I had lost OVER 40 pounds without changing anything else. My doctor was amazed and thought that I had somehow started taking medicine for my colorestrol (sp), which became dramatically better. I still eat what I like - pizza, cheeses, meats, heavy sauces, and I can now drink milk again and my IBS is totallly gone. No more heartbburn either. Try it...you'll hate the first month to six weeks because of habits and cravings...then you'll start shedding pounds, looking and feeling better.

Yes I have to agree about any sushi that is not fresh made to order, in a good sushi place (not some hybrid Chinese Take Out Sushi Counter place) is a waste of money. People who by these things premade are just asking to get sick. It's raw fish on that rice, treat it with some respect. Vanilla, cook without it? No way. Now, I've always found Dorito's and the other mass produced snacks overpriced and over rated - esp any premade dips.....yeeeechhhh.

My mom effectively stopped cooking when I was around 5 or 6. I don't know why, maybe my dad was sick of her cooking or he lost a bet. I remember My father out in the snow grilling something on the BBQ - cheap cut of meat w/ lots of fat and gristle most likely - on New Year's Day. After that I cannot think of anything that she would cook. My Dad moved away for a few years while I was in college, coming home my mom would always have plenty of cold cuts for me and she'd order any food I wanted - I remember her cooking lemon breast chicken once or twice over 20 years. They weren't great. Funny thing is that in my family every male can outcook their spouse if necessary.

Total agreement re. Tekitaki boy.

I remember the potato! And Horehounds (which aren't very good imho, but I haven't tried one in two decades).

You PM'd me as I started this response. I am very interested in joining in. I am planning a DiFara's Trip soon. I think that this Saturday is out for me, but Thursday or Sunday would be great. Places that I think that we should include are: Patsy's (116th Street) Lombardi's John's (even though I am not a fan) Totonno's (Coney Island) Grimaldi's Jasper's (Riverdale - their white pie is great) Nick's (UES is good - how's the Queen's original) Gonzo (haven't been yet) Spumoni Gardens (it's been years) DeNinos (sp) (Staten Island - been years) T&R - Great slices Two Boots (both the Resturant and the Slice Shop on Ave A) Little Frankies (East Village) Arturo's Rosario's (best weird slice - the cheese burger slice) Moustache Stromboli's Three of Cups Four Roses Sal And Carmines V&T (across from St John the Divine). I also propose that we suggest certain times and places to meet - but if someone wants to go on their own to the "current" shop, that this is encouraged. Some times people's schedules will not allow them to join the group. Also many people have different preferences in toppings and some places make fantastic "speciality pies " (eg the Bayou Beast at Two Boots or the Clam Pie at Lombardi's). I think that enjoyment of food is the key here. If people want to argue the merits of different pies and slices, great, but let's have fun with it! My nominees for first pizzas to be "served up" here are Patsy's 116th and DiFara's. Let's save Totonno's for the Spring (Coney Island is cooold right now).

Thank you...now all I need is an ice cream maker.

Over ten posts and no mention of Mitchner. Almost every book that he has ever written has made me run off to sample new foods, new music, read other authors...I remember living in Hawaii and reading "The Novel" which takes place in Pennsylvania Dutch Country, and trying to figure out how to find scrapple on Maui. I will second the Little House books, I remember being about 9 years old and running out getting pie tins of snow and pouring heated maple syrup on it. Wasn't really worth the effort - but it kept me busy and on my food and history kick.

Well there are two branches of Yoshinoya here now on West 42 and East 23. The only reasons to dine in either area. I am looking for a real "Chanko-nabe" and the best oden (so far Decibel has the best I've tasted - but I know that it's not even up to par with 7-11's counter oden in Japan). Decibel and Sakagura are the clear winners for sake assortment.

Two words: Pressure Cooker.

I love this stuff. I honestly think that vinegar is the sexiest of seasonings. Tangy, like sweat....ooopps, TMI? (too much information) Any whooo, I really like balsamic vinegar, I have twelve year old 5 year old, 10 year old and other random bottles - probably around 8-10 bottles. Eat it with fruit, make it into soebert, drizzle it on plain vanilla ice cream, feed it to your lover on a piece of chilled mandarin orange...damn, just use the stuff. It is good, but I could certainly learn more about it. A question, does it go bad? I have an expensive bottle that has been around for a couple of years and it seems to be changing, in fact I think that it is getting sweeter, should I toss it, savour it, use it fairly quickly (jumbo tomato and Maui Onion [see next thread Maui Onions] salad) - is it okay to use?

I get points!!???!?!? Man, this website just keeps getting better. I already found out that there are prizes. I got to eat a whole bunch of them yesterday and I met a whole bunch of great people, had french wine, homemade sherbert, an increddddddible coconut cream pie (complete with macadaima nuts - i looove Maui), the biggest cheese burger on the planet, a serious discussion on french pastries - (payard sucks on so many levels, but its still worth dealing with just for the bombe - right bond girl? I am having so much fun, I mean jeez, I ate at Peter Luger today, and I have only been on this site for three days. Can I be rookie of the week? Oh and now it's time to suggest a balsamic vinegar thread!balsamic

rats...i thought that this thread was about anise, the seasoning. ahh no worries, cumin is the bestest of all spices and tasty things. but anise is yummy. i wish NYC had a place called anise....

YEEEEEESSSSSSSSS!!!!!!!! < jumps off of couch, pumps fist in the air and does that damn, i am so friggin' happy dance like football players do after a touchdown, complete with the duck-ass-wiggle, one knee, kneel move, at the discovery that there are two types of cumins!!!> A truly positive result of this thread!!! Thank you for mentioning cumin at the party yesterday, pie tasters!!!! PIE IS GOOOOOOOOOOOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (a shout out to weebl).

Ruff!

DAMN GOOD LINK ALERT. Sorry for shouting, but thanks for this link!

...I can't because Cozy's Kaluba burger is so much better. It is. No joke.

MRX declares NO RULES! I would not have thought about saba (mackeral scad)with cardamom if you hadn't mentioned it. A friend of mine just got a windfall of scad and I think the cardamon will be running. I am pleased to see so many people joining in singing the praises of cumin. Just adding it makes you appear to be a better cook - the tastes seem to become totally enhanced and the mouth dances...pork, fish, LEYDEN cheese (yes I am shouting), curries, chillies, and even bread (I have made cumin nhan) is so so so much better with this super spice! Add it to your burgers, your stews, your tired and poor...rejoice that in God's great earth he felt it right to give us cumin...now I am intrigued by two things: A. what does unpowdered on processed cumin look like (i will be getting some)? and B. can anyone imagine if the Mars Rover brings us back a new spice? (Yes I know it's not coming back...but I want to imagine spices from other planets...if you can't eat it, why explore it??!??!?!?!

We went for some FANTASTIC burgers today, were over 20 minutes late (we did call) and were seated promptly. The bacon was the clear winner. two beers each, bacon cheese burgers, total of $26 each with tip. Not cheap, but pretty damn good. I'd give a full burger review, but it'd just get lost on this thread - and unfortunately I am told not to give a review on Burger Club unless everyone else eats there. It's a good burger, but Cozy's Kaluba burger is still a better burger.