Daniel

Today I ordered in from Portugal Barbeque again.. This dish was really good.. For 11 bucks I received 6 whole Sardines grilled over the open pit.. Several Potatoes boiled, and a salad.. I poured apple cider vinegar over my potatoes.. Something from my childhood, that I just love.. The sardines were as good as I have ever had them.. Wonderful lunch.. Portugal Barbeque 908 289-6554 208 clark pl

← Haha.. Are you being serious.. How did you get Joes Shanghai from Lu Ming Chun? ← Daniel - really. Not kidding. Joe's Shanghai's chinese name is Lu Ming Chun/Tswin. Of course, it is not a direct translation. I mean c'mon, how many people in china do you think are named Joe, or even allister. ← Ahh.. You are good.. That would have bothered me forever.. I appreciate that my Flushing experience only includes Spicey and Tasty.. Is Joes any good?

← Haha.. Are you being serious.. How did you get Joes Shanghai from Lu Ming Chun?

Bryan, I would be more the happy to drive it down for you.. Just drop it off up here..

Interesting enough, I had a Chinese Driver this morning on my way to Jerzey. He had a really strong accent and I havent been able to find the place he suggested in Flushing.. But it sounded like Loue Ming Chwen.... I assumed it would have been spelled Lu Ming Chun.. It was Shanghai Cuisine.. Anyone know this place? He mentioned 37th street off of main I think..

These pretty tomatoes on toasted brioche with some purple basil.. I sliced the tomatoes and added a little sugar, sea salt, and pepper.. Let sit for 20 minutes.. Then added to a mayo'd up brioche.. Sick.. Was playing around with dinner for tonight.. Made this basil pasta dough so I was trying to see how I liked it best.. Fettucinni in a quick sauce with some of the left over tomato slices,garlic, and olive oil.. Tortellini stuffed with ricotta, mozzarella, and parm reg.. I am making a ravioli with the same stuffing..

The dish looks really cool.. Looks like an asparagus Stonehenge..

Thanks Nishla.. I think I like the idea for a sparkling red too.. That might be a good drink just to greet people with..

Ok.. So I am definately buying a Muscadet either way now.. Thanks Craig.. Can you suggest a nice whole bottle of Rose for me.. What characteristics should I look for in my Rose..

I was hoping you would have suggested a Chablis or a Muscadet for the crab.. When asking the wine guy at a restaurant if there is a wine that beats a nice cold beer with shellfish, he told me these two would.. But now I am wondering how a Rose would go with the pasta.. That might be really interesting.. Thanks for your suggestions..

Hello, I am having Sunday Dinner at my house and was hoping people could help me choose wines with each course.. I am planning on buying a few half bottles for the four of us.. I would like either suggestions or types of wine I should be using.. I am looking to not spend more then a hundred and 50 bucks in total.. First Course: Goose Foie Gras w/ rasberry coulis and brioche toasts.. Will have a little frisee Second Course: Purple Peppers stuffed with Creole Crab Salad.. Also serving with some bitter lettuces.. Wine here please Third Course: Purple Basil Ravioli stuffed with a mixture of ricotta, mozzarella, and serving them with a fresh roasted tomato sauce.. Wine Here please Fourth Course: Bison Tasting (Marrow and Tenderloin).. I might be serving this with a demi glace.. I also have baby fingerlings I will be roasting with garlic.. And either doing skillet scallions or wild mushrooms with sichuan peppers.. Wine for Buffalo and marrow please.. Maybe will get a whole bottle here for cooking too... Fith Course: I am doing the cheese course as a salad too.. Here I have more bitter lettuce.. I am taking a stinky piece of sheeps cheese, wrapping and baking so the cheese oozes.. Wine here please.. Sixth Dessert: I am making a blueberry vanilla custard tart.. Wine here? Or coffee and whisky?

Tell me more about Flying Pigs Farm... I forgot to mention I have buffalo tenderloins and marrow bones that I will be serving together somehow..

After reading your description in the Chanto Thread, Sethro's dessert sounds fantastic.. Lots of success, Sethro!

What did you think of the peaches.. They were offering samples and I didnt really like any of the offerings.. We did however received a great sample of nectarines.. One big disappoint for me were the sugar plums.. Really mushy..

Sethro, I was looking for strawberries today.. Not a one to be found in the market.. I was there two weeks ago and got these little guys though.. Are these the ones you are talking about.. They were awesome... I made a jelly out of some of them and glazed the top..

Couple of more shots.. I dont remember if I mentioned tomatoes.. Po-Tomatoes.. Some of the more tame peppers among the offerings..

I cant seem to the find the Original Thread! Went there this morning after being out of town for a little.. The market was busy, lots of great things to be found.. Tomatoes: Tomatoes: And some Tomatoes: Blue: We bought a ton of stuff.. I think we are stuffing these purple guys with crab salad tomorrow. Here is purple basil.. A purple basil pasta dough in the works.. Here is some of the bounty.. Wild celery, heirlooms, sugar plums, green plums, interesting garlic, red carrots,fingerlings, parsley, wild arugala, baby tomatoes, purple basil, and blueberries.. Not pictured are edible flowers, rasberries, black berries, , blue cheese, goat cheese, and sheeps cheese.. Few other things I cant remember..

No cooking.. Went to this place by me for breakfast.. Ordered soft boiled eggs, a big ol coffee and a side of ham.. Along with the bread came a Praline Spread and a couple of Preserves..

I think you are over thinking this.. I believe that most people dont really care about food too much.. So when you are speaking with your average non-food enthusiast, the "best" to them is not a scientific collection of every BBQ place in Texas rated by an exact system.. It might be there favorite out of the three places they have tried.. Or it might be the "best" because its the closest, cheapest, and least of a hassle.. Or it might be the "best" because thats what they grew up on and thats there perception of good BBQ.. No one likes to think they are eating bad food, even if they dont care.. So yes, it is regional pride in that respect.. I think if you really asked your average person to really sit down and consider the subtle details of what makes this BBQ place a little better then the BBQ place down the road, they will think you are crazy... Hence, egullet..

Nice, nice and nice.. I am so looking forward to this new place..

I was going to suggest bone marrow as a dish.. You could do something with either chicken or veal liver.. And quail is a good thing too.. Make your own pasta and do like a wild mushroom cream.. Oooo or mushroom marrow risotto.. Short rib ravioli or something.. I also think beets are unusual to have at someones house..Make like a goat and beet or if you want to spend the loot a good blue cheese salad.. I saw this recipe actually for a cold beet pasta.. Make pasta using a beet puree and then you can serve cream fraiche and paddle fish eggs.. Or you think of something with the beet pasta.. Pea soup with bacon and creme fraiche..

Your killing me.. That sounds like a wonderful thing.. No dessert? I might not be able to handle that..

I just was reading through this old Bon Apetite Book that highlighted appetizers.. They suggested stuffing pickled jalapenos with peanut butter. Something tells me that might make a late night snack one of these days. Beanut Putter and smoked oysters.. I dont know how I feel about that sober..

Pontormo I am a fan of Patricia Wells.. I have one of her books that has provided me with some good meals.. That sounds like nice recipe.. I also like the bacon wrapped ideas.. Looking forward to my next Monkfish encounter.

The Kohada or Herring was really the best thing we had there.. However, my girl still argues the beef liver was.. But the Kohada was as good as anything I have had at any Appetizing store or German Deli.. Is it strange to crave a bagel at a Japanese Place.. The girl was so surprised I wanted to walk the 20 blocks back to our apartment instead of taking a taxi.. My excuse of "honey, it would be nice to walk off dinner" was short lived when she saw the Truck.. She knew right away..