TongoRad

Something that has always been and will always be one of my top 10 favorite dishes is just up your alley- linguine (or spaghetti) aglio e olio (with garlic and oil). Some consider the anchovies and red pepper flakes optional, but to me they're essential (along with lots and lots of garlic). Nothing could be better. I also use lots of garlic when I saute or pan roast vegetables. Sometimes sliced, sometimes whole cloves, depending on the end result I want, but it is definitely meant to be eaten along with the vegetable.

Another Flushing thread? If you’ll pardon the indulgence, it seems to me that the context here is different enough to warrant one. When I first started working in the area one of my first tasks was to investigate my food options (of which there are many, naturally). But when you’re on a lunch break those sit-down meals that people tend to write about don’t really seem to apply to your personal situation- too big, too expensive, takes too much time, etc. So this is for those who work in the area, or will be working in the area, or are just passing through, and want to make a wise investment within their lunchtime constraints. Some like it hot- the famous Szechuan restaurants (Spicy and Tasty, Little Pepper, etc. in the vicinity of Roosevelt and Main) definitely have a number of lunch specials, and you could eat very well in the $5 range, but here’s what I like to do- spread a larger order over several days, still averaging $5-6 a day. Prior to doing this I felt like I was missing out on what these places are really all about, coveting that lamb with cumin or whatever. You just have to keep in mind that some dishes are better left over than others. With the noodle dishes in particular- the ones with minced beef/pork are drier and don’t really come off as good the next day, but the one with the braised beef has more broth and is a perfect choice. If you are craving enough peppercorn heat to numb your lips then go with the minced pork/beef, but keep in mind that it is better in one sitting. I am starting to have a preference for the braised beef, though, because those little nuggets are sooo silky and luxurious. An average haul (Szechuan wontons, pickled vegetables, braised beef with noodles, broccoli or green beans) is in the $19 range and will last for 4 lunches. I like going to Little Pepper, but have found that there is enough of a language barrier to prevent placing a takeout order over the phone, but you will have no problem doing it in person (the menu has English translations). South Indian- in particular Dosai, Vadai, Iddlies. (If there is a local place serving a thali lunch special, I haven’t found it yet.). A little bit of a ride from the main drag, at Bowne and Holly just east of Kissena Blvd., are three notable South Indian options: Dosa Hutt, Sai Bhavan, and the Canteen in the basement of the Ganesh Temple. You can get a fine meal at any one of them, and they’re all within spitting distance of one another. There is a definite stylistic difference between all three, and it really seems to manifest itself in the sambar (of all of the components of a dosa lunch this is the one that really does it for me)- the Canteen’s is full flavored and heavy on the spices and vegetables, Sai Bhavan’s is elegant focusing instead on the sourness of the tamarind, and Dosa Hutt’s seems to split the difference between the two (seemingly) extreme examples of its neighbors. The chances of getting vadai crispy and fresh out of the oil are pretty good at Dosa Hutt (though I’ve seen them nuked there as well.). The rava dosa at the Canteen is incredibly lacy and crispy at the edges, and is probably my fave item at all three places. Pakistani/Bengali- I have found Chatkhara, on Main Street near the Botanical Gardens, to have the best food and offer the most ‘lunch-friendly’ options. (It’s neighbor Malik, which does have good halim and biryani, has stopped offering combination platters making it an a la carte place for the other items). The lunch platter is $7, maybe a bit on the pricy side, but they do have cheaper options. The vegetarian option is the way to go, particularly when they have their crazy-good aloo gobi- two choices plus rice plus a naan. This a refrigerated display case type place- you order what they have available pre-cooked and they heat it up for you. The non-veg has only one choice, but if it is the curry chicken on the bone it is a good bet to get that. They also have a variety of kabobs available, and that is a main reason that I go there so often. Even if you get individual orders of kabobs, naan and maybe some keema samosas you are still getting a great lunch in the $6-7 range. The chaplis are an awesome cheap option, most likely made from chicken, not beef, but incredibly juicy. A bit more expensive, at $5, is the chicken tikka which is, again, incredibly juicy and flavorful. Naan is under a buck so I just usually make a satisfying sandwich with the tikka. They also have halim and biryani available. Malaysian- Banana Leaf, on 41st just off of Main Street, has many lunch specials and affordable noodle dishes available, but to tell you the truth I don’t know very much about them besides their wonderful Asam Laska, which has a tremendous balance. I would suspect that a noodle soup that features anchovy-type fish, tamarind, chiles and fresh mint could go very much off-the-rails in the wrong hands. That definitely does not happen here and every time I order some I love it even more. This is one of those ‘worth the trip’ type dishes. Kew Gardens Hills- technically still Flushing, on Main Street south of the LIE. This is the nabe to head towards for killer, and I mean killer, falafel and schwarma. Naomi’s is the place to go for falafel, and they do it right; only frying up enough patties for a couple of sandwiches at a time, and they do it right behind the counter. Plus they layer the pita- patties, salad, patties, salad- for a nice mix. Their ‘Turkish’ salad, a variation of acili ezme, makes a great all-around condiment. Just down the road is Grill Point and their lamb/turkey schwarma is $9 on lafa bread. It is a genuine splurge and worth every penny. The meat is a perfect combination of crispy bits and tender juicy bits, and the toppings put it onto the next level- ‘everything’ includes hummus, spicy relish, Israeli salad, tahini and French fries (chips). And the bread is freshly made, practically on the spot. Plus you get a container to fill from the salad bar- I find the carrot salad with lemon slices and a spicy dressing (sort of like harissa) to be addictive, but there are a whole host of delicious items to choose from. Those are my regular haunts, and there are more worth a mention, but this is getting long already and at least I got the ball rolling.

That's very distressing- I'll have to go looking for the old version asap. I generally like to enjoy it on the rocks, so I'm sure that the difference will be quite noticible in that context. Hopefully it is less so when mixed with soda.

My Italian grandmother only made the red-sauce, southern-Italy version of lasagna that I can recall, but a few years ago she sent me her favorite cookbook: it was Bugialli's "The Fine Art of Italian Cooking," which contains the recipe for the northern-Italy version. This was the first time I had ever seen the northern version of lasagna, made with no ricotta and no tomato sauce, but rather a meat sauce (with only a little tomato paste in it) and bechamel (balsalmella). It is a completely different dish, but also wonderful in its own right (I have come to actually prefer it). So, we have two dishes called "lasagna," both completely "authentic." ← Most of this stuff really is just an excuse to get militant about what really is a personal preference. In general I kinda like how recipes are subject to change and adaptation. I will happily admit, however, that (...and this is a personal preference, mind you...) one of the very few foodstuffs that I absolutely abhor is the so-called ricotta lasagna. This doesn't come from a place of 'purity', especially considering that we're talking about food that I grew up with. It doesn't come from a place of "oh, you just haven't had it prepared well"- I believe I have, my family are quite good cooks, especially within their comfort zone. It is just that it (as well as the dreaded 'baked ziti') is such poorly conceived convenience food that is designed to completely ruin all of the individual components- gummy pasta, pasty sauce, even at its freshest and best- ugh. I understand why it is trotted at large family gatherings, what I will never get is why everybody but me seems to look forward to eating it.

The easiest ones for me to find are Averna and Ramazzotti, and I'm usually pretty happy trading off between the two. I go through quite a bit, actually, and have found that in the past year or so Averna is becoming much more available than any other brand (at least in the places where I normally find myself).

I usually do them in the manner of my fave South Indian joint- really simple yet really delicious . I cut them into small pieces, like 1/4" or so, and blanch them. On another burner I heat some oil, add mustard seeds, curry leaves and dried red chiles (the trick is to have the heat hot enough to make the spices pop and bloom, but not burn. If it is too low they just sizzle meekly and never really hit that pungent stage.), then some minced shallots, and finally the blanched beans. Toss for a bit, add salt and you're done. Great side dish. Along the lines of the minestrone, they are also a nice addition to sambar, cut into 1" pieces.

An article from Newsday a little over a year ago. ← I see that Syosset Seafood made the list- I'll vouch for that one. My family, in the Glen Cove area goes there regularly (as well as to Fairway). A benefit, for those not in the area, is that it is located quite close to the LIE.

Just bouncing off of what these guys have posted- it takes me a while to get enough bones to make a lamb stock, and even at that if I have a pint available in the freezer at any time it is a lot. As an example- yesterday my wife got a family pack of lamb shoulder, which I turned into some lamb korma. The meat was trimmed for the stew and I saved and roasted the (admittedly small) bones for use at a later date. They are in a ziplock in my freezer right now, and when I have collected enough I will make a stock from them. FWIW- I used chicken stock in the dish yesterday and it came out just smashing!

Y'know- as much as I like Sammy I have to admit that it is coming absolutely nowhere near my domicile this Sunday. I'm definitely getting something local. This thread has reminded me that my plans are still pretty darned up in the air, but I do have one thing that I'm commited to. It's pretty easy, but tasty just the same- I like to make a casserole out of Cuban picadillo (sort of like sloppy joes but with olives and raisins added) and sweet plantains. It's just the sort of thing I can't get enough of, and it is easy enough to do ahead of time so that during the game I'm just watchin' and eatin' For the same reason I also like to do a spread of cold mezze type dished like babaghanous, lentil salad, etc. etc. We'll see how that goes as the weekend approaches.

Congratulations and Best of luck, Guy! There is something very appealing to me about the ultra grass-roots nature of your business. I wish the brewing scene had more Guys like you (har, har). But, honestly...that's true. To Success!!!

Bumping an old thread, but there doesn't seem to be any better place to post this... Dosa Hutt is certainly good, but IMO it is being outclassed these days by two other very close neighbors- the Temple Canteen next door and Sai Bhavan just up Holly towards Kissena. I am particularly impressed with the sambar in both places, very different from one another but equally good. The Canteen's is quite full flavored, heavily leaning on the mustard seed tempered oil and chiles, and just full of vegetables, while Sai Bhavan favors the tamarind with naught but potatoes and whole onions lending it an elegant sweet/sour quality. They are both quite distinctive and well put together. The rava dosas are also tops in both places- the Canteen's are just insanely lacy and crisp, while the guy at Sai Bhavan sprinkles a little water on his while cooking to keep them pliable- but both are well studded with chiles and coriander leaves. I've had many an excellent lunch in all three places and- yup- they're cheap to boot!

My fave thing is to do a sort of combo of the two previous posts- I cut the meat into cubes and sear them in a screaming hot cast pan, add onions and cheese (as carefully as I can) at the last minute, and then turn the works into a heck of a steak sandwich. The cubed beef gets a nice crust on the outside and stays pink in the middle. If I have mushrooms and/or peppers it is all for the better.

We've done this a few times recently as well. I'm particularly jazzed about getting that really good crust without requiring a pizza stone and peel(s). It use to be that we'd only make pizza at my folks', who have all of that stuff (as well as a convection oven), but now it is becoming a regular weekend event with the kids.

My dad's from NYC (Brooklyn, then Queens), first generation Italian, and my mom is from Louisville, KY. On dad's side the term Sunday Gravy pretty much meant everything in the pot, or maybe even the event (as in "we're going over to Aunt Rosie's for Sunday gravy") and those big luscious hunks of beef and veal amongst the bracciole and meatballs were refered to as 'gravy meat'. The thing is...you never put 'gravy' on your pasta, or chicken cutlets, or whatever; that stuff, by itself, was called the 'sauce'. You didn't ask for 'extra gravy". I don't know why that disctinction exists, it just does. On mom's side there were two basic types- the milk based beschamel type made from the remnants of a pan of fried chicken, or the giblet broth/drippings/roux type that would accompany a roast bird. To me they are the sort of things whose wonderful flavor is almost contradicted by how fool proof and easy they are to make. I really should make that sort of thing more often. So when did I learn how to do it myself? Good question, probably too early to remember a specific instance, although by my teens I already had a knack for it. Some things just come to you through osmosis, perhaps.

Mmm- just like Grandma used to make! (well...not exactly, but close enough.) I really do like the idea of proofing the dough but was wondering what your preferred method of keeping it from crusting over would be. Do you coat it with oil, or just place it in a bowl covered with plastic wrap?

It seems that she is basically arguing against these crazy ideas that seem to have a low results/effort ratio, and that is pretty much how I tend to look at it as well. I may go one or two steps above making a plain old turkey sandwich (such as perhaps adding a little bacon and avacado to the works, or maybe even heating up the sliced turkey in some gravy and putting that all on a kaiser roll), but to me that's stuff I enjoy and look foward to making the next day. Some of the ideas mentioned in the article seem to go way beyond that without much promise of a bigger payoff.

Plenty of 'em. For starters, along Palisades Ave from west to east: Ruthie Mae's- I haven't been there yet, but have definitely been meaning to get some of that smothered fried chicken and waffles from the Amy Ruth's group. Next time I'm in Englewood I'm there. Saigon R makes a mean pho. Dunno if it's open on Sunday or not. El Paso- a little Mexican fonda that serves tortas, tacos, that sort of thing. The chorizo and egg torta was my old standby when I worked in town, but the thing that they do that really kills is called Alambres, and was always good for a splurge. It is a mix of chorizo, bacon and beef cooked on the flat top with onions, peppers and cheese, served with avacado and a stack of tortillas. Blue Moon- nice but unexceptional Tex Mex type of place with the exception of what they call their Full Moon chili, which rocks. It is the cubed beef/no beans style. It's Greek to Me- nothing truly great, but a reliable Greek place. I really do like the grilled feta appetizer, though. S&S Kosher- really good corned beef. Bennie's (Lebanese)- pick of the litter, imo, really great stuff across the board. A mezze sampler (get the spicy eggplant if they have it) with one of their schwarma is probably the best lunch in town.

I was recently told this secret method by a coworker who is from India and says that is how it is done over there, and that you can get fresh pomegranate juice made on the spot. Man- that sounds good. I gotta get a juicer. I wonder if it'll taste as good if you don't have to work too hard for it...

For whatever it's worth, I remember something alarmist like that making the rounds on the web a few years ago. The thing is- it's just not that accurate. The biggest offender seemed to be isinglass, which is made from the swim bladder of a fish but is only used to clarify the beer and doesn't really end up in the final bottled product (it will only be an issue with cask conditioned ales, as it is still there at the bottom of the cask). The other items were pretty rarely used, if I remember correctly, and probably also as finings. Anyway- there are lists out there of 'vegan-friendly' beers if your friend is interested, like this one. Piece of soy-cake...lots of 'antipasto' type dishes are vegan friendly (pickled eggplant, mushrooms, roasted peppers, legume salads, olives, green vegetables, caponata, nuts, etc. Bread, of course). Heck- you can even add in stuff like the soups and hummus that Pebs suggested (and maybe falaffel ) and you'd have a helluva spread. Personally I'd also keep some cheese and lebna off to the side, but I don't think it's necessary. If the spread is large and varied enough it should make for a satisfying meal for all. ETA: Looks like david coonce beat me to the punch on the beer thing. Still- tell her that beer is back on the menu!

I don't see how you could go wrong with either Patel Brothers or Subzi Mandi. If you are looking for produce then lean towards Subzi Mandi, they are more known for that. (My familiarity with both shops is actually based on their Flushing and Hicksville locations, to tell the truth, but a guy I work with who lives in Flushing says the Jackson Heights locations are better and I am inclined to believe him.) I wish I could offer more concrete advice; I started working in Flushing this past spring and thought I'd have Jackson Heights all mapped out by now, but it seems to be a case of 'so close yet so far'. I haven't been there once all year, sadly. On the other hand I've discovered a lot of the ins and outs of Flushing, and that ain't too bad. Some of the places I would hit first (via word of mouth info), if I ever get the time, are noted on raji's map- particularly Dimple for snacks and the Dosa Diner (to try their rassam and thali, specifically. There are plenty of good dosas to be had in Flushing.) So definitely head for there and post how you found them. Oh- I would imagine (wishful thinking?) that there are also a bunch of places to get Kati Rolls so, even if you don't wind up getting any, just a heads-up would be appreciated. I hope all goes well!

Oh man- that all looks amazing! Looks like we got a theme going here with the smoked items and southwestern goodies. Tonight I smoked a couple of duck legs and served them with a mole poblano and grilled corn. I just love the flavor combo, and the skin was crispy like bacon (despite what the photo shows )

Thanks, Brenda. It was actually quite complimentary (I was thinking the other way around, to tell the truth- using something that wouldn't get bowled over by the flavor of the lamb), as I only used just a little bit. The sugar worked quite well, lending a nice caramelized sweetness to the exterior of the roast as well as to the accompanying 'jus'. Lovely photos from you as well. That corn looks like it made a great accompaniment to the osso buco, much more 'summery'. Elie- I love that dish with the chickpeas. Was that a tahini sauce on top or more of a yogurt based one? Just superb dinners (and photos!!!) all around, everybody, too many to single out.

We made lamb, too. I was supposed to do this on Sunday but we were out at my folks' house longer than expected so I broke up the project into two nights. Yesterday I butterflied it and tied it up with a generous schmear of gremolata (with marjoram and rosemary as well) on the inside, and allowed it to marinate with a splash of sweet vermouth overnight. Tonight it was roasted as soon as I got in from work: It was served alongside of my parents' string beans from their garden, sauteed with garlic (extremely green beans are so overrated ) and couscous. It was really good, although I originally also wanted to subject it to some grapevine smoke treatment (not enough time for that tonight.)

I can just smell this one through the computer screen. Last year (too long ago, actually) I did a smoked duck with a tamarind/date glaze and those flavors were just so wonderful together. The tamarind makes a great BBQ sauce. All this talk of corn reminds me that me folks are growing some this year. I hope to be able to get mine soon. We also have two stalks in the backyard that my 5 year-old started in school. I planted them mostly to humor him, but now I'm really hoping that we get something out of them If not this year, then definitely next.

I haven't done this yet, but I could see a sausage (out of the casing, maybe even homemade) and broccoli stuffed onion being quite the treat. Maybe even topped with some cheese (fontina, provolone, or both.) A large red onion would probably be best, and you'd have to simmer (blanch?) it for 5-10 minutes before hollowing it out and stuffing it.