DanaT

Well I'd like to thank everybody who offered their tips and hints here. Thanks to egullet, I just made my first successful batch of homemade mayonnaise. Now I just gotta get something better than this thawed out frozen crab leg to go with it. The secret turned out I think of having everything at room temperature, beating the egg yolk first, and keeping the balance of oil and liquid added. I took some pics but will have to post them later. Thanks all!

Forgot to add. I'm available next Thursday, Friday evenings, and as of right now Sunday evening and lunch

You bring up a good point Michael. If we want to sample a lot of pies for the surveys a bigger group can handle it better. We don't want to bust the bank on our first pizza outing! At a later date, we may want to pursue arranging something special with Franny's so we can bring a larger crowd - I don't think its undoable but after a couple of conversations I had, its going to take time and someone with more knowlegde than I have at the moment. In the meantime, I took a look at Otto's site on Sam's recommendation and the pizza looks realy good. Especially the Bianca and Fennel. They also have the classic Marinara and Pepperoni so we can compare. What do you all think? It doesn't look too expensive-its in Manhattan and it takes reservations for parties up to 11. Otto's website

If not Franny's; I would enjoy Nick's, can do Angelo's although I'd prefer something I haven't tried. So far, we have confirmed for the 10th: Pan, myself Jen I think Emmapeel has confirmed but just waiting to hear back from her. Tentative: Bond Girl wannabechef Several expressed interest but had schedule conflicts with the 10th. We could move it to the next weekend or if the group overwhelmingly wants Franny's I would be willing to organize two group trips there - one on the 10th and one later - perhaps the next weekend. It might be interesting to compare the results from the two groups. Don't know if its allowed under current rules, just thought I'd throw it out there. And yes, I love pizza

Hi Sam, I think you and I are on the same page regarding Franny's = its not doable for more than six people. I've been to Angelo's - its good and I'd love to go again. I haven't been to the other places (Di Fara, Arturos) on this thread so I'm the last person for comparison. Nick's and Luzzo's also look good. Still the restaurant the most have responded to has been Franny's and one hates to disappoint! So far we still have four so that's why we said, tentatively Franny's and if the group gets too large (or the group wants to go somewhere else) we go somewhere else, like Nick's or Luzzo's (I'm game for Angelo's if anyone else is).

Oh, I forgot, good luck on your competition.

bergerka we'd love you to join us. the 10th isn't set in stone. peter why don't you join us? I could do the 11th too, actually I think it would be a nicer night to go. We could get there at 5 have some drinks, eat some good pizza and be home at a reasonable hour to start the work week again. Jen, I didn't push them on the no reservations policy just asked them what was what. I'm really glad I pmed you. it would be great for you to join us.

yes, 6/10. If we realistically want to go to Franny's we better move the time up to 6:30. They open the bar at 5 and the restaurant at 5:30. Actually I think 6:30 is a little late. I'll post a list later this weekend but in the meantime, anyone who's interested can post here.

Cool guys! I just got some private messages of people interested - I hope we get a good group. Funny Jen I hadn't seen your post when I pmed you that I would be easy - just wanted fabulous pizza with fabulous folk. Well I just called Franny's - the largest group they seat is six and they don't do lunch on weekends. So far its still doable with the numbers that have confirmed but I don't know how big the groups get. If we get 10 to 12 then we can split the group and ask for two tables close together. I'm still game for Franny's - my boss recommended it highly (she must know every pizza joint in Brooklyn) but I think we better have a Plan B - like a Luzza's or a Nick's if the crowd gets too large. Why don't we say tentative 5/10 for Franny's for dinner and then if too many confirm to comfortably do Franny's we can go to a Plan B restaurant like Nick's or Luzzo's.

Michael, I haven't been able to call Franny's to look up the seating situation but Luzzo's that you suggested is looking good. East Village may be easier for most people. Luzzo's is relatively new so there's not a lot written about it but I've heard nothing but good things. http://www.menupages.com/restaurantdetails...staurantid=5542

Great to unforgettable sounds pretty good to me! ← silly me...I meant forgettable!

Good for you Michael. I didn't know till I read your host bio that you're a musician. Knock 'em dead. 6/9, 6/10, 6/11 are good for me for dinner. My job is just too unpredictable in the beginning of the week for me to commit to a Monday Tuesday or Wednesday night. 6/11 will work best of all. On the weekends I don't feel like I'm rushing and if planned far enough in advance they're doable.

I asked Pan what happened to the pizza outings and he said, why don't you start up one? So I shall! First time I'm doing this so if anybody has a better suggestion just bring it on. Right now I'm looking at Franny's in Brooklyn and Nick's in Forest Hills. Now that its warm, we may get to sit outside in Franny's garden. I'll give them a call since someone mentioned party size as a concern. Nick's is in my old neighborhood in Forest Hills. Really good pizza recommendations better than its UES counterpart. So anybody interested, have some better suggestions? Possible times during the week: Thursday or Friday dinner. Saturday lunch or dinner. (If we do Saturday, then Nick's is my vote, its near the funnky artisan shops in Forest Hills-always worth a visit.) Sunday and Monday are the only days that are truly bad. Post your thoughts here and let's get together! I'm in the mood for a really good pizza and really good company to go with it.

I haven't even BEEN to DiFara's and I talked my colleagues into going to it (its closer to their neighborhood than mine) I can't wait to get back the report. My boss says the touch of olive oil and sprinkling of salt at the end just make the crust scrumptious. Talking about pizza, when are the pizza joint outing starting again? I just missed out on the last one to Patsy's.

With wonderful pictures no less! Thanks, jackal. I think I'll make a smaller quantity next time.

Peanut butter and jelly sandwiches (sugar, anyone?) Chocolate ice cream with meringue on top. Actually I like a good homemade lemon meringue pie cuz the lemon cut the sweetness but chocoate ice cream and meringue is just too sickeningly sweet for words. I like chocolate, I really do but the double dense decadence chocolate extravaganzas that some restaurants that serve just remind me of Ex-Lax tablets. Another beef is when textures get mixed up. I HATE rice puddle. You put a nice smooth creamy spoon of pudding in your mouth and get surprised by these hard little rice bits. Ditto for nuts in cake and brownies. I'm all set to enjoy a melt in your mouth brownie when a pecan rears its ugly head. Nuts and rice by themselves are perfectly delightful - just not mixed up in some creamy or soft thing.

Thanks so much, Corinna. That explains it, I am using a blender recipe. I'm not likely to try the blender experiment again, the stuff separated when my back was turned so I threw it out. Is there a good basic recipe for homemade mayonnaise posted on the boards? Thanks Really Nice!

Thanks gordito. The recipe came from a Silver Palette cookbook. I was a little suspicious of the 2 cups of oil and the egg whites but the proportions seem on a par with other recipes I scoped out.

Hi all. I'm a New Yorker so I don't cook much but I got the urge to make some homemade mayonnaise to go with my poached salmon. Its the second time I'm trying it and it tastes delicious but seems too runny-like a Creme Anglaise. Is there a special trick to making THICK mayonnaise? Or is homemade mayonnaise naturally just thinner? The recipe is 2 egg yolks, 1 whole egg, 1 tablespoon of mustard and 2 cups of olive oil. I added an extra egg yolk and its a bit thicker but not creamy mayonnaise. I hesitate to put another egg in there. Any advice?

Hi George, Funny that you say that. I would have said the same thing about a year ago. I remember having to get there 30 minutes before they open to get a seat; but the crowds seem to have thinned down a bit? I've gone at different times. The ironic part of it is that I think the sushi quality has actually gotten better. It used to be unpredictable - some pieces great and some unforgettable. Now its more consistently good across the board.

Not all the restaurants this group owns are of the same quality as Hasaki. I think Choisi is also owned by the same group but I've always been disappointed there; I've never been disappointed at Hasaki. Hasaki has an excellent Sushi Authentic lunch which is like a mini Omakase (you get uni, chu-toro, and anago with about 8 other pieces for about $20) The fish is always good and for the price it can't be beat. One plus is that I haven't seen a difference the quality between eating at the sushi bar or sitting at a table. Offtopic Shabu-Tatsu is around the corner from Hasaki. It was satisfying when I went but I don't have anything to compare it to.

Its been mentioned here before but Hasaki at 9th Street off 3rd Ave. is an exceptional good value for those who prefer the traditional Japanese sushi (read that-small pieces) . http://www.newyork-eating.com/4732.htm I stopped off after a late night at work and ordered from the alacarte menu that changes nightly. This time I didn't want to go all out and chose a combination of lower priced faves and higher quality fish. After a red miso soup, I had the following: ikura red crab engawa copper river salmon toro taku and then some lower priced faves simmered ika sawara soy cured tuna Together with a small hot sake, the total was $43 (including tip) It was a very delightful meal that gave value for the money. The service is leisurely and the sake menu is not the greatest but if you're in the area, its well worth a visit.

OK my pet peeve is minor but it drives me crazy all the same. Italian restaurants with pretty menus and pretty prices that ask me if I want freshly ground pepper on my pasta and then bring out the pre-grated and dried out Parmesan in a little bowl. Yuck!

Thanks for telling me about the place. I'd heard of it but never realized it was right in my neighborbood. Service issues aside, it definitely looks like a place to drop by for cheese and some drinks.

The lemon tea cakes sound heavenly