Luckylies

"spam without balls" still spam?

it's even meaner if the wine is really, really, good

holy schamole! I cook my chix breast to 155 and then rest.. and my thight to 160 then rest... at work we reccomend...INCINERATE!!!!!!!! JUST KIDDING... 160. WHITE 165. DARK.

I like the way this sounds...alot. jkon, does eel have that delicious gelatnous/fatty texture without assistance or is that because of the (asian) preperations were all so used to?

i like the fancy- delivery type plastic containers, though, not for microwaving. for me everything either goes in a quart container or pint container (like the kind you get chinese soup in) for flat things I use those round solo plastic things at 25 cents a pop, I use then a few times and then ditch them...

Hey thanks! i want to do it again and again and again...and next time win! I need to start going to comps now...just as soon as it gets warm...

frozen mango is great if you can find it. Dole now had really, really good rasberries (few to none smooshed), cherries, and strawberries I also like the frozen squash both cooked and pureed (for ravioli) or in chunks (for ravioli) both solid products that don't really take away from the final dish. I do love frozen spinach for the reasons mentioned before, I just wish the would be a bit more meticulous about taking off more of the stem, it's my only complaint. I also like the artachoke hearts as well, what a great time saver. shredded potato's are great too, as long as there are no additives...

I don't thing it's gauche at all to be interested in, and enjoy restaurant week. I find the only thing that's tacky is diners that expect to spend next to nothing at a meal and walk away with the same experiance as one would for 3 or 4 times the cost. That being said it's a great way to explore places you've never been, rooms you like to see, and chefs style you be interested in- you really get to take chances, instead of playing it safe for a "solid meal" that you wont be dissapointed in spending all those rupees on. I'm considering: Perry st -food Tabla- food Eleven Madison Park- food Telepan- food and space Morimoto- try out the food and space Petrossian- experiance David Burke and Donatella- experiance August- try out the food and space

Those little cakes are essentially pound cakes made with mochiko, sweet glutenous rice flour and coconut milk. I made some the other day, and boy were they good, what a neat little snack.

Ready? I'm going to say this once. Saam bar sucks at lunch time. There. I said it.

Word. well, let's see balthazer breakfast, arthur ave, inbetween hmm jackson heights for some indian goodies and shopping? you can peek about at some great gold jewlery too which she should like, chinatown, congee, dumplings? koreatown, bbq panchan? snacks at tia pol ( tapas)...

Well, I found myself in Buddakan the other night at a friends invite, and things turned out differenty than I had expected. While I had been there before and sampled some of the food (my office christmas party was there) I still wasn't quite sure of my feelings for the place. I found it pretty but too glitzy, the sortod shiny appeal, that I find seems to appeal to teenager and out of towners but wears thin after your 20th appeltini. Anyhow, I wan't offended by the space, it was nice but not to my taste these days. After taking our drink orders the waiter launched into a whole spiel about how the portions are "New York sized portions" which I took to mean, small, and accepted, as the nature of the place suggested as much to me and my companions anyhow. The prices on the dimsum menu seemed normal and as to be expected as well as the rest of the menu which was fairly priced. Imagine my surprise when the food arrived and each dim sum order had 5 pieces on the plate! huge! the tatare must have been 8''x8'' and the frogs legs were quite bounteous, where was this "New York style" plating? well of course later I realised that in most cities these appetizers would still be considered small which is just ridiculous, and the three of us were easily able to share all of them without really wonting for anything. The food was actually quite good. It came out of the kitchen fast (a little too fast for my taste) was tasty (not revelatory but quite solid) and was inexpensive by New york standards for this type of experiance. I may actually go back. My point of course is that this place is an import, but it obviously has a market here. As New York homogenizes restauranters are more able to predict whether their out of town boite will have an audience here, and these days, especially with the new "meatpacking-type" dining culture the answer is increasingly "yes". As for the out of town foreign chefs it seems like an obvious choice that if something big works in another great metropolis, why not clone it? More money, more recogition, less pain. Developing a restaurant concept and getting backers can take years-why not skip the shit the second time around and just jump to the fun stuff, like raking in cash and schmoozing tableside. Restaurants are businesses, businesses are capitalists, capitalists come to New York. Sucess in the industry is measured by certain rulers, don't let any of those out-of-towners tell you different. It's New York or bust. long post, I can't spell, whatcha gonna do?

There's a place on 3rd ave that is all you can eat sushi, but if you leave more than (3?) pieces on you plate they charge you menu price for the left over pieces.

UWS stand for "Upper West Side" as in the upper west side of manhattan...

UWS stand for "Upper West Side" as in the upper west side of manhattan...

no particular order with very little description: sushi yasuda degustation jean-georges eleven madison oriental garden per se THOR Chinatown brasserie Cafe Gray Tia pol

the young ham was seriously good, and the sea urchin dish is one of the best in the city...and of course, the company, unbeatable!

doesn't forno mean (wood burning?) oven in italian or am I missing something? as in al forno....

Now that I've read the whole thread, I'll throw some chips into the ring. When I was underage (3 years ago) I was Never Once carded in a fancy restaurant in New York. Ever. If a restaurant "toed the line" in terms of it's fancyness, I usually knew better but would sometimes try my hand at a cocktail or glass of wine. No harm in asking... Neither of my parents, would balk at a restaurant not serving me as a kid, but they would slip me sips if the wine was something I might be interested in. This only happened when we traveled, as there was never a need in the city. My first drink of wine (and subsequent drunkeness) was at a highly regarded bastion of french cuisine, that has since closed. The chef/ owner poured me the glass himself. Have things changed? I'd venture to say no. I still look underage (perhaps I'm flattering myself...) but I get carded everywhere. It's funny though, I get carded in a liquor store (near Astor place) when I'm buying hard liquor, but when I decide to buy a case of nice wine...hmm nobody asks... is it because I seem more sophisticated buying my fancy grownup wine then I would buying a handle of tequilla? perhaps. All I know is this tradition in New York City has been this way for as long as I remember, but I fear things are changing for the worse. Even in fine dining establishments the servers are being stripped of the ability to make personal judgement calls, in favor of scripted, lawfully adherent decisions. It's a shame.

I can't get past the skins on the grape tomatoes, just too thick. I still eat them though. or I pop them in a hot frying pan and put them on sandwiches etc.

is the polly-o stuff good? have you been having good results? this is one of the sites that I've seen and it seems okay, but with shipping added alot of these sites have me breaking even on a 1 pound ball of cheese...I wanted to be a little cost effective...

I want to make some mozz, to see if I can put together a better cheese, anybody know where I can score some fresh curd? second question...anybody know where I can score buffalo curd?

are you sure no arugula? When I had it it was this little wispy wild arugula you'd never guess... It's one of my favorite dises in the city right now. I popped into ssam on new years after bako and degu...the perfect little trip, really. the chocolate eggnog mochi ice cream is not to be missed.

Where did you get your proof box.. When you were talking about them over thanksgiving I looked what one was up.. They are all like in the 1,000 dollar range, no? ← you can rent them, most party rental places have them and will pick up and deliver. it was a HUGE de-stresser for my thansgiving, when the guests arrived i actually got to say hi!

I believe sticky toffe pudding and date pudding are synonomous,