Luckylies

chipotle is good?! I'm so excited (why you ask??) because there is very little good "real" or "fake" mexican in NYC. I've got to admit, I like both fake and real mexican, when it's good so I'm a bit psyched (psyched like sick curiosity) that one has opened a few blocks from my house (right next to Kanka on st marks). sooooo: what's good?? Any favorites? Do they have dessert? Lots of cilantro? Funny combinations? Sorry if I sound like a complete toad, but restaurant style chains are relatively new in the city (at least wide spread ones) I'm not talking times square, but it's a novelty to me....ooooh chipotle! wonder if they deliver....

deleted by me...on purpose. ignore. sorry.

still no recipes? nothing? I've even tried elswhere http://forums.egullet.org/index.php?showto...ndpost&p=781680 no dice...

are all of the mcdougal schwarma places complete shit? What exactly is a doner kebab (I couldn't find the thread on the differences) what really makes a good schwarma?

I've only been to Canton five or six times over the years, it's always been very good. I must admit I always allow the owner (thant nice woman) to order for me (the exception being that it's soft shell crab season, then I make demands.) anyhow, I may not be fantastic, and it certainly is expensive (for chinatown, or my budget) but it's been quite good for me...perhaps must inspect this weekend. oh, I now love Oriental Garden (though I'm sure this comes as no big news to anybody the things I've eaten (though not really off the beaten path) were excellent. spriiiing roooooolllllllllll.... anybody have a tried and true korean spot?

I'm glad to hear the people at Russ and Daughters were nice to you, they are like an extended family to me (on of the guys wrote me a recomendation to get me into high school, and my grandfather used to import fish for them) The guys at Katz's can be a bit lewd and rude, but I've never considered them to be openly hostile, she probably just got a bad egg. I must second Suzanne F's point. there is no such thing as "New York" attitude

Thanks jake it's good to know someone gets it.. tonight was all oven and microwave... chicken fat slow roasted carrots with garlic (I have alllllll the time in the world...) and micro poached eggs... splashed it with a smidge of worstershire sauce and cracked pepper...drank more wine...who needs a stove top anyway ps. the micro poached eggs turned out 1,000,000X better than my stovetop version. huh. guess I need to work on that skill.

brilliant. you have my admiration. It's thoughts like this that make being online, on a food forum, very, very important fo a budding chef.

my menu was a follows: carpaccio with arugula/parm/ oil and crushed garlic truffle chese, tallegio and chicken quesadillas. then my stupid stovetop broke..so I threw my pan at the stupid broken offender (yet not destroyed (yet)) stove...yep...fucked it up some more..then I hit it with the spoon... until it died. victory was mine! skipped everything on my menu and ordered from Otto. At least I made my own cheese plate... Truffle cheese Taleggio Parmesean Triple creme brie Serrano ham Truffle honey drank copious amount of Torrontes from Mendoza...to soothe the broken stove.

They did? ← they did, finally! Though the schwarma is tasty, I've found it to be a bit dry (don't kill me pan!) lamb may remedy this malady...plus now there are three varieties they'll deliver to my fat ass in the middle of the afternoon...oh...and the lentil soup is quite soothing. the lemonade always tastes like ice has melted into it, and for some reason always makes me think of whatever bacteria unrefridgerated lemons take on (I'll eat undercooked pig off the cround but unrefridgerated lemonade aaaaah!) I likes.

could someone please comprehensively define schwarma?

I think Shun Lee had a major turnover in its kitchen a few months back, but the last meal I had in the Cafe was back to the old standard. ← phew, shun lee has always been my not-chinatown- favorite upscale- chinese spot. here are a few more that still chug along as fine food in my mind. Ouest ( I know it's newish but always good..if not a bit salty sometimes) the octopus ball place on 9th st (sukiyaki?) chanterelle le zinc I cant stress how solid le zinc is..even breakfast is good. plum on houston el cid joe juniors...the burger is one of the best.. Marquet patisserie blue ribbon bakery il buco il mulino..still good in my book. katz's

aww,, just heard shun lee was going to the dogs. I'm defining tried and true as "I know it will be good, I'm not concerned I'll ever have a 'bad' dining experiance" how 'bout: Grammercy tavern March Bar pitti/ da silvano Canton Corner bistro joe's pizza (even the one not on the corner) pearl hasaki la taza de oro el castilo de jaguar and more...

to make frowen white castle hamburgers as much like the restaurant as possible try this trick. watch your fingers though. we two paper towels, wring them a bit but not too much. stack your two burgers ('cause it a froze pack) on top of eachother top bun to top bun. wrap in the wet paper towel and zap for a minuite or so. carefully open your bundle, attack with ketchup and eat fast. or perhaps a dumpling steamer? hmmmm.

I like this way. start with a cooked potato, thats cold from the fridge. chop it into chunks, however you like. butter in cast iron skillet, in go diced onion for about 6 mins on medium heat then some chopped garlic (no peppers!) crank up the heat to high and add the cold chopped potatoes and mantain them at medium high. dont flip them until they are brown on the bottom or you'll end up with mush, also make sure the heat is high enough and you have enough oil. if you like a little heat throw in some pepper flakes. S&P. also drain these on paper towels (It makes them much more healthy )

pulled pork or shortribs. yum.

I sat in the front with my sister a few months back and had the crudo tasting snack, or something. we then ordered dessert. eeeeeew. The sandy salty merangue thing was terrible, real south of cheese. what ever was placed infron of me was gross too. this is from memory, so sorry to be inarticulate but I used to go to W.P. in my pj's for dessert, it was fine.. I would not go down to cru for dessert if someone else was paying, and it was their birthday.

thank you thank you thank you..I'll probably do about four this week. this will be my fist, second, third and fourth experiance making cheesecake....I'll try to post pictures.

what are those giant white lima beans called? butter beans. those are good. artechoke marinated in oil. all things goya... those baby peas in the silver can...you need these. they are so good. better than anything actually...mmmm

last night, while trying to bother my boyfriend I ordered a whole fried frog, the frog was very good, yet, me being me decided if they left the innards in, they must, in fact, be tasty. nothin' spells lovin' like almost yacking after eating frog entrails...very bitter...

^ yum

mmm lobster. last night was drunken motzoh ball soup. I was druken, the soup was fantastic...everybody raved. I used some of the chicken stock I made the other day, and it makes such a huge difference served with a 2004 grey goose vodka

ha! he gets pretty close after those tropical jaunts! serve hot with calvados?

I love love love boudain noir. I was first exposed to it in Martenique and have subsequently adored it on many a carribean vacation. A few question for you up-to-date folks. Where can I find it? Is it illegal or is this just an evil rumor? Are the French, Carribean, and Southern versions very different? if so how? Anybody have a good recipe? perhaps a mail order? I tried the USVI board but no dice

too add to this I'd like to request if I may. lemon pound cake recipe..hate to admit, but I love Entenmens....I'm on a baking spree..so help a youngster out!