abbeynormal
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Posts posted by abbeynormal
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lissome:
I agree that everything in Bronxville itself pretty much sucks foodwise. Although I do like the burger at Underhill, have to differ with you there. That thing they call a deli is terrible. I got a sandwich there that must have had all of three ounces of meat on it. Bleech. As far as the Chinese goes, I'm sory if I gave the wrong impression, I'm more than willing to eat at the restaurant.
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abbey, i'm guessing the poster means the *other* rocco's.
Do you mean the one that sued so Rocco's would change it's name?
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Thanks, but I think you missed the point of my query. Stew Leonard's ain't gonna do it and neither is Arthur Avenue. I am fully aware of both. I know where to find Italian food and an "experience" supermarket. I need specific recommendations for the kinds of places listed above. I don't want to eat 10 POS corned beef sandwiches in order to find the one good deli. I want one of you to do that.
As far as being in the "middle" goes, here again you've gone amiss. I don't care how much it costs, as long as it's good. -
We are, hopefully, closing on a house in Bronxville at the end of the week. I know much has been written hereabouts regarding where to eat in Westchester. What I'm looking for is staff of life type stuff. Jewish deli, good Chinese food, decent bagels (I've already located pizza). I don't mind driving a half an hour, but I don't want to have to come back to the city for take out. Thanks in advance.
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You may wish to take a peak at "The Restaurant" Reality Show, The Thread . The food is mentioned, occasionally.
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Now I am curious... FG, what would you add given space and money? Go ahead... Tempt me.
Water filtration, hot water on demand, a sink big enough to be double but to have one of the basins be massive, a disposal (illegal and ill-advised in Manhattan apartments), and I'd probably have three sinks, one of which would be a big-ass sink, one of which would be a small task sink, and one of which would be that Kohler Pro CookCenter thing that boils water.
FG, the ban on these was lifted maybe 4 or 5 years ago.
Tonight's topic is deja vu.
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Okay, but from where I stand, if they're running at capacity, it has nothing to do with reserving dough per se. It's just a reservation the same as at any restaurant. Is that the case?
Apparently their oven only has the capacity to produce a certain number of pies per night, according to Vincent Tacconelli. Would you feel better if you had to reserve the number of pies you wanted instead? What difference does it make? As far as making it like a regular dinner reservation, my thinking is that the number of people in a party does not necessarily indicate the amount of food that will be consumed.
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Reserving judgment is not the eGullet way.
You're right of course. My mistake.
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Isn't it amazing how counterproductive some business strategies are? I find this sort of thing so irritating. What could possibly be the cost involved in making some extra dough? Why is it that so many of these great little family-owned best-of-their-kind places have such ridiculous policies? I find that no matter how good the food is, such behavior is bound to take away from my enjoyment of the meal.
Don't jump the gun, FG. This may be a question of capacity, i.e. they can only make a certain number of pies of a certain quality per day. I don't know. Never been there. I do know, however, that at the original Boston Chicken (long before it became that barf factory, Boston Market) in West Newton, MA you had to call ahead Friday afternoons to reserve a chicken because their ability to churn (rotate) them out was exceeded by the demand for the chickens. They could have bought more chickens in advance of the weekend rush, but the quality may have suffered for the increased business. It may not be a simple matter of making more dough. It is possible the demand for Tacconelli's pizza creates a similar problem and makes this necessary. You may want to reserve judgement. However, if they are just being snots about it, they should all die a horrible death. The bastards.
JeffV: Patsy's, WTF?
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My building's management would never allow a disposal anyway, though.
Don't ask, don't tell.
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Now I am curious... FG, what would you add given space and money? Go ahead... Tempt me.
Water filtration, hot water on demand, a sink big enough to be double but to have one of the basins be massive, a disposal (illegal and ill-advised in Manhattan apartments.
FG: Go ahead and get that garbage disposal. The ban on them was lifted 6 years ago.
Legislative findings. In 1995, the city passed Local Law 74, which provides for the limited installation of food waste disposals in dwellings served by combined sewer systems as part of a pilot study, the results of which were due to the Mayor and the council no later than 21 months after the effective date of Local Law 74. The findings are compiled in a June 1997 report prepared by the department of environmental protection entitled "The Impact of Food Waste Disposers in Combined Sewer Areas of New York City." In short, the study found that the prohibition of food waste disposals in combined sewer areas should be lifted. emphasis added.Not only are they legal, but they're fairly inexpensive. I was at the Expo Design Center (aka Nirvana) in New Rochelle yesterday and they seemed very reasonable. The only other expense would be getting an GFCI outlet under the sink for power. I assume that since you put in your own sink, you could install the disposer yourself as well and wouldn't need to pay a plumber to do so. While you're at it, put in the Instant Hot as well, now that you have power down there.
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The author was interviewed yesterday on WNYC, if anyone would care to listen. From hearing the author I agree that this is not a knock off of KC, but some may find it interesting. Remember kids, this is a novel (roman à clef?) not a memoir.
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If you want to cut down on your intake of calories you eat lowfat yogurt with brownies instead of ice cream
So your saying eating 500 calories of lofat yogurt will make u loose weight, but eating 500 calories of ice cream won`t ? i really don`t believe what you eat makes a difference , it`s how much you eat of something.
Eating 3000 calories worth of apples a day will make you fat if you only bur off 2000.
Eating 1500 calories of bacon instead of the apples would cause you to loose weight.
No, maybe if you had left the question mark on the sentence in my original post it would be clearer. I don't know. What I'm asking is what kind of logic tells enthusiast that eating yogurt with brownies is better than eating ice cream. The point being that if you're so concerned you should probably cut out the deserts.
As far as eating all those apples goes, you'll burn off many more calories running to the toilet than you consume in apples. So, yes, you will lose weight on the Fat Guy Apple Picking Observation Diet. But you won't like it.
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do thin people know more about food than fat people? no i doubt it very much. but i do know that until i looked into it i had no idea that it was the tartare sauce in my filet-o-fish that carried all the calories. i had no idea that the f-of was at least as calorific as the hamburger, i didn't realise that baskin robbins ice cream had the same calories per scoop as the lowfat yogurt with brownies.
what am i to make of products such as Kraft Lite, Primula Light, philadelphia Light all of which have 10% fat or more.
Perhaps I am jaded and perhaps I am too well informed, but I find it hard to believe that anyone concerned about healthful eating or losing weight or maintaining their weight would eat any of this crap. If you're concerned about calories and fat, you probably should be forgoing McDonald's all together.
If you want to cut down on your intake of calories you eat lowfat yogurt with brownies instead of ice cream? How about eating nothing with brownies. And then cut out the brownies.
Do any of the lawsuits claim that McDonald's used their food as a fat delivery system?
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Cabinets.... Maybe I should next start a thread on cabinets. The way things are I'm not going to have the money to buy ready-made. But, I've got a bunch of pine we cut off the family land in NH back in '51 and after keeping it for all these years maybe I ought to put it to use.
You should see if someone wants to buy the lumber instead of using it yourself. There's quite a demand for old wood (you can write your own joke).
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A question for the ages....What is it about jews and pigs in blankets?
I just attended the very fancy (and large) wedding of a cousin at the Rainbow Room and sure enough they had pigs in blankets. In case you're wondering, they're pigs in name only - Hebrew National makes a damn fine pig in a blanket. The shrimp, on the other hand, wouldn't have passed muster with Rabbi Tibor H. Stern.
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This recipe would be the recipe I would use were I corning the brisket myself.
Re: the recipe - anyone know why you have to weight down the meat for the first two or three days? Does it rise? Will it try to escape cornification because rye bread is brisket's only natural enemy?
I would be very interested to know if this results in something better than the corned beef in a bag found in the refrigerated section. Maybe somethings aren't meant to be homemade.
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A lot of lawyers looking for work right now. I hardly think it would be difficult to find out who zenial is.
Come to think of it, I have a couple of hours to fill/bill. Let's see, where did I put those blank subpoena forms? Just kidding.
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Anyone know how long a place can get away with using a catering permit in place of a liquor license?
Studio 54 got a new 24 hour permit everyday. That was before everyone got busted and they closed the joint. I believe when it was re-opened (to the hoi polloi) it had a regular liquor license.
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All right, barring finding the menu at home tonight, I'm going to cop to not remembering what was served (and if you think I'm going to ask my wife, you're nuts). But it was delicious and my wife and I did eat all of it. Which is amazing considering the rehersal dinner/food orgy we had at Il Cortile the night before (thanks Mom).
Our wedding was catered by Anne-Marie Huste at her townhouse on East 30th St. (We had both the ceremony and the reception there). She likes to come out before every course (I think there were 7 of them) and explain what you're about to eat, which I'm sure you'd all find very interesting. Everyone there said it was the best tasting wedding dinner they'd had. When we got back to the Waldorf there was a enormous fruit basket sent by one of my friends. We didn't have room for a plum.
On a side note the last time we were at Anne-Marie's I was seated at dinner next to Sylvia Weinstock. It was great fun to listen to her stories of what incredible assholes her celebrity clients are. I thought it best not to tell her our wedding cake came from Cup Cake Cafe.
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I'm surprised none of the insiders posting here were required to sign a non-disclosure agreement covering what actually happened (as opposed to what got on TV). I'm not surprised if they're breaching it. Here's a cautionary tale (thought not completely on point): Survivor Lawsuit
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there was a seprate bucket for spit he drank the pither of wine that was not tasted which probably didn't have taht much spit in it
That's a little like saying it didn't have that much rat in it.
Cheers.
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According to the New York Post this morning, the reservation line at Rocco's is going gangbusters following Sunday night's episode.
Ice Cream Trucks
in Food Traditions & Culture
Posted
When was the last time anyone saw a Good Humor truck (outside of a re-reun of the aforementioned Cheech & Chong's "Nice Dreams")? They used to compete with Mr.Softee on my Grandma's street in Brooklyn.