[Foods of NY that all come from the same place]

n addition to our own labels, we represent many well-known brands amongst which are Apollo, Athens, Attiki, Florina, Haitoglou, Hermes, Horio, Macedonian, Melissa, Mevgal, Minerva, Mythos, Sarantis, Stella, Vlaha, Yiotis and Zanae. We distribute our products to supermarkets, gourmet stores, ethnic markets, hotels, restaurants and various other food service establishments across the US and Canada.

from the Krinos site. No mention of Kronos but it seems possible.

[Foods of NY that all come from the same place]

I know Krinos at one time made a "Gyro Kit" for supermarket sale containing pre-sliced gyro meat, because I bought it at least once or twice, but that was a number of years ago. Maybe they are just doing primarily cheese, olive oil and olives now.

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Funny if you punch "Krinos Gyro Kit" into google it spits out "did you mean...Kronos Gyro Kit"

edit: Though it does apear that Krinos was the only one to produce a frozen "Gyros Kit" available in supermarkets.

[Foods of NY that all come from the same place]

From the Kronos website

All of the Kronos products are available through foodservice distributors across the United States and Canada.

so yes it apears that they do distribute to NY.

[Foods of NY that all come from the same place]

Krinos

Krinos Foods Inc

47-00 Northern Boulevard

L.I.C., New York 11101

Kronos

4501 West District Blvd.

Chicago, Illinois 60632

(I had to dig down to the legal notice to find the Kronos address)

[NYT Articles on Food, Drink, Cooking, and Culinary Culture (2005–2011)]

In addition to the regular wagyu, Craftsteak is one of only a handful of restaurants in the United States that gets a kind of super-wagyu that is raised in Australia by Snake River Ranch, a sister company of Snake River Farms. This is the stuff that scores at the very top of the marbling charts. Look at a piece of this beef and it almost looks like there is more marbling than meat.

from Russ' article The Los Angeles Times: Truly, madly moonstruck, October 12, 2005.

[Drinks in New York]

The Pegu Club thread

[Flavored salt]

All you need to do is put the salt in a container with the desired flavor component and let it sit. If you have a vacume packing machine you can speed up the process otherwise you should let it sit and pull the favoring agents once the desired taste is achieved. Or if your hardcore you can smoke the salt with the desired ingredient.

[Drouant]

I have photos but am loathe to go through the necessary gymnastics unless at least 2 people show an interest.

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Well chalk me up on the list. Those desserts seem devine. Do share the bovine pics also.

[Shake Shack]

i went around 6:30 today.

christ

who the hell waits on that line

i wanted to try it, but i wouldn't even wait that long to get into a 3 star restaurant.

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How long a wait time was it?

[Drinks Using Cucumber]

I had a great gin fizz made with Hendricks gin, muddled cuke, and rose water (cuke and rose are ingredients in Hendricks and the addition drew the flavors out of the gin). A fine drink indeed.

[Everyday Cognac, Armagnac, Brandy, etc.]

Not a Cognac but I think some of the Cerbois non-vintage Bas Armangac are in the range you are looking for. The vintage Cerbois are superb though they are in a different price range.

The Pierre Ferrand is a wonderfull suggestion also.

[Apricot Brandy: Apry, Etc.]

I have a bottle of Hiram Walker apricot Brandy, vile stuff IMHO.

[Ordinary Food at Extraordinary Prices]

Dont forgot Gordon Ramseys pizza

Mr Atherton brings the dish to the table himself where he shaves the fresh white truffle onto the top of the pizza. Customers can choose between a £60, £80 and £100 pizza according to the quantity of the edible fungi used.

Id try a slice for 16.99 pounds.

and

TEA: A pot of Kiyosawa tea from Plaisir du Chocolat in Edinburgh costs £23.80.

BURGER: A burger of Wagyu beef costs £55 at Zuma in Knightsbridge, London

SANDWICH: A sandwich of caviar, oysters and champagne was sold at a food festival in Manchester for £177.

FISH FINGER: Barry's Bistro in Aberdeen sells a £100 fish finger with crayfish, crab, scallops, king prawns and caviar.

OMELETTE: The Zillion Dollar Frittata, served at Norma's in Manhattan, costs £55.

Scotsman.com

The (mentioned upthread) diamond platinum line vodka is the most idotic thing I have seen in a while.

[Per Se]

In regards to Keller being in the Kitchen I read that he is running a T line between PS and TFL which allows him pan and scan video ability to either kitchen.

[Momofuku Noodle Bar (2004–2009)]

Food and Wine David Chang profile

David Chang, 28, opened his Asian noodle shop in the East Village in August 2004, serving his upscale riffs on traditional dishes at affordable prices....  He plans to open Momofuku Ssäm Bar in New York City's East Village in August 2006.

Ssäm should be interesting.

[Zirbenz Stone Pine Liqueur of the Alps]

Here is a store that will deliver "Un Sapin" STORE

This drink is intended to be sipped chilled, neat at the end of a meal, however it is great over vanilla ice cream! For a taste of the French Jura, try it as a glaze base on a holiday ham.

[The Modern at MoMA]

  I haven't figured out the distinction between One and Two; they all look like appetizers to me. Column Three are the entrees, which the menu says are half portions.

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One is cold apps Two is warm/hot apps.

[Any wine shops that carry a large variety of Sake?]

I think Sakagura is only the sake lounge/restaurant...

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Yes you are right no take out sake.

[Londoner in New York]

I think this is how:

(astonishingly, but what else gives this sort of headache?)

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Thanks I missed that.

[Londoner in New York]

The only duff gonger of a meal was at Spice Market, where the staff were listless and the food really mediocre and (astonishingly, but what else gives this sort of headache?) - flavoured with MSG. A small gripe however and nothing to blight the amazing quality of all of our other meals, so thank you for all your recommendations.

Morfudd XXXXX

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Glad you enjoyed your trip. I wonder though how you figured the food was MSG laced?

[Dining near John F. Kennedy Airport (JFK)]

There is a group of Rotti restaurants called Clarias I know they have locations in Brooklyn and last time I was there they mentioned they might be opening a flushing location.

[Drinks in New York]

Audrey was working on a cocktail which was basically a Martini with a small amount of Scotch in it. I forget what they were naming it, something like the Smoketini. They used a very smoky Scotch, but very sparingly.

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I beleive that was probably the Dreamy Doritiny(maybe) made with an Islay.

[Food Trends in 2006]

We had a very good rountable The Future of Dining

[Hungover? Fuzzy? Head aching?]

coffee, sugar, salt, grease, pedialyte, and water.  Repeat.  Throw in a bunch of vitamins and you're off. 

A friend of mine used to be in the Army as a medic.  He would give himself a saline drip when he had a really bad hangover.  Said it worked within 45 minutes...

Tried it once, but I don't like needles.  Triggered a trip to the goddess....

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Gotta love pedialyte. Funny you mention the medic, all of my EMT and fire department friends swear by the oxygen mask.

[Amer Picon & Torani Amer]

Liz it looks like you used 1/4oz measure you might want to cut it to an 1/8oz I have found this to be more to the liking of my less bitter inclined friends.