Dominicana

Makes me ambivalent to the whole system in general, I no longer run out on Wed. to see what's what. It has almost become bathroom tabloid reading, entertainment not educational information. How Red Cat and Blue Hill NYC are ranked in the same universe is beyond me. Maybe I'm the broken one. Andrea

YES!

Does anyone have a phone number for them other than what is on their website? One that a human picks up on? Thanks, A

Anyone able to refresh this a little? Pampano still the best? Zarela?

Here is a perfect dish for that leftover tripe and a great hangover cure. Mondongo Mondongo Dominicano

I am trying to find a handful size list of the best fine dining Italian restaurants in NYC. I have Felidia, Beppe (chosen based on the NYT review that might be dated)and Babbo. Can you help me add to this list? Also can you help me with a recent review of Beppe, I can't seem to find a string on it. Thanks, A

Hi There, do you know if this happened or do you have an update. The website still lists Chef Heffernan as exec chef. Anyone have recent reviews? Thanks,

Nice, its awesome to see life goes on. One of my major culinary regrets was my one and only trip to N.O was spent nursing a hangover from too many huricanes in the marriot. The only food I tasted was a shrimp po boy and a bowl of jambalaya from Mothers.

No, amazingly, I cannot think of a single dominican typical recipe that uses seeds. BUT! Now I want to taste Mexican pepianes.

Creamy corn and smoked pork chops, Mike must have these once a month.

What she said....WOW!

That is just shocking and beyond inappropriate. Tejon, thank you for sharing your story - I'm sure this will make some of us think twice before delivering evil looks of our own. ← You have amazing restraint! I would have spanked those strangers in public for suggesting such a thing! I am a mother of three and we have learned to gauge where the children are at any given moment. Would I ever take them to a 5 star, no way, when we go out like that its to forget we have children....if just for a moment. BUT if the baby just fell asleep for example we can sneak in a nice relaxing coffee in the afternoon somewhere nice etc. The roll your eyes crowd entertain me if I feel it is unwarranted, some people just don't like kids but we also know when its time to call it a day. -A

Daniel, my god you eat well. Final stages of the taste testing for my school poultry project. The family officially begged for pork after this weekend. I have got to figure out how to use this camera. First up was a jerk chicken kabob with mango and peppers and onion. So good but since I am the only spicy food eater I think we will tone down the marinade next time. It was serious 5 alarm stuff. Next was a simple ala minute chicken with mushroom pan gravy...my husband (NYC Mike on this site) the carnivore started to look chickened out at this point. Lastly, and thankfully, the children ate this one after we sampled for notes and taste. A stuffed roasted hen with mushroom duxelle.

Please, please describe this. It sounds very interesting and I'm wondering if it's a lost relative of Mexican pepianes? Regards, Theabroma ← Hi Theabroma, Pipiam de chivo a rich tomato based stew made from the organs of a goat excluding the intenstines (those are better fried ). Served with yucca. It is amazing.

My home country, Dominican Republic. Sancocho, cortado de leche, rabo encendido, mondongo and pipiam de chivo. and!! Mangu con queso con salami.

A week or so ago I asked for some help in finding rooster on the UWS. Here are a few rookie shots of the finished product. We served it with white rice and tostones. If I could do over I would have stopped the guys in the live poultry place from quartering it for me. It looked like they did it with a baseball bat. Other than that it was amazing and we enjoyed. I hope my professor likes the dish as much as we did. Right out of the oven, still in the pot. It smelled awesome. oops forgot the flash erk, got flash and shiney meat! More poultry project coming soon!

You're welcome to go yourself next time. We told some good stories when we came back from that procurement, but I would just assume never go back there. Though the butchering area looked as clean as an operating room, the area were the birds were caged was pretty disgusting. My next rooster will come from a poultry farm on the East End. ← Exactly Joseph, I wound up getting it at a live poultry place on Post and 10th ave. The meat looks amazing after the fact but I will never go back, the place was disgusting and the smell was awful...not to mention the thing looked at me...I will never go back.

Thanks Doc. I was hoping not to make the hike to Chinatown. There is a live poultry place on 10th and 204th but the conditions there are not the greatest. And, sometimes when you buy rooster, its the one who just lost. I am planning on braising them in a tomato based sauce. Similar to pollo guisado if youve had that but the rooster has a much more meaty gamey flavor. Closer to beef than chicken in final taste.

Hello everyone, Does anyone know where to buy gallo/rooster on the upper west side? I'm in Inwood where we suffer without a decent fish market, butcher or supermarket. I'd be willing to go pretty far downtown for it if anyone can point me in the right direction. -A