NYC Mike

We have only dabbled in it so far, half dozen recipes, nothing serious yet but all with good results. Its much better than coffee table fodder.

There is an Italian place on Cedar Lane directly across from the hospital that I had amazing veal in. Can't remember the name sorry. mike

Anyone know of a good used online bookstore? Looks like Enchanted Liguria is out of print. Best I've found so far is an italian copy on Abebooks. -Mike

Anyone ever make the Pope's Chicken from Downie's book? Its calling me.... -mike

5 bucks per!! Fairway nyc had green ones this weekend for 3 bucks per. All things equal though, the produce we get here isn't the greatest quality. I would pay the extra 2 bucks for really great quality! I think this food will have a special place with me since I really did make some high quality tasting food for the first time without being intimidated or frustrated or afraid. I can see myself going back to the well over and over again happily! After this month I can tell you why the Pope lives in Rome! Our Roman send-off meal was great, 6 small plates and dessert, I needed to be rolled to bed afterwards! There were some misses like the bruschetta classica that never really got a crust since our NYC oven doesn't have a broiler, they were soggy. But then there were some amazing moments with the pastas we made, especially the Fettuccine alla Romana from Downie's book. I can see us easily cooking through this entire book. We even gave the Frascati another chance and found a really good bottle that could become one of our everyday white drinkers for under $10. One thing that was missing was Roman cocktails for the antipasti, does such a thing exist? I am sure it must. Can someone point me to a book or site for specifics? -Mike

A little late post, was traveling all last week. Tomorrow we are going to have a Roman feast with a bunch of people over to end the month so last Sunday we did a run through (reads: great excuse to make lots of good food ) Everything was great. We had Carciofi ala Hathor's walkthrough up thread, we used baby chokes, bite sized goodness. I think I need to try them ala Romana now for comparison. Next up was our version of all'amatriciana. I used spagetti since I couldn't find bucatini and pancetta. I went a little heavy on the red pepper and learned the ol "you can always add more" rule from the wife. I am in Pancetta Envy of Foodman's home cured, that is living well, WOW! Last up was a Budino di ricotta, I could only find candied orange but it was pretty good. I am a huge fan of ricotta cakes, especially over ny style cream cheesecake. This one was really good. My Cooking the Roman Way by David Downie arrived yesterday with a whole 2 days to spare!! It has completly changed the menu for tomorrow. What an awesome book, thanks for turning me on to it! -mike

Thanks everyone, great stuff. Looks like I'm going foraging this weekend! -Mike

Yea, there is a place off 86th in Bensonhurst and a few on Staten Island that we used to be able to get homemade but that is a serious hike from where I am, complete other side of the city. Thanks Raji for the recs too, I will check them out. Anyone buy fresh pasta, I haven't got the time (or aptitude ) to make it. Fairway 125 has a section for it but its not that fresh and the price ain't right either. -mike

I tried to search around the NY forum before posting but had no luck. I am in search of a few great markets 1. to get specialty items my local market doesn't carry and 2. avoid the real estate tax I get at places like fairway, citronella etc. I live uptown where there is the best stores for Dominican/PR/Cuban cooking in the city but there is literally nothing else. I will drive to queens, bx, downtown, even for just a local corner store where I can find these things. Here are the ones I'm looking for. 1. Mexican Grocery/Market- Dried and fresh chiles, pastes, piloncillo etc. 2. Thai/Asian Grocery/Market- Kafir lime leaves, lemon grass, more chiles. 3. Italian Pork Store (arthur ave maybe?)- Homemade pasta, solid butcher etc. -Mike

Thanks to you both. This site has been instrumental in making it possible. These strings on the various regions of Italy have been especially fun since I can get the twins involved in the act and make it educational for them as well (they have their own Lazio project this month; to find our finale dessert via the internet). I have two 8s and a 2 so I learned very quickly that take out, even in its abundant variety in NYC, was not going to work. We also figured out that my wife after working 12 hour shifts M-F was not going to able to cook in the mornings before work for me to re-heat! (although I tried ) Up until now I have been what my wife calls a professional eater. I literally was not allowed in the kitchen for fear of breakage until very recently. The early results, both positive and negative have been amazingly gratifying, even if I only get to play with the dull knives! Comparing what I have made to a the same dish I have eaten elsewhere is great fun as well. Lots of what will I do differently next time or hmm how would I get it to taste like that etc. But to bring it closer to topic, I really dived into these Italian regional threads because for me the cuisine lends itself to simple greatness through quality ingredients and simple preparations. AND you all make it look so easy which further breeds confidence!! The simplicity is really working for me and providing a great foundation. -Mike

hehe, I have been cooking for me and the little guys for just over one month since my wife started working nights. Prior to that, I never cooked a day in my life so more detail is better ! Thanks, I will try it this weekend! -Mike

Brilliant.

Thanks Pontormo I will look again. The cheese monger at Fairway 125th where I usually shop did not know (Lazio is where he asked me ) but Murray's website ( here ) shows the region next to the search item. I'll take a trip this weekend and ask about others since they are only showing Ricotta Salata from Lazio. Hathor, Can you tell me how you prepared your carcofi for frying? They look great and I'd like to try. -Mike

Wow! That sounds almost obscene! To heck with conventions if it tastes good! and I think Kevin just sold me that Downie cookbook. I had that second bottle of Frascati with a wedge of cacio de roma and a sliced pear and green apple, it was a pretty good "g&t time" snack. I was surprised that the cheese did not get a mention in Steve Jenkins' Cheese Primer, Southern Italy in general doesn't get much coverage . Can someone call out, or point me in the direction of other cheese from Lazio? The cacio was exceptional. -Mike

I can offically be included in the ranks of people who love artichokes. We had a few alla Giudia last night as our antipasti and they were amazing. They are a lot of work to eat but well worth it! Has anyone cut them open, maybe quartered and just fried the centers? I am thinking of doing that with the rest I have. We also made the carbonara again for the children to share the fun with us. I agree with what's been said up thread, the guanciale was fun to track down and use for "authenticity" but I didn't taste a big difference over the pancetta. I don't think I would go through the trouble of sourcing it again just for this dish. Lastly we made Veal Saltimbocca, we folded the veal similar to Kanljung's pics above. The results were amazing, and this dish and sauce ranks high on my favorite dish list. If carbonara is comfort food, this dish is luxury! We had the meal with the 2004 Pietra Porzia, Regillo Frascati. It was passable with the meal, I didn't think the acidity cut through the carbonara enough and the fruit seemed muted and flat. I think it might go well with some cheese and fruit or a light salad, we are going to try the other bottle that way. -Mike

That still sounds pretty self-important. "Take...a real good look at me, I am going to take care of you." What exactly do you want the person to see when they take that "real good look"? When you take care of someone, you're always in a position of power over them, and also over the other people waiting, since they can't or won't "take care" of the person as you can. ← The only reason it works at all is because most people don't do it and making it even more effective is the fact that a great many people don't even tip "ok" let alone well. A good bartender will remember the face of someone who heavy tipped and be able to pick them out at the bar 4 rows deep, that's what happens when they "take a good look", they remember. As far as the other people waiting, I think Daniel said it up-thread perfectly about the player and the game.

Its amusing how $20 to a bartender is a reprehensible "bribe" but a few $100k to guarantee Junior gets into Harvard despite falling too far from the tree is called an endowment and is "ok". That xmas envelope effects future performance, regardless of what its called or what the intention was you will recieve better treatment as a result of it over and above a member who did not give one. -Mike

I don't look at it that way at all. I am saying "look, I understand you see dozens of people every night and you work very hard at what you do. Take this and a real good look at me, I am going to take care of you, so take care of me. mike

I am having a time of it too but I did manage to find two frascati: 2004 Fontana Candida, Frascati $8 2004 Pietra Porzia, Regillo Frascati $10 I grabbed one of each, and will try them with my next carbonara (we found the guanciale, thanks Tupac). The place up by me also had the Montiano that Brad mentioned in his post, by me it was $48. We didn't go for that one, I am on a New Year's resolution not to pay more than $20 per bottle of wine this year which is working out surprising well so far. I have a confession to make. Aside from the canned artichoke hearts one might see on a cold antipasti plate I have never eaten an artichoke. Based on the amazing pics of them here I think its time to remedy that! We picked up a pair of fresh ones today and will fry them up ala Nathan's post. -Mike PS. Great story Mr. Bigjas!

Please take my word on this based on years of experience - if you make a transaction, secret or not, you won't be seated next to the rest rooms. Unless of course the rest rooms are huge and all the tables are next to them. However if it's posted what tables cost and you wind up next to the rest room - everyone will know you decided to go "economy." Hence the problem with posting table rates in restaurants. ← I am with you all the way on the "economy" idea. I began this sort of tipping to avoid being pegged incorrectly for an "economy" buyer. My first time story is similar to yours, we are in AC to see George Carlin and our options were upfront looking at a pilar or back in Siberia. I was 20 looked 17, I understand the reasoning. Instead of getting angry, leaving or spoiling the evening I went and had a handshake talk with someone and we were moved accordingly. Also let me say this wasn't big money and dosen't always have to be but it lets the staff who work on tips know that you are someone who will "take care" of them. My wife is clearly hispanic looking and we are very low key and unassuming people (no noticable designer names etc). Now I don't want to say that there is racism in NYC or that race is a factor or that there is any "profiling" going on at the FOH in NYC but there is and they generally guess wrong with us. (Franco the FOH Mgr. at Blue Hill NYC was a very rare and pleasant exception to our collective NYC experience on this front). When we are treating ourselves to a "special" and wan't to avoid having a small minded or uneducated eye spoil it for us, I jump ahead and pre-tip. -Mike

*wince* That had to leave a mark. In my very limited experience that simply meant the folded up bill was too small to garner attention.

You bet, any chance I get! MDs, bouncers on long lines at clubs, bartenders in crowded bars. Works like a charm. Like 'Vinnie' Antonelli said: "It's not tipping I believe in. It's overtipping."

I have had that exact experience as well here in the city. The Fairway locations are generally good fair priced resources for most things considered away from the beaten track. I will try D&D for it as I would like to make the dish again as it was intended! Wow Chufi that looks amazing. -Mike

Nice looking dish!! Where in NYC did you finally find the guanciale? -Mike

Thanks Susan and Bruce, this is a big help! That is pretty close to what I had in mind for "service", I'm feeding two 8s and a 2. -Mike