NYC Mike

No, you can't really notice the smoke at all, it will not effect your meal. I'm an ex-smoker and very sensitive now as well and I couldn't smell it even though I could see people doing it. The place is very loft like and open. -Mike

Culinaria Italy is a good broad stroke look at the entire country, reads like a textbook in many ways. My wife has found a lot of the recipies in need of modification before attempting though. -Mike

The dish was great, thanks to all for the temp. advice too. I started out following the book to the letter of the law....following the K-I-S-S sales rule works for me generally but I did need to scale the temp down quite a bit to maintain a simmer. My dumplings came out as one large mass instead of 8 nicely separated dumplings. Taste was still great but any advice on that would be welcome. I think I either made the dough too wet initially (finished texture was fine) or I didn't space them out enough and they cooked together. Huge note to self, the lid handle gets really hot, use a potholder next time. #1 son said "um..dad..that looked like it was really bad idea dude." -Mike

It is awesome having someone over there who doesn't mind filling a suitcase for the trip over. My in-laws stack me up with cigars I can't get here , sweets, cheese, coffee, rum etc. They need the empty suitcase once they are here to fit their shopping in anyway, I works great for everyone. Unfortunatly, the politics on the island are just awful. I imagine that both countries are capable of producing world class exports in a wide variety of catagories (coffee, rum, produce, sugar, cigars) if only they could get it together. I'd love to hear how the hatian coffee tasting goes when it happens! -Mike

What an amazing thread! The cook through the cookbook threads here on eGullet are wonderful and oh so helpful for someone like me (the novice cook ) now that I find myself having to do dinner for 3 kids 5 nights a week! I've just recieved my copy and am going to try Chicken & Dumplings tonight since we have everything onhand! -Mike

Phaelon, Thank you! I agree with the coffee review on the taste profile when it is really good. It is similar to Blue Mountain but at a much cheaper price point . What a great shopping site, I ordered a lb of their Barahona and am very excited to taste it. I haven't tried Hatian coffee but that process you describe sounds really interesting. I will have to ask my in-laws about it. -Mike

I was hoping to get a little help from the coffee experts. My wife is from the Dominican Republic and we like to try and to find dominican products (rum, sugar, produce etc) as often as possible here in NY. We can get Cafe Santo Domingo beans in NY or ground from my in-laws in DR (they taste like two very different coffees) and Cafe Mama Inez in the can and like and use both regularly. On this site there is a Cafe Bueno and Induban Gormet. Has anyone tried these two or know of any other Dominican grown coffee? We currently use a stovetop moka and grind beans in a krups. -Mike

I sometimes think I gain weight reading this site and looking at the pictures. This thread got me fiending for some BBQ so I packed the kids in the car and off we went to Elizabeth. I've got to agree with Daniel the place IS great and they are serving some of the best BBQ I have had. Without a doubt it is the best within roadtrip distance of Manhattan. Bruce, Phil and Phil's wife were just amazingly friendly and made the experience fun. The kids all had the kids meals, two ribs and one chicken. This is the first time I've ever seen the main attraction ribs on a kids menu in a BBQ place, most of the time we have to order up for the kids and split it, it was great we didn't have to do that here(if you have kids you know they don't like sharing with sibs OR feeling like a kid at 8). My wife had ribs with rice and slaw, I had the trio with ribs, brisket and pulled pork with beans and SP fries. Bruce helped point out one of the errors in our ordering and suggested a nice sausage starter. You MUST try the sausage, they are amazing!! If you haven't yet....GO. There is no other place we will be going next time that BBQ urge hits! My oldest son, a true carnivore after my own heart worked over the sausages with me, polished off his ribs and then proceeded to dip into my brisket and pork. The pulled pork is so good I ordered a pork sandwich to go! We were in hog heaven. Next time he wants to try the Flinstone rib! Mike

Well...You do kind of have to eat it with your eyes closed!

This is the most amazing hangover cure, breakfast of champions indeed! Get the extra patika<sp>/trotters with it. mike

Casava Bread. They love this in DR where my wife is from. If you've never had it and are curious, just pick up a peice of brown box cardboard and crunch away. mike

Thanks everyone for the helpful replies so far! All chocolate cannot be created equal. This week I made the best chocolate pudding I have ever eaten. BUT!! It was made with Valhrona Manjari which is $8 for a 7 ounce bar at Fairway in Manhattan. Two questions for the experts: 1. Do you have mail order sources to buy great bulk chocolate for cheaper than near $1 per ounce? If I could get it to half that price in bulk, I suppose I could justify the expense. 2. What are some lower cost replacements/substitutions you like for daily use? I would like to make this for the kids when they ask but not at those Valhrona prices. Hershey's kisses anyone? Thanks, -Mike

AP gave 3 stars in the NYer this week too.

After the first try with suspect/over firm results (the family still ate the entire batch!) what a difference a candy thermometer can make. For a newbie like me it is a welcome crutch! Looking back, I sure did overcook the first batch and near boiled the creme prior to adding it to the chocolate. This time out it is indeed the best chocolate pudding I have ever had. I think I need a camera upgrade. Mike

Doc Sconzo you are my hero! I've just finished drooling over your Mexico trip pics and now you are in Philly! Killing me! Wow, you philly EGers are a lucky bunch! -Mike

Made the Sicilian Ricotta Cheesecake from Nick M's Great Italian Desserts. Was almost like my grandmother's minus the little peices of candied fruits she used to put in it. I think I may have taken it out a bit too soon, it was a little wet on the top but still tasted really good! Learning as I go.... -Mike

No, Dan. I'd advise against the KA stuffer. Check out this thread: Sausage stuffers - what to look for?, Recommendations, please =R= ← Ron, Still using the KA meat grinder or did you upgrade that as well? Thanks, -Mike

Check here . I have had the 32gd number from vinotemp for years now, its all I can fit in my NYC apartment, never had a complaint but it is basically for drinking now bottles. I agree with dinwiddle on buying up in size if you can. -Mike

I have read many a Patrick or Ling post that is a result of pulling something amazing out of the freezer. Learning to bake has left me with quite a few extra sweets laying around. Can someone help with me with basic freezing guidelines? Thanks, -Mike

The baby bag, they never look in the baby bag!

Drove down with the kids for the day and one of the places we ate was Carman's. Thanks Holly for the kick ass site, we had steaks, pork and tomato pies on your reqs, all rockin. I won't eat for a few days! I didn't read this thread before hand or we really would have called ahead and will for sure next time just in case. We still got lucky with a table right away but couldn't help think we might have missed out totally if we had to wait with impatient kids in tow. Carman was great with my two year old who was acting like a two year old who just spent and hour and change on lock down in a car and then asked to sit still for another hour while everyone eats . It was not pretty but Carman had him sucking his thumb and looking for mama in seconds. I should have left him for a day of attitude adjustment! Next time either my older two share or better yet, I may leave them at home and sit at the bar, this would have made the meal 10x more enjoyable, its a grown up toy store!! As mentioned above, it ain't cheap but worth all that and some. Had the french toast special with the best country sausage ever! Coffee rocks too. Here is a pic of it. I almost made the mistake of going without the chocolate ice cream on top! Sorry, its a cell phone pic. -Mike

There will be a pizza pi party for my two in NYC middle school but they are doing it today . I hope they will at least have some green pepper on those things and that St. Patty won't mind sharing his day this year.

Thermometers...which do you use? I am slightly blistered from trying to dip the meat thermometer in the sugar and waiting for it to spin up. Do you use digital? Use a pot clip to leave the thermometer in the pot? I saw one with an alarm for every candy stage and a one with a wired probe like I might go measuring radiation. Mike

It has been a while since we have been there but my wife and I really like Isle of Capri on 61st and 3rd. Haven't seen anything on EG on it. They have these little semi-private rooms on the street sides for couples, old school service and a decent wine list. Carpaccio, fra diavolo, osso buco all solid classics. -Mike

Cuban Sandwiches! The Mrs. makes roulades <sp> of beef with them and other things inside with speatzle <sp> on the side. -Mike who would a spell checker.