EatingInTranslation
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Posts posted by EatingInTranslation
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I had my heart set on a sandwich, especially since they're offered only at lunch; the gumbos I can get whenever the restaurant is open (and will!). And, that day, I did have considerable "research" to do in Chinatown. My po' boy was just an appetizer.
The bread was a pistolet with a flaky, brittle crust and a soft, chewy crumb. In fact, it was a Leidenheimer pistolet. Muffulettas are not on the opening menu only because the proper Leidenheimer bread is in shorter supply at the moment.
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Lucky me: an excellent po' boy with housemade chips at the new Filé Gumbo Bar, Church St., Manhattan. Served at lunchtime only, with shrimp (shown), oysters, or, off-menu, half-and-half. The étouffée, which I eyed over the shoulder of a fellow diner before trotting off to second lunch, looks very promising, too.
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The nice thing about Lady Wong is that any of their kuih can be a lovely, satisfying treat all by itself, after which it's probably wise to keep walking. Another day, another kuih.
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Thank you both for your suggestions. I was hoping simply to walk into a relatively casual French restaurant and order "one like this," but that seems to be more difficult than I would have thought in New York. Maybe I'll mull it over at Cafe Mogador; it's been awhile since I've had one of their tagines!
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I love West African food, and I’ve been meaning to learn a little conversational French so I can better navigate Francophone African restaurants. But after a recent meal at Yop City — named for a district of Abidjan, Ivory Coast, and newly opened in the Bronx’s Little Italy — I’ve realized I need a better footing in French food, too. Could you recommend a brasserie in Manhattan where I could find gigots d’agneau to compare with my meal in the Bronx?
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Thanks very much! As I mentioned in my reply to Ben Hong, I couldn't converse directly with the vendor, and when I encounter her again I may not have the good fortune to find such a helpful passerby. Determining the vendor's names for these items, then, will be problematic, but with your guidance I hope to confirm your IDs the old-fashioned way, hand to mouth. Thanks again.
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First off, I should have checked my photographic notes more carefully; I've edited my blog post to give the correct, Grand St. location, between Elizabeth and Bowery. I took my photo shortly after 9:00 a.m. on a Sunday morning.
And thanks. In truth, I'm not seriously hoping to find fresh-made bak chang, or any particular Singapore hawker food, here in New York. It's more that I'm using my Singaporean experiences as a point of departure for further local explorations. Provided I can hit the streets early enough in the day, there's certainly a lot I haven't tried!
At the time I'd believed that the vendor, and the helpful passerby, were conversing in Cantonese, but Taishanese is very possible. I can't say, literally.
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Not long after my latest visit to Singapore, I began to search New York's various Chinatowns for creditable renditions of my favorite Singaporean dishes. One of these, bak chang...
http://www.eatingintranslation.com/2011/01/hiong-kee-dumplings.html
...also goes by many other names and is prepared in many varieties. On Canal St., I came across an elderly lady's sidewalk display (shown) where, with the help of a passer-by fluent in both Cantonese and English, I learned that one of the lady's leaf-wrapped bindles contained peanut, pork, and egg, as well as close-packed rice. Fair-priced at $1.25, but nothing to remind me of Singapore.
Looking at my photo afterward, however, I wondered about all the other items the lady had prepared. Other sidewalk vendors, and storefronts, too, offer similar "small eats," but most are total strangers to me. Can you identify them, or point me to an online guide that provides some frame of reference? Thanks in advance.
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Next week, we will finally have an iphone in our house. We are very excited, and we are looking forward to making use of all of the applications that are out there. The only problem is that I really don't know anything about which food related apps are good, great, or useless.
What have been your experiences with food-related iphone apps? Have you found any that you love? Any that sound great, but ended up being useless?
My favorite feature is the ability to make your own picture menu.
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I'll be there and blogging it. Perhaps I can get my department at Tulane to host a blog about it or something of that nature....we're really into Lousiana food heritage. Hem....
Me, too, but only after the fact; my posts lean toward lots of photos, so usually I'm blogging on a time lag. The extra few days I stay after the festival will only put me further behind, but I'm really looking forward to wandering about and seeing how the city has pulled itself together since my last visit, for the first JazzFest after Katrina.
Filé Gumbo Bar, Tribeca
in New York: Dining
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Wholesale distribution only, I believe.