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Everything posted by Eric_Malson

  1. just finished off some leftove Fujianese beef curry casserole.

  2. just finished off some leftove Fujianese beef curry casserole.

  3. Sintra is unbelievably beautiful... you're going to have a wonderful time. My two best recommendations in the vicinity: along the estrada de Guincho, just a bit south of Guincho itself, is a place that serves what was one of my very favorite dishes in Portugal when I lived there. From an old post of mine: Mestre Zé is an upscale (but worth it) restaurant specializing in seafood. Order the cataplana de marisco, the most delicious version of this dish I have ever tasted. The dish is named after the vessel it is cooked in....a cataplana is a pan made from copper, shaped more or less like two w
  4. Pendones is NOT ugly... K was just cranky because she had a hangover... um... every time she's been there... It is called Casa Isabel now (it used to be called Casa Juanín, who is, I believe, her father, even though Isabel has always done all the cooking, at least since I've been going there) and I believe the phone number is correct. It's actually a bit more than an hour from Oviedo, south on AS-17, 5 or 6 kilometers past Campo de Caso (Pendones isn't even on a lot of maps). I tried to keep this a secret for years, to impart to only the truly worthy. But since there is now a detailed listi
  5. Toledo is certainly a delightful city to lose ones self in for several hours, or several days! I must admit I don't think I had a proper sit-down meal there (I was only there a day and a half), but the it's a wonderful town for tapas. Do NOT miss the carcamusas, a thick stew of pork in a spicy tomato sauce. Most people seem to agree that the best carcamusas in town is at Bar Ludeña (Plaza de la Magdalena, 10). I think I ordered it in no less than 3 places I liked it so much, and it was pretty great every time. And at Ludeña you can also get a pincho de tortilla española con salsa de carca
  6. Accidental double-post (f*cking dial-up connection....) and I can't figure out how to delete it altogether.
  7. It turns out I was being overly optimistic up-thread: I never made it to Floridita Tapas until this evening. I met two friends from the neighborhood there, each in their way as picky about food as I am, which makes it all the more incredible that this place was, by unanimous consensus, a smashing success. My friends got sangría, which they pronounced quite good, and I got a bottle of Rioja from their rather meagre selection of Riojas (at least on the lower end of the price spectrum, where there are plenty of possible offerings they could stock), and between us we ordered 11 tapas dishes.
  8. I'll second the Pio Pio recommendation. Haven't been there yet myself, but several knowledgeable and discriminating friends say it kicks ass.
  9. Sadly, Girassol closed a year or two ago--I found out when I tried to go one evening and it was closed for business, but full of guys gutting and remodeling the place (into something obviously quite different). It if has re-opened elsewhere, I haven't heard about it (I don't think it has). Plataforma has gotten so expensive I simply cannot bring myself to go there any more. Of the Newark places, Seabra's has the consistently best quality, I've found. But the big Brasilia location on Madison is a real party--much more fun, if you're in the mood, and practically as good. The rodizio with the
  10. This all pleasantly surprising news. I live a five-minute walk from there and will definitely be trying it sometime in the coming week, obsessed with Spanish food as I am. I have been to the regular Floridita restaurant there a couple of times, which is a serviceable but absolutely undistinguished Dominican/Cuban joint, so I never dreamed a tapas place sharing the same name could be worth checking out. Thanks, Daniel! (They don't, by any chance, have orujo, do they?)
  11. Also been to Cafe con Leche a couple of times with no plans to go back. Most unforgivable of all, their cafe con leche SUCKS! If one is on the Upper West Side (depending on how one defines the neighborhood) and has to have Cuban-type food, Havana Central (Broadway at 114th St.) is not half bad. Had an excellent cubano sandwich there a few months ago. I'm still mourning the demise of La Rosita.
  12. Ha... I always thought of them as "buttery". They always tasted to me like they were fried in a good amount of butter--nice and crispy around the edges.
  13. Based on banquo's post above, I went looking for Yangpyung Seoul Haejangguk this evening--a nice hearty, spicy stew was exactly what I was craving. I couldn't find it. A little internet searching upon my return home turned up the information that it has indeed closed and is now a, by most reports, mediocre Korean-Chinese joint called Beijing. So instead I settled for for jjajangmyun and fried mandoo at Hyo Dang Gak, another Korean-Chinese restaurant, except this one is excellent. I must say it's nice not to have to go to a far-flung Queens neighborhood to enjoy jjajangmyun with hand-pulled
  14. I second Pan's opinion of the Ukrainian East Village Restaurant. Teresa's used to have the best cheese blintzes of any of the East Village eastern European joints (I think at one point I had tried 'em all). Here's hoping they live on at the Brooklyn Heights location! I hadn't been to Teresa's for several years, mostly because at some point I decided that, if I was going to make the trek all the way down to the East Village, I preferred the food at Christine's: great soups, especially the white borscht, and a kick-ass chicken cutlet that you can hear them pounding by hand in the kitchen minut
  15. Well, banquo, it sounds as if we must have been there at the same time last night! Which reminds me of the one other tiny issue I have with SG, which is that it closes a bit early. Most nights they close at 10, but at SG that means they close the door and stop seating people at 9:30. I often eat on the late side after a long day, and I dislike the feeling that I'm preventing the kitchen and wait staff from going home. I have some friends (friends that know what they're talking about) that rave about Little Pepper. Gotta get there soon. I also need to get back Szechuan Gourmet soon--they ha
  16. At the risk of inviting ridicule for answering my own post, I feel compelled to report on another excellent meal here this evening. Since I was solo this time (New York is much less fun these days since, in the space of a couple of years, almost all of my close friends have either moved away or become socially unavailable for various reasons), I was only able to try two new dishes. Fortunately, I had the good sense to let Michael, the manager mentioned in the above post, choose for me. He chose well. The starter was sliced pork belly with chili-garlic sauce. Comparison with GSI@50th's versi
  17. Since the untimely demise of the 9th Ave./51st St. Grand Sichuan, there has been a void in my restaurant repertoire. The Grand Sichuan at 24th St. is okay, but given the ridiculous crowds, and service that ranges from haphazard to downright surly, it's not really viable as a regular haunt. The one on St. Marks was looking promising for a while, but a couple of totally lackluster meals recently put the idea of trekking down to such an inconvenient (from Columbia U. area at least) and irritating neighborhood (give me back the East Village of 20 years ago, please!) firmly into the "not worth th
  18. Speaking of milk, I've long been a fan of their milk--the best in the area that I've tried (that is, without spending a gazillion dollars for Ronnybrook, WHEN I can find it). But I recently got a disturbing report from some friends that are regulars of Stew Leonard's--namely that they have done something to their milk so that it is now as bad or worse than the New York mafia milk (Elmhurst/Tuscan/any-number-of-other-monikers-for-the-exact-same-liquid) that has an almost total lock on the Manhattan market. They say the flavor pretty much disappeared and it would no longer froth when making ca
  19. If you didn't make it to Pastéis de Belém (which I assume you didn't, because you definitely would have mentioned it if you had!), then you most certainly did not have enough pastries! I'm not all that big on sweets, but those things are spectacular! I've said it before and I'll keep on saying it: when you go back to Piriquita in Sintra, you must try the travesseiros! The queijadas are, of course, excellent, but it's the travesseiros that are the real stars of the show there.
  20. You surmised correctly--it is pre-shredded couve galega, which is the verde in caldo verde. Actually, I'm a little surprised you went the whole trip without having caldo verde--that soup turns up everywhere. They sell the stuff ready to toss into the pureed potato broth...float a slice of chouriço in it and you've got caldo verde as it is served in thousands of restaurants in Portugal. Everyone should probably try it once, but it was never a soup I could get too excited about. Now, sopa alentejana--that's another story! I cannot seem to find a consensus as to exactly what couve galega is.
  21. I'm coming to this thread a bit late, I realize... I've been off working and had a hell of a time getting home from California this past weekend! So, on the off chance Therese sees this while in Lisbon, I thought I'd toss out a couple of very informal Bairro Alto restaurants I used to frequent that are literally a three-minute walk from the Largo do Chiado (and second the recommendation above for Fidalgo--excellent kitchen, and they usually have some game dishes that one doesn't find too many other places... don't miss the "hare pie!"). It's now been 10 years since I lived there (!), and I
  22. I just returned from a weekend in Montreal, and Au Pied du Cochon was definitely the culinary highlight of the trip. I went with my friend Kathy, who plays violin in the Montreal Symphony, and enjoys a wonderful food experience as much or more than I do (!). We started with the plogue à Champlain appetizer, which is a buckwheat crepe with bacon, sliced potato, cheddar cheese and foie gras, with a sauce of jus de viande and maple syrup (!). Main course was pied de cochon, but, as noted earlier in the thread, it wasn't just the pig's foot, but the whole shank, run under the broiler and served o
  23. Unfortunately, I'm afraid I can't be of all that much help, but I'll tell you what occurs to me off the top of my head. I will say that I'm pretty sure Indian chili powder as not anything close to being the same as Mexican chili powder. You might do an internet search for a recipe for Mexican chili powder and try constructing your own. As I remember, most of the components for a basic Mexican-style chili powder were readily available in Portugal, although you may have to fudge on particular kinds of dried peppers (but isn't the chief ingredient of Mexican chili powder cumin, anyway?). As f
  24. Eric is back in Portugal and you got to go out with him? I drooled over his past reports...so jealous. ← I was back for a short visit--a week in Lisbon and a week in Spain. I was glad to discover that most of my favorite haunts around Lisbon were relatively unchanged. I went to a place called A Mourisca (I'm sure I've posted about this one before) in the Graça neighborhood of Lisbon for Saturday lunch and had the chicken cabidela (a rice dish made with chicken, its giblets and blood)--it's probably my favorite Portuguese dish, and it was especially good that day... I was in heaven. Anyw
  25. Thanks for this. I will be landing late on Friday so I have only Saturday and Sunday Lunch and Saturday dinner to try as much as I can. How long is the bus ride to Matosinhos? Thanks again ← That, of course, depends on just where you're staying, but half an hour is a nice, round guess. Matosinhos is sandwiched between Leça (which is where the airport is, just 5-10 minutes from Matosinhos) and the city of Porto. If you're staying near the ocean (the westernmost part of Porto), Matosinhos will likewise be 5 or 10 minutes away. You can check out the website for Porto's various modes of publ
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