La Niña

Texture baby, texture. And you can pick it up with your hand. Plus you get all those nice things in one bite, without stuff falling all over the place, because it's held in by the pancake. What's a blintz without the wrapper? A pile of cheese and/or fruit with sugar?

Yes, I drink Zinfandel, the coca cola of wine. Zinfandel doesnt deserve that moniker, its a serious varietal. Not according to lots of people. Matter of opinion, right? I like drinking Zinfandel sometimes myself - but sophisticated it ain't.

I've eaten a lot of pizza in northern Italy, particular in the areas around Varese, Como, Milano, etc. The style of pizza is distinctive, and consistent - thin, thin crusts, crispy edges but absolutely cut-able with a knife and fork, a bit charcoal-y on the bottom and edges, not too much topping, and the topping doesn't extend all the way out to the edges, and not too too much oil. I almost always get 4 stagione - and I love the differences in the toppings between pizzeria to pizzeria. We always drink beer - and just about everybody is doing the same.

Maybe it's me but what language is this - with all the x's it must be Basque! My guess is a New York Italian dialect??? Portugese?? It's "old Italian." Nothing to do with New York or Portuguese.

That's like saying a hematologist is less knowledgeable because he/she specializes in hematology. That's how the market works in Manhattan. They're not less knowledgeable - they're just specialized.

Wholeheartedly agree with Steve about Karam. Really good food. Tiny little place. Right next to the train (86th St. & 4th Ave. in Bay Ridge)

That really depends on location and market conditions, I think. I see sales figures not infrequently when the actual paid price is the same or exceeds the asking price.

I grew up drinking (and still do drink) root beer with pizza. Not that I don't like regular beer and wine with pizza, mind you.

Pot of cioppino cooking as we speak, inspired by this thread! Will report...

I remembered the name of the place on 9th Ave. - Azuri.

A few suggestions: Famous Pita on Coney Island Avenue in Midwood, Brooklyn may have something very similar to what you're looking for. Certainly they have the turnips, the hot peppers, the tahina (that's the sauce you're talking about), the good pita, and schwarma cut exactly like you're describing. You can also add from their vast array of other things into your sandwich, if you want to. Now I'm not sure if they use chicken (I have had many meat sandwiches there) - but El Manara on Steinway St. in Astoria has some of the best sandwiches of this type I've had in this city. Even if it's not exactly what you have in mind - it's well worth the trek. Incredible stuff - and the grill man is a fun, warm guy - and his little Mom is behind the register - it's a fun visit. And if you go, stop by in to Laziza on the other side of Steinway, just a couple of blocks away - great middle eastern pastry shop. There's that crazy guy in Manhattan on the west side - 9th Avenue in the high 40's/low 50's - I can't remember the name of the place right now. He's Israeli. The falafel is good - I don't know if he makes chicken schwarma, but it's definitely worth a shot. If he does, it'll be in the category you're looking for.

Rib lamb chops marinated in red wine, onion, soy sauce, sugar, garlic, oregano, thyme, then broiled close to the flame, 4 minutes on a side. Potatoes sauteed with garlic, parsley, olive oil, and a bit of cumin Green salad with ginger dressing challah (not home made) Sour cream pound cake glazed with chocolate ganache with kirsch-laden rasberry sauce on the side

You willing to have an outer borough experience?

I have a bottle of the '95 - anybody had any of that?

Artichokes Tomatoes Avocados Corn Beets Asparagus Sweet Potatoes Spinach Radishes (I know some of those are technically fruits, so sue me )

Are they post-able?

I certainly had heard about it. Traditional Irish stew is as Suzanne said. The stew you described (and pictured) was just normal stew - beef stew, lamb stew, "Irish" stew - just a stew. I simply asked what was Irish about it, and made a suggestion. Then Suzanne suggested you take my advice. Your next response was a personal attack.

You are as charming as a car accident, Nina. You never fail to impress... For the record.

What's Irish about it? Just seems like stew to me. And sounds like you have the ingredients down pretty well. Sautee some onions and garlic first, then add some broth, the meat, vegetables, seasoning...cook for a while, then put in your chunks of potatoes, and when they're done, voila. You could thicken the sauce if you want with a roux.

I love this thread. For me, it's definitely something Persian or Indian. I have a handful of particular Persian and Indian dishes that usually blow people away - and the funny thing is, they're among the easiest things for me to execute.

Get the porterhouse for two rare, and a shell steak for the friend. You'll finish it, believe me. I'll confess that many times when it's been me and one other person, we've ordered porterhouse for 3. Hell, you could even order 2 porterhouses for 2 - one for you and one for the friend. A piece of cold PL steak later on at home is a good thing (that is, if there's any leftover to take home)...

I bet you are.

I'm having a hard time not saying anything about your salami.

Dominic was born and raised in Italy, and came here in his 20's. His parents (who are dead now) never left Italy, and he spent a month every summer in Italy until fairly recently. His brother still lives in the same town. So I'd venture to say that his Italian is Italian-Italian. And then of course there are regional differences, colloquial differences, class differences, educational differences, age differences - all of which affect this stuff.

Good one.