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Everything posted by Joy

  1. Joy


    You're preaching to the choir
  2. Joy


    eatpie: love your Ali quote. makes me laugh every single time i read it.
  3. zarela martinez has a restaurant in manhattan. why not give her a call?
  4. while the logic seems obvious, i'm thinking it might have more to do with the intake of carbs and protein the night before. then again, i'm also thinking that it doesn't work this way anyway (going back to the apparent paradox of every diet suggesting 3 meals a day rather than 2). Whoah! I'm not suggesting eating 2 meals a day nor am I saying that it is beneficial to weight loss. I just think people who eat large dinners do not wake up hungry. Period. I don't think they should force feed themselves breakfast when their body is still trying to digest a porterhouse from the night before. i've noticed that when i eat particularly large dinners, i wake up ravenous. conversely when i eat normal sized dinners, i'm not really hungry til around 10:30am.
  5. Joy

    Oaxaca Dining

    stellabella, Interesting that you bring back beans. Are they notably different in South America? Are the spices different, fresher? marktynernyc, How do I access your pictures?
  6. Joy

    Oaxaca Dining

    Yes, this report comes at a perfect time for me...I'm leaving for Mexico in a couple of weeks. Am I understanding it correctly that you took the cooking class from the restaurant El Naranjo? Were there any food items besides chocolate that you brought back?
  7. Joy

    Varieties of Guiness

    Actually, Mountain Dew is best matched with a young Mountain Dew.
  8. Joy

    Craft beers and fine dining

    To further that point...Garrett Oliver, Brewmaster at Brooklyn Brewery has a cookbook coming out shortly.
  9. Joy

    NYC Trip

    Sadly, I find Pings to be mediocre as well. Ron oh Ron how could you waste a precious meal? Sorry I missed the whole pie. Did you have a favorite part of it?
  10. I was at Di Palos yesterday and one of the counter guys was remarking that they had just opened a wheel at noon and it was just about gone. This was at 1pm. A wheel weighs 90 lbs. So if you can't get to Teitel Brothers...
  11. Joy


    Ok, back now with my thoughts on the meal here with Simon. We were warned ahead of time by Cabrales that the apps were huge, and indeed they were. The monkfish liver was broiled in a soy based sauce and served with buttered, toasted bread. I do agree with Simon that the bread was unnecessary, and only ate a small portion of the liver with the bread. The sweetbreads were creamy, however the dish was billed as sweetbreads with bacon and as I recall there were only two smallish pieces of bacon Capers and a lemony sauce were a nice addition to cut through the rich taste. The chestnut puree, I just don't get. La Nina, whose opinion I hold in high esteem called this dish "something I could eat all day long." I had a bite and wasn't moved. It was lumpy, lukewarm and just not that tasty. The suckling pig was not dry at all. Simon was clearly "jetlagged" or what Americans call falling down drunk. The black eyed pea salad and tomatoes were an appropriately vinegary counterpart. There were other things on the menu that I look forward to trying, and the monkfish liver is a dish that I would definitely repeat.
  12. Thanks, enjoying my scrapple education. If scrapple doesn't taste of pig, what exactly does it taste like? Is it all about the talent behind the fryer? What spicing is used?
  13. Another thing that Nathans has over McD's is great french fries. Made from real potatoes. True enough. I always get mine with the cheese sauce.
  14. I had only heard about scrapple before my first Philadelphia visit. The way the name sounded (like a car accident) and it's description peaked my interest. As it was described to me, scrapple is many parts of the pig (my favorite food group) that lots of people generally don't like to eat. Tails? Ears? I don't know what parts exactly but they're all ground up and then formed into a brick or tube. I'm not sure if any or all of this is correct so scrapple-experts please feel free step in. Slices are cut off and fried, and served with eggs, in sandwiches, etc. The one scrapple specimen I tried was almost devoid of pig taste. I tasted notes of cardboard, it was definitely dry. Since then, I have not tried any more scrapple but would give it a go again if someone were to point out a good scrapple seller.
  15. if you go to a diner, you should know about scrapple.
  16. Oh, weird. I've had it there, but never with big hunks of fat.
  17. Joy


    $150 for two. I was quite pleased with the meal, I really enjoyed the homey style. More later.
  18. I've had feijoada maybe half a dozen times in as many different establishments. All fairly "authentic" but never have I had it with big pieces of fat. I'm not saying that it is inauthentic, just that I've never had it that way in my limited experience. What is the name of the place?
  19. Joy


    Is there an English interpreter in the house? Does cabbage in England "English" mean greens like chickory, arugula, etc.?
  20. i was thinking more along the lines of "do you have the stomach for tripe?"
  21. would you give the tripe clever names? tripe temptress triple threat tripe pretty please with tripe on top
  22. gave it a try today. $4.50 for a small serving. i have no doubt that 25% of the cost goes to the high tech moss-like tupperware that they serve the pudding in. for the inevitable what is moss question: http://www.mossonline.com/home.html the spoon looks like a mini slide. i tried the chocolate cherry and the vanilla, with the vanilla being my choice. the chocolate was subjectively too chocolately **explanation of my subjective taste: you see even though i love chocolate, for some reason i cannot stand chocolate ice cream or chocolate shakes. i do however love hot chocolate. ** the pudding itself is very rich and creamy. i would definitely get the vanilla again. i would venture to say that the other reason for their steep prices is that they're using quality ingredients. for example, i can see flecks of the vanilla bean in the pudding, which of course gives it an intensely vanilla taste. my next visit, i would also like to try the maple/blueberry pudding.
  23. I don't know you how do you expect me to pay for my tuna helper? a girl needs a job to support a habit.
  24. well as former employee of red lobster, you can see that i was the envy of my town.
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