jogoode

I got a couple of these today at Di Palo's. The Pastaso can that I saw were not D.O.P. Also, there are cans of La Valle tomatoes that don't have D.O.P. on the label. Odd, no?

Hey Joe, Where can I find the Vesuvio tomatoes? And is the crop year printed on the can? I'm going to hit Di Palo's tomorrow to see what they've got. Welcome, greenwich st! I thought I saw Pomi at the SoHo Dean & Deluca. I've never tried them.

Hey now, guys. Back to canned tomatoes... Doc, what are these pomodorini del Vesuvio and where can I buy them?

Sam was the one who turned me on to the recipe. Or was it Joe Bavuso?

It make such an amazing sauce! The recipe is from a Marcella Hazan cookbook.

Di Palo's is at the corner of Grand and Mott.

Here's the thread on Peter Luger that includes a link to Bruni's latest Diner's Journal on Peter Luger's Burgers. I thought it was fun, and showed that Bruni is enthusiastic about food. I'd like to see more of this type of thing in the DJ.

Morrell Wine Bar serves cassoulet for $22. Anyone tried it?

Thanks! I've heard great things about La Valle.

Where have you looked, astrayacorazon?

Whoa! Good deal. Thanks, Weinoo. What is the brand? If you use them, please let us know how they are.

Denominazione d'Origine Protetta. Basically, it indicates that the labeling of the product is subject to regulations that are supposed to ensure that you get what's advertised with regards to the origin of the product. You see this designation often on cheeses and wines (when it's DOC, Denominazione di Origine Controllata). I'm sure many of you can explain it more precisely than that, so please do! Edited to add DOC info.

If it doesn't say DOP on the label it isn't. That does not mean that they aren't good tomatoes, but true DOP San Marzanos are at least a step up from most of the canned competition and even compare favorably to most fresh tomatoes. ← Only recently did learn that D.O.P. on the can means it's the real thing. I had always wondered why the San Marzanos I was buying weren't inspiring. I bought some fake San Marzanos -- "packed in San Marzano" -- at Fairway the other day. They were $1.67 a can -- I'll report on them once I try them. I often use Scalfani crushed tomatoes, which if you add enough butter taste pretty good.

Any relation to this place? Does anyone know how often restaurants are making their own patties and how often they're buying them from a wholesaler?

I ask for a few recommendations, and you post so much more! Thank you! I'll have to revisit Chennai Garden with those suggestions in mind. In my experience, when you ask Ms. Avad to prepare something off the menu, she makes homestyle Bangladeshi dishes. (At least, that's what I'm told they are.) Next time I'm at Angon, I'll definitely inquire about the dishes you've mentioned. I can't wait!

I think there's some on the menu at Crispo: Menupages lists: "Bone Marrow "Arrosto" uva, cipolla confit". (Also, I've just learned that Crispo cures its own guanciale for bucatini alla amatriciana and its own pancetta for spaghetti carbonara.)

I was walking through Grand Central Market last week and spotted some canned San Marzanos with a "D.O.P" on the label. The can was almost $5. This was the first time I've seen the "D.O.P" on cans in New York, though I haven't paid much attention until recently. I assume I can get canned San Marzanos at good Italian specialty shops -- Di Palo's, Buon Italia -- but I'd love to know your experiences. So, where can I find real canned San Marzanos, or any other high-quality canned tomatoes? Where are they the cheapest?

Thanks, v gautam! I've tried Chennai Garden for the lunch buffet, and thought it was only OK. But I know I can't judge based on the lunch buffet. If I go back, should I order from the regular menu? Any recommended dishes? I'd also add Angon to the list (320 East Sixth, between 1st and 2nd Avenues), though the chef is Bengladeshi. Actually, she doesn't call her food Indian or Bengladeshi; she likes to think of it only as her food.

You posted on a weekend . Here's a thread on choucroute.

I had amazing choucroute at DB Bistro last winter. It was a huge portion for around $28.

Another great meal at Angon last night. Since I took Angon newbies, most of what I ordered were repeats of my favorites: halim, achar gosht, and shrimp dopeaja, which I'm convinced is prepared in a slightly different was each time. I tried two new dishes, whose names escape me. One was the last item in the "Rice Dishes" menu category. It was an East Indian rice dish -- a big plate of seasoned rice and a separate bowl of intense gingery chicken curry (also offered with lamb, beef, or vegetables). The other was lentils cooked with green mango, a simple and soupy dish that won me over, mainly because of the bursts of tartness from the mango.

Thanks for the link. A little overstatement goes a long way to undermine a reader's confidence in a writer. The author of this piece overstated a lot. I found I had trouble believing a word of what he wrote. Does anyone know if he is a regular writer for the London Times?

My article's online! Not much about Angon, but after it was published, I spoke to Milton, an owner, and he said the article has brought in a lot of customers.

Chocolate!? Two, three, four and five ways.

I heard a rumor that a New York restaurant -- possibly a place called Edward's -- has a monthly Cincinnati chili event. Has anyone heard about it?