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kurl

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Everything posted by kurl

  1. kurl

    Cholent

    Trust me, growing up in a neighborhood with a fair proportion of Ashkenaz Jews, I know the glories of cholent -- what's being produced in our crock pot is far from glorious, and it's definitely not some other dish entirely, it's mererly cholent without historical context. I'll try that recipe.
  2. kurl

    Cholent

    Probably shouldn't have posted this on a Friday night, in retrospect. (Reminds self to bump this after Shabbat.)
  3. kurl

    Cholent

    I was inspired to create this thread after consuming some of a particularly poor rendition of cholent made by my mother today. See, being Jewish, you'd think my family would have some infallible secret recipe for the divine stuff, but we're Sfardic, and Cholent did not run in either of my parents' respective bloodlines. I'm not quite sure what we're doing wrong, but it just doesn't quite have the magic. Does anyone have some tips or recipes, either to make a good traditional version or a heretical one?
  4. kurl

    Citrus Cured Salmon

    Haven't made it, but I do know that Veritas in NYC serves (or served) a citrus cured salmon with horseradish creme fresh and caviar thing once that was fantastic. Don't think that Tom Bryan's published a cookbook, but might be worth a look.
  5. Got the Dan Dan Noodles for the first try and they were fantastic. Also tried the spicy double-cooked pork for the first time -- it was good (I've never been disappointed there in like eleven meals), but I prefer the sweet version. I have a whole mental list of things to order, from the cold vegetable dish on the menu with the long names to fish. Also, has anyone tried the lamb dish that they have? Seemed intriguing, but I didn't want to venture there without a recommendation if I was eating solo, so I didn't go for it.
  6. Stopped by Melampo for lunch today. If you haven't yet been, GO! I'm not terribly familiar with Italian sandwich-type places, but the sandwich I got at Melampo was ridiculously good \ and more. High-quality meat (like Katz's, but in a totally different/subtle way), great vegetables, cheese, and bread (all of which cannot be found at Katz's). Also, as Fat Guy mentioned, the sandwiches seem perfectly proportioned. Great place to go if you're catching a weekday early-afternoon movie at the Film Forum (because THAT happens often -- I only got the chance to because I'm on spring break)
  7. I thought the cream was totally fine -- the shell is fantastic, but the cream is definitely good. To me, the big problem with the Puffs is that they're almost ludicrously messy -- significantly messier than, say, a cream-filled donut. Maybe I need to refine an effective way of eating them.
  8. Stopped by today -- not much to add to the already great report, other than that the "Pipin' Hot" in the title is, as mentioned, a complete fallacy. I suspect there is o "Beard Papa" either, which means that more than half of the title is wrong. It's worth a trip for the novelty, but I couldn't imagine regularly stopping by there unless it's on the way from something to something else (though, since they are only a couple of blocks from the Papaya King -> Lincoln Center route frequently taken by me at about 6:45, I could see myself allowing 5 or so more minutes and making them part of the routine).
  9. Ditto to Pan's question. Also, which are open on Sundays? You guys got me hungry.
  10. I've made reservations at the Hell's Kitchen branch for a party of 8 and it worked out fine.
  11. I should, perhaps, give the room the benefit of the doubt and say that since my visit was after dark (8:30ish?) I didn't at all feel its "openness."
  12. The J-G tasting was probably the best expensive meal I've ever had in NYC, but, yeah, I thought the decor was awful... Way worse than, say, Bouley.
  13. kurl

    Spice Market

    My one visit to Vong was incredibly disappointing -- almost everything my girlfriend and I ordered was boring and disappointing. I'm aware that Vong is well past it's prime, but still...
  14. Same here -- Gray's Papaya is noteworthy for its ludicrous inexpensiveness. Papaya King won't break anyone's bank and is significantly better.
  15. Sorry for the somewhat out-of-topicness, but what price scale are we looking at here for dinner? $150 p/p before drinks? How much would a tasing menu be?
  16. If sweetbreads count, the ones at Gramercy Tavern deserve a place on this list. How about the beef tendon at Grand Sichuan? I've had them in sweet bean sauce and it was excellent.
  17. I really enjoyed the "Jean-Georges tasting" when I want there -- it's supposedly a collection of his signature dishes, so it acts as a good introduction and probably would largely be the same now as it was then (July 2003).
  18. Probably. Still, masochist that I am, I'll probably order it again.
  19. Yeah, it was ferociously bitter.
  20. This may sound absurd, but is the bitter melon supposed to be edible? I ordered this dish once and, while the bitter-melon flavored duck was really good, I just couldn't tolerate the melon itself at all.
  21. It is definitely seasonal, but I'm pretty sure they're open in the winter.
  22. Mark Bittman's How To Cook Everything
  23. I was about to mention Milos, to which I've never been (but always wanted to go). Everyone says it's expensive, but, like, approximately how much are you in for per person?
  24. I've never been, nor have I done any research about it, so I may be way off base, but how much is Blue Smoke? Presumably a burger and wings or macaroni and cheese is cheap(ish?) and worth eating.
  25. is it not gone? Oops, must be. Haven't been there in several years -- pretty good place, though.
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