slkinsey
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Posts posted by slkinsey
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Admin: Thread retitled so people who might like to participate can tell what's being discussed in here.
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From what I can see in the (excellent) pictures, it looks like the "Bronx chop" comes from the pelvis side of the hip joint and that the "socket" part of the joint is cut away with the band saw. Is this more or less the case? Is the bone that remains in the cut the pelvis bone?
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Hmmmm... I wonder if we could get them to sell us a few racks of veal?
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Have you ever tried any of the funky offal tacos? Tripe? Brains? Tongue? Ear?
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Brooks, when should I expect my first live shipment of Louisiana crawfish? Do you need my address?
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What's a good brand of anchovies?
Hmmm... Hard to say. In general, I look for the salt preserved variety in a glass jar. Failing that, I usually get marinated anchovies from the preserved fish counter in Fairway (right next to the appetizing counter).
I can't say that I have any anchovy brand awareness at all.
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We love Noche Mexicana. It's our go-to place in the nabe for Mexican. Cheap, good and only a few blocks away.
Another interesting place is Taqueria y Fonda la Mexicana on Amsterdam and 108th. They feature, among other things, tripe tacos, pig ear tacos, beef tongue tacos and beef brain tacos. JJ, when are we going?
well, at 12midnite, mama mex is open & noche mex is closed - what difference does it make??? & btw, noche mex is a storefront, atmosphere? hard to see thru the steel gird. i'll pay the xtra $2 & take mama's
Noche Mexicana is a tiny little hole-in-the-wall place, but they do come to your table and take your order, etc. Seating for maybe 20. I've dined there a handfull of times, but usually order delivery as I live only a few blocks away.
As I said before, I think their food is an order of magnitude better than Mama Mexico. I would gladly pay more for Noche Mexicana's food than Mama Mexico's. YMMV, of course. If I was looking for Mexican food at midnight I'd probably walk up to the taco truck on 104th and Broadway before I'd go to Mama Mexico (this is not an indictment of Mama Mexico... the taco truck is good). But, if I'm hungry and out on the street at midnight, I tend to gravitate towards a shawarma and falafel sandwich at Jerusalem Caffe.
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I wouldn't worry too much about the interior membane.
The easiest way I know to de-skin peppers is to use a blowtorch. This method allows the ckin to be charred off with practically no cooking of the flesh.
As for the inner membrane, you could quarter the skinned peppers and take the blowtorch to the interior as well. Really, though, if you puree an exterior-roasted pepper and pass it through a fine sieve, you should end up with something a smooth as silk.
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That is just a bizarre way to look at meat. The only thing tenderloin has going for it is that is extremely tender at its best. But it's hardly beefy at all. Even prime tenderloin doesn't have that much flavor. I would have to question the palate of anyone who would call a ribeye a "disgraceful, scrappy, chewy, over-rated meat" and I would suggest that any meat is cheap if bought in sufficiently low quality. Dry aged prime ribeye is just as expensive as any other premium cut of meat. Personally I prefer strip steak, but I'd take a ribeye over a tenderloin any day. Tenderloin is the "king of meat and no other cut can get close to toppling its crown"??? I hardly think so.
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I wonder how the incredible e-gullet roasted cauliflower would taste as a pasta dish wth anchovies also?
Now, that would be tasty! Or, even if just eating as straight roasted cauliflower tossed with some anchovy butter and sprinkled with parsley and red pepper. Sigh... bergerka doesn't like anchovies.
Maybe a hard-boiled egg and anchovy sandwich is in order!I made a bunch of different panini for a large gathering last month, and the marinated white anchovy, red onion and hard cooked egg tramezzino was the first one to go.
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Three cheers for Amanda Hesser who wrote an article for the NY Times on one of my favorite treats from the sea: the anchovy. Her opening echoes much of my own thought on this oft mistreated and misunderstood little fish:
It's hard to blame anyone for not liking anchovies. Their salient qualities are concealed by fillets that are bony and withered, more like fragments of prehistoric fish. They are packed row by row in flimsy tins. They come from a factory, somewhere in a Dickens novel.But it's harder to imagine living without them. There would be no Caesar salad, no pan bagnat, no pissaladière, no Provençal lamb stew, and no pasta puttanesca.
I, for one love anchovies. Especially salt-cured anchovies and especially fresh anchovies. Interestingly, Ms. Hesser states that she prefers oil-cured, finding specimens preserved in salt "sometimes slimy, sometimes dry." Not my own experience, but to each his (or her) own.
I love anchovy dressing on bitter greens (punterelle, of course), raw anchovies lightly cured in lemon juice and olive oil then sprinkled with parsley and crushed pepper, evoo and anchovy sauce on pasta with either preserved or fresh anchovies, marinated white anchovies in a sandwich with slices of hard-cooked egg, good anchovies on an Italian-style pizza, and an anchovy or two always enlivens any low/slow braised meat dish or stew. Now, having read Ms. Hesser's article, I am eager to make some anchovy butter for melting over steaks and chops. What a great idea!
What are some of the ways you love to eat anchovies?
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Sounds a little like pruno.
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An archive of pre-opening discussion may be found here.
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Speaking of the Grimaldi site, it's worth noting their thoughts on "What makes a great pizza."
Hmmmm... seems like they say it's ingredients, expertise and equipment... sounds familiar, no?
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Now that Per Se is up and running, please direct your discussion and reviews to this thread.
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Can anyone supply really, really explicit directions for getting to Grimaldi's, please?
I'm not very familiar with the area.
The web site has some information. By public transportation, it looks like the way to go is to take the A/C to High Street (first stop in Brooklyn) and do the short walk down to the bridge.
Or can I meet up with anyone on the NYC side to show me the way there?Keep tuned to this station.
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In my opinion, he clearly has some kind of social anxiety disorder that he's learned how to function around by simply avoiding certain situations.
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Eric... I can't freakin' believe you went there without me!!
I have been dying to try this place ever since I heard about it. You must go back there with me immediately, immediately, immediately! How am I ever going to get Kathleen to try a dish containing fermented fish kidneys?
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Let's keep this as a running list of attendees and edit as appropriate:
Grimaldi's, Sunday 2/21 @ 12:00 PM
JosephB & Donna
alacarte
slkinsey & bergerka
sherribabee
SarahD
Pan (if well)?
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From today's NY Times:
Wasabi leaves are available at Agata & Valencia, Dean & DeLuca and Whole Foods markets in packages of 6 leaves ($3.50 - $5.00/package). The Times says that "their flavor echoes the cleansing forcefulness of the root, but without the sinus-cleansing fire."
French glacé melon is available at Fairway for $6.99/lb. -- marketed as "dried melon." The Times says is "resembles dried fruit but is fragrant, lush and moist, with a rich concentration of melon flavor." They suggest it as an interesting wintertime pairing with prosciutto.
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Yes! That Pioneer is one of the little-known beer treasures in Manhattan. If there is another store on the island with a better and more interesting selection, I am not aware of it.
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On the other hand, if one wants to meet drunk college girls... well, I digress.
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thx very much. right around the corner from mama mexico's, 102nd & bwy
Yes, but it's cheaper and the food is infinitely better.
They don't have to rely on the mariachi-meets-Chuck E Cheese shtick Mama Mexico does either. It's a totally different kind of place. Groups of underage Columbia girls are rarely if ever found sucking down frozen margeritas at Noche Mexicana. That alone is enough to tip the balance away from Mama Mexico for me. Plus, if you want to pay those prices, it's not that far to Gabriela's on Amsterdam and 93rd.
To get away from Mexican for a while, and to further explore one of the UUWS's restaurant strengths (inexpensive ethnic), has anyone bougut from Krik Krak on 101 and Amsterdam? They're a mostly takeout Hatian place I've been curious to try.
And how about A on Columbus and 107th? That's a funky little "French-Caribbean" place we've always enjoyed.
Anchovies
in Cooking
Posted
Just got back from Pam Real Thai where we had, among other things, the anchovy rice with pork. Very tasty!
bergerka declared herself a convert... we'll see.