marezion

hokay, first off, reading this reminds me of how much i love you people. jesus. mcdonalds french fries in vanilla milkshake. sounds like dinner to me! also, a 'recipe' from my youth: 6 chips ahoy choc chip cookies cold whole milk put cookies in mug, pour over lots of milk to cover, soak, then smoosh. eat chips first and then savor delicious, runny, grainy cookie/milk liquid with spoon. bonus points: chewy chips ahoy for a different taste sensation, more elastic, less grainy, with roof-of-mouth-coating waxy cookie flavor buildup. uhhhh (droool) other favorites: hot buttered garlic bread in progresso white clam sauce heated with chili flakes, sprinkle each piece of bread with cheese. anything meaty and seared dipped in that frozen boil-in-bag creamed spinach

pleeeeeeeeeeeeeeeease give recipe?!

ooh how about my dad's Hammy Jammy Sandwish? Home made extragarlicky extraherby garlic bread (baguette) Virginia ham Provolone Strawberry jam toast till melty and devour in bed. SO GOOD

offtopically, my dad grills figs on the bbq with queso manchego. exxxxcellent.

I just found this thread, which has been dead for a while, it seems. I'm going to Boston this weekend and have reservations at 75 Chestnut. Does anyone have any recommendations?

Prego spaghetti and 'meat' sauce in the jar Festivus Sharwood's Indian Chutney Sauce (like HP sauce, but sweeter and more malty) The old Chips Ahoy chewy chocolate chip cookies that left an interesting scum on the roof of your mouth The old fashioned large rectangular pepperoni Pizza Pockets with the supersweet tomato sauce

Hello, I'm so jealous! I've been all over the world and the Mayan Riviera is my number one favorite beach destination. If you have a travel day planned, please try to explore the Yucatan coast of Mexico south of Cancun. About thity minutes down the coastal highway, there are some small beautiful towns like Playa Del Carmen (Shh, let's keep it that way!) where you can eat fresh seafood and walk through mayan ruins inhabited only by swarms of butterflies that are in the jungle right on the equally deserted beaches. Plus you can be back at your hotel in Cancun with little fuss and little driving or taxi time. We loved Moros Crab House in Playa del Carmen, for incredibly delicious food and desserts in a unique house, as well as Cafe Dennis on the main zocalo by the pier in Cozumel. Their seafood quesadillas were out of this world. So fresh and juicy, with white Mexican cheese and chilis. nb, Moros was closed for repairs the last time i was there in May.

you're welcome, JJ Goode- I think we need to get a Brooklyn tasting group going! Anyone interested? Is there one already I just don't know about?

Hey, I do't know why we aren't getting more Park Slope restaurants here, but I wanted to chip in with the very excellent Tex-Mexican food at Elora's on Prospect Park West and maybe 17th Street. Such an excellent shrimp enchilada. Especially with their home made spicy sauce. Also, take the F train to 7th Avenue in the Slope and check out the Minnow for seafood on 9th Street just off the corner of 7th Avenue. Every monday they have a three-course prix-fix dinner with wines for each course. Tasty and very reasonable. Also, the chef, Aaron Bashy I think is his name, is a very sweet person, and apparently a fine fisherman as well. The twlfth Street Cafe on 8th Ave is really, really delicious. One of the best crab cakes I've ever had. Hmm... I don't know if Cobble Grill is still open, but if it is, it's a great spot for burgers and sandwiches. They season their fries with frech chopped herbs and salt right out of the hopper- so good. C.G. is just off of Henry Street across from Met Foods, right about where Cobble Hill starts to turn into Carroll Gardens. They also make a fantastic roasted vegetable grilled cheese sandwich, with those herbed fries... Also, the duck club at Blue Ribbon Brooklyn, never mind the amazingly fresh sushi at their sister restaurant next door. Finally, has anyone ever had the lemon risotto at Al Di La?

hey, there's agreat review of that Trekkie cookbook on TelevisionWithoutPity.com. Check it out: Star Trek Cookbook

Trattoria Trecolori is my recommendation. It's homey and cozy and casual, but the food is very fresh and beautifully prepared. It's on 45h between 6th and B'way.

I grew up in Cliffside! Hmm. You could try Wild Ginger in Englewood (My favorite. A bit expensive, but very tasty Japanese/French) There's a cute little place called Vespa on River Road in Edgewater or Weehawken. There's Napa Grille (Yum! Unfortunately, it's at the Garden State Plaza Mall)

Oh God. Festivus was so good. SOOOOO GOOOOOOOOOOOD. I don't know why I decided to buy it, but I gained about six or seven pounds that winter.

Sorry, Tommy, but I think that alcoholic beverages we used to love but now hate is really a new thread. And to that, I say: vodka gimlets

Things are starting to come back to me: I was thinking that I really used to pass on all cauliflower preparations, but am now going through some kind of cauliflower phase. Roasted, pureed, soup, hmm. I never got the Fig Newton thing. My parents used to feed the halved fruits to me off the grill with white Colombian cheese. By contrast the cumbly biscuit and brown jelly filling seemed very bad indeed. Also, Vienna Sausages.

Things you loved but now cannot stand seems like a pretty good topic too! Only, I can't think of any

Melkor- most successful duck preparations, pleeeze? Also, I found that peeling, dicing (large dice) and roasting turnips, parsnips, beets tossed with olive oil and S&P and thyme and a smidge of honey in a hot over for three quarters of an hour makes a lovely side dish with very little of the tie-dye effect beets are known for.

Taste is a funny thing. As a child I remember loving oysters, duck, pate, stinky cheeses. My parents and grandparents are Spanish and my house was filled with wine and olives and gorgeous sauces. On the other hand, the concept of Baloney and processed American Cheese in a sandwich was incredibly foreign and gross to me. I remember sitting in the lunchroom in my Catholic preschool drinking hot black bean soup from my My Little Pony Thermos and wondering how the heck those other kids could choke down 'ants on a log'??!! Eugh. I hated raisins, celery, hot dogs, eggs, grape jelly, tomato soup... But give me a scallop and I was yours forever. Nowadays I can enjoy the occaisonal dog, tolerate raisins, love a fried or poached egg and guld the creamy tomato basil soup from the deli. How did I get here? Well, the eggs at least owe something to the Citrus Benedict from Telephone Bar on Third Avenue, right around the corner from my NYU dorm.

A thread on least favored condiments got me thinking about foods we detest, and how tastes change over time. For me, eggs were always a no-fly zone. Once upon a time, the mere smell of an egg, hard-boiled, scrambled, fried or otherwise, was enough to make me gag. Strangely I am now a big fan of the eggs over-very-easy and A1 combo, especially with a nice juicy skirt steak and some greens and maybe a couple of fried sausages. Or eggs benedict with extra hollandaise, or quiche... So I got to thinking about how I went from having this thing with eggs where if I so much as thought about them, I felt ill, to thinking about them as a dream meal item on the subway playing the Fantasy Breakfast game every morning on the subway going to work with my boyfriend. (Popular choices include oysters rockefeller and ribs and boudin noir and foie gras. People get the wiggins.) Anyway, I was wondering if people would like to join my very first eGullet thread and share their culinary love stories. I still have a big problem with uncooked celery...

Oh, Rachel, have you eaten at Wild Ginger on Palisades Ave.?

Those folk are all miles and many years away. I'm safe. Soba, I always make an exception for your skinless boneless chicken breasts in my otherwise total condemnation of them as bland and worthless objects of fetishism for the Scared of Food. Aggghh dry white rubbery chalky boneless chicken breasts. I've found that the best thing to do with a boneless skinless chicken breast is to slice it in half, marinate it in something tasty, sautee it, and then stuff it with provolone cheese and spinach, or mango chutney, or duxelles, or prosciutto and sage, or mozzarella, basil and tomato. Roasted red pepper strips, halloumi and a chopped anchovy or two is also very nice. Those are my two cents, on the other hand, this recipe from Epicurious.com is the best I've tried yet for chicken breasts- with the ribs in. Combine 1/4 cup olive oil, a tablespoon of pepperoncini, a handful of chopped marjoram, five or six chopped cloves of garlic, some lemon zest (my addition) and salt and fresh pepper. Rub over two breasts, sprinkle over with halved cherry tomatoes and bake at 450 for 30 min. or until cooked through. MMM. (Sounds very ordinary but somehow makes incredibly tender and delicious chicken with it's own heavenly gravy)

That may be true of the Mexican joints on this thread, but La Caridad is the real deal though. All the staff are ethnic chinese from cuba. The cuban food they have is legitimately cuban and the chinese food is.. well.. legitimlately 1960's era Chinese American. I spoke to my chinese waiter, William, in Spanish, and he explained the whole chinese migration to cuba thing to me. Gotcha Jason : ) I don't dispute that- in fact, as a nice Cuban girl, I have a couple of Chino-Latino relatives on my mother's side. What I'm getting at with my comment is specific to the Chinese-Mexican takeout places, rather than ChinoLatino, which is it's very own kind of cuisine. The point I was trying to introduce was the character of the food itself- how the Chinese cooks produce a very different version of the Mecixan fast-food favorites that we're used to.

I don't this phenomenon is in any way an outcrop of the Chino-Latino phenomenon, which is at least partly derived from the Cuban Chinese emigration of the sixties and seventies into NY, NJ and Miami. Actually I think it is rather an amalgam of the success of Chinese Takeout joints and the enterprising spirits of their prospering owners. Since this kind of takeout TexishMex is pretty cheap, I can see where they'd just go ahead and give it a shot, rather than, for example, hiring the ubiquitous Central American chefs with whom the management might not be able to communicate. A note about these establishments: It's Mexican food in the sense that, say, high school cafeteria food is food. It might approximate the ingredients, and it might not even be bad in its own interesting way, but it's definitely not what it's masquerading as. No marinade, NOTHING IS EVER BROWNED. No sauce. Cold tortillas. Forget the guacamole completely, and they just don't understand about melted cheeses.