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eG Foodblog: johnder - Bouncing Around Brooklyn

johnder

By johnder
in Food Traditions & Culture

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Kouign Aman

Kouign Aman

Posted
Posted (edited)

So much cool stuff, and those vacuum glasses might just be the coolest of the cool! (tho I'd like to try that Violet Femme too).

Thank you for providing vicarious tourism and feeding at a high level.

<edit to add> - Several bloggers have spice drawers and I think its such a workable idea compared to the spice cabinet: easy visibility for all contents vs digging thru the dark hidden corners.... I also think it says something to priorities that one can dedicate a rare and valuable drawer to such things. (drawers usually being rare when compared to shelf availability).

Edited by Kouign Aman (log)

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

docsconz

docsconz

Posted
Posted
One of my fondest memories of the Brooklyn Heights Promenade was getting take-out from Ferdinando's and having a beautiful spring picnic  with my wife and some friends the month I graduated from Medical School.

By the way, if you haven't yet, I suggest you try a pannelle special sandwich from Ferdinando's down near the BQE.

My wife and I had many many wonderful lunches and Ferdinando's.

May I ask what year your picnic was?

Getting personal, aren't we? :raz::laugh: May, 1986. :wink: The last time the Mets won the World Series. :smile:

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

johnder

johnder

Posted
  • Topic Starter
Posted
So much cool stuff, and those vacuum glasses might just be the coolest of the cool! (tho I'd like to try that Violet Femme too).

Thank you for providing vicarious tourism and feeding at a high level.

<edit to add> - Several bloggers have spice drawers and I think its such a workable idea compared to the spice cabinet: easy visibility for all contents vs digging thru the dark hidden corners.... I also think it says something to priorities that one can dedicate a rare and valuable drawer to such things. (drawers usually being rare when compared to shelf availability).

The glasses were given to me as a xmas present. They also make great beer glasses, as it keeps the drink cold and the warmth of your hand doesn't transfer to the beer.

They are the Bodum canteen.

When I designed the kitchen I wanted a lot of drawers. We actually have 17 drawers in the kitchen, 2 of which are dedicated to spices. I find that having them in the drawers allows me to quickly find the spice I want. The problem I had with spice racks and cabinets is when I am in a rush, I would always inadvertantly knock down 2 or 3 other spices while trying to get the one I wanted. This solution prevents that.

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

Megan Blocker

Megan Blocker

Posted
Posted (edited)
SoHo?

Right. Duh. As a native New Yorker I should have known that.

Don't beat yourself up, John...as I recall, during my blog, there was quite a lengthy conversation about neighborhood names. People are OBSESSED, and no one is quite sure what's a realtor's creation and what's truly been adopted by the masses. :wacko:

Edited by Megan Blocker (log)

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Sneakeater

Sneakeater

Posted
Posted (edited)
One of my fondest memories of the Brooklyn Heights Promenade was getting take-out from Ferdinando's and having a beautiful spring picnic  with my wife and some friends the month I graduated from Medical School.

By the way, if you haven't yet, I suggest you try a pannelle special sandwich from Ferdinando's down near the BQE.

My wife and I had many many wonderful lunches and Ferdinando's.

May I ask what year your picnic was?

Getting personal, aren't we? :raz::laugh: May, 1986. :wink: The last time the Mets won the World Series. :smile:

I was just curious, for some reason, if it was before we started going there, or when we were going there. Not that you care, but we overlapped.

Edited by Sneakeater (log)
donbert

donbert

Posted
Posted

Johnder, themaninwhite, and I will be mixing up drinks in the lower lower east side this Friday Night from 8pm-midnight. Send me a PM if you'd like you join us for some serious cocktails.

As a teaser, here's an Aviation tasting we did a couple weeks ago with three different Creme de Violettes.

gallery_26869_3562_11341.jpg

flickr
johnder

johnder

Posted
  • Topic Starter
Posted

One thing I have been meaning to post, but unfortunately deleted the pictures by accident is the "Korean market lime index"

Given I make so many cocktails I keep an eye on the prices of limes and lemons. I pass by two Korean markets every morning on the way to work and in the bins outside they always have limes and lemons. I notice that given there are two stores apart from each other it leads to some interesting competition.

The prices change daily and I have seen them be anywhere from 3 for $1 for limes up to 10 for $1.

For lemons it is anywhere from 2 for $1 up to 5 for $1.

It is really bizarre how the prices change daily. It isn't even as simple as size of the actual citrus changes. From my understanding Persian limes, which are the ones at the store are pretty much always in season. So what is actually causing the wild price swings is amazing.

This week I had pictures starting sunday through this morning and it went:

Sunday: limes 4 for $1 at one store, 5 for $1 at the other

Monday: limes 7 for $1 at one store, 5 for $1 at the other

Tuesday: limes 6 for $1 at one store, 7 for $1 at the other

Today: limes 8 for $1 at one store, 7 for $1 at the other.

It seems they may be competing off each other, which is great for me. I usually buy a few dozen when I seem them around 7 or 8 for a buck.

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

docsconz

docsconz

Posted
Posted
One of my fondest memories of the Brooklyn Heights Promenade was getting take-out from Ferdinando's and having a beautiful spring picnic  with my wife and some friends the month I graduated from Medical School.

By the way, if you haven't yet, I suggest you try a pannelle special sandwich from Ferdinando's down near the BQE.

My wife and I had many many wonderful lunches and Ferdinando's.

May I ask what year your picnic was?

Getting personal, aren't we? :raz::laugh: May, 1986. :wink: The last time the Mets won the World Series. :smile:

I was just curious, for some reason, if it was before we started going there, or when we were going there. Not that you care, but we overlapped.

Actually, it is comforting to know, for some reason. Brooklyn has changed a lot since then- in some ways for the better and in some ways for the worse. One thing that was definitely better back then was the view from the Promenade.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

johnder

johnder

Posted
  • Topic Starter
Posted

Ok lunch update.

I ended up going back to Almondine mainly because I promised I would get the eclair. They had a salami, brie, tomato and butter on a baguette -- looked good to me.

gallery_28660_3644_5119.jpg

Next... wait for it....

gallery_28660_3644_26513.jpg

wait for it...

gallery_28660_3644_10934.jpg

Double... chocolate..... eclair.

gallery_28660_3644_16353.jpg

I am full. :huh:

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

Nina C.

Nina C.

Posted
Posted

John.....how can you go back to work after eating that amazing thing? It seems like you should be lying on your back comtemplating the clouds and remembering the sweet taste.

The Kitchn

Nina Callaway

johnder

johnder

Posted
  • Topic Starter
Posted
John.....how can you go back to work after eating that amazing thing? It seems like you should be lying on your back comtemplating the clouds and remembering the sweet taste.

Actually I am having a hard time trying to work after eating that. I do have a sweet tooth, but it usually involves a cookie or two before bed with a glass of milk.

This definately was too much for me. :wacko:

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

johnder

johnder

Posted
  • Topic Starter
Posted
Yowza!  Talk about food porn!  That eclair shouldn't be viewed by children.  :raz:

I am definately learning the in's and out's of my camera with every passing photo. The eclair one is pretty obscene.

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

docsconz

docsconz

Posted
Posted

My blood sugar is getting high just looking at that eclair. That sandwich didn't look too shabby either. I loved the eclair photo drama, too.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

johnder

johnder

Posted
  • Topic Starter
Posted
My blood sugar is getting high just looking at that eclair. That sandwich didn't look too shabby either. I loved the eclair photo drama, too.

Seriously. My eyes are having a hard time focusing. I think my weight went from 190 to 200 from eating that.

Must... lie.... down.

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

mizducky

mizducky

Posted
Posted

I woke up this morning and realized I do have a request, inspired by the yellow Chartreuse in this photo. I do have a fondness for the green Chartreuse (when I can find it), though I usually just drink it straight or on the rocks. I would love to know a more civilized/less cavewoman way of enjoying the stuff. If it appeals to you to demo any cocktails containing green Chartreuse, I wouldn't mind at all. :smile:

My blood sugar is getting high just looking at that eclair. That sandwich didn't look too shabby either. I loved the eclair photo drama, too.

Seriously. My eyes are having a hard time focusing. I think my weight went from 190 to 200 from eating that.

Must... lie.... down.

Totally enjoying the vicarious thrills of your food overload over here. Both the sandwich, and that very X-rated eclair. Yowza.

Ellen Terris Brenner

Examiner.com: San Diego Budget Meals Examiner

eG Foodblogs: 1 / 2 / 3 / 4

ludja

ludja

Posted
Posted
Ok lunch update.

I ended up going back to Almondine mainly because I promised I would get the eclair.  They had a salami, brie, tomato and butter on a baguette -- looked good to me.

gallery_28660_3644_5119.jpg

...

The eclair looks wonderful but I'd love to have this sandwich right now!

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

slkinsey

slkinsey

Posted
Posted

Re Green Chartreuse: mizducky, you could do worse than this. . .

Tantris Sidecar

1 oz Courvoisier VS Cognac

1/2 oz Busnel Calvados (or other good quality)

1/2 oz Cointreau

1/2 oz Fresh Lemon Juice

1/2 oz Simple Syrup (1-1)

1/4 oz Pineapple Juice

1/4 oz Green Chartreuse

Garnish:  Lemon Twist

Sugar half the rim on a martini glass.  Measure all ingredients into a mixing

glass, add ice, shake well, and strain into martini glass.  Garnish with a big

lemon twist.

--

Sneakeater

Sneakeater

Posted
Posted (edited)

Hmmmmmmmm. All the Champs Elysee recipes I could find on the web specify yellow Chartreuse. But both Sammy at Milk & Honey and Little Branch and Jim Meehan at Gramercy Tavern use green. Jim even uses VEP.

Edited by Sneakeater (log)
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