tag:blogger.com,1999:blog-30719649124505261862024-02-20T10:10:57.627-08:00Feed My Good TimesBRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3071964912450526186.post-54264934223626031722011-03-15T18:12:00.000-07:002011-03-15T18:28:21.799-07:00Leske's BakerySo you find yourself trudging through the Bay Ridge Century 21 and your blood sugar is dropping. You are about to just freak out and smack somebody with an overstock camouflage pair of Sketchers. Walk away. Go two blocks and get yo self something sweet.<br /><br /><a href="http://3.bp.blogspot.com/-qXdmPxlU3SE/TYAOeJyswrI/AAAAAAAACKc/E-v5mTN6d74/s1600/P1010338.JPG"><img alt="" src="http://3.bp.blogspot.com/-qXdmPxlU3SE/TYAOeJyswrI/AAAAAAAACKc/E-v5mTN6d74/s320/P1010338.JPG" border="0" /></a><br />Leske's is just filled with great looking pastries. The black and white cookie is cake-like and uses a soft creamy frosting as opposed to the more firm ganache-style some bakeries use.<br /><a href="http://3.bp.blogspot.com/-XqG3al65Wqw/TYAOevY-P7I/AAAAAAAACKs/Chj7Vz56grY/s1600/P1010340.JPG"><img alt="" src="http://3.bp.blogspot.com/-XqG3al65Wqw/TYAOevY-P7I/AAAAAAAACKs/Chj7Vz56grY/s320/P1010340.JPG" border="0" /></a><br />Cream puff was dreamy. <br /><br /><a href="http://4.bp.blogspot.com/-K4ecVvWnaVI/TYAOeuW3aNI/AAAAAAAACKk/x99RW_-WBLs/s1600/P1010339.JPG"><img alt="" src="http://4.bp.blogspot.com/-K4ecVvWnaVI/TYAOeuW3aNI/AAAAAAAACKk/x99RW_-WBLs/s320/P1010339.JPG" border="0" /></a><br /><br />Info:<span class="street-address">7612 Fifth Ave.</span>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-83241369728690087062011-03-15T17:43:00.000-07:002011-03-15T18:08:50.427-07:00Karam<span style="font-family: verdana;font-family:verdana;" > If you've ever spent extended time in Los Angeles and then moved away, there might not be much you miss. But if you are a sentient, self-aware being, I bet I can name at least one thing you long for: Zankou chicken garlic sauce. </span><br /><br /><span style="font-family: verdana;font-family:verdana;" >I have found the closest</span><span style="font-family: verdana;"> thing to it in NY and it is at Karam, an insanely affordable Lebanese joint in Bay Ridge.</span><br /><br /><a style="font-family: verdana;" href="http://2.bp.blogspot.com/-Lod7X02RYGc/TYAHsX9SswI/AAAAAAAACKM/fL1imqY591s/s1600/P1010346.JPG"><img alt="" src="http://2.bp.blogspot.com/-Lod7X02RYGc/TYAHsX9SswI/AAAAAAAACKM/fL1imqY591s/s320/P1010346.JPG" border="0" /></a><br /><br /><span style="font-family: verdana;">Look at this huge fucking pile of garlic sauce!</span><br /><br /><a style="font-family: verdana;" href="http://2.bp.blogspot.com/-C6JiPK3AX84/TYAHrtapsWI/AAAAAAAACJ0/_ycQ3yLYgbc/s1600/P1010343.JPG"><img alt="" src="http://2.bp.blogspot.com/-C6JiPK3AX84/TYAHrtapsWI/AAAAAAAACJ0/_ycQ3yLYgbc/s320/P1010343.JPG" border="0" /></a><br /><span style="font-family: verdana;">Jeez it is so good. Sharp, tangy, sinus-clearing, I'm happy to say this sauce hangs with Zankou. </span><br /><span style="font-family: verdana;">The scent of garlic will ooze from your pores for hours, or days if you coat your food as I do.</span><br /><br /><a style="font-family: verdana;" href="http://3.bp.blogspot.com/-8Es9KeLka6M/TYAHrhUC4DI/AAAAAAAACJs/uq9BgYOk3Kg/s1600/P1010342.JPG"><img alt="" src="http://3.bp.blogspot.com/-8Es9KeLka6M/TYAHrhUC4DI/AAAAAAAACJs/uq9BgYOk3Kg/s320/P1010342.JPG" border="0" /></a> <br /><br /><span style="font-family: verdana;">Your first choice shall center on Rotisserie Chicken or Shawerma (this is not a choice for me as I shun chicken at nearly all opportunities for meat with actual flavor). Second choice is platter or pita sandwich. </span><br /><br /><span style="font-family: verdana;">You are provided with fuchsia-colored pickled radish and spicy little hot peppers, just as in LA. The shawerma is top notch. Oh my god, I want some right now.</span><br /><br /><div style="text-align: left;"><a style="font-family: verdana;" href="http://3.bp.blogspot.com/-rGpv9OgJiXY/TYAHsB48npI/AAAAAAAACKE/xcd1UdrW2MY/s1600/P1010345.JPG"><img alt="" src="http://3.bp.blogspot.com/-rGpv9OgJiXY/TYAHsB48npI/AAAAAAAACKE/xcd1UdrW2MY/s320/P1010345.JPG" border="0" /></a> <br /></div><span style="font-family: verdana;">Another bowl of extra sauce and homemade sweet lemonade:</span><br /><a style="font-family: verdana;" href="http://3.bp.blogspot.com/-CaLm6D4pg8E/TYAHr_W5QbI/AAAAAAAACJ8/yejI9nuK7zo/s1600/P1010344.JPG"><img alt="" src="http://3.bp.blogspot.com/-CaLm6D4pg8E/TYAHr_W5QbI/AAAAAAAACJ8/yejI9nuK7zo/s320/P1010344.JPG" border="0" /></a><br /><span style="font-family: verdana;">Oregano saturated cheese bread:</span><br /><div style="clear: both; font-family: verdana; text-align: left;"><a href="http://4.bp.blogspot.com/-a-Ad5HgR5AU/TYAHrWzcGpI/AAAAAAAACJk/wxl22cW1kBo/s1600/P1010341.JPG"><img alt="" src="http://4.bp.blogspot.com/-a-Ad5HgR5AU/TYAHrWzcGpI/AAAAAAAACJk/wxl22cW1kBo/s320/P1010341.JPG" border="0" /></a><br />Fantastic and uber-cheap. Go!<br />Info: <span><span dir="ltr">8519 4th Avenue</span></span></div>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com1tag:blogger.com,1999:blog-3071964912450526186.post-29098367580360408482010-12-16T10:27:00.000-08:002011-03-15T17:30:52.837-07:00IhawanAlong Roosevelt Ave, extending two blocks to both the north and the south, and stretching from Woodside to Corona, exists the greatest density of delicious dens of food that has ever clustered along a single block. It arguably represents the Ideal of ethnic eating in NY. Fuck the stuffed bear; this is Teddy's greatest legacy. Two blocks of this treasure, between Woodside and Jackson Heights, are dedicated to Filipino restaurants and grocers. <br /><br />With little to help us select which tasty store to visit, we started with Ihawan, which has been touted for it's barbecued meats. <br /><br /><a href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TQpaIXg1NyI/AAAAAAAAB9U/zCYKQgw_0Uw/s1600/P1010369.JPG"><img alt="" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TQpaIXg1NyI/AAAAAAAAB9U/zCYKQgw_0Uw/s320/P1010369.JPG" border="0" /></a><br /><br />Of course, no Filipino meal should begin with anything other than Lumpia. Fried pork is always the best way to build up your appetite. Ihawan's were suitable.<br /><a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TQpaJOCFe_I/AAAAAAAAB9k/QrHDwOSYISE/s1600/P1010371.JPG"><img alt="" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TQpaJOCFe_I/AAAAAAAAB9k/QrHDwOSYISE/s320/P1010371.JPG" border="0" /></a><br />Various fruit shakes are here for you including avocado and durian if you dare. Sadly, they were out of Sisig.<br /><a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TQpaIhWzJmI/AAAAAAAAB9c/0omhe54JEUU/s1600/P1010370.JPG"><img alt="" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TQpaIhWzJmI/AAAAAAAAB9c/0omhe54JEUU/s320/P1010370.JPG" border="0" /></a><br /><br />Now to the bbq. It was fine. But really, Filipino food is about two things pork and pork. I mean pork and adobo (pork). I'm all about Pata and Sisig and Lumpia and all those great things. The desire to follow the recommendations toward charcoal grilled chicken proved to be foolhardy.<br />What Ihawan served us was good - some was very good. But it wasn't memorable. You can certainly do worse and I am willing to go back and continue my ordering. But next time walking Ol' Roosey's Ave, and feel like some Filipino, another of the spots will be selected. And when that time comes, I'll report back here (which I've been meaning to do more often).<br /><br /><a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TQpaH4xw8EI/AAAAAAAAB9M/atqv6VhJljk/s1600/P1010368.JPG"><img alt="" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TQpaH4xw8EI/AAAAAAAAB9M/atqv6VhJljk/s320/P1010368.JPG" border="0" /></a><span style="text-decoration: underline;"><br /><br />Info: 2nd floor by the tracks. </span><span class="street-address">4006 70th St. Also, I think there is an Ihawan 2 in Long Island City.<br /></span>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-23570310191765408402010-12-16T09:49:00.000-08:002010-12-16T11:23:47.440-08:00Katz's Delicatessen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TQpR2Ie0III/AAAAAAAAB9E/q_-CyEyFtO8/s1600/IMG_20101119_220219.jpg"></a>You know it, you love it, we might as well post on it here. Katz's. Way back before the Food Network, etc., brought every tourist to your local "Best __ Sandwich" spot via their food porn, every slack jawed yokel knew a visit to Katz's for historic pastrami was in order. It has always been known.<br /><div style="clear: both;"><a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TQpRNOmllhI/AAAAAAAAB8c/gXikwsxy-EE/s1600/IMGP1512.JPG"><img alt="" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TQpRNOmllhI/AAAAAAAAB8c/gXikwsxy-EE/s320/IMGP1512.JPG" border="0" /></a><br />And so, it remains. If you are looking to spend $16 on a sandwich, this is one way to do it. And the truth is, what you are paying for is not just a pile of brined meat, but the experience of dining in an institution and one heavily reliant on nostalgia. I consistently find myself grinning and satisfied when I'm there. Just don't lose your ticket or act the rube.<br /><a href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TQpR2Ie0III/AAAAAAAAB9E/q_-CyEyFtO8/s1600/IMG_20101119_220219.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TQpR2Ie0III/AAAAAAAAB9E/q_-CyEyFtO8/s400/IMG_20101119_220219.jpg" alt="" id="BLOGGER_PHOTO_ID_5551339481119072386" border="0" /></a>As far as I've found, what you order at Katz's is the pastrami. When your personal slicer offers a sample, take, eat, nod in approval and then tip the man. Mustard on rye with the half-sour pickles is how I do. It is a monster pile of meat and overflows with saltiness and umami. Splitting one is reasonable. Finishing one will force you to waddle out the door. Only once did I eat one and then go eating more, but I was drunk and with a large, hungry man who had never tried a halal kart.<br /><a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TQpROEfnIOI/AAAAAAAAB80/kTzsuaG38Ys/s1600/IMG_20101119_220256.jpg"><img alt="" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TQpROEfnIOI/AAAAAAAAB80/kTzsuaG38Ys/s320/IMG_20101119_220256.jpg" border="0" /></a><br />Also, via some food writing that is now several years old, I had read that the hot dog here is fantastic. Not so. At least the skin popped a bit with the first bite, but the bun and all else is mediocre. Save your, hopefully, limited hot dog dining for one of the variety of other spots that focus on the dog as a specialty.<br /> <a href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TQpRN5D32fI/AAAAAAAAB8s/8tmplvjZkdU/s1600/IMG_20101119_220239.jpg"><img alt="" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TQpRN5D32fI/AAAAAAAAB8s/8tmplvjZkdU/s320/IMG_20101119_220239.jpg" border="0" /></a><br />Just to note, fries are big thick steak-cut and potato salad is super-mayonnaisey. Brisket is much fattier than the pastrami, as it should be. Also, you can get Cel-ray soda here. If you have ever gotten one of their copyrighted-slogan salamis, let me know how that shit be.<br /><a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TQpR1yRkTEI/AAAAAAAAB88/qKyF_HMDP_s/s1600/IMG_20101119_220302.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TQpR1yRkTEI/AAAAAAAAB88/qKyF_HMDP_s/s400/IMG_20101119_220302.jpg" alt="" id="BLOGGER_PHOTO_ID_5551339475157929026" border="0" /></a><br />Info: Open everyday. Fri and Sat until 2:45 AM.<br /></div>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com1tag:blogger.com,1999:blog-3071964912450526186.post-59193319572435635882010-11-27T15:25:00.000-08:002010-11-27T16:17:43.787-08:00Flushing MallThere are two major food courts in Flushing - the Golden Mall and the Flushing Mall. Each have their charms, but for today, we are concerned with the Flushing Mall.<br />This is a modern food court experience compared with the rabbit warren-like den that is the Golden Mall. Plenty of seating, cleanliness, bathrooms, I can see why some prefer this spot. But really, the Gua Bao is the single most important reason to visit. I'll get to this in a moment.<br />Lamb Noodle Soup, Dan-dan Noodles, and Boiled spare rib:<br /><a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TPGXDLFOhHI/AAAAAAAAB6M/8SxGhnRueT4/s1600/November%2B2010%2B018.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TPGXDLFOhHI/AAAAAAAAB6M/8SxGhnRueT4/s400/November%2B2010%2B018.JPG" alt="" id="BLOGGER_PHOTO_ID_5544378697039905906" border="0" /></a>The Flushing Mall contains about a dozen food stalls in the main area and an additional Korean Dumpling stall upstairs. Some common favorites are present including the amazing and famous X'ian Famous Foods, which also has it's original stall in Golden Mall and outposts on St. Marks St and Chinatown. There is Korean, Japanese, Hand-pulled noodles, Szechuan, Taiwanese, etc. We settled in with some surefire hits. Everything I am about to describe was, simply, fantastic.<br />From the far right of the court, we started with the only Szechuan stall, Chengdu Snacks. From here we chose some Dan-dan noodles and boiled spare ribs. The problem with ordering spicy foods from many ethnic places is that proprietors rarely believe your delicate palettes can handle the heat. Even though these were ordered by an Asian-American who insisted he could handle it, the Dan-dan noodles were not hot in the slightest. Somewhat of a disappointment. Insist on the heat. The boiled spare ribs were breaded, although the breading was mushed by the cooking, and incredibly tender. Very juicy pieces of meat.<br /><a href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPGYyzlmmYI/AAAAAAAAB6k/x3tS2LzNPC0/s1600/IMG_20101120_162900.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPGYyzlmmYI/AAAAAAAAB6k/x3tS2LzNPC0/s400/IMG_20101120_162900.jpg" alt="" id="BLOGGER_PHOTO_ID_5544380614878599554" border="0" /></a>Next, Stan and Beth ordered some hand-pulled noodles (also in the right side of the court). They are completely fine and comparable to any of the good Chinatown noodle joints.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPGXCx5KihI/AAAAAAAAB6E/dpSdmz50RUw/s1600/November%2B2010%2B037.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPGXCx5KihI/AAAAAAAAB6E/dpSdmz50RUw/s400/November%2B2010%2B037.JPG" alt="" id="BLOGGER_PHOTO_ID_5544378690278427154" border="0" /></a>We were sure to hit up the western Chinese cuisine of X'ian Famous Foods. This is pure food - it is focused on several major ingredients. Our choices were all centered on two ingredients: lamb and cumin. It is serious cumin. Below are short, flat lamb noodles in a spicy broth.<br /><a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TPGYyOCU3LI/AAAAAAAAB6U/po8FVAz7qUw/s1600/November%2B2010%2B022.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TPGYyOCU3LI/AAAAAAAAB6U/po8FVAz7qUw/s400/November%2B2010%2B022.JPG" alt="" id="BLOGGER_PHOTO_ID_5544380604798524594" border="0" /></a><a href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPGYyimnawI/AAAAAAAAB6c/qS0Xh2NU_Gk/s1600/IMG_20101120_162847.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPGYyimnawI/AAAAAAAAB6c/qS0Xh2NU_Gk/s400/IMG_20101120_162847.jpg" alt="" id="BLOGGER_PHOTO_ID_5544380610319444738" border="0" /></a>This is the lamb burger. It rules and is probably their most cited dish amongst western eaters. Again, cumin.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TPGVHOwXBTI/AAAAAAAAB5k/tTjno7lm2UA/s1600/IMG_20101120_163727.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TPGVHOwXBTI/AAAAAAAAB5k/tTjno7lm2UA/s400/IMG_20101120_163727.jpg" alt="" id="BLOGGER_PHOTO_ID_5544376567722345778" border="0" /></a><br />And now this brings me to the Gua Bao. This is basically the hamburger/sandwich of Taiwan. A squishy dough pocket filled with pork belly, pickled veggies, cilantro, scallion and a great crushed peanut-sugar mixture. The Gua Bao here blows away those served at Baohaus and I can't say exactly why (and I love Baohaus). They are certainly cheaper and much larger. Can't say the ingredients are any nicer. The setting sure is more authentic. Something about these things is just so overwhelmingly satisfying. For me, it is the combo of big meaty chunks of pork belly and a great peanut-sugar combo. Just really fantastic stuff.<br /><a href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TPGXCo_FxhI/AAAAAAAAB58/ZGrrsaYyVtQ/s1600/IMG_20101120_163639.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TPGXCo_FxhI/AAAAAAAAB58/ZGrrsaYyVtQ/s400/IMG_20101120_163639.jpg" alt="" id="BLOGGER_PHOTO_ID_5544378687887361554" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TPGXCUseqpI/AAAAAAAAB50/9dtDdb5yN9g/s1600/November%2B2010%2B034.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TPGXCUseqpI/AAAAAAAAB50/9dtDdb5yN9g/s400/November%2B2010%2B034.JPG" alt="" id="BLOGGER_PHOTO_ID_5544378682440592018" border="0" /></a><br />I'm amazed:<a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TPGVHVTv-HI/AAAAAAAAB5s/q3KSyruMvuk/s1600/November%2B2010%2B028.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TPGVHVTv-HI/AAAAAAAAB5s/q3KSyruMvuk/s400/November%2B2010%2B028.JPG" alt="" id="BLOGGER_PHOTO_ID_5544376569481394290" border="0" /></a><br />Tim basically cleaned up our mess. He finished every morsel left over from our order, which was much larger than our stomachs could handle. And after eating it all, he still had a smile on his face.<span style="text-decoration: underline;"></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPGVGTVkJWI/AAAAAAAAB5U/CadDW-8HCzc/s1600/November%2B2010%2B031.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPGVGTVkJWI/AAAAAAAAB5U/CadDW-8HCzc/s400/November%2B2010%2B031.JPG" alt="" id="BLOGGER_PHOTO_ID_5544376551772267874" border="0" /></a><br />Finally, Tim purchased a totally superfluous kimchi roll - he basically took the thing down himself: <a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TPGVGpc80OI/AAAAAAAAB5c/6eIXsnRiS_M/s1600/November%2B2010%2B038.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TPGVGpc80OI/AAAAAAAAB5c/6eIXsnRiS_M/s400/November%2B2010%2B038.JPG" alt="" id="BLOGGER_PHOTO_ID_5544376557708824802" border="0" /></a>Dudes, Flushing Mall: GO NOW.BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com1tag:blogger.com,1999:blog-3071964912450526186.post-61856799379230972222010-11-27T10:42:00.000-08:002010-11-27T14:51:04.250-08:00Eisenberg's Sandwich<a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TPFVDwoLOeI/AAAAAAAAB2o/UpKvF-qFYLo/s1600/IMG_20101111_155101.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TPFVDwoLOeI/AAAAAAAAB2o/UpKvF-qFYLo/s400/IMG_20101111_155101.jpg" alt="" id="BLOGGER_PHOTO_ID_5544306139351169506" border="0" /></a><br />How many Jewish-American delis are there in NY? What would you say - 300? 400? Eisenberg's is an old and trusted one - dating from the early 20th century and stationed right next to the Flatiron Building and Madison Sq. Park. And it absolutely has it's share of boosters and adherents. I rank it with a meh-y shoulder shrug. It's fine, just fine. Not at all amazing. But you know, if you are in the neighborhood and need something, it will do.<br /><br /><a href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPFVDb4Q4uI/AAAAAAAAB2g/Pg7Ys-dW0hg/s1600/IMG_20101111_153250.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TPFVDb4Q4uI/AAAAAAAAB2g/Pg7Ys-dW0hg/s400/IMG_20101111_153250.jpg" alt="" id="BLOGGER_PHOTO_ID_5544306133781504738" border="0" /></a>On a recent visit, Stan and I got a Chicken Salad with Bacon and a Brisket. The chicken salad was the better of the two, but still lacking. Compared with a delicious chicken salad club I had at Lexington Ave Candy Shop several weeks ago, this thing was way overpriced, small and bland. The brisket I found dry, overcooked and, compared to places like Katz' or David's Brisket, totally underwhelming. During other visits, the egg salad with bacon has left me smiling but slightly unsatisfied. <a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TPFVCz63trI/AAAAAAAAB2Q/YC6M0tgPa8c/s1600/IMG_20101111_153008.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TPFVCz63trI/AAAAAAAAB2Q/YC6M0tgPa8c/s400/IMG_20101111_153008.jpg" alt="" id="BLOGGER_PHOTO_ID_5544306123055019698" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TPFVDCdfv5I/AAAAAAAAB2Y/R4FaG2kVNfU/s1600/IMG_20101111_153244.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TPFVDCdfv5I/AAAAAAAAB2Y/R4FaG2kVNfU/s400/IMG_20101111_153244.jpg" alt="" id="BLOGGER_PHOTO_ID_5544306126958346130" border="0" /></a>So, basically you have $10 versions of all the classic NY deli sandwiches, done small but serviceable. Surely, if you need lunch in the area, this is a suitable option and certainly better than you're run-of-the-mill quick bite. But if what you are craving is a ___-salad sandwich in a soda fountain/deli atmosphere, you can do better.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TPFVCcRVRQI/AAAAAAAAB2I/LemxGlYvViw/s1600/IMG_20101111_152205.jpg"><br /></a>Info: 174 5th Ave., Closes early on weekends.BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com1tag:blogger.com,1999:blog-3071964912450526186.post-82657794804545532682010-11-19T15:25:00.000-08:002010-11-19T15:40:46.325-08:00Saltie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TOcIv0JSd-I/AAAAAAAAB0g/UqPqix0_inY/s1600/P1010668.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TOcIv0JSd-I/AAAAAAAAB0g/UqPqix0_inY/s400/P1010668.JPG" alt="" id="BLOGGER_PHOTO_ID_5541407484047161314" border="0" /></a>Saltie provides Williamsburg with something it greatly needs: a lunch-focused gourmet sandwich. It is a cleanly designed, take away-centric spot, with a few counter stools for eating in. The entire menu looks fabulous. In addition to sandwiches, they also serve pastries and ice cream.<br /><br /><a href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TOcIvLP97zI/AAAAAAAAB0Y/_c2-lBfjHcs/s1600/P1010664.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TOcIvLP97zI/AAAAAAAAB0Y/_c2-lBfjHcs/s400/P1010664.JPG" alt="" id="BLOGGER_PHOTO_ID_5541407473069322034" border="0" /></a>Most everything here is served on sea salt topped Focaccia, with a good ratio of oil to crispness. The salt adds a strong crunch that is appreciated.<br /><br />My recent purchase was a "Little Chef": Mortadella, Pecorino, Green Olive and Parsley. Very basic, very salty. The olive is chopped up in a muffaleta-like olive salad. Over extremely large parsley leaves, some olive oil is drizzled. The mortadella and pecorino brought a wonderful salt-nutty, combination. It is a great sandwich. This should be your go-to for daytime Williamsburg eats.<br /><a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOcIyWXtTnI/AAAAAAAAB0w/0zG7dSB8kGA/s1600/P1010666.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOcIyWXtTnI/AAAAAAAAB0w/0zG7dSB8kGA/s400/P1010666.JPG" alt="" id="BLOGGER_PHOTO_ID_5541407527594184306" border="0" /></a><a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOcIxGXuRCI/AAAAAAAAB0o/6XkhU2jROu8/s1600/P1010667.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOcIxGXuRCI/AAAAAAAAB0o/6XkhU2jROu8/s400/P1010667.JPG" alt="" id="BLOGGER_PHOTO_ID_5541407506119410722" border="0" /></a>From the Saltie website:<a href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TOcJ8QpWvuI/AAAAAAAAB04/GJtn7VVD4JQ/s1600/sandwiches.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 297px; height: 400px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TOcJ8QpWvuI/AAAAAAAAB04/GJtn7VVD4JQ/s400/sandwiches.jpg" alt="" id="BLOGGER_PHOTO_ID_5541408797367910114" border="0" /></a>Info: 378 Metropolitan Avenue. 10am-6pm, closed Mondays.BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-85624463320763850232010-11-18T14:07:00.000-08:002010-11-19T15:21:17.533-08:00Paulie Gee's<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOcCm8k7X0I/AAAAAAAAB0Q/7yJrNxPEy0o/s1600/brianbday%2B102.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOcCm8k7X0I/AAAAAAAAB0Q/7yJrNxPEy0o/s400/brianbday%2B102.JPG" alt="" id="BLOGGER_PHOTO_ID_5541400734621982530" border="0" /></a>I love how hungry Julia looks here.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOWpsIk4ZQI/AAAAAAAABzs/rB0l7Fufsr8/s1600/IMG_20101114_185735.jpg"><br /></a><br />Open since March of this year, Paulie Gee's has made it's way into my circle of favorite pizzas. I even made it my pick for this year's birthday dinner. When Paulie himself discovered this news, a shot of homemade Limencello promptly arrived. <br />Paulie is likely to amble up to your table on most nights. He gave us the brief run-down on his deal. Briefly, former Wall St-oriented IT specialist is looking for something he's more passionate about to spend his time on, builds a killer pizza oven in his backyard (he showed us pics on his phone), spends some years practicing recipes and finally decides to take the plunge into starting his own restaurant. It is a fabulous space - lot's of great wood, interesting fixtures, base-less lamp shades, a gloriously beautiful pizza oven and piles of chopped wood. It can feel Twin Peaksian with the right Badalamenti-ish music.<br /><br />So, we ordered 4 pies - all off of the special menu:<br /><br />The Hellboy: Fior di Latte, Italian Tomatoes, Sopressata Picanten, Parmigiano Reggiano and Hot Honey<a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOWpsIk4ZQI/AAAAAAAABzs/rB0l7Fufsr8/s1600/IMG_20101114_185735.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOWpsIk4ZQI/AAAAAAAABzs/rB0l7Fufsr8/s400/IMG_20101114_185735.jpg" alt="" id="BLOGGER_PHOTO_ID_5541021492230776066" border="0" /></a><br />Red, White and Greenberg - Fior di Latte, Berkshire Guanciale, Pickled Red Onions and a Baby Arugula Garnish<a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOWprRufp9I/AAAAAAAABzc/3rypDSh3ElY/s1600/IMG_20101114_190028.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOWprRufp9I/AAAAAAAABzc/3rypDSh3ElY/s400/IMG_20101114_190028.jpg" alt="" id="BLOGGER_PHOTO_ID_5541021477507147730" border="0" /></a><br /><br />Cherry Jones - Fior di Latte, Gorgonzola Cheese, Prosciutto di Parma, Dried Bing Cherries and Orange Blossom Honey <a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOcCDILab2I/AAAAAAAAB0A/eJwooxvfafU/s1600/brianbday%2B114.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOcCDILab2I/AAAAAAAAB0A/eJwooxvfafU/s400/brianbday%2B114.JPG" alt="" id="BLOGGER_PHOTO_ID_5541400119260901218" border="0" /></a><br /><br />Anise and Anephew - Fior di Latte, Braised Fennel, Anisette Crème Drizzle, Berkshire Guanciale and Fennel Fronds<a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TOcCl7dZx2I/AAAAAAAAB0I/7G1FYdQvY7U/s1600/brianbday%2B101.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TOcCl7dZx2I/AAAAAAAAB0I/7G1FYdQvY7U/s400/brianbday%2B101.JPG" alt="" id="BLOGGER_PHOTO_ID_5541400717142116194" border="0" /></a><a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOWprtoe6NI/AAAAAAAABzk/iaDMErcEGtY/s1600/IMG_20101114_185615.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TOWprtoe6NI/AAAAAAAABzk/iaDMErcEGtY/s400/IMG_20101114_185615.jpg" alt="" id="BLOGGER_PHOTO_ID_5541021484998125778" border="0" /></a><br />All four were fantastic, as were both salads - a Fennel/Orange and the Gates of Eden: Seasonal Greens, Gorgonzola Cheese, House Candied Walnuts, Red Onions, Dried Cherries, Bosc Pear and Red Wine Vinaigrette. The ingredients on Paulie's menu show up over and over again. I think they are still working on combinations, while knowing the individual tastes they like - Fennel, nice pork cuts, dried cherry, etc. There is a trend of blending sweet and savory - both the Hellboy and Cherry Jones had this going on. <br /><br /> The Hellboy and the Anise and Anephew were my two favorites. On the Red White and Greenberg, the pickled onions really stood out, almost overpowering the pork jowl...and I love pickled onions. Cherry Jones had the most satisfying first bites, but the sweetness of the dessicated cherries and orange blossom honey got a bit sickly after a slice. I would happily eat it again, but would likely order something else.<br />The hot honey was wonderful with the Sopresseta. This was the only pie with tomato that we ordered and the savoriness of tomato/meat/honey was incredibly satisfying. The Anise and Anephew is ruled by the creme. I'm not necessarily a fennel/anise fan, but the braised fennel is very mellow. Just a really rich slice.<br /><br />Info: 60 Greenpoint Avenue. Closed Mons. Dinner only.BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-42276026622012073632010-11-04T17:10:00.000-07:002010-11-04T17:28:57.691-07:00Donut Plant<a href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TNNNsJnjhsI/AAAAAAAABvc/PfFo8PBZKOo/s1600/P1010276.JPG"><img alt="" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TNNNsJnjhsI/AAAAAAAABvc/PfFo8PBZKOo/s320/P1010276.JPG" border="0" /></a><br />It's designer Donuts. One time I went there and there were fangirls from Japan - I think they saw it on a food show. So, yeah, this place has been featured on tv and print a bunch. I'm thankful this shit isn't a huge trend, so I still can gush about this and Portland's Voodoo Donuts because they still are a novelty and quite good. This is a bit more upscale than Voodoo - but sorely lacks the bacon-maple beauty of that spot. What you get here is good donuts made with great ingredients. Expect weekend lines. Loved: vanilla, orange, peanut butter and jelly, tres leches, sunflower, strawberry and dark chocolate. Basically, they are all good.<br />Sunflower seed donut:<a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TNNNsvwCoYI/AAAAAAAABvk/Y5m99XAHgPI/s1600/P1010277.JPG"><img alt="" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TNNNsvwCoYI/AAAAAAAABvk/Y5m99XAHgPI/s320/P1010277.JPG" border="0" /></a><br /><br />Peanut Butter and Jelly Donut:<a href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TNNPQACZlpI/AAAAAAAABv0/AHsPf4io_oE/s1600/62.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TNNPQACZlpI/AAAAAAAABv0/AHsPf4io_oE/s400/62.jpg" alt="" id="BLOGGER_PHOTO_ID_5535855503275038354" border="0" /></a>Eatin':<a href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TNNPA_kS4lI/AAAAAAAABvs/D6JIuUFpW-s/s1600/P3030061_0081.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TNNPA_kS4lI/AAAAAAAABvs/D6JIuUFpW-s/s400/P3030061_0081.jpg" alt="" id="BLOGGER_PHOTO_ID_5535855245450732114" border="0" /></a><a href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TNNNr8-uF9I/AAAAAAAABvU/K2gv_xUGe_Y/s1600/P1010275.JPG"><img alt="" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TNNNr8-uF9I/AAAAAAAABvU/K2gv_xUGe_Y/s320/P1010275.JPG" border="0" /></a>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-9682489314466004902010-11-04T16:51:00.000-07:002010-11-04T17:07:23.295-07:00Dessert Truck Works<span style="text-decoration: underline;"><br /></span> About a year ago, the Dessert Truck opened a storefront in the LES. I typically have trouble paying for restaurant desserts, which is strange because I have a serious need to eat desserts on a daily basis. Basically, my shit is dark chocolate and peanut butter. If those two are present, I'm smothering my face in it. <br /><br />So, here we have a really good dessert place. A couple times a year, I am willing to say, "You know what, let's get a $6 dollar dessert". And, as you can see on the menu, that is what we have here.<br /><br /><a href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TNNHcrXhQFI/AAAAAAAABu0/IY67Cumhlbs/s1600/P1010246.JPG"><img style="margin: 0px 10px 10px 0px; float: left; clear: both; width: 385px; height: 429px;" alt="" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TNNHcrXhQFI/AAAAAAAABu0/IY67Cumhlbs/s320/P1010246.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TNNHCsDetGI/AAAAAAAABuk/cI-1OSmchS0/s1600/P1010239.JPG"><img style="margin: 0px 10px 10px 0px; float: left; clear: both;" alt="" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TNNHCsDetGI/AAAAAAAABuk/cI-1OSmchS0/s320/P1010239.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />So here we are, drinking coffees and staring at three options, from left to right, the chocolate bread pudding with bacon custard sauce, the molten choc cake and a pistachio bar of some sort. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The bread pudding was a tad out there, due, of course, to bacon flavored custard. I am definitely down with bacon in my dessert. I'd get it again in a sec. I however enjoyed it the most. <br /><a href="http://4.bp.blogspot.com/_BmIEh2NHk9U/TNNHCYbp7GI/AAAAAAAABuc/sBWXNy1YI7A/s1600/P1010238.JPG"><img style="margin: 0px 10px 10px 0px; float: left; clear: both;" alt="" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/TNNHCYbp7GI/AAAAAAAABuc/sBWXNy1YI7A/s320/P1010238.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is the molten chocolate cake. You can't fuck this up, really. You know what you are getting. <br /><a href="http://3.bp.blogspot.com/_BmIEh2NHk9U/TNNHC8Ti1DI/AAAAAAAABus/b3P6rsdoOBA/s1600/P1010240.JPG"><img style="margin: 0px 10px 10px 0px; float: left; clear: both;" alt="" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/TNNHC8Ti1DI/AAAAAAAABus/b3P6rsdoOBA/s320/P1010240.JPG" border="0" /></a><div style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_BmIEh2NHk9U/TNNHdJVz8JI/AAAAAAAABu8/BmSCnz7xvys/s1600/P1010243.JPG"><img style="margin: 0px 10px 10px 0px; float: left; clear: both;" alt="" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/TNNHdJVz8JI/AAAAAAAABu8/BmSCnz7xvys/s320/P1010243.JPG" border="0" /></a>And a nice silhouette of pistachio thing. Sorry, no chocolate, it's gonna be hard to get my lovin'. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Hey, it's $6 desserts. If it strikes you, I can't think of many places I'd recommend before this.<br />The END:<br /><a href="http://2.bp.blogspot.com/_BmIEh2NHk9U/TNNHdlwGNKI/AAAAAAAABvE/I0WseRKmBJs/s1600/P1010244.JPG"><img style="margin: 0px 10px 10px 0px; float: left; clear: both;" alt="" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/TNNHdlwGNKI/AAAAAAAABvE/I0WseRKmBJs/s320/P1010244.JPG" border="0" /></a></div>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-83712663905501127962010-11-04T16:37:00.000-07:002010-11-04T16:40:38.330-07:00The Return of Feed My Good TimesAlright. We are back. It has been 11 months since my last post. Rather than let this die the respectable, silent, and non-grieved death it deserves, it is being resurrected like a very hungry Lazarus. I know for a fact that there are 3-4 readers of this blog, and I don't mind this one bit. I'm still hungry and eating. So...here we goBRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com1tag:blogger.com,1999:blog-3071964912450526186.post-46174718900850557662009-12-12T18:34:00.001-08:002009-12-12T18:52:16.177-08:00Grubby: Pommes FritesOk. This is kinda a gimme. Everyone has relied on this establishment, as one does a sponge, to soak up unwanted, or shall I say overwelcomed, fluids. I'm going to post it anyway, if only because I happened to take pictures there.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/SyRTQHF0pII/AAAAAAAAAdU/I2owgS0Fthg/s1600-h/IMGP1710.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/SyRTQHF0pII/AAAAAAAAAdU/I2owgS0Fthg/s400/IMGP1710.JPG" alt="" id="BLOGGER_PHOTO_ID_5414544188252660866" border="0" /></a><br />Ahh, yes, the Belgian frites place. Filled with ravenous grease seakers, drunk or otherwise, day and night. It is consistent. It is somewhat affordable. It offers a hundred sauces (Fairly useless most of them, I'm sure. Horseradish mayo was dissapointing despite my adoration for both ingredients). Despite believing myself fairly cosmopolitan, I still feel American shame and disgust darting from the eyes of onlookers if mayo is used as a dipping sauce. Freedom can be had on 2nd Ave! At this "Euro" establishment, I may shamelessly dunk in mayo to my heart's content (my heart likes it!). Me likey.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/SyRTQe5673I/AAAAAAAAAdc/l6s4KGBhiYs/s1600-h/IMGP1711.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/SyRTQe5673I/AAAAAAAAAdc/l6s4KGBhiYs/s400/IMGP1711.JPG" alt="" id="BLOGGER_PHOTO_ID_5414544194645192562" border="0" /></a><br />Info: you know where it is. Open when you've been drinking.BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-75624097391849248642009-12-12T18:12:00.000-08:002009-12-12T18:30:38.129-08:00Grubby: David's Brisket House<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/SyROMwJ3PPI/AAAAAAAAAdM/nSwvPebLgUs/s1600-h/IMGP1737.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/SyROMwJ3PPI/AAAAAAAAAdM/nSwvPebLgUs/s400/IMGP1737.JPG" alt="" id="BLOGGER_PHOTO_ID_5414538632997846258" border="0" /></a>Imagine, if you will, Katz's delicious pastrami or brisket sandwich piled high before you. Now, remember the $15 you handed over for this figmental grub. Your cheeks are burning with indignation, aren't they? How dare they take advantage of your taste buds like that. <br /><br />What if I told you, that there exists a similarly delicious sandwich of comparable quality and it will only cost you $5. Incredulous? To Bedstuy I say! To David's! Brined beef for one and all!<br /><br />David's Brisket House - right in the thick of it at Fulton and Nostrand (See A & A Bake and Doubles next). I know nothing about this place other than it is great and cheap.<br /><br />I recently visited after gobbling down a doubles (next post) and enjoying a spicy ginger beer. A brisket sandwich was just what I needed for satiation. David's lived up to its somewhat minimal reputation. <br /><br />Warm and juicy brisket. Rye bread that was actually the fluffiest and freshest I've had in NY (or ever maybe). Tri-pickle spears twisted in tissue - yes sir. Meat fairly fatty and therefore greasy - you'll love it. Gotta get pastrami next.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/SyROMVHKHxI/AAAAAAAAAdE/XvoFljlH8k4/s1600-h/IMGP1736.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/SyROMVHKHxI/AAAAAAAAAdE/XvoFljlH8k4/s400/IMGP1736.JPG" alt="" id="BLOGGER_PHOTO_ID_5414538625738743570" border="0" /></a>Info: Closed for shabbat I believe. Nostrand south of Fulton.BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-83885202600523701702009-12-12T17:56:00.000-08:002009-12-12T18:55:08.669-08:00Grubby: A & A Bake and Doubles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/SyRLoNs8dgI/AAAAAAAAAc8/HfuYkJyMMec/s1600-h/IMGP1734.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/SyRLoNs8dgI/AAAAAAAAAc8/HfuYkJyMMec/s400/IMGP1734.JPG" alt="" id="BLOGGER_PHOTO_ID_5414535806251202050" border="0" /></a><br />In the pulsating heart of Bedstuy, at Fulton and Nostrand, sits A & A Bake and Doubles, a seat-less counter serving delicious Trinidadian short-eats - especially breakfast breads. I have come here today to praise the double.<br /><br />A double(s) is a warm, squishy, irresistably chewy and sweet flatbread. It is sluiced with a brown, spicy chickpea curry. Then you have them add a mango/chili salsa to spice it some more. They twist it in tissue paper and place it in your hand for a DOLLAR. Yes, $1.<br /><br />Biting into the sloppy, chewy warmth is really pleasant. It is an entirely original and unique taste and texture. Go!<br /><br />Not recommended as a hangover treat.<br /><br />Oustide:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/SyRLnl8cA3I/AAAAAAAAAcs/tLWvyiT3Wx4/s1600-h/IMGP1732.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/SyRLnl8cA3I/AAAAAAAAAcs/tLWvyiT3Wx4/s400/IMGP1732.JPG" alt="" id="BLOGGER_PHOTO_ID_5414535795578766194" border="0" /></a>Inside:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/SyRLn6HUfwI/AAAAAAAAAc0/BaEylGK5nNo/s1600-h/IMGP1733.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/SyRLn6HUfwI/AAAAAAAAAc0/BaEylGK5nNo/s400/IMGP1733.JPG" alt="" id="BLOGGER_PHOTO_ID_5414535800993120002" border="0" /></a><br /><br />Info: Nostrand right north of Fulton, daytime only, open weird hours (closed 3 of the 5 times I've visited).BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com1tag:blogger.com,1999:blog-3071964912450526186.post-23416813647925855952009-11-10T19:44:00.000-08:002009-11-10T20:13:37.199-08:00Grubby: PorchettaPlaying catch up here. Porchetta has been hyped pretty big by Time Out and others. A porchetta is basically a slow-roasted boneless pork roast. At Porchetta in the East Village, rosemary and thyme crusted pork roast fills fresh, crusty Italian bread in a tasty, if not slightly high priced, $10 sandwich. It's a hole in the wall place - a couple of bench spots for eating in - with a big oven slow-roasting massive appendages of pork. <br /><br />This sandwich really has to be all about the pork. And was it? Meh...kinda, I guess? Really, the highlight of the sandwich is the 10 or so pieces of cracklins, or fried pork skin, thrown in like delicous croutons on an underwhelming salad. Considering it is filled to the brim with pork that has been roasted for hours, little pieces of skin should not overwhelm my attention. The herbed edges of the pork were flavorfull but for flesh cooked over such a long time, I found it not nearly delicate enough and too dessicated. The bread and cracklins shouldn't be the highlight!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/Svo1KjRYIfI/AAAAAAAAAZ8/iDKG3Xww9kM/s1600-h/IMGP1689.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/Svo1KjRYIfI/AAAAAAAAAZ8/iDKG3Xww9kM/s400/IMGP1689.JPG" alt="" id="BLOGGER_PHOTO_ID_5402689158367420914" border="0" /></a>We also ordered some darkly roasted potatoes covered in thyme that were just fine. Again, not amazing. Listen, I'd try it again - I'm not going to damn it because of one sandwich. And you should try as well, because enough people have raved and the potential is absolutely there. But, I've warned you - the delicious inputs may not result in a satisfying output.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/Svo1K5KvD1I/AAAAAAAAAaE/uo190tZR8lQ/s1600-h/IMGP1691.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/Svo1K5KvD1I/AAAAAAAAAaE/uo190tZR8lQ/s400/IMGP1691.JPG" alt="" id="BLOGGER_PHOTO_ID_5402689164245143378" border="0" /></a>Info: 110 E 7th St. Open Daily 12-10.BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-65551243201978240452009-11-01T18:27:00.001-08:002009-11-14T12:04:21.761-08:00Grubby: New Asha CafeIn 2005, Julia and I spent three months in Sri Lanka. It was a revelation. Spices, spices and more spices. For the first few weeks, scooping every bite of every meal with our fingers, the only taste was the inferno of chilis. But after we acclimated, we started to live for this food. Underneath the hot, there is so much going on in Sri Lankan cuisine. Star of Anise, cinnamon, cardamom, cloves, nutmeg, turmeric, pepper - they are all there, lurking underneath the chili. And the coconut! Certain tastes are indelible and the dishes we'd eat on a regular basis - the daal, sambol, kotturoti, hoppers with egg, string hoppers - the taste is right there in the back of my brain and the back of my tongue.<br /><br />I had been wanting to taste these flavors again and because of Sietsema, the New Asha Cafe was first on my list. Then Anthony Bourdain visits with Mr. Buster Poindexter and it all looks so good. A trip needed to be made immediately. So, I gathered the crew, asking them to please forget the memories of our last ill-fated trip to SI, and we boarded the ferry.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/SvTv4tpIBbI/AAAAAAAAAZs/_zT2LzqaCSI/s1600-h/IMGP1713.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/SvTv4tpIBbI/AAAAAAAAAZs/_zT2LzqaCSI/s400/IMGP1713.JPG" alt="" id="BLOGGER_PHOTO_ID_5401205610727867826" border="0" /></a><br />A 25 minute walk from the terminal and we found New Asha bordering other Sri Lankan establishments on a nondescript street in a nondescript storefront. Why there? These things just happen.<br /><br />The owner was superlatively friendly - clearly we had read and watched the foodies and she wanted to impress. We ordered most everything I was hoping we could get. No hoppers - she didn't have the time. Two other dishes I was missing, pittu (coconut/rice flour rolls) and Sri Lankan roti (nothing like Indian, these are dense disks maybe 4 inches in diameter and topped with sambol), could not be had. But everything else was there.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/Su5E_4JTWYI/AAAAAAAAAY8/qZI7Xw2L_Tk/s1600-h/IMGP1712.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/Su5E_4JTWYI/AAAAAAAAAY8/qZI7Xw2L_Tk/s400/IMGP1712.JPG" alt="" id="BLOGGER_PHOTO_ID_5399328867457653122" border="0" /></a><br />We started by popping open some Lion lager and stout. Really terrific beer - we would buy a case of 22 oz bottles every five days or so during our stay. They didn't have my other favorite local brew Three Coins. Sri Lankans love beer and also drink pretty heavily.<br />Short eats were brought out. Fried pastries and rolls filled with veggies, meat or fish. These were underwhelming -they had been sitting out for awhile I think. But then the good stuff started coming. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/Sv8M089O_UI/AAAAAAAAAbA/BhI4tPRPNhc/s1600-h/DSC_0094.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/Sv8M089O_UI/AAAAAAAAAbA/BhI4tPRPNhc/s400/DSC_0094.JPG" alt="" id="BLOGGER_PHOTO_ID_5404052181723577666" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/SvTv4x8jB7I/AAAAAAAAAZ0/wEniFD1I1yE/s1600-h/IMGP1714.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/SvTv4x8jB7I/AAAAAAAAAZ0/wEniFD1I1yE/s400/IMGP1714.JPG" alt="" id="BLOGGER_PHOTO_ID_5401205611883071410" border="0" /></a><br />String hoppers were a big hit. Cold patties of rice flour noodles, the these things soak up curries and yellow/green daal. Think of patties of angel hair covered with squishy food - really fun to eat with your fingers. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/Sv8M0DPx5PI/AAAAAAAAAao/VVoGaRxcoCk/s1600-h/DSC_0100.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/Sv8M0DPx5PI/AAAAAAAAAao/VVoGaRxcoCk/s400/DSC_0100.JPG" alt="" id="BLOGGER_PHOTO_ID_5404052166232106226" border="0" /></a><br />The sambol tasted just like I remember - chili, coconut, maldive fish ground into a flakey mix that you can, and should, put on everything. When we said we wanted more spice, we were brought a salsa like mix of chopped onions, tomatoes and peppers swimming in vinegar. Yes! It was immediately laced over every item on my plate. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sv8M0cxn-DI/AAAAAAAAAaw/sQ5GaLZLZy4/s1600-h/DSC_0099.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sv8M0cxn-DI/AAAAAAAAAaw/sQ5GaLZLZy4/s400/DSC_0099.JPG" alt="" id="BLOGGER_PHOTO_ID_5404052173084948530" border="0" /></a><br /><br />Love the Kotturoti. We ate this constantly in Sri Lanka. Street food and drinking food - huge boxes of it would be bought for dimes. It is basically chopped up bread (roti) with veggies, egg and sauce. The preparation in Sri Lanka is a cacophonous spectacle with a capped chef chopping the mix in various drum rhythms against a beat grill - each order chopped at full volume for a minute or two. New Asha's kotturoti was authentic and actually my favorite dish there.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sv8M0t0ONPI/AAAAAAAAAa4/pPVc46SZp5Q/s1600-h/DSC_0095.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sv8M0t0ONPI/AAAAAAAAAa4/pPVc46SZp5Q/s400/DSC_0095.JPG" alt="" id="BLOGGER_PHOTO_ID_5404052177659245810" border="0" /></a><br />We then ordered two curries - a red prawn and the notorious black curry of chunky goat meat. Black curry is unique to Sri Lanka as far as I can tell, although I know nothing of it having not experienced it in-country.<br /><br />Both curries underwhelmed me. The goat was pretty gristley and tough - not like the slow cooked goat I've had in birrias. And they were both by far the most expensive dishes - $22 each. Everything else was dirt cheap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/Su5Iq_4bdHI/AAAAAAAAAZc/6kFmNNf6dV4/s1600-h/IMGP1716.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/Su5Iq_4bdHI/AAAAAAAAAZc/6kFmNNf6dV4/s400/IMGP1716.JPG" alt="" id="BLOGGER_PHOTO_ID_5399332906803623026" border="0" /></a><br /><br />I would definitely recommend a trip out there. I can't say it is the best Sri Lankan around - there are a few Manhattan places we need to try - but it is authentic, delicious and cheap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Su5IrKVVi9I/AAAAAAAAAZk/EtDgAb9vrG0/s1600-h/IMGP1715.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Su5IrKVVi9I/AAAAAAAAAZk/EtDgAb9vrG0/s400/IMGP1715.JPG" alt="" id="BLOGGER_PHOTO_ID_5399332909609225170" border="0" /></a><br />Info: <span><a href="http://www.newasharestaurant.com/">New Asha</a> - 322 Victory Blvd</span> <span>Staten Island, NY<br /></span>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com1tag:blogger.com,1999:blog-3071964912450526186.post-71036691359969916302009-11-01T14:07:00.000-08:002009-11-01T18:26:03.028-08:00Grubby: Bosna ExpressUnless you lived in the neighborhood, there would be little reason to ever encounter it. But hidden, right below the Forest Ave M station, sits an unassuming one-table hole in the wall that serves shockingly great burgers. Marked by bright yellow signage, we approached Bosna Express somewhat increduously. Could this nondescript little stand with a single nervous employee grill the unique, yogurt sauced burger savored and cherished in blog postings and reviews throughout the interweb? The answer is a firm Yes...and how. Bosna Express specializes in Pljekavica, a frisbee sized meat patty eaten throughout the Balkans and seen sizzling here:<span style="text-decoration: underline;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/Su4JgzZb3qI/AAAAAAAAAYc/5ciA1EiBPfw/s1600-h/IMG_2195.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/Su4JgzZb3qI/AAAAAAAAAYc/5ciA1EiBPfw/s400/IMG_2195.JPG" alt="" id="BLOGGER_PHOTO_ID_5399263462421159586" border="0" /></a>Ground beef and lamb are flattened into discs with minced white onion strewn throughout. While the circumference may be intimidating, the patties are super thin, which allows the griddle to almost create an outer seal or barrier which is popped with every juicy bite. The texture almost reminds me of those thin roach-coach patties - but the similarities stop there. These are fine quality ground meats placed lovingly into fresh baked bread of the near pita variety. The bread was really fantastic.<br /><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Su4JhKHVP9I/AAAAAAAAAYk/2Pugialdstg/s1600-h/IMGP1692.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Su4JhKHVP9I/AAAAAAAAAYk/2Pugialdstg/s400/IMGP1692.JPG" alt="" id="BLOGGER_PHOTO_ID_5399263468519243730" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Su4Jgn93qvI/AAAAAAAAAYU/Ye3FnJoh8R8/s1600-h/IMG_2214.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Su4Jgn93qvI/AAAAAAAAAYU/Ye3FnJoh8R8/s400/IMG_2214.JPG" alt="" id="BLOGGER_PHOTO_ID_5399263459352750834" border="0" /></a>Lettuce and tomato are added with a creamy, yogurt based sauce. Shown here, a mild hot sauce was also provided. We ordered some extra yogurt to sloppify our burgers.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/Su4KTOAAvDI/AAAAAAAAAYs/UVC2HfJbGBM/s1600-h/IMGP1693.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/Su4KTOAAvDI/AAAAAAAAAYs/UVC2HfJbGBM/s400/IMGP1693.JPG" alt="" id="BLOGGER_PHOTO_ID_5399264328555740210" border="0" /></a>Two burgers served five people easily. And they are dirt cheap. We were only slightly harassed by drunk who would not accept that Bosna does not serve beer. If you go, may I suggest a side trip to <a href="http://www.morschersporkstore.com/">Morcher's Pork Store</a> . It is most triumphant.<br /><img src="file:///C:/DOCUME%7E1/B/LOCALS%7E1/Temp/moz-screenshot-2.jpg" alt="" /><img src="file:///C:/DOCUME%7E1/B/LOCALS%7E1/Temp/moz-screenshot-4.jpg" alt="" /><br /><img src="file:///C:/DOCUME%7E1/B/LOCALS%7E1/Temp/moz-screenshot.jpg" alt="" /><img src="file:///C:/DOCUME%7E1/B/LOCALS%7E1/Temp/moz-screenshot-1.jpg" alt="" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/Su5Cu6gdL4I/AAAAAAAAAY0/Kt9SW1t0Vzs/s1600-h/loc-morschers_355.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 207px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/Su5Cu6gdL4I/AAAAAAAAAY0/Kt9SW1t0Vzs/s400/loc-morschers_355.JPG" alt="" id="BLOGGER_PHOTO_ID_5399326377010605954" border="0" /></a><br /><br />Info: <span class="street-address">791 Fairview Ave. Ridgewood, Queens<br /></span>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-62364576562846001872009-09-24T19:06:00.000-07:002009-09-24T19:19:36.003-07:00Grubby: Cong LyA second post concerning my search for the premier Pho Tai. This one is at Cong Ly, a small, somewhat grimy place right off of Chrystie St. I'll be succinct here. I dug it - good, greasy broth. Still, haven't found my perfect pho broth in NY, but Cong Ly can certainly suffice when in need. Julia however found it too greasy. Below she laddles the top layer of grease.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/SrwmaAC5cUI/AAAAAAAAAWk/8PvBSVnEPrQ/s1600-h/IMGP1696.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/SrwmaAC5cUI/AAAAAAAAAWk/8PvBSVnEPrQ/s400/IMGP1696.JPG" alt="" id="BLOGGER_PHOTO_ID_5385221482558878018" border="0" /></a>And here you can definitely see the shiny surface caused by all that rendered fat. Of course it has been pocked by drops of Sriracha. The accoutrements weren't quite as fresh as the aforementioned Xe Lua but I found the broth tastier. And that pinnacle of energizing beveridges, the Vietnamese coffee, was delish. It is super cheap too. A strong pho option.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/Srwmardvq3I/AAAAAAAAAWs/ePPb-OaBsJg/s1600-h/IMGP1697.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/Srwmardvq3I/AAAAAAAAAWs/ePPb-OaBsJg/s400/IMGP1697.JPG" alt="" id="BLOGGER_PHOTO_ID_5385221494214208370" border="0" /></a><br />Info: <span lkgal="undefined" jstcache="112" jsdisplay="m.b_s!=4" jsvalues="$title:m.title;$laddr:m.laddr;$addrurl:m.addressUrl;lkgal:m.lkgaddresslines;$features:features;$lkgal:m.lkgaddresslines"><span dir="ltr" jstcache="137" jsdisplay="$title||!$laddr||!$addrurl" jsvalues=".innerHTML:$addrline;dir:bidiDir($addrline,true)">124 Hester St. </span></span><span dir="ltr">Open Daily 9am-9pm</span>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-51143133897426183152009-09-24T18:34:00.000-07:002009-09-25T15:40:06.861-07:00Grubby: Grand SichuanThis is the original, separated from the 7 location Grand Sichuan chain known throughout the city. I'm not gonna talk about the other GS locations as I've had mixed experiences. This is about the OG. A lot of things look fantastic here (especially the tea smoked duck which I just must try), but I'm just going to talk about one dish, which I've had twice now: the hot pot.<br /><br />When you walk into the spot (right next to one of the Boston-NY Chinatown bus companies) during dinner time, you will likely find every table occupied and a line out the door. And what is on nearly every table? A steaming pot of broth and piles of lovelies waiting to be cooked.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/SrwfZRiOKjI/AAAAAAAAAWE/MC_Ctofml-U/s1600-h/IMG_1000.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/SrwfZRiOKjI/AAAAAAAAAWE/MC_Ctofml-U/s400/IMG_1000.JPG" alt="" id="BLOGGER_PHOTO_ID_5385213773492398642" border="0" /></a><br />This shit is all about the SPICY. You've got two options for broth: a basic chicken broth and a red vulcan broth with chilies and peppercorns below. You can do one or get a divided bowl. Witness the fire - <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/Srwf7aHwMxI/AAAAAAAAAWc/gX8ACiMclYs/s1600-h/IMG_1006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/Srwf7aHwMxI/AAAAAAAAAWc/gX8ACiMclYs/s400/IMG_1006.JPG" alt="" id="BLOGGER_PHOTO_ID_5385214359912854290" border="0" /></a>It is really fucking hot - you'll love it and beg for water several times during your meal. The veggies and meat are of good quality and fresh. The napa is crisp, clean and a must get. The beef, as seen below, is in nicely marbled, thin strips. Pork dumplings are another good meat choice. Tofu did not fare well; we do not recommend.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/SrwfaGGJ09I/AAAAAAAAAWU/HaqarYCvhog/s1600-h/IMG_1005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/SrwfaGGJ09I/AAAAAAAAAWU/HaqarYCvhog/s400/IMG_1005.JPG" alt="" id="BLOGGER_PHOTO_ID_5385213787601753042" border="0" /></a><br />This is food for sharing and for conversing over.<br />Bring a nalgene or something. You'll need it.<br /><br />Info: <span class="value">125</span> <span class="value">Canal St. </span>Open 7 days, <table jstcache="201" id="oh-ov-table" class="oh-table" jsdisplay="zippy_opened" style=""><tbody jstcache="0"><tr jstcache="0"><td jstcache="0"><nobr jstcache="0">11:30am</nobr></td><td jstcache="0">–</td><td jstcache="0">11pm</td></tr></tbody></table>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-43425439131519352452009-07-27T17:26:00.001-07:002009-07-27T17:54:28.177-07:00Grubby: Rafiqi's Halal Cart<div style="text-align: left;">Everyone has their fav lunchtime halal cart. Mine: Rafiqi's in midtown, corner of 31st and Broadway . When I worked at the Empire State Building I would grub on it weekly. It was the New York Times reviews proudly pasted to it's exterior that first drew me in. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/Sm5G80pYhyI/AAAAAAAAAS8/ohJ4Iiv6HGU/s1600-h/IMGP1661.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/Sm5G80pYhyI/AAAAAAAAAS8/ohJ4Iiv6HGU/s400/IMGP1661.JPG" alt="" id="BLOGGER_PHOTO_ID_5363302216983152418" border="0" /></a>Not the best photo, but what you see above is my order: lamb and chicken sandwich, lotsa of spicy red sauce, lotsa creamy white sauce. It KILLS. The chicken, mostly dark thigh meat, is covered in a red spice marinade. The lamb, superior to the chicken in most everyway, is cooked until almost crispy. I really love it and its greasy goodness.<br />It's only $3.75 too. If you are in Midtown looking for lunch on a weekday, you can do a lot worse than this<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sm5G9XFUAJI/AAAAAAAAATE/4gcVDiSbvwQ/s1600-h/IMGP1660.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sm5G9XFUAJI/AAAAAAAAATE/4gcVDiSbvwQ/s400/IMGP1660.JPG" alt="" id="BLOGGER_PHOTO_ID_5363302226227101842" border="0" /></a><br /><br /></div>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-67161373664378006662009-07-25T16:52:00.000-07:002009-07-25T17:29:02.206-07:00Grubby: Russ and Daughters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/SmucB0icPpI/AAAAAAAAASc/CZxiz-jA2sw/s1600-h/IMGP1680.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/SmucB0icPpI/AAAAAAAAASc/CZxiz-jA2sw/s400/IMGP1680.JPG" alt="" id="BLOGGER_PHOTO_ID_5362551336411610770" border="0" /></a><br />Bagels. They scream NY but where are the ruling bagel spots? I'm certain allegiances to bakeries are dictated by where one lives or works. So I'm just taking shots in the dark. Russ and Daughters is loved by many and from what I gather, it is all about the lox. "The Heebster" (Whitefish & Baked Salmon Salad and Horseradish Cream Cheese on a Bagel) is often cited as a favorite. I have yet to venture into the fish zone, which is likely abhorrent to regulars. When I've gone to R&D my weakened weekend morning stomach has not been strong enough for an injection of fish. But I need to, cuz it looks fantastic. <br /><br />The entire operation is a throwback - from the design and color schemes to the numbered ticket counter service, high quality printed butcher paper and bulk appetizers and food stuffs. The bagels - chewy and fresh but lacking an exterior crispness I prefer. The everything bagel is not tainted by the overpowering onion that most are. Only covered with sesame and poppy seeds, they are wholesome. The salty exterior is fantastic. I've tried both the horseradish and scallion cream cheese schmears - and as a lover of all things horseradish, I'm surprised to say that the scallion killed it for me. Large dices of really fresh green scallion mesh with the salty bread perfectly. <br /><br />So, where do you go for your bagel fix? Highlights I need to visit? Comment, y'all.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/SmudVu7IqEI/AAAAAAAAAS0/WeFPq9Y-Z4k/s1600-h/IMGP1681.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/SmudVu7IqEI/AAAAAAAAAS0/WeFPq9Y-Z4k/s400/IMGP1681.JPG" alt="" id="BLOGGER_PHOTO_ID_5362552778013583426" border="0" /></a>Info: 179 East Houston StBRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-67610770624098716382009-07-09T21:56:00.000-07:002009-07-10T17:52:28.529-07:00Grubby: Taci's Beyti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/SlbLmZC31GI/AAAAAAAAARA/cEsiSlG42X0/s1600-h/IMGP1698.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/SlbLmZC31GI/AAAAAAAAARA/cEsiSlG42X0/s400/IMGP1698.JPG" alt="" id="BLOGGER_PHOTO_ID_5356692667222185058" border="0" /></a>Krista has summoned us to this Midwood (unknown BK neighborhood) Turkish place twice now and we have been sated and pleased both times. Wild stuff here. And perhaps the best factor: BYOB. I love being able to bring our own booze in. While during our first visit, someone yanked a bottle of Ketel from their mother's fridge but we opted for Austin's finest during our second visit: Tito's Vodka (made from corn!). This was of course accompanied by wine and Baltika beer.<br />Here's the deal: it is cheap and good and full of lamb. God is great.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/SlbOxqWDfcI/AAAAAAAAARQ/rQ7lA18RYp4/s1600-h/IMGP1700.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/SlbOxqWDfcI/AAAAAAAAARQ/rQ7lA18RYp4/s400/IMGP1700.JPG" alt="" id="BLOGGER_PHOTO_ID_5356696159379488194" border="0" /></a><br />So, our visit tonight was in celebration of Krista's 30th. She is oooooold. But really I've been loving the 30's big time, so...Krista, the fun just started!<br /><br />I believe that tonight we were under the vision of Taci himself. His mustacheod countenance was sitting across from us at a table situated below a framed 8x10" of himself ten years younger. He didn't seem to mind that we remained at the table drinking for two hours past our last bites of food.<br /><br />And now on to the food...<br /><br />Lamb is the name of the game here. Entrees are almost all meat based. But let me first begin with the appetizers.<br />Your typical Mediterranean/Middle Eastern appetizers are present. Chopped cucumber/tomato salad (with farmer's cheese) was a big hit. Eggplant appetizers, less so. The grilled eggplant, a bit too smokey. The baba ganoush was as I normally see it. This was a green, seedy, chunky and eggplanty ganoush - good for some, but as someone who hasn't quite fallen for eggplant, not appealing. It was nothing like the creamy dip presented at Salut or some of the other places I've written of. The cheese rolls, or "cheese cigars" as they were called by Lisa, were high class cheese sticks - feta supplanted for mozzarella and phyllo dough in place of breading. Fantastic. My favorite appetizer: tarator - "a very special mixture of tahini, yogurt, sour cream, fresh garlic and parsley". Sublime seeded bread triangles were great for dipping.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/SlbOxWQKYDI/AAAAAAAAARI/UjlXtRfp8X0/s1600-h/IMGP1699.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/SlbOxWQKYDI/AAAAAAAAARI/UjlXtRfp8X0/s400/IMGP1699.JPG" alt="" id="BLOGGER_PHOTO_ID_5356696153986064434" border="0" /></a>Entrees were all meat based and lamb was the meat of choice. It really is all about the meat here. Gyro and doner kabob satisfied all. The gyro meat was choice. The Iskender Kabob is the tomato-ey thing you see below. I'm on the wall here with this. I love the idea of crunchy pita squares and yogurt served with your meat. But something about it didn't quite ring my bell...and it was the tomato sauce. Loved the meat, loved the pita, loved the yogurt but that sauce. It just seemed canned or phoned in I guess. I don't know - thoughts?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/SlbOyA-GloI/AAAAAAAAARY/367FuXETt_8/s1600-h/IMGP1701.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/SlbOyA-GloI/AAAAAAAAARY/367FuXETt_8/s400/IMGP1701.JPG" alt="" id="BLOGGER_PHOTO_ID_5356696165453043330" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/SlbPrYH7SWI/AAAAAAAAARo/b7W8xHN9Yto/s1600-h/IMGP1703.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/SlbPrYH7SWI/AAAAAAAAARo/b7W8xHN9Yto/s400/IMGP1703.JPG" alt="" id="BLOGGER_PHOTO_ID_5356697150920804706" border="0" /></a>The Karasik Pide threw me for a loop. Described as three kinds of meat (sausage, lamb and pastrami) in a cheesy pocket, it arrived looking like a delicious calzone. And it was...to some. The curing of the pastrami and sausage to me seemed off. I just wasn't feeling it - really gamey, not spicy. Basically, it was a gamey hot pocket. The lahmacun was basically a pita with chopped stuff on top (tomatoes, parsley, onion...), not that outstanding, but others seemed to like it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/SlbOyTdd8YI/AAAAAAAAARg/vGjtQyCoqrI/s1600-h/IMGP1705.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/SlbOyTdd8YI/AAAAAAAAARg/vGjtQyCoqrI/s400/IMGP1705.JPG" alt="" id="BLOGGER_PHOTO_ID_5356696170416435586" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/SlbLla8-_pI/AAAAAAAAAQw/utIGaQtpYpE/s1600-h/IMGP1706.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/SlbLla8-_pI/AAAAAAAAAQw/utIGaQtpYpE/s400/IMGP1706.JPG" alt="" id="BLOGGER_PHOTO_ID_5356692650554490514" border="0" /></a>Taci's Beyti is good stuff. I'm certainly not down on the place, I'm just trying to seperate the great items from the good.<br />This place is especially good for big parties. It's fucking BYOB and cheap. Go and bring your vodka, please.<br /><br />Info: <span class="adr"><span class="street-address">1955 Coney Island Ave, Daily 12-11pm<br /></span></span>BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0tag:blogger.com,1999:blog-3071964912450526186.post-63713465804292372492009-06-29T18:13:00.000-07:002009-06-29T19:02:24.017-07:00Grubby: Xe LuaWe love us some pho. Really and truly. I didn't really become completely enamored with pho until I lived in New Orleans. There are two Vietnamese communities in New Orleans (East New Orleans and West Bank) that have been thriving since being established by war refugees in the 70's. The similar climate and the shrimping industry led them there I believe. I digress. I have yet to find a pho broth in NY that I love as much as those I've found down south, but I am determined to. Soon after moving here, I asked a friend of a friend if he had a preferred pho spot. He pulled out his wallet and handed me a business card for Xe Lua. Apparantly, he is horrible with directions as he needed the business card to lead him to the resturaunt several times a month.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/SklqkwRHpeI/AAAAAAAAAQY/UdqES-727Ok/s1600-h/IMGP1634.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/SklqkwRHpeI/AAAAAAAAAQY/UdqES-727Ok/s400/IMGP1634.JPG" alt="" id="BLOGGER_PHOTO_ID_5352926811771086306" border="0" /></a>We skipped the heo, bo, ga and ech seen above and headed straight for the pho tai - the basic beef pho, the baramoter. We were also pleased to find the Singaporean beer Tiger - a favorite (and strong too).<br />The pho arrived with the requisite plate of goodies. Fresh thai basil, crunchy bean sprouts, cilantro, lime and plenty o' jalapeno.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BmIEh2NHk9U/Sklt4cTwymI/AAAAAAAAAQo/DoqELEj1ASU/s1600-h/IMGP1636.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_BmIEh2NHk9U/Sklt4cTwymI/AAAAAAAAAQo/DoqELEj1ASU/s400/IMGP1636.JPG" alt="" id="BLOGGER_PHOTO_ID_5352930448545729122" border="0" /></a><br />The broth was good not amazing. Good amount of salt from the fish sauce - and Sriracha and jalapenos provided the heat. The beef, basic - not rubbery but I could have had it a bit pinker. Vermicelli is vermicelli. The veggies were tops.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/SklqlAYGZ7I/AAAAAAAAAQg/2MhKjay5isM/s1600-h/IMGP1637.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/SklqlAYGZ7I/AAAAAAAAAQg/2MhKjay5isM/s400/IMGP1637.JPG" alt="" id="BLOGGER_PHOTO_ID_5352926816095332274" border="0" /></a>So, is it the best pho in NY? I can't say, but I hope there is better. Would I go back there? Absolutely - in a second. But until then, I'm ready for another spot. I've got to try as many as possible to find that flavor that will keep me from dreaming of that southern pho I fell in love with. Got recommendations?<br /><br />Info: Open daily, 10-10. 86 Mulberry St.BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com1tag:blogger.com,1999:blog-3071964912450526186.post-21261804410023676562009-06-20T18:09:00.000-07:002009-06-20T19:14:39.514-07:00Grubby: Red Hook Ball Field VendorsI just realized I haven't posted in June! My god. I've got a delicious backlog of tales to share.<br /><br />Weeks ago, a gorgeous spring sun called us to Red Hook for our sixth Food Adventure. The Red Hook ball fields: all the amateur futbol and food stalls of Latin America, steps away from Ikea. It was my first trip to what is a perennial favorite of many New Yorkers and I was en rapt. Mexican, Dominican, Salvadoran (any others?) vendors line the ballfields and in turn a second line of hungry weekenders borders the turf.<br /><br />First truck provided the best horchata I've ever had. Every sip resulting in an icey coating all the way to my stomach. And the cinammon - que rico. The jugo y liquado truck also made amaaaazing elotes. No skimping on the toppings, it's like a creamy corn popsicle.<br /><br />Elote con mayonaisa, chile y queso:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2J9pcoRTI/AAAAAAAAAO8/_SBZLarNmGE/s1600-h/IMGP1662.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2J9pcoRTI/AAAAAAAAAO8/_SBZLarNmGE/s400/IMGP1662.JPG" alt="" id="BLOGGER_PHOTO_ID_5349583624576976178" border="0" /></a>With horchata in hand, I was suddenly confronted by Tim. He led me to the greatest of the food trucks, the north-west huarache mobile.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BmIEh2NHk9U/Sj2L1ki1NJI/AAAAAAAAAPk/H37L8Ma-lYk/s1600-h/IMGP1663.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_BmIEh2NHk9U/Sj2L1ki1NJI/AAAAAAAAAPk/H37L8Ma-lYk/s400/IMGP1663.JPG" alt="" id="BLOGGER_PHOTO_ID_5349585684845114514" border="0" /></a>I've spent nearly a decade in southern California, home to the world's greatest Mexican food. This is indisputable by the way. In all my days and drunken evenings eating this cuisine, I had never encountered the huarache. But, my friends, they are real and they're spectacular. The huarache hails from Mexico City (I wiki'd it as soon as I got home). It is basically an open-faced burrito, but instead of a flour tortilla it is laid on a sandal (huarache)-shaped masa-based wrap.<br />I had the chorizo and would never think of ordering anything else. Dig it:<br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2L0upw7qI/AAAAAAAAAPM/6eg01Zk3t-0/s1600-h/IMGP1664.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2L0upw7qI/AAAAAAAAAPM/6eg01Zk3t-0/s400/IMGP1664.JPG" alt="" id="BLOGGER_PHOTO_ID_5349585670378679970" border="0" /></a>The huarache was a grease bomb and I've been craving another for weeks. Julia waited in the longest of lines for some pupusas. Here's the ladies droping that masa:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2L1DtGEKI/AAAAAAAAAPU/2sovD6qDTeE/s1600-h/IMGP1668.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2L1DtGEKI/AAAAAAAAAPU/2sovD6qDTeE/s400/IMGP1668.JPG" alt="" id="BLOGGER_PHOTO_ID_5349585676029792418" border="0" /></a>Look at this gorgeous pickled cabbage.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2Mnp5wy-I/AAAAAAAAAPs/cEK7yf5m5EM/s1600-h/IMGP1671.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2Mnp5wy-I/AAAAAAAAAPs/cEK7yf5m5EM/s400/IMGP1671.JPG" alt="" id="BLOGGER_PHOTO_ID_5349586545276931042" border="0" /></a><br />I've got to say, the pupusas were good, but not of the caliber found on earlier adventures (see El Comal, et al.). <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2ND47nS_I/AAAAAAAAAP0/uXaUznhYuPA/s1600-h/IMGP1673.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2ND47nS_I/AAAAAAAAAP0/uXaUznhYuPA/s400/IMGP1673.JPG" alt="" id="BLOGGER_PHOTO_ID_5349587030347566066" border="0" /></a>The futbol was Jamaicans v. Spanish speakers. Another group brought a travel hooka to their picnic bench, a novel idea to be mimiced. After loading up, we ventured to Melody Lanes for Peter (I called him Paul) 's cocktails and gutter balls. Amazingly, we got more Mexican for dinner after bowling.<br /><br />Info: May to October, Sat and Sun, Red Hook.BRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com1tag:blogger.com,1999:blog-3071964912450526186.post-49755440896134584572009-06-20T18:05:00.000-07:002009-06-20T19:14:16.188-07:00Grubby: Tacos MatamorosAmazingly, post- Bud pitchers, we found ourselves peckish only hours after inhaling huaraches etc. Being in Sunset Park, tacos were the clear choice. Stepping out of the Melody Lane haze, a rapid i-phone search led us to Tacos Matamoros.<br /><br />These were real - reminded me of many a Baja roadtrip. Tacos like these weren't common in San Diego, but minutes across the border, they are all you can get. Two corn tortillas, a hefty spoonfull of grilled meat, raw onions, cilantro. That's it. Far and away, the winner here was again Chorizo. That makes Chorizo 2-0, 2KOs in one day. Can't say it was any better or worse than the rest of Sunset Park joints, but it was good and sufficient.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BmIEh2NHk9U/Sj2TvVHblrI/AAAAAAAAAP8/oy5GM_y93Jk/s1600-h/IMGP1675.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_BmIEh2NHk9U/Sj2TvVHblrI/AAAAAAAAAP8/oy5GM_y93Jk/s400/IMGP1675.JPG" alt="" id="BLOGGER_PHOTO_ID_5349594373717464754" border="0" /></a>After two or three more tacos, we were done. Gets me thinking that is damn near time for another Food Adventure.<br /><br />Full Stan: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2Tvliwx3I/AAAAAAAAAQE/831-zD9djLs/s1600-h/IMGP1677.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_BmIEh2NHk9U/Sj2Tvliwx3I/AAAAAAAAAQE/831-zD9djLs/s400/IMGP1677.JPG" alt="" id="BLOGGER_PHOTO_ID_5349594378127066994" border="0" /></a><br />Info: 5th Ave, Sunset Park. BYOBBRoothttp://www.blogger.com/profile/02907293854682680303noreply@blogger.com0