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#1445285 Reasons To Be Cheerful

Posted by joethefoodie on 12 September 2019 - 11:01 AM

#1445268 Essex Crossing, Essex St. Market, and More

Posted by joethefoodie on 11 September 2019 - 07:35 PM

Don't give up the day job...

#1445066 Clueless questions II (The Ones You Really Want Answered)

Posted by joethefoodie on 07 September 2019 - 12:25 PM

In the early nineties, guided by an old-school Chinese cookbook by the likes of Irene Kuo, or Craig Claiborne and Virginia Lee, I made chicken patties per a recipe that said to puree skinless breasts in a blender, then probably mix them with something starchy, then slide them into relatively-low-temperature deep fat till they fried up into juicy pillows of poultry.


I can't find the recipe. I still have The Key to Chinese Cooking (about which I've just found this wistful encomium) and have tried Google Book's limited search of Claiborne and Lee's Chinese Cookbook. Any further Google-fu leads me only to pancakes with chicken, not pancakes of chicken. It probably came from a library book. Unfortunately even NYC libraries replace old books with new ones over almost thirty years.


I would be grateful if anyone could help me find this. I need to know that I didn't invent it.


In addition to being a pain in the ass in other threads, I'm a fount of useless  useful information. And I happen to have a number of old-school Chinese cookbooks. So I offer:








Now this recipe is not the recipe you appear to be looking for, though it uses chicken breast, in a blender, in order to make the fillings, along with other ingredients which might be right up your alley. It's the only recipe in this book which meets your blender criteria.


I've also checked the aforementioned Irene Kuo book, to no avail. As well as Craig's NY Times Cookbook, with the same results. 


The recipe above, posted by voyager, would probably not be Chinese, due to the butter and heavy cream stuff.  I'll keep looking - some of this stuff is dusty!


ETA:  Plenty of chicken pattie (sic) recipes on the interwebs. Many are Thai - ish.

#1445014 Crown Shy

Posted by joethefoodie on 06 September 2019 - 06:35 PM

20 or 30 years ago, I'd agree.


I just feel things have changed dramatically here. And yeah, it's all about seasons and what product you're talking about. And the freshness of said product.


Show me great white corn in Europe.  Or line caught striped-bass, eaten the same day it's caught.  Or Long Island little necks. We can certainly find exceptions to your blanket statements.


I mean, I go to the farmer's market 2 or 3 times a week here in the summer.  And by doing so, I think I'm buying some pretty high-quality ingredients. It might not be the farmer's market in Citta di Castello for spigarello, but you get the gist.


AndI was up on the cape earlier this summer, eaten freshly caught black sea bass, freshly dug and/or dived for scallops and razor clams. They were easily the match for, well, similar products I've had in San Sebastian. They're just different.

#1445005 Crown Shy

Posted by joethefoodie on 06 September 2019 - 05:25 PM

I think marijuana is better here.

#1444955 Crown Shy

Posted by joethefoodie on 06 September 2019 - 11:00 AM

Even though you asked Orik the following:


And a final, very serious question, Orik ... where would YOU recommend that I go for dinner next week that is NOT the total high end, that is NOT tasting menu nonsense, but is very good bistro-resto that is maybe nipping at the heels of a 1* level (or at that level) and is a cool, enjoyable place for a gal who likes such non-formal places with a good energy in the room and wants to be able to talk to Chambo without screaming. Some noise and music IS desired, but having to raise your voice to be heard should NOT be required.


I'm gonna chime in and say I don't think there's a place meeting your criteria in this city.

#1444907 Crown Shy

Posted by joethefoodie on 05 September 2019 - 10:59 AM

Joe, facts are stubborn things and you need to be careful about your facts. This is a tiny point but it’s plenty illustrative. I am NOT in NYC nor NJ nor the US. I am in France. These words come with love from Paris. Petty point, I agree, but let’s try to stay fact based, everyone. Non-facts are not my thing

I actually think you need to do way more research (on your own - stop asking us) to find NYC restaurants with fair French and Spanish wine prices. Especially if you feel fair French and Spanish wine prices, in NYC restaurants, make those restaurants good.


Well, either that, or stay in Paris? And fly your mom over.

#1444842 Micromanage My Life

Posted by joethefoodie on 04 September 2019 - 12:51 AM

I'd hop off that high horse, Chambo, and drink some American wines. Or German.


Maybe you'll even learn something.

#1444822 Micromanage my life - travel edition

Posted by joethefoodie on 03 September 2019 - 07:58 PM

If you're interested in a single city for, say, 10 days to two weeks, I think it behooves you to look at the home rental sites, as opposed to a hotel stay.  That way, you're certainly in control more, and generally have lots more room.


I'm still fond of old school VRBO (slash Home Away slash Flipkey) And airbnb. And other assorted home rental sites.We've been quite lucky over the years.

#1444685 Clueless questions II (The Ones You Really Want Answered)

Posted by joethefoodie on 30 August 2019 - 11:55 AM

Years and years ago, Significant Eater and I lived in a building on the upper east side; the retail/ground floor tenant was a bar of ill repute.  We returned home from a mini-vacation to find our building yellow taped, with Dept. of Building signs condemning the place. The smell of smoke hung in the air.


There had been a fire in the building, a day or two before; it started in that bar of ill repute. (Candles and velvet do not a good combo make).  16 tenants were now without homes. This was a rent-stabilized building, so 16 tenants were worried. How long would we be out? Would we ever be able to return? Where were we to go? 


So we quickly formed a tenant group, chipped in, and hired an attorney.  That attorney was able to save our rights to return. That attorney was able to convince the judge to let us in, for 15 minutes each apartment, to grab as much shit as we could from our now semi-ruined apartments - our's was on the top floor, so I ran up and down 4 flights carrying giant garbage bags filled with as much stuff as possible (I was so much younger). That attorney had each tenant pay $1 a month, during the renovation of the building, in order to maintain our tenancy. That attorney basically forced the landlord/owner to move as quickly as possible to renovate the building and get us back in to our homes. No games - no trying to get rid of us by dragging out the process. Landlord had to come back to court a number of times, in order to show the judge the progress being made on the building. We were back home in under 10 months.


That attorney was William Gribben, of Himmelstein, McConnell, Gribben, et al. 


Don't listen to what anyone thinks might happen or might be the law, unless that person is an attorney well-versed in NYC landlord/tenant law. In other words, speak to an attorney well-versed in NYC landlord/tenant law.

#1444536 Crown Shy

Posted by joethefoodie on 24 August 2019 - 12:26 PM

A very nice meal last night, especially once we had the hostess check to see if it would be OK to not seat us at the table right next to the glassware station, and then after we got our waiter to calm down. He was "explaining the menu" before we'd even had a chance to look at it, or order drinks, so the bum's rush was coming. I've gotten to the point where I basically say, very nicely, that we don't order any food, or "discuss the menu" (his term) until we have been served our first drink, and/or a bottle of wine is on the table. (Except at Wu's, where we're bringing our own wine.)  Significant Eater even commented that after a week in California, this was kind of different; but as I said, I've learned a few tricks and they work well.


That little loaf of bread is great, and I need to start making labneh again.  As someone mentioned above, the gruyere fritters are nice if not too exciting, and the cauliflower is delicious, showered as it is with Parmigiano.  


Since we'd gotten our waiter to calm down and be on our side, he coursed the dishes very well.  Next up, after those starters, were both pastas, and they hit the spot. I especially liked the caramelle with chanterelles and corn, whereas Sig Eater's favorite was the spaghetti with sungolds and lemon basil.*


Our shared main was that wonderful chicken (really good) along with the salad of tomatoes, peach and feta. At this point, we were actually too full for dessert, and we'd drank too much. So we ambled off into the night for a walk over to Pier 17, and sat and watched the bridges for a while.




* Can someone please explain to me how that caramelle (with chanterelles) is $5 less than the spaghetti? Not complaining, mind you, just wondering.


I also wanted to comment on something I know nothing about, but that's never stopped me before, so...

The building is stunning; we took a walk through the lobby before dinner, back and forth while we were eyed suspiciously by various building personnel, and it is one of the most gorgeous examples of art deco in NYC. I wish they had been able to incorporate more of that into the restaurant space.

#1444534 Let's Go Mets!

Posted by joethefoodie on 24 August 2019 - 11:08 AM

I fucking hate the Braves.  Always have, always will.

#1444445 The surrealism of everyday life

Posted by joethefoodie on 21 August 2019 - 08:21 PM

In today's insanity:


An amusement park in Germany shut down a new attraction this week after complaints that it resembled a pair of giant, spinning swastikas that lifted riders into the sky over the Black Forest town of Löffingen.







Rüdiger Braun, the owner of the parktold reporters from the European Broadcasting Union that until the backlash, he had not noticed the ride’s resemblance to an iconic symbol of Nazi Germany.



I've heard disloyal jews ride for free.

#1444432 The Fulton, Jean-Georges at Pier 17

Posted by joethefoodie on 21 August 2019 - 04:07 PM

Let's start with the 30 minute walk from my apartment - along South Street - and which I won't do again, as South Street is basically one long construction zone, leaving you walking with bikes, scooters, etc. on a path that's wide enough for none of the above.  One used to be able to walk along the river, but not really any more. But I did arrive safely at the seaport, where The Fulton is located. It's all the way out at the end of the pier, and a really nice job has been done on the pier, with plenty of seating, both for patrons and just people wanting to sit and look at the water, bridges, and all sorts of activity above and upon the river.


The Fulton is gorgeous, and I was able to grab a seat the downstairs bar; had I realized there was also the raw bar a level up, I might've chosen that, but I was content with views from where I was situated, and everything from the raw bar is available downstairs, so no problems there.


A short wines by the glass list, and I started with a nice Savennières, while studying the menus. There was a lot to choose from, and it was only me, so there were some hard choices to be made. I really like Manhattan clam chowder, and I can't remember when I've had a Manhattan clam chowder that I really liked...(such as the version at the Oyster Bar, which was insipid on my last visit there). This one however, was as good as I've had; nice and spicy, rich and clammy, as it should be. I don't know if the glass of Riesling I had to accompany it made it better, but it worked for me.  Served with some lovely bread and butter, 2 slices dark and sweet, 2 slices the opposite, and I didn't even have to ask - or pay extra for it!


I was battling around stuff in my head to have for a main course, but I kept returning to one item in particular, I suppose as an homage to Sneakeater, Fish (flounder!) and Crisps:




The flounder, a large, beautiful piece, fried beautifully, sitting atop the "crisps," which were actually twice fried potato puffs. Alongside, superfluous and almost too sweet crushed peas, and saffron aioli. Just great.


Dessert, as if I needed it, was a couple of scoops of very nice house-made ice cream - pistachio and vanilla are the flavors I think I had.


The prices, at least for now, are kinda weirdly low, at least for some of the dishes. And at least for now, I can't wait to return, because so much of the menu was calling my name. Next time though, I'll be walking on Water Street.


COMP DISCLOSURE: A glass of wine along the way. 



#1444367 nyc meal planning, second half of august

Posted by joethefoodie on 20 August 2019 - 01:09 PM

I was going to point out that Manhattan North isn't True North, but I didn't want to be pedantic.

What's stopping you?