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spaetzle

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Everything posted by spaetzle

  1. spaetzle

    Tia Pol

    That's one of the many,many versions of gazpacho and is an Andalusian dish. I had no idea that this was considered a gazpacho - but you are absolutely correct! http://en.wikipedia.org/wiki/Gazpacho
  2. spaetzle

    Tia Pol

    Please describe the grapes. Type? Peeled? Halved? Very intrigued. Green, halved. They may have been peeled but I didn't focus on that.
  3. spaetzle

    Tia Pol

    A great dinner last night, but one dish deserves extra special mention: The garlic bread soup special with grapes and sherry is superb. The soup is smooth and creamy despite the fact that there is no cream in it at all. It is thickened by bread and marcona almonds and is served cold (a bit cooler than room temperature). I was skeptical of the presence of grapes, but they truly do work in the dish. The soup was not heavy and I found it very refreshing - a perfect summer dish and I hope it is offered often. The place was jammed last night.
  4. spaetzle

    Burgers in NY

    Hmmm.... I liked the burger, and I loved the fries, but the combination of overeating them both was what got to me
  5. spaetzle

    Burgers in NY

    They use an english muffin on the burger at Seymour Burton as well. I really enjoy that - I think I like that more than having a burger on a brioche roll. Somehow, the brioche is always too sweet for what I want to be paired with a burger. An english muffin has the right texture and chewiness and the flavor is good.
  6. spaetzle

    Ssam Bar

    You can if it's sliced. Wasn't yours sliced? Mine came sliced with just a little left on the bone (and yes, I got a knife and fork for that bit). It was sliced, but the pieces were too large for one bite. There have been at least 2 iterations of the pork shoulder, both with slightly different names which are making me think that they may be from slightly different parts of the shoulder, but I'm not sure. Mine was also sliced and with a little bit left on the bone and the meat was very savory in flavor so overall, I enjoyed it, but I think that cut of meat is a little bit chewie
  7. spaetzle

    Momofuku Ko

    It's been a long time since I've been there - but I do remember Sam being great - friendly and sociable.
  8. Those are breathtaking!
  9. spaetzle

    Ssam Bar

    That must explain why I never even have to ask for a fork. :lol: Seriously though - I have a hard time managing chopsticks and a knife and fork in one sitting. Usually a knife ends up on the floor. But there's no way anyone can eat the pork shoulder steak with chopsticks.
  10. spaetzle

    Ssam Bar

    The thing is, blondies can be round. Would they still be bars?
  11. spaetzle

    Ssam Bar

    Chocolate chip blondies are what make me wonder where to draw the line between defining something as a 'cookie' or as a 'bar'.
  12. spaetzle

    Ssam Bar

    Blondie's are just brownies flavored with something not chocolate, keeping their 'blonde' appearance. eta - Blondie definition I think I like dirty blondes
  13. spaetzle

    Ssam Bar

    A (slightly) salty blondie is a very good blondie, in my experience. As for slick, do you mean that the crumb was more moist and dense than loose and crumbly? So, this was the equivalent of a fudge brownie, only blonde? Sounds like a half-baked. More moist and dense, of course.
  14. spaetzle

    Ssam Bar

    Yes - I agree with Pim, the blondie is very rich - I tried it on Sunday. I'm not sure what a typical blondie is - I've always had them as bars that seem to be very similar to chocolate chip cookies. This blondie has no chocolate chips and has almost a toffee flavor. It's a dense slice, almost slick. I do also enjoy the slight saltiness in contrast to the sweet.
  15. spaetzle

    MBT shoes

    I just got the fit flops last week. I walk a huge amount anyway and the idea of getting even more exercise out of it was very tempting. My feelings about them are mixed. On one hand, walking never felt better. There was so little impact with each step, walking felt easier. On the other hand, the thong part of the flip flop hurt me between my toes. So much so, I can't wear them again which is disappointing because I walked about 14 miles in them and after a day or two I felt like I had gotten an excellent work out. I just ordered the MBT mary janes (in black) on line. They won't arr
  16. I'll always remember my Dad for his kindness, wisdom, and his love of food. I know I inherited his love of food and am hoping that with time and some more life experience I will be as kind and wise as he was. But I hope that I don't inherit the glaucoma, diabetes, high cholesterol and all of those goodies...
  17. spaetzle

    Ssam Bar

    There's a new item on the menu as of last night: a lamb tongue filone. The tongue is tender and flavorful, comes with a salad of some spring vegetables with mustard seed and a mustard vinaigrette - the tongue and the salad are served on top of a filone bread, like an open faced sandwich. The bread was softer than the filone used in the 'eggplant filone' last summer. I think the bread may be cut a little bit thinner and is drizzled with some olive oil, yet it still retains enough crispiness so as to not get soggy from the salad. I scarfed this one down. There is also a new dessert on t
  18. spaetzle

    Tim Russert

    What a sad, sad thing... He seemed so warm, genuine and friendly. And to pass away just before Father's Day.... My heart goes out to his family.
  19. voyager, were you and your husband taking any medications to help reduce your cholesterol or did the reduction come about just from your dietary changes? Congratulations to you both! That is a massive drop in blood cholesterol levels. Wonderful news!!!
  20. Good luck, Suzanne F and Pingarina. I hope your sister and aunt respectively, make a speedy recovery.
  21. I have 3 more cocktails to go and then I think I've tried the entire spring menu. So far my favorite is the "Rite of Spring": gin (Tanquery, I believe), vermouth and the brine from Ssam Bar's ramp pickle. Goes great with the Chang Dog. Last time, I really enjoyed the "Beer Cassis". It uses Brooklyn Local 1 (bottle fermented beer), cassis and something else that added a vague, rich sweetness - not fruity or syrupy, there was a definite depth of flavor. I'll try and find out what it was. I've also had the Coda a few times - it uses an egg, has a bit of all spice in it and
  22. oh no lippy! I'm sorry you are in pain I hope you heal quickly.
  23. spaetzle

    Ssam Bar

    A very nice dinner the other night: Sliced Kampachi with pickled strawberries, arugula and crispy capers - a very creative preparation. The pickled strawberries were delicious and I loved the crispy capers. I very much enjoyed the grilled mahi mahi which was served on top of a tasty combination of sunchokes, tomato and pancetta. Sugar snap peas with crispy shallots and XO sauce (same prep as the bok choy from a few weeks ago) were really good and so pretty - some snap peas closed, others were open showing off some perfect little peas, it was a really cute dish.
  24. spaetzle

    Redhead

    I would just like to point out that it's a swabian spaetzle maker.
  25. spaetzle

    Redhead

    So glad I started this war, because I own kitchen emporium too: http://www.kitchenemporium.com/info/38lspaetzle.html
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