Jump to content

jsh

Members
  • Content Count

    167
  • Joined

  • Last visited

About jsh

  • Rank
    Advanced Member
  1. jsh

    Ploy Thai

    I've never been to Ayada, but I've gotten delivery from them quite a few times and have been really happy with everything I've gotten. As good as Sripraphai I think, but not better. I might choose to eat there instead of Sripraphai if it were a time when there were long lines to sit at S. I only went to Chao once and had some good food although one dish was inedibly spicy for me and I have a very high tolerance for spicy food.
  2. jsh

    Karczma

    I've not eaten much Polish food before, but a new take-out (steam table) Polish place just opened up in Jackson Heights. Very sweet couple owns it, and she does most of the cooking. $6.50 for a huge container of food - it's rustic heavy food held on a steam-table, but most of it has been very tasty. Meatballs in a mushroom sauce, stuffed cabbage, meatloaf, potatoes of various sorts, homemade sauerkraut that's lovely (I think the fresh is better than cooked), beet salad. I've not eaten at any of the Polish places in the E Village or Greenpoint, so can't compare and I'm not recommending anyone travel for this place . . . but since my kitchen is currently under renovation, I'm very glad to have this option. Nothing extraordinary, but good home cooking. They do have a few tables, but it's basically a store-front deli set up for take-out. They have soups and pierogies, but I haven't tried those yet. U Dzika, 37th Ave at 86th St.
  3. I'm trying to remember who was speaking on what show, but I heard someone on the radio arguing that the common story that Times Select failed and mostly made columnists mad is not entirely accurate. He was saying that Times Select actually met its benchmarks for making money, but that they decided they could make more money from ad revenue from the occasional visitor (plus it made the star columnists mad). I'm a home subscriber and also go to NYT online several times a day, so I'm glad they will keep it free for home subscribers. I'd definitely pay otherwise. I'm young enough that I read it only online throughout college (just buying the Sunday paper) and decided that I like having the paper copy around. Then again, I don't really depend on the physical paper for updated news, so I'm happy to read even the main news section days later. So, whereas I might check NYT online several times a day for updated news, I like having the paper copy for articles that I wouldn't read in depth online. They really do function quite differently for me now and I value both resources.
  4. jsh

    Lan Sheng

    I had lunch here one day between Christmas and New Year's. LS was pretty quiet while there was a line out the door for Szechuan Gourmet. We just had two dishes, but they both were excellent - and blew away mediocre meals this past fall at Wu Liang Ye on 48th St and at the 56th St branch of Szechuan Gourmet.
  5. jsh

    Burgers in NY

    Come on, it's not so difficult: Streets and roads run north-south, starting at the western end and increasing in number eastward. Avenues and places (not boulevards) run east-west, starting at the northern end and increasing in number southward. Roads run parallel to avenues, so more east-west than north-south. At least in my part of Queens (Jackson Heights). ETA: Places run parallel to streets. So, just a quick recap: Streets and places fun north-south-ish. Aves and roads run east-west-ish.
  6. I happen to be in San Francisco right now - so here are some thoughts from the last few days. We went to two cocktail bars. First, Alembic on Saturday night was a mixed experience. I had a fantastic drink from the menu - The Promissory Note with tequila, dry vermouth, ginger liqueur, absinthe, and with radish slices. Our friend seemed happy with his Old Fashioned. My husband asked the bartender to make him something with rhum agricole and he got a very basic ti-punch (and regretted not ordering something from the menu). The fourth member of our party wasn't drinking alcohol - tried bitter lemon soda and said it was too bitter - and the bartended said he'd make her something non-alcholic and gave her a celery-based drink. Which was fairly bitter. It just seemed odd to me that he wouldn't make her something on the sweeter side when she had already complained about something being bitter. Anyway, lots of other interesting drinks on the menu, so I would definitely go back if I was in town again, but maybe stick to the menu unless we knew the bartender. Sunday night, we went to Smuggler's Cove. My husband is very into rum so he wanted pretty much everything on the menu - really really interesting menu. I got one of the tiki drinks - the Fogcutter - and my husband got one of their creations which included jerk spice infused simple syrup. They both were perfect drinks of two very different styles. Really impressive. After Smuggler's Cove, we walked to Zuni and were able to get one of the unreserved tables by the bar area. I had the house-cured anchovies which were lovely and my husband had raw oysters and clams (all pristine). I then had duck breast, which was not that flavorful although the mushrooms and brussels sprouts on the side were delicious. He had a rabbit dish. Again, good, but nothing remarkable. I was sorry that we were too hungry to wait for the signature roast chicken. Enjoyed our desserts (bread pudding and a dish with meringues and mocha cream). Really liked the digestif we got - Monteverdi Nocino della Cristina. I'm going to have to track that down. Anyway, we had a really pleasant meal at Zuni but not memorable. Based on what I've heard from friends who live in SF, I wish we had gotten reservations at Canteen instead. Loved the ice cream at Humphrey Slocombe. Maybe the best thing I've had here. Not so relevant to your questions, but we also spent a few hours at the Ferry Marketplace during the farmer's market on Saturday morning. Lots of great eating: sourdough cheese round and currant bun from Acme; lacto-fermented lemon vebena soda; oysters from Hog Island; wine at the wine bar with Cowgirl Creamery Mt Tam cheese to accompany; salumi; and lots of samples (bought persimmons - I never have had an actually ripe persimmon before!, dried fruit, and various other stuff).
  7. jsh

    Thai

    It is a book with beautiful photographs that looks like it shouldn't work (and they do have an unusual process for creating their books), but I've been very happy cooking from it. I don' t have it in front of me, so I don't remember everything I've made from it, but here are some recipes that I've been pleased with: -eggplant oop (fantastic) -miang kham -coconut-pumpkin soup (with a lot of sriracha added - one of my favorite soups) -Vietnamese papaya salad -Yunanese potatoes -a cucumber salad -fried bananas I've oddly not yet made a curry from Hot Sour Salty Sweet.
  8. P, Smart move!! You will probably benefit from visiting the Mobile Reader Forums . Special attention to the "Freebie" Board and the Sony Board. Also, you will probably want to install the Calibre package which is very handy with the Sony Reader (there is a Calibre Board there also). Thanks, Peter, for suggesting that forum. I've had a Sony Reader for almost two years I think, and haven't explored beyond Sony's own library software and store, neither of which I think are great (unlike the Reader which I do love). What does Calibre do that the Sony library software doesn't?
  9. In addition to fried green tomatoes, we made a sort of relish with green cherry tomatoes this weekend. Halved, sauteed in olive oil with a a bit of chopped ripe tomato, hot peppers, honey, water, sweet vermouth, some spices (according to my husband "I just reached into the cabinet and grabbed some stuff") - then cooked way down. Would have been great on burgers, but was pretty good with the grilled spareribs we were eating as well.
  10. jsh

    Supper

    I recently made lamb kidneys, with shallots, mushrooms, and red wine. Served on toast. They were fine, but I decided I really don't need to eat kidneys again. Just not my thing. Lots of simple, comforting food lately as I've been busy. One night - scrambled eggs and rye bread and salad. Another - penne with a sauce made from random bits in my fridge and freezer: chopped beef and pork, jarred tomato sauce, shredded zucchini, red wine, mushrooms, etc. Then - pork chops with jerk seasoning, brown rice, tomato and cucumber salad. Last night - cod, quickly pan-fried in lemon-flavored grapeseed oil, then a standard sauce of white wine, shallots, capers, lemon juice, and dill. Accompanied by sliced tomatoes (our tomatoes have finally peaked, having barely survived a terrible year of rain, aphids, and horrendous spider mites) and leftover rice. I finally have some time today, so I'm planning to try to oven-roast a bunch of tomatoes. I'm also going to make something with eggplant and tomatoes for dinner but haven't decided exactly what yet. I have 17 beefsteaks sitting on my counter right now, plus a bunch of plums and cherries. We started with six plants, but one was sacrificed in an attempt to control the spider mites, and we've been harvesting steadily since the cherry tomatoes started to ripen in late July. I'm convinced our poisonous heavy-metal laden urban soil (lead, cadmium, and chromium) is the key to our tomato success! So, anyway, I see a week of tomato dinners ahead . . .
  11. jsh

    Supper

    Salads: tossed veggie salad; leftover lobster=lobster salad (with olive oil, lemon, capers, parsley); leftover roast chicken=chicken salad (with a tiny bit of mayo and garam masala, chopped apples, and cayenne powder). Tonight, leftover salads made from leftovers, and leftover roasted veggie lasagna.
  12. jsh

    lunch ideas: queens

    I've been very happy at Delhi Heights - particularly with the Indian-Chinese dishes. I've had the manchurian cauliflower both with and without sauce, and I think it's better without. One of my favorite dishes there so far. They briefly had a bartender who even knew how to mix drinks which was nice because I think bhel puri is the perfect bar snack to go with a martini, but unfortunately she left and they haven't had a knowledgeable bartender the last few times I was there.
  13. jsh

    Supper

    Saturday - steamed lobsters, corn, garden tomatoes and basil w/fresh mozzarella, leftover drunken beans made with RG eye-of-goat beans, sauteed purslane. Sunday - roast chicken w/little potatoes served with a chili-cranberry chutney, sauteed summer squash and peppers and other random bits of vegetables. Hadn't planned it that way, but I realized I sort of did a farewell-to-summer meal followed by a welcome-to-fall meal.
  14. They do have beer - Negro Modela and Corona.
  15. jsh

    Ice Cream

    I haven't tried it since I have a machine, but here are David Lebovitz's instructions: http://www.davidlebovitz.com/archives/2007...ice_crea_1.html What about making granita? I'm guessing that if you make sorbet without an ice cream maker, it will be more like granita anyway because I can't imagine you're going to get the ice crystals very fine by hand - I imagine that's why he suggests a custard-based ice cream in these instructions (I'm fairly new to making ice cream, but the custard ones seem to freeze much smoother than non-custard ice creams even with a machine). As long as I'm posting - made the quick coconut-saffron ice cream from David Lebovitz's blog last weekend. I thought the saffron and palm sugar drowned out the coconut milk, but every other person who tried it said they found it perfectly coconut-flavored. Even if I found it more like saffron ice cream, it was still a great, interesting flavor. A few weeks before that, I made cherry sorbet. The cherries themselves were not great, and therefore the sorbet was lacking, but lackluster homemade sorbet with little bits of fruit in it is still better than store-bought. And about a month ago, I used David Lebovitz's recipe for a custard-based chocolate ice cream which was fantastic. I've been eyeing the bottle of green chartreuse on the liquor stand and thinking about trying his recipe for chartreuse ice cream. Maybe this weekend . . .
×
×
  • Create New...